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< Back House of Meats: Oven Ready Florentine Meat Loaf Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 4 Level: Easy About the Recipe Comfort Food Feature: HOM Florentine Meat Loaf. Our delicious seasoned meat loaf is enhanced with Spinach, Ham, and Provolone Cheese. Ingredients House of Meats Homemade Florentine Meatloaf Our delicious seasoned meatloaf enhanced with spinach, ham, and provolone cheese! 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: Pre-heat oven to 350 degrees. Step 2: Place Meat Loaf in a 2 lb. loaf pan, and pack tightly. Place the loaf pan, uncovered, in the oven with a tray under the pan, in case of overflow. The convenient aluminum pan that the Meat Loaf comes in works great. Step 3: Bake for 1 hour and 15 minutes. The internal temperature should be 145 degrees. Smaller loaves bake for approximately 45 minutes. You may top it with ketchup for the last 15 minutes of baking time. Step 4: Serve with mashed potatoes and green beans or corn. Enjoy! NOTE: The loaf will appear pink in the middle after it has been fully cooked. This is caused by the seasonings and is normal. The Meat Loaf is fully cooked if it has reached 145 degrees internal temperature. Previous Next

< Back House of Meats: Oven Ready Stuffed Green Peppers Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 1 Level: Easy About the Recipe House of Meats Oven Ready Stuffed Green Peppers make a delicious meal that is easy to prepare. Each green pepper is hand-stuffed with a seasoned blend of pork, beef, and rice and covered with tomato sauce, topped with Mozzarella Cheese. Ingredients 1 - House of Meats Whole Oven Ready Stuffed Pepper per person Additional Mozzarella or Parmesan Cheese, if desired Additional Tomato Sauce , if desired Aluminum Foil 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: Arrange House of Meats Oven Ready Stuffed Green Peppers in a glass baking dish. Step 2: Cover with Tomato Sauce. Step 3: Cover with foil and bake in a pre-heated 350 degree oven for 1 hour and 15 minutes. The internal temperature should be 165 degrees. Step 4: 10 minutes before the completed baking time, remove foil and top with additional Mozzarella or Parmesan Cheese. Step 5: Serve with mashed potatoes and enjoy! Previous Next

< Back House of Meats: Complete Turkey Dinner Preparation Instructions Prep Time: Cook Time: Serves: 8 to 10 Level: Easy to Intermediate About the Recipe Serves 8 to 10 Guests! 10/12 lb. - Heat & Serve - Fully Cooked Butterball Turkey 3 lbs. - Heat & Serve - House of Meats Homemade Bread Dressing 3 lbs. - Heat & Serve - Turkey Gravy 5 lbs. - Heat & Serve - Mashed Potatoes 1- 8" Pumpkin Pie 1 - 8" Apple Pie Ingredients Fully Cooked Heat & Eat Turkey Dinner Preparation BUTTERBALL - FULLY COOKED TURKEY HEATING INSTRUCTIONS: Follow instructions on packaging. HEAT & EAT - HOMEMADE BREAD DRESSING HEATING INSTRUCTIONS: Microwave: Heat on high power for 12 to 15 minutes. Rotate half way through. Oven: Heat in ceramic or glass dish at 350 degrees for 30 to 40 minutes. HEAT & EAT - WHIPPED MASHED POTATOES HEATING INSTRUCTIONS: Microwave: Cut a slit in the center of the bag. Heat on high power for 12 to 15 minutes. Rotate and carefully knead the bag halfway through the heating time. Stir before serving. Boil-in-Bag: Place unopened bag in boiling water for 35 to 40 minutes. Steamer: Place unopened bag in perforated pan for 25 to 30 minutes. HEAT & EAT - TURKEY GRAVY HEATING INSTRUCTIONS: Follow the instructions on the can. OPTIONAL - HOM KIELBASA COOKING INSTRUCTIONS: Bake covered at 350° F with 1/2 inch water for 30 minutes, drain water, and allow to cool for 10 minutes before cutting and serving. OPTIONAL - HOM HONEY GLAZED SPIRAL SLICED BONELESS HAM HEATING INSTRUCTIONS: Hams are fully cooked. Simply Heat & Serve. Remove plastic bag, place in covered dish, and place in a 325° F preheated oven for 1 hour. Previous Next

