Keto-Friendly Eats!

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

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

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

FREEZER TO INSTANT POT (best!): Add 1/2 cup water. Cook on high pressure for 60 minutes. Quick release. Remove meat, shred and put back into pot with liquid. Use saute function and evaporate most of the liquid, approx 5-10 min.

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Spoon beef into tortillas and top with cheddar cheese! 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 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!

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 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 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 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: 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 is an all-in-one dish.

THAWED: Bake uncovered for approx 45-50 minutes.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered, replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-40 min more until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Roasted Red Pepper Mashed Potatoes and fresh green beans. Chianti.

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: 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 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 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 2 parts: Broccoli Florets; Cheddar Sauce.

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

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

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!

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!