Meal Preparation Directions

Layered Enchilada Bake - Bake covered at 400 for 1 hr. Uncover and continue to bake an additional 15-20 min or until dish is heated through and cheese is melted. Reduce cooking times by 20 min if dish is thawed.

Bacon Wrapped Garlic Chicken - On cooking day, thaw in refrigerator. In large skillet, melt
1 tbsp butter, then add chicken. Cook for 3 min on each side, over medium heat. Reduce heat to low, cover skillet and cook for 8 min or until chicken is thoroughly cooked. Another option is to bake at 400 or broil for approximately 25 - 30 min.

Chicken Marsala -On cooking day, thaw in refrigerator. Bake covered at 350 for 40 min, remove covering and bake an additional 20 min or until chicken is thoroughly cooked.

Smothered Pork Chops - On cooking day, thaw in refrigerator. Bake at 400 for 20-30 min or until juice has somewhat thickened and chops are cooked through. If cooking from frozen state you will need to almost double cooking times.

Heavenly Chicken - On cooking day, thaw in refrigerator. Bake covered at 350 for 60 - 75 min, uncover and bake an additional 10 min to brown cracker topping.

Enchiladas - On cooking day, thaw in refrigerator. Bake covered at 350 for 40 - 50 min. Uncover and bake an additional 15 min or until cheese is melted and contents bubble. If cooking from frozen state you will need to almost double cooking times.

Homemade BBQ and Sauce - Reheat to desired temp and serve, meal is already cooked through entirely.

Salsbury Steak - On cooking day, thaw in refrigerator. Brown steaks in skillet with 2 tbs butter and 1 tbs oil, approximately 3 min on each side, you can reserve drippings and make a brown gravy using flour, water, and beef bouillon. Place browned steaks in casserole dish and bake and additional 30 - 45 min or until meat reaches desired temp. Skillet browning is an optional step. A brown gravy can easily be made with drippings, flour, water, and 2 beef bouillon cubes.

Spaghetti, Tika Misala, Saucy Meatballs, Stroganoff, Burgundy Beef Stew, Veggie Beef Soup, Chili, Saucy Meatballs, Chicken Jumbalaya - Place crock pot bag, with frozen contents, in crock pot dish and reheat on warm all day. You can also remove contents from bag and reheat in med saucepan until contents boil. Meal is fully cooked before frozen.

Lemon Pepper Chicken, Pot Roast, and Rosemary Chicken - Place bag with frozen contents into crock pot dish. Add 1 1/2 cups of water (more for the roast if you like more gravy) and cover with lid. Cook on low all day, at least 8 hrs.

Chicken Tetrazini - On cooking day, thaw in refrigerator. Bake covered at 350 for 30 - 40 min.
Chicken Pot Pie - On cooking day, thaw in refrigerator. Bake covered at 350 for 30 min, uncover and bake an additional 30 min or until crust begins to brown and contents bubble. If cooking from frozen state you will need to almost double cooking times.

Lasagna - On cooking day, thaw in refrigerator. Bake covered at 350 for 45 - 60 min. Uncover and bake an additional 10 min or until cheese is melted and contents around edges bubble. If cooking from frozen state you will need to almost double cooking times.

Chicken Cordon Bleu - On cooking day, thaw in refrigerator. Bake covered at 350 for 45 - 60 min, uncover and cook an additional 10 min or until chicken is cooked and juices run clear. If cooking from frozen state you will need to almost double cooking times.

Meatball Bake - On cooking day, thaw in refrigerator. Bake at 400 for 20 - 30 min or until dish is heated throughout to desired temperature. If cooking from frozen state you will need to almost double cooking times.

Tex Mex Chicken - Place crock pot bag, with frozen contents, in crock pot dish and cook on low all day, for at least 6 - 8 hrs. Top with cheese and serve over rice.

Chicken Wraps - On cooking day, thaw in refrigerator. Bake uncovered at 350 for 20 - 30 min or until crust begins to brown. If cooking from frozen state you will need to almost double cooking times.

Chicken and Dumplings - Thaw chicken and dumplings out completely before cooking. Bring chicken broth to a rolling boil, drop dumplings individually into the broth, continue at a hard boil for 5 min. Turn the heat down to med - med low and simmer dumplings, occasionally shaking the pot, not stirring or they will break up, to keep dumplings cooking and covered with broth. Simmer until desired consistency, usually about 20 - 30 min. Add shredded chicken and stir lightly with a spatula. Serve Hot!