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)

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!)

Classic Cheddar Broccoli (Fresh Side)

(Only 2 left!)

Description

Serves 2-3. Fresh broccoli florets topped with our homemade cheddar sauce made with flavorful aged cheddar and creamy whole milk. $5.95.

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.

Stovetop. Gluten-Free. Keto-Friendly.

Nutritional Info

Nutritional information coming soon.

Contains dairy. 

Gluten-Free. Keto-Friendly. 

Ingredients: fresh broccoli florets. Cheese 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 Petite Entree and 6 servings per Family-Sized Entree, unless otherwise stated. Nutritional information provided is per serving. 

Preparation

This dish has 2 parts: Broccoli Florets; Cheddar Sauce.

FRESH TO SAUCEPAN:  Thaw sauce by submerging packet in warm water 5-10 min. Steam broccoli in a covered saucepan with 1/2 cup of water over medium heat for 4-6 minutes. Drain water out of saucepan. Add cheese sauce and toss, heating until steaming throughout. 

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 Brussels Sprouts with Bacon (Fresh Side)

Description

Serves 2. Brussels sprouts are oven-roasted with crisp bacon and a tangy balsamic glaze. $5.95

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.

Fresh to Oven or Air Fry.  Gluten-Free. Dairy-Free.

 

Nutritional Info

Gluten-Free. Dairy-Free. 

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 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. 

 

ENTREES & MORE (Everything!)

Chicken Korma

Description

Serves 2-3. Hand-trimmed chicken cutlets are browned and then simmered in our creamy Almond Korma sauce made fragrant with fresh ginger and a medley of Indian spices. Served over jasmine rice. $14.95.

QuickThaw/Saute. Gluten-Free.  

Nutritional Info

Korma. Per Serving: Coming soon.

Rice. Per Serving: 230 cal, 0g fat (0g sat), 0mg chol, 200mg sodium, 50g carb, 3g fiber, 0g sugar, 4g protein. 

Contains dairy, almonds.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 contains 4 parts: Chicken; Korma Sauce; Rice; Red Pepper Flakes.

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 16-19 min until rice is tender. Fluff with a fork.

PREPARE CHICKEN KORMA: QUICKTHAW 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 for 5 minutes per side until nicely browned. Add 1/2 cup of water and Korma Sauce to pan. For a spicy dish, sprinkle in red pepper flakes to taste. Stir sauce, incorporating all the "brown bits" left from browning the chicken, and simmer for 5 mins. Add a little more water if too thick. Cut chicken cutlets into bite-size pieces. Spoon 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. Syrah. 

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!)

Chicken Cutlets with Creamy Lemon Basil Sauce

Description

Serves 2-3. Lightly breaded chicken cutlets are baked or sautéed to perfection and then served with a deliciously creamy sauce of market-fresh basil, juicy diced tomato, a hint of tangy lemon, and a splash of olive oil. $14.95.

Freezer-to-Oven. 330 cal/serving. 

Nutritional Info

Per Serving: Nutritional information coming soon.

Contains egg, wheat, dairy, soy. 

Ingredients: chicken breast cutlets, seasoned breadcrumbs, parmesan cheese, egg, canola oil, spices. Lemon Basil Sauce: Ingredients coming soon.

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

Preparation

This dish has 2 parts: Chicken Cutlets; Lemon Basil Sauce. 

THAW CUTLETS & SAUCE. (QuickThaw Tip: Place cutlets in ziploc and seal well. Submerge well-sealed bag in water 15-20 min until thawed.)

THAW/SAUTE(Best): In skillet over low to med heat, saute chicken about 5 minutes per side until cooked throughout.

FREEVER TO OVEN: Remove cutlets from pan. Remove any plastic wrap & place on greased baking sheet. Bake about 45 minutes to an hour until cooked throughout.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon Lemon-Basil Sauce over chicken. White rice, sauteed 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!

ENTREES & MORE (Everything!)

Peruvian Roast Chicken

Description

Serves 2-3. This dish features a whole bone-in, skin-on spatchcock chicken: 2 breasts, 2 wings, 2 thighs and 2 drumsticks. Seasoned with a flavorful paprika-spice blend, the chicken is served with our delicious tangy-with-a-kick Aji Verde side sauce. $17.95.

QuickThaw/Oven. 390 cal/serving. Gluten-Free. Dairy-Free. Keto-Friendly.

Nutritional Info

Per 1/4 whole chicken: 300 cal, 11g fat (3g sat), 130mg chol, 600mg sodium*, 1g carb, 1g fiber, 0g sugar, 44g protein.

SAUCE: 90 cal, 9g fat (1g sat), 4mg chol, 200mg sodium, 5g carb, 0g fiber, 2g sugar, 0g protein.

*Actual nutritionals vary based on if skin is eaten, if chicken pieces are white/dark meat, etc. Nutritionals allow for some salt to render with juices formed in bottom of pan while cooking. Reduce sodium significantly by using less of the included spice seasoning, or removing skin before eating.

Gluten-Free: This dish is always gluten-free.

Contains egg (sauce).

Ingredients: whole chicken, paprika, adobo (garlic powder, onion powder, salt), dried oregano. Sauce: cilantro, onions, jalapeno peppers, garlic, apple cider vinegar, mayonnaise, 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 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.

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!

ENTREES & MORE (Everything!)

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!

ENTREES & MORE (Everything!)

Chicken & Black Bean Enchiladas

Description

Serves 2-3. Flour tortillas are loaded with our own seasoned shredded chicken breast, black beans, salsa, and market fresh cilantro, and then topped with a flavorful blend of Monterey Jack and cheddar cheeses. Perfect for those nights when you just want something casual! $14.95.

Freezer to Oven. 370 cal/serving. 

Nutritional Info

PER ENCHILADA (6/family-size): 340 cal, 10g fat (5g sat), 70mg chol, 590mg sodium, 30g carb, 4g fiber, 31g protein.

SALSA: 24 cal, 2g fat (0g sat), 0mg chol, 25mg sodium, 1g carb, 0g fiber, 0g protein.

Contains dairy, wheat. 

Ingredients: shredded seasoned chicken (chicken breast, onion, bell pepper, tomato paste, canola oil, hot sauce, garlic powder, onion powder, chili powder, salt), corn, monterey jack cheese, black beans, cilantro, flour tortillas, enchilada salsa (tomato puree, red wine vinegar, hot sauce, cilantro, granulated garlic, onion flakes, 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 3 parts: Enchiladas; Enchilada Sauce; Cheese. 

FREEZER TO OVEN. Thaw Sauce. Preheat oven to 350F. Bake enchiladas, loosely covered with aluminum foil, for 55 minutes. Top with enchilada sauce, uncover, and bake 15-25 min more until steaming throughout. Sprinkle with cheese for the last 5 minutes of baking.

THAWED: Thaw Enchiladas and Sauce. Preheat oven to 350F. Cook, loosely covered with aluminum foil, for 35 min, top with enchilada sauce, uncover and bake 15 min more until steaming throughout. Sprinkle with cheese last 5 minutes of baking.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Top with sour cream, olives. Mexican rice, homemade guacamole and chips on the side. Corona!

ENTREES & MORE (Everything!)

Cutlets with Creamy Mushroom Bacon Sauce

Description

Serves 2-3. Balsamic-infused chicken cutlets are sauteed and topped with a creamy mushroom bacon sauce that includes a touch of flavorful parmesan cheese. $14.95.

QuickThaw/Saute. 350 cal/serving. Keto-Friendly.

