January Feature Entrees

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January Feature Entrees

Availability: In stock

These entrees will be available for pickup/delivery beginning Thursday, January 2nd. To see everything currently available for pickup/delivery, check out the Entrees & More Menu!


If a feature dish is showing as sold out, check back soon -- we are making more as fast we can.


Click here to view a printable copy of the feature dishes 

January Feature Entrees

Ricotta Basil Chicken

Description

Serves 2-3. Lean and tender chicken breasts are stuffed with a delicious combination of creamy ricotta cheese, market-fresh spinach and chopped garlic before being topped with flavorful Tomato-Basil Sauce. $14.95.

Freezer to Oven. 360 cal/serving. 

Nutritional Info

Per Serving: 360 cal, 9g fat (3g sat), 127mg chol, 805mg sodium, 18g carb, 3g fiber, 41g protein. 

Contains egg, dairy, wheat, soy. 

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

Preparation

This dish has 2 parts: Chicken; Tomato-Basil Sauce. 

Just before serving, transfer Tomato-Basil Sauce to microwave safe dish and heat (loosely covered) until steaming. Stir to mix well and spoon over cooked chicken.

THAWED: Bake uncovered for approx 45 min to 50 minutes. Broil on a lower rack 1-2 minutes to brown top, if desired, but watch carefully so it doesn't burn. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered, replacing lid with aluminum foil - for 45 min. Uncover & bake approx 45 min to 1 hour more until internal temp is reached. Broil on a lower rack 1-2 minutes to brown top, if desired, but watch carefully so it doesn't burn. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS:  Linguine with garlic butter, broccoli. Chianti.

January Feature Entrees

Everything Salmon with Creamy Piccata Sauce

Description

Serves 2-3. Fresh salmon filets are coated with our Everything seasoning - sesame seeds, paprika, parsley, and a special blend of spices - and topped with a creamy caper sauce that is laced with just a touch of lemon. $18.95

Freezer to Oven. Contains sesame seeds. 

Nutritional Info

Per Serving: Nutritional information coming soon.

Contains: Allergens coming soon.

Ingredients: Coming soon.

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

Preparation

This dish has 2 parts: Salmon, Creamy Caper Sauce.

Cooking instructions coming soon.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS:  Coming soon.

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

January Feature Entrees

Tuscan Chicken Pasta

Description

Serves 2-3. Chicken breasts simmer in a creamy all-natural Alfredo garlic sauce with spinach and tangy, julienne sliced sun-dried tomato. Served over linguine. Delicious!  $14.95.

QuickThaw/Saute. 625 cal/serving.

Nutritional Info

Per Serving: 625 cal, 20g fat (11g sat), 145mg chol, 590mg sodium, 50g carb, 2g fiber, 2g sugar, 45g protein.

Contains wheat, dairy. 

Make gluten-free by subbing with a gluten-free pasta at home.

Ingredients: chicken cutlets, linguine, heavy cream, parmesan cheese, butter, julienne sundried tomato, spinach, garlic, salt, pepper, spices.

 

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. 

Preparation

This dish has 3 parts: Chicken; Alfredo Sauce; Linguine. 

QUICKTHAW Chicken by submerging well-sealed bag in water 15-30 minutes. No need to QuickThaw the SAUCE; it can be cooked from frozen. 

PASTA: Boil linguine in salted water 9-11 min until done.

CHICKEN: In a skillet, sauté chicken cutlets over low-medium heat for 4 min per side. Set chicken aside and cut into bite-sized pieces. Add 2/3 cup water + SAUCE to the same pan. Increase heat to medium and deglaze the pan, scraping up all the brown bits in the bottom. Bring to a gentle boil, lower heat and simmer 2-3 minutes. Add chicken back to sauce and simmer approximately 2-3 min more. Toss linguine in the sauce.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Dinner Done roasted Brussels Sprouts. 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!

January Feature Entrees

Teriyaki Pork Chops over Pineapple Rice

Description

Serves 2-3. Lean center-cut pork chops marinate in a freshly prepared teriyaki sauce before being sauteed - or grilled (best!) - and served with a delicious pineapple rice pilaf. $14.95. 

