HEATING, BAKING, & STORAGE

---

HEATING INSTRUCTIONS

Oven – Recommended

• Heat oven to 350°F
• 1/4 PAN:
• Spread chicken out in a covered dish with 1–2 Tbsp water or broth
• Heat 8-12 min, until warmed through
• Goal: Reach 165 degrees
• 1/2 PAN:
• Spread chicken out in a covered dish with 1–2 Tbsp water or broth
• Heat 12–15 min, until warmed through
• Goal: Reach 165 degrees

Skillet (Second Option)

• Heat gently over medium-low with a splash of water or broth
• Cover and warm 5–7 min, turning once. Safe temp is 165 degrees.
• Baking is preferred to avoid drying out so use the skillet method as back-up plan.

• Portion and store airtight
• Freeze up to 2–3 months

Place desired amount of chicken in refrigerator to thaw the day before heating. 

• Do not microwave — chicken breast will dry out and become tough.

PASTA REHEAT

Boiling Water Option (easy!): Bring water to a boil. Gently drop desired amount of pasta into the water and remove in 1 minute and no longer. It's already cooked al dente. Drain in colander and toss in sauce or lightly toss in olive oil. 

Microwave Option: You can microwave the pasta if you prefer. Add a little splash of water to keep moist.

Oven Method:

• Heat oven to 385°F
• Remove lid from the pasta.
• Add 2 tablespoons water to retain moisture.
• Replace the lid and heat, covered, for approx. 15-20 minutes (half pan); 25-30 minutes (half pan) or until hot; gently stir halfway through.

BREADED CHICKEN CUTLETS- REHEAT

• Heat oven to 375°F
• Remove lid from the pan of chicken.
• Top each piece of chicken with a little sauce (not too much). Too much will make it soggy. 
• Top with the cheese mix.
• Bake approx. 25 minutes or until reaches 165 degrees and cheese is golden brown.
• Serve chicken directly on top of the pasta or side by side.
• Do not over-bake the chicken. It will dry out and get tough this way.

Oven Method

Day before:

Take frozen chicken out of the freezer the day before and transfer into the frig to thaw.

Day of:

• Follow the same heating instructions as above. 

• Portion and store airtight
• Freeze up to 2–3 months
• Thaw in frig overnight before heating.

• Do not microwave — chicken will dry out and become tough

PASTA REHEAT

Boiling Water Option (easy!): Bring water to a boil. Gently drop desired amount of pasta into the water and remove in 1 minute and no longer. It's already cooked al dente. Drain in colander and toss in sauce or lightly toss in olive oil. 

Microwave Option (easy!): You can microwave the pasta if you prefer. Add a little splash of water to keep moist.

Oven Method:

• Heat oven to 385°F
• Remove lid from the pasta.
• Add 2 tablespoons water to retain moisture.
• Replace the lid and heat, covered, for approx. 45 minutes or until hot; gently stir halfway through.

ALFREDO SAUCE REHEAT

Note: The sauce will be firm when cold--this is normal for a real cream-based Alfredo without unwanted added stabilizers. 

• Stovetop Method 
• Spoon/scoop sauce into a saucepan
• Heat on low, stirring frequently.
• As it loosens up, add 2-4 tablespoons milk, cream, or pasta water as needed.
• Continue stirring until smooth and creamy.
• Stir, stir, stir; this is what re-emulsifies it.
• Please Do NOT boil!

• Microwave Method
• Remove lid
• Microwave 30 seconds.
• Stir well (it may look broken at first--that's normal).
• Repeat in short intervals until smooth (stir)
• Add a splash of milk, cream, or pasta water if needed.
• Note: Be sure to stir between heats; this is what re-emulsifies it.

• Heat oven to 385°F
• "For Two" . Remove packaging lid. Bake, covered in aluminum foil, for approx. 45 minutes.
• 1/4 PAN: Bake, covered, for approx. 1 hour.
• 1/2 Pan: Bake, covered, for approx. 1 hour, 30 minutes.
• The center should reach approx. 165 degrees (edges are typically warmer at approx 175).
• Once the center reaches 165, uncover and bake another approx. 8-10 minutes (1/4 pan) and 10-15 minutes (1/2 pan) or until the cheese is golden brown.
• Ovens vary. A simple food temp gauge will eliminate all the guess work. I  highly recommend you use one. They're very inexpensive; even as low as $5.
• Let the lasagna rest for 20 minutes so it "sets".

