Keto-Friendly Eats!

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.

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 Twice Baked Mashed Potatoes, baby carrots tossed in honey butter, green salad. Chianti.

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

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

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

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

This dish has 4 parts: Shrimp, Sauce, Jasmine Rice, Coconut.

Note: We use fresh ginger in this dish, which is fibrous. You may find small ginger fibers in this dish.

QUICKTHAW shrimp and sauce by submerging well-sealed bags in water 10-15 min. Some of the shrimp may take on the dark color of the seasoning - this does not impact taste.

COCONUT RICE: In a medium pot, over medium-high heat, add 1-2 Tbls of oil. Brown coconut flakes in oil, stirring constantly and taking care not to burn. As soon as they begin to brown, keep stirring until most flakes are browned, being careful not to burn - this can happen quickly. Set browned coconut aside in a small bowl.  In the same pot, add 1 1/2 cup water and 1/4 tsp salt. Bring to a boil, add rice. Reduce heat to low, cover and simmer 18 mins. Let rest for 5 min. Fluff with a fork. Sprinkle half of the browned coconut over the rice, reserving the rest.

SHRIMP TIKKA: In a large pan, add a little oil and saute shrimp on med for 2-3 minutes until opaque. Remove shrimp from pan. Lower heat, add 1/4 cup of water and Tikka Sauce to the pan. Stir and bring to a simmer. Add shrimp back to sauce and simmer 1-2 min more. If sauce seems too thick, add a little water. SERVE over Coconut Rice, topping with the remaining toasted coconut.

INT TEMP: 145F.

SERVING SUGGESTIONS: Serve with naan (Indian flat bread), diced cucumbers tossed in yogurt and seasoned to taste. Riesling.

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.

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 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. 

THAW. Preheat oven to 375F and bake, uncovered, approx 50 mins to 1 hour 15 mins. Baste roast with juices in pan periodically. Let rest 10 minutes before slicing. 

INTERNAL TEMP: 155F. Pork is a lean meat and will be dry if overcooked. We recommend using an instant read meat thermometer to ensure this dish is cooked perfectly every time!

SERVING SUGGESTIONS: Baby red potatoes (pierce skins with knife or fork, add to microwave safe dish with enough water to cover potatoes, cover and microwave for approx 5 mins) and steamed broccoli, both tossed with butter, salt, and pepper. Pinot Noir.

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

This dish 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 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: Shrimp; Pasta; Basil Walnut Pesto.

QUICKTHAW SHRIMP AND PESTO by submerging well-sealed packages in water 10-15 minutes. Rinse and pat shrimp dry. Bring a large pot of water and 1 tsp salt to a boil. Add pasta to boiling water and cook until al dente, about 9-11 min. Reserve 1 cup of pasta water, drain the rest and set pasta aside. While pasta cooks, heat a large skillet on med-high and saute shrimp until opaque and cooked through. Add the pesto to the shrimp and cook just until hot throughout. Toss shrimp mixture with drained pasta. If pasta seems too dry, add in reserved pasta water until desired consistency is reached. Add add'l salt to taste if needed. Enjoy! Serve warm or cold.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: French bread & field 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 is an all-in-one dish. 

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 with linguine tossed in garlic butter and fresh green salad. Pinot 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 3 parts: Beef; Tortillas; Cheddar Cheese. 

NOTE THAT WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE DISH DOES NOT DRY OUT. INSTANT POT CAN BE ANY SIZE. 

CROCK POT: QUICKTHAW BEEF by submerging well-sealed bag in water for 10-15 minutes. Add contents of Ziploc plus 1/4 cup water to a crock pot. Slow-cook on low to medium heat for 6-8 hours or on high for 3-4 hours - the time may vary for a number of reasons, but the important thing is to cook until the beef is tender and can be shredded. Remove beef from crock pot, reserving liquid in crock pot. Shred beef with fork and fingers. Toss shredded beef in reserved liquid. 

FREEZER TO INSTANT POT (best!): Add 1/2 cup water. Cook on high pressure for 60 minutes. Quick release. Remove meat, shred and put back into pot with liquid. Use saute function and evaporate most of the liquid, approx 5-10 min.

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Spoon beef into tortillas and top with the included cheddar cheese and fresh cabbage! Jazz it up with jalapenos, sour cream and pico de gallo if you'd like. Corona 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: Chicken; Mozzarella Cheese; Balsamic Drizzle. 

FREEZER TO OVEN:  Preheat oven to 350F, placed frozen chicken in oven and bake, covered loosely with foil, for 45 min. Uncover and bake 35 min more. Top with mozzarella cheese and bake 10 min or until internal temp (165F) is reached.

BALSAMIC DRIZZLE: Shake to mix well and drizzle over chicken just before serving. Optionally, if you like  a syrupy balsamic, heat in covered microwave safe dish 30-45 sec until sauce is reduced.

THAWED:  Preheat oven to 350F, baked uncovered 35 min. Top with mozzarella cheese and bake 10 min or until int temp (165F) is reached. See Balsamic Drizzle above.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Asparagus, Roasted Red Pepper Mashed Potatoes.   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: Beef; Sauce

SAUCE: Let Diane Sauce slightly thaw while beef cooks. Once the beef is done, bring sauce to a boil over medium heat, stirring frequently. Let simmer 3-4 min. Stir well and serve over beef. OPTIONAL: For added flavor, add juices from cooked beef to sauce and saute all together!

THAWED: Bake at 375F uncovered for approx 30-45 minutes.

FREEZER TO OVEN: 350F. Uncover and bake approx 40-50 minutes until desired internal temp is reached.

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

SERVING SUGGESTIONS: Serve with Dinner Done Twice Baked Mashed Potatoes, steamed green beans. Cabernet.

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

This dish has 3 parts: Chicken Cutlets; Honey Roasted Peanuts; Cilantro-Lime Sauce. 

THAW SAUCE AND PEANUTS.

QUICKTHAW CUTLETS by placing well-sealed Ziploc in water for 10-15 minutes.

SAUTE: In a large skillet over medium heat, add 1 Tbls oil. Once oil is heated, add cutlets and cook 5-7 minutes per side, until int temp is reached. Lower heat if it seems too hot. Sauté in batches if necessary. Drizzle with sauce and top with chopped peanuts.

BAKED: Thaw Chicken. Preheat oven to 375F. Place cutlets on greased cookie sheet and bake 25-45 min until internal temp is reached. Drizzle with sauce and top with chopped peanuts.

INTERNAL TEMP 165F.

SERVING SUGGESTIONS: Serve with a side of our Thai Pesto Pasta, and roasted carrots. Sauvignon Blanc. 

FUN TWIST: Chop chicken into bite sized pieces and serve wrapped in romaine or iceberg lettuce cups. Drizzle with sauce and sprinkle chopped peanuts on top! 

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, Bistro Sauce, Potatoes.

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

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

SERVING SUGGESTIONS: Green beans, Chardonnay.

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

This is an all-in-one dish.

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 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 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.

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.

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 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!