ENTREES & MORE (Everything!)

This side dish has 2 parts: Fresh shredded Brussels sprouts; Olive Oil-Butter Blend. 

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

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

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

This dish has 2 parts: Brussels Sprouts, Balsamic Glaze. 

GLAZE: Soften glaze by microwaving for 20 sec. 

OVEN: PREHEAT oven to 425F. Line a baking sheet with foil or parchment paper. Toss brussel sprouts with included balsamic glaze topper. Spread Brussels sprouts on the lined baking sheet in a single layer. Bake uncovered 25-30 mins on center oven rack until caramelized and tender.

AIR FRYER: Air fry sprouts at 375F for 15 min, drizzle balsamic glaze over and toss gently. Continue "frying" for 5 more minutes. 

This is an all-in-one dish. 

 QUICKTHAW by submerging bag in warm water 10-15 min.

STOVETOP: Simmer over low heat on stovetop for approx. 30 min until veggies are tender. Stir occasionally to mix well. Add salt to taste, if desired.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Dinner Done Corn Souffle, green salad. 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!

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!

This dish has 3 parts: Chicken; Cheese; Pasta.

PREPARE PASTA: Bring 4-6 qts of salted water to boil. Add pasta and cook for 9-11 mins. **This is a lot of linguine - you may opt to use less when serving.**

PREPARE CHICKEN:

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. Sprinkle cheese blend over chicken and cook 5 mins more until cheese is melted. See Serving Suggestions below to finish dish. 

THAWED: Bake uncovered for approx 45-50 minutes. Sprinkle cheese blend over chicken and cook 5 mins more until cheese is melted.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Remove chicken from pan. Stir sauce that remains in pan, then toss linguine in the sauce (you may opt to use less linguine - it is a large portion!). Place chicken over linguine and serve. FIeld green salad. Chardonnay. 

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.

This dish has 2 parts: Chicken Fingers; Marinara Sauce. The marinara sauce is packaged with the chicken fingers. 

THAW MARINARA DIPPING 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: For the adults, these are AMAZING by themselves, or cut into bite-sized pieces and tossed in salad greens! Sav Blanc. For the kids, serve with mashed potatoes & the included Marinara Dipping Sauce. If your kids don't like marinara sauce, try letting them dip these in applesauce! Iced tea or lemonade.

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!

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!

This is an all-in-one dish.

NOTE: This is best when cooked from frozen - it keeps the mushrooms nice and fresh!

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

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

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

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Serve with white rice and fresh steamed baby zucchini. Pinot Gris.

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

This dish has 3 parts: Chicken; Sauce; Cheese

THAW CHEESE & TAMPICO TEX-MEX RANCH SAUCE

THAWED: Bake, uncovered, at 350F for 45 min to 1 hour. Top with cheese and Ranch Sauce and broil for 2-4 mins. **Be careful when broiling - constantly watch it so it doesn't burn!

FREEZER TO OVEN. Preheat oven to 350F, place frozen chicken in oven and bake, loosely covered with aluminum foil, for 45 minutes. Uncover and bake approx 30 minutes to 45 min. more. Top with cheese and Ranch Sauce and carefully broil for 2-4 mins. **Be careful when broiling - constantly watch it so it doesn't burn!

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with garlic mashed potatoes and crisp green beans. Sauvignon Blanc.

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

This dish has 4 parts: Seasoned Chicken Cutlets; Fettuccine; Broccoli Florets; Alfredo Sauce; Parmesan Cheese.

PREPARE PASTA: Bring a gallon of lightly salted water to boil, add fettuccine and cook 8 minutes. Drain pasta and set aside.

CHICKEN ALFREDO:  QUICKTHAW chicken cutlets, broccoli and Alfredo sauce by submerging well-sealed bags in water 15-20 min. In a large skillet, saute chicken cutlets over medium heat with a little oil, about 4 min per side until internal temp of 165F is reached. Cut chicken into bite-size pieces and set aside while you prepare the Alfredo sauce. In the same skillet over medium heat, deglaze pan by adding 1/4 cup water and scraping up the flavorful brown bits on bottom of pan. Add Alfredo sauce, Parmesan cheese and broccoli. Simmer 2-3 minutues, then toss in the fettuccine and chicken. Let simmer 3-4 min more. Remove from heat and let rest for 5 minutes before serving - sauce will thicken. Toss one more time before serving to distribute the sauce evenly.

