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Daily Recipe 
Thursday, 17 April 2014

Similar to the familiar Italian classic recipe, this meal-in-a-pot is brimming with onions, mushrooms, and herb-seasoned tomatoes.

Cacciatore-Style Chicken
Recipe from 
Servings: 6
Prep Time: 25 mins
  • 2    cups   sliced fresh mushrooms
  • 1    cup   sliced celery
  • 1    cup   chopped carrot
  • 2      medium onions, cut into wedges
  • 1      yellow, green, or red sweet pepper, cut into strips
  • 4      cloves garlic, minced
  • 12      chicken drumsticks, skinned (about 3-1/2 pounds total)
  • 1/2   cup   chicken broth
  • 1/4   cup   dry white wine
  • 2    tablespoons   quick-cooking tapioca
  • 2      bay leaves
  • 1    teaspoon   dried oregano, crushed
  • 1    teaspoon   sugar
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  • 1    14 1/2ounce can  diced tomatoes, undrained
  • 1/3   cup   tomato paste
  •     Hot cooked pasta or rice
  •     Shredded basil (optional)
In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.

nutrition information
Per Serving: cal. (kcal) 345, Fat, total (g) 7, chol. (mg) 81, sat. fat (g) 2, carb. (g) 37, fiber (g) 4, pro. (g) 32, sodium
Posted by: Send a Meal AT 11:10 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 16 April 2014
Breakfast Casserole
Recipe from 
Servings: 6 to 8
Prep Time: 25 mins
  • 1    tablespoon   olive oil
  • 1    12 ounce package  cooked chicken apple sausage, chopped into bite size pieces
  • 1      small onion, chopped (1/3 cup)
  • 1      red sweet pepper, chopped (3/4 cup)
  • 1    8 - 9 ounce   large sweet potato, peeled and chopped
  •     Nonstick cooking spray
  • 8      eggs
  • 1/2   cup   low-fat milk
  • 1    cup   shredded cheddar cheese (4 oz.)
In a large non-stick skillet, heat oil over medium heat. Add sausage and cook for 8 to 10 minutes or until browned. Add onion and red pepper to skillet; cook until softened, about 3 to 5 minutes. Toss in potatoes. Coat a 4-quart slow cooker with cooking spray; add sausage mixture to cooker.
In a large bowl beat together eggs and milk; stir in 3/4 cup of the cheese and pour over top of sausage mixture. Cover and cook on low-heat setting for 2 to 2-1/2 hours or until eggs are set and potatoes are cooked through. Remove liner from cooker. Sprinkle egg mixture with remaining cheese; let stand 10 minutes before serving.

nutrition information
Per Serving: cal. (kcal) 325, Fat, total (g) 19, chol. (mg) 347, sat. fat (g) 8, carb. (g) 14, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 24, vit. A (IU) 6365, vit. C (mg) 27, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 532, Potassium (mg) 325, calcium (mg) 212, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:44 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 15 April 2014
Slow-Cooker Carrot Soup
Recipe from 
Servings: 6
Yield: about 7 cups
Prep Time: 15 mins
  • 1      medium onion, sliced
  • 2      large cloves garlic, peeled and sliced
  • 1 1/2   pounds   carrots, peeled, trimmed and cut into 3-inch pieces
  • 1      box (32 ounces) vegetable broth
  • 2    tablespoons   packed brown sugar
  • 1 1/2   teaspoons   ground ginger
  • 2    tablespoons   heavy cream
  • 1/4   teaspoon   salt
  • 3    tablespoons   instant potato granules (for a thicker soup, if desired)
  •     Chopped cashews, to garnish (optional)
  •     Fresh cilantro, to garnish (optional)
Scatter onion and garlic over bottom of slow-cooker bowl. Top with carrots. Add vegetable broth and 2 cups water.
Cover slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
Uncover and stir in brown sugar, ginger, heavy cream, salt and instant potato granules, if using. With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached.
Transfer soup to bowls and garnish with cashews and fresh cilantro, if desired.

nutrition information
Per Serving: cal. (kcal) 108, Fat, total (g) 2, chol. (mg) 7, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 2, sodium (mg) 909, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:41 am   |  Permalink   |  0 Comments  |  Email
Monday, 14 April 2014

Fill an Easter basket with these chocolate-covered cereal bars. Shaped like bunnies, these easy treats are a favorite with kids.

