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)

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.
April 2020 - 6 Serving & 3 Serving MENU
• Balsamic Roasted Pork Tenderloin
A boneless pork tenderloin soaked in a mouthwatering balsamic vinaigrette made in house by Naomi's Kitchen. Our staff and dinner guests raved about this one! Save it for company or eat it yourself! Ziploc bag. One for 3 serving orders, two for 6 serving orders.
Nutritional Information: Cal 273; fat 15g; sodium 677mg; carb 1g; fiber 0; protein 33g
Cooking Instructions: Thaw 24 hours in fridge. Place tenderloin and marinade in shallow baking dish. Roast at 350 uncovered 35-45 min or until no longer pink. Slice into medallions. Great with garlic potatoes and fresh green beans.
• BBQ Shredded Beef Sandwiches
Tender beef roast slow-cooked in Naomis own award winning BBQ sauce. Cook it all day, shred it, and Voila!…dinner is ready. We even throw in the buns! Ziploc bag. One Ziploc for 3 serving orders, two for 6 serving orders.
Nutritional Information: One sandwich with bun: Calories 492; Fat 9g; Carbs 32g; Fiber 2g; Protein 25g; Sodium 419mg
Cooking Instructions: Thaw at least 24 hrs. in fridge. Place roast with BBQ sauce in (appropriate size) slow cooker. Cook on low 6-8 hrs. Crock pot cooking times and sizes vary. Prior to serving, remove roast and shred with two forks. Stir in sauce from slow cooker. Serve on buns.
• Brown Sugar Garlic Chicken
Thank you Pinterest for this YUMMY recipe! Plump boneless chicken breasts slow cooked in a terrific sauce made with brown sugar, soy sauce, garlic and a few other special ingredients. Just cook, shred, and serve over rice or rice noodles. Our whole family and staff loved this one! One Ziploc for 3 serving orders, two for 6 serving orders
Nutritional Information: Cal 354; Fat 4g; Sodium 306mg; Carbs 40g; Fiber trace; Protein 38g
Cooking Instructions: Thaw 24 hours in fridge. Spray appropriate sized crock pot with non stick cooking spray. Place contents of bag into crock pot and cook on low 3-4 hours or until chicken is no longer pink and shreds easily. Shred and place back in crock pot. Mix 1 T cornstarch with 2 T water and mix into shredded and sauce for 30 min.
• Brown Sugar Ham Balls
Our most popular item...savory ham balls in a brown sugar sauce. One 8x8 pans for 3 serving menu, Two 8x8 for 6 serving menu.
Nutritional Information: Per serving: 397 calories, 25g fat, 21g carbohydrates, trace fiber, 21g protein, 810mg sodium.
Cooking Instructions: Thaw at least 24 hours in fridge. Bake uncovered at 350 for 45-60 min. Serve w/ brown sugar sauce drizzled over top. Goes great with homemade mac and cheese.
• Cheddar Bacon Burgers
Ground beef with cheddar cheese, real bacon bits, horseradish for a little zip, and a few spices. These burgers have excellent smokey flavor! Buns included. 3 burgers for 3 serving menu, 6 for 6 serving orders.
Nutritional Information: w/ bun: Cal 446; fat 24g; sodium 1133mg; carbs 23g; protein 33g
Cooking Instructions: Grill over med heat for 4-6 min per side or until no longer pink in center. Great topped with your favorite BBQ sauce!
• Cheese Tortellini w/ Garlic Chicken
Frozen cheese tortellini, cooked seasoned chicken, tomatoes, garlic, Italian seasoning. Thaw and cook on your stove top. Your family and guests will think you have been cooking all day! One Ziploc for 3 serving orders, two for 6 serving orders. Contains Alcohol
Nutritional Information: Per serving: 220 calories; 5g fat; 24g carbs; 2g fiber; 19g protein; 244mg sodium
Cooking Instructions: Thaw 24 hours in fridge. Heat 1 T olive oil in non-stick skillet. Cook contents of bag 10-15 min over med heat until tortellini are cooked through. Enjoy with a salad.
