September Feature Entrees

This dish has 3 parts: Beef Tips; Sauce; Polenta.

POLENTA: Mix polenta with 1 1/2 cups of water in a small pot. Over high heat, stir constantly until polenta boils and butter is melted. Remove from heat and continue stirring until polenta stops boiling.

BEEF & SAUCE: Saute beef tips in a little oil over medium heat for 2 mins per side. Set beef aside. Deglaze pan with sauce, bring to a boil, and then turn heat off while stirring constantly. Stir beef back into sauce. Serve over Polenta.

INTERNAL TEMP: 145F-165F (med to well)

SERVING SUGGESTIONS: Steamed green beans. Cabernet.

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. 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 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 2 parts: Chicken; Dijon Buttermilk Sauce.

THAW DIJON-BUTTERMILK SAUCE AND STIR.

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 @ 400F 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. Bake, uncovered, for approx 1 hour to 1 hour 15 min until salmon is flaky. For an extra crunchy topping broil - carefully watching so it doesn't burn - for 1-2 minutes before serving.

THAWED: Preheat oven to 350F. Bake, uncovered, for approximately 20-30 min until salmon is flaky. For an extra crunchy topping broil - carefully watching so it doesn't burn - for 1-2 minutes before serving.

INTERNAL TEMP: 145F. 

SERVING SUGGESTIONS: White and wild rice with cranberries, diced apple and walnuts. Steamed broccoli florets. Beaujolais.

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: Chicken; Rolls; Slaw Dressing; Fresh (not frozen!) Slaw. Please prepare this dish within 5 days of receiving to ensure freshness of the slaw. 

Thaw slaw and dressing while dish cooks. The slaw is fresh, not frozen!

FREEZER TO INSTANT POT:  Add 1/4 cup water to Instant Pot. Cook frozen chicken on high pressure for 20 minutes. Quick release. Shred chicken with a fork and set instant Pot to saute and simmer until excess liquid is reduced. Add salt to taste if needed. Prepare slaw per instructions below.

CROCK POT: QUICKTHAW Chicken by submerging well-sealed bag in water 15-20 min. A small 1.5 or 2.5 quart crock pot is recommended to ensure the chicken does not dry out. Add 1/2 cup water to crock pot. Slow cook chicken on low (half-day) or medium/high (cook 1-2 hours) heat until chicken is tender.  Remove chicken from crock pot, reserving liquid. Shred chicken with a fork. Add in as much of the reserved liquid as desired. Add salt if needed.

PREPARE SLAW by mixing fresh slaw and dressing. Add dressing to taste as there is quite a lot of dressing!

BREAD: Toast bread, if desired, or serve at room temp. Build a sandwich with pulled chicken and slaw!

INTERNAL TEMP: 165F.  SERVING SUGGESTIONS: Serve sandwich with 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 3 parts: Beef/Veggies; Gravy; Biscuit Dough.

QUICKTHAW Beef/Veggies and Gravy by submerging well-sealed packages in warm water 15-20 min.

BISCUITS: Allow dough to thaw or partially thaw enough so it can be safely cut into biscuit-sized pieces. Preheat oven to 375F. Cut log into 6 equal pieces and place on greased cookie sheet. Bake at 375F for 20-22 min. Optional: Brush top of biscuits in egg wash (beat egg and a little oil, water or milk) before baking - this gives a more golden color.

STEW: In a med-large pot, over med-hi heat, saute beef and vegetables until some browning is visible (about 5-7 minutes). Add 3/4 cup water and reduce heat to low. Add Gravy. Cover and simmer gently for 30-60 mins, stirring occasionally while scraping bottom of pot for any stuck gravy. Beef and vegetables will get more tender as it cooks, so cook to your desired tenderness. There is a stem of fresh thyme in the stew that you can remove just before serving, if you'd like. If stew seems too dry for your taste, add a little water and adjust salt/seasoning as needed. 

INTERNAL TEMPERATURE: 165F

SERVING SUGGESTIONS: Serve with a fresh green salad. Or spoon stew over mashed potatoes or rice. Cabernet Sauvignon.

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; Piri Piri Sauce; Couscous.

COUSCOUS: Place contents in a heat proof bowl. Add 1 1/2 cups boiling water and stir. Cover 10 min. and fluff with a fork.

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

CHICKEN/SAUCE: SKILLET: (preferred): Over medium-low heat, brown chicken in a little oil, about 5 minutes each side or until cooked through and internal temp is reached.  Be careful not to cook over too high heat - the pan should not be black or the sauce will taste burned. Remove chicken. Shake Piri Piri Sauce well. Pour into same hot pan. Bring sauce to light boil, stirring constantly, and simmer until it reaches desired consistency.

ALTERNATE METHOD:  Crock Pot! This will make more of a shredded chicken, but is delicious. Prepare couscous as above; thaw chicken as above. For chicken - add chicken, sauce and 1/2 cup water to small crock pot and slow-cook for approx 4 hours until chicken is cooked through.

SERVING SUGGESTIONS: Serve over Couscous. 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 dish includes 4 parts: Beef; Fries; Onions; Tomato Sauce.

QUICKTHAW beef, onions, and tomatoes by submerging well-sealed bags in water 15-20 min. Fries will be baked from frozen.

PREPARATION: Preheat oven to 400F. FRIES: Line a baking sheet with foil or parchment paper.  Bake fries for 30-35 mins. After fries have been baking for 20 mins, prepare the beef -> In a large pan, over med-hi heat, add a little oil and saute onion mix until lightly browned. Add beef, and brown for 2 mins per side. Add tomato sauce and cook for another 2 mins, stirring frequently. Serve over fries, or with the fries on the side!

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Green Salad, 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 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 contains 4 parts: Shrimp; Saute Sauce; Grits; Cheddar Cheese. 

GRITS: Note that the grits may contain some black "flecks" - this is a natural part of grits. Bring 3 cups water to a boil in saucepan. Once boiling, add grits gradually while stirring and then simmer on low for 5 min. Stir, add cheddar cheese and stir again until melted. Taste, add add'l salt if desired. Keep warm until ready to serve.

SHRIMP: QuickThaw Shrimp by submerging well sealed bag in water for 10 min. Rinse shrimp and dry with paper towel. Over medium heat, sauté shrimp with sauté sauce for 4-6 min until shrimp is opaque.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Spoon shrimp over grits. Sauteed kale, collard greens or spinach drizzled with red wine vinegar to taste.

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: 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.

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.

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 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 @ 357F 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 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. 

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!