Keto-Friendly Eats!

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 has 2 parts: Chicken; Balsamic Sauce. 

THAW BALSAMIC SAUCE – shake well (holding top on!) to emulsify sauce.

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. Drizzle with Balsamic Sauce just before serving.

THAWED: Bake, uncovered, at 350F 45 min to 1 hour. Drizzle with Balsamic Sauce just before serving.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: White and wild rice. Field green salad or steamed veggies in season. Beaujolais.

TIP: This dish is not very high in fat or calories, but you can easily lower fat and calories by using less of the drizzling sauce and feta cheese when preparing at home. 

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

This is an all-in-one dish.

THAWED: Bake uncovered for approx 45-50 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 INSTANT POT: Run warm water around outside of plastic container 1-2 min to loosen the entree. Add 3/4 cup water to Instant Pot. Pop frozen entree out of container and place carrot-side down in Instant Pot.  Lock lid into place and make sure valve is in the Sealing position. Pressure cook on high pressure for 55 minutes. Quick Release carefully - the steam will burn! (Tip: We use a kitchen towel to cover the valve and release the pressure in small increments.) Once the valve drops down and the pressure has been completely released, open the Instant Pot and stir. For a thicker gravy, turn the Instant Pot on Saute and simmer, uncovered, for up to 10 min, stirring constantly. 

OPTION: Can also do a Natural Release + Keep Warm if more convenient. Follow gravy instructions above. 

PRO INSTANT POT TIP: Occasionally the pressure valve on an Instant Pot won't pop up, but the timer will start. If the valve has not popped up, the Instant Pot has not reached pressure and the dish will not cook properly. If this happens, hit the cancel button and carefully open the Instant Pot. Stir dish, scraping up any bits off the bottom of the inner pot, and then restart the cooking process. 

CROCK POT: Thaw pot roast completely. Add 3/4 cup water to bottom of crock pot, stir in pot roast. Slow cook on high for 3 to 5 hours until beef is fork-tender. Crock pots can vary significantly; if beef is not tender after 5 hours, it needs to cook more! Before serving, stir gravy to mix well. If gravy is too thin, pour into a saucepan and simmer, stirring frequently, until thickens to desired consistency.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve over Dinner Done Roasted Garlic Mashed Potatoes. Cabernet Sauvignon.

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: Scallops; Citrus Beurre Blanc.

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

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

INTERNAL TEMP: 145F. 

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

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

This dish has 3 parts: Tilapia; Piccata Sauce; Capers.

PAN SAUTE: (PREFERRED METHOD). Quickthaw filets by submerging in water 10-15 min. Remove from plastic wrapper (if wrapped). Lightly salt and pepper fish to taste. In a skillet over medium heat, saute filets in 2 tbls oil 5-10 min each side, turning once, until flaky throughout. Set filets aside. In same pan, add sauce, stir in capers, and bring to gentle boil. Serve sauce over filets.

FREEZER TO OVEN: Preheat oven to 350F. Remove plastic wrap from fish (if wrapped) and place on greased baking pan. Lightly salt and pepper fish to taste. Bake, uncovered, 35-45 minutes until flaky throughout. In small saucepan, over medium heat, add sauce, stir in capers, and bring to a gentle boil. Spoon over filets.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Asparagus, new potatoes. Chardonnay.

This dish has 3 parts: Pork Chops; Marsala Mushroom Bacon Sauce; Monterey Jack Cheese. 

QUICKTHAW Chops and Sauce by submerging well-sealed bag in water 15-20 min.  THAW CHEESE.

SAUTE CHOPS: In a large skillet add a little oil and sauté chops over med heat, for 5 min per side until internal temp is reached, being careful not to overbrown chops. Set chops aside. SAUCE:  In same skillet on med-high heat, place Marsala Mushroom Bacon Sauce and sauté for approx. 4 minutes.  Remove sauce from heat. Spinkle cheese over chops and spoon hot sauce over cheese to melt.

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

SERVING SUGGESTIONS: Mashed potatoes, green beans. Pinot Grigio.  

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

This dish has 3 parts: Beef; Sauce; Butter. 

THAW BUTTER & SAUCE.

SAUCE: Thaw Red Wine Sauce while cooking beef. When beef is almost done, simmer sauce + 1/4 cup water in a small skillet over medium heat, whisking continuously, until sauce thickens to syrupy consistency. For added flavor, use juices from cooked beef instead of water and saute all together!

BEEF: FREEZER TO OVEN: 350F. Bake loosely covered with aluminum foil for 30 mins. Uncover and bake approx 30-45 minutes more until desired temperature is reached.

BEEF: THAWED (Best!): Saute in 2 Tbls oil over low-med heat, 6-8 min each side. Follow sauce instruction above.

INTERNAL TEMP: 145F-165F (medium to well-done)

SERVING SUGGESTIONS: Top with reduced red wine sauce and rosemary gorgonzola butter. Sweet Corn Mashed, sauteed asparagus. Cabernet.

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

This is an all-in-one dish.

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

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

INTERNAL TEMP: 165F. 

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

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

This is an all-in-one dish.

NOTE: For best results, reduce the sauce after baking as shown in the instructions below! 

FREEZER TO OVEN: Preheat oven to 350F. Bake, covered with foil, for one hour. Uncover and bake another 40 min to 1 hour until internal temp is reached, basting a few times with juices in pan. Finish the dish by following the SAUCE instruction below. 

THAWED: Bake uncovered at 350F approx 45 -55 min, basting a few times. Finish the dish by following the SAUCE instruction below. 

SAUCE: Let's reduce the sauce! Set chicken aside and pour the sauce in a saucepan or skillet. Simmer sauce on the stovetop, over high heat and stirring frequently, until thickens - about 5-7 minutes. Add salt, if needed. The sauce should be thick enough to coat the back of a spoon. Spoon thickened sauce over chicken and serve immediately. 

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Twice Baked Mashed Potatoes and fresh steamed baby zucchini. 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 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 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 side dish has 2 parts: Fresh shredded Brussels sprouts; Olive Oil-Butter Blend. 

FRESH TO SKILLET: In a skillet over medium heat, add contents of the Olive Oil Butter mix. Add the fresh shredded Brussels sprouts and toss. Add 1/4 cup of water, then cook stirring occasionally until sprouts are lightly browned-about 5 mins. 

FRESH TO OVEN:  Pre-heat oven to 375F. Place sprouts on a parchment or foil sheet. Melt Olive Oil Butter mix in microwave for 10 seconds, then toss and mix over shredded sprouts. Bake for 12-17 mins until slightly browned. Toss and bake for another 5 mins.

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.

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

PRO TIP: This makes a great filling for mushroom caps! 

This is an all-in-one dish!

FRESH TO OVEN:  Preheat oven to 425F. Roast 25-30 minutes until browned, spreading cauliflower on greased or lined baking sheet (preferred), or roasting in provided pan.

AIR FRYER: Air fry at 400F for 20 min or until golden brown. 

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 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!