• Chicken Cordon Bleu Pasta
Oh YUM! Cooked penne pasta smothered in a creamy sauce with seasoned cooked chicken, diced ham, bacon, and topped with Swiss cheese! Whats not to love? One 8x8 for 3 serving orders, two for 6 serving orders
Nutritional Information: Per serving: Cal 522; fat 25g; Sodium 850mg; Fiber 3g; Protein 28g; Carb 46g
Cooking Instructions: Thaw 24 hours in fridge. Preheat oven to 350 degrees. Bake covered 30 min. Stir and bake uncovered 10-15 min more until heated through and bubbly.
• Creamy Pork Chop Potato Bake
Plump center cut pork chops atop a bed of hash brown potatoes smothered in a creamy cheese sauce with French fired onions. Foil pan. One 8x8 for 3 serving orders; two for 6 serving orders.
Nutritional Information: Cal 496; fat 23g; Sodium 543mg; carb 33g; Fiber 2g; protein 28g
Cooking Instructions: Thaw 24 hrs. in fridge. Bake covered at 350 for 60-75 min. or until pork no longer pink. Remove foil half way through if you need to speed up cooking time.
• Dilly Salmon
Three boneless, skinless salmon fillets in a yummy dill marinade. One Ziploc for 3 serving menu, two bags for 6 serving.
Nutritional Information: Per Serving: Cal 448, fat 25g: cholesterol 105mg: sodium 436mg: carbs 11g: sugar 10g: protein 37g
Cooking Instructions: Thaw 24 hours in fridge. Place salmon in baking dish and bake uncovered at 350 degrees for 25-35 min or until fish flakes easily. Pour sauce from bottom of pan over salmon. Enjoy with a salad, steamed veggies, or rice.
• French Toast Strata w/ Cherries
Thick pieces of bread soaked in a sweet egg bath with cream cheese, and cherry pie filling. Save it for overnight guests or eat it all yourself. One 8x8 for 3 serving orders, two pans 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 45-75 min or until knife inserted comes out clean.
• Lasagna Roll-ups w/ Zesty Marinara
Individual lasagna noodles rolled up with Italian herb ricotta cheese and smothered in a zesty marinara sauce. Vegetarian. The first time we had these, Naomi asked if we could eat them every night for supper! Foil pan. Six individual roll-ups for 3 serving menu, twelve for 6 serving menu.
Nutritional Information: Per Serving (2 roll-ups): 360 calories, 8g fat, 1100mg sodium, 52g carbs, 18g protein
Cooking Instructions: Bake from frozen. Bake at 350 covered for 45-50 min. Uncover (make sure noodles are totally covered with sauce) and bake another 10-15 min or until heated through. Sprinkle with Parmesan cheese if desired and serve with garlic bread sticks.
• Oven Fried Chicken
Plump chicken breasts with buttermilk and crunchy fried chicken breading for you to bake in your oven. Troy and the kids RAVED about this one! One 8x8 for 3 serving orders, two for 6 serving orders.
Nutritional Information: Per serving: calories 245; fat 2g; carbs 15g; fiber trace; protein 37g; sodium 394mg
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 35-45 min or until chicken is no longer pink. Great with mashed potatoes and cole slaw!
• Pesto Lasagna with Chicken
Yum, this one was a staff favorite. A different twist on lasagna. Diced chicken, mushrooms, spinach, pesto, and marinara layered between lasagna noodles and a creamy cheese mixture. You might want to order two! One 8x8 pan for 3 serving orders, two for 6 serving orders
Nutritional Information: 4 servings per pan. Cal 443; fat 19g; cholesterol 77mg; sodium 1185 mg; carb 34g; fiber 1g; sugar 17g; protein 32g
Cooking Instructions: Thaw at least 24 hours in fridge. Bake uncovered at 350 for 45-50 min. Let stand 10 min. before cutting. Great with fresh spinach salad.
• Spinach Artichoke Dip Tortellini Soup
OH MY!!! YUM! All the things you love about Spinach Artichoke Dip in a creamy, dreamy broth swimming with cheese tortellini. Ziploc Bag
Nutritional Information: Cal 298; fat 15g; sodium 1100mg; carb 30g; fiber 2g; protein 8g
Cooking Instructions: Thaw in fridge for 24 hours. Place contents in appropriate sized pan on stove, add 2 1/2 cups water to pan. Cook on med/high heat until boiling gently, stir often. Decrease heat to simmer 10-12 min (stir often) until soup has thickened slightly and tortellini are soft. Yummy with crusty bread.
