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NEW TO DINNER DONE? Welcome! Please read...
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- Description
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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.
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ADD TO CART BUTTON IS AT BOTTOM OF MENU!
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- Description
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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!
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Cauliflower Cashew Stir Fry (Vegan)
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- Description
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Serves 2-3. A delicious vegan dish! Cauliflower florets are stir-fried in our homemade Asian style stir fry sauce with bell peppers, a touch of onion, and plenty of crunchy cashews. Served over jasmine rice. $12.95.
QuickThaw/Saute. Gluten-Free. Vegan.
- Nutritional Info
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Per Serving: CAULIFLOWER & CASHEWS: nutritional information coming soon.
Per Serving: RICE: 230 cal, 0g fat, 0g sat, 0g chol, 0mg sodium, 50g carb, 1g fiber, 0g sugar, 4g protein. (Assumes no salt added).
Contains soy, tree nuts (cashew). Dairy-Free. Gluten-Free.
Ingredients: cauliflower florets, jasmine rice, chopped cashew, red bell pepper chunks, sliced green onions, water, gluten-free soy sauce, brown sugar, rice flour, vegetable base, garlic, ginger, vinegar, 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
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This dish has 4 parts: Cauliflower; Sauce; Cashews; Jasmine Rice.
JASMINE RICE: Bring 1 1/2 cups water + 1/4 tsp salt (optional) + 1/4 tsp oil to a boil. Add 1 cup jasmine rice, lower heat and cook until all water is absorbed, approx. 12 mins.
CAULILFLOWER STIR FRY - FREEZER TO SKILLET: In a large skillet over low-med heat and watching carefully so they don't burn: gently toast cashews until they are just beginning to brown. Set aside. Turn heat to med-high, add veggies and 1/4 cup water. Cover and let steam for 3-5 minutes. Uncover and lower heat. Saute until moisture evaporates, then add sauce pouch contents. Toss veggies in sauce for 2 minutes. Sprinkle cashews in and serve over jasmine rice.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Fresh fruit salad for dessert. Riesling.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!
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Pretzel Crusted Chicken Breasts & Cheddar Sauce
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- Description
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Serves 2-3. Juicy chicken breasts in a crunchy seasoned pretzel crust is served with a side of a homemade Cheddar Sauce. Like many of our dishes, the chicken is also great sliced thin and served over salad greens... just save the Cheddar Sauce for later! $14.95.
Freezer to Oven/Air Fryer. 590 cal/serving.
- Nutritional Info
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Per Serving: Chicken: 390 cal, 8g fat (2g sat), 600mg sodium, 23g carb, 1g fiber, 40g protein.
Per Serving: Sauce: 200 cal, 17g fat (11g sat), 300 mg sodium, 2g carbs, 0g fiber, 10g protein.
Contains dairy, wheat, egg.
Ingredients: chicken breast, ground pretzel, egg, canola oil, salt, pepper, spices. Cheddar Sauce: cheddar cheese, whole milk, baking soda, citric acid.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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This dish has 2 parts: Chicken; Cheddar Sauce.
Thaw Cheddar Sauce by submerging packet in water 5-10 min.
FREEZER TO OVEN. Preheat oven to 350F. Bake chicken, loosely covered with foil, for 1 hour. Uncover and bake approx 45 min more until int temp is reached. See below for Cheddar Sauce instruction.
FREEZER TO AIR FRYER: Remove from pan and separate on racks so air can circulate. Do not stack chicken breasts directly on top of each other or place close to heating element. Cook @ 400F for 28-33 min until internal temp is reached. Click here for Air Fryer Tips & Info.
THAWED: Preheat oven to 350F. Bake chicken uncovered approx 45 min to 1 hour until int temp is reached. See below for Cheddar Sauce instruction.
CHEDDAR SAUCE: Squeeze sauce into a microwave safe container and microwave on high for 30 seconds. Stir and repeat until sauce is hot. Spoon over chicken.
INTERNAL TEMP: 165F.
SERVING SUGGESTION: Dinner Done Twice Baked Mashed Potatoes, fresh green beans. Chardonnay.
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Chicken Fajitas with Creamy Cilantro Sauce - FRESH CABBAGE TWIST!
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- Description
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Serves 2-3. Tender chicken breast strips, sliced onions and colorful bell peppers served in flour tortillas, topped with Dinner Done's delicious Creamy Cilantro Sauce and a crunchy mix of shredded cabbage and carrots. This is a Fresh Twist dish - the fresh cabbage/carrot blend should be kept in the fridge and used within 10 days of receiving the dish. $15.95.
QuickThaw/Saute.
At-Home Keto/Gluten-Free Modification: Sub iceberg or romaine lettuce for tortillas!
- Nutritional Info
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Per Serving (Chicken + Veggies): Coming soon.
Tortillas (2 per serving): 140 cal, 3g fat (1g sat), 24g carb, 1g fiber, 4g protein.
Contains wheat, dairy, soy.
Ingredients: chicken, sliced mixed bell pepper, sliced onions, flour tortillas, onion powder, garlic powder, gluten-free soy sauce, curry powder, salt, sugar, pepper. Sauce: sour cream, lime juice, cilantro, canola oil, sunflower lecithin (a natural emulsifier), garlic, salt, pepper. Cabbage/Carrot Topper: shredded cabbage, shredded carrots.
This dish is easily made low-carb, keto (and gluten-free!) at home by using iceberg or romaine lettuce instead of tortillas!
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per Petite Entree and 6 servings per Family-Sized Entree, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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This dish has 5 parts: Chicken; Veggies; Flour Tortillas; Creamy Cilantro Sauce; FRESH Cabbage.
Cabbage slaw should be kept fresh in the fridge.
QUICKTHAW Chicken, Veggies, Sauce by submerging well-sealed packages in water 10-15 min. DRAIN liquid out of bags before sautéing.
TORTILLAS: Microwave, covered, for 30 seconds until warm.
FAJITAS: SKILLET: Heat a little oil in a skillet on medium heat. Add chicken strips and saute until cooked through. Set chicken aside and saute veggies in same skillet. Add chicken back in pan with veggies and toss to mix. Add salt to taste, if needed. SAUCE: Shake pouch to mix well. Spoon chicken and veggies into tortillas and drizzle with Creamy Cilantro Sauce. Top with crunchy cabbage slaw. INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Pile on any other favorite fixings you have on-hand... salsa, guacamole, shredded cheese, etc! Cold beer.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!
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Chicken Penne in Spicy Vodka Sauce
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- Description
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Serves 2-3. Chicken breast in a creamy sauce of tangy tomatoes, cream, parmesan cheese, a pinch of cayenne, and a splash of vodka. Tossed with penne pasta. $14.95
QuickThaw/Saute.
- Nutritional Info
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New! Nutritional information coming soon.
Contains wheat, dairy.
Ingredients: chicken breast, penne pasta, heavy cream, tomato paste, parmesan cheese, butter, rice flour, sunflower lecithin, minced garlic, vodka, turmeric, salt, pepper, cayenne pepper, spices.
- Preparation
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This dish has 3 parts: Chicken; Spicy Vodka Sauce; Penne Pasta.
QUICKTHAW: Submerge well-sealed bags of Chicken + Sauce water 15-30 minutes until thawed.
PASTA: Boil pasta in salted water for 11-13 min until done to your taste. Drain & set aside.
CHICKEN: In a skillet over low-medium heat, sauté chicken cutlets for 4 min per side. Set chicken aside and cut into bite-sized pieces. Shake sauce pouch to mix. Add 2/3 cup water + SAUCE to the same pan used for chicken. Increase heat to medium and deglaze the pan, scraping up any browned bits. Bring to a gentle boil, then reduce heat and simmer 2-3 minutes. Return chicken to pan and simmer an additional 2-3 min more. If sauce is too thick, add a little water to thin. Toss pasta in the sauce and check for seasoning. Adjust salt if needed.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Steamed broccoli. Pinot Grigio.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!
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Buffalo Turkey Chili
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- Description
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Serves 2-3. Ground turkey, cannellini beans, tangy crushed tomatoes and a trio of market fresh veggies... celery, onion and carrot.... are given a "Buffalo" kick with the addition of Red Hot sauce and a sprinkling of gorgonzola cheese. $14.95
QuickThaw to Skillet. 440 cal/serving. Gluten-Free.
- Nutritional Info
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Chili: 360 cal, 4g fat (2g sat), 90mg chol, 1580mg sodium, 32g carb, 7g fiber, 42g protein.
Bleu Cheese Topper: 80 cal, 6.5g fat (4.2g sat), 17mg chol, 320mg sodium, 0.5g carb, 0g fiber, 5g protein.
Contains dairy (topper only).
Gluten-Free.
Ingredients: ground turkey, crushed tomato, white beans, diced onion, diced carrots, diced celery, Red Hot sauce, garlic, chili powder, salt, pepper. Topper: gorgonzola cheese.
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
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This dish has 3 parts:Turkey; Chili Sauce; Gorgonzola Topper.
QUICKTHAW by submerging well-sealed Ziplocs in warm water 15-20 minutes. Put Gorgonzola Topper in fridge while chili simmers.
STOVETOP: In a saucepan over medium heat, add 2 Tbls oil and the seasoned turkey and saute until turkey is cooked, about 9 minutes stirring frequently. Add contents from the chili sauce bag and bring to boil. Lower heat, cover, and simmer about 15-20 minutes until all veggies are tender. Add 1/2-1 cup of water if thinner chili is desired. Sprinkle gorgonzola topper over chili just before serving.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Sprinkle Gorgonzola Topper on top. Serve with cornbread or over rice. Cold Beer.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Chicken & Black Bean Enchiladas
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- Description
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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
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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
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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!
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Butter Chicken
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- Description
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Serves 2-3. In our version of this popular northern Indian dish, chicken breast chunks bask in a creamy tomato sauce made fragrant with garam masala, ginger, cinnamon, cardamom and more! Served over jasmine rice. $14.95.
QuickThaw/Saute. 590 cal/serving. Gluten-Free.
At-Home Keto-Friendly Modification: Omit rice or sub with your own cauli-rice!
- Nutritional Info
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Per Serving: Butter Chicken: 360 cal, 15g fat (9g sat), 120mg chol, 825mg sodium, 8g carb, 35g protein.
Per Serving: Rice: 230 cal, 0g fat (0g sat, 0mg chol, 3mg sodium (not including any salt added while cooking), 50g carb, 1g fiber, 4g protein.
Contains dairy. Contains cinnamon.
Gluten-Free. Easily made keto-friendly at home by subbing cauli-rice.
