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Nutritional and Cooking Information (Scroll down for previous menus and CLASSICS) We include Side Dishes (selections,
ingredients or recipes) every month with each entree. Chef Dane’s uses natural,
hormone-free chicken and choice USDA meats. Healthy-Option includes at
least 2 of the following: Under 400 Calories, less
than 30% Fat in total calories, under 17g Carbs, more
than 22g Protein Allergies – If you are
allergic to shellfish, dairy, eggs, wheat, cilantro or anything else, please give us a
call and we can substitute other ingredients on
most of our entrees. Updated March
2 March Menu Shrimp Alfredo Torte Serves 4-6 Based on 6 servings: Per Serving: 585
Calories; 22g Fat (34.0% calories from fat); 32g Protein; 64g Carbohydrate; 3g
Dietary Fiber; 291mg Cholesterol; 584mg Sodium.
Exchanges: 3 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. Cooking Instructions will be posted
ASAP. Asian Ginger Marinated Choice Flank
Steak Serves 4-6 Based
on 6 servings: Per Serving: 287 Calories; 15g Fat (47.7% calories from fat);
26g Protein; 10g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 608mg
Sodium. Exchanges: 4 Lean Meat; 0
Vegetable; 1 Fat; 1/2 Other Carbohydrates. Asian Ginger Marinated Pork Tenderloins Serves 4-6 Based on 6 servings: Per Serving: 187
Calories; 5g Fat (23.8% calories from fat); 25g Protein; 10g Carbohydrate; 1g
Dietary Fiber; 74mg Cholesterol; 573mg Sodium.
Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. Asian Ginger Marinated Chicken Breasts Serves 4-6 Based
on 6 servings: Per Serving: 207 Calories; 4g Fat (19.6% calories
from fat); 30g Protein; 10g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol;
586mg Sodium. Exchanges: 4 Lean Meat; 0
Vegetable; 0 Fat; 1/2 Other Carbohydrates. BBQ or Oven: 25 Minutes Your entrée includes the following: Ziploc with Flank Steak, Pork or
Chicken Package with Chinese Noodles 1.
Thaw in refrigerator for 12-24
hours 2.
Cook noodles according to
package directions 3.
BBQ: Preheat grill. Grill meat
for 4-6 minutes. Baste with marinade. Close lid for 2 more minutes if needed. 4.
Oven: Preheat to broil and
broil meat for 4-5 minutes each side. Baste with marinade. 5.
Internal temperature should
read: 6.
Flank Steak: 125º (med-rare),
135º (well) 7.
Pork: 155º 8.
Chicken: 165º 9.
Let meat rest. Slice steak and
pork across the grain, cut up chicken if desired. Serve with prepared noodles Praline Chicken Breasts Serves
4-6 Based
on 6 servings: Per Serving: 293 Calories; 15g Fat (45.4% calories from fat);
20g Protein; 20g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 197mg
Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates. Praline Pork Tenderloin Medallions Serves
4-6 Based
on 6 servings: Per Serving: 279 Calories; 11g Fat (34.1% calories from fat);
26g Protein; 20g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 198mg
Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
1 Other Carbohydrates. Stovetop to Oven: 30 Minutes Your entrée includes the following: Pans with Praline Chicken or Pork Bag with Garden Pilaf Container with Vanilla Apricot Glaze From your pantry: 2 Tblsp Vegetable Oil 1.
Thaw completely 2.
Preheat oven to 375º 3.
Prepare rice pilaf according to
directions on package 4.
Heat a large non-stick skillet
on stove and add 2 tablespoons of oil 5.
Delicately sauté chicken or
pork 30 seconds on each side on medium heat to give a light color 6.
Place entire skillet in oven
and bake uncovered 12-15 minutes or until internal temp reads 165º for chicken
or 145º for pork 7.
Serve with prepared garden
pilaf and vanilla apricot glaze Serves 8-10 Based on 10 servings: Per Serving: 736 Calories;
42g Fat (50.9% calories from fat); 25g Protein; 66g Carbohydrate; 9g Dietary
Fiber; 54mg Cholesterol; 1788mg Sodium.
Exchanges: 3 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 7 Fat;
1/2 Other Carbohydrates. Oven: 30 Minutes Your entrée includes the following: Pan with St Patricks
Casserole 1.
Thaw completely in refrigerator
for 24-48 hours 2.
Preheat the oven to 350º 3.
Bake casserole, covered, for 15
minutes. Uncover and bake an additional 10-15 minutes or until bubbly and
lightly browned Pomegranate Duck Breasts Serves 4-6 Based
on 6 servings: Per Serving: 466 Calories; 39g Fat (75.7% calories
from fat); 10g Protein; 18g Carbohydrate; trace Dietary Fiber; 67mg
Cholesterol; 221mg Sodium. Exchanges: 0
Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1 Other
Carbohydrates. Pomegranate Chicken Breasts Serves
4-6 Based
on 6 servings: Per Serving: 287 Calories; 8g Fat (26.9% calories from fat); 34g
Protein; 18g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 246mg
Sodium. Exchanges: 0 Grain (Starch); 4
1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates. Stovetop to Oven or BBQ: 20 Minutes Your entrée includes the following: Ziploc with Duck or Chicken Breasts Ziploc with Couscous Containers of Pomegranate Sauce From your Pantry: Cooking Spray 1.
Thaw entrée completely in
refrigerator 2.
Preheat oven to 400º 3.
Prepare couscous according to
directions on package 4.
Spray a large sauté pan with
cooking spray and heat on the stove on high heat 5.
Remove breasts from marinade
and sear each side for 1-2 minutes each 6.
Bake entire pan in oven 12-15
minutes 7.
BBQ: Grill breasts for 3-4
minutes each side, cover for 8-10 minutes to bake over indirect heat 8.
Serve duck or chicken with
sauce over or with prepared couscous Lamb Tagine Serves
6 Based
on 6 servings: Per Serving: 329 Calories; 11g Fat (31.1% calories from fat);
36g Protein; 20g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 450mg
Sodium. Exchanges: 0 Grain (Starch); 5
Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat. Stovetop: 15 Minutes Your entrée includes the following: Containers with Tagine Bag with Couscous Optional: Garnish with mint, cilantro or chopped almonds 1.
Thaw in refrigerator for 12-24
hours 2.
Warm Tagine
slowly in a saucepot until hot 3.
