To thaw TPK meals frozen in glass mason jars, please place the mason jar in a bowl of COLD water for ~30 minutes.  After 30 minutes, you can either warm the water for a faster thaw, or run the jar under warm faucet water to loosen the edges enough that the contents can easily be removed from the container.  Even with freezer-safe jars, if temperature changes too rapidly, they are occasionally prone to cracking. 

The below instructions are how to heat up the meals after they have been thawed and defrosted.

*Please Note:  Many TPK soups & stews are made with a stock base, which is gelatinous when cold.  When you remove your soup from the jar and re-warm in a saucepan, the soup/stew will thin out.  If desired, you can add a small amount of water until you reach your desired consistency, but allow the soups to warm first so that you can gauge how thick your soup is once the gelatin has been heated.

-----------------------------

Soups/Stews/Chili/Curries:
(See not above about gelatin/soup consistency when cold.)
Reheat in a heavy sauce pan or dutch oven over medium heat for 10-15 minutes until it reaches a slow simmer, stirring occasionally to ensure your soup doesn't burn at the bottom.

Lasagna:
Preheat oven to 375 F.  Bake lasagna, covered, for 25 minutes and then uncovered for an additional 25 minutes.  Let cool for 5-10 minutes before cutting and serving.

Chicken Pot Pie:
BE SURE TO REMOVE FROM PLASTIC SHELL BEFORE BAKING.  PLASTIC SHELL IS ON THE BOTTOM OF EACH PAN.  Also remove any plastic wrap.
*Optional:  Brush an egg wash on immediately before baking in order to give the crust a nice golden brown finish.  This isn't necessary, but the baked pie will be a lot prettier.  To make an egg wash, just whisk an egg with a spoonful of water, and then brush all over the top of your pie (or use the back of a spoon if you don't have a pastry brush.
Full pies: Bake on on cookie sheet (in case of bubbling over) in an oven pre-heated to 375 F for 45-55 minutes, until golden and bubbling.  Let cool for 10 minutes before serving.
Individual Pot Pies: Bake on a cookie sheet in an oven preheated to 375 for 40-50 minutes, or until golden and bubbling.  Allow 10 minutes to cool. For frozen pies, add 10-15 minutes.
*If you freeze your pot pie to cook at a later date, do not thaw the pot pie prior to cooking.  Bake in a 375 F oven for approx. 1 hour 15 minutes, or until golden and bubbling.

Israeli Couscous Salad:
Toss well to make sure the dressing coats the salad evenly.  Serve cold or at room temperature.

Pork Meatballs Meal:
Preheat oven to 350.  Reheat mashed potatoes and meatballs in oven for 15-20 minutes.  Heat gravy on stovetop over medium low heat and pour on top of meatballs & potatoes.

Stuffed Peppers:
Preheat oven to 375 F.  Place peppers in an baking dish and pour 1 inch of water into the bottom of the dish.  Bake for 30 minutes.  Optional:  Broil for an additional 3 minutes to get the cheese on top to brown and crisp.  Let cool for 5 minutes before serving.

Burrito Bowls:
Rewarm Burrito Filling on stovetop over medium heat in a saucepan, stirring occasionally, until hot.  Alternatively, Re-warm in 325F oven for 25-30 minutes, stirring 2-3 times throughout cooking time. Serve either in bowls or in tortillas and top with (optional) sour cream, shredded cheese, salsa, jalapeños, avocado, and/or shredded lettuce. 

Wild Rice:
Reheat in 325F oven in covered baking dish for approximately 15-20 minutes, stirring occasionally, until hot.  Add a few tablespoons water if necessary.

Bo Kho (Vietnamese Beef Stew):
Reheat in saucepan over medium-low heat, adding a few tablespoons water if necessary.  Stir frequently until hot.  Serve over hot rice if desired.

Chicken Tikka Masala:
Pre-heat oven to 350F.  Place Chicken Tikka Masala in a sallow baking dish and rewarm in oven for 15-20 minutes, stirring occasionally, until hot.  Serve over hot rice if desired.

Madras Curry Stir-Fry:
Reheat in a skillet over medium-low heat, stirring frequently, until hot.  Serve over rice if desired.

Butternut Squash Mac & Cheese:
Pre-heat oven to 375 F.  Bake full-sized pans for for approximately 30 minutes, covered, until hot and bubbly.  For half-sized pans, bake for 25 minutes.  Broil for 3-5 minutes at the end if you would like to brown the top.  Let cool for 5 minutes before serving.

Savory Dutch Baby / GF Breakfast Casserole:
Preheat oven to 375 F and re-warm for approx. 20 minutes, or until hot.  Top with sour cream if desired.