Ingredients: chicken breast, jasmine rice, butter, heavy cream, tomato paste, onion, garlic, gluten-free chicken base, sunflower lecithin, red curry paste, ginger, sugar, turmeric, garam masala, canola oil, salt, chili powder, rice flour, cardamom, coriander, pepper.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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This dish has 3 parts: Chicken; Butter Sauce; Jasmine Rice.
PREPARE RICE (STOVETOP): Rinse jasmine rice. Add rinsed rice, 1 ½ cups water, 1/2 tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer for 16-19 min until rice is tender. Fluff with a fork.
PREPARE Butter Chicken: QUICK THAW CHICKEN AND SAUCE by submerging well-sealed packages in water 15-20 min. In a large pan, add a little oil and saute chicken on medium-low for 4-5 minutes per side until nicely browned, but being careful that the bottom of the pan doesn't burn. Remove chicken cutlets from pan. Lower heat and add 1/2 cup of water and Butter Chicken Sauce to the pan. Stir sauce, incorporating all the "brown bits" left from browning the chicken. Cut chicken into bite-sized pieces and stir back into sauce. Let simmer 3-5 min more. Add a little water if the sauce seems too thick. Spoon sauce over rice.
SERVING SUGGESTIONS: Serve over included rice. Garnish with fresh chopped cilantro if you have some on hand. Naan Bread with a salad on the side.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Serve over included rice with a crisp green salad on the side. Syrah.
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Pecan Crusted Orange Chicken
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- Description
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Serves 2-3. Hand-trimmed chicken breasts, coated in a creamy orange scented marinade and given a delicious pecan-panko-cranberry crust, are served with our delicious freshly prepared orange dipping sauce on the side. $14.95.
Freezer to Oven. 470 cal/serving.
- Nutritional Info
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Per Serving: 470 cal, 21g fat (2g sat), 80mg chol, 680mg sodium, 21g carb, 2g fiber, 14g sugar, 36g protein.
Contains dairy, wheat and tree nuts (pecans).
Ingredients: chicken breasts, panko breadcrumbs, pecan, craisins, sour cream, orange juice concentrate, canola oil, fresh ginger, curry powder, salt. Dipping Sauce: orange juice concentrate, orange preserves, brown mustard, apple cider vinegar, corn starch, canola oil, sugar, soy sauce, 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
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This dish has 2 parts: Chicken, Orange Sauce.
THAW SAUCE and STIR.
FREEZER TO OVEN. Preheat oven to 350F, place frozen chicken in oven and bake covered - with lid loosened - for 45 min. Uncover and bake 45 min to 1 hour more until internal temp is reached. Serve with sauce on the side.
THAWED: Preheat oven to 350F, baked uncovered 45 min to 1 hour. Serve with sauce on the side.
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. Serve with sauce on the side.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Serve with Dinner Done Sweet Corn Mashed Potatoes, steamed green beans and 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!
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Tuscana Chicken
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- Description
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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
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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
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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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Marsala Mushroom Chicken
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- Description
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Serves 2-3. Chicken breasts smothered in our delicious marsala mushroom sauce made with fresh mushrooms, cream, sweet onions and a splash of Marsala wine. $14.95.
Freezer to Oven. 390 cal/serving. Gluten-Free. Keto-Friendly.
We are now using rice flour instead of wheat flour to make this dish gluten-free!
- Nutritional Info
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Per Serving: 390 cal, 18g fat (8g sat), 125mg chol, 450mg sodium, 6g carb, 1g fiber, 35g protein.
Contains dairy, soy.
Gluten-Free. Keto-Friendly.
Ingredients: chicken breast, sliced mushrooms, heavy cream, diced onion, marsala wine, olive oil, rice flour, minced garlic, beef base, 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
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This is an all-in-one dish.
NOTE: For best results, reduce the sauce after baking as shown in the instructions below!
FREEZER TO OVEN: Preheat oven to 350F. Bake, covered with foil, for one hour. Uncover and bake another 40 min to 1 hour until internal temp is reached, basting a few times with juices in pan. Finish the dish by following the SAUCE instruction below.
THAWED: Bake uncovered at 350F approx 45 -55 min, basting a few times. Finish the dish by following the SAUCE instruction below.
SAUCE: Let's reduce the sauce! Set chicken aside and pour the sauce in a saucepan or skillet. Simmer sauce on the stovetop, over high heat and stirring frequently, until thickens - about 5-7 minutes. Add salt, if needed. The sauce should be thick enough to coat the back of a spoon. Spoon thickened sauce over chicken and serve immediately.
INTERNAL TEMPERATURE: 165F.
SERVING SUGGESTIONS: Serve with Dinner Done Twice Baked Mashed Potatoes and fresh steamed baby zucchini. Pinot Gris.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Chicken Fingers with Creamy Garlic Sauce
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- Description
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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
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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 Sauce: 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
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This dish has 2 parts: Chicken Fingers; Creamy Garlic Sauce.
THAW CREAMY GARLIC SAUCE AT ROOM TEMP WHILE CHICKEN COOKS. SHAKE TO MIX WELL.
THAWED: Preheat oven to 350F. Bake uncovered for 30 minutes on greased cookie sheet. Turn tenders and bake an add'l 10-20 mins more.
FREEZER TO OVEN: Preheat oven to 350F. Remove from original package and bake, uncovered, on greased cookie sheet, for 30 minutes. Turn chicken tenders over and bake an additional 20-35 mins.
FREEZER TO AIR FRYER: Remove from pan and separate on racks. Do not stack chicken fingers directly on top of each other. Cook @ 357F for approx 30-32 min until internal temp is reached.
INTERNAL TEMPERATURE: 165F.
SERVING SUGGESTIONS: Creamy garlic sauce on the side. Mashed potatoes and green beans. Or slice and serve over salad greens!
Cooking times are estimates and vary based on actual oven/stovetop/crockpot/etc used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Chicken Fricassee
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- Description
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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
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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
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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!
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Ranch Chicken Fingers
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- Description
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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
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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
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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!
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Peruvian Roast Chicken
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- Description
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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. $15.95.
QuickThaw/Oven. 390 cal/serving. Gluten-Free. Dairy-Free. Keto-Friendly.
- Nutritional Info
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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
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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!
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Baja Chicken
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- Description
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Serves 2-3. Hand-trimmed chicken breasts are given a smoky sweet ancho-chipotle glaze and then topped with flavorful, slightly spicy Havarti-Jalapeno cheese and a light sprinkling of crisp panko breadcrumbs. $14.95
Freezer to Oven. 550 cal/serving.
- Nutritional Info
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Per Serving: 550 cal, 24g fat (8.5g sat), 116mg chol, 640mg sodium, 27g carb, 0g fiber, 42g protein.
Contains dairy, wheat.
Ingredients: chicken breast, jalapeno-havarti cheese, panko breadcrumbs, honey, brown sugar, canola oil, vinegar, pureed chipotle peppers, ground ancho pepper, salt, ground rosemary.
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
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This is an all-in-one dish.
FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 45 min. Uncover and bake approx 35 min to 1 hour min more until internal temp is reached.
THAWED: Bake uncovered for approx 35 min to 45 minutes.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Serve with Dinner Done Corn Souffle, black beans and yellow rice. Ice cold beer. Fun Twist: Top chicken with a dollop of sour cream and guacamole.
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Mushroom Cheese Chicken
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- Description
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Serves 2-3. Chicken breasts, marinated in house-prepared honey-mustard sauce and placed over sliced mushroom, are topped with Monterey Jack cheese and chopped bacon. Served with a side of our Honey Mustard dipping sauce. Also makes a great sandwich! $14.95.
Freezer to Oven. 600 cal/serving. Gluten-Free.
- Nutritional Info
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CHICKEN + BACON/CHEESE TOPPER: 500 cal, 23g fat (10g sat), 140mg chol, 1100mg sodium, 9g carb, 1g fiber, 14g sugar, 51g protein.
SAUCE: 100 cal, 8g fat (1g sat), 0mg chol, 132mg sodium, 8g carb, 0g fiber, 2g sugar, 0g protein.
Contains dairy. Gluten-Free.
Ingredients: chicken breast, monterey jack cheese, mushrooms, chopped bacon, dijon mustard, brown spice mustard, honey, brown sugar, lemon juice, canola oil, onion powder, garlic powder, salt, pepper.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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This dish contains 3 parts: Chicken; Bacon-Cheese Topping; Honey Mustard Sauce.
THAW HONEY-MUSTARD SAUCE AND BACON-CHEESE TOPPING.
FREEZER-TO-OVEN: Preheat oven to 350F. Place frozen chicken in oven and bake covered - with lid loosened approximately 45 min. Uncover and bake 30-45 min more until int temp is reached, topping with bacon/cheese mix the last 15-20 minutes of baking.
THAWED: Preheat oven to 350F, baked uncovered approx 1 hour until int temp is reached, topping with bacon/cheese mix last 15-20 minutes. INTERNAL TEMPERATURE: 165F.
SERVING SUGGESTIONS: Honey-Mustard Sauce, Dinner Done Sweet Corn Mashed Potatoes and sliced beefsteak tomatoes with vinaigrette. Shiraz.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Vernazza Chicken
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- Description
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Serves 2-3. Hand-trimmed chicken breasts are topped with a blend of flavorful chopped artichoke hearts, tangy sun-dried tomato and creamy mozzarella-Alfredo sauce and oven-baked to perfection. $14.95
Freezer to Oven. 320 cal/serving. Gluten-Free. Keto-Friendly.
- Nutritional Info
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Per Serving: 320 cal, 9g fat (5g sat), 110mg chol, 700mg sodium, 6g carb, g fiber, 2g sugar, 40g protein.
Contains dairy.
Gluten-Free. Keto-Friendly.
Ingredients: chicken breasts, artichoke hearts, mozzarella cheese, sun-dried tomato, Parmesan cheese, heavy cream, salt, onion powder, garlic powder.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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This is an all-in-one dish.
THAWED: Bake, uncovered, at 350F 45 min to 1 hour.
FREEZER TO OVEN: Preheat oven to 350F, place frozen chicken in oven and bake, covered with aluminum foil, for 45 minutes. Uncover and bake approx 45 minutes to 1 hour more.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Sauteed green beans, brown rice pilaf. Pinot Gris.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!
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Golden Lemon-Garlic Chicken Thighs - FRESH LEMON TWIST!
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- Description
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Serves 2-3. Boneless, skinless chicken thighs are dusted with flavorful turmeric and simmered in a rich, aromatic sauce with diced onions, garlic, minced parsley, and a splash of fresh lemon juice. Served with perfectly cooked white rice for a warm and comforting meal. $14.95.
