Naomi’s Kitchen will provide foil, zip lock baggies, Saran Wrap and all pans. Please bring either a cooler or a laundry basket to transport your meals.

If there is an entrée you do not like, you may double up on another entrée as long as you have the correct total amount.

6 Serving menu:
• 12 entrees that feed six for $290 (Pick Up Only)

3 Serving menu:
• 15 entrees that feed three for $204 (Pick Up Only)

2 Serving menu:
• 15 entrees that each feed two for $162 (Pick Up Only)

3 Serving Gluten Free menu:
• 8 entrees that each feed three for $160 (Pick Up Only)

2 Serving Low Carb menu:
• 8 entrees that each feed two for $160 (Pick Up Only)

Delivery fee: Add $35 (30 mile radius from North Liberty)

February 2020 - 6 Serving & 3 Serving MENU
• Beef Enchilada Bake
Flour tortillas layered between seasoned ground beef, black beans, cheese, sour cream, and enchilada sauce. One 8x8 for 3 serving orders, two for 6 serving orders.
Nutritional Information: 4 servings per pan. Calories 503; fat 31g; protein 19g; carbs 36g; fiber 4g; sodium 559mg.
Cooking Instructions: Thaw 24 hrs. in fridge. Bake at 350 uncovered for 30-40 min. or until heated through and cheese is golden brown on top. Let stand 10 min before serving. Great with fresh fruit.
• Brown Sugar Glazed Pork Chops over Mashed Potatoes
Now this is home cooking! Troy and I gobbled this up the first time we tried it. Plump boneless center cut chops topped with brown sugar glaze and placed in a nest of mashed potatoes. One 8x8 for 3 serving orders, two for 6 serving orders
Nutritional Information: Per serving: calories 497; fat 35g; carbs 20g; fiber 2g; protein 27g; sodium 450mg
Cooking Instructions: Thaw 24 hrs. in fridge. Bake at 350 uncovered for 45-60 min. or until Pork chops no longer pink. Great with applesauce or fresh apple slices!
• Chicken Enchilada Soup
Another heart-warming soup to fill your bowl this winter. Chunks of cooked chicken breast, black beans, corn, and green chilies swimming in a creamy Southwest inspired broth. You're gonna love it! Ziploc bag. Two Ziplocs for 6 serving orders. One Ziploc for 3 serving orders.
Nutritional Information: Three servings per container. Per serving: Cal 280; Fat 11g; Sodium 939mg; Carbs 17g; Fiber 5g; Sugars 5g; Protein 29g
Cooking Instructions: Thaw 24 hours in fridge. Place all ingredients into med sauce pan. Add 1 1/2 cup water. Stir and cook 15-20 min or until heated through. Garnish with shredded cheddar or avocado, if desired.
• Classic Lasagna
Lasagna sheets layered with zesty marinara sauce, 3 cheeses, and ground beef. This is a classic! One 8x8 for 3 serving orders, two for 6 serving orders
Nutritional Information: Calories 453; Fat 15g; Carbs 50g; Fiber 3g; Protein 24g; Sodium 350mg
Cooking Instructions: Thaw 24 hrs. in fridge. Bake uncovered at 350 for 45-50 min. or until heated through. Let set 15 minutes before cutting and serving.
• Country Breakfast Bake
This is one hearty breakfast. Our staff and families loved it! Cooked crumbled breakfast sausage, eggs, cream cheese, cheddar and mozzarella all baked with diced breakfast potatoes on top. One 8x8 for 3 serving, two 8x8 for 6 serving.
Nutritional Information: Cal 600; fat 47g; sodium 800mg; carbs 20g; protein 26g; fiber 1g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 50-60 min or until eggs are set in middle. Let sit for 5-10 min before cutting. Serve with fresh fruit.
• Creamy Cajun Shrimp Pasta
Everything about this entree is wonderful! What's not to love about cooked shrimp in a creamy Cajun sauce with perfectly cooked linguine. Better yet, all you have to do is thaw it and cook it on your stove top. This entree is only mildly spicy. One Ziploc bag for 3-serving orders, two bags for 6-serving orders.
Nutritional Information: Per serving: Cal 350; Fat 17g; Carb 25g; Protein 26g; Sodium 1800mg; Fiber 0g
Cooking Instructions: Thaw 24 hours in fridge. Heat nonstick skillet to med heat. Pour contents of bag into pan and cook, stirring often, until heated through. Roughly 10-15 min. Goes great with a fresh spinach salad.
• Creamy Chicken with Wild Rice Soup
Tender cooked chicken with carrots and wild rice in a hearty, creamy broth. Cook it on your stove or in your slow cooker. Two Ziplocs for 6 serving pick-ups, one Ziploc for 3 serving.
Nutritional Information: Per serving: calories 266; fat 5g; cholesterol 43mg: sodium 816mg: carbs 14g; fiber 1g; sugar 2g: protein 16g
Cooking Instructions: Thaw 24 hrs. in fridge. Empty soup in to pan or crock pot (appropriate size). Add 3 cups water to bag, swish around and pour over soup. Cook on stove top on med-high heat for 30-40 min. or until rice is cooked. Or cook in crock pot on low 3-4 hrs. Crock pot cooking times may vary.
• Creamy Dijon Tarragon Chicken
Another winner on "New recipe day!" Tangy, creamy Dijon tarragon sauce over tender boneless, skinless chicken breasts. Complete with a little bag of french fried onions to sprinkle over the top at the end of baking. Foil pan. One 8x8 pan for three-serving orders, two for six-serving orders.
Nutritional Information: Per chicken breast: Cal 310; fat 16g; cholesterol 96mg: sodium 898mg: carbs 9g; Fiber 0g; sugar 3g; protein 32g
Cooking Instructions: Thaw at least 24 hours in fridge. Bake at 350 uncovered for 40-50 min or until chicken breasts are no longer pink. Sprinkle french fried onions on top during last 10 min of baking. Goes great with fresh roasted green beans.
• French Toast Strata with Blueberries
Thick pieces of bread soaked in a sweet egg bath with cream cheese, sugar, vanilla, and Blueberry filling. Topped with streusel. Save it for overnight guests or eat it all yourself. One 8x8 for 3 serving orders, two for 6 serving orders.
Nutritional Information: Per Serving (4 per 8x8 pan): calories 232; fat 10g; carbs 23g; fiber 3g; protein 37g; sodium 622mg
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 45-60 min or until knife inserted comes out clean.
• Mac Daddy Calzone
If you love a Big Mac, you HAVE to try this calzone!!!! It was a huge hit with the staff here so we wanted to share it with you all! Ground beef, cheddar cheese, special sauce, cheese and pickles all folded into a pizza crust. Bake from frozen and slice. Foil wrapped. One calzone for 3 serving orders, two for 6 serving orders.
