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Add Meal Kits to the Menu - Updated!

Add Meal Kits to the Menu - Updated!

Now’s the time to get creative with your customer offerings, and a great way to do that is by adding weekly meal kit plans as part of your menu.  Modeling after Home Delivery Food Companies, you can offer 5 nights of meal prep kits to your customers.  Those operators utilizing this idea are asking for orders by close of business the day before and they allowing pickup or delivery of kits the following day.  This is a fun and unique way to get delicious menu items out to your customers.  

Country Fried Steak with Peppered Gravy, Mashed Potatoes, Green Beans & Dinner Rolls
#241852 - American Food Group Country Fried Beef Fritter
#100354 - Pioneer White Gravy Mix
#195980 - Deluxe Mashed Potato
#221775 - Simplot Green Bean
#700778 - Rotella Sweet Dinner Roll  

Deep fry the beef fritter in 350-degree oil for bout 5 minutes until fully cooked.
Prepare the gravy mix & mashed potatoes according to the instructions on the package
Place the green beans on a sheet pan and bake in 350-degree oven for 10 minutes until heated throughout.
To prepare for carryout: Keep the cooked be fritters in vented container to keep from getting soggy. Store the gravy separate so customer can use once they get to home. Keep the dinner rolls, green beans & mashed potatoes separate

Smothered Pork Chops, White Rice, Butter Beans and Glazed Carrots 
#224858 - Walker Farms 6oz Pork Chop
#088823 - Pioneer Roasted Pork Gravy Mix
#051458 - White Rice
#076380 - Butter Beans
#204313 - Baby Carrots
Season the pork chops with salt & pepper or favorite pork seasoning. Grill on a char broiler or flat top until internal temperature of the pork reaches 145 degrees.
Cook the gravy, butter beans and rice according to the package instructions.
For the carrots, spread out on a sheet pan and roast in the 350-degree oven for 15 minutes. Remove from oven and toss with honey and butter and sauté over medium heat for about 10 minutes until a glaze forms over the carrots.
To prepare for takeout: Place the grilled porkchops in a vented container and keep the gravy separate. Keep the butter beans, rice and carrots separate as well

Chicken Enchiladas, Black Bean & Corn Salad, Tortilla Chips, Guacamole and Pico de Gallo
#215626 - Eddy Packing Cilantro Lime Shredded Chicken
#100006 - Tortilla King 6” Corn Tortilla
#088518 - Enchilada Sauce
#055797 - Monterey Jack Shredded Cheese
#205766 - Simplot Flame Roasted Corn & Black Beans
#058374 - Round Tortilla Chip
#220221 - Simplot Extreme Guacamole
#197095 - Pico de Gallo  
For the enchiladas, preheat oven to 350-degrees, pour some enchilada sauce into a large sauté pan and heat sauce up over low heat. Pour enchilada sauce in the bottom of a full-size hotel pan just to cover the bottom (aluminum disposable would be best). Dip each corn tortilla into the enchilada sauce then place into hotel pan and add the cilantro lime chicken and roll into enchilada. Continue these previous steps until the pan is full of stuffed chicken enchiladas. Pour remaining enchilada sauce over the top of the enchiladas and cover with shredded cheese. Cover the pan with lid and bake for 20-30 minutes until hot.
For the corn salad: Sauté the roasted corn and black beans in a sauté pan over medium heat until it reaches 165 degrees. Check for seasoning (add salt & pepper if need). Put into pan and cool.
For the chips and dips: Let the guacamole thaw overnight in the cooler.
To prepare for takeout: Place the chicken enchiladas in an aluminum hotel pan with lid for carryout.

Keep the corn and black bean salad separate as well as chips and dips.

Chicken Pot Pie, Shave Brussel Sprouts & Iceberg Salad with Blue Cheese 
#210294 - Chicken Pot Pie Filling
#207431 - Pillsbury 2oz Biscuit Dough
#2037862 - Simplot Brussel Sprouts
#196006 - Salad Mix
#124602 - Dressing Blue Cheese   
For the pot pie: Thaw the pot pie filling overnight. Preheat oven to 325-degrees. Take the pot pie mixture out of the bag and put it into a half pan. Bake in oven for 30 minutes until the filling is warm but not hot. Remove from pot pie filling from the oven and place frozen biscuit dough on top of pot pie filling and bake for 16-20 minutes until the biscuits are fully cooked.
For the Brussel sprouts: Toss the shaved Brussel sprouts with olive oil, salt & pepper and chopped garlic. Roast in a 325-degree oven for 10 minutes until starting to char. Remove Brussel sprouts from oven and toss with fresh lemon juice.
To prepare for takeout: Serve the pot pie & biscuits together, serve the Brussel sprouts, salad and dressing separate.