QuickThaw & Grill or Saute. 605 cal/serving. 

Nutritional Info

Per Serving: Chops: 330 cal, 4g fat (1g sat), 95mg chol, 800mg sodium*, 30g carb, 0g fiber, 40g protein. *Sodium count when marinade is discarded.

Per Serving: Teriyaki Sauce: 50 cal, 1g fat (0g sat), 0mg chol, 245mg sodium, 10g carb, 0g fiber.

Per Serving: Pineapple Rice:  225 cal, 5g fat (2g sat), 0mg chol, 530mg sodium, 440g carb, 1g fiber, 4g protein.

Ingredients: boneless pork chops, brown sugar, soy sauce, sherry, garlic. Pineapple Rice: white rice, pineapple bits, coconut flakes, green onion, canola oil, GF/DF chicken base, salt.

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

Preparation

This dish has 3 parts: Pork Chops; Teriyaki Sauce; Pineapple Rice. 

Great for the grill!

PINEAPPLE RICE:  Freezer to Skillet:   Add rice and 1 1/2 cups water water to a saucepan and bring to a boil.  Stir to mix well, lower heat and cover.  Simmer on low for 20 minutes until water is absorbed.  Fluff with a fork and serve. 

PORK CHOPS:  THAW Teriyaki Sauce. Right before serving pork, gently heat sauce in microwave, stir and serve over sliced pork or on the side.

For THAW/GRILL or saute: Quick-Thaw pork chops by submerging well-sealed Ziploc in water 10-15 min until thawed. Thaw and grill or saute chops on medium heat, about 6-8 min per side until internal temp is reached.

INTERNAL TEMP: 160F. At 160F, pork is safe, but may be slightly pink in center! Be careful not to overcook pork as it is a lean meat and will be tough if overcooked. We recommend using an instant read meat thermometer for a perfect result every time!

SERVING SUGGESTIONS: Drizzle warm Teriyaki Sauce over chops. Pineapple rice and bok choy on the side. Shiraz. 

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!

January Feature Entrees

Ten Spice Chicken and Sweet Vinaigrette Sauce

Description

Serves 2-3. Hand-trimmed chicken breasts are rubbed with a savory blend of ten different spices and then oven-baked or grilled to perfection. Drizzle with our all-natural, homemade honey-Dijon vinaigrette sauce for a delicious, healthy meal! Like many of our dishes, this can also be served over salad greens for a spectacular salad. $14.95.

Freezer to Oven - or - Thaw/Grill. 450 cal/serving. Gluten-Free. Dairy-Free.

At-Home Keto Modification: Omit the vinaigrette.

Nutritional Info

Chicken: 280 cal, 9g fat (1g sat), 82mg chol, 480mg sodium, 4g carb, 1g fiber, 2g sugar, 33g protein.

Vinaigrette: 170 cal, 18g fat (1g sat), 0mg chol, 256mg sodium, 3g carb, 0g fiber, 0g sugar, 0g protein.

Contains cinnamon. 

Gluten-Free. Dairy-Free.  For Keto-Friendly, omit the vinaigrette. 

Ingredients: chicken breast, canola oil, chili powder, brown sugar, paprika, ground ginger, cayenne pepper, onion powder, garlic powder, cinnamon, cloves, spices. Sweet Vinaigrette: red wine vinegar, canola oil, dijon mustard, honey, salt, pepper. 

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

Preparation

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!

January Feature Entrees

Oven Fried Cheddar Chicken Strips

Description

Serves 2-3. Juicy chicken breast strips are dipped in garlic butter and given a crispy panko-parmesan-cheddar crust. $14.95.

Freezer to Oven/Air Fryer.  

Nutritional Info

Per Serving: 390 cal, 18g fat (9g sat), 120mg 720mg sodium, 16g carb, 1g fiber, 2g sugar, 35g protein. 

Contains dairy, wheat. 

Ingredients: chicken breast, panko breadcrumbs, parmesan cheese, cheddar cheese, butter, garlic, canola oil, salt, pepper. 

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

Preparation

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.

January Feature Entrees

Ginger Beef Stir Fry - FRESH SCALLION TWIST!

