REHEATING + FINISHING

PRETTY APRON COOKING — REHEATING GUIDE 🤌🏻✨

Everything is fully prepped for you — this is your moment to step in and finish like a chef.

Nothing complicated, just a little intention and you’ll have a restaurant-quality plate at home.

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🥣 SOUPS

Butternut Squash Bisque

Pour into a small pot and heat over low to medium heat, stirring occasionally until hot.

Top with croutons (keto or croissant) right before serving so they stay crisp.

Quick option (microwave):

Heat in 30–60 second intervals, stirring between.

Not as luxe, but totally fine.

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Egg Drop Soup

Heat gently over low heat, stirring occasionally.

This one is delicate — don’t rush it or boil it. Just warm it through.

Quick option (microwave):

Heat in short intervals and stir gently.

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🌶️ STUFFED PEPPERS / STUFFED TOMATOES

Your filling is fully cooked — the pepper/tomato just needs to soften.

Preheat oven to 375°F.

Bake uncovered for 25–35 minutes until tender and heated through.

While that’s happening:

- Toast your bread

- Add burrata (or dairy-free option)

- Drizzle honey + olive oil + pinch of salt

Toss greens with dressing right before serving.

Quick option (microwave):

You can microwave the filling, but the pepper won’t soften properly.

Oven is strongly recommended here.

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🥩 / 🥢 SOUVLAKI (BEEF OR TOFU)

Your protein is sous vide — perfectly cooked, just needs a quick finish.

Protein:

Heat a pan over medium-high heat with a little oil.

- Sear briefly on each side until hot

- Do not overcook (especially beef)

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Vegetables:

Air fry or roast at 400°F until tender and slightly caramelized.

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Orzo (already cooked):

Place in a nonstick pan over low to medium heat.

Gently stir as it warms — it will loosen on its own.

Heat 2–4 minutes until soft and warmed through.

Quick option (microwave):

Heat in 30–45 second intervals, stir between.

Totally fine — just not quite as good as the pan.

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👉 Plate orzo first, then vegetables, then protein on top — like a proper restaurant moment.

🍋 Final touch (don’t skip this):

You’ll find a roasted lemon (vacuum sealed) included. Warm it slightly in the pan or microwave, then squeeze over everything right before serving.

👉 It brightens the entire dish and brings it all together.

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🍜 PAD THAI

Everything is packed separately so it stays fresh — now you bring it together.

Step-by-step:

1. Heat pan over medium-high heat

2. Add protein and cook until hot

3. Add vegetables — quick toss

4. Add noodles

5. Add sauce

6. Toss until fully combined

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For skinny noodles (important):

Drain and rinse first, then add to the pan.

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Finish:

Top with peanuts, cilantro, lime, and jalapeños.

Quick option (microwave):

Combine everything first, then heat in short intervals, stirring between.

Not ideal, but works when needed.

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🍝 CAJUN CHICKEN PASTA

This one comes together fast and feels indulgent.

Step-by-step:

1. Boil pasta in salted water 2–3 minutes

2. Reserve a little pasta water

3. Heat protein in a pan

4. Add sauce + pasta together

5. Loosen with pasta water if needed

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Finish:

Top with parmesan (or dairy-free) and scallions.

Bread:

Bake at 375°F until warm and crisp.

🥧 VEGGIE POT PIE

Filling is done — pastry is raw.

Preheat oven to 375°F.

Place pot pie uncovered on a baking sheet.

Bake 30–40 minutes until:

• Pastry is golden

• Filling is bubbling

If browning too fast, lightly tent with foil.

Let rest 5–10 minutes before serving.

(No microwave option — oven only for proper pastry)

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🥗 SALADS

Citrus Salad

Combine greens and toppings.

Add dressing and toss right before serving.

Top with croutons.

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Side Salad

Combine everything, toss with dressing, finish with croutons.

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🥣 YOGURT PARFAITS

Ready to enjoy.

Top with granola right before eating.

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🍫🍌 CHOCOLATE BANANA CREAM PIE

Keep refrigerated.

Top with cookie crumble right before enjoying.