Nutritional Info

350 cal, 14g fat (4g sat), 100mg chol, 900mg sodium, 6g carb, 1g fiber, 1g sugar, 37g protein. 

Contains dairy and wheat. 

Ingredients: chicken breast cutlets, sliced mushrooms, chopped cooked bacon, heavy cream, parmesan cheese, balsamic vinegar, flour, canola oil, chicken base, salt, pepper, 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 2 parts: Chicken Cutlets, Mushroom Bacon Sauce. 

QUICKTHAW chicken by submerging well-sealed packages in water 15-20 minutes. Sauce can go freezer to skillet! 

In a skillet over low-medium heat, add 1 tbls oil.  Sauté chicken cutlets approx 4-5 minutes on each side, turning once, until chicken reaches internal temp.  Remove cooked chicken from pan, set aside.   Add ¼ cup water to pan (1/2 cup for family-sized portions), and then add mushroom bacon sauce. Stir constantly for 3-5 minutes until sauce thickens. Serve over cutlets.

INTERNAL TEMP: 165F.   

SERVING SUGGESTIONS: Dinner Done Red Pepper Mashed Potatoes, oven roasted broccoli. Chardonnay.  

 

ENTREES & MORE (Everything!)

Chicken Enchiladas Verdes

Description

Serves 2. Five flour tortillas filled with our seasoned shredded chicken breast, crisp kernels of corn, and flavorful cheese. Served topped with our homemade salsa verde made with tomatillos, onions, jalapeno, cilantro and garlic! $14.95.

Freezer to Oven. 

(If you love our Chicken & Black Bean Enchiladas, we hope you'll love this 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.

SALSA: 

Contains dairy, wheat. 

Ingredients: shredded chicken breast, flour tortillas, cheddar and/or Monterrey Jack cheese, corn, salt, pepper, garlic powder, onion powder, spices. SALSA VERDE: tomatillo, onion, jalapeno pepper, cilantro, canola 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 2 parts: Enchiladas; Salsa Verde. 

FREEZER TO OVEN. Thaw Sauce. Preheat oven to 350F. Bake enchiladas, loosely covered with aluminum foil, for 55 minutes. Uncover and bake 15-25 min more until steaming throughout. Spoon salsa verde 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 verde over enchiladas or serve on the side.

INTERNAL TEMP: 165F.

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

ENTREES & MORE (Everything!)

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.

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

At-Home Keto-Friendly Modification: Omit potatoes.

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!

ENTREES & MORE (Everything!)

Dijon Buttermilk Chicken Breasts

Description

Serves 2-3. A Dijon-buttermilk blend lightly sweetened with a touch of honey coats tender, hand-trimmed chicken breasts that are then rolled in our own custom blend of seasoned bread crumbs and parmesan cheese. Serve with our specially prepared Dijon-Buttermilk side sauce. $14.95. 

Freezer to Oven/Air Fryer. 410 cal/serving. 

Nutritional Info

Per Serving: 295 cal, 4g fat (2g sat), 400mg sodium, 14g carb, 1g fiber, 37g protein.

Sauce: 123 cal, 10g fat (1g sat), 130mg sodium, 9g carb, 0g fiber, 1g protein.

Contains dairy and wheat. 

Ingredients: chicken breast, panko breadcrumbs, Parmesan cheese, buttermilk, Dijon mustard, honey, pepper, salt.  Sauce:  Dijon mustard, buttermilk, honey, brown sugar, 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 dish has 2 parts: Chicken; Dijon Buttermilk Sauce.

THAW DIJON-BUTTERMILK SAUCE AND STIR.

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

FREEZER TO OVEN: Preheat oven to 350F, placed frozen chicken in oven and bake, covered with aluminum foil, for 45 minutes. Uncover and bake approx 45 minutes to 1 hour more. 

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. Cook @ 400F for 28-33 min until internal temp is reached.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Serve with Dijon-Buttermilk sauce on the side, Dinner Done Twice-Baked Mashed Potatoes and crisp green beans. Sauvignon Blanc. 

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!)

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!

ENTREES & MORE (Everything!)

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!

ENTREES & MORE (Everything!)

Ranch Chicken Fingers

Description

Serves 2-3. Chicken breast strips are marinated in a seasoned buttermilk dressing and then given a crispy panko-parmesan crust. Served with our homemade Ranch dipping sauce. Kids of all ages will love this and the strips are delicious over salad greens as well! $14.95.

Freezer to Oven/Air Fryer. 280 cal/serving. 

Nutritional Info

Chicken Fingers: 280 cal, 5g fat (2g sat), 90mg chol, 390mg sodium, 8g carb, 1g fiber, 2g sugar, 38g protein.

Ranch Dressing: 40 cal, 3g fat (1g sat), 6mg chol, 100mg sodium, 2g carb, 0g fiber, 1g sugar, 1g protein.

Contains dairy, wheat, egg (sauce). 

Ingredients: chicken breast strips, panko breadcrumbs, parmesan cheese, buttermilk, dried parsley, dill, black pepper, garlic, salt, ranch dipper (buttermilk, sour cream, mayonnaise, 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 Fingers; Ranch Sauce. The sauce is packaged with the chicken fingers. 

LET RANCH DIPPING SAUCE THAW AT ROOM TEMP WHILE CHICKEN COOKS. SHAKE TO MIX WELL. 

PRO TIP: For extra crispy fingers, bake on a greased cookie sheet spreading the chicken out so the air circulates all around each piece.

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.

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, 30 minutes. Turn fingers over and bake an additional 15-20 minutes until int. temp is reached.

THAWED: Preheat oven to 350F. Bake, uncovered, for 30 minutes. Turn fingers over and bake an additional 10-15 min more.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Steamed carrots and zucchini. Ranch Dipping Sauce on the side. Or serve over salad greens. Pinot Gris or your favorite 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!)

Chicken Piccata over Linguine

Description

Serves 2-3. Chicken cutlets are sauteed to tender perfection and served over linguine with a creamy lemon-caper Alfredo sauce. $14.95.

QuickThaw/Saute

At-Home Keto or Gluten-Free Modification: Omit the linguine or sub at home with zucchini noodles.

Nutritional Info

Nutritional information coming soon. 

Contains wheat (pasta), dairy, soy. 

Ingredients: chicken breast, wheat pasta, cream, water, lemon juice, butter, capers, garlic, rice flour, sunflower lecithin, chicken base, salt, black 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; 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!

ENTREES & MORE (Everything!)

Chicken Fricassee

Description

Serves 2-3. Fresh chicken cutlets are sauteed and topped with a flavorful white wine sauce laced with cream, minced garlic, fresh chopped parsley and lemon in this French classic that the whole family will love.$14.95.

QuickThaw/Saute. 285 cal/serving. Gluten-Free. Keto-Friendly. 

Nutritional Info

Per Serving: 285 cal, 9g fat (5g sat), 110mg chol, 420mg sodium, 3g carb, 0g fiber, 33g protein.

Contains dairy.

Gluten-Free. Keto-Friendly.

Ingredients: chicken breasts, cream, white wine, fresh parsley, lemon juice, fresh garlic, Dijon mustard, canola oil, salt, onion powder, chicken base, 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; 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!

ENTREES & MORE (Everything!)

Pesto Bruschetta Chicken

Description

Serves 2-3. Tender chicken breasts are topped with our freshly prepared basil pesto, juicy diced tomatoes and three cheeses in this flavorful - and often requested - dish. The pesto used in this dish contains peanuts. $14.95

Freezer to Oven. 260 cal/serving. Gluten-Free. Keto-Friendly.  

