|
|
 |
We sell the following recipes, recipe services, nutritional services, and related guides. Please contact us if you would like to purchase or learn more about any of the items below.
We have three RECIPE KITS that provide a total of over 700 recipes. Eack kit has recipes designed, tested, and scaled for this type of business. Each recipe comes with:
• A name,
• A description,
• A list of ingredients and quantities,
• Kitchen preparation instructions,
• Assembly instructions,
• Home cooking instructions,
• Nutritionals, and
• Support, in case you have any questions.
The recipes can be purchased individually or one can buy an entire catalog.
|
|
|
 Lynda's Recipes were developed by Lynda Byrnes-Pelichowski, a Cordon Bleu trained chef, who started her business in 2003. Her catalog covers a wide variety of meats, flavors and styles including Mediterranean, Asian, Mexican, and European dishes. Almost all dishes cook in less than 30 minutes or go into a crock pot. The recipes come with nutritionals that were professionally calculated by The Nutrition Connection. All of Lynda's recipes are available with professionally taken food images.
Lynda also custom-develops recipes for multi-store meal prep businesses that need their own unique recipes that will not be sold to anyone else.
|
|
|
 The Easy Entrees recipes were developed by Bridget Stoklosa and Cass Schulz in conjunction with classically-trained chefs and include 219 recipes that have gained an excellent reputation in the competitive Denver, Colorado, market. Bridget and Cass have strived to use fresh ingredients and focus on health-conscious gourmet tastes the entire family will enjoy. Ranging from ethnic, bistro style, and classic home-style dishes, the recipes give clients a true sense of providing a really homemade meal. Most dishes can be made in less than 30 minutes from fridge to table. Each recipe includes nutritional information calculated from the leading nutritional software in the food industry.
|
|
|
 The Ready to Go Recipes kit includes a catalog that has been laid out to make it easy to find the recipe you need based on cost, time, protein source and many other parameters that matter to a meal prep business. The recipes have been developed with a tilt towards interesting, flavorful (yet family-friendly) seasonings and healthy, fresh ingredients. Karin's approach is "this is how I feed my family."
The Ready to Go Recipes has also recently developed a line of pre-made side dishes that have been a terrific revenue booster. This is a separate catalog. Each of these recipes contains a description, kitchen prep, packaging instructions, and formatted 2x4 labels.
|
|
|
 The STARTUP RECIPE KIT AND TRIAL PARTY GUIDE has sold to over 100 customers and was last updated in February 2007. This kit includes:
• 10 excellent recipes that are fully documented and ready to use in a meal prep business. The recipes come with certified nutritionals.
• Instructions and templates for running a trial session with friends and relatives at home.
• A recipe cost analyzer spreadsheet that allows you to determine your expected food costs by entering the cost of all of the ingredients required for the 10 recipes supplied in the kit.
|
|
|
The RECIPE DEVELOPMENT GUIDE is designed for people who want to develop their own recipes. This 17-page product last updated in March 2006 helps with the following:
• Finding good sources for recipe ideas.
• Selecting a recipe.
• Formalizing and documenting a recipe.
• Adapting a recipe.
• Nutritional analysis.
This guide was written by Lynda Byrnes Pelichowski, who is a prolific and popular recipe developer and has run Meals Made Easy since mid 2003. This guide comes with Lynda's consulting time to answer any questions where customers would like more detail or answers to any specific questions they have.
|
|
|
 The NUTRITIONAL INFORMATION GUIDE is a new 70-page manual released in January 2007. This guide was written by Dietetic Designs and Corp21 to provide the following information of specific relevance to meal prep businesses:
• Basic nutrition.
• Food guide pyramid.
• The Meal Prep industry and obesity.
• Portion sizes.
• Food labels and food claims information.
• How nutritional information is calculated.
• Food fads and diets.
• How to make recipes healthier.
• Understanding special diets.
• Preventing cross contamination and improving food safety.
• Food storage guidelines for refrigerated and frozen foods.
• USDA standards for cooking temperatures.
• Sanitation monitoring forms.
• Temperature control logs.
• And much, much, more.
|
|
|
|
|
