Week of September 15th…
ROSEMARY CHICKEN MEATBALLS WITH TOMATO AND SPINACH ORZO…Preheat the oven to 450 degrees, line a baking sheet with parchment paper or grease liberally. Place meatballs on baking sheet and drizzle with olive oil, Bake on top rack of oven for 20-25 min until golden and cooked through. Then switch to Broil and broil 2-3 min more. While meatballs are in the oven, warm the tomato orzo on stovetop covered on med-low, stirring occasionally until warmed through, 6-10 min. Serve meatballs over the orzo. Yum!
LEMON THYME PORK CHOPS WITH HERB MARINATED WHITE AND GREEN BEAN SALAD…Preheat oven to 375 degrees and grease baking sheet. Pull the bean salad out of the fridge to warm up a little while pork chops are cooking. Place pork chops on the baking sheet along with any excess marinade/sauce. Bake for 15-20 min. Switch oven to broil and broil for 2-3 min, chops should be done (looking for internal temp of 145), it’s possible they may need another few minutes (some are thicker than others). *If cooking chicken instead of pork chops in this dish, bake chicken for 25 min at 425 degrees. Serve Pork Chops or chicken with white and green bean salad. Enjoy.
BEEF TACO SOUP…Warm up by portion and top with cheese, avocado & crushed tortilla chips. Mmmmm
Week of September 8th…
ROASTED SALMON WITH MISO RICE & CABBAGE WITH GINGER SCALLION VINAIGRETTE…Preheat oven to 400 degrees. Line a baking sheet with parchment or lightly grease. Place salmon and miso glaze on baking sheet and roast 10-12 min. While Salmon is roasting, warm the miso rice gently, adding a little water if needed, but the rice is already pretty sticky. Place salmon, rice and cabbage on plate and drizzle all with desired amount of ginger-scallion vinaigrette.
CHICKEN & VEGETABLE STUFFED BELL PEPPERS…Preheat oven to 400 degrees. Place bell peppers in a baking dish and cover with foil, Bake 30 min, uncover and bake 10 min more. While the bell peppers are in the oven, warm the lemony-herb quinoa gently on stove top on med-low, stirring occasionally until warmed through, 5-8 min. Serve bell peppers with quinoa on the side. Enjoy!
SPINACH, BACON, ONION & GRUYERE QUICHE…Warm by portion OR to reheat the whole quiche, preheat oven to 350 degrees and remove plastic wrap but cover loosely with foil and bake 15-20 min. Serve with lightly dressed greens. Quiche is also delicious at room temperature. Enjoy.
Week of September 1st…
BAKED CHICKEN PARMESAN WITH GREEN BEANS & POLENTA…Preheat oven to 400 degrees. Grease a baking sheet or dish and place chicken on one side. Drizzle chicken with oil or spray and bake 20 min. Pull out chicken and add green beans to other side of sheet or another baking sheet/pan. Top chicken with desired amount of marinara sauce and cheese blend, bake everything for 12 min more. (broil for a few minutes if wanting brown and bubbly chicken). While chicken and green beans are in the oven, gently warm the polenta on stovetop on med-low, stirring often and adding a few tablespoons of water or milk if needed to moisten, about 5-8 min until warmed through. Serve chicken with green beans and polenta. Enjoy.
BANGERS AND MUSTARD MASH WITH TOMATO & ONION SALAD…French Sausages have already been braised in water and beer so you are just reheating. Remove tomato/onion salad from fridge while cooking sausages. Either grill the sausages on med-high for 5-8 min turning once OR bake at 375 degrees for 10 min (once the sausages burst or split, they must come off the grill or out of the oven). While cooking sausages, heat up the mashed potatoes. Serve the sausages with the mustard mash and the tomato and onion salad with the mustard on the side. Yum!
CHICKEN & SAUSAGE GUMBO WITH RICE…Heat up gumbo by portion and serve over a scoop of the warmed rice. Enjoy with some lightly dressed greens.