Nutritional Information: 4 servings per calzone: Cal 678; fat 37g; cholesterol 67mg; sodium 2884mg; carb 60g; fiber 2g; sugar 13g; protein 30g
Cooking Instructions: Do not thaw. Remove from foil. Bake on cookie sheet in 350 degree oven for 45-60 min or until golden brown. Let stand for about 10 min before slicing. Serve hot. Great with Cesar salad!
• Man Approved Meatloaf
Women loved it too when we sampled it in the store to our customers! Ground beef with bacon, crushed chips, smokey BBQ sauce, onions, and a dash of cayenne pepper to spice it up a little. A new staff favorite we think you will love too! One for 3 serving orders, two for 6 serving orders.
Nutritional Information: Cal 283; fat 19g; sodium 604mg; carbs 6g; fiber 1g; protein 20g
Cooking Instructions: Thaw 24 hours in fridge. Bake at 350 uncovered for 60-75 min or until no longer pink in center. Let stand for 5-10 min before slicing. Great with corn and baked potatoes.
• Maple Hoisin Glazed Salmon
Salmon fillet in Naomi\"s own maple hoisin glaze for you to bake in your oven or grill on your foil-lined grill. Ziploc bag. One bag for 3 Serving orders, two for 6 Serving orders.
Nutritional Information: Calories 290; Fat 5g; Carbs 8g; Protein 27g; Sodium 553mg
Cooking Instructions: Thaw 24 hours in fridge. Spray pan or grill foil with cooking spray. Bake with glaze on top at 350 for 25-35 min or until fish flakes easily. Or grill over med heat on an oiled, foil lined grill.
• Spinach Artichoke Chicken w/ Bacon
Your favorite dip married with chicken and bacon! Plump boneless chicken breasts smothered in cheesy, gooey spinach artichoke dip and bacon. This is a new favorite of ours. 8x8 pan. Three chicken breasts for 3 serving orders, Six for 6 serving menu.
Nutritional Information: Per chicken breast: Cal 367, fat 21g; Sodium 420 mg; carb 2g; fiber 0; protein 41g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 30-45 min or until chicken is no longer pink. Goes great with buttered noodles!
• Teriyaki Pineapple Pulled Pork Sandwiches
Boneless pork roast slow cooked in our own teriyaki pineapple sauce. Throw this bad boy in the crock pot in the morning, shred it, and pile on King's Hawaiian buns that we provide. Our trial run of this entree got RAVE reviews from parents and children.
Nutritional Information: W/out bun: Cal 475; fat 18g; cholesterol 108mg; sodium 1751mg; carbs 37g; fiber 0g; sugar 7g; protein 44g W/ bun:Cal 615; fat 22g; cholesterol 128mg; sodium 1876mg; carbs 61g; fiber 0g; sugar 15g; protein 48g
Cooking Instructions: Thaw 24 hours in fridge. Place roast & sauce in appropriate sized crock pot. Cook on low 6-8 hours. Shred with two forks. Stir 1-2 T flour into some of the juice and cook another 30-40 min on low until thickened. Serve on buns with pineapple slices (if desired.)
• Tomato Basil Chicken Pasta
Garlic seasoned cooked chicken breast chunks for you to cook on your stove top in Naomi’s own tomato basil sauce with cooked pasta. One Ziploc bag.
Nutritional Information: 3 servings: Cal 421; fat 7g; cholesterol 0mg; sodium 296 mg; carb 49g; fiber 5g; sugar 5g; protein 35g
Cooking Instructions: Thaw 24 hours in fridge. Heat 1 tsp olive oil in non-stick skillet. Cook contents of bag in skillet over med-high heat 7-10 minuntes. Serve hot.
February 2020 - 2 Serving MENU
• Bacon Spinach Breakfast Bake (lite)
Diced breakfast potatoes, crumbled bacon, spinach, cheddar cheese, and a little bit of blue cheese baked up perfectly with a seasoned egg mixture. This one is great for breakfast, lunch, or dinner. Foil pan.
Nutritional Information: Cal 333; Fat 18g; carbs 22g; protein 22g; sodium 1000mg; fiber 2g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 35-45 min or until eggs are set. Enjoy with fresh fruit.
• Chicken and Wild Rice Soup (lite)
This is a lite version of our creamy chicken and wild rice soup. Tender white meat chicken with carrots, onions, spices and wild rice. Ziploc bag.
Nutritional Information: calories 215; fat 4g; carbs 20g; fiber 3g; protein 18g; sodium 200mg
Cooking Instructions: Thaw 24 hours in fridge. Add 1½ cups water to soup in pan. Cook over med heat until rice is tender, 20-25 min. Stir frequently to avoid burning rice.
• Chicken Couscous (lite)
Boneless chicken breasts for you to cook with onions, chickpeas, cinnamon, cumin and couscous. Ziploc bag.
Nutritional Information: Calories 320; fat 6g; protein 33g; carbohydrates 32g; fiber 6g; sodium 400mg
Cooking Instructions: Thaw in fridge 24 hours. Heat 1 tsp oil in non-stick skillet. Cook contents of chicken bag in pan until chicken is cooked though, chop chicken with wooden spoon as it cooks. Add contents of couscous bag to pan, plus ½ cup water. Stir quickly to mix and cook about 2-3 more min. Serve hot.
• Chicken Enchilada Soup (lite)
Another heart-warming soup to fill your bowl this winter. Chunks of cooked chicken breast, black beans, corn, and green chilies swimming in a creamy Southwest inspired broth. You're gonna love it! Ziploc bag.
Nutritional Information: Two servings per container. Per serving: Cal 280; Fat 11g; Sodium 939mg; Carbs 17g; Fiber 5g; Sugars 5g; Protein 29g
Cooking Instructions: Thaw 24 hours in fridge. Place all ingredients into med sauce pan. Add 1 cup water. Stir and cook 15-20 min or until heated through. Garnish with shredded cheddar or avocado, if desired.
• Chicken Lo Mein (lite)
SPICY! Tender chicken and stir fry veggies for you to cook in Naomi's own spicy hoisin lo mein sauce. Made complete with pasta for you to throw in at the end. Get out your chop sticks! 2 Ziploc bags
Nutritional Information: Per Serving: calories 262; fat 3g; carbs 29g; fiber 3g; protein 28g; sodium 520mg
Cooking Instructions: Thaw 24 hours in fridge. Heat 1 tsp oil in non-stick skillet or wok. Cook meat in sauce 7-10 min or until chicken no longer pink. Cut chicken into pieces while cooking. Add veggies & pasta and heat through. Eat up!
