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< Back House of Meats: Italian Tomato Tortellini Soup Prep Time: 20 minutes Cook Time: 3 hour and 40 minutes Serves: 6 Level: Beginner About the Recipe Tomato Tortellini Soup – seriously delicious! Everyone will love this no-fuss soup recipe. Just dump everything in the slow cooker and let it work its magic. Serve soup with some crusty bread for an easy weeknight meal the whole family will enjoy! Credits - Stephanie: https://www.plainchicken.com/about-me/ Ingredients 1 lb. House of Meats Fresh Italian Sausage 28 oz. Can Petite Diced Tomatoes 32 oz. Chicken Broth 2 - 10.75 oz. Cans Tomato Soup 16 oz. Chive and Onion Cream Cheese, softened 18 oz . Package Refrigerated Cheese Tortellini, uncooked 1 tsp Basil 1 tsp Oregano 1 tsp Chives Shredded Mozzarella or Parmesan Cheese , use for individual bowl garnish Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a skillet, cook House of Meats Italian Sausage until browned and no longer pink. Step 2: STOVE METHOD: In a soup pot combine Chicken Broth, Basil, Oregano, Chives, Diced Tomatoes, and Tomato Soup. Bring to a boil and simmer for 1 hour. OR CROCK POT METHOD - Transfer cooked sausage to slow cooker. Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours. Step 3: Stir in Cream Cheese and Cheese Tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked. Step 4: Serve and top with shredded mozzarella or parmesan cheese if desired. Previous Next

< Back House of Meats: Oven Ready 7 Oz. Dressing Stuffed Sirloin Roll Ups Prep Time: 10 to 15 minutes Cook Time: 15 to 30 minutes Serves: 1 to 2 Level: Easy About the Recipe The 7 oz. Dressing Stuffed Sirloin Roll Ups are a House of Meats Signature item. A generous portion of Thin Sliced Sirloin Steak wrapped around our Homemade Bread Dressing. These are available to purchase at all House of Meats locations or may be ordered online at houseofmeats.com. Order online, pay online, pickup curbside or have delivered. Ingredients 7 oz. Oven Ready Dressing Stuffed Sirloin Roll Ups Can Beef Gravy Salt and pepper to taste Preparation AIR FRYER INSTRUCTIONS: Cook 15 minutes at 350 degrees. OVEN INSTRUCTIONS: Pre-heat oven to 350 degrees. Place Dressing Stuffed Sirloin Roll Ups in a casserole baking dish, with a cover. Add one can of Beef Gravy. Bake covered for 30 minutes. Salt and Pepper to taste. Serve with Mashed Potatoes and Green Beans. Previous Next

< Back House of Meats: Rib Eye Steak Prep Time: 3 hours Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe Rib Eyes are loaded with marbling giving them a whole lot of flavor! This is why many consider these to be the tastiest of all steaks. Cook over high heat on your grill or in a cast-iron skillet to achieve a mouth-watering sear. Did you know? House of Meats will gladly cut your Rib Eye Steak to any thickness you desire, just ask! Ingredients Half Pound Boneless Rib Eye Steak Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Remove steaks from the refrigerator about 3 hours before cooking to bring to room temperature. Step 2: Season your steaks with salt, pepper and garlic. Did you know? House of Meats will season your steaks for free at the time of purchase, just ask! Step 3: Place the steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to grill 3 to 5 minutes for medium - rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium - well. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next

< Back House of Meats: JD Bourbon Barrel Skewered Chicken Breast Prep Time: No prep! Cook Time: 15 minutes Serves: 1 Level: Beginner About the Recipe House of Meats JD Bourbon Barrel Skewered Chicken Breast are marinated in an exclusive blend of bourbon flavors and seasonings with Canola Oil. Ingredients House of Meats - Quarter Pound - JD Bourbon Barrel Skewered Chicken Breast Serving: 2 per person Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: House of Meats JD Bourbon Barrel Skewered Chicken Breasts are ready to go. No prep work, we have already done it for you. Step 2: Heat your grill to medium-high heat. Clean grill grates and oil. Step 3: Grill the skewers 10-12 minutes, turning frequently, until the chicken is golden brown and cooked through. Internal temperature should be 165 degrees. DO NOT OVERCOOK! Step 4: Transfer the skewers plate, and loosely tent with aluminum foil for about 3 minutes and serve. Previous Next

Rewards As a loyal customer of our store, you may be interested to know about our rewards program. By buying more, you can save more! We also offer special promotions from time to time, which can help you get even bigger discounts on your purchases. Keep an eye out for these promotions and take advantage of the rewards program to get the most out of your shopping experience with us! Frequent Shopper Program Save $20 on $300 worth of qualifying receipts! See blow for rules and restrictions! Read More Senior Day For our loyal customers 60 and over, receive 10% discounts off purchases! Read more for specifications! Read More Get Special offers! Rewards Sign-up First name Last name Birthday Phone Email Please allow up to 24 to 48 hours to create your account! Please make sure information is correct, if there any mistake with the sign-up form, you may not receive rewards. Submit

