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Red Beans and Rice – Heat and serve. (Microwave recommended for once.)
Chipotle Chicken or Braised Tofu Veggie Enchilada Bake – Remove lid, and bake at 350 for 20 minutes. If you would like to use this as a convenient meal at work or on the go, bake for 20 minutes first, then refrigerate, then just warm it up on your way out.
Roasted Veggie Pesto Pasta – This dish is versatile in heating. You can prepare it in a saucepan over medium heat by pouring ALL contents in and stirring frequently until hot, or you can remove the pesto, put the lid back on and bake for 15 minutes at 350, then pour on the pesto and stir. Yes, you can microwave it too (in a safe container, of course)
Chicken Philly Cheese – Chicken is fully cooked. In a saucepan or skillet, add contents (you can add the philly and side separately or mix together) over medium-high heat, and add about 1/3 cup of water to steam cook. OR, keep the lid on and bake at 375 for 20 minutes. Or, microwave it in a safe container.
Asparagus Risotto with Pistachios – Bake this dish with he lid on for 25 minutes at 350.
Stuffed Portobello Chicken or Tofu over Wild Rice – Chicken is par cooked, but still requires cooking. Bake with lid on for 20 minutes at 350, then (optional) remove the lid and bake an additional 5 minutes to brown.
Turkey or Quinoa Black Bean Chili – Simply heat and serve in:Microwave – on reheat setting for 4-6 minutes. Saucepan – On medium-high heat, stirring frequently for 7-8 minutes.
Mulligatawny – Simply heat and serve in:Microwave – on reheat setting for 4-6 minutes. Saucepan – On medium-high heat, stirring frequently for 7-8 minutes.
Local Maple-Apple-Cinnamon-Walnut Oatmeal – Heat in microwave or sauce pan until hot. Add more milk or water if you like it extra juicy.
Sauteed Greens/Red Pepper/Chives Omelet – Components of omelet will settle, stir before pouring into a lightly oiled skillet on medium heat. Cook until desired texture is reached.
Black Grape-Pineapple-Granola Parfait – Yummy!
Veggie Lasagna – Lasagna is par cooked for convenience. Remove lid and bake at 350 for 20 minutes.
Cranberry-Pecan Salad – Isn’t that dressing just divine?
Apple Cobbler Crumble – You can nuke it, or pour contents onto a baking sheet and bake it, or enjoy it cold! The only sugar in this bar comes from the apple!
Pumpkin Muffins – Enjoy as is or warm to crisp in toaster oven.
Handmade Pizza Power-Rolls (HiyyyAH!) – Remove lid and bake at 400 for 10-12 minutes. These turned out quite tasty. I used the light/flaky quiche crust recipe for these. I may use a bit more firm dough next time around. Hope you enjoy!
Kids Amish Chicken Nuggets – Nuggets are fully cooked. Preheat oven to 425. Bake for 15 minutes, then remove the nuggets from the tin and move the tots around so that they heat evenly. Return the tots into the oven for 10 more minutes. You may also cook the nuggets in a skillet to crisp up the outside. We used a different (but still GF certified) oatmeal this go around. This caused them to be a bit more firm than normal, just an fyi.