ENTREES & MORE (Everything!)

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ENTREES & MORE (Everything!)

Availability: In stock

This menu includes all ready to cook entrees, side dishes, appetizers and desserts currently available. Order before 4pm for same-day curbside pickup 7 days/week. 


New to Dinner Done? We're glad you're here! See our FAQ page to learn more. 


Please follow the preparation instructions provided on all Dinner Done dishes.Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 

ENTREES & MORE (Everything!)

NEW TO DINNER DONE? Welcome! Please read...

Description

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.

ENTREES & MORE (Everything!)

ADD TO CART BUTTON IS AT BOTTOM OF MENU!

Description

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!

ENTREES & MORE (Everything!)

Breakfast Super Strata

Description

Serves 4. Sausage, bacon, cheddar cheese, chunky baguette pieces and creamy eggs come together in this delicious strata. Perfect for a holiday brunch, our strata can also make those hectic mornings a bit easier... bake it on a Sunday evening, cut it into small squares and you've got a quick and easy weekday breakfast ready to go! $14.95

Freezer to Oven. 600 cal/serving.

Nutritional Info

4 Servings. Per Serving: 600 cal, 36g fat (14g sat), 280mg chol, 1700mg sodium, 30g carb, 1g fiber, 36g protein. 

Contains eggs, wheat, dairy. 

Ingredients: bread, eggs, milk, bacon, sausage, cheddar cheese, worcestershire, dry mustard, 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.

THAWED (BEST!): Preheat oven to 400F. Place pan on baking sheet and place on lower rack.  Bake, loosely covered with foil, for 50 min, uncover and bake 30-45 min more until top is golden brown and center firm.  Actual cooking time always depends on the starting temp of the dish - the colder the starting temp, the longer it will take.

INTERNAL TEMP: 165F. Let sit 15 minutes before serving. 

SERVING SUGGESTIONS: Fresh squeezed orange juice and a mixed berry salad.

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!

ENTREES & MORE (Everything!)

Cranberry Almond Baked Brie (1lb Brie)

(Only 3 left!)

Description

One full pound of creamy brie with a delicious cranberry almond filling is wrapped in rich puff pastry. Bakes up perfectly from freezer to oven! $18.95

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 round pan, place pan in center of cookie sheet. Bake 20 minutes, then lower oven temperature to 300F and bake additional 35-45 minutes until heated throughout and top if golden brown. If top browns before center is heated throughout, simply cover lightly with sheet of foil to prevent further browning. Let sit 5-10 minutes. Remove brie from pan (if desired) -- you can use scissors to snip the sides of the pan so that you have easy 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.

ENTREES & MORE (Everything!)

Peaches and Cream French Toast

Description

Serves 4. Sliced peaches nestle on layers of decadent sweetened butter and thick slices of French bread. Topped with a mix of vanilla, eggs, and milk, this delicious brunch dish also doubles as an amazing bread pudding! $13.95

Freezer to Oven. 470 cal/serving. 

Nutritional Info

4 Servings. Per Serving: 468 cal, 19g fat (10g sat), 120mg chol, 400mg sodium, 65g carb, 3g fiber, 9g protein.

Contains wheat, egg, dairy.

Ingredients: bread, sliced peaches, half and half, eggs, brown sugar, butter, corn syrup, apple juice, vanilla.

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. Place pan on baking sheet and place in oven. Bake, uncovered, 1 to 1 1/2 hours at 350F or until top is golden brown and center is firm.

INTERNAL TEMP: 155F. Let sit 10 minutes before serving to help firm up center. Note that this dish does have a soft, bread-pudding like consistency!

SERVING SUGGESTIONS: Ice cold milk. Or use as a dessert and top with vanilla ice cream!

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!

ENTREES & MORE (Everything!)

Balsamic Brussels Sprouts with Bacon (Fresh Side)

Description

Serves 2. Brussels sprouts are oven-roasted with crisp bacon and a tangy balsamic glaze. $5.95

We recommend this dish be prepared within a few days of ordering.

Because the availability of this dish depends on the fresh vegetables we find at market... If you are ordering for a future delivery, we may not be able to provide this dish, in which case a refund will be issued.

Fresh to Oven or Air Fry.  Gluten-Free. Dairy-Free.

 

Nutritional Info

Gluten-Free. Dairy-Free. 

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 dish has 2 parts: Brussels Sprouts, Balsamic Glaze. 

GLAZE: Soften glaze by microwaving for 20 sec. 

OVEN: PREHEAT oven to 425F. Line a baking sheet with foil or parchment paper. Toss brussel sprouts with included balsamic glaze topper. Spread Brussels sprouts on the lined baking sheet in a single layer. Bake uncovered 25-30 mins on center oven rack until caramelized and tender.

AIR FRYER: Air fry sprouts at 375F for 15 min, drizzle balsamic glaze over and toss gently. Continue "frying" for 5 more minutes. 

 

ENTREES & MORE (Everything!)

Garden Turkey Bolognese with Garlic Bread

Description

Serves 2-3. Ground turkey in a delicious tomato sauce loaded with hidden veggies - pureed carrots and celery - and flavored with a touch of red wine. All served atop a bed of freshly prepared pasta, and served with a side of decadent garlic bread. Molto benne! $16.95.

QuickThaw/Saute. 

Nutritional Info

Contains wheat, dairy, soy.

BOLOGNESE: Nutris coming soon.

PASTA: 240 cal, 1.0g fat (0g sat), 0mg chol, 5mg sodium, 48g carbs, 2g fiber, 8g protein.

GARLIC BREAD: Nutris coming soon.

Ingredients: ground turkey, crushed tomato, tomato paste, diced onion, carrots, celery, red wine, extra virgin olive oil, chicken base, salt, pepper, sugar, spices. Garlic Bread: baguette, unsalted butter, canola oil, garlic, salt. 

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 5 parts: Seasoned Ground Turkey, Sauce, Pasta, Bread, Garlic Butter.

QUICKTHAW seasoned turkey and sauce by submerging well-sealed packages in water 15-20 minutes.

PASTA: Prepare pasta by boiling in salted water 8-10 minutes until cooked to taste. Drain and set pasta aside.

BOLOGNESE: In large skillet over medium-high heat, add seasoned turkey and saute until turkey is browned, approx 5-7 mins. Drain off fat if desired. Add 1 cup water and scrape bottom of pan to incorporate all of the flavorful "brown bits". Stir in sauce, and bring to a simmer. Simmer 5-8 mins. Serve over cooked pasta.

GARLIC BREAD: Preheat oven to 400F. Gently melt butter in microwave safe dish. Slice bread and spread butter over bread. Bake at 400F for 3-5 min until bread begins to turn golden brown. Serve immediately.

INTERNAL TEMP: 160F.

SERVING SUGGESTIONS: Serve alongside a crisp romaine and tomato salad with a light balsalmic vinaigrette. Merlot.

ENTREES & MORE (Everything!)

Ranch Chicken Fingers

Description

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

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

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!

ENTREES & MORE (Everything!)

Everything Chicken

Description

Serves 2-3. Butterfly-cut chicken breasts are stuffed with delicious cream cheese, sweet red pimentos and fresh sliced green onions and then coated in our “Everything” crust…panko, sesame seeds, paprika, parsley and a special blend of spices. $14.95.

Freezer to Oven. 370 cal/serving. 

Nutritional Info

Per Serving: 370 cal, 11g fat (4g sat), 500mg sodium, 15g carb, 1g fiber, 38g protein. 

Contains dairy, wheat, egg, sesame seeds.

Ingredients: chicken breast, panko breadcrumbs, cream cheese, green onion, pimento, egg, olive oil, sesame seeds, parsley, olive 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

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 45 mins. Uncover and bake approx 30-45 min more until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Sweet Corn Mashed Potatoes, and a medley of steamed seasonal veggies gently tossed in butter. Merlot. 

ENTREES & MORE (Everything!)

Chicken Enchiladas Verdes

Description

Serves 2. Five flour tortillas filled with our seasoned shredded chicken breast, crisp kernels of corn, and flavorful cheese. Served topped with our homemade salsa verde made with tomatillos, onions, jalapeno, cilantro and garlic! $14.95.

Freezer to Oven. 

(If you love our Chicken & Black Bean Enchiladas, we hope you'll love this enchilada recipe, too! In this recipe, we're putting the cheese inside of the enchiladas instead of melting it on top!)

Nutritional Info

PER ENCHILADA (Includes 5 Enchiladas in each pan): Nutritional information coming soon.

SALSA: 

Contains dairy, wheat. 

Ingredients: shredded chicken breast, flour tortillas, cheddar and/or Monterrey Jack cheese, corn, salt, pepper, garlic powder, onion powder, spices. SALSA VERDE: tomatillo, onion, jalapeno pepper, cilantro, canola oil, 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

This dish has 2 parts: Enchiladas; Salsa Verde. 

FREEZER TO OVEN. Thaw Sauce. Preheat oven to 350F. Bake enchiladas, loosely covered with aluminum foil, for 55 minutes. Uncover and bake 15-25 min more until steaming throughout. Spoon salsa verde over enchiladas or serve on the side.

THAWED: Thaw Enchiladas and Sauce. Preheat oven to 350F. Cook, loosely covered with aluminum foil, for 35 min, uncover and bake 15 min more until steaming throughout. Spoon salsa verde over enchiladas or serve on the side.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Top with sour cream, chopped lettuce. Green salad. Corona. 

ENTREES & MORE (Everything!)

Dijon Buttermilk Chicken Breasts

Description

Serves 2-3. A Dijon-buttermilk blend lightly sweetened with a touch of honey coats tender, hand-trimmed chicken breasts that are then rolled in our own custom blend of seasoned bread crumbs and parmesan cheese. Serve with our specially prepared Dijon-Buttermilk side sauce. $14.95. 

Freezer to Oven/Air Fryer. 410 cal/serving. 

Nutritional Info

Per Serving: 295 cal, 4g fat (2g sat), 400mg sodium, 14g carb, 1g fiber, 37g protein.

Sauce: 123 cal, 10g fat (1g sat), 130mg sodium, 9g carb, 0g fiber, 1g protein.

Contains dairy and wheat. 

Ingredients: chicken breast, panko breadcrumbs, Parmesan cheese, buttermilk, Dijon mustard, honey, pepper, salt.  Sauce:  Dijon mustard, buttermilk, honey, brown sugar, canola 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

This dish has 2 parts: Chicken; Dijon Buttermilk Sauce.

THAW DIJON-BUTTERMILK SAUCE AND STIR.

THAWED: Bake, uncovered, at 350F 45 min to 1 hour.

FREEZER TO OVEN: Preheat oven to 350F, placed frozen chicken in oven and bake, covered with aluminum foil, for 45 minutes. Uncover and bake approx 45 minutes to 1 hour more. 