General Chicken, Fried Rice, Stir Fried Vegetables and Egg Rolls
#288896 - Koch Breaded Boneless Chicken Chunk
#087400 - General Tso Sauce
#211088 - Ajinomoto Fried Rice
#204297 - Simplot Stir Fried Vegetables
#145789 - Ventura Gochujang Pepper Sauce
#206136 - Pork & Vegetable Egg Roll
For the chicken: Deep fry the chicken chunks according to the package
Warm the general Tso sauce in a saucepan and place in a separate container for carryout.
Cook the rice according to the instructions on the package.
For the vegetables: In a large sauté pan or flat top griddle, cook the vegetable with olive oil until very hot. Pour a little gochujang sauce on the vegetable and mix well.
Deep fry the egg rolls according to instructions on the package.
To prepare for takeout:  Keep the chicken chunks, general sauce, rice, vegetable and egg roll separate for carryout.

Sausage Gumbo with Rice, Creamy Coleslaw & Cornbread
#200127 - Campbell Cajun Gumbo
#196238 - Shredded Cabbage
#121409 - Ott’s Peppered Coleslaw Dressing  
#216838 - Sara Lee Southern Style Cornbread

Cook soup according to package
Add the coleslaw dressing to the shredded cabbage and place in refrigerator
Thaw cornbread and serve

Pork Carnitas with Salsa Verde, Mexican Rice, Beans, Mexican Street Corn and Chips and Guacamole
#211940 - Hormel Pork Carnitas
#214049 - Tortilla King 6” Flour Tortilla
#434601 - Salsa Verde
#196238 - Shredded Cabbage
#055797 - Shredded Cheese
#057854 - Mexican Quick Rice
#088890 - Vegetarian Black Beans
#100450 - Street Corn
#101209 - Tortilla King Round Tortilla Chips
#220221 - Simplot Guacamole
Heat pork carnitas, Mexican rice and street corn according to instructions on package
Slowly heat beans up in a stock pot over medium heat
Serve the family meal with tortillas, pork carnitas meat, black beans, street corn and chip and guacamole. Keep the tortillas separate so family can make the tacos on there own.

Shrimp and Grits with Collard Greens and Biscuits
#415566 - Bon Secour Red Shrimp
#058123 - Stone Ground Grits
#090464 - Highland Chicken Broth
#056897 - Great Lakes Sharp Cheddar Cheese
#204087 - Collard Greens
#300127 - General Mills Southern Style Biscuit Dough 2oz
Sautee the shrimp in olive oil and add your favorite Cajun seasoning and cook for about 5 minutes until cooked all the way.
For the grits, heat up chicken stock in a sauce pot over medium heat until hot. Add the desired amount of grits to hot chicken stock and stir continuously until the grit and soft and not mealy. Next, add in the grated cheddar cheese and full incorporated.
Cook the collard green according to the package, add a little apple cider vinegar or malt vinegar for added flavoring.
Cook the biscuits according to the package
To serve, keep all the components separate and serve to guests

Roasted Pork Loin, Roasted Sweet Potato, Chopped Salad 
#219163 - Seaboard Farms Boneless Pork Loin
#169706 - Premier Mesquite Seasoning
#221739 - Simplot Roasted Sweet Potato Chunks
#196010 - Salad Mix
#124172 - Ott’s Raspberry Vinaigrette

Preheat oven to 400 degrees. Liberally season the pork loin with mesquite seasoning. Roast in the oven until the pork reaches 148 degrees internally.
Prepare the sweet potato chunks according to the package.
Place the pork in a container with the roasted sweet potatoes. Keep the salad and dressing separate

Buffalo Chicken Macaroni & Cheese, Roasted Root Vegetables with Blue Cheese & Pecans, Mixed Green Salad
#059238 - Cortona Pasta Macaroni Medium Shells
#054324 - Land O Lakes White Queso
#213228 - Koch Homestyle Chicken Tender Breaded Homestyle
#124531 - Ott’s Buffalo Wing Sauce
#204547 - Simplot Roasted Root Vegetable  
#055558 - Blue Cheese Crumbles
#141857 - Azar Candied Pecans
#192492 - Spring Mix
#124041 - Ott’s Balsamic Vinaigrette
Cook the macaroni shells according to the package about 9-11 minutes, drain the pasta but keep about 2 cups of the pasta water. Add the macaroni shells back in the pot that you cooked the pasta in.
Cut open the bag of white queso and add to the hot pasta and pasta water. Stir until all the cheese is mixed with the pasta.
Deep fry the chicken tenders according to the package and toss with the hot wing sauce.
Roast the root vegetables according to the package and once cooked, add the root vegetables to a pan and top with pecans and blue cheese.
To prepare for takeout: Place chicken tenders that have been sauced over the macaroni & cheese and cover with a lid. Place roasted root vegetables in different pan along with salad and dressing.

