ENTREES & MORE (Everything!)

This is an all-in-one dish. 

THAW.  Preheat oven to 350. Drop a tablespoon of cookie dough 2 inches apart from one another on a cookie sheet.Bake for 15-20 minutes or until golden brown.  These cookies are soft and cake-like!   

SERVING SUGGESTIONS:  Vanilla ice cream and hot apple cider.  Or top with a delicious cream cheese frosting. 

TIP: Press a whole pecan into the batter before baking for a pretty touch! 

This is an all-in-one dish. 

FREEZER TO OVEN. Preheat oven to 350F. Bake, covered, 60 minutes at 350F, then uncover and bake for 30 minutes more, or until top is golden brown and center is firm.  Let sit 10 minutes before serving to help firm up center. Note that this dish does have a soft, bread-pudding like consistency!

INTERNAL TEMP: 155F. 

SERVING SUGGESTIONS: Ice cold milk. Or 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!

This pie has 2 parts: 3" Pie Crusts (12); Pie Filling.

Bring filling close to room temperature before baking. Preheat oven to 350F.  Prebake unfilled pie crusts for 5 minutes on lower rack.  Spoon filling into pie crusts. Bake on a middle or lower rack approx 45 minutes until set. Let cool before serving. Can be made ahead and refrigerated. 

INTERNAL TEMP: 165F

SERVING SUGGESTIONS: Refrigerated pies can be "popped" out of the tins. Top with a dollop of whipped cream or serve as-is! 

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!

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 over garlic butter, with Dinner Done Honey Carrots on the side. Pinot 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!

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!

This dish has 3 parts:Turkey; Chili Sauce; Gorgonzola Topper. 

QUICKTHAW by submerging well-sealed Ziplocs in warm water 15-20 minutes. Put Gorgonzola Topper in fridge while chili simmers.

STOVETOP: In a saucepan over medium heat, add 2 Tbls oil and the seasoned turkey and saute until turkey is cooked, about 9 minutes stirring frequently. Add contents from the chili sauce bag and bring to boil. Lower heat, cover, and simmer about 15-20 minutes until all veggies are tender. Add 1/2-1 cup of water if thinner chili is desired. Sprinkle gorgonzola topper over chili just before serving.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Sprinkle Gorgonzola Topper on top. Serve with cornbread or over rice. 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!

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!

This is an all-in-one dish. 

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

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

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with linguine tossed in garlic butter and fresh green salad. Pinot Blanc.

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

This dish includes: Chicken/Veggies + Dumpling Dough

QUICKTHAW: Quickthaw kit by submerging well-sealed containers in water 15-20 min.

Once thawed, heat a large pot over medium-high heat. Add a little oil and saute chicken and veggies about 7 min, stirring occasionally. Once chicken is beginning to brown, add 4 cups water and bring to a boil.

Now prepare the dumplings: On a lightly floured surface, roll dumpling dough to 1/4-1/2" thick and, using a butter knife, cut into 1" squares, (alternately, make teaspoon-sized balls with the dough). Add dumplings to the boiling soup. Turn heat to low and gently simmer, uncovered, for 20-30 minutes. DUMPLING NOTE: The dumplings will plump up while cooking!

Internal Temp (Chicken): 165F.

SERVING SUGGESTIONS: Serve with a fresh green salad. Pinot Grigio.

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

This dish has 2 parts: Tacos; Salsa. 

Thaw salsa and shake to mix well. PRO TIP: Although we grease the pans to ready this dish for the oven, sometimes the shells may stick a little bit. You may want to "pop" the tacos out of the pan while still frozen, spray the pan with a thin layer of non-stick spray, and then put the frozen tacos right back in the pan for baking. 

FREEZER TO OVEN: Preheat oven to 350F. Place frozen dish in oven and bake (uncovered for crispier shells/covered for softer shells) for approx 50-60 min until steaming throughout.

THAWED: Preheat oven to 350F. Bake, (uncovered for crispier, covered for softer shells) approx 30min until heated throughout.

MICROWAVE: Remove lid and cover loosely with plastic wrap. Microwave on high 3-5 min until steaming throughout. Crisp tops in the oven on broil for 1-2 min, watching carefully as they can burn quickly!

SAUCE: Drizzle on top when serving. 

INTERNAL TEMP: 165F.  