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.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Serve with Dijon-Buttermilk sauce on the side, Dinner Done Twice-Baked Mashed Potatoes and crisp green beans. Sauvignon Blanc. 

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!

ENTREES & MORE (Everything!)

Bang Bang Chicken Fingers

Description

Serves 2-3. Tender chicken breast strips are coated in a buttermilk marinade and dredged in crisp panko breadcrumbs. Served with our version of Bang Bang sauce... a little sweet, a little spicy, and just the right tangy touch! $14.95

Freezer to Oven/Air Fryer.

Nutritional Info

Per Serving: Nutritional information coming soon.

Contains dairy, wheat, eggs. 

Ingredients: chicken breast, cream, panko breadcrumbs, rice flour, egg, salt, garlic powder, onion powder, black pepper, spices. Sauce: mayonnaise, sugar, hot sauce, sunflower lecithin. 

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; Bang Bang Sauce. 

THAW BANG BANG SAUCE AT ROOM TEMP WHILE CHICKEN COOKS. SHAKE TO MIX WELL. 

FREEZER TO OVEN: Preheat oven to 375F. Remove from original package and bake, uncovered, for 25 min on greased cookie sheet. Turn tenders and bake an add'l 15-20 mins more until internal temp is reached.

THAWED: Preheat oven to 375F. Remove from original package and bake, uncovered, on greased cookie sheet, for 20 min. Turn tenders and bake add'l 15 min more until internal temp is reached.  

FREEZER TO AIR FRYER: Remove from pan and separate onto air fryer 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: Drizzle with Bang Bang Sauce. Sweet potato fries and crunchy romaine salad. 

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!

ENTREES & MORE (Everything!)

Coconut Chicken with Cashew Red Curry Sauce

Description

Serves 2-3. Chicken breasts, lightly crusted with crisp panko breadcrumbs and coconut flakes, are topped with an aromatic red curry coconut sauce and chopped cashews. $14.95.

Freezer to Oven. 490 cal/serving.  

Nutritional Info

Per Serving: 490 cal, 18g fat (9g sat), 130mg chol, 740mg sodium, 19g carb, 2g fiber, 36g protein.

Contains dairy, wheat, soy, egg, tree nuts (cashew).

Ingredients: chicken breast, half & half, panko breadcrumbs, coconut flakes, cashew, diced onion, thickening base, egg, red curry paste, minced ginger, minced garlic, canola oil, corn starch, sesame oil, soy sauce, salt. 

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 3 parts: Chicken; Sauce; Chopped Cashews.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-45 min more until internal temp is reached. See Sauce/Cashew instruction below.

THAWED: Add 1-2 Tbls oil to skillet and saute on low-med heat 6-7 min per side to reach 165F internal temp.

SAUCE/CASHEWS: Bring Curry Sauce to boil, lower heat and simmer app. 2 min. Spoon sauce over chicken and top with chopped cashews.

INTERNAL TEMP: 165F. Serving Suggestions: Serve with sauteed yellow squash and crisp 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!

ENTREES & MORE (Everything!)

Twisted Teriyaki Chicken

Description

Serves 2-3. Chicken breasts, marinated in our teriyaki sauce, are baked until almost done -- then topped with cheddar cheese, a touch of chopped bacon, homemade Ranch sauce and finished by broiling to bubbly perfection. $14.95

Freezer to Oven. 420 Cal/serving. Gluten-Free. 

Nutritional Info

Per Serving: 420 cal, 17g fat (8g sat), 120mg chol, 800mg sodium, 11g carb, 0g fiber, 6g sugar, 42g protein.

Contains dairy, soy. Gluten-Free.

Lower-Fat option - simply use half of the provided ranch sauce and bacon/cheese topper at home!

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 dish has 3 parts: Chicken; Cheese/Bacon; Ranch Sauce. 

THAW CHEESE/BACON & RANCH SAUCE.

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. Spoon Ranch Sauce over chicken, top with cheese/bacon and carefully broil approx 2 mins. **Be careful when broiling - constantly watch it so it doesn't burn!

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

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with mashed potatoes and sauteed veggies. Sauvignon Blanc. 

 

ENTREES & MORE (Everything!)

Oven Fried Cheddar Chicken Strips

Description

Serves 2-3. Juicy chicken breast strips are dipped in garlic butter and given a crispy panko-parmesan-cheddar crust. $14.95.

Freezer to Oven/Air Fryer.  

Nutritional Info

Per Serving: 390 cal, 18g fat (9g sat), 120mg 720mg sodium, 16g carb, 1g fiber, 2g sugar, 35g protein. 

Contains dairy, wheat. 

Ingredients: chicken breast, panko breadcrumbs, parmesan cheese, cheddar cheese, butter, garlic, canola 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

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.

ENTREES & MORE (Everything!)

Herb Chicken Pastries

Description

Serves 5. Treat your family to puff pastry filled with mild cream cheese, fresh thyme, diced white-meat chicken and a touch of Dijon. A luscious main course, they're also perfect for a quick lunch, brunch and holiday parties! Contains 5 individual pastries. $15.95

Freezer to Oven. 280 cal/pastry.

Nutritional Info

Per pastry: 280 cal, 19g fat (8g sat), 60mg chol, 400mg sodium, 30g carb, 1g fiber, 19g protein.

Contains wheat, eggs, dairy. 

Ingredients: chicken, cream cheese, puff pastry sheets, dijon mustard, garlic powder, salt, pepper, thyme, egg.

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 400F. Be sure pastries are not touching each other before baking. They will "rise and spread" a little bit. Place frozen pastries, uncovered, in oven and bake approx 30-40 minutes until golden brown flaky, and steaming throughout.

INTERNAL TEMPERATURE: 165F. 

SERVING SUGGESTIONS: Serve with a Spring Mix salad topped with mandarin oranges, sliced almonds and raspberry vinaigrette. 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!

ENTREES & MORE (Everything!)

Chicken Italiano

Description

Serves 2-3. Chicken breast are smothered in a hearty sauce of diced tomatoes and chopped artichoke hearts, topped with mozzarella and Parmesan cheeses, and served over linguine. Sub gluten-free pasta at home to make this dish gluten-free. $14.95

Freezer to Oven/Stovetop Combo. 520 cal/serving. 

Nutritional Info

Per Serving: Chicken + Sauce: 280 cal, 5g fat (2g sat), 85mg chol, 690mg sodium, 9g carb, 2g fiber, 35g protein.

Per Serving: Linguine: 240 cal, 1g fat (0g sat), 5mg sodium, 48g carb, 1.5g fiber, 8g protein.

Contains dairy and wheat. 

Gluten-Free when served with gluten-free pasta. 

Ingredients: chicken breast, linguine, diced tomatoes, crushed tomatoes, mozzarella cheese, chopped artichoke hearts, parmesan cheese, olive oil, garlic powder, Italian seasoning, salt, onion powder, garlic powder, sugar, black 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. Nutritional information provided is per serving. 

Preparation

This dish has 3 parts: Chicken; Cheese; Pasta.

PREPARE PASTA: Bring 4-6 qts of salted water to boil. Add pasta and cook for 9-11 mins. **This is a lot of linguine - you may opt to use less when serving.**

PREPARE CHICKEN:

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. Sprinkle cheese blend over chicken and cook 5 mins more until cheese is melted. See Serving Suggestions below to finish dish. 

THAWED: Bake uncovered for approx 45-50 minutes. Sprinkle cheese blend over chicken and cook 5 mins more until cheese is melted.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Remove chicken from pan. Stir sauce that remains in pan, then toss linguine in the sauce (you may opt to use less linguine - it is a large portion!). Place chicken over linguine and serve. FIeld green salad. Chardonnay. 

Cooking times are estimates and will vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature.

ENTREES & MORE (Everything!)

General Tso's Chicken - FRESH BROCCOLI TWIST!

Description

Serves 2-3. A healthier version of this classic Chinese take-out dish! Chicken breast chunks are given a light panko coating before being baked and served over fresh-not-frozen broccoli florets. A drizzle of our homemade sweet and spicy General Tso sauce spiced with the essence of orange, garlic and fresh ginger provides the finishing touch! NOTE: We recommend preparing this dish within one week of making/receiving it to ensure broccoli freshness. White rice included. $14.95 

Freezer to Oven. 620 cal/serving. 

Nutritional Info

Per Serving: Chicken/Broccoli/Sauce:  390 cal, 8g fat (1g sat), 120mg chol, 725mg sodium, 30g carb, 3g fiber, 37g protein. Rice: 230 cal, 0g fat, 0mg chol, 3mg sodium (not including any salt added while cooking), 50g carb, 1g fiber, 4g protein.

Contains gluten, soy, egg.

Ingredients: chicken breast chunks, white rice, fresh broccoli florets, panko breadcrumbs, egg, canola oil, salt, pepper, spices.  Sauce: water, brown sugar, soy sauce, chili garlic sauce, apple cider vinegar, rice flour, canola oil, chicken base, ginger. 

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 4 parts: Chicken; Sauce; Rice; Fresh Broccoli.

SAUCE: Let sauce thaw while your meal cooks. Gently heat in microwave before serving, if desired.

RICE: Combine rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 15-18 min until rice is tender. 

FOR CRISPIEST RESULTS AND FAST COOKING TIME: Be sure chunks are well separated in pan. If necessary, transfer to greased baking sheet, separating chicken chunks from each other.

FREEZER TO OVEN (CHICKEN): Preheat oven to 400F. See above tip for crispy results! Place frozen chicken in oven and bake, uncovered, approx 40 minutes to 1 hour until int temp is reached. BROCCOLI: Bake broccoli in oven 20-30 min, or steam (microwave) or pan-saute until cooked to desired doneness. Add salt to taste.

THAWED (CHICKEN): Preheat oven to 400F. See above tip for crispy results! Place frozen chicken in oven and bake, uncovered, approx 20-30 min until int temp is reached. BROCCOLI: Bake broccoli in oven 20-30 min, or steam (microwave) or pan-saute until cooked to desired doneness. Add salt to taste.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon broccoli over rice, top with chicken chunks and drizzle sauce over all. Add salt to taste if necessary. Egg rolls on the side. 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!

ENTREES & MORE (Everything!)

Ricotta Spinach Stuffed Chicken

Description

Serves 2-3. Chicken breasts are filled with ricotta cheese, spinach and fresh herbs, rolled in yogurt and then given a light coating of crispy panko bread crumbs. $14.95.

Freezer to Oven/Air Fryer. 315 cal/serving. 

Nutritional Info

Per Serving: 315 cal, 6g fat (3g sat), 94mg chol, 430mg sodium, 11g carb, 1g fiber, 40g protein.

Contains dairy, wheat. 

Ingredients: chicken breast, spinach, panko breadbrumbs, ricotta cheese, parmesan cheese, yogurt, mustard, lemon juice, paprika, oregano, 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 is an all-in-one dish. 

