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Daily Recipe 
Wednesday, 30 July 2014
  • 1 1/4   pounds   red, white and blue-skinned small potatoes
  • 2      ribs celery, sliced
  • 1/2     red onion, chopped
  • 2      scallions, sliced
  • 3    tablespoons   canola oil
  • 3    tablespoons   white vinegar
  • 1    teaspoon   sugar
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
  • 1 3/4   teaspoons   beau monde seasoning (such as Spice Islands)
  • 1    pound   flank steak
Place potatoes in a medium saucepan and cover with lightly salted water. Bring to a boil; simmer for 15 to 20 minutes or until tender. Drain and quarter potatoes; place in a large bowl. Stir in celery, red onion and scallions.
In a small bowl, whisk together oil, vinegar, sugar salt and pepper. Gently fold into potato mixture and cover with plastic wrap.
Heat broiler. Rub beau monde seasoning on both sides of steak. Broil for 3 minutes per side or until internal temperature reaches 135 degrees . Allow to rest 5 minutes before thinly slicing against the grain.
Serve sliced steak with warm potato salad.
  • Make your own seasoning mixture: Combine 1 tbsp each celery salt, black pepper and onion powder.
nutrition information
Per Serving: cal. (kcal) 356, Fat, total (g) 17, chol. (mg) 37, sat. fat (g) 3, carb. (g) 21, fiber (g) 3, pro. (g) 28, sodium (mg) 799, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:45 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 29 July 2014
  • 2    teaspoons   chili powder
  • 1    teaspoon   ground cumin
  • 1    teaspoon   packed brown sugar
  • 4    5 ounces   skinless salmon fillets
  • 1      small cabbage, cut in 6 wedges
  • 2 - 3    tablespoons   cooking oil
  • 1      large carrot
  •     Orange wedges
In small bowl mix chili powder, cumin, brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Rub spice mixture on salmon. Brush cabbage wedges with 1 tablespoon of the oil.
On charcoal grill, place salmon and cabbage on greased rack of uncovered grill, directly over medium coals. Grill salmon 4 to 6 minutes for each half-inch of thickness or until it flakes when tested with a fork, turning once halfway through cooking time. Grill cabbage 6 to 8 minutes, turning once.
Meanwhile, peel carrot and cut in wide strips. Remove fish and cabbage from grill. Coarsely cut cabbage; combine with carrot and 1 to 2 tablespoons remaining oil. Season with salt and pepper. Serve with oranges. Makes 4 servings.

