Meet Chef Annette

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From Refrigerator (Best Results)

Oven – Recommended

• Heat oven to 325°F
• Place chicken in a covered dish with 1–2 Tbsp water or broth
• Heat 10–15 min, until warmed through

Skillet (Quick 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.

Oven Method

Day before:

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

Day of:

• Heat oven to 325°F
• Place frozen chicken in a covered dish with 2–3 Tbsp liquid
• Heat 25–30 min, until hot

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

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

From Refrigerator (Best Results)

Oven – Recommended

PASTA REHEAT

• Heat oven to 375°F
• Remove lid from the pasta.
• Add 2 tablespoons water to retain moisture.
• Replace the lid and heat, covered, for approx. 25 minutes (half pan); 45 minutes (full pan) or until hot; gently stir halfway through.

Skillet (Quick Option)

• Heat gently over medium-low with a splash of water or broth
• Cover and warm 5–7 min, turning once

Note: You can microwave the pasta if you prefer. Again, add a little splash of water to keep moist.

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.

Note: You can microwave the pasta if you prefer. Again, add a little splash of water to keep moist.

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

From Refrigerator 

Oven Method

PASTA REHEAT

• 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.

Note: You can microwave the pasta if you prefer. Again, add a little splash of water to keep moist. You can also elect to gently drop into boiling water for 30 seconds (no longer) and then strain.

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.

From Refrigerator (Best Results)

Oven – Recommended

• Heat oven to 375°F
• Bake, covered, for approx. 2 hours.
• The center should reach approx. 165 degrees (edges are typically warmer at approx 175).

Skillet (Quick Option)

• Once the center reaches 165, uncover and bake another approx. 15 minutes 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.

If you freeze the entire lasagna, thaw overnight in refrigerator. Bake at 350, covered, for approx 90 minutes. Follow same finishing instructions for baking off.

• Portion and store airtight
• Freeze up to 2–3 months
• Reheat directly from frozen or thaw 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 lasagna without issues; just add a tiny splash of water to the plate to help with moisture.

From Refrigerator 

Oven Method

• Heat oven to 385°F
• Add 2 tablespoons water into the pan for added moisture.
• Bake, covered, for approx. 45 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 meat 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.

From Refrigerator 

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.

From Refrigerator (Best Results)

Stovetop Method

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

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.

From Frozen

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

Leftover marinara freezes well. Store airtight in freezer up to 2-3 months for best quality. 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.