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✨ FINAL NOTES

• Pan > microwave for best results

• Microwave is okay — just not the full experience

• Gentle heat = better texture

• You’re not reheating… you’re finishing

Enjoy 🤌🏻✨

VACUUM SEALED ITEMS (MOST PROTEINS & PASTA)

Best method (recommended):

1. Bring a pot of water to a gentle simmer (not boiling).

2. Place sealed bag directly into the water.

3. Heat:
   

   • Chicken, shrimp, pasta, ragù: 8–12 minutes

   • Rice & vegetables: 5–7 minutes

4. Carefully remove, cut open, and plate.

Microwave method (faster):

1. Cut food out of bag and place in microwave-safe bowl.

2. Cover loosely.

3. Heat in 60–90 second intervals, stirring between, until hot.

INDIVIDUAL ITEMS

PASTA WITH BEEF RAGÙ

• Heat ragù (in bag) in simmering water 10–12 min

• Heat pasta (in bag) 5–6 min

• Combine and top with Parmesan

• Garlic bread:
  

  • Oven 375°F for 8–10 min

  • Or air fryer 350°F for 3–4 min

HUNAN SHRIMP

Includes shrimp, rice, cabbage, sauce (separate)

Best method:

• Heat shrimp bag: 5–6 min

• Heat rice bag: 5 min

• Heat cabbage bag: 3–4 min

• Pour sauce into pan and warm 1–2 min, then toss shrimp in sauce.

Microwave: Heat each item separately 1–2 minutes

TIKKA MASALA WINGS

• Simmer sealed bag 10–12 min
  OR

• Remove from bag, place in oven:
  

  • 375°F for 12–15 min

  • Broil 2–3 min at end for crispier skin

Minestrone Soup (32 oz quart container)

• Pour into pot, heat medium-low 8–10 min
  OR

• Microwave 3–4 min, stir halfway

BREAKFAST TACOS

(Eggs, tortillas, cheese together | Pico & potatoes separate)

• Eggs/tortillas/cheese:
  

  • Microwave 60–90 sec

  • Or heat in pan 2–3 min

• Potatoes:
  

  • Air fryer 375°F for 5 min

  • Or microwave 1–2 min

• Add pico after heating

PB&J CHIA PARFAIT

• Eat cold

• Stir before eating

HOT HONEY & FETA SALAD

• Eat cold

• Optional: warm protein separately if adding

GARLIC BREAD (ALL CLIENTS – REGULAR OR LF)

• Oven 375°F 12-15 min

• Air fryer 350°F 10-12 min

• Do not microwave (gets soft)

STORAGE GUIDELINES

• Fridge: Up to 5 days

• Freezer: Up to 2 months

• Vacuum sealed items freeze very well

• Soups freeze well

• Salads & parfaits do not freeze well

PRETTY APRON COOKING

REHEATING + FINISHING | GENERAL REHEATING GUIDE

SOUPS

Transfer contents to a sauce pot and simmer over medium heat, stirring occasionally until hot.

PROTEINS (often packed separately)

Some proteins are packaged in vacuum bags or 8 oz deli cups to keep salads fresh.

Remove lid or cut a small slit before reheating.

Microwave

1–2 minutes until hot

Stove (best method)

Sauté 2–3 minutes until warmed through

Oven

325–350°F for 8–10 minutes

Air Fryer

375°F for 4–6 minutes

Once hot, add back to the meal.

WEEK OF 3.17.26

SOUPS

CHICKEN NOODLE SOUP

[sous vide chicken, mirepoix, thyme, parsley, bay leaf, chicken stock, skinny soup noodles or protein noodles]

Reheat according to Soup Instructions above.

IRISH BEER CHEESE SOUP

[irish cheddar, onion, garlic, kerrygold butter, irish lager, dijon mustard, chicken stock, bacon, chives, cornstarch]

Reheat according to Soup Instructions above.

SALADS

Salads are ready to enjoy cold unless heating instructions are listed.

GARDEN MEZZE BOWL

[garbanzo beans, cucumber, sugar bomb tomatoes, broccoli, shallots, banana pepper rings, fresh thyme, balsamic vinaigrette, feta or dairy-free feta option]

Enjoy chilled or allow to sit at room temperature for 10 minutes before serving.

Toss with vinaigrette before eating.

TACO SALAD

[greens, seasoned ground beef, monterrey jack cheese, roasted baby bell peppers, hominy (tender puffed corn), tortilla crunch, avocado ranch yogurt dressing]

The seasoned taco beef is packed separately in a deli cup.

Reheat beef using the Protein Instructions above, then add to salad.

Finish with tortilla crunch and avocado ranch dressing.

DILL PICKLE TUNA SALAD

[albacore tuna, avocado oil mayo, celery, shallot, fresh dill, pickles, dijon]

Ready to eat cold. Stir before serving.