Enchiladas:
Preheat oven to 350 F.  Cover pan with foil and rewarm enchiladas in oven for approximately 25 minutes or until bubbly and hot.

Chilaquiles:
Preheat oven to 375 F.  Bake the chilaquiles, uncovered, for 45-55 minutes, until the top starts to brown and the sides of the dish are bubbling.  If a crispy top layer is desired, broil the chilaquiles for 3-5 minutes at the end of the cooking time.  Let cool for 10 minutes outside of the oven before serving.  These are great topped with sour cream and/or fresh sliced avocado.

Brunch Enchiladas:
Preheat oven to 375 F.  Cover pan with foil and rewarm enchiladas in oven for approximately 25 minutes or until bubbly and hot.
Mix well; serve cold or at room temperature.

Quinoa, Long Bean, Chickpea, & Feta Salad:
Serve either cold or at room temperature.

French Onion Soup:
Preheat oven to Broil.  Heat soup over medium-heat in a sauce pan on stovetop while oven preheats.  Pour soup into oven-safe bowls or ramekins, filling 2/3 of the dish with soup.  Top with baguette slices and then cheese.  Place bowls on a cookie sheet (in case of boil-over) and broil for 3-5 minutes, until cheese is hot and bubbly.

Cabbage Rolls:
Preheat oven to 350F and bake for 45-50 minutes.

Vegetable Stir Fry:
Heat 1-2 Tbsp coconut oil over medium-high heat in a large skillet.  Once oil is hot, throw vegetables into the skillet and sauté for approx. 2-3 minutes (a little longer if you like softer veggies) and then pour in the stir fry sauce, a little at a time, so as to not over-coat.  You may have more sauce that you need.  Add chicken and cook for another 2-3 minutes or until sauce begins to thicken.  Serve over hot rice.

Thai Beef with Basil:
Re-heat in a skillet over medium heat, stirring frequently.  Serve over rice or lettuce leaves if desired.

Hibachi-Style Vegetable Fried Rice:
Rewarm in large skillet over medium heat until hot, stirring frequently to ensure your rice does not stick to the bottom of your pan. 

Israeli Couscous Salad:
Mix well and serve either cold or at room temperature.

Lamb Meatballs:
Preheat oven to 350 F.  Place meatballs on a baking sheet or in pan with couscous on bottom and rewarm in the oven for approximately 10-15 minutes.  Serve with Tzatziki and warm couscous.

Thai Chicken Larb:
Rewarm in a skillet over medium heat, stirring regularly, until hot.  Serve with lettuce leaves and/or hot rice.

Southern Style Creamed Corn with Shrimp:
Re-warm creamed corn in saucepan over medium heat, stirring occasionally (5-10 minutes or until hot).  Add 1 Tbsp water if necessary.  When corn is ready, stir shrimp into corn and re-warm for an additional 2-3 minutes, just until shrimp is warm.

Chicken Fajitas:
Gently reheat chicken, peppers, & onions in a skillet over medium-low heat, sitting occasionally, until hot.  Steam tortillas to warm.  Top with sour cream & cheddar cheese, if desired.

Tom Kha Gai (Coconut Soup):
Re-heat in saucepan on stovetop over medium-low heat just until warm.  (Do not overcook or heat for too long; the chicken is tender and delicate.  Overcooking will cause the chicken to become tough.)  Stir in warm rice if desired.

Cream of Mushroom Soup:
Gently reheat this soup over medium-low heat until warmed thoroughly.  For best consistency, do not allow soup to boil as it will cause the cream to separate.

Beef & Noodles:
Reheat in a medium-sized sauce pan over medium heat, stirring every couple minutes until warm.  Add water if necessary to keep the noodles and sauce from burning at the bottom.

Chile Colorado:
Reheat in saucepan over medium heat, stirring occasionally, until hot.  Serve over hot charros beans and top with sour cream/and or cheese, if desired.

Thai Chicken Drumsticks:
Preheat oven to 350 F.  Place drumsticks in an baking dish and pour sweet lime sauce over the drumsticks.  Bake for 15-20 minutes.  

Kalua Pork:
Reheat in 300 degree oven in covered dish or dutch oven with a 2 Tbsp. water for 15-20 minutes.  Stir halfway through.  Serve over hot rice if desired.

Molé Enchiladas:
Place pan on baking sheet to avoid spillover.  Bake in oven at 350 F for 20-30 minutes, until cheese on top is hot and bubbly.

