ENTREES & MORE (Everything!)

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ENTREES & MORE (Everything!)

Availability: In stock

This menu includes all ready to cook entrees, side dishes, appetizers and desserts currently available. Order before 4pm for same-day curbside pickup 7 days/week. 


New to Dinner Done? We're glad you're here! See our FAQ page to learn more. 


Please follow the preparation instructions provided on all Dinner Done dishes.Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 

ENTREES & MORE (Everything!)

ADD TO CART BUTTON IS AT BOTTOM OF MENU!

Description

The "ADD TO CART" button is at the bottom of the menu -- simply enter the quantity that you'd like beside each item and, once you've selected all of your choices, scroll down to the end of the menu and press the "ADD TO CART" button. Then click the shopping cart icon at top right of page to checkout! Feel free to call us at 813-264-7700 or email us at getcooking@dinnerdone.com if you need assistance. Thank you!

ENTREES & MORE (Everything!)

NEW TO DINNER DONE? Welcome! Please read...

Description

New to Dinner Done? Welcome! We're glad you're here. 

Same-day curbside pickup is available daily and we offer a monthly $5 delivery day to most areas of Tampa Bay. We also welcome you to visit us in our store where we will give you a tablet device to shop and immediately bag your order!

Our specialty is frozen-fresh, ready-to-cook entrees prepared with no added preservatives... we are in your freezer when you need us! Our entrees are raw and ready-to-cook from freezer-to-oven or quick-thaw/sauté with no additional prep work required. We also offer side dishes, appetizers and desserts. When browsing our menu, click on the "preparation" tab to see how a dish can be prepared at home. Our FAQ section may answer any other questions you have.

For easier navigation, this menu is organized as follows: 1) Fresh Sides/Seasonal & Vegan Entrees; 2) Chicken; 3) Beef; 4) Pork; 5) Seafood; 6) Brunch, Sides, Apps, Dessert, etc. The "Add to Cart" button is at the very bottom.

ENTREES & MORE (Everything!)

Bistro Salad (Fresh Side)

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Description

Serves 4. Our classic Dinner Done salad features fresh spring greens, feta cheese, glazed walnuts, grape tomatoes, sliced red onion, and our freshly prepared raspberry vinaigrette.$7.95

Toss & Serve. Gluten-Free.

At-Home Keto-Friendly Modification: Omit nuts and sub your own sugar-free dressing! 

We recommend this dish be prepared within a few days of ordering.

Because the availability of this dish depends on the fresh vegetables we find at market... If you are ordering for a future delivery, we may not be able to provide this dish, in which case a refund will be issued.

Nutritional Info

Gluten-Free. Contains dairy, tree nuts (walnuts), soy.

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
Place salad greens in large bowl. Sprinkle mix-ins over greens, drizzle with dressing to taste and toss to coat all greens evenly.
ENTREES & MORE (Everything!)

Roasted Infused Cauliflower (Fresh Side)

Description

Serves 3. We poach half of a cauliflower head in a buttery white-wine blend with a sprinkle of red pepper flakes. At home, you'll oven roast the infused cauliflower until golden brown. $3.95.

We recommend this dish be prepared within a few days of ordering.

Because the availability of this dish depends on the fresh vegetables we find at market... If you are ordering for a future delivery, we may not be able to provide this dish, in which case a refund will be issued.

Oven or Air Fryer. 70 cal/serving. Gluten-Free. Keto-Friendly.

Nutritional Info

70 cal, 1g fat (0g sat), 1mg chol, 230mg sodium, 13g carb, 5g protein.

Contains dairy.

Gluten-Free. Keto-Friendly. 

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 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!

ENTREES & MORE (Everything!)

Garden Turkey Bolognese with Garlic Bread

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Description

Serves 2-3. Ground turkey in a delicious tomato sauce loaded with hidden veggies - pureed carrots and celery - and flavored with a touch of red wine. All served atop a bed of freshly prepared pasta, and served with a side of decadent garlic bread. Molto benne! $16.95.

QuickThaw/Saute. 

Nutritional Info

Contains wheat, dairy, soy.

BOLOGNESE: Nutris coming soon.

PASTA: 240 cal, 1.0g fat (0g sat), 0mg chol, 5mg sodium, 48g carbs, 2g fiber, 8g protein.

GARLIC BREAD: Nutris coming soon.

Ingredients: ground turkey, crushed tomato, tomato paste, diced onion, carrots, celery, red wine, extra virgin olive oil, chicken base, salt, pepper, sugar, spices. Garlic Bread: baguette, unsalted butter, canola oil, garlic, salt. 

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 5 parts: Seasoned Ground Turkey, Sauce, Pasta, Bread, Garlic Butter.

QUICKTHAW seasoned turkey and sauce by submerging well-sealed packages in water 15-20 minutes.

PASTA: Prepare pasta by boiling in salted water 8-10 minutes until cooked to taste. Drain and set pasta aside.

BOLOGNESE: In large skillet over medium-high heat, add seasoned turkey and saute until turkey is browned, approx 5-7 mins. Drain off fat if desired. Add 1 cup water and scrape bottom of pan to incorporate all of the flavorful "brown bits". Stir in sauce, and bring to a simmer. Simmer 5-8 mins. Serve over cooked pasta.

GARLIC BREAD: Preheat oven to 400F. Gently melt butter in microwave safe dish. Slice bread and spread butter over bread. Bake at 400F for 3-5 min until bread begins to turn golden brown. Serve immediately.

INTERNAL TEMP: 160F.

SERVING SUGGESTIONS: Serve alongside a crisp romaine and tomato salad with a light balsalmic vinaigrette. Merlot.

ENTREES & MORE (Everything!)

Quinoa Turkey Meatloaf

(Only 3 left!)

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. Dairy-Free.

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.

ENTREES & MORE (Everything!)

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.

ENTREES & MORE (Everything!)

Arroz con Pollo (Spanish Chicken & Rice)

Description

Serves 2-3. Chunks of fresh chicken breast, minced garlic, freshly sliced red bell pepper, peas, carrots, and diced onion all simmer together in deliciously seasoned rice. $14.95.

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

Nutritional Info

Per Serving: Nutritional information coming soon. 

Contains: soy. 

Gluten-Free. Dairy-Free. 

Ingredients: chicken breast, rice, diced onion, sliced red bell pepper, crushed tomato, peas, carrots, GF/DF chicken base, canola oil, extra virgin olive oil, salt, minced garlic, paprika, garlic powder, onion, powder, spices. 

Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree unless otherwise stated.

Preparation

This dish has 3 parts: Chicken Cutlets; Veggies; Rice.

QUICK-THAW chicken and veggies by submerging well-sealed bags in water for 10–15 minutes. Rinse rice until water runs clear.

Heat a saucepan over medium with a little olive oil. Sauté chicken 4–5 minutes per side. Set aside. In the same pan, add veggies and cook 2–3 minutes. Add 2 cups water and bring to a boil. Stir in rice, reduce heat to very low, cover, and simmer 15–18 minutes until rice is done. Cut chicken into bite-sized pieces and toss with rice just before serving. 

NTERNAL TEMP: 165°F

SERVING SUGGESTIONS: Green salad, Pinot Gris

ENTREES & MORE (Everything!)

Thai Turkey Lettuce Wraps - FRESH ROMAINE TWIST!

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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!

ENTREES & MORE (Everything!)

Chicken Penne in Spicy Vodka Sauce

(Only 5 left!)

Description

Serves 2-3. Chicken breast in a creamy sauce of tangy tomatoes, cream, parmesan cheese, a pinch of cayenne, and a splash of vodka. Tossed with penne pasta. $14.95

QuickThaw/Saute. 

Nutritional Info

New! Nutritional information coming soon.

Contains wheat, dairy.

Ingredients: chicken breast, penne pasta, heavy cream, tomato paste, parmesan cheese, butter, rice flour, sunflower lecithin, minced garlic, vodka, turmeric, salt, pepper, cayenne pepper, spices.

Preparation

This dish has 3 parts: Chicken; Spicy Vodka Sauce; Penne Pasta.

QUICKTHAW: Submerge well-sealed bags of Chicken + Sauce water 15-30 minutes until thawed. 

PASTA: Boil pasta in salted water for 11-13 min until done to your taste. Drain & set aside.

CHICKEN: In a skillet over low-medium heat, sauté chicken cutlets for 4 min per side. Set chicken aside and cut into bite-sized pieces. Shake sauce pouch to mix. Add 2/3 cup water + SAUCE to the same pan used for chicken. Increase heat to medium and deglaze the pan, scraping up any browned bits. Bring to a gentle boil, then reduce heat and simmer 2-3 minutes. Return chicken to pan and simmer an additional 2-3 min more. If sauce is too thick, add a little water to thin. Toss pasta in the sauce and check for seasoning. Adjust salt if needed. 

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Steamed broccoli. 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

ENTREES & MORE (Everything!)

Panang Chicken over Rice

Description

Serves 2-3. Flavorful chicken breast, red bell peppers, julienne carrots, and cauliflower florets simmer in a spicy-as-you-like red curry coconut cream sauce that'll remind you of your favorite Thai restaurant! Serve over the included white rice. $14.95.

QuickThaw/Saute. Gluten-Free. Contains peanuts.

At-Home Modification: Serve over cauli-rice for a keto-friendly dish. 

Nutritional Info

Per Serving: Nutritional information coming soon.

Per Serving: RICE (no salt added): 230 cal, 0.4g fat (0g sat), 0g chol, 0mg sodium, 50g carb, 1g fiber, 4g protein.

Contains peanuts, dairy, soy.

Gluten-Free. 

At-Home Keto-Friendly Modification: Sub cauli-rice at home for a keto-friendly dish. 

Ingredients: chicken breast, jasmine rice, cauliflower florets, red bell pepper, julienne carrots, coconut milk, ground onion, heavy cream, rice flour, tomato paste, GF chicken base, peanut butter, red curry paste (dried chili pepper, garlic, shallot, salt, lemongrass, sugar, kaffir line, galangal, spices, citric acid), sugar, cilantro, sunflower lecithin, salt, pepper, onion powder, garlic 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: Chicken, Veggies, Curry Sauce, Red Curry Paste, Jasmine Rice.

NOTE: In this kit, you'll find a small portion of Red Curry Paste. This allows you to customize the "heat" in your curry. 

QUICKTHAW by submerging well-sealed bags in water 10-15 min.

RICE: Combine rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 16 min until rice is tender. 

PANANG CHICKEN: In a large stockpot, add a little oil over med-hi heat. Saute chicken for about 3-4 mins per side. Add 1 1/4 cups water to the pan. Then add the pouched Curry Sauce and the veggies. Stir, bring to a light boil, and then lower heat. This is where that little portion of Red Curry Paste comes in... Add Red Curry Paste to taste - it adds a little "heat", so start by stirring in half of the portion and then taste to see if you'd like more! Simmer curry, uncovered for 5-7 minutes, until the veggies are tender. Spoon over rice.

INTERNAL TEMP: 145F.

SERVING SUGGESTION: Serve over rice, with salad or spring rolls. Pinot Noir.

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!

ENTREES & MORE (Everything!)

Pretzel Crusted Chicken Breasts & Cheddar Sauce

Description

Serves 2-3. Juicy chicken breasts in a crunchy seasoned pretzel crust is served with a side of a homemade Cheddar Sauce. Like many of our dishes, the chicken is also great sliced thin and served over salad greens... just save the Cheddar Sauce for later! $14.95.

Freezer to Oven/Air Fryer. 590 cal/serving.

Nutritional Info

Per Serving: Chicken: 390 cal, 8g fat (2g sat), 600mg sodium, 23g carb, 1g fiber, 40g protein.

Per Serving: Sauce:  200 cal, 17g fat (11g sat), 300 mg sodium, 2g carbs, 0g fiber, 10g protein.

Contains dairy, wheat, egg.

Ingredients: chicken breast, ground pretzel, egg, canola oil, salt, pepper, spices. Cheddar Sauce: cheddar cheese, whole milk, baking soda, citric acid. 

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; Cheddar Sauce. 

Thaw Cheddar Sauce by submerging packet in water 5-10 min.   

FREEZER TO OVEN. Preheat oven to 350F.  Bake chicken, loosely covered with foil, for 1 hour.  Uncover and bake approx 45 min more until int temp is reached. See below for Cheddar Sauce instruction. 

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 or place close to heating element. Cook @ 400F for 28-33 min until internal temp is reached. Click here for Air Fryer Tips & Info. 

THAWED:  Preheat oven to 350F.  Bake chicken uncovered approx 45 min to 1 hour until int temp is reached.  See below for Cheddar Sauce instruction.

CHEDDAR SAUCE:  Squeeze sauce into a microwave safe container and microwave on high for 30 seconds. Stir and repeat until sauce is hot. Spoon over chicken. 

INTERNAL TEMP: 165F.   

SERVING SUGGESTION:   Dinner Done Twice Baked Mashed Potatoes, fresh green beans.  Chardonnay.

ENTREES & MORE (Everything!)

Thai Coconut Turkey Soup (Tom Kha)- FRESH SCALLION + LIME TWIST!

Description

Serves 2-3. Our version of Thai Tom Kha soup features ground turkey, scallions, red bell pepper, diced potato, zesty fresh ginger, lime, and rich coconut milk. Red curry paste gives the dish a spicy, signature taste.  $14.95.

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

Nutritional Info

Nutritional information coming soon.

No allergens. GF/DF.

Ingredients: turkey, cubed potatoes, diced bell pepper, coconut milk, GF/DF chicken base, red curry paste, ginger, rice flour, sugar, sunflower lecithin, salt, onion powder, garlic powder, 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 5 parts: (Ground turkey, Veggies, Sauce, Fresh Scallion, Fresh Lime)

Note that this dish includes fresh ginger, which is fibrous. You may find fibers from the ginger in this dish!

QuickThaw by submerging well-sealed packages in warm water 10-15 min.

SCALLION/GREEN ONION: Cut the light part of the scallion into 1/2" pieces. Set aside. Cut the darker green tops of the scallion into small rings. Keep these separate; they will be used in different ways.

LIME: Zest half of the lime, being careful to only zest the green part as the white (pith) is bitter... zesting is optional, but gives great flavor! Cut lime in half and set aside. You'll squeeze in the juice before serving.

SOUP: In a pot over medium heat, add a little oil and brown the turkey, 6-8 min. Add veggies, then add in the LIGHT scallion pieces and stir to break up the turkey. Saute another 5 min. Add 2 cups water and bring to light boil. Lower heat, add sauce pouch, stir, and gently simmer 3-5 min. Squeeze in 1-2 Tbls of fresh lime juice. Stir. Serve topped with remaining darger green scallion tops and a sprinkling of fresh lime zest (optional). 

Serving Suggestions: Serve with a green salad. If you have peanuts on-hand, sprinkle 1-2 Tbls chopped peanuts on top of the soup before serving. 

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!

ENTREES & MORE (Everything!)

Chicken Carbonara

Description

Serves 2-3. Chicken breast chunks, flavorful chopped bacon, market-fresh parsley and chopped garlic come together in a flavorful Parmesan-cream sauce before being tossed with freshly cooked pasta. $14.95. 

QuickThaw/Saute. 565 cal/serving. 

