November Menu

Bleu Cheese Stuffed Chicken with Buffalo Drizzle and Brown Rice*

$23.99

Half (2-3 Servings) / Panko Breadcrumbs Half (2-3 Servings) / Gluten-Free Breadcrumbs Full (4-6 Servings) / Panko Breadcrumbs Full (4-6 Servings) / Gluten-Free Breadcrumbs

Size

Half (2-3 Servings)

Full (4-6 Servings)

Breadcrumbs

Panko Breadcrumbs

Gluten-Free Breadcrumbs

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An upscale take on the flavors of bleu cheese and chicken wings. Our hand-trimmed antibiotic/hormone-ree chicken breasts are stuffed with a creamy bleu cheese filling and rolled in toasted panko breadcrumbs (GF crumbs are available). Just bake to golden perfection (25-30 mins). Drizzle with our creamy buffalo style sauce (GF) provided and enjoy. Individual packets unless you request a pan in the comments section at the end of your order. Side of cooked brown rice, just warm it as the chicken is baking and enjoy with a green veggie.

• Prep & Cook Time
• Instructions
• Ingredients/Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 25-30 minutes

•  

  Thaw as many breasts as you would like to cook.

  Preheat oven to 375F. Set buffalo drizzle sauce aside. Unwrap each packet and place them on a cookie sheet or a sided pan. Open the packets and use the foil wrap to line the pan, as the bleu cheese filling may leak when cooking. Bake for 25-30 minutes until cooked through and 165F. If the bleu cheese filling leaks, simply use a spatula or small spoon and push it back into the chicken. Drizzle with creamy buffalo sauce or use it for dipping if you prefer.

  Serve with brown rice (warn in micro-safe dish in 1 minute intervals til warmed throughout, add butter, salt, pepper as desired) and a green veggie. 

   

• Ingredients: chicken, bleu cheese, cream cheese, lemon juice, pepper, bread crumbs (panko or GF if requested). Sauce: Ranch dressing, buffalo hot sauce. (contains egg, dairy, soy).
  Per breast: 241 calories, 9g fat (4.5g sat. fat), 170mg sodium, 2g carbs, 37g protein. Drizzle per Tbsp: 28 calories, 2.5g fat. Brown rice cooked per 1/2 cup: 107 calories, .85g fat, 1.75g fiber, 23g carbs.

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Praline Crusted Chicken with Potato Medley*

$24.99

Half (2-3 servings) / Traditional Recipe Half (2-3 servings) / Gluten-Free Version (GF Breadcrumbs +$2) Full (4-6 servings) / Traditional Recipe Full (4-6 servings) / Gluten-Free Version (GF Breadcrumbs+$4)

Size

Half (2-3 servings)

Full (4-6 servings)

Options

Traditional Recipe

Gluten-Free Version (GF Breadcrumbs +$2)

Gluten-Free Version (GF Breadcrumbs+$4)

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• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Prep: 0 minutes. Cook Time 25-35 minutes

• Thaw chicken. Keep potatoes in the freezer. Start baking potatoes at the same time as the chicken (see below for directions). Preheat oven to 400. Set sauce cup(s) aside. Remove lid from pan and remove sauce cup(s). Place the pan on a cookie sheet for support. Bake for 25-35 minutes until cooked through and an internal temp. of 165F. Let rest for 10 minutes and serve with mustard dipping sauce and potatoes. Roasted Potato Medley: Place in a single layer on a sprayed baking sheet & roast 30-35 minutes, stirring once after 15 minutes until done and desired tenderness (400F).

• Calories/breast: 232 Total fat: 9g Sat fat: 1g Protein: 25g

  Ingredients: chicken breasts, walnuts (and/or pecans), honey mustard (soybean oil, dijon, vinegar, honey, water, corn syrup, egg, salt, xanthan gum) panko breadcrumbs, honey, salt, pepper.

  Country Mustard: Stone ground mustard, honey mustard (soybean oil, dijon, vinegar, honey, water, corn syrup, egg, salt, xanthan gum) . Contains: wheat (unless GF option), egg, soy.

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Chicken Marsala with Angel Hair Pasta*

$23.99

Half (2-3 Servings) / Angel Hair Half (2-3 Servings) / Whole Wheat Angel Hair (+$.50) Half (2-3 Servings) / Gluten-free pasta Full (4-6 Servings) / Angel Hair Full (4-6 Servings) / Whole Wheat Angel Hair (+$1) Full (4-6 Servings) / Gluten-free pasta

Size

Half (2-3 Servings)

Full (4-6 Servings)

Options

Angel Hair

Whole Wheat Angel Hair (+$.50)

Gluten-free pasta

Whole Wheat Angel Hair (+$1)

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Make our lighter version of the classic with ease. Thin medallions of chicken breast saute quickly on the stovetop. Sliced mushrooms & our homemade Marsala sauce (a light brown sauce with wine, chicken stock & herbs) simmer for an impressive presentation over angel hair (select multigrain options on sides menu for wheat pasta). Add a salad & bread to soak up the sauce and dinner's done! Not a mushroom fan? It's great without them, request in comments. Can be made gluten-free.

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 3-4 minutes
  Cooking time: 10-12 minutes

•  

  Thaw completely in refrigerator. Start boiling water for the pasta.  Lightly coat both sides of chicken in flour mix. Heat 1-2 Tbsp of oil or butter in a non-stick skillet over med-high heat. Place coated chicken in skillet and cook until lightly browned and cooked through (165F), approx. 3-4 mins/side. Remove chicken and put on plate. Add pasta to boiling water.

  Empty sauce bag into the same skillet (over med-high heat) heat and use spatula to stir until sauce is warmed and slightly reduced. Add a tablespoon of butter for richer flavor. Return chicken to the skillet to warm. Spoon sauce and chicken over lightly buttered pasta. Add salt and pepper as desired.

   

  Pasta– cook in boiling water until desired tenderness, 3-4 mins.

   

   

• Ingredients: Chicken, marsala wine, chicken stock (water, chicken meat, natural juices, maltodextrin, salt, chicken stock, cane sugar, chicken fat, potato starch, natural flavor, dried onion, dried garlic, turmeric), mushrooms, flour, olive oil, garlic, salt, pepper. Contains: wheat (unless GF flour/pasta requested).
  Chicken and Sauce: 257 Calories; 7g Fat; 25g Protein; 7g Carbohydrate. Angel Hair pasta: (1 cup cooked) Calories:197 Total fat: 2.4g Carbs: 39g. Protein 6.7. Contains: corn, wheat
  
  

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Chicken, Wild Rice & Veggie Stew (Slow-Cooker or Pressure Cooker)*

$36.99

Full (4-6 servings) / Ciabatta Bread Full (4-6 servings) / Multi-Grain Ciabatta Bread Full (4-6 servings) / No Gluten, Omit Bread

Size

Full (4-6 servings)

Bread

Ciabatta Bread

Multi-Grain Ciabatta Bread

No Gluten, Omit Bread

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A delicious addition for a healthy but hearty slow-cooker family dinner. A stew comprised of all white meat (antibiotic/hormone-free) chicken breast, sliced carrots, celery, onions, long grain & wild rice, herbs and chicken stock. No "cream of" canned soups here, and you won't miss them. No pre-work, just empty into your slow-cooker, set the timer and go about your life.  We provide some light cooking cream to make the flavor a bit richer at the end, but you can choose to skip it. 4-6 size only. Side of ciabatta bread (reg or multi-grain if selected) included.  Gluten-free if bread is omitted.

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: Low 6-6.5 hours or High for 3-3.5 hours.

•  

  Thaw completely in refrigerator. Empty the bag of stew into your cooking vessel. Keep light cream in refrigerator.

  Slow-cooker: Cook on low 6-6.5 hrs or on high 3-3.5 hrs. 

  Pressure Cooker: High pressure 25 mins. Quick release.
   

  Remove chicken and shred it into small pieces using 2 forks. Return the chicken to the stew. Add the 1 cup of light cooking cream and stir. If the stew is too thick for your liking, add 1/2-1 cup of water or milk. Place the lid back on warm until heated through (5-10 mins). Enjoy with bread. 

   

   

  
  

   

   

• Ingredients: Chicken, long grain & wild rice, carrots, onions, celery, organic reduced sodium chicken stock (chicken, maltodextrin, salt, cane sugar, chicken fat, potato starch, yeast extract, onion powder, garlic powder, turmeric, natural flavor) garlic, thyme, parsley, salt, pepper, onion powder.
  Per 1/6 of stew (bread excluded): Cal: 304, Fat: 2g, Sod: 724mg, Carbs: 25g, Protein: 43g. Contains: soy.

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Chicken, Apple, Brie & Balsamic Onion Quesadillas*

$22.99

Half (2-3 servings) / Flour Tortillas Half (2-3 servings) / Whole-Wheat Tortillas (+$1) Half (2-3 servings) / Gluten-free tortillas (+$2) Full (4-6 servings) / Flour Tortillas Full (4-6 servings) / Whole-Wheat Tortillas (+$2) Full (4-6 servings) / Gluten-free tortillas (+$4)

Size

Half (2-3 servings)

Full (4-6 servings)

Options

Flour Tortillas

Whole-Wheat Tortillas (+$1)

Gluten-free tortillas (+$2)

Whole-Wheat Tortillas (+$2)

Gluten-free tortillas (+$4)

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Quesadillas done with some French flair. Slices of granny smith apples combine with balsamic sauteed onions, apricot preserves and all white-meat cooked antibiotic-free chicken. Sweet and savory flavors abound, all topped with the rich creaminess of brie. Perfect for a casual dinner (just add a salad) or an impressive appetizer. Wheat tortillas or gluten-free tortillas available. Individually wrapped. 10" tortillas, 3 per half, 6/full order. (bag, stove or oven).