Prepare Couscous according to
directions on package 4.
Serve Tagine
in bowls with Couscous Bacon Wrapped Pork Medallions Serves
6 Based
on 6 servings: Per Serving: 175 Calories; 7g Fat (37.6% calories from fat); 26g
Protein; 1g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 514mg
Sodium. Exchanges: 0 Grain(Starch);
3 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. Stovetop to Oven or BBQ: 20 Minutes Your entrée includes the following: Ziploc with Pork Bag with Wild Rice Salad From your Pantry: Cooking Spray 1.
Thaw entrée completely in
refrigerator 2.
Preheat oven to 375º 3.
Prepare rice salad according to
directions on package (NOTE: can prepared 2 days in advance) 4.
Spray a large sauté pan with
cooking spray and heat on the stove on medium heat 5.
Cook pork on all sides to sear
brown 6.
Bake entire pan in oven for 15
minutes or until internal temperature reaches 155º 7.
BBQ: Grill pork for 16-20
minutes, turning occasionally, until internal temperature reaches 155º 8.
Let meat rest 5 minutes before
serving with prepared rice salad Greek Gyro Serves 6 Based
on 6 servings: Per Serving: 645 Calories; 32g Fat (45.8% calories
from fat); 45g Protein; 41g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol;
484mg Sodium. Exchanges: 2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3
Fat. Stovetop: 10 Minutes Your entrée includes the following: Ziploc with Gyro Meat Package with Rolls Rollbag of Onion and Tomatoes Container with Tzazitki
Sauce From your Pantry: Salt & Pepper Ziploc of Bulgar
for Tabbouleh Salad 1.
Thaw entrée completely in
refrigerator for 12-36 hours 2.
Heat a large skillet on the
stove on high heat. Sprinkle salt & pepper on meat. Add to pan and stir to
heat 3.
Slice tomatoes and onion 4.
Place tzazitki
sauce in a bowl 5.
Place meat, condiments, and
sauce on bread and roll or fold up to eat Shrimp and Chicken Gumbo Serves 4-6 Based
on 6 servings: Per Serving: 383 Calories; 12g Fat (29.3% calories
from fat); 47g Protein; 20g Carbohydrate; 4g Dietary Fiber; 263mg Cholesterol;
1326mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat. Chicken Gumbo Serves
4-6 Based
on 6 servings: Per Serving: 308 Calories; 12g Fat (29.3% calories from fat);
47g Protein; 20g Carbohydrate; 4g Dietary Fiber; 263mg Cholesterol; 1326mg
Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat. Stovetop: 15 Minutes Your entrée includes the following: Containers with Gumbo Bag with Rice Bag with Shrimp (if ordered) 1.
Thaw in refrigerator for 12-24
hours 2.
Prepare rice according to
directions on package 3.
Warm Gumbo slowly in a saucepot
until hot (add shrimp and heat until pink) 4.
Serve Gumbo in bowls over
prepared rice Thai Basa Red Curry Rolls with Thai Slaw Serves 4-6 Based
on 6 servings: Per Serving: 389 Calories; 17g Fat (39.6% calories from fat);
30g Protein; 29g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 352mg
Sodium. Exchanges: 1 1/2 Grain (Starch);
3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates. Oven: 30 Minutes Your entrée includes the following: Pans with Basa
Rolls Containers with Thai Coconut Curry
Sauce Bag with Container with Sweet 1.
Thaw entrée completely in
refrigerator for 24-48 hours 2.
Preheat oven to 400º 3.
Pour sauce over Basa Rolls and place in the oven for 30 minutes or until
internal temperature reaches 145º 4.
Garnish with scallions, basil or
cilantro 5.
Slice Cabbage crosswise. Toss
with dressing. Triple Meat Lovers Pizza Kits Serves 12-16 Based on 6 servings: Per Serving: 454 Calories; 29g
Fat (57.7% calories from fat); 24g Protein; 24g Carbohydrate; 1g Dietary Fiber;
81mg Cholesterol; 1006mg Sodium.
Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 4
Fat; 0 Other Carbohydrates. Oven: 20 Minutes Your entrée includes the following: Bag with 3 Tandoori
Crusts 1 Container with Marinara Sauce 3 Ziplocs with Mozzarella Cheese Ziplocs with Toppings 1.
Thaw all items for each pizza
24 hours before serving. 2.
Preheat oven to 450º. 3.
Place crust on sheet pan. 4.
Pre-bake 5 minutes. Remove from
oven. 5.
Spread one cup of sauce on each
crust, white side up, top with one bag mozzarella. 6.
Cover cheese with toppings (20
slices pepperoni, 1 cup sausage) 7.
Add your favorite seasonings:
oregano, basil, parmesan, garlic, chili flakes, etc. 8.
Bake 15-20 minutes until bubbly
brown. 9.
Cool on cutting board and cut
with large knife. Lemon-Dill Chicken Rotellini Serves 8-10 Based
on 10 servings: Per Serving: 349
Calories; 15g Fat (39.8% calories from fat); 26g Protein; 26g Carbohydrate; 1g
Dietary Fiber; 103mg Cholesterol; 424mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0
Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. Lemon Dill Salmon Rotellini Serves 8-10 Based on 10 servings: Per Serving: 323 Calories;
15g Fat (41.5% calories from fat); 21g Protein; 26g Carbohydrate; 1g Dietary
Fiber; 88mg Cholesterol; 420mg Sodium.
Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
2 Fat; 1/2 Other Carbohydrates. Oven: 35 Minutes Your entrée includes the following: Pans with Rotellini 1.
Thaw completely in refrigerator
for 24-48 hours 2.
Preheat the oven to 350º 3.
Bake casserole, uncovered, for
30-35 minutes or internal temperature reaches 155º Thai Panang
Curry Flank Steak Serves 4-6 Based on 6 serving: Per Serving: 581 Calories; 45g
Fat (69.3% calories from fat); 31g Protein; 14g Carbohydrate; 3g Dietary Fiber;
82mg Cholesterol; 168mg Sodium.
Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2
Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates. Thai Panang
Curry Chicken Serves 4-6 Based on 6 servings: Per Serving: 581
Calories; 45g Fat (69.3% calories from fat); 31g Protein; 14g Carbohydrate; 3g
Dietary Fiber; 82mg Cholesterol; 168mg Sodium.
Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2
Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates. Stovetop: 40 Minutes Your entrée includes the following: Individual Ziplocs with the following: Flank Steak OR Chicken, Curry Spice,
Straw Mushrooms/Peas, Peanuts, White Rice A Can of Coconut Milk 1.
Thaw entrée in refrigerator for
24-48 hrs 2.
Prepare rice according to
directions on bag 3.
Heat a
large sauce pan or wok and add contents of curry spice container. Add can (for
whole order) of coconut milk. Fill empty can with water & add. Boil for 3
minutes. 4.
Add Steak
or Chicken and Simmer uncovered for 30 minutes until sauce is thick & meat
is tender. Add bag of vegetables & cornstarch and stir. 5.
Serve
over prepared rice February Menu Serves 6-8 Stovetop:
20 minutes Your entrée includes the following: Containers of Cioppino Broth Ziploc of Seafood 1.
Thaw completely. 2.
Heat cioppino broth in a large
saucepan. 3.
Bring to a simmer and add bag of seafood. 4.
When shrimp are pink, cioppino is
ready to serve. Per Serving : 245
Calories; 4g Fat (15.7% calories from fat); 32g Protein; 18g Carbohydrate; 2g
Dietary Fiber; 133mg Cholesterol; 1437mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat. Shanghai Soy Sauce Organic Chicken Serves
4-6 Stovetop: 45 minutes Your entrée includes the following: Ziploc with Chicken Container of Soy Sauce Mix Ziploc with White Rice Container of Kecap
Manis 1.
Thaw completely. 2.
Add entire
container of soy sauce mix to 3 or 4 quart sauce pan with lid. Add a cup of
water and bring to a boil 3.
Add chicken pieces
and cover. Lower heat to a simmer. Cook covered for 35-45 minutes or until
internal temp of thigh is 165º. 4.
While chicken is
poaching prepare white rice as directed. 5.
Remove chicken to
platter and serve with rice and kecap manis Per
Serving : 315 Calories; 6g Fat (18.0% calories from fat); 51g Protein; 11g
Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 521mg Sodium. Exchanges: 0 Grain (Starch); 7 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Eggplant Moussaka with Angus Beef Serves 4-8 Oven: 40 Minutes Your entrée includes the following: Pans with Eggplant Moussaka 6.
Thaw entrée
completely in refrigerator for 24-48 hours 7.
Preheat the oven
to 350º 8.
Bake, uncovered,
for 35-40 minutes 9.
Let cool for 10
minutes before serving Per
Serving : 362 Calories; 19g Fat (46.9% calories from fat); 27g Protein; 21g
Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 891mg Sodium. Exchanges: 1 1/2 Grain(Starch);
3 Lean Meat; 2 Fat. Eggplant
& Mushroom Moussaka - Vegetarian Serves 4-8 Oven: 40 Minutes Your entrée includes the following: Pans with Eggplant Moussaka 1.
Thaw entrée
completely in refrigerator for 24-48 hours 2.
Preheat the oven
to 350º 3.
Bake, uncovered,
for 35-40 minutes 4.
Let cool for 10
minutes before serving Per
Serving : 192 Calories; 7g Fat (31.6% calories from fat); 9g Protein; 25g
Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 931mg Sodium. Exchanges: 1 1/2 Grain(Starch);
1/2 Lean Meat; 1 Fat. Pork Serves 8-12 Oven: 30 Minutes Your entrée includes the following: Pans with 1.
Thaw completely in
refrigerator for 24-48 hours 2.
Preheat the oven
to 350º 3.
Bake Casserole,
uncovered, for 25-30 minutes or until internal temperature reads 165º Per
Serving : 691 Calories; 25g Fat (32.2% calories from fat); 33g Protein; 84g
Carbohydrate; 7g Dietary Fiber; 70mg Cholesterol; 1197mg Sodium. Exchanges: 5 1/2 Grain(Starch);
2 1/2 Lean Meat; 3 Fat. Vegetarian Serves 8-12 Oven: 30 Minutes Your entrée includes the following: Pans with 1.
Thaw completely in
refrigerator for 24-48 hours 2.
Preheat the oven
to 350º 3.
Bake Casserole,
uncovered, for 25-30 minutes or until internal temperature reads 165º Per Serving : 566
Calories; 19g Fat (29.8% calories from fat); 22g Protein; 77g Carbohydrate; 6g
Dietary Fiber; 40mg Cholesterol; 699mg Sodium.
Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1 Vegetable; 3 Fat. Blue Cheese Choice Angus Burgers with Balsamic Caramelized
Onions
Serves 8 Stovetop or BBQ: 15 Minutes Your entrée includes the following: Pan with Burgers Ziploc with Caramelized Onions Package with Buns 1.
Thaw entrée
completely in refrigerator for 12-24 hours. 2.
BBQ or oven broil
burgers for 5-6 minutes a side (for medium rare) or slightly longer for well
done 3.
SUGGESTION: Mircowave or grill buns until warm if desired 4.
Microwave or pan
heat caramelized onions and serve as a condiment along with other favorite
condiments Per
Serving : 656 Calories; 44g Fat (61.0% calories from fat); 39g Protein; 24g
Carbohydrate; 3g Dietary Fiber; 144mg Cholesterol; 613mg Sodium. Exchanges: 1 1/2 Grain(Starch);
5 Lean Meat; 1/2 Vegetable; 6 Fat. Chicken Cordon Bleu Roulade Serves 4-8 Stovetop to Oven: 35-40 Minutes Your entrée includes the following: Containers with Chicken Cordon Bleu
Roulade Containers with Mushroom Sauce Ziploc with Orzo Pasta 1.
Thaw completely. 2.
Preheat oven to
375º 3.
Pour mushroom
sauce in a large ovenproof skillet or sauté pan and place chicken rolls on top 4.
Bake uncovered for
35-40 minutes or until internal temperature reaches 165 º. 5.
Prepare orzo
according to directions on bag 6.
Remove chicken
from oven and let stand 5 minutes. Slice across the grain and serve chicken
over orzo. Spoon sauce over top Per
Serving : 509 Calories; 18g Fat (32.5% calories from fat); 67g Protein; 15g
Carbohydrate; 1g Dietary Fiber; 313mg Cholesterol; 753mg Sodium. Exchanges: 1 Grain(Starch);
9 Lean Meat; 0 Vegetable; 1 Fat. Vietnamese Style Caramelized Pork Serves
4-6 Stovetop to Oven: 75 Minutes Your entrée includes the following: Ziploc of Pork with Marinade Containers of Sugar Shallot Sauce Ziploc with White Rice Container with Green Chutney From your pantry: 2 tbs of canola oil 1.