Nutritional Info

Per Serving: 565 cal, 20g fat (9g sat), 100mg chol, 990mg sodium, 54g carb, 1g fiber, 38g protein.

Contains eggs, dairy, wheat. 

Make gluten-free by serving with gluten-free pasta. 

Ingredients: cooked chicken, Parmesan cheese, chopped cooked bacon, linguine pasta, half & half, pasteurized egg yolks, fresh parsley, fresh garlic, 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 3 parts: Chicken/Bacon; Carbonara Sauce; Pasta.

QUICKTHAW SAUCE & CHICKEN/BACON by submerging well-sealed containers in water 15-20 minutes. Shake sauce to mix well and bring to room temp. for use in this dish. DO NOT COOK OR OVER HEAT THE SAUCE - It contains pasteurized eggs and we want the egg to remain creamy and not over cook - you will toss the sauce with the hot pasta to bring it gently up to temp just before serving! 

In a large saute pan, heat 1 Tbls of olive oil over medium heat and add chicken/bacon mix. Cook 3-5 minutes until bacon crisps, then turn off heat and set aside. Cook pasta in boiling, salted water 9-11 minutes until done to your preferred consistency. When pasta is cooked, reserve 1 cup of the hot pasta water and then drain remaining water. Toss hot cooked pasta with Chicken/Bacon mix. Then toss in carbonara sauce and add as much of the reserved pasta water (up to 1/2 cup) as you'd like to reach your desired sauce consistency - remember not to cook or overheat the sauce!  Add additional salt to taste if needed. 

INTERNAL TEMP: 165F. SERVING SUGGESTION: Warm garlic bread, fresh 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!

ENTREES & MORE (Everything!)

Bang Bang Chicken Fingers

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Description

Serves 2-3. Tender chicken breast strips are coated in a buttermilk marinade and dredged in crisp panko breadcrumbs. Served with our version of Bang Bang sauce... a little sweet, a little spicy, and just the right tangy touch! $14.95

Freezer to Oven/Air Fryer.

Nutritional Info

Per Serving: Nutritional information coming soon.

Contains dairy, wheat, eggs. 

Ingredients: chicken breast, cream, panko breadcrumbs, rice flour, egg, salt, garlic powder, onion powder, black pepper, spices. Sauce: mayonnaise, sugar, 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 2 parts: Chicken Fingers; Bang Bang Sauce. 

THAW BANG BANG SAUCE AT ROOM TEMP WHILE CHICKEN COOKS. SHAKE TO MIX WELL. 

FREEZER TO OVEN: Preheat oven to 375F. Remove from original package and bake, uncovered, for 25 min on greased cookie sheet. Turn tenders and bake an add'l 15-20 mins more until internal temp is reached.

THAWED: Preheat oven to 375F. Remove from original package and bake, uncovered, on greased cookie sheet, for 20 min. Turn tenders and bake add'l 15 min more until internal temp is reached.  

FREEZER TO AIR FRYER: Remove from pan and separate onto air fryer 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: Drizzle with Bang Bang Sauce. Sweet potato fries and crunchy romaine salad. 

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!

ENTREES & MORE (Everything!)

Butter Chicken

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Description

Serves 2-3. In our version of this popular northern Indian dish, chicken breast chunks bask in a creamy tomato sauce made fragrant with garam masala, ginger, cinnamon, cardamom and more! Served over jasmine rice. $14.95.

QuickThaw/Saute. 590 cal/serving. Gluten-Free.

At-Home Keto-Friendly Modification: Omit rice or sub with your own cauli-rice! 

Nutritional Info

Per Serving: Butter Chicken: 360 cal, 15g fat (9g sat), 120mg chol, 825mg sodium, 8g carb, 35g protein.

Per Serving: Rice: 230 cal, 0g fat (0g sat, 0mg chol, 3mg sodium (not including any salt added while cooking), 50g carb, 1g fiber, 4g protein.

Contains dairy. Contains cinnamon.

Gluten-Free. Easily made keto-friendly at home by subbing cauli-rice. 

Ingredients: chicken breast, jasmine rice, butter, heavy cream, tomato paste, onion, garlic, gluten-free chicken base, sunflower lecithin, red curry paste, ginger, sugar, turmeric, garam masala, canola oil, salt, chili powder, rice flour, cardamom, coriander, 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 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.

ENTREES & MORE (Everything!)

Kung Pao Chicken

Description

Serves 2-3. A healthier alternative to Chinese take-out! Chunks of tender chicken breast, sliced onions, bell pepper, and crisp celery, bask in a spicy-as-you-like Kung Pao sauce laced with hints of orange and fresh ginger. Served over rice and topped with a sprinkling of crunchy chopped peanuts. 

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

Nutritional Info

Per Serving: Nutritional information coming soon.

Contains peanuts, soy

Gluten-Free. Dairy-Free.

Ingredients: chicken breast, rice, sliced onions, sliced red bell pepper, sliced celery, peanuts, soy, sugar, orange juice, sherry, rice flour, ginger, GF/DF chicken base, canola oil, sunflower lecithin, salt, pepper, spices. Red pepper flakes included in separate pack.

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 6 parts: Chicken; Sauce; Veggies; Rice; Peanuts; Red Pepper Flakes.

QUICKTHAW Chicken & Sauce by submering well-sealed packages in water 15-20 min. 

RICE: In a small pot, bring 1 3/4 cups water + 1/4 tsp salt (optional) to boil. Add rice and stir. Cover, lower heat, and simmer approx 18 min. Fluff with a fork.

CHICKEN: In a large skillet over medium heat, add a little oil and saute chicken approx 4-5 min per side. Set chicken aside. Increase heat to med-high, add 3/4 cup water, veggies, and sauce. Stir in as much of the red pepper flakes as you would like. Bring sauce to a boil and simmer approx 5-10 min until sauce thickens. Stir chicken back in and coat with sauce. Serve over rice and sprinkle with peanuts. Note that the sauce contains fresh ginger which is fibrous. As a result, you may see a few ginger fibers in this dish! Internal Temp: 165F. 

SERVING SUGGESTION: Side salad. Riesling. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instant pot 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!

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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.

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Caprese Chicken with Balsamic Drizzle

Description

Serves 2-3. Butterfly-cut chicken breast is stuffed with creamy mozzarella cheese, juicy tomato, and leaves of fresh basil. Oven baked, and then finished with melted mozzarella and tangy balsamic drizzle. $14.95.

Freezer to Oven. 315 cal/serving. Gluten-Free. 

Omit Balsamic Drizzle for a keto-friendly dish. 

Nutritional Info

Per Serving: 315 cal, 13g fat (5g sat), 130mg chol, 540mg sodium, 8g carb, 0g fiber, 7g sugar, 40g protein.

Contains dairy.

Gluten-Free. Omit Balsamic Drizzle (contains brown sugar) for keto-friendly. 

Ingredients: chicken breasts, mozzarella cheese, grape tomatoes, balsamic vinegar, fresh basil, brown sugar, olive 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 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!

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Turkey Minestrone & Garlic Bread

Description

Serves 2-3. Ground turkey and a diced veggie trio of onion, carrot and celery, bask in a tomato broth with chopped kale, hearty white beans, chunks of freshly diced squash, pasta and sprigs of fresh oregano and thyme. Served with freshly baked garlic bread. A hearty meal! $14.95.

QuickThaw/Saute. 600 cal/serving. Reduce calories by omitting garlic bread. 

Nutritional Info

Per Serving: Soup: 340 cal, 5g fat (1g sat), 30mg chol, 1300mg sodium, 54g carb, 12g fiber, 23g protein.

Per Serving: Garlic Bread: 260 cal, 11g fat (3g sat), 10mg chol, 450mg sodium, 33g carb, 2g fiber, 6g protein. Easily reduce fat/sodium by using less garlic butter! 

Contains dairy, wheat.

Make this gluten-free at home, by omitting garlic bread and subbing gf pasta or rice for the pasta.  

Ingredients: ground turkey, white beans, tomato, diced onions, carrots, squash, kale, celery, garbanzo beans, orzo pasta, garlic, tomato paste, chickien base, fresh thyme, fresh oregano, salt, pepper, bay leaves. Garlic Bread: baguette, butter, canola oil, fresh garlic, granulated garlic, 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 4 parts: Ground Turkey; Soup Base; Pasta; Bread; Garlic Butter.  

QUICKTHAW TURKEY/MIREPOIX AND SOUP BASE by submerging well-sealed bags in water 15-20 min.

SOUP: Put 1-2 Tbls. oil in a pot over med-hi heat and cook Turkey/Mirepoix mix until turkey is cooked, onions are translucent and other veggies a bit soft; about 7 mins. Add Soup Base and stir, scraping bottom of pot to incorporate everything. Cook 5 min more, then add 3 cups of water and stir. Bring to a boil and add pasta, simmering covered for 10 minutes. 

GARLIC BREAD: Preheat oven to 350F. While pasta cooks in soup, butter bread and bake for 12 minutes or until done. For soft bread, wrap in aluminum foil before baking.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Green 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

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Chicken Pot Pie Pastries

Description
Serves 2-3. Diced chicken breast, tender peas and carrots, along with a sprinkle of seasoning in a light cream sauce...all wrapped in flaky puff pastry! Sure to be a family favorite. $14.95.

Freezer to Oven. 415 cal/serving.

Nutritional Info

There are two *large* pastries per order. Serving size is suggested to be 1/2 pastry.

Per Half-Pastry: 415 cal, 27g fat (9g sat), 60mg chol, 420mg sodium, 49g carb, 2g fiber, 26g protein.

Contains dairy, egg, wheat, soy. 

Ingredients: chicken, half & half, peas, carrots, puff pastry sheets, cream base (flour, parmesan cheese, salt, nutmeg, white pepper, granulated garlic, canola oil), garlic powder, oregano, chicken base, pepper, egg. 

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 OVEN: Preheat oven to 400F. Place frozen pastries, uncovered, on greased baking sheet. Bake approx 40-50 minutes until golden brown flaky, and steaming throughout. Make sure there is a little space between the pastries when you bake them as the pastry will rise and spread slightly.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with a Spring Mix salad topped with mandarin oranges, sliced almonds and raspberry vinaigrette. 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!

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Parmesan Crusted Chicken with Asparagus

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Description

Serves 2-3. Parmesan-panko crusted chicken breasts are lightly seasoned and filled with fresh-from-the-market asparagus spears and mild white cheese. $14.95.

Freezer to Oven. 420 cal/serving. 

Nutritional Info

Per Serving: 420 cal, 13g fat (6g sat), 140mg chol, 460mg sodium, 15g carb, 2g fiber, 46g protein.

Contains dairy, wheat, egg. 

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 is an all-in-one dish. 

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

FREEZER TO OVEN. Preheat oven to 350F, placed frozen chicken in oven and bake loosely covered – replacing lid with aluminum foil – one hour. Uncover and bake 30-60 min more.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with white rice topped with slivered almonds and steamed yellow squash – or with Dinner Done’s Sweet Corn Mashed Potatoes. Pinot Grigio.

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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!

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Chicken Fajitas with Creamy Cilantro Sauce - FRESH CABBAGE TWIST!

Description

Serves 2-3. Tender chicken breast strips, 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 (Chicken + Veggies): Coming soon.

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

Contains wheat, dairy, soy. 

Ingredients: chicken, 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: Chicken; Veggies; Flour Tortillas; Creamy Cilantro Sauce; FRESH Cabbage.

Cabbage slaw should be kept fresh in the fridge. 

QUICKTHAW Chicken, Veggies, Sauce by submerging well-sealed packages in water 10-15 min. DRAIN liquid out of bags before sautéing. 

TORTILLAS: Microwave, covered, for 30 seconds until warm. 

FAJITAS:  SKILLET:  Heat a little oil in a skillet on medium heat. Add chicken strips and saute until cooked through. Set chicken aside and saute veggies in same skillet. Add chicken back in pan with veggies and toss to mix. Add salt to taste, if needed. SAUCE: Shake pouch to mix well. Spoon chicken and veggies into tortillas and drizzle with Creamy Cilantro Sauce. Top with crunchy cabbage slaw. INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Pile on any other favorite fixings you have on-hand... salsa, guacamole, shredded cheese, 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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Chicken Cordon Bleu

Description

Serves 2-3. A classic family favorite! Butterfly cut chicken breasts are filled with thin slices of ham and Swiss cheese and then lightly seasoned and breaded in this dish the whole family will love. $14.95

Freezer to Oven. 400 cal/serving. 

Nutritional Info

Per Serving: 400 cal, 15g fat (5g sat), 145mg chol, 630mg sodium, 8g carb, 1g fiber, 43g protein.

Contains dairy, wheat, eggs.

Ingredients: chicken breasts, ham, Swiss cheese, panko breadcrumbs, Parmesan cheese, egg, 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. 

THAWED: Bake uncovered for approx 45 min to 50 minutes.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered replacing lid with aluminum foil - for 45 min. Uncover and bake approx 35 to 45 min more until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Sweet Corn Mashed Potatoes , oven roasted broccoli, and a crisp green salad. Chianti.

SERVING SUGGESTION: Potatoes, broccoli, Gewürztraminer.

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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Chipotle Chicken Quesadillas

Description

Serves 4. Flour tortillas are loaded chock-full with chipotle seasoned shredded chicken, crisp corn, freshly diced red bell pepper, gooey mozzarella and Monterrey Jack cheeses, and a sprinkling of chopped bacon. Served with our housemade salsa. $14.95.

Freezer to Oven. 530 cal/serving. 

Nutritional Info

Each quesadilla serves 4. Per Serving: 530 cal, 26g fat (14g sat), 65mg chol, 1300mg sodium, 47g carb, 2g sugar, 27g protein.

Contains wheat, dairy, soy. 

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 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!

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Panang Beef over Rice

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Description

Serves 2-3. Flavorful beef slices, red bell peppers, julienne carrots, and cauliflower florets simmer in a spicy-as-you-like red curry coconut cream sauce that'll remind you of your favorite Thai restaurant! Serve over the included white rice. $17.95.

QuickThaw/Saute. 610 cal/serving. Gluten-Free. Contains peanuts. 

At-Home Modification: Serve over cauli-rice for a keto-friendly dish. 

Nutritional Info

Per Serving: Nutritional information coming soon.

Per Serving: RICE (no salt added): 230 cal, 0.4g fat (0g sat), 0g chol, 0mg sodium, 50g carb, 1g fiber, 4g protein.

Most of the fat in this dish comes from the coconut milk!

Contains dairy, soy, peanuts.

Gluten-Free. 

At-Home Keto-Friendly Modification: Sub cauli-rice at home for a keto-friendly dish. 

Ingredients: beef, jasmine rice, cauliflower florets, red bell pepper, julienne carrots, coconut milk, ground onion, heavy cream, rice flour, tomato paste, GF chicken base, peanut butter, red curry paste (dried chili pepper, garlic, shallot, salt, lemongrass, sugar, kaffir line, galangal, spices, citric acid), sugar, cilantro, sunflower lecithin, salt, pepper, onion powder, garlic 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, Veggies, Curry Sauce, Red Curry Paste, Jasmine Rice.

NOTE: In this kit, you'll find a small portion of Red Curry Paste. This allows you to customize the "heat" in your curry. 

QUICKTHAW by submerging well-sealed bags in water 10-15 min.

RICE: Combine rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 16 min until rice is tender. 