nutrition information
Per Serving: cal. (kcal) 380, Fat, total (g) 23, chol. (mg) 84, sat. fat (g) 4, carb. (g) 14, Monosaturated fat (g) 7, Polyunsaturated fat (g) 10, fiber (g) 5, sugar (g) 8, pro. (g) 31, vit. A (IU) 3110, vit. C (mg) 72, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 117, Cobalamin (Vit. B12) (µg) 4, sodium (mg) 284, Potassium (mg) 894, calcium (mg) 101, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:30 am   |  Permalink   |  0 Comments  |  Email
Monday, 28 July 2014
  • 1/2   cup   very finely chopped red onion, green onions, onion, leek or shallots
  • 1/4   cup   beef broth or water
  • 2    tablespoons   snipped fresh Italian (flat-leaf) parsley (optional)
  • 2    tablespoons   steak sauce or barbecue sauce or 1 tablespoon Worcestershire sauce
  • 1    tablespoon   Dijon-style or coarse-grain mustard
  • 1/2   teaspoon   freshly ground black pepper
  • 12    ounces   ground beef sirloin (90 percent lean)
  • 12    ounces   ground beef chuck (85 percent lean)
  • 12      whole grain cocktail-size hamburger buns or small round dinner rolls, split
  •     Assorted spreads (such as barbecue sauce, steak sauce, ketchup, Dijon-style mustard, coarse-grain mustard, yellow mustard and/or mayonnaise)
  •     Assorted toppers (such as mini cheddar or Swiss cheese slices, Roma tomato slices, torn Bibb, leaf, or iceberg lettuce, fresh basil leaves, two-inch pieces of crisp-cooked bacon, sliced red onion, pickle relish, sweet pickle slices and/or baby kosher dill pickles (optional)
In a large bowl, combine onion; broth; parsley, if you like; steak sauce; mustard; and pepper. Add ground sirloin and chuck; lightly mix together until just combined (do not over mix). Divide meat mixture into twelve portions and shape into round or square 1/2-inch-thick patties.
For a charcoal grill, grill patties on the greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until done (160 degrees F), turning once halfway through grilling. Wrap buns in heavy foil and add to grill rack the last 5 minutes of grilling, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add patties and buns to grill rack. Cover and grill as above.)*
To serve, place burgers in buns. Serve with assorted spreads. If you like, garnish with assorted toppers. Makes 12 appetizer servings.
  • * Or preheat broiler. Place meat patties on the rack of a broiler pan. Broil 3- to 4-inches from the heat for 8 to 10 minutes or until done (160 degrees F), turning once halfway through broiling.
nutrition information
Per Serving: cal. (kcal) 193, Fat, total (g) 8, chol. (mg) 38, sat. fat (g) 3, carb. (g) 16, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 14, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 269, Potassium (mg) 260, calcium (mg) 40, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:15 am   |  Permalink   |  0 Comments  |  Email
Sunday, 27 July 2014
  • 5    ounces   Chinese noodles (chuka soba)
  • 1    tablespoon   toasted sesame oil
  • 2    tablespoons   reduced-sodium soy sauce
  • 1    tablespoon   oyster sauce
  • 2    teaspoons   rice vinegar
  • 1    tablespoon   peanut oil
  • 1    tablespoon   grated fresh ginger
  • 1    tablespoon   minced fresh garlic
  • 1    pound   chicken tenders, cut into bite-size strips
  • 1/2     head iceberg lettuce, shredded (4 cups)
  • 2      large carrots, shredded (1 cup)
  • 1/2   cup   unsalted dry-roasted peanuts
Bring a large pot of water to boiling. Add the noodles and cook according to package directions until just done. Drain and toss with the sesame oil to keep from sticking; set aside.
In a small bowl, combine the soy sauce, oyster sauce, and vinegar; set aside.
Place a wok or large skillet over medium-high heat. Add the peanut oil and heat until almost smoking. Add the ginger and garlic and cook for 10 to 15 seconds or until just fragrant but not colored. Add the chicken and stir-fry for 3 to 4 minutes or until no longer pink inside. Add the lettuce and carrots and stir-fry for 1 minute more or until lettuce wilts. Add the reserved noodles and toss to combine.
Add the sauce mixture and toss until everything is well-coated. Sprinkle with the peanuts and serve immediately.

nutrition information
Per Serving: cal. (kcal) 483, Fat, total (g) 25, chol. (mg) 73, sat. fat (g) 6, carb. (g) 31, Monosaturated fat (g) 8, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 3, pro. (g) 34, vit. A (IU) 395.66, vit. C (mg) 4.13, Thiamin (mg) 0.2, Riboflavin (mg) 0.17, Niacin (mg) 14.48, Pyridoxine (Vit. B6) (mg) 0.96, Folate (µg) 52.71, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 631, Potassium (mg) 658, calcium (mg) 34, iron (mg) 2.39, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:12 am   |  Permalink   |  0 Comments  |  Email
Saturday, 26 July 2014
  •     Crushed ice
  • 1    tablespoon   Minted Simple Syrup (see recipe below)
  • 2 - 4      large sprigs of fresh mint
  • 3 - 4    tablespoons   bourbon
  •     Mint sprig (optional)
Minted Simple Syrup
  • 1/2   cup   boiling water
  • 1/2   cup   sugar
  • 1/4   cup   lightly packed fresh mint leaves
Fill a tall glass with crushed ice. Pour Minted Simple Syrup into the glass. (For a sweeter cocktail, add more syrup.) Slightly crush mint sprigs, and add to glass. Pour bourbon into glass. Stir. Garnish with a mint sprig, if desired. Makes 1 serving.
Minted Simple Syrup
Pour boiling water over sugar in a small bowl; stir until sugar dissolves. Stir in mint leaves. Cover and chill for at least 4 hours. Strain mixture through sieve. Discard mint leaves. Store syrup, covered, in the refrigerator for up to 3 days. Makes about 3/4 cup.