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

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.

This dish has 4 parts: Chicken; Rice; Bourbon Sauce; Red Pepper Flakes

NOTE: The chicken chunks can be cooked in the disposable pans, but cook best if they are separated and spread out on a greased or lined baking sheet. If baking from frozen, separate the chunks halfway through the baking process. 

PREPARE RICE:  STOVETOP: Combine 1 cup white rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan.  Heat to boiling, stir once.  Reduce heat, cover and simmer 15-20 min until rice is tender.  

PREFERRED METHOD: FREEZER TO OVEN: Thaw sauce. Preheat oven to 375F. Spread chicken on lined baking pan - spreading it out allows the heat to better circulate around the chicken chunks. Bake chicken, uncovered, approximately 50-60 minutes until cooked through. While chicken is baking, prepare rice according to package instructions. In a skillet over medium to medium-high heat, add sauce, red pepper flakes (1/2 packet for medium, full packet for spicy) and baked chicken. Bring to a low boil and stir gently until sauce reaches your desired thickness. Serve over rice.

THAWED: Prepare rice according to package instructions. In skillet over medium to medium-high heat, saute chicken in 3 tbls oil until chicken browns. Add sauce, bring to a low boil, and stir until sauce reaches desired thickness. Serve over rice.

SERVING SUGGESTIONS: Serve over rice and garnish with sliced green onions. Eggrolls on the side. Chenin Blanc.

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

This is an all-in-one dish. 

FREEZER TO OVEN. Preheat oven to 350F, placed frozen chicken in oven and bake loosely covered with foil - 1 hour. Uncover and bake 30 min to 1 hour more until internal temp is reached. Can broil last 1-2 minutes to brown panko if desired, but watch carefully so it doesn't burn!

FREEZER TO AIR FRYER: Remove chicken from packaging and place in air fryer, being careful not to overlap food. Cook 28-35 min at 400F - exact cooking time will depend on your device. Do not place chicken too close to heating element.   Click here for our air fryer tips and information. 

THAWED: Preheat oven to 350F, baked uncovered 45 min to 1 hour. Can broil last 1-2 minutes to brown panko if desired, but watch carefully so it doesn't burn!

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with steamed veggies in season. Pinot Grigio.

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

This is an all-in-one dish. 

THAWED: Bake uncovered for approx 45-50 minutes.

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

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Sweet Corn Mashed Potatoes, and a medley of steamed seasonal veggies gently tossed in butter. Merlot. 

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 50-60 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.

This dish has 3 parts: Seasoned Turkey; Chili Veggies; Cornbread Bites. 

QUICKTHAW by submerging well-sealed bag of seasoned turkey, chili veggies and Cornbread Bites in water for 15-20 minutes. 

STOVETOP:  In a saucepan over medium-high heat, add the seasoned turkey and sauté until turkey is cooked.  Add chili veggies and bring to boil.  Lower heat, cover, and simmer about 30 minutes until all veggies are tender.

CORNBREAD BITES:  Thaw in fridge overnight or on counter for 30-60 min before baking. Preheat oven to 350F. Spoon about ¼ cup batter into each greased muffin tin or onto greased cookie sheet. Bake approx 15 min until golden brown.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS:  Dinner Done Corn Bread Bites and green salad. Merlot. If you like it extra spicy, add Tabasco, Cholula or your favorite hot sauce!

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

This is an all-in-one dish.

NOTE: 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!

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!

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

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

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

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

This dish has 3 parts: Chicken; Butter Sauce; Jasmine Rice. 

PREPARE RICE (STOVETOP): Rinse jasmine rice. Add rinsed rice, 1 ½ cups water, 1/2 tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer for 16-19 min until rice is tender. Fluff with a fork.

PREPARE Butter Chicken: QUICK THAW CHICKEN AND SAUCE by submerging well-sealed packages in water 15-20 min. In a large pan, add a little oil and saute chicken on medium-low for 4-5 minutes per side until nicely browned, but being careful that the bottom of the pan doesn't burn. Remove chicken cutlets from pan. Lower heat and add 1/2 cup of water and Butter Chicken Sauce to the pan. Stir sauce, incorporating all the "brown bits" left from browning the chicken. Cut chicken into bite-sized pieces and stir back into sauce. Let simmer 3-5 min more.  Add a little water if the sauce seems too thick. Spoon sauce over rice.