• Creamy Cajun Shrimp Pasta (lite)
Everything about this entree is wonderful! What's not to love about cooked shrimp in a creamy Cajun sauce with perfectly cooked linguine. Better yet, all you have to do is thaw it and cook it on your stove top. This entree is only mildly spicy. Ziploc bag
Nutritional Information: Per serving: Cal 349; fat 16g; carb 25g; sodium 1885mg: carbs 25g: sugar 0g: protein 25g
Cooking Instructions: Thaw 24 hours in fridge. Heat nonstick skillet to med heat. Pour contents of bag into pan and cook, stirring often, until heated through. Roughly 10 min. Goes great with a fresh spinach salad.
• Creamy Dijon Tarragon Chicken (lite)
Another winner on "New recipe day!" Tangy, creamy Dijon tarragon sauce over tender boneless, skinless chicken breasts. Complete with a little bag of french fried onions to sprinkle over the top at the end of baking. Foil pan.
Nutritional Information: Per 4oz chicken breast: Cal 290; Fat 15; Carb 8g; Fiber 0g;Sodium 860mg; Protein 28g
Cooking Instructions: Thaw at least 24 hours in fridge. Bake at 350 uncovered for 25-35 min or until chicken breasts are no longer pink. Sprinkle french fried onions on top during last 10 min of baking. Goes great with fresh roasted green beans.
• Creamy Pasta Primavera
Cooked linguine noodles in a light Italian seasoned cream sauce with zucchini, peppers, onions, broccoli, and mushrooms. The staff all LOVES this one! Foil pan.
Nutritional Information: 2 servings per pan: cal 260; fat 5g; fiber 5g; sodium 218mg; carbs 43g; protein 12g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered 25-35 min at 350 or until heated through. Stir halfway through cooking. Enjoy with a salad or fresh tomatoes.
• Mango Pork Chops over Mashed Potatoes (lite)
Two boneless 4 oz pork chops on a bed of mashed potatoes smothered in a sassy mango glaze. Just thaw and bake in your oven. Foil pan.
Nutritional Information: Per serving: cal 350; fat 20g; sodium 599mg; carbs 24g; fiber 3g; protein 18g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 35-40 min or until chops are no longer pink in center. Enjoy!
• Maple Hoisin Salmon (lite)
Boneless salmon fillets covered in Naomi’s own maple glaze for you to bake or grill. Ziploc bag.
Nutritional Information: Per serving; calories 290; fat 5g; protein 27g; carbs 8g; fiber 0.3g; sodium 500mg
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered w/ glaze 20-25 min at 350 or until fish is opaque and flakes easily. Can also be grill on greased foil w/ glaze 12-20 min.
• Parmesan Herb Tilapia with Marinara & Penne
Parmesan herb crusted tilapia on a bed of cooked penne pasta with tomato sauce. Foil pan.
Nutritional Information: Per serving; Cal 265; fat 13g; sodium 745mg; carb 23g; fiber 4g; sugar 5g: protein 13g
Cooking Instructions: Do NOT Thaw. Cover with foil and bake at 400 degrees for 30 min. Remove foil and bake uncovered 25-30 min or until fish flakes easily. Serve with a salad if desired.
• Rosemary Turkey Meatloaf (lite)
A wonderful turkey meatloaf seasoned with rosemary and balsamic vinegar, and topped with sweet tomato brown sugar sauce. Foil pan. Great with fresh steamed green beans or mashed potatoes.
Nutritional Information: Cal 345; fat 10g; carbs 23g; fiber 1.5g; protein 20g; sodium 403mg
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 375 for 30-40 min. or until no longer pink.
• Spinach Artichoke Chicken w/ Bacon (lite)
Your favorite cheesy, gooey dip married with tender chicken. Two boneless, skinless chicken breasts topped with bacon and decadent spinach artichoke dip. Foil pan. Goes great with buttered noodles or spinach salad
Nutritional Information: Cal 278; Fat 16g; Sodium 400mg; carbs 2g; Fiber 0g; protein 26g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees 25-35 min or until chicken is cooked through. Serve with spinach salad or your favorite veggies.
• Three Cheese Spinach Lasagna (lite)
Meatless. Lasagna noodles layered between herbed ricotta, cottage cheese, mozzarella, marinara, and spinach. Getting your greens never tasted so good! Small foil pan.
Nutritional Information: Calories 215; Fat 9g; Carbs 20g; Fiber 1g; Protein 13g; Sodium 180mg
Cooking Instructions: Thaw in fridge. Bake uncovered at 350 for 30-40 min. or until pasta is completely done. Let set 5 minutes before cutting and serving.
• Tomato Basil Chicken Pasta (lite)
Garlic seasoned cooked chicken breast chunks for you to cook on your stove top in Naomi’s own tomato basil sauce with cooked pasta. One Ziploc bag.
Nutritional Information: Cal 310; Fat 6g; Carbs 28g; Fiber 2g; Prot 35g; Sod 420mg
Cooking Instructions: Thaw 24 hours in fridge. Heat 1 tsp olive oil in non-stick skillet. Cook contents of bag in skillet over med-high heat 7-10 minuntes. Serve hot.
February 2020 - 3 Serving Gluten Free MENU
• GF Beef Enchilada Bake
Gluten free Corn tortillas layered between seasoned ground beef, black beans, cheese, sour cream, and enchilada sauce. One 8x8 pan
Nutritional Information: (4 servings per pan)Calories 503; fat 31g; protein 19g; carbs 36g; fiber 4g; sodium 559mg.
Cooking Instructions: Thaw 24 hrs. in fridge. Bake at 350 uncovered for 30-40 min. or until heated through and cheese is golden brown on top. Let stand 10 min before serving. Great with fresh fruit.
• GF Brown Sugar Glazed Pork Chops over Mashed Potat
Now this is home cooking! Troy and I gobbled this up the first time we tried it. Plump boneless center cut chops topped with brown sugar glaze and placed in a nest of mashed potatoes.
Nutritional Information: Per serving: calories 497; fat 35g; carbs 20g; fiber 2g; protein 27g; sodium 450mg
Cooking Instructions: Thaw 24 hrs. in fridge. Bake at 350 uncovered for 45-60 min. or until Pork chops no longer pink. Great with applesauce or fresh apple slices!
• GF Chicken Lasagna
Tender chunks of chicken breast layered between lasagna GF noodles mushrooms, onions, marinara sauce, and a blend of ricotta and cream cheese. YUM-O! One 8x8 foil pan.
Nutritional Information: 4 servings per pan:cal 313; fat 19g; sod 612mg; carb 14g; fiber 3g; protein 22
Cooking Instructions: Thaw at least 24 hours in fridge. Bake covered at 350 for 40 min, uncover, bake 20 min more. Let stand 10 min. before cutting. Great with fresh spinach salad.
• GF Country Breakfast Bake
This is one hearty breakfast. Our staff and families loved it! Cooked crumbled breakfast sausage, eggs, cream cheese, cheddar and mozzarella all baked with diced breakfast potatoes on top. One 8x8 for 3 serving
Nutritional Information: Cal 600; fat 47g; sodium 800mg; carbs 20g; protein 26g; fiber 1g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 50-60 min or until eggs are set in middle. Let sit for 5-10 min before cutting. Serve with fresh fruit.