Nutritional Info

Per Serving. 260 cal, 10g fat (6g sat), 77mg chol, 600mg sodium, 5g carb, 1g fiber, 2g sugar, 42g protein. 

Contains dairy, peanuts. 

Gluten-Free.

Ingredients: chicken breast, diced tomato, mozzarella cheese, ricotta cheese, parmesan cheese, basil pesto (peanuts, basil, parmesan cheese, canola oil, extra virgin olive oil, 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. 

FREEZER TO OVEN: Preheat oven to 350F, place frozen chicken in oven and bake, covered with aluminum foil, for 45 minutes. Uncover and bake approx 45 minutes to 1 hour more.

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

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with linguine tossed in garlic butter and fresh green salad. Pinot Blanc.

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

ENTREES & MORE (Everything!)

Thai Turkey Lettuce Wraps - FRESH ROMAINE TWIST!

Description

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

QuickThaw/Saute. 420 cal/serving

Nutritional Info

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

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

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

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

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

Preparation

This dish has 3 parts: Seasoned Ground Turkey; Spicy Cayenne Mayo; Romaine (Fresh)

QUICKTHAW turkey by submerging well-sealed bag in warm water 15-20 minutes.

LETTUCE: Lettuce should have been refrigerated and not frozen. Wash lettuce, blot to dry and cut into wraps, boats or chop and serve as a salad!

NOTE: Any fibers in this dish are from the fresh minced ginger! Sauté turkey in a little oil over medium heat until cooked throughout, about 6-12 min. Stir frequently. Be careful not to scorch pan and add a little water if too hot or too dry.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon turkey in lettuce boats and top with spicy mayo sauce. Serve with Asian style veggies over rice. Pinot Gris.

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

ENTREES & MORE (Everything!)

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!

ENTREES & MORE (Everything!)

Tampico Chicken

Description

Serves 2-3. Chicken breasts marinate in house-made teriyaki-lime sauce and are then oven-baked or grilled until almost done. Then, for the finishing touch... they are topped with our Tampico Tex-Mex ranch sauce, a sprinkling of Monterey Jack cheese, and broiled to bubbly deliciousness! $14.95.

Freezer to Oven. 380 cal/serving. Gluten-Free.

Nutritional Info

Per Serving: 380 cal, 13g fat (6g sat), 110mg chol, 760mg sodium, 12g carb, 0.5g fiber, 39g protein.

Contains dairy, soy, egg.

Gluten-Free.

Ingredients: chicken breasts, Monterey Jack cheese, Tampico Ranch sauce (sour cream, buttermilk, crushed tomato, mayonnaise, minced onion, dill, granulated garlic, chili powder, cumin, salt, pepper), soy sauce, brown sugar, corn starch. 

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; 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!

ENTREES & MORE (Everything!)

Italian Turkey Meatloaf

Description

Serves 2-3. Ground turkey, seasoned with flavorful herbs, subtly blends with chopped roasted red peppers and a luscious blend of mozzarella, romano and Monterey Jack cheeses.  $14.95.

Freezer to Oven. 450 cal/serving. 

Nutritional Info

450 cal, 24 g fat (8g sat), 235mg chol, 1340mg sodium, 14g carb, 1g sugar, 44g protein.

Contains egg, dairy, wheat, soy. 

Ingredients: ground turkey, unseasoned breadcrumbs, eggs, roasted red pepper, mozzarella cheese, romano cheese, Monterey Jack cheese, thyme, poultry seasoning, salt, pepper, 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 is an all-in-one dish.

NOTE: 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 remove meatloaf from pan, wiping away the jellied protein, and slice before serving.

FREEZER TO OVEN: Preheat oven to 350F. For best results, pop meatloaf out of disposable pan and place, upside down, on greased baking sheet or in a shallow casserole dish. Bake frozen meatloaf, loosely covered w/ aluminum foil, for 75 min. Uncover and bake approx 15-30 min more to reach internal temp.

IF THAWED: Preheat oven to 350F. Follow above instruction, but bake uncovered 45-60 min. to reach internal temp.

INTERNAL TEMP: 165F. Let stand 10 minutes before slicing.

SERVING SUGGESTIONS: Dinner Done Twice Baked Mashed Potatoes and petit pois – a real comfort meal! Beaujolais.

Tip: Leftover meatloaf makes great sandwiches!

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!)

General Tso's Chicken - FRESH BROCCOLI TWIST!

Description

Serves 2-3. A healthier version of this classic Chinese take-out dish! Chicken breast chunks are given a light panko coating before being baked and served over fresh-not-frozen broccoli florets. A drizzle of our homemade sweet and spicy General Tso sauce spiced with the essence of orange, garlic and fresh ginger provides the finishing touch! NOTE: We recommend preparing this dish within one week of making/receiving it to ensure broccoli freshness. White rice included. $14.95 

Freezer to Oven. 620 cal/serving. 

Nutritional Info

Per Serving: Chicken/Broccoli/Sauce:  390 cal, 8g fat (1g sat), 120mg chol, 725mg sodium, 30g carb, 3g fiber, 37g protein. Rice: 230 cal, 0g fat, 0mg chol, 3mg sodium (not including any salt added while cooking), 50g carb, 1g fiber, 4g protein.

Contains gluten, soy, egg.

Ingredients: chicken breast chunks, white rice, fresh broccoli florets, panko breadcrumbs, egg, canola oil, salt, pepper, spices.  Sauce: water, brown sugar, soy sauce, chili garlic sauce, apple cider vinegar, rice flour, canola oil, chicken base, ginger. 

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 4 parts: Chicken; Sauce; Rice; Fresh Broccoli.

SAUCE: Let sauce thaw while your meal cooks. Gently heat in microwave before serving, if desired.

RICE: Combine rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 15-18 min until rice is tender. 

FOR CRISPIEST RESULTS AND FAST COOKING TIME: Be sure chunks are well separated in pan. If necessary, transfer to greased baking sheet, separating chicken chunks from each other.

FREEZER TO OVEN (CHICKEN): Preheat oven to 400F. See above tip for crispy results! Place frozen chicken in oven and bake, uncovered, approx 40 minutes to 1 hour until int temp is reached. BROCCOLI: Bake broccoli in oven 20-30 min, or steam (microwave) or pan-saute until cooked to desired doneness. Add salt to taste.

THAWED (CHICKEN): Preheat oven to 400F. See above tip for crispy results! Place frozen chicken in oven and bake, uncovered, approx 20-30 min until int temp is reached. BROCCOLI: Bake broccoli in oven 20-30 min, or steam (microwave) or pan-saute until cooked to desired doneness. Add salt to taste.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon broccoli over rice, top with chicken chunks and drizzle sauce over all. Add salt to taste if necessary. Egg rolls on the side. Kirin beer. 

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!)

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!

ENTREES & MORE (Everything!)

Samui Chicken

Description

Serves 2-3. Chicken cutlets grilled, baked or sauteed to juicy perfection, topped with a creamy sauce laced with fresh cilantro and tangy lime, and sprinkled with chopped honey roasted peanuts for that finishing touch. Delicious! Contains peanuts. $14.95

QuickThaw/Sauté. 385 cal/serving. Gluten-Free. Keto-Friendly (omit peanuts). 

Nutritional Info

Per Serving - Chicken: 235 cal, 5g fat (1g sat), 80mg chol, 320mg sodium, 1g carb, 0g fiber, 1g sugar, 33g protein.

Peanuts: 120 cal, 10g fat (2g sat), 0mg chol, 80mg sodium, 5g carb, 2g fiber, 3g sugar, 5g protein.

