ENTREES & MORE (Everything!)

This is an all-in-one dish. 

 QUICKTHAW by submerging bag in warm water 10-15 min.

STOVETOP: Simmer over low heat on stovetop for approx. 30 min until veggies are tender. Stir occasionally to mix well. Add salt to taste, if desired.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Dinner Done Corn Souffle, green salad. Merlot.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken, Bistro Sauce, Potatoes.

**Tip: When cooking the chicken, be careful not to burn bottom of skillet - the sauce will be cooked in there as well!**  POTATOES: Preheat oven to 375F. Spread potatoes on greased baking sheet and bake 30-40 min until done.

QUICK-THAW chicken pack and wine sauce by submerging well-sealed containers in water 15-20 min until thawed. In a skillet over medium-high heat, add 2 tbls canola oil. Saute chicken breasts approx 5-7 minutes on each side, turning once, until chicken reaches internal temp. of 165F. Remove cooked chicken from pan and set aside while you prepare the sauce. Add sauce to the same skillet, stirring to incorporate the flavorful "brown bits" and any juices left in the bottom of the pan while the chicken cooked. Bring sauce to light simmer and cook until reduced by about half. If sauce seems too dry, stir in up to 1/4 cup water.  Once sauce is reduced, return chicken to pan and toss in the cooked potatoes. 

SERVING SUGGESTIONS: Green beans, Chardonnay.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

THAWED: Bake, uncovered, at 350F 45 min to 1 hour. 

FREEZER TO OVEN: Preheat oven to 350F, place frozen chicken in oven and bake, covered with aluminum foil, for 45 minutes. Uncover and bake approx 45 minutes to 1 hour more.

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Sauteed green beans, brown rice pilaf. Pinot Gris.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken; BBQ Reduction Sauce; Cornbread Bites.

QUICKTHAW CHICKEN, CORNBREAD BITES AND BBQ SAUCE by submerging well-sealed containers in water 15-20 minutes.

BBQ SAUCE: Add sauce to microwave safe dish, cover, and gently microwave until boiling. Divide sauce into two small bowls: half will be used to baste the chicken; the other half will be reserved as a side sauce. It is important to keep these two separate - THE SAUCE USED TO BASTE THE CHICKEN SHOULD NOT BE MIXED WITH THE BBQ SAUCE THAT IS SERVED AS A SIDE SAUCE.

GRILL:  Over medium heat, grill thawed chicken 6-8 minutes on each side, basting with BBQ sauce frequently. Internal temp should reach 165F.

QUICKTHAW TO OVEN: Preheat oven to 350F. Bake thawed chicken, uncovered, for approx 45 mins, basting with BBQ sauce frequently. 

INTERNAL TEMP: 165F.

CORN BREAD BITES: Keep frozen until ready to use. Preheat oven to 350F. Spoon about 1/4 cup batter into each greased muffin tin or bake them like a drop cookie, spooning 1/4 cup onto a greased cookie sheet. Bake approx 15 min until golden brown.

SERVING SUGGESTIONS: Baked beans, slaw. Beer.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken; Cheddar Sauce. 

Thaw Cheddar Sauce by submerging packet in water 5-10 min.   

FREEZER TO OVEN. Preheat oven to 350F.  Bake chicken, loosely covered with foil, for 1 hour.  Uncover and bake approx 45 min more until int temp is reached. See below for Cheddar Sauce instruction. 

FREEZER TO AIR FRYER: Remove from pan and separate on racks so air can circulate. Do not stack chicken breasts directly on top of each other or place close to heating element. Cook @ 400F for 28-33 min until internal temp is reached. Click here for Air Fryer Tips & Info. 

THAWED:  Preheat oven to 350F.  Bake chicken uncovered approx 45 min to 1 hour until int temp is reached.  See below for Cheddar Sauce instruction.

CHEDDAR SAUCE:  Squeeze sauce into a microwave safe container and microwave on high for 30 seconds. Stir and repeat until sauce is hot. Spoon over chicken. 

INTERNAL TEMP: 165F.   

SERVING SUGGESTION:   Dinner Done Twice Baked Mashed Potatoes, fresh green beans.  Chardonnay.

This dish has 2 parts: Chicken; Sauce. 

QUICKTHAW CHICKEN AND SAUCE. Submerge well-sealed sauce in warm water for 15-20 minutes to thaw.

Over medium-low heat, brown cutlets in a little oil, about 4 minutes each side or until desired browning is obtained. Be careful not too cook over too high heat.  The pan should not be dark brown or the sauce will not cook properly. Remove cutlets and deglaze pan with sauce. Once sauce is heated throughout and slightly thickened, return cutlets to sauce and simmer until internal temp reaches 165F. Remove from heat and let the dish "rest" for 5 min before serving - this allows the sauce to thicken a bit. 

INTERNAL TEMPERATURE: 165F

SERVING SUGGESTIONS: Fresh sauteed asparagus and Sweet Corn Mashed Potatoes. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken; Sauce; Baguette.

FREEZER TO INSTANT POT:  Add 1 cup water to Instant Pot. Cook frozen chicken (chicken only - not Honey Chipotle Sauce!) on high pressure for 20 minutes. Quick release. Drain excess liquid from Instant Pot, shred chicken with a fork. Add Honey Chipotle Sauce and toss to mix well.

CROCK POT: QUICK-THAW Chicken by submerging well-sealed Ziploc in water 15-20 min until thawed. SLOW COOK (chicken only - not the Honey Chipotle Sauce) in crock pot on low (cook all day) or medium/high (cook 2-3 hours) heat until chicken is tender. Shed chicken with a fork; add Honey Chipotle Sauce and toss to mix well.

PREPARE BAGUETTE by heating in oven.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve in baguette with chips and pickle on the side for a casual dinner. Or get creative and serve over tortilla chips and top with banana or jalapeno peppers, sour cream and a sprinkle of black beans for killer nachos!

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 5 parts: (Ground turkey, Veggies, Sauce, Fresh Scallion, Fresh Lime)

Note that this dish includes fresh ginger, which is fibrous. You may find fibers from the ginger in this dish!

QuickThaw by submerging well-sealed packages in warm water 10-15 min.

SCALLION/GREEN ONION: Cut the light part of the scallion into 1/2" pieces. Set aside. Cut the darker green tops of the scallion into small rings. Keep these separate; they will be used in different ways.

LIME: Zest half of the lime, being careful to only zest the green part as the white (pith) is bitter... zesting is optional, but gives great flavor! Cut lime in half and set aside. You'll squeeze in the juice before serving.

