The warmer summer weather calls for lighter fare, but preparing new dishes can feel daunting after a long day. Amy’s Kitchen aims to enliven seasonal meals with convenient, flavorful products.
Amy’s Kitchen offers over 250 frozen items like burritos, pizzas, and enchiladas. Dishes draw inspiration from Mexican, Indian, Thai, and Italian cuisines. Despite growing into a multimillion-dollar business, the brand remains family-owned and committed to sustainability practices.
“The real difference at Amy’s is that all of the dishes are prepared in kitchens just like they would be made at home, only in much larger pots and pans, using the highest quality, organic, non-GMO ingredients,” stated a recent Amy’s Kitchen press release.
“Every recipe Amy’s creates is tasted hundreds of times, and when it’s perfect, it is then cooked in giant pots and ovens, then frozen like how a home cook might freeze leftovers for another night.”
For those who don’t know what to make for their next meal, Amy’s Kitchen provides a simple, enjoyable solution without the need to spend hours toiling over a hot stove. Whether you’re looking for a quick lunch or a satisfying supper, Amy’s diverse menu ensures there’s always something new and delicious to enjoy, making it easier now than ever to give your summer dining routine a refresh.
Amy’s Kitchen Vegetable Lasagna
For a hearty summer dinner, try Amy’s Kitchen Vegetable Lasagna. Layers of pasta envelop a ricotta-veggie filling with notes of basil and garlic. A zesty tomato sauce tops the dish. Simply bake for 45 minutes at 375 F and serve with a crisp salad for an instantly satisfying meal.
If you need a quicker serving time turnaround, it can be cooked in the microwave in just five minutes on high. There is a sodium-light version for those watching salt intake and family size for more hungry mouths.
“This is flavorful and very filling and super easy to pack for lunch. Most frozen meals are bland and small portioned but this is neither of those,” Chelsey B shared on influenster.com. “I enjoy Amys brand and is a nice break from meat!”
Asian Style Veggie Burger Lettuce Cups
Looking for a clever way to sneak more veggies into your tummy? Spice it up with Asian Style Veggie Burger Lettuce Cups. The recipe calls for 4 Amy’s Sonoma Veggie Burgers, 1 small head of butter lettuce, 1 cup of cooked rice noodles, 1 cup of julienned fresh vegetables (such as cucumbers, red bell peppers, and carrots), and 1/2 cup of your preferred Asian-style salad dressing.
Cook the veggie burgers according to the package directions, using a wooden spoon or spatula to break them into small pieces as you cook. Arrange the butter lettuce leaves on a serving plate and spoon a modest amount of cooked rice noodles into each one. Add the veggie burger crumbles and julienned vegetables. Generously drizzle with your chosen Asian-style dressing. Add a squeeze of fresh lime and Sriracha sauce for some heat, if desired.
Vegan Gyro Salad With Vegan Tzatziki Sauce
Imagine you’re summering in Santorini, Greece, with this quick and easy Greek salad idea from Natalie @guacmylife on Instagram.
To prepare the tzatziki, the influencer said she took a can of coconut milk and removed the cream, allowing for 1 cup of cream. “To that I added juice from one lemon, a tablespoon of freshly chopped dill, a 1/2 tsp of freshly ground pepper, pinch of sea salt, 1/4 tsp of the following: cumin, nutmeg, coriander and thyme,” she shared on Instagram. “To this I added one medium cucumber that I shredded. Make sure to squeeze out most of the water from the shredded cucumber with your hand before adding to the coconut cream and seasoning. Toss all of these ingredients together and place in the fridge to chill while you cook your @amyskitchen Sonoma patties. I like to bake mine in the oven at 425 degrees for 5 minutes on each side.”
She then posted that she lets the burgers cool before slicing them into 1.5-inch pieces. “Using chopped romaine lettuce, cherry tomatoes, artichoke hearts, black olives and diced red onion, make your salad base,” she added. “Then add your ‘gyro’ meat and tzatziki sauce on top! I also like to squeeze a little fresh lemon over the top for some extra flavor. I just love eating salads in the summer.”
Amy’s Kitchen Mexican Casserole Bowl
This is an easy heat-and-eat treat made with organic white corn masa, black beans, sweet golden corn, olives, tomatoes, and a carefully curated mix of chile peppers and spices that can easily be enjoyed as a fun dip with tortilla chips. The gluten-free and tree nut-free dish is also available in light-sodium and vegan versions.
Cheese Pizza Pinwheels
With school out for the summer, chances are if you have kids around the house, they’ll be looking for extra snacks all day long. Satisfy family cravings with an Amy’s cheese pizza.
Heat your oven to 425 F. Allow the pizza to thaw, then use a pizza cutter to cut it into 1- to 1.5-inch-wide strips. Roll each strip into a pinwheel shape and secure it with a toothpick. Arrange the pinwheels on a baking sheet and bake for 9 to 12 minutes or until golden brown. After baking, remove the toothpicks and serve warm topped with fresh basil and grated Parmesan cheese, with marinara sauce on the side for dipping.
Amy’s not only breaks the monotony of typical summer foods; it also caters to various dietary needs without compromising on taste. “We’ve always started from the very first day with this premise that every meal we serve should be good enough, taste good enough that we would serve it to our closest friends and family,” Amy’s Kitchen President Paul Schiefer said.
“And the way to do that is by finding the highest-quality ingredients, working directly with farmers and growers on varieties and processing techniques so we get the best thing to start with.”