Sauce: 30 cal, 3g fat (2g sat), 0mg chol, 60mg sodium, 1g carb, 0g fiber, 0g sugar, 0g protein.

Contains dairy (sauce), peanuts (topper). Gluten-Free. For Keto-Friendly, omit honey peanut topper. 

Ingredients: chicken breast cutlets, honey peanuts (topper), canola oil, sesame oil, brown sugar, salt, pepper, green curry paste, ginger, cardamom, coriander. Sauce: sour cream, lime juice, cilantro, canola oil, sunflower lecithin, 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 Cutlets; Honey Roasted Peanuts; Cilantro-Lime Sauce. 

THAW SAUCE AND PEANUTS.

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

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

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

INTERNAL TEMP 165F.

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

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

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

ENTREES & MORE (Everything!)

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!

ENTREES & MORE (Everything!)

Chicken Italiano

Description

Serves 2-3. Chicken breast are smothered in a hearty sauce of diced tomatoes and chopped artichoke hearts, topped with mozzarella and Parmesan cheeses, and served over linguine. Sub gluten-free pasta at home to make this dish gluten-free. $14.95

Freezer to Oven/Stovetop Combo. 520 cal/serving. 

Nutritional Info

Per Serving: Chicken + Sauce: 280 cal, 5g fat (2g sat), 85mg chol, 690mg sodium, 9g carb, 2g fiber, 35g protein.

Per Serving: Linguine: 240 cal, 1g fat (0g sat), 5mg sodium, 48g carb, 1.5g fiber, 8g protein.

Contains dairy and wheat. 

Gluten-Free when served with gluten-free pasta. 

Ingredients: chicken breast, linguine, diced tomatoes, crushed tomatoes, mozzarella cheese, chopped artichoke hearts, parmesan cheese, olive oil, garlic powder, Italian seasoning, salt, onion powder, garlic powder, sugar, black 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. Nutritional information provided is per serving. 

Preparation

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.

ENTREES & MORE (Everything!)

Piri Piri Chicken with Couscous

Description

Serves 2-3.  Hand-trimmed chicken breasts are marinated with fresh minced ginger, garlic, onion, cilantro, lemon and a touch of Sriracha. Sauté and top with an aromatic Sriracha-butter glaze. Couscous finishes this flavorful, spicy dish. $14.95.

QuickThaw/Saute. 510 cal/serving.  

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

Nutritional Info

CHICKEN & SAUCE: 350 cal, 17g fat (7g sat), 110mg chol, 630mg sodium, 4g carb, 0g fiber, 30g protein.

COUSCOUS: 160 cal, 0g fat, 20mg sodium, 30g carb, 2g fiber, 6g protein.

Contains wheat, dairy, soy. 

Serving Size: 3 servings per entree unless otherwise stated. Nutritional information provided is per serving. 

Preparation

This dish has 3 parts: Chicken; Piri Piri Sauce; Couscous.

COUSCOUS: Place contents in a heat proof bowl. Add 1 1/2 cups boiling water and stir. Cover 10 min. and fluff with a fork.

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

CHICKEN/SAUCE: SKILLET: (preferred): Over medium-low heat, brown chicken in a little oil, about 5 minutes each side or until cooked through and internal temp is reached.  Be careful not to cook over too high heat - the pan should not be black or the sauce will taste burned. Remove chicken. Shake Piri Piri Sauce well. Pour into same hot pan. Bring sauce to light boil, stirring constantly, and simmer until it reaches desired consistency.

ALTERNATE METHOD:  Crock Pot! This will make more of a shredded chicken, but is delicious. Prepare couscous as above; thaw chicken as above. For chicken - add chicken, sauce and 1/2 cup water to small crock pot and slow-cook for approx 4 hours until chicken is cooked through.

SERVING SUGGESTIONS: Serve over Couscous. 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!

ENTREES & MORE (Everything!)

Tuscana Chicken

Description

Serves 2-3. Our butterfly-cut chicken breasts are filled with creamy fontina cheese, chopped artichokes, and roasted red pepper and then topped in crispy panko breadcrumbs. $14.95

Freezer to Oven. 360 cal/serving. 

Nutritional Info

Per Serving: 360 cal, 13g fat (6g sat), 445mg sodium, 5g carb, 1g sugar, 1g fiber, 40g protein.

Contains wheat, dairy. 

Ingredients: chicken breast, roasted red pepper, artichoke, fontina cheese, panko breadcrumbs, garlic, parsley, olive oil, Italian seasoning, onion powder, salt, pepper.

Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per 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 1 hour. Uncover and bake approx 30-40 min more until internal temp is reached.

THAWED: Bake uncovered for approx 45-50 minutes.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Roasted Red Pepper Mashed Potatoes. 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 Curry over Rice

Description

Serves 2-3. Diced chicken breast, freshly chopped onions, sliced peppers, crunchy celery, curry, garlic, and ginger simmer to perfection in this delicious curry. Serve over white rice and top with a medley of chopped peanuts, coconut flakes, and raisins. A fun dish that's delicious any night of the week. $14.95.

QuickThaw/Saute.  630 cal/serving. Topper contains peanuts. Gluten-Free.

Nutritional Info

Curry (Includes Topping): 400 cal, 13g fat (4.4g sat), 80mg chol, 750mg sodium, 24g carb, 4g fiber, 38g protein.

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

Contains peanuts (topper), dairy, soy. 

Ingredients: chicken breast, white rice, diced onion, sliced celery, sliced red bell pepper, butter, rice flour, canola oil, DF/GF chicken base, minced ginger, minced garlic, curry powder. Topper: coconut flakes, peanuts, raisins. 

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 Curry; Rice; Curry Toppers.

PRO TIP: Have coconut milk? Although we think this dish is perfect as-is, coconut milk can be subbed for half the recommended amount of water in both the curry and the rice for a richer dish.

PREPARE 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. While rice is cooking, prepare the chicken.

QUICKTHAW CHICKEN CURRY by submerging well-sealed bags in water, about 20 min. Heat a skillet over medium heat with 1-2 tbls oil. Saute chicken, stirring occasionally, about 3-4 mins. Add 1 cup water and bring to a light boil stirring frequently. Lower heat and simmer until sauce thickens to desired consistency and chicken reaches internal temperature. Add salt to taste, if needed.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve curry over rice and sprinkle with toppings. If you have crushed pineapple in your pantry, it can also be used as a delicious topping, along with our peanut-coconut-raisin blend! 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. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

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Penne Chicken with Marsala Alfredo Sauce

Description

Serves 2-3. Tender chicken breast in a rich and creamy Marsala-Alfredo sauce. Served over penne pasta. Simple and delicious, perfect for any night of the week! $14.95.

QuickThaw/Saute. 

Nutritional Info

Per Serving: Nutritional information coming soon.

Contains dairy, wheat. 

Ingredients: chicken breasts, penne pasta, heavy cream, parmesan cheese, butter, marsala, rice flour, salt, garlic powder, onion powder, black pepper, 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; Sauce; Pasta. 

QuickThaw CHICKEN & ALFREDO SAUCE by submerging well-sealed bag/container in water 15-30 minutes. Shake sauce container to mix well.

PASTA: Boil linguine in salted water 9-11 min until done to taste. Set aside.

CHICKEN: In a skillet, sauté chicken cutlets over med-low heat for 4 min per side, being careful not to burn bottom of pan. Set chicken aside. Add 2/3 cup water + Alfredo Sauce to the same skillet, deglazing the pan by scraping up all brown bits in the bottom and incorporating them into the sauce. Increase heat to medium, bring to a gentle boil. Lower heat and simmer 2-3 min. While sauce simmers, cut chicken into bite-sized pieces. Add chicken back into pan and simmer 2-3 min more until chicken is cooked throughout. 

