Keto-Friendly Eats!

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 2 parts: Chicken; Balsamic Sauce. 

THAW BALSAMIC SAUCE – shake well (holding top on!) to emulsify sauce.

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. Drizzle with Balsamic Sauce just before serving.

THAWED: Bake, uncovered, at 350F 45 min to 1 hour. Drizzle with Balsamic Sauce just before serving.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: White and wild rice. Field green salad or steamed veggies in season. Beaujolais.

TIP: This dish is not very high in fat or calories, but you can easily lower fat and calories by using less of the drizzling sauce and feta cheese when preparing at home. 

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; 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.

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!

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

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

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

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Crusty French bread. Pinot Grigio.

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

This dish has 3 parts: Pork Chops; Rice; Carrot Seasoning.

Pro Tip: Pork is a lean meat and quickly becomes tough when overcooked. Use an instant read meat thermometer to check internal temp and remove pork chops from heat once 145-150F is reached!

CARROT RICE PILAF: FREEZER TO SKILLET: In a small sauce pan, add rice, carrot seasoning and 1 3/4 cup water to saucepan.  Bring to a boil. Stir to mix well. Cover tightly, reduce heat and simmer for 15-18 mins until rice is tender.  Fluff with a fork and serve.  

QUICKTHAW Chops by submerging well-sealed containers in water 15-20 min. Prepare rice according to above directions.

CHOPS: GRILL: Grill over med heat until int temp is reached. 

PAN SAUTE: Sauté in skillet with 1-2 Tbls oil over low-med heat for 5-7 minutes per side until internal temp is reached.

INTERNAL TEMP: 145-150F.

SERVING SUGGESTIONS: Carrot rice pilaf and sauteed green beans. Pinot Noir.

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

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 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 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. 

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!

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

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

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

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

SERVING SUGGESTIONS: Green salad, Kalamata olives. Beaujolais. 

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

This dish includes 3 parts: Beef; Tortillas; Cheddar Cheese. 

NOTE THAT WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE DISH DOES NOT DRY OUT. INSTANT POT CAN BE ANY SIZE. 

CROCK POT: QUICKTHAW BEEF by submerging well-sealed bag in water for 10-15 minutes. Add contents of Ziploc plus 1/4 cup water to a crock pot. Slow-cook on low to medium heat for 6-8 hours or on high for 3-4 hours - the time may vary for a number of reasons, but the important thing is to cook until the beef is tender and can be shredded. Remove beef from crock pot, reserving liquid in crock pot. Shred beef with fork and fingers. Toss shredded beef in reserved liquid. 

FREEZER TO INSTANT POT (best!): Add 1 cup water to Instant Pot. Cook on high pressure for 60 minutes. Quick release. Remove meat, shred and put back into pot with liquid. Use saute function and evaporate most of the liquid, approx 5-10 min.

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Spoon beef into tortillas and top with the included cheddar cheese and fresh cabbage! Jazz it up with jalapenos, sour cream and pico de gallo if you'd like. Corona Beer.

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

This dish has 2 parts: Lobster Tails; Clarified Butter.

7oz Lobster Tails: Thaw lobster in fridge 24-48 hours. Bring 2” water to boil in a lidded pan. Add thawed lobsters and simmer, loosely covered 6-7 minutes until meat is firm and pinkish-white. Int Temp: 140F. If lobsters are partially frozen, they will take a little longer to cook! Gently warm butter in microwave safe dish. Tip: Use kitchen shears; cut top and bottom of shell to easily open. Careful shells are spiny.

Gently warm clarified butter in microwave-safe dish.

SERVING SUGGESTIONS: Serve with clarified butter on the side. Green salad, roasted potatoes and our Cauliflower Gratin. 

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

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

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

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

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

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

This is an all-in-one dish.

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

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

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

This is an all-in-one dish.

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

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

This 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!