PANANG BEEF: In a large stockpot, add a little oil over med-hi heat. Saute beef for about 2 mins per side. Add 1 1/4 cups water to the pan. Then add the pouched Curry Sauce and the veggies. Stir, bring to a light boil, and then lower heat. This is where that little portion of Red Curry Paste comes in... Add Red Curry Paste to taste - it adds a little "heat", so start by stirring in half of the portion and then taste to see if you'd like more! Simmer curry, uncovered for 5-7 minutes, until the veggies are tender. Spoon over rice.

INTERNAL TEMP: 145F.

SERVING SUGGESTION: Serve over rice, with salad or spring rolls. Pinot Noir.

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!

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Cashew Chicken Stir Fry over Rice

Description

Serves 2-3. A healthy alternative to Chinese take-out. Chunks of tender chicken breast are stir-fried in a subtly flavored sauce with bell peppers, a touch of onion and crunchy cashews. Jasmine rice is included in this all-in-one dish! $14.95. 

QuickThaw/Saute. 675 cal/serving. Gluten-Free. Dairy-Free.

Nutritional Info

Per Serving: CHICKEN & CASHEWS: 445 cal, 17g fat (3g sat), 82mg chol, 1100mg sodium, 7g Sugar, 22g carb, 2g fiber, 39g protein.

Per Serving: RICE: 230 cal, 0g fat, 0g sat, 0g chol, 0mg sodium, 50g carb, 1g fiber, 0g sugar, 4g protein. (Assumes no salt added).

Contains soy, tree nuts (cashew). Gluten-Free. Dairy-Free. 

Ingredients: chicken breast, white rice, diced onions, diced bell pepper, green onions, cashews, hoisin sauce, soy sauce, fresh ginger, fresh garlic, corn starch, chicken base.

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: Chicken; Glaze; Cashews; Jasmine Rice. 

JASMINE RICE: Bring 1 1/2 cups water + 1/4 tsp salt + 1/4 tsp oil to a boil. Add 1 cup jasmine rice, lower heat and cook until all water is absorbed, approx. 16 mins. 

CHICKEN: QUICKTHAW by submerging tightly sealed Chicken/Veggie Pack in water 15-20 mins. Heat 1 Tbls oil  in a skillet over medium-low heat. Saute Chicken & Veggie packet for 10-12 minutes, stirring occasionally. Add cashews, saute 1-2 minutes more, then add glaze + 1/3 cup water and bring to a light boil. Continue simmering until sauce thickens. If sauce seems to dry, add a little more water to reach desired consistency. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Serve over rice. Fresh fruit salad for dessert. Riesling.

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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Chicken Fingers with Creamy Garlic Sauce

Description

Serves 2-3. Tender chicken breast strips are dredged in garlic butter and given a crisp panko coating. Creamy garlic sauce is served on the side. $14.95

Freezer to Oven/Air Fryer.

Nutritional Info

Per Serving: 420cal, 18g fat (9g sat), 115mg chol, 600mg sodium, 12g carb, 1g fiber, 3g sugar, 38g protein. Sauce: 

Contains dairy, wheat. 

Ingredients: chicken breast, panko breadcrumbs, butter, parsley flakes, canola oil, minced garlic, salt, pepper. Dipping Saucecoming 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: Chicken Fingers; Creamy Garlic Sauce. 

THAW CREAMY GARLIC 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: Creamy garlic sauce on the side. Mashed potatoes and green beans. Or slice and serve over salad greens!

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!

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Jalapeno Popper Chicken

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Description

Serves 2-3. Chicken breasts are stuffed with cream cheese, cheddar cheese and a touch of minced jalapeno peppers, and then rolled in crunchy panko breadcrumbs seasoned with a homemade taco seasoning. $14.95.

Freezer to Oven. 370 cal/serving. 

Nutritional Info

370 cal, 13g fat (6g sat), 130mg chol, 510mg sodium, 9g carb, 40g protein.

Contains dairy, wheat, eggs. 

Ingredients: chicken breast, panko breadcrumbs, cheddar cheese, green onions, minced jalapeno peppers, egg, canola oil, salt, pepper, red pepper flakes, chili powder, garlic powder, spices. 

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.

Preparation

This is an all-in-one dish.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered ? replacing lid with aluminum foil - for 45 min. Uncover and bake approx 45 min to 1 hour min more until internal temp is reached.

THAWED: Bake uncovered for approx 45 min to 50 minutes.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with yellow rice and green salad. Zinfandel.

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Chicken Cutlets with Citrus Beurre Blanc

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Description

Serves 2-3. Hand-trimmed chicken cutlets are simply seasoned, sautéed and then topped with a thyme butter pan sauce that includes flavorful lemon and orange juice.  $14.95.

QuickThaw/Saute. Keto-Friendly. Gluten-Free.

Nutritional Info

Nutritional information coming soon.

Contains dairy, soy.

Keto-Friendly. Gluten-Free. 

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 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.

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Balsamic Glazed Chicken & Parmesan Pasta

(Only 1 left!)

Description

Serves 2-3.  Lightly seasoned chicken sauteed and topped with a tangy balsamic reduction glaze. Serve over freshly cooked pasta tossed in our homemade parmesan butter. $14.95.

QuickThaw/Saute. 530 cal/serving. 

Nutritional Info

Per Serving: CHICKEN & GLAZE: 190 cal, 7g fat (2g sat), 75mg chol, 600mg sodium, 3g carb, 0g fiber, 25g protein.

Per Serving: PARMESAN PASTA: 340 cal, 12g fat (3g sat), 15mg chol, 75mg sodium, 48g carb, 2g fiber, 9g protein.

Contains dairy, wheat, soy. 

Ingredients: chicken breast, wheat pasta, white wine, balsamic vinegar, tomato paste, flour, chicken base, butter, parmesan cheese, canola oil, sugar, salt, spices. Parmesan Butter: parmesan cheese, butter, canola oil, 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: Chicken; Balsamic Glaze; Parmesan Butter; Pasta

PASTA: Boil in lightly salted water 9-11 minutes until done to taste. Drain. You may find this to be a lot of pasta for the parmesan butter -- toss as much pasta as you'd like with the parmesan butter. Add salt to taste, if desired. Save any remaining pasta for later!  

QUICKTHAW CHICKEN by submerging well-sealed package in water 15-20 min. Over medium-low heat, ohicken in a little oil, about 4-6 minutes each side or until internal temp of 165F is reached. Set chicken aside and prepare glaze, using same saucepan if desired: add balsamic glaze and 1/4 cup water. Bring to light boil, lower heat & simmer, stirring constantly, until reaches syrupy consistency. Alternately, place glaze in microwave safe dish and microwave 2-3 min at 50% power until bubbly. 

SERVING SUGGESTIONS: Serve chicken topped with glaze; Parmesan pasta on the side; sauteed zucchini. Pinot Gris.

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!

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Cutlets with Mushroom Piccata Sauce

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Description

Serves 2-3. Chicken cutlets are sautéed to tender perfection and topped with a pan sauce of sliced mushrooms, tangy lemon, capers, garlic and parsley. $14.95

QuickThaw/Sauté. 340 cal/serving. Keto-Friendly.

Nutritional Info

340 cal, 14g fat (4g sat), 92 mg. chol, 640mg sodium, 5g carb, 0 fiber, 1g sugar, 34g protein.

Contains dairy, wheat and soy. 

Keto-Friendly.

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: 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!

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Pulled Chicken in Honey Chipotle Sauce

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Description

Serves 2-3.  Chicken breasts are slow cooked, tossed in a sweet & spicy honey chipotle sauce and then shredded with a fork. Serve in the baguette we provide for fun sandwiches. Or, get creative and create amazing nachos... serve over crisp tortilla chips and top with shredded cheese and jalapenos! Freezer to table in a flash with an instant pot, or slow cook in a traditional crock pot. $14.95. 

Freezer to Instant Pot/Crock Pot. 540 cal/serving. Dairy-Free. Gluten-Free if baguette omitted.

Nutritional Info

Per Serving: CHICKEN + SAUCE: 370 cal, 14g fat (2g sat), 82mg chol, 535mg sodium, 17g carb, 1g fiber, 33g protein.

Per Serving: BAGUETTE: 170 cal, 2g fat (0g sat), 380mg sodium, 32g carb, 2g fiber, 6g protein.

Contains wheat, soy.

Dairy-Free. Easily made gluten-free by omitting baguette. 

Ingredients: chicken breast, dijon, canola, pureed chipotle pepper, chili powder, paprika, salt, coriander, cumin. Sauce: honey, brown sugar, canola oil, apple cider vinegar, pureed chipotle pepper, salt. Bread.

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; Sauce; Baguette.

FREEZER TO INSTANT POT:  Cook frozen chicken (chicken only - not Honey Chipotle Sauce!) on high pressure for 20 minutes. Quick release. Drain excess liquid from Instant Pot, shred chicken with a fork. Add Honey Chipotle Sauce and toss to mix well.

CROCK POT: QUICK-THAW Chicken by submerging well-sealed Ziploc in water 15-20 min until thawed. SLOW COOK (chicken only - not the Honey Chipotle Sauce) in crock pot on low (cook all day) or medium/high (cook 2-3 hours) heat until chicken is tender. Shed chicken with a fork; add Honey Chipotle Sauce and toss to mix well.

PREPARE BAGUETTE by heating in oven.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve in baguette with chips and pickle on the side for a casual dinner. Or get creative and serve over tortilla chips and top with banana or jalapeno peppers, sour cream and a sprinkle of black beans for killer nachos!

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!

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Vernazza Chicken

Description

Serves 2-3. Hand-trimmed chicken breasts are topped with a blend of flavorful chopped artichoke hearts, tangy sun-dried tomato and creamy mozzarella-Alfredo sauce and oven-baked to perfection. $14.95

Freezer to Oven. 320 cal/serving. Gluten-Free. Keto-Friendly.

Nutritional Info

Per Serving: 320 cal, 9g fat (5g sat), 110mg chol, 700mg sodium, 6g carb,    g fiber, 2g sugar, 40g protein.

Contains dairy. 

Gluten-Free. Keto-Friendly.

Ingredients: chicken breasts, artichoke hearts, mozzarella cheese, sun-dried tomato, Parmesan cheese, heavy cream, salt, onion powder, garlic powder. 

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.

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!

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Chicken Soft Tacos

Description

Serves 2. Chicken, shredded cheddar and cream cheeses, fresh scallions and diced pimentos fill soft flour tortillas. Bake them 'til the tops are crispy - the bottom stays deliciously soft - and then top with our homemade salsa. Includes 4 tacos. $14.95.

Freezer to Oven or Microwave/Oven Combo 335 cal/serving. 

Nutritional Info

This entree contains four tacos.

Per Taco: 335 cal, 16g fat (9g sat), 19g carb, 1.3g fiber, 27g protein.

Contains dairy, wheat. 

Ingredients: cooked chicken breast, cheddar cheese, cream cheese, flour tortillas, green onion, pimentos, spices. Salsa: tomato puree, diced tomato, diced onion, jalapeno, cilantro, lemon juice, apple cider vinegar, canola oil, 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 2 parts: Tacos; Salsa. 

Thaw salsa and shake to mix well. PRO TIP: Although we grease the pans to ready this dish for the oven, sometimes the shells may stick a little bit. You may want to "pop" the tacos out of the pan while still frozen, spray the pan with a thin layer of non-stick spray, and then put the frozen tacos right back in the pan for baking. 

FREEZER TO OVEN: Preheat oven to 350F. Place frozen dish in oven and bake (uncovered for crispier shells/covered for softer shells) for approx 1 hr to 1 hr 15 min until steaming throughout.

THAWED: Preheat oven to 350F. Bake, (uncovered for crispier, covered for softer shells) approx 30min until heated throughout.

MICROWAVE: Remove lid and cover loosely with plastic wrap. Microwave on high 3-5 min until steaming throughout. Crisp tops in the oven on broil for 1-2 min, watching carefully as they can burn quickly!

SAUCE: Drizzle on top when serving. 

INTERNAL TEMP: 165F.  

SERVING SUGGESTIONS: Serve with salsa, refried beans, and a green salad with oil and vinegar. Margaritas.

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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!

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Chicken Marbella

Description

Serves 2-3. One of our most requested recipes! Boneless chicken breasts in a savory glaze of white wine and brown sugar with sliced olives, capers and dried fruit. Serve it hot or cold - it's great both ways. $14.95.

Freezer to Oven. 440 cal/serving. Gluten-Free. Dairy-Free.

Nutritional Info

440 cal, 12g fat (2g sat), 80mg chol, 470mg sodium, 30g carb, 2g fiber, 17g sugar, 36g protein.

Gluten-Free. Dairy-Free. Does not contain wheat, soy, dairy, eggs, nuts, seafood. 

Ingredients: chicken breast, pitted prunes, pitted green olives, brown sugar, white wine, capers, olive oil, dried oregano, fresh garlic, salt, pepper, bay leaves.

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

Preparation

This is an all-in-one dish.

NOTE: If this has been packaged in a Ziploc, dish can be easily quick-thawed by submerging well-sealed bag in water 15-20 min. Remove from the Ziploc before baking. 

THAWED: Preheat oven to 350F and bake, uncovered, approx 50 min to 1 hour. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered with foil, for 1 hour. Uncover and bake additional 40 min to 1 hour, basting with juices in pan until int temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Spinach Souffle and a simple green salad with olive oil and red wine vinegar dressing or with rice tossed with slivered almonds and a simple 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!

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Mushroom Cheese Chicken

Description

Serves 2-3. Chicken breasts, marinated in house-prepared honey-mustard sauce and placed over sliced mushroom, are topped with Monterey Jack cheese and chopped bacon. Served with a side of our Honey Mustard dipping sauce.  Also makes a great sandwich! $14.95.

Freezer to Oven. 600 cal/serving. Gluten-Free.

Nutritional Info

CHICKEN + BACON/CHEESE TOPPER: 500 cal, 23g fat (10g sat), 140mg chol, 1100mg sodium, 9g carb, 1g fiber, 14g sugar, 51g protein.

SAUCE: 100 cal, 8g fat (1g sat), 0mg chol, 132mg sodium, 8g carb, 0g fiber, 2g sugar, 0g protein.

Contains dairy.  Gluten-Free. 

Ingredients: chicken breast, monterey jack cheese, mushrooms, chopped bacon, dijon mustard, brown spice mustard, honey, brown sugar, lemon juice, canola oil, onion powder, garlic powder, 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 contains 3 parts: Chicken; Bacon-Cheese Topping; Honey Mustard Sauce. 

THAW HONEY-MUSTARD SAUCE AND BACON-CHEESE TOPPING.

FREEZER-TO-OVEN: Preheat oven to 350F. Place frozen chicken in oven and bake covered - with lid loosened approximately 45 min. Uncover and bake 30-45 min more until int temp is reached, topping with bacon/cheese mix the last 15-20 minutes of baking.

THAWED: Preheat oven to 350F, baked uncovered approx 1 hour until int temp is reached, topping with bacon/cheese mix last 15-20 minutes. INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Honey-Mustard Sauce, Dinner Done Sweet Corn Mashed Potatoes and sliced beefsteak tomatoes with vinaigrette. Shiraz.

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!