• GF Creamy Chicken and Wild Rice Soup
A gluten free version of our very popular Creamy Chicken and Wild Rice Soup. Tender white meat chicken with carrots, onions, spices and wild rice. Ziploc bag.
Nutritional Information: calories 305; fat 5g; carbs 20g; fiber 3g; protein 18g; sodium 200mg
Cooking Instructions: Thaw 24 hours in fridge. Add 3 cups water to soup in pan. Cook over med heat until rice is tender, 30-35 min. Stir frequently to avoid burning rice.
• GF Creamy Dijon Tarragon Chicken
Another winner on "New recipe day!" Tangy, creamy Dijon tarragon sauce over tender boneless, skinless chicken breasts. Complete with a little bag of GF french fried onions to sprinkle over the top at the end of baking. Foil pan.
Nutritional Information: Per 6 oz chicken breast: Cal 310; Fat 16g; Carbs 9g; Fiber 0g; Sodium 890mg; Protein 33g
Cooking Instructions: Thaw at least 24 hours in fridge. Bake at 350 uncovered for 40-50 min or until chicken breasts are no longer pink. Sprinkle french fried onions on top during last 10 min of baking. Goes great with fresh roasted green beans.
• GF Man Approved Meatloaf
Women loved it too when we sampled it in the store to our customers! Ground beef with bacon, crushed chips, smokey BBQ sauce, onions, and a dash of cayenne pepper to spice it up a little. A new staff favorite we think you will love. Foil pan.
Nutritional Information: Cal 283; fat 19g; sodium 604mg; carbs 6g; fiber 1g; protein 20g
Cooking Instructions: Thaw 24 hours in fridge. Bake at 350 uncovered for 60-75 min or until no longer pink in center. Let stand for 5-10 min before slicing. Great with corn and baked potatoes.
• GF Teriyaki Pineapple Pulled Pork Sandwiches
Boneless pork roast with GF teriyaki, pineapple juice, and onions for you to cook in your slow cooker, and pile onto a GF Bun that we provide One ziploc bag for GF orders. Our trial run of this entree got RAVE reviews from parents and children.
Nutritional Information: With GF bun: 545 Cal; 21 g fat; 1976 mg sodium; 52 g carbs; 4 g fiber; 44 g protein
Cooking Instructions: Thaw 24 hours in fridge. Place roast and sauce in appropriate sized crock pot. Cook on low 6-8 hours. Shred with fork. Stir 1-2 T GF flour into some of the juice and cook another 30-40 min on low until thickened. Serve on GF Bun w/ pineapple slices (if desired.)
February 2020 - 2 Serving Low Carb MENU
• Low Carb Caprese Chicken
Two plump, boneless chicken breasts smothered in a creamy pesto mixture, sliced red, Roma tomatoes, and topped off with a slice of fresh mozzarella cheese. Foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 395; Fat 20g; Carbs 5g; Fiber 0g; Sugars 2g; Sodium 353mg; Protein 49g
Cooking Instructions: Thaw 24 hours in fridge. Remove lid and bake in 350 degree oven for 25-35 min or until chicken is no longer pink. Goes great with a crisp green salad.
• Low Carb Coconut Curry Chicken Casserole
I make this at least once a week. It is one of my son's favorites. Cauliflower rice and diced chicken breast smothered in a creamy, dreamy curry sauce made with tomato sauce and coconut milk. Foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 197; Fat 8g; Sodium 608mg; Carbs 12g; Fiber 4g; Sugars 4g; Protein 18g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees 25-30 min or until heated through.
• Low Carb Greek Chicken Bake
Oh my gosh! SO full of flavor and a little bit of spice. Two plump, boneless chicken breasts seasoned with Greek seasoning and topped with a mixture of tomatoes, Kalamata olives, Peperoncinis, and crumbled Feta cheese. This dish is SO yummy, you just have to try it! Foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 230; Fat 6g; Sodium 305mg; Carb 1g; Fiber 0g; Sugars 1g; Protein 43g
Cooking Instructions: Thaw 24 hours in fridge. Remove lid and bake in 350 degree oven for 25-35 min or until chicken is no longer pink. Goes great with steamed fresh green beans.
• Low Carb Lemon Garlic Shrimp with Broccoli
Cooked tail-on shrimp, broccoli florets, butter, lemon juice, garlic, Parmesan cheese, and Italian seasonings all ready for you to throw in a skillet and cook. You'll be ready to eat in 10 min. We make low carb living so simple! Ziploc bag.
Nutritional Information: Two servings per container. Per serving: Cal 265; Fat 17g; Sodium 230mg; Carb 8g; Fiber 2g Sugars 1g; Protein 21g
Cooking Instructions: Thaw 24 hours in fridge. Heat non-stick skillet to med heat with 1 T olive oil. Pour contents of bag into skillet. Heat until shrimp and broccoli are cooked to your preference. Top with additional Parmesan if desired. Don't forget to remove the tails!
• Low Carb Lemon Parmesan Crusted Salmon
Two meaty, skinless salmon fillets spread with a zesty layer of Dijon mustard and crusted with a wonderful low carb Parmesan breading with a hint of dill and lemon zest. Foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 430; Fat 29g; Sodium 828mg; carb 1g; Fiber 0g; Sugars 0g; Protein 41g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 30-40 min or until salmon flakes easily. Goes great with a crisp green salad.
• Low Carb Loaded Cauliflower Rice
All the things you love about loaded mashed potatoes without the carbs! Riced cauliflower mixed with a dreamy sour cream sauce, bacon, chives, and cheddar cheese. What's not to love? Foil pan
Nutritional Information: Cal 327; Fat 24g; Sodium 1528mg; Carbs 9g; Fiber 3g; Sugars 6g; Protein 20g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees 25-30 min or until heated through.
• Low Carb Supreme Pizza Chicken
Two plump, boneless chicken breasts topped with low sugar pizza sauce, pepperoni, diced green peppers, onions, and black olives and topped with shredded mozzarella. You won't even miss the crust! Foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 290; Fat 14g; Sodium 921mg; Carbs 6g; Fiber 1g; Sugars 3g; Protein 36g
Cooking Instructions: Thaw 24 hours in fridge. Remove lid and bake in 350 degree oven for 25-35 min or until chicken is no longer pink. Goes great with steamed fresh green beans.
• Low Carb Southwest Bacon Egg Bake
Another tempting egg bake to help with your low carb goals. Cooked, crumbled bacon, sausage, green chilies, eggs, whipping cream, sour cream, pepper jack and cheddar cheese. Foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 342; Fat 33g; Sodium 539mg; Carbs 9g; Fiber 1g; Sugars 2g; Protein 21g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 375 degrees 30-40 min or until eggs are set in the middle. Top with salsa or guacamole if desired. Goes great with fresh fruit.