Homestyle Meatloaf, Garlic Mashed Potatoes & Gravy, Roasted Carrots with Pesto
SGC# 218570- Holten Vidalia Onion Meatloaf
SGC# 195978- Garlic Mashed Potato
SGC# 088882- Pioneer Brown Skillet Gravy
SGC# 204313- Simplot Whole Baby Carrots
SGC# 214024- Roland Basil Pesto
Cook the meatloaf, garlic mashed potatoes and gravy according to the package.
Roast the carrots on a sheet pan at 400 degrees for 20 minutes until charred nicely. Toss with basil pesto immediately after they come out of the oven.
To prepare for takeout: Put the meatloaf, mashed potatoes, basil pesto carrots and gravy all in separate containers.

Beef Lasagna, Caesar Salad, Roasted Asparagus
#218915 - Ajinomoto Beef Lasagna
#196205 - Chopped Romaine Lettuce
#123786 - Ott’s Caesar Dressing
#055609 - Shredded Parmesan Cheese
#493306 -Fresh Gourmet Homestyle Crouton
#193426 - Asparagus Fresh
Cook the lasagna according to the directions on the package.

Toss the chopped romaine lettuce with shredded parmesan cheese and croutons. Leave dressing on the side.
Roast the asparagus in a 350-degree oven for 12 minutes & sprinkle with salt & pepper
To prepare for takeout: Serve lasagna in aluminum half fan with lid, along with a side of marinara sauce.  Place the asparagus in separate container for as well as salad and dressing

Fried Catfish with Tartar Sauce, Hush Puppies, Potato Salad & Coleslaw
SGC# 212544- Superior Catfish Fillet 5-7oz
SGC# 061404- Fish Breading
SGC# 124610- Ott’s Tartar Sauce
SGC# 486176- Hushpuppy Mix
SCG# 196238- Ott’s Pepper Slaw Mix
SCG# 195260- St Clair Homestyle Potato Salad
For the catfish, thaw the fish under refrigeration overnight until fully thawed. Dredge the catfish in the fish breader and fry in 350-degree oil for 7 minutes.
Make the hushpuppies according to the package and set aside.
Toss the shredded cabbage with peppered slaw dressing
To prepare for takeout: Place the fried catfish in a vented container with a tarter sauce on the side. Put the hushpuppies in a separate container with the potato salad in coleslaw.

Springfield Style Cashew Chicken with Fried Rice, Steamed Broccoli and Grab Rangoons
#288896 - Koch Breaded Boneless Chicken Chunk
#087398 - Cashew Chicken Sauce Mix
#211088 - Ajinomoto Fried Rice
#221758 - Simplot Broccoli Floret
#243935 - Crab Rangoon
Cook chicken chunks, cashew sauce, fried rice and crab Rangoon according to the cooking instructions on the package.
Place the broccoli floret in a perforated pan and steam for 5 minutes until hot.
To serve, keep the chicken and sauce separate.

Chicken Parmesan with Spaghetti, Roasted Vegetabels and a Caprese Salad
#288802 - Koch Chicken Tenderloin Breast Breaded
#101586 - Cortona Marinara Sauce
#059212 - Pasta Spaghetti
#059361 - Great Lakes Shredded Mozzarella Cheese
#221756 - Simplot California Vegetable Blend
#054092 - Mozzarella Ball
#192054 - Fresh Roma Tomato
#214023 - Armanino Basil Pesto

Cook spaghetti according to directions on the package, once the pasta is drained toss with olive oil to keep the pasta from sticking.
Deep fry the breaded chicken breast according to the directions on the package
Heat the marinara sauce in a sauce pot until warm
Place breaded chicken in a pan and top with marinara sauce followed by the shredded mozzarella cheese
To roast the vegetables, preheat oven to 425 degrees, toss the frozen vegetable with olive oil, salt & pepper and spread out on a lined sheet try. Roast in the oven for 15 minutes until hot and starting to char
To make caprese salad; medium dice the roma tomatoes and toss with mozzarella balls and pesto.