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Catalina Chicken

Description

Serves 2-3. Tender chicken breasts filled with mild goat cheese and fresh basil leaves are lightly coated in seasoned bread crumbs, baked to golden perfection and then topped with a touch of zesty marinara sauce.  $14.95.

Freezer to Oven. 410 cal/serving.  

Nutritional Info

Per Serving: 410 cal, 13g fat (5g sat), 880mg sodium, 20g carb, 2g fiber, 42g protein.

Contains eggs, wheat, dairy, soy, sesame seeds.

Ingredients: chicken breasts, marinara sauce (tomatoes, onions, extra virgin and sunflower oil, carrot puree, garlic puree, salt, sugar, basil, onions, black pepper, red pepper, naturally derived citric acid), Italian seasoned bread crumbs, goat cheese, fresh basil, fresh garlic, egg, olive oil.

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: Stuffed Chicken; Marinara Sauce. 

THAW Marinara Sauce and stir.

FREEZER TO OVEN:  Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approximately 30-40 min more until internal temp is reached. Spoon Marinara Sauce on top the last 10-15 minutes of baking. 

IF THAWED: Bake uncovered for approx 45-50 minutes. Spoon Marinara Sauce on top the last 10-15 minutes of baking.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Sauteed spinach, linguine with garlic butter/parsley. 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!

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Bacon Topped Mozzarella Pesto Chicken

Description

Serves 2-3. Butterfly chicken breasts are stuffed with fresh basil pesto, creamy mozzarella cheese, and then topped with a slice of bacon. This pesto contains walnuts. $14.95

Freezer to Oven. 445 cal/serving. Gluten-Free. Keto-Friendly.

Nutritional Info

Per Serving: 445 cal, 23g fat (6g sat), 110mg chol, 645mg sodium, 2g carb, 0g fiber, 1g sugar, 43g protein. 

Contains dairy, tree nuts (walnut). Gluten-Free. Keto-Friendly. 

Ingredients: chicken breast, mozzarella cheese, bacon, basil-walnut pesto (fresh basil, parmesan cheese, walnuts, canola & extra virgin olive oils, garlic, salt), salt, pepper. 

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. 

Preparation

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.

 

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Chicken & Dumplings

Description

Serves 2-3. Savory chicken in a creamy broth teeming with carrots, celery, onions, and chewy dumplings. $14.95.

QuickThaw/Saute & Simmer. 

Nutritional Info

Nutritional Information: Coming Soon. 

Contains:  wheat, dairy. 

Ingredients: chicken breast chunks, onion, carrot, celery, flour, heavy cream, chicken base, salt, pepper. Dumplings: flour, milk, chicken base, oil, double acting baking powder.

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 includes: Chicken/Veggies + Dumpling Dough

QUICKTHAW: Quickthaw kit by submerging well-sealed containers in water 15-20 min.

Once thawed, heat a large pot over medium-high heat. Add a little oil and saute chicken and veggies about 7 min, stirring occasionally. Once chicken is beginning to brown, add 4 cups water and bring to a boil.

Now prepare the dumplings: On a lightly floured surface, roll dumpling dough to 1/4-1/2" thick and, using a butter knife, cut into 1" squares, (alternately, make teaspoon-sized balls with the dough). Add dumplings to the boiling soup. Turn heat to low and gently simmer, uncovered, for 20-30 minutes. DUMPLING NOTE: The dumplings will plump up while cooking!

Internal Temp (Chicken): 165F.

SERVING SUGGESTIONS: Serve with a fresh 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!

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Bistro Chicken with Rosemary Potatoes

Description

Serves 2-3. Chicken breast is sliced into thin cutlets and marinated in stone-ground mustard, a touch of balsamic vinegar and garlic. A light white wine-butter sauce laced with fresh thyme and rosemary tops this delicious dish, which is served with oven-roasted rosemary potatoes. $14.95.

For a keto-friendly dish, omit potatoes.

QuickThaw/Saute. 455 cal/serving. Gluten-Free.

Nutritional Info

BISTRO CHICKEN: 320 cal, 12g fat (5g sat), 275mg sodium, 4g sugar, 4g carb, 0g fiber, 2g sugar, 33g protein.

ROSEMARY POTATOES: 135 cal, 5g fat (0g sat), 85mg sodium, 23g carb, 2g fiber, 2g protein. 

Contains dairy. 

Gluten-Free.

Ingredients: chicken breast, white wine, diced onions, butter, thyme sprigs, rosemary sprigs, stone ground mustard, balsamic vinegar, canola oil, sugar, chicken base, spices. Potatoes: potatoes, rosemary sprigs, canola oil, 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: 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!

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Kansas City BBQ Chicken with Cornbread Bites

Description

Serves 2-3. Chicken breasts marinate in a homemade, flavorful Kansas City style BBQ sauce. Bake or grill to perfection, basting the chicken with BBQ sauce until they are perfectly glazed and scrumptious. Served with our delicious cornbread bites. $15.95.

QuickThaw to Oven or Grill. 690 cal/serving. 

Nutritional Info

MARINATED CHICKEN: 260 cal, 2g fat (1g sat), 84mg chol, 260mg sodium, 13g carb, 1g fiber, 33g protein.

BBQ SAUCE: 165 cal, 2g fat (1g sat), 0mg chol, 500mg sodium, 39g carb, 1g protein.

CORNBREAD BITES: 265 cal, 11g fat (5.4g sat), 446.5mg sodium, 37g carb, 2.4g fiber, 6g protein. 

BBQ Chicken is gluten-free.

Cornbread Bites contain wheat, dairy, egg.

BBQ Chicken Ingredients: chicken breast, ketchup, tomato puree, brown sugar, red wine vinegar, molasses, butter, liquid smoke, garlic powder, salt, pepper, onion powder, celery seed, paprika, cayenne pepper, chili powder, cinnamon. 

Cornbread Bites Ingredients: flour, cornmeal, sour cream, corn, cheddar cheese, green onions, egg, butter, salt, baking powder, baking soda, sugar.

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. 

Preparation

This dish has 3 parts: Chicken; BBQ Reduction Sauce; Cornbread Bites.

QUICKTHAW CHICKEN, CORNBREAD BITES AND BBQ SAUCE by submerging well-sealed containers in water 15-20 minutes.

BBQ SAUCE: Add sauce to microwave safe dish, cover, and gently microwave until boiling. Divide sauce into two small bowls: half will be used to baste the chicken; the other half will be reserved as a side sauce. It is important to keep these two separate - THE SAUCE USED TO BASTE THE CHICKEN SHOULD NOT BE MIXED WITH THE BBQ SAUCE THAT IS SERVED AS A SIDE SAUCE.

GRILL:  Over medium heat, grill thawed chicken 6-8 minutes on each side, basting with BBQ sauce frequently. Internal temp should reach 165F.

QUICKTHAW TO OVEN: Preheat oven to 350F. Bake thawed chicken, uncovered, for approx 45 mins, basting with BBQ sauce frequently. 

INTERNAL TEMP: 165F.

CORN BREAD BITES: Keep frozen until ready to use. Preheat oven to 350F. Spoon about 1/4 cup batter into each greased muffin tin or bake them like a drop cookie, spooning 1/4 cup onto a greased cookie sheet. Bake approx 15 min until golden brown.

SERVING SUGGESTIONS: Baked beans, slaw. 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!

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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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BBQ Bacon Cheddar Meatloaf

Description

Comfort food at its best! Ground beef, shredded cheddar cheese, chopped bacon and a tangy, BBQ glaze come together in this traditional-with-a-twist meatloaf. $15.95.

Freezer to Oven. 595 cal/serving. 

Nutritional Info

Per Serving: Meatloaf: 515 cal, 28g fat (11g sat), 130mg chol, 1000mg sodium, 22g carb, 3g fiber, 5g sugar, 44g protein. Glaze: 80 cal, 0g fat, 280mg sodium, 20g carb, 0g fiber, 18g sugar, 0g protein. 

Contains dairy, eggs, wheat, fish (worcestershire). 

Ingredients: ground beef, oatmeal, ketchup, cheddar cheese, eggs, chopped bacon, diced onions, worcestershire sauce, garlic powder, onion powder, salt, pepper. GLAZE: ketchup, molasses, brown sugar, tomato paste, worcestershire, red wine vinegar, OJ concentrate, liquid smoke, hot sauce, 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 2 parts: Meatloaf; BBQ Glaze. 

NOTE: For best results, pop the frozen/thawed meatloaf out of the disposable pan and place in a larger, greased casserole dish - or on a parchment paper lined baking pan - 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.

THAW GLAZE.

FREEZER TO OVEN: Preheat oven to 350F. Place pan on baking sheet. Bake frozen meatloaf, covered with aluminum foil, 1 1/2 to 2 hours uncovering after 1 hour until internal temp is reached. Spoon glaze over top last 15 minutes of baking. Let stand 10 min before slicing.

THAWED: Preheat oven to 350F. Bake thawed meatloaf, covered with aluminum foil, 45 minutes to 1 hour 15 min, uncovering after 30 minutes. Spoon glaze over meatloaf last 15 minutes of baking. Let stand 10 min before slicing.

INTERNAL TEMP: 165F.

SERVING SUGGESTION: Mashed potato, 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!

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Beef Barbacoa Tacos - FRESH CABBAGE TWIST!

Description

Serves 2-3. Chunks of chili-seasoned lean beef slow cook in a garlicky crushed tomato sauce until tender enough to shred with a fork. Served in tortillas and topped with a sprinkling of cheddar cheese and crispy fresh cabbage.  Fun Twist: Save the flour tortillas for another day and make amazing nachos with the shredded beef and your favorite toppings! $16.95.

Freezer to Instant Pot / Crock Pot. 645 cal/serving. 

At-Home Dairy Free Modification: Omit cheese.

At-Home Keto/Gluten-Free Modication: Sub tortillas with romaine for keto-friendly or with corn tortillas for gluten-free!

Nutritional Info

This dish includes 4 parts: Beef; Cheddar Cheese; Tortillas; Fresh Cabbage.

Per Serving: BEEF: 330 cal, 15g fat (6g sat), 120mg chol, 480mg sodium, 8g carb, 1g fiber, 38g protein. TORTILLAS (2 per serving): 200 cal, 4g fat (1g sat), 0mg chol, 300mg sodium, 34g carb, 2g fiber, 5g protein.  CHEDDAR: 115 cal, 9g fat (6g sat), 30mg chol, 175mg sodium, 0g carb, 0g fiber, 7g protein.

Contains wheat (tortillas), dairy (cheese topper). 

Ingredients: beef, cheddar cheese, flour tortillas, sliced cabbage/carrot blend, crushed tomato, diced onion, minced garlic, chili powder, 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 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!

ENTREES & MORE (Everything!)

Gorgonzola Beef Filets

Description

Serves 2-3. Flavorful gorgonzola cheese, freshly diced onions and a touch of chopped bacon top tender beef filets.  $20.95.

Freezer to Oven. 325 cal/serving. Gluten-Free. Keto-Friendly.

 

Nutritional Info

Per Serving: 325 cal, 16g fat (7g sat), 875mg sodium, 2g carb, 0g fiber, 38g protein.

Contains dairy. 

Gluten-Free. Keto-Friendly.

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. 

Preparation

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.

ENTREES & MORE (Everything!)

Meatballs in Cranberry BBQ Sauce

Description

Serves 2-3. Meatballs in a tangy cranberry BBQ sauce. Perfect to have on-hand for last minute entertaining! Or, serve as a main course. Pairs great with rice or in a baguette for meatball subs. $15.95

Freezer to Microwave or Crock Pot

Nutritional Info
Contains dairy, soy, wheat.

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!

Crockpot, Microwave or Simmer on Stovetop!

CROCKPOT: Transfer frozen meatballs + 1/2 cup water to crockpot. Heat on high until meatballs are steaming, then lower heat.

MICROWAVE: Transfer frozen meatballs + 1/2 cup water to a microwave safe dish. Cover. Follow your microwave oven instructions on cooking from frozen – or – cook at 50% power for 7-15 minutes.

STOVETOP: In saucepan, add meatballs plus ½ cup water* on low heat. Cook approx 20-30 minutes, covered until steaming hot. Stir occasionally.

INTERNAL TEMP: 155F 

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!

ENTREES & MORE (Everything!)

Steak Diane

Description

Serves 2-3. Tender beef filets rubbed with a freshly prepared onion-garlic puree are then topped with a cream sauce laced with hints of Dijon, sliced mushrooms, freshly diced onions, butter and a touch of Brandy. $20.95.

Freezer to Oven or Air Fryer. 235 cal/serving. Gluten-Free. Keto-Friendly.

We're thrilled to bring back our lean, flavorful beef filets - a unique take on traditional filet cuts. Priced to reflect current market costs. 

Nutritional Info

235 cal, 10g fat (4g sat), 240mg sodium, 3g carb, 0g fiber, 25g protein. 

Contains dairy and soy. 

Gluten-Free. Keto-Friendly.

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 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!

ENTREES & MORE (Everything!)

Montreal Flank Steak with Bourbon Onions

Description

Serves 2-3. Thick cut flank steak is seasoned Montreal-style and then topped with freshly sliced onions caramelized in a Bourbon-butter sauce. $20.95.

QuickThaw & Grill or Broil / Stovetop Combo. 350 cal/serving. Gluten-Free*.

* See nutritional tab for more info. 

Nutritional Info

350 cal, 20g fat (6g sat), 50mg chol, 260mg sodium, 12g carb, 2g fiber, 27g protein.

This dish is always gluten-free - if you are concerned about the bourbon, ask us if there are options available!

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 contains 3 parts: Flank Steak; Bourbon Onions, Spice Pack.

QUICKTHAW: Submerge well-sealed bags of Flank and Bourbon Onions in water 10-15 minutes until thawed.

SEASON STEAK: Sprinkle spices evenly over both sides of the flank steak and rub them in in to season. 

BOURBON ONIONS: In large skillet over medium heat, saute Bourbon Onions for 20 minutes, stirring occasionally until caramelized. Add 2-3 Tbls. water and scrape off browned bits on bottom of pan. 

GRILL METHOD: Grill seasoned flank steak over medium heat until desired doneness is reached.

STOVETOP METHOD: In a skillet with 1-2 tbls oil over low-medium heat, saute seasoned flank steak for about 10 minutes per side or until desired doneness is reached. In a separate skillet cook Bourbon Onions as directed above.

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

SERVING SUGGESTIONS: Spoon Bourbon Onions over flank or serve on the side. Twice Baked Mashed Potatoes and spinach salad. 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!

ENTREES & MORE (Everything!)

Shepherd's Pie

Description

Serves 2-3. In our version of this hearty dish, seasoned chopped beef and mixed veggies are topped with creamy mashed potatoes and a generous sprinkle of parmesan cheese. $14.95.  

We've made a little change to this recipe... it's meatier! 

Freezer to Oven. 325 cal/serving. Gluten-Free. 

Nutritional Info

Per Serving: 325 cal, 13g fat (5g sat), 20mg chol, 930mg sodium, 35g carb, 4g fiber, 3g sugar, 20g protein.

Contains dairy.

This dish is always gluten-free. 

