Every month, we bring you delicious entree selections ready to freeze or prepare that night for your family. Click Sessions above to sign up for a session.
Most menu items serve 4-6 entree, Entree for 2 serves 2-3.
If you would like to display nutritional information, click here.
If you would like to view last month's menu, click here: August Menu.
Blackened Rockfish with Creamy Corn
Rockfish fillets lightly blackened and served with a remoulade and creamy corn.
Makes 4 servings.
Baked Salmon with Creamy Herb Sauce
Atlantic Salmon baked with Parmesan breadcrumbs and served with a creamy herb sauce accented with parsley, chives and dill.
Makes 4 servings.
Parmesan Tilapia with Creamy Peas
Tilapia filets baked with fresh parmesan cheese, herbs and panko crumbs served with creamy peas.
Makes 4 servings.
Shrimp Scampi Linguine - Signature Dish
Tiger shrimp, garlic, fresh lemon juice, lemon zest, diced red bell peppers in a light sauce served over linguine.
Makes 4 to 6 servings.
Baked Parmesan Chicken with Corn Pasta
Chicken breasts brushed with a Dijon sour cream sauce and baked with Parmesan herb breadcrumbs. Served with corn pasta accented with fresh chives.
Makes 4 to 6 servings.
Balsamic Chicken with Mushrooms
Chicken breasts in a savory sauce of mushrooms, red wine and balsamic vinegar. Served with egg noodles.
Makes 4 to 6 servings.
Chicken Piccata - Signature Dish
Sautéed chicken breasts are topped with a velvety lemon sauce accented with sage, capers and artichoke hearts (optional). Serve with angel hair pasta, included.
Makes 4 to 6 servings.
Chicken Satay with Peanut Sauce
Chicken skewers marinated with soy, fresh garlic, brown sugar and spices and served with our homemade peanut dipping sauce and rice.
Makes 4 to 6 servings.
Molasses Glazed Chicken Thighs with Balsamic Edamame Succotash
Tender boneless, skinless chicken thighs glazed with molasses, brown sugar and soy. Grill or broil and serve with balsamic edamame succotash.
Makes 4 to 6 servings.
Baked Italian Penne with Chicken
Penne pasta baked with roasted chicken, Italian cheeses, roasted garlic and a creamy tomato sauce. Omit the chicken for a vegetarian dish.
Makes 6 to 8 servings.
Maple Glazed Pork Loin with Acorn Squash
Succulent center cut pork loin glazed with pure maple syrup and served with roasted acorn squash.
Makes 4 to 6 servings.
Red Chili Pork Tacos with Caramelized Onions
Tender pork loin strips are sauteed in a mild red chili spice rub and served with caramelized sweet onions and soft flour tortillas.
Makes 4 to 6 servings.
Honey Balsamic Pork Chops with Chive Buttered Egg Noodles
Hand cut boneless pork loin chops marinated with clover honey, balsamic vinegar and fresh rosemary. Grill or broil and serve with chive buttered egg noodles.
Makes 4 to 6 servings.
Rosemary Flank Steak with Tuscan Vegetables
Angus Flank steak marinated with extra virgin olive oil, fresh rosemary with a hint of garlic. Served with roasted onions, peppers and white beans.