March 2020 - 6 Serving & 3 Serving MENU
• Angel Chicken
Plump chicken breasts to cook in your crock pot in a wonderful sauce made with chive and onion cream cheese, Italian seasonings, white wine, and mushrooms. Goes great over rice or noodles. One Ziploc bag for 3 servings, Two for 6 servings
Nutritional Information: Per serving: Cal 450; Fat 17g; Sodium 1000 mg, Carb 26g; Fiber 1g; Protein 32g
Cooking Instructions: Thaw 24 hours in fridge. Place contents of bag in appropriate size crock pot. Cook on low 4-5 hours or until chicken is cooked through. Serve over rice or noodles if desired. Crock pot cooking times vary greatly.
• Baked Denver Omelet
If you love a good Denver Omelet then THIS is the breakfast bake for you! Seasoned breading, diced ham, peppers, onions, baked with a creamy egg mixture, and topped with shredded cheddar. No egg on the stove or botched egg flip in the skillet. Just pop the pan in the oven and walk away. Come back 45-60 min later and BAM, you've got breakfast with none of the hassle. One 8x8 pan for three-serving orders, two for six-serving orders.
Nutritional Information: 4 servings per pan: Cal 218; fat 8g; cholesterol 47mg; sodium 1100mg; carbs 14g; fiber 0g; sugar 6g; protein 21g.
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 45-60 min or until eggs are set in middle. Let sit for 5-10 min before cutting. Serve with fresh fruit.
• BBQ Bacon Chicken over Mashed Potatoes
Plump boneless chicken breasts covered with smoked bacon, and smothered with sweet BBQ sauce and cheddar cheese. All this on top of a bed of mashed potatoes! How do you not LOVE this! One 8x8 pan for 3 serving orders, two 8x8 pans for 6 serving orders.
Nutritional Information: Cal 557; fat 22g; sodium 980mg; carb 22g; fiber 3g; protein 64g
Cooking Instructions: Thaw 24 hours in fridge. Bake at 350 uncovered for 40-50 min or until chicken is no longer pink. Enjoy!
• Chicken Bacon Ranch Casserole
This was a HUGE hit with the whole kitchen staff. We had to make it twice just to "test" it again before it made the menu. Cooked Penne pasta smothered in a creamy Ranch sauce, topped with bacon, seasoned chicken, and shredded cheese. You're gonna love it! One 8x8 for 3 serving orders, two 8x8 pans for 6 serving orders.
Nutritional Information: 4 servings per pan: Cal 640; fat 34g; cholesterol 115; sodium 807mg; carbs 45g; fiber 4g; sugar 15g; protein 41g.
Cooking Instructions: Thaw 24 hours in the frig, cook at 350 uncovered for 40 -50 min until bubbly and heated through. Goes great with a Caesar salad.
• Delicious Salmon
Individual salmon fillets with a wonderful combination of soy, olive oil, brown sugar, garlic and lemon pepper. This is so good and so good for you! Great for grilling or baking. One Ziploc for 3 serving orders, two for 6 serving orders
Nutritional Information: Per Serving: Cal 318, Fiber .3g, Fat 17.4g, Carb 15.8g, Protein 24g, Sodium 1500mg
Cooking Instructions: Thaw 24 hours in frig. Bake at 350 uncovered for 20-30 minutes until fish flakes easily. Can also grill this one.
• Fiesta Pasta Bake
Penne pasta smothered in a sassy sour cream sauce with ground beef, black beans, and topped with cheddar cheese. 1 8x8 for 3serving orders; 2 8x8 pans for 6 serving orders.
Nutritional Information: 4 servings per pan: Cal 440; fat 17g; sodium 500mg; carbs 40g; fiber 2g; protein 21g
Cooking Instructions: Thaw 24 hours in fridge. Cook uncovered at 350 degrees 30-40 min until heated through.
• Grandma Strabala’s Chicken Noodle Soup
Tender cooked chicken, carrots in a hearty broth with thick egg noodles. Soothing during any season. Ziploc bag. One bag for 3 serving orders, two for 6 serving orders.
Nutritional Information: Per Serving: 188 Calories; 8g Fat; 11g Protein; 17g Carbohydrate; 1g Fiber; 301mg Sodium.
Cooking Instructions: Thaw soup at least 24 hrs. in fridge. Place contents of soup bag only into pot. Add 3 cups of water to empty soup bag. Swish water around to get remaining ingredients out. Pour this water in w/ soup and mix. Bring to a boil. Add dry noodles, reduce heat and simmer 20-30 min.
• Linguine w/ Sun-dried Tomato Pesto and Garlic Chic
Cooked linguine with sun-dried tomato pesto, diced tomatoes, mushrooms, and garlic chicken. This was a staff favorite. We think you will love it too! Ziploc bag. One Ziploc for 3 serving orders, two for 6 serving orders
Nutritional Information: 3 servings per bag: Cal 440; fat 16g; sodium 313mg; carb 55g; fiber 5g; protein 22g
Cooking Instructions: Thaw in fridge 24 hours. Place contents of bag in non-stick skillet with 1T olive oil (optional.) Cook over med heat, stirring frequently 10-12 min or until heated through. Serve with spinach salad and/or french bread.
• Pepperoni Chicken Bake
Chicken breasts covered in a marinara sauce, pepperoni and mozzarella cheese made this dish a winner among our staff when tasting!
Nutritional Information: Cal 450; fat 24g; sodium 892mg; carbs 10g; fiber 2g; protein 48g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 30-40 min or until chicken is no longer pink. Enjoy with garlic bread and salad!
• Philly Cheesesteak Sandwich
A whole boneless arm roast rubbed in garlic pepper and cooked all day in your crock pot with strips of peppers and onions. Shred and place on hoagies with cheese which we provide. YUMMY! Ziploc bags.
Nutritional Information: Per serving: calories 420; fat 28g; carbs 15g; fiber 1g; protein 28g; sodium 340mg
Cooking Instructions: Thaw 24 hours in fridge. Place meat, and veg only in greased (appropriate size) crock pot on low 6-8 hours or until shreds easily. Shred and place on sliced buns with cheese. If desired, bake open faced until cheese is melted. Crock pot cooking times vary.
• Ranch Pork Chops
One day at Naomi's we decided to try our delicious Ranch breading on pork chops. Guess what? They were FANTASTIC! And just like that, we had a new entree for you. Boneless loin chops covered in our own Ranch breading and drizzled with butter. Just pop them in the oven and go do something you enjoy for 30-40 min. One 8x8 pan for three-serving orders, two for six-serving orders.
Nutritional Information: Per chop: Cal 453; fat 27g; cholesterol 133mg; sodium 280mg; carbs 9g; fiber 1g; sugar 1g; protein 45g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees 25-35 min or until no longer pink. Goes great with coleslaw.
