For meatballs and garlic bread: Preheat oven to 500°F. Remove bread from foil and place butter side up on a baking sheet. Bake on an upper rack for 9 - 11 minutes, until golden brown and crispy. Bake meatballs and sauce, uncovered on the lower rack, for 14 - 16 minutes, stirring once halfway through, until hot (meatballs are fully cooked).

To reheat the pork, transfer to a microwave-safe container and microwave on high, covered, for 1 – 3 minutes until hot.

We love to eat the sandwiches with the buns toasted for extra warmth and texture – and the added bonus of the bread not getting as soggy.

To reheat Maple-Thyme Chicken, heat uncovered in the oven at 400°F for 20 minutes or until heated through (chicken is already fully cooked).

Heat the cornbread in its foil at 400°F for 10 – 15 minutes, until warm.

Transfer the glaze to a heatproof container and microwave, uncovered, for 20-30 seconds until hot. Whisk it to recombine, then pour over chicken just before serving.

To reheat Birthday Chicken, heat, covered in its container, at 425°F for 20-25 minutes (12-15 minutes for half order) or until hot. Broil for 1-3 minutes after heating for crispier skin.

Rice can be microwaved in its container until hot.

Chicken: Bake at 400°F, covered in its container, for 10 – 15 minutes or until hot. Or transfer to a microwave-safe container and heat until hot.

Rice: Bake at 400°F, covered in its container, for 15 – 20 minutes, or until hot. Or transfer to a microwave-safe container and heat until hot.

Pitas can be eaten room temperature or warm. To heat, place directly on a rack in the oven for 1-2 minutes - or microwave on a plate until warm.

Microwave method: Scoop rice and steak into a bowl and top with corn and cheese. Microwave until hot, then top with cabbage, crema, salsa and avocado; enjoy immediately.

Oven/Stovetop: Preheat oven to 400°F. Add 1 tablespoon water to the rice container, remove plastic lid and cover with foil. Place on a baking sheet and bake for 5-7 minutes (half order) or 10-12 minutes (full order) stirring halfway through.

Steak can be heated in a skillet on medium-high just until hot – or until desired doneness.

Bake pasta, covered, at 400°F for 20 minutes. Remove the lid and bake uncovered for 10 - 15 more minutes, until cheese is melted.

Remove bread from bag and place butter side up on a baking sheet. Bake on an upper rack for 8 - 10 minutes, until golden brown and crispy. Broil for 1 – 2 minutes for extra crispiness.

Preheat oven to 425°F.

Assemble each sandwich: I like spreading roasted garlic aioli on both buns, then layering cheese, steak and onions on the bottom bun (set aside the arugula). Top with a top bun and wrap in foil.

Spread carrots on a baking sheet.

Heat sandwiches and carrots in the oven for 10 – 15 minutes, or until hot. The cheese should be melted and the center of each sandwich hot.

Alternately, you can put aioli, onions and cheese on a top bun - and aioli, steak and cheese on the bottom bun. Broil halves until cheese is melted and bubbly. Watch carefully to not burn!

Add arugula to each sandwich after heating.

The carrots are great dipped in the aioli, too!