< Back House of Meats: Beer Battered Cod Prep Time: 20 minutes Cook Time: 4 minutes per batch Serves: 4 to 6 Level: Easy to Moderate About the Recipe This Beer Battered Cod is a crispy, golden delight with a light, airy batter that perfectly complements the tender, flaky fish. Using beer in the batter creates a delicate crunch, while deep frying locks in flavor and moisture. Serve with tartar sauce for a classic, pub-style fish dish that’s perfect for any occasion. Ingredients 2 lbs. House of Meats Cod Fillets or Cod Loins 1 ¼ cups Flour ½ tsp Salt 1 Egg, separated 12 oz Beer (stale beer works best) 1 tbsp Vegetable Oil Oil for Deep Frying Extra Flour for Dredging Tartar Sauce (optional) Preparation Step 1: In a large bowl, sift together flour and salt . Step 2: Make a well in the center and add the egg yolk and half of the beer . Whisk gradually, drawing in the flour to form a smooth paste. Step 3: Stir in the remaining beer and vegetable oil , being careful not to overmix. Cover and let the batter rest for 15 to 30 minutes . Step 4: Meanwhile, heat the deep-frying oil to 375°F . Step 5: Pat the cod fillets dry with a paper towel and cut them into 4-inch pieces . Step 6: Beat the egg white until very foamy, then gently fold it into the batter. Step 7: Working in batches, dredge each piece of fish in flour , shaking off excess. Step 8: Dip each floured fillet into the batter, coating evenly. Step 9: Carefully place the fish in the hot oil and fry for about 4 minutes , or until golden brown and crispy. Step 10: Remove the fish from the oil and drain on paper towels. Keep warm while frying the remaining pieces. Step 11: Serve hot with tartar sauce , if desired. Previous Next

< Back House of Meats: Crockpot White Chicken Chili Prep Time: 10 minutes Cook Time: 5 hours Serves: 6 Level: Easy About the Recipe Creamy Crockpot White Chicken Chili is so easy—just toss everything in! With sweet corn, chiles, chicken, white beans, and black beans it’s packed with flavor! Ingredients 1 lb. House of Meats Boneless Skinless Chicken Thighs or Breasts NOTE: Chicken Thighs are best—they add more flavor and become tender, shredding easily. Breasts have less flavor and can dry out if overcooked. Be sure the chicken is fully thawed before cooking. 1 (10-ounce) can green enchilada sauce 1.5 cups frozen corn 2 (4-ounce) cans diced green chiles mild 3/4 teaspoon dried oregano 3/4 teaspoon paprika 1 tablespoon chili powder 1 tablespoon ground cumin 1 teaspoon salt 1/4 teaspoon pepper 2 cups chicken stock or broth, f or a thicker chili, use 1 cup of stock. 1 - 8 oz. Crean Cheese, softened ¼ cup finely chopped cilantro 1 large lime Optional toppings - See “ Don’t skip the toppings!” Preparation Step 1: Lightly spray the inside of a 6-quart Crock-Pot with cooking spray. Step 2: Add all the ingredients listed above into the Crock-Pot. Stir gently to mix everything together, ensuring the chicken is fully submerged. Step 3: Cover and cook on low for 4 to 6 hours or on high for 3 to 5 hours, until the chicken is tender and shreds easily. Step 4: Remove the chicken from the Crock-Pot and place it in a bowl. Use two forks to shred the meat. Set aside for now. Step 5: Soften the cream cheese in the microwave for about 1 minute. Return it to the Crock-Pot and whisk vigorously until the cream cheese is fully incorporated and the mixture is smooth. Step 6: Stir the shredded chicken back into the Crock-Pot. Mix in fresh cilantro and, if desired, 1 to 2 tablespoons of lime juice for an extra zing. Step 7: Finally, fold in: 2 (15.5-ounce) cans of Great Northern beans (drained and rinsed) 1 (15.5-ounce) can of black beans Tip: Add the beans toward the end of the cooking time so they warm through without becoming mushy. Step 8: Don’t skip the toppings! Ladle the chili into bowls and top with your favorite garnishes. Popular options include sharp cheddar, Monterey Jack, sour cream, lime juice, cilantro, avocado, jalapeños, or tortilla strips. Don’t skip the toppings—they really elevate the flavor! 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: 6 Oz. Glazed Boneless Pork Chops Prep Time: 1 hour (bring to room temperature) Cook Time: 10 to 15 minutes Serves: Varies Level: Beginner to Intermediate About the Recipe Thick-cut, juicy, and packed with flavor, these glazed boneless pork chops are perfect for the grill. Pre-marinated in your choice of bold, premium glazes, these chops offer convenience and incredible taste in every bite! Ingredients Available 6 Oz. Glazed Pork Chop Flavors Include: Caribbean Jerk Honey Bar-B-Que Apple Jack Raspberry Bourbon Georgia Peach Herb Butter Garlic JD Bourbon Preparation Preparation Remove pork chops from the refrigerator 1 hour before grilling to allow them to come to room temperature. This helps them cook more evenly. Grilling Instructions High Heat Sear: Preheat the grill to high heat. Sear the pork chops for 2 to 3 minutes per side to develop a flavorful crust. Move to Medium Heat: Once seared, move the chops to a cooler part of the grill to finish cooking over medium heat. Check for Doneness: Use a meat thermometer. Remove the chops from the grill when the internal temperature reaches 135°F . Resting: Tent the pork chops with foil and let them rest for 3 to 5 minutes. They will continue to cook and reach a final internal temperature of 145°F , which is safe to eat. Tips for Success Don’t Overcook: Overcooked pork is dry and tough. Use a meat thermometer to ensure the correct internal temperature. Resting is Important: Resting the pork chops allows the juices to redistribute, resulting in a more tender and juicy final product. Adjust Cooking Time: Adjust the cooking time based on the thickness of the pork chops. Two-zone Grilling: For thicker chops, consider using two-zone grilling (high heat for searing, medium heat for finishing). Previous Next