SERVING SUGGESTIONS: Serve with salsa, refried beans, and a green salad with oil and vinegar. Margaritas.

This dish has 2 parts: Chicken Fingers; Marinara Sauce. The marinara sauce is packaged with the chicken fingers. 

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

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.

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.

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.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: For the adults, these are AMAZING by themselves, or cut into bite-sized pieces and tossed in salad greens! Sav Blanc. For the kids, serve with mashed potatoes & the included Marinara Dipping Sauce. If your kids don't like marinara sauce, try letting them dip these in applesauce! Iced tea or lemonade.

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

This is an all-in-one dish.

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!

This dish has 2 parts: Chicken; Sauce. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered with foil, for 45 minutes. Uncover and bake 20-40 more minutes until reaches internal temp.

SAUCE: In a small saucepan, heat sauce over medium heat until heated throughout and sauce thickens to your taste. Spoon sauce over chicken.

THAWED TO OVEN: Bake, uncovered, at 350F for 45-55 minutes until internal temp is reached. Sauce: See instructions above.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon sauce over chicken or serve on side. Buttered angel hair pasta, fresh asparagus. Chianti. 

This dish has 3 parts: Chicken; Sauce; Cheese

THAW CHEESE & TAMPICO TEX-MEX RANCH SAUCE

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

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

INTERNAL TEMP: 165F.

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

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

This dish has 2 parts: Chicken; Balsamic Sauce. 

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

FREEZER TO OVEN. Preheat oven to 350F, place frozen chicken in oven and bake, covered with aluminum foil, for 45 minutes. Uncover and bake approx 45 minutes to 1 hour more. Drizzle with Balsamic Sauce just before serving.

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

INTERNAL TEMP: 165F.

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

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

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

This dish has 3 parts: Chicken; Sauce; Long Grain White Rice.

Thaw peanut sauce.

LONG GRAIN WHITE RICE:  STOVETOP:Combine 1 cup long grain rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan.  Heat to boiling, stir once. Reduce heat, cover and simmer 20 min until rice is tender.

QUICK-THAW CHICKEN by submerging well-sealed Ziploc in water 10-15 min.

GRILL or PAN SAUTE: Grill over medium heat. Alternately, can be pan sautéed over medium heat until internal temp is reached.

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Serve over rice and drizzle with peanut sauce. Side dish suggestion - a mix of fresh grilled veggies. Merlot.

Side Dish Tip: If you've got coconut milk on-hand, add richness to the rice by substituting coconut milk for half of the water!

This dish has 5 parts: Chicken; Veggies; Flour Tortillas; Creamy Cilantro Sauce; FRESH Cabbage.

Cabbage slaw should be kept fresh in the fridge. 

QUICKTHAW Chicken, Veggies, Sauce by submerging well-sealed packages in water 10-15 min. DRAIN liquid out of bags before sautéing. 

TORTILLAS: Microwave, covered, for 30 seconds until warm. 

FAJITAS:  SKILLET:  Heat a little oil in a skillet on medium heat. Add chicken strips and saute until cooked through. Set chicken aside and saute veggies in same skillet. Add chicken back in pan with veggies and toss to mix. Add salt to taste, if needed. SAUCE: Shake pouch to mix well. Spoon chicken and veggies into tortillas and drizzle with Creamy Cilantro Sauce. Top with crunchy cabbage slaw. INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Pile on any other favorite fixings you have on-hand... salsa, guacamole, shredded cheese, etc!  Cold beer.

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

This dish contains 2 parts: Chicken; Chowder.

QUICKTHAW CHOWDER AND CHICKEN by submerging well-sealed containers in water approx. 15-20 minutes until thawed. In a separate saucepan over medium heat, add chowder plus 1 cup water. Bring to a low boil, stirring well. Lower heat and let simmer 15 minutes. While chowder is simmering, prepare the chicken:  In a saute pan over medium heat, saute chicken with a little oil until internal temp of 165F is reached. Stir chicken into chowder. If chowder seems too thick, add water to achieve desired consistency. Add salt to taste, if needed. 

SERVING SUGGESTIONS: Field green salad. Chardonnay. 

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

This dish has 3 parts: Chicken; Mozzarella Cheese; Balsamic Drizzle. 

