Greg Miller, CEO Michelle Tayler, President Melody Scott, Editor

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2 Why an ebook? It s important to our customers to know what to do with our meals. It s easy to say, pick a few, warm them up and you re good to go! Where did that turn of phrase come from, I wonder? What I can find says, On schedule, under control, etc. The term is military in origin and, in that context, is used to convey that a series of required duties (such as a pre-flight inspection or other checklist) has been completed. So check, order it and warm it up and you re good to go. But what else can be done? What goes well with what? That s what this ebook is all about. You ll get a good idea of what to order to go along with different main courses. But we ll also give you an inkling of what to make yourself, if you only want to order mains. This is great information for you, and we hope you enjoy both the meals and the recipes. Furthermore, you ll see some pretty amazing ideas for using the meals to make other dishes that will knock your family out! Keep an eye out for more ebooks on the way. We re planning a book on gift-giving, one with a meal planner, another with fresh ideas, one with nutrition information, and some special ebooks on senior meal plans, advice for people on special diets, and ideas for helping seniors in need across the nation. Greg Miller, CEO Michelle Tayler, President Melody Scott, Editor

3 Adapted Recipes Throughout the years, we ve developed many recipes using the ingredients from our menu. We think it brings even more excitement and diversity to our menu, while supplying some great entertainment ideas. Here are two, see more on our website! Mexican Black Bean Salad Serves 8 1 green bell pepper, chopped 1 red bell pepper, chopped 1 2-serving order of MagicKitchen. com Corn Medley, thawed 1-15 oz can black beans, drained 1/2 red onion, chopped 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder In a large bowl, mix the beans, peppers, corn and onion together. Toss until well combined. To make the dressing, whisk together the remaining ingredients in a small bowl. Pour the dressing over the vegetables, and mix until the dressing is evenly distributed. Put the salad in the fridge to chill for 2 hours. Mix a final time before serving. Soup 1 tsp oil 2 stalks celery, sliced 1/2 medium onion, diced 1 carrot, peeled and diced 4 cups good chicken broth 4-serving order of Cheese Ravioli in Marinara Sauce, thawed Grated Parmesan cheese, to taste Freshly ground black pepper to taste Sauté onion, celery, and carrot in oil until onion is soft. Pour broth over and bring to a simmer. Simmer 15 minutes. Add thawed cheese ravioli and sauce and heat through gently. Ladle into bowls, pass the crusty bread, pepper and Parmesan, and enjoy!

4 Meal Accompaniments Our customers often call and ask, What goes with what? If I order the Beef Bourguignon, what side dishes should I order? Here are some answers. We ve put our heads together and come up with the following list of wonderful accompaniments. Where you see an asterisk*, there will be a recipe for the dish at the end of this listing. Pesto and Cheese Flatbread Buttered Carrots French Bread Soups Broccoli, Mushroom & Zucchini Soup Portabella/Shiitake Mushroom Ravioli Blueberry Corn Bread Toaster Cakes Verdura Artisan Flatbread *Cheese Toast Vegetable Barley Beef Soup Blueberry Corn Bread Toaster Cakes Herb Foccacia Verdura Artisan Flatbread *Cheese Toast Chicken Rice Soup Blueberry Corn Bread Toaster Cakes Verdura Artisan Flatbread Macaroni & Cheese *Bruschetta Many Bean Soup Blueberry Corn Bread Toaster Cakes Verdura Artisan Flatbread Rice with Mixed Vegetables *Corn Muffins

5 Main Courses Rice with Mixed Vegetables 9 Grain Rolls *Basmati Rice Stuffed Baked Potato Scalloped Potatoes Broccoli & Cauliflower with Cheese Sauce *Corn Muffins Broccoli, Peas and Corn Buttered Carrots Baby Clams with Linguini Marinara Verdura Artisan Flatbread *Purchased Baguette Beef Brisket, Sliced Fresh Cut Corn Medley Stuffed Baked Potato *Easy Caesar Salad *Garlic Mashed Potatoes Pork Burnt Ends in BBQ Sauce Magic Mashed Potatoes Fresh Cut Corn Medley Broccoli and Cauliflower with Cheese Sauce *Noodle Salad

6 Main Courses -Cont d Creamy Cheesy Noodles Herb Foccaia Cheese Ravioli with Marinara Sauce Verdura Flatbread *Purchased Baguette Beef Burnt Ends in BBQ Sauce Rice with Mixed Vegetables Fresh Cut Corn Medley French Bread Beef Teriyaki Rosemary Roasted Potatoes Buttered Carrots Barley Vegetable Pilaf Broccoli, Peas & Corn Corned Beef French Green Beans with Mushroom Cream Sauce Scalloped Potatoes Rosemary Potatoes *Noodle Salad

7 Main Courses -Cont d Chicken Ana Luisa Broccoli and Cauliflower with Cheese Sauce Broccoli, Peas and Corn *Basmati Rice Chicken Artichoke Rosemary Potatoes Fresh Cut Corn Medley *Garlic Mashed Potatoes Chicken Pot Pie - Family Size Buttered Carrots Broccoli & Cauliflower with Cheese Sauce *Easy Caesar Salad Chicken Parmigiana Broccoli and Cauliflower with Cheese Sauce Broccoli, Peas and Corn Green Salad Chicken Cordon Bleu French Green Beans with Mushroom Cream Broccoli and Cauliflower with Cheese Sauce *Cucumber Sesame Salad

8 Main Courses -Cont d California Beef Stew Rosemary Roasted Potatoes *Steamed Vegetables Beef Pot Roast with Mushroom Gravy Mashed Potatoes Creamed Spinach Buttered Carrots *Oven Fries Beef Wellington Broccoli and Cauliflower with Cheese Sauce Rosemary Potatoes Buttered Carrots *Basmati Rice Crab Cakes French Green Beans with Mushroom Sauce *Green Salad Eggplant Parmigiana Verdura Flatbread *Add Pasta