< Back House of Meats: Chicken Parmesan Three Ways Prep Time: Varies Cook Time: Varies Serves: Varies Level: Easy About the Recipe The House of Meats Chicken Parmesan Collection brings you three irresistible ways to enjoy our oven-ready 4 oz. patties. Whether served on their own, stacked in a hero, or baked into a comforting casserole, every bite delivers classic Italian flavor made simple. Ingredients Oven Ready Chicken Parmesan Patties House of Meats 4 oz. Chicken Parmesan Patties Chicken Parmesan Hero Sandwich House of Meats Oven-Ready 4 oz. Chicken Parmesan Patties Sandwich rolls or hero buns Marinara sauce (warmed) Slices of mozzarella or provolone cheese Fresh basil or parsley (optional, for garnish) EZ - Chicken Parmesan Casserole 2 cups - Rotini Pasta 6, 4 oz. House of Meats Chicken Parmesan Patties 1 cup - Shredded Mozzarella Cheese 2 cups - Marinara Sauce ½ cup - Seasoned Italian Breadcrumbs Preparation Classic Chicken Parmesan Patties Prep Time: 2 minutes Cook Time: 14–16 minutes Total Time: ~18 minutes Servings: Varies Steps: Preheat oven to 450°F . Line a baking tray with parchment paper. Arrange patties on the tray without overlapping. Bake for 14–16 minutes , until golden and heated through (internal temperature 165°F). Serve hot with pasta, salad, or roasted vegetables. Chicken Parmesan Hero Sandwich Prep Time: 5 minutes Cook Time: 16–18 minutes Total Time: ~20 minutes Servings: 2 sandwiches Steps: Preheat oven to 450°F and line a baking tray with parchment paper. Arrange patties on tray without overlapping. Bake for 14–16 minutes . While patties bake, lightly toast hero rolls in oven for 2–3 minutes. Place baked patties onto rolls. Spoon marinara sauce over top. Add cheese slices, then return sandwiches to oven for 2–3 minutes, until cheese is melted and bubbly. Garnish with basil or parsley, serve hot, and enjoy. EZ Chicken Parmesan Casserole Prep Time: 15 minutes Cook Time: 35 minutes Total Time: ~50 minutes Servings: 4–6 Steps: Preheat oven to 350°F (175°C) . Cook pasta: Bring a large pot of salted water to boil. Add rotini and cook until al dente, about 8 minutes . Drain well. In a greased casserole dish, combine cooked pasta with 1 cup mozzarella cheese . Pour 2 cups marinara sauce evenly over pasta. Sprinkle with Italian breadcrumbs. Arrange patties on top of pasta. Spoon additional marinara sauce over patties and top with remaining cheese. Cover with foil and bake for 35 minutes , until cheese is melted and bubbly. Ensure chicken reaches 165°F internal temperature . Let rest a few minutes, garnish with basil or parsley, and serve with salad, garlic bread, and your favorite wine. 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