FREEZER TO OVEN:  Preheat oven to 350F, placed frozen chicken in oven and bake, covered loosely with foil, for 45 min. Uncover and bake 35 min more. Top with mozzarella cheese and bake 10 min or until internal temp (165F) is reached.

BALSAMIC DRIZZLE: Shake to mix well and drizzle over chicken just before serving. Optionally, if you like  a syrupy balsamic, heat in covered microwave safe dish 30-45 sec until sauce is reduced.

THAWED:  Preheat oven to 350F, baked uncovered 35 min. Top with mozzarella cheese and bake 10 min or until int temp (165F) is reached. See Balsamic Drizzle above.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Asparagus, Roasted Red Pepper Mashed Potatoes.   Pinot Grigio.

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

This dish has 3 parts: Chicken; Spicy Vodka Sauce; Penne Pasta.

QUICKTHAW: Submerge well-sealed bags of Chicken + Sauce water 15-30 minutes until thawed. 

PASTA: Boil pasta in salted water for 11-13 min until done to your taste. Drain & set aside.

CHICKEN: In a skillet over low-medium heat, sauté chicken cutlets for 4 min per side. Set chicken aside and cut into bite-sized pieces. Shake sauce pouch to mix. Add 2/3 cup water + SAUCE to the same pan used for chicken. Increase heat to medium and deglaze the pan, scraping up any browned bits. Bring to a gentle boil, then reduce heat and simmer 2-3 minutes. Return chicken to pan and simmer an additional 2-3 min more. If sauce is too thick, add a little water to thin. Toss pasta in the sauce and check for seasoning. Adjust salt if needed. 

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Steamed broccoli. 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish contains 3 parts: Chicken; Bacon-Cheese Topping; Honey Mustard Sauce. 

THAW HONEY-MUSTARD SAUCE AND BACON-CHEESE TOPPING.

FREEZER-TO-OVEN: Preheat oven to 350F. Place frozen chicken in oven and bake covered - with lid loosened approximately 45 min. Uncover and bake 30-45 min more until int temp is reached, topping with bacon/cheese mix the last 15-20 minutes of baking.

THAWED: Preheat oven to 350F, baked uncovered approx 1 hour until int temp is reached, topping with bacon/cheese mix last 15-20 minutes. INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Honey-Mustard Sauce, Dinner Done Sweet Corn Mashed Potatoes and sliced beefsteak tomatoes with vinaigrette. Shiraz.

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

This 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!

This is an all-in-one dish.

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

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

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

INTERNAL TEMPERATURE: 165F.

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

This dish contains 2 parts: Chicken Cutlets; Feta/Kalamata Topper.

Thaw Feta/Kalamata topper and stir.

CHICKEN: FREEZER TO OVEN: Preheat oven to 375F. Place frozen cutlets on greased baking sheet. Bake at 375F for 25 min, then turn and spoon the topper over the cutlets. Bake 15-20 min more until chicken reaches 165F internal temp. 

FREEZER TO AIR FRYER: Arrange frozen cutlets in a single layer so air can circulate. Air Fry 20-25 min. Check internal temp... air fryers can vary a lot.

CHICKEN: THAWED: Preheat oven to 375F. Place cutlets on greased baking sheet. Bake at 375F for 20 min, then turn and spoon the topper over the cutlets. Bake 15 min more until chicken reaches 165F internal temp. 

INTERNAL TEMP 165F. SERVING SUGGESTIONS: Serve with couscous, field greens salad tossed with Greek dressing, crumbled feta and pepperoncini peppers. Chardonnay.

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

This dish has 4 parts: 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!

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.

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.

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 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!

This dish has 5 parts: Chicken, 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 CHICKEN: In a large stockpot, add a little oil over med-hi heat. Saute chicken for about 3-4 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!

This dish has 2 parts: Stuffed Chicken; Marinara Sauce. 

THAW Marinara Sauce and stir.

FREEZER TO OVEN:  Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approximately 30-40 min more until internal temp is reached. Spoon Marinara Sauce on top the last 10-15 minutes of baking. 

IF THAWED: Bake uncovered for approx 45-50 minutes. Spoon Marinara Sauce on top the last 10-15 minutes of baking.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Sauteed spinach, linguine with garlic butter/parsley. Chianti.

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

This 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.