QuickThaw/Saute. 600 cal/serving. Gluten-Free, Dairy-Free.
At-Home Keto Modification: Omit rice or sub at home with cauli-rice.
- Nutritional Info
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Per Serving: 300 cal, 15g fat (3g sat), 130mg chol, 530mg sodium, 11g carb, 1g fiber, 3g sugar, 29g protein.
Per Serving: Rice: 229 cal, 0g fat (0g sat, 0mg chol, 3mg sodium (not including any salt added while cooking), 50g carb, 1g fiber, 4g protein.
Dairy-Free. Gluten-Free. Dairy-Free. Keto-Friendly - omit 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
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This dish has 3 parts: Seasoned Chicken Thighs/Onions; Rice; FRESH Lemon (keep in fridge!).
THAW CHICKEN/ONIONS by submerging well-sealed bag in water 15-20 min until thawed. Start rice while chicken thaws.
PREPARE RICE: Combine 1 cup white rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 15-20 min until rice is tender.
STOVETOP: Heat a little oil in a large skillet over low-med heat. Add chicken to pan and then place onions around the chicken thighs in the skillet. Saute, turning chicken once and stirring onions, about 7 minutes per side. Add juice of 1/2 lemon + 1/4 cup water to pan. If sauce seems dry, add 1/4 or more until it is nice and "saucy". Cover and simmer another 5 minutes until chicken is cooked through. Squeeze the other 1/2 lemon over top of chicken if desired. Serve chicken over rice and spoon sauce on top.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Serve over included rice to soak up the yummy sauce! Seasonal veggies 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!
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Tampico Chicken
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- Description
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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
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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
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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!
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Cutlets with Creamy Mushroom Bacon Sauce
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- Description
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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
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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
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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.
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Thai Coconut Turkey Soup (Tom Kha)- FRESH SCALLION + LIME TWIST!
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- Description
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Serves 2-3. Our version of Thai Tom Kha soup features ground turkey, scallions, red bell pepper, diced potato, zesty fresh ginger, lime, and rich coconut milk. Red curry paste gives the dish a spicy, signature taste. $14.95.
QuickThaw/Saute. Gluten-Free. Dairy-Free.
- Nutritional Info
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Nutritional information coming soon.
No allergens. GF/DF.
Ingredients: turkey, cubed potatoes, diced bell pepper, coconut milk, GF/DF chicken base, red curry paste, ginger, rice flour, sugar, sunflower lecithin, salt, onion powder, garlic powder, pepper, spices.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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This dish has 5 parts: (Ground turkey, Veggies, Sauce, Fresh Scallion, Fresh Lime)
Note that this dish includes fresh ginger, which is fibrous. You may find fibers from the ginger in this dish!
QuickThaw by submerging well-sealed packages in warm water 10-15 min.
SCALLION/GREEN ONION: Cut the light part of the scallion into 1/2" pieces. Set aside. Cut the darker green tops of the scallion into small rings. Keep these separate; they will be used in different ways.
LIME: Zest half of the lime, being careful to only zest the green part as the white (pith) is bitter... zesting is optional, but gives great flavor! Cut lime in half and set aside. You'll squeeze in the juice before serving.
SOUP: In a pot over medium heat, add a little oil and brown the turkey, 6-8 min. Add veggies, then add in the LIGHT scallion pieces and stir to break up the turkey. Saute another 5 min. Add 2 cups water and bring to light boil. Lower heat, add sauce pouch, stir, and gently simmer 3-5 min. Squeeze in 1-2 Tbls of fresh lime juice. Stir. Serve topped with remaining darger green scallion tops and a sprinkling of fresh lime zest (optional).
Serving Suggestions: Serve with a green salad. If you have peanuts on-hand, sprinkle 1-2 Tbls chopped peanuts on top of the soup before serving.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Chicken Korma
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- Description
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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
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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
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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!
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Bacon Topped Mozzarella Pesto Chicken
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- Description
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Serves 2-3. Butterfly chicken breasts are stuffed with fresh basil pesto, creamy mozzarella cheese, and then topped with a slice of bacon. This pesto contains walnuts. $14.95
Freezer to Oven. 445 cal/serving. Gluten-Free. Keto-Friendly.
- Nutritional Info
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Per Serving: 445 cal, 23g fat (6g sat), 110mg chol, 645mg sodium, 2g carb, 0g fiber, 1g sugar, 43g protein.
Contains dairy, tree nuts (walnut). Gluten-Free. Keto-Friendly.
Ingredients: chicken breast, mozzarella cheese, bacon, basil-walnut pesto (fresh basil, parmesan cheese, walnuts, canola & extra virgin olive oils, garlic, salt), salt, pepper.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per Petite Entree and 6 servings per Family-Sized Entree, unless otherwise stated.
- Preparation
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This is an all-in-one dish.
THAWED: Bake uncovered for approx 45-50 minutes.
FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered, replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-40 min more until internal temp is reached.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Serve with Dinner Done Twice Baked Mashed Potatoes, baby carrots tossed in honey butter, green salad. Chianti.
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Pesto Bruschetta Chicken
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- Description
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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
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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!
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Caprese Chicken with Balsamic Drizzle
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- Description
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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
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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
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This dish has 3 parts: Chicken; Mozzarella Cheese; Balsamic Drizzle.
FREEZER TO OVEN: Preheat oven to 350F, placed frozen chicken in oven and bake, covered loosely with foil, for 45 min. Uncover and bake 35 min more. Top with mozzarella cheese and bake 10 min or until internal temp (165F) is reached.
BALSAMIC DRIZZLE: Shake to mix well and drizzle over chicken just before serving. Optionally, if you like a syrupy balsamic, heat in covered microwave safe dish 30-45 sec until sauce is reduced.
THAWED: Preheat oven to 350F, baked uncovered 35 min. Top with mozzarella cheese and bake 10 min or until int temp (165F) is reached. See Balsamic Drizzle above.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Asparagus, Roasted Red Pepper Mashed Potatoes. Pinot Grigio.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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BT Chicken
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- Description
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Serves 2-3. Flavorful prosciutto, freshly sliced mushrooms and mild Monterey Jack cheese fills these chicken breasts that are then topped with our delicious homemade Lime Butter Sauce. $14.95.
Freezer to Oven. 480 cal/serving. Gluten-Free. Keto-Friendly.
- Nutritional Info
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CHICKEN: 400 cal, 15g fat (9g sat), 130mg chol, 790mg sodium, 1g carb, 50g protein, 0g fiber.
LIME BUTTER SAUCE: 80 cal, 10g fat (2g sat), 8mg chol, 70mg sodium, 0g carb.
Contains dairy.
Gluten-Free. Keto-Friendly.
Ingredients: chicken breast, monterey jack cheese, sliced mushrooms, prosciutto, salt, pepper. Sauce: butter, lemon juice, canola oil, garlic, salt.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per petite entree unless otherwise stated. Nutritional information provided per serving.
- Preparation
-
This dish has 2 parts: Chicken; Lime Butter Sauce.
FREEZER TO OVEN. Preheat oven to 350F, placed frozen chicken in oven and bake covered - with lid loosened ? 45 min. Uncover and bake 45 min to 1 hour more until internal temp is reached. Top with melted lime-butter sauce right before serving.
THAWED: Preheat oven to 350F, baked uncovered 45 min to 1 hour, topping with melted lime butter sauce last 15-20 minutes.
INTERNAL TEMP: 165F
SERVING SUGGESTIONS: Top with Lime Butter Sauce. Serve with asparagus and Dinner Done Roasted Red Pepper Mashed Potatoes. Pinot Grigio.
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Parmesan Chicken Fingers with Marinara Dipping Sauce
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- Description
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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
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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 Sauce: tomatoes, 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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Walnut Rosemary Oven Fried Chicken
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- Description
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Serves 2-3. Juicy chicken breasts are dipped in mild buttermilk-Dijon marinade before being topped with a seasoned crunchy topper that includes chopped walnuts, panko breadcrumbs and a pinch of rosemary. Contains nuts. $14.95.
Freezer to Oven/Air Fryer. 320 cal/serving.
- Nutritional Info
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320 cal, 10g fat (2g sat), 90mg chol, 470mg sodium, 8g carb, 1g fiber, 40g protein.
Contains dairy, wheat, tree nuts (walnuts).
Ingredients: chicken breast cutlets, ground walnuts, panko breadcrumbs, buttermilk, dijon mustard, salt, ground rosemary, 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. Dinner Done dishes are hand-crafted, exact information may vary.
- Preparation
-
This is an all-in-one dish.
FREEZER TO AIR FRYER: Cook 22 to 25 min at 400F, turning once, until internal temp is reached.
FREEZER TO OVEN: Preheat oven to 350F. Place cutlets on greased baking sheet. Bake for 45-60 mins, uncovered, until int’l temp is reached, turning once halfway through.
THAW/SAUTE: Sauté in skillet with oil on low-med heat 6-8 minutes, turning once halfway through. Can also bake (thawed) at 425F on greased sheet approximately 15 min, turning once.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Serve with green salad, rice pilaf, green beans. Sauvignon Blanc.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Turkey Minestrone & Garlic Bread
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- Description
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Serves 2-3. Ground turkey and a diced veggie trio of onion, carrot and celery, bask in a tomato broth with chopped kale, hearty white beans, chunks of freshly diced squash, pasta and sprigs of fresh oregano and thyme. Served with freshly baked garlic bread. A hearty meal! $14.95.
QuickThaw/Saute. 600 cal/serving. Reduce calories by omitting garlic bread.
- Nutritional Info
-
Per Serving: Soup: 340 cal, 5g fat (1g sat), 30mg chol, 1300mg sodium, 54g carb, 12g fiber, 23g protein.
Per Serving: Garlic Bread: 260 cal, 11g fat (3g sat), 10mg chol, 450mg sodium, 33g carb, 2g fiber, 6g protein. Easily reduce fat/sodium by using less garlic butter!
Contains dairy, wheat.
Make this gluten-free at home, by omitting garlic bread and subbing gf pasta or rice for the pasta.
Ingredients: ground turkey, white beans, tomato, diced onions, carrots, squash, kale, celery, garbanzo beans, orzo pasta, garlic, tomato paste, chickien base, fresh thyme, fresh oregano, salt, pepper, bay leaves. Garlic Bread: baguette, butter, canola oil, fresh garlic, granulated garlic, salt.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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This dish has 4 parts: Ground Turkey; Soup Base; Pasta; Bread; Garlic Butter.
QUICKTHAW TURKEY/MIREPOIX AND SOUP BASE by submerging well-sealed bags in water 15-20 min.