SOUP: In a pot over medium heat, add a little oil and brown the turkey, 6-8 min. Add veggies, then add in the LIGHT scallion pieces and stir to break up the turkey. Saute another 5 min. Add 2 cups water and bring to light boil. Lower heat, add sauce pouch, stir, and gently simmer 3-5 min. Squeeze in 1-2 Tbls of fresh lime juice. Stir. Serve topped with remaining darger green scallion tops and a sprinkling of fresh lime zest (optional). 

Serving Suggestions: Serve with a green salad. If you have peanuts on-hand, sprinkle 1-2 Tbls chopped peanuts on top of the soup before serving. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 4 parts: Chicken; Rice; Bourbon Sauce; Red Pepper Flakes

NOTE: The chicken chunks can be cooked in the disposable pans, but cook best if they are separated and spread out on a greased or lined baking sheet. If baking from frozen, separate the chunks halfway through the baking process. 

PREPARE RICE:  STOVETOP: Combine 1 cup white rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan.  Heat to boiling, stir once.  Reduce heat, cover and simmer 15-20 min until rice is tender.  

PREFERRED METHOD: FREEZER TO OVEN: Thaw sauce. Preheat oven to 375F. Spread chicken on lined baking pan - spreading it out allows the heat to better circulate around the chicken chunks. Bake chicken, uncovered, approximately 50-60 minutes until cooked through. While chicken is baking, prepare rice according to package instructions. In a skillet over medium to medium-high heat, add sauce, red pepper flakes (1/2 packet for medium, full packet for spicy) and baked chicken. Bring to a low boil and stir gently until sauce reaches your desired thickness. Serve over rice.

THAWED: Prepare rice according to package instructions. In skillet over medium to medium-high heat, saute chicken in 3 tbls oil until chicken browns. Add sauce, bring to a low boil, and stir until sauce reaches desired thickness. Serve over rice.

SERVING SUGGESTIONS: Serve over rice and garnish with sliced green onions. Eggrolls on the side. Chenin Blanc.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish contains 3 parts: Chicken; Bacon-Cheese Topping; Honey Mustard Sauce. 

THAW HONEY-MUSTARD SAUCE AND BACON-CHEESE TOPPING.

FREEZER-TO-OVEN: Preheat oven to 350F. Place frozen chicken in oven and bake covered - with lid loosened approximately 45 min. Uncover and bake 30-45 min more until int temp is reached, topping with bacon/cheese mix the last 15-20 minutes of baking.

THAWED: Preheat oven to 350F, baked uncovered approx 1 hour until int temp is reached, topping with bacon/cheese mix last 15-20 minutes. INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Honey-Mustard Sauce, Dinner Done Sweet Corn Mashed Potatoes and sliced beefsteak tomatoes with vinaigrette. Shiraz.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 6 parts: Chicken; Sauce; Veggies; Rice; Peanuts; Red Pepper Flakes.

QUICKTHAW Chicken & Sauce by submering well-sealed packages in water 15-20 min. 

RICE: In a small pot, bring 1 3/4 cups water + 1/4 tsp salt (optional) to boil. Add rice and stir. Cover, lower heat, and simmer approx 18 min. Fluff with a fork.

CHICKEN: In a large skillet over medium heat, add a little oil and saute chicken approx 4-5 min per side. Set chicken aside. Increase heat to med-high, add 2/3 cup water, veggies, and sauce. Stir in as much of the red pepper flakes as you would like. Bring sauce to a boil and simmer approx7-15 min until sauce thickens. Stir chicken back in and coat with sauce. Serve over rice and sprinkle with peanuts. Note that the sauce contains fresh ginger which is fibrous. As a result, you may see a few ginger fibers in this dish! Internal Temp: 165F. 

SERVING SUGGESTION: Side salad. Riesling. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instant pot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 4 parts: Kit (Chicken, Sauce, Feta Cheese); FRESH Lemon. 

QUICKTHAW CHICKEN, SAUCE & FETA by submerging well-sealed containers in warm water 10-20 min. Remove lemon from fridge. In a skillet over low-med heat, add 2 Tbls oil. SAUTE chicken breasts approx 5-7 minutes on each side, turning once, until chicken reaches internal temp of 165F. REMOVE cooked chicken from pan and set aside. ADD 2 TBLS WATER to sauce and add sauce/water to skillet, stirring to deglaze pan. REDUCE SAUCE by half. ADD cutlets back into pan to reheat, then squeeze fresh lemon to taste over all. Plate chicken & spoon sauce over chicken. Top with feta cheese.

INTERNAL TEMP: 165F. SERVING SUGGESTIONS: Simple pasta or rice, field green salad. Pinot Gris.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken; Dijon Buttermilk Sauce.

THAW DIJON-BUTTERMILK SAUCE AND SHAKE TO MIX WELL.

THAWED: Bake, uncovered, at 350F 45 min to 1 hour.

FREEZER TO OVEN: Preheat oven to 350F, placed frozen chicken in oven and bake, covered with aluminum foil, for 45 minutes. Uncover and bake approx 45 minutes to 1 hour more. 

FREEZER TO AIR FRYER: Remove from pan and separate on racks so air can circulate. Do not stack chicken breasts directly on top of each other. Cook @ 375F for 28-33 min until internal temp is reached.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Serve with Dijon-Buttermilk sauce on the side, Dinner Done Twice-Baked Mashed Potatoes and crisp green beans. Sauvignon Blanc. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken; Cheese; Pasta.

PREPARE PASTA: Bring 4-6 qts of salted water to boil. Add pasta and cook for 9-11 mins. **This is a lot of linguine - you may opt to use less when serving.**

PREPARE CHICKEN:

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-40 min more until internal temp is reached. Sprinkle cheese blend over chicken and cook 5 mins more until cheese is melted. See Serving Suggestions below to finish dish. 

THAWED: Bake uncovered for approx 45-50 minutes. Sprinkle cheese blend over chicken and cook 5 mins more until cheese is melted.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Remove chicken from pan. Stir sauce that remains in pan, then toss linguine in the sauce (you may opt to use less linguine - it is a large portion!). Place chicken over linguine and serve. FIeld green salad. Chardonnay. 

Cooking times are estimates and will vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature.

This is an all-in-one dish. 

FREEZER TO OVEN. Preheat oven to 350F, placed frozen chicken in oven and bake loosely covered with foil - 1 hour. Uncover and bake 30 min to 1 hour more until internal temp is reached. Can broil last 1-2 minutes to brown panko if desired, but watch carefully so it doesn't burn!

FREEZER TO AIR FRYER: Remove chicken from packaging and place in air fryer, being careful not to overlap food. Cook 28-35 min at 400F - exact cooking time will depend on your device. Do not place chicken too close to heating element.   Click here for our air fryer tips and information. 

THAWED: Preheat oven to 350F, baked uncovered 45 min to 1 hour. Can broil last 1-2 minutes to brown panko if desired, but watch carefully so it doesn't burn!

