Monthly Archives: June 2011 – Testimonials of Interest

Chris C has been ordering from our menu for quite a while now. But he isn’t ordering for himself. He orders to keep his senior mom in healthy meals. Here are some of the things he’s had to say over the months.

  • I recently visited my Mom and Dad over the holidays and had an opportunity to actually try your meals for myself. They were every bit as delicious and well prepared as I had been told. Thank you for providing this vital service in such an exemplary manner!
  • My parents have used for over one year. I recently visited and had several of your delicious meals myself. The automatic delivery/billing option makes the small details even easier. Thank you for an exceptional menu, superb quality and instant customer service.
  • My Mom has been receiving meals for over a year. Never have they been more important than during the winter storms in NYC that seem to have just ended. Mom was unable to leave the house for several days at a time due to icy and windy conditions, but I never worried, because she always had a freezer stocked with meals. Your service is important for good nutrition, but this winter it kept Mom going when travel outside was dangerous.
    Thank you for I don’t know how many times by now.
  • My mother recently fell in her apartment. Fortunately her injury was not serious, but it did prevent her from getting out for almost two weeks. The excellent meals deliveryprovided by were her primary source of nutrition throughout her recovery. Her spirits never sunk into depression because “I’ve got my dinner in the fridge!”  Mom is coming up on two years of meals. Thank you!

Thank you, Chris, for the wonderful testimonials and for making us your go-to meal delivery service!

Chefs and Staff,


Review of

A blogger- coupons are great recently reviewed us, and it looks like she thought we were a-ok!

One of the things that I know I didn’t even think about when I was expecting my first child was what we were going to do about dinners when we got home from the hospital.  As an expecting mom, the last thing on your mind is anything but getting to the point of holding that new baby in your arms and just enjoying your first few weeks being a parent.  The last thing you want to worry about when adjusting to a newborn’s eating and sleep schedule in those first few weeks is cooking for your family.  This time around I will be worrying about feeding a family of four while caring for a newborn, and I’m not really interested in having fast food and take-out each night.  That’s why I LOVE the idea of

Chicken Marsala Dinner is a company devoted to making lives easier for all of us by delivering healthy, chef-prepared meals to your door (all across the US!).   The meals are all prepared with top-quality fresh produce and ingredients and are delivered to your door frozen.  You thaw, heat, and serve them!  All the meals come with instructions on how to heat using either a microwave or oven attached to the product so there’s not even any thinking involved!  You can have a healthy, yummy meal prepared in no time with much less mess and hassle! sent my family of four the Chicken Marsala dinner to try.  It arrived via UPS in a Styrofoam cooler with dry ice and was still completely frozen.  We placed it in the freezer and then pulled it out and put it in our refrigerator the night before we planned to cook it.  The directions actually recommended the morning of, but I was afraid I would forget that morning (and the instructions stated the food would be fine in the refrigerator for up to 3 days).  I loved that each of the items was individually packed with cooking directions right on the front!

The chicken was already prepared so there wasn’t a 45-minute cooking time like I thought there would be.  I just placed the chicken, rice, and vegetables in oven-safe dishes and put them in our oven for approximately 15 minutes (the veggies went in for only about 6 minutes).  I was excited about our meal as soon as I removed it from the packaging as it smelled delicious and continued to fill our kitchen with a great smell as it heated up in the oven.  (All of the foods we received could have been warmed in the microwave much faster, but I love oven-cooked foods so I chose to take the longer route in dinner prep.)

Once it was heated, I placed it on plates and served it!  It looked like a meal I would normally spend over an hour between prep and cook time and yet it was finished in about 15 minutes with no mess in my kitchen!

My family loved the meal.  Everything had great flavoring and texture.  I have to admit that I’m a  picky chicken eater, and I was hesitant about the chicken.  I was worried that it would be more like “fake” chicken.  However, it was delicious and completely fresh-tasting chicken that I would have purchased and had to prepare from scratch.   Everything about the meal was exactly as had described:  chef-prepared and fresh! even included dessert for us:  a super yummy brownie!  Now, I don’t know how they read my pregnant-craving mind but I have a huge weakness lately for

Double Fudge Brownies

brownies.  When my husband pulled our desert out of the fridge after dinner, it seemed hard and I was less-than excited about it, thinking it was not going to hold up to my cravings.  After letting it sit out for about 10 minutes, we gave it a try, and it was the BEST brownie I have had yet during this pregnancy.  It was the perfect consistency of fudge and chocolate and was soft and chewy.  I hate when brownies taste more like cake than a fudge brownie, but this was exactly as I always want my brownies to taste!  It did the trick for sure.  Too bad now I want another one.. and another… and another!