SOUP: Put 1-2 Tbls. oil in a pot over med-hi heat and cook Turkey/Mirepoix mix until turkey is cooked, onions are translucent and other veggies a bit soft; about 7 mins. Add Soup Base and stir, scraping bottom of pot to incorporate everything. Cook 5 min more, then add 3 cups of water and stir. Bring to a boil and add pasta, simmering covered for 10 minutes.
GARLIC BREAD: Preheat oven to 350F. While pasta cooks in soup, butter bread and bake for 12 minutes or until done. For soft bread, wrap in aluminum foil before baking.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Green salad. Chianti.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!
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Santorini Style Chicken Cutlets
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- Description
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Serves 2-3. Lightly breaded chicken cutlets are baked or sautéed to perfection with a delicious topper of Kalamata olives and Feta cheese, tangy lemon, a splash of olive oil, and a touch of oregano. $14.95
Freezer to Oven.
- Nutritional Info
-
Per Serving: Nutritional information coming soon.
Contains dairy, egg, wheat.
Ingredients: chicken breast, panko breadcrumbs, feta cheese, kalamata olives, egg, lemon juice, rice flour, salt, oregano, sunflower lecithin, onion powder, garlic powder, 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 contains 2 parts: Chicken Cutlets; Feta/Kalamata Topper.
Thaw Feta/Kalamata topper and stir.
CHICKEN: FREEZER TO OVEN: Preheat oven to 375F. Place frozen cutlets on greased baking sheet. Bake at 375F for 25 min, then turn and spoon the topper over the cutlets. Bake 15-20 min more until chicken reaches 165F internal temp.
FREEZER TO AIR FRYER: Arrange frozen cutlets in a single layer so air can circulate. Air Fry 20-25 min. Check internal temp... air fryers can vary a lot.
CHICKEN: THAWED: Preheat oven to 375F. Place cutlets on greased baking sheet. Bake at 375F for 20 min, then turn and spoon the topper over the cutlets. Bake 15 min more until chicken reaches 165F internal temp.
INTERNAL TEMP 165F. SERVING SUGGESTIONS: Serve with couscous, field greens salad tossed with Greek dressing, crumbled feta and pepperoncini peppers. Chardonnay.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Steak Diane
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- Description
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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
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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
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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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Montreal Flank Steak with Bourbon Onions
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- Description
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Serves 2-3. Thick cut flank steak is seasoned Montreal-style and then topped with freshly sliced onions caramelized in a Bourbon-butter sauce. $20.95.
QuickThaw & Grill or Broil / Stovetop Combo. 350 cal/serving. Gluten-Free*.
* See nutritional tab for more info.
- Nutritional Info
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350 cal, 20g fat (6g sat), 50mg chol, 260mg sodium, 12g carb, 2g fiber, 27g protein.
This dish is always gluten-free - if you are concerned about the bourbon, ask us if there are options available!
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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This dish contains 3 parts: Flank Steak; Bourbon Onions, Spice Pack.
QUICKTHAW: Submerge well-sealed bags of Flank and Bourbon Onions in water 10-15 minutes until thawed.
SEASON STEAK: Sprinkle spices evenly over both sides of the flank steak and rub them in in to season.
BOURBON ONIONS: In large skillet over medium heat, saute Bourbon Onions for 20 minutes, stirring occasionally until caramelized. Add 2-3 Tbls. water and scrape off browned bits on bottom of pan.
GRILL METHOD: Grill seasoned flank steak over medium heat until desired doneness is reached.
STOVETOP METHOD: In a skillet with 1-2 tbls oil over low-medium heat, saute seasoned flank steak for about 10 minutes per side or until desired doneness is reached. In a separate skillet cook Bourbon Onions as directed above.
INTERNAL TEMP: 145F (medium) -165F (well done)
SERVING SUGGESTIONS: Spoon Bourbon Onions over flank or serve on the side. Twice Baked Mashed Potatoes and spinach salad. Merlot.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!
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Classic Pot Roast
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- Description
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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
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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!
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Szechuan Style Noodles
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- Description
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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
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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
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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!
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Carolina Beef BBQ
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- Description
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Serves 2-3. Tender chunks of beef are seasoned, and then slow cooked, shredded and topped with a Carolina-style BBQ sauce prepared with apple cider vinegar, brown sugar, and a touch of cayenne. Serve on baguettes you'll bake fresh at home. $14.95
Freezer to Instant Pot or Thaw/Crock Pot. 480 cal/serving.
- Nutritional Info
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BEEF + SAUCE: 310 cal, 14g fat (3g sat), 100mg chol, 775mg sodium, 9g carb, 0g fiber, 34g protein.
BAGUETTE: 170 cal, 2g fat (0g sat), 0mg chol, 380mg sodium, 32g carb, 2g fiber, 0g sugar, 6g protein.
Contains wheat (baguette).
Dairy-Free.
Ingredients: beef, diced onion, minced garlic, canola oil, spices. Carolina BBQ Sauce: brown mustard, brown sugar, apple cider vinegar, canola oil, cayenne pepper, gluten-free soy sauce, liquid smoke, spices. Baguette: enriched flour, water, less than 2% of sugar, salt, cultured rye flour, yeast, malted barley flour, ascorbic acid, enzyme.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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This dish has 3 parts: Beef; Carolina BBQ Sauce; Baguette
FREEZER TO INSTANT POT: Add 1/2 cup water + beef. Do not add sauce - that is added at the end. Cook on high pressure for 60 minutes. Quick release. Remove meat, shred and put back in Instant Pot along with the sauce. Use saute function to reduce sauce until it thickly coats the meat. Add additional salt if needed.
CROCK POT INSTRUCTION: WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE DISH DOES NOT DRY OUT. QuickThaw beef by submerging well sealed container in water 15-20 min. Add ¾ cup water and beef to crock pot. Do not add sauce - it is added at the end. Slow cook in crock pot on low all day (or night) until beef is tender. If beef is tough, raise heat and cook longer, always making sure there is enough liquid in the crock pot so the beef does not dry out. Remove beef from crock pot, slice into thin strips and fork shred. Stir BBQ sauce in and, if you'd like a moister BBQ, add some of the liquid from crock pot.
INTERNAL TEMP: 160F.
SERVING SUGGESTIONS: Serve beef in baguette. Top with coleslaw if you’d like. Or, serve over mashed potatoes for a meal the kids will love! Ice cold beer.
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Double Stack Beef Quesadillas
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- Description
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Serves 2-3. A long-time Dinner Done favorite! A double stack of flour tortillas loaded with corn, black beans, Monterey Jack cheese, chipotle seasoning and tender shredded cooked beef. $14.95.
Freezer-to-Oven. 455 cal/serving.
- Nutritional Info
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Serves 4. Per Serving: 455 cal, 17g fat (8g sat), 25mg chol, 975mg sodium, 47g carb, 7g fiber, 27g protein.
Contains wheat, dairy, soy.
Ingredients: shredded beef, flour tortillas, black beans, Monterey Jack cheese, corn, diced onions, pimentos, chipotle pepper puree,spices. Sauce: tomato puree, diced tomato, diced onion, fresh jalepeno, cilantro, lemon juice, apple cider vinegar, canola oil, spices.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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This dish has 2 parts: Quesadilla; Salsa (usually placed in pan with quesadilla).
THAW Sauce and stir.
FREEZER TO OVEN: Preheat oven to 350F. Transfer quesadilla to greased cookie sheet and bake (uncovered for crispier shells/covered for softer shells) for approx 1 hour.
THAWED: Preheat oven to 350F. Transfer quesadilla to greased cookie sheet and bake, (uncovered for crispier, covered for softer shells) approx 30 min until heated throughout.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Salsa, shredded lettuce, diced tomatoes, guacamole, sour cream, salsa, black olives,jalapenos! Corona.
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Meatball Lasagna
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- Description
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Serves 2-3. A twist on traditional lasagna! Fresh sheets of silky pasta nestle between layers of creamy ricotta and Parmesan cheese, chunky marinara sauce, and – here’s the twist – delicious sliced meatballs! A great family-friendly dish, but watch out... adults usually love this even more than the kids do! The meatballs contain beef and pork. $15.95
Freezer to Oven. 700 cal/serving.
- Nutritional Info
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Per Serving: 700 cal, 39g fat (15g sat), 1390mg sodium, 53g carb, 2g fiber, 11g sugar, 36g protein.
Contains dairy, wheat, egg, soy.
Ingredients: sliced beef and pork meatballs, marinara sauce, tomato sauce, ricotta cheese, mozzarella cheese, pasta sheets, parmesan cheese, egg, salt, pepper, Italian seasoning, nutmeg.
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: If preparing a family-sized pan (large), it is recommended to thaw first.
THAWED: Bake, covered loosely with foil, approx 45-60 min until heated throughout. Family-sized pans will take longer.
FREEZER TO OVEN. Preheat oven to 425F. Bake, covered loosely with foil, for approx 1 1/2 hours. Uncover last 10-15 minutes and let top brown. Let sit 10 min before serving.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Serve with fresh garlic bread and a salad of European field greens mixed with artichoke and heart of palm. Merlot. Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Ropa Vieja with Black Beans and Rice
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- Description
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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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Spaghetti Pie with Meatballs
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- Description
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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
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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!
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BBQ Bacon Cheddar Meatloaf
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- Description
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Comfort food at its best! Ground beef, shredded cheddar cheese, chopped bacon and a tangy, BBQ glaze come together in this traditional-with-a-twist meatloaf. $15.95.
Freezer to Oven. 595 cal/serving.
- Nutritional Info
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Per Serving: Meatloaf: 515 cal, 28g fat (11g sat), 130mg chol, 1000mg sodium, 22g carb, 3g fiber, 5g sugar, 44g protein. Glaze: 80 cal, 0g fat, 280mg sodium, 20g carb, 0g fiber, 18g sugar, 0g protein.
Contains dairy, eggs, wheat, fish (worcestershire).
Ingredients: ground beef, oatmeal, ketchup, cheddar cheese, eggs, chopped bacon, diced onions, worcestershire sauce, garlic powder, onion powder, salt, pepper. GLAZE: ketchup, molasses, brown sugar, tomato paste, worcestershire, red wine vinegar, OJ concentrate, liquid smoke, hot sauce, salt.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée unless otherwise stated. Nutritional information provided is per serving.
- Preparation
-
This dish has 2 parts: Meatloaf; BBQ Glaze.