FREEZER TO OVEN. Preheat oven to 350F, placed frozen chicken in oven and bake loosely covered with foil - 1 hour. Uncover and bake 30 min to 1 hour more until internal temp is reached. Can broil last 1-2 minutes to brown panko if desired, but watch carefully so it doesn't burn!

FREEZER TO AIR FRYER: Remove chicken from packaging and place in air fryer, being careful not to overlap food. Cook 28-35 min at 400F - exact cooking time will depend on your device. Do not place chicken too close to heating element.   Click here for our air fryer tips and information. 

THAWED: Preheat oven to 350F, baked uncovered 45 min to 1 hour. Can broil last 1-2 minutes to brown panko if desired, but watch carefully so it doesn't burn!

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with steamed veggies in season. 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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Bourbon Chicken

Description

Serves 2-3. A healthy alternative to the popular take-out dish! Tender chunks of boneless chicken breast, lightly dusted in flour, cook in a lively sweet and sour glaze of orange juice, soy, apple cider vinegar and a touch of ginger and red pepper flakes. Served over white rice.  A meal the entire family will enjoy. $14.95

Freezer to Oven/Stovetop Combo. 560 cal/serving. Dairy-Free.

We've made a slight change to this recipe so you can control the heat! We're now making our delish sauce mild and including a packet of red pepper flakes so you can control the heat!

Nutritional Info

Per Serving: Chicken + Sauce: 330 cal, 6g fat (2g sat), 80mg chol, 530mg sodium, 20g carb, 2g fiber, 35g 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. 

Lower calories and carbs by replacing rice with cauliflower rice. 

Contains wheat, soy. 

Ingredients: chicken breast, white rice, soy sauce, brown sugar, orange juice, flour, ketchup, bourbon, canola oil, apple cider vinegar, minced garlic, minced ginger, tomato paste, chicken base, salt, pepper, red pepper flakes (optional). 

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: Chicken; Rice; Bourbon Sauce; Red Pepper Flakes

NOTE: The chicken chunks can be cooked in the disposable pans, but cook best if they are separated and spread out on a greased or lined baking sheet. If baking from frozen, separate the chunks halfway through the baking process. 

PREPARE RICE:  STOVETOP: 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.  

PREFERRED METHOD: FREEZER TO OVEN: Thaw sauce. Preheat oven to 375F. Spread chicken on lined baking pan - spreading it out allows the heat to better circulate around the chicken chunks. Bake chicken, uncovered, approximately 50-60 minutes until cooked through. While chicken is baking, prepare rice according to package instructions. In a skillet over medium to medium-high heat, add sauce, red pepper flakes (1/2 packet for medium, full packet for spicy) and baked chicken. Bring to a low boil and stir gently until sauce reaches your desired thickness. Serve over rice.

THAWED: Prepare rice according to package instructions. In skillet over medium to medium-high heat, saute chicken in 3 tbls oil until chicken browns. Add sauce, bring to a low boil, and stir until sauce reaches desired thickness. Serve over rice.

SERVING SUGGESTIONS: Serve over rice and garnish with sliced green onions. Eggrolls on the side. 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. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

ENTREES & MORE (Everything!)

Pesto Bruschetta Chicken

Description

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

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!

ENTREES & MORE (Everything!)

Citrus Herb Chicken with Chimichurri

Description

Serves 2-3. An all-natural citrus herb marinade makes these chicken breasts juicy, flavorful and perfect for the grill or oven-baking. Top with our market-fresh, homemade chimichurri sauce (the *best* in town!) and serve wrapped in tortillas. Delicious! $14.95.

QuickThaw & Grill. 530 cal/serving. Dairy-Free.

At-home GF and Keto-Friendly Modifications: GF: Sub tortillas with corn tortillas. KF: Sub tortillas with romaine or lettuce cups. 

Nutritional Info

Per Serving CHICKEN + CHIMICHURRI: 330 cal, 15g fat (2g sat), 80mg chol, 480mg sodium, 2g carb, 0g fiber, 0g sugar, 33g protein.

Per Serving TORTILLAS (2 per serving): 200 cal, 5g fat (1g sat), 0mg chol, 300mg sodium, 36g carb, 2g fiber, 0g sugar, 6g protein.

Contains wheat (tortillas). 

Dairy-Free. Make this dish gluten-free at home by replacing flour tortillas with corn tortillas. 

Ingredients: chicken breast, lemon juice, olive oil, salt, oregano, pepper, flour tortillas.  Sauce: cilantro, Italian parsley, olive oil, canola oil, red wine vinegar, garlic, 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: Chicken; Chimichurri, Tortillas

THAW CHIMICHURRI AND TORTILLAS.

QUICKTHAW chicken by submerging well-sealed bag in water 15-20 minutes until thawed.

GRILL (Best): Grill chicken over medium heat until cooked to internal temp. ALTERNATELY, pan sauté the chicken until internal temp is reached or oven bake at 350F for 40-50 minutes until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Slice chicken and serve in tortillas with Chimichurri. Side of black beans and rice. Ice 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!

ENTREES & MORE (Everything!)

Fettuccine Chicken Alfredo with Broccoli

Description

Serves 2-3. Lots of lean chicken breast and homemade Alfredo sauce is tossed with fettuccine pasta, broccoli florets, and Parmesan cheese in this delicious and hearty dish. A restaurant quality "QuickThaw/Saute" winner that goes freezer to table in under 30 minutes! Serves 2-3. $15.95.

QuickThaw/Saute. 

Nutritional Info

Per Serving: 745 cal, 53g fat (28g sat), 213mg chol, 964mg sodium, 70g carb, 3g fiber, 40g protein. Reduce sodium by omitting parmesan cheese. 

Chef's note: There are no starches used to thicken the Alfredo sauce in this dish... our sauce is made of cream, butter, spices and a touch of DF/GF chicken base to give added flavor depth. Instead of adding the parmesan cheese to the sauce in-store, I opted to have you stir it in the sauce right before serving for maximum flavor. I hope you and your family love it! ~ Dan.

Contains gluten, dairy. 

Ingredients: chicken breast cutlets, fettuccine pasta, broccoli florets, heavy cream, butter, GF/DF chicken base, salt, garlic powder, onion 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 has 4 parts: Seasoned Chicken Cutlets; Fettuccine; Broccoli Florets; Alfredo Sauce; Parmesan Cheese.

PREPARE PASTA: Bring a gallon of lightly salted water to boil, add fettuccine and cook 8 minutes. Drain pasta and set aside.

CHICKEN ALFREDO:  QUICKTHAW chicken cutlets, broccoli and Alfredo sauce by submerging well-sealed bags in water 15-20 min. In a large skillet, saute chicken cutlets over medium heat with a little oil, about 4 min per side until internal temp of 165F is reached. Cut chicken into bite-size pieces and set aside while you prepare the Alfredo sauce. In the same skillet over medium heat, deglaze pan by adding 1/4 cup water and scraping up the flavorful brown bits on bottom of pan. Add Alfredo sauce, Parmesan cheese and broccoli. Simmer 2-3 minutues, then toss in the fettuccine and chicken. Let simmer 3-4 min more. Remove from heat and let rest for 5 minutes before serving - sauce will thicken. Toss one more time before serving to distribute the sauce evenly.

SERVING SUGGESTIONS: Serve with a fresh field green salad and garlic bread. Chardonnay.

Cooking times are estimates and will vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature.

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Chicken Marbella

Description

Serves 2-3. One of our most requested recipes! Boneless chicken breasts in a savory glaze of white wine and brown sugar with sliced olives, capers and dried fruit. Serve it hot or cold - it's great both ways. $14.95.

Freezer to Oven. 440 cal/serving. Gluten-Free. Dairy-Free.

Nutritional Info

440 cal, 12g fat (2g sat), 80mg chol, 470mg sodium, 30g carb, 2g fiber, 17g sugar, 36g protein.

Gluten-Free. Dairy-Free. Does not contain wheat, soy, dairy, eggs, nuts, seafood. 

Ingredients: chicken breast, pitted prunes, pitted green olives, brown sugar, white wine, capers, olive oil, dried oregano, fresh garlic, salt, pepper, bay leaves.

Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entrée unless otherwise stated. Nutritional information is per serving.  

Preparation

This is an all-in-one dish.

NOTE: If this has been packaged in a Ziploc, dish can be easily quick-thawed by submerging well-sealed bag in water 15-20 min. Remove from the Ziploc before baking. 

THAWED: Preheat oven to 350F and bake, uncovered, approx 50 min to 1 hour. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered with foil, for 1 hour. Uncover and bake additional 40 min to 1 hour, basting with juices in pan until int temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Spinach Souffle and a simple green salad with olive oil and red wine vinegar dressing or with rice tossed with slivered almonds and a simple 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!

ENTREES & MORE (Everything!)

Jalapeno Popper Chicken

Description

Serves 2-3. Chicken breasts are stuffed with cream cheese, cheddar cheese and a touch of minced jalapeno peppers, and then rolled in crunchy panko breadcrumbs seasoned with a homemade taco seasoning. $14.95.

Freezer to Oven. 370 cal/serving. 

Nutritional Info

370 cal, 13g fat (6g sat), 130mg chol, 510mg sodium, 9g carb, 40g protein.

Contains dairy, wheat, eggs. 

Ingredients: chicken breast, panko breadcrumbs, cheddar cheese, green onions, minced jalapeno peppers, egg, canola oil, salt, pepper, red pepper flakes, chili powder, garlic powder, 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

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 45 min to 1 hour min more until internal temp is reached.

THAWED: Bake uncovered for approx 45 min to 50 minutes.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with yellow rice and green salad. Zinfandel.

ENTREES & MORE (Everything!)

Rosemary Chicken Lasagna

Description

Serves 2-3. Layers of fresh lasagna sheets, diced chicken breast, parmesan and ricotta cheeses, market-fresh mushrooms, spinach and a creamy rosemary-laced Alfredo sauce star in this dish. It's comfort food with a gourmet twist! $15.95

Freezer to Oven. 570 cal/serving.

Nutritional Info

Per Serving: 570 cal, 23g fat (9g sat), 140mg chol, 550mg sodium, 40g carb, 1g fiber, 45g protein. 

Contains dairy, wheat. 

Ingredients: cooked chicken, mozzarella cheese, ricotta cheese, sliced mushrooms, spinach, parmesan cheese, pasta sheets, whole milk, flour, canola oil, sherry, nutmeg, granulated garlic, powdered rosemary, white pepper, salt, 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. 

Preparation

This is an all-in-one dish.  

FREEZER TO OVEN: Preheat oven to 375F. Bake, covered loosely with foil, on center rack for approx 1 to 1 1/2 hours. If desired, uncover last 10-15 minutes and let top lightly brown. Broil last 3 minutes to get the top completely golden brown - watch closely to make sure it doesn't burn! Let sit 10 min before serving.