• Superior Meatloaf
This is not your moms meatloaf! Lean ground beef is combined with smoked cooked bacon, onions, a little of this, and a little of that, then topped with a sweet savory glaze. One loaf pan for Family orders, two for Regular orders.
Nutritional Information: Calories 585; Fat 11g; Carbs 48g; Fiber 2g; Protein 27g; Sodium 864mg
Cooking Instructions: Thaw 48 hours in fridge. Bake uncovered at 350 for 45-60 min or until no longer pink in the center. Let rest 10-15 min before slicing. Goes great with garlic mashed potatoes!
April 2020 - 2 Serving MENU
• Balsamic Roasted Pork Chops (lite)
Boneless pork chops soaked in a mouthwatering balsamic vinaigrette made in house by Naomi\'s Kitchen. Our staff and dinner guests raved about this one! Save it for company or eat it yourself! Ziploc bag.
Nutritional Information: Cal 176; fat 13g; sodium 331mg; trace carbs; fiber 0; protein 14g
Cooking Instructions: Thaw 24 hours in fridge. Bake at 350 in shallow baking dish with marinade 15-20 min or until no longer pink. Great with steamed fresh veggies.
• Brown Sugar Garlic Chicken (lite)
Thank you Pinterest for this YUMMY recipe! Plump boneless chicken breasts cooked in a terrific sauce made with brown sugar, soy sauce, garlic and a few other special ingredients. Just cook, shred, and serve over rice or rice noodles. Our whole family and staff loved this one!
Nutritional Information: Cal 270; Fat 3g; Sodium 230mg; Carbs 30g; trace Fiber; Protein 29g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 in sauce 25-30 min. Shred chicken and serve over rice, rice noodles, or stir fry vegetables.
• Cheese Tortellini with Garlic Chicken (lite)
Frozen cheese tortellini with cooked garlic chicken, tomatoes, and Italian seasoning. Thaw and cook on your stove top. Your family and guests will think you have been cooking all day! Ziploc bag. Contains Alcohol
Nutritional Information: Per serving: 220 calories; 5g fat; 24g carbs; 2g fiber; 19g protein; 244mg sodium
Cooking Instructions: Thaw 24 hours in fridge. Heat 1 T olive oil in non-stick skillet. Cook contents of bag 10-15 min over med heat until tortellini are cooked through. Enjoy with a salad.
• Chicken Fajita Rice Bake (lite)
Two boneless chicken breasts with a festive mix of peppers and onions, chunky salsa, Mexican seasonings, and cheddar cheese. You toss in the brown rice, which we provide, and bake it in your oven. Our whole staff loved this one! Foil pan.
Nutritional Information: cal 380; fat 8g; sodium 405mg; carbs 48g; fiber 4g; protein 33g
Cooking Instructions: Thaw 24 hours in fridge. Remove lid, pour 2/3 cup water around chicken on the rice. Replace lid and bake at 400 covered for 35-40 min or until chicken is no longer pink and rice is tender.
• Confetti Egg & Hash Brown Bake (lite)
YUM! This is a new one that we all loved! Eggs, hashbrowns, roasted red peppers, green chilies, mushrooms, corn, pepper jack and cheddar cheese all baked together. For a wonderful breakfast or brunch. Foil pan
Nutritional Information: Per serv: Cal 270, Fat 14g; Sodium 730 mg; Carb 20g; Fiber 2g; Protein 17g
Cooking Instructions: Thaw 24 hours in fridge. Bake covered at 350 for 20 min, then uncover and bake an additional 20 min or until egg is cooked through and top is golden.
• Dilly Salmon (lite)
Two boneless, skinless salmon fillets in a yummy dill marinade. One Ziploc for 2 serving menu
Nutritional Information: Per Serving: Cal 400, carb 8, fat 15, protein 28, sodium 375
Cooking Instructions: Thaw 24 hours in fridge. Place salmon in baking dish and bake uncovered at 350 degrees for 25-35 min or until fish flakes easily. Pour sauce from bottom of pan over salmon after cooking. Enjoy with a salad, steamed veggies, or rice.