• Prep & Cook Time
• Instructions
• Ingredients/Nutritional Info

• Hands on time: 6 minutes if cooking on stove
  Cooking time: Stovetop: 6 minutes, Oven: 12-15 minutes

• Thaw before cooking for best results.
  Preferred method: stovetop (though you will likely have to cook in batches if you’re making multiples). Preheat a skillet (preferably non-stick) over medium heat. Melt 1-2 Tbsp butter in skillet. Add as many quesadillas (unwrapped) as will fit. Cook 2-3 minutes until golden on underside, than flip and cook another 2-3 minutes until golden and cheese is melted. Watch carefully and adjust heat as necessary. Oven: Preheat to 350F. Unwrap quesadillas and place the alum foil packets on a oil-sprayed cookie sheet. Bake for 15 mins or until heated through (for crispy tortillas). For softer quesadillas sprinkle tortillas with a few drops of water and bake covered in foil.
  

• Tortillas, chicken , apples, brie, onions, apricot preserves, dried apricots balsamic vinegar, apricot preserves. Per 1 quesadilla: 443 calories, Fat: 17g, Carb: 43g, Protein: 26g, Sodium: 645mg May contain: milk, wheat.
  
  

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Mexican Shredded Chicken for Wraps or Bowls: Slow-Cooker or Pressure Cooker*

$37.99

Full (4-6 servings) / Flour Tortillas Full (4-6 servings) / Wheat Tortillas Full (4-6 servings) / Gluten-Free Tortillas

Size

Full (4-6 servings)

Options

Flour Tortillas

Wheat Tortillas

Gluten-Free Tortillas

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This delicious Mexican inspired dish cooks chicken breasts with our HomeCooked Mexican Spice Blend, salsa and green chilies (not spicy) so that after 6-8 hours on low or 3-4 on high in your slow-cooker, less than an hour in your pressure cooker) you have ultra tender and flavorful chicken to eat alone (for a low carb dish), in a burrito bowl or in a wrap burrito style. We provide 6 wraps and shredded cheese (on the side, can be omitted). Just add your favorite fixins' such as sour cream, avocado or refried beans. Ole! Wraps (flour, wheat or gluten-free) provided. Slow-Cooker/pressure cooker.

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Slow-cooker low 4-6 hours, high 2-3 hours. Pressure Cooker: allow 1 hour (high pressure for 20 mins after pressure is achieved)

• Thaw in refrigerator. Set aside wraps and cheese (store in refrigerator). 

  Empty contents of chicken bag into your desired cooking vessel.

  Slow-cooker: Cover and cook on low 4-6 hours or on high for 2-3 hours. 

  Pressure cooker: Adjust top knob to sealing and cook on high pressure for 20 minutes. Let it naturally release, which may take up to 15 minutes. In a rush? do a quick release-- use a spatula/wooden spoon) to move the top knob to "vent" as steam will come out quickly.   

  Chicken needs to reach a temperature of 165F. Use tongs or two forks to shred chicken and then place into tortillas and top with cheese. You may wish to add lettuce, sour cream, refried beans or guacamole. Ole!

   

• Ingredients: Chicken, salsa, water, green chilies (not spicy), HomeCooked taco seasoning (no MSG). Chicken mix does not contain gluten. Tortillas are flour tortillas unless noted otherwise.

  Per serving: Cal. 429, Fat 10g, Sat. Fat 6g, Chol. 126mg, Sodium 977mg, Carb. 29g, Fiber 3g, Sugar 4g, Protein 44g.

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Chicken Parmesan Bake with Ciabatta Bread*

$23.99

Half (2-3 servings) / Traditional Recipe Half (2-3 servings) / Multigrain Ciabatta Bread (+$0.50) Half (2-3 servings) / Gluten-Free Recipe w/ Veggies, no bread (+$2) Full (4-6 servings) / Traditional Recipe Full (4-6 servings) / Multigrain Ciabatta Bread (+$1) Full (4-6 servings) / Gluten-Free Recipe w/ Veggies, no bread (+$4)

Size

Half (2-3 servings)

Full (4-6 servings)

Options

Traditional Recipe

Multigrain Ciabatta Bread (+$0.50)

Gluten-Free Recipe w/ Veggies, no bread (+$2)

Multigrain Ciabatta Bread (+$1)

Gluten-Free Recipe w/ Veggies, no bread (+$4)

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A one dish dinner that's simple and delicious. Now with our all white meat antibiotic-free/hormone-free chicken breasts that are rolled in our seasoned breadcrumbs, baked up in the oven (and can even be cooked from frozen). We provide our signature marinara and mozzarella cheese to melt on top. A ciabatta loaf (multigrain available) with garlic butter comes on the side. Can be made gluten-free. 3 breasts or 6. (pan, oven)

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 30 minutes

• Keep frozen.
  Thaw in refrigerator or cook from frozen. Preheat oven to 375F. Remove lid, sauce and cheese bag and set aside. Set bread aside. Place the uncovered pan on a cookie sheet and bake chicken in oven for 30 minutes if thawed, 45 mins if frozen (until 165F and cooked completely through). Top chicken with marinara sauce and mozzarella cheese and return to oven to bake until cheese is melted, 5-10 minutes. If desired brush/spread the garlic butter on the bread and place it in foil and heat for 5-10 minutes (while the cheese is melting on your chicken parm). Serve with a salad to make the meal complete.
  

• Ingredients: Chicken, breadcrumbs, mozzarella cheese, parmesan cheese, tomatoes, egg, garlic, canola oil, spices. Contains: egg, milk, soy wheat. May contain: sesame, sunflower. Coated Chicken: 240 Calories; 5g Fat; 36g Protein; 11g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 404mg Sodium. Sauce (1/4 cup): 26 Calories; trace Fat; 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 87mg Sodium. Cheese: 120 Calories; 9g Fat; 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 34mg Cholesterol; 157mg Sodium. Contains: egg, milk, soy, wheat. May contain: sesame, sunflower. Per 1/3 of regular ciabatta loaf: Calories: 113, Fat: 1.6g, Carbs 20.6g, Protein: 4g, Sodium: 193mg Per 2 tsp of garlic butter: Calories: 57, Fat: 6g, Sodium: 64mg
  
  

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Pretzel-Crusted Chicken Tenders with Baked Fries*

$23.99

Half (2-3 servings) / Traditional Recipe with Fries Half (2-3 servings) / Traditional Recipe with Veggies Half (2-3 servings) / Gluten-Free with Fries (+$2) Half (2-3 servings) / Gluten-Free Recipe with Veggies (+$2) Full (4-6 servings) / Traditional Recipe with Fries Full (4-6 servings) / Traditional Recipe with Veggies Full (4-6 servings) / Gluten-Free with Fries (+$4) Full (4-6 servings) / Gluten-Free Recipe with Veggies (+$4)

Size

Half (2-3 servings)

Full (4-6 servings)

Options

Traditional Recipe with Fries

Traditional Recipe with Veggies

Gluten-Free with Fries (+$2)

Gluten-Free Recipe with Veggies (+$2)

Gluten-Free with Fries (+$4)

Gluten-Free Recipe with Veggies (+$4)

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All white meat chicken tenders are coated with a Honey Dijon glaze and then dipped in crushed pretzels, sure to be a crowd favorite. Serve as an entree or cut up and serve as an appetizer. They cook from frozen in under 25 minutes. Side of fries or veggies.

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Keep frozen. Preheat oven to 400F.
  
  Place chicken tenders on a foil lined cookie sheet sprayed with oil/non-stick spray. Bake 25-30 minutes or until cooked through and an internal temperature reads 165F. Remove and serve with your favorite dipping sauce. We recommend honey mustard.
  
  Fries: Start baking fries at the same time as chicken. Place fries in a single layer on a sprayed cookie sheet. Cook for 25-30 mins., flipping once until browned. For crispier fries increase oven temp to 450F (after chicken is removed) until desire textured.

• Ingredients: Chicken, Plain Pretzels, Honey Mustard & Onion Pretzels, honey mustard. Tenders contain wheat, milk, egg, soy. 2 Tenders: Calories: 249 Total Fat: 4.4g Sat Fat: 1g Carbs: 23g Protein: 30g Fiber: .5g, Sodium: 441mg, Cholesterol: 77mg. Fries: (1/3 of bag for 1/2 order, or 1/6 for full order) Calories: 120 Total Fat: 5g Sat fat: 1g fiber: 2g Protein: 2g Carbs: 20g Contain: egg, wheat, soy, milk
  
  

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Southern Slow-Cooker BBQ Chicken with Le Bus Rolls*

$35.99

Size Full (4-6 servings)

Size

Full (4-6 servings)

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Perfect for a party or an easy dinner. The secret to this yummy dish is our HomeCooked made-from-scratch BBQ sauce. Boneless and skinless chicken breasts cook in your slow cooker (or on low on your stovetop) with our homemade sauce, onions and peppers until the meat is ultra tender. Then just shred it up and pile it on 6 Le Bus rolls (or for Le Bus mini size rolls, request in comments) rolls. Add a slice of cheese and enjoy! Sauce and meat are (GF), not rolls. 4-6 size only.

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 4-6 hours

• Thaw in refrigerator for best results.
  
  Slow Cooker Directions: Empty contents of bag into slow cooker and cook covered on low heat for 4-6 hours (making sure chicken reaches 165F). Skim off visible fat if desired. Using two forks, pull the chicken apart into shreds.
  
  Stove Directions: Empty contents of bag into a sauce pan with lid and cook covered over low heat for 2-3 hours (the longer the better for more flavor and tenderness, and internal temp should reach 165F-chicken). Skim off visible fat if desired. Using two forks, pull the chicken apart into shreds.
  
  To make sandwiches: Pile onto sliced rolls making sure not to pick up too much liquid, add a slice of cheese if desired. Perfect with coleslaw and baked beans.