SERVING SUGGESTIONS: Serve over included rice. Garnish with fresh chopped cilantro if you have some on hand. Naan Bread with a salad on the side.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve over included rice with a crisp green salad on the side. Syrah.

This dish has 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 2/3 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 approx7-15 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!

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.

This dish has 3 parts: Chicken; Chimichurri, Tortillas

THAW CHIMICHURRI AND TORTILLAS.

QUICKTHAW chicken by submerging well-sealed bag in water 15-20 minutes until thawed.

GRILL (Best): Grill chicken over medium heat until cooked to internal temp. ALTERNATELY, pan sauté the chicken until internal temp is reached or oven bake at 350F for 40-50 minutes until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Slice chicken and serve in tortillas with Chimichurri. Side of black beans and rice. Ice cold beer.

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

This dish contains 2 parts: Whole chicken; Aji Verde Sauce. The aji verde sauce is packaged in the same pan with the chicken. 

THAW AJI VERDE SAUCE & STIR.

QUICKTHAW chicken by submerging well-sealed bag in water about an hour. Drain liquid out of bag and pat chicken dry.

***NOTE: Actual cooking time will depend on chicken size as well as the starting temperature of the chicken, and may vary significantly. Please check internal temperature to be sure chicken is properly cooked!   

Preheat oven to 450F... Yes, 450F - we are emulating a rotisserie. Rub spices all over chicken, even up under the skin. For best results, place chicken on rimmed baking sheet lined with foil. You may also use pan provided - spray with non-stick spray. Bake on lower rack for 30 min, then turn chicken over and bake 25-45 min more to reach 165F int temp. Check temp near the bone! Add salt to taste. Serve roasted chicken with Aji Verde Sauce on the side.

SERVING SUGGESTIONS: Aji Verde Sauce. Roasted potatoes, green salad. Pinot Gris.

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

This dish contains 2 parts: Chicken Cutlets; Feta/Kalamata Topper.

Thaw Feta/Kalamata topper and stir.

CHICKEN: FREEZER TO OVEN: Preheat oven to 375F. Place frozen cutlets on greased baking sheet. Bake at 375F for 25 min, then turn and spoon the topper over the cutlets. Bake 15-20 min more until chicken reaches 165F internal temp. 

FREEZER TO AIR FRYER: Arrange frozen cutlets in a single layer so air can circulate. Air Fry 20-25 min. Check internal temp... air fryers can vary a lot.

CHICKEN: THAWED: Preheat oven to 375F. Place cutlets on greased baking sheet. Bake at 375F for 20 min, then turn and spoon the topper over the cutlets. Bake 15 min more until chicken reaches 165F internal temp. 

INTERNAL TEMP 165F. SERVING SUGGESTIONS: Serve with couscous, field greens salad tossed with Greek dressing, crumbled feta and pepperoncini peppers. Chardonnay.

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

This dish contains 3 parts: Chicken, Mozzarella Cheese, Marinara Sauce. 

FREEZER TO OVEN: THAW SAUCE AND CHEESE. Preheat oven to 350F. Place frozen chicken breasts in oven and bake, covered, 45min. Uncover and bake 40 min more. Spoon sauce over chicken and sprinkle cheese on top. Bake approx 15 min more until done.

THAWED: Thaw and saute chicken on stovetop in olive oil.  Then top with sauce and cheese and finish off in oven!

INT TEMP: 165F.

SERVING SUGGESTIONS: Garlic bread, linguini tossed with olive oil and parmesan cheese, and a baby field green and artichoke salad. Sangiovese.

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

This dish has 2 parts: Chicken; Bruschetta. 

THAW BRUSCHETTA. Transfer to microwave safe dish. Just before serving, heat bruschetta and spoon over cooked chicken.

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

THAWED: Bake uncovered for approx 45-50 minutes. 

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Corn Souffle, and a medley of steamed seasonal veggies gently tossed in butter. Merlot.

This dish has 2 parts: Chicken; Sauce. 

QUICKTHAW CHICKEN AND SAUCE. Submerge well-sealed sauce in warm water for 15-20 minutes to thaw.

