Keto-Friendly Eats!

This dish has 2 parts: Chicken Cutlets; Citrus Beurre Blanc.

QUICKTHAW CHICKEN AND SAUCE by submerging well-sealed packages in water 15-20 min.

Over medium-low heat, brown cutlets in a little oil, about 4 minutes each side or until internal temp of 165F is reached.  Be careful not too cook over too high heat – the pan should not be dark brown or the sauce will taste burned.  Remove cutlets and set aside while you prepare the sauce.  

SAUCE: Set butter pats aside for now- some thyme will stick to them, that’s fine! Pour contents of sauce (all except those buttter pats that you sat aside!) in pan on med-high heat. Make sure ALL sauce is scraped out of containers. Simmer until sauce is reduced by half. Remove from heat, add butter and whisk until creamy.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon sauce over chicken. Serve with a side of fresh sauteed green beans and white rice.

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 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 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!

THAW CHIMICHURRI SAUCE AND STIR TO MIX WELL.

FREEZER TO OVEN: Preheat oven to 350F. Bake beef, loosely covered with aluminum foil, for 30 mins, uncover and bake approx 30-45 minutes more to desired doneness.

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

THAWED TO GRILL (AWESOME!): Grill over med to med-hi heat to desired doneness.

INTERNAL TEMPERATURE: 130F - 140F for Med Rare, 145F - 150F for Medium.

SERVING SUGGESTIONS: Serve topped with Chimichurri Sauce. Dinner Done Twice Baked Mashed Potatoes and a salad on the side. 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 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.  For Family-Sized Portions:  Use 2 cups of jasmine rice, 2 cups water + ½ tsp salt + ½ can coconut milk.  

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 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 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 dish has 2 parts: Chicken; Mushroom Picatta Sauce

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

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 water to sauce (1/2 cup for split portion, 1 cup for full). Simmer in same pan for 3-5 minutes and spoon sauce over chicken.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Dinner Done Red Pepper Mashed Potatoes. – 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; 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: 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.

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 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 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.

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

FREEZER TO OVEN: Preheat oven to 350F. Bake covered for approx 30 mins, replacing lid with aluminum foil. Uncover and bake 30-45 min more until internal temp is reached.

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

SERVING SUGGESTIONS: Dinner Done Spinach Souffle or new potatoes tossed in garlic butter - and steamed green beans. Cabernet Sauvignon.

This dish has 2 parts: Chops; Roasted Red Pepper Bruschetta. 

QUICKTHAW CHOPS by submerging well-sealed bag in water 10-15 min. In a lightly greased skillet over medium-high heat, add chops and sauté, approx 6 minutes on each side until lightly browned. Remove chops and set aside. Pour bruschetta in skillet and add 3 tbls of water. Place chops back in skillet, lower heat and simmer, covered, for 10 to 15 minutes until internal temperature is reached. Top chops with bruschetta.   

ALTERNATE METHOD: GRILL chops, and simmer bruschetta + 3 tbls water in a saucepan until slightly reduced. Top chops with Bruschetta.   

INTERNAL TEMP: 160F. 

SERVING SUGGESTIONS: Serve over polenta with sauteed green beans. Zinfandel.

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: Salmon, Creamy Caper Sauce.

SALMON:  Preheat oven to 425°F. Bake from frozen, uncovered, for 30-40 minutes (or 20-25 minutes if thawed), until an internal temperature of 145°F is reached.

SAUCE:  Thaw the sauce. Serve cold or at room temperature with the salmon. Pro Tip: To thaw quickly, run the sealed pouch under warm water. Before opening, gently knead the pouch to ensure the sauce is perfectly blended.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS:  Serve with sauce on the side. Sauteed green beans, rice. Chardonnay.

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!

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 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!