• Ingredients:

  Meat/Sauce: chicken, peppers, onions, ketchup, garlic, lemon juice, molasses, mustard, onions, salt, Tabasco, dried thyme, vinegar, Worcestershire sauce.

  Rolls: Flour, Water, Sugar, Margarine, Eggs, Soy Oil , Salt, Yeast, Malted Barley Flour, Ascorbic Acid, Butter, Corn Flour, Annatto, Turmeric, Sodium Alginate , Sunflower Lecithin, Canola Oil  Rolls contain: Wheat, Egg, Soy, Milk
  
  Per serving: 240 calories, 4.8g total fat (1.3g sat fat), 11g carbs, 36g protein. Per slider roll: 120 calories, 1.5g total fat, 25g carbs.

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Mini Honey Mustard Turkey Meatloaves*

$22.99

Half (2-3 servings) / Traditional Recipe Half (2-3 servings) / Gluten-Free Breadcrumbs (+$2) Full (4-6 servings) / Traditional Recipe Full (4-6 servings) / Gluten-Free Breadcrumbs (+$4)

Size

Half (2-3 servings)

Full (4-6 servings)

Option

Traditional Recipe

Gluten-Free Breadcrumbs (+$2)

Gluten-Free Breadcrumbs (+$4)

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• Prep & Cook Time
• Instructions
• Nutritional Info

• Prep Time: no prep!

  Cook Time: 33-36 mins

• Thaw in refrigerator or cook from frozen.

  From thawed: (recommended) Preheat oven to 400F. Bake meatloaves covered with foil for 28 mins, then remove foil and bake for 5-8 additional mins, until an internal temp of 165F. Let rest 5-10 minutes before slicing.

  From frozen (thaw in microwave): Preheat oven to 400F. Remove meatloaves from pan and place on a micro-safe dish/plate. Heat on defrost function (or 40% power) until thawed, approx. 10 mins (though microwaves vary). Place on sprayed oven-safe dish (or sprayed aluminum pan), cover with foil and follow “from thawed” directions.

  Sweet Potato Puffs: Bake in 400F oven for 20-25 mins.

• Per Loaf: 351 Calories, Tot. Fat: 15g, Sat Fat: 5g, Carbs: 22g, Protein: 31g. Ground turkey, onions, panko, cheese, eggs, honey mustard (soybean oil, dijon, vinegar, honey, water, corn syrup, egg, salt, xanthan gum), ketchup, salt/pepper

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Asian Pomegranate Salmon over Brown Rice*

$24.99

Half (2-3 servings) / Traditional Recipe Full (4-6 servings) / Traditional Recipe

Size

Half (2-3 servings)

Full (4-6 servings)

Options

Traditional Recipe

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Our always popular salmon packets feature salmon filets topped with a tasty pomegranate glaze/reduction, served over brown rice pilaf. Omega 3s from the salmon plus antioxidants from the pomegranate-- who knew something so tasty could be so healthy and so easy to make? (indiv packets, oven). GF

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 25-30 minutes

• Defrost in refrigerator (recommended) or cook from frozen. Defrost pomegranate glaze and set aside.
  Preheat oven to 375 degrees. Place the foil packs on a cookie sheet and place in oven for 25-30 minutes (35-40 if frozen) or until the fish flakes slightly with a fork and an until internal thermometer reads 145F. While the fish is baking, place the pomegranate glaze into a microwave safe container and microwave 10 seconds or until hot. Be careful when opening the salmon packets, as steam may be released when opening. Lightly drizzle pomegranate glaze over top of each fillet.
  

• Per packet (4 oz filet plus brown rice)= Calorie: 238, Fat: 6g, Sodium: 200mg, Carb: 22g, Protein: 25g. Glaze (Per 2 tbsp): Calorie: 84, Fat: 0g, Sodium: 5mg, Carb: 21g
  
  

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Jambalaya Bake*

$24.99

Size Half (2-3 servings) Full (4-6 servings)

Size

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Full (4-6 servings)

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Great for the grill or the oven. We're taking our very popular jambalaya and giving it an easy twist-- making it in a pan that you can bake in the oven. Shrimp, chicken breast, sausage, peppers, tomatoes and onions all combine and get flavored up with some cajun (moderate spice) flair. Served over cooked brown rice, this is truly a one dish dinner. Enjoy! Gluten-Free.

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20-25 minutes

•  

  Thaw completely in fridge.

  Oven: Preheat oven to 400F. Remove the lid from the jambalaya pan, and place pan on a cookie sheet for support. Cook for 20-25 minutes or until an internal temperature of 165F. Let stand 5 minutes before serving.

  Serve with a salad and bread.

   

• Ingredients: Chicken, shrimp, sausage, onion, pepper, diced tomatoes, chicken stock, garlic, olive oil, HomeCooked cajun seasoning, parsley, hot sauce, salt, pepper.

  Per serving: Cal. 520, Fat 15g, Sat. Fat 5g, Chol. 102mg, Sodium 1114mg, Carb. 67g, Fiber 6g, Sugar 4g, Protein 31g.

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Maple Glazed Pork Tenderloin with Roasted Rosemary Potatoes*

$22.99

Size Half (2-3 servings) Full (4-6 servings)

Size

Half (2-3 servings)

Full (4-6 servings)

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Our hand-trimmed pork tenderloins are treated to a savory garlic and herb rub and then are oven or pan roasted before being sliced and then drizzled with the sweet and savory maple dijon glaze that comes together quickly on the stovetop. Rosemary potatoes come on the side. Truly a beautiful presentation, invite some friends over to enjoy. Gluten-free.

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 2 minutes to warm glaze
  Cooking time: 20-25 minutes

• Thaw pork completely. Keep potatoes in freezer.
  
  Preheat oven to 400F. Remove glaze and set aside. Start cooking potatoes at same time as pork. (cooking instructions on the bag). Place contents of pork bag into a pan with sides that has been either heavily sprayed with cooking spray or has been lined with sprayed foil (for easier clean up). Bake pork for 10 mins. and then turn pork over.
  
  Cook pork for an additional 10-15 mins until temperature reaches 155F. Let pork rest for 5 mins. before slicing.
  While the pork is cooking, empty contents of the cup of glaze into a saucepan (to warm on stove) or a microwave safe dish (for microwave). After pork rests for 5 minutes, slice thinly on a diagonal and drizzle with the maple glaze. Serve hot with roasted rosemary potatoes (provided). Add a green veggie and dinner is complete.

  
  

• Per 1/3 of 1 tenderloin: Calorie: 143, Fat: 5g, Sodium: 203mg, Carb: 2g, Protein: 33g Glaze (Per 1/4 cup) Calories: 139, Fat: 0g, Carb: 33g, Protein: 1g, Sodium: 495mg May contain: soy (glaze)
  
  

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Sage Crusted Pork Roast with Scalloped Apples*

$22.99

Size Half (2-3 servings) Full (4-6 servings)

Size

Half (2-3 servings)

Full (4-6 servings)

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If fall were a pork roast, this would be it. Our hand-trimmed lean pork roast is baked with a crispy crust of sage, panko breadcrumbs, crispy fried onions and parmesan cheese. A perfect Sunday dinner, it roasts in the oven (prepare for 1-1hr15mins) and will fill your kitchen with the aromas of autumn. A side of our homemade scalloped cinnamon apples comes on the side. Consider adding our butternut squash/wild rice side dish (on November and Thanksgiving menu). Yum.

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 60-75 minutes

• Thaw completely in refrigerator. Preheat oven to 425F.
  
  Remove lid from pan. Place pan on a cookie sheet for support. Cook the pork, uncovered for 15 minutes to brown the meat and seal in the juices. Reduce oven temperature to 350 F. Continue cooking for 35-45 more minutes or until an internal temp. of 155F.
  
  Let pork sit for 10 minutes before slicing. Slice into ¼” slices, making sure to get as much of the topping as possible. An electric knife makes slicing easier, but a regular serrated knife works fine too.
• Pork roast: pork, Dijon mustard, crispy french fried onions, parmesan cheese, panko breadcrumbs, sage, salt/pepper. Contain: milk, wheat. Scalloped apples contain apples, butter, cinnamon, cornstarch and salt.
  

  Pork: 1/3 of half size, 1/6 of full size: 372 Calories; 16g Fat (38.7% calories from fat); 27g Protein; 30g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 1051mg Sodium Contains: milk, wheat
  
  

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Honey Butter Pork Tenderloin with Chef Cut Veggie Medley*

$22.99

Size Half (2-3 servings) Full (4-6 servings)

Size

Half (2-3 servings)

Full (4-6 servings)

Quantity:

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• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands-On Time: Oven: 0 mins
  Cook Time: Oven: 20-25 mins

• Thaw completely in refrigerator.

  Preheat oven to 400°F.  Remove pork from the bag and place in a  casserole dish that has been well sprayed with non-stick spray.  For best results use your smallest casserole dish where the pork fits in but doesn’t have large open surfaces still exposed (this minimizes chance of the sauce spreading too thin and burning).

  Heat the sauce in either a small skillet or the microwave (at 20 second intervals) until butter is just melted. Stir sauce and then pour completely over tenderloin/s.  Bake for 10 mins and then turn pork over and baste with glaze from pan. Cook for an add’l 10-15 mins or until temp of 155°F. Let pork sit for 5-10 mins before slicing.  Slice into ¼” slices at an angle and drizzle pan juices on top.  Serve with Chef cut veggie medley.

• Calories: 295 Total Fat: 11g Sat fat: 5g, Cholesterol: 107mg, Sodium: 113mg, Carbs: 18g, fiber 1g, sugar 17g, protein: 30g. Veggie blend (for 2/3 cup): Calories 35, no fat, Sodium: 40mg, Carbs: 7g, Fiber 3g, Protein: 2g.

