Redi•Serve Recipes

"Redi" in Minutes!

Here are just a handful of great tasting meals that start with Redi•Serve — and are ready in minutes.

Not-Your-Average Burgers

    INGREDIENTS
  • 4 Redi·Serve Chuck Wagon Beef Patties
  • 1 ripe tomato
  • 2 cups shredded lettuce
  • 4 slices American cheese
  • 4 tablespoons mayonnaise
  • 4 hamburger buns

Cook Redi·Serve Chuck Wagon Beef Patties according to package directions.
Toast buns lightly in toaster and spread 1 tablespoon mayonnaise on each bun.
Add patties, lettuce, sliced tomato, and cheese.
Enjoy with a side of fries or onion rings.

Serves 4

[ back to top ]

Creamy Cheddar Chicken Casserole with Broccoli

    INGREDIENTS
  • 20 Redi·Serve Chicken Nibblers or Chicken & Cheddar Cheese Nibblers
  • 1 (10 oz.) package frozen broccoli
  • 3/4 cup milk
  • 1 cup water
  • 1 can condensed cream of chicken soup
  • 2 cups white or brown rice, cooked
  • 1/2 cup shredded Cheddar cheese

Cook Redi·Serve Nibblers according to package directions and set aside.
Spray 9 x 11 baking dish with non-stick cooking spray and add milk, water, soup, rice, and broccoli. Mix well.
Mix in Chicken Nibblers and sprinkle shredded cheese over entire casserole.
Bake casserole for 10 minutes at 450 degrees Fahrenheit until broccoli is cooked through and cheese is melted. Remove, let cool, and serve!

Serves 4

[ back to top ]

Santa Fe Chicken Sandwich

    INGREDIENTS
  • 4 Redi·Serve Chicken Patties
  • 1/2 c. prepared salsa
  • 4 (1 oz.) slices Monterey Jack or Cheddar Cheese
  • 4 slices sour dough bread, toasted
  • Ripe avacodo, sliced

Heat oven to 500°F. Arrange Chicken Patties on a foil-lined baking sheet.  Spread 2 tbsp. salsa evenly over patties; top with cheese.  Bake 7 to 9 minutes or until heated through and the cheese is melted.  Place patties over toast.  Spoon remaining salsa over patties; top with avacado.  Serve with canteloupe wedges or sliced oranges.

Serves 4

[ back to top ]

Sassy Southwest Supper

    INGREDIENTS
  • 20 Redi·Serve Chicken & Cheddar Cheese Nibblers
  • 1 pkg ( 7 oz.) elbow macaroni, uncooked
  • 2 medium zucchini squash, cut into 1/2 inch chunks
  • 1 can (14-1/2 oz.) stewed tomatoes or mexican-style stewed tomatoes, undrained
  • 1/4 c. prepared salsa for sauce
  • 1 c. prepared salsa to serve on the side
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. salt
  • Chopped cilantro (optional)

Cook pasta according to package directions, adding zucchini to the pot during the last 2 minutes of cooking time. Meanwhile, heat Chicken & Cheddar Cheese Nibblers according to the package directions. Drain pasta and zucchini; return to same pot. Add tomatoes, 1/4 cup salsa, chili powder, cumin and salt. Cook over medium heat until hot, stirring occasionally. Transfer Chicken & Cheddar Cheese Nibblers and pasta mixture to 4 dinner plates; sprinkle with cilantro, if desired. Serve remaining 1 cup of salsa on the side for dipping.

Serves 4

[ back to top ]

Greek Chicken Pita Pockets

    INGREDIENTS
  • 4 Redi·Serve Grilled Chicken Breast Patties
  • 1/2 c. plain lowfat yogurt
  • 1/4 c. chopped, unpeeled cucumber
  • 1 tbsp. instant minced onion flakes or grated yellow onion
  • 1/2 tsp. dried dill weed
  • 4 pita pocket bread rounds.
  • Warmed lettuce leaves
  • 1 large tomato, sliced

Combine yogurt, cucumber, onion and dill weed; mix well. Heat Grilled Chicken Breast Patties according to package directions. Cut tops off pita bread rounds; open into pockets. Place lettuce leaves and sliced tomato into pockets. Place Grilled Chicken Breast Patties into pockets. Place Grilled Chicken Breast Patties into pockets; top with yogurt sauce. Serve with olives or carrot sticks.

Serves 4

[ back to top ]

Barbeque Rib and Bean Skillet Supper

    INGREDIENTS
  • 4 Redi·Serve Char-Broiled Rib-Quik Pork Patties
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced OR 1/2 tsp. garlic powder
  • 1 tbsp. vegetable oil
  • 1 jar (18 oz.) baked beans or 1 can (16 oz.) pork and beans, undrained
  • 1 can (16 oz.) red kidney beans, drained
  • 1/4 c. packed brown sugar
  • 1/4 c. catsup
  • 1 tbsp. Dijon or spicy brown mustard
  • 1 tbsp. cider or distilled vinegar
  • Canned bacon bits (optional)

Cook onion, green pepper and garlic in oil in a large skillet over medium heat 7 minutes, stirring occasionally. Add baked beans, kidney beans, brown sugar, catsup, mustard, and vinegar; mix well. Bring to a simmer. Arrange Rib-Quik Pork Patties over bean mixture. Cover; simmer 10 minutes over medium-low heat. Transfer rib patties to 4 serving plates. Spoon bean mixture alongside rib patties; sprinkle with bacon bits, if desired. Serve with deli cole slaw.

Serves 4

[ back to top ]

Veal Supper Italiano

    INGREDIENTS
  • 4 Redi·Serve Veal Patties
  • 8 ounces of mostaccioli or other tubular pasta, uncooked
  • 1 jar spaghetti sauce (14-16 ounces)
  • 4 1-ounce slices of Mozzarella or Provolone cheese
  • 1/4 cup grated Parmesan chees

Heat oven to 500°F. Cook pasta according to package directions. Meanwhile, arrange Veal Patties on a foil-lined baking sheet. Spread 3 tbsp. spaghetti sauce evenly over each patty; top with Mozzarella cheese. Bake 7-9 minutes or until heated through and cheese is melted. Drain pasta; return to pot. Add remaining spaghetti sauce; heat through, tossing well. Sprinkle with Parmesan cheese. Serve with a tossed green salad.

Serves 4

[ back to top ]
•-------------- HOME | COMPANY | On•Cor | REDI·SERVE | REDI·SERVE FOOD SERVICE --------------•

© Copyright On•Cor Frozen Foods, LLC 
On•Cor Frozen Foods, Redi·Serve Foods and the On•Cor/Redi·Serve Logos
are Registered Trademarks of On•Cor Frozen Foods, LLC, All Rights Reserved.
No images in this website may be reproduced or copied in any way
without the express written consent of On•Cor Frozen Foods.