This dish has 4 parts: Chicken; Balsamic Glaze; Parmesan Butter; Pasta

PASTA: Boil in lightly salted water 9-11 minutes until done to taste. Drain. You may find this to be a lot of pasta for the parmesan butter -- toss as much pasta as you'd like with the parmesan butter. Add salt to taste, if desired. Save any remaining pasta for later!  

QUICKTHAW CHICKEN by submerging well-sealed package in water 15-20 min. Over medium-low heat, ohicken in a little oil, about 4-6 minutes each side or until internal temp of 165F is reached. Set chicken aside and prepare glaze, using same saucepan if desired: add balsamic glaze and 1/4 cup water. Bring to light boil, lower heat & simmer, stirring constantly, until reaches syrupy consistency. Alternately, place glaze in microwave safe dish and microwave 2-3 min at 50% power until bubbly. 

SERVING SUGGESTIONS: Serve chicken topped with glaze; Parmesan pasta on the side; sauteed zucchini. Pinot Gris.

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

This 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!

This dish has 2 parts: Chicken; Honey-Sriracha Sauce.

THAW HONEY SRIRACHA SAUCE AND STIR.

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. 

FREEZER TO AIR FRYER: Remove from pan and separate on racks. Do not stack chicken fingers directly on top of each other. Cook @ 400F for approx 28-33 min until internal temp is reached. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS:   Serve with Asian Green Beans, steamed yellow squash, and a crisp green salad. Chenin Blanc. 

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

This dish has 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!

This is an all-in-one dish.

FREEZER TO INSTANT POT: Run warm water around outside of plastic container 1-2 min to loosen the entree. Add 1 cup water to Instant Pot. Pop frozen entree out of container and place "onion-side" down in Instant Pot.  Lock lid into place and make sure valve is in the Sealing position. Pressure cook on high pressure for 55 minutes. Quick Release carefully - the steam will burn! (Tip: We use a kitchen towel to cover the valve and release the pressure in small increments.) Once the valve drops down and the pressure has been completely released, open the Instant Pot and stir. For a thicker gravy, turn the Instant Pot on Saute and simmer, uncovered, for up to 10 min, stirring constantly. 

OPTION: Can also do a Natural Release + Keep Warm if more convenient. Follow gravy instructions above. 

PRO INSTANT POT TIP: Occasionally the pressure valve on an Instant Pot won't pop up, but the timer will start. If the valve has not popped up, the Instant Pot has not reached pressure and the dish will not cook properly. If this happens, hit the cancel button and carefully open the Instant Pot. Stir dish, scraping up any bits off the bottom of the inner pot, and then restart the cooking process. 

CROCK POT: Thaw pot roast completely. Add 3/4 cup water to bottom of crock pot, stir in pot roast. Slow cook on high for 3 to 5 hours until beef is fork-tender. Crock pots can vary significantly; if beef is not tender after 5 hours, it needs to cook more! Before serving, stir gravy to mix well. If gravy is too thin, pour into a saucepan and simmer, stirring frequently, until thickens to desired consistency.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve over Dinner Done Roasted Garlic Mashed Potatoes. Cabernet Sauvignon.

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

This dish has 2 parts: 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. 

This is an all-in-one dish.

IMPORTANT: IMPORTANT: PREPARE THIS DISH FROM FROZEN AND BE SURE TO PREHEAT THE OVEN TO 400F BEFORE PLACING WELLINGTON IN OVEN!  Oven temps can vary significantly and we are cooking this dish at high temperatures. For this reason, we recommend using an instant read thermometer to check internal temp of the beef at the 25 minute mark when cooking - this way you are able to know if the beef is done to your taste without having to cut through the pastry. Additionally, once the top of the pastry is golden brown, cover loosely with aluminum foil to prevent further browning while the beef finishes cooking.  

FREEZER TO OVEN: Preheat oven to 400F. Place Wellingtons on a greased cookie sheet. Bake, ON A LOWER RACK, uncovered, for 30-35 min until the center of the beef has an internal temperature of 145 to 155F. 

SERVING SUGGESTIONS: Fresh green salad and steamed asparagus tossed in olive oil and sea salt. Cab Sav.

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

This dish has 4 parts: Seasoned Beef, Sauce, Fettucine, Parm/Mozzarella Blend.  