THAWED: Bake, covered loosely with foil, on center rack approx 45 min to 1 hour until heated throughout. Broil last 3 minutes to get top completely golden brown - watch closely to make sure it doesn't burn. 

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with a field green salad and crusty French bread. 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!

ENTREES & MORE (Everything!)

Butter Chicken

Description

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

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

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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Quinoa Turkey Meatloaf

Description

Serves 2-3. Lean ground turkey, chopped spinach, and the ultra-healthy grain quinoa star in this delicious and good-for-you meatloaf that is topped with tangy tomato sauce. $14.95.

Freezer-to-Oven. 390 cal/serving. Dairy-Free.

Nutritional Info

Nutritional information based on 4 servings per meatloaf. Per Serving: 390 cal, 17g fat (4g sat), 151mg chol, 1150 mg sodium, 28g carb, 3g fiber, 30g protein. 

Contains: egg, seafood + wheat (worcestershire)

Ingredients: ground turkey, quinoa, diced onion, chopped spinach, egg, crushed tomato, canola oil, worcestershire, cornstarch, hot sauce, brown sugar, salt, 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

This dish has 2 parts: Meatloaf; Tomato Glaze.

THAW GLAZE. It will be spooned over meatloaf toward end of baking.

NOTE: Please turn the frozen/thawed meatloaf out (invert) into a larger, greased casserole dish 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.

PREHEAT OVEN TO 350F.

FREEZER TO OVEN: Bake frozen meatloaf, uncovered, 75 minutes. Cover top with glaze and bake 15-45 min more until int temp is 165F. Let stand 10 minutes before slicing. 

THAWED: Bake thawed meatloaf, uncovered, 60 min. Spoon glaze over top and bake 15 min or until int temp is 165F. Let stand 10 minutes before slicing.

SERVING SUGGESTIONS: Mashed potato, green beans. Cabernet.

ENTREES & MORE (Everything!)

Baja Chicken

Description

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

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

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. 

ENTREES & MORE (Everything!)

Cutlets with Mushroom Piccata Sauce

Description

Serves 2-3. Chicken cutlets are sautéed to tender perfection and topped with a pan sauce of sliced mushrooms, tangy lemon, capers, garlic and parsley. $14.95

QuickThaw/Sauté. 340 cal/serving. Keto-Friendly.

Nutritional Info

340 cal, 14g fat (4g sat), 92 mg. chol, 640mg sodium, 5g carb, 0 fiber, 1g sugar, 34g protein.

Contains dairy, wheat and soy. 

Keto-Friendly.

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: Chicken; Mushroom Picatta Sauce

QUICKTHAW Chicken and Sauce by submerging well-sealed packages in water 15-20 min.

In a skillet over low-medium heat, add 1 tbls oil. Sauté chicken breasts approx 5-7 minutes on each side, turning once, until chicken reaches internal temp. Remove cooked chicken from pan, set aside. Add water to sauce (1/2 cup for split portion, 1 cup for full). Simmer in same pan for 3-5 minutes and spoon sauce over chicken.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Dinner Done Red Pepper Mashed Potatoes. – 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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Piri Piri Chicken with Couscous

Description

Serves 2-3.  Hand-trimmed chicken breasts are marinated with fresh minced ginger, garlic, onion, cilantro, lemon and a touch of Sriracha. Sauté and top with an aromatic Sriracha-butter glaze. Couscous finishes this flavorful, spicy dish. $14.95.

QuickThaw/Saute. 510 cal/serving.  

At-Home Keto Modification: Omit couscous or sub with cauli-rice.

Nutritional Info

CHICKEN & SAUCE: 350 cal, 17g fat (7g sat), 110mg chol, 630mg sodium, 4g carb, 0g fiber, 30g protein.

COUSCOUS: 160 cal, 0g fat, 20mg sodium, 30g carb, 2g fiber, 6g protein.

Contains wheat, dairy, soy. 

Serving Size: 3 servings per entree unless otherwise stated. Nutritional information provided is per serving. 

Preparation

This dish has 3 parts: Chicken; Piri Piri Sauce; Couscous.

COUSCOUS: Place contents in a heat proof bowl. Add 1 1/2 cups boiling water and stir. Cover 10 min. and fluff with a fork.

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

CHICKEN/SAUCE: SKILLET: (preferred): Over medium-low heat, brown chicken in a little oil, about 5 minutes each side or until cooked through and internal temp is reached.  Be careful not to cook over too high heat - the pan should not be black or the sauce will taste burned. Remove chicken. Shake Piri Piri Sauce well. Pour into same hot pan. Bring sauce to light boil, stirring constantly, and simmer until it reaches desired consistency.

ALTERNATE METHOD:  Crock Pot! This will make more of a shredded chicken, but is delicious. Prepare couscous as above; thaw chicken as above. For chicken - add chicken, sauce and 1/2 cup water to small crock pot and slow-cook for approx 4 hours until chicken is cooked through.

SERVING SUGGESTIONS: Serve over Couscous. 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!

ENTREES & MORE (Everything!)

Chicken Cutlets with Citrus Beurre Blanc

Description

Serves 2-3. Hand-trimmed chicken cutlets are simply seasoned, sautéed and then topped with a thyme butter pan sauce that includes flavorful lemon and orange juice.  $14.95.

QuickThaw/Saute. Keto-Friendly. Gluten-Free.

Nutritional Info

Nutritional information coming soon.

Contains dairy, soy.

Keto-Friendly. 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

This dish has 2 parts: Chicken Cutlets; Citrus Beurre Blanc.

QUICKTHAW CHICKEN AND SAUCE by submerging well-sealed packages in water 15-20 min.

Over medium-low heat, brown cutlets in a little oil, about 4 minutes each side or until internal temp of 165F is reached.  Be careful not too cook over too high heat – the pan should not be dark brown or the sauce will taste burned.  Remove cutlets and set aside while you prepare the sauce.  

SAUCE: Set butter pats aside for now- some thyme will stick to them, that’s fine! Pour contents of sauce (all except those buttter pats that you sat aside!) in pan on med-high heat. Make sure ALL sauce is scraped out of containers. Simmer until sauce is reduced by half. Remove from heat, add butter and whisk until creamy.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon sauce over chicken. Serve with a side of fresh sauteed green beans and white rice.

ENTREES & MORE (Everything!)

Tuscana Chicken

Description

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

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

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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Kansas City BBQ Chicken with Cornbread Bites

Description

Serves 2-3. Chicken breasts marinate in a homemade, flavorful Kansas City style BBQ sauce. Bake or grill to perfection, basting the chicken with BBQ sauce until they are perfectly glazed and scrumptious. Served with our delicious cornbread bites. $15.95.

QuickThaw to Oven or Grill. 690 cal/serving. 

Nutritional Info

MARINATED CHICKEN: 260 cal, 2g fat (1g sat), 84mg chol, 260mg sodium, 13g carb, 1g fiber, 33g protein.

BBQ SAUCE: 165 cal, 2g fat (1g sat), 0mg chol, 500mg sodium, 39g carb, 1g protein.

CORNBREAD BITES: 265 cal, 11g fat (5.4g sat), 446.5mg sodium, 37g carb, 2.4g fiber, 6g protein. 

BBQ Chicken is gluten-free.

Cornbread Bites contain wheat, dairy, egg.

BBQ Chicken Ingredients: chicken breast, ketchup, tomato puree, brown sugar, red wine vinegar, molasses, butter, liquid smoke, garlic powder, salt, pepper, onion powder, celery seed, paprika, cayenne pepper, chili powder, cinnamon. 

Cornbread Bites Ingredients: flour, cornmeal, sour cream, corn, cheddar cheese, green onions, egg, butter, salt, baking powder, baking soda, sugar.

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 dish has 3 parts: Chicken; BBQ Reduction Sauce; Cornbread Bites.

QUICKTHAW CHICKEN, CORNBREAD BITES AND BBQ SAUCE by submerging well-sealed containers in water 15-20 minutes.

BBQ SAUCE: Add sauce to microwave safe dish, cover, and gently microwave until boiling. Divide sauce into two small bowls: half will be used to baste the chicken; the other half will be reserved as a side sauce. It is important to keep these two separate - THE SAUCE USED TO BASTE THE CHICKEN SHOULD NOT BE MIXED WITH THE BBQ SAUCE THAT IS SERVED AS A SIDE SAUCE.

GRILL:  Over medium heat, grill thawed chicken 6-8 minutes on each side, basting with BBQ sauce frequently. Internal temp should reach 165F.

QUICKTHAW TO OVEN: Preheat oven to 350F. Bake thawed chicken, uncovered, for approx 45 mins, basting with BBQ sauce frequently. 

INTERNAL TEMP: 165F.

CORN BREAD BITES: Keep frozen until ready to use. Preheat oven to 350F. Spoon about 1/4 cup batter into each greased muffin tin or bake them like a drop cookie, spooning 1/4 cup onto a greased cookie sheet. Bake approx 15 min until golden brown.

SERVING SUGGESTIONS: Baked beans, slaw. 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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Hawaiian Chicken Sliders - FRESH SLAW TWIST!

Description

Serves 2-3. Chicken breasts slow cook with small chunks of tangy pineapple, sliced red onion and a hint of garlic until tender enough to shred with a fork. Served on rolls, topped with a fresh coconut-cilantro-laced coleslaw. This is a Fresh Twist dish - the coleslaw is fresh and should be used within 5 days of receiving the dish. $14.95. 

Freezer to Instant Pot or Crock Pot. 520 cal/sandwich.  Dairy-Free.

Nutritional Info

Per Serving: 520 cal, 12g fat (3g sat), 87mg chol, 1080mg sodium, 4g fiber, 12g sugar, 40g protein. 

Contains egg, wheat. 

Ingredients: chicken breast, rolls, fresh slaw (cabbage/carrot), pineapple tidbits, sliced red onion, mayonnaise, green onion, cilantro, shredded coconut, apple cider vinegar, yellow mustard, salt, pepper, chili 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

This dish has 4 parts: Chicken; Rolls; Slaw Dressing; Fresh (not frozen!) Slaw. Please prepare this dish within 5 days of receiving to ensure freshness of the slaw. 

Thaw slaw and dressing while dish cooks. The slaw is fresh, not frozen!

FREEZER TO INSTANT POT:  Add 1/4 cup water to Instant Pot. Cook frozen chicken on high pressure for 20 minutes. Quick release. Shred chicken with a fork and set instant Pot to saute and simmer until excess liquid is reduced. Add salt to taste if needed. Prepare slaw per instructions below.