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Hearty Beef Chili w/Corn Muffins*

$22.99

Half Size (2-3 servings) / With Corn Muffins Half Size (2-3 servings) / No Gluten/Egg/Dairy: Omit Corn Muffins Full (4-6 servings) / With Corn Muffins Full (4-6 servings) / No Gluten/Egg/Dairy: Omit Corn Muffins

Size

Half Size (2-3 servings)

Full (4-6 servings)

Corn Muffins

With Corn Muffins

No Gluten/Egg/Dairy: Omit Corn Muffins

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This hearty chili made with lean ground beef, beans, peppers and onions has the perfect combination of flavors to make this just the dish to warm up a chilly evening or weekend afternoon. Our signature “Ba-Bam!” spice makes this a dish the entire family will enjoy. Mild to moderate spice. Side of delicious fully-baked corn muffins. (GF/egg/dairy free minus corn muffins). Cheese and sour cream are for picture only.

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: Slow-cooker 3 hours: High, 5-6 hours Low. IP: 18 mins on high, approx. 30 mins total.

• Thaw completely in refrigerator. 

   

  Empty the contents of the chili bag into your preferred cooking vessel (pan, slow-cooker, Instant-Pot®) and add:

       -1-2 Tablespoons olive oil. This is optional, but gives a richer flavor. 

       -Water: for 2-3 size add 1.25 cups.  For 4-6 size add 2.5 cups.

  Stove: Heat on med-high until it comes to a boil, stirring occasionally. Once boiling, reduce to low heat and simmer uncovered for 30-35 mins.  If you have time, leave it on the stove on low up to an hour or more. Stir occasionally.   

  Slow-Cooker: Heat on low for 5-6 hours or high for 3 hours.

  Instant-Pot®: Select manual setting. Adjust pressure if it doesn’t default to “high” and set time for 18 mins. When finished cooking, move top knob (using a long-handled wooden spoon or similar) from seal to vent/quick-release. 

  Serve with shredded cheese and sour cream on top, along with corn muffins and a crunchy salad.  The flavor is even better the next day!  

• Contains: beans, ground beef, tomatoes, tomato paste, paprika, salt, parsley, onion powder, garlic powder, pepper, oregano, basil, thyme, celery salt, cumin, garlic, onion, bell peppers, brown sugar.  
  Corn muffins: Per slice: 220 calories, 11g Total fat, 2g Sat fat, 0g trans fat, 25mg cholesterol, 150mg sodium, 28g carbs, 0g fiber, 12g sugar, 2g protein. Contains: wheat, eggs, soy.  

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Mexican Tortilla Lasagna*

$21.99

Half (2-3 servings) / Flour Tortilla Half (2-3 servings) / Whole Wheat Tortilla (+$1) Half (2-3 servings) / Gluten-Free Tortilla (+$2) Full (4-6 servings) / Flour Tortilla Full (4-6 servings) / Whole Wheat Tortilla (+$2) Full (4-6 servings) / Gluten-Free Tortilla (+$4)

Size

Half (2-3 servings)

Full (4-6 servings)

Options

Flour Tortilla

Whole Wheat Tortilla (+$1)

Gluten-Free Tortilla (+$2)

Whole Wheat Tortilla (+$2)

Gluten-Free Tortilla (+$4)

Quantity:

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One of our all-time best sellers. A fun and different way to present Mexican ingredients-- ground beef seasoned with a blend of tomatoes and authentic spices, a creamy blend of cheeses and tortillas are layered for a delicious combo. Oven to table easy, can even cook from frozen. Mild spice level.

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 30-40 minutes

• For best results thaw completely. Can also be cooked from frozen. Preheat oven to 350F. Place pan on a cookie sheet for stability and bake covered with a sheet of foil for:
  
  

  • 2-3 size round pan: 20 mins if thawed, 45 mins if frozen.
  • 4-6 size rectangular pan: 25 mins if thawed, 60 mins if frozen.

  
  Remove foil and cook for an additional 10-15 minutes or until heated (and at least 165F) and cheese is melted and browned. Let rest for 5 minutes before serving. Serve with a salad.

  
  

• Ingredients: ground beef (or veggie/black bean mix), part-skim ricotta cheese, flour tortillas (unless GF ones requested), cheddar and mozzarella cheese, diced tomatoes, egg, garlic, cumin, chili powder, oregano, onion powder, salt, pepper. (May contain: egg, milk, wheat) GF if GF tortillas are used.
  
  Beef: (1/8 of 4-6 pan or 1/4 of half size round pan) 308 Calories; 15.5g Total Fat; 7.3g Sat fat; 25g Protein; Carbs 20g; 1g Fiber. Wheat tortillas add 3 grams of fiber and approx 30 calories.

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Mexican Shredded Pork (Carnitas) for Wraps*

$36.99

Full (4-6 servings) / Flour Tortillas Full (4-6 servings) / Wheat Tortillas Full (4-6 servings) / Gluten-Free Tortillas

Size

Full (4-6 servings)

Options

Flour Tortillas

Wheat Tortillas

Gluten-Free Tortillas

Quantity:

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This delicious Mexican inspired dish cooks pork loin with our HomeCooked Mexican Spice Blend, salsa and green chilies (not spicy) so that after 6-8 hours on low or 3-4 on high in your slow-cooker. You get ultra tender and flavorful carnitas to eat alone (for a low carb dish), in a burrito bowl or in a wrap burrito style. We provide 6 wraps and shredded cheese (on the side, can be omitted). Just add your favorite fixins' such as sour cream, avocado or refried beans. Ole! Wraps (flour, wheat or gluten-free) provided. 

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Slow-cooker low 4-6 hours, high 2-3 hours. 

• Thaw in refrigerator. Set aside wraps and cheese (store in refrigerator). 

  Empty contents of chicken bag into your desired cooking vessel.

  Slow-cooker: Cover and cook on low 4-6 hours or on high for 2-3 hours. 

  Pressure cooker: Adjust top knob to sealing and cook on high pressure for 20 minutes. Let it naturally release, which may take up to 15 minutes. In a rush? do a quick release-- use a spatula/wooden spoon) to move the top knob to "vent" as steam will come out quickly.   

  Chicken needs to reach a temperature of 165F. Use tongs or two forks to shred chicken and then place into tortillas and top with cheese. You may wish to add lettuce, sour cream, refried beans or guacamole. Ole!

   

• Ingredients: Chicken, salsa, water, green chilies (not spicy), HomeCooked taco seasoning (no MSG). Chicken mix does not contain gluten. Tortillas are flour tortillas unless noted otherwise.

  Per serving: Cal. 253, Fat 9g, Sat. Fat 4g, Chol. 21mg, Sodium 852mg, Carb. 29g, Fiber 3g, Sugar 4g, Protein 10g.

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Baked Ziti with Mini Meatballs & Ciabatta Bread*

$22.99

Half (2-3 Servings) / Regular Pasta Half (2-3 Servings) / Multi-Grain Pasta & Ciabatta Bread (+$1) Full (4-6 Servings) / Regular Pasta Full (4-6 Servings) / Multi-Grain Pasta & Ciabatta Bread (+$2)

Size

Half (2-3 Servings)

Full (4-6 Servings)

Option

Regular Pasta

Multi-Grain Pasta & Ciabatta Bread (+$1)

Multi-Grain Pasta & Ciabatta Bread (+$2)

Quantity:

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• Prep & Cook Time
• Instructions
• Nutritional Info

• Prep time: no prep!

  Cook time:

  • From thawed:
    • half size: 25-30 mins
    • full size: 35-40 mins
  • From frozen: 55-75 mins

• ENTER COOKING INSTRUCTIONS HERE

• Cook from thawed (recommended) or frozen.

  From Thawed: Preheat the oven to 350F. Place pan on a cookie sheet for support. Bake uncovered for 25-30 minutes (2-3 size) OR 35-40 mins (4-6 size) until 165F and bubbling.

  From Frozen: Cover with foil and extend cooking time to 55-75 minutes (for both sizes) or until heated through, 165F and bubbling. We recommend removing the foil for the last 5-10 minutes at the end to brown the cheese.
  
  Enjoy with garlic ciabatta (bake in foil until warmed through) and a Caesar salad.

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Mini Cheeseburger Sliders with Le Bus Rolls & Fries*

$21.99

Size Half (2-3 servings) Full (4-6 servings)

Size

Half (2-3 servings)

Full (4-6 servings)

Quantity:

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These mini Angus beef burgers and yummy Le Bus rolls are always a big hit, they even come with fries (or veggies, request in comments). Cook on the grill or on the stovetop, these adorable 2oz burgers are perfect for indoor or outdoor entertaining (they look great on a platter) or for a kid-size entrée. Burgers, cheese, rolls and fries included. Half size: 6 mini burgers, Full size: 12 mini burgers.

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• For best results thaw burgers and keep fries frozen. Start cooking fries prior to burgers. Cook burgers on the grill or on the stove. Rolls are most delicious when sliced, lightly buttered and lightly toasted on grill (or toaster oven).
  Grill: Heat grill to a med–high. Cook burgers until an internal temp of 155F-165F, approx. 8-10 mins. depending on heat of grill (4-5 mins/side). Place cheese on burgers just before you take them off of grill.
  Stove: Cook in a skillet over med-high heat for approx. 4-5 mins per side. Fries: Preheat oven to 400F. Place fries in a single layer on a sprayed cookie sheet (line with foil for easier cleanup). Baked 20-25 mins, flipping once. For crispier fries increase temp to 450F for the final few minutes.