Spinach & Feta Stuffed Chicken:
Preheat oven to 350 F.  Bake in oven (in foil pan or transfer to your own baking dish), uncovered, for 30 - 35 minutes.

 Pork & Veggie Lettuce Wraps:
Re-heat in a skillet over medium heat, stirring frequently.  Serve over rice or lettuce leaves if desired.

Brunch Enchiladas:
Preheat oven to 375 F.  Cover pan with foil and rewarm enchiladas in oven for approximately 25 minutes or until bubbly and hot.
Mix well; serve cold or at room temperature.

Mediterranean Grain Salad:
Serve cold or at room temperature.

Shrimp & Grits:
Rewarm grits with a few tablespoons of water in a saucepan over medium heat, stirring frequently, until hot.  Rewarm sauce in a separate pan over medium-low heat, just until warm (so as to not over-cook the shrimp), and serve over hot grits.

Sausage & Fennel in Puff Pastry:
Keep frozen until ready to bake.  Re-heat frozen pastries in 375F oven for approximately 20 - 25 minutes or until center is hot.

Baked Chicken Drumsticks:
Preheat oven to 350 F.  Place chicken in an baking dish.  Bake for 15-20 minutes.  Add peas closer to the end (last 5-10 minutes of cooking, depending on how tender you like your peas).

Pork Pernil:
Reheat in a covered baking dish in a 325F oven for 20-30 minutes, stirring every ten minutes.  Serve topped with Aji sauce and over rice, if desired.

Stuffed Shells with Basil Marinara:
Bake in a 375F oven for approx. 25 min or until hot & bubbly.

Sourdough Stuffing:
Reheat in 375F oven for approximately 20-25 minutes, or until hot.

Sweet Potato Souffle:
Serve cold, at room temperature, or re-warm in a 325F oven for 15-20 minutes.

Roasted Root Vegetable Medley:
Place vegetables on a baking sheet in a single layer, and re-warm in a 350F oven for approximate 20 minutes, or until hot.

Twice Baked Potatoes:
Preheat oven to 375 F.  Bake on sheet pan for approx. 30 - 40 minutes until bubbly.

Beef Pot Roast with Vegetables:
Transfer beef, vegetables and juices to oven-safe baking dish.  Reheat in a 375 F oven for 20-30 minutes until hot, stirring vegetables every 10 minutes.

Wheatberry Salad:
Toss well to make sure the dressing coats the salad evenly.  Serve cold or at room temperature.

Chile con Carne:
Reheat in saucepan over medium heat, stirring occasionally, until hot.  Serve over hot charros beans and top with sour cream/and or cheese, if desired.

Spaghetti Squash with Meat Sauce:
Pre-heat oven to 350 F.  Put Spaghetti Squash in a baking dish with 1-2 Tbsp. water.  Heat in oven for approx 15-20 minutes, stirring every 5 minutes, until hot.  Re-heat meat sauce in saucepan on stovetop over medium-high heat, stirring frequently.  Serve sauce over hot spaghetti squash.

Chile Rellenos with Pork Green Chili:
Preheat oven to 400 F.  Place frozen Chile Rellenos in oven on a sheet pan for 15-20 minutes until you see them start to sizzle.  While rellenos are in the oven, heat the pork green chili in a sauce pan over med-high heat until hot, stirring frequently.  Top chile rellenos with pork green chile and sour cream, if desired.

Pollo Arrosto:
Your chicken can be served at room temperature, or you can re-warm it in a 350 F oven for 15-20 minutes.

Chicken, Cream Cheese, & Bacon Wraps:
Preheat oven to 325 F.   Transfer rice, peas, and cheese rolls to a glass baking dish (if desired; you may also cook in the tin pan it's delivered in) and reheat for approx. 20 minutes.  Optional: you may cover your baking dish with foil.   If you want more pan juices, generously butter the bottom of your baking dish before baking.  

Veggie & Chicken Lo Mein:
Re-warm in large sauce-pan over medium-low heat, stirring regularly, just until hot.  Add 1 Tbsp. water if necessary.  Do not over-cook or lo mein noodles will become too soft.

Sambal Chicken:
Reheat in a 350 F oven for 10-15 minutes until hot OR re-heat in a skillet over medium-low heat, stirring occasionally.  Serve on it's own or over hot rice.  Sambal Chicken with Peppers & Onions also makes a great sandwich filling!

Chicken & Sausage Gumbo:
Gumbo will be really thick when it's cold - it will thin out as you re-heat it on stove.  Do not add water until gumbo is warm, and then only if you desire a thinner gumbo.  Re-heat over low to medium-low heat until warm.  Serve over rice if desired.  (Be careful not bring gumbo to a boil or re-heat over too high of heat as this will compromise the herbs and gumbo file which are added at the end of cooking, after the gumbo has been removed from the heat.)