Ingredients: shredded beef, mashed potatoes (contain dairy), peas, carrots, corn, celery, parmesan cheese, tomato puree, worcestershire sauce, minced garlic, chives, 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 OVEN: Preheat oven to 425F. Bake, loosely covered with aluminum foil (so that steam can vent), for approx. 1 to 1 1/2 hours. Remove aluminum foil last 15 min if desired to top brown.

THAWED: Preheat oven to 425F. Bake, loosely covered with aluminum foil (so that steam can vent), for approx. 30 to 45 min. Remove aluminum foil last 15 min if desired to top brown.

INTERNAL TEMP: 160F. Let sit 10 min before serving.

SERVING SUGGESTIONS: Iceberg lettuce wedge topped with Blue Cheese or Thousand Island Dressing. Pinot Noir.

ENTREES & MORE (Everything!)

Fettuccine Bolognese with Artichoke

Description

Serves 2-3. You'll love this rich, hearty Bolognese meat sauce that includes ground beef, diced tomatoes, finely chopped artichoke hearts, and a medley of flavorful spices. Served over fettuccine pasta and topped with a blend of Parmesan and mozzarella cheeses. $14.95

QuickThaw/Saute. 

Nutritional Info

Per Serving: Sauce: Coming Soon.

Per Serving: Fettuccini: Coming Soon.

Contains gluten, dairy. 

Ingredients: ground beef, fettuccine, diced tomato, crushed tomato, diced onion, chopped artichoke, mozzarella cheese, parmesan cheese, olive oil, garlic powder, Italian seasoning, salt, sugar, black 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 4 parts: Seasoned Beef, Sauce, Fettucine, Parm/Mozzarella Blend.  

PREPARE PASTA: Bring 3-4 qts of salted water to boil. Add pasta and cook for 8-10 mins until done to your taste.

BOLOGNESE:  QUICKTHAW seasoned beef and sauce by submerging well-sealed packages in water 10-15 min. In a skillet, saute seasoned beef in a little oil over medium heat for 5-7 minutes, breaking beef up with a spoon as it cooks. Add sauce, stir, and simmer for 3 minutes. Spoon bolognese over pasta and sprinkle with parmesan/mozzarella cheese blend. 

SERVING SUGGESTIONS: Serve with a fresh field green salad and garlic bread. Chianti. 

Cooking times are estimates and will vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature.

ENTREES & MORE (Everything!)

Argentinean Beef Filets

Sold Out

Description

Serves 2-3. Tender beef filets are simply seasoned and then baked (or grilled!) to perfection before being topped with the true star of this dish - our flavor-packed Chimichurri sauce. It's prepared just for you with market-fresh cilantro, parsley, garlic, red wine vinegar, olive oil and just the right touch of crushed red pepper. $20.95.

Freezer to Oven. 225 cal/serving. Gluten-Free. Dairy-Free. Keto-Friendly.

Nutritional Info

This dish has 2 parts: Beef; the BEST Chimichurri ever!

Beef: 150 cal, 3g fat (1g sat), 477mg sodium, 0g carb, 0g fiber, 25g protein.

Chimichurri: 75 cal, 8g fat (1g sat), 81mg sodium, 1g carb, 0g fiber, 0g protein.

Gluten-Free. Dairy-Free. Soy-Free. Keto-Friendly.  

Ingredients: beef, salt, pepper. Chimichurri: parsley, cilantro, red wine vinegar, olive oil, canola oil, garlic, red pepper flakes, salt. 

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

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!

ENTREES & MORE (Everything!)

Balsamic Beef Tips over Parmesan Rice

Description

Serves 2-3. Tender beef sauteed in a flavorful balsamic glaze and served over parmesan rice. $17.95.

QuickThaw/Saute. Gluten-Free.

Nutritional Info

Per Serving: Beef & Glaze: Nutritional information coming soon. 

Per Serving: Parmesan Rice: Nutritional information coming soon.

Contains dairy, soy. 

Gluten-Free.

Ingredients: beef, corn starch, salt, pepper, garlic powder, onion powder, spices. PARM RICE: rice, Parmesan cheese, butter, canola oil, salt, pepper, garlic powder, onion powder, spices. GLAZE: apple juice, balsamic vinegar, red wine, canola oil, GF/DF beef base, tomato paste, rice flour, sugar, 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 4 parts: Beef, Balsamic Glaze, Rice, Parmesan Butter.

Preparation: 

QuickThaw by submerging well-sealed bags in water 10-15 min.

RICE: Boil 1 1/2 cups of water and 1/2 tsp salt in a small-medium pot. Once boiling, add rice. Turn heat to low and simmer, covered, for 18 mins. Remove from heat, add Parm Butter and stir before serving.

BEEF: Add a little oil to a large saute pan and, over med-hi heat, saute beef about 3 min per side. Set beef aside. Deglaze pan by adding Balsamic Glaze and stirring, letting the glaze reduce until slightly thickened. Add beef back in pan and toss to coat with Balsamic Glaze. Serve over rice. 

SERVING SUGGESTIONS: Green salad, 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. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

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Beef Burritos with Salsa

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Description

Serves 2. Two 14" flour tortillas loaded with our seasoned, lean ground beef, pureed pinto beans and a mix of cheddar and Monterrey Jack cheeses. Served with Dinner Done's homemade salsa. $14.95

Freezer to Microwave.

Nutritional Info

Nutritional information coming soon.

Contains wheat, dairy.

Ingredients:  seasoned beef (ground beef, chili powder, garlic powder, onion powder, salt, spices), flour tortillas, refried beans Monterey Jack cheese, cheddar cheese. Salsa: tomato puree, diced tomato, diced onion, fresh jalepeno, cilantro, lemon juice, apple cider vinegar, canola oil, 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 2 parts: Burritos, Salsa. 

FREEZER TO MICROWAVE: Remove salsa from bag. Leave burritos in bag, or transfer to a microwave-safe dish and cover. Microwave on high for 2 1/2 minutes. Turn over and microwave 2 1/2 minutes more. Repeat until burritos are steaming throughout. Thaw salsa in microwave proof bowl 30 seconds at a time until desired temperature is reached. Top with salsa.

THAWED TO MICROWAVE: Remove salsa from bag. Leave burritos in bag or transfer to a microwave-safe dish and cover. Microwave on high for 1 1/2 minutes. Turn over and microwave 1 1/2 minutes more. Repeat until burritos are steaming throughout. Thaw salsa in microwave proof bowl 30 seconds at a time until desired temperature is reached. Top with salsa.

SERVING SUGGESTIONS: Serve with fresh avocado, sour cream and a pilsner beer!

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot/microwave 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!

ENTREES & MORE (Everything!)

BBQ Pulled Pork

(Only 1 left!)

Description

Serves 2-3. A Dinner Done favorite! Juicy, lean pork slow cooks all day before being fork shredded and tossed in Dinner Done's homemade Tangy BBQ Sauce. Each petite includes half of a par-baked baguette. Party Pick: Create mini-sandwiches with the baguette. Top with a pickle and spear with a decorative toothpick... or serve over tortillas with a variety of toppers for amazing BBQ Nachos! The 2-3 person serving is for a dinner sized portion; these dishes will go further when serving appetizer-sized portions! $13.95.

QuickThaw/Crock Pot or Freezer to Instant Pot. 620 cal/serving. Dairy-Free. 

Nutritional Info

Per Serving: 450 cal, 13g fat (5g sat), 1300mg sodium, 40g carb, 1g fiber, 37g sugar, 44g protein.

Per Serving: Baguette: 170 cal, 2g fat (0g sat), 380mg sodium, 32g carb, 3g fiber, 6g protein.

Contains wheat, fish (worcestershire). 

Dairy-Free. 

Ingredients: pork, minced garlic, salt, paprika, onion powder, ground thyme, black pepper, cayenne pepper. BBQ Sauce: tomato paste, brown sugar, ketchup, molasses, red wine vinegar, orange juice concentrate, hot sauce, liquid smoke, salt. Baguette: enriched flour, water, less than 2% of sugar, salt, cultured rye flour, yeast, malted barley flour, ascorbic acid, enzyme.

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: Pork, Baguette, BBQ Sauce. 

CROCK POT: NOTE: IF COOKING A PETITE PORTION, WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE SUFFICIENT MOISTURE. QUICKTHAW pork and sauce by submerging well-sealed containers in water app. 20 min. Add 1/2 cup water to pork and slow cook (pork only - do not add the BBQ sauce!) in crock pot on low (cook all day) or medium (cook half day) heat until pork is tender. Remove pork from crock pot and discard all juices the pork was cooked in. Shred pork with a fork and add in Dinner Done BBQ sauce to taste.

FREEZER TO INSTANT POT: Pressure cook pork (not the sauce - it is added at end!) on high for 1 hour. Quick release. Shred pork directly in pot. Stir in BBQ sauce. Set Instant Pot to "saute" 5-10 min until sauce thickens to desired consistency. 

BAGUETTE: Preheat oven to 400F. Cook on lower rack from frozen 12-15 minutes until heated througout and just beginning to turn golden.

INTERNAL TEMP (PORK): 160F.

SERVING SUGGESTIONS: Serve shredded pork In baguette, topped with coleslaw and pickles. Or over mashed potatoes. Zinfandel.

Fun Twist: Make Pulled Pork Nachos by topping tortilla chips with shredded BBQ pork, sliced jalapeno peppers, and a drizzle of sour cream. 

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!

ENTREES & MORE (Everything!)

Chops with Roasted Red Pepper Bruschetta

Sold Out

Description

Serves 2-3. Roasted red pepper bruschetta - made with freshly sliced onions, roasted red peppers, smashed garlic, and capers tossed in a touch of olive oil, red wine vinegar and soy - tops marinated hand-trimmed center cut pork chops.$14.95.

QuickThaw to Stovetop or Grill. 350 cal/serving. Gluten-Free. Keto-Friendly. Dairy-Free.  

Nutritional Info

Per Serving: 350 cal, 18g fat (4g sat), 820mg sodium, 5g carb, 40g protein.

Contains soy.

Gluten-Free. Dairy-Free. Keto-Friendly.  

Ingredients: center cut pork chops, roasted red pepper, sliced red onion, gluten-free soy sauce, olive oil, capers, garlic, parsley, red wine vinegar, salt, spies. 

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: 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!

ENTREES & MORE (Everything!)

Chipotle Pork Enchiladas

Description

Serves 2. Five soft flour tortillas stuffed with our zesty, house-made chipotle pork and a blend of cheeses, topped with Dinner Done chipotle sauce for a flavorful kick. $14.95.

Freezer to Oven. 

(If you love our Chicken & Black Bean Enchiladas, we hope you'll love this spicier enchilada recipe, too! In this recipe, we're putting the cheese inside of the enchiladas instead of melting it on top!)

Nutritional Info

PER ENCHILADA (Includes 5 Enchiladas in each pan): Nutritional information coming soon.

CHIPOTLE SAUCE: 

Contains wheat, dairy.

Ingredients: shredded pork loin, flour tortillas, cheddar and/or Monterrey Jack cheese, chopped peppers, tomato paste, stewed chipotle peppers, canola oil, salt, pepper, garlic powder, onion powder, spices. CHIPOTLE SAUCE: tomato paste, stewed chipotle peppers, au jus from cooked pork, canola oil, 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 2 parts: Enchiladas; Chipotle Sauce.

FREEZER TO OVEN. Thaw Sauce. Preheat oven to 350F. Bake enchiladas, loosely covered with aluminum foil, for 55 minutes. Uncover and bake 20-30 min more until steaming throughout. Spoon salsa over enchiladas or serve on the side.

THAWED: Thaw Enchiladas and Sauce. Preheat oven to 350F. Cook, loosely covered with aluminum foil, for 35 min, uncover and bake 15 min more until steaming throughout. Spoon salsa over enchiladas or serve on the side. TIP: Once thawed, enchiladas can also be microwaved, if desired.

INTERNAL TEMP: 155F.

SERVING SUGGESTIONS: Top with sour cream, chopped lettuce. Green salad. Corona. 

ENTREES & MORE (Everything!)

Mongolian Pork Chops

Description

Serves 2-3. Four boneless center-cut pork chops marinate in aromatic flavors of the Orient: ginger, garlic, chili and soy. After a quick sauté, the chops are topped with a teriyaki style glaze that includes scallions and mushrooms. Served over delicate long grain jasmine rice. $14.95 

QuickThaw/Saute. 490 cal/serving. Gluten-Free. Dairy-Free. 

Nutritional Info

Contains 4 chops. 

Per chop: 260 cal, 13g fat (6g sat), 60mg chol, 550mg sodium, 7g carb, 1g fiber, 25g protein.

Rice: 230 cal, 0g fat (0g sat), 0mg chol, 200mg sodium, 50g carb, 1g fiber, 4g protein.

Contains soy.  Dairy-Free. Gluten-Free 

Ingredients: boneless pork chops, jasmine rice, sliced mushrooms, water chestnuts, green onion, hoisin sauce, soy sauce, sherry, corn starch, ginger, garlic, red curry paste.

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, Sauce, Jasmine Rice.

QUICKTHAW Chops & sauce by submerging well-sealed containers in water 10-15 min.

While chops are thawing, prepare RICE: Bring 1 ½ cup water + ¼ tsp salt + ¼ tsp oil to a boil. Add rice, lower heat and cook until water is absorbed, approx. 16 mins. Fluff before serving.

GRILL: Grill chops over med heat until internal temp is reached. Follow sauce instruction below. SAUCE: Transfer sauce into a glass container, cover and microwave gently until sauce is steaming throughout. Spoon over chops and rice.

- or - PAN SAUTE: Sauté chops in skillet with 1-2 Tbls oil over low-med heat for 5-7 minutes per side. Avoid blackening as we will deglaze the pan with the sauce! Once chops are cooked. SAUCE: Add sauce to pan and stir, scraping up brown bit, until sauce is heated throughout. Spoon over chops and rice.

INT TEMP: 155F. SERVE: Serve chops over rice, topped with sauce. Suggested side dish: baby bok choy. 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!

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Bacon Cheddar & Spinach Stuffed Pork Loin

Description

Serves 2-3. Lean pork loin is butterfly-cut and then layered with flavorful bacon, cheddar cheese, and fresh baby spinach...and then rolled jelly-roll style for a beautiful end result. $14.95.

Thaw & Bake. 470 cal/serving. Gluten-Free. Keto-Friendly.

Nutritional Info

470 cal, 23g fat (9g sat), 145mg chol, 1650mg sodium, 6g carb, 0g fiber, 52g protein.

Gluten-Free. Keto-Friendly. Contains dairy. 

Ingredients: pork loin, fresh spinach, cheddar cheese, cooked bacon, paprika, brown sugar, pepper, salt, garlic powder.

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 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!

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Country Style Smothered Chops

Description

Serves 2-3. Our lean center-cut pork chops are dredged in flavorful breadcrumbs and sauteed until crispy. Fresh-from-the-market mushrooms sauteed with a touch of onion top the chops for a finishing touch. Kids prefer simpler fare? The chops are delicious by themselves. $14.95.

Thaw/Saute or Freezer to Oven. 340 cal/serving.

Nutritional Info

This dish contains 4 pork chops.

Per Chop: 340 cal, 18g fat (7g sat), 114mg chol, 520mg sodium, 12g carb, 1g fiber, 30 g protein.

Contains dairy, wheat, egg and soy. 