• Korean BBQ Stir Fry (lite)
Strips of lean beef soaked Naomi’s own authentic Asian marinade for you to stir fry with veggies we provide. 2 Ziploc bags.
Nutritional Information: 359 calories, 13g fat, 504mg sodium, 10g carbohydrates, 3g fiber, 22g protein.
Cooking Instructions: Thaw beef only in fridge for 24 hours. Heat 1 tsp oil in pan or wok. Cook beef in marinade until cooked through (5-8 min.) Add frozen veggies and cook another 5-7 min or until heated though.
• Mushroom Ravioli w/ Zesty Marinara (lite)
Jumbo ravioli stuffed with shitake and portabella mushrooms and topped with zesty marinara sauce. Foil pan.
Nutritional Information: Per serving; 385 calories, 13g fat, 1095mg sodium, 35g carbohydrates, 3g fiber, 15g protein.
Cooking Instructions: Thaw 24 hours in fridge. Bake covered at 350 degrees for 25-30 min. Serve with salad.
• Oven Fried Chicken (lite)
This tastes too good to be LITE! Plump chicken breasts with buttermilk and crunchy fried chicken breading for you to bake in your oven.
Nutritional Information: Per serving: calories 213; fat 2g; carbs 14g; fiber trace; protein 33g; sodium 394mg
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 20-30 min or until chicken is no longer pink. Great with mashed potatoes and cole slaw!
• Pesto Lasagna (lite)
Yum, this one was a staff favorite. A different twist on Lasagna. Spinach, mushrooms, pesto, tomatoes, and creamy cheese layer into a perfect mix. You might want to order two! Foil pan.
Nutritional Information: Cal 340; Fat 14g; Sodium 600mg; carb 35g; fiber 4g; protein 18g
Cooking Instructions: Thaw 24 hours in refrigerator. Take cover off and cover with new foil, Bake at 375 for 30 minutes, remove foil and bake additional 10-15 min. Let stand 5 min before cutting.
• Pizza Meatloaves (lite)
Individual meatloaves made with ground turkey, pizza sauce, mozzarella cheese and Italian seasonings. Our dinner guests really enjoyed these! Foil pan.
Nutritional Information: Calories 187; fat 9g; sodium 183mg; carbs 2g; fiber 0; protein 24g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 375 for 30-40 min. or until no longer pink.
• Spinach Artichoke Dip Tortellini Soup (lite)
OH MY!!! YUM! All the things you love about Spinach Artichoke Dip in a creamy, dreamy broth swimming with cheese tortellini. Ziploc
Nutritional Information: Per serving; Cal 298; fat 15g; cholesterol 37mg: sodium 1833mg; carbs 30g; fiber 2g; sugar 4g: protein 8g
Cooking Instructions: Thaw in fridge for 24 hrs. Place contents in appropriate sized pan on stove, add 1 1/2 cups water to pan. Cook on med/hi heat until gentle boil, stir often. Decrease heat to simmer 10-12 min (stir) until soup has thickened slightly and tortellini are soft. Yummy w/ crusty bread.
• Summer Herb Crusted Cod w/ Veg & Wild Rice (lite)
Summer Herb crusted cod on a bed of wild rice and seasonal veggies. Our kids LOVED this one! Foil pan.
Nutritional Information: Per serving: 239 cal; 34g carbs; 5g fat; 14g protein; 500mg sodium, 3g fiber.
Cooking Instructions: Preheat oven to 375. Do NOT thaw. Uncover and pour 3/4 cup water over the rice. Replace with a new piece of foil and bake for 40 min. Uncover and bake additional 15-20 min or until rice is tender and fish is flakey.
• Tortellini and Broccoli Alfredo (lite)
Four cheese tortellini with vitamin rich broccoli tossed in creamy Alfredo sauce for you to thaw and cook on your stove top. Goes great with spinach salad! Ziploc bag.
Nutritional Information: Cal 337; Fat 9g; Carbs 40g; Fiber 3.3g; Prot 19g; Sod 700mg
Cooking Instructions: Thaw 24 hours in fridge. Heat 1 tsp olive oil in non-stick skillet. Heat contents of pan over med heat 7-10 min or until heated through. Can also be cooked 2-5 min in microwave safe dish.