Serve over greens, in lettuce cups, or on toasted bread if desired.

LUNCH / DINNER

SOUS VIDE CORNED BEEF DINNER

(corned beef brisket, roasted carrots + onions, buttered baby potatoes, braising jus)

FROM REFRIGERATOR:

Allow items to sit at room temperature for 10–15 minutes if time allows.

CORNED BEEF (BEST METHOD — KEEP IN BAG)

Bring a pot of water to a gentle simmer (not boiling).

Place sealed corned beef bag into water and heat for 6–8 minutes (up to 10 minutes if needed) until warmed through.

Remove from bag, reserve juices if desired, slice against the grain, and serve.

ALTERNATE (NO BAG METHOD)

Remove corned beef from bag and place in a small baking dish.

Add a splash of the provided jus or water, cover tightly with foil.

Warm in a 300°F oven for 10–15 minutes until hot.

Slice against the grain.

ROASTED CARROTS + ONIONS (MICROWAVE)

Loosen lid slightly.

Microwave in 1-minute intervals, stirring in between, until hot (about 2–3 minutes total).

Optional: finish with a drizzle of olive oil or pinch of salt.

BABY POTATOES

Microwave: Loosen lid and heat in 1-minute intervals until hot.

Stovetop (preferred): Transfer to sauté pan with a spoonful of jus, warm over medium heat, tossing gently until heated through.

BRAISING JUS (DELI CUP)

Microwave in 20–30 second intervals or warm in a small pan.

Spoon over corned beef and potatoes before serving.

PRO TIPS

• Slice against the grain for tenderness

• Gentle reheating = juicier meat

• Toss potatoes in jus for extra flavor

BARBECUE PORK TENDERLOIN

[barbecue spice rubbed pork tenderloin, (or beef meatballs), brussels sprout slaw, sweet potato mash or roasted green beans, barbecue sauce, cilantro]

Reheat pork using Protein Instructions above.

Warm sides using microwave or oven until hot.

Finish with barbecue sauce and cilantro.

CHICKEN MARSALA WITH WILD MUSHROOM

[chicken, marsala wine sauce, wild mushroom mix, tortello’s fresh pasta or zero-carb noodles, parsley]

REHEATING + FINISHING

CHICKEN MARSALA

[sous vide-style seared chicken, mushrooms, shallots, marsala reduction, chicken jus, thyme]

⚠️ NOTE

Do NOT boil the sauce. Reheat gently to keep it smooth and glossy. Sauce will thicken in the fridge—this is normal.

⸻

STOVETOP (BEST METHOD)

1.Add chicken + sauce to sauté pan

2. Add 1–2 tbsp water or chicken stock

3. Heat over medium-low, covered

4. Stir/flip occasionally until just hot

FINISH:

• Turn off heat

• Add finishing butter (included) and swirl until melted

• Add fresh parsley garnish

• Optional: small squeeze of lemon

⸻

OVEN (BEST FOR MULTIPLE PORTIONS)

1. Preheat oven to 300°F

2. Place in oven-safe dish, cover tightly

3. Add 2–4 tbsp water or stock

4. Heat 15–20 minutes until warmed through

FINISH:

• Gently stir sauce

• Add finishing butter (included)

• Garnish with parsley

• Optional: squeeze of lemon

⸻

MICROWAVE (QUICK METHOD)

1. Place in microwave-safe dish

2. Add 1 tbsp water or stock

3. Cover loosely

4. Heat in 30–45 second intervals, stirring between, until just hot

FINISH:

• Stir gently

• Add finishing butter (included)

• Garnish with parsley

⸻

AIR FRYER (CHICKEN ONLY)

1. Remove chicken from sauce

2. Air fry at 325°F for 5–7 minutes

3. Heat sauce separately (microwave or stovetop)

FINISH:

• Combine chicken + sauce

• Add finishing butter (included)

• Garnish with parsley

⸻

TROUBLESHOOTING

If sauce is too thick:

• Add a splash of warm water or stock and stir

If sauce looks separated:

• Add 1–2 tbsp warm water and stir vigorously to bring it back together

If flavor feels flat:

• Add a pinch of salt or small squeeze of lemon

⸻

CHEF NOTE

Adding the finishing butter at the end brings the sauce back to a fresh, restaurant-quality finish—don’t skip this step.

Cook pasta according to package instructions.

Combine pasta with chicken and sauce. Finish with parsley.

SHRIMP DEJONGHE

Remove all items from refrigeration 10–15 minutes before reheating.

