ENTREES & MORE (Everything!)

This dish has 4 parts: Chicken; Sauce; Rice; Fresh Broccoli.

SAUCE: Let sauce thaw while your meal cooks. Gently heat in microwave before serving, if desired.

RICE: Combine rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 15-18 min until rice is tender. 

FOR CRISPIEST RESULTS AND FAST COOKING TIME: Be sure chunks are well separated in pan. If necessary, transfer to greased baking sheet, separating chicken chunks from each other.

FREEZER TO OVEN (CHICKEN): Preheat oven to 400F. See above tip for crispy results! Place frozen chicken in oven and bake, uncovered, approx 40 minutes to 1 hour until int temp is reached. BROCCOLI: Bake broccoli in oven 20-30 min, or steam (microwave) or pan-saute until cooked to desired doneness. Add salt to taste.

THAWED (CHICKEN): Preheat oven to 400F. See above tip for crispy results! Place frozen chicken in oven and bake, uncovered, approx 20-30 min until int temp is reached. BROCCOLI: Bake broccoli in oven 20-30 min, or steam (microwave) or pan-saute until cooked to desired doneness. Add salt to taste.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon broccoli over rice, top with chicken chunks and drizzle sauce over all. Add salt to taste if necessary. Egg rolls on the side. 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 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 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: Chicken Cutlets, Mushroom Bacon Sauce. 

QUICKTHAW chicken by submerging well-sealed packages in water 15-20 minutes. Sauce can go freezer to skillet! 

In a skillet over low-medium heat, add 1 tbls oil.  Sauté chicken cutlets approx 4-5 minutes on each side, turning once, until chicken reaches internal temp.  Remove cooked chicken from pan, set aside.   Add ¼ cup water to pan (1/2 cup for family-sized portions), and then add mushroom bacon sauce. Stir constantly for 3-5 minutes until sauce thickens. Serve over cutlets.

INTERNAL TEMP: 165F.   

SERVING SUGGESTIONS: Dinner Done Red Pepper Mashed Potatoes, oven roasted broccoli. Chardonnay.  

This dish contains 4 parts: Chicken; Korma Sauce; Rice; Red Pepper Flakes.

PREPARE RICE (STOVETOP): Rinse jasmine rice. Add rinsed rice, 1 ½ cups water, 1/2 tsp salt (optional) in a saucepan.  Heat to boiling, stir once.  Reduce heat, cover and simmer 16-19 min until rice is tender. Fluff with a fork.

PREPARE CHICKEN KORMA: QUICKTHAW CHICKEN AND SAUCE by submerging well-sealed packages in water 15-20 min. In a large pan, add a little oil and saute chicken on medium for 5 minutes per side until nicely browned. Add 1/2 cup of water and Korma Sauce to pan. For a spicy dish, sprinkle in red pepper flakes to taste. Stir sauce, incorporating all the "brown bits" left from browning the chicken, and simmer for 5 mins. Add a little more water if too thick. Cut chicken cutlets into bite-size pieces. Spoon over rice.

SERVING SUGGESTIONS: Serve over included rice. Garnish with fresh chopped cilantro if you have some on hand. Naan Bread with a salad on the side. Syrah. 

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 is an all-in-one dish. 

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

FREEZER TO OVEN. Preheat oven to 350F, placed frozen chicken in oven and bake loosely covered – replacing lid with aluminum foil – one hour. Uncover and bake 30-60 min more.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with white rice topped with slivered almonds and steamed yellow squash – or with Dinner Done’s Sweet Corn Mashed Potatoes. Pinot Grigio.

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 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 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!

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.

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

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve over garlic butter, with Dinner Done Honey Carrots on the side. Pinot 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 2 parts: Chicken Cutlets; Scallopine Sauce. 

QUICKTHAW Chicken and Sauce by submerging well-sealed packages in water 15-20 min. In a skillet over medium 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 sauce to skillet and lower heat, simmer for 3-5 minutes. Spoon sauce over chicken.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Garlic butter new potatoes, oven roasted Balsamic asparagus, 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. 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 Spring Mix salad topped with mandarin oranges, sliced almonds and raspberry vinaigrette. 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 3 parts: Seasoned Chicken Thighs/Onions; Rice; FRESH Lemon (keep in fridge!).

THAW CHICKEN/ONIONS by submerging well-sealed bag in water 15-20 min until thawed. Start rice while chicken thaws. 