NOTE: For best results, pop the frozen/thawed meatloaf out of the disposable pan and place in a larger, greased casserole dish - or on a parchment paper lined baking pan - to bake. This lets the heat circulate around the entire loaf during cooking. During cooking, lighter “jellied” protein and liquid may form in the bottom of the pan. This is normal and in no way impacts taste. Simply wipe away the jellied protein, and slice before serving.
THAW GLAZE.
FREEZER TO OVEN: Preheat oven to 350F. Place pan on baking sheet. Bake frozen meatloaf, covered with aluminum foil, 1 1/2 to 2 hours uncovering after 1 hour until internal temp is reached. Spoon glaze over top last 15 minutes of baking. Let stand 10 min before slicing.
THAWED: Preheat oven to 350F. Bake thawed meatloaf, covered with aluminum foil, 45 minutes to 1 hour 15 min, uncovering after 30 minutes. Spoon glaze over meatloaf last 15 minutes of baking. Let stand 10 min before slicing.
INTERNAL TEMP: 165F.
SERVING SUGGESTION: Mashed potato, green beans. Cabernet.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Meatballs in Cranberry BBQ Sauce
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- Description
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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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Beef & Broccoli Stir Fry - FRESH BROCCOLI TWIST!
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- Description
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Serves 2-3. Tender beef strips and broccoli florets in our delicious teriyaki style stir fry sauce. Served over rice. $17.95.
QuickThaw/Saute. Gluten-Free. Dairy-Free.
- Nutritional Info
-
Per Serving: Nutritional information coming soon.
Contains soy, Gluten-Free. Dairy-Free.
Ingredients: beef, broccoli, rice, onion puree, gluten-free soy sauce, rice flour, sugar, gluten-free beef base, ginger, sesame seeds, sesame oil, garlic, 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 dish has 4 parts: Beef, Sauce, Rice, Sesame Seeds, Fresh Broccoli
RICE: Bring 1 3/4 cups water + 1/4 tsp salt to a boil. Add 1 cup rice and stir. Lower heat and simmer, covered, for 18 mins.
STIR FRY: QuickThaw beef and sauce by submerging well-sealed bags in water 15-20 min. Add a little oil to a skillet and, over medium heat, cook beef strips in three batches for about 2 min per side. Set beef aside. Add 1 cup water plus the broccoli and the sauce to the skillet. Stir well, cover, and let simmer 3-5 min until broccoli is tender. Stir beef back in and serve over rice. Sprinkle with sesame seeds to taste.
The sauce contains fresh ginger, which is fibrous. You may notice these fibers in your sauce.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!
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Argentinean Beef Filets
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- Description
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Serves 2-3. Tender beef filets are simply seasoned and then baked (or grilled!) to perfection before being topped with the true star of this dish - our flavor-packed Chimichurri sauce. It's prepared just for you with market-fresh cilantro, parsley, garlic, red wine vinegar, olive oil and just the right touch of crushed red pepper. $20.95.
Freezer to Oven. 225 cal/serving. Gluten-Free. Dairy-Free. Keto-Friendly.
- Nutritional Info
-
This dish has 2 parts: Beef; the BEST Chimichurri ever!
Beef: 150 cal, 3g fat (1g sat), 477mg sodium, 0g carb, 0g fiber, 25g protein.
Chimichurri: 75 cal, 8g fat (1g sat), 81mg sodium, 1g carb, 0g fiber, 0g protein.
Gluten-Free. Dairy-Free. Soy-Free. Keto-Friendly.
Ingredients: beef, salt, pepper. Chimichurri: parsley, cilantro, red wine vinegar, olive oil, canola oil, garlic, red pepper flakes, salt.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per Petite Entree and 6 servings per Family-Sized Entree, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
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THAW CHIMICHURRI SAUCE AND STIR TO MIX WELL.
FREEZER TO OVEN: Preheat oven to 350F. Bake beef, loosely covered with aluminum foil, for 30 mins, uncover and bake approx 30-45 minutes more to desired doneness.
THAWED TO OVEN: Bake at 375F uncovered for approx 30-45 minutes.
THAWED TO GRILL (AWESOME!): Grill over med to med-hi heat to desired doneness.
INTERNAL TEMPERATURE: 130F - 140F for Med Rare, 145F - 150F for Medium.
SERVING SUGGESTIONS: Serve topped with Chimichurri Sauce. Dinner Done Twice Baked Mashed Potatoes and a salad on the side. Cabernet.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Mongolian Beef with Scallion Rice - FRESH SCALLION TWIST!
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- Description
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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
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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
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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!
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Marsala Jack Pork Chops
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- Description
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Serves 2-3. Boneless pork chops are gently sautéed and then finished with a sprinkling of creamy Monterey Jack cheese that melts under luscious Marsala mushroom bacon sauce. $14.95.
QuickThaw/Saute. Keto-Friendly.
- Nutritional Info
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Nutritional information coming soon.
Contains: dairy, wheat, soy.
Ingredients: boneless pork chops, sliced mushrooms, Monterey Jack cheese, cream thickening base, butter, olive oil, chopped cooked bacon, garlic, parsley, 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
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This dish has 3 parts: Pork Chops; Marsala Mushroom Bacon Sauce; Monterey Jack Cheese.
QUICKTHAW Chops and Sauce by submerging well-sealed bag in water 15-20 min. THAW CHEESE.
SAUTE CHOPS: In a large skillet add a little oil and sauté chops over med heat, for 5 min per side until internal temp is reached, being careful not to overbrown chops. Set chops aside. SAUCE: In same skillet on med-high heat, place Marsala Mushroom Bacon Sauce and sauté for approx. 4 minutes. Remove sauce from heat. Spinkle cheese over chops and spoon hot sauce over cheese to melt.
INTERNAL TEMP: 155F (slightly pink to white and juicy).
SERVING SUGGESTIONS: Mashed potatoes, green beans. 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!
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Dijon Herb Pork Tenderloin with Almond Pilaf
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- Description
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Serves 2-3. Lean pork tenderloin is brushed with garlic-infused Dijon mustard and then pressed with a parmesan-herb mix that includes basil pesto, parsley, thyme, and oregano. Served over our Almond Rice Pilaf. $14.95
Freezer to Oven/Saute Combo. Gluten-Free. The basil pesto used in this dish contains peanuts.
At-Home Keto Modification: Omit rice.
- Nutritional Info
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Per Serving: Pork Tenderloin: 280 cal, 12g fat (4g sat), 110mg chol, 340mg sodium, 2g carb, 0g fiber, 0g sugar. 36g protein. Rice Pilaf: Coming soon.
Contains peanuts, dairy.
Gluten-Free. Keto-Friendly.
Ingredients: pork tenderloin, dijon mustard, minced garlic, basil, parsley, canola oil, oregano, thyme, salt, pepper. RIce Pilaf: Coming soon.
Because Dinner Done dishes are hand-crafted, exact information may vary. Contains 3 servings per entree, unless otherwise stated.
- Preparation
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This is an all-in-one dish.
RICE PILAF: RICE: In a little(1-2 Tbs) oil or butter toast almonds in a small pot on medium until light brown. Set aside. Add 1 1/4 cups of water to the pot, bring to a boil then add rice mix. Once boiling bring heat to low, cover and steam for 18mins. Serve almonds over rice.
THAWED: Preheat oven to 350F. Bake tenderloin, uncovered, for 30-45 minutes until int temp is reached.
FREEZER TO OVEN: Preheat oven to 350F and bake tenderloin, uncovered, for 1 hour to 1 hour 20 min until internal temp is reached.
INTERNAL TEMP: 155F. Let stand 10 min before slicing.
SERVING SUGGESTIONS: Serve with almond pilaf, steamed asparagus and chopped salad with blue cheese dressing. 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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Pork Chops with Basil Cream Sauce
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- Description
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Serves 2-3. Lean, center-cut pork chops are topped with a savory cream sauce laced with fresh diced onions, tangy capers and our homemade basil pesto. $14.95.
QuickThaw/Saute. 310 cal/serving. Keto-Friendly.
Sauce contains peanuts.
- Nutritional Info
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Per Chop (8 Chops per order): 310 cal, 19g fat (6g sat), 80mg chol, 450mg sodium, 5g carb, 0g fiber, 26g protein.
Contains: peanuts, dairy, wheat.
Ingredients: pork chops, half & half, diced onions, basil, capers, canola, extra virgin olive oil, parmesan cheese, flour, peanuts, white pepper, granulated garlic, nutmeg, 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
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This dish has 2 parts: Pork Chops; Creamy Basil Sauce.
QUICKTHAW Pork Chops and Sauce by submerging well-sealed packages in water 15-20 minutes.
SAUTE: In skillet, heat 1-2 Tbls oil over med heat. saute chops 5-8 mins on each side. Remove chops. In same skillet, saute sauce over med heat 2-4 mins, stirring constantly, until thickened slightly. Add chops back in to skillet with sauce.
INTERNAL TEMP: 145F.
SERVING SUGGESTION: Sweet Corn Mashed Potatoes, steamed green beans, Pinot Noir.
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Bacon Wrapped Pork Tenderloin with Couscous
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- Description
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Serves 2-3. Juicy pork tenderloin meets delectable bacon in our version of an Italian classic. Pork tenderloin, seasoned with a house-made rub of fresh chopped rosemary, minced garlic and cracked fennel, wrapped in bacon and oven-roasted. Served with a side of couscous. $14.95.
Freezer to Air Fryer/Oven. 320 cal/serving.
Omit couscous for a gluten-free, keto-friendly dish.
- Nutritional Info
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Per Serving: 320 cal, 17g fat (5g sat), 120mg chol, 800mg sodium, 2g carb, 1g fiber, 0g sugar, 38g protein.
Dairy-Free.
Contains gluten (couscous).
Omit couscous for a gluten-free, keto-friendly dish.
Ingredients: pork tenderloin, sliced bacon, minced garlic, canola oil, fennel seeds, chopped rosemary, salt, pepper. Couscous: couscous, dry chicken bouillion.
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
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This is an all-in-one dish.
COUSCOUS: Bring 1 1/2 cups water to a boil. Add couscous, stir and cover. Let sit for 10 min. Fluff with a fork. Add salt and pepper to taste. Optionally, stir in a pat of butter!
FREEZER TO OVEN: Preheat oven to 425F. Bake tenderloin on center rack, covered loosely, for 45 min. Uncover and bake 25-30 min more until internal temp of 145F is reached. Let stand 10 min before slicing. See Optional notes below.
FREEZER TO AIR FRYER: Place pork tenderloin on center rack. Air fry at 370F for approx 32 min until internal temp is reached.
THAWED: Preheat oven to 425F. Bake tenderloin on center rack, uncovered, for 30-40 minutes until int temp is reached.