Whole Smoked Chickens:
Preheat oven to 325 F.  Rewarm chicken in a baking dish for 20-30 minutes.  Chickens may also be served at room temperature.

Sweet Potato Korma:
Rewarm in a saucepan over medium heat, stirring occasionally and adding a small amount of water if necessary.  Serve over rice if desired. 

Cajun Jambalaya:
Rewarm on the stovetop in a saucepan over medium heat, stirring lightly but frequently.  Add a few tablespoons of water to loosen to desired texture.

Coq Au Vin:
Preheat oven to 350F.   Re-warm in oven for approximately 30 minutes or until hot.  Serve with plenty of sauce & veggies.

Asian Chicken Wings:
Serve cold, room temperature, or heat in 325F oven for 15-20 minutes.

Watermelon Gazpacho:
Serve cold or at room temperature.

Vegetable Stir Fry:
Tip:  The sauce is gelatinous when cold but will thin out when you add it to the hot skillet.  Start with half the amount of sauce in the jar and then scoop out more as needed.
Heat 1-2 Tbsp coconut oil over medium-high heat in a large skillet.  Once oil is hot, throw vegetables into the skillet and sauté for approx. 2-3 minutes (a little longer if you like softer veggies) and then pour in the stir fry sauce.   If you're adding Chicken to your stir fry, add it in now as well.  Stir the contents of your skillet for approx 1-2 minutes, until the sauce begins to thicken.  Remove from heat and serve immediately, either with or without rice.

Steak Fajitas:
Steak is delivered medium- rare so that you have the option of re-heating it to your desired temperature.  My preference if to keep it as rare as possible in order for it to be the most tender. You can serve at room temperature or gently reheat in a skillet over med-im low heat with the onions and peppers until you reach your desired done-ness.

Mashed Potatoes & Gravy:
Re-warm mashed potatoes in an ovensafe dish at 375F for 20-30 minutes, stirring occasionally, until hot.  Re-warm gravy by bringing to a gentle simmer for 5-10 minutes over medium-low heat, stirring frequently.

Chipotle Shrimp:
Serve cold, at room temp, or re-warm if desired.  Shrimp can be warmed on the stovetop in a skillet over medium heat for 3-5 minutes, stirring occasionally.

Gazpacho:
Serve cold or at room temperature.  Great with TPK's Seared Chipotle Shrimp!

Pork Tenderloin:
Pork is delivered cooked medium-rare (slightly pink).  It's delicious and tender served at room temperature cooked to medium-rare, or warmed for 5-7 minutes in a 400F oven.  If you prefer your pork cooked more well-done, preheat oven to 400 F and keep tenderloin wrapped in tin foil, bake in oven for 10 minutes and then check doneness.  If it's still too pink, place it back in the oven and continue to bake, checking every 3-5 minutes, until done.

Thai Farro Salad:
Serve cold or at room temperature.  Mix well before serving.

Pork & Vegetable Egg Rolls:
Preheat oven to 375 F.  Place egg rolls (still frozen) on baking sheet and reheat for 20-25 minutes, until crispy.

Cheesy Chicken Enchiladas:
Preheat oven to 375 F.  Rewarm enchiladas in oven for approximately 25 minutes or until bubbly and hot.

Charros Beans:
Re-warm over medium heat in a saucepan on stovetop, stirring occasionally, until hot.  Great topped with sour cream and cheese.

BBQ Pulled Pork:
Preheat oven to 375 F.  Put pulled pork in a covered baking dish with a tablespoon of water and place in oven for approx. 20 minutes, mixing halfway through.  Mix pork well after you remove from oven.  Serve with sauce and rice or on H&F buns for for pulled pork sandwiches.

Twice Baked Potatoes:
Preheat oven to 375 F.  Bake on sheet pan for approx. 30 - 40 minutes until bubbly.  Potatoes can be stored in freezer until ready to use.

Chana Masala:
Reheat in a baking dish in a 325 F oven stirring every 5 minutes until hot (10-15 minutes).  For rice, add a 1-2 Tbsp. water to the bottom of the baking dish so that the rice does not dry out.  Alternately, you may steam the rice.

Butternut Polenta with Sausage, Onions, & Chèvre:
Rewarm polenta with a few tablespoons of water in a saucepan over medium heat, stirring frequently, until hot.  Rewarm sausage and/or onions in a separate saucepan over medium heat and serve over hot polenta.  Top with crumbled Chèvre if desired.