PREPARE RICE: 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.

STOVETOP: Heat a little oil in a large skillet over low-med heat. Add chicken to pan and then place onions around the chicken thighs in the skillet. Saute, turning chicken once and stirring onions, about 7 minutes per side. Add juice of 1/2 lemon + 1/2 cup water to pan. If sauce seems dry, add 1/4 or more until it is nice and "saucy". Cover and simmer another 5 minutes until chicken is cooked through. Squeeze the other 1/2 lemon over top of chicken if desired. Serve chicken over rice and spoon sauce on top. Taste sauce/onions for salt - you may need to add a little more.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve over included rice to soak up the yummy sauce! Seasonal veggies 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken; Butter Sauce; Jasmine Rice. 

PREPARE RICE (STOVETOP): Rinse jasmine rice. Add rinsed rice, 1 ½ cups water, 1/2 tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer for 16-19 min until rice is tender. Fluff with a fork.

PREPARE Butter Chicken: QUICK THAW CHICKEN AND SAUCE by submerging well-sealed packages in water 15-20 min. In a large pan, add a little oil and saute chicken on medium-low for 4-5 minutes per side until nicely browned, but being careful that the bottom of the pan doesn't burn. Remove chicken cutlets from pan. Lower heat and add 1/2 cup of water and Butter Chicken Sauce to the pan. Stir sauce, incorporating all the "brown bits" left from browning the chicken. Cut chicken into bite-sized pieces and stir back into sauce. Let simmer 3-5 min more.  Add a little water if the sauce seems too thick. Spoon sauce over rice.

SERVING SUGGESTIONS: Serve over included rice. Garnish with fresh chopped cilantro if you have some on hand. Naan Bread with a salad on the side.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve over included rice with a crisp green salad on the side. Syrah.

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 is an all-in-one dish. 

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.

THAWED: Bake uncovered for approx 45-50 minutes.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Roasted Red Pepper Mashed Potatoes. 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. 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 1 hour. Uncover and bake approx 30-40 min more until internal temp is reached.

THAWED: Bake uncovered for approx 45-50 minutes.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Roasted Red Pepper Mashed Potatoes and sauteed green beans tossed with sliced almonds. 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 3 parts: Chicken; Sauce; Cheese

THAW CHEESE & TAMPICO TEX-MEX RANCH SAUCE

THAWED: Bake, uncovered, at 350F for 45 min to 1 hour. Top with cheese and Ranch Sauce and broil for 2-4 mins. **Be careful when broiling - constantly watch it so it doesn't burn!

FREEZER TO OVEN. Preheat oven to 350F, place frozen chicken in oven and bake, loosely covered with aluminum foil, for 45 minutes. Uncover and bake approx 30 minutes to 45 min. more. Top with cheese and Ranch Sauce and carefully broil for 2-4 mins. **Be careful when broiling - constantly watch it so it doesn't burn!

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with garlic mashed potatoes and crisp green beans. Sauvignon 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 is an all-in-one dish.

NOTE: 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 remove meatloaf from pan, wiping away the jellied protein, and slice before serving.

FREEZER TO OVEN: Preheat oven to 350F. For best results, pop meatloaf out of disposable pan and place, upside down, on greased baking sheet or in a shallow casserole dish. Bake frozen meatloaf, loosely covered w/ aluminum foil, for 75 min. Uncover and bake approx 15-30 min more to reach internal temp.

IF THAWED: Preheat oven to 350F. Follow above instruction, but bake uncovered 45-60 min. to reach internal temp.

INTERNAL TEMP: 165F. Let stand 10 minutes before slicing.

SERVING SUGGESTIONS: Dinner Done Twice Baked Mashed Potatoes and petit pois – a real comfort meal! Beaujolais.

Tip: Leftover meatloaf makes great sandwiches!

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 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 3 parts: Chicken; Chimichurri, Tortillas

THAW CHIMICHURRI AND TORTILLAS.

QUICKTHAW chicken by submerging well-sealed bag in water 15-20 minutes until thawed.

GRILL (Best): Grill chicken over medium heat until cooked to internal temp. ALTERNATELY, pan sauté the chicken until internal temp is reached or oven bake at 350F for 40-50 minutes until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Slice chicken and serve in tortillas with Chimichurri. Side of black beans and rice. Ice cold 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; Honey-Sriracha Sauce.