• Turkey Bacon Cheddar Burgers (lite)
Ground turkey breast with cheddar cheese, real bacon bits, horseradish for a little bite, and a few spices. These burgers have excellent smokey flavor! Two buns included. Ziploc bag.
Nutritional Information: With bun: Cal 310; fat 14g; sodium 642mg; carb 20g; fiber 3g
Cooking Instructions: Lightly oil grill grate to prevent sticking. Grill over med heat for 4-6 min per side or until no longer pink in center. Great topped with your favorite BBQ sauce!
April 2020 - 3 Serving Gluten Free MENU
• GF Balsamic Roasted Pork Tenderloin
A boneless pork tenderloin soaked in a mouthwatering balsamic vinaigrette made in house by Naomi\'s Kitchen. Our staff and dinner guests raved about this one! Save it for company or eat it yourself! Ziploc bag.
Nutritional Information: Cal 273; fat 15g; sodium 677mg; carb 1g; fiber 0; protein 33g
Cooking Instructions: Thaw 24 hours in fridge. Place tenderloin and marinade in shallow baking dish. Roast at 350 uncovered 35-45 min or until no longer pink. Slice into medallions. Great with garlic potatoes and fresh green beans.
• GF Brown Sugar Ham Balls
Our most popular item...savory ham balls in a brown sugar sauce. 8x8 foil pan.
Nutritional Information: Per serving: 397 calories, 25g fat, 21g carbohydrates, trace fiber, 21g protein, 810mg sodium.
Cooking Instructions: Thaw at least 24 hours in fridge. Bake uncovered at 350 for 45-60 min. Serve w/ brown sugar sauce drizzled over top.
• GF Cheddar Bacon Burgers
Ground beef with cheddar cheese, real bacon bits, horseradish for a little zip, and a few spices. These burgers have excellent smokey flavor! Buns included.
Nutritional Information: w/ bun: Cal 446; fat 24g; sodium 1133mg; carbs 23g; protein 33g
Cooking Instructions: Grill over med heat for 4-6 min per side or until no longer pink in center. Great topped with your favorite BBQ sauce!
• GF Confetti Egg and Hashbrown Bake
YUM! This is a new one that we all loved! Eggs, hashbrowns, roasted red peppers, green chilies, mushrooms, corn, pepper jack and cheddar cheese all baked together. For a wonderful breakfast or brunch.
Nutritional Information: 4 servings per pan. Per serv: Cal 270, Fat 14g; Sodium 730 mg; Carb 20g; Fiber 2g; Protein 17g
Cooking Instructions: Thaw 24 hours in fridge. Bake covered at 350 for 25 min, then uncover and bake an additional 20-25 min until egg is cooked through and top is golden.
• GF Korean BBQ Stir Fry
This recipe came from one of our employees and we all went nuts over it. Thank you Eric! Stir fry beef soaked in a sweet GF soy marinade made with Japanese rice wine. This is a great entree if you are watching your carb intake (6g per serving.) We will also provide a large bag of stir fry veggies.
Nutritional Information: Calories 398; Fat 18g; Carbs 10g; Fiber 4g; Protein 27g; Sodium 576mg
Cooking Instructions: Thaw beef completely. Do not thaw veggies before cooking. Heat 1 tablespoon oil in large skillet or wok. Cook beef 5-7 min. Add veggies and cook another 5-7 min. or until heated through. Serve over rice or noodles
• GF Oven Fried Chicken
Plump chicken breasts with buttermilk and crunchy fried chicken breading for you to bake in your oven. Troy and the kids RAVED about this one!
Nutritional Information: Per serving: calories 245; fat 2g; carbs 15g; fiber trace; protein 37g; sodium 394mg
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 for 35-45 min or until chicken is no longer pink. Great with mashed potatoes and coleslaw!
• GF Pesto Lasagna with Chicken
Yum, this one was a staff favorite. A different twist on lasagna. Diced chicken, mushrooms, spinach, pesto, and marinara layered between GF lasagna noodles and a creamy cheese mixture. You might want to order two! One 8x8 pan
Nutritional Information: 4 servings per pan. Cal 443; Fat 19g; Sodium 1185 mg; Carb 34g; Fiber 1g; Protein 32g
Cooking Instructions: Thaw at least 24 hours in fridge. Bake covered for 40 min, uncover and bake 20 more min. Let stand 10 min. before cutting. Great with fresh spinach salad.