Lamb Meatballs:
Preheat oven to 350 F.  Place meatballs on a baking sheet and rewarm in the oven for approximately 10-15 minutes.  Serve with dipping sauce, or in  Pita Pockets with warm couscous, field greens, and sauce for Greek Sandwiches.

Italian Lentil Salad:
Serve cold or at room temperature, mixing well before serving.

Steak & Chimichurri:
This steak and sauce are great served at room temperature, especially if you don't want the steak to be overcooked (steak is delivered sliced with a range of rare to medium slices).  You can rewarm the steak gently in a 300F oven for approx. 10 minutes.  Top with chimichurri sauce (shake or stir jar of chimichirri well before using).

Tandoori Chicken Thighs:
Serve at room temperature or rewarm in a 325 F oven for 10-15 minutes.

Orzo & Chicken with Sun-dried Tomatoes:
Re-warm in saucepan over medium heat, stirring occasionally (approx. 5 minutes or until hot).  Orzo will be thick as you remove it from jar, so add a little water to the pan to make it easier to stir.

Osso Buco with Mashed Potatoes:
Preheat oven to 325 F.  Butter the bottom of a baking dish or dutch oven and put the mashed potatoes at the bottom of the baking dish.  Top with Beef Shanks and top with small jar of sauce.  Cover baking dish with oven-safe lid or foil.  Rewarm in oven for 25-30 minutes or until potatoes are hot.

Southern Style Creamed Corn with Shrimp:
Re-warm creamed corn in saucepan over medium heat, stirring occasionally (5-10 minutes or until hot).  Add 1 Tbsp water if necessary.  When corn is ready, stir shrimp into corn and re-warm for an additional 2-3 minutes, just until shrimp is warm.

Sambal Chicken Skewers:
Reheat in a 350 F oven for 10-12 minutes.

Potato & Leek Soup:
Rewarm over medium heat in saucepan for 5-7 minutes, stirring regularly.  Top with Sour Cream and/or Cheese if desired.

Chili con Carne:
Rewarm on stovetop over medium heat, stirring occasionally, for 7-10 minutes until hot.  Serve over hot rice and/or charros beans, and top with sour cream if desired.

Bibimbap:
Re-heat in skillet over medium heat, stirring frequently, until hot.  Add a small amount of water if it appears to be sticking to the bottom of the pan.

Rotisserie Chickens:
Preheat oven to 325 F.  Rewarm chicken in a baking dish for 20-30 minutes.  Chickens may also be served at room temperature.

Pozolé Rojo:
Reheat in a heavy sauce pan or dutch oven over medium heat for 10-15 minutes until it reaches a slow simmer, stirring occasionally to ensure your soup doesn't burn at the bottom.

Samosas:
Store in the freezer; do not thaw before cooking.  Put frozen samosas on a baking sheet and bake at 375 F for 15-20 minutes.  Serve with mint dipping sauce if desired.  
Samosa Filling:  Rewarm in skillet over medium-heat stirring frequently.  Serve over hot rice with cilantro-mint sauce.

Chipotle Shrimp:
Serve cold, at room temp, or re-warm if desired.  Skewers can be heated in a skillet over medium heat with a small amount of oil at the bottom of skillet so that shrimp does not stick.  1 minute in skillet per side.

Bulgogi  (Korean Beef BBQ):
Heat a large skillet over medium-high heat and coat with a small amount of oil or butter.  Once hot, add beef to skillet stirring quickly just until beef is hot (this shouldn't take more than 1 minute).  Serve with hot rice.
Another option: if you are eating this with vegetable fried rice you can rewarm your rice in a skillet and then toss your Korean BBQ in with the rice and stir until heated (1-2 minutes).

Beef Pot Roast with Vegetables:
Transfer beef, vegetables and juices to oven-safe baking dish.  Pour extra pint jar of vegetables and broth over meat and reheat in a 375 F oven for 20-30 minutes until hot, stirring vegetables every 10 minutes.

Chicken Piccata:
Preheat oven to 325F.  Place rice in the bottom of a (preferably buttered, so the rice does not stick) baking dish and pour in a tablespoon of water.  Place chicken cutlets over rice and pour any extra sauce on top.  

Chicken Saltimbocca:
Pre-heat oven to 325F.  Place chicken cutlets in a buttered baking dish and bake for 15-20 minutes or until warm.

Christmas Morning Casserole:
Preheat oven to 325 F.  Rewarm enchiladas in oven for approximately 20 minutes or until hot.

Scalloped Potatoes:
Preheat oven to 375 F.  Re-warm for approx. 25-30 minutes.

