Keto-Friendly Eats!

This dish has 3 parts: Chicken, Bistro Sauce, Potatoes.

**Tip: When cooking the chicken, be careful not to burn bottom of skillet - the sauce will be cooked in there as well!**  POTATOES: Preheat oven to 375F. Spread potatoes on greased baking sheet and bake 30-40 min until done.

QUICK-THAW chicken pack and wine sauce by submerging well-sealed containers in water 15-20 min until thawed. In a skillet over medium-high heat, add 2 tbls canola oil. Saute chicken breasts approx 5-7 minutes on each side, turning once, until chicken reaches internal temp. of 165F. Remove cooked chicken from pan and set aside while you prepare the sauce. Add sauce to the same skillet, stirring to incorporate the flavorful "brown bits" and any juices left in the bottom of the pan while the chicken cooked. Bring sauce to light simmer and cook until reduced by about half. If sauce seems too dry, stir in up to 1/4 cup water.  Once sauce is reduced, return chicken to pan and toss in the cooked potatoes. 

SERVING SUGGESTIONS: Green beans, Chardonnay.

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

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!

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

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

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

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

This dish has 3 parts: Chicken Cutlets; Honey Roasted Peanuts; Cilantro-Lime Sauce. 

THAW SAUCE AND PEANUTS.

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

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

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

INTERNAL TEMP 165F.

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

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

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

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!

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!

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!

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

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

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

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

INTERNAL TEMP: 165F.

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

This dish has 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!

This dish has 2 parts: Chicken; Sweet Vinaigrette Sauce. 

SAUCE: While chicken cooks. let sauce thaw at room temperature. 

FREEZER TO AIR FRYER: Remove frozen chicken from pan and set on rack in air fryer. Cook at 370F for 28-32 min until internal temp of 165F is reached. Serve drizzed with sauce. For best results, an oven-style air fryer is recommended. The basket-style is not recommended.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-50 min more until internal temp is reached. Serve and top with Sweet Vinaigrette Sauce.

THAWED: Bake uncovered for approx 50-60 minutes - or grill! Serve and top with Sweet Vinaigrette Sauce.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Corn Souffle, or slice and serve over salad greens. Chardonnay.

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

This dish has 2 parts: Chicken Cutlets; Scallopine Sauce. 

QUICKTHAW Chicken and Sauce by submerging well-sealed packages in water 15-20 min. In a skillet over medium heat, add 2 tbls oil. Saute chicken breasts approx 5-7 minutes on each side, turning once, until chicken reaches internal temp of 165F. Remove cooked chicken from pan and set aside. Add sauce to skillet and lower heat, simmer for 3-5 minutes. Spoon sauce over chicken.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Garlic butter new potatoes, oven roasted Balsamic asparagus, Chenin Blanc.

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

This dish has 4 parts: 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!

This dish has 4 parts: Shrimp & Veggies, Red Curry Paste, White Rice, Coconut Milk (kept in pantry). 

RICE: Combine rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 16-18 min until rice is tender. 

PANANG SHRIMP: Freezer to Skillet. Heat saucepan over medium-high heat. Sauté shrimp/veggies from frozen in heated sauce pan for 4-6 minutes, stirring occasionally, until shrimp begins to cook. Stir coconut milk in with shrimp/veggies and bring to light boil, stirring. Reduce heat to a simmer. Add red curry paste to taste - this is spicy, so start with a little! Continue cooking until shrimp is opaque throughout. Remove from heat and serve over rice.

INTERNAL TEMP: 145F.

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

This dish has 2 parts: Chicken; Sauce. 

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

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

INTERNAL TEMPERATURE: 165F

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

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

This 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.

This dish has 3 parts: Tilapia; Piccata Sauce; Capers.

PAN SAUTE: (PREFERRED METHOD). Quickthaw filets by submerging in water 10-15 min. Remove from plastic wrapper (if wrapped). Lightly salt and pepper fish to taste. In a skillet over medium heat, saute filets in 2 tbls oil 5-10 min each side, turning once, until flaky throughout. Set filets aside. In same pan, add sauce, stir in capers, and bring to gentle boil. Serve sauce over filets.

FREEZER TO OVEN: Preheat oven to 350F. Remove plastic wrap from fish (if wrapped) and place on greased baking pan. Lightly salt and pepper fish to taste. Bake, uncovered, 35-45 minutes until flaky throughout. In small saucepan, over medium heat, add sauce, stir in capers, and bring to a gentle boil. Spoon over filets.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Asparagus, new potatoes. Chardonnay.

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!

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!

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. 

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

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

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

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

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

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

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

This is an all-in-one dish.

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

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

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

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

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

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

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

INSTANT POT (FROZEN) - BEST!: Add 1/2 cup water + frozen beef to Instant Pot. Cook on high pressure for 50 minutes. Quick release. Remove beef, shred and put back in Instant Pot with the liquid released while cooking. Use saute function to reduce until most of the liquid has evaporated, approx 5-10 min. 

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

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

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

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

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

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

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

This is an all-in-one dish!

FRESH TO OVEN:  Preheat oven to 425F. Roast 25-30 minutes until browned, spreading cauliflower on greased or lined baking sheet (preferred), or roasting in provided pan.

AIR FRYER: Air fry at 400F for 20 min or until golden brown. 

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

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! 

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

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

INTERNAL TEMP: 160F.

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

This is an all-in-one dish.

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!