< Back House of Meats: Juicy - Baked Quarter Pound Boneless Pork Chops Prep Time: 5 minutes Cook Time: 15 minutes Serves: 1 Level: Easy About the Recipe Tired of dry pork chops? Stop your pork chops from drying out, bake them at high temperature for a shorter amount of time! House of Meats suggests baking pork chops at 425 degrees F, at this temperature, 4 oz. boneless pork chops will take between 8 to 10 minutes to cook. Ingredients 4 HOM Quarter Pound Boneless Pork Chops NOTE: HOM also offers a thicker 6 oz. Boneless Pork Chop . 1 tbsp Olive Oil 1 tbsp Brown Sugar 2 tsp Paprika, Sweet or Smoked 1 tsp Onion Powder 1 tsp Dried Thyme 1 tsp Kosher Salt ½ tsp Fresh Ground Black Pepper Or, you can make your own rub with your favorite ingredients. Want an EZ option? HOM offers a huge selection of rubs that are ready to go! Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. This sure makes for easier clean-up. Step 2: Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet. Step 3: Combine the rub ingredients; brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well. Rub the spice mixture over all sides of the pork chops. Step 4: Bake pork chops at 425° F., at this temperature, 4 oz. boneless pork chops take between 8 to 10 minutes to cook. Step 5: After your pork chops have baked for about 8 minutes, you will want to check on them frequently with a quality instant read meat thermometer. The USDA recommendations state that you cook pork chops to an internal temperature of 145° F and then allow the meat to rest tented with foil for at least 3 minutes. DO NOT OVERCOOK. Step 6: Bone-in pork chops can be used instead of boneless. Bone-in chops will take a few minutes longer to cook. Serve with Mashed Potatoes with Green Beans, Roasted Vegetables (you can do these on the same pan, timing is everything here, start veggies ahead of chops). Previous Next

< Back House of Meats: Citrus Tilapia Prep Time: 10 minutes Cook Time: 10 to 12 minutes Serves: 2 to 3 Level: Beginner About the Recipe This bright and zesty tilapia dish combines the fresh flavors of orange, lemon, and ginger for a light, flavorful meal. Lightly pan-seared and finished with a citrusy glaze, it's a refreshing twist on a simple fish dinner. Ingredients 1 lb. House of Meats Tilapia Fillets 1 tbsp Olive Oil 1 tbsp Butter ½ cup freshly squeezed orange juice or high-quality store-bought orange juice 1 Lemon Zested & Juiced ½ tsp Grated Fresh Ginger 2 tbsp all Propose Flour Salt Freshly Ground Black Pepper Preparation Step 1: On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the House of Meats Tilapia in the flour. Step 2: In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside. Step 3: Add the orange juice, 2 tbsp of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Step 4: Taste and add lemon zest or more lemon if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through. Previous Next

< Back House of Meats: Air Fryer Boneless Wings Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 Level: Beginner About the Recipe House of Meats Marinated Boneless Wings are ready to go! They may be prepared "as is" or breaded as described. If you choose not to bread your wings proceed to the cooking process.** Ingredients 1 lb Of your favorite House of Meats Marinated Boneless Wings. Serves 4 2 Eggs 1 cup Flour ½ tsp Garlic Powder , if desired ½ tsp Salt , if desired Olive Oil Spray or your favorite spray oil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: House of Meats Marinated Boneless Wings may be prepared breaded as described or “as is”. If you choose not to bread your wings proceed to the cooking process.** Step 2: In a shallow bowl whisk together the 2 Eggs. Add House of Meats Marinated Boneless Wings to the egg mix. Step 3: In a separate shallow bowl or zip-lock bag mix together the flour, garlic, and salt. Step 4: Prepare just enough to fill the Air Fryer, do not work ahead. Remove the boneless wings from the egg , let excess to drip off and add to the flour mixture. Toss until boneless wings are coated with flour. Step 5: **Preheat the Air Fryer to 400 degrees. Spray the basket with the Olive Oil and add the egg and flour coated wings to the basket leaving some space between them Lightly spray with oil and cook for 5 to 7 minutes, turn and cook for an additional 7 to 10 minutes. Internal temperature should reach 165 degrees. Step 6: Serve with your favorite dipping sauce and celery. Previous Next