SHRIMP DEJONGHE (OVEN – RECOMMENDED)

Preheat oven to 375°F.

Place shrimp in an oven-safe dish in a single layer. Spoon a small amount of garlic-sherry sauce over the shrimp (just enough to coat, not flood). Cover loosely with foil.

Heat for 6–8 minutes, until shrimp are just warmed through.

Remove foil, add breadcrumb topping evenly, and return to oven uncovered for 3–4 minutes.

Finish under broil for 1–2 minutes until golden and crisp.

PARMESAN POLENTA (LACTOSE-FREE)

Transfer to a saucepan or microwave-safe dish.

Add a splash of water or broth to loosen.

Warm gently, stirring frequently, until smooth, creamy, and soft. Add more liquid as needed to reach desired consistency.

LEMON GREEN BEANS

AIR FRYER (BEST TEXTURE)

375°F for 8–10 minutes, shaking halfway through, until tender with lightly crisp edges.

OVEN (ROASTED)

Preheat oven to 400°F.

Spread green beans on a sheet tray in a single layer.

Roast for 12–15 minutes until tender and slightly caramelized.

STOVETOP (SAUTÉ)

Heat a sauté pan over medium-high with a touch of olive oil.

Cook green beans for 6–8 minutes, stirring occasionally, until tender-crisp.

Finish green beans with a light squeeze of lemon if desired.

FINISH + SERVE

Spoon polenta onto plate or bowl as a base.

Add shrimp on top and spoon a little extra sauce around.

Serve green beans on the side.

Finish with the lemon herb garnish.

Optional: add finishing butter to the polenta or melt over the shrimp for extra richness.

PRO TIPS

Do not overheat shrimp—they cook quickly and are best when just warmed through.

Use only enough sauce to lightly coat to keep the topping crisp.

Polenta should be loose and creamy; add liquid as needed while reheating.

Enjoy.

TACO BEEF + FAJITA CHICKEN TACOS PROTEINS

TACO BEEF (SOUS VIDE, FULLY COOKED)

Transfer beef to a sauté pan over medium heat.

Add 1–2 tablespoons water or chicken stock to keep it juicy.

Gently break apart and heat for 3–5 minutes, stirring occasionally, until hot.

Finish with:

• Squeeze of fresh lime

• Pinch of salt (if needed)

FAJITA CHICKEN THIGHS (SOUS VIDE, SHREDDED)

Heat a sauté pan over medium-high heat with 1 teaspoon oil or butter.

Add chicken in an even layer and let sit 1–2 minutes undisturbed to develop light caramelization.

Toss and heat through for 4–5 minutes total.

Finish with:

• Fresh lime juice

🌯 TORTILLAS

Warm tortillas in a dry pan over medium-high heat for 20–30 seconds per side until soft and lightly charred.

Stack and wrap in a towel to keep warm.

Alternative: Wrap in foil and warm in a 300°F oven for 10 minutes.

🧺 ASSEMBLY (TACOS)

Build tacos in this order for best texture and flavor:

1. Tortilla

2. Protein (beef or chicken)

3. Cheese (melts slightly from heat)

4. Lettuce

5. Tomato + onion

6. Guacamole

7. Salsa

TORTILLA CHIPS + NACHO OPTION

Tortilla chips are included for dipping into guacamole and salsa, or to turn this into nachos.

To make nachos:

Spread chips on a sheet tray, top with warmed beef or chicken and cheese, and heat in a 375°F oven for 5–7 minutes until cheese is melted.

Finish with lettuce, tomato, onion, guacamole, and salsa after baking.

FINISHING TOUCHES

• Add a squeeze of lime over tacos or nachos

• Garnish with fresh cilantro if desired

CHEF NOTES

• Reheat proteins gently—avoid overheating to keep them tender

• Add a splash of liquid if anything looks dry while reheating

• Serve immediately once hot for best texture

BREAKFAST / DESSERT

FARMER’S MARKET BREAKFAST WRAP

[scrambled egg whites, spinach, broccoli, mozzarella cheese, salsa, bacon or chicken sausage, cauliflower hash or hash browns]

Air Fryer (best method)

325°F for 6–8 minutes

Oven

350°F wrapped in foil, 10–12 minutes

Microwave

1–2 minutes until warm

CARAMELIZED BANANA PROTEIN YOGURT PARFAIT

[vanilla protein yogurt, caramelized bananas, cinnamon, almond shortbread granola]

Ready to eat cold.