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with steamed veggies in season. Pinot Grigio.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quesadilla, Salsa. Salsa may be packaged in pan with quesadilla. 

THAW Sauce and stir or shake to mix well. 

FREEZER TO OVEN: Preheat oven to 350F.  Transfer quesadilla to greased cookie sheet and bake (uncovered for crispier shells/covered for softer shells) for approx 1 hour.

THAWED:  Preheat oven to 350F.  Transfer quesadilla to greased cookie sheet and bake, (uncovered for crispier, covered for softer shells) approx 30min until heated throughout.   

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Salsa, shredded lettuce, diced tomatoes, guacamole, sour cream, salsa, black olives, jalapenos!  Corona. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 45 min. Uncover & bake approx 45 min to 1 hour more until internal temp is reached. Broil 1-2 minutes to brown the top, if desired, but watch closely as it can burn quickly. 

THAWED: Bake uncovered for approx 45 min to 50 minutes. Broil 1-2 minutes to brown the top, if desired, but watch closely as it can burn quickly. 

AIR FRYER (FROZEN): We recommend using parchment paper for easy cleanup. Place frozen chicken in air fryer. Do not place it too close to element. Cook @ 375F for 30-35 minutes depending on chicken breast size. Always check internal temp! 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Serve with Dinner Done Roasted Red Pepper Mashed Potatoes, oven roasted cauliflower, and a crisp green salad. Pinot Grigio. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/etc used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken; Sauce. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered with foil, for 45 minutes. Uncover and bake 20-40 more minutes until reaches internal temp.

SAUCE: In a small saucepan, heat sauce over medium heat until heated throughout and sauce thickens to your taste. Spoon sauce over chicken.

THAWED TO OVEN: Bake, uncovered, at 350F for 45-55 minutes until internal temp is reached. Sauce: See instructions above.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon sauce over chicken or serve on side. Buttered angel hair pasta, fresh asparagus. Chianti. 

This dish has 3 parts: Seasoned Ground Turkey; Spicy Cayenne Mayo; Romaine (Fresh)

QUICKTHAW turkey by submerging well-sealed bag in warm water 15-20 minutes.

LETTUCE: Lettuce should have been refrigerated and not frozen. Wash lettuce, blot to dry and cut into wraps, boats or chop and serve as a salad!

NOTE: Any fibers in this dish are from the fresh minced ginger! Sauté turkey in a little oil over medium heat until cooked throughout, about 6-12 min. Stir frequently. Be careful not to scorch pan and add a little water if too hot or too dry.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon turkey in lettuce boats and top with spicy mayo sauce. Serve with Asian style veggies over rice. Pinot Gris.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 5 parts: Seasoned Ground Turkey, Sauce, Pasta, Bread, Garlic Butter.

QUICKTHAW seasoned turkey and sauce by submerging well-sealed packages in water 15-20 minutes.

PASTA: Prepare pasta by boiling in salted water 8-10 minutes until cooked to taste. Drain and set pasta aside.

BOLOGNESE: In large skillet over medium-high heat, add seasoned turkey and saute until turkey is browned, approx 5-7 mins. Drain off fat if desired. Add 1 cup water and scrape bottom of pan to incorporate all of the flavorful "brown bits". Stir in sauce, and bring to a simmer. Simmer 5-8 mins. Serve over cooked pasta.

GARLIC BREAD: Preheat oven to 400F. Gently melt butter in microwave safe dish. Slice bread and spread butter over bread. Bake at 400F for 3-5 min until bread begins to turn golden brown. Serve immediately.

INTERNAL TEMP: 160F.

SERVING SUGGESTIONS: Serve alongside a crisp romaine and tomato salad with a light balsalmic vinaigrette. Merlot.

This dish has 4 parts: Chicken; Tikka Masala Sauce; Coconut Rice (Rice + 1 small bag coconut flakes inside!)

Note: You may find fibers from fresh ginger in this dish.

QUICKTHAW CHICKEN AND SAUCE by submerging well-sealed containers in water 15-20 min.

COCONUT RICE:  1) Toast the coconut flakes: There is a small bag of coconut flakes inside the bag of rice! In a pot over medium heat add 1 tsp. oil. Toss in coconut flakes, stirring constantly until light brown - careful with this as the coconut browns quickly! Remove pot from heat immediately and remove coconut flakes, spooning them on a paper towel.  2) Prepare rice: Rinse rice in cold water. Bring 1 ½ cup water + ¼ tsp salt + ¼ tsp oil to a boil.  Add 1 cup jasmine rice + HALF of the coconut flakes. Lower heat and cook until all water is absorbed, approx. 16 mins.

CHICKEN: Over med. heat saute chicken/veggies in a little oil about 7-9 mins stirring occasionally. Add sauce and, if needed, 1/2 cup water. Bring to a boil, stir, lower heat and simmer a few mins until internal temp of 165F is reached. Serve over Coconut Rice, topping with reserved toasted coconut.

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Naan, cucumber salad. Riesling.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

THAWED: Bake uncovered for approx 45 min to 50 minutes.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered replacing lid with aluminum foil - for 45 min. Uncover and bake approx 35 to 45 min more until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Sweet Corn Mashed Potatoes , oven roasted broccoli, and a crisp green salad. Chianti.

SERVING SUGGESTION: Potatoes, broccoli, Gewürztraminer.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

THAWED: Bake uncovered for approx 45-50 minutes.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered – replacing lid with aluminum foil - for 45 mins. Uncover and bake approx 30-45 min more until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Sweet Corn Mashed Potatoes, and a medley of steamed seasonal veggies gently tossed in butter. Merlot. 

This dish includes: Chicken/Veggies + Dumpling Dough

QUICKTHAW: Quickthaw kit by submerging well-sealed containers in water 15-20 min.

Once thawed, heat a large pot over medium-high heat. Add a little oil and saute chicken and veggies about 7 min, stirring occasionally. Once chicken is beginning to brown, add 4 cups water and bring to a boil.

Now prepare the dumplings: On a lightly floured surface, roll dumpling dough to 1/4-1/2" thick and, using a butter knife, cut into 1" squares, (alternately, make teaspoon-sized balls with the dough). Add dumplings to the boiling soup. Turn heat to low and gently simmer, uncovered, for 20-30 minutes. DUMPLING NOTE: The dumplings will plump up while cooking!

Internal Temp (Chicken): 165F.

SERVING SUGGESTIONS: Serve with a fresh green salad. Pinot Grigio.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken; Lime Butter Sauce. 

FREEZER TO OVEN. Preheat oven to 350F, placed frozen chicken in oven and bake covered - with lid loosened ? 45 min. Uncover and bake 45 min to 1 hour more until internal temp is reached. Top with melted lime-butter sauce right before serving.