Thaw completely. 2.
Preheat oven to
400º 3.
Quick brown pork
pieces in the canola oil in a hot sauté pan or skillet with a tight lid. Do in
batches if needed 4.
Place all browned
pork in same pan in overlapping pinwheel fashion. Cover pork with sugar-shallot
sauce 5.
Bake covered for 1
hour 6.
Prepare rice as
directed. Stir in green chutney to make green rice. Serve with pork and sauce.
SUGGESTION: cut lettuce cups and fill with rice, pork, and sauce Per
Serving : 378 Calories; 5g Fat (10.3% calories from fat); 17g Protein; 72g
Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 94mg Sodium. Exchanges: 2 1/2 Lean Meat;
0 Vegetable; 0 Fruit; 4 1/2 Other Carbohydrates. Beef Stroganoff with Poppy Seed Noodles Serves
4-6 Stovetop: 20 Minutes Your entrée includes the following: Containers with Beef Stroganoff Bag of Egg Noodles Container of Hotel Butter with Poppy
Seeds 1.
Thaw completely. 2.
Slowly heat
stroganoff in saucepan over medium heat until hot. DO NOT LET BOIL. 3.
Prepare egg
noodles according to directions on label. 4.
Toss warm noodles
with butter and poppy seeds. Pour stroganoff over warm noodles. Per
Serving : 463 Calories; 26g Fat (51.6% calories from fat); 27g Protein; 27g
Carbohydrate; 3g Dietary Fiber; 110mg Cholesterol; 964mg Sodium. Exchanges: 1 1/2 Grain(Starch);
3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. Twin Serves
4-8 Oven: 25-30 Minutes Your entrée includes the following: Pan with Strombolis Container with Marinara Sauce 1.
Thaw for up to 24
hours. 2.
Preheat oven to
425º. 3.
Cut a couple of
vents in the tops of the strombolis with a sharp
knife. SUGGESTION: brush tops of strombolis with
olive oil 4.
Place strombolis in middle rack of oven. 5.
Bake for 25-30
minutes or until golden brown. 6.
Let rest 5 to 10
minutes before slicing. 7.
Warm Marinara
Sauce on stove top or in microwave. Serve with strombolis Per
Serving : 834 Calories; 47g Fat (50.4% calories from fat); 33g Protein; 70g
Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 3259mg Sodium. Exchanges: 4 1/2 Grain(Starch);
3 Lean Meat; 0 Vegetable; 7 1/2 Fat; 0 Other Carbohydrates. Nerissa’s Tandoori
Chicken Breasts Serves
4-6 Oven or BBQ: 20 Minutes Your entrée includes the following: Ziploc with Chicken and Sauce Container of Dal Ziploc of Basmati Rice Container of Green Chutney From your pantry: Canola oil spray 1.
Thaw completely in
refrigerator for 24-48 hours 2.
Oven: Preheat the
oven to 500º. Place chicken on well-oiled roasting rack and spray lightly with
canola oil. Bake on foil-covered sheet pan for 15-18 minutes. Chicken will look
crisp and become dark brown. Turn once. 3.
BBQ: Cook on very
hot grill for 15 minutes over indirect heat. Turn once. Internal temperature
should reach 165º. 4.
Prepare rice
according to directions. Heat dal on stovetop or in
microwave. Serve all with the tandoori chicken and
chutney. Per
Serving : 498 Calories; 7g Fat (13.3% calories from fat); 50g Protein; 59g
Carbohydrate; 24g Dietary Fiber; 72mg Cholesterol; 280mg Sodium. Exchanges: 3 Grain(Starch);
5 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other
Carbohydrates. Fettuccini Calabrese * a little spicy Serves
4-6 Stovetop: 30 Minutes Your entrée includes the following: Bag with Sausage Container with Vegetables and Wine Container with Marinara Sauce Package with Pasta 1.
Thaw completely in
refrigerator for 24-48 hours 2.
Heat saucepan or
skillet and add sausage. Cook 5-6 minutes, breaking up sausage into bits with a
wooden spoon. Add vegetables and wine and cook for 3 more minutes. Add marinara
sauce and simmer for 15 minutes. 3.
Cook pasta
according to directions and drain 4.
Serve sauce over
the cooked pasta Per
Serving : 897 Calories; 53g Fat (54.3% calories from fat); 26g Protein; 74g
Carbohydrate; 5g Dietary Fiber; 86mg Cholesterol; 1455mg Sodium. Exchanges: 4 1/2 Grain(Starch);
2 Lean Meat; 1/2 Vegetable; 9 Fat. Citrus Salmon with Sweet & Sour Mango Salsa Serves
4 Stovetop to oven: 15 Minutes Your entrée includes the following: Ziploc with Salmon or Pork Ziploc with Spice Mix Containers with Sweet & Sour Mango
Salsa Ziploc with Orzo Pasta From your pantry: 2 Tablespoons Canola
Oil 1.
Thaw entrée
completely in refrigerator for 12-24 hours. Preheat oven to 400º 2.
Empty Spice Mix
into Ziploc meat and coat thoroughly 3.
Heat a large
non-stick skillet on the stove on med-high heat. Add 2 Tablespoons oil and
brown meat for 30 seconds on each side (do not burn) 4.
Place entire pan
in oven for 8-9 minutes for Salmon or 15 minutes for Pork 5.
Prepare orzo pasta
according to label on Ziploc 6.
Serve with Sweet
& Sour Mango Salsa and orzo pasta Per
Serving : 280 Calories; 7g Fat (22.7% calories from fat); 38g Protein; 15g
Carbohydrate; 5g Dietary Fiber; 89mg Cholesterol; 608mg Sodium. Exchanges: 1/2 Grain(Starch);
5 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Citrus Pork with Sweet & Sour Mango Salsa Serves
4 Stovetop to oven: 15 Minutes Your entrée includes the following: Ziploc with Salmon or Pork Ziploc with Spice Mix Containers with Sweet & Sour Mango
Salsa Ziploc with Orzo Pasta From your pantry: 2 Tablespoons Canola
Oil 1.
Thaw entrée
completely in refrigerator for 12-24 hours. Preheat oven to 400º 2.