Sweet Potato Soufflé:
Bake in a 350F oven for approximately 20 minutes.  Can also be served cold or at room temperature.

Green Beans:
Warm 1 Tbsp. Water over medium heat in a shallow sauté pan.  Rewarm green beans in pan, stirring occasionally, until you reach your desired texture.

Cranberry Relish:
Serve cold or at room temperature.

"Brunch" Enchiladas:
Preheat oven to 325 F.  Rewarm enchiladas in oven for approximately 20 minutes or until hot.  Optional:  top with sour cream, cilantro, salsa, shredded cheese, avocado, jalepeno, etc.

Sourdough Stuffing:
Reheat in 375F oven for approximately 20-25 minutes, or until hot.

Roasted Root Vegetable Medley:
Place vegetables on a baking sheet in a single layer, and re-warm in a 350F oven for approximate 20 minutes, or until hot.

Pumpkin Pie:
Great served cold or at room temperature, however if you'd like to serve warm, place in a 350F oven for approximately 20-25 minutes.

Parker House Rolls & Cornbread:
Both are great served at room temperature with butter OR re-warmed gently in a 200F oven for approximately 15 minutes.

Mediterranean Grain Salad and Pasta Primavera:
Serve cold or at room temperature.  Toss Pasta Primavera with chicken if desired.

Chicken & Dumplings:
Chicken and Dumplings comes with three jars:  1) Soup with chicken and veggies, 2) Jar of broth, 3) Jar of frozen dumplings.   Keep the dumplings in the freezer until ready to use.  When ready to cook, heat the jar of broth in a small sauce pan.  In a larger sauce pan, simmer the jar of soup with chicken and veggies.  Once the broth comes to a boil, add dumplings and simmer for 10-12 minutes, until cooked.  Add broth and dumplings to soup.  Serve hot.

Chicken Tinga Tacos:
Re-warm Tinga Chicken in a saucepan over medium heat, stirring frequently, adding a small amount of water if necessary.  Steam corn tortillas just until soft (if you steam for too long they will fall apart).  Top tacos with tomatoes, onions, cheese, & cilantro,
To re-warm refried beans, put in saucepan adding a small amount of water if necessary.  Rewarm over medium heat, stirring frequently.

Thai Beef with Basil AND Pork & Veggie Lettuce Wraps:
Re-heat in a skillet over medium heat, stirring frequently.  Serve over rice or lettuce leaves if desired.

Smashed Bison Skewers:
Serve at room temperature OR warm in 325 F oven for approximately 10-12 minutes.  Brush skewers with cherry BBQ sauce.  Serve over sticky rice if desired.

Chicken, Turkey, & White Bean Chili AND Mediterranean Lamb Stew:
Re-warm in saucepan on stove-top over medium-low heat for 10-15 minutes, stirring occasionally.

Vegetable and Shrimp Stir Fry:
Tip: Before you begin, soak your jar of stir-fry sauce in a bowl of very warm water right before you begin so that you can shake the ingredients to mix well before pouring into your stir-fry.  Your sauce needs to be well-mixed in order to thicken.
Heat 1-2 Tbsp coconut oil over medium-high heat in a large skillet.  Once oil is hot, throw vegetables into the skillet and sauté for approx. 2-3 minutes (a little longer if you like softer veggies) and then pour in the stir fry sauce.  If you're adding Chicken or Shrimp to your stir fry, add it in now as well.  Stir the contents of your skillet for approx 1-2 minutes, until the sauce begins to thicken.  Remove from heat and serve immediately, either with or without rice.

Arroz Con Pollo:
Re-warm in a 350F oven for approximately 15 minutes in a baking dish, stirring every few minutes in order to heat thoroughly.  Alternatively, you can re-warm on the stove over medium low heat in a skillet, stirring occasionally, until hot.  Add a 1-2 tablespoons of water and/or butter if necessary to keep the rice from sticking to the pan.

Gazpacho:
Shake or mix well to combine.  Serve cold or at room temperature.

Mushroom & Cream Cheese Filled Pastries:
Preheat oven to 350 F.  Place frozen pastries on baking sheet and bake for 10 minutes.  Serve hot.

Roasted Brussels Sprouts:
Pre-heat oven to 400F.  Bake for 7-10 minutes, until hot.  Top with crumbled Chèvre, if desired.

Chicken Tenders:
Store in freezer; do not thaw before cooking.  Place chicken on a baking sheet and re-heat in a 375 F oven for 15-20 minutes.

Blackened Salmon Filets:
Serve cold or at room temperature, or re-warm gently in a 325F oven for approximately 7 minutes, or until just warm.  Do not overcook.