Roast Beef with Au Jus, Mashed Potato, Glazed Carrots and Caesar Salad
#219998 - Dan’s Prize Roast Beef Top Round
#100298 - Pioneer Au Jus
#078010 - Basic American Potato Au Gratin
#204313 - Simplot Baby Carrots
#196205 - Chopped Romaine Lettuce
#493306 - Sugar Foods Cheese & Garlic Crouton
#055396 - Great Lakes Shredded Parmesan Cheese
#123786 - Otts Caesar Dressing
Cook the eye round, au jus and au gratin potato’s according to the instruction on the package.

Cut the eye round very thin into pieces and top with hot au jus
For the carrots, bring a stock pot with salted water to a boil. Boil the carrots for about 5 minutes until hot and tender. Drain the carrots and place the cooked carrots back into the pot. Add, honey and a splash of lemon juice and cook over medium heat for about 4 minutes until a glaze appears.
For the salad: add the shredded parmesan cheese and croutons to the chopped romaine. Serve with the dressing on the side.
To prepare for carryout:  Combine the au jus and sliced roast beef together. Serve the salad dressing on the side with the salad. Keep the potato gratin separate.

Spaghetti with Meatballs, Roasted Broccoli, House Salad and Garlic Bread
#059212 - Cortona Thin Spaghetti
#101586 - Cortona Marinara Sauce
#201392 - Cortona Cooked Italian Meatball 2oz
#055392 - C Andolina Grated Parmesan Cheese
#192450 - Broccoli Floret
#196009 - Salad Mix
#124461 - Otts Ranch Dressing 
#208223 - Garlic Toast
Cook the pasta in boiling water for 11 minutes until pasta is firm to bite.
Heat the marinara sauce up in a saucepan and add the frozen cook meatballs. Let the meatballs stew in the marinara sauce for about 20 minutes until hot.
For the roasted broccoli, toss the broccoli florets with salt, pepper and olive oil. Roast in 375-degree oven for 12 minutes until the broccoli starts to char.
Heat the garlic toast according to the instructions on package.
To prepare for carryout. Toss the cooked pasta with a little olive oil to keep the pasta from sticking and put in carryout container. Put the sauce and meatballs in a separate container from the pasta. Put the roasted broccoli in a container and vent the lid to release the steam. Keep the salad and dressing so customer can dress salad once they get to their destination. 

Roasted Pork Loin, Mashed Sweet Potatoes, Garlic Green Beans and Mixed Green Salad
#919163 - Seaboard Farms Pork Loin
#169706 - Mesquite Seasoning
#078521 - Basic American Sweet Potato Pearls
#221775 - Simplot Green Beans
#124701 - Chopped Garlic
#196205 - Chopped Romaine Lettuce
#124461 - Ranch Dressing
For the pork: preheat oven to 375-degrees. Season the pork loin with mesquite rub very liberally. Roast the pork in the oven until it reaches 145-degress internal temperature. Remove from the oven and let it rest. Slice the pork loin into 2oz slices and spoon the liquid for the pork over the cooked pork loin.
Follow the cooking instructions for the sweet potato pearls, to add extra flavor, add cinnamon or butter to the sweet potatoes.
For the green beans, put the green beans in a bowl and toss with chopped garlic, salt & pepper. Roast in 375-degree oven for about 15minutes.
To prepare for carryout: Place the sliced pork loin and sauce in container with vented lid. Keep the sweet potato and green beans in separate containers as well as the salad.

Chicken N Dumplings, Creamed Corn and Cole Slaw
#219240 - Stouffers Chicken N Dumplings
#077164 - Creamed Style Corn
#196238 - Shredded Green Cabbage
#121409 - Otts Peppered Slaw Dressing
Cook the chicken and dumplings according to the package and set aside. 
Heat up the creamed corn in the over at 325 degrees for 30 minutes
Toss the shredded cabbage with the peppered slaw dressing
To prepare for carryout: Keep everything separate for customers

Fish Tacos, Roasted Cauliflower, Cucumber and Onion Salad
#214049 - Great American Swai 7-9oz fillet
#170050 - Blackened Redfish Seasoning
#214049 - Tortilla King 6” Flour Tortilla
#196238 - Shredded Cabbage
#123976 - Otts Chipotle Ranch
#192380 - Cauliflower Floret
#195235 - Cucumber Salad

For the fish: sprinkled with blackened redfish seasoning. Cook the seasoned sawi on a flat top griddle with olive oil or pan spray to prevent from sticking for about 6 minutes per side.
Toss the shredded cabbage with the chipotle ranch dressing.
Roast the cauliflower in 375-degree oven for 15 minutes until lightly charred and season with salt & pepper.
TO prepare for carryout- Cut the swai into bite size pieces and set put into a container.
Keep the tortillas, slaw and cauliflower in separate containers.