ASSEMBLE: Note that there is quite a lot of pasta provided - if you like a saucier dish, use less pasta! Toss pasta with chicken/sauce. If sauce seems too thick, add a little water to taste to thin it. As always, check for salt -- you may need a sprinkle more, depending on your taste. 

INT TEMP: 165F. SERVING SUGGESTIONS: Roasted Brussels Sprouts. 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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Taverna Chicken - FRESH LEMON TWIST!

(Only 2 left!)

Description

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

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

Nutritional Info

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

Contains dairy. 

Gluten-Free. Keto-Friendly.

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

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

Preparation

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

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

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

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

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Parmesan Chicken Fingers with Marinara Dipping Sauce

Description

Serves 2-3. A family favorite! Tender chicken breast strips are dredged in garlic butter and given a crisp panko-Parmesan coating. A delicious marinara dipping sauce is served on the side. $14.95

Freezer to Oven/Air Fryer. 420 cal/serving.

Nutritional Info

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

Contains dairy, wheat. 

Ingredients: chicken breast, panko breadcrumbs, parmesan cheese, butter, parsley flakes, canola oil, minced garlic, salt, pepper. Dipping Saucetomatoes, onions, extra virgin and sunflower oil, carrot puree, garlic puree, salt, sugar, basil, onions, black pepper, red pepper, naturally derived 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 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!

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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!

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 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!

ENTREES & MORE (Everything!)

Bacon Topped Chicken Gorgonzola

Description

Serves 2-3. Fresh, hand-trimmed chicken breasts stuffed with tangy gorgonzola cheese and flavorful green onions are topped with a fresh slice of bacon and then lightly drizzled in honey in this delicious dish. $14.95.

Freezer to Oven. 350 cal/serving. Gluten-Free.

Nutritional Info

385 cal, 15g fat (6g sat), 110mg chol, 460mg sodium, 12g carb, 0g fiber, 12g sugar, 38g protein. 

Gluten-Free. Keto-Friendly.

Contains dairy. 

Ingredients: chicken breast, gorgonzola cheese, sliced bacon, sliced green onion, honey, 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 Roasted Red Pepper Mashed Potatoes and fresh green beans. Chianti.

 

ENTREES & MORE (Everything!)

Creamy Beef & Mushroom Stroganoff

Description

Serves 2-3. Slices of flavorful beef in a creamy sauce with sliced mushrooms, onion and a touch of Madeira wine. Served over egg noodles. $17.95.

QuickThaw/Saute. 

Nutritional Info

Per Serving Beef + Sauce: Coming Soon.

Per Serving Egg Noodles: 250 cal, 3g fat (1g sat), 63mg chol, 14mg sodium, 47g carb, 2g fiber, 9g protein.

Contains dairy, wheat (noodles), eggs (noodles).

Ingredients: beef, egg noodles, sliced onions, mushrooms, cream, au jus (beef, water), Madeira wine, butter, rice flour, adobo (salt, garlic powder, onion powder, curry), salt, sunflower lecithin (emulsifier). 

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: Beef Sauté Pack, Sauce, Egg Noodles.

PREPARATION: 

Quickthaw BEEF SAUTE PACK and SAUCE by submerging well-sealed containers in water 10-15 min.

PREPARE EGG NOODLES:  In a pot of boiling water with a teaspoon of salt, boil noodles for 5-6 minutes.  Drain and rinse pasta in cool water so it doesn't stick. Set aside while preparing the Stroganoff. 

BEEF STROGANOFF: Saute the BEEF SAUTE PACK in a little oil over medium-high heat, tossing/stirring occasionally for 3-4 minutes, then add 3/4 cup of water and stir well to deglaze the pan. Add SAUCE and bring to a light boil. Stir occasionally and simmer, uncovered, for about 5 minutes until sauce reaches a creamy consistency. Toss pasta in the steaming Beef Stroganoff and serve immediately.

SERVING SUGGESTIONS: Top with a dollop of sour cream, if desired. Steamed green beans on the side. Cab Sav. 

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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Szechuan Style Noodles

Description

Serves 2-3. Linguine is tossed in a spicy Szechuan style medley of lean ground beef, nutty peanut butter, soy, red pepper flakes, fresh sliced green onions, aromatic ginger and garlic in a chicken broth base. A sprinkling of chopped peanuts gives a crunchy finish to the dish. $14.95.

QuickThaw/Saute. 710 cal/serving.Dairy-Free. Contains peanuts.

Nutritional Info

Szechuan Beef + Peanuts: 470 cal, 30g fat (8g sat), 90mg chol, 1500mg sodium, 15g carb, 3g fiber, 4g sugar, 36g protein.

Linguine: 240 cal, 1g fat (0g sat), 0mg chol, 5mg sodium, 48g carb, 1.6g fiber, 8g protein. 

Contains wheat, soy, peanuts. Dairy-Free. 

Ingredients: ground beef, wheat pasta, diced onions, peanut butter, oyster sauce, red wine vinegar, soy sauce, crushed peanuts, ginger, garlic, red pepper flakes. 

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 4 parts: Beef; Sauce; Pasta; Crushed Peanuts.

NOTE: The fibers found in this dish are from the fresh ginger that we use!

QUICKTHAW beef and sauce by submerging well-sealed packages in water 10-15 min.

PASTA: Boil pasta in salted water for 9 min or to taste. Drain.

BEEF: Heat large skillet over medium heat. saute beef mixture until browned, about 8 minutes. Drain liquid from beef. Add 3/4 cup water and contents of the sauce pouch. Mix well and simmer for 5 minutes. Toss cooked pasta with the meat/sauce. Top with crushed peanuts.

INTERNAL TEMP: 165F.

SERVING SUGGESTION: Toss in bean sprouts or other crispy greens. Wine Pairing: 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!

ENTREES & MORE (Everything!)

Mongolian Beef with Scallion Rice - FRESH SCALLION TWIST!

Description

Serves 2-3. Tender beef tips seared along with savory flavors of the Orient: ginger, garlic, soy and a touch of jalapeno pepper. Don't worry, we're careful with the jalapeno... gives it a hint of flavor, but it's not too spicy! Served over scallion rice. $17.95.

QuickThaw/Saute. Gluten-Free. 

This dish includes fresh green onions that will be sliced at home when the dish is being prepared.

Nutritional Info

Per Serving: Nutritional information coming soon. 

Contains soy, sesame seeds. 

GLUTEN-FREE.

Ingredients: beef, rice, scallions, corn starch, sugar, rice flour, GF soy sauce, sesame seeds, ginger, canola oil, jalapeno pepper, garlic, sesame 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 4 parts: Beef; Sauce; Rice; FRESH Scallions.

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

PREPARATION: First, slice the fresh scalions - cut the white part into 1/2" slices and then cut the green part into smaller 1/8" slices. Keep the white and green parts separate - the white part will be used in the beef and the green will be used in the rice!

RICE: In a small pot, place 1 3/4 cup water, 1/2 tsp salt, and the rice. Bring to a boil, stir, reduce heat to low and simmer 18 minutes. Stir in the GREEN scallion slices and fluff with a fork.

BEEF: Cover the bottom of a skillet generously with your favorite cooking oil and, over medium heat, add beef and the WHITE scallion slices and cook about 2-3 min each side. Depending on the size of your skillet, you may need to cook the beef in batches. Set beef aside, dispose of any remaining oil and, in the same pan, add sauce and stir until slightly thickened. Add beef back in to sauce and toss to coat evenly. Serve beef over rice.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Green salad. Kirin Beer.

