Reheating Instructions

Foods are refrigerator safe for 5 to 7 days & should be frozen by that time. Thaw frozen foods in the refrigerator overnight. If not stored in the freezer, please consume any shellfish or fish first for freshest quality. It should be eaten in the first 3 days. With the exception of shrimp, all proteins are slightly undercooked so when heated they will not become overcooked. Pork with a pink tint is not undercooked & is safe to eat. Poultry should have no pinkness to it, and should be heated as specified to ensure it is cooked through.

 

To heat foods in the microwave unless otherwise directed: wet a paper towel & squeeze out excess water. Lay towel directly on top of food and proceed with heating instructions listed. Please use care when removing the paper towel as it will act as a ‘steamer”.
 

Chicken with artichoke hearts: Preheat oven to 375 degrees. Reheat, covered, for 15 minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes, stir, then full power 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30-second intervals if needed.  

Braised short Ribs: Preheat oven to 375 degrees. Reheat, covered, for 15 minutes or until heated through occasionally stir. Or reheat in microwave on 70% power for 3 minutes and full power 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30-second intervals if needed.  

Spiced Chicken Thighs with Strawberry Salsa: Preheat oven to 375 degrees. Remove the salsa from chicken, then reheat the chicken covered, for 15-20 minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes and full power 1-2 minutes if needed. Re-top with the salsa.

 

Pork Tenderloin with Succotash: Preheat oven to 375 degrees. Remove succotash from pork, then reheat pork covered, for 15-20 minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes and full power 1-2 minutes if needed. Re-top with succotash.

 

Basil Chicken Asparagus Stir-fry: Preheat oven to 375 degrees. Reheat, covered, for 15 minutes or until heated through. Or reheat in microwave on 70% power for 2 minutes, and warm for an additional 2 minutes on 70%powers. Occasionally stir. 

 

Mediterranean Stuffed Portobello: Preheat oven to 375 degrees. Reheat, covered, for 15 minutes or until heated through. Or reheat in microwave on 70% power for 2 minutes, and warm for an additional 2 minutes on 80%powers.  

 

Crispy Chicken Thigs with Corn Salsa: Preheat oven to 375 degrees. Reheat, covered, for 15-20 minutes in the sauce or until heated through. Or reheat in microwave on 70% power for 2 minutes, and warm for an additional 2 minutes on full power. Top with corn salsa. 

 

Spring seafood stew: Reheat in a pot over medium-high heat covered for 15-20minutes, until warm throughout. Or reheat in microwave on 80% power for 3 minutes, stir and full power 1-2 minutes. Check to make sure it is heated through, add additional time in 30 second intervals if needed. 

 

Indian Butter Chicken: Reheat in a pot over medium-high heat covered for 15 minutes, until warm throughout. Occasionally stir. Or reheat in microwave on 70% power for 3 minutes, stir and full power 1-2 minutes. Check to make sure it is heated through, add additional time in 30 second intervals if needed.  

 

Shrimp over Couscous: Preheat oven to 350 degrees. Reheat, covered, for 15 minutes or until heated through. Stir half way through. Or reheat in microwave on 70% power for 3 minutes, stir, then add 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30 second intervals if needed. 

 

Blackened Tilapia: Preheat oven to 350 degrees. Reheat, covered, for 15 minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes, stir, then add 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30 second intervals if needed. Top with strawberry salsa. 

 

Steak Tacos: Preheat oven to 350 degrees. Reheat, steak and onions covered, for 15 minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes and full power 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30 second intervals if needed.  Place on tortilla.

 

Mint Lamb Shanks: Preheat oven to 375 degrees. Reheat, covered, for 15-20  minutes or until heated through. Or reheat in microwave on 80% power for 3 minutes and full power 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30 second intervals if needed. 

 

Meatball Sliders: Preheat oven to 375 degrees. Reheat, covered, for 10 -15  minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes and full power 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30 second intervals if needed. Put a meatball on each slider roll. 

 

Pork Ragu: Reheat in microwave on 70% power for 3 minutes, stir and add 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30 second intervals if needed. 

 

Watermelon Gazpacho: Enjoy cold, top with watermelon and crab.  

 

Pepperoni Pizza Shells: Preheat oven to 375 degrees. Reheat, covered, for 15 minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes and full power 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30 second intervals if needed

Korean Beef and Rice: Remove cucumber salad. Cover rice and beef, and heat in microwave on 70% power for 3 minutes, stir and heat for another minute on regular power if needed. Enjoy with cucumber.

Turnip and kale gratin: Preheat oven to 375 degrees. Reheat covered for 15 minutes or until heated through. Or reheat in microwave on 70% power for 4 minutes and full power 1-2 minutes if needed. Check to make sure it is heated through, add additional 30-second intervals if needed. Stir halfway through.

 

Zucchini and herb fritters: Preheat oven to 375 degrees. Reheat, for 10-15 minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes and full power 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30 second intervals if needed. Serve with lemon yogurt.

 

Roasted carrots with red onion and mint: Preheat oven to 375 degrees. Reheat, for 15 minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes and full power 1-2 minutes if needed. Check to make sure it is heated through, add additional 30-second intervals if needed. Stir halfway through.

Fingerling Potato Fries: Preheat oven to 375 degrees. Reheat for 15-20 minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes and full power 1-2 minutes if needed. Check to make sure it is heated through, add additional 30-second intervals if needed. Stir halfway through.

 

Mexican roasted cauliflower: Preheat oven to 375 degrees. Reheat, for 15 minutes or until heated through. Or reheat in microwave on 70% power for 3 minutes and full power 1-2 minutes if needed. Check to make sure it is heated through, add additional time in 30 second intervals if needed. Stir halfway through.

 

Pomegranate and parsley couscous:  Cover and heat in microwave on 70% power for 3 minutes, stir and heat for another minute on regular power.

 

Two pea sauté Cover and heat in microwave on 70% power for 3 minutes, stir and heat for another minute on regular power.

 

Roasted beat and pistachio rice Cover and heat in microwave on 70% power for 2 minutes, stir and heat for another minute on regular power if needed. 

 

Broccoli Quinoa Salad:  Enjoy cold or warm in the microwave for 1-2 minutes if you prefer. 

 

Potato salad with herb and mustard vinaigrette:  Enjoy cold.

 

 

 

Lettie@LeaveDinnertoLettie.com

301-929-6322

Arnold, MD

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Serving Washington, DC, Baltimore, Annapolis, Alexandria County, Montgomery County, Anne Arundel County, Prince Georges County, Howard County, Charles County and the surrounding areas.

©2016 Leave Dinner to Lettie.

Fully insured and ServSafe certified with a food safety management certificate from the National Restaurant Association.