Ingredients: pork chops, sliced mushrooms, diced onions, Italian seasoned breadcrumbs, egg, butter, canola oil, minced garlic, flour, salt, pepper. 

Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree unless otherwise stated.

Preparation

This dish has 2 parts: Pork Chops; Mushroom Sauce.

Thaw sauce.

THAW/SAUTE (preferred): In skillet over medium-low heat, heat 1-2 Tbls oil. Saute chops for 8-12 mins on each side until internal temp is reached. Remove chops. SAUCE: In same skillet, saute sauce over medium heat for 3-5 mins, stirring frequently. Thaw/Oven: Preheat oven to 375F. Place chops on greased baking sheet. Bake for 35-50 mins, uncovered, until internal temp is reached. Follow sauce instruction above.

FREEZER TO OVEN: Preheat oven to 350F. Place chops on greased baking sheet. Bake for 55-75 minutes until internal temp is reached, turning once half way through. Follow sauce instruction above.

INTERNAL TEMP: 155F. Let chops sit 10 min before serving.

SERVING SUGGESTIONS: Serve with Dinner Done's Sweet Corn Mashed Potatoes and steamed green beans. 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!

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Pork Tenderloin with Dan Dan Noodles

Description

Serves 2-3. Mildly seasoned pork tenderloin is sauteed or grilled, and served with a side of linguine tossed in our richly flavored Dan Dan sauce. Contains peanuts. $14.95

QuickThaw/Saute. 540 cal/serving. 

Nutritional Info

Per Serving: Pork Tenderloin: 230 cal, 9g fat (3g sat), 110mg chol, 260mg sodium, 0.8g carb, 0.1g fiber, 35g protein.

Per Serving: Dan Dan Noodles and Sauce: 310 cal, 5g fat (0g sat), 5mg chol, 780mg sodium, 58g carb, 2g fiber, 10g protein.

Contains peanuts, dairy, soy, wheat. 

Ingredients: pork tenderloin, linguine, soy sauce, brown sugar, rice flour, GF/DF chicken base, canola oil, peanut butter, vinegar, adobo (salt, garlic powder, onion powder, black pepper, spices), sesame oil, garlic powder.

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 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!

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White Bean Cassoulet with Pork

Description

Serves 2-3. Made specifically for the Instant Pot.  White beans, chunks of pork, carrots, diced potatoes, tomato and sliced onion come together in our luscious gravy scented with fresh thyme and sage. This one-pot-meal goes from freezer to perfect in under one hour in the Instant Pot! $13.95.

Freezer to Instant Pot. Thaw/Crock Pot. 615 cal/serving. Gluten-Free. Dairy-Free. 

We use dry beans in this dish and pre-soak them for 24 hours before freezing.

Nutritional Info

Per Serving: 615 cal, 26g fat (8g sat), 90mg chol, 580mg sodium, 55g carb, 14g fiber, 8g sugar, 40g protein. 

Gluten-Free. Dairy-Free. 

Ingredients: pork, white beans, cubed potatoes, baby carrots, sliced onions, tomato strips, olive oil, rice flour, gluten-free chicken base, onion powder, garlic powder, sage, thyme sprigs, 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 INSTANT POT: Run warm water around outside of plastic container 1-2 min to loosen the entree. Add 1/2 cup water to Instant Pot. Pop frozen entree out of container and place upside down in Instant Pot.  Lock lid into place and make sure valve is in the Sealing position. Pressure cook on high for 40 minutes. Quick Release carefully - the steam will burn! STIR GENTLY to mix everything together just before serving! (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. \

CROCK POT: Thaw completely. Add 3/4 cup water to crock pot along with the cassoulet and cook on high for approx 4 1/2 hours until pork is tender enough to shred with a fork. 

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. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Serve with a fresh field green salad and balsamic 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!

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Marsala Pork Tenderloin

Description

Serves 2-3. Lean pork tenderloin is lightly coated with a rub of fresh garlic, Dijon mustard and chopped rosemary, baked to juicy perfection and then finished with a creamy Marsala reduction sauce. Delicious! $14.95.

Freezer to Oven or Thaw/Grill. 340 cal/serving. Gluten-Free. Keto-Friendly.

Nutritional Info

Per Serving: 340 cal, 20g fat (9g sat), 150mg chol, 940mg sodium, 3g carb, 0g fiber, 0g sugar, 35g protein.

Contains dairy. Gluten-Free. Keto-Friendly. 

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: 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!

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Cuban Pork with Black Beans & Yellow Rice

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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.

At-Home Keto-Friendly Modification: Omit beans and rice.

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!

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Bombay Shrimp Curry over Coconut Rice (Includes Coconut Milk)

Description

Serves 2-3. Add a little spice to any evening with this Indian-inspired dish. Plump shrimp pair with coconut milk, peas, carrots, and a variety of seasonings including curry power, cilantro, and the perfect touches of cinnamon and cayenne. Served over coconut rice. $16.95.

QuickThaw/Saute. 630 cal/serving. Gluten-Free. Dairy-Free.

At-Home Keto Modification: Omit rice or sub with cauli-rice. 

Nutritional Info

Per Serving (With Rice): 630 cal, 27g fat (22g sat), 200mg chol, 690mg sodium, 64g carb, 4g fiber, 2g sugar, 36g protein.

Per Serving (Shrimp/Curry Only): 350 cal, 20g fat (16g sat), 200mg chol, 680mg sodium, 13g carb, 3g fiber, 2g sugar, 31g protein.

Contains shellfish. 

Gluten-Free. Dairy-Free. Soy-Free. 

Keto-Friendly suggestion: Serve over cauli-rice! 

Ingredients: shrimp, rice, coconut milk, crushed tomato, peas, carrots, onion, garlic, ginger, cilantro, curry powder, cinnamon, cayenne pepper, 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 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!

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Southern Style Shrimp & Cheddar Grits

Description

Serves 2-3. Plump shrimp are sautéed with plenty of garlic and a touch of bacon and then served over creamy cheddar cheese grits. $16.95.  

QuickThaw/Sauté. 550 cal/serving.

Nutritional Info

Per Serving: 550 cal, 35g fat (15g sat), 260mg chol, 2000mg sodium, __g carb, 0g fiber, 45g protein.

Contains shellfish, dairy, wheat, soy. 

Ingredients: shrimp, cheddar cheese, grits, chopped bacon, green onion, olive oil, garlic, chicken base, onion powder, garlic powder, 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 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!

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Shrimp Scampi with Linguine

Description

Serves 2-3. Shrimp sauteed in a traditional scampi sauce of heart-healthy olive oil, white wine, fresh parsley, butter, a dash of cayenne and lots of garlic is served over linguine. Or save the linguine for another day and pair it with some freshly baked French bread and you've got the perfect appetizer. $16.95.

QuickThaw/Saute.  506 cal/serving.  

At-Home Keto-Friendly & GF Modification: Replace pasta with cauli-rice or zoodles!

Nutritional Info

Per Serving: 506 cal, 13g fat (2g sat), 205mg chol, 440mg sodium, 59g carb, 2g fiber, 35g protein.

Contains shellfish (shrimp), wheat, dairy. 

Ingredients: shrimp, linguine, butter, extra virgin olive oil, fresh parsley, white wine, lemon juice, canola oil, red pepper flakes, 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: 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!

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Everything Salmon

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. $21.95

Freezer to Oven. Contains sesame seeds. Gluten-Free. Keto-Friendly.

Nutritional Info

Per Serving: Nutritional information coming soon.

Contains: dairy, sesame seeds

Gluten-Free. Keto-Friendly.

Ingredients: salmon filets, butter, Everything Seasoning (garlic, poppy seed, salt, onion, sesame seeds, sunflower oil). Sauce: cream cheese, water, capers + brine, green onion, lemon juice, onion powder, garlic powder, sunflower lecithin, black 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: 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!

ENTREES & MORE (Everything!)

Shrimp Tikka Masala with Toasted Coconut Rice

Description

Serves 2-3. Shrimp simmer in a creamy tomato-based Tikka Masala sauce. Spicy and made fragrant with ginger, onion, garlic and an array of aromatic spices, it's served over jasmine rice and topped with freshly toasted coconut flakes. $16.95

QuickThaw/Saute. Gluten-Free.

At-Home Keto-Friendly Modification: Sub cauli-rice.

Nutritional Info

Per Serving: Tikka Masala: 220 cal, 4.4g fat (1g sat), 200mg chol, 400mg sodium, 14g carb, 2.2g fiber, 31g protein. Coconut Rice: 280 cal, 4g fat (3g sat), 0mg chol, 30mg sodium, 55g carb, 1.5g fiber, 4.5g protein, 6 mypoints. (Rice does not include salt added at home.)

Contains dairy, shellfish, soy. 

Gluten-Free. Sub cauli-rice at home for a keto-friendly dish. 

Ingredients: shrimp, jasmine rice, sweetened coconut flakes, crushed tomato, onion-garlic puree, tomato paste, heavy cream, butter, GF chicken base, red curry paste (dried red chilies, garlic, shallot, salt, lemongrass, sugar, kaffir lime, galangal, spices), canola oil, ginger, garam masala, ginger, garlic, turmeric, sugar, salt, chili powder, rice flour, cardamom, coriander, 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 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!

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Parmesan Crusted Tilapia

Description

Serves 2-3. Mild and flaky tilapia filets are given a crispy parmesan coating and baked to golden perfection. $14.95

Freezer to Oven. 370 cal/serving.

Nutritional Info

Per Serving: 370 cal, 25g fat (9g sat), 92mg chol, 650mg sodium, 9g carb, 1g fiber, 1g sugar, 26g protein.

Contains dairy, wheat. 

Ingredients: tilapia filets, panko breadcrumbs, parmesan cheese, butter, garlic, parsley, salt, pepper.

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. 

 

Preparation

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!

ENTREES & MORE (Everything!)

Shrimp with Basil Walnut Pesto

Description

Serves 2-3. Plump sautéed shrimp are tossed with our delicious homemade basil-walnut pesto and freshly cooked pasta. $16.95.

670 cal/serving. QuickThaw/Saute. Easily made gluten-free at home by subbing rice for pasta!

Nutritional Info

Per Serving. Shrimp + Pesto: 410 cal, 30g fat (4g sat), 220mg chol, 700mg sodium, 2g carb, 1g fiber, 0g sugar, 30g protein. Lower the fat in this dish by using less pesto at home! 

Per Serving: Pasta: 260 cal, 1g fat (0g sat), 0mg chol, 0mg sodium, 55g carb, 3g fiber, 2g sugar, 10g protein. 

Contains wheat, tree nuts (walnuts), dairy, shellfish. 

At-home GF modification: Sub rice for pasta for gluten-free dish.

Ingredients: shrimp, pasta, parmesan cheese, fresh basil, canola oil, walnuts, olive oil, garlic, 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: 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!

ENTREES & MORE (Everything!)

Miso Glazed Salmon

Description

Serves 2-3. Fresh Atlantic Salmon filets topped with sliced carrots and peppers, then brushed with a perfectly balanced salty-sweet glaze of miso, soy sauce and brown sugar. Delicious! Gluten-Free. Dairy-Free. $19.95

Freezer to Oven. 275 cal/serving. Dairy-Free.

Nutritional Info

275 cal, 13g fat (3g sat), 410m sodium, 15g carb, 1g fiber, 24g protein.

Contains soy.  Gluten-Free. Dairy-Free. 

Ingredients: salmon, bell pepper, carrot, brown sugar, gluten-free soy sauce, miso paste.

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.

Preparation

This is an all-in-one dish.

FREEZER TO OVEN: Preheat oven to 350F. Bake, covered with aluminum foil for extra moist filets, or uncovered, basting salmon with pan sauce a few times, if you prefer the miso as a glaze, for approx 1 hour to 1 hour 15 min. 

THAWED:  Preheat oven to 350F. Bake for 25-30 minutes, covered with aluminum foil for extra moist filets, or uncovered, basting salmon with pan sauce a few times, if you prefer the miso as a glaze. 

INTERNAL TEMPERATURE: 145F. 

SERVING SUGGESTIONS:  Stir any sauce remaining in pan and spoon over salmon. Serve over jasmine rice or with Dinner Done's Spinach Souffle, and a crisp green salad. Pinot Grigio.

Cooking times are estimates and will vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature.

ENTREES & MORE (Everything!)

Shrimp Milano

Description

Serves 2-3. Shrimp, sautéed with freshly sliced mushrooms, green onions and a touch of garlic are tossed in our own all-natural Alfredo sauce and served over pasta. $16.95

QuickThaw/Saute. 610 cal/serving.

At-Home Gluten-Free Tip: Sub gluten-free pasta at home to make this dish gluten-free.

Nutritional Info

Per Serving: Shrimp + Sauce: 370 cal, 23g fat (11g sat), 235mg chol, 710mg sodium, 10g carb, 1g fiber, 28g protein.

Per Serving: Linguine: 238 cal, 1g fat (0g sat), 0mg sodium, 0mg chol, 48g carb, 2g fiber, 8g protein. (Assumes no salt added to linguine during cooking.)

Contains dairy, shellfish and wheat. 

Sub gluten-free pasta at home for a gluten-free dish! 

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 3 parts: Shrimp; Alfredo Sauce; Linguine

QUICK THAW TO SKILLET AND MICROWAVE.

QUICKTHAW Shrimp Mix by submerging well-sealed bag in water 10-15 minutes.

PASTA: In boiling salted water cook pasta according to package directions (al dente is good), about 6-7 mins.

SHRIMP MIX: In a large skillet on med-high heat, saute shrimp mixture using a little oil. saute until shrimp is cooked, not more. Shrimp should be opaque throughout.

ALFREDO SAUCE: Place Alfredo sauce in a microwave-safe container and microwave until the sauce reaches a boil, about 1-2 minutes - make sure the bowl is sufficiently large or the sauce will boil over! Mix with a fork and return to microwave for another 30 seconds. Combine shrimp, pasta and Alfredo sauce in a serving platter or on individual plates!

INTERNAL TEMP: 145F. Serve with a field green salad! Chardonnay.

SERVING SUGGESTIONS: Serve with 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

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All-Butter Chocolate Croissant Kit

Description

Makes 12 petite croissants. The best of European baking made easy! Bake flaky, all-butter croissants and then fill the steaming hot croissants with dark chocolate wafers from Callebaut, the oldest cocoa roaster in Belgium. Includes 12 ready-to-bake petite croissants and plenty of Callebaut Belgian chocolate wafers. $7.95

You can bake just a few of these at a time! Just take what you need and leave the rest in the freezer for later.

Freezer to Oven.

Nutritional Info

Nutritional information coming soon.

Contains wheat, dairy, eggs.

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 includes 2 parts: Ready-to-Bake Croissants; Callebaut dark chocolate disks.

PRO TIP:  You can bake just a few of these at a time if you'd like. Just take you what you need and leave the rest in the freezer for next time! 

Bake from frozen. If you have a convection oven, preheat to 350F. No convection oven? No problem - preheat oven to 375F. Preheating the oven is important - make sure it has reached full temperature before baking croissants! Optional: For shiny croissants, dip them in an egg wash made with 1 egg beaten with an equal amount of water. Place frozen croissants on greased cookie sheet. Bake approximately 30 minutes until croissants are golden brown. Remove from oven, cut each croissant open using a serrated knife. Place 1 Tbls of chocolate wafers in each steaming croissant. Close and let the chocolate melt into creamy deliciousness! Serve immediately.