PREPARE PASTA: Bring 3-4 qts of salted water to boil. Add pasta and cook for 8-10 mins until done to your taste.

BOLOGNESE:  QUICKTHAW seasoned beef and sauce by submerging well-sealed packages in water 10-15 min. In a skillet, saute seasoned beef in a little oil over medium heat for 5-7 minutes, breaking beef up with a spoon as it cooks. Add sauce, stir, and simmer for 3 minutes. Spoon bolognese over pasta and sprinkle with parmesan/mozzarella cheese blend. 

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

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.

This dish has 2 parts: Meatloaf; BBQ Glaze. 

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

THAW GLAZE.

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

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

INTERNAL TEMP: 165F.

SERVING SUGGESTION: Mashed potato, green beans. Cabernet.

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

This dish has 4 parts: Beef, Balsamic Glaze, Rice, Parmesan Butter.

Preparation: 

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

RICE: Boil 1 1/2 cups of water and 1/2 tsp salt in a small-medium pot. Once boiling, add rice. Turn heat to low and simmer, covered, for 18 mins. Remove from heat, add Parm Butter and stir before serving.

BEEF: Add a little oil to a large saute pan and, over med-hi heat, saute beef about 3 min per side. Set beef aside. Deglaze pan by adding Balsamic Glaze and stirring, letting the glaze reduce until slightly thickened. Add beef back in pan and toss to coat with Balsamic Glaze. Serve over rice. 

SERVING SUGGESTIONS: Green salad, Cabernet Sauvignon.

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

This is an all-in-one dish.

NOTE: This dish takes a long time to cook from frozen. For a shorter cooking time, thaw in fridge 24-48 hours in advance.

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. 

This dish contains 4 parts: Beef; Bourbon Onions, Polenta, Spice Pack

POLENTA: In a small pot over high heat, add polenta and 1 1/2 cups of room temp (not cold!) water. Stir constantly until reaches a boil. Once boiling, remove from heat and continue stirring until the polenta stops boiling. 

BEEF: QUICKTHAW beef and onions by submerging well-sealed bags in water for 10-15 min. In a large saucepan, over medium heat, saute beef with spice seasoning in a little oil for about 2 mins each side to desired doneness. Set beef aside. Add a little more oil to the skillet and cook the onions to your preference. Toss beef back in with the onions. Serve beef and onions over polenta. 

SERVING SUGGESTIONS: Serve beef and onions over polenta. Field green salad on the side. Cabernet Sauvignon. 

INTERNAL TEMP (BEEF): 145F or more. 

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

This is an all-in-one dish!

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!

This dish contains 2 parts: Pork Chops; Potatoes.

POTATOES: Preheat oven to 400F. Spread potatoes out on greased baking sheet. Bake 45-60 min until golden brown. Can also be perfectly done freezer to air fryer... 10-20 min, depending on how crispy you'd like them! 

QUICKTHAW/SAUTE (Chops): QuickThaw chops by submerging well-sealed bag in water 15-20 min until thawed. In skillet, heat 1-2 Tbls of oil over med heat. Sauté chops 4-6 minutes on each side until internal temp of 155F is reached. Pork is a lean meat and is very dry if overcooked.

FREEZER TO AIR FRYER (Chops): Remove from packaging and separate on racks so air can circulate. Do not stack pork chops directly on top of each other. Cook @ 400F for 23-27 min until internal temp is reached, turning once.We highly recommend using an instant read meat thermometer to ensure your chops are cooked perfectly every time!  Potatoes can also be cooked in air fryer!

INTERNAL TEMP: 155F. 

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!

This dish has 3 parts: Pork, Baguette, BBQ Sauce. 

CROCK POT: NOTE: IF COOKING A PETITE PORTION, 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 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: 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!

This dish contains 2 parts: Pork Tenderloin; Orange Cranberry Sauce.

QUICKTHAW Tenderloin and Orange Cranberry Sauce by submerging well-sealed containers in warm water about 20 min.

SAUCE: Sauté in small saucepan over medium heat, stirring frequently until thickens to desired consistency and cranberries have popped; about 5 mins.

GRILL (Recommended):Grill over med to high heat for approx 6 minutes on three sides.

THAWED TO OVEN: Preheat oven to 375F and bake tenderloin, uncovered, for 25-35 min. Let rest 10 min before slicing.