9 Additional Recipes Cheese Toast You ll need your toaster oven. 2 slices of good bread 2 slices of your favorite cheese (I like sharp cheddar) Arrange the cheese on the bread and toast until bubbly. Let cool and eat! So easy. Serves 1-2 Corn Muff ns 3/4 cup cornmeal 1 cup flour 3 teaspoon baking powder 1 Tbsp sugar 1 tsp salt 1 1/4 cups milk 1 beaten egg 1/4 cup vegetable oil : Mix the dry ingredients (first 5 ingredients) in a large mixing bowl. Beat the egg and add it to the dry ingredients, followed by the milk and oil. combine just enough to incorporate. Fill muffin cups 2/3 full (do not use paper). Bake for approximately 10 to 12 minutes- Makes 12 muffins Bruschetta 2 large Roma tomatoes,diced 1/4 c fresh basil, chopped 1 clove garlic; minced 1 French baguette, sliced and toasted 1 Tbsp virgin olive oil Combine tomatoes, basil and minced garlic. Let stand 15 minutes. Slice bread in 1 thick slices. Place on a baking sheet and broil until lightly browned- Brush with olive oil. Spoon tomato mixture over and serve at once. -6

10 Additional Recipes Cont d Easy Caesar Salad A friend taught me this a long time ago, and I ve never made this dressing from scratch again. 2 cups Romaine Lettuce, chopped 1/2 cup boxed Caesar Croutons 1/4 cup Parmesan cheese 1/2 cup light mayonnaise 1 clove garlic; minced 1 tsp fresh lemon juice 1/2 tsp Worcestershire Sauce Basmati Rice 2 cups water 1 cup Basmati rice Stir rice and water together in a 2-quart microwaveable casserole. Cook at full power for 5 minutes. Then cook at 50% power for 15 minutes. Let sit 5 minutes then fluff with a fork. Put lettuce in serving bowl, sprinkle with croutons and Parmesan cheese Mix mayonnaise, garlic, lemon juice and Worcestershire Sauce well. Pour dressing over salad and toss. Serves 2-4 Noodle Salad 1 pack ramen noodles(discard the seasoning packet) 1 cup shredded cabbage 3 tablespoons mayonnaise 1 tsp lemon juice 1/2 tsp Tabasco sauce 1/2 tsp soy sauce A pinch of sugar 1 tsp sesame seeds 1 chopped scallion Break ramen noodles into pieces. Bring water to a boil and boil the ramen noodles for 1-2 minutes- don t overcook. Drain, set aside and let cool. Transfer the noodles to a bowl and toss with the shredded cabbage. Mix mayonnaise, lemon juice, Tabasco, soy sauce and sugar. Pour over salad and toss. Put on separate plates. Garnish with chopped scallions and toasted sesame seeds. Serve cold.

11 Additional Recipes Cont d Steamed Vegetables 1/2 cups water 2 cups fresh vegetables bowl of ice water Put steamer basket in pot, pour water in. Add vegetables to steamer Turn heat to high and watch carefully, when the vegetables are just barely fork-tender, they re ready! Drain vegetables. Immediately toss them into the ice water, then return to strainer. Season to taste. Pico de Gallo Salad 1 tomato, chopped fine 1/4 white onion, chopped fine 1/2 jalapeño, diced fine 1/2 cucumber, sliced 1/2 head iceberg lettuce, broken into bite-sized pieces 1/4 cup fresh minced cilantro 1/2 cup fresh lime juice 1 clove garlic, minced 1/4 cup olive oil 1 tsp salt Mix first 5 ingredients together in a salad bowl Sprinkle cilantro over Mix the rest of the ingredients. If it s too sour for you, add a little sugar to taste. Toss dressing with salad and serve. Fast Baked Potato Garlic Mashed Potatoes 3 russet potatoes, scrubbed 2 cloves garlic, whole 1/4 cup low fat milk Salt & Pepper to taste Boil potatoes and garlic together. Mash together and mix with milk and salt & pepper. 2 russet potatoes, scrubbed Butter, sour cream, salt, pepper, diced chives for toppings. Preheat oven to 500 degrees F Prick potatoes all over. Bake in microwave for 10 minutes at full Remove hot potatoes from microwave and place on oven rack. Cook for a further 5 minutes. Cut in half and fluff potato.

12 Additional Recipes Cont d Cucumber Sesame Salad 1½ teaspoons toasted sesame seeds 3 cups thinly sliced hothouse cucumbers 1/4 cup diced red onion 1 cup white wine vinegar ¼ c. water 1 teaspoon sesame seed oil 1 teaspoon salt 2½ teaspoons sugar Gently mix all ingredients, then cover and let stand in the fridge for 2 hours. Stir and serve. Green Salad Lettuce and any other fresh vegetables you enjoy, totalling 4 cups 1/4 cup olive oil 2 tablespoons orange juice 1 tablespoon lemon juice 1/4 teaspoon salt 1 tablespoon honey 2 Tbsp fresh mint or basil 1 tsp white wine vinegar Put salad vegetables in a bowl. Put all other ingredients except oil in a small bowl, Slowly whisk in the oil to emulsify the dressing. Toss with salad. Serves 6-8 Oven Fries 4 new white potatoes 1 Tbsp cooking oil Salt and pepper to taste Preheat oven to 400 degrees F. Slice potatoes into strips Toss with oil and spread on baking sheet. Don t crowd the potatoes. Bake for 10 minutes, then turn potato strips. Bake a further 10 minutes until golden, then add salt and pepper.