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Heating Instructions 10-27-14
Savory Grilled Salmon with Lemon Butter and Broccoli – Remove lid and soufflé cup of lemon butter. Warm up the lemon butter until soft enough to stir and pour. Cover broccoli with lemon butter. Skillet: Cook salmon in a skillet over medium-high heat for about 4 minutes a side, adding the vegetables towards the end and tossing frequently. Oven: Bake at 425 for about 15 minutes. Thickness of filets vary, so make sure fish is nice and flaky, it should fall apart easily when done.
Amish Turkey & Spinach or Vegan Mushroom Meatloaf – Remove lid and bake at 400 for 25 minutes. Freezer friendly (Texture of vegetables will be affected): Thaw completely and follow previous instructions.
Belgian Kip/Tofu and Sprouts with Sherry Asiago Cream Sauce – Remove lid and bake at 400 for 20 minutes. Freezer friendly (Texture of vegetables will be affected): Thaw completely and follow previous instructions.
Tofu or Chicken Tikka Masala – Remove lid and bake at 375 for 15 minutes. Freezer friendly : Thaw completely and follow previous instructions.
Asian Chicken OR Tofu with Soy Noodles Red Peppers and Broccoli – Remove plastic lid, and cover with foil. If you have a paper lid leave it on. Bake at 375 for 15-20 minutes. Stir well and enjoy.
Pumpkin Muffins – Warm briefly or enjoy as is.
Multi-Veggie Omelet – Veggie Omelet, Made Easy – Stir contents before pouring into a skillet with a dab of oil or butter. Cook to your desired consistency.
Brussel’s Sprouts-Roasted Tomato-Butternut Squash Quiche – Heat in the oven at 350 for 8-12 minutes.
Mini Stuffed Mushroom Bites – Remove lid and bake at 375 for 15-20 minutes.
Kid’s Pizza – Bake directly on rack at 350 for 8-12 minutes. Freezer friendly: Bake at 350 for 13-15 minutes.
Kids Amish Chicken Nuggets – Remove lid and bake at 425 for 8 minutes. Freezer friendly. Place directly in oven from freezer (without lid) and bake at 425 for 10 minutes.
Apple Cobbler – Remove lid and bake at 350 for 20-25 minutes.