• Sour Cream Chicken Enchiladas
Enjoy our great sour cream enchilada sauce combined with chunks of chicken wrapped in flour tortillas and topped with cheddar cheese. This is my (Lora’s) all-time favorite. Two 8x8 pans for 3 serving menu pick-ups, one 8x8 pan for 3 serving pick-up orders.
Nutritional Information: Per serving;calories 421, 14g fat, 396mg sodium, 34g carbs, 2g fiber, 13g protein
Cooking Instructions: Thaw at least 24 hrs. in fridge. Bake at 350 uncovered for 45-50 min. or until heated through.
• Spinach Artichoke Chicken Lasagna
My kitchen manager came up with this delish dish for you! Creamy Spinach Artichoke sauce mixed with ricotta, cream cheese, and Alfredo, layered between lasagna noodles with seasoned cooked chicken and mushrooms. Better order a couple! One 8x8 pan for 3 serving orders, two for 6 serving orders.
Nutritional Information: Per serving (4 servings per pan: Cal 417; fat 27g; cholesterol 140mg: sodium 730mg: carbs 24g; fiber 1g; sugar 5g protein 23g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 375 degrees for 45-50 or until heated through with cheese golden brown and bubbly. Let stand 10 min before serving. Goes great with a crisp, green salad.
• Spinach Bacon BleuCheese Meatloaf
YUMMY! That is what this is. It is just as good as the title implies. We fought over the leftovers! One loaf pan for 3 serving orders, two for 6 serving orders.
Nutritional Information: Cal 530; fat 38g; sodium 550mg; carb 9g; fiber 1g; protein 34g
Cooking Instructions: Thaw 48 hours in fridge. Bake uncovered at 350 for 60-80 min or until no longer pink in the center. Let rest 10-15 min before slicing. Goes great with garlic mashed potatoes!
• Tortilla Chicken Soup
Tender cooked chicken simmered with tomatoes, mild green chilies, black beans and Southwest spices. We’ll also throw in the tortilla chips to put on top after it is cooked! We have had rave reviews on this soup! Two ziplocs for 6 serving menu pick-ups, one ziploc for 3 serving menu pick-ups.
Nutritional Information: Per Serving: calories 270; fat 10g; carbs 16g; fiber 5g; protein 21g; sodium 540mg
Cooking Instructions: Thaw 24 hrs. in fridge. Pour contents of bag into pan, add 2-3 cups water to bag, swish around, add to mixture. Cook on stove top on med-high heat for 20-30 min. Crock pot cooking times may vary. Serve with tortilla chips on top. Garnish with sour cream if desired.
March 2020 - 2 Serving MENU
• Apricot BBQ Chicken Sandwiches (lite)
Fully cooked diced chicken in Naomis own Apricot BBQ sauce. Just heat in your microwave or on your stove top and place in whole wheat low fat buns that we provide.
Nutritional Information: W/bun: cal 360; fat 7g; sodium 738mg; carbs 36g; fiber 4g; protein 29g
Cooking Instructions: Thaw 24 hours in fridge. Cook in microwave safe container 2-3 min or until heated through. Place in Buns. Top with cheddar cheese, lettuce, or other desired toppings.
• Baked Denver Omelet (lite)
If you love a good Denver Omelet then THIS is the breakfast bake for you! Seasoned breading, diced ham, peppers, onions, baked with a creamy egg mixture, and topped with shredded cheddar. No egg on the stove or botched egg flip in the skillet. Just pop the pan in the oven and walk away. Come back 30-40 min later and BAM, you've got breakfast with none of the hassle. Foil pan
Nutritional Information: Per serving: Cal 189; fat 7g; cholesterol 38mg; sodium 928mg; carbs 13g; fiber 0g; sugar 6g protein 16g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 30-40 min or until eggs are set in middle. Let sit for 5-10 min before cutting. Serve with fresh fruit.
• Chili Lime Tilapia w Brown Rice and Baja Veggies
A large, perfectly seasoned chili lime tilapia fillet over a bed of brown rice with seasoned corn, black beans, and peppers. Simply add water to the pan and bake. This dish is elegant and satisfying. Foil pan.
Nutritional Information: 2 servings per pan: Cal 290; Fat 2g; sodium 444mg; carbs 45g; fiber 2g; protein 3g
Cooking Instructions: Do NOT Thaw. Pour 2/3 cup water over rice in pan. Place new piece of foil over pan and bake at 400 degrees for 35-40 min. Remove lid. Divide fish fillet, rice, and veggies in half. Enjoy with a salad if desired.
• Creamy Chicken Enchiladas (lite)
Enjoy our great creamy enchilada sauce combined with chunks of chicken wrapped in flour tortillas and topped with cheddar cheese. This is my (Lora’s) all-time favorite.
Nutritional Information: Cal 333; fat 17g; sodium 592mg; carb 20g;fiber 7g; protein 24g
Cooking Instructions: Thaw at least 24 hrs. in fridge. Bake at 350 uncovered for 25-35 min. or until heated through.
• Delicious Salmon (lite)
Individual salmon fillets with a wonderful combination of soy, brown sugar, olive oil, garlic and lemon pepper. This is so good and so good for you! Great for grilling or baking. One Ziploc for 2 servings.
Nutritional Information: Per serving: calories 206; fat 5g; carbs 12g; fiber trace; protein 27g; sodium 809mg
Cooking Instructions: Thaw 24 hours in frig. Bake at 350 for 20-30 min until fish flakes easily. May also be grilled
• Fiesta Meatloaves (lite)
Lean ground turkey with Mexican spices, cheddar cheese, and our own corn and black bean salsa with fresh cilantro. Foil pan. Two individual meatloaves.
Nutritional Information: Cal 253; fat 13g; sodium 410mg; carb 8g; fiber 1 g; protein 24g
Cooking Instructions: Thaw 24 hours in fridge. Bake at 350 uncovered for 30-40 min or until cooked through.
• Grandma Strabalas Chicken Noodle Soup (lit
Tender cooked chicken, carrots in a hearty broth with thick egg noodles. Soothing during any season. Ziploc bag.
Nutritional Information: Per Serving: 188 Calories; 8g Fat; 11g Protein; 17g Carbohydrate; 1g Fiber; 301mg Sodium.
Cooking Instructions: Thaw soup at least 24 hrs. in fridge. Place contents of soup bag only into pot. Add 2 cups of water to empty soup bag. Swish water around to get remaining ingredients out. Pour this water in w/ soup and mix. Bring to a boil. Add dry noodles, reduce heat and simmer 10 min.
• Honey Mustard Chicken w/ Raisin Stuffing (lite)
This is a staff favorite. Boneless chicken breasts in a nest of herb stuffing with raisins. Topped off with Naomi’s own honey mustard glaze. Serious comfort food! Foil pan.