THAW HONEY SRIRACHA SAUCE AND STIR.

FREEZER TO OVEN:  Preheat oven to 350F.  Bake, loosely covered – replacing lid with aluminum foil - for 45 min.  Uncover and bake approx 45 min to 1 hour min more until internal temp is reached. 

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

FREEZER TO AIR FRYER: Remove from pan and separate on racks. Do not stack chicken fingers directly on top of each other. Cook @ 400F for approx 28-33 min until internal temp is reached. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS:   Serve with Asian Green Beans, steamed yellow squash, and a crisp green salad. 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken Fingers; Marinara Sauce. The marinara sauce is packaged with the chicken fingers. 

THAW MARINARA DIPPING SAUCE AT ROOM TEMP WHILE CHICKEN COOKS. SHAKE TO MIX WELL. 

THAWED: Preheat oven to 350F. Bake uncovered for 30 minutes on greased cookie sheet. Turn tenders and bake an add'l 10-20 mins more.

FREEZER TO OVEN: Preheat oven to 350F. Remove from original package and bake, uncovered, on greased cookie sheet, for 30 minutes. Turn chicken tenders over and bake an additional 20-35 mins.

FREEZER TO AIR FRYER: Remove from pan and separate on racks. Do not stack chicken fingers directly on top of each other. Cook @ 375F for approx 30-32 min until internal temp is reached.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: For the adults, these are AMAZING by themselves, or cut into bite-sized pieces and tossed in salad greens! Sav Blanc. For the kids, serve with mashed potatoes & the included Marinara Dipping Sauce. If your kids don't like marinara sauce, try letting them dip these in applesauce! Iced tea or lemonade.

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: Enchiladas; Salsa Verde. 

FREEZER TO OVEN. Thaw Sauce. Preheat oven to 350F. Bake enchiladas, loosely covered with aluminum foil, for 55 minutes. Uncover and bake 15-25 min more until steaming throughout. Spoon salsa verde over enchiladas or serve on the side.

THAWED: Thaw Enchiladas and Sauce. Preheat oven to 350F. Cook, loosely covered with aluminum foil, for 35 min, uncover and bake 15 min more until steaming throughout. Spoon salsa verde over enchiladas or serve on the side.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Top with sour cream, chopped lettuce. Green salad. Corona. 

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 1 hour. Uncover and bake approx 30-40 min more until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Roasted Red Pepper Mashed Potatoes and fresh green beans. Chianti.

This is an all-in-one dish. 

FREEZER TO AIR FRYER: Cook 22 to 25 min at 400F, turning once, until internal temp is reached.

FREEZER TO OVEN: Preheat oven to 350F. Place cutlets on greased baking sheet. Bake for 45-60 mins, uncovered, until int’l temp is reached, turning once halfway through.

THAW/SAUTE: Sauté in skillet with oil on low-med heat 6-8 minutes, turning once halfway through. Can also bake (thawed) at 425F on greased sheet approximately 15 min, turning once.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with green salad, rice pilaf, green beans. Sauvignon 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 is an all-in-one dish.

FREEZER TO AIR FRYER: Cook at 350F for 30-32 min until internal temp is reached.

FREEZER TO OVEN: Preheat oven to 350F. Remove from original package and bake, uncovered, on greased cookie sheet, for 30 minutes. Turn chicken tenders over and bake an additional 20-35 mins.

THAWED: Preheat oven to 350F. Bake uncovered for 30 minutes on greased cookie sheet. Turn tenders and bake an add'l 10-20 mins more.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Any of our delicious mashed potatoes, green beans. Chardonnay.

This dish has 2 parts: Chicken; Sweet Vinaigrette Sauce. 

SAUCE: While chicken cooks. let sauce thaw at room temperature. 

FREEZER TO AIR FRYER: Remove frozen chicken from pan and set on rack in air fryer. Cook at 370F for 28-32 min until internal temp of 165F is reached. Serve drizzed with sauce. For best results, an oven-style air fryer is recommended. The basket-style is not recommended.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-50 min more until internal temp is reached. Serve and top with Sweet Vinaigrette Sauce.

THAWED: Bake uncovered for approx 50-60 minutes - or grill! Serve and top with Sweet Vinaigrette Sauce.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Corn Souffle, or slice and serve over salad greens. 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 3 parts: Chicken; Sauce; Linguine

QUICKTHAW Chicken and Sauce by submerging well-sealed packages in water 15-20 min.