Cut into serving pieces. Leftovers can easily be clear wrapped and frozen for a later time.

• Portion and store airtight
• Freeze up to 2–3 months
• Reheat directly from frozen or thaw overnight first. Remove the plastic wrap first.

• Heat oven to 375°F
• Place frozen lasagna servings in a covered dish with 2–3 tablespoon liquid
• Bake until heated through

Note: You can microwave leftover lasagna without issues; just add a tiny splash of water to the plate to help with moisture.

Oven Method

• Heat oven to 385°F
• Add 2 tablespoons water into the pan for added moisture.
• 10 Meatballs: Bake, covered, for approx. 30 minutes or until heated through.
• 1/2 Pan: Bake, covered, for approx. 45-60 minutes or until heated through.
• The center should reach 165 degrees.
• Ovens vary. A simple food temp gauge will eliminate all the guess work. I  highly recommend you use one. They're very inexpensive; even as low as $5.

Microwave Method 

• Add tiny splash of water to the plate to retain moisture
• Microwave in 1 minute intervals;
• You can cut each meatball in half for faster heat in the centers.
• Do not over-microwave as this will cause meatballs to become tough and dry.

 Leftovers can easily be frozen in freezer bags for a later time.

• Portion and store airtight
• Freeze up to 2–3 months
• Reheat directly from frozen or thaw first.

NOTE: If you know from the start that you'll only be eating some of the meatballs, go ahead and immediately freeze the rest. Gently wrap portion amounts in clear wrap and then place in freezer ziploc bag(s). 

Stovetop Method

Note: Some natural beef fat is intentionally kept for flavor and will rise to the top when chilled. You may keep it for added flavor or skim off with a spoon if desired. 

• Pour soup into a saucepan.
• Heat over medium heat, stirring occasionally, until it reaches 165 degrees.

Microwave Method

Note: Some natural beef fat is intentionally kept for flavor and will rise to the top when chilled. You may keep it for added flavor or skim off with a spoon if desired. 

• Loosen or remove the lid
• Microwave in 1 minute intervals; stirring between each
• Heat until it reaches 165 degrees.
• Use caution when handling the container. It is microwave-safe but does get hot.

From Frozen

Note: You can follow the same instructions as noted above to reheat.

Leftover soup freezes well. Store airtight in freezer up to 2-3 months for best quality. Refrigerated leftovers should be consumed within 3 days.

Easily re-heat the chicken on a pan with a little butter and olive oil or avocado oil. I don't recommend you microwave the chicken; it'll dry it out.

The pasta can be heated in the pan in came in. However, allow more time since it's packed full. You also have the option to transfer the pasta onto a large plate; microwave for a couple of minutes. The sauce will soften as it re-heats.

Another option is to place the entire dinner pan for two in the oven (chicken and pasta); covered with foil at 385. Check it after 20 minutes. 

Heating Instructions

Stovetop Method

• Pour sauce into a saucepan.
• Heat over medium heat, stirring occasionally, until hot. However, do not burn or boil as this will cause bitterness.

Microwave Method

• Loosen or remove the lid
• Microwave in 1-2 minute intervals; stirring between each
• Heat until it reaches 165 degrees.
• Use caution when handling the container. It is microwave-safe but does get hot.

Refrigerated leftovers should be consumed within 3 days.

Tiramisu is best enjoyed fresh and is not recommended for freezing. Freezing homemade tiramisu can cause changes in the texture. Please enjoy it within 3 days; keep refrigerated at all times for optimal texture, flavor, and freshness.

Caesar salad is made with scratch-made dressing and homemade croutons and should be tossed fresh on the day of pickup-or by the next day for best flavor and balance.

NOTE: Please toss the lettuce with "all" of the dressing.