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Lean Healthy Meals Delivered
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Lean-Eating Sampler (Free Grill)

Reg. Price:
$197.93
Sale Price:
$139.95
Save:
$57.98

16 Total Items
Start your lean-eating today.

Details:

This sampler is loaded with naturally lean options perfectly prepared by with thick pork chops, succulent chicken, naturally lean Top Sirloins and Filet Mignon (made extra-lean through careful trimming by our master butchers) and heart-healthy Icelandic Cod. Order the Lean-Eating Sampler today and get a FREE Contact Grill! This counter-top grill is the perfect way to enjoy great, grilled food no matter the weather. Order with complete confidence today, every ounce is 100% guaranteed to satisfy!

This meal includes the following:

   2 (5 oz.) Filet Mignons
   2 (5 oz.) Top Sirloins
   4 (6 oz.) Icelandic Cod Fillets
   4 Boneless Chicken Breasts (1 lb pkg.)
   4 (4 oz.) Boneless Pork Chops
   Free Contact Grill

Filet Mignons
Thaw in refrigerator. Pat steaks dry and season food before grilling. Use sea salt and freshly cracked pepper or a steakseasonings/rub.Sear the outside of your steaks over high heat and avoid moving them before ready. This helps with the flavor and juiciness.Use tongs or a spatula to turn your meat on the grill - poking with a fork can damage the meat. Always wash utensils used on raw meat or have separate utensils.Close your grill cover as much as possible while cooking to maintain a temperature around 450F. This helps lock in flavor and prevent flare-ups. For timing, use the 60/40 grilling method. Grill for 60% of the time on the first side, then grill 40% of the time after you turn over the steak. This will give you an evenly cooked steak.After grilling, place your finished steak on a clean plate - never put cooked steak on the plate you used to bring raw steaks to the grill without thoroughly washing it first. Allow your steaks to "rest" tented with foil for 5 minutes between cooking and eating. This will help the juices redistribute for the best-tasting and juiciest steak.

Top Sirloins
Thaw in refrigerator. Pat steaks dry and season food before grilling. Use sea salt and freshly cracked pepper or a steakseasonings/rub.Sear the outside of your steaks over high heat and avoid moving them before ready. This helps with the flavor and juiciness.Use tongs or a spatula to turn your meat on the grill - poking with a fork can damage the meat. Always wash utensils used on raw meat or have separate utensils.Close your grill cover as much as possible while cooking to maintain a temperature around 450F. This helps lock in flavor and prevent flare-ups. For timing, use the 60/40 grilling method. Grill for 60% of the time on the first side, then grill 40% of the time after you turn over the steak. This will give you an evenly cooked steak.After grilling, place your finished steak on a clean plate - never put cooked steak on the plate you used to bring raw steaks to the grill without thoroughly washing it first. Allow your steaks to "rest" tented with foil for 5 minutes between cooking and eating. This will help the juices redistribute for the best-tasting and juiciest steak.

Icelandic Cod Fillets
Thaw in Refrigerator. When thawing, remove from plastic packaging. Cover and refrigerate below 38F. Once thawed, consume within one to two days.
FROM THAWED: Oven: Preheat oven to 400F. Place thawed Cod portions on a baking sheet lined with foil or parchment paper. Bake for 12-14 minutes. Optional: Lightly season cod with olive oil, sea salt and fresh lemon juice prior to placing in oven. FROM FROZEN: Oven: Preheat oven to 400F. Place frozen Cod portions on a baking sheet lined with foil or parchment paper. Bake for 25-27 minutes. Optional: Lightly season cod with olive oil, sea salt and fresh lemon juice prior to placing in oven.

Boneless Chicken Breasts
Uncooked: For safety, must be cooked to an internal temperature of 165 F as measured by use of a thermometer. Thaw in Refrigerator.
Broil or Grill: Preheat broiler or grill. Cook for 3-4 minutes per side until internal temperature is 165F. Contact Grill: Grill 3-4 minutes total on preheated contact grill or until an internal temperature of 165F is reached.
Oven: Preheat oven to 350 F. Season as desired. Place chicken breasts in greased baking dish. Bake for 20-25 minutes or until an internal temperature of 165F is reached. Pan Saut: Place 1 Tbsp. of cooking oil in a nonstick skillet over medium high heat. Add chicken breasts to pan. Cook for 4-6 minutes per side reducing heat to medium after flipping. Cook to an Internal temperature of 165F.

Boneless Pork Chops
Thaw in refrigerator.Grill: Preheat grill. Remove pork chops from package. Pat dry, season as desired and cook over medium heat for approximately 4-7 minutes per side until internal temperature reached 145 F.
Broil: Preheat broiler. Remove pork chops from package. Pat dry, season as desired. Place on broiler pan 3-4 inches from heat source. Broil 4-7 minutes per side until internal temperature reaches 145 F.
Contact Grill: Preheat contact grill. Season thawed pork chops. Grill 4-5 minutes for a 4 oz. chop; 5-6 minutes for a 5 oz. chop; 6-7 minutes for a 6 oz. chop.
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