Week of August 25th…
CORNFLAKE CRUSTED HONEY MUSTARD CRISPY CHICKEN WITH RICE & BROCCOLI…Preheat oven to 450 degrees and line a baking sheet with parchment or grease with oil. Place chicken on one side of baking sheet and drizzle with olive oil and roast for 10 min. Pull out baking sheet and add broccoli drizzled with oil to other side of baking sheet, roast all 10 min more. Then remove baking sheet from oven and lower temperature to 400 degrees. Spoon the hot honey mustard sauce over the chicken to coat (the sauce may be cold and need a 10 second microwave or warm up to get soft). Return all to oven and roast 3-5 min more. While chicken and broccoli are in the oven, warm your rice adding a little water if needed. Serve Crispy chicken with broccoli and rice and any extra sauce on the side. Enjoy.
PORK CHILE VERDE WITH TORTILLAS, CHEESE, CABBAGE & SOUR CREAM…Heat Pork Chile Verde with all juices on stovetop over medium heat, stirring occasionally until warmed through, about 8-10 min. While that is heating, warm tortillas and serve as burritos or soft tacos with the chile verde, cheese, sour cream and cabbage. Leftover chile verde is excellent with eggs for breakfast. Yum!
WHITE BEAN AND SPINACH TOSCANA SOUP…Just heat up by portion and serve with warm bread and lightly dressed greens.
Week of August 18th…
ROASTED LEMON-DILL SALMON OR HALIBUT WITH ZUCCHINI RICE GRATIN…Preheat oven to 425 degrees and remove zucchini rice gratin from fridge while oven warms up. Bake gratin uncovered in upper third of oven for 25-30 min until bubbly and starting to brown. While its in the oven, place fish and all marinade on a lightly greased baking sheet and bake for 10-12 minutes (add it in the oven with the gratin about halfway through its cooking time). Enjoy!
CLASSIC MEAT LASAGNA (GROUND TURKEY)…Remove lasagna from fridge 15 min or more before cooking if possible. Preheat oven to 375 degrees. Bake lasagna covered with foil (plastic lid off) for 35 min, remove foil and cook 10-15 min more until bubbly. Let rest for 10 min to set before slicing. Serve with lightly dressed greens and toasty bread. Yum!
CHICKEN POSOLE TOPPED WITH LIME CABBAGE, RADISH, CILANTRO, AVOCADO & SOUR CREAM…Heat by portion and top with the cabbage mixture, avocado & sour cream. Enjoy!
Week of August 4th…
BEEF AND LAMB MEATBALLS WITH TZATZIKI AND VEGETABLE QUINOA…Preheat oven to 350 degrees and line a baking sheet with parchment paper or grease generously. Take vegetable quinoa out of fridge to warm up slightly while cooking meatballs. Place meatballs on one side of baking sheet, Bake 15 min, then broil for 5 min more (internal temp of 165). Serve Meatballs with tzatziki sauce and vegetable quinoa. Enjoy.
MARINATED ROASTED PORK LOIN WITH CAPRESE ORZO SALAD…Preheat oven to 375 degrees and remove caprese orzo salad from fridge to warm slightly while you cook pork loin. Place pork loin on a lightly greased baking sheet (you could definitely sear all sides in a pan with oil before putting in the oven if you feel up to it). Roast for 20-30 min (The cooking time can vary here, it;s usually about 20 min per pound and these are about a pound. Looking for internal temp of 145, start checking it early so it doesn’t dry out). Let pork rest a few minutes before slicing it and serving it with the caprese orzo salad. Yum.
LENTIL VEGETABLE SOUP…Just heat up by portion and enjoy eith lightly dressed greens and baked bread.
Week of July 28th…
ROASTED HALIBUT IN A TOMATO CAPER SAUCE WITH BROCCOLINI…Preheat oven to 400 degrees. Place Halibut on one side of large baking sheet and brocolini on other. drizzle everything with olive oil if needed. Bake for 10-13 min. (Alternatively, you could BBQ the Halibut on med-high heat approximately 4 min per side) While fish and broccolini are in the oven, heat up the tomato-caper sauce on stovetop covered on med-low, stirring often until warmed through, 5-8 min. Bake bread. Serve Halibut on top of the tomato-caper sauce with broccolini and crusty bread. Enjoy.