**OPTIONAL: Brown/crisp bacon by broiling on center rack last 3-5 min of cooking, if needed, but watch closely as dishes can quickly burn while broiling! Let stand 10 min before slicing.
INTERNAL TEMP: 145F. Be careful not to overcook pork. It is a lean meat and becomes tough when overcooked. Using an instant read meat thermometer is highly recommended!
SERVING SUGGESTIONS: Serve with roasted Brussel sprouts and salad. Chianti.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Cuban Pork with Black Beans & Yellow Rice
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- Description
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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.
- Nutritional Info
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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
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This dish has 4 parts: Pork Tenderloin; Spice Pack; Yellow Rice; Black Beans.
QUICKTHAW tenderloin and by submerging well-sealed package in water approx 15 min.
RICE: Bring 1 3/4 cup water to boil. Add rice, stir. Once boiling, stir again, set heat to low and simmer, covered, for 18 mins.
BLACK BEANS: If frozen, pop out of plastic container and microwave, covered in microwave-safe dish, for 2 mins. Stir, then microwave another 90 sec or until steaming. Add a little water if they seem too thick. If thawed, microwave in microwave-safe dish until steaming.
TENDERLOIN: SEASON: Rub spice mix into pork tenderloin, and then Grill, Saute, or Oven-Bake --> GRILL (Recommended - we LOVE grilled pork tenderloin!): Grill over med to high heat for approx 6 minutes on each side. -- OR SAUTE: Saute pork over low-medium heat 10-20 min, turning occasionally. -- OR OVEN-BAKE: Preheat oven to 375F. Place thawed tenderloin on greased baking sheet and bake 25-40 min until 145F internal temp is reached.
INTERNAL TEMP: 145F. Careful not to overcook - pork is a lean meat and becomes tough when overcooked. Let rest 10 minutes before slicing.
SERVIING SUGGESTIONS: Serve pork with black beans and rice on the side.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Pork Schnitzel & Oven Roasted Potatoes
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- Description
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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
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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
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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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White Bean Cassoulet with Pork
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- Description
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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
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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
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This is an all-in-one dish.
FREEZER TO INSTANT POT: Run warm water around outside of plastic container 1-2 min to loosen the entree. Add 1/2 cup water to Instant Pot. Pop frozen entree out of container and place upside down in Instant Pot. Lock lid into place and make sure valve is in the Sealing position. Pressure cook on high for 40 minutes. Quick Release carefully - the steam will burn! STIR GENTLY to mix everything together just before serving! (Tip: We use a kitchen towel to cover the valve and release the pressure in small increments.) Once the valve drops down and the pressure has been completely released, open the Instant Pot and stir. \
CROCK POT: Thaw completely. Add 3/4 cup water to crock pot along with the cassoulet and cook on high for approx 4 1/2 hours until pork is tender enough to shred with a fork.
PRO INSTANT POT TIP: Occasionally the pressure valve on an Instant Pot won't pop up, but the timer will start. If the valve has not popped up, the Instant Pot has not reached pressure and the dish will not cook properly. If this happens, hit the cancel button and carefully open the Instant Pot. Stir dish, scraping up any bits off the bottom of the inner pot, and then restart the cooking process.
INTERNAL TEMP: 165F.
SERVING SUGGESTIONS: Serve with a fresh field green salad and balsamic vinaigrette. Chianti.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Guava Glazed Pork Tenderloin with Orange-Jalapeno Mojo
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- Description
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Serves 2-3. One of our favorites! Lean pork tenderloin glazed with flavorful guava, tangy orange juice, and a hint of Dijon is topped with our Orange-Jalapeno Mojo. $14.95.
QuickThaw & Grill / Freezer to Oven. 330 cal/serving. Gluten-Free. Dairy-Free.
- Nutritional Info
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Per Serving: 330 cal, 15g fat (4g sat), 110mg chol, 385mg sodium, 14g carb, 1g fiber, 9g sugar, 34g protein.
Contains: No allergens.
Gluten-Free. Dairy-Free.
Ingredients: pork tenderloin, guava, canola oil, orange juice, lemon juice, cilantro, jalapeno pepper, 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
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This dish has 3 parts: Pork Tenderloin, Guave Glaze; Orange-Jalapeno Mojo.
QUICKTHAW PORK, MOJO AND GUAVA GLAZE. by submerging well-sealed bag in water 15-20 min.
GRILL (Recommended - pork tenderloin is AMAZING on the grill!): Thaw. Grill over med heat for approx 6 minutes on each side. See below for glaze/mojo!
THAWED: Preheat oven to 375F. Bake, uncovered, for 30-45 minutes to int temp 155F. Baste with Guava Glaze just before serving. Mojo on side. Let pork sit 10 min then slice.
FREEZER TO OVEN: Preheat oven to 350F. Bake tenderloin, uncovered, for 1 hour to 1 hour 20 min until int temp is reached. See below for glaze/mojo!
GUAVA GLAZE & MOJO: Baste tenderloin with the guava glaze periodically while cooking. Serve topped with mojo.
INTERNAL TEMP: 155F. Be careful not to overcook pork. It is a lean meat and becomes tough when overcooked. Using an instant read meat thermometer is highly recommended!
SERVING SUGGESTIONS: Serve with Mojo and any extra glaze on the side. Island Rice and grilled pineapple slices. 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. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Char Siu Bao - FRESH SLAW TWIST!
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- Description
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Serves 2-3. These are best described as a Chinese style fluffy-shell taco - and they are delicious! Pork tenderloin is given a sweet, caramelized glaze of brown sugar infused with a medley of flavorful spices and grilled or baked to perfection. Wrap the pork in fluffy Chinese fold-over buns, and top with a fresh-not-frozen Asian slaw and our spicy Hoisin sauce. Slaw stays refrigerated until ready to serve. Because slaw is refrigerated, we recommend preparing within 3-5 days of receiving. $17.95
Freezer to Oven or QuickThaw/Grill. 565 cal/serving.
- Nutritional Info
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PORK: 170 cal, 6g fat (2g sat), 74mg chol, 245mg sodium, 3g carb, 0g fiber, 2g sugar, 23g protein.
BUNS (2 per serving): 190 cal, 5g fat (3g sat), 30mg chol, 180mg sodium, 33g carb, 5g sugar, 4g protein.
HOISIN SAUCE: 15 cal, 0g fat, 0mg chol, 185mg sodium, 0g fiber, 1g sugar, 0g protein.
ASIAN SLAW + DRESSING: 188 cal, 20g fat (1g sat), 0mg chol, 80mg sodium, 2g carb, 0g fiber, 1g sugar, 0g protein.
Contains wheat, soy, egg.
Ingredients: Pork: pork tenderloin, brown sugar, onion powder, garlic powder, five spice powder, salt, black pepper. Slaw: cabbage, carrots, rice wine vinegar, miso, mayonnaise, lemon juice, ginger, brown sugar, canola oil, salt, black pepper. Hoisin Sauce: hoisin, chili pepper, garlic, shallot, salt, lemongrass, sugar, kaffir lime, galangal, spice. Bao buns.
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
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This dish contains 5 parts: Pork Tenderloin; Bao Buns; Hoisin Sauce; Slaw Dressing; Cole Slaw (Do not freeze slaw!)
NOTE: Slaw should be kept in fridge and not frozen! The Slaw Dressing is the light sauce; the Hoisin Sauce is the dark sauce.
THAW HOISIN SAUCE & SLAW DRESSING. Combine Slaw and Dressing. Toss to mix well.
GRILL PORK (Recommended): QuickThaw tenderloin by submerging well-sealed bag in water 15-20 min. Grill over med heat for approx 8 minutes on each side.
THAWED TO OVEN ALTERNATIVE (PORK): Preheat oven to 350F and bake tenderloin 30-45 min until internal temp is reached. INTERNAL TEMP: 155F. Let rest 10 minutes before slicing.
BUNS: Steam buns from frozen, covered with plastic wrap, in microwave for 45 sec-1 minute. If these are overcooked they become very hard, so steam them gently.
SERVING SUGGESTIONS: Slice pork, serve in buns, topped with Hoisin sauce and slaw.
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 Milanese with Bruschetta
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- Description
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Serves 2-3. Thin-sliced boneless pork chops are lightly coated in Italian seasoned bread crumbs, sauteed to crisp perfection and served topped with juicy diced tomatoes, flavorful onion and fresh parsley. $14.95
QuickThaw/Saute. 340 cal/serving.
- Nutritional Info
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Per Serving: 450 cal, 19g fat (4g sat), 145mg chol, 990mg sodium, 16g carb, 3g fiber, 45g protein.
Contains wheat, egg, milk, soy, sesame seeds.
Ingredients: boneless pork chops, Italian seasoned breadcrumbs, diced tomato, sliced onions, egg, canola oil, parsley, red wine vinegar, salt, pepper, sugar.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree unless otherwise stated.
- Preparation
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This dish has 2 parts: Pork Chops; Bruschetta Style Topper.
THAW/SAUTE: Chops can easily be “QuickThawed” by placing them in a Ziploc and submerging well-sealed bag in water 15-20 min. In skillet, heat 1-2 Tbls oil over low-med heat. Once pan is heated, sauté chops approx. 6 mins on each side until int’l temp is reached.
FREEZER TO OVEN: Preheat oven to 350F. Place chops on greased baking sheet. Bake for 55-75 mins, uncovered, until int’l temp is reached, turning once half way through.
FREEZER TO AIR FRYER: Arrange frozen chops in a single layer so air can circulate. Air Fry 20-25 min. Check internal temp... air fryers can vary a lot.
INTERNAL TEMP: 145-155F. SERVING SUGGESTIONS: Baby green salad with artichoke and heart of palm, roasted baby potatoes. Shiraz.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Shrimp Scampi with Linguine
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- Description
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Serves 2-3. Shrimp sauteed in a traditional scampi sauce of heart-healthy olive oil, white wine, fresh parsley, butter, a dash of cayenne and lots of garlic is served over linguine. Or save the linguine for another day and pair it with some freshly baked French bread and you've got the perfect appetizer. $16.95.
QuickThaw/Saute. 506 cal/serving.
At-Home Keto-Friendly & GF Modification: Replace pasta with cauli-rice or zoodles!
- Nutritional Info
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Per Serving: 506 cal, 13g fat (2g sat), 205mg chol, 440mg sodium, 59g carb, 2g fiber, 35g protein.
Contains shellfish (shrimp), wheat, dairy.
Ingredients: shrimp, linguine, butter, extra virgin olive oil, fresh parsley, white wine, lemon juice, canola oil, red pepper flakes, salt.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
-
This dish has 3 parts: Shrimp; Scampi Sauce; Linguine.