Over medium-low heat, brown cutlets in a little oil, about 4 minutes each side or until desired browning is obtained. Be careful not too cook over too high heat.  The pan should not be dark brown or the sauce will not cook properly. Remove cutlets and deglaze pan with sauce. Once sauce is heated throughout and slightly thickened, return cutlets to sauce and simmer until internal temp reaches 165F. Remove from heat and let the dish "rest" for 5 min before serving - this allows the sauce to thicken a bit. 

INTERNAL TEMPERATURE: 165F

SERVING SUGGESTIONS: Fresh sauteed asparagus and Sweet Corn Mashed Potatoes. 

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

This dish 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!

This is an all-in-one dish. 

FREEZER TO AIR FRYER: Cook 22 to 25 min at 400F, turning once, until internal temp is reached.

FREEZER TO OVEN: Preheat oven to 350F. Place cutlets on greased baking sheet. Bake for 45-60 mins, uncovered, until int’l temp is reached, turning once halfway through.

THAW/SAUTE: Sauté in skillet with oil on low-med heat 6-8 minutes, turning once halfway through. Can also bake (thawed) at 425F on greased sheet approximately 15 min, turning once.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with green salad, rice pilaf, green beans. Sauvignon Blanc.

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

This dish has 3 parts: Soup Mix; Orzo Pasta; Fresh Lemon

QUICKTHAW CHICKEN by submerging well-sealed bag in water 15-20 min. 

In a large saucepot over medium-high heat, add a little oil. Saute soup mix about 7-9 min, stirring occasionally. Once chicken is slightly browning, add 4 cups water. Bring to a boil, add orzo, stir and lower heat. Let simmer 8 minutes, uncovered. While soup is simmering, zest (optional) and juice lemon. (TIP: When zesting lemon, only zest the yellow part. The white part is bitter!} Before serving, stir zest in to soup and add 1/2 of the lemon juice. Taste and, if desired, add more lemon juice. 

SERVING SUGGESTIONS: Serve with a crisp green salad and chardonnay. 

INTERNAL TEMP: 165F.

Note: When leftovers are stored overnight, the orzo will soak up much of the soup and expand greatly. It still tastes delicious, but you may need to add additional broth for a soupy consistency.

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

This dish has 3 parts: Chicken; Sauce; Linguine

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

PREPARE LINGUINE: Bring large pot of water to a boil. Add linguine and boil 9-11 minutes until done to your taste. Drain. While pasta is still steaming, add sauce and toss to mix well. 

PREPARE CHICKEN: 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 sauce to pan and bring to a gentle boil. Be sure to scrape up all the "brown bits" on the bottom of the pan from cooking the chicken - they add flavor! Serve chicken over linguine, or cube the cutlets and toss it all together.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Field green salad and Italian dressing. Pinot Gris.

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

This dish has 2 parts: Chicken; Honey-Sriracha Sauce.

THAW HONEY SRIRACHA SAUCE AND STIR.

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. 

FREEZER TO AIR FRYER: Remove from pan and separate on racks. Do not stack chicken fingers directly on top of each other. Cook @ 400F for approx 28-33 min until internal temp is reached. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS:   Serve with Asian Green Beans, steamed yellow squash, and a crisp green salad. Chenin 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!

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!

This dish has 3 parts: Chicken; Sauce; Chopped Cashews.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-45 min more until internal temp is reached. See Sauce/Cashew instruction below.

THAWED: Add 1-2 Tbls oil to skillet and saute on low-med heat 6-7 min per side to reach 165F internal temp.

SAUCE/CASHEWS: Bring Curry Sauce to boil, lower heat and simmer app. 2 min. Spoon sauce over chicken and top with chopped cashews.

INTERNAL TEMP: 165F. Serving Suggestions: Serve with sauteed yellow squash and crisp green salad. 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!

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

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

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

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

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

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

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

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.

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!

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!

This is an all-in-one dish.

RICE: Bring 1 1/2 cups water + 1/4 tsp salt to boil. Add rice, stir. Once boiling, stir again, set heat to low and simmer, covered, for 15-20 min until rice is tender. 

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. 

ROPA: FREEZER TO INSTANT POT: Add 1 cup water + contents of Ziploc to Instant Pot. Cook on high pressure for 45 minutes. Quick release and then use fork/tongs to shred beef while stil in the pot, and then use the Saute function on your Instant Pot to evaporate most of the liquid. Stir once every few minutes - it will take approx 10-15 min. Add additional salt if needed.