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Quiche Lorraine

Description

Serves 8. Perfect for brunch or even a light summer dinner...Tasty chopped bacon, diced onion, Swiss cheese and a touch of freshly grated nutmeg headline in this delicious quiche. $13.95

Thaw & Bake. 300 cal/serving.

Nutritional Info

8" pie crust. Serves 8. Per Serving: 300 cal, 21g fat (9g sat), 14g carb, 3g sugar, 0g fiber, 105mg chol, 210mg sodium, 9g protein.

Contains eggs, dairy, wheat, soy. 

Ingredients: half & half, eggs, pie crust, swiss cheese, chopped bacon, diced onion, salt, pepper, nutmeg.

Because Dinner Done dishes are hand-crafted, exact information may vary. Nutritional information is provided per serving. 

Preparation

This dish has 2 parts: Quiche Mix; 8" Pie Crust. 

THAW AND STIR. Preheat oven to 350F. 

FOR THE 9" PIE CRUST: Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

IF PURCHASED THE 3" MINI-QUICHES:  THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

(Tip: Make mini-crustless quiches by pouring batter in greased cupcake tins. Cooking time will vary depending on size of cupcake tin.)

SERVING SUGGESTIONS: Fruit or green salad. Beverage: Mimosa

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!

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Breakfast Super Strata

Description

Serves 4. Sausage, bacon, cheddar cheese, chunky baguette pieces and creamy eggs come together in this delicious strata. Perfect for a holiday brunch, our strata can also make those hectic mornings a bit easier... bake it on a Sunday evening, cut it into small squares and you've got a quick and easy weekday breakfast ready to go! $14.95

Freezer to Oven. 600 cal/serving.

Nutritional Info

4 Servings. Per Serving: 600 cal, 36g fat (14g sat), 280mg chol, 1700mg sodium, 30g carb, 1g fiber, 36g protein. 

Contains eggs, wheat, dairy. 

Ingredients: bread, eggs, milk, bacon, sausage, cheddar cheese, worcestershire, dry mustard, 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.

THAWED (BEST!): Preheat oven to 400F. Place pan on baking sheet and place on lower rack.  Bake, loosely covered with foil, for 50 min, uncover and bake 30-45 min more until top is golden brown and center firm.  Actual cooking time always depends on the starting temp of the dish - the colder the starting temp, the longer it will take.

INTERNAL TEMP: 165F. Let sit 15 minutes before serving. 

SERVING SUGGESTIONS: Fresh squeezed orange juice and a mixed berry salad.

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!

ENTREES & MORE (Everything!)

Bacon Broccoli Cheddar Quiche

Description

Serves 8. Perfect for brunch or even a light summer dinner...Tasty chopped bacon, diced onion, broccoli, and cheddar cheese in this delicious quiche. $13.95

Thaw & Bake. 

Nutritional Info

8" pie crust. Serves 8. Per Serving: Coming Soon. 

Contains eggs, dairy, wheat and soy. 

Ingredients: half & half, eggs, chopped broccoli, shredded cheddar cheese, chopped bacon, diced onions, salt, nutmeg, pepper, pie crust. 

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: Quiche Mix; 8" Pie Crust. 

THAW AND STIR. Preheat oven to 350F. 

FOR THE 9" PIE CRUST: Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

IF PURCHASED THE 3" MINI-QUICHES:  THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

(Tip: Make mini-crustless quiches by pouring batter in greased cupcake tins. Cooking time will vary depending on size of cupcake tin.)

SERVING SUGGESTIONS: Fruit or green salad. Beverage: Mimosa

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!

ENTREES & MORE (Everything!)

Quiche Florentine

Description

Serves 8. Perfect for brunch or even a light summer dinner...A vegetarian quiche made with chopped spinach, diced onion, and Swiss cheese. $13.95

Thaw & Bake. 280 cal/serving.

Nutritional Info

8" pie crust. Serves 8. Per Serving: 280 cal, 20g fat (10g sat), 14g carb, 0g fiber, 10g protein.

Contains eggs, dairy, wheat and soy. 

Ingredients: half & half, eggs, swiss cheese, chopped spinach, diced onion, salt, nutmeg, pepper, pie crust. 

Because Dinner Done dishes are hand-crafted, exact information may vary. Nutritional information provided is per serving. 

Preparation

This dish has 2 parts: Quiche Mix; 8" Pie Crust. 

Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster. 

THAW AND STIR. Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

SERVING SUGGESTIONS: Fruit or green salad. Mimosa.

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!

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Roasted Garlic Mashed Potatoes

Description

Serves 4. Mashed potatoes - creamy and delicious - are blended with our homemade garlic butter. $5.95

Freezer to Oven or Microwave. Gluten-Free. 

Nutritional Info

Contains dairy.

Gluten-Free.

Ingredients:  mashed potatoes (contains milk), butter, canola oil, garlic, granulated garlic, salt. 

 

Preparation

This is an all-in-one dish.

FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout. 

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

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!

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Cauliflower Gratin

Description

Serves 2-3. Cauliflower florets baked in our creamy brie sauce and topped with crisp seasoned panko breadcrumbs. $5.95

Freezer to Oven. 

Nutritional Info

Contains dairy, wheat.

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 OVEN: Preheat oven to 425F. Bake, uncovered on a lower rack, for 50-60 min until steaming throughout, cauliflower is tender and top is browning.

THAWED TO OVEN:  Preheat oven to 375F. Bake, uncovered, 30-40 min until steaming throughout, cauliflower is tender and top is browning.

INTERNAL TEMP: 165F.

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!

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Green Bean Amandine

Description

Serves 2-3. French-cut green beans sautéed with parmesan butter and sliced almonds. $6.95.

Freezer to Stovetop. Gluten-Free. Keto-Friendly.

Nutritional Info
Contains diary, tree nuts (almonds).
Preparation

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!

ENTREES & MORE (Everything!)

Cranberry Pecan Rice Pilaf

Description

Serves 2-3. Fluffy rice pilaf, flavored with a touch of chicken bouillon and loaded with juicy craisins and crunchy chopped pecans. $1.99

Freezer to Skillet. 

Gluten-Free. Dairy-Free.

Nutritional Info

Per Serving: 250 cal, 5g fat (0g sat), 0mg chol, 450mg sodium, 47g carb, 3g fiber, 4g protein.

Contains tree nuts (pecans). 

Ingredients: white rice, craisins, chopped pecans, dry chicken bouillion, salt. 

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.

Preparation

This is an all-in-one side dish.

Add 1 Tbls of your favorite oil to a small saucepan and, over med-high heat, saute rice mix, stirring constantly, until begins to brown. Add 1 cup + 2 Tbls water, bring to a boil and lower heat to low. Once boiling has diminished, cover and simmer 16 min until done to taste. SERVING SUGGESTIONS: Serve with your favorite entree. Especially delicious with pork and chicken!

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!

ENTREES & MORE (Everything!)

Roasted Red Pepper Mashed Potatoes

Description

Serves 4. Pureed roasted red peppers, parmesan cheese and a hint of garlic come together in this delicious and elegant side dish. $5.95

Freezer to Oven. Gluten-Free.

Nutritional Info

Contains dairy. 

Gluten-Free.

Ingredients:  mashed potatoes (contains milk), roasted red pepper, parmesan cheese, canola oil, garlic, 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 MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

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!

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Mac & Cheddar

Description

Serves 2-3. Rotini pasta tossed in our homemade cheddar sauce - made with cheddar cheese and fresh milk. Delicious! $4.95

Stovetop.  

Nutritional Info

Contains wheat, dairy.

Ingredients: wheat pasta, cheddar cheese, milk, baking soda, citric acid. 

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: 8oz Rotini Pasta; Cheddar Cheese Sauce

While you are preparing the pasta, thaw cheese sauce pouch by submerging in warm water 5-10 min. Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add pasta to boiling water and cook 9-11 minutes until done to your taste. Drain, RESERVING 1/2 cup pasta water. Add cheese sauce to steaming pasta and toss until evenly coats the pasta. If cheese sauce is still a little frozen, heat cheesy pasta on stovetop on low heat a few minutes, stirring, until steaming.  If the cheese sauce is too thick, stir in a little of the reserved pasta water to reach your desired consistency. 

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!

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Spinach Souffle

Description

Serves 4. Light and airy, our spinach souffle makes a welcome addition to any meal. $5.95

Freezer to Oven.

Nutritional Info

Contains dairy, wheat, eggs, soy.

Ingredients: spinach, eggs, parmesan cheese, milk, diced onions, sour cream, flour, garlic, nutmeg, 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 is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, for 50-60min or until set. Let stand for 5 min. before serving.

THAWED TO OVEN: Preheat oven to 350F. Bake, uncovered, 30-35 min or until set. Let stand 5min before serving.

 

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!

ENTREES & MORE (Everything!)

Thai Pesto Pasta (Vegan!)

Description

Serves 2-3. Rotini pasta tossed in our own specially prepared, spicy Thai pesto made with market-fresh cilantro, peanuts, a hint of fresh ginger and a touch of red pepper flakes. $3.75

Stovetop. Contains peanuts. 

Dairy-Free. Vegan.

Nutritional Info

Contains peanuts, wheat.

Dairy-Free. Vegan.

Ingredients: Thai Pesto: garlic, ginger, cilantro, peanuts, red pepper flakes, canola oil, lemon juice, 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 2 parts: 8oz Rotini Pasta; Thai Basil Pesto

Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add pasta to boiling water and cook 9-11 minutes until done to your taste. Drain, add Thai pesto to steaming pasta and toss. Enjoy with your favorite entree! Serve warm or cold.

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!

ENTREES & MORE (Everything!)

Twice Baked Mashed Potatoes

Description

Serves 4. Mashed potatoes topped with cheddar cheese, flavorful chopped bacon and sliced green onions. $7.95

Freezer to Oven. Gluten-Free.

Nutritional Info

Contains dairy.

Gluten-Free.

Ingredients:  mashed potatoes (contains milk), cheddar cheese, chopped cooked bacon, diced onions, chives, granulated garlic, 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 MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

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!

ENTREES & MORE (Everything!)

Corn Souffle

Description

Serves 4. We're bringing back an old favorite for the month of March... our Corn Souffle is a mix between a spoonbread and a souffle. $5.95

Freezer to Oven.

Nutritional Info

Contains dairy, wheat, eggs.

Ingredients: corn, sour cream, flour, corn meal, eggs, butter, sugar, baking powder, salt.

 

Preparation

This is an all-in-one dish. 

THAWED TO OVEN: Preheat oven to 350F. Bake, uncovered, 30-45 min or until set. Let stand 5min before serving. 

FREEZER TO OVEN: Preheat oven to 350F.  Bake, uncovered, for approx 1 1/2 hrs or until set. Let stand for 5 min. before serving. 

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!

ENTREES & MORE (Everything!)

Parmesan Polenta

Description

Serves 2-3. Comfort food at its finest and most convenient! Corn polenta, milk, Parmesan cheese, butter and a touch of salt come together in this creamy polenta side dish. Simply microwave to serve! $3.95.

Microwave. Gluten-Free.

Nutritional Info

Coming soon.

Contains dairy. 

Gluten-Free.

Ingredients: water, polenta, milk, parmesan cheese, butter, 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 is an all-in-one dish!

FREEZER TO MICROWAVE:  Loosen the lid and microwave, covered with loosened lid, 6-7 min on high power until steaming throughout. If you prefer not to microwave in the plastic container, transfer frozen polenta to a microwave safe dish, cover, and follow above instructions. Stir well before serving. 

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!

ENTREES & MORE (Everything!)

Parmesan Mashed Potatoes - Serves 2!

Sold Out

Description

Serves 2. Traditional creamy mashed potatoes delicately laced with Parmesan cheese. This side dish is smaller than our usual mashed potato side dishes and serves 2. $3.95.

Freezer to Oven or Microwave. Gluten-Free.

Nutritional Info

Contains dairy. Nutritional information 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 is an all-in-one dish.

Preheat oven to 350F. Bake from frozen for 30 mins or until steaming throughout. Alternatively microwave in a microwave safe dish (some microwaves can handle aluminum containers provided they do not touch the edges of the microwave) until heated throughout.

INTERNAL TEMP: 165F.

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!

ENTREES & MORE (Everything!)

Cheese Tortellini with Walnut Basil Pesto

Description

Serves 2-3. Cheese tortellini tossed in our homemade walnut-basil pesto. Approx 12 oz tortellini. Contains nuts. $4.75

Stovetop. 

Nutritional Info

Contains wheat, dairy, eggs, tree nuts (walnuts).

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: Cheese Tortellini; Walnut Basil Pesto

Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add frozen tortellini to boiling water and cook 2-3 minutes until hot. Careful not to overcook - this tortellini is pre-cooked so you are really just heating! Drain and toss in pesto. Serve immediately. If you are going to serve cold, consider simply thawing and tossing in pesto.

Enjoy with your favorite entree! Serve warm or cold.

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!

ENTREES & MORE (Everything!)

Sweet Corn Mashed Potatoes

Description

Serves 4. One of our original side dishes, back for a limited time! Creamy mashed potatoes loaded with crisp corn kernals. $5.95

Freezer to Oven. Gluten-Free.

Nutritional Info

Contains dairy.

Gluten-Free. 

Ingredients:  mashed potatoes (contain dairy), corn, 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 is an all-in-one dish. 

FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

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!

ENTREES & MORE (Everything!)

Asian Green Beans

Description

Serves 4. French-cut green beans in an Asian style marinade, topped with a sprinkling of sesame seeds. $6.95

Freezer to Oven/Freezer to Skillet. Dairy-Free. Contains sesame seeds.

Nutritional Info

Contains soy, wheat, sesame seeds.

Dairy-Free.

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 SKILLET:  Place in large skillet over high heat, stirring occasionally until all moisture evaporates.  Lower heat to low and sauté until garlic bits and bottom of pan are slightly brown stirring frequently. 

INTERNAL TEMP: 165F. 

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. 

ENTREES & MORE (Everything!)

Cranberry Almond Baby Brie

Description

A small version of our popular baked brie! 4 1/2 oz of creamy brie is given a delicious cranberry almond filling and wrapped in rich puff pastry. Bakes up perfectly from freezer to oven! $9.95

Freezer to Oven.

Nutritional Info

Contains wheat, dairy, tree nuts (almond).

Ingredients: brie, craisins, sliced almonds, brown sugar, puff pastry.

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 OVEN: Preheat oven to 450F. Leaving brie in the pan, place pan in center of cookie sheet. Bake 15 minutes, then lower oven temperature to 300F and bake additional 15 minutes until brie is heated throughout and top is golden brown. If top browns before the center is heated throughout, simply cover lightly with sheet of foil to prevent further browning. Let sit 5 minutes. Remove brie from pan (if desired). You can use scissors to snip the sides of the pan to provide easier access to transfer the baked brie, being careful as the pan edges will be sharp. The cheese is warm and gooey (!); transfer carefully using a large spatula.

INTERNAL TEMP: 100F or higher.

SERVING SUGGESTIONS: An assortment of crackers and fruit. Chablis.

ENTREES & MORE (Everything!)