PASTA: Prepare pasta by boiling in salted water 8-10 minutes until al dente. Once pasta is cooked, drain and RESERVE 1/4 cup WATER! For a 'saucier' sauce, add a small amount of pasta water until you reach your desired sauce consistency -- this is optional! Drain and set aside.
THAWED: QuickThaw shrimp and sauce packet in a bowl of water approx 15 min until thawed. Rinse and pat shrimp dry. Heat skillet over medium-high heat. Add sauce to skillet, then add shrimp and quickly saute until shrimp is opaque and cooked throughout, being careful not to overcook so shrimp stay tender. Toss shrimp scampi in linguine -- it is quite a lot of linguine... use as much as you'd like. Let the dish "rest" for 5 minutes before serving to allow the sauce to thicken a bit. Toss once more to evenly coat pasta with sauce. Add additional salt (or parmesan cheese!) to taste, if needed.
INTERNAL TEMP: 145F.
SERVING SUGGESTIONS: Toss shrimp and scampi sauce in as much linguine as you'd like and serve with crusty French bread and oven roasted asparagus.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Crab Cakes & Remoulade Drizzle
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- Description
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Serves 2-3. Wild-caught crab tossed with minced green onion, eggs, diced red pimentos, parsley, oh-so-light panko bread crumbs and a touch of Old Bay Seasoning. Includes 4 crab cakes. Includes a Remoulade drizzling sauce. $15.95.
Thaw and Sauté/Freezer to Oven or Air Fryer.170 cal/crab cake.
- Nutritional Info
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Per Crab Cake: 170 cal, 8g fat (1g sat), 100mg chol, 400mg sodium, 10g carb, 1g fiber, 15g carb.
Remoulade Drizzle: nutritionals coming soon.
Contains shellfish (crab), wheat, egg, dairy.
Ingredients: crab meat, 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
-
This is an all-in-one dish.
STOVETOP (Best!): Thaw and sauté in a small amount of olive oil over medium heat until heated throughout and browned on both sides.
FREEZER TO OVEN: Preheat oven to 350F. Place frozen crab cakes in oven and bake, uncovered, approximately 40 minutes until internal temp is reached.
FREEZER TO AIR FRYER: 30-33 minutes at 400F or until internal temperature is reached.
INTERNAL TEMP: 150F.
SERVING SUGGESTIONS: Serve over field green salad, drizzled with balsamic vinegar. Fresh fruit salad on the side. Chardonnay.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Southern Style Shrimp & Cheddar Grits
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- Description
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Serves 2-3. Plump shrimp are sautéed with plenty of garlic and a touch of bacon and then served over creamy cheddar cheese grits. $16.95.
QuickThaw/Sauté. 550 cal/serving.
- Nutritional Info
-
Per Serving: 550 cal, 35g fat (15g sat), 260mg chol, 2000mg sodium, __g carb, 0g fiber, 45g protein.
Contains shellfish, dairy, wheat, soy.
Ingredients: shrimp, cheddar cheese, grits, chopped bacon, green onion, olive oil, garlic, chicken base, onion powder, garlic powder, salt, pepper, spices.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree unless otherwise stated. Nutritional information provided is per serving.
- Preparation
-
This dish contains 4 parts: Shrimp; Saute Sauce; Grits; Cheddar Cheese.
GRITS: Note that the grits may contain some black "flecks" - this is a natural part of grits. Bring 3 cups water to a boil in saucepan. Once boiling, add grits gradually while stirring and then simmer on low for 5 min. Stir, add cheddar cheese and stir again until melted. Taste, add add'l salt if desired. Keep warm until ready to serve.
SHRIMP: QuickThaw Shrimp by submerging well sealed bag in water for 10 min. Rinse shrimp and dry with paper towel. Over medium heat, sauté shrimp with sauté sauce for 4-6 min until shrimp is opaque.
INTERNAL TEMP: 145F.
SERVING SUGGESTIONS: Spoon shrimp over grits. Sauteed kale, collard greens or spinach drizzled with red wine vinegar to taste.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!
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Sea Scallops with Citrus Beurre Blanc
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- Description
-
Serves 2-3. One pound of wild sea scallops are pan sautéed and topped with a flavorful buttery sauce laced with touches of citrus and fresh thyme. Elegant and so delicious. $29.95.
QuickThaw/Saute. Keto-Friendly. Gluten-Free.
- Nutritional Info
-
Nutritional information coming soon.
Contains dairy, shellfish (scallops), soy.
Keto-Friendly. Gluten-Free.
- Preparation
-
This dish has 2 parts: Scallops; Citrus Beurre Blanc.
Scallops: Make sure scallops are thawed. If not, quickthaw by submerging well-sealed bag in cool water 5-10min. Pat scallops dry. Lightly salt and pepper them on both sides. In large skillet, add 1-2 Tbls oil and spread to cover the pan. Heat pan on low-med heat until oil is hot. Place scallops in pan and sauté 3-4 min each side, over low-medium heat, using a spatula to turn once. Set scallops aside on a plate while you prepare the beurre blanc in the same skillet.
Beurre Blanc: Remove butter pats from sauce container and set aside for now –letting thyme stick to them. Pour liquid sauce contents in skillet and increase to medium-high heat. Make sure ALL sauce is scraped out of the container. Simmer until sauce is reduced by half, stirring. Remove skillet from heat, add pats of butter/thyme to sauce. Whisk until creamy.
INTERNAL TEMP: 145F.
Spoon sauce over scallops. Serve with oven roasted asparagus and 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. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Caribbean Tilapia
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- Description
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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.
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Salmon Florentine Pastry
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- Description
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Serves 3. Flavorful salmon filets are topped with our Parmesan-spinach cream cheese before being wrapped in flaky puff pastry. Contains three individual pastries. $18.95
Freezer to Oven. 410 cal/serving.
- Nutritional Info
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This is an all-in-one dish. Petite portions contain 3 individual pastries.
Per Pastry: 410 cal, 30g fat (11g sat), 90mg chol, 650mg sodium, 30g carb, 2g fiber, 1g sugar, 27g protein.
Contains dairy, wheat, egg, fish (salmon).
Ingredients: salmon, cream cheese, spinach, puff pastry, parmesan cheese, canola oil, egg, fresh dill, 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.
This dish is best prepared from frozen. Please check this dish at the 20 min mark as it cooks because ovens vary and we are cooking at high temperature.
FREEZER TO OVEN: Preheat oven to 400F. Place frozen samon on a greased cookie sheet. Bake, uncovered, approx 45 min until pastry is golden brown and the salmon is flaky. If pastry starts to get too brown, tent with aluminum foil.
INTERNAL TEMP: 145F.
SERVING SUGGESTIONS: Oven roasted Brussels sprouts and honeyed carrots. Green Salad. Pinot Blanc.
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All-Butter Chocolate Croissant Kit
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- Description
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Makes 12 petite croissants. The best of European baking made easy! Bake flaky, all-butter croissants and then fill the steaming hot croissants with dark chocolate wafers from Callebaut, the oldest cocoa roaster in Belgium. Includes 12 ready-to-bake petite croissants and plenty of Callebaut Belgian chocolate wafers. $7.95
You can bake just a few of these at a time! Just take what you need and leave the rest in the freezer for later.
Freezer to Oven.
- Nutritional Info
-
Nutritional information coming soon.
Contains wheat, dairy, eggs.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
-
This includes 2 parts: Ready-to-Bake Croissants; Callebaut dark chocolate disks.
PRO TIP: You can bake just a few of these at a time if you'd like. Just take you what you need and leave the rest in the freezer for next time!
Bake from frozen. If you have a convection oven, preheat to 350F. No convection oven? No problem - preheat oven to 375F. Preheating the oven is important - make sure it has reached full temperature before baking croissants! Optional: For shiny croissants, dip them in an egg wash made with 1 egg beaten with an equal amount of water. Place frozen croissants on greased cookie sheet. Bake approximately 30 minutes until croissants are golden brown. Remove from oven, cut each croissant open using a serrated knife. Place 1 Tbls of chocolate wafers in each steaming croissant. Close and let the chocolate melt into creamy deliciousness! Serve immediately.
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Corn Souffle
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- Description
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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!
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Quiche Lorraine
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- Description
-
Serves 8. Perfect for brunch or even a light summer dinner...Tasty chopped bacon, diced onion, Swiss cheese and a touch of freshly grated nutmeg headline in this delicious quiche. $13.95
Thaw & Bake. 300 cal/serving.
- Nutritional Info
-
8" pie crust. Serves 8. Per Serving: 300 cal, 21g fat (9g sat), 14g carb, 3g sugar, 0g fiber, 105mg chol, 210mg sodium, 9g protein.
Contains eggs, dairy, wheat, soy.
Ingredients: half & half, eggs, pie crust, swiss cheese, chopped bacon, diced onion, salt, pepper, nutmeg.
Because Dinner Done dishes are hand-crafted, exact information may vary. Nutritional information is provided per serving.
- Preparation
-
This dish has 2 parts: Quiche Mix; 8" Pie Crust.
THAW AND STIR. Preheat oven to 350F.
FOR THE 9" PIE CRUST: Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.
IF PURCHASED THE 3" MINI-QUICHES: THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.
(Tip: Make mini-crustless quiches by pouring batter in greased cupcake tins. Cooking time will vary depending on size of cupcake tin.)
SERVING SUGGESTIONS: Fruit or green salad. Beverage: Mimosa
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Bacon Broccoli Cheddar Quiche
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- 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!
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Quiche Florentine
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- Description
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Serves 8. Perfect for brunch or even a light summer dinner...A vegetarian quiche made with chopped spinach, diced onion, and Swiss cheese. $13.95
Thaw & Bake. 280 cal/serving.
- Nutritional Info
-
8" pie crust. Serves 8. Per Serving: 280 cal, 20g fat (10g sat), 14g carb, 0g fiber, 10g protein.
Contains eggs, dairy, wheat and soy.
Ingredients: half & half, eggs, swiss cheese, chopped spinach, diced onion, salt, nutmeg, pepper, pie crust.
Because Dinner Done dishes are hand-crafted, exact information may vary. Nutritional information provided is per serving.
- Preparation
-
This dish has 2 parts: Quiche Mix; 8" Pie Crust.
Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster.
THAW AND STIR. Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.
SERVING SUGGESTIONS: Fruit or green salad. Mimosa.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Party Perfect Mini Bacon Broccoli Cheddar Quiche
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- Description
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Serves 12. Great for breakfast or lunch! Tasty chopped bacon, diced onion, broccoli, and Cheddar cheese star in this delicious quiche.. Includes a dozen 3" crusts. Picture shows variety of quiche "flavors". $19.95
Thaw & Bake.
