French-style quiche with uncured ham and Swiss cheese in an egg custard with a pastry crust.

Fluffy egg frittata with Swiss cheese, cauliflower, and fried onions, with 12g protein and 5g carbs.

Shaved Brussels sprouts and kale in a Parmesan bechamel with garlic and onion.

Elbow macaroni in a four-cheese sauce made with cheddar, Havarti, Gouda, and Swiss.

Bronze-die spaghetti in a beef and pork tomato sauce, finished with sharp Romano cheese.

Seasoned chicken breast over brown rice and red quinoa with black beans, corn, peppers, and chipotle sauce.

Pre-cooked fried rice with carrots, edamame, corn, peas, leeks, and red bell pepper.

Lightly battered Alaska pollock nuggets with a crispy coating and flaky white fish interior.

Mini chocolate sugar cones lined with chocolate and filled with coffee bean ice cream.

Thai-style Namwa banana fritters in a crispy coconut, rice flour, and sesame seed batter.

Crispy fillo-wrapped poppers filled with buffalo chicken, cream cheese, and a four-cheese blend.

Lightly battered large shrimp with a sweet honey-pineapple cream sauce and candied walnuts.

Egg-battered, cheese-stuffed fire-roasted peppers with a zesty tomato sauce.

Mild curry with butter, cream, and crushed tomatoes coating tender chicken pieces and basmati rice.

Fully cooked seasoned white meat chicken strips, frozen and ready to heat.

Crescent-shaped vegetable dumplings with cabbage, radish, and ginger in a wheat flour wrapper.

Clamshell-style mini bao buns filled with a seasoned shrimp patty, with lemongrass-lime-chili dipping sauce.

Skinless sweet potato spears, steam-blanched and par-fried for a crisp exterior and creamy interior.

Panko-breaded bites of Castelvetrano and Kalamata olives stuffed with mascarpone, Roquefort, and cream cheese.

Creamy blend of spinach and artichokes with Swiss and Parmesan cheeses.