Bunny Pops
Recipe from 
Yield: 30 pops
Prep Time: 1 hr 40 mins
Total Time: 3 hrs 30 mins
  •     Vegetable cooking spray
  • 10    cups   Rice Krispies® or any crisped-rice cereal
  • 2    10 ounce packages  marshmallows
  • 6    tablespoons   butter
  • 1    pound   semisweet chocolate, melted
  • 1 1/4   pounds   white chocolate, melted
  •     Red food coloring
  •     30 popsicle sticks
Lightly coat a 15-by-10-inch rimmed baking sheet with cooking spray.
Place cereal in a large bowl coated with cooking spray; set aside. Melt butter in a medium saucepan over medium heat and add marshmallows. Stir until smooth. Pour over cereal and stir to combine. Spread out in prepared pan and press firmly to flatten. Let stand until cool, about 1 hour. Trim edges and cut into 30 3-by-1-1/4-inch bars. Push a popsicle stick through one narrow end of each bar.
Using an offset spatula, spread a thin layer of white chocolate over tops of 15 bars. Repeat, using semisweet chocolate for remaining 15 bars. Transfer to a baking sheet and refrigerate until set, about 20 minutes. Place a wire rack over another baking sheet. Dip the white bars in white chocolate and the semisweet bars in semisweet chocolate; place on rack, allowing excess chocolate to drip off bars. Refrigerate until firm, about 20 minutes. Makes 30 pops.
To paint faces on bars:
Add 1 or 2 drops of food coloring into remaining white chocolate and stir to combine. Using the tip of a wooden skewer or a paintbrush, dip in pink chocolate, then paint ears and nose on bars. Use semisweet chocolate and white chocolate to make eyes. Refrigerate until firm, about 30 minutes. (Can be made ahead. Store in an airtight container, in a single layer, in the refrigerator up to 2 days. Serve cold or at room temperature.)
  • Per semisweet chocolate bar: 280 calories, 12.5 g total fat, 7.5 g sat fat, 123 mg sodium, 44 g carbs, 17 mg calcium, 7 mg chol, 2 g protein, 2 g fiber
  • Per white chocolate bar: 310 calories, 13.5 g total fat, 9 g sat fat, 152 mg sodium, 42 g carbs, 51 mg calcium, 12 mg chol, 3 g protein, 1 g fiber
Posted by: Send a Meal AT 09:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, 13 April 2014

Plan on using the leftover ham in sandwiches or at breakfast or brunch.

Stout-Glazed Ham
Recipe from 
Servings: 14
Prep Time: 15 mins
  • 1    5 - 6 pound   cooked bone-in ham
  •     cloves
  • 1/2   cup   Irish stout (such as Guinness), apple cider, or apple juice
  • 1/4   cup   honey
  • 1/4   cup   butter
  • 6    small  parsnips, peeled and halved lengthwise
  • 1    pound   red boiling onions, peeled* and halved, and/or medium red onions, quartered
Preheat oven to 325 degrees F. Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120 degrees F.
Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140 degrees F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.
Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.
Make Ahead Tip
  • Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed.
  • * To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.
nutrition information
Per Serving: cal. (kcal) 283, Fat, total (g) 14, chol. (mg) 76, sat. fat (g) 6, carb. (g) 12, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 6, pro. (g) 26, vit. A (IU) 146, vit. C (mg) 5, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1740, Potassium (mg) 597, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:05 am   |  Permalink   |  0 Comments  |  Email
Saturday, 12 April 2014
One-Step Ham Casserole
Recipe from 
Servings: 4
Prep Time: 15 mins
  • 1 1/2   cups   milk
  • 1    10 3/4ounce can  condensed cream of celery soup
  • 2    cups   diced cooked ham
  • 1    cup   dried elbow macaroni
  • 1    4 ounce can (drained weight)  sliced mushrooms, drained
  • 2    tablespoons   diced pimiento
  • 1    tablespoon   dried minced onion or 1/2 cup chopped onion
  • 1/2   cup   shredded American cheese (2 ounces)
Preheat oven to 375 degrees F. In an ungreased 2-quart casserole, gradually stir milk into soup. Stir in ham, macaroni, mushrooms, pimiento, and onion.
Bake, covered, about 40 minutes or until macaroni is tender. Sprinkle with cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving. Makes 4 servings.