- OR - CROCK POT:   NOTE THAT WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE DISH DOES NOT DRY OUT.  QUICKTHAW by submerging well-sealed bag in water for app 30 minutes. Add contents of Ziploc plus 1/2 cup water to a crock pot. Cook on low to medium heat for 6-8 hours - or on high for 3-4 hours - until beef is tender enough to shred with a fork. Remove beef from crock pot, reserving liquid in crock pot. Shred beef with fork and fingers. Toss shredded beef in reserved liquid. Add additional salt if needed.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with the black beans and rice. Plantains make a nice additional side! Beaujolais.

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

This is an all-in-one dish.

NOTE: This dish takes a long time to cook from frozen. For a shorter cooking time, thaw in fridge 24-48 hours in advance.

THAWED: Preheat oven to 400F. Bake, covered loosely with foil, on center rack approx 45-60 min until heated throughout.

FREEZER TO OVEN. Preheat oven to 400F. Bake, covered loosely with foil, on center rack for approx 1 1/2 hours. Uncover last 10-15 minutes and let top brown. Let sit 10 min before serving.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with fresh garlic bread and a salad of European field greens mixed with artichoke and heart of palm. 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. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 4 parts: Beef/Onions; Rolls; Swiss Cheese; Bistro Sauce. 

While beef cooks, let Bistro Sauce, rolls and Swiss Cheese thaw. Shake sauce to mix well before serving. The sauce is served cold or room temp with sandwiches - it is NOT added in to the Instant Pot or Crock Pot at any time!

INSTANT POT (FROZEN) - BEST!: Add 1 cup water + frozen beef to Instant Pot. Cook on high pressure for 50 minutes. Quick release. Remove beef, shred and put back in Instant Pot with the liquid released while cooking. Use saute function to reduce until most of the liquid has evaporated, approx 5-10 min. 

CROCK POT:  QuickThaw by submerging well-sealed bag in water 15-20 min. If preparing a Petite portion, we recommend a 2-qt crock pot to ensure beef stays tender and moist.  Add contents of Ziploc plus 1/4 cup water (1/2 cup water for family-size) to a crock pot.  Cook on low to medium heat for 6-8 hours – or on high for 3-4 hours - or until beef is tender. If beef remains tough, continue cooking! Crock pots do vary in temperature.  Remove beef from crock pot, and reserve the liquid that is in the crock pot! Shred beef with fork and/or fingers. Simmer the reserved liquid in a small saucepan until it begins to thicken and is reduced by at least half. Toss shredded beef in the reduced liquid.

To Serve: Slice rolls and fill with equal amounts of shredded beef. Top beef with a slice of Swiss cheese.  Gently microwave sandwiches to warm rolls and melt cheese – start with 15-20 seconds. Finish sliders with Bistro Sauce! (Careful not to microwave too long or bread will harden.)

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!

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!

This is an all-in-one dish.

MICROWAVE: Invert (meatballs facing down) spaghetti pie into a greased microwave safe dish. Cover with plastic wrap and microwave on high about 12-15 minutes until steaming hot, stirring halfway through heating process.

FREEZER TO OVEN. Preheat oven to 375F. Place baking sheet under pan of frozen pasta and bake, covered with aluminum foil tightly to prevent drying, approx 1 1/2 -2 hours until int. temp is reached. Internal Temp: 160F.

SERVING SUGGESTIONS: Steamed veggies or green salad, garic bread. Milk for the kids, vino for the adults! 

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

This is an all-in-one dish!

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!

This dish has 4 parts: Burgers; Bacon/Bleu Cheese Topper; Slider Rolls; Bistro Sauce.

THAW Sauce, Sliders and Bacon/Bleu Cheese Topper. Bake slider rolls from frozen at 350F for about 8 minutes, if desired, or simply thaw and serve at room temperature.

GRILL patties or, alternately, pan fry in a little oil until desired doneness is reached - about 3-6 minutes per side.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve burgers in slider rolls with Bistro Sauce and a sprinkling of bacon and bleu cheese. Ice cold beer.

This dish has 2 parts: Soup; Pasta.

THAW - or - FREEZER TO STOVETOP:  Add 3 cups of water and soup mix to medium saucepan. Bring to boil.  Lower heat and simmer 20 minutes.  Add pasta and cook approx 8 minutes until pasta reaches desired doneness.  If soup thickens too much as pasta cooks, add another cup of water and adjust salt if needed.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Crusty French bread and a green salad. Merlot.