< Back House of Meats: EZ Beef Pot Roast Prep Time: 10 minutes Cook Time: 4 hours Serves: 6 to 8 Level: Easy About the Recipe Beef pot roast is a classic comfort food that is perfect for a cozy family dinner. It's hearty, satisfying, and nourishing, while also being easy to prepare and requiring minimal ingredients. Plus, the leftovers are just as delicious the next day! Ingredients 4 lb. House of Meats Boneless Chuck Roast or Boneless English Roast 1 Can - Campbell’s Golden Mushroom Soup 2 Packets - Lipton Onion Soup Mix 2 Cups - Red Wine, you may substitute Beef Broth 1 Bag - Mini Carrots 6 - Potatoes , cleaned and cut up 1 - Onion , quartered Salt and Pepper to taste Preparation Step 1: Mix Mushroom Soup, Lipton Soup Mix and wine or Beef Broth in the bottom of a roasting pan. Step 2: Add House of Meats Pot Roast. pierce with a knife or fork, repeatedly. Add Potatoes and Onions, depending upon how crunchy you like your carrots, add them prior to baking or half way through. Step 3: Bake covered at 350° for at least 4 hours. Take the roast out halfway through baking and cut it into strips, so the gravy has a better opportunity to soak in. Step 4: The roast should be fork tender when done. Thicken gravy if desired. Step 5: Serve with hard rolls and butter. Enjoy! Previous Next

< Back House of Meats: Quarter Pound Ground Chuck Patties Prep Time: 10 to 15 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe These gourmet burgers are made with quarter-pound frozen chuck patties, offering rich, beefy flavor in every bite. Grill them to your desired level of doneness for juicy, satisfying burgers that are perfect for family cookouts, weeknight dinners, or casual gatherings! Ingredients Quarter Pound Frozen Chuck Patties Burger Buns Toppings (Optional): Onions Sautéed Mushrooms Lettuce Cheese Tomatoes Dill Pickle Slices Mustard Ketchup Mayo Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Cooking Instructions: From a frozen state, place ground chuck patty on a hot skillet or grill. Cook quickly on both sides, turning once. Season generously, top with cheese of your choice, and serve on a toasted bun with lettuce and tomato. The internal temperature should reach 165°F . Do not overcook. COOKING TIMES: These are approximate cooking times, and the best way to determine if your burger is cooked to your liking is to use a meat thermometer. The internal temperature of the burger should reach 165°F. Rare: 5 to 6 minutes total for rare. Medium Rare: 6 to 7 minutes total for medium-rare. Medium: 8 to 9 minutes total for medium. Well Done: 9+ minutes for well-done. Cheese: If adding cheese; place your favorite slices on top of the burgers during the last 2 minutes of grilling and close the grill cover so the cheese can melt. Resting: Remove the burgers from the grill and let the rest for 5 minutes before serving so the juices can redistribute. Toast Buns: Lightly butter and toast on the grill. Only takes about 2 to 3 minutes. Watch closely! Assembly: Build the burgers with lettuce and tomato on the bottom bun, followed by the burger and other toppings and the top bun. Previous Next

< Back House of Meats: Corn Flake Lake Perch Fillets Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4 to 6 Level: Beginner About the Recipe Enjoy this deliciously crispy and golden Lake Perch recipe, coated in a seasoned cornflake crust and fried to perfection. Perfect for a comforting dinner or a fish fry night, this dish pairs beautifully with tartar sauce and a side of fries. Ingredients 2 lb. House of Meats Lake Perch Fillets or similar fish 7 Cups Cornflakes crushed as finely as possible 4 Eggs with dash of Milk for egg wash 1 Cup Flour ½ tsp Cayenne Pepper to add to crushed Cornflakes, if desired. Preparation Step 1: Heat oil (1/2 inch deep) to 350° or frying temperature. Dip House of Meats Lake Perch Step 2: Fillets in egg and milk wash and let excess drain. Dredge through flour and back into egg wash. Step 3: Roll coated fillet in crushed Cornflakes and carefully place in hot oil. Step 4: Turn fish once or twice until easily pierced with a fork. Step 5: Drain on plate lined with paper towels. Step 6: Serve with Tartar Sauce and French Fries. Previous Next

Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. < Back Sauerkraut Soup with Sausage Prep Time: 10 minutes Cook Time: 1 hour and 10 minutes Serves: 6 servings Level: Easy About the Recipe Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Ingredients 1 lb House of Meats Fresh Kielbasa or Smoked Andouille Sausage, sliced 2 tbsp Olive oil, or butter 1 Large Onion , finely chopped 1 tbsp Garlic , minced 1 cup Hard Cider, we suggest Woodchuck Hard Cider 1 Jar (32 oz) Sauerkraut , drained and rinsed briefly 8 cups Chicken Brot h 1 cup Potatoes , peeled and cubed 3 Sprigs Fresh Thyme ½ tsp Ground Black Pepper Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1 Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Step 2 Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Step 3 Add the garlic and cook, stirring, for 1 minute. Step 4 Add the cider and cook until almost completely reduced. Step 5 Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Step 6 Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side Previous Next