Empty Spice Mix
into Ziploc meat and coat thoroughly 3.
Heat a large
non-stick skillet on the stove on med-high heat. Add 2 Tablespoons oil and
brown meat for 30 seconds on each side (do not burn) 4.
Place entire pan
in oven for 8-9 minutes for Salmon or 15 minutes for Pork 5.
Prepare orzo pasta
according to label on Ziploc 6.
Serve with Sweet
& Sour Mango Salsa and orzo pasta Per
Serving : 227 Calories; 7g Fat (27.7% calories from fat); 25g Protein; 15g
Carbohydrate; 5g Dietary Fiber; 53mg Cholesterol; 538mg Sodium. Exchanges: 1/2 Grain(Starch);
3 1/2 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Pork Serves
4-6 Stovetop: 10 Minutes Your entrée includes the following: Containers with Bag with Tortilla Strips 1.
Thaw entrée
completely in refrigerator for 24-48 hours 2.
Pour contents of
containers into a large saucepot and heat slowly on the stove until hot (can
also be microwaved) 3.
Garnish with
tortilla strips Per Serving : 204 Calories; 8g Fat (36.7% calories
from fat); 17g Protein; 15g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol;
841mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0
Other Carbohydrates. Chef Dane’s Savory Two Pepper Tri-Tip with Portobello Mushroom
Sauce Serves 6 Oven or BBQ: 30 Minutes Your entrée includes the following: Bag with Marinated Tri-Tip Bag of Mashed Potatoes Containers of Portobello Mushroom
Sauce 1.
Thaw completely in
refrigerator for 24-48 hours 2.
Oven: Preheat the
oven to 375º. Place Tri-Tip on a roasting pan and bake for 10-12 minutes per
side for medium 3.
BBQ: Place Tri-Tip
on grill over medium heat and cook for 7-10 minutes per side or until internal
temperature reaches 125º for medium-rare 4.
Warm sauce and
potatoes in separate saucepans on stovetop or in the microwave 5.
When beef is
cooked to desired doneness, remove from heat. Let rest 10 minutes. Slice
diagonally across grain and serve with mushroom sauce and potatoes Per
Serving : 330 Calories; 23g Fat (62.5% calories from fat); 24g Protein; 6g
Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 481mg Sodium. Exchanges: 0 Grain(Starch);
3 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates. Twin All-American All-Beef Angus Meatloaves with Mashed Potatoes
& Gravy Serves
6-8 Oven – 60 Minutes Your entrée includes the following: Pans with All American Meatloaf Ziplocs with Mashed Potatoes Containers of Mushroom Gravy 6.
Thaw entrée
completely in refrigerator 7.
Preheat oven to
350º 8.
Cook Potatoes
according to directions on Ziploc 9.
Bake Meatloaves,
uncovered, for 50-60 minutes or until internal temperature reads 155º 10. Warm gravy in sauce pan or in microwave and stir before serving. Per Serving : 477 Calories; 31g Fat
(59.8% calories from fat); 29g Protein; 18g Carbohydrate; 1g Dietary Fiber;
132mg Cholesterol; 828mg Sodium.
Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. January Menu Korean Style USDA
Choice Boneless Short Ribs Serves
4-6 Based
on 6 servings: Per Serving : 344 Calories; 17g Fat (44.0% calories from fat);
33g Protein; 14g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 1941mg
Sodium. Exchanges: 0
Grain Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Oven or Grill: 20 Minutes Your entrée includes the following: Ziplocs with Beef Container with Korean Marinade Ziploc with White Rice From Your Pantry: Nonstick Spray 6.
Thaw completely in refrigerator
for 24-48 hours – Pour Korean marinade into bag and let marinate for up to 8
hours. 7.
Oven/Broiler: Preheat oven to
425º. Broil meat on a foil covered sheet pan coated with nonstick spray for 3-4
minutes per side. 8.
BBQ: Grill for 3-4 minutes each
side 9.
Cook White rice according to
directions on package. Coconut Chicken with Two Sauces and
Noodle Salad Serves 4-6 Based on 6 servings: Per Serving : 319 Calories; 8g
Fat (22.7% calories from fat); 33g Protein; 28g Carbohydrate; 1g Dietary Fiber;
86mg Cholesterol; 513mg Sodium.
Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 0 Fruit; 1 Fat; 1 1/2
Other Carbohydrates. Coconut Shrimp with Two Sauces and
Noodle Salad Serves 4-6 Based on 6 servings: Per Serving : 277 Calories;
10g Fat (33.6% calories from fat); 24g Protein; 23g Carbohydrate; 2g Dietary
Fiber; 193mg Cholesterol; 875mg Sodium.
Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
2 Fat. Stovetop to Oven: 25 Minutes Your entrée includes the following: Pans with Coconut Chicken or Shrimp Container with Sweet Mango Sauce Container with Thai Red Curry Sauce Package of Soba Noodles Container with Noodle Salad Dressing From Your Pantry: 1 tablespoon
Vegetable Oil 1.
Thaw completely in refrigerator
for 24-48 hours. 2.
Preheat oven to 400º. 3.
Meanwhile heat a non-stick pan
on stove with 1 tbsp vegetable oil on medium-high heat. 4.
Cook chicken or shrimp 30-40
seconds a side until crispy and brown. DO NOT LET BURN. 5.
Place entire pan in oven and
bake 15-18 minutes for chicken or 7-8 minutes for shrimp or until internal
temperature is165º for chicken or 155º for shrimp. 6.
Prepare noodles according to
directions and serve with dressing. 7.
Serve chicken or shrimp with
warmed sauces for dipping and noodle salad. Beef Taco Pies Serves 8-12 Based on 12 servings: Per Serving : 671 Calories;
39g Fat (52.1% calories from fat); 27g Protein; 54g Carbohydrate; 6g Dietary
Fiber; 74mg Cholesterol; 803mg Sodium.
Exchanges: 3 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 6 Fat; 0
Other Carbohydrates. Serves 8-12 Based on 12 servings: Per Serving : 650 Calories;
36g Fat (49.8% calories from fat); 28g Protein; 54g Carbohydrate; 6g Dietary
Fiber; 78mg Cholesterol; 812mg Sodium.
Exchanges: 3 1/2 Grain (Starch); 1 1/2 Lean Meat; 2 Vegetable; 5 1/2
Fat; 0 Other Carbohydrates. Oven and Microwave: 40 Minutes Your entrée includes the following: Ziplocs with Taco Filling Ziploc with Cheese Ziploc with Tortilla Chips Pie Shells 1.
