February Feature Dishes (Pre-Order Now for Jan 30th Pickup)

This dish has 2 parts: Chicken; Tomato-Basil Sauce. 

Just before serving, transfer Tomato-Basil Sauce to microwave safe dish and heat (loosely covered) until steaming. Stir to mix well and spoon over cooked chicken.

THAWED: Bake uncovered for approx 45 min to 50 minutes. Broil on a lower rack 1-2 minutes to brown top, if desired, but watch carefully so it doesn't burn. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered, replacing lid with aluminum foil - for 45 min. Uncover & bake approx 45 min to 1 hour more until internal temp is reached. Broil on a lower rack 1-2 minutes to brown top, if desired, but watch carefully so it doesn't burn. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS:  Linguine with garlic butter, broccoli. Chianti.

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

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

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

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

INTERNAL TEMP: 165F.

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

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

This dish has 2 parts: Flank Steak; Rice Pilaf. 

RICE PILAF:  In a small sauce pan, add frozen rice mixture and 1 1/2 cups water.  Bring to a boil. Stir to mix well. Cover tightly, reduce heat and simmer for 15-20 mins.  Fluff with a fork and serve.    

FLANK STEAK - GRILL: QuickThaw steak by submerging well-sealed bag in water 10-15 minutes. Grill on medium to high heat for 5-7 mins per side, watching for flare-ups, until desired doneness is achieved. 

FLANK STEAK - SKILLET: QuickThaw as instructed above. Add 1-2 Tbls oil to a skillet and heat over low-med heat. Saute steak 4-8 min per side, turning once.

INTERNAL TEMP: 145F or higher.

SERVING SUGGESTIONS: Serve with the Oriental Rice Pilaf, sauteed asparagus and mashed 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!

This dish has 3 parts: Chicken; Alfredo Sauce; Linguine. 

QUICKTHAW Chicken by submerging well-sealed bag in water 15-30 minutes. No need to QuickThaw the SAUCE; it can be cooked from frozen. 

PASTA: Boil linguine in salted water 9-11 min until done.

CHICKEN: In a skillet, sauté chicken cutlets over low-medium heat for 4 min per side. Set chicken aside and cut into bite-sized pieces. Add 2/3 cup water + SAUCE to the same pan. Increase heat to medium and deglaze the pan, scraping up all the brown bits in the bottom. Bring to a gentle boil, lower heat and simmer 2-3 minutes. Add chicken back to sauce and simmer approximately 2-3 min more. Toss linguine in the sauce.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Dinner Done roasted Brussels Sprouts. Pinot Gris.

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

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

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

SEASON PORK by rubbing seasoning pack contents into chops evenly. 

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

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

SERVING SUGGESTIONS: White rice, green beans. Beaujolais. 

INTERNAL TEMP:  155F. 

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

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

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

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

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

INTERNAL TEMP: 165F.

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

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

This dish has 3 parts: Chicken; Sauce; Baguette.

FREEZER TO INSTANT POT:  Add 1 cup water to Instant Pot. Cook frozen chicken (chicken only - not Honey Chipotle Sauce!) on high pressure for 20 minutes. Quick release. Drain excess liquid from Instant Pot, shred chicken with a fork. Add Honey Chipotle Sauce and toss to mix well.

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

PREPARE BAGUETTE by heating in oven.

INTERNAL TEMP: 165F.

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

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

This is an all-in-one dish.

Filets come in varying sizes and thickness, causing cooking times to vary widely.

PREHEAT oven to 400F. 

THAWED: Bake 20-30 minutes until flaky and opaque.

FREEZER TO OVEN. Place entree in oven and bake uncovered for 35 mins to 45 min until fish is flaky and opaque.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Steamed broccoli or snap peas. Any buttery sauce left in pan is delicious tossed with pasta or veggies. Sauvignon Blanc.

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

This is an all-in-one dish.

FREEZER TO AIR FRYER: Cook at 350F for 30-32 min until internal temp is reached.

FREEZER TO OVEN: Preheat oven to 350F. Remove from original package and bake, uncovered, on greased cookie sheet, for 30 minutes. Turn chicken tenders over and bake an additional 20-35 mins.