• GF Superior Meatloaf
This is not your mom\\\'s meatloaf! Lean ground beef is combined with smoked cooked bacon, onions, a little of this, and a little of that, then topped with a sweet savory glaze.
Nutritional Information: Calories 585; Fat 11g; Carbs 48g; Fiber 2g; Protein 27g; Sodium 864mg
Cooking Instructions: Thaw 48 hours in fridge. Bake uncovered at 350 for 45-60 min or until no longer pink in the center. Let rest 10-15 min before slicing. Goes great with garlic mashed potatoes!
April 2020 - 2 Serving Low Carb MENU
• Low Carb "Everything Bagel" Salmon
We love Everything Bagel seasoning at our house so we found a way to make a delicious, creamy sauce with it. It's better than the bagel with none of the carbs! Foil pan.
Cooking Instructions: Bake from frozen. Bake uncovered at 350 degrees 35-50 min or until salmon flakes easily. Serve with spinach salad.
• Low Carb Baked Denver Omelet
All the things you love about a Denver omelet without the hassle of having to do any of the work your self! Diced ham, colorful peppers, onions, in a creamy egg mixture topped with shredded cheddar cheese. Foil pan.
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.
• Low Carb Balsamic Roasted Pork Tenderloin
A boneless pork tenderloin soaked in a mouthwatering balsamic vinaigrette made in house by Naomi's Kitchen. Our staff and dinner guests raved about this one! Save it for company or eat it yourself! Ziploc bag.
Nutritional Information: Cal 273; fat 15g; sodium 677mg; carb 1g; fiber 0; protein 33g
Cooking Instructions: Thaw 24 hours in fridge. Place tenderloin and marinade in shallow baking dish. Roast at 350 uncovered 35-45 min or until no longer pink. Slice into medallions. Great with roasted cauliflower and fresh green beans.
• Low Carb Cheddar Bacon Burgers
Ground beef with cheddar cheese, real bacon bits, horseradish for a little zip, and a few spices. These burgers have excellent smokey flavor!
Nutritional Information: 2 servings per bag. Per serving: Cal 393; Fat 28g; Sodium 618mg; Carb 0g; Sugars 0g; Fiber 0g; Protein 33g
Cooking Instructions: Grill over med heat for 5-8 min per side or until no longer pink in center. Great topped with your favorite BBQ sauce!
• Low Carb Creamy Cajun Shrimp with Broccoli
Everything about this entree is wonderful! What's not to love about cooked shrimp in a creamy Cajun sauce with broccoli florets. 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
Nutritional Information: Cal 439; Fat 37g; Sodium 621mg; Carbs 10g; Fiber 4g; Sugars 2g; Protein 16g
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 Curry Chicken Casserole with Broccoli
Diced, cooked chicken breast and broccoli florets (no stems here, folks!) smothered in a creamy, mild curry sauce and baked with shredded cheddar over the top. I could eat this one every day. Foil pan.
Nutritional Information: Cal 489; Fat 40g; Sodium 532mg; Carbs 6g; Fiber 1g; Sugars 4g; Protein 28g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees 30-35 min or until heated through.
• Low Carb Pepperoni Chicken Bake
Chicken breasts covered in a low sugar marinara sauce, pepperoni and mozzarella cheese made this dish a winner among our staff when tasting! 2 chicken breasts per pan.
Nutritional Information: Cal 281; Fat 12g; Sodium 853mg; Carbs 5g; Fiber 1g; Sugars 3g; Protein 39g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees for 30-35 min or until chicken is no longer pink.
• Low Carb Salsa Verde Chicken
Plump boneless, skinless chicken breasts smothered in a creamy mild salsa verde sauce and topped with cheddar and pepper jack cheese. What's not to love? Foil pan.
Nutritional Information: Two servings per container. Per serving: Cal 242; Fat 10g; Sodium 767mg; Carbs 5g; Fiber 0g; Sugars 4g; Protein 35g
Cooking Instructions: Thaw 24 hours in fridge. Bake uncovered at 350 degrees 30-40 min or until chicken is cooked through and no longer pink. Serve with guacamole and fresh tomatoes if desired.
 
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