Roasted Beets & Kale:
Re-warm in a skillet over medium heat, stirring frequently.  Top with Chèvre if desired.

Tabbouleh:
Mix well before serving.  Serve cold or at room temperature.

Vietnamese Beef Meatballs:
Re-warm meatballs in a 350F oven for 15-20 minutes until hot.  Serve with dipping sauce and over sticky rice.

Italian Lentil Salad:
Mix well and serve either cold or at room temperature.

Chicken Cacciatore:
Preheat oven to 350 F.  Reheat thighs and sauce in baking dish or dutch oven for 20-30 minutes, or until hot.  Serve over polenta if desired.  Reheat polenta in a saucepan over medium heat, adding water as necessary.  Stir constantly until hot.

Spinach Tart:
Preheat oven to 375 F and re-warm tart for approx. 15 minutes, or until hot.  Also good topped with sour cream (optional).

Shrimp, Pork, & Veggie Egg Rolls:
Preheat oven to 375 F.  Place egg rolls (still frozen) on baking sheet and reheat for 20-25 minutes, until crispy.

Braised Beef Short Ribs:
Preheat oven to 375 F.  Place short ribs & bones in covered baking dish or dutch oven with potatoes, carrots, and all juices.  Re-warm in oven for 15-20 minutes until hot.

Asparagus:
Place on baking sheet in single layer.
Either warm in 400F oven for approximately 5 minutes or broil on top rack for ~3 minutes if you want to char the asparagus.

Ginger Chicken Meatballs with Bok Choy & Chicken Broth:
Coarsely chop the bok choy.  Bring chicken broth to a boil, add meatballs, bok choy, and scallions.  Reduce heat to a simmer and allow meatballs and veggies to simmer for 5 minutes.  Salt broth if desired and serve in bowls. 

Southern-Style Creamed Corn with Shrimp:
Warm creamed corn in saucepan over medium heat, stirring frequently until hot.  Add a small amount of water if necessary.  Warm shrimp in 375 F oven for approx. 5-7 minutes.  Top creamed corn with hot shrimp and serve.

Portabello Mushrooms:
Bake in 350 F oven for 12-15 minutes, until tender when pierced with the tip if a knife.  Shake balsamic dressing well and then brush or pour over mushroom caps.  Serve immediately.

Spinach Artichoke Dip:
Bake at 375 F for 25 minutes.  Broil for 3-5 minutes for a golden-brown crispy top layer, watching closely so it doesn't burn.  Allow to cool for 5 minutes before serving.

Rotisserie Cornish Game Hens:
Preheat oven to 325 F.  Rewarm hens in a baking dish for approximately 20 minutes.  Hens may also be served at room temperature.

Grilled Steak:
Steak is delivered rare so that you are able to re-warm it to your desired temperature without overcooking.  This steak is great served at room temperature (rare), or you can rewarm the steak gently in a 325F oven for approx. 10 -15 minutes, or until you reach your desired pinkness.

Duck Confit:
Your duck confit is packaged in a a glass container with all of your duck fat (you can return the glass container to me at your convenience).  To cook the thighs, take the container out of the fridge and let it come to room temperature for a couple of hours.  The fat has to be thawed in order to remove the thighs without them breaking.  Once you remove the thighs, you place them on a baking sheet and bake at 425 F for approx 20-25 minutes, until the skin is dark and crispy.  You can use the reserved fat to cook with in the future.  We love to fry potatoes or sauté greens in it, but you could also strain it and use it in baked goods.  

Asian Salmon & Snow Peas:
Rewarm either in a 375 F oven for 5-7 minutes or simmer in shallow water over medium-low heat in a covered skillet until just warm.  Do not overcook (the salmon is cooked to medium-rare when delivered).   You can also serve the salmon cold or at room temperature.

Tomato Basil Soup:
Rewarm gently in a saucepan over medium heat until hot, stirring regularly.

Salmon Croquettes:
Preheat oven to 450F.  "Toast" the croquettes in hot oven on a baking sheet for approx. 10 minutes, until you see them start to sizzle.  Top with lemon caper sauce and serve immediately.

BBQ Pork Sliders:
Bake still frozen.  375 F oven covered for 15-20 minutes.  Serve with coleslaw if desired.

Artichoke Halves:
Preheat oven to 425 F.  Place artichokes on a baking sheet and bake in the oven for 15 minutes.  Serve with dipping sauce.

Saag Paneer, Saffron Rice, Chana Masala:
Reheat in a baking dish in a 375F oven stirring every 5 minutes until hot (10-15 minutes).  For rice, add a 1-2 Tbsp. water to the bottom of the baking dish so that the rice does not dry out.  Alternately, you may steam the rice.