THAWED: Preheat oven to 350F, baked uncovered 45 min to 1 hour, topping with melted lime butter sauce last 15-20 minutes.

INTERNAL TEMP: 165F

SERVING SUGGESTIONS: Top with Lime Butter Sauce. Serve with asparagus and Dinner Done Roasted Red Pepper Mashed Potatoes. Pinot Grigio.

This dish has 4 parts: Beef; Sauce; Rice; FRESH Scallions.

Note that this dish includes fresh ginger, which is fibrous. You may find fibers from the ginger in this dish!

PREPARATION: First, slice the fresh scalions - cut the white part into 1/2" slices and then cut the green part into smaller 1/8" slices. Keep the white and green parts separate - the white part will be used in the beef and the green will be used in the rice!

RICE: In a small pot, place 1 3/4 cup water, 1/2 tsp salt, and the rice. Bring to a boil, stir, reduce heat to low and simmer 18 minutes. Stir in the GREEN scallion slices and fluff with a fork.

BEEF: Cover the bottom of a skillet generously with your favorite cooking oil and, over medium heat, add beef and the WHITE scallion slices and cook about 2-3 min each side. Depending on the size of your skillet, you may need to cook the beef in batches. Set beef aside, dispose of any remaining oil and, in the same pan, add sauce and stir until slightly thickened. Add beef back in to sauce and toss to coat evenly. Serve beef over rice.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Green salad. Kirin Beer.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 4 parts: Beef, Sauce, Rice, Sesame Seeds, Fresh Broccoli

RICE: Bring 1 3/4 cups water + 1/4 tsp salt to a boil. Add 1 cup rice and stir. Lower heat and simmer, covered, for 18 mins.

STIR FRY: QuickThaw beef and sauce by submerging well-sealed bags in water 15-20 min. Add a little oil to a skillet and, over medium heat, cook beef strips in three batches for about 2 min per side. Set beef aside. Add 1 cup water plus the broccoli and the sauce to the skillet. Stir well, cover, and let simmer 3-5 min until broccoli is tender. Stir beef back in and serve over rice. Sprinkle with sesame seeds to taste.

The sauce contains fresh ginger, which is fibrous. You may notice these fibers in your sauce. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish contains 5 parts: Beef, Onions, Sauce, Cheese, Rolls.

QUICKTHAW by submerging well-sealed bags in water for 15-20 min.

Over med-heat with a little oil, saute onions to golden color. Set onions aside, add a little more oil to the skillet and saute beef for about two mins per side. Slice and toast buns. Spoon beef/onions on sandwich and top with cheese. Optionally, put sandwiches in microwave for 30-45 sec to soften cheese - don't cook for too long or bread may harden! Add Bistro Sauce and enjoy!  Internal Temp: 145.

SERVING SUGGESTIONS: Salad, sweet potato fries. Cold beer. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Meatloaf; BBQ Glaze. 

NOTE: For best results, pop the frozen/thawed meatloaf out of the disposable pan and place in a larger, greased casserole dish - or on a parchment paper lined baking pan - to bake. This lets the heat circulate around the entire loaf during cooking. During cooking, lighter “jellied” protein and liquid may form in the bottom of the pan.  This is normal and in no way impacts taste.  Simply wipe away the jellied protein, and slice before serving.

THAW GLAZE.

FREEZER TO OVEN: Preheat oven to 350F. Place pan on baking sheet. Bake frozen meatloaf, covered with aluminum foil, 1 1/2 to 2 hours uncovering after 1 hour until internal temp is reached. Spoon glaze over top last 15 minutes of baking. Let stand 10 min before slicing.

THAWED: Preheat oven to 350F. Bake thawed meatloaf, covered with aluminum foil, 45 minutes to 1 hour 15 min, uncovering after 30 minutes. Spoon glaze over meatloaf last 15 minutes of baking. Let stand 10 min before slicing.

INTERNAL TEMP: 165F.

SERVING SUGGESTION: Mashed potato, green beans. Cabernet.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Burritos, Salsa. 

FREEZER TO MICROWAVE: Remove salsa from bag. Leave burritos in bag, or transfer to a microwave-safe dish and cover. Microwave on high for 2 1/2 minutes. Turn over and microwave 2 1/2 minutes more. Repeat until burritos are steaming throughout. Thaw salsa in microwave proof bowl 30 seconds at a time until desired temperature is reached. Top with salsa.

THAWED TO MICROWAVE: Remove salsa from bag. Leave burritos in bag or transfer to a microwave-safe dish and cover. Microwave on high for 1 1/2 minutes. Turn over and microwave 1 1/2 minutes more. Repeat until burritos are steaming throughout. Thaw salsa in microwave proof bowl 30 seconds at a time until desired temperature is reached. Top with salsa.

SERVING SUGGESTIONS: Serve with fresh avocado, sour cream and a pilsner beer!

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot/microwave used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 5 parts: Beef; Rice; Mixed Veggies; Sauce; Seasoning.

QUICKTHAW Beef and sauce by submerging well-sealed bag in water 15-20min. 

VEGGIE PILAF: Bring one cup of water to boil. Add rice, veggies, and stir. Bring to a boil again, stir, and then lower heat, cover and simmer for approx 18 min until rice is done and veggies are heated throughout.

BEEF & SAUCE: Season beef with provided seasoning. Saute beef tips in oil over medium heat, approx 2 min per side. Set beef aside. Deglaze pan with 3/4 cup water. Stir to incorporate "brown bits" from bottom of pan. Add sauce, bring to a light boil and simmer, stirring constantly, until sauce reaches your desired consistency. Add beef in and stir to coat. 

SERVE: Serve beef tips with rice pilaf on the side. Pinot Noir.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish contains 4 parts: Beef; Bourbon Onions, Polenta, Spice Pack

POLENTA: In a small pot over high heat, add polenta and 1 1/2 cups of room temp (not cold!) water. Stir constantly until reaches a boil. Once boiling, remove from heat and continue stirring until the polenta stops boiling. 

BEEF: QUICKTHAW beef and onions by submerging well-sealed bags in water for 10-15 min. In a large saucepan, over medium heat, saute beef with spice seasoning in a little oil for about 2 mins each side to desired doneness. Set beef aside. Add a little more oil to the skillet and cook the onions to your preference. Toss beef back in with the onions. Serve beef and onions over polenta. 

SERVING SUGGESTIONS: Serve beef and onions over polenta. Field green salad on the side. Cabernet Sauvignon. 

INTERNAL TEMP (BEEF): 145F or more. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

FREEZER TO OVEN: Preheat oven to 400F. Place frozen pastries, uncovered, on greased baking sheet. Bake approx 40-50 minutes until golden brown flaky, and steaming throughout. Make sure there is a little space between the pastries when you bake them as the pastry will rise and spread slightly.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with a field green salad with bleu cheese. Pinot Noir.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

MICROWAVE: Invert (meatballs facing down) spaghetti pie into a greased microwave safe dish. Cover with plastic wrap and microwave on high about 12-15 minutes until steaming hot, stirring halfway through heating process.