INT. TEMP: 155F. 

SERVING SUGGESTIONS: White & Wild Rice, green beans. Riesling.

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

This dish contains 2 parts: Pork Loin; Orange-Cranberry Compote. The compote is typically packaged in pan with the pork loin.

THAW SPICY ORANGE-CRANBERRY COMPOTE & PORK LOIN. Because of the thickness of the pork roast, this dish should be thawed completely. If the center of this roast is very cold when placed into the oven, it will take longer to cook!

THAW: Preheat oven to 375 and bake, uncovered, approx 50 minutes to 1 hour 15 min. Baste roast with juices in pan periodically. Internal temp should reach 155F. Let rest 10 minutes before slicing. Top with Orange-Cranberry Compote.

SERVING SUGGESTIONS White/wild rice tossed w/almonds and cranberries, and fresh veggies. Cab Sav.

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

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

SEASON PORK by rubbing seasoning pack contents into chops evenly. 

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

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

SERVING SUGGESTIONS: White rice, green beans. Beaujolais. 

INTERNAL TEMP:  155F. 

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

This dish has 2 parts: Stuffed Pork Roast; Cider Gravy. 

Preheat oven to 375F.  THAW PORK ROAST.

PORK: Pour contents of Cider Gravy container into the bottom of the pan, evenly distributing it around the pork. Bake, covered, at 375F for 45 minutes. Uncover and bake approx. 30-45 min more until internal temp of 155F is reached - exact time will depend on your oven and the starting temp of the pork. Once internal temp is reached, remove from oven (reserving all juices in pan) and let stand for 10 minutes before slicing. Add reserved juices to small skillet and reduce over medium-high heat, stirring constantly, until your desired thickness is achieved. If gravy seems too thick, add a little water.  Add salt to taste.

INTERNAL TEMP: 155F. Let rest 10 minutes before slicing. 

SERVING SUGGESTIONS: Slice pork, serve topped with cider gravy. Cranberry-almond rice pilaf and fresh veggies. Merlot.

This is an all-in-one dish. 

COUSCOUS: Bring 1 1/2 cups water to a boil. Add couscous, stir and cover. Let sit for 10 min. Fluff with a fork. Add salt and pepper to taste. Optionally, stir in a pat of butter!

FREEZER TO OVEN: Preheat oven to 425F. Bake tenderloin on center rack, covered loosely, for 45 min. Uncover and bake 25-30 min more until internal temp of 145F is reached. Let stand 10 min before slicing. See Optional notes below. 

FREEZER TO AIR FRYER: Place pork tenderloin on center rack. Air fry at 370F for approx 32 min until internal temp is reached.

THAWED: Preheat oven to 425F. Bake tenderloin on center rack, uncovered, for 30-40 minutes until int temp is reached.

**OPTIONAL: Brown/crisp bacon by broiling on center rack last 3-5 min of cooking, if needed, but watch closely as dishes can quickly burn while broiling!  Let stand 10 min before slicing.

INTERNAL TEMP: 145F. Be careful not to overcook pork. It is a lean meat and becomes tough when overcooked. Using an instant read meat thermometer is highly recommended!

SERVING SUGGESTIONS: Serve with roasted Brussel sprouts and salad. Chianti.

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

This is an all-in-one dish. 

STOVETOP (Best!): Thaw and sauté in a small amount of olive oil over medium heat until heated throughout and browned on both sides. 

FREEZER TO OVEN: Preheat oven to 350F.  Place frozen crab cakes in oven and bake, uncovered, approximately 40 minutes until internal temp is reached.

FREEZER TO AIR FRYER: 30-33 minutes at 400F or until internal temperature is reached. 

INTERNAL TEMP: 150F.

SERVING SUGGESTIONS: Serve over field green salad, drizzled with balsamic vinegar.  Fresh fruit salad on the side.  Chardonnay.

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

This dish has 3 parts: Shrimp; Alfredo Sauce; Linguine

QUICK THAW TO SKILLET AND MICROWAVE.

QUICKTHAW Shrimp Mix by submerging well-sealed bag in water 10-15 minutes.

PASTA: In boiling salted water cook pasta according to package directions (al dente is good), about 6-7 mins.