CROCK POT: QUICKTHAW Chicken by submerging well-sealed bag in water 15-20 min. A small 1.5 or 2.5 quart crock pot is recommended to ensure the chicken does not dry out. Add 1/2 cup water to crock pot. Slow cook chicken on low (half-day) or medium/high (cook 1-2 hours) heat until chicken is tender.  Remove chicken from crock pot, reserving liquid. Shred chicken with a fork. Add in as much of the reserved liquid as desired. Add salt if needed.

PREPARE SLAW by mixing fresh slaw and dressing. Add dressing to taste as there is quite a lot of dressing!

BREAD: Toast bread, if desired, or serve at room temp. Build a sandwich with pulled chicken and slaw!

INTERNAL TEMP: 165F.  SERVING SUGGESTIONS: Serve sandwich with sweet potato fries. Cold 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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Chicken Cordon Bleu

Description

Serves 2-3. A classic family favorite! Butterfly cut chicken breasts are filled with thin slices of ham and Swiss cheese and then lightly seasoned and breaded in this dish the whole family will love. $14.95

Freezer to Oven. 400 cal/serving. 

Nutritional Info

Per Serving: 400 cal, 15g fat (5g sat), 145mg chol, 630mg sodium, 8g carb, 1g fiber, 43g protein.

Contains dairy, wheat, eggs.

Ingredients: chicken breasts, ham, Swiss cheese, panko breadcrumbs, Parmesan cheese, egg, canola 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

This is an all-in-one dish. 

THAWED: Bake uncovered for approx 45 min to 50 minutes.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered replacing lid with aluminum foil - for 45 min. Uncover and bake approx 35 to 45 min more until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Sweet Corn Mashed Potatoes , oven roasted broccoli, and a crisp green salad. Chianti.

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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Beef with Rosemary Gorgonzola Butter & Red Wine Sauce

Description

Serves 2-3. Lean beef filets are topped with a flavorful butter made with fresh chopped rosemary and tangy gorgonzola cheese. Drizzle with a light red wine reduction sauce for that finishing touch. $20.95.

Freezer-to-Oven/Saute Combo. 385 cal/serving.

At-home Keto-Friendly option: Omit red wine reduction sauce. 

Nutritional Info

Per Serving: 385 cal, 25g fat (7g sat), 100mg chol, 440mg sodium, 1g carb, 0g fiber, 0g sugar, 26g protein.

Easily lower fat by omitting the Rosemary Gorgonzola Butter. Reduces cal/fat by: 185 cal, 20g fat (6g sat).

Contains dairy, wheat, soy. 

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 dish has 3 parts: Beef; Sauce; Butter. 

THAW BUTTER & SAUCE.

SAUCE: Thaw Red Wine Sauce while cooking beef. When beef is almost done, simmer sauce + 1/4 cup water in a small skillet over medium heat, whisking continuously, until sauce thickens to syrupy consistency. For added flavor, use juices from cooked beef instead of water and saute all together!

BEEF: FREEZER TO OVEN: 350F. Bake loosely covered with aluminum foil for 30 mins. Uncover and bake approx 30-45 minutes more until desired temperature is reached.

BEEF: THAWED (Best!): Saute in 2 Tbls oil over low-med heat, 6-8 min each side. Follow sauce instruction above.

INTERNAL TEMP: 145F-165F (medium to well-done)

SERVING SUGGESTIONS: Top with reduced red wine sauce and rosemary gorgonzola butter. Sweet Corn Mashed, sauteed asparagus. 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

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Country Beef Pot Pie Pastries

Description

Serves 2-3. Savory ground beef, diced onion, tender peas and carrots, along with a sprinkle of seasoning...all wrapped in flaky puff pastry! Sure to be a family favorite. $15.95.

Freezer to Oven. 

Nutritional Info

There are two *large* pastries per order. Serving size is suggested to be 1/2 pastry.

Per Half-Pastry: Nutritional info coming soon. 

Contains dairy, egg, wheat, seafood (Worcestershire sauce). 

Ingredients: ingredients 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.

FREEZER TO OVEN: Preheat oven to 400F. Place frozen pastries, uncovered, on greased baking sheet. Bake approx 40-50 minutes until golden brown flaky, and steaming throughout. Make sure there is a little space between the pastries when you bake them as the pastry will rise and spread slightly.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with a field green salad with bleu cheese. 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!

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Ropa Vieja with Black Beans and Rice

Description

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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Meatballs in Cranberry BBQ Sauce

Description

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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Double Stack Beef Quesadillas

Description

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

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

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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Panang Beef over Rice

Description

Serves 2-3. Flavorful beef slices, red bell peppers, julienne carrots, and cauliflower florets simmer in a spicy-as-you-like red curry coconut cream sauce that'll remind you of your favorite Thai restaurant! Serve over the included white rice. $17.95.

QuickThaw/Saute. 610 cal/serving. Gluten-Free. Contains peanuts. 

At-Home Modification: Serve over cauli-rice for a keto-friendly dish. 

Nutritional Info

Per Serving: Nutritional information coming soon.

Per Serving: RICE (no salt added): 230 cal, 0.4g fat (0g sat), 0g chol, 0mg sodium, 50g carb, 1g fiber, 4g protein.

Most of the fat in this dish comes from the coconut milk!

Contains dairy, soy, peanuts.

Gluten-Free. 

At-Home Keto-Friendly Modification: Sub cauli-rice at home for a keto-friendly dish. 

Ingredients: beef, jasmine rice, cauliflower florets, red bell pepper, julienne carrots, coconut milk, ground onion, heavy cream, rice flour, tomato paste, GF chicken base, peanut butter, red curry paste (dried chili pepper, garlic, shallot, salt, lemongrass, sugar, kaffir line, galangal, spices, citric acid), sugar, cilantro, sunflower lecithin, salt, pepper, onion powder, garlic powder, 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 has 5 parts: Beef, Veggies, Curry Sauce, Red Curry Paste, Jasmine Rice.

NOTE: In this kit, you'll find a small portion of Red Curry Paste. This allows you to customize the "heat" in your curry. 

QUICKTHAW by submerging well-sealed bags in water 10-15 min.

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 min until rice is tender. 

PANANG BEEF: In a large stockpot, add a little oil over med-hi heat. Saute beef for about 2 mins per side. Add 1 1/4 cups water to the pan. Then add the pouched Curry Sauce and the veggies. Stir, bring to a light boil, and then lower heat. This is where that little portion of Red Curry Paste comes in... Add Red Curry Paste to taste - it adds a little "heat", so start by stirring in half of the portion and then taste to see if you'd like more! Simmer curry, uncovered for 5-7 minutes, until the veggies are tender. Spoon over rice.

INTERNAL TEMP: 145F.

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

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 Beef with Mushroom Rosemary Sauce

Description

Serves 2-3. Beef filets, simply seasoned and topped with a flavorful slice of bacon, are served in a rich sauce of red wine, apple cider, green onions, mushrooms, a touch of butter and, of course, fresh rosemary. $20.95.

Freezer to Oven/Stovetop Combo. 380 cal/serving. 

Nutritional Info

380 cal, 24g fat (9g sat), 110mg chol, 560 mg sodium, 5g carb, 1g fiber, 30g protein.

Contains dairy, wheat, soy. 

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 dish has 2 parts: Beef; Mushroom Rosemary Sauce. 

QUICKTHAW SAUCE by submerging well-sealed container in water 15-20 minutes.

THAWED: Bake at 375F uncovered for approx 30-45 minutes. Prepare sauce (below). Int. Temp: 145F-165F (med to well)

FREEZER TO OVEN: Preheat oven to 350F. Bake loosely covered with aluminum foil for 20 mins. Uncover and bake approx 40-55 minutes more until desired temperature is reached. Prepare sauce (below)

SAUCE: Simmer sauce 2-3 minutes in a small saucepan over medium heat until thickens slightly.

Serving Suggestions: SPOON SAUCE OVER BEEF. Honeyed Carrots, Twice Baked Mashed Potatoes. 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!

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Ginger Sesame Flank with Rice Pilaf

(Only 1 left!)

Description

Serves 2-3. Our hand-trimmed flank steak is melt-in-your-mouth delicious in this marinade of sesame, soy, ginger and freshly minced garlic. Also included is our flavorful and so-easy-to-prepare Oriental Rice Pilaf. $20.95.

QuickThaw & Grill or Freezer to Oven. Gluten-Free. Dairy-Free. 520 cal/serving.  

Nutritional Info

Per Serving: 230 cal, 14g fat (6g sat), 60mg chol, 260mg sodium, 1g carb, 0g fiber, 25g protein.

Per Serving: Rice Pilaf: 290 cal, 6g fat (1g sat), 0mg chol, 495mg sodium, 53g carb, 1g fiber.

Contains soy. 

Ingredients:  Flank: flank steak, soy sauce, sesame oil, ginger, garlic. Rice Pilaf: rice, grated carrots, canola oil, miso, chicken base, cilantro. 

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: 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!

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Ginger Beef Stir Fry - FRESH SCALLION TWIST!

Description

Serves 2-3. Tender sliced beef tips stir fried with fresh green onions and given a ginger-garlic glaze. Served over white rice. A sprinkling of sesame seeds and freshly sliced green onions finish the dish. $17.95.

QuickThaw/Saute. Gluten-Free. Dairy-Free.

 

Nutritional Info

Per Serving: Nutritional information coming soon.

Contains soy, sesame seeds. 

Gluten-Free. Dairy-Free.

Ingredients: beef, white rice, scallions, pureed onion, GF soy sauce, sugar, ginger, rice flour, sesame seeds, GF/DF beef base, garlic, jalapeno, corn starch, sesame oil, canola oil, salt, pepper, garlic powder, onion powder, 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 has 5 parts: Beef, Sauce, Rice, Sesame Seeds, Fresh Scallions.

QUICKTHAW: Remove rice and sesame seeds from the kit. Quickthaw beef and sauce by submerging well-sealed bags in warm water for 10-15 min.

SCALLIONS (these are fresh/in fridge): Slice the white/light green section of the scallion into 1/2" pieces; these will be cooked with the beef. Slice the green section of the scallion into 1/8" rings; these will be used in the rice and as garnish. Set aside.

RICE: Bring 1 3/4 cups water + 1/4 tsp salt to boil in a small saucepan. Add rice. Bring to boil, lower heat and simmer 18 minutes. Once rice is done, stir in 3/4 of the GREEN scallion slices and fluff with a fork.

BEEF: Cover the bottom of a skillet with oil and, over med-heat, cook the beef strips along with the WHITE scallion slices about 2 min per side. Depending on skillet size, you may have to do this in batches. Set cooked beef aside. Dispose of most of the oil in the skillet, and then add 1/4 cup water to pan, scraping up brown bits on bottom. Add sauce, stir and simmer 2-3 min until sauce thickens. Add beef back in and stir to coat beef well with sauce.