Stuffed Mushrooms:
Preheat oven to 350 F and bake mushrooms on a baking sheet for approx. 20 minutes, or until tops begin to brown.

Potatoes au Gratin:
Preheat oven to 375 F.  Bake for 45-50 minutes.

Risotto Cakes:
Melt 1-2 Tbsp. your choice of butter, ghee, or oil in the bottom of a large skillet over medium-high heat.  When butter/oil is hot, place up to 3 Risotto Cakes at a time in the skillet and cook for approx. 4 minutes on each side (or until each side has turned golden brown).  Sprinkle with salt & pepper or top with a tomato cream sauce and serve.

Mongolian Beef:
Heat 2 Tablespoons of water in a shallow skillet over medium heat on your stovetop.  Add the Mongolian Beef to the pan and stir until hot.  Serve over rice (optional).

Garden Pasta Salad:
Serve cold or at room temperature, tossing well before serving to ensure an even coating of dressing.

Honey Ginger Carrots:
Rewarm either in a 350 F oven for 10 minutes or in a skillet on the stovetop over medium heat, stirring frequently (add 1 Tbsp water if necessary), until hot.

Rice & Peas: 
Re-heat Rice and/or Peas by steaming (a mesh colander over a pot of simmering water works well if you don't have a steamer).  Steam just until warm.

Vegetable and/or Chicken Stir Fry:
Tip: Before you begin, soak your jar of stir-fry sauce in a bowl of very warm water right before you begin so that you can shake the ingredients to mix well before pouring into your stir-fry.  Your sauce needs to be well-mixed in order to thicken.
Heat 1-2 Tbsp coconut oil over medium-high heat in a large skillet.  Once oil is hot, throw vegetables into the skillet and sauté for approx. 2-3 minutes (a little longer if you like softer veggies) and then pour in the stir fry sauce.  If you're adding chicken to your stir fry, add it in now as well.  Stir the contents of your skillet for approx 1-2 minutes, until the sauce begins to thicken.  Remove from heat and serve immediately, either with or without rice.
If you're adding Pot Stickers to your stir-fry vegetables and sauce, first cook the potstickers as directed, plate them, and then pour veggies and sauce over your potstickers while everything is hot. 

Pork and Vegetable Wraps:
Reheat the pork and veggie mix in a shallow pan over medium-high heat on stovetop, stirring frequently, until hot.  Serve either over rice, or wrap in romaine leaves.

Miso-Ginger Salmon with Snow Peas:
This meal can be eaten cold, room temperature, or re-warmed.  To re-warm, place the salmon and snow peas in a baking dish and re-warm in a 325 F oven for 10-15 minutes.

Chicken Piccata:
Preheat oven to 325F.  Place rice in the bottom of a (preferably buttered, so the rice does not stick) baking dish and pour in a tablespoon of water.  Place chicken cutlets over rice and pour any extra sauce on top.  Place in the oven to rewarm for approx. 20-25 minutes, flipping chicken and stirring rice once, until hot. (Alternatively, if you wish to reheat the rice separately, you can reheat the rice by steaming it in a mesh colander over a simmering pot of water.)
Re-warm green beans on the stovetop in a shallow skillet, stirring occasionally, adding water as necessary.  The green beans are cooked to a maintain some crispness, so if you like your green beans crisp, just heat until warm and then serve.  If you want softer green beans, cook for over medium heat until you've reached your desired texture. 

Brazilian Cheese Rolls:  
Store in the freezer.  You can put them directly in the oven still frozen or you can let them thaw first.   (If you put them in the oven frozen they'll take about 5-8 minutes longer to cook.)  Bake on an un-greased pan at 375 F for 20-30 minutes, until they begin to turn golden.   Serve hot out  of the oven.  They will be firm on the outside, but gooey in the center.

Pot Stickers:
Do not thaw Pot Stickers before cooking.  To cook the frozen pot stickers, heat a couple tablespoons of coconut oil (enough to cover the bottom of your pan) over medium-high heat in a large skillet that has a lid or a dutch oven.  When the oil is hot add the pot stickers one at a time but only add enough to the pan so that they do not touch each other (if you are cooking lots of pot stickers, you may have to do so in multiple batches).  Cook for 4-5 minutes, until they start to brown on the side touching the pan.  Turn the heat down to medium-low, add 3/4 - 1 cup of water to your pan and put the lid on.  Allow them to steam in the pan for 5 minutes before removing.  Serve with Tamari-Ginger dipping sauce or add to the vegetable stir fry.