PREPARE LINGUINE: Bring large pot of water to a boil. Add linguine and boil 9-11 minutes until done to your taste. Drain. While pasta is still steaming, add sauce and toss to mix well. 

PREPARE CHICKEN: In a skillet over low-medium heat, add 1 tbls oil. Sauté chicken breasts approx 5-7 minutes on each side, turning once, until chicken reaches internal temp. Remove cooked chicken from pan, set aside. Add sauce to pan and bring to a gentle boil. Be sure to scrape up all the "brown bits" on the bottom of the pan from cooking the chicken - they add flavor! Serve chicken over linguine, or cube the cutlets and toss it all together.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Field green salad and Italian dressing. 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 3 parts: Beef; Carolina BBQ Sauce; Baguette

FREEZER TO INSTANT POT: Add 1 cup water + beef. Do not add sauce - that is added at the end. Cook on high pressure for 60 minutes. Quick release. Remove meat, shred and put back in Instant Pot. Stir in the BBQ sauce. Use saute function to reduce sauce until it thickly coats the meat. Add additional salt if needed.

CROCK POT INSTRUCTION: WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE DISH DOES NOT DRY OUT. QuickThaw beef by submerging well sealed container in water 15-20 min. Add ¾ cup water and beef to crock pot. Do not add sauce - it is added at the end. Slow cook in crock pot on low all day (or night) until beef is tender. If beef is tough, raise heat and cook longer, always making sure there is enough liquid in the crock pot so the beef does not dry out. Remove beef from crock pot, slice into thin strips and fork shred. Stir BBQ sauce in and, if you'd like a moister BBQ, add some of the liquid from crock pot.

INTERNAL TEMP: 160F. SERVING SUGGESTIONS: Serve beef in baguette. Top with coleslaw if you’d like. Or, serve over mashed potatoes for a meal the kids will love! Ice cold beer.

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.

RICE: Bring 1 1/2 cups water + 1/4 tsp salt to boil. Add rice, stir. Once boiling, stir again, set heat to low and simmer, covered, for 15-20 min until rice is tender. 

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. 

ROPA: FREEZER TO INSTANT POT: Add 1 cup water + contents of Ziploc to Instant Pot. Cook on high pressure for 45 minutes. Quick release and then use fork/tongs to shred beef while stil in the pot, and then use the Saute function on your Instant Pot to evaporate most of the liquid. Stir once every few minutes - it will take approx 10-15 min. Add additional salt if needed.

- OR - CROCK POT:   NOTE THAT WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE DISH DOES NOT DRY OUT.  QUICKTHAW by submerging well-sealed bag in water for app 30 minutes. Add contents of Ziploc plus 1/2 cup water to a crock pot. Cook on low to medium heat for 6-8 hours - or on high for 3-4 hours - until beef is tender enough to shred with a fork. Remove beef from crock pot, reserving liquid in crock pot. Shred beef with fork and fingers. Toss shredded beef in reserved liquid. Add additional salt if needed.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with the black beans and rice. Plantains make a nice additional side! 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 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 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 dish has 5 parts: Beef; Veggies; Flour Tortillas; Creamy Cilantro Sauce, FRESH Cabbage Slaw

QUICKTHAW Beef, Veggies, Sauce by submerging well-sealed packages in water 10 min.

TORTILLAS: Microwave, covered, for 30 seconds until warm. 

FAJITAS:  SKILLET:  Heat a little oil in a skillet on medium heat. Add beef and saute until browned. Set beef aside and saute veggies in same skillet. SAUCE: Shake pouch to mix well. Spoon beef and veggies into tortillas and drizze with Creamy Cilantro Sauce.   

SERVING SUGGESTIONS: Top with your favorite fixings... salsa, guacamole, sour cream, etc!  Cold 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

NOTE: This dish takes a long time to cook from frozen. For a shorter cooking time, thaw in fridge 24-48 hours in advance.

THAWED: Preheat oven to 400F. Bake, covered loosely with foil, on center rack approx 45-60 min until heated throughout.

FREEZER TO OVEN. Preheat oven to 400F. Bake, covered loosely with foil, on center rack for approx 1 1/2 hours. Uncover last 10-15 minutes and let top brown. Let sit 10 min before serving.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with fresh garlic bread and a salad of European field greens mixed with artichoke and heart of palm. Merlot.

