Meal One: Salmon Cakes with Artichoke Sauce

Reheat salmon cakes on a nonstick or parchment lined sheet pan at 350 for 20-30 minutes or until heated through. Serve with artichoke sauce. Season to taste.

Meal Two: Chicken Divan

Reheat chicken divan in the microwave or bake at 350, covered, for 20-30 minutes or until heated through. Season to taste.

Meal Three: Hamburger Pie

Bake at 350 for 20-30 minutes or until heated through. Season to taste. Serve with ketchup, mustard, and/or relish.

Meal Four: Pistachio Pesto and Chicken Stuffed Shells

Bake at 350, uncovered, for 20-30 minutes.

Meal Five: Buffalo Chicken Sandwiches with Blue Cheese Coleslaw and Mashers

Reheat mashers. Reheat chicken and sauce in a pan on the stove, stirring frequently until heated through. Serve chicken, strained to your liking, in buns with the coleslaw. Serve mashers on the side. Season to taste.

Meal One: Walnut Loaf with Mushroom Gravy

Bake at 400, covered, for 45-60 minutes. Uncover and bake for an additional 15 minutes if needed. Reheat gravy in a pot on the stove, stirring frequently until heated through. Serve gravy with walnut loaf and a side salad. Season to taste.

Meal Two: Thai Pasta

Prepare noodles according to the directions on the package.

Heat 1TB sesame oil in a large skillet over medium heat. Add the veggie mix to the pan and stir for 2-5 mins until heated through. Toss pasta with the veggie mix, herb mix, and sauce. Add salt and/or tamari to taste. Add chili garlic sauce to taste.

Meal Three: Panang Curry with Tofu

Reheat rice in the microwave, covered with a damp paper towel to retain moisture.

Reheat curry in the microwave or in a pot on the stove, stirring frequently until heated through. Serve curry over rice and season to taste with salt and/or chili garlic sauce.

Meal Four: Sweet Potato Enchiladas with Guacamole

Bake at 350, uncovered, for 20-30 minutes or until heated through. Serve with sour cream and/or guacamole.

Meal Five: Vegetarian Cobbler

Preheat oven to 425. Reheat the contents of the cobbler filling in an oven safe pot on the stove until warm, 10-15 minutes, stirring often. Mix cobbler topping contents with 1 cup of milk and 1 egg. Stir well. When cobbler filling is warm, place spoonfuls of cobbler topping over the filling until mostly/entirely covered. Place pot in the oven, uncovered, for about 15 minutes, or until the topping is golden brown. Season to taste.

Meal One: Quinoa Burgers with Roasted Garlic Relish and Roasted Squash

Place burgers on one side of a parchment lined sheet pan. Create an aluminum foil “bowl” for the squash that fits on the pan next to the burgers. Drizzle with olive oil to coat the base, and place the squash in the bowl. Bake at 350 for 30 minutes, flipping the burgers and stirring the squash halfway through. Check for doneness and bake for additional time if necessary. Serve burgers in buns with garlic relish (warmed if desired). Season to taste.

Meal Two: Egg Roll Bowls

Reheat in a large pan on the stove along with coleslaw mix, stirring frequently until heated through. Season to taste with salt, tamari, and/or extra sriracha.

Meal Three: Falafel Burgers with Cucumber Salad

Bake burgers at 350, covered with foil, for 10-20 minutes. Carefully flip, top with cheese and bake, uncovered, for 5 minutes or until the cheese has melted. Serve in buns with slices of tomato and yogurt sauce. Serve cucumber salad on the side. Season to taste.

Meal Four: Veggie Hash (with Meat or Vegetarian Sausage)

Reheat in the microwave or in a pot on the stove, stirring frequently, until heated through. Add cheese curds and stir until they are warm. Season to taste with salt, pepper, and/or hot sauce.

Meal Five: Zucchini and Feta Casserole (Quinoa base)

Preheat oven to 350. Bake, covered with foil, for 45-60 minutes. Uncover and allow to sit for 5-10 minutes before slicing.