• Burger & Cheese: Angus ground beef, cheese. Contains: dairy. Rolls: Enriched Flour, Water, Sugar, Margarine, Eggs, Soy Oil , Salt, Yeast, Malted Barley Flour, Ascorbic Acid, Butter, Corn Flour, Annatto, Turmeric, Sodium Alginate, Sunflower Lecithin, Canola Oil. Rolls contain: Wheat, Egg, Soy, Milk Each burger pattie w/2 cheese squares: Approx. 130 calories, Total Fat: 9g, Sat fat: 3.5g, Sodium: 80mg, Protein: 12g. Cholesterol 41mg. To reduce fat: dab burgers with paper towel to absorb grease. Rolls: Calories: 70, Total Fat: .5g, Sat fat: 0g, Sodium: 200mg, Carbs: 13g, Protein 3g. Contains: egg, milk, soy, wheat
  
  

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Slow Cooker Hot Roast Beef "Au Jus" Sandwiches with Le Bus Rolls*

$39.99

Size Full (4-6 servings)

Size

Full (4-6 servings)

Quantity:

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Dinner doesn't get much easier than this! A beef roast simmers away in your slow cooker/pressure cooker and creates an aroma that will have your family thinking you were in the kitchen for hours. Shred the beef and pile onto Le Bus rolls and serve with "au jus" on the side. Add a salad or mashed potatoes and dinner's done. (bag, slowcooker) Full size (4-6 servings) only. 2lb-2.5 lb. roast. 6 Le Bus rolls provided.  

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: Slow-cooker 6-8 hrs (low) or 3-4 hrs (high). Pressure Cooker: high pressure for 55 minutes (1.5 hours total)

• Thaw in refrigerator.

  Empty contents of beef bag into your cooking vessel.

  Slow-cooker: Cook on low for 6-8 hours or high for 3-4 hours.

  Pressure-Cooker: Cook on high pressure for 60 minutes. Allow to naturally release for 20 minutes then move top knob to vent (carefully as steam will release) and do a quick release. 

  Beef needs to reach a temperature of 145F. Once cooked, either shred meat using two forks. Serve meat (using tongs to minimize juice) on sliced Le Bus rolls (warming/toasting them in advance is a nice touch). Remove juices (the “au jus”) from the slow cooker and serve on the side for dipping. Provolone cheese or horseradish are often served on the sandwiches. Mashed potatoes & a salad are nice additions.

   

•  

  Contains: Beef, organic gf beef stock, garlic, onion, onion powder, worcestershire sauce (gf), celery seed. Rolls contain: egg, milk, soy, wheat
  
  

  1/6 of beef with 1 roll: 368 calories, 5g total fat, 32g protein.

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Beef Barley & Veggie Stew*

$39.99

Full (4-6 servings) / Ciabatta Bread Full (4-6 servings) / Multi-Grain Ciabatta Bread

Size

Full (4-6 servings)

Bread

Ciabatta Bread

Multi-Grain Ciabatta Bread

Quantity:

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This stew is easy yet you can really feel good about serving it to your family-- yummy veggies (celery, carrots, tomatoes and onions), whole-grain barley, and protein-packed lean roast beef cubes. It warms the soul and will make your kitchen smell great.  2 ciabatta loaves come along for dunking in the stew. Full size only.

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: Low 6-6.5 hours or High for 3-3.5 hours.

•  

  Thaw completely in refrigerator. Empty all contents of stew bag into cooking vessel. Add 1 cup of water to stew.

  Slow-cooker: Cook on low for 5-6 hrs. or high for 3-4 hrs.

  Pressure Cooker: Cook on high pressure for 20 minutes, allow to naturally release for 15 minutes, then move knob to vent and do a quick release (be careful as steam will emerge). 

  If the stew is too thick for your liking, add another 1-2 cups of water and stir. Beef needs to reach a temperature of 145F. 

  Enjoy with Ciabatta Bread and a salad.

   

• Contains: Beef, organic reduced sodium gf beef stock, barley, tomatoes, carrots, celery, corn, onions, tomato sauce, garlic, thyme, salt, pepper. Contains: gluten (barley and ciabatta).

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Vegetarian Mexican Tortilla Lasagna*

$20.99

Half (2-3 Servings) / Flour Tortilla Half (2-3 Servings) / Whole Wheat Tortilla (+$1) Half (2-3 Servings) / Gluten-Free Tortilla (+$2) Full (4-6 Servings) / Flour Tortilla Full (4-6 Servings) / Whole Wheat Tortilla (+$2) Full (4-6 Servings) / Gluten-Free Tortilla (+$4)

Size

Half (2-3 Servings)

Full (4-6 Servings)

Options

Flour Tortilla

Whole Wheat Tortilla (+$1)

Gluten-Free Tortilla (+$2)

Whole Wheat Tortilla (+$2)

Gluten-Free Tortilla (+$4)

Quantity:

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One of our most requested vegetarian dishes since we opened! The veggie version uses kidney or black beans and corn rather than meat. A one dish meal that even meat-lovers will enjoy. Can even cook from frozen!

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• For best results thaw completely. Can also be cooked from frozen. Preheat oven to 350F. Place pan on a cookie sheet for stability and bake covered with a sheet of foil for:
  
  • 2-3 size round pan: 20 mins if thawed, 45 mins if frozen.
  • 4-6 size rectangular pan: 25 mins if thawed, 60 mins if frozen.
  
  Remove foil and cook for an additional 10-15 minutes or until heated (and at least 165F) and cheese is melted and browned. Let rest for 5 minutes before serving. Serve with a salad.

• Ingredients: Beans, corn, ricotta cheese, tortillas, Mexican blend cheese, diced tomatoes, egg, garlic, cumin, chili powder, oregano, onion powder, cayenne salt, pepper. (May contain: egg, milk, wheat) (1/8 of 4-6 size or 1/4 of half-size round (2-3) pan: Calories:267 Total Fat: 11g, Sat fat: 5.3g Carbs:25 Fiber:2g . Wheat tortillas add 3 grams of fiber and approx 30 calories.
  
  

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Apple, Brie & Balsamic Onion Quesadillas*

$18.99

Half (2-3 servings) / Traditional Recipe Half (2-3 servings) / Whole Wheat Tortillas (+$1) Half (2-3 servings) / Gluten-Free Recipe (+$2) Full (4-6 servings) / Traditional Recipe Full (4-6 servings) / Whole Wheat Tortillas (+$2) Full (4-6 servings) / Gluten-Free Recipe (+$4)

Size

Half (2-3 servings)

Full (4-6 servings)

Options

Traditional Recipe

Whole Wheat Tortillas (+$1)

Gluten-Free Recipe (+$2)

Whole Wheat Tortillas (+$2)

Gluten-Free Recipe (+$4)

Quantity:

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Quesadillas done with French flair. Granny Smith apple is melded with balsamic sauteed onions some apricot preserves and dried apricots for a celebration of sweet and savory flavors, all topped with the rich creaminess of French brie. Perfect for a casual dinner (just add a salad) or an impressive appetizer. Individually wrapped. 10" tortillas (gluten-free may be slightly smaller tortillas), 3/half order, 6/full order. 

• Prep & Cook Time
• Instructions
• Ingredients/Nutritional Info

• Hands on time: 6 minutes (if cooking on stove)
  Cooking time: Stovetop: 6 minutes, Oven: 12-15 minutes

• Thaw before cooking for best results.
  Preferred method: stovetop (though you will likely have to cook in batches if you’re making multiples). Preheat a skillet (preferably non-stick) over medium heat. Melt 1-2 Tbsp butter in skillet. Add as many quesadillas (unwrapped) as will fit. Cook 2-3 minutes until golden on underside, than flip and cook another 2-3 minutes until golden and cheese is melted. Watch carefully and adjust heat as necessary. Oven: Preheat to 350F. Unwrap quesadillas and place the alum foil packets on a oil-sprayed cookie sheet. Bake for 15 mins or until heated through (for crispy tortillas). For softer quesadillas sprinkle tortillas with a few drops of water and bake covered in foil.
  

• contain: tortillas, apples, brie, onions, apricot preserves, dried apricots balsamic vinegar, apricot preserves. />

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Italian Minestrone Stew with Ciabatta Bread (slow-cooker, stove or pressure cooker)*

$20.99

Half (2-3 servings) / Ciabatta Bread Half (2-3 servings) / Multigrain Ciabatta Bread (+$1) Half (2-3 servings) / No Gluten/Dairy: Omit Ciabatta & Parmesan Full (4-6 servings) / Ciabatta Bread Full (4-6 servings) / Multigrain Ciabatta Bread (+$2) Full (4-6 servings) / No Gluten/Dairy: Omit Ciabatta & Parmesan

Size

Half (2-3 servings)

Full (4-6 servings)

Options

Ciabatta Bread

Multigrain Ciabatta Bread (+$1)

No Gluten/Dairy: Omit Ciabatta & Parmesan

Multigrain Ciabatta Bread (+$2)

Quantity:

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Hearty stew filled with tomatoes, veggies, beans and spices. Simply let simmer all day in your slow cooker or make on the stove top. Either way, your kitchen will smell amazing. Serve with crusty ciabatta bread and parmesan cheese (provided). Vegetarian, GF (minus the bread) Dairy-free minus parmesan cheese (on side).

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: Slow-cooker: 4-6 hours. Stove: 2-3 hours. Pressure Cooker: 1 hour

• Thaw in refrigerator for best results. 

  Slow Cooker: (recommended for 4-6 serving size unless you have a small slow-cooker) Empty contents of bag into slow cooker and cook covered on low heat for 6-8 hours.

   

  Stove Directions: Empty contents of bag into a sauce pan with lid and cook covered over low heat for 2-3 hours.

  Slow-cooker/stove: Add the cooked pasta the last 15 mins of cooking. Dish into bowls and sprinkle parm cheese on top.

  ———————————————————————————————————————————

  Pressure Cooker: Cook on high pressure for 5 minutes. Then let naturally release for 8-10 minutes. Stir in cooked pasta and let rest for 5 minutes. Total time required is approximately 30 mins.