MUSTARD MARINATED CHICKEN WITH ROASTED CORN SALAD WITH CHILE & LIME…Preheat oven to 425 degrees and remove corn salad from fridge while oven preheats and chicken cooks. Bake chicken and all sauce for 25 min. When chicken is done cooking, add as much dressing/sauce and pickled onions as preferred to the corn salad and give it a nice and gentle toss. Serve chicken and corn salad with a squeeze of lime and any extra dressing/sauce along side if desired. Yum!\
CRUSTY BAKED SHELLS WITH CAULIFLOWER…Preheat oven to 400 degrees and remove shells from fridge while oven preheats. Bake uncovered for 30 min until slightly browned and crusty on top. Serve hot with fresh greens lightly dressed with ginger dressing. Enjoy.
Week of June 23rd…
MARINATED TRI TIP WITH TOMATO & WHITE BEAN SALAD…The Tri Tip has been sous vide’ed to Med-Rare, so you’ll just be reheating. Preheat oven to 350 degrees and pull tri tip and tomato & bean salad out of the fridge while oven preheats. Place Tri Tip and any juices on a lightly greased baking sheet. Bake for 20-25 min. (alternatively you could BBQ the tri tip to reheat). Slice the Tri Tip against the grain in thick slices and serve with tomato and white bean Salad. Enjoy!
MISO GLAZED PORK CHOPS WITH MASHED POTATOES & ASPARAGUS…Preheat oven to 375 degrees and grease a large baking sheet. Place pork chops on one side of the baking sheet along with all miso glaze. Bake for 15 min, then add the asparagus to the other side of sheet pan and bake everything for 10 min more. Switch oven to broil and broil for 3-5 min. Asparagus will be ready, and chops should be too (looking for internal temp of 145), they may need another few minutes (some are thicker than others). While Pork and asparagus are in the oven, gently warm the mashed potatoes covered on stovetop on med-low, stirring often until warmed through, 5-8 min. Serve Pork chops with mashed potatoes and asparagus. Enjoy.
BUFFALO CHICKEN COBB SALAD…Preheat oven to 425 degrees and lightly grease a baking sheet. Roast chicken for 20-25 min. while chicken rests, prepare the salad. Rinse and chop lettuce and add to a bowl or individual plates followed the toppings and desired amount of bleu cheese. Top with sliced or chopped chicken, then drizzle with both the ranch dressing and the buffalo sauce. Yum!
Week of June 16th…
ROASTED FISH WITH OLIVE, HERB & ROASTED TOMATO ISRAELI COUSCOUS…Preheat oven to 400 degrees and remove couscous from the fridge so it comes closer to room temperature before serving. Place fish and all marinade on a lightly greased baking sheet and drizzle with olive oil if needed. Roast for 12-15 min. Give the couscous a toss and serve either room temp or slightly warmed alongside the fish. Enjoy!
CAROLINA MUSTARD BBQ SAUCE CHICKEN WITH SUMMER VEGETABLE RISOTTO…Preheat oven to 425 degrees OR heat your grill to med-high. IF ROASTING: Place chicken on a lightly greased baking sheet and place a light coat of the mustard BBQ sauce on the top, roast 10 min. Flip chicken and coat with BBQ sauce, roast another 10-13 min. (Looking for internal temp of 165 degrees). IF GRILLING: Place chicken on grill and coat with BBQ sauce, flip after chicken is no longer sticking to the grill (4-5 min), coat other side with sauce and flip again when no longer sticking to the grill (another 4-5 min.) Repeat the flipping and coating 2 more times until chicken is cooked through and reaches internal temp of 165 degrees (20-25 min). While chicken is cooking, heat the summer vegetable risotto on stovetop on med-low covered, stirring occasionally until warmed through, 5-8 min. Serve chicken over risotto. Yum!
POTATO LEEK & ARUGULA SOUP…Just heat by portion and enjoy.
Week of June 9th…
BBQ PORK RIBS WITH COLESLAW & POTATO SALAD…Preheat oven to 300 degrees. Remove ribs from vacuum sealed packet but leave them wrapped in foil. Place them on a rimmed baking sheet. Bake for 15 min. Carefully open foil and slather both sides with the BBQ sauce, make sure they are meat side up and broil for 3-5 min. Serve Ribs with the potato salad and coleslaw.