THAWED: Preheat oven to 350F. Bake uncovered for 30 minutes on greased cookie sheet. Turn tenders and bake an add'l 10-20 mins more.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Any of our delicious mashed potatoes, green beans. Chardonnay.

This dish has 2 parts: Pork Tenderloin; Marsala Sauce.

Preheat oven to 375F. 

FREEZER TO OVEN: Bake tenderloin, lightly covered with foil, for 45 min. Uncover and bake approx. 30-45 min more until internal temp is reached. See SAUCE instruction below.

THAWED (Bake or Grill Tenderloin):  Bake tenderloin, uncovered, for 30-45 minutes until int temp is reached. Tenderloin can also be grilled. 

SAUCE: In a skillet over med-high heat, add Marsala Sauce and juices (if any) left in the pan the pork tenderloin was baked in. Bring sauce to boil and simmer, whisking frequently, until reduced to about half. If sauce seems too dry, add a little water. 

PORK INTERNAL TEMP: 155. Pork tenderloin is lean and will be dry if overcooked. We recommend using an instant read meat thermometer for perfect results every time! Let stand 10 min before slicing. 

SERVING SUGGESTIONS: Potatoes, asparagus, spinach salad. Chianti.

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

This dish has 3 parts: Chicken; Sauce; Cheese

THAW CHEESE & TAMPICO TEX-MEX RANCH SAUCE

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

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

INTERNAL TEMP: 165F.

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

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

This dish has 2 parts: Meatloaf; BBQ Glaze. 

NOTE: For best results, pop the frozen/thawed meatloaf out of the disposable pan and place in a larger, greased casserole dish - or on a parchment paper lined baking pan - to bake. This lets the heat circulate around the entire loaf during cooking. During cooking, lighter “jellied” protein and liquid may form in the bottom of the pan.  This is normal and in no way impacts taste.  Simply wipe away the jellied protein, and slice before serving.

THAW GLAZE.

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

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

INTERNAL TEMP: 165F.

SERVING SUGGESTION: Mashed potato, green beans. Cabernet.

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

This dish has 3 parts: Shrimp; Veggies; Rice.

QUICKTHAW Shrimp and Veggies by submerging well-sealed bags in water 10-15 min. Rinse shrimp thoroughly and drain. Rinse rice. 

Heat a sauce pan over medium heat with a little olive oil. Saute shrimp for 2-3 minutes. Set shrimp aside. In the same pan, add veggie mix and cook for 2-3 minutes. Stir rice in to veggie mix and saute 1 min. Add 2 1/2 cups of room temp water. Bring to a boil. Stir, reduce heat to very low, cover and simmer 18-20 minutes until rice is done. Toss shrimp in rice just before serving. 

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Green salad.  Pinot Gris. 

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

This dish has 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!

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. Shake slaw dressing until well mixed. Toss slaw and dressing together. It is a lot of dressing - use as much or little as you'd like!

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!

This is an all-in-one dish. 

FREEZER TO INSTANT POT: Run water around outside of lidded plastic container a few seconds to loosen the entree. Add 1 cup water to bottom of Instant Pot. Pop frozen entree out of container and place "beans up" in Instant Pot.  Lock lid into place, making sure valve is in the Sealing position. Pressure cook on high for 22 minutes, then quick release carefully - the steam will burn. We cover the valve with a kitchen towel and carefully release the steam in small increments. Once pressure is released, open lid and stir to mix everything together before serving.

CROCK POT: Thaw completely. Add 3/4 cup water to crock pot along with the cassoulet and cook on high for approx 3 hours until beans are tender. Check for tenderness at 2 hour mark. Stir to mix everything together before serving. 

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!

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

FREEZER TO OVEN:  Preheat oven to 350F.  Cover loosely with foil.  Bake for 45 minutes.  Uncover and bake for 30-45 more minutes until done. Let cool completely before cutting! 

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

SERVING SUGGESTIONS:  We serve it just alone or with a scoop of ice cream, but for special occasions… Prepare a delicious cream cheese icing!  Cream together 2 oz cream cheese and 1/4 stick of butter, then add ¾ cup powdered sugar.  Spread over warm cake.