• Ingredients: Diced tomatoes, crushed tomatoes, kidney beans, white beans, onions, green beans, celery, carrots, oregano, basil, salt/pepper, organic gf vegetable stock. Parmesan cheese (contains milk). Pasta: contains gluten.
  Nutrition Facts Serving Size: 1/3 of half size
  Calories 250 Calories from Fat 35, Total Fat: 4g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 10mg, Sodium 930mg, Potassium 590mg. Total Carbohydrate 42g. Dietary Fiber 6g, Sugars 13g, /> Protein 11g

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Lentil and Black Bean Chili: Slow-Cooker or Instant-Pot(R)*

$34.99

Full (4-6 servings) / With Corn Muffins & Shredded Cheese Full (4-6 servings) / Vegan: Gluten, dairy & egg free: tortilla Strips as Topping

Size

Full (4-6 servings)

Sides

With Corn Muffins & Shredded Cheese

Vegan: Gluten, dairy & egg free: tortilla Strips as Topping

Quantity:

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New! A hearty, soul-warming vegetarian dish to enjoy on a fall day/night. Delicious and healthy lentils are mixed with black beans, carrots, onions and tomatoes and are simmered with delicious soul-warming spices and veggie stock, making your kitchen smell delicious.  Side of yummy (and fully baked) corn muffins and shredded cheese for sprinkling on top.  This dish is available vegan, gluten, dairy and egg-free.  

• Prep & Cook Time
• Instructions
• Ingredients/Nutritional Info

• Hands on time: 0 minutes
  Cooking time: Slow-cooker 4 hours: High, 7-8 hours on Low. IP: 15 minutes (total 30-40 minutes)

• 1. Empty the chili mix bag into your preferred cooking vessel.
  2. Add 4 cups of water and stir the mix before cooking.
  Slow-Cooker: Cook on high for 4 hours or low for 7-8 hours.
  Instant-Pot®: Close lid, switch top knob to “sealing” and close lid. Cook on high pressure (may have to hit manual setting) for 15 minutes. Once cooking has stopped do a quick release (flip top vent knob to vent using a spatula/wooden spoon to move knob as hot steam will come out). Make sure vent is not under a cabinet that steam could burn. Add salt to taste if desired and serve with your preferred toppings such as cheese, avocado, sour cream or tortilla strips. If you chose corn muffins with your chili, warm them and enjoy!
  

• 1.5 cups/serving. Calories: 294. Total Fat: 6g. Sat fat: 1g. Mono Fat: 2g. Poly fat: 1g. Trans fat: 0. Cholesterol: 0g. Sodium: 598mg. Total Carbs: 46g. Dietary fiber: 16g. Sugars: 8g. Protein 15g.
  
  Ingredients: onion, garlic, tomatoes, tomato paste, black beans, lentils, carrots olive oil, organic reduced sodium veggie stock base (vegetables, maltodextrin, salt, cane sugar, concentrated vegetable juice, yeast extract, potato starch, garlic powder), chili powder, paprika, cumin, onion powder, garlic powder, salt, pepper, cayenne. Chili is vegan and does not contain gluten.
  Cornbread does contain gluten, wheat, soy and eggs.

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Baked Ziti (Meatless) & Ciabatta Bread*

$20.99

Half (2-3 Servings) / Regular Pasta Half (2-3 Servings) / Multi-Grain Pasta & Ciabatta Bread (+$1) Half (2-3 Servings) / Gluten-Free Pasta (+$2) Full (4-6 Servings) / Regular Pasta Full (4-6 Servings) / Multi-Grain Pasta & Ciabatta Bread (+$2) Full (4-6 Servings) / Gluten-Free Pasta (+$4)

Size

Half (2-3 Servings)

Full (4-6 Servings)

Option

Regular Pasta

Multi-Grain Pasta & Ciabatta Bread (+$1)

Gluten-Free Pasta (+$2)

Multi-Grain Pasta & Ciabatta Bread (+$2)

Gluten-Free Pasta (+$4)

Quantity:

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• Prep & Cook Time
• Instructions
• Nutritional Info

• Prep time: no prep!

  Cook time:

  • From thawed:
    • half size: 25-30 mins
    • full size: 35-40 mins
  • From frozen: 55-75 mins

• Cook from thawed (recommended) or frozen.

  From Thawed: Preheat the oven to 350F. Place pan on a cookie sheet for support. Bake uncovered for 25-30 minutes (2-3 size) OR 35-40 mins (4-6 size) until 165F and bubbling.

  From Frozen: Cover with foil and extend cooking time to 55-75 minutes (for both sizes) or until heated through, 165F and bubbling. We recommend removing the foil for the last 5-10 minutes at the end to brown the cheese.
  
  Enjoy with garlic ciabatta (bake in foil until warmed through) and a Caesar salad.

• Pasta, ricotta, mozzarella, parmesan, tomatoes, garlic, sugar, spices. Contains: milk, wheat.

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Pumpkin French Toast*

$19.99

Size Small (4-5 servings) Large (8-10 servings)

Size

Small (4-5 servings)

Large (8-10 servings)

Quantity:

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Baked french toast with a pumpkin flair! Thick slices of bread are soaked in a french toast custard flavored with the spices and flavors of pumpkin pie. A sweet breakfast/brunch treat that will delight your family and friends. Just bake in the oven and serve. Full size serves 8-10. Half serves 4-5. (pan, oven)

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 30-45 minutes

• Thaw in refrigerator for best results. Preheat oven to 375F.
  
  Bake uncovered on a cookie sheet for 30-35 minutes (round pan) or 40-45 minutes (rectangular pan) until lightly browned and cooked through. Let sit for 10 minutes on wire cooling rack or trivet. To serve, either invert/flip the pan onto a cookie sheet or platter, or slice into individual servings and then flip/ invert the serving before putting it on a plate. Serve with maple syrup if desired.
  
  Add a side of fresh fruit and coffee and you’re done!

• Ingredients: Ingredients: Bread, pumpkin, milk, eggs, brown sugar, butter, maple syrup, vanilla, cinnamon, nutmeg, salt. (May contain: eggs, milk, wheat)
  Per 1/10 of rectangular pan, 1/5 of round pan: Calorie: 354, Fat: 11g, Sodium: 460mg, Carb: 56g, Protein: 8g Contains: egg, milk, wheat
  
  

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Monkey Bread / Cinnamon Pull Aparts*

$23.99

Ooey gooey delicious! A breakfast treat or dessert! Hunks of bread dough are enrobed in cinnamon sugar goodness and with only 4 minutes in the microwave or 15 minutes in the oven (from frozen), you have a sweet treat that is sure to delight. 8x12 pan. Serves 4-6 unless you have big eaters! contains: eggs, wheat, milk

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Keep frozen until cooking.
  Microwave: Heat on high 4-5 minutes.
  Oven: Place in preheated oven 375F, 13-15 minutes til 165F.
  Carefully remove once heated and place a serving dish on top.
  Flip over so bread comes out onto serving dish, remove pan & enjoy!

• Ingredients: flour, water, margarine (soybean and hydrogenated soybean oils, water, salt, monoglycerides, soy lecithin, sodium benzoate [preservative], natural and artificial flavor, beta-carotene [color] and vitamin a palmitate), sugar, corn syrup, shortening (interesterified soybean, with distilled monoglycerides added), eggs, milk powder, yeast, cinnamon, salt, diacetyl tartaric acid esters of mono-diglycerides, dextrose, lecithin, ascorbic acid (vitamin c), vanilla, sodium stearoyl lactylate, calcium propionate (preservative).

  Contains: Eggs, Wheat, Soybean, Milk

  Nutrition:
  Serving Size 1/16 Monkey Bread (57g)
  Amount Per Serving
  Calories 200
  Calories From Fat 70
  Total Fat 8g
  Saturated Fat 2g
  Trans Fat 0g
  Cholesterol 10mg
  Sodium 240mg
  Carbohydrate 28g
  Dietary Fiber 1g
  Sugars 11g
  Protein 3g

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Quiche: Caramelized Onions, Bacon and Cheddar*

$17.99

Options Traditional Recipe Gluten Free (+$3)

Options

Traditional Recipe

Gluten Free (+$3)

Quantity:

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• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands-on Time: 2 mins
  Cook Time: 45-55 mins

• Thaw filling completely. Keep pie shell in freezer.  

  Preheat oven to 350°F. Empty filling contents into pie crust, do not overfill. Run a knife or fork through the egg mixture to evenly distribute the cheeses and fillings. Bake uncovered for 45-55 minutes until firm in center. You can test by sticking a toothpick into the center, if it comes out clean it is finished.  Allow to stand for 10 minutes before slicing. 

• Ingredients: Egg, milk, cheese, onions, bacon, nutmeg, salt, pepper. Filling contains nutmeg. Pie crust contains soy & gluten (unless gluten free crust selected).

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Baked Buffalo Chicken Dip*

$16.99

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Thaw for best results.
  Serve warm or cold (bake first to melt cheeses and then chill before serving).
  Oven: (reco’d) Preheat oven to 350F. Place pan on a cookie sheet for support. Bake for 25-30 mins, until warm throughout (165F).
  Microwave: Transfer to a micro-safe dish and warm for 1.5 mins on high. Stir & warm in 1 minute increments until warm throughout (165F). Serve with tortilla chips, pita chips or veggies.

• Ingredients: Chicken, buffalo sauce, cream cheese, ranch dressing, cheese, paprika.

  Contains: egg, milk.
  
  

  2 Tbsp. Serving: Cal 90, Fat 6g, Sat. Fat 2g, Chol. 27mg, Sodium 104mg, Carb. 1g, Protein 8g

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Spinach Artichoke Dip*

$15.99

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on Time: 0 minutes
  Cooking time: 20 minutes

• Thaw for best results.
  
  Oven: (recommended) Preheat oven to 350F. Place pan on a cooking sheet for support. Bake for 25-30 minutes, until hot and bubbly (165F). Stir dip prior to serving to fluff it as you would rice.
  
  Microwave: Thaw for best results. Transfer to a micro-safe dish and warm for 1.5 minutes on high. Stir and warm in 1 minutes increments until warm and bubbling (165F).
  