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 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.

THAW. Preheat oven to 350F. Bake, uncovered, 35-50 minutes until internal temp is reached and juices run clear. Discard any liquid in pan. PRO TIP: If you're in a hurry to thaw the chops, transfer them to a ziploc bag, seal tightly and submerge well-sealed bag in water 10-15 min until chops are thawed. Return to pan to bake.

OPTIONAL: Sear chops lightly on each side in a skillet on the stovetop and then finish baking in the oven until internal temp is reached. It’s a little extra work, but gives a nice color and seals in delicious flavor!

INTERNAL TEMP:160F. Please check the internal temp! Over-cooking pork is very common and causes pork (a lean meat) to become tough!

SERVING SUGGESTIONS: Sautéed spinach drizzled with balsamic vinegar, baby carrots. Merlot.

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. 

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: Pork Tenderloin; Marsala Sauce.

Preheat oven to 375F. 

FREEZER TO OVEN: Bake tenderloin, lightly covered with foil, for 45 min. Uncover and bake approx. 30-45 min more until internal temp is reached. See SAUCE instruction below.

THAWED (Bake or Grill Tenderloin):  Bake tenderloin, uncovered, for 30-45 minutes until int temp is reached. Tenderloin can also be grilled. 

SAUCE: In a skillet over med-high heat, add Marsala Sauce and juices (if any) left in the pan the pork tenderloin was baked in. Bring sauce to boil and simmer, whisking frequently, until reduced to about half. If sauce seems too dry, add a little water. 

PORK INTERNAL TEMP: 155. Pork tenderloin is lean and will be dry if overcooked. We recommend using an instant read meat thermometer for perfect results every time! Let stand 10 min before slicing. 

SERVING SUGGESTIONS: Potatoes, asparagus, spinach 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: Stuffed Pork Roast; Cider Gravy. 

Preheat oven to 375F.  THAW PORK ROAST.

PORK: Pour contents of Cider Gravy container into the bottom of the pan, evenly distributing it around the pork. Bake, covered, at 375F for 45 minutes. Uncover and bake approx. 30-45 min more until internal temp of 155F is reached - exact time will depend on your oven and the starting temp of the pork. Once internal temp is reached, remove from oven (reserving all juices in pan) and let stand for 10 minutes before slicing. Add reserved juices to small skillet and reduce over medium-high heat, stirring constantly, until your desired thickness is achieved. If gravy seems too thick, add a little water.  Add salt to taste.

INTERNAL TEMP: 155F. Let rest 10 minutes before slicing. 

SERVING SUGGESTIONS: Slice pork, serve topped with cider gravy. Cranberry-almond rice pilaf and fresh veggies. Merlot.

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 contains 2 parts: Pork Chops, Pineapple Mango Chutney.

QUICKTHAW chops and chutney by submerging well-sealed containers in water approx 15-20 min.

CHUTNEY: Saute in small saucepan on medium heat, stirring frequently until chutney thickens to desired consistency, 2-8 minutes. If chutney seems too dry, stir in a little water.

GRILL OR SAUTE CHOPS: Grill over medium heat for approx 6-8 minutes per side until internal temp is reached.

INTERNAL TEMP: 155F. Careful not to overcook - pork is a lean meat and becomes tough when overcooked. Let rest 10 minutes before slicing.

SERVING SUGGESTIONS: Serve chops topped with warm chutney. White rice and plantains. Chianti.

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 is an all-in-one dish.

Filets come in varying sizes and thickness, causing cooking times to vary widely.

PREHEAT oven to 400F. 

THAWED: Bake 20-30 minutes until flaky and opaque.

FREEZER TO OVEN. Place entree in oven and bake uncovered for 35 mins to 45 min until fish is flaky and opaque.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Steamed broccoli or snap peas. Any buttery sauce left in pan is delicious tossed with pasta or veggies. Sauvignon 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 4 parts: Shrimp & Veggies, Red Curry Paste, White Rice, Coconut Milk (kept in pantry). 

RICE: Combine rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 16-18 min until rice is tender. 