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!)

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!)

Classic Pot Roast

(Only 3 left!)

Description

Serves 2-3. This dish was created specifically for the Instant Pot. Delicious chunks of tender beef, baby carrots, onions, celery and mushrooms cook to perfection in Dinner Done's luscious gluten-free gravy. Pairs great with our Roasted Garlic Mashed Potatoes or just a nice side salad! $16.95.

425 cal/serving. Freezer to Instant Pot.  Gluten-Free.

At-Home Keto-Friendly Modification: Omit carrots when serving. 

Nutritional Info

Per Serving: 425 cal,  19g fat (7g sat), 25mg chol, 1020mg sodium, 28g carb, 5g fiber, 9g sugar, 38g protein.

Gluten-free. Keto-Friendly - omit the carrots when serving for even less net carbs!

Contains dairy, soy, seafood (worcestershire). 

Ingredients: beef, baby carrots, sliced mushrooms, sliced onion, sliced celery, gravy (onion, celery, rice flour, butter, tomato paste, GF soy sauce, garlic, worcestershire sauce, GF beef base, salt, pepper), canola 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 is an all-in-one dish.

FREEZER TO INSTANT POT: Run warm water around outside of plastic container 1-2 min to loosen the entree. Add 3/4 cup water to Instant Pot. Pop frozen entree out of container and place carrot-side down in Instant Pot.  Lock lid into place and make sure valve is in the Sealing position. Pressure cook on high pressure for 55 minutes. Quick Release carefully - the steam will burn! (Tip: We use a kitchen towel to cover the valve and release the pressure in small increments.) Once the valve drops down and the pressure has been completely released, open the Instant Pot and stir. For a thicker gravy, turn the Instant Pot on Saute and simmer, uncovered, for up to 10 min, stirring constantly. 

OPTION: Can also do a Natural Release + Keep Warm if more convenient. Follow gravy instructions above. 

PRO INSTANT POT TIP: Occasionally the pressure valve on an Instant Pot won't pop up, but the timer will start. If the valve has not popped up, the Instant Pot has not reached pressure and the dish will not cook properly. If this happens, hit the cancel button and carefully open the Instant Pot. Stir dish, scraping up any bits off the bottom of the inner pot, and then restart the cooking process. 

CROCK POT: Thaw pot roast completely. Add 3/4 cup water to bottom of crock pot, stir in pot roast. Slow cook on high for 3 to 5 hours until beef is fork-tender. Crock pots can vary significantly; if beef is not tender after 5 hours, it needs to cook more! Before serving, stir gravy to mix well. If gravy is too thin, pour into a saucepan and simmer, stirring frequently, until thickens to desired consistency.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve over Dinner Done Roasted Garlic Mashed Potatoes. Cabernet Sauvignon.

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

ENTREES & MORE (Everything!)

Bistro Sliders

Description

Serves 2-3. Half the size of a regular burger and twice the fun! Beef sliders are topped with flavorful bacon and tangy bleu cheese, and then served with our special Dijon Bistro Sauce on mini-rolls. Contains six sliders. $17.45.

Thaw/Saute or Grill. 330 cal/slider.

Nutritional Info

This dish contains six sliders. Nutritional information is for a single slider. 

Per Slider: Burger/Topping/Sauce: 220 cal, 14g fat (6 g sat), 60mg chol, 500mg sodium, 3g carb, 0g fiber, 18g protein.

Per Slider: Roll: 110 cal, 1g fat (0g sat), 250mg sodium, 20g carb, 1g fiber, 4g protein.

Contains wheat, dairy, egg.

Ingredients: ground beef, rolls, bleu cheese, cooked chopped bacon, salt, onion powder, garlic powder, curry powder. Bistro Sauce: mayonnaise, spicy mustard, ketchup.

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 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.

ENTREES & MORE (Everything!)

Spaghetti Pie with Meatballs

Description

Serves 2-3. This will be the kids new favorite and you'll love that it takes 15 min from freezer to table! Spaghetti and meatballs in an all-natural marinara sauce, topped with mozzarella and parmesan cheeses. Meatballs contain beef and pork. $14.95

Microwave - 15 min! or Freezer to Oven. 475 cal/serving. 

Nutritional Info

Per Serving: 475 cal, 23g fat (8g sat), 60mg chol, 1360mg sodium, 47g carb, 5g fiber, 13g sugar. 22g protein.

Contains wheat, dairy, eggs, 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 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!

ENTREES & MORE (Everything!)

Ropa Vieja with Black Beans and Rice

Description

Serves 2-3. Delicious chunks of tender beef slow-cook with tomato, onions, garlic and a medley of savory seasoning until the beef is tender enough to shred with a fork. This time, we're adding a side of white rice and our house-prepared black beans. $16.95.

QuickThaw/Crock Pot or Freezer to Instant Pot. Gluten-Free. Dairy-Free.

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

Nutritional Info

Per Serving (Ropa Vieja): 270 cal, 11g fat (4g sat), 90mg chol, 590mg sodium, 7g carb, 1g fiber, 32g protein. Black Beans and Rice: Coming soon.

Gluten-Free. Dairy-Free. 

Contains soy.

Ingredients: ROPA: beef, diced onions, tomato chunks, diced green pepper, ketchup, minced garlic, salt, onion powder, garlic powder, spices. BEANS: black beans, diced onion, extra virgin olive oil, chicken base, salt, onion powder, garlic powder, cumin, pepper, oregano, sugar, spices. RICE.

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.

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 contents of Ziploc + 1/2 cup water. 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!

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Beef Tips with Bourbon Onions over Polenta

Description

Serves 2-3. Tender beef slices are seasoned Montreal-style, sauteed with freshly sliced onions caramelized in a Bourbon-butter sauce, and served over creamy white polenta. $18.95.

QuickThaw/Saute. Gluten-Free.

* See nutritional tab for more info. 

Nutritional Info

Per Serving: Beef & Onions: 210 cal, 13g fat (4g sat), 60mg chol, 590mg sodium, 8g carb, 1g fiber, 4g sugar, 15g protein. Polenta: Nutritional information coming soon. 

Contains dairy. 

Gluten-Free. Note that this dish contains a touch of Bourbon. 

Ingredients: beef, sliced onion, olive oil, butter, canola oil, bourbon, spices, sugar, ground rosemary, salt, pepper. Polenta: polenta, butter, parmesan cheese, powdered milk, 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 4 parts: Beef; Bourbon Onions, Polenta, Spice Pack

POLENTA: In a small pot over high heat, add polenta and 1 1/2 cups of room temp (not cold!) water. Stir constantly until reaches a boil. Once boiling, remove from heat and continue stirring until the polenta stops boiling. 

BEEF: QUICKTHAW beef and onions by submerging well-sealed bags in water for 10-15 min. In a large saucepan, over medium heat, saute beef with spice seasoning in a little oil for about 2 mins each side to desired doneness. Set beef aside. Add a little more oil to the skillet and cook the onions to your preference. Toss beef back in with the onions. Serve beef and onions over polenta. 

SERVING SUGGESTIONS: Serve beef and onions over polenta. Field green salad on the side. Cabernet Sauvignon. 

INTERNAL TEMP (BEEF): 145F or more. 

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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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!

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BBQ Glazed Mozzarella Meatloaf

Description

Serves 2-3. Lean ground beef, diced onions, chopped bacon, a hint of ketchup and just the right amount of seasonings surround a surprise mozzarella center in this delicious and family friendly meatloaf that's topped with our homemade BBQ sauce. $15.95.