All in all, was such a  great treat for my family.  It was so nice to not spend much time on dinner tonight.  Instead I had plenty of extra time to enjoy my family!

Even if you aren’t an expecting mom or new mom, this is a great gift for anyone!  If you have never ordered from them before, be sure to check out their First-Time Customer Discount!


Ten Little-known Food Facts

  1. Peanut Butter is good for you. It’s high-fat, so don’t go overboard, but a tablespoon of peanut butter on a slice of  whole-grain bread is a good source of iron, fiber and protein, and it fills you up. This article claims that it even may help to prevent type two diabetes in women!
  2. Fortune Cookies didn’t originate in China. They were invented in California, but no one seems to know exactly by whom. You can make your own after seeing the video below!
  3. Drinking 8 glasses of water a day is an urban myth. You should drink plenty of liquids, more if you are perspiring or if you’re an athlete, but we also get lots of liquid naturally from fruits and vegetables. A panel investigating this came to the conclusion: the vast majority of healthy people adequately meet their daily hydration needs by letting thirst be their guide.
  4. The food colorants cochineal and carmine are made from ground bugs. This is true, according to But it’s not as icky as it may seem. Many societies eat bugs as a part of their regular diets, and bugs are very healthy!  They’re low fat, high protein and according to the growing numbers of insect-eaters, truly yummy. I suggest not eating them except at Halloween, and then only as gummy worms. A better alternative for protein would be anything in’s meat dishes.
  5. A raisin dropped in a glass of fresh champagne will bounce up and down continuously from the bottom of the glass to the top. True!
  6. Here’s one that you can prove or disprove for me: The liquid inside young coconuts can be used as a substitute for Blood plasma. This site says it’s true:
    Note that it’s the coconut water from a green coconut, not coconut milk, which is made from the flesh of ripe coconuts.
  7. It takes approximately two million flowers for a bee to make 1 lb of honey. The bees will also fly about 50,000 miles to make the pound.
  8. The first soup ever made was made from a hippopotamus. Source: Toussaint-Samat, Maguelonne. 1993. A History of Food. Cambridge, MA: Blackwell Publishers.
  9. The banana tree is actually a giant herb and the banana is actually a berry. Berries are identified as being many seeded with a fleshy inner layer.
  10. Pineapple is a natural anti-inflammatory and pain-killer. It’s high in the enzyme bromelain. In a clinical study of adults who experienced mild acute knee pain for three months or less, bromelain demonstrated anti-inflammatory and analgesic properties, reducing the symptoms of osteo- and rheumatoid arthritis.

The View

Way back in March 2008, we were featured on The View. In the “Live Like the Rich and Famous” segment, we were showcased as an affordable alternative to having your own private chef. I thought some of you might have fun watching that segment, so here it is.

Fun, right? We thought so too, and we were sure rockin’ busy for a month or so. Now we’re that busy every day, but back then it was a real boon. So after all this time, thanks again  to The View!

Check out our growing list of videos on our YouTube Channel!

Melody blogger


Magic Customer

As a diabetic who lives alone in Albuquerque, New Mexico, Jim Furth knows firsthand the value of MagicKitchen.
com’s diabetic meals. “Shopping for all the “right” things is not something I look forward to doing each week, and
cooking for one is no fun,” he writes. has brought a bit of convenience back into Jim’s life, not to mention the fun back into his meal
time. Now, Jim chooses his favorite menus from the web site, using the glycemic index and nutritional statistics to
pick meals that are right for his dietary needs. Then, much to his delight, they arrive at his front door ready to warm
up and enjoy.
“When I choose Magic Kitchen, I’ve made the right choice. It’s like I could afford my own nutritionist, dietitian and
chef! Having the confidence that real pros have designed each meal that not only do the meals taste good but are
good for me. Besides, there is so much choice.” he writes. “I worked hard and got my health 100% in check and
then went into the hospital for hip replacement surgery.” While in the hospital recovering Jim ate a poor diet of
meals consisting of mashed potatoes, spaghetti, and white rice, even though these meals were part of the hospital’s
diabetic and non-salt meal program.