Nutritional Information: Per serving; calories 329; fat 6g; carbs 22 g; fiber 2g; sodium 525mg; protein 27g
Cooking Instructions: Thaw 24 hours in fridge. Bake covered at 400 degrees for 20 min. Remove cover and cook another 10-15 min or until chicken is no longer pink.
• Mexican Skillet Chicken (lite)
Two boneless chicken breasts seasoned with chili powder and other spices. Toss it in your skillet with a perfect colorful mixture of black beans, sweet corn, tomatoes, peppers and onions for a delicious, nutritious and fast meal! Ziploc bag.
Nutritional Information: Cal 290; fat 8g; sodium 550mg; carb 28g; fiber 6g; protein 32g
Cooking Instructions: Thaw completely in fridge. Heat 1 T olive oil in non stick skillet. Place chicken breasts into pan over med heat. Cook 4-8 min per side until pink center is gone. Add remaining ingredients to pan and heat 5-7 more min. Serve hot with sour cream if desired. Also delicious wrapped in tortillas.
• Pasta with Sun-dried Tomato Pesto and Mushrooms
Vegetarian. Cooked pasta with diced tomatoes and mushrooms tossed with a wonderful sun-dried tomato pesto. This was a staff favorite! Just thaw and cook in non-stick skillet for an elegant and fast meal. Ziploc bag.
Nutritional Information: Per serving: Cal 380; fat 6g; sodium 208mg; carbs 45g; fiber 5g; protein 13g
Cooking Instructions: Thaw in fridge 24 hours. Place contents of bag in non-stick skillet with 1T olive oil (optional.) Cook over med heat, stirring frequently 10-12 min or until heated through. Serve with spinach salad and/or french bread.
• Pepperoni Chicken Bake (Lite)
Chicken breasts covered in a marinara sauce, pepperoni and mozzarella cheese made this dish a winner among our staff when tasting!
Nutritional Information: Cal 272; fat 13g; sodium 540mg; carbs 6g; fiber 1g; protein 31g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 25-30 min or until chicken is no longer pink. Enjoy with garlic bread and salad!
• Ranch Pork Chops (lite)
One day at Naomi's we decided to try our delicious Ranch breading on pork chops. Guess what? They were FANTASTIC! And just like that, we had a new entree for you. Two boneless tenderized loin chops covered in our own Ranch breading and drizzled with butter. Just pop them in the oven and go do something you enjoy for 25-30 min. Foil pan
Nutritional Information: Per chop: Cal 320; fat 19g; cholesterol 89mg; sodium 307mg; carb 7g; fiber 1g; sugar 1g; protein 31g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees 20-25 min or until no longer pink. Goes great with coleslaw.
• Spinach Artichoke Chicken Lasagna(lite)
My kitchen manager came up with this delish dish for you! Creamy Spinach Artichoke sauce mixed with ricotta, cream cheese, and Alfredo, layered between lasagna noodles with seasoned cooked chicken and mushrooms. Better order a couple!
Nutritional Information: Per serving. 2 servings per pan: Cal 417; fat 27g; carbs 24g; fiber 1g; sodium 730mg; protein 23g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 375 degrees for 25-35 or until heated through with cheese golden brown and bubbly. Let stand 10 min before serving. Goes great with a crisp, green salad.
• Tortellini Southwest (lite)
Tender cheese tortellini covered in a creamy southwest sauce, combined with black beans and seasoned taco beef. All topped off with a sprinkling of shredded cheddar cheese. Foil pan
Nutritional Information: Cal 390; fat 13g; carbs 35; fiber 6g; protein 16g; sodium 700mg
Cooking Instructions: Thaw 24 hours in fridge. Remove cardboard lid and replace with foil. Bake covered at 350 for 25-35 min or until tortellini are heated through and tender. Remove foil and bake 5-10 more min until cheese is bubbly.
• Tortilla Chicken Soup (lite)
This is one of our most requested soups. Cooked chicken breast, black beans, green chilies, onions, tomatoes, in spicy broth with a small bag of tortilla chips for you to crush on top. Great with a dollop of sour cream!
Nutritional Information: 254 calories, 8g fat, 15g carbs, 9g fat, 19g protein, 480mg sodium; fiber 4g
Cooking Instructions: Thaw 24 hours in fridge. Pour contents of bag into pan, add 1 2/3 cups water to bag, swish around, add to mixture. Cook on stove top on med-high heat for 20-30 min. Serve with tortilla chips and sour cream if desired.
March 2020 - 3 Serving Gluten Free MENU
• GF Angel Chicken
Plump chicken breasts to cook in your crock pot in a wonderful sauce made with chive and onion cream cheese, Italian seasonings, white wine, and mushrooms. Goes great over rice or noodles. Ziploc bag.
Nutritional Information: Per serving: Cal 450; Fat 17g; Sodium 1000 mg, Carb 26g; fiber 1g; prot 32g
Cooking Instructions: Thaw 24 hours in fridge. Place contents of bag in appropriate size crock pot. Cook on low 4-5 hours or until chicken is cooked through. Serve over rice or noodles if desired. Crock pot cooking times vary greatly.
• GF Baked Denver Omelet
If you love a good Denver Omelet then THIS is the breakfast bake for you! Seasoned breading, diced ham, peppers, onions, baked with a creamy egg mixture, and topped with shredded cheddar. No egg on the stove or botched egg flip in the skillet. Just pop the pan in the oven and walk away. Come back 45-60 min later and BAM, you've got breakfast with none of the hassle. One 8x8 pan.
Nutritional Information: 3 servings per pan: Cal 218; Fat 8g; Sodium 1100mg; Carbs 14g; Fiber 0g; Protein 21g.
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 45-60 min or until eggs are set in middle. Let sit for 5-10 min before cutting. Serve with fresh fruit.
• GF Grandma Strabalas Chicken Noodle Soup
Tender cooked chicken, carrots in a hearty broth with thick egg noodles. Soothing during any season. Ziploc bag.
Nutritional Information: Per Serving: 188 Calories; 8g Fat; 11g Protein; 17g Carbohydrate; 1g Fiber; 301mg Sodium.
Cooking Instructions: Thaw soup at least 24 hrs. in fridge. Place contents of soup bag only into pot. Add 3 cups of water to empty soup bag. Swish water around to get remaining ingredients out. Pour this water in w/ soup and mix. Bring to a boil. Add dry noodles, reduce heat and simmer 20-30 min.
• GF Pepperoni Chicken Bake
Chicken breasts covered in a marinara sauce, pepperoni and mozzarella cheese made this dish a winner among our staff when tasting! One 8x8 foil pan.
Nutritional Information: Cal 450; fat 24g; sodium 892mg; carbs 10g; fiber 2g; protein 48g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 30-40 min or until chicken is no longer pink. Enjoy with garlic bread and salad!