  Serve warm with tortilla chips, bread rounds or crackers.

• Contains: egg, milk.

  Ingredients: cream cheese, artichoke hearts, spinach, mayonnaise, parmesan cheese, garlic powder, red pepper flakes, salt, pepper. Contains egg and dairy.

  2 oz. serving size: Cal. 88, Fat 7g, Sat. Fat 4g, Chol. 22mg, Sodium 333mg, Carb. 3g, Sugar 1g, Protein 3g.

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Roasted Butternut Squash, Wild Rice and Corn Casserole*

$11.99

Size Small (4-5 servings) Large (8-10 servings)

Size

Small (4-5 servings)

Large (8-10 servings)

Quantity:

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An autumnal side dish filled with roasted butternut squash, diced sauteed onions, corn, long grain and wild rice, and a blend of cheeses. Somewhat similar to risotto in texture. A lovely mix of fall flavors and colors. Easily transferred to your own dish. Gluten-free.  A great side with chicken or turkey or even can be a main dish itself.

 Our apologies but no customization is available for this dish.  

• Prep & Cook Time
• Instructions
• Ingredients/Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 2-4 minutes (microwave) 20-25 (oven), will need to be transferred to oven-safe dish

• Microwave: Remove lid and place on top at an angle so steam can escape. Heat 2-3 mins. (rectangle pkg), or 3-4 mins (circular pkg). Stir well and return to microwave at 30 second increments until heated through.

  Oven: Preheat oven to 350F. Place contents into a sprayed oven-safe dish. Bake uncovered 20-25 mins until hot and 165F. Stir well.

• Ingredients: long grain and wild rice, corn, squash, onion, cheddar and Monterey jack cheese, garlic, herbs.

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Apple & Pear Crisp*

$15.99

Options Original Recipe Gluten-Free Recipe ($2)

Options

Original Recipe

Gluten-Free Recipe ($2)

Quantity:

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• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes 
  Cooking time: 30 minutes

• For best results cook from frozen
  Preheat oven to 375 degrees
  Bake pan uncovered on a cookie sheet for 30-35 mins (round pan) until topping is golden & the fruit is tender. Serve warm with ice cream or whipped cream.

• Ingred: Granny Smith Apples, pears, oats, flour, brown sugar, butter, lemon juice, cinnamon.

  Contains: Wheat, Milk.
  
  

  Per serving: Cal. 296, Fat 8g, Sat. Fat 5g, Chol. 18mg, Sodium 58mg, Carb. 56g, Fiber 5g, Sugar 38g, Protein 3g.

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Chocolate Chip Cookies (Ready-to-bake dough)*

$10.99

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Keep frozen. Preheat oven to 350F. Place on a parchment-lined cookie sheet (or alum foil sprayed with non-stick spray) at least 2” apart & bake for 12-14 minutes or until your desired texture.
  

• WHEAT FLOUR UNBLEACHED, ENRICHED WITH THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, CHOCOLATE CHIPS SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, VANILLA, SALT, MILK, BROWN SUGAR, SUGAR, BUTTER, PASTEURIZED WHOLE EGGS, MARGARINE PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, SALT, MILK POWDER, SOY LECITHIN, MONO DIGLYCERIDES, POTASSIUM SORBATE, BETA CAROTENE FOR COLOR, ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, VEGETABLE OIL BLEND [SOYBEAN, PALM OLIVE OILS], WATER, SALT, MILK, MONO DIGLYCERIDES, SOY LECITHIN, POTASSIUM SORBATE[PRESERVATIVE], NATURAL ARTIFICIAL FLAVORS, VITAMIN A PALMITATE, BETA CAROTENE FOR COLOR, INVERT SUGAR, MOLASSES, SALT, BAKING SODA, ALL NATURAL VANILLA FLAVOR.

  Contains: eggs, milk, soybean, wheat

  Calories: 200
  Calories from Fat: 90
  Total Fat: 10g
  Saturated Fat: 5g
  Trans Fat: 0g
  Cholesterol: 5mg
  Sodium: 120mg
  Total Carbohydrate: 25g
  Dietary Fiber: 1g
  Sugar 14g
  Protein 2g

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Oatmeal Raisin Cookies (Ready-to-bake dough)*

$10.99

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Keep frozen until cooking. Keep frozen. Preheat oven to 350F. Place on a parchment-lined cookie sheet (or alum foil sprayed with non-stick spray) at least 2” apart & bake for 13-15 minutes or until your desired texture.

• Contains Contains: eggs, milk, soybean, wheat

  Ingredients: enriched wheat flour, raisins, brown sugar, rolled oats, vegetable oil blend, butter, sugar, eggs, molasses, salt, baking soda, cinnamon, natural vanilla flavor.

  Per cookie (1.5oz)
  Calories 180
  Calories from Fat 70
  Total Fat 8g
  Saturated Fat 3g
  Trans Fat 0g
  Cholesterol 20mg
  Sodium 105mg
  Total Carbohydrate 26g
  Dietary Fiber 1g
  Sugar 14g
  Protein 2g

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Chocolate Chunk Scone Dough*

$11.99

Pack of 2 blocks of delicious chocolate chunk scone dough. Perfect for a special breakfast/brunch or after-school treat. They bake from frozen, you're only 16 minutes away from snacking heaven. Drizzle with a tasty glaze, we include the easy recipe.  Make 16 small or 32 mini scones. 

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 16-18 minutes

• Keep frozen.
  Preheat oven: 350F.
  Place dough on cutting board and cut into desired size. For 8 medium scones, use a knife & cut an "x" into the block & then a "+" so you end up with 8 triangles.Cut in 1/2 again for 16 minis. Place scones on cookie sheet lined w/ parchment or foil that has been sprayed with non-stick spray & bake 16-18 mins (add’l time if larger scones) until lightly golden. For a nice touch either sprinkle w/ coarse sugar prior to baking, or AFTER baking mix a glaze of powdered sugar & a dash of milk (whisk until desired consistency) & drizzle on top of cooled scones.
  

• Ingredients: enriched unbleached wheat flour wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid, margarine soybean oil, palm oil, water, salt, mono and diglycerides, nonfat dry milk, soy lecithin, to preserve freshness sodium benzoate, artificial flavor, vitamin a palmitate, colored with beta carotene, sugar, semisweet chocolate sugar, chocolate liquor, cocoa butter, soy lecithin an emulsifier, natural flavor, may contain milk products, water.

  If cut into 8 scones: 1 scone: approx. 145 cal., 6.5g fat, 20g carbs, 20mg cholesterol, 1.5g protein. Contains wheat, egg, soy. Made on shared equipment with tree nuts & peanuts.
  
  

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Blueberry Scone Dough*

$11.99

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 16-18 minutes

• Keep frozen.
  Preheat oven: 350F. Place dough on cutting board and cut into desired size. For 8 medium scones, use a knife & cut an "x" into the block & then a "+" so you end up with 8 triangles.Cut in 1/2 again for 16 minis. Place scones on cookie sheet lined w/ parchment or foil that has been sprayed with non-stick spray & bake 16-18 mins (add’l time if larger scones) until lightly golden. For a nice touch either sprinkle w/ coarse sugar prior to baking, or AFTER baking mix a glaze of powdered sugar & a dash of milk (whisk until desired consistency) & drizzle on top of cooled scones..

• Ingredients: enriched unbleached wheat flour wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid, margarine soybean oil, palm oil, water, salt, mono and diglycerides, nonfat dry milk, soy lecithin, to preserve freshness sodium benzoate, artificial flavor, vitamin a palmitate, colored with beta carotene, sugar, water, dextrose, sweetened blueberries sugar, blueberries, sunflower oil, contains less than 2 of the following: egg yolks, palm oil, leavening sodium acid pyrophosphate, baking soda, monocalcium phosphate, salt, citric acid, cellulose gum, maltodextrin, artificial flavor, soy lecithin, artificial colors red 40, blue 2, blue 1. Contains: wheat, milk, soy, eggs manufactured on shared equipment with peanuts and tree nuts.

  If cut into 8 scones: 1 scone: approx. 145 cal., 6.5g fat, 20g carbs, 20mg cholesterol, 1.5g protein. Contains wheat, egg, soy. Made on shared equipment with tree nuts & peanuts.

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Cranberry & Orange Scone Dough*

$11.99

A perfect go-to for breakfast, brunch or snack. Cut the dough to whatever size you desire, 32 mini or 16 medium scones. They bake from frozen & are sure to impress. Bake as many as you need at once.

This serves 4-5 per lb. Quantities come per lb.

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Keep frozen. Preheat oven: 350F.
  Place dough on cutting board and cut into desired size. For 8 medium scones, use a knife & cut an "x" into the block & then a "+" so you end up with 8 triangles.Cut in 1/2 again for 16 minis. Place scones on cookie sheet lined w/ parchment or foil that has been sprayed with non-stick spray & bake 16-18 mins (add’l time if larger scones) until lightly golden. For a nice touch either sprinkle w/ coarse sugar prior to baking, or AFTER baking mix a glaze of powdered sugar & a dash of milk (whisk until desired consistency) & drizzle on top of cooled scones.
  

• Ingredients: enriched unbleached wheat flour wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid, margarine, soybean oil, palm oil, water, salt, mono and diglycerides, nonfat dry milk, soy lecithin, to preserve freshness sodium benzoate, artificial flavor, vitamin a palmitate, colored with beta carotene, sugar, enriched unbleached wheat flour wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, sweetened dried cranberries cranberries, sugar, sunflower oil, water.

  If cut into 8 scones: 1 scone: approx. 145 cal., 6.5g fat, 20g carbs, 20mg cholesterol, 1.5g protein. Contains wheat, egg, soy. Made on shared equipment with tree nuts & peanuts.
  