FREEZER TO OVEN. Preheat oven to 375F. Place baking sheet under pan of frozen pasta and bake, covered with aluminum foil tightly to prevent drying, approx 1 1/2 -2 hours until int. temp is reached. Internal Temp: 160F.

SERVING SUGGESTIONS: Steamed veggies or green salad, garic bread. Milk for the kids, vino for the adults! 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish!

Crockpot, Microwave or Simmer on Stovetop!

CROCKPOT: Transfer frozen meatballs + 1/2 cup water to crockpot. Heat on high until meatballs are steaming, then lower heat.

MICROWAVE: Transfer frozen meatballs + 1/2 cup water to a microwave safe dish. Cover. Follow your microwave oven instructions on cooking from frozen – or – cook at 50% power for 7-15 minutes.

STOVETOP: In saucepan, add meatballs plus ½ cup water* on low heat. Cook approx 20-30 minutes, covered until steaming hot. Stir occasionally.

INTERNAL TEMP: 155F 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

COUSCOUS: Bring 1 1/2 cups water to a boil. Add couscous, stir and cover. Let sit for 10 min. Fluff with a fork. Add salt and pepper to taste. Optionally, stir in a pat of butter!

FREEZER TO OVEN: Preheat oven to 425F. Bake tenderloin on center rack, covered loosely, for 45 min. Uncover and bake 25-30 min more until internal temp of 145F is reached. Let stand 10 min before slicing. See Optional notes below. 

FREEZER TO AIR FRYER: Place pork tenderloin on center rack. Air fry at 370F for approx 32 min until internal temp is reached.

THAWED: Preheat oven to 425F. Bake tenderloin on center rack, uncovered, for 30-40 minutes until int temp is reached.

**OPTIONAL: Brown/crisp bacon by broiling on center rack last 3-5 min of cooking, if needed, but watch closely as dishes can quickly burn while broiling!  Let stand 10 min before slicing.

INTERNAL TEMP: 145F. Be careful not to overcook pork. It is a lean meat and becomes tough when overcooked. Using an instant read meat thermometer is highly recommended!

SERVING SUGGESTIONS: Serve with roasted Brussel sprouts and salad. Chianti.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Seasoned Sausage Mirepoix; Soup Base.

QUICKTHAW Sausage Mirepoix and Soup Base by submerging well-sealed bags in water 15-20 min. Put 1-2 Tbls. oil in a pot over med-hi heat and saute Sausage Mirepox mix until onions are translucent and other veggies a bit soft; about 5 mins. Add Soup Base and stir, scraping bottom of pot to incorporate everything. Cook 5 min more, then add 3 cups water. Bring to a boil and lower heat, simmering covered for 10 minutes. Remove the rosemary and thyme herb stems before serving.  

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Serve with crisp green salad. Chianti. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Pork Chops; Mushroom Sauce.

Thaw sauce.

THAW/SAUTE (preferred): In skillet over medium-low heat, heat 1-2 Tbls oil. Saute chops for 8-12 mins on each side until internal temp is reached. Remove chops. SAUCE: In same skillet, saute sauce over medium heat for 3-5 mins, stirring frequently. Thaw/Oven: Preheat oven to 375F. Place chops on greased baking sheet. Bake for 35-50 mins, uncovered, until internal temp is reached. Follow sauce instruction above.

FREEZER TO OVEN: Preheat oven to 350F. Place chops on greased baking sheet. Bake for 55-75 minutes until internal temp is reached, turning once half way through. Follow sauce instruction above.

INTERNAL TEMP: 155F. Let chops sit 10 min before serving.

SERVING SUGGESTIONS: Serve with Dinner Done's Sweet Corn Mashed Potatoes and steamed green beans. Pinot Noir.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Pork Tenderloin; Dan Dan Sauce; Linguine.

Pork Tip: Pork is a lean meat and will be very dry if overcooked on the stovetop. We recommend using an instant read thermometer to ensure your pork is cooked just to 145F!

STOVETOP: QUICKTHAW Pork and Dan Dan Sauce by submerging well-sealed packets in water 15-20 minutes.

PASTA: Boil in salted water 9-11 minutes until cooked al dente. Drain and set aside. 

PORK: Saute thawed pork over low-medium heat 10-20 minutes, turning occasionally and being careful not to burn pan, until internal temp of 145 is reached. Set pork aside. Add 1 cup water to same pan  and add Dan Dan Sauce. Bring to boil, whisking constantly, until sauce reduces to desired thickness. Toss linguine in sauce, adding salt to taste.

FREEZER TO INSTANT-POT:  Prepare pasta according to instructions above. Add frozen tenderloin, sauce + 1 cup water to Instant Pot. Cook on high pressure for 30 minutes. Quick release. Remove pork and let rest for 5 minutes. While pork is resting, use saute function and simmer sauce 5 minutes. Add cooked pasta to sauce and toss, adding salt to taste. Serve pork over saucy pasta. 

Pork can also be grilled over medium heat or oven-baked at 375F until internal temp of 145 is reached. 

SERVING SUGGESTIONS: Slice tenderloin and serve over Dan Dan Noodles with a side of broccoli. Merlot.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Pork, Baguette, BBQ Sauce. 

CROCK POT: NOTE: IF COOKING A PETITE PORTION, WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE SUFFICIENT MOISTURE. QUICKTHAW pork and sauce by submerging well-sealed containers in water app. 20 min. Add 1 cup water to pork and slow cook (pork only - do not add the BBQ sauce!) in crock pot on low (cook all day) or medium (cook half day) heat until pork is tender. Remove pork from crock pot and discard all juices the pork was cooked in. Shred pork with a fork and add in Dinner Done BBQ sauce to taste.

FREEZER TO INSTANT POT: Pressure cook pork (not the sauce - it is added at end!) on high for 1 hour. Quick release. Shred pork directly in pot. Stir in BBQ sauce. Set Instant Pot to "saute" 5-10 min until sauce thickens to desired consistency. 

BAGUETTE: Preheat oven to 400F. Cook on lower rack from frozen 12-15 minutes until heated througout and just beginning to turn golden.

INTERNAL TEMP (PORK): 160F.

SERVING SUGGESTIONS: Serve shredded pork In baguette, topped with coleslaw and pickles. Or over mashed potatoes. Zinfandel.

Fun Twist: Make Pulled Pork Nachos by topping tortilla chips with shredded BBQ pork, sliced jalapeno peppers, and a drizzle of sour cream. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 4 parts: Pork Tenderloin; Rum Glaze; Pineapple Relish; White Rice. 

