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58 Items Found in Category Natural High
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Beef Stroganoff with Wild Rice


ITEM NUMBER: 520
DESCRIPTION:

Traditional stroganoff with sour cream, beef chunks & sliced mushrooms over long grain & wild rice.

 

 
Price:  $9.98

Product Features:

Net Weight 11-3/4 Oz. (333g)
Serves 4,
No Cook Entree
Makes about 4 - 1-1/4 cup servings.
     
      

Beef Teriyaki

Beef Teriyaki

ITEM NUMBER: 412
DESCRIPTION:

An Oriental Classic with Lean Beef, Crisp Snow Peas, and Red and Green Bell Peppers in A Sherry Wine/Soy Sauce Blend.

 
Price:  $6.75

Product Features:

Net Weight 5 1/4 Oz. (148.8g)
Serves 2
Low Fat
No Cook Entree
Makes about 2 - 1 1/4 cup servings.
     
      

Black Beans and Rice, Caribbean Style

Black Beans and Rice, Caribbean Style

ITEM NUMBER: 427
DESCRIPTION:

Mildly Spiced Black Beans and Rice Combine For A High Protein Vegetarian Entree.  GLUTEN FREE

 

 
Price:  $5.50

Product Features:

Black Beans and Rice, Caribbean Style
Net Weight 5 3/4 Oz. (170g)
Serves 2
Meatless
Low Fat
No Cook Entree
Gluten Free
Dairy Free
Makes about 2 - 1 1/4 cup servings.
     
      

Cheese Enchilada Ranchero

Cheese Enchilada Ranchero
With Cheddar Cheese and Tortillas
ITEM NUMBER: 418
DESCRIPTION:

A delightful blend of soft tortillas, Mexican seasonings, rice and aged cheddar cheese.

 
Price:  $6.25

Product Features:

Cheese Enchilada Ranchero
Net Weight 6 1/4 Oz. (177.2g)
Serves 2
No Cook Entree
Meatless
Makes about 2 - 1 1/4 cup servings.
     
      

Cheese Omelette

Cheese Omelette

ITEM NUMBER: 125
DESCRIPTION:

Fluffy scrambled eggs & aged natural cheddar cheese for a tasty omelette. Eggs require frying; bring a fry pan and oil.

 
Price:  $4.00

Product Features:

Net Weight 2 7/8 Oz. (81.6g)
Serves 2
Meatless
Makes about 2 - 1/2 cup servings.
     
      

Cherry Blast

Cherry Blast
With Crunchy Crumbs
ITEM NUMBER: 209
DESCRIPTION:
Tart and sweet cherries with cranberries and blueberries topped with crunchy brown sugar crumbs.
Price:  $4.98

Product Features:

Cherry Blast
Net Weight 5 Oz. (156g)
Serves 2 .
     
      
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