SHRIMP MIX: In a large skillet on med-high heat, saute shrimp mixture using a little oil. saute until shrimp is cooked, not more. Shrimp should be opaque throughout.

ALFREDO SAUCE: Place Alfredo sauce in a microwave-safe container and microwave until the sauce reaches a boil, about 1-2 minutes - make sure the bowl is sufficiently large or the sauce will boil over! Mix with a fork and return to microwave for another 30 seconds. Combine shrimp, pasta and Alfredo sauce in a serving platter or on individual plates!

INTERNAL TEMP: 145F. Serve with a field green salad! Chardonnay.

SERVING SUGGESTIONS: Serve with a field green salad. Chardonnay.

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

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

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

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

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

SERVING SUGGESTIONS: Green salad, Kalamata olives. Beaujolais. 

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

This is an all-in-one dish.

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.

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!

This is an all-in-one dish.

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

PREHEAT oven to 400F. 

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

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

INTERNAL TEMP: 145F.

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

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

This 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 1/2 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 18-20 minutes until rice is done. Toss shrimp in rice just before serving. 

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Green salad.  Pinot Gris. 

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

This dish has 2 parts: Salmon; Palermo Sauce. 

PAN sauté: (Preferred method). Thaw filets and remove from plastic wrapper, if any. In a skillet over low-med heat, sauté filets in 1-2 Tbls oil 3-4 min on each side or until done. Set filets aside.

PALERMO SAUCE: Remove the stick of butter from the Palermo sauce and set aside for a moment. Add Palermo sauce (minus butter) to same skillet and deglaze pan, low-med heat, about 2-3 min. Add butter to sauce and stir until melted.

FREEZER TO OVEN (Salmon): Preheat oven to 350F. If needed, remove plastic wrap from filets. Bake, uncovered, for 60-75 min until salmon is flaky. See instructions above for sauce.

FREEZER TO AIR FRYER (Salmon): Remove from pan and separate on racks so air can circulate. Do not stack salmon filets directly on top of each other. Cook @ 375F for 18-22 min until internal temp is reached. See instructions above for sauce. Click here for Air Fryer info and tips.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Asparagus, new 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!

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!

This dish has 5 parts: Shrimp, Veggie Saute, Tomato Sauce, Pasta, Red Pepper Flakes.

Prepare linguine by boiling in salted water 9-11 minutes until done to taste.

QUICKTHAW Shrimp, veggie saute, and tomato sauce by submerging well-sealed packs in water 5-10 minutes.  Rinse thawed shrimp and pat dry. In a skillet over medium-high heat, saute veggie pack until onions are caramelizing/browning (about 3-5 min). Add shrimp and saute 2-3 min more. Stir in sauce mixture and red pepper flakes (1 packet is mild). Simmer 1-2 more minutes. Spoon over - or toss in - as much of the pasta as you would like.

INT TEMP: 145F.

SERVING SUGGESTIONS: Serve over pasta, with a garden salad on the side. Pinot Noir.

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!

This is an all-in-one dish.

It is not recommended to bake the Super Strata from frozen in a large pan! Please thaw the frozen strata by placing in the refrigerator two days before baking. 

THAWED: 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!

This includes 2 parts: Ready to bake petite croissants; dark chocolate.

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.

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 ½ to 2 hours at 350F or until top is golden brown and center is firm.

INTERNAL TEMPERATURE: 155F. Let sit 10 minutes before serving to help firm up center.

NOTE: 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 and hot caramel sauce!

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

This dish has 2 parts: 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!

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!

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!

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!

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!

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!

This dish has 2 parts: Biscuits; Honey Whipped Butter. 

Bring Honey Whipped Butter to room temperature. Bake biscuits from frozen!

THAW or partially thaw batter: Place biscuit dough in fridge the night before baking so batter has thawed enough to easily cut with a knife.

PREPARE BISCUITS: Preheat oven to 375F, and grease a baking sheet. It is important to wait until the oven reaches 375F before beginning to bake. Cut bag with scissors and remove thawed, but cold, batter. Using a sharp knife, carefully cut the batter "log" into 6 equal slices.  Place slices on greased baking sheet. OPTIONAL: Beat one egg in a small bowl and lightly brush egg on the top of the biscuits - this will give them a pretty golden color. Or, brush tops with some of the honey butter! Bake approx 20 minutes until baked throughout and tops are turning golden brown. The more frozen the dough is, the longer they will take to bake. Serve steaming with honey whipped butter. 