SERVE: Serve beef over rice, sprinkle with included sesame seeds and top with the remaining GREEN scallion slices. Enjoy! (Note that this dish includes fresh ginger, which is fibrous. You may find fibers from the ginger in this dish!)

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 Beef Tips & Potatoes

Description

Serves 2-3. Dinner Done's version of Lomo Saltado! Tender slices of beef sauteed with a flavor-full medley of tomatoes, onions, and a hint of flavorful jalapeno pepper. Don't worry it isn't spicy! Served with hearty french fried potatoes. $17.95

QuickThaw/Saute + Oven. Gluten-Free. Dairy-Free.  

Nutritional Info

Nutritional Information: Coming soon.

Contains:  soy, fish (worcestershire/anchovy)

Ingredients: Beef, potato fries, sliced onion, tomato, soy sauce, worcestershire, jalapeno pepper, adobo seasoning (salt, garlic powder, onion powder, black 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 includes 4 parts: Beef; Fries; Onions; Tomato Sauce.

QUICKTHAW beef, onions, and tomatoes by submerging well-sealed bags in water 15-20 min. Fries will be baked from frozen.

PREPARATION: Preheat oven to 400F. FRIES: Line a baking sheet with foil or parchment paper.  Bake fries for 30-35 mins. After fries have been baking for 20 mins, prepare the beef -> In a large pan, over med-hi heat, add a little oil and saute onion mix until lightly browned. Add beef, and brown for 2 mins per side. Add tomato sauce and cook for another 2 mins, stirring frequently. Serve over fries, or with the fries on the side!

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Green Salad, 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!

ENTREES & MORE (Everything!)

Classic Italian Lasagna

Description

Serves 2-3. Back by popular demand! Three cheeses, spinach, tender sheets of fresh pasta and flavorful meaty Bolognese sauce all come together in this classic Italian dish that's great to have on-hand! $15.95.

Freezer to Oven. 615 cal/serving. 

Nutritional Info

Per Serving: 615 cal, 27g fat (13g sat), 180mg chol, 930mg sodium, 45g carb, 3g fiber, 6g sugar, 45g protein.

Contains dairy, eggs, wheat, soy. 

Ingredients: bolognese sauce (cooked ground beef, tomatoes, onions, extra virgin olive oil & sunflower oil, carrot puree, garlic puree, salt, sugar, basil, onions, black pepper, red pepper), pasta sheets, mozzarella cheese, ricotta cheese, spinach, parmesan cheese, egg, 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

This is an all-in-one dish.

FREEZER TO OVEN. Preheat oven to 400F. Bake, covered loosely with foil, on center rack for approx 1 ½ hours. Uncover last 10 minutes to let top brown. Let sit 10 min before serving. 

THAWED: Preheat oven to 400F. Bake, covered loosely with foil, on center rack, approx 45 min to 1 hour until heated throughout. Uncover last 10 minutes to let top brown. 

SERVING SUGGESTIONS: Crisp green salad, garlic bread. Shiraz. 

INTERNAL TEMP 165F.

SERVING SUGGESTIONS: Crisp green salad. Shiraz. 

ENTREES & MORE (Everything!)

Pork Tacos with Creamy Cilantro Sauce

Description

Serves 2-3. Pork slow cooks with diced tomatoes, lime juice, our cilantro pesto, minced garlic and a touch of minced jalapeno peppers. Shred it with a fork, top with a refreshingly delicious Creamy Cilantro Sauce and roll it in the included tortillas. $14.95.

Freezer to Instant Pot or Thaw/Crock Pot. 420 cal/serving.

At-Home Keto/Gluten-Free Modification: Omit tortillas or sub with fresh romaine. 

Nutritional Info

Per Serving: Pork: 180 cal, 16g fat (3g sat), 127mg chol, 600mg sodium, 5g carb, 1g fiber, 39g protein.

Per Serving: Tortillas: (2 Tortillas): 200 cal, 4g fat (1g sat), 0g chol, 290mg sodium, 34g carb, 2g fiber, 5g protein.

Per Serving: Creamy Cilantro Sauce: 40 cal, 4g fat (2g sat), 8mg chol, 90mg sodium, 1g carb, 0g fiber, 1g protein.

Contains wheat (tortillas), dairy (cilantro sauce).  Omit tortillas for Gluten-Free and Keto-Friendly dish. 

Ingredients: pork, flour tortillas, tomato chunks, diced onion, lime juice, minced jalapeno, minced garlic, chili powder, cilantro, canola oil, chili powder, salt. Creamy Cilantro Sauce:  sour cream, cilantro, lime juice, canola oil, minced garlic, salt, pepper, sunflower lecithin.

 

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: Pork; Tortillas; Creamy Cilantro Sauce.

FREEZER TO INSTANT POT (BEST!): While pork cooks, let tortillas and Creamy Cilantro Sauce thaw at room temp. Add 1/2 cup water to instant pot. Pressure cook pork on high for 40 minutes. Quick release. Shred pork directly in pot. Set Instant Pot to "saute" and saute 10-15 min until liquid evaporates. Follow Creamy Cilantro Sauce and tortilla instructions below. (If pork is thawed, pressure cook on high for 30 minutes.)

THAW TO CROCKPOT: We recommend a small crock pot (1 1/2 quart) to ensure the pork stays tender. QUICKTHAW PORK by submerging well-sealed bag in warm water 10-15 min. Add 1/2 cup water to crock pot. Add pork (pork only - do not add Creamy Cilantro Sauce into crock pot) to crock pot and slow cook on low (cook all day) or medium (cook half day) until pork is tender. Remove pork from crock pot, leaving juices behind. Shred pork with a fork and add in juice from crock pot to taste, if desired. Follow Creamy Cilantro Sauce and tortilla instructions below.

TORTILLAS: Open one corner of the bag containing tortillas and microwave approx 20 seconds until steaming. CREAMY CILANTRO SAUCE: This sauce is served at room temp or slightly chilled. Shake sauce packet well, open and pour into small bowl. 

INTERNAL TEMP (PORK): 160F.

SERVING SUGGESTIONS: Serve pork in tortillas topped with Creamy Cilantro Sauce. Pico de gallo, guacamole and shredded lettuce are nice additions if you have on-hand at home! Ice cold beer.

ENTREES & MORE (Everything!)

Chops with Roasted Red Pepper Bruschetta

Description

Serves 2-3. Roasted red pepper bruschetta - made with freshly sliced onions, roasted red peppers, smashed garlic, and capers tossed in a touch of olive oil, red wine vinegar and soy - tops marinated hand-trimmed center cut pork chops.$14.95.

QuickThaw to Stovetop or Grill. 350 cal/serving. Gluten-Free. Keto-Friendly. Dairy-Free.  

Nutritional Info

Per Serving: 350 cal, 18g fat (4g sat), 820mg sodium, 5g carb, 40g protein.

Contains soy.

Gluten-Free. Dairy-Free. Keto-Friendly.  

Ingredients: center cut pork chops, roasted red pepper, sliced red onion, gluten-free soy sauce, olive oil, capers, garlic, parsley, red wine vinegar, salt, spies. 

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: Chops; Roasted Red Pepper Bruschetta. 

QUICKTHAW CHOPS by submerging well-sealed bag in water 10-15 min. In a lightly greased skillet over medium-high heat, add chops and sauté, approx 6 minutes on each side until lightly browned. Remove chops and set aside. Pour bruschetta in skillet and add 3 tbls of water. Place chops back in skillet, lower heat and simmer, covered, for 10 to 15 minutes until internal temperature is reached. Top chops with bruschetta.   

ALTERNATE METHOD: GRILL chops, and simmer bruschetta + 3 tbls water in a saucepan until slightly reduced. Top chops with Bruschetta.   

INTERNAL TEMP: 160F. 

SERVING SUGGESTIONS: Serve over polenta with sauteed green beans. Zinfandel.

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!

ENTREES & MORE (Everything!)

Pork Tenderloin with Apricot Sauce

Description

Serves 2-3. Pork tenderloin is coated in a light mustard-garlic marinade and served with our specially prepared Apricot Sauce. This also doubles as a great party appetizer when sliced thin! $14.95.

QuickThaw to Grill / Freezer to Oven. 355 cal/serving. Gluten-Free. Dairy-Free.

Nutritional Info

355 cal, 20g fat (4g sat), 110mg chol, 560mg sodium, 8g carb, 0g fiber, 35g protein.

Contains no major allergens. Gluten-Free. Dairy-Free. 

Ingredients: pork tenderloin, Dijon mustard, canola oil, salt, pepper, spices. Apricot Mustard Sauce: apricot preserves, Dijon mustard, canola oil, salt. 

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: Pork Tenderloin; Apricot Mustard Sauce. 

QUICKTHAW pork by submerging well-sealed bag in water 20 to 30 minutes. Thaw Apricot-Mustard Sauce and Stir.

GRILL (Recommended): Thaw. Grill over med to high heat for approx 6 minutes on each side.

FREEZER TO OVEN: Preheat oven to 350F. Bake tenderloin, uncovered, for 1 hour to 1 hour 20 min until int temp is reached.

THAWED TO OVEN: Preheat oven to 375F. Bake, uncovered, for 30-45 minutes until int temp is reached. Let pork sit 10 min then slice.

INTERNAL TEMP: 155F.

SERVING SUGGESTIONS: Slice pork and serve with Apricot-Mustard Sauce. Serve with white rice with slivered almonds and honey carrots. Zinfandel. 

ENTREES & MORE (Everything!)

Pasta e Fagioli

Description

Serves 4-5. This classic Italian soup features a hearty blend of beans, chopped bacon, tomatoes, diced onion, freshly chopped celery and Ditalini pasta, all swimming in a chicken broth base laced with garlic and the right sprinkle of spice. $13.95.

Freezer to Stovetop. 230 cal/serving.

Nutritional Info

Serves 4-5.  Per Serving (assumes 5): 230 cal, 5g fat (1g sat), 37g carb, 7g fiber, 11g protein.

Ingredients: crushed tomato, Great Northern beans, ditalini pasta, tomato sauce, chopped bacon, diced onion, diced celery, parmesan cheese, chicken base, olive oil, parsley, garlic, red pepper flakes, 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 has 2 parts: Soup; Pasta.

THAW - or - FREEZER TO STOVETOP:  Add 3 cups of water and soup mix to medium saucepan. Bring to boil.  Lower heat and simmer 20 minutes.  Add pasta and cook approx 8 minutes until pasta reaches desired doneness.  If soup thickens too much as pasta cooks, add another cup of water and adjust salt if needed.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Crusty French bread and a green salad. Merlot.

ENTREES & MORE (Everything!)

Teriyaki Pork Tenderloin over Pineapple Rice

Description

Serves 2-3. Lean pork tenderloin marinates in a freshly prepared teriyaki sauce before being baked - or grilled - and served with a delicious pineapple rice pilaf. $14.95.