Description

Serves 2-3. Tender sliced beef tips stir fried with fresh green onions and given a ginger-garlic glaze. Served over white rice. A sprinkling of sesame seeds and freshly sliced green onions finish the dish. $17.95.

QuickThaw/Saute. Gluten-Free. Dairy-Free.

 

Nutritional Info

Per Serving: Nutritional information coming soon.

Contains soy, sesame seeds. 

Gluten-Free. Dairy-Free.

Ingredients: beef, white rice, scallions, pureed onion, GF soy sauce, sugar, ginger, rice flour, sesame seeds, GF/DF beef base, garlic, jalapeno, corn starch, sesame oil, canola oil, salt, pepper, garlic powder, onion powder, spices.

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

Preparation

This dish has 5 parts: Beef, Sauce, Rice, Sesame Seeds, Fresh Scallions.

QUICKTHAW: Remove rice and sesame seeds from the kit. Quickthaw beef and sauce by submerging well-sealed bags in warm water for 10-15 min.

SCALLIONS (these are fresh/in fridge): Slice the white/light green section of the scallion into 1/2" pieces; these will be cooked with the beef. Slice the green section of the scallion into 1/8" rings; these will be used in the rice and as garnish. Set aside.

RICE: Bring 1 3/4 cups water + 1/4 tsp salt to boil in a small saucepan. Add rice. Bring to boil, lower heat and simmer 18 minutes. Once rice is done, stir in 3/4 of the GREEN scallion slices and fluff with a fork.

BEEF: Cover the bottom of a skillet with oil and, over med-heat, cook the beef strips along with the WHITE scallion slices about 2 min per side. Depending on skillet size, you may have to do this in batches. Set cooked beef aside. Dispose of most of the oil in the skillet, and then add 1/4 cup water to pan, scraping up brown bits on bottom. Add sauce, stir and simmer 2-3 min until sauce thickens. Add beef back in and stir to coat beef well with sauce.

SERVE: Serve beef over rice, sprinkle with included sesame seeds and top with the remaining GREEN scallion slices. Enjoy! (Note that this dish includes fresh ginger, which is fibrous. You may find fibers from the ginger in this dish!)

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!

January Feature Entrees

Taverna Chicken - FRESH LEMON TWIST!

Description

Serves 2-3. Chicken cutlets marinate in a flavorful blend of olive oil, fresh minced garlic, oregano, tangy lemon and white wine before being sautéed and topped with a zesty lemon-wine pan sauce and a sprinkling of tangy feta cheese. You'll receive the lemon for this dish fresh, not frozen. Opa! $14.95.  

QuickThaw/Saute. 335 cal/serving. Gluten-Free. Keto-Friendly.  

Nutritional Info

Per Serving: 335 cal, 13g fat (5g sat), 100mg chol, 520mg sodium, 3g carb, 0g fiber, 35g protein.

Contains dairy. 

Gluten-Free. Keto-Friendly.

Ingredients: chicken breast, feta cheese, white wine, fresh whole lemon, butter, olive oil, lemon juice, fresh thyme, dill, granulated garlic, oregano, chicken base, salt, cumin, coriander, marjoram, pepper, cloves. 

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

Preparation

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

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

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

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

January Feature Entrees

Beef Stew with Cheddar Biscuits

Description

Serves 2-3. Tender beef slices cook to tender perfection in a savory sauce with a medley of market-fresh sliced carrots, celery, and diced onions. Flaky cheddar biscuits are baked just before serving. $19.95

QuickThaw/Saute. Stew is gluten-free; biscuits contain gluten. 

Nutritional Info

Per Serving: Coming Soon.

Contains seafood (Worcestershire), wheat & dairy (biscuits).

Stew is gluten-free; biscuits contain gluten. 

Ingredients: beef, sliced carrots, diced onion, sliced celery, butter, rice flour, red wine, tomato paste, GF soy sauce, minced garlic, Worcestershire sauce, canola, GF beef base, extra virgin olive oil, thyme sprigs, salt, pepper.  Biscuits: flour, milk, butter, shredded cheddar cheese, baking powder, sugar, salt, baking soda. 

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

Preparation

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!