THAW PINEAPPLE-CILANTRO RELISH AND RUM GLAZE.

 RICE: Combine 1 cup Long Grain White Rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan.  Heat to boiling, stir once.  Reduce heat, cover and simmer 20 min until rice is tender.  

GRILL (Best!): QuickThaw by submerging well-sealed package of pork in water 15-20 minutes. Grill over med to high heat for approx 6 minutes on each side until internal temp reached.

FREEZER TO OVEN: Preheat oven to 350F. If pork is packaged in Ziploc, cut out of bag and place in greased baking dish. Bake, loosely covered with aluminum foil, 45 min. Uncover and bake 15 to 30 min more until internal temp is reached. Let rest 10 min before slicing. 

FREEZER TO AIR FRYER: Remove from package and place frozen tenderloin in air fryer on greased rack. Cook for 30-35 min at 400F or until internal temp is reached. 

RUM GLAZE: Just before serving, transfer glaze to microwave safe dish. Heat on high 1 to 2 minutes until boiling and glaze thickens, watching carefully that glaze does not boil over.

INTERNAL TEMP: 155F.

SERVING SUGGESTIONS: Serve over included rice, topped with Rum Glaze. Pineapple-Relish on the side. Green beans, shiraz.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 4 parts: Pork Tenderloin; Spice Pack; Yellow Rice; Black Beans.

QUICKTHAW tenderloin and by submerging well-sealed package in water approx 15 min.

RICE: Bring 1 3/4 cup water to boil. Add rice, stir. Once boiling, stir again, set heat to low and simmer, covered, for 18 mins. 

BLACK BEANS: If frozen, pop out of plastic container and microwave, covered in microwave-safe dish, for 2 mins. Stir, then microwave another 90 sec or until steaming. Add a little water if they seem too thick. If thawed, microwave in microwave-safe dish until steaming. 

TENDERLOIN: SEASON: Rub spice mix into pork tenderloin, and then Grill, Saute, or Oven-Bake --> GRILL (Recommended - we LOVE grilled pork tenderloin!):  Grill over med to high heat for approx 6 minutes on each side. -- OR SAUTE:  Saute pork over low-medium heat 10-20 min, turning occasionally. -- OR OVEN-BAKE: Preheat oven to 375F. Place thawed tenderloin on greased baking sheet and bake 25-40 min until 145F internal temp is reached.

INTERNAL TEMP: 145F. Careful not to overcook - pork is a lean meat and becomes tough when overcooked. Let rest 10 minutes before slicing.

SERVIING SUGGESTIONS: Serve pork with black beans and rice on the side. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Pork Chops; Portabella Piccata Sauce. 

THAW AND SAUTE:  Thaw Tip: Transfer chops to a ziploc bag and seal well. Submerge well-sealed bag in water 15-20 min until thawed. Chops: In a large skillet over low-med heat, saute chops for 7-10 minutes on each side with a little oil, being careful not to overbrown chops.

FREEZER TO OVEN: Chops: Pre-heat oven to 350F. Place chops on a greased sheet pan and bake for 30 minutes each side.

SAUCE: In same skillet on low-med. heat, place contents of sauce/mushroom mixture and saute for 3 minutes. Add 1/2 cup of water and deglaze pan, scraping browned bits on bottom of pan if any. Bring to a boil whisking constantly until sauce thickens.

INTERNAL TEMP: 155F (slightly pink to white and juicy)

SERVING SUGGESTIONS: Serve over chops with mashed potatoes. Spinach Souffle. Beaujolais.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 5 parts: Shrimp, Veggie Saute, Tomato Sauce, Pasta, Red Pepper Flakes.

Prepare linguine by boiling in salted water 9-11 minutes until done to taste.

QUICKTHAW Shrimp, veggie saute, and tomato sauce by submerging well-sealed packs in water 5-10 minutes.  Rinse thawed shrimp and pat dry. In a skillet over medium-high heat, saute veggie pack until onions are caramelizing/browning (about 3-5 min). Add shrimp and saute 2-3 min more. Stir in sauce mixture and red pepper flakes (1 packet is mild). Simmer 1-2 more minutes. Spoon over - or toss in - as much of the pasta as you would like.

INT TEMP: 145F.

SERVING SUGGESTIONS: Serve over pasta, with a garden salad on the side. Pinot Noir.

This dish has 2 parts: Scallops; Citrus Beurre Blanc.

Scallops: Make sure scallops are thawed. If not, quickthaw by submerging well-sealed bag in cool water 5-10min. Pat scallops dry. Lightly salt and pepper them on both sides. In large skillet, add 1-2 Tbls oil and spread to cover the pan. Heat pan on low-med heat until oil is hot. Place scallops in pan and sauté 3-4 min each side, over low-medium heat, using a spatula to turn once. Set scallops aside on a plate while you prepare the beurre blanc in the same skillet.

Beurre Blanc: Remove butter pats from sauce container and set aside for now –letting thyme stick to them. Pour liquid sauce contents in skillet and increase to medium-high heat. Make sure ALL sauce is scraped out of the container. Simmer until sauce is reduced by half, stirring. Remove skillet from heat, add pats of butter/thyme to sauce. Whisk until creamy.

INTERNAL TEMP: 145F. 

Spoon sauce over scallops. Serve with oven roasted asparagus and a field green salad. Chardonnay.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Tilapia, Salsa. The salsa is packaged with the tilapia.

THAW SAUCE & stir well.

For best results, transfer filets to greased baking sheet - this allows the heat to circulate better around the filets while cooking!

THAWED: Bake 25-35 minutes until flaky and opaque.

FREEZER TO OVEN: Preheat oven to 350F, placed entree in oven and bake uncovered for 45 mins to 1 hour until fish is flaky and opaque.

INTERNAL TEMP: 145F. SERVING SUGGESTIONS: Serve with sauce on the side. White rice tossed with chopped cilantro, plantain. Sauvignon Blanc.

This dish has 3 parts: Shrimp; Scampi Sauce; Linguine.

PASTA: Prepare pasta by boiling in salted water 8-10 minutes until al dente.  Once pasta is cooked, drain and RESERVE 1/4 cup WATER! For a 'saucier' sauce, add a small amount of pasta water until you reach your desired sauce consistency -- this is optional! Drain and set aside. 

THAWED: QuickThaw shrimp and sauce packet in a bowl of water approx 15 min until thawed. Rinse and pat shrimp dry.  Heat skillet over medium-high heat. Add sauce to skillet, then add shrimp and quickly saute until shrimp is opaque and cooked throughout, being careful not to overcook so shrimp stay tender. Toss shrimp scampi in linguine -- it is quite a lot of linguine... use as much as you'd like. Let the dish "rest" for 5 minutes before serving to allow the sauce to thicken a bit. Toss once more to evenly coat pasta with sauce. Add additional salt (or parmesan cheese!) to taste, if needed.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Toss shrimp and scampi sauce in as much linguine as you'd like and serve with crusty French bread and oven roasted asparagus.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Salmon, Honey Garlic Sauce.