Thaw completely in refrigerator
for 24-48 hours. 2.
Preheat oven to 350º. 3.
Unwrap empty pie shells and
place in center of oven. Bake for 20 minutes. 4.
Meanwhile, microwave taco
filling until heated through. 5.
Spread filling into pie crusts,
top with bag of shredded cheese and tortilla chips, and bake an additional 20
minutes. Pork Spare Ribs with Two Sauces Serves 6-8 Based on 8 servings: Per Serving : 538 Calories;
40g Fat (69.1% calories from fat); 41g Protein; 0g Carbohydrate; 0g Dietary
Fiber; 125mg Cholesterol; 150mg Sodium.
Exchanges: 5 1/2 Lean Meat; 4 1/2 Fat. Oven or BBQ: 25 Minutes Your entrée includes the following: Ziplocs with Pork Ribs Container with Sweet Container with Raspberry Chipotle BBQ
Sauce 1.
Thaw completely in refrigerator
for 24-48 hours. 2.
Oven/Broiler: Preheat oven to
350º. Bake meat on a foil covered sheet pan for 20-25 minutes. 3.
BBQ: Heat ribs for 20-25
minutes. 4.
FOR BOTH: After 10 minutes on
the heat, baste with your desired sauce. Continue heating as directed for your
chosen cooking method. Greek Pastitsio
– USDA Angus Beef Serves 4-6 Based on 6 servings: Per Serving : 403 Calories;
16g Fat (35.7% calories from fat); 27g Protein; 37g Carbohydrate; 3g Dietary
Fiber; 66mg Cholesterol; 835mg Sodium.
Exchanges: 2 Grain (Starch); 3 Lean Meat; 1
Vegetable; 1 Fat. Greek Pastitsio
– Mushroom and Onion Serves 4-6 Based on 6 servings: Per Serving : 218 Calories; 4g
Fat (14.8% calories from fat); 9g Protein; 39g Carbohydrate; 3g Dietary Fiber;
3mg Cholesterol; 784mg Sodium.
Exchanges: 2 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Oven: 35 Minutes Your entrée includes the following: Pans with Greek Pastitsio 5.
Thaw entrée completely in
refrigerator for 24-48 hours 6.
Preheat the oven to 350º 7.
Bake, uncovered, for 30-35
minutes 8.
Let cool for 10 minutes before
serving Basa Fish Filets with Indian Goan Style
Coconut Curry Serves 4-6 Based on 4 servings: Per Serving : 584 Calories;
20g Fat (31.7% calories from fat); 46g Protein; 52g Carbohydrate; 1g Dietary
Fiber; 136mg Cholesterol; 176mg Sodium.
Exchanges: 2 1/2 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
1/2 Non-Fat Milk; 4 Fat. Oven or BBQ: 30 Minutes Your entrée includes the following: Ziplocs with Packets 1.
Thaw completely in refrigerator
for 12-24 hours 2.
For Oven: Preheat Oven to 400º 3.
Place foil packets on a sheet
pan in the oven and bake for 25-30 minutes or until the internal temperature of
the packets reaches 145º 4.
BBQ: Place packets over
indirect heat and grill for the same as above 5.
Serve packets directly on
plates and open carefully. There will be steam. Italian Short Rib Osso Bucco Serves 4-6 Based on 6 servings: Per
Serving: 487 Calories; 26g Fat (49.8% calories from fat); 46g Protein; 13g
Carbohydrate; 2g Dietary Fiber; 110mg Cholesterol; 938mg Sodium. Exchanges: 1/2 Grain (Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. Stovetop: 20 Minutes Your entrée includes the following: Containers with Osso
Bucco Package of Spaghetti 1.
Thaw completely. 2.
Slowly heat osso
bucco in saucepan over medium heat until hot. 3.
Prepare spaghetti according to
directions on label. 4.
Serve osso
bucco over spaghetti. Porcini & White Mushroom Risotto Serves 4-6 Based on 6 servings: Per Serving : 374 Calories;
11g Fat (27.7% calories from fat); 12g Protein; 54g Carbohydrate; 2g Dietary
Fiber; 19mg Cholesterol; 751mg Sodium.
Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat. Stovetop: 10 Minutes Your entrée includes the following: Containers with Risotto From Your Pantry: Parmesan Cheese
(optional) 1.
Thaw completely. 2.
Heat a heavy 3 quart sauce pan
and add ½ cup to 1 cup of water per container of risotto. More water will yield
a looser texture, less will yield a more paste-y
texture. 3.
Heat risotto slowly, stirring
until just simmering, about 4-5 minutes. Season with salt, pepper, and parmesan
cheese to taste. Chicken Provençal Serves 4-6 Based on 6 servings: Per
Serving : 526 Calories; 43g Fat (74.2% calories from fat); 27g Protein; 6g
Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 735mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2
Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates. Stovetop: 45-55 Minutes Your entrée includes the following: Ziplocs with Chicken Provençal Ziploc with Orzo From Your Pantry: ¼ cup White Wine or
Vermouth Optional: Parmesan Cheese 1.
Thaw completely. 2.
Preheat oven to 400º. 3.
Pour chicken in a 9”x13” Pyrex
dish (or similar) in a single layer, with other ingredients on top. 4.
Pour ¼ cup wine or vermouth
around chicken. 5.
Bake for 45-55 minutes until
juices run clear or until internal temperature reaches 160º. 6.
Prepare orzo according to
directions on bag. 7.
Serve chicken with orzo and
sprinkle with parmesan cheese if desired. Spaghetti and Beef Meatballs Party Serves 10 Based on 12 servings: Per
Serving : 716 Calories; 28g Fat (36.0% calories from fat); 35g Protein; 77g
Carbohydrate; 5g Dietary Fiber; 147mg Cholesterol; 1148mg Sodium. Exchanges: 5 Grain (Starch); 3 Lean Meat; 0 Vegetable; 3 1/2 Fat. Spaghetti and Serves 10 Based on 12 servings: Per
Serving : 586 Calories; 15g Fat (23.0% calories from fat); 33g Protein; 77g
Carbohydrate; 5g Dietary Fiber; 80mg Cholesterol; 1163mg Sodium. Exchanges: 5 Grain (Starch); 3 Lean Meat; 0 Vegetable; 1 Fat. Oven: 30 Minutes Your entrée includes the following: Pan with Meatballs Containers with Marinara Sauce Ziploc with Parmesan Cheese Packages with Spaghetti 1.