This dish has 3 parts: Pork Chops; Sauce; Seasoning.

QUICKTHAW CHOPS & SAUCE by submerging well-sealed packages in water 10-15 min.

SEASON PORK by rubbing seasoning pack contents into chops evenly. 

GRILL: Grill chops over medium heat until internal temp is reached. - OR - PAN SAUTE: Heat 1-2 Tbls oil in a skillet over low-medium heat. Saute chops in skillet for 4-5 minutes per side. 

PREPARE SAUCE: Place sauce in microwave safe container, cover with plastic wrap, and microwave until steaming. Spoon sauce over chops just before serving. 

SERVING SUGGESTIONS: White rice, green beans. Beaujolais. 

INTERNAL TEMP:  155F. 

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

This is an all-in-one dish.

THAW. Preheat oven to 350F. Bake, uncovered, 35-50 minutes until internal temp is reached and juices run clear. Discard any liquid in pan. PRO TIP: If you're in a hurry to thaw the chops, transfer them to a ziploc bag, seal tightly and submerge well-sealed bag in water 10-15 min until chops are thawed. Return to pan to bake.

OPTIONAL: Sear chops lightly on each side in a skillet on the stovetop and then finish baking in the oven until internal temp is reached. It’s a little extra work, but gives a nice color and seals in delicious flavor!

INTERNAL TEMP:160F. Please check the internal temp! Over-cooking pork is very common and causes pork (a lean meat) to become tough!

SERVING SUGGESTIONS: Sautéed spinach drizzled with balsamic vinegar, baby carrots. Merlot.

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

This is an all-in-one dish. 

COUSCOUS: Bring 1 1/2 cups water to a boil. Add couscous, stir and cover. Let sit for 10 min. Fluff with a fork. Add salt and pepper to taste. Optionally, stir in a pat of butter!

FREEZER TO OVEN: Preheat oven to 425F. Bake tenderloin on center rack, covered loosely, for 45 min. Uncover and bake 25-30 min more until internal temp of 145F is reached. Let stand 10 min before slicing. See Optional notes below. 

FREEZER TO AIR FRYER: Place pork tenderloin on center rack. Air fry at 370F for approx 32 min until internal temp is reached.

THAWED: Preheat oven to 425F. Bake tenderloin on center rack, uncovered, for 30-40 minutes until int temp is reached.

**OPTIONAL: Brown/crisp bacon by broiling on center rack last 3-5 min of cooking, if needed, but watch closely as dishes can quickly burn while broiling!  Let stand 10 min before slicing.

INTERNAL TEMP: 145F. Be careful not to overcook pork. It is a lean meat and becomes tough when overcooked. Using an instant read meat thermometer is highly recommended!

SERVING SUGGESTIONS: Serve with roasted Brussel sprouts and salad. Chianti.

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

This dish has 3 parts: 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 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!

This dish has 4 parts: Pork Tenderloin; Rum Glaze; Pineapple Relish; White Rice. 

THAW PINEAPPLE-CILANTRO RELISH AND RUM GLAZE.

 RICE: Combine 1 cup Long Grain White Rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan.  Heat to boiling, stir once.  Reduce heat, cover and simmer 20 min until rice is tender.  

GRILL (Best!): QuickThaw by submerging well-sealed package of pork in water 15-20 minutes. Grill over med to high heat for approx 6 minutes on each side until internal temp reached.

FREEZER TO OVEN: Preheat oven to 350F. If pork is packaged in Ziploc, cut out of bag and place in greased baking dish. Bake, loosely covered with aluminum foil, 45 min. Uncover and bake 15 to 30 min more until internal temp is reached. Let rest 10 min before slicing. 

FREEZER TO AIR FRYER: Remove from package and place frozen tenderloin in air fryer on greased rack. Cook for 30-35 min at 400F or until internal temp is reached. 

RUM GLAZE: Just before serving, transfer glaze to microwave safe dish. Heat on high 1 to 2 minutes until boiling and glaze thickens, watching carefully that glaze does not boil over.

INTERNAL TEMP: 155F.

SERVING SUGGESTIONS: Serve over included rice, topped with Rum Glaze. Pineapple-Relish on the side. Green beans, 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!