WEDGE SALAD WITH FLANK STEAK & BLEU CHEESE…Steak has been sous vide’d to med-rare, so you just need to give it a quick warm up in the oven or on the grill. Sear or Broil at high heat for 3-5 min per side. Slice against the grain and serve with a wedge of iceberg, all the toppings and as much Bleu Cheese dressing as preferred. Yummy!
HEARTY MINESTRONE…Heat by portion and Enjoy.
Week of June 2nd…
MUSTARD CHICKEN WITH CORN, TOMATO & BLACK BEAN SALAD…Preheat oven to 450 degrees and grease a baking sheet or use parchment. Place chicken with all the mustard sauce on top on baking sheet and bake 30 min. (looking for internal temp of 165). (you can also BBQ the chicken if you prefer). Remove corn salad from fridge while chicken is cooking and just before serving, add chopped avocado and give it a gentle toss. Serve chicken along side of cold corn salad. Yum!
FISH TACOS WITH CILANTRO SLAW, LIME CREMA & PINTO BEANS…Preheat oven to 400 degrees and lightly grease baking sheet or dish. Place fish on baking sheet with a drizzle of olive oil if needed and bake 12-15 min. While fish is cooking, gently warm the pinto beans on stove top on med heat stirring occasionally until warm through, 5-8 min. Warm tortillas if desired and add bitesize pieces of the fish topped with the cilantro slaw, lime crema and a squeeze of lime with pinto beans on the side. Enjoy.
BEEF STUFFED ZUCCHINI BOATS WITH CAULIFLOWER RICE…Preheat oven to 400 degrees. Spread cauliflower rice out on a baking sheet and drizzle with olive oil. Bake both the cauliflower rice and the pan of zucchini boats uncovered for 20 min. (if you have an additional container of zucchini, place in a greased baking dish before cooking). Broil for extra 2-3 min if you want to brown the tops. Serve zucchini boats with cauliflower rice on the side. Enjoy.
Week of May 26th…
BAKED CRISPY HONEY MUSTARD CHICKEN WITH BROCCOLI & RICE…Preheat oven to 450 degrees, line a baking sheet with parchment or grease generously. Place the chicken on one side of the baking sheet and drizzle with olive oil. Bake 10 min, then add broccoli and shallots to the other side and drizzle with olive oil, bake everything 10 min more. Reduce oven to 400 degrees. Spoon the honey mustard sauce over the chicken (if the sauce is stiff, microwave for 10 seconds), then bake everything another 3-5 min. While chicken is in the oven, warm your rice, adding a little water if needed. Serve chicken and broccoli over rice and with any extra sauce on the side. Enjoy.
BAKED VEGETABLE MAC N CHEESE…Remove mac n cheese from fridge while preheating the oven or up to 30 min before cook time. Preheat oven to 425 degrees. Bake Mac n Cheese uncovered for 30-35 min until bubbly and golden brown. Let cool slightly before serving with lightly dressed greens. Yum!
BEEF TACO SOUP…Just heat by portion and top with cheese, avocado & tortilla chips.
Week of May 19th…
LEMON BALSAMIC CHICKEN WITH ROASTED POTATOES & BROCCOLI…Preheat oven to 425 degrees. On a large baking sheet place potatoes and drizzle with olive oil. Nestle the balsamic chicken in with the potatoes. (Leave a space for your broccoli to be added later or use another baking sheet for broccoli) Roast chicken and potatoes for 15 min then add broccoli drizzled with olive oil to an empty space on the same baking sheet or on another and roast everything 15 min more. Remove everything from the oven and spoon the herby olive lemon mixture over chicken and potatoes. Serve all with tzatziki feta sauce on the side and any extra herby olive lemon mixture. Enjoy.
PESTO GNOCCHI WITH SAUSAGE & TOMATOES…Preheat oven to 425 degrees. Line a baking sheet with parchment or foil for easy cleanup or grease generously. Arrange gnocchi and sausage on one side of baking sheet and tomatoes & onions on the other. Drizzle everything with olive oil and gently toss to coat. Bake for 30 min tossing everything once halfway through cooking. Remove baking sheet from oven and add pesto tossing everything to combine. Serve with chunks of burrata cheese if desired. Yum.