Stir yogurt and bananas together and top with granola before eating.

BROWNIE SUNDAE PARFAIT

[almond flour brownie, vanilla custard, strawberry puree, wild blueberries, no sugar added chocolate chips]

Enjoy chilled.

Optional: microwave brownie portion 10–15 seconds for warm brownie + cold custard, top with strawberry purée and blueberries.

Week of 3.10.26

SOUPS

Transfer contents to sauce pot and simmer until hot while stirring occasionally over medium heat.

CARROT GINGER BISQUE [roasted carrots, onion, celery, ginger, turmeric, apple, lemon, thyme, butter, rice, coconut milk]

CREAMY TOMATO [roasted tomatoes, onions, carrot, garlic, cream, vegetable stock, skinny soup noodles, mozzarella cheese, parmesan]

ITALIAN WEDDING [beyond beef meatballs, acni de pepe, spinach, carrot, celery, onion, vegetable broth]

Salads

CURRIED CHICKEN SALAD [sous vide Harrison’s chicken, avocado oil mayo, celery, apple, scallion, cilantro, curry powder, tahini, lime, sunflower seeds, side of lettuce cups]

MARKET CAESAR [field greens, carrot, scallion, radish, artichoke bottoms, garlic keto croutons, lemony caesar yogurt]

add sous vide beef, chicken or salmon

STEAK NIÇOISE [sous vide steak, green beans, quinoa, soft boiled egg, baby potatoes, dijon vinaigrette, pita crisps, fresh dill]

Remove steak from bag. Sear 2-3 minutes per side. Steak is marked with either medium well or medium rare.

LUNCH/DINNER

PIZZA STUFFED MEATBALLS [ground pork, stuffed with roasted pizza sauce, mozzarella, fresh basil, garlic bread ]

Remove meatballs from bag and place on sheet pan. Bake at 375 degrees 15-20 minutes until internal temperature reaches 155 degrees, about 20 minutes.

MEDITERRANEAN GRAIN BOWL [chickpeas, mediterranean herbs, onion, garlic, quinoa, spinach, sugar bomb tomatoes, cucumbers, fresh dill, kalamata olives, tomato feta sauce]

add sous vide steak or chicken breast

Remove steak or chicken from bag. Sear 2-3 minutes per side. Steak is marked with either medium well or medium rare. Chicken is fully cooked.

CHICKEN MAC + CHEESE [protein pasta, Harrison’s ground chicken, 5 cheese sauce, fresh thyme, broccoli, sides of truffle oil]

Remove lid from pan. replace with foil and bake 350 degrees 25-30 minutes until mac is hot. Boil ground chicken/broccoli bag in water for 8-10 minutes until hot (you can also saute until hot or microwave in bag with slit cut 2-3 min). Combine chicken (if ordered) with mac and cheese. Serve with broccoli and drizzle with truffle oil.

dairy free option | vegetarian option

BARBACOA FAJITA PASTA [sous vide fajita spiced beef, tomato, onion, roasted baby bell peppers, cheese, cilantro, lime]

cheese option: side of monterey jack or dairy free cheese

pasta choice: fresh pasta or keto [zero carb noodles]

Boil bag of beef/onion/tomato mix and 8-10 minutes until hot (you may microwave 2-3 min by cutting a small slit on the top of bag. Boil pasta according to directions. Add beef mixture to pasta, along with the roasted peppers (will heat up with residual heat) top with cheese and cilantro.

BreakfasT/DESSERT

B’FAST SANDWICH [mini croissants, soft scrambled egg, scallion, pickled peppers, boursin cheese, sharp cheddar] 2 per portion

protein option: black forest ham | keto option: low carb/high fiber bread

Air fry foil wrapped sandwiches 10-12 minutes at 325 degrees or until hot and cheese is melted.

SPICY CHICKEN CHILIQUILE FRITTATAS [Harrison’s ground chicken, roasted tomato salsa, eggs, pinto beans, cheese, avocado, greek yogurt] 2 per portion

option: side of monterey jack cheese or dairy free cheese

Air fry frittatas 6-8 minutes at 325 degrees until hot or microwave 1-2 minutes per frittata.

BOSTON CREAM PIE POT [dark chocolate protein pudding, vanilla custard, vanilla whip, vanilla creme wafers ]

STRAWBERRIES + CREAM PARFAIT [vanilla protein yogurt, strawberry puree, vanilla flaxmilk, stevia, vanilla extract, nut granola]