This is an all-in-one dish. 

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

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

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

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

This dish has 2 parts: Pork Chops; Portabella Piccata Sauce. 

THAW AND SAUTE:  Thaw Tip: Transfer chops to a ziploc bag and seal well. Submerge well-sealed bag in water 15-20 min until thawed. Chops: In a large skillet over low-med heat, saute chops for 7-10 minutes on each side with a little oil, being careful not to overbrown chops.

FREEZER TO OVEN: Chops: Pre-heat oven to 350F. Place chops on a greased sheet pan and bake for 30 minutes each side.

SAUCE: In same skillet on low-med. heat, place contents of sauce/mushroom mixture and saute for 3 minutes. Add 1/2 cup of water and deglaze pan, scraping browned bits on bottom of pan if any. Bring to a boil whisking constantly until sauce thickens.

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

SERVING SUGGESTIONS: Serve over chops with mashed potatoes. Spinach Souffle. Beaujolais.

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

This is an all-in-one dish.

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!

This dish has 3 parts: Salmon; Bearnaise Sauce; Rice

RICE (STOVETOP): Combine rice, 1 3/4 cups water, ¼ tsp salt (optional) in a saucepan. For a little extra flavor, add a pat of butter to the pan, too! Heat to boiling, stir once.  Reduce heat, cover and simmer 17 min until rice is tender. Fluff with a fork.

SAUCE: Thaw. Right before the salmon is done, prepare the sauce: Transfer sauce to microwave-safe bowl, take to gentle boil (typically takes 1 min), then boil for 15 seconds, stir and serve over salmon. 

PREFERRED COOKING METHOD: Thaw filets. In skillet, heat 1 Tbls of canola or olive oil over med-high heat. Add salmon, sear approx 3-5 min per side until center is no longer opaque. 

FROM FROZEN:  Preheat oven to 425F.  Bake frozen filets, uncovered and on lower oven rack, for 35 - 50 mins, until flaky. 

INTERNAL TEMP: 145F. SERVING SUGGESTIONS:  Spoon sauce over salmon just before serving. Serve white rice on the side. 

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

This dish has 5 parts: Shrimp, Veggie Saute, Tomato Sauce, Pasta, Red Pepper Flakes.

Prepare linguine by boiling in salted water 9-11 minutes until done to taste.

QUICKTHAW Shrimp, veggie saute, and tomato sauce by submerging well-sealed packs in water 5-10 minutes.  Rinse thawed shrimp and pat dry. In a skillet over medium-high heat, saute veggie pack until onions are caramelizing/browning (about 3-5 min). Add shrimp and saute 2-3 min more. Stir in sauce mixture and red pepper flakes (1 packet is mild). Simmer 1-2 more minutes. Spoon over - or toss in - as much of the pasta as you would like.

INT TEMP: 145F.

SERVING SUGGESTIONS: Serve over pasta, with a garden salad on the side. Pinot Noir.

This dish has 4 parts: Shrimp; Pasta; Pesto; Red Pepper Flakes.

QUICKTHAW SHRIMP AND PESTO by submerging well-sealed packages in water 10-15 minutes.

Bring a large pot of water and 1 tsp salt to a boil. Heat a large skillet on med-high. Add pasta to boiling water and cook until al dente. While cooking pasta, saute shrimp until it is opaque and cooked through. Add the cilantro pesto to the pan with your shrimp, sprinkle in red pepper flakes to taste, and cook just until hot throughout. Add your shrimp mixture to your pasta and toss. Enjoy! Serve warm or cold.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Crusty French bread. Pinot Grigio.

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

This dish has 2 parts: Tilapia, Salsa. The salsa is packaged with the tilapia.

THAW SAUCE & stir well.

For best results, transfer filets to greased baking sheet - this allows the heat to circulate better around the filets while cooking!

THAWED: Bake 25-35 minutes until flaky and opaque.

FREEZER TO OVEN: Preheat oven to 350F, placed entree in oven and bake uncovered for 45 mins to 1 hour until fish is flaky and opaque.

INTERNAL TEMP: 145F. SERVING SUGGESTIONS: Serve with sauce on the side. White rice tossed with chopped cilantro, plantain. Sauvignon Blanc.

This dish has 3 parts: Shrimp; Pasta; Feta Cheese. 