PANANG SHRIMP: Freezer to Skillet. Heat saucepan over medium-high heat. Sauté shrimp/veggies from frozen in heated sauce pan for 4-6 minutes, stirring occasionally, until shrimp begins to cook. Stir coconut milk in with shrimp/veggies and bring to light boil, stirring. Reduce heat to a simmer. Add red curry paste to taste - this is spicy, so start with a little! Continue cooking until shrimp is opaque throughout. Remove from heat and serve over rice.

INTERNAL TEMP: 145F.

SERVING SUGGESTION: Serve over rice, with salad or spring rolls. Reisling.

This dish has 4 parts: Shrimp; Curry Mix; Rice; Coconut Milk. The coconut milk is kept in the pantry and not frozen. 

WHITE JASMINE COCONUT RICE:  Bring 1 cup water + ½ tsp salt (optional) to boil.  Add 1 cup jasmine rice PLUS ¼ can of coconut milk (reserving rest of coconut milk for Shrimp Curry!). Stir, bring to boil, lower heat and simmer approx. 15 min.  

QUICKTHAW SHRIMP/VEGGIES and CURRY MIX by submerging well-sealed containers in water 15-20 min. Rinse and drain shrimp/veggies.

CURRY: In a large saucepan over medium heat, saute the Curry Mix stirring constantly for 3-5 min. Add 3/4 can of coconut milk (1 1/2 cans if family size) and the shrimp/veggies and simmer until shrimp is cooked and opaque (2-3 min).

SERVING SUGGESTIONS: Serve curry over rice. Green salad. Albarino. 

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: Shrimp; Orzo; Feta Cheese. 

QUICKTHAW by placing well-sealed bag in water 15-20 min.

ORZO: Boil in lightly salted water for 6-8 minutes until tender. Drain.

THAWED: Saute shrimp/tomato in skillet over medium heat until shrimp is opaque and cooked throughout. Toss with cooked orzo and feta cheese.

SERVING SUGGESTIONS: Add toasted garlic bread and a Greek style salad with crisp iceberg lettuce, olives and vinaigrette. 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: 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 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 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; 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 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.

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 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. 

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 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. 

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. 

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.

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 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 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 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. 

FREEZER TO OVEN: Preheat oven to 375F. Place pan on top of a cookie sheet. Bake, uncovered, 45 min to 1 hour until cooked through and top brown. If top begins to brown well before dish is done, simply loosely cover with aluminum foil to stop browning. SERVING SUGGESTIONS: Serve with an ice cold glass of milk, or a scoop of creamy vanilla ice cream.

SERVING SUGGESTIONS: Serve in a small parfait glass, topped with creamy vanilla ice cream.

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 cake is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake from frozen, uncovered, for one hour or until a toothpick inserted in the center comes out dry. Once done, place on wire rack to cool.

PRO TIP: Using scissors, carefully cut away the corners of the aluminum pan after the cake is cool - be careful, the pan's edges will be very sharp! Carefully flatten the edges of the pan and use a spatula to remove the cake. Cut neatly into individual servings on a cutting board with a sharp knife.

SERVING SUGGESTIONS: Serve the cake as-is. Also goes great with our Vanilla Cream Cheese Icing, or topped with berries and a dollop of whipped cream.

This is an all-in-one dish.

Cake can be baked thawed or frozen.  

THAWED:  Preheat oven to 350F.  Bake uncovered for 35-50 minutes. 

FREEZER TO OVEN: Preheat oven to 350F.  Cover loosely with foil.  Bake for 45 minutes.  Uncover and bake for 30-45 more minutes until done. Let cool completely before cutting!

SERVING SUGGESTIONS:  We serve it just alone or with a scoop of ice cream, but if you want to be extravagant… Prepare a delicious cream cheese icing!  Cream together 2 oz cream cheese and 1/4 stick of butter, then add ¾ cup powdered sugar.  Spread over warm cake. 

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 375F. Bake, uncovered, 45 min to 1 hour until cooked through and top brown. If top begins to brown well before dish is done, simply loosely cover with aluminum foil to stop browning.

SERVING SUGGESTIONS: Serve in a small parfait glass, topped with creamy 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 is an all-in-one dish. 

Thaw and serve.

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.

For best results, this should be baked freezer-to-oven! 

FREEZER TO OVEN: Preheat oven to 350.  Bake, uncovered, approx 1 hour to 1 hour 20 min until steaming throughout. 

SERVING SUGGESTIONS:  Serve warm over vanilla ice cream and drizzle with caramel sauce.

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.