January Feature Entrees

Thai Lettuce Wraps - FRESH ROMAINE TWIST!

Description

Serves 2-3. Our version of a restaurant favorite! Ground turkey, seasoned with minced ginger, garlic, scallions, cilantro, julienne-sliced carrots, flavorful hoisin, peanut butter, and a hint of red pepper flakes, is wrapped in crisp fresh lettuce. Our spicy cayenne mayo provides the finishing touch! FRESH TWIST: The lettuce will be provided FRESH and should be stored in the refrigerator. It is recommended to prepare this dish within one week of purchase. NOTE: This dish contains peanuts. $14.95

QuickThaw/Saute. 420 cal/serving

Nutritional Info

Turkey + Romaine: 320 cal, 15g fat (4g sat), 120mg chol, 850mg sodium, 18g carb, 4g fiber, 4g sugar, 29g protein.

Spicy Mayo: 100 cal, 13g fat (2g sat), 195mg sodium, 0g carb, 0g sugar, 0g protein.

Contains peanuts, eggs, seafood (anchovy/Worcestershire), wheat, soy.

Ingredients:  ground turkey, romaine lettuce, julienne carrots, green onion, hoisin sauce, Worcestershire, lemon juice, minced ginger, minced garlic, peanut butter, spices, salt, pepper.  Spicy Mayo: mayonnaise, hot sauce, sunflower lecithin. 

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

Preparation

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!

January Feature Entrees

Cuban Pork with Black Beans & Yellow Rice

Description

Serves 2-3. Lean pork tenderloin is served with a side of yellow rice and black beans. We make our black beans from scratch, starting with dried beans! $15.95

Freezer to Oven/Stovetop Combo. Gluten-Free. Dairy-Free.

Nutritional Info

Per Serving: Coming soon. 

Contains soy.

Gluten-Free. Dairy-Free.

Ingredients: PORK: pork tenderloin, salt, oregano, onion powder, garlic powder, pepper, spices. RICE: white rice, dried chicken bouillon, salt, onion powder, garlic powder, paprika, turmeric, annatto, spices. BEANS: black beans, diced onion, extra virgin olive oil, chicken base, salt, onion powder, garlic powder, cumin, pepper, oregano, sugar, spices.

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

Preparation

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

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

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

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

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

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

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

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

January Feature Entrees

Quinoa Turkey Meatloaf

Description

Serves 2-3. Lean ground turkey, chopped spinach, and the ultra-healthy grain quinoa star in this delicious and good-for-you meatloaf that is topped with tangy tomato sauce. $14.95.

Freezer-to-Oven. 390 cal/serving. 

Nutritional Info

Nutritional information based on 4 servings per meatloaf. Per Serving: 390 cal, 17g fat (4g sat), 151mg chol, 1150 mg sodium, 28g carb, 3g fiber, 30g protein. 

Contains: egg, seafood + wheat (worcestershire)

Ingredients: ground turkey, quinoa, diced onion, chopped spinach, egg, crushed tomato, canola oil, worcestershire, cornstarch, hot sauce, brown sugar, salt, pepper.

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. 

Preparation

This dish has 2 parts: Meatloaf; Tomato Glaze.

THAW GLAZE. It will be spooned over meatloaf toward end of baking.

NOTE: Please turn the frozen/thawed meatloaf out (invert) into a larger, greased casserole dish to bake. This lets the heat circulate around the entire loaf during cooking. During cooking, lighter “jellied” protein and liquid may form in the bottom of the pan.  This is normal and in no way impacts taste.  Simply wipe away the jellied protein, and slice before serving.

PREHEAT OVEN TO 350F.

FREEZER TO OVEN: Bake frozen meatloaf, uncovered, 75 minutes. Cover top with glaze and bake 15-45 min more until int temp is 165F. Let stand 10 minutes before slicing. 

THAWED: Bake thawed meatloaf, uncovered, 60 min. Spoon glaze over top and bake 15 min or until int temp is 165F. Let stand 10 minutes before slicing.

SERVING SUGGESTIONS: Mashed potato, green beans. Cabernet.