< Back House of Meats: Easy Enchiladas - Made with HOM Ground Chicken Prep Time: 12 minutes Cook Time: 35 minutes Serves: 4 Level: Easy About the Recipe Are you hungry for a scrumptious and hassle-free meal? You might want to give the Chicken Enchiladas a try! This is a simple and delicious recipe that can be prepared with just a few ingredients. Ingredients 1 lb House of Meats 100% Pure Ground Chicken Breast 1 cup Chunky Salsa 10 oz. Red Enchilada Sauce , temperature to your choice 8 - 8 inch Flour Tortillas or more traditional Corn Tortillas 2 cups Shredded Mexican Cheese 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: Pre-heat oven to 350 degrees. Step 2: Spray a 9x13-inch baking dish with non-stick cooking spray. Step 3: In a large skillet, brown the House of Meats 100% Pure Ground Chicken Breast over medium heat. After cooked, stir in salsa and cook until heated through. Remove from heat. Add ½ the Enchilada Sauce in the bottom of the prepared dish. Step 4: Add shredded chicken, remaining chicken broth, remaining beans, diced green chilis, lime juice, cumin, onion powder, ancho chili powder, cayenne pepper, salt, and pepper. Bring mixture to a boil and then reduce heat to a simmer. Step 5: Warm the tortillas according to the package instructions. Add ¼ cup of the meat and salsa mix to each tortilla and top with a heaping tablespoon of cheese. Tightly roll each tortilla and place them in the dish, seam side down. Step 6: Pour the remaining Enchilada Sauce over them and cover with the remaining cheese. Wrap the dish tightly with aluminum foil and bake for 30 to 35 minutes. Previous Next

< Back House of Meats: Blackened Catfish Two Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4 Level: Easy to Moderate About the Recipe This Blackened Catfish is packed with bold, smoky flavors and a crispy, spice-coated crust. The combination of aromatic herbs and peppers creates a deep, rich seasoning that perfectly complements the mild, flaky catfish. Cooked in savory bacon grease, this dish delivers a deliciously indulgent Southern-inspired taste with a crispy, blackened finish. Ingredients 4 House of Meats Catfish Fillets ½ lb. House of Meats Sliced Bacon Olive Oil 1 tsp Allspice 1 tsp Oregano ½ tsp Salt 2 tsp Garlic Powder 2 tsp Thyme 2 tsp White Pepper 2 tsp Black Pepper 2 tsp Cayenne Pepper 2 tsp Lemon Pepper 2 tsp Cumin or Chili Powder 2 tsp Rosemary, crushed 2 tsp Fennel Seed, crushed Preparation Step 1: Fry the bacon in a pan and set it aside for another meal, reserving the bacon grease in the pan. Step 2: In a small bowl, combine all dry seasonings. Step 3: Pat the catfish fillets dry with a paper towel. Step 4: Rub each fillet with olive oil, then coat liberally with the spice mixture. Step 5: Heat the reserved bacon grease in the pan until hot. Step 6: Place the seasoned fillets into the pan and cook until the fish is blackened and crispy on the outside and easily flakes with a fork. Step 7: Serve hot and enjoy! Previous Next

< Back House of Meats: Chicken Drumsticks - On the Bar-B-Que Prep Time: 15 minutes Cook Time: 25 minutes Serves: 1 Level: Beginner About the Recipe THIS IS THE BEST! There is nothing better than diving into a juicy, sticky, & perfectly grilled House of Meats Chicken Drumstick; rubbed with your favorite rub and basted with bar-b-que sauce with a side of HOM Potato Salad, Cole Slaw, Macaroni Salad, and Corn on the Cob! Ingredients House of Meats Chicken Drums I like a “ready to go” seasoned rub, it’s easier and HOM has a host of them, just ask Your favorite Bar-B-Que Sauce, again lots at HOM Oil, any natural oil will do Paper Towels Instant Read Meat Thermometer 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: Start by patting the chicken skin dry, the dryer the crispier. Step 2: Season chicken thoroughly. Massage the rub in with your fingers. Place on a tray or rack in the refrigerator and let sit for 30 to 60 minutes for the rub to work and the skin continue to dry. Step 3: Pre-heat your grill to 400 degrees. Step 4: Remove chicken from refrigerator and drizzle a few teaspoons of oil over the pieces and recoat with your rub. Step 5: Place the Chicken Drums on the grill, cook with the lid closed for 4 to 5 minutes, turn, and cook for an additional 4 to 5 minutes. Step 6: Reduce heat to 300 degrees and cook for 6 to 8 minutes. Step 7: Baste all sides with your favorite Bar-B-Que Sauce, close lid, and continue to cook for an additional 4 to 6 minutes until the sauce has caramelized. Step 8: Total cooking time should be about 25 minutes. Step 9: Confirm internal temperature. The internal temperature with an instant read thermometer, should read 165 to 175 degrees. Step 10: You have achieved perfection! Serve with HOM Potato Salad, Cole Slaw, Macaroni Salad, and Corn on the Cob. Previous Next