Hot Artichoke Dip

Description

Stock up on our Hot Artichoke Dip to serve to friends and family during any planned or unexpected holiday festivities. Party Tip: This is also fantastic baked in mushroom caps! Includes one 2 cup container. $6.50.

Thawed to Oven. 

Nutritional Info

Contains dairy, egg, wheat.

Ingredients: chopped artichoke hearts, cream cheese, mozzarella cheese, mayonnaise, sour cream, parmesan cheese, sliced green onions, toasted panko breadcrumbs, worcestershire sauce, hot sauce, salt, pepper. 

 

Preparation

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! 

ENTREES & MORE (Everything!)

Cranberry Almond Baked Brie (1lb Brie)

(Only 1 left!)

Description

One full pound of creamy brie with a delicious cranberry almond filling is wrapped in rich puff pastry. Bakes up perfectly from freezer to oven! $18.95

Freezer to Oven. 

Nutritional Info

Contains wheat, dairy, tree nuts (almond).

Ingredients: brie, craisins, sliced almonds, brown sugar, puff pastry.

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 OVEN: Preheat oven to 450F. Leaving brie in the round pan, place pan in center of cookie sheet. Bake 20 minutes, then lower oven temperature to 300F and bake additional 35-45 minutes until heated throughout and top if golden brown. If top browns before center is heated throughout, simply cover lightly with sheet of foil to prevent further browning. Let sit 5-10 minutes. Remove brie from pan (if desired) -- you can use scissors to snip the sides of the pan so that you have easy access to transfer the baked brie, being careful as the pan edges will be sharp. The cheese is warm and gooey (!); transfer carefully using a large spatula.

INTERNAL TEMP: 100F or higher.

SERVING SUGGESTIONS: An assortment of crackers and fruit. Chablis.

ENTREES & MORE (Everything!)

Buffalo Chicken Dip

Description

Stock up on our Buffalo Chicken Dip to serve to friends and family during any planned or unexpected holiday festivities. Party Tip: Give guests a few dipping options... try crinkle cut carrot slices, sliced radishes and Frito scoops!  Includes one 2 cup container. $6.50.

Thawed to Oven. Gluten-Free. Keto-Friendly.

Nutritional Info

Contains dairy.

Gluten-Free. Keto-Friendly.

Ingredients: cooked diced chicken, cream cheese, butter, red hot sauce, shredded mozzarella. 

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.

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!

 

ENTREES & MORE (Everything!)

Tres Leches

Description

Serves 2. Sponge cake infused with a sweet blend of three milks (evaporated, condensed and regular!), covered with a cream topping and sprinkled with cinnamon.  $7.95

Thaw & Serve.

Nutritional Info
Contains milk, eggs, soy, wheat.
Preparation
Thaw & Serve.
ENTREES & MORE (Everything!)

Walnut Chocolate Chip Dry Cookie Mix

(Only 3 left!)

Description

Chocolate chip walnut cookies! This is a dry cookie mix. You'll add eggs, vanilla, and butter at home. Makes 2 dozen cookies..

Mix & Bake. $6.95.

Pro Tip:  Let the cookie dough rest in the fridge overnight before baking - this gives the ingredients time to meld together. And, if you don't need to bake the whole batch at once, roll the extra dough into walnut-sized balls and freeze in a ziploc bag - then bake a cookie or two (or ten!) any time you feel like it. The dough balls bake great from frozen!

Nutritional Info

Nutritional information assumes 2 dozen cookies in batch.

Prepared according to instruction at home: 2 Cookies - nutritional info coming soon. 

Dry mix contains wheat, nuts. Eggs, dairy added at home. 

Ingredients: flour, white chocolate chips, brown sugar, sugar, cocoa powder, baking powder, baking soda, salt. Ingredients added at home: Eggs, butter, vanilla.

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 consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.

Store in cool, dry place. Prepare or freeze within 4 months. Preheat oven to 350F.  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 1/2 stick softened butter (3/4 cup) softened butter, 1 egg, and 1 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake approximately 13 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

ENTREES & MORE (Everything!)

Peaches and Cream French Toast

Description

Serves 4. Sliced peaches nestle on layers of decadent sweetened butter and thick slices of French bread. Topped with a mix of vanilla, eggs, and milk, this delicious brunch dish also doubles as an amazing bread pudding! $13.95

Freezer to Oven. 470 cal/serving. 

Nutritional Info

4 Servings. Per Serving: 468 cal, 19g fat (10g sat), 120mg chol, 400mg sodium, 65g carb, 3g fiber, 9g protein.

Contains wheat, egg, dairy.

Ingredients: bread, sliced peaches, half and half, eggs, brown sugar, butter, corn syrup, apple juice, vanilla.

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 OVEN: Preheat oven to 350F. Place pan on baking sheet and place in oven. Bake, uncovered, 1 to 1 1/2 hours at 350F or until top is golden brown and center is firm.

INTERNAL TEMP: 155F. Let sit 10 minutes before serving to help firm up center. Note that this dish does have a soft, bread-pudding like consistency!

SERVING SUGGESTIONS: Ice cold milk. Or use as a dessert and top with vanilla ice cream!

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!

ENTREES & MORE (Everything!)

Pina Colada Cake

Description

A coconut-pineapple cake with pound-cake like consistency. One 5 1/2" x 4 1/2" pan. Pair this with our Vanilla Cream Cheese Icing. $6.50

Freezer to Oven.

Nutritional Info

Contains: wheat, eggs.

Ingredients: flour, crushed pineapple, shredded coconut, eggs, sugar, canola oil, triple sec, orange juice concentrate, baking powder, salt.

Preparation

This is an all-in-one dish!

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, approx 1 hour 20 min until toothpick inserted in middle comes out clean. Let rest 10 minutes before slicing. 

SERVING SUGGESTIONS:  Serve with fresh sliced fruit and a scoop of vanilla (or coconut!) ice cream. 

ENTREES & MORE (Everything!)

Oatmeal Cranberry Dry Cookie Mix

Description

Oatmeal cookies loaded with craisins! This is a dry cookie mix. You'll add eggs, vanilla, and butter at home. Makes 2 dozen cookies.

Mix & Bake.  $6.95.

Nutritional Info

Nutritional information assumes 2 dozen cookies in batch.

Prepared according to instruction at home: 2 Cookies - 215 cal, 9g fat (5g sat), 34mg chol, 170mg sodium, 32g carb, 2g fiber, 16g sugar, 3g protein.

Dry mix contains wheat.

Ingredients: oatmeal, flour, craisins, sugar, brown sugar, cinnamon, baking soda, salt. 

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 consists of one dry cookie mix. Eggs, butter, vanilla are not included and are added at home. 

Preheat oven to 375F.  Empty cookie mix into large bowl. Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Add 1/2 cup softened butter, 1 egg & 1/2 tsp vanilla. Mix well. Space walnut sized balls of dough 3 inches apart on greased cookie sheet.  Bake 10-12 minutes. 

SERVING SUGGESTIONS: An ice cold glass of milk.

ENTREES & MORE (Everything!)

Cowboy Cookies Dry Cookie Mix

Description

An "everything but the kitchen sink" cookie featuring oatmeal, chocolate chips, shredded coconut, and chopped pecans. This is a dry cookie mix. You'll add eggs, vanilla, and butter at home. Makes 2 dozen cookies..

Mix & Bake. $6.95.

Pro Tip:  Let the cookie dough rest in the fridge overnight before baking - this gives the ingredients time to meld together. And, if you don't need to bake the whole batch at once, roll the extra dough into walnut-sized balls and freeze in a ziploc bag - then bake a cookie or two (or ten!) any time you feel like it. The dough balls bake great from frozen!

Nutritional Info

Nutritional information assumes 2 dozen cookies in batch.

Prepared according to instruction at home: 2 Cookies - nutritional info coming soon. 

Dry mix contains wheat, nuts. Eggs, dairy added at home. 

Ingredients: oats, flour, chocolate chips, chopped pecans, shredded coconut, brown sugar, sugar, baking powder, baking soda, salt. Ingredients added at home: Eggs, butter, vanilla.

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 consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.

Store in cool, dry place. Prepare or freeze within 4 months. Preheat oven to 350F.  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 1/2 stick softened butter (3/4 cup) softened butter, 1 egg, and 1/2 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake approximately 13 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

ENTREES & MORE (Everything!)

Coconut Macaroons

(Only 3 left!)

Description

Shredded coconut, condensed milk, butter and eggs come together in this gluten-free macaroon that's crisp on the outside, chewy on the inside and not too sweet! The 16oz container of batter makes about 2 dozen macaroons. $7.95. 

Thaw & Bake. Gluten-Free.

Nutritional Info

Contains dairy, egg.

Ingredients: sweetened shredded coconut, butter, sweetened condensed milk, egg, vanilla, 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 is an all-in-one dish. 

NOTE that this batter is very sticky! Please line your baking sheet with parchment paper or use a silicone baking mat so the macaroons don't stick!

THAW.  Preheat oven to 375F. Spoon or shape dough into loose ping-pong size balls and place on silicone baking mat or a baking sheet lined with parchment paper.  Once oven temp has reached 375F, bake for 15-18 minutes until edges and tops are golden brown. Careful not to blacken the ends of the coconut as burned coconut tastes a little bitter!  Let cookies rest on cookie sheet for 5 -10 minutes and then transfer to plate or cooling rack to cool. Try to avoid stacking macaroons as they may stick together.

TO STORE: These are best stored in an open container, or one that has the lid cracked open to keep them crisp. If they become soggy, simply toast them at 350F on a lined baking sheet for 10-12 minutes. 

 

ENTREES & MORE (Everything!)

Apple Galette

Description

Serves 2-3. A free-form apple tart loaded with sweet apples, walnuts, brown sugar, a touch of cinnamon and topped with a pat of butter. $7.50

Freezer to Oven. Contains nuts.

Nutritional Info

Contains dairy, wheat, tree nuts (walnuts and/or pecans).

Ingredients: apple slices, walnuts, brown sugar, puff pastry, butter, corn starch, cinnamon.

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 is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350.  Once oven is hot, bake frozen galette 1 hr to 1 hr 15 min. Periodically check to make sure the pastry “edges” aren’t getting too brown.  If needed, “tent” the galette with aluminum foil.  Internal temperature: 160F.

SERVING SUGGESTIONS:  Serve warm.  For a decadent treat, top with creamy vanilla ice cream and drizzle with caramel sauce.

ENTREES & MORE (Everything!)

Apple Crisp

Sold Out

Description

Serves 4. Sweet apples with a traditional crisp topper. $7.50

Freezer to Oven.

Nutritional Info

Contains wheat, dairy.

Ingredients: apple slices, brown sugar, flour, oats, butter, flour, sugar, cinnamon, allspice.

Preparation

This is an all-in-one dish.

For best results, this should be baked freezer-to-oven! 

FREEZER TO OVEN: Preheat oven to 350.  Bake, uncovered, approx 1 hour to 1 hour 20 min until steaming throughout. 

SERVING SUGGESTIONS:  Serve warm over vanilla ice cream and drizzle with caramel sauce.

 

ENTREES & MORE (Everything!)

Berry Cobbler

Description

Serves 3. Sweet blueberries and tangy raspberries come together in this scrumptious berry cobbler. It's delicious by itself, but if you've got some creamy vanilla ice cream in the freezer… well, you know what to do! $6.50

Freezer to Oven. 390 cal/serving. 

Nutritional Info

Serves 3. Per Serving: 390 cal, 17g fat (10g sat), 56g carb, 3g fiber, 5g protein, 540mg sodium.

Contains dairy, wheat, eggs.

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.

Preparation

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 375F. Place pan on top of a cookie sheet. Bake, uncovered, 45 min to 1 hour until cooked through and top brown. If top begins to brown well before dish is done, simply loosely cover with aluminum foil to stop browning. SERVING SUGGESTIONS: Serve with an ice cold glass of milk, or a scoop of creamy vanilla ice cream.

SERVING SUGGESTIONS: Serve in a small parfait glass, topped with creamy vanilla ice cream.

ENTREES & MORE (Everything!)

Chocolate White Chocolate Chip Dry Cookie Mix

Description

Chocolate cookies loaded with white chocolate chips! This is a dry cookie mix. You'll add eggs, vanilla, and butter at home. Makes 2 dozen cookies.

Mix & Bake. $6.95.

Nutritional Info

Nutritional information assumes 2 dozen cookies in batch.

Prepared according to instruction at home: 2 Cookies - nutritional information coming soon.

Dry mix contains wheat. Eggs, dairy added at home. 

Ingredients: flour, white chocolate chips, brown sugar, sugar, cocoa powder, baking powder, baking soda, salt. Ingredients added at home: Eggs, butter, vanilla.

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 consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.

Preheat oven to 350F.  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 1/2 stick softened butter (3/4 cup) softened butter, 1 egg, and 1 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake approximately 13 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

ENTREES & MORE (Everything!)

Vanilla Cream Cheese Icing

Description

One 8-oz container of the very versatile and oh-so-traditional classic icing made with cream cheese, butter, confectioner's sugar and vanilla. Delicious on any Dinner Done cake or use to ice our double chocolate or oatmeal cranberry cookies for a decadent treat! $4.45

Thaw. 80 cal/serving.

Nutritional Info

Per Serving: 80 cal, 5g fat (3g sat), 15mg chol, 42g sodium, 8g carb, 0g fiber, 7g sugar, 1g protein. 

Gluten-Free. 

Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 16 servings per container of icing. 

Preparation

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! 

ENTREES & MORE (Everything!)

Tiramisu

Description

Serves 4. A luscious combination of ladyfingers delicately soaked in espresso and topped with mascarpone and a dusting of cocoa. $13.95.

Thaw and serve.

Nutritional Info

Serves 4. Per Serving: 355 cal, 25g fat (13g sat), 173mg chol, 75mg sodium, 27g carb, 2g fiber, 23g sugar, 8g protein.

Contains milk, eggs, soy, wheat .

Nutritional information provided is per serving. 

Preparation

This is an all-in-one dish. 

Thaw and serve.

ENTREES & MORE (Everything!)

Hummingbird Cake

Description

A banana-pineapple spice cake with nuts that bakes to sweet golden brown perfection. Delicious by itself; also amazing when paired with our vanilla cream cheese icing! One 5 1/2" x 4 1/2" pan. $7.95.

Freezer to Oven.

Nutritional Info
Contains wheat, egg, dairy, tree nut (almond and/or walnut).
Preparation

THAWED:  Preheat oven to 350F.  Bake uncovered for 35-50 minutes. Let cool completely before cutting.

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! 

PRO TIP: Using scissors, carefully cut away the corners of the aluminum pan after the cake is cook - be careful, the edges will be sharp! Carefully flatten the edges of the pan and use a spatula to remove the cake. Cut neatly into individual servings on a cutting board with a sharp knife. 

SERVING SUGGESTIONS:  We serve it just alone or with a scoop of ice cream, but for special occasions… 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.



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Description

Details

These ready to cook items are available for purchase today! Add to any curbside pickup or delivery order, or just pop in and pick up! 

They are listed in this order:

  1. Fresh Side Dishes
  2. Vegan/Seasonal Features
  3. Chicken Entrees
  4. Beef Entrees
  5. Pork Entrees
  6. Seafood Entrees
  7. Side Dishes, Appetizers and Desserts (also easily viewable in their own separate menus!)

 

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