  

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Chocolate Chip and Candy Cookies: Ready-to-bake*

$10.99

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Keep frozen. Preheat oven to 350F. Place on a parchment-lined cookie sheet (or alum foil sprayed with non-stick spray) at least 2” apart & bake for 12-14 minutes or until your desired texture.
  

• Contains: egg, milk, soy, wheat

  Ingredients: enriched wheat flour, chocolate candies (sugar, cocoa butter, chocolate liquor, milk powder, soy lecithin, vanilla, artificial colors‐ FD&C blue no.1, blue no.1 lake, blue no.2 lake, yellow no.5 lake, yellow no.8, yellow no.6 lake, red no.40, red no.40 lake, sorbitol, titanium dioxide, phosphoric acid, methyl & propyl parabens, caramel color, corn syrup, wax, dextrin), brown sugar, sugar, vegetable oil blend (palm fruit, soybean and olive oils, water, salt, non‐fat milk, mono and diglycerides, soy lecithin, potassium sorbate as a preservative, natural and artificial flavor, vitamin A palmitate, beta carotene color), chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla, salt), butter, eggs, invert sugar, molasses, salt, baking soda, natural vanilla flavor

  Made in a facility where nuts are used and stored.

  Calories: 190
  Calories from fat: 70
  Total Fat: 8g
  Saturated Fat: 4g
  Trans Fat: 0g
  Cholesterol 15g
  Sodium: 105mg
  Total Carbohydrates: 23g
  Dietary Fiber: 1g
  Sugars: 16g
  Protein: 2g

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Quiche: Broccoli, Tomato and Cheese*

$17.99

Options Traditional Crust Gluten Free Crust (+$3)

Options

Traditional Crust

Gluten Free Crust (+$3)

Quantity:

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Broccoli, tomatoes & cheddar cheese come together for a delicious breakfast, brunch or light dinner entree. We provide the filling and a flaky crust, just bake and enjoy at home. Gluten-free crust available.

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 5 minutes
  Cooking time: 45-55 minutes

• Thaw filling completely. Keep pie shell in freezer.

  Preheat oven to 350F. Empty filling contents into pie crust, do not overfill. Run a spoon or fork through the egg mixture to evenly distribute the cheeses and fillings. Bake uncovered for 45-55 minutes until firm in center. You can test by sticking a toothpick into the center, if it comes out clean it is finished. Allow to stand for 10 minutes before slicing. 

• Ingredients: Egg, milk, cheese, broccoli, tomatoes, cheddar cheese nutmeg, salt, pepper. Pie crust (contains soy & gluten, unless GF crust requested).

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Quiche: Ham & Cheese*

$17.99

Options Traditional Crust Gluten Free Crust (+$3)

Options

Traditional Crust

Gluten Free Crust (+$3)

Quantity:

Add to Cart

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• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands-on Time: 5 mins
  Cook Time: 45-55 mins

• Thaw filling completely. Keep pie shell in freezer.  

  Preheat oven to 350°F. Empty filling contents into pie crust, do not overfill. Run a knife or fork through the egg mixture to evenly distribute the cheeses and fillings. Bake uncovered for 45-55 minutes until firm in center. You can test by sticking a toothpick into the center, if it comes out clean it is finished.  Allow to stand for 10 minutes before slicing. 

• Ingredients: Egg, milk, cheddar cheese, ham, nutmeg, salt, pepper. Pie crust contains soy & gluten (unless gluten free crust selected).

  Cal. 201, Fat 9g, Sat. Fat 4g, Chol. 28mg, Sod. 551mg, Carb. 15g, Sugar 3g, Protein 14g.

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Sweet Potato Casserole with Praline Or Marshmallow Topping*

$12.99

Small (4-5 servings) / Marshmallows (GF) Small (4-5 servings) / Praline Pretzel (contains Gluten and Nuts) Small (4-5 servings) / Both Praline and Marshmallow Toppings Large (8-10 servings) / Marshmallows (GF) Large (8-10 servings) / Praline Pretzel (contains Gluten and Nuts) Large (8-10 servings) / Both Praline and Marshmallow Toppings

Size

Small (4-5 servings)

Large (8-10 servings)

Topping

Marshmallows (GF)

Praline Pretzel (contains Gluten and Nuts)

Both Praline and Marshmallow Toppings

Quantity:

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Our most popular holiday item and this year it's available for the entire month of November and December up through 12/24. Mashed sweet potatoes get a hint of holiday spices, a splash of vanilla and bourbon (cooks off) and are covered with your choice of 1) praline pretzel topping (contains nuts and gluten) or 2) mini marshmallows (no gluten) or both toppings! Easily transferred to your own dish for heating & serving.  

Large serves 8-10, Small Serves 4-5.  Topping comes on the side. Transfer the sweet potato mix to your desired pan and then add the topping.    

note: unless you are picking up within 2 days of Thanksgiving or Christmas your side dish will likely be frozen. It will taste great but will require an overnight in the fridge to thaw before baking.

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 2 minutes
  Cooking time: 50-65 minutes

• Store in refrigerator (or thaw if frozen).

  If you prefer, transfer into your own well greased serving dish. Set topping aside. Preheat oven to 350F. Place pan on a baking sheet for stability. Bake uncovered for 40 mins (small) or 50 mins (large rect pan) then add desired topping(s) and return to oven for 10-15 mins or until casserole is set (check the middle) and a bit puffy and 165F. To brown marshmallows, place under the broiler 1-2 mins or until your desired appearance. Let rest at least 5 mins. before serving.

•  

  Ingredients: Sweet potatoes, milk, brown sugar, bourbon, butter, margarine, egg, vanilla, salt, pepper, cinnamon. (dairy, egg, soy) Praline topping contains: pretzels, walnuts, brown sugar, butter. (gluten, dairy, tree nuts)

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Pumpkin Pie with Gingersnap Streusel Topping (bake at home)*

$18.99

Unique & oh so delicious! Your kitchen will smell like you've been baking all day with this pie in your oven. We supply everything: a 9" crust, a pan, the filling (we do the mixing for you) and a gingersnap streusel topping to add a crunch to the classic.

60 minute bake time, serve in pan provided (our apologies asit can't be transferred).  This can make a non-pumpkin pie fan become a fan!

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 5 minutes
  Cooking time: 60 minutes

• Keep crust frozen until ready to bake. Thaw filling in refrigerator. Set streusel topping aside.

  Preheat oven to 425F. Snip corner of pumpkin bag and pour into crust, you will likely have extra filling. Cover just the crust edges with foil to prevent burning. Place pie on cookie sheet and bake for 15 mins. Reduce oven temp to 350F and bake for 20 mins. Sprinkle streusel topping over pie and bake uncovered for 20-25 more minutes until knife inserted into pie comes out clean. Cool. Can be made a day ahead and stored in refrigerator.

• Ingredients: pie crust, pumpkin, sweetened condensed milk, egg, brown sugar, spices. Streusel: gingersnap spice cookies (flour, sugar, soybean oil, molasses, corn syrup, spices, baking soda, soy lecithin, salt) butter, flour, sugar, salt. Contains: gluten, dairy, soy. Gingersnap cookies made in a facility that uses peanuts and tree nuts.
  
  

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Roasted Rosemary Potatoes*

$9.99

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands-on Time: 1 minute
  Cook Time: 25-30

• Oven: Preheat oven to 400°F. Place on sprayed pan in a single layer and bake 25-30 minutes or until desired tenderness.
  
  For extra crispness, increase temperature to 450°F for the last 5 minutes.

• INGREDIENTS: POTATOES, CANOLA OIL, OLIVE OIL, SALT, GARLIC, ROSEMARY, POTATO FLOUR, DISODIUM DIHYDROGEN PYROPHOSPHATE TO PROMOTE COLOR RETENTION, DEXTROSE.

  Per 2/3 cup: 90 calories, 1.5g Total Fat, 9 Sat or trans fat, sodium 260mg, Cholesterol 0mg, Fiber 2g, sugars 1g. Contains: dairy, soy.  

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HomeCooked Mac & Cheese*

$10.99

1 Quart / Regular Pasta 1 Quart / Multi-Grain Pasta (+$1)

Size

1 Quart

Option

Regular Pasta

Multi-Grain Pasta (+$1)

Quantity:

Add to Cart

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• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Thaw completely if frozen. Place the amount you would like to serve in a microwave safe dish & heat until warm throughout, checking every 30 seconds.
  

• Ingredients: elbow noodles, cheddar and American cheeses, butter, evaporated milk, eggs, salt/pepper, dry mustard.

  Contains: egg, milk, wheat
  
  

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Chef Cut Mixed Veggie Medley*

$6.99

• Prep & Cook Time
• Instructions
• Instructions/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Keep frozen.
  Stovetop: Our preferred method. Just add 2 Tablespoons of butter to a skillet, sprinkle with some salt and pepper and sauté until tender.
  Microwave: Place in microwave safe dish with 1/4 cup water and cover. Heat for 4-5 minutes or until heated through, stirring once to help evenly distribute heat.

• Ingredients: green beans, carrots, yellow carrots, red peppers.

  Per cup: 35 calories, Sodium: 40mg, Carbs: 6g, Net Carbs: 5g, Fiber: 1g, Protein: 1g.
  
  

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Diamond Ciabatta Loaves with Garlic Butter (Set of 2)*

$5.99

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20 minutes

• Thaw in refrigerator or cook from frozen. Spread garlic butter on bread if desired.
  Preheat oven to 350F. Remove bread from bag and wrap in aluminum foil. Place bread directly on oven rack for 5-10 mins until warmed throughout. If frozen, add 5 more minutes.
  

• Per 1/3 of ciabatta loaf: Calories: 113, Fat: 1.6g, Carbs 20.6g, Protein: 4g, Sodium: 193mg Per 2 tsp of garlic butter: Calories: 57, Fat: 6g, Sodium: 64mg
  
  

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Baked Brie in Puff Pastry with Raspberry Praline Topping*

$24.99