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!

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!

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. 

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!

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!

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!

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!

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!

This dish has 2 parts: Seasoned Bread Cubes; Veggie Saute. 

THAWED: Preheat oven to 350F. In a large pot over low-medium heat, sauté veggies until onions are translucent. Add 1 1/4 cup water and stir. Add bread cubes to the pot and toss to mix all well. TASTE and add additional salt if desired. At this point you are going to transfer this to your own greased casserole dish or to the pan the bread cubes were packaged in (spray it with non-stick spray first!) and finish off in the oven.  If the dressing seems too dry for your taste, add a little additional water until it reaches your desired consistency.  Bake in preheated oven for 15-30 minutes until steaming throughout.

INTERNAL TEMP: 160F.

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!

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!

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

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

INTERNAL TEMP: 160F.

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

This 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. 

THAWED: Preheat 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!

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!

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!

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!

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!

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!

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. 

THAWED: Preheat 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!

This dish has 2 parts: Seasoned Bread Cubes; Veggie Saute. 

THAWED: Preheat oven to 350F. In a large pot over low-medium heat, sauté veggies until onions are translucent. Add 2 1/2 cups water and stir. Add bread cubes to the pot and toss to mix all well. TASTE and add additional salt if desired. At this point you are going to transfer this to your own greased casserole dish or to the pan the bread cubes were packaged in (spray it with non-stick spray first!) and finish off in the oven.  If the dressing seems too dry for your taste, add a little additional water until it reaches your desired consistency.  Bake in preheated oven for 15-30 minutes until steaming throughout.

INTERNAL TEMP: 160F.

This is an all-in-one dish. 

FREEZER TO OVEN OR THAWED: Preheat oven to 350F. Bake, uncovered, for 60-75 mins or until set. Let stand for 5 minutes 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!

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.

This is an all-in-one dish.

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

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

This 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.

This is an all-in-one dish.

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

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

PRO TIP: This makes a great filling for mushroom caps! 

This consists of one dry cookie mix - makes 2 dozen cookies. 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 stick softened butter (1/2 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.

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 - very important for oven to be fully preheated!  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 stick softened butter (1/2 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 14-15 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 a few more minutes in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

This pie has 2 parts: Pie Crust; Pie Filling.

Keep pie crust & apple pie mix frozen until ready to bake.  Preheat oven to 375F. QuickThaw apple pie mix by submerging well-sealed bag in warm water 10-15 min.  Pour apple filling into pie crust.  Then, sprinkle the crumble topper over apples.  Place pie on top of baking sheet - this helps prevent issues if the filling flows over the crust a bit! Bake approximately 1 hour to 1 hour 15 min until golden brown.  Let sit at least one hour to “set”!  Oven temps vary; may require additional baking time.  If pie topper or crust is overbrowning, tent with foil.

INTERNAL TEMP: 200F.

SERVING SUGGESTIONS:  Serve with a side of vanilla or cinnamon ice cream!

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! 

This is an all-in-one dish. 

Thaw and serve.

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 12 minutes. 

SERVING SUGGESTIONS: An ice cold glass of milk.

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. 

This pie has 2 parts: Pie Crust; Pie Filling.

Keep pie crust frozen until ready to use.  Bring pie filling to room temperature before baking. Preheat oven to 350F. 

Prick bottom of frozen pie shell with fork. Stir filling and pour into pie shell. Place pie on top of a cookie sheet and put in oven. The cookie sheet helps prevent issues if the pie flows over the crust a little. Bake for 1 hr to 1 hr 15 mins!  Due to oven temp variations, pie may take longer to set.  Tap center of pie to determine doneness.  Should spring back when done.  Let pie cool before serving. If pie crust is over-browning, cover edges with foil. 

INTERNAL TEMP: 200F.

SERVING SUGGESTIONS:  Serve with a scoop of vanilla bean ice cream.

This cake is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake from frozen, uncovered, for one hour or until a toothpick inserted in the center comes out dry. Once done, place on wire rack to cool.

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

SERVING SUGGESTIONS: Serve the cake as-is. Also goes great with our Vanilla Cream Cheese Icing, or topped with berries and a dollop of whipped cream.