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- Brand: No Time 2 Cook
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NO TIME 2 COOK Cajun Gumbo Base
DESCRIPTION: We’ve done the hard work for you in this traditional dark roux okra gumbo base. Just add water, any combination of chicken, sausage, shrimp, crawfish, crab, etc, and season to taste.
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NO TIME 2 COOK Chicken & Dressing
White meat chicken in a moist Southern cornbread dressing with onions, celery, bell pepper, and a touch of sage. Instructions: Keep frozen. To use, remove lid and bake from frozen at 400˚ F for 80-90 minutes and top is golden brown. (175 degree internal temp.) Learn More -
NO TIME 2 COOK Chicken Pie
DESCRIPTION: White breast chicken, carrots, & peas in a cream sauce with an old fashioned biscuit topping
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NO TIME 2 COOK Chicken, Asparagus, & Orzo
DESCRIPTION: Diced chicken breast and asparagus blended with mushrooms, water chestnuts, & orzo pasta in a white wine and cheddar sauce. Learn More -
NO TIME 2 COOK Crab & Mushroom Penne
DESCRIPTION: White crab meat & mushrooms baked with Penne pasta in a creamy Cheddar, Swiss and white wine sauce.
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NO TIME 2 COOK Crawfish Etouffee
DESCRIPTION: A Louisiana favorite loaded with crawfish tails and Trinity in a unique buttery red sauce. INSTRUCTIONS: Keep frozen. To use, heat to simmer stirring frequently. (165˚ F. internal temp.) Serve over rice. Use within 3 months of purchase. NET WT: 22 oz. (623 g.) SERVINGS: 2-3 Learn More -
NO TIME 2 COOK Etouffee Base
DESCRIPTION: Just add water and crawfish, shrimp, chicken, alligator, etc. to this unique buttery red sauce for an indescribable taste experience.
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NO TIME 2 COOK Milky Way Cake
DESCRIPTION: Milky Way bars are melted into this “homemade” chocolate cake and topped with a fudge and walnut icing. Great served warm with vanilla ice cream!
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NO TIME 2 COOK Tamale Pie
A spicy filling of ground beef, tomatoes, black beans & Mexican spices topped with an authentic Masa corn tamale crust. Serve with your favorite Mexican condiments. Directions: Keep frozen. To use, remove lid and bake from frozen at 350˚ F for 80-90 minutes. (165˚ internal temp Learn More
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