Prepared Freezer Meal Menu

All orders placed on Friday April 7th, will be delivered Wednesday April 12th in observance of the Easter Holiday.

 

After you fill out this order request, we will contact you to go over details and availability before the order is completed.

Every 2nd and 4th Monday of the month I will be dedlivering these menu items for customers. Minimum order of $50. Customers must place their orders by Friday at 1pm. Invoices will be sent out by Saturday morning and must be paid by Saturday at midnight to receive their order.

All prepared meals are made frozen to be reheated. The biscuits come frozen to bake from frozen. The meals can be stored in the refrigerator for up to 5 days after reheated. When the meals are delivered frozen, they can be in the kept frozen for up to 4 months before reheating.

The customer can pick up Monday, or their meals can be delivered for a $5 fee. Orders will be delivered Mondays between 8am and 2pm. Scheduled drop off times cannot be guaranteed. If you have any questions contact Chef Kimber Dean at kimber.reese1@gmail.com.

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Zoodle Lasagna  (vegan)

     6 servings for $70

 

Beef Taco Bowl   (nut free)

     6 servings for $96

 

Veggie Pot Pie with Biscuits  (vegan)

     6 servings for $80

 

Paleo Beef Chili with Cornbread

     6 servings for $60

 

Broccoli Cheddar Soup  (vegan)

     4 servings for $20

 

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Ingredients

Zoodle Lasagna  (vegan)

 Zoodles, marinara (tomato, avocado oil, garlic, onion, oregano, basil, parsley and black pepper), vegan meat (quinoa, black beans, coconut aminos, garlic, onion, oregano, paprika, parsley and lemon garlic hummus (garbanzo beans, tahini, olive oil, avocado, cumin, lemon, garlic, and sea salt)), cheese sauce (potatoes, nutritional yeast, garlic, apple cider vinegar, and onion).

 

Taco Bowl   (nut free)

 Beef taco meat (beef, cumin, chili powder, paprike, garlic, onion, oregano and sea salt), cheese sauce (potatoes, carrots, olive oil, arrowroot starch, sea salt, apple cider vinegar, nutritional yeast, onion, garlic and mustard), pico de gallo (tomatoes, onions, cilantro and lime juice), seasoned black beans (sea salt and cumin), seasoned rice (rice, sea salt, paprika, cumin, and chili powder), marinated kale, cilantro, and siete tortilla chips.

 

Veggie Pot Pie with Biscuits, 12 ounces + 2 biscuits (vegan)

 Pot Pie Filling: Cauliflower, carrots, brussel sprouts, avocado oil, sea salt, black pepper, onion, cremini mushrooms, arrowroot starch, coconut milk, vegetable broth, garlic, rosemary, oregano, and peas.

 Biscuits: coconut oil, brown rice flour, arrowroot starch, baking powder (arrowroot starch, baking soda, cream of tartar), sea salt, guar gum, nancy’s oil yogurt, maple syrup, avocado oil, apple cider vinegar, flax meal. 

 

Paleo Beef Chili with Cornbread, 12 ounces chili + 1 slice cornbread

 Chili: onion, bell peppers, ground beef, chili powder, paprika, garlic, cumin, black pepper, cayenne, zucchini, summer squash, butternut squash and tomatoes.

 Cornbread: brown rice flour, arrowroot starch, coconut flour, coconut sugar, guar gum, sea salt, baking powder (arrowroot starch, baking soda, cream of tartar), egg, apple cider vinegar, unsweetened pepita milk, and olive oil. 

     

Broccoli Cheddar Soup, 8 ounce servings  (vegan)

 Broccoli, onion, avocado oil, vegetable stock, sea salt, garlic, and cheese sauce (potatoes, carrots, olive oil, arrowroot starch, sea salt, apple cider vinegar, nutritional yeast, onion, garlic and mustard)

 

All of my recipes are always organic, and free of gluten, dairy, soy, corn, processed sugar, peanuts, pork, hydrogenated oils, preservatives and artificial ingredients.

 

Reheating Instructions:

 

Zoodle Lasagna 

  1. Preheat the oven to 450 degrees. 
  2. Place the covered frozen lasagna in the preheated oven for 90 minutes. 
  3. Remove the cover and cook for another 10-15 minutes, until heated through.
  4. Remove from the oven, cut into desired serving sizes and serve warm. 

 

Taco Bowl   

  1. Let the pico de gallo defrost overnight in the refrigerator.
  2. Preheat the oven to 425 degrees. 
  3. Place the covered frozen taco bowl in the oven for 45-55 minutes, or until heated through. 
  4. Enjoy hot with chips and pico de gallo.

 

  1. Veggie Pot Pie with Biscuits  
    1. Preheat the oven to 425.
    2. Place the covered frozen veggie pot pie in the oven for 40 minutes. While the pot pie filling is cookie, place the desired number of biscuits on a baking sheet pan with parchment paper (unbleached preferred) to thaw at room temperature.
    3. Once the pot pie filling has cooked the first 40 minutes, add the tray of biscuits to the oven for 16-20 minutes.
    4. Remove the biscuits from the oven, and remove the pot pie filling once it is heated through. 
    5. Enjoy your pot pie filling and fresh biscuits!

 

Paleo Beef Chili with Cornbread

  1. Place the cornbread on the countertop while the chili is cooking to thaw. You can place it in the oven for 5-10 minutes to warm it up before serving if you desire. 
  2. Preheat the oven to 450.
  3. Place the covered frozen chili into the over for 55-65 minutes, or until heated through.
  4. Enjoy hot with the cornbread. 

 

Broccoli Cheddar Soup  

  1. Run hot water around the broccoli cheddar soup container for 10-20 seconds, until the soup is easy to remove from the container. Pour the frozen soup in a medium size soup pot, add ¼ cup of filtered water.
  2. Turn the heat to medium, cover the pot and stir occasionally until the soup is melted and heated through. 
  3. Serve hot and enjoy!