nutrition information
Per Serving: cal. (kcal) 140, carb. (g) 8, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:08 am   |  Permalink   |  0 Comments  |  Email
Friday, 25 July 2014
  • 4    slices  peppered bacon, cut in 1-inch pieces
  • 12    ounces   trimmed fresh young green beans
  • 1    tablespoon   soy sauce
  • 4      pork chops, 1/2 inch thick
  • 1/3   cup   apple butter
  • 1/4   cup   water
  • 1    cup   red or yellow cherry or grape tomatoes
In 12-inch skillet cook bacon over medium-high heat until crisp; remove. Reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
Meanwhile, in 2-quart microwave-safe dish cook beans in 2 tablespoons water, covered, on high (100% power) 4 minutes; stir once. Drain, set aside. Brush chops with soy sauce. In skillet brown chops on both sides. Add apple butter and the 1/4 cup water; reduce heat. Simmer, covered, 5 minutes. Add beans, tomatoes, and bacon; cook, uncovered, 3 to 5 minutes, until sauce thickens. Makes 4 servings.

nutrition information
Per Serving: cal. (kcal) 402, Fat, total (g) 16, chol. (mg) 80, sat. fat (g) 5, carb. (g) 39, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 28, pro. (g) 27, vit. A (IU) 972, vit. C (mg) 21, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 534, Potassium (mg) 769, calcium (mg) 71, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:04 am   |  Permalink   |  0 Comments  |  Email
Thursday, 24 July 2014
  • 1/2   cup   wheat berries
  • 1 1/4   pounds   fresh mushrooms (cremini, button, and/or shiitake), sliced
  • 3    14 ounce can  reduced-sodium chicken broth
  • 1 2/3   cups   converted rice (no substitution)
  • 1/2   cup   chopped shallots
  • 3      cloves garlic, minced
  • 1    teaspoon   dried oregano, crushed
  • 4    ounces   Asiago cheese, finely shredded
  • 3    tablespoons   butter, cut up
  • 1    cup   sliced fresh mushrooms
  • 1      yellow sweet pepper, chopped
  •     Italian (flat-leaf) parsley
In a small saucepan combine wheat berries and 1-1/2 cups water; bring to boiling. Reduce heat. Simmer, covered, 30 minutes. Drain.
Lightly coat inside of 4- to 5-quart slow cooker with nonstick cooking spray. Place wheat berries, mushrooms, broth, rice, shallots, garlic, oregano, and 1/4 teaspoon each salt and black pepper in cooker. Cover; cook on low-heat setting 4 hours or until rice is tender.
Stir cheese and butter into rice. Turn off cooker. Let stand, covered, 15 minutes. Stir in additional broth if risotto is too dry.
Meanwhile, saute the 1 cup sliced mushrooms in a small amount of olive oil; set aside. To serve risotto, top with sweet pepper, sauteed mushrooms, and parsley. Makes 12 to 14 side-dish servings.

nutrition information
Per Serving: cal. (kcal) 212, Fat, total (g) 7, chol. (mg) 18, sat. fat (g) 4, carb. (g) 31, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 8, vit. A (IU) 194, vit. C (mg) 21, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 413, Potassium (mg) 270, calcium (mg) 101, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:01 am   |  Permalink   |  0 Comments  |  Email
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