Thaw entrée completely in
refrigerator for 24-48 hours 2.
Preheat the oven to 350º 3.
Bake meatballs in pan,
uncovered, for 25-30 minutes turning once 4.
Meanwhile, cook pasta according
to directions on package and warm Marinara Sauce slowly in a saucepan until hot 5.
Optionally, meatballs can
simmer in a large saucepan with sauce for 30 minutes after baking to bring out
more flavor 6.
Serve meatballs with sauce and
spaghetti. Garnish with parmesan cheese Pork Carnitas
Enchiladas Rojo Serves 4-6 Based on 8 servings: Per Serving : 585 Calories;
35g Fat (53.5% calories from fat); 32g Protein; 36g Carbohydrate; 6g Dietary
Fiber; 123mg Cholesterol; 594mg Sodium.
Exchanges: 2 Grain (Starch); 4 Lean Meat; 1 1/2
Vegetable; 4 1/2 Fat. Chicken Enchiladas Rojo Serves 4 -6 Based on 8 servings: Per Serving : 491 Calories;
26g Fat (46.9% calories from fat); 30g Protein; 36g Carbohydrate; 6g Dietary
Fiber; 107mg Cholesterol; 582mg Sodium.
Exchanges: 2 Grain (Starch); 3 1/2 Lean Meat; 1
1/2 Vegetable; 4 Fat. Black Bean and Tofu Enchiladas Rojo Serves 4-6 Based on 8 servings: Per Serving : 494 Calories;
29g Fat (51.5% calories from fat); 22g Protein; 40g Carbohydrate; 7g Dietary
Fiber; 77mg Cholesterol; 614mg Sodium.
Exchanges: 2 Grain (Starch); 2 1/2 Lean Meat; 1
1/2 Vegetable; 4 1/2 Fat. Oven: 30 Minutes Your entrée includes the following: Pans with Enchilas
Rojo 1.
Thaw completely, 2.
Preheat the oven to 350º. 3.
Bake uncovered for 25-30
minutes or until internal temperature reaches 165º. CLASSICS 40 Clove Garlic
Chicken Serves
4-6 Based
on 6 Servings: Per Serving : 242 Calories; 6g Fat (23.9% calories from fat);
34g Protein; 12g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 469mg
Sodium. Exchanges: 0 Grain(Starch);
4 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Stovetop to
Oven: 30 Minutes Your entrée includes the following: Ziploc with Chicken Containers with Vin Blanc Sauce Ziploc with Orzo Pasta 7.
Thaw entrée completely in refrigerator for 24-48 hours 8.
Preheat oven to 350º 9.
On stovetop, brown chicken (no more than 1 minute per side) in a
nonstick pan 10.
Spread chicken evenly in pan, add garlic & herbs from bag and cover
with Vin Blanc Sauce 11.
Bake, uncovered, for 20 minutes or until internal temperature of chicken
is 160º 12.
Place chicken on plates and pour sauce over Black Serves
4-6 Based
on 4 Servings: Per Serving : 529 Calories; 37g Fat (63.6% calories from fat);
45g Protein; 3g Carbohydrate; trace Dietary Fiber; 148mg Cholesterol; 1612mg
Sodium. Exchanges: 0 Grain(Starch);
6 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat. Oven or BBQ: 30 Minutes Your entrée includes the following: Bag/s with Marinated Tri-Tip 1.
Thaw completely in refrigerator
for 24-48 hours 2.
For 3.
Oven: Preheat the oven to 375º.
Place Tri-Tip on a roasting pan and bake for 10-12 minutes per side for medium 4.
BBQ: Place Tri-Tip on grill
over medium heat and cook for 10-12 minutes per side for medium 5.
When cooked to desired
doneness, slice diagonally across grain and serve Chicken Pad Thai Serves
4-6 Based
on 6 Servings: Per Serving : 517 Calories; 16g Fat (28.6% calories from fat);
18g Protein; 74g Carbohydrate; 2g Dietary Fiber; 174mg Cholesterol; 173mg
Sodium. Exchanges: 4 Grain(Starch);
2 Lean Meat; 1 Vegetable; 2 Fat; 1 Other Carbohydrates. Stovetop: 20 Minutes Your entrée includes the following: Individual Ziplocs with the following:
Chicken, Pork, Vegetables, Eggs,
Peanuts Container with Thai Sauce Package with Noodles 1.
Thaw in refrigerator for 24-48
hours 2.
Cook rice noodles according to
directions 3.
Heat 1 Tablespoon oil to a
large pot or saucepan, add pork, cook and break up with a fork for 3-4 minutes.
Add Chicken & cook 4-5 minutes more. 4.
Add vegetable packet &
sauce. Simmer for 2 more minutes. Add Rice Noodles & Eggs. Stir gently
until hot. 5.
Divide Pad Thai between plates
& garnish with Peanuts. Homemade Serves
4-6 Based
on 6 servings: Per Serving : 359 Calories; 8g Fat (19.1% calories from fat);
29g Protein; 45g Carbohydrate; 16g Dietary Fiber; 64mg Cholesterol; 357mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other
Carbohydrates. Stovetop – 10 Minutes Your entrée includes the following: 2 Quart Containers with 1.
Thaw entrée completely in
refrigerator for 12-36 hours 2.
Empty contents of containers
into a 3-4 quart saucepan 3.
Cover and heat slowly on the
stove for 10-15 minutes Philly Cheese
Steak Six-Pack Serves
4-6 Based
on 6 Servings: Per Serving : 822 Calories; 35g Fat (39.1% calories from fat);
39g Protein; 84g Carbohydrate; 6g Dietary Fiber; 96mg Cholesterol; 1028mg
Sodium. Exchanges: 5 Grain (Starch); 3
1/2 Lean Meat; 1 1/2 Vegetable; 5 Fat; 0 Other
Carbohydrates. Stovetop – 10 Minutes Your entrée includes the following: Ziploc with Steak Package with Rolls Ziploc with Cheese Ziploc with Onions, Peppers &
Mushrooms Ziploc with Pepperoncinis From your Pantry: Salt & Pepper 1.
Thaw entrée completely in
refrigerator for 12-36 hours 2.