CREAMY CHICKEN VEGETABLE SOUP…Just heat by portion and enjoy.
Week of May 12th…
SPINACH, MUSHROOM, BELL PEPPER & CHEESE STUFFED CHICKEN BREASTS WITH HERB-VEGETABLE ORZO…Preheat oven to 450 degrees. Remove orzo from fridge and let come to room temperature while chicken cooks. Very gently place stuffed chicken breasts on a greased sheet pan and bake for 25-30 min. (some filling may come out during cooking, its ok, you will want to add it to your plate though). While chicken is cooking you can choose to slightly warm up your orzo salad OR just serve it cool or room temp along with the stuffed chicken. Enjoy!
GREEK STYLE SALMON WITH ZUCCHINI & POTATOES…Preheat oven to 400 degrees. I have made parchment packets of your fish and vegetables. Carefully place your salmon packets in a single layer on a large baking sheet and bake for 18-20 min. Open your packets carefully on your plates as they will be full of steam and hot. Top the Salmon with a handful of the arugula mixture and an extra squeeze of the lemon slices incide your packets. Yum!
MUSTARD-GARLIC PORK CHOPS WITH ASPARAGUS AND POLENTA…Preheat oven to 375 degrees and grease a large baking sheet. Place pork chops on one side of the baking sheet and top each chop generously with the mustard-garlic sauce. Bake for 10 min, then add the asparagus to the other side of sheet pan and bake everything for 10 min more. Switch oven to broil and broil for 3-5 min. Asparagus will be ready, and chops should be too (looking for internal temp of 145), they may need another few minutes (some are thicker than others). While Pork and asparagus are in the oven, gently warm the polenta covered on stovetop on med-low, adding a little water if needed, stirring often until warmed through, 5-8 min. Serve Pork chops with polenta and asparagus with any extra sauce on the side if desired. Enjoy.
Week of May 5th…
CHIMICHURRI MEATBALLS WITH MASHED POTATOES & BROCCOLI…Preheat oven to 350 degrees and line a baking sheet with parchment paper or grease generously. Place meatballs on one side of baking sheet and broccoli on the other. Bake 15 min, then broil for 5 min more (internal temp of 165). Broccoli can stay in for the broil or come out before the broil as preference. While meatballs and broccoli are in the oven, warm mashed potatoes on stove top med-low, stirring occasionally until warmed through, 5-8 min. Serve meatballs and broccoli over mashed potatoes topped with chimichurri sauce.
FENNEL RUBBED SMOKED CHICKEN WITH ARUGULA, ORANGE & POTATO SALAD…Chicken has already been smoked, so you’re just reheating. Remove fennel chicken and potatoes and orange mixture from fridge while oven is preheating. Preheat oven to 350 degrees and lightly grease a baking sheet. Place chicken on one side and sliced potatoes on the other in a single layer. Bake for 20 min, then switch oven to broil and broil for 2-3 min more. Pull everything from the oven and add the hot potatoes to the orange mixture and toss all together to incorporate flavors. (you might need a bigger bowl for everything at this point) Add desired amount of arugula to the warm potato & orange mixture and gently toss. Serve arugula, orange and potato salad with the smoked chicken. Yum!
CAULIFLOWER, POTATO & WHITE BEAN SOUP…Heat by portion and top with chives and crushed potato chips. Enjoy!
Week of April 28th…
BAKED CHICKEN PARMESAN WITH BROCCOLI & PARSLEY PESTO PASTA…Preheat oven to 400 degrees. Grease a baking sheet or dish and place chicken on one side. Drizzle chicken with oil or spray and bake 20 min. Pull out chicken and add broccoli to other side of sheet or another baking sheet/pan. Top chicken with marinara sauce and cheese blend, bake everything for 12 min more. While chicken and broccoli are in the oven, gently warm the pesto pasta for a few minutes stirring and adding a tablespoon of warm water if needed. Serve chicken with broccoli and pasta. Enjoy.
AL PASTOR BEEF ENCHILADAS WITH AVOCADO & SOUR CREAM…Preheat oven to 350 degrees and remove enchiladas from fridge. Bake uncovered for 25-30 min. Top with avocado and sour cream and enjoy.