- Nutritional Info
-
Each Party Perfect Quiche dish makes one dozen 3" mini quiches.
Per 3" mini quiche: 240 cal, 18g fat (10g sat), 25mg chol, 250mg sodium, 14g carb, 1g fiber, 2g sugar, 6g protein.
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; A dozen 3" Pie Crusts.
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. 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.
SERVING SUGGESTIONS: Fruit or green salad. Mimosa.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Party Perfect Mini Quiche Lorraine
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- Description
-
Serves 12. 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 these delicious 3" mini-quiches. $19.95
Thaw & Bake.
- Nutritional Info
-
Each Party Perfect Quiche dish makes one dozen 3" mini quiches.
Per 3" mini quiche: 235 cal, 18g fat (9g sat), 20mg chol, 200mg sodium, 14g carb, 1g fiber, 2g sugar, 5g protein.
Contains eggs, dairy, and wheat.
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 provided is per serving.
- Preparation
-
This dish has 2 parts: Quiche Mix; A dozen 3" Pie Crusts.
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. 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.
SERVING SUGGESTIONS: Fruit or green salad. Mimosa.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Party Perfect Mini Quiche Florentine
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- Description
-
Serves 12. Perfect for any party or brunch! A vegetarian quiche made with chopped spinach, diced onion, and Swiss cheese. Includes a dozen 3" crusts. $19.95
Thaw & Bake.
- Nutritional Info
-
Each Party Perfect Quiche dish makes one dozen 3" mini quiches.
Per 3" mini quiche: 210 cal, 15g fat (8g sat), 18mg chol, 209mg sodium, 14g carb, 1g fiber, 2g sugar, 6g 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; A dozen 3" Pie Crusts.
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. 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.
SERVING SUGGESTIONS: Fruit or green salad. Mimosa.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Roasted Garlic Mashed Potatoes
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- Description
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Serves 4. Mashed potatoes - creamy and delicious - are blended with our homemade garlic butter. $5.95
Freezer to Oven or Microwave. Gluten-Free.
- Nutritional Info
-
Contains dairy.
Gluten-Free.
Ingredients: mashed potatoes (contains milk), butter, canola oil, garlic, granulated garlic, salt.
- Preparation
-
This is an all-in-one dish.
FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.
FREEZER TO OVEN:Preheat oven to 350F. Remove plastic lid and cover with aluminum foil. Bake, covered, for approx 1 ½ hrs until steaming throughout.
THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil. Bake, covered, 30-50 min until steaming throughout.
INTERNAL TEMP: 160F.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Cauliflower Gratin
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- Description
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Serves 2-3. Cauliflower florets baked in our creamy brie sauce and topped with crisp seasoned panko breadcrumbs. $5.95
Freezer to Oven.
- Nutritional Info
-
Contains dairy, wheat.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
-
This is an all-in-one dish.
FREEZER TO OVEN: Preheat oven to 425F. Bake, uncovered on a lower rack, for 50-60 min until steaming throughout, cauliflower is tender and top is browning.
THAWED TO OVEN: Preheat oven to 375F. Bake, uncovered, 30-40 min until steaming throughout, cauliflower is tender and top is browning.
INTERNAL TEMP: 165F.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Mac & Cheddar
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- Description
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Serves 2-3. Rotini pasta tossed in our homemade cheddar sauce - made with cheddar cheese and fresh milk. Delicious! $4.95
Stovetop.
- Nutritional Info
-
Contains wheat, dairy.
Ingredients: wheat pasta, cheddar cheese, milk, baking soda, citric acid.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
-
This dish has 2 parts: 8oz Rotini Pasta; Cheddar Cheese Sauce
While you are preparing the pasta, thaw cheese sauce pouch by submerging in warm water 5-10 min. Bring a large pot of water and 1 tsp salt (optional) to a boil. Add pasta to boiling water and cook 9-11 minutes until done to your taste. Drain, RESERVING 1/2 cup pasta water. Add cheese sauce to steaming pasta and toss until evenly coats the pasta. If cheese sauce is still a little frozen, heat cheesy pasta on stovetop on low heat a few minutes, stirring, until steaming. If the cheese sauce is too thick, stir in a little of the reserved pasta water to reach your desired consistency.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Parmesan Polenta
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- Description
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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!
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Cheese Tortellini with Walnut Basil Pesto
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- Description
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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!
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Roasted Red Pepper Mashed Potatoes
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- Description
-
Serves 4. Pureed roasted red peppers, parmesan cheese and a hint of garlic come together in this delicious and elegant side dish. $5.95
Freezer to Oven. Gluten-Free.
- Nutritional Info
-
Contains dairy.
Gluten-Free.
Ingredients: mashed potatoes (contains milk), roasted red pepper, parmesan cheese, canola oil, garlic, salt, pepper.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
-
This is an all-in-one dish.
FREEZER TO MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.
FREEZER TO OVEN:Preheat oven to 350F. Remove plastic lid and cover with aluminum foil. Bake, covered, for approx 1 ½ hrs until steaming throughout.
THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil. Bake, covered, 30-50 min until steaming throughout.
INTERNAL TEMP: 160F.
Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!
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Asian Green Beans
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- Description
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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
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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.
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Twice Baked Mashed Potatoes
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- Description
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Serves 4. Mashed potatoes topped with cheddar cheese, flavorful chopped bacon and sliced green onions. $7.95
Freezer to Oven. Gluten-Free.
- Nutritional Info
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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!
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Green Bean Amandine
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- Description
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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
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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!
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Spinach Souffle
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- Description
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Serves 4. Light and airy, our spinach souffle makes a welcome addition to any meal. $5.95
Freezer to Oven.
- Nutritional Info
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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!
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Parmesan Mashed Potatoes - Serves 2!
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- Description
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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
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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!
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Thai Pesto Pasta (Vegan!)
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- Description
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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!
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Cranberry Pecan Rice Pilaf
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- Description
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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
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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!
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Buffalo Chicken Dip
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- Description
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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
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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!
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Cranberry Almond Baby Brie
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- 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.
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Hot Artichoke Dip
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- 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!
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Carrot Cake
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- Description
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This not-too-sweet, no-icing carrot cake cooks directly from freezer to oven. Contains nuts. One 5 1/2" x 4 1/2" pan. Pair this with our Vanilla Cream Cheese Icing! $6.50
Freezer to Oven.
- Nutritional Info
-
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.
Cake can be baked thawed or frozen.
THAWED: Preheat oven to 350F. Bake uncovered for 35-50 minutes.
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!
SERVING SUGGESTIONS: We serve it just alone or with a scoop of ice cream, but if you want to be extravagant… Prepare a delicious cream cheese icing! Cream together 2 oz cream cheese and 1/4 stick of butter, then add ¾ cup powdered sugar. Spread over warm cake.
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Tres Leches
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- Description
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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. $6.95
Thaw & Serve.
- Nutritional Info
-
Contains milk, eggs, soy, wheat.
- Preparation
-
Thaw & Serve.
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Chocolate White Chocolate Chip Dry Cookie Mix
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- Description
-
Chocolate cookies loaded with white chocolate chips! This is a dry cookie mix. You'll add eggs, vanilla, and butter at home. Makes 2 dozen cookies.
Mix & Bake. $6.95.
- Nutritional Info
-
Nutritional information assumes 2 dozen cookies in batch.
Prepared according to instruction at home: 2 Cookies - nutritional information coming soon.
Dry mix contains wheat. Eggs, dairy added at home.
Ingredients: flour, white chocolate chips, brown sugar, sugar, cocoa powder, baking powder, baking soda, salt. Ingredients added at home: Eggs, butter, vanilla.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree unless otherwise stated. Nutritional information provided is per serving.
- Preparation
-
This consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.
Preheat oven to 350F. Empty cookie mix into large bowl. Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well. Add 1 1/2 stick softened butter (3/4 cup) softened butter, 1 egg, and 1 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y! Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet. Bake approximately 13 minutes. Remove from oven. Let cool.
**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie!
**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen! SERVING SUGGESTIONS: An ice cold glass of milk.
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Dessert Duo: Limoncello Mascarpone + Chocolate Hazelnut Torte
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- Description
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How sweet it is! This gourmet dessert 2-pack features two gourmet restaurant style dessert delights... one slice of Limoncello Mascarpone Cake and one slice of Chocolate Hazelnut Torte. $7.95
- Nutritional Info
-
Contains dairy, eggs, wheat, soy.
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Dessert Duo: Ricotta Pistachio Cake + Chocolate Hazelnut Torte
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- Description
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This delectable dessert 2-pack features one each of Chocolate Hazelnut Torte and Ricotta Pistachio Cake. $7.95
- Nutritional Info
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Contains dairy, eggs, wheat, soy, peanuts, hazelnuts, pistachio.
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Tiramisu
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- Description
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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
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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.
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Oatmeal Cranberry Dry Cookie Mix
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- 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.
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Walnut Chocolate Chip Dry Cookie Mix
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- 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.
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Coconut Macaroons
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- Description
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Shredded coconut, condensed milk, butter and eggs come together in this gluten-free macaroon that's crisp on the outside, chewy on the inside and not too sweet! The 16oz container of batter makes about 2 dozen macaroons. $7.95.
Thaw & Bake. Gluten-Free.
- Nutritional Info
-
Contains dairy, egg.
Ingredients: sweetened shredded coconut, butter, sweetened condensed milk, egg, vanilla, salt.
Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée, unless otherwise stated. Nutritional information provided is per serving.
- Preparation
-
This is an all-in-one dish.
NOTE that this batter is very sticky! Please line your baking sheet with parchment paper or use a silicone baking mat so the macaroons don't stick!
THAW. Preheat oven to 375F. Spoon or shape dough into loose ping-pong size balls and place on silicone baking mat or a baking sheet lined with parchment paper. Once oven temp has reached 375F, bake for 15-18 minutes until edges and tops are golden brown. Careful not to blacken the ends of the coconut as burned coconut tastes a little bitter! Let cookies rest on cookie sheet for 5 -10 minutes and then transfer to plate or cooling rack to cool. Try to avoid stacking macaroons as they may stick together.
TO STORE: These are best stored in an open container, or one that has the lid cracked open to keep them crisp. If they become soggy, simply toast them at 350F on a lined baking sheet for 10-12 minutes.
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Vanilla Cream Cheese Icing
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- 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
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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!
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Cowboy Cookies Dry Cookie Mix
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- Description
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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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