Thaw sauce and stir.

PREFERRED COOKING METHOD: Thaw filets. In skillet, heat 1 Tbls of canola or olive oil over med-high heat. Add salmon, sear approx 3-5 min per side until center is no longer opaque. 

FROM FROZEN:  Preheat oven to 450F.  Bake frozen filets on lower rack, uncovered, for 35 - 50 mins, until flaky. 

AIR FRYER (FROZEN):  We recommend using parchment paper for easy cleanup! Place frozen salmon in air fryer. Cook @ 400F for approx 20 min until internal temp is reached. 

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS:  Serve topped with a drizzle of Honey Garlic Sauce. White & wild rice blend and honeyed carrots on the side. Pinot Grigio.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/air fryer/instant pot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 2 parts: Tilapia; Hawaiian Butter Sauce. 

Soften Hawaiian Butter Sauce & stir gently. Butter can be softened in microwave on low heat for short amount of time.

FOR BEST RESULTS: Transfer filets to greased baking sheet - this allows the heat to circulate better around the filets while cooking!

FREEZER TO OVEN: Preheat oven to 400F, bake 30-40 minutes until fish is flaky.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Serve tilapia topped with Hawaiian Butter Sauce. White rice, sugar snap peas. Pinot Grigio.

This dish has 4 parts: Shrimp; Pasta; Pesto; Red Pepper Flakes.

QUICKTHAW SHRIMP AND PESTO by submerging well-sealed packages in water 10-15 minutes.

Bring a large pot of water and 1 tsp salt to a boil. Heat a large skillet on med-high. Add pasta to boiling water and cook until al dente. While cooking pasta, saute shrimp until it is opaque and cooked through. Add the cilantro pesto to the pan with your shrimp, sprinkle in red pepper flakes to taste, and cook just until hot throughout. Add your shrimp mixture to your pasta and toss. Enjoy! Serve warm or cold.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Crusty French bread. Pinot Grigio.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This includes 2 parts: Ready to bake petite croissants; dark chocolate.

PRO TIP:  You can bake just a few of these at a time if you'd like. Just take you what you need and leave the rest in the freezer for next time! 

Bake from frozen. If you have a convection oven, preheat to 350F. No convection oven? No problem - preheat oven to 375F. Preheating the oven is important - make sure it has reached full temperature before baking croissants! Optional: For shiny croissants, dip them in an egg wash made with 1 egg beaten with an equal amount of water. Place frozen croissants on greased cookie sheet. Bake approximately 30 minutes until croissants are golden brown. Remove from oven, cut each croissant open using a serrated knife. Place 1 Tbls of chocolate wafers in each steaming croissant. Close and let the chocolate melt into creamy deliciousness! Serve immediately.

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Place pan on baking sheet and place in oven. Bake, uncovered, 1 to 1 1/2 hours at 350F or until top is golden brown and center is firm.

INTERNAL TEMP: 155F. Let sit 10 minutes before serving to help firm up center. Note that this dish does have a soft, bread-pudding like consistency!

SERVING SUGGESTIONS: Ice cold milk. Or use as a dessert and top with vanilla ice cream!

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; 8" Pie Crust. 

THAW AND STIR. Preheat oven to 350F. 

FOR THE 9" PIE CRUST: Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

IF PURCHASED THE 3" MINI-QUICHES:  THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

(Tip: Make mini-crustless quiches by pouring batter in greased cupcake tins. Cooking time will vary depending on size of cupcake tin.)

SERVING SUGGESTIONS: Fruit or green salad. Beverage: Mimosa

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; 8" Pie Crust. 

THAW AND STIR. Preheat oven to 350F. 

FOR THE 9" PIE CRUST: Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

IF PURCHASED THE 3" MINI-QUICHES:  THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

(Tip: Make mini-crustless quiches by pouring batter in greased cupcake tins. Cooking time will vary depending on size of cupcake tin.)

SERVING SUGGESTIONS: Fruit or green salad. Beverage: Mimosa

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; 8" Pie Crust. 

Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster. 

THAW AND STIR. Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

SERVING SUGGESTIONS: Fruit or green salad. Mimosa.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; A dozen 3" Pie Crusts. 

Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster. 

THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

SERVING SUGGESTIONS: Fruit or green salad. Mimosa.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; A dozen 3" Pie Crusts. 

Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster. 

THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

SERVING SUGGESTIONS: Fruit or green salad. Mimosa.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Quiche Mix; A dozen 3" Pie Crusts. 

Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster. 

THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

SERVING SUGGESTIONS: Fruit or green salad. Mimosa.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, for 50-60min or until set. Let stand for 5 min. before serving.

THAWED TO OVEN:  Preheat oven to 350F. Bake, uncovered, 30-35 min or until set. Let stand 5min before serving.

INTERNAL TEMP: 160F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: 8oz Rotini Pasta; Thai Basil Pesto

Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add pasta to boiling water and cook 9-11 minutes until done to your taste. Drain, add Thai pesto to steaming pasta and toss. Enjoy with your favorite entree! Serve warm or cold.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

QUICKTHAW Cornbread Bites by submerging well-sealed container in warm water for 15-20 minutes. 

CORNBREAD BITES:  Preheat oven to 350F. Spoon about ¼ cup batter into each greased muffin tin or onto greased cookie sheet. Bake approx 15 min until golden brown.

SERVING SUGGESTIONS:  Our cornbread bites are delicious with anything! 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO SKILLET:  Place in large skillet over high heat, stirring occasionally until all moisture evaporates.  Lower heat to low and sauté until garlic bits and bottom of pan are slightly brown stirring frequently. 

INTERNAL TEMP: 165F. 

Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree, unless otherwise stated. Nutritional information provided is per serving. 

This is an all-in-one side dish.

Add 1 Tbls of your favorite oil to a small saucepan and, over med-high heat, saute rice mix, stirring constantly, until begins to brown. Add 1 cup + 2 Tbls water, bring to a boil and lower heat to low. Once boiling has diminished, cover and simmer 16 min until done to taste. SERVING SUGGESTIONS: Serve with your favorite entree. Especially delicious with pork and chicken!

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: 8oz Rotini Pasta; Cheddar Cheese Sauce

While you are preparing the pasta, thaw cheese sauce pouch by submerging in warm water 5-10 min. Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add pasta to boiling water and cook 9-11 minutes until done to your taste. Drain, RESERVING 1/2 cup pasta water. Add cheese sauce to steaming pasta and toss until evenly coats the pasta. If cheese sauce is still a little frozen, heat cheesy pasta on stovetop on low heat a few minutes, stirring, until steaming.  If the cheese sauce is too thick, stir in a little of the reserved pasta water to reach your desired consistency. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, for 50-60min or until set. Let stand for 5 min. before serving.