The doctors had to put Jim on insulin for the first time in his life.
Only when he was back home and eating his regular diet of carefully chosen meals could Jim stop
using the insulin. This only confirmed his belief that the program fit his nutritional needs.

“The Diabetic Friendly meals helps one grasp what is necessary then, with the use of the website, one can proceed to
choosing meals that are even more exciting and more restaurant quality and have there to do all
the ‘messy’ work and drudgery,” he writes “I like the choice of having, and I like choosing the way
I cook my meals either in the microwave or conventional oven. The hard parts

Ashley, writer


Our Chefs

Our chefs are some real characters, and as professional as they come. Their passion for creating  great food shines through. Here’s an interview with Francesco Avella, who has created some of our most enduring dishes, like the Portabella/Shiitake Mushroom Ravioli and Shrimp Fettucini Alfredo.

Here’s a little something for fun! (It doesn’t look anything like Francesco, though!!)

Francesco has been cooking all his life. He grew up in Naples, Italy surrounded by the bounties of the garden and the sea. For the last 23 years, however, he has been an Executive Chef running a commercial kitchen in the greater San Francisco area. In this interview, he talks about his culinary inspirations, and his passion for creating foods that fit the needs of the customer.

What started your love for cooking?
I have been around food all my life. As a young man I was in love with my father’s home cooking. After school, I was right there in the kitchen with him trying to help, but the most he let me do was peel potatoes or slice carrots or onions. My reward at the end, though, was to taste the finished meal. I still believe that home cooking is the best.

Why do you enjoy working with
I love being part of a great company, seeing it grow and feeling proud of being part of it. I believe in using the best ingredients and putting them together and creating great dishes under no pressure is a great accomplishment.

People are becoming more familiar with how restaurant chefs lives their daily lives, but probably don’t know as much about a commercial chef. What are some of the differences?
There’s a big difference between a restaurant chef and a commercial chef. Restaurant chefs cook and serve the food right away while it is still hot. My job is to create and prepare dishes that have to be reheated in the microwave or the oven and while still preserving the freshness and the flavor. My dishes require a lot of preparation and tasting in order to come up with the right texture and freshness. It takes a lot of patience!

What ingredients do you love to work with?
The ingredients that I like to work with are mainly vegetables and seafood; obviously, because it reminds me of home.

What are some of the dishes you’ve created that are the most popular, or that you’re the most proud of?
I feel proud of my Eggplant Parmigiana, because it’s a recipe from home and we do it a little differently than most cooks. Also it is one of’s top selling products. Typically when you cut basil, it turns black pretty quickly. So instead we create a basil pesto that we stir into the tomato sauce. You get a great basil flavor, and a good color. Also, we don’t bread the eggplant – just use egg and flour, fry it lightly in canola oil, and drain it well so it’s not oily at all. It’s time consuming and more costly this way, but we really want to create a flavor that lets the customer knows that a lot of time and care went into preparing the dish – even though it takes only a few minutes to heat it up!

Any memorable mistakes in the kitchen? Or a dish that didn’t quite work out?
Yes! I’ve made many mistakes in my cooking; sometimes to the point where I feel like giving it up all together. But my love for cooking always returns and there are always new challenges to come up with the best products.
In this business, you have to think about not only how you’re going to cook the ingredients, but how they’ll reheat as well. Water is the enemy of freezing and reheating food! For example, with vegetables that contain a lot of water like mushrooms and zucchini, we bake them with a little olive oil and garlic to get out the water. We also use a lot of crunchier vegetables like broccoli, cauliflower and carrots because they don’t have as much water. The same goes with sauces – we test our sauces many times so that they’ll reheat at the right consistency.

Thanks, Francesco, we love your passion and applaud your fresh-tasting flavorful dishes!

Melody, Blogger