Freezer to Oven. 495 cal/serving. 

Nutritional Info

495 cal, 23g fat (9g sat), 160mg chol, 1058mg sodium, 6g fiber, 38g sugar, 44 g protein.

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

Ingredients: ground beef, mozzarella cheese, oatmeal, diced onions, ketchup, chopped bacon, egg, worcestershire sauce, onion powder, garlic powder, salt, pepper. BBQ Glaze: tomato paste, ketchup, brown sugar, red wine vinegar, molasses, orange juice concentrate, worcestershire, hot sauce, liquid smoke, 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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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!

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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!

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Shepherd's Pie

(Only 5 left!)

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!)

Pork Tacos with Creamy Cilantro Sauce

Description

Serves 2-3. Pork slow cooks with diced tomatoes, lime juice, our cilantro pesto, minced garlic and a touch of minced jalapeno peppers. Shred it with a fork, top with a refreshingly delicious Creamy Cilantro Sauce and roll it in the included tortillas. $14.95.

Freezer to Instant Pot or Thaw/Crock Pot. 420 cal/serving.

At-Home Keto/Gluten-Free Modification: Omit tortillas or sub with fresh romaine. 

Nutritional Info

Per Serving: Pork: 180 cal, 16g fat (3g sat), 127mg chol, 600mg sodium, 5g carb, 1g fiber, 39g protein.

Per Serving: Tortillas: (2 Tortillas): 200 cal, 4g fat (1g sat), 0g chol, 290mg sodium, 34g carb, 2g fiber, 5g protein.

Per Serving: Creamy Cilantro Sauce: 40 cal, 4g fat (2g sat), 8mg chol, 90mg sodium, 1g carb, 0g fiber, 1g protein.

Contains wheat (tortillas), dairy (cilantro sauce).  Omit tortillas for Gluten-Free and Keto-Friendly dish. 

Ingredients: pork, flour tortillas, tomato chunks, diced onion, lime juice, minced jalapeno, minced garlic, chili powder, cilantro, canola oil, chili powder, salt. Creamy Cilantro Sauce:  sour cream, cilantro, lime juice, canola oil, minced garlic, salt, pepper, 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: Pork; Tortillas; Creamy Cilantro Sauce.

FREEZER TO INSTANT POT (BEST!): While pork cooks, let tortillas and Creamy Cilantro Sauce thaw at room temp. Add 1/2 cup water to instant pot. Pressure cook pork on high for 40 minutes. Quick release. Shred pork directly in pot. Set Instant Pot to "saute" and saute 10-15 min until liquid evaporates. Follow Creamy Cilantro Sauce and tortilla instructions below. (If pork is thawed, pressure cook on high for 30 minutes.)

THAW TO CROCKPOT: We recommend a small crock pot (1 1/2 quart) to ensure the pork stays tender. QUICKTHAW PORK by submerging well-sealed bag in warm water 10-15 min. Add 1/2 cup water to crock pot. Add pork (pork only - do not add Creamy Cilantro Sauce into crock pot) to crock pot and slow cook on low (cook all day) or medium (cook half day) until pork is tender. Remove pork from crock pot, leaving juices behind. Shred pork with a fork and add in juice from crock pot to taste, if desired. Follow Creamy Cilantro Sauce and tortilla instructions below.

TORTILLAS: Open one corner of the bag containing tortillas and microwave approx 20 seconds until steaming. CREAMY CILANTRO SAUCE: This sauce is served at room temp or slightly chilled. Shake sauce packet well, open and pour into small bowl. 

INTERNAL TEMP (PORK): 160F.

SERVING SUGGESTIONS: Serve pork in tortillas topped with Creamy Cilantro Sauce. Pico de gallo, guacamole and shredded lettuce are nice additions if you have on-hand at home! Ice cold beer.

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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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Pork Schnitzel & Oven Roasted Potatoes

Description

Serves 2-3. Thin sliced pork chops are simply breaded, oven or pan-fried, and served with oven-roasted potatoes. You’ll receive four thin-sliced chops per order. One of our most popular pork chop dishes, this is wonderful in the air fryer! $15.95.

QuickThaw/Saute or Freezer to Air Fryer. 475 cal/serving. 

Nutritional Info

Per Serving: ONE PORK CHOP: 285 cal, 10g fat (3g sat), 120mg chol, 550mg sodium, 9g carb, 1g fiber, 2g sugar, 30g protein.

Per Serving: POTATOES: 190 cal, 4g fat (0g sat), 0mg chol, 200mg sodium, 36g carb, 3g fiber, 0g sugar, 4g protein.

Contains dairy, wheat, eggs. 

Ingredients: pork chops, panko breadcrumbs, buttermilk, eggs, canola oil, salt, pepper. Potatoes: diced potatoes, canola oil, onion powder, garlic powder, salt, pepper, 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 dish contains 2 parts: Pork Chops; Potatoes.

POTATOES: Preheat oven to 400F. Spread potatoes out on greased baking sheet. Bake 45-60 min until golden brown. Can also be perfectly done freezer to air fryer... 10-20 min, depending on how crispy you'd like them! 

QUICKTHAW/SAUTE (Chops): QuickThaw chops by submerging well-sealed bag in water 15-20 min until thawed. In skillet, heat 1-2 Tbls of oil over med heat. Sauté chops 4-6 minutes on each side until internal temp of 155F is reached. Pork is a lean meat and is very dry if overcooked.

FREEZER TO AIR FRYER (Chops): Remove from packaging and separate on racks so air can circulate. Do not stack pork chops directly on top of each other. Cook @ 400F for 23-27 min until internal temp is reached, turning once.We highly recommend using an instant read meat thermometer to ensure your chops are cooked perfectly every time!  Potatoes can also be cooked in air fryer!

INTERNAL TEMP: 155F. 

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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Pasta e Fagioli

Description

Serves 4-5. This classic Italian soup features a hearty blend of beans, chopped bacon, tomatoes, diced onion, freshly chopped celery and Ditalini pasta, all swimming in a chicken broth base laced with garlic and the right sprinkle of spice. $13.95.

Freezer to Stovetop. 230 cal/serving.

Nutritional Info

Serves 4-5.  Per Serving (assumes 5): 230 cal, 5g fat (1g sat), 37g carb, 7g fiber, 11g protein.

Ingredients: crushed tomato, Great Northern beans, ditalini pasta, tomato sauce, chopped bacon, diced onion, diced celery, parmesan cheese, chicken base, olive oil, parsley, garlic, red pepper flakes, 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 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.

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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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Asian Pork Tenderloin

Description

Serves 2-3. Pork tenderloin marinates in a sweetened soy sauce with added touches of citrus, sherry, ginger and Asian spices. A homemade Sweet Mustard Sauce is served on the side for that finishing touch. $14.95.

Freezer to Oven/Thaw & Grill. 370 cal/serving.

Gluten-Free. Dairy-Free. 

Nutritional Info

Per Serving: 280 cal, 10g fat (3g sat), 800mg sodium, 11g carb, 0g fiber, 15g sugar, 37g protein.

SAUCE: 90 cal, 8g fat (1g sat), 230mg sodium, 5g carb, 0g fiber, 4g sugar, 1g protein.

Contains soy. 

Gluten-Free. Dairy-Free. 

Ingredients: pork tenderloin, gluten-free soy sauce, orange juice, brown sugar, rice wine vinegar, minced garlic, sherry, dijon mustard, brown mustard, minced ginger, sesame 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: Pork Tenderloin; Sweet Mustard Sauce. 