THAWED TO OVEN: Preheat oven to 350F. Bake, uncovered, 30-35 min or until set. Let stand 5min before serving.

INTERNAL TEMP: 160F. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish!

FREEZER TO MICROWAVE:  Loosen the lid and microwave, covered with loosened lid, 6-7 min on high power until steaming throughout. If you prefer not to microwave in the plastic container, transfer frozen polenta to a microwave safe dish, cover, and follow above instructions. Stir well before serving. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 425F. Bake, uncovered on a lower rack, for 50-60 min until steaming throughout, cauliflower is tender and top is browning.

THAWED TO OVEN:  Preheat oven to 375F. Bake, uncovered, 30-40 min until steaming throughout, cauliflower is tender and top is browning.

INTERNAL TEMP: 165F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

INTERNAL TEMP: 160F.  

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Rice, Parmesan Butter.

Preparation: 

RICE: Bring 1 1/2 cups of water and 1/2 tsp salt to boil in a small-medium pot. Once boiling, add rice. Turn heat to low and simmer, covered, for 18 mins. Remove from heat, stir in Parm Butter.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of all entrees. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout. 

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

INTERNAL TEMP: 160F.  

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

Preheat oven to 350F. Bake from frozen for 30 mins or until steaming throughout. Alternatively microwave in a microwave safe dish (some microwaves can handle aluminum containers provided they do not touch the edges of the microwave) until heated throughout.

INTERNAL TEMP: 165F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

INTERNAL TEMP: 160F.  

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Cheese Tortellini; Walnut Basil Pesto

Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add frozen tortellini to boiling water and cook 2-3 minutes until hot. Careful not to overcook - this tortellini is pre-cooked so you are really just heating! Drain and toss in pesto. Serve immediately. If you are going to serve cold, consider simply thawing and tossing in pesto.

Enjoy with your favorite entree! Serve warm or cold.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

INTERNAL TEMP: 160F.  

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: French Cut Green Beans; Sliced Almonds; Parmesan Butter. 

FREEZER TO SKILLET: Place frozen green beans in a large skillet over med-high heat, stirring occasionally until all moisture evaporates. Lower heat to low and add butter and almonds. Sauté, stirring frequently, until almonds are slightly brown, but not burned. Taste and add additional salt to taste if desired. 

INTERNAL TEMP: 160F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

QUICKTHAW dip by microwaving a few minutes at 50% power, or thaw in refrigerator. Preheat oven to 350F. Transfer dip to oven-safe serving dish. A pie plate or small casserole or ramekin works great. Optionally, you can sprinkle a little parmesan cheese on top before baking. Bake 30-40 min until top is golden brown and dip is bubbling. Baking time will vary depending on dish size.

For stuffed mushrooms, simply fill mushroom caps with a spoonful of dip. Sprinkle with parmesan cheese, and bake at 375F for 20-25 minutes. 

INTERNAL TEMP: 165F. SERVING SUGGESTIONS: Serve with sliced baguette, crackers or even crudites!

This is an all-in-one dish.

QUICKTHAW dip by microwaving a few minutes at 50% power, or thaw in refrigerator. Preheat oven to 350F. Transfer dip to oven-safe serving dish. A pie plate or small casserole or ramekin works great. Optionally, you can sprinkle a little feta or bleu cheese on top before baking. Bake 30-40 min until top is golden brown and dip is bubbling. Baking time will vary depending on dish size.

INTERNAL TEMP: 165F. SERVING SUGGESTIONS: Serve with sliced baguette, crackers or even crudites!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 450F. Leaving brie in the pan, place pan in center of cookie sheet. Bake 15 minutes, then lower oven temperature to 300F and bake additional 15 minutes until brie is heated throughout and top is golden brown. If top browns before the center is heated throughout, simply cover lightly with sheet of foil to prevent further browning. Let sit 5 minutes. Remove brie from pan (if desired). You can use scissors to snip the sides of the pan to provide easier access to transfer the baked brie, being careful as the pan edges will be sharp. The cheese is warm and gooey (!); transfer carefully using a large spatula.

INTERNAL TEMP: 100F or higher.

SERVING SUGGESTIONS: An assortment of crackers and fruit. Chablis.

This is an all-in-one dish. 

NOTE that this batter is very sticky! Please line your baking sheet with parchment paper or use a silicone baking mat so the macaroons don't stick!

THAW.  Preheat oven to 375F. Spoon or shape dough into loose ping-pong size balls and place on silicone baking mat or a baking sheet lined with parchment paper.  Once oven temp has reached 375F, bake for 15-18 minutes until edges and tops are golden brown. Careful not to blacken the ends of the coconut as burned coconut tastes a little bitter!  Let cookies rest on cookie sheet for 5 -10 minutes and then transfer to plate or cooling rack to cool. Try to avoid stacking macaroons as they may stick together.

TO STORE: These are best stored in an open container, or one that has the lid cracked open to keep them crisp. If they become soggy, simply toast them at 350F on a lined baking sheet for 10-12 minutes. 

This consists of one dry cookie mix - makes 2 dozen cookies. Eggs, butter, vanilla are not included and are added at home.

Store in cool, dry place. Prepare or freeze within 4 months. Preheat oven to 350F.  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 + 1/4 stick softened butter, 1 egg, and 1 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake approximately 13 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350.  Once oven is hot, bake frozen galette 1 hr to 1 hr 15 min. Periodically check to make sure the pastry “edges” aren’t getting too brown.  If needed, “tent” the galette with aluminum foil.  Internal temperature: 160F.

SERVING SUGGESTIONS:  Serve warm.  For a decadent treat, top with creamy vanilla ice cream and drizzle with caramel sauce.

This consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.

Store in cool, dry place. Prepare or freeze within 4 months. Preheat oven to 350F - very important for oven to be fully preheated!  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 + 1/4 stick softened butter, 1 egg, and 1/2 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake 14-15 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need a few more minutes in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

This is an all-in-one dish. 

THAW and spread over cakes, or use as a filling to make whoopie pies with our pumpkin cookie batter or oatmeal cranberry dry cookie mix! 

This consists of one dry cookie mix. Eggs, butter, vanilla are not included and are added at home. 

Preheat oven to 375F.  Empty cookie mix into large bowl. Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Add 1/2 cup softened butter, 1 egg & 1/2 tsp vanilla. Mix well. Space walnut sized balls of dough 3 inches apart on greased cookie sheet.  Bake 12 minutes. 

SERVING SUGGESTIONS: An ice cold glass of milk.

This is an all-in-one dish. 

Thaw and serve.