• GF Philly Cheesesteak Sandwich
A whole boneless arm roast rubbed in garlic pepper and cooked all day in your crock pot with strips of peppers and onions. Shred and place on GF hoagies with cheese which we provide. YUMMY!
Nutritional Information: Per serving: calories 420; fat 28g; carbs 15g; fiber 1g; protein 28g; sodium 340mg
Cooking Instructions: Thaw 24 hours in fridge. Place meat, and veg only in greased (appropriate size) crock pot on low 6-8 hours or until shreds easily. Shred and place on sliced buns with cheese. If desired, bake open faced until cheese is melted. Crock pot cooking times vary.
• GF Ranch Pork Chops
One day at Naomi's we decided to try our delicious Ranch breading on pork chops. Guess what? They were FANTASTIC! And just like that, we had a new entree for you. Boneless loin chops covered in our own Ranch breading and drizzled with butter. Just pop them in the oven and go do something you enjoy for 30-40 min. One 8x8 pan
Nutritional Information: Per chop: Cal 453; fat 27g; cholesterol 133mg; sodium 280mg; carbs 9g; fiber 1g; sugar 1g; protein 45g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees 25-35 min or until no longer pink. Goes great with coleslaw.
• GF Spinach Artichoke Chicken Lasagna
My kitchen manager came up with this delish dish for you! Creamy Spinach Artichoke sauce mixed with ricotta, cream cheese, and Alfredo, layered between GF lasagna noodles with seasoned cooked chicken and mushrooms. Better order a couple! One 8x8 pan
Nutritional Information: Per serving. 4 servings per pan: Cal 417; fat 27g; carbs 24g; fiber 1g; sodium 730mg; protein 23g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 375 degrees for 45-50 or until heated through with cheese golden brown and bubbly. Let stand 10 min before serving. Goes great with a crisp, green salad.
• GF Spinach Bacon Bleu Cheese Meatloaf
YUMMY! Thats what this is. It's just as good as the title implies. We fought over the leftovers! One loaf pan
Nutritional Information: Cal 530; fat 38g; sodium 550mg; carb 9g; fiber 1g; protein 34g
Cooking Instructions: Thaw 48 hours in fridge. Bake uncovered at 350 for 60-80 min or until no longer pink in the center. Let rest 10-15 min before slicing. Goes great with garlic mashed potatoes!
March 2020 - 2 Serving Low Carb MENU
• Low Carb Angel Chicken
A low carb version of the Angel Chicken we have on our regular menu! All the creamy, dreamy deliciousness of chicken breasts smothered in the chive and onion cream cheese, seasonings, mushrooms, and white wine sauce, minus the things that add carbs. Serve it over zucchini noodles if you want! Foil pan
Nutritional Information: 2 servings per container. Per serving: Cal 346; Fat 21g; Sodium 664mg; Carbs 4g; Sugars 3g; Protein 36g; Fiber 0g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees 30-40 min or until chicken is no longer pink in the middle. Goes great with zucchini noodles or your favorite steamed vegetables.
• Low Carb Bacon Cheeseburger Meatloaves
This one has it all! Ground beef, real bacon, cheddar cheese, dill pickles, and no-sugar-added ketchup. Its amazing! Two individual meatloaves in foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 434; Fat 26g; Sodium 1144mg; Carbs 3g; Fiber 0g; Sugars 2g; Protein 46g.
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 40-50 min or until no longer pink in the center. Goes great with garlic mashed cauliflower!
• Low Carb Chicken Fajita Cauliflower Rice Bake
A bed of seasoned cauliflower rice topped with cooked fajita chicken, roasted peppers and onions, salsa verde, shredded cheddar and pepper jack cheeses. Foil pan
Nutritional Information: Two servings per pan. Per serving: Cal 289; Fat 12g; Sodium 1433mg; Carbs 13g; Fiber 4g; Sugars 9g; Protein 29g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees for 30-40 min or until heated through and cheese bubbling. Add desired toppings.
• Low Carb Crack Chicken Casserole
Ok, seriously, you are going to LOVE this one. It's a two serving pan, but I could eat the whole thing myself. Diced cooked chicken, crumbled bacon, Ranch, and cheddar cheese baked up in a creamy egg mixture. Foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 540; Fat 38g; Sodium 923mg; Carbs 3g; Fiber 0g; Sugars 2g; Protein 46g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees 350 35-40 min or until eggs are set in the middle. Goes great with fresh berries.
• Low Carb Reuben Casserole
Everything you love about a Reuben without any of the bread! Corned beef, kraut, low sugar homemade Thousand Island sauce, and shredded Swiss cheese all baked together to cheesy, bubbly perfection. Foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 632; Fat 58g; Sodium 1160mg; Carbs 9g; Fiber 3g; Sugars 5g; Protein 18g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered in a 350 degree oven for 30-40 min or until cheese is golden brown and casserole is heated through. Great with your favorite steamed veggies.
• Low Carb Sausage Breakfast Casserole
Eat it for breakfast, lunch, or dinner. It's great any time of day! Cooked pork sausage crumbles, peppers, onions, and spinach mixed with a dreamy egg mixture complete with heavy whipping cream and cheddar cheese. Foil pan.
Nutritional Information: 2 servings per container. Per serving: Cal 330; Fat 27g; Sodium 576mg; Carbs 4g; Fiber 1g; Sugars 2g; Protein 19g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 375 degrees 30-40 min or until eggs are set in the middle. Top with salsa or guacamole if desired. Goes great with fresh fruit.
• Low Carb Tuscan Salmon
Boneless,skinless Atlantic salmon fillets covered in a delicious creamy combination of sun-dried tomato pesto, heavy cream, spinach, Parmesan cheese and Italian seasonings. Two fillets. Foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 354; Fat 20g; Sodium 654mg; Carb 4g; Fiber 2g; Sugars 3g; Protein 36g
Cooking Instructions: Bake from frozen. Bake uncovered at 350 degrees 35-50 min or until salmon flakes easily. Serve with spinach salad.
• Low Carb White Chicken Chili
Tender cooked chicken, green chilies, onions and spices in a sour cream broth. We used cauliflower rice instead of beans so you don't have to worry about the carbs! Ziploc bag. What a great meal to come home to on a cold night!
Nutritional Information: Two servings per container. Per serving: Cal 263; Fat 9g; Sodium 395mg; Carbs 7g; Fiber 1g; Sugars 4g; Protein 36g
Cooking Instructions: Thaw 24 hours in fridge. Add contents of bag to medium sauce pan. Add 1 1/2 cups water to bag and swish around to get all the good stuff out and dump the water into the pan with the soup ingredients. Cook over med-high heat, stirring frequently until bubbling. Turn to low and simmer for 7-10 min. Serve with pepper jack cheese or avocado if desired.
 
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