WHITE BEAN CHICKEN CHILI…Warm by portion and top with green onions and cheese. Yum!
Week of April 21st
ROASTED WHITE FISH WITH LEMON-HERB MARINATED WHITE & GREEN BEANS…Preheat oven to 400 degrees. Remove Marinated Bean salad from the fridge so it comes to room temperature while fish is cooking. Place Wild Cod and all marinade on a baking sheet. Roast 12-15 minutes. Serve roasted cod over the marinated white and green beans. Enjoy.
MISO-HONEY CHICKEN WITH ASPARAGUS AND BROWN RICE…Place half the miso-honey sauce in the container with the the chicken and let it marinate for 15-30 min. (longer than 30 min will start to dry out the chicken). Preheat broiler for 10-15 min to make sure its hot. Place a rack 6-8 inches below broiler and line a baking sheet with foil. Place chicken, discarding any excess marinade on one side of the baking sheet. Place asparagus on the other side and drizzle with olive oil if needed. Broil until chicken is cooked through with some charred spots and asparagus is browned, about 10 min. While chicken and asparagus are in the oven, warm the brown rice. Serve the chicken drizzled with the remaining marinade alongside the brown rice and asparagus. Yum!
BROCCOLI CHEDDAR SOUP…Just warm by portion and enjoy.
Week of April 14th
PANCETTA, WHITE BEAN & SWISS CHARD POT PIE…Preheat oven to 375 degrees. Remove pot pies from fridge while oven is preheating. Bake Pot pies, uncovered, 30-35 min until bubbly and tops are golden brown. Serve with lightly dressed greens. Enjoy.
CHEESY TOMATO GNOCCHI WITH SAUSAGE & SPINACH…Preheat oven to 400 degrees and remove gnocchi from fridge while oven is preheating. Bake, uncovered 20-25 min until bubbly, then broil for 2-5 min more to brown the cheese. Let sit for 5 min before serving. Serve with bread and greens if desired. Yum!
CHICKEN TORTILLA SOUP…Heat by potion and top with cheese, avocado, tortilla chips and a squeeze of lime.
Week of April 7th
PARMESAN & PANKO CRUSTED CHICKEN WITH SPRING POTATO & GREEN BEAN SALAD…Preheat oven to 425 degrees and pull the potato and green bean salad out of the fridge. Place the chicken breasts on a lightly greased baking sheet and drizzle with oil or spray with cooking oil. Bake for 20-25 min. Give the salad a toss and serve parmesan crusted chicken with spring potato & green bean salad. Mmmmm!
ROASTED MARINATED TRI TIP WITH CHIPOTLE SWEET POTATO MASH & BROCCOLI…The Tri Tip has been sous vide’ed to medium rare, so you are just reheating. Preheat oven to 350 degrees and lightly grease a baking sheet. Place Tri Tip on one side of the baking sheet and the broccoli on the other. Place the sweet potato mash in a small baking dish. Roast everything for 25 min. Slice Tri Tip in thick slices against the grain and serve with broccoli and sweet potato mash. Yum!
CHICKEN, QUINOA & VEGETABLE STUFFED BELL PEPPERS…Preheat oven to 400 degrees. Place bell peppers in a baking dish and cover with foil, Bake 30 min, uncover and bake 10 min more. Serve with lightly dressed greens on the side. Enjoy!
Week of March 31st
ROSEMARY CHICKEN MEATBALLS WITH TOMATO & SPINACH ORZO…Preheat the oven to 450 degrees, line a baking sheet with parchment paper or grease liberally. Place meatballs on baking sheet and drizzle with olive oil, Bake on top rack of oven for 20-25 min until golden and cooked through. While meatballs are in the oven, warm the tomato orzo on stovetop covered on med-low, stirring occasionally until warmed through, 6-10 min. Serve meatballs over the orzo. Enjoy.
LOADED BAKED POTATO SOUP…Heat by portion and top with cheese, bacon & green onions. Yum.
BACON, LEEK, SPINACH & SWISS QUICHE…Warm by portion OR to reheat the whole quiche, preheat oven to 350 degrees and remove plastic wrap but cover loosely with foil and bake 15-20 min. Serve with lightly dressed greens. Quiche is also delicious at room temperature. Enjoy.