WEEK OF Nov. 3rd / REHEAT INSTRUCTIONS

Golden Cornbread

To reheat in Microwave

1. Place the covered cornbread container in the microwave and heat for 30 seconds. Open the lid and check if the cornbread is warm enough. If it’s not, close the lid and continue heating in 20 second intervals.

2. Serve warm with honey butter. ​NOTE:​ Allow honey butter to come to room temperature before serving.

Turkey or Vegetarian Chili

microwave

1. Place the covered chili container in the microwave and heat for 1-2 minutes.

2. Remove container from the microwave and give it a gentle shake. Return the container to the microwave and heat for another minute.

3. Carefully remove the lid and stir the chili. If the chili still isn’t hot enough, return the lid and continue heating in 30-45 second intervals until hot.

4. Serve chili hot with desired toppings.

Salmon with Garlic and Herbs

Oven

1. If possible, remove container from the fridge 15-20 minutes before reheating.

2. Preheat oven to 400​°​F. ​If possible let the oven preheat for at least 15 minutes.

3. Place the salmon container on top of a sheet pan or baking dish and remove the lid. Remove the plastic containers of lemon and herb garnish. Place the pan in the oven.

4. ​Heat for 2-3 minutes. Check to make sure the salmon is heated through. If not, continue heating in 2 minute intervals.

Barbecue Chicken, By the Piece

Oven

1. If possible, remove containers from the fridge 15-20 minutes before reheating.

2. Preheat oven to 350°F. ​If possible let the oven preheat for at least 15 minutes.

3. Place the container on top of a sheet pan or baking dish and loosen but do not remove the lid. Place the pan in the oven.

4. Heat for about 5-7 minutes. Carefully remove the lid and continue heating, uncovered, for another 5-7 minutes, or until the chicken is heated through.

5. Serve with warmed pan sauce if desired.