nutrition information
Per Serving: cal. (kcal) 341, Fat, total (g) 12, chol. (mg) 61, sat. fat (g) 6, carb. (g) 33, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 26, vit. A (IU) 485.9, vit. C (mg) 13.58, Thiamin (mg) 0.31, Riboflavin (mg) 0.36, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 2042, Potassium (mg) 323, calcium (mg) 222.13, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Friday, 11 April 2014
Chili Beef Pie with Biscuit Crust
Recipe from 
Servings: 8
Prep Time: 25 mins
  • 1    pound   lean ground beef
  • 1    medium  onion, chopped (1/2 cup)
  • 1    small  green sweet pepper, coarsely chopped (1/2 cup)
  • 1    15 ounce can  chili beans in chili gravy, undrained
  • 1    8 ounce can  tomato sauce
  • 1    6 ounce can  tomato paste
  • 1    tablespoon   chili powder
  • 1/2   teaspoon   ground cumin
  • 1/2   teaspoon   bottled hot pepper sauce
  • 1    12 ounce   package (10) refrigerated honey butter flaky biscuits
  • 1    8 ounce carton  sour cream
  • 2    tablespoons   all-purpose flour
  • 2    cups   corn chips, coarsely crushed
  • 1    cup   shredded cheddar cheese (4 ounces)
  •     Chopped green onions
Preheat oven to 375 degrees F. In a large skillet, cook ground meat, the 1/2 cup onion, and sweet pepper over medium heat until meat is brown and onion is tender. Drain off fat. Stir in beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.
Meanwhile, lightly grease a 9- or 10-inch deep-dish pie plate. For crust, unwrap and separate biscuits. Press biscuits onto the bottom and up the side of the prepared pie plate, extending biscuits about 1/2 inch above edge. Spoon meat mixture into crust. In a small bowl, combine sour cream and flour; spread over meat mixture. Sprinkle with chips and cheese.
Place pie plate on a baking sheet. Bake, uncovered, about 30 minutes or until mixture is heated through and crust is golden. Let stand for 10 minutes before serving. Sprinkle with green onions. Makes 8 servings.

nutrition information
Per Serving: cal. (kcal) 501, Fat, total (g) 27, chol. (mg) 66, sat. fat (g) 10, carb. (g) 42, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 3, fiber (g) 5, sugar (g) 9, pro. (g) 23, vit. A (IU) 971.8, vit. C (mg) 14.76, Thiamin (mg) 0.07, Riboflavin (mg) 0.26, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 1.46, sodium (mg) 1010, Potassium (mg) 525, calcium (mg) 181.74, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:37 am   |  Permalink   |  0 Comments  |  Email
Thursday, 10 April 2014

Showcase spring's finest in this veggie-packed rice dish.

Lemony Spring Risotto
Recipe from 
Servings: 4
Prep Time: 15 mins
  • 2      cans (14.5 ounces each) vegetable broth
  • 1/2   pound   asparagus, ends trimmed, cut into 1-inch pieces
  • 1    pound   fresh English pea pods, shelled (1 cup peas), or thawed frozen peas
  • 1    tablespoon   olive oil
  • 1    tablespoon   unsalted butter
  • 1/3   cup   finely diced shallots
  • 1    cup   arborio rice
  • 1/2   cup   dry white wine
  • 1    tablespoon   lemon zest
  • 1/2     lemon, juiced (about 2 tablespoons)
  • 1/2   cup   grated Parmesan cheese
  • 1/4   teaspoon   salt
Bring broth and 1/2 cup water to a simmer in a medium lidded pot. Add asparagus and cook 3 minutes or until crisp-tender. Remove asparagus to a colander with a slotted spoon and run under cold water; set aside. Repeat with fresh peas, but cook only 1 minute. (If using frozen peas, skip this step.) Reduce heat to low and cover broth.
Heat oil and butter in a large saute pan over medium heat. Add shallots and cook 2 minutes. Stir in rice and cook 1 minute. Pour in wine and cook until liquid is almost absorbed, about 2 minutes. Add 1/2 cup of the reserved hot broth and stir; when most of the liquid has been absorbed, add another 1/2 cup broth. Continue until broth is gone and rice is tender, stirring well with each addition, about 20 to 25 minutes total.
Stir in lemon zest and juice, Parmesan, salt, frozen peas (if using) and reserved vegetables. Serve immediately.

nutrition information
Per Serving: cal. (kcal) 401, Fat, total (g) 10, chol. (mg) 16, sat. fat (g) 4, carb. (g) 60, fiber (g) 4, pro. (g) 13, sodium (mg) 893, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:28 am   |  Permalink   |  0 Comments  |  Email
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