Freezer to Oven or Thaw & Grill. 575 cal/serving. Gluten-Free. Dairy-Free. 

Nutritional Info

350 cal, 9g fat (3g sat), 110mg chol, 800mg sodium, 30g carb, 0g fiber, 36g protein.

Pineapple Rice: 225 cal, 5g fat (2g sat), 0mg chol, 530mg sodium, 440g carb, 1g fiber, 4g protein.

Contains soy. 

Gluten-Free. 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 dish has 3 parts: Pork Tenderloin; Teriyaki Sauce; Pineapple Rice Pilaf. 

PREPARE PINEAPPLE RICE PILAF: Freezer to Skillet: In small skillet over med-high heat, thaw and sauté rice mixture for 5 mins, stirring frequently. Add 1 1/2 cups of water and bring to a boil. Cover tightly, reduce heat to low and simmer for 20 minutes. Fluff with a fork and serve.

PORK:

THAW TERIYAKI SAUCE. Right before serving pork, transfer sauce to microwave safe dish. Gently heat in microwave, stir and serve over sliced pork or on the side.

GRILL (Best!): QUICKTHAW by submerging well-sealed package of pork in water 15-20 minutes. Grill over med to high heat for approx 6 minutes on each side until internal temp reached.

FREEZER TO OVEN OPTION: Preheat oven to 350F. Remove frozen tenderloin from bag, using scissors if necessary, and bake, loosely covered with aluminum foil, 35 min. Uncover and bake 15 to 30 min more until internal temp is reached.

INTERNAL TEMP: 160F. Let rest 10 minutes before slicing. Note that pork is a lean meat and dries out when overcooked. We highly recommend using an instant read meat thermometer to ensure your dish is cooked perfectly every time!

SERVING SUGGESTIONS Pineapple Rice, bok choy. Shiraz. 

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!

ENTREES & MORE (Everything!)

Pork Milanese with Bruschetta

Description

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

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

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!

ENTREES & MORE (Everything!)

Feta & Pesto Stuffed Chops

Description

Serves 2-3. Hand-trimmed center cut pork chops are stuffed with tangy feta cheese and freshly prepared basil-peanut pesto, then rubbed with fresh garlic, herbs and a touch of balsamic vinegar. $14.95 

Thaw/Bake. 340 cal/serving. Gluten-Free. Keto-Friendly. Contains peanuts.

Nutritional Info

Contains 3 pork chops. Per chop: 340 cal, 20g fat (6.5g sat), 110mg chol, 670mg sodium, 2g carb, 0g fiber, 1g sugar, 38g protein.

Contains dairy, peanuts.

Gluten-Free. Keto-Friendly.

Ingredients: pork chops, feta cheese, basil pesto (basil, peanuts, parmesan cheese, extra virgin olive oil, canola oil, salt, pepper), balsamic vinegar, garlic, oregano, salt, thyme, pepper. 

Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree, unless otherwise stated. 

Preparation

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!

ENTREES & MORE (Everything!)

Chipotle Pulled Pork

Description

Serves 2-3. Lean pork slow cooks all day before being fork shredded and tossed in Dinner Done Chipotle BBQ Sauce. Includes half of a par-baked baguette. $13.95.

QuickThaw/Crock Pot or Freezer to Instant Pot. 625 cal/serving. Dairy-Free. 

Fun Twist: Create mini-sandwiches with the baguette. Top with a pickle and spear with a decorative toothpick! The 2-3 person serving is for a dinner sized portion; these dishes will go even further when serving appetizer-sized portions!

 

Nutritional Info

PORK (per serving): 255 cal, 10g fat (3.5g sat), 880mg sodium, 1.1g carb, .3g fiber, 43g protein.

CHIPOTLE SAUCE: 150 cal, 0g fat (0g sat), 350mg sodium, 38g carb, 1g protein.

BAGUETTE: 170 cal, 2g fat (0g sat), 380mg sodium, 32g carb, 2g fiber, 6g protein.

Contains wheat, soy, fish (worcestershire). Dairy-Free. 

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 3 parts: Pork, Baguette, BBQ Sauce. 

CROCK POT: NOTE: WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE SUFFICIENT MOISTURE. QUICKTHAW pork and sauce by submerging well-sealed containers in water app. 20 min. Add 1/2 cup water to pork and slow cook (pork only - do not add the BBQ sauce!) in crock pot on low (cook all day) or medium (cook half day) heat until pork is tender. Remove pork from crock pot and discard all juices the pork was cooked in. Shred pork with a fork and add in Dinner Done BBQ sauce to taste.

FREEZER TO INSTANT POT: Add 1/2 cup of water to instant pot and then add pork. Pressure cook pork (not the sauce - it is added at end!) on high for 1 hour. Quick release. Shred pork directly in pot. Stir in BBQ sauce. Set Instant Pot to "saute" 5-10 min until sauce thickens to desired consistency. 

BAGUETTE: Preheat oven to 400F. Cook on lower rack from frozen 12-15 minutes until heated througout and just beginning to turn golden.

INTERNAL TEMP (PORK): 160F.

SERVING SUGGESTIONS: Serve shredded pork In baguette, topped with coleslaw and pickles. Or over mashed potatoes. Zinfandel.

Fun Twist: Make Pulled Pork Nachos by topping tortilla chips with shredded BBQ pork, sliced jalapeno peppers, and a drizzle of sour cream. 

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!

ENTREES & MORE (Everything!)

Pecan Bourbon Salmon

Description

Serves 2-3. One of our most popular salmon dishes! Fresh Atlantic salmon filets topped with a delightful blend of brown sugar, bourbon, apple cider and crunchy chopped pecans. $20.95.

Freezer to Oven. 365 cal/serving. Dairy-Free.

Nutritional Info

Per Serving: 365 cal, 23g fat (6g sat), 80mg chol, 300mg sodium, 12g carb, 1g fiber, 7g sugar, 24g protein.

Contains wheat, tree nuts (pecans).  Dairy-Free.

Ingredients: salmon, chopped pecans, panko breadcrumbs, brown sugar, butter, bourbon, apple cider, 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 approx 1 hour to 1 hour 15 min until salmon is flaky. For an extra crunchy topping broil - carefully watching so it doesn't burn - for 1-2 minutes before serving.

THAWED: Preheat oven to 350F. Bake, uncovered, for approximately 20-30 min until salmon is flaky. For an extra crunchy topping broil - carefully watching so it doesn't burn - for 1-2 minutes before serving.

 

INTERNAL TEMP: 145F. 

SERVING SUGGESTIONS: White and wild rice with cranberries, diced apple and walnuts. Steamed broccoli florets. Beaujolais.

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!

ENTREES & MORE (Everything!)

Panko Tilapia with Hawaiian Butter Sauce

Description

Serves 2-3. Flaky tilapia filets in a flavorful sour cream marinade are topped with crisp, cilantro-laced panko breadcrumbs. A warm Hawaiian-style butter sauce flavored with hints of pineapple and soy provides the finishing touch. $14.95. 

Freezer-to-Oven or Saute. 435 cal/serving.  

Nutritional Info

Per Serving: 435 cal, 28g fat (8g sat), 90mg chol, 520mg sodium, 11g carb, 1g fiber, 24g protein.

Tip: Omit butter entirely and reduce fat by 13g! 

Contains dairy and wheat. 

Ingredients: tilapia, panko breadcrumbs, sour cream, canola oil, cilantro, spices. Hawaiian Butter Sauce: coming soon.

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 dish has 2 parts: Tilapia; Hawaiian Butter Sauce. 

Soften Hawaiian Butter Sauce & stir gently. Butter can be softened in microwave on low heat for short amount of time.

FOR BEST RESULTS: Transfer filets to greased baking sheet - this allows the heat to circulate better around the filets while cooking!

FREEZER TO OVEN: Preheat oven to 400F, bake 30-40 minutes until fish is flaky.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Serve tilapia topped with Hawaiian Butter Sauce. White rice, sugar snap peas. Pinot Grigio.

ENTREES & MORE (Everything!)

Shrimp Paella

Description

Serves 2-3. Savory seasoned rice loaded with plump shrimp and a mix of veggies that includes red bell pepper, onions, peas, carrots, and tomatoes all come together in this delicious Spanish dish. $16.95.

QuickThaw/Saute. 520 cal/serving. Gluten-Free. Dairy-Free. 

Nutritional Info

Per Serving: 520 cal, 11g fat (2g sat), 160mg chol, 800mg sodium, 72g carb, 4g fiber, 1g sugar, 30g protein.

Contains shellfish, soy. 

Gluten-Free. Dairy-Free.

Ingredients: shrimp, white rice, diced onion, red bell pepper, crushed tomato, peas, carrots, canola oil, olive oil, GF/DF chicken base, paprika, salt, annatto, bay leaves. 

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 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. Add 2 cups of water to the pan with the veggies. Bring to a boil and add rice. Stir, reduce heat to very low, cover and simmer 15-18 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!

ENTREES & MORE (Everything!)

Bombay Shrimp Curry over Coconut Rice (Includes Coconut Milk)

Description

Serves 2-3. Add a little spice to any evening with this Indian-inspired dish. Plump shrimp pair with coconut milk, peas, carrots, and a variety of seasonings including curry power, cilantro, and the perfect touches of cinnamon and cayenne. Served over coconut rice. $16.95.

QuickThaw/Saute. 630 cal/serving. Gluten-Free. Dairy-Free.

At-Home Keto Modification: Omit rice or sub with cauli-rice. 

Nutritional Info

Per Serving (With Rice): 630 cal, 27g fat (22g sat), 200mg chol, 690mg sodium, 64g carb, 4g fiber, 2g sugar, 36g protein.

Per Serving (Shrimp/Curry Only): 350 cal, 20g fat (16g sat), 200mg chol, 680mg sodium, 13g carb, 3g fiber, 2g sugar, 31g protein.

Contains shellfish. 

Gluten-Free. Dairy-Free. Soy-Free. 

Keto-Friendly suggestion: Serve over cauli-rice! 

Ingredients: shrimp, rice, coconut milk, crushed tomato, peas, carrots, onion, garlic, ginger, cilantro, curry powder, cinnamon, cayenne 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 4 parts: Shrimp; Curry Mix; Rice; Coconut Milk. The coconut milk is kept in the pantry and not frozen. 

WHITE JASMINE COCONUT RICE:  Bring 1 cup water + ½ tsp salt (optional) to boil.  Add 1 cup jasmine rice PLUS ¼ can of coconut milk (reserving rest of coconut milk for Shrimp Curry!). Stir, bring to boil, lower heat and simmer approx. 15 min.  For Family-Sized Portions:  Use 2 cups of jasmine rice, 2 cups water + ½ tsp salt + ½ can coconut milk.  

QUICKTHAW SHRIMP/VEGGIES and CURRY MIX by submerging well-sealed containers in water 15-20 min. Rinse and drain shrimp/veggies.