Heat a large skillet on the
stove on high heat. Sprinkle salt & pepper liberally on steaks. Add steak
and stir several times to heat. 3.
Add Ziploc with vegetables and
stir several times to heat through 4.
Remove pan from heat and add
cheese 5.
Place 1-2 scoops of steak into
pre-sliced rolls 6.
Garnish with pepperoncinis if
you wish Shrimp Scampi with Pasta Serves 4-6 Based on 6 Servings: Per
Serving : 580 Calories; 22g Fat (34.3% calories from fat); 34g Protein; 60g
Carbohydrate; 2g Dietary Fiber; 232mg Cholesterol; 522mg Sodium. Exchanges: 4 Grain(Starch);
3 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat. Stovetop: 20 Minutes Your entrée includes the following: Bags with Shrimp Container with Hotel Butter Containers with Vin
Blanc Sauce Package with Pasta Ziploc with Parmesan Cheese 1.
Thaw completely in refrigerator
for 24-48 hours 2.
Cook pasta according to
directions, rinse in cold water & drain 3.
In a large pot or pan melt
Hotel Butter. Add thawed shrimp and simmer for 3-4 minutes. Add Vin Blanc Sauce
and simmer for 3 more minutes. Add cooked pasta and cook until heated through 4.
Use tongs to place pasta on
plates or in a bowl. Cover with remaining sauce. 5.
Garnish with Parmesan &
Parsley (optional) Twin Individual with Blue Cheese Scalloped Potatoes Serves 2-4 Based on 4 servings: Per
Serving : 361 Calories; 27g Fat (68.1% calories from fat); 15g Protein; 14g
Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 354mg Sodium. Exchanges: 1 Grain(Starch);
1 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fat. Oven: 20-30 Minutes Your entrée includes the following: Pan with Scalloped Blue Cheese Potatoes 1.
Thaw completely in refrigerator
for 24-48 hours 2.
Preheat oven to 425°F. 3.
Place Scalloped Potatoes in the
oven, covered 4.
Place 5.
Internal temperature should be
130-140ºF 6.
Remove both World’s Best Smoked Baby Back Ribs Serves 4 Based on 4 Servings: Per
Serving : 638 Calories; 51g Fat (73.0% calories from fat); 35g Protein; 7g
Carbohydrate; 1g Dietary Fiber; 171mg Cholesterol; 620mg Sodium. Exchanges: 4 1/2 Lean Meat; 7 1/2 Fat; 1/2
Other Carbohydrates. BBQ or Oven: 20 Minutes Your entrée includes the following: Package with Baby Back Ribs Container with BBQ Dipping Sauce 1.
Thaw entrée completely in
refrigerator for 24-48 hours 2.
Note: Ribs are pre-cooked and
smoked. The smoking process will cause them to appear pink inside. 3.
For BBQ: Heat ribs in foil on a
medium-hot grill, covered, for 15 minutes. Serve with BBQ dipping sauce and
Baked Beans. 4.
For Oven: Preheat the oven to
300º. Baked Diver
Scallops Serves
4 Based
on 4 Servings: Per Serving : 435 Calories; 25g Fat (52.9% calories from fat);
31g Protein; 19g Carbohydrate; 1g Dietary Fiber; 118mg Cholesterol; 683mg
Sodium. Exchanges: 1 Grain(Starch);
4 Lean Meat; 0 Fruit; 5 Fat. Oven: 25 Minutes Your entrée includes the following: Ziplocs with Scallops &
Breadcrumbs Ziploc with Hotel Butter Lemon 1.
Thaw in refrigerator for 12-24
hours 2.
Drain thawed scallops in a
colander 3.
Preheat oven to 400º. Microwave
Hotel Butter for 40 seconds. Cover bottom of a pyrex or oven-safe dish with butter. 4.
Place scallops in dish, equally
spaced. Drizzle lemon juice from lemon then breadcrumbs over. 5.
Bake for 18 minutes 6.
Serve with lemon slices Lobster Ravioli
with Pink Sherry Cream Sauce Serves
4 Based
on 4 Servings: Per Serving: 493 Calories; 30g Fat (54.6% calories from fat);
18g Protein; 38g Carbohydrate; 1g Dietary Fiber; 219mg Cholesterol; 967mg
Sodium. Exchanges: 2 Grain(Starch);
1 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat. Stovetop: 10 Minutes Your entrée includes the following: Ziplocs with Raviolis (keep frozen) Containers with Pink Sherry Cream
Sauce Lemon Optional: Parsley for garnish 1.
Thaw sauce only in refrigerator
for 12-24 hours 2.
Boil water in a large pot. Add
frozen raviolis to water and a pinch of salt. Lower heat
until it simmers only and cook until pasta floats plus one more minute.
Strain in a
colander. 3.
Warm Sherry Cream Sauce in a
large pot on low. Thin with a little water if you like. Add raviolis to pot
with sauce and coat. 4.
Spoon onto a plate and garnish
with parsley & lemon (optional) Greek Lemon Chicken Soup Serves 6 Based on 6 servings: Per Serving: 346 Calories; 18g
Fat (45.9% calories from fat); 24g Protein; 22g Carbohydrate; 1g Dietary Fiber;
106mg Cholesterol; 527mg Sodium.
Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 0 Fruit; 3 Fat. Stovetop: 15 Minutes Your entrée includes the following: Containers with Soup 1.
Thaw in refrigerator for 12-24
hours. 2.
Warm soup slowly in a saucepot
until hot. 3.
Serve soup in bowls. Korean Style Boneless Short Ribs Serves
6 Based on 6 servings: Per
Serving: 344 Calories; 17g Fat (44.0% calories from fat); 33g Protein; 14g
Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 1941mg Sodium. Exchanges: 0 Grain(Starch);
4 1/2 Lean Meat; 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Oven or Grill: 20 Minutes Your entrée includes the following: Ziplocs with Beef Container with Korean Marinade Ziploc with White Rice From Your Pantry: Nonstick Spray 1.
Thaw completely in refrigerator
for 24-48 hours – Pour Korean marinade into bag and let marinate for up to 8
hours. 2.
Oven/Broiler: Preheat oven to
425º. Broil meat on a foil covered sheetpan coated
with nonstick spray for 3-4 minutes per side. 3.
BBQ: Grill for 3-4 minutes each
side 4.
Cook White rice according to
directions on package. | |||||||||||||||||||||||
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