QUICK-THAW SHRIMP Packet by submerging well-sealed Ziploc in water 10-15 min until thawed.

PASTA: Prepare pasta by boiling in large pot of boiling, salted water approx 8-10 minutes until done to desired tenderness. Reserve 1 cup of pasta water in case you need to use when preparing sauce. 

SHRIMP: Thaw to Skillet: In a saucepan, simmer over medium-low heat for approx 10 minutes until shrimp is opaque and completely cooked through, stirring occasionally. If sauce seems too dry, add reserved pasta water to achieve desired consistency. Toss shrimp in pasta. Use as much or little pasta as desired - it is quite a lot of pasta!. Sprinkle with feta cheese.

SERVING SUGGESTIONS: Green salad, Kalamata olives. Beaujolais. 

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

This dish has 2 parts: Salmon; Citrus Beurre Blanc

Sauce can go freezer to microwave or freezer to saucepan. 

FREEZER TO OVEN (Salmon): Preheat oven to 350F. Bake, uncovered, for 60-75 min until internal temp is reached. See instructions below for sauce.

FREEZER TO AIR FRYER (Salmon): Remove from pan and place on lightly greased air fryer rack. Cook at 380F for 15-18 min until internal temp is reached.

THAWED (Salmon): Add 1-2 Tbls oil to a skillet and bring to low-med heat. Place filets, skin side down (if skin-on) and saute 3-5 min per side until salmon is flaky. Set filets aside. See SAUCE below.

SAUCE - FREEZER TO MICRO: Transfer frozen sauce into microwave safe dish (pop it out of plastic container!). Microwave at 50% power for 2 minutes. Stir until butter melts into sauce.

SAUCE - FREEZER TO SAUCEPAN: Set butter pats aside for now- some thyme will stick to them, that's fine! Pour contents of sauce in pan on medium-high heat. Make sure ALL sauce is scraped out of containers. Stir until melted, then lightly boil until sauce is reduced by half. Remove from heat, add butter and whisk until creamy.

INTERNAL TEMP: 145F.

SERVE: Spoon sauce over salmon, asparagus, and white rice.

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

This includes 2 parts: Ready to bake petite croissants; dark chocolate.

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.

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!

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!

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!

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!

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!

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!

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!

This is an all-in-one dish.

QUICKTHAW Cornbread Bites by submerging well-sealed container in warm water for 15-20 minutes. 

CORNBREAD BITES:  Preheat oven to 350F. Spoon about ¼ cup batter into each greased muffin tin or onto greased cookie sheet. Bake approx 15 min until golden brown.

SERVING SUGGESTIONS:  Our cornbread bites are delicious with anything! 

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

This is an all-in-one dish!

FREEZER TO 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!

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. 

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!

This dish has 2 parts: Rice, Parmesan Butter.

Preparation: 

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

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 all entrees. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

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!

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!

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!

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!

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!

This dish has 3 parts: French Cut Green Beans; Sliced Almonds; Parmesan Butter. 

FREEZER TO SKILLET: Place frozen green beans in a large skillet over med-high heat, stirring occasionally until all moisture evaporates. Lower heat to low and add butter and almonds. Sauté, stirring frequently, until almonds are slightly brown, but not burned. Taste and add additional salt to taste if desired. 

INTERNAL TEMP: 160F.

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

This is an all-in-one dish. 

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!

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!

This is an all-in-one dish.

QUICKTHAW dip by microwaving a few minutes at 50% power, or thaw in refrigerator. Preheat oven to 350F. Transfer dip to oven-safe serving dish. A pie plate or small casserole or ramekin works great. Optionally, you can sprinkle a little feta or bleu cheese on top before baking. Bake 30-40 min until top is golden brown and dip is bubbling. Baking time will vary depending on dish size.

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

This 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.

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.

For stuffed mushrooms, simply fill mushroom caps with a spoonful of dip. Sprinkle with parmesan cheese, and bake at 375F for 20-25 minutes. 

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

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 12 minutes. 

SERVING SUGGESTIONS: An ice cold glass of milk.

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. 

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.

This consists of one dry cookie mix - makes 2 dozen cookies. 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 + 1/4 stick 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.

This is an all-in-one dish. 

Thaw and serve.

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. 

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 - very important for oven to be fully preheated!  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 + 1/4 stick 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 14-15 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 a few more minutes in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

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!