CURRY: In a large saucepan over medium heat, saute the Curry Mix stirring constantly for 3-5 min. Add 3/4 can of coconut milk (1 1/2 cans if family size) and the shrimp/veggies and simmer until shrimp is cooked and opaque (2-3 min).

SERVING SUGGESTIONS: Serve curry over rice. Green salad. Albarino. 

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!

ENTREES & MORE (Everything!)

Coconut Shrimp with Orange Marmalade Sauce

Description

Serves 2-3. Plump butterflied shrimp are given a coconut batter and then gently sautéed - or oven-baked. Serve with our sweet and tangy Orange Marmalade Sauce.  Party Pick: The 2-3 person serving is for a dinner sized portion; these dishes will go further when serving appetizer-sized portions!  $14.95.

Freezer to Skillet/Oven. 385 cal/serving. Dairy-Free.

Nutritional Info

SHRIMP (OVEN OPTION): 290 cal, 11g fat (8.8g sat), 140mg chol, 450mg sodium, 34g carb, 4g fiber, 14g protein. Assumes baking, not frying. 

ORANGE SAUCE: 95 cal, 3.4g fat (0.3g sat), 0g chol, 193mg sodium, 17g carb, 0g fiber, 0g protein.

Contains shellfish (shrimp), wheat, tree nuts (coconut). 

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 dish has 2 parts: Shrimp; Orange Sauce

THAW AND STIR SAUCE. FRY (PREFERRED): From frozen, fry in sufficient oil until shrimp are golden brown (about 3 minutes). Place shrimp on paper towel to drain oil.

FREEZER TO OVEN (This is an option, but this is better pan or deep fried): Preheat oven to 350F. Lay frozen shrimp on greased baking sheet and bake approximately 15-25 minutes until cooked through.

INTERNAL TEMPERATURE: 150F.

SERVING SUGGESTIONS: Serve with Orange Sauce on the side. Yellow rice, steamed broccoli. 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!

ENTREES & MORE (Everything!)

Shrimp Scampi with Linguine

Description

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

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!

ENTREES & MORE (Everything!)

Spanish Shrimp over Penne

Sold Out

Description

Serves 2-3. Plump shrimp and chorizo sausage are sauteed with fresh chopped onion, diced red pepper, juicy tomatoes and a touch of minced jalapeno pepper and then served over freshly cooked penne pasta. $16.95.

QuickThaw to Stovetop. 500 cal/serving. Dairy-Free. 

Nutritional Info

Per Serving: 500 cal, 10g fat (2g sat), 170mg chol, 750 mg sodium, 68g carb, 5g fiber, 2 sugar, 35g protein. 

Contains shellfish, wheat, soy. 

Dairy-Free.

Make this gluten-free at home by using gluten-free pasta or rice. 

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 dish has 3 parts: Shrimp; Saute Kit; Pasta. 

QUICKTHAW saute kit & shrimp by submerging well sealed containers in water 15-20 min until thawed.

PASTA: Boil pasta according to label instructions.

SHRIMP: In a large skillet over med heat, heat one Tbls of oil and add contents of saute kit. Saute for 5-7 mins until veggies are tender. Add shrimp, stir slightly, and then reduce heat to low. Add water if the sauce seems dry. Cover skillet. Simmer for 5-10 mins, stirring occasionally, until shrimp are opaque and cooked through. 

INTERNAL TEMP: 145F

SERVING SUGGESTIONS: Serve over pasta. Side salad. Sangria.

ENTREES & MORE (Everything!)

Salmon Florentine Pastry

Description

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

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.

ENTREES & MORE (Everything!)

All-Butter Chocolate Croissant Kit

Description

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.

ENTREES & MORE (Everything!)

Bacon Broccoli Cheddar Quiche

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!

ENTREES & MORE (Everything!)

Quiche Florentine

Description

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!

ENTREES & MORE (Everything!)

Quiche Lorraine

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!

ENTREES & MORE (Everything!)

Party Perfect Mini Bacon Broccoli Cheddar Quiche

(Only 5 left!)

Description

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!

ENTREES & MORE (Everything!)

Party Perfect Mini Quiche Lorraine

(Only 5 left!)

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!

ENTREES & MORE (Everything!)

Party Perfect Mini Quiche Florentine

(Only 5 left!)

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

Description

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

(Only 3 left!)

Description

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!

ENTREES & MORE (Everything!)

Parmesan Polenta

Description

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!

ENTREES & MORE (Everything!)

Twice Baked Mashed Potatoes

Description

Serves 4. Mashed potatoes topped with cheddar cheese, flavorful chopped bacon and sliced green onions. $7.95

Freezer to Oven. Gluten-Free.

Nutritional Info

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!

ENTREES & MORE (Everything!)

Corn Souffle

(Only 2 left!)

Description

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!

ENTREES & MORE (Everything!)

Sweet Potato Souffle with Pecan Streusel

Description

Serves 2. Our always popular Sweet Potato Souffle... An all-natural mix of creamy sweet potatoes, brown sugar, butter and spices are topped with chopped pecans and a touch of brown sugar so they caramelize. Delicious! This side dish is smaller than our usual side dishes and serves 2. $5.95.

Freezer to Oven. 

Nutritional Info

Contains wheat, dairy, eggs, tree nuts (pecans). Also contains cinnamon, nutmeg.

Ingredients: mashed sweet potatoes, eggs, brown sugar, milk, pecans, butter, flour, vanilla, baking powder, salt, cinnamon, nutmeg. 

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!

ENTREES & MORE (Everything!)

Green Bean Amandine

Description

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
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!

ENTREES & MORE (Everything!)

Sweet Corn Mashed Potatoes

Description

Serves 4. One of our original side dishes, back for a limited time! Creamy mashed potatoes loaded with crisp corn kernals. $5.95

Freezer to Oven. Gluten-Free.

Nutritional Info

Contains dairy.

Gluten-Free. 

Ingredients:  mashed potatoes (contain dairy), corn, 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: 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!

ENTREES & MORE (Everything!)

Asian Green Beans

Description

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

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. 

ENTREES & MORE (Everything!)

Thai Pesto Pasta (Vegan!)

Description

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!

ENTREES & MORE (Everything!)

Cranberry Pecan Rice Pilaf

Description

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

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!

ENTREES & MORE (Everything!)

Mac & Cheddar

Description

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 Mashed Potatoes - Serves 2!

Description

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

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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Roasted Red Pepper Mashed Potatoes

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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Spinach Souffle

Description

Serves 4. Light and airy, our spinach souffle makes a welcome addition to any meal. $5.95

Freezer to Oven.

Nutritional Info

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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Cheese Tortellini with Walnut Basil Pesto

Description

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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Green Bean Casserole with Crispy Onions

Description

Serves 2. Green beans, creamy mushroom soup and cheese get added crunch from water chestnuts and a crisp onion topping. This side dish is smaller than our usual side dishes and serves 2. $5.95.

Freezer to Oven. 

Nutritional Info

Contains dairy, wheat, soy.

Ingredients: French cut green beans, cream of mushroom soup, milk, water chestnuts, fried onion (topper), soy sauce, cornstarch, worcestershire, chicken 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

This dish has 2 parts: Green Bean Casserole; Fried Onion Topper. 

Tip: Thaw and spoon the casserole into your favorite greased holiday dish at home, if desired. Cooking times may vary depending on thickness. 

THAWEDPreheat oven to 375 degrees.  Bake, uncovered, 45 min to an hour until bubbly.  Sprinkle French onion topper over top and bake 5-10 more minutes. Let rest 10 min before serving. 

FREEZER TO OVEN: Preheat oven to 375 degrees. Bake, covered, for 45 min. Uncover and bake for an additional 30-40 mins or until  bubbly. Add French onion topper and bake 5 more minutes. Let rest 10 min before serving. 

INTERNAL TEMP: 160F.

SERVING SUGGESTIONS: Serve with your favorite holiday dishes. 

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 Almond Baby Brie

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

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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Buffalo Chicken Dip

Description

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

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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Tres Leches

Description

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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Walnut Chocolate Chip Dry Cookie Mix

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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Carrot Cake

Sold Out

Description

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. 

ENTREES & MORE (Everything!)

Vanilla Cream Cheese Icing

Sold Out

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

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! 

ENTREES & MORE (Everything!)

Tiramisu

Description

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

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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Coconut Macaroons

Description

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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Cowboy Cookies Dry Cookie Mix

Description

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.

ENTREES & MORE (Everything!)

Almond Cake

Description

A simple, lightly sweetened gluten-free cake made with ground almonds, eggs, sugar, and baking powder. One 5 1/2" x 4 1/2" pan. $7.95

Freezer to Oven. Gluten-Free. Dairy-Free.

Nutritional Info

Serves 6. Nutritional information (per serving): 387 cal, 23g fat (3g sat), 133mg chol, 113mg sodium, 37g carb, 4g fiber, 32g sugar (31g added sugar), 12g protein. 

Contains tree nuts (almonds), cinnamon.

Ingredients: almond flour, eggs, sugar, cinnamon.

Gluten-Free.Dairy-Free. 

Preparation

This cake is an all-in-one dish. 

FREEZER TO OVEN: Bake from frozen at 350F for one hour or until a toothpick inserted in the center comes out dry. Once done, place on wire rack to cool. Tip: Use scissors to cut each corner of the pan so that you can easily remove the cake to cool. Be careful - the pan is sharp once cut! 

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Oatmeal Cranberry Dry Cookie Mix

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.

ENTREES & MORE (Everything!)

Chocolate White Chocolate Chip Dry Cookie Mix

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.

ENTREES & MORE (Everything!)

Pina Colada Cake

Description

A coconut-pineapple cake with pound-cake like consistency. One 5 1/2" x 4 1/2" pan. Pair this with our Vanilla Cream Cheese Icing. $6.50

Freezer to Oven.

Nutritional Info

Contains: wheat, eggs.

Ingredients: flour, crushed pineapple, shredded coconut, eggs, sugar, canola oil, triple sec, orange juice concentrate, baking powder, salt.

Preparation

This is an all-in-one dish!

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, approx 1 hour 20 min until toothpick inserted in middle comes out clean. Let rest 10 minutes before slicing. 

SERVING SUGGESTIONS:  Serve with fresh sliced fruit and a scoop of vanilla (or coconut!) ice cream. 



OR
Description

Details

These ready to cook items are available for purchase today! Add to any curbside pickup or delivery order, or just pop in and pick up! 

They are listed in this order:

  1. Fresh Side Dishes
  2. Vegan/Seasonal Features
  3. Chicken Entrees
  4. Beef Entrees
  5. Pork Entrees
  6. Seafood Entrees
  7. Side Dishes, Appetizers and Desserts (also easily viewable in their own separate menus!)

 

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