THAW SWEET MUSTARD SAUCE. QUICKTHAW Pork by submerging well-sealed bag in water 15-20 min.

GRILL (Recommended): THAW. Grill over med to high heat for approx 6 minutes on each side until internal temp reached.

FREEZER TO OVEN: Preheat oven to 350F. Remove frozen tenderloin from bag, using scissors if necessary, and bake, loosely covered with aluminum foil, 45 min. Uncover and bake 15 to 30 min more until internal temp is reached.

INTERNAL TEMP: 155F. Let rest 10 minutes before slicing.

SERVING SUGGESTIONS: Serve with Sweet Mustard Sauce, sauteed bok choy and 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!)

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!

ENTREES & MORE (Everything!)

Cuban Pork with Black Beans & Yellow Rice

Description

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

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

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!

ENTREES & MORE (Everything!)

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!

ENTREES & MORE (Everything!)

Shrimp Cakes with Remoulade

Description

Serves 2-3. If you like our crab cakes, we think you're going to love these! Finely chopped shrimp tossed with minced green onion, eggs, diced red pimentos, chopped parsley, panko bread crumbs, and a touch of Old Bay seasoning. $15.95.

Thaw and Sauté/Freezer to Oven or Air Fryer. 170 cal/shrimp cake.

Our Shrimp Cakes also make great burger substitutes!

Nutritional Info

Per Shrimp Cake: 170 cal, 8g fat (1g sat), 100mg chol, 400mg sodium, 10g carb, 1g fiber, 15g carb. 

Remoulade Drizzle: nutritionals coming soon. 

Contains shellfish (shrimp), wheat, egg, dairy.

Ingredients: raw shrimp, egg, panko breadcrumbs, mayonnaise, green onion, diced onion, pimento, Old Bay seasoning, black pepper, chopped parsley. Remoulade Sauce: sour cream, mayonnaise, fine diced onion, ketchup, chopped parsley, hot sauce, lemon juice.

Because Dinner Done dishes are hand-crafted, exact information may vary. Contains 4 crab cakes per Petite Entree. Nutritional information provided is per serving. 

Preparation

Includes: Shrimp Cakes; Remoulade Sauce.

STOVETOP (Best!): Thaw and sauté in a small amount of olive oil over medium heat approx 8 minutes per side until internal temp of 145 is reached. Can press patties with spatula for increased caramelization! 

FREEZER TO OVEN: Preheat oven to 350F.  Place frozen shrimp cakes on baking sheet lined with parchment paper or foil. Optionally, drizzle with a little olive oil before baking. Bake, uncovered, approximately 30 minutes or until 145F internal temp is reached.  

FREEZER TO AIR FRYER: Approx 25 minutes at 400F or until 145F internal temp is reached. 

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Serve over field green salad, drizzled with balsamic vinegar.  Fresh fruit salad on the side.  Chardonnay. Can also be used as a burger substitute!

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 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.

At-Home Gluten-Free Modification: Sub rice for pasta.

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

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!)

Shrimp and Feta Orzo

Description

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

QuickThaw to Skillet. 495 cal/serving. 

Nutritional Info

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

Contains dairy, wheat. 

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

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

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

Preparation

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

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

ORZO: Boil in lightly salted water for 6-8 minutes until tender. Drain.

THAWED: Saute shrimp/tomato in skillet over medium heat until shrimp is opaque and cooked throughout. Toss with cooked orzo and feta cheese.

SERVING SUGGESTIONS: Add toasted garlic bread and a Greek style salad with crisp iceberg lettuce, olives and vinaigrette. Chianti.

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

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!

ENTREES & MORE (Everything!)

Bow Thai Shrimp

Description

Serves 2-3. Shrimp are sauteed and then tossed with bowtie pasta and our own specially prepared Thai pesto made with market-fresh cilantro, peanuts, and a hint of fresh ginger. We give you the red pepper flakes separately so you can make this dish as spicy as you'd like! This Dinner Done favorite is amazing served hot or cold. Please note that the pesto contains peanuts. $16.95.

QuickThaw/Saute. 530 cal/serving. 

Dairy-Free.

Nutritional Info

Per Serving: 534 cal, 28g fat (3g sat), __mg chol, __mg sodium, 0g Sugar, 47g carb, 3g fiber. 

Contains peanuts, shellfish (shrimp), wheat (pasta). 

Dairy-Free. Pesto is gluten-free. 

Ingredients: shrimp, wheat pasta, peanuts, cilantro, garlic, ginger, canola oil, lemon juice, salt, red pepper flakes.

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 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!

ENTREES & MORE (Everything!)

Caribbean Tilapia

Description

Serves 2-3. Flaky tilapia filets are topped with a crispy blend of chopped cashews, panko breadcrumbs and shredded coconut flakes. Served with Dinner Done's Tropical Fruit Salsa. $14.95 

Freezer to Oven. 350 cal/serving. Dairy-Free.

Nutritional Info

350 cal, 18g fat (4g sat), 139mg chol, 630mg sodium, 20g carb, 2g fiber, 10g sugar, 30g protein.

Contains tree nuts (cashew), egg, wheat. 

Ingredients: tilapia filets, panko breadcrumbs, sweetened coconut flakes, chopped cashew, egg, canola oil, salt, pepper. Tropical Fruit Salsa:  ginger, onion, garlic, cilantro, mango, pineapple, lemon juice, black 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 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.

ENTREES & MORE (Everything!)

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!

ENTREES & MORE (Everything!)

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.

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!)

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!)

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!

ENTREES & MORE (Everything!)

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!

ENTREES & MORE (Everything!)

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!

ENTREES & MORE (Everything!)

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!

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!

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!)

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!)

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!)

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!

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!)

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!)

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!)

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 Mashed Potatoes - Serves 2!

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!)

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!)

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!)

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!)

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!)

Almond Cake

Description

A simple, lightly sweetened gluten-free cake made with ground almonds, eggs, sugar, and baking powder. One 5 1/2" x 4 1/2" pan. $7.95

Freezer to Oven. Gluten-Free. Dairy-Free.

Nutritional Info

Serves 6. Nutritional information (per serving): 387 cal, 23g fat (3g sat), 133mg chol, 113mg sodium, 37g carb, 4g fiber, 32g sugar (31g added sugar), 12g protein. 

Contains tree nuts (almonds), cinnamon.

Ingredients: almond flour, eggs, sugar, cinnamon.

Gluten-Free.Dairy-Free. 

Preparation

This cake is an all-in-one dish. 

FREEZER TO OVEN: Bake from frozen at 350F for one hour or until a toothpick inserted in the center comes out dry. Once done, place on wire rack to cool. Tip: Use scissors to cut each corner of the pan so that you can easily remove the cake to cool. Be careful - the pan is sharp once cut! 

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!)

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!)

Peach Cobbler

Description

Serves 4. Tangy peaches and a sweet batter come together in this delicious cobbler. Delicious served warm by itself or topped with creamy vanilla ice cream. $6.50

Freezer to Oven.  

Nutritional Info

Serves 4. 

Per Serving: 310 cal, 8g fat (6g sat), 21mg chol, 305mg sodium, 56g carb, 3g fiber, 27g sugar, 6g protein.

Contains wheat, dairy.

Ingredients: peaches, flour, sugar, milk, butter, baking powder, salt, cinnamon. 

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 375F. 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 in a small parfait glass, topped with creamy 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!)

Walnut Chocolate Chip Dry Cookie Mix

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!)

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!)

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.

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!)

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.



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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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