January Feature Entrees

Shrimp and Feta Orzo

Description

Serves 2-3. Tangy feta, parmesan cheese, shrimp, fresh basil, and orzo pasta are tossed with a sauce of crushed tomato, white wine, a touch of red pepper, chopped garlic, market-fresh basil and oregano. $16.95.

QuickThaw to Skillet. 495 cal/serving. 

Nutritional Info

Per Serving: 495 cal, 14g fat (6g sat), 210mg chol, 800mg sodium, 51g carb, 3g fiber, 1g sugar, 39g protein.

Contains dairy, wheat. 

Easily made Gluten-Free at home by subbing rice or gluten-free pasta for orzo. Make Keto-Friendly by subbing cauli-rice! 

Ingredients: shrimp, diced tomato, feta cheese, orzo pasta, parmesan cheese, white wine, olive oil, cornstarch, minced garlic, crushed red pepper flakes, salt, spices. 

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

Preparation

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!

January Feature Entrees

Buffalo Turkey Chili

Description

Serves 2-3. Ground turkey, cannellini beans, tangy crushed tomatoes and a trio of market fresh veggies... celery, onion and carrot.... are given a "Buffalo" kick with the addition of Red Hot sauce and a sprinkling of gorgonzola cheese. $14.95

QuickThaw to Skillet. 440 cal/serving.  Gluten-Free. 

Nutritional Info

Chili: 360 cal, 4g fat (2g sat), 90mg chol, 1580mg sodium, 32g carb, 7g fiber, 42g protein.

Bleu Cheese Topper: 80 cal, 6.5g fat (4.2g sat), 17mg chol, 320mg sodium, 0.5g carb, 0g fiber, 5g protein.

Contains dairy (topper only).

Gluten-Free. 

Ingredients: ground turkey, crushed tomato, white beans, diced onion, diced carrots, diced celery, Red Hot sauce, garlic, chili powder, salt, pepper. Topper: gorgonzola cheese.

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

Preparation

This dish has 3 parts:Turkey; Chili Sauce; Gorgonzola Topper. 

QUICKTHAW by submerging well-sealed Ziplocs in warm water 15-20 minutes. Put Gorgonzola Topper in fridge while chili simmers.

STOVETOP: In a saucepan over medium heat, add 2 Tbls oil and the seasoned turkey and saute until turkey is cooked, about 9 minutes stirring frequently. Add contents from the chili sauce bag and bring to boil. Lower heat, cover, and simmer about 15-20 minutes until all veggies are tender. Add 1/2-1 cup of water if thinner chili is desired. Sprinkle gorgonzola topper over chili just before serving.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Sprinkle Gorgonzola Topper on top. Serve with cornbread or over rice. 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!

January Feature Entrees

Steak Fajitas with Creamy Cilantro Sauce - FRESH CABBAGE TWIST!

Description

Serves 2-3. Tender strips of beef, sliced onions and colorful bell peppers served in flour tortillas, topped with Dinner Done's delicious Creamy Cilantro Sauce and a crunchy mix of shredded cabbage and carrots. This is a Fresh Twist dish - the fresh cabbage/carrot blend should be kept in the fridge and used within 10 days of receiving the dish. $15.95. 

QuickThaw/Saute.  

At-Home Keto/Gluten-Free Modification: Sub iceberg or romaine lettuce for tortillas!

Nutritional Info

Per Serving (Beef + Veggies): Coming soon.

Tortillas (2 per serving): 140 cal, 3g fat (1g sat), 24g carb, 1g fiber, 4g protein.

Contains: wheat, dairy, soy.

Ingredients: beef, sliced mixed bell pepper, sliced onions, flour tortillas, onion powder, garlic powder, gluten-free soy sauce, curry powder, salt, sugar, pepper. Sauce: sour cream, lime juice, cilantro, canola oil, sunflower lecithin (a natural emulsifier), garlic, salt, pepper. Cabbage/Carrot Topper: shredded cabbage, shredded carrots.

This dish is easily made low-carb, keto (and gluten-free!) at home by using iceberg or romaine lettuce instead of tortillas!

Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per Petite Entree and 6 servings per Family-Sized Entree, unless otherwise stated. Nutritional information provided is per serving. 

Preparation

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!



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