Salmon burger topped with Corn Casserole and sauteed vegetables

Ready, Set, Cook a Meal In A Flash!

I must confess. I’m an oddball.

I’m odd because I actually like to shop…for groceries. When traveling, instead of museums, I visit grocery stores. I especially love shopping at my Hudson Heinen’s which is one of the smaller stores but still magically manages to have everything I need.

I know. I’m a weirdo. But, it’s my passion as a cookbook author, food writer and recipe developer to spend quality time in the grocery, plus, I really like to eat delicious food. But there are many friends and family in my orbit who are more normal. They love to eat delicious food, but don’t have the time that I have to shop and plan meals. Making dinner is a daily chore they’d like to avoid. I think most busy people land in this category.

Because cooking at home is better for your health and your pocketbook, it’s important to solve the what’s-for-dinner conundrum. Finding meal solutions for busy families is important to me so I approached Heinen’s about developing simple recipes for their website. I pitched the idea that through these recipes I could make meal prep faster and easier by partnering ready-made items from the Prepared Foods and Salads We Love cases to make healthy, fast and delicious meals for families on the go. And so the Meals in a Flash program was born!

Chicken romano with broccolini on a bed of risotto
Chicken Romano with Broccolini & Risotto

My job is to combine entrees and side dishes along with cooking and heating instructions to simplify meal prep. For those days when creating a from-scratch meal is too much to think about, I’ve matched up complete meal options on a Meals in a Flash chart. This chart is the key to helping you make simple, delicious meals that are ready to eat in less than 20 minutes.

I think the strength of the program is that elements of each recipe are already complete. Items such as Broccolini with Garlic or Corn Casserole from the Prepared Foods case are already cooked, seasoned and ready to be the star of your dinnerplate. Pairing these flavorful items with a simple Salmon Burger or fish fillet is a terrific way to create a freshly cooked, fast meal with little to no prep. Heinen’s has already done the messy work for you and the chart pairs items that are perfect together.

As an example, I take an item like Kale with Lemon and Parmesan from the Prepared Foods case. It’s great as a salad but also wonderful as a warm side dish. Just cook it in a little oil in a skillet, add some broth and top it with a fillet of Poached Salmon, cover, and once heated it’s become a one-pan meal. Or you could use a product from the freezer case like Heinen’s Mushroom Risotto and pair it up with already-cooked and easy-to-warm up Chicken Romano from the Prepared Foods case. The pairings are endless.

I hope that this program makes feeding your family an easier and more enjoyable part of the day. Meals in a Flash charts are available at the Prepared Foods counter so pick one up the next time you’re in the store. I’ve included two easy recipes below to get you started. Ready, set, cook a Meal in a Flash!

Salmon burger topped with corn casserole and served with sauteed vegetables
Salmon Burger Topped with Corn Casserole

Salmon Burger with Corn Casserole and Sautéed Vegetables

Start to finish: 20 minutes
Hands on time: 10 minutes

Perfect dressed up with creamy corn casserole, these salmon burgers will be your family’s new dinner favorite. We should all be eating more fish in our diets and these burgers make it easy. Either flavored with spinach and feta or sun-dried tomatoes, you can’t go wrong.

Serves 4


  • 2 tablespoons Heinen’s olive oil
  • Salt and freshly ground black pepper
  • 4 salmon burgers of your choice (from Heinen’s
    Seafood case)
  • 1-lb Corn Casserole (from Heinen’s Prepared Foods case)
  • 8-oz Sautéed Vegetables (from Heinen’s Prepared Foods case)


  • Preheat the oven to 350°F.
  • Heat the olive oil in a large skillet. Salt and pepper the salmon burgers and brown them for 3 minutes, turn and cook another 2 minutes. They won’t be completely cooked.
  • Top the burgers with the corn casserole, spreading it in an even layer over the tops and nestle the sautéed vegetables in the pan. Transfer the pan to the oven and bake for about 10 minutes or until the burgers are cooked through and the vegetables are hot.
  • Serve immediately on heated plates.

Heinen’s Chicken Romano with Mushroom Risotto and Broccolini

Start to finish: 20 minutes
Hands on time: 15 minutes

No more standing over the stove stirring risotto for 20 minutes. This packaged risotto is so good it could even fool Nonna into thinking you made it from scratch. Paired with golden chicken Romano and bright green broccolini, this simple one pan dinner will be sure to please even the pickiest eaters at your table.

Serves 4


  • 2 tablespoons Heinen’s olive oil
  • 4 Heinen’s Chicken Romano (from the Specialty Meats case)
  • Salt and freshly ground black pepper
  • 1 package frozen Heinen’s Mushroom Risotto
  • 12-oz Broccolini with Fried Garlic (from Heinen’s Prepared Foods case)


  • Heat a large skillet over medium heat and add the olive oil. Salt and pepper the chicken and brown them in the olive oil for 4 to 5 minutes, then turn them over and brown the other side for another 4 minutes or until golden brown and cooked through. (The chicken breasts may be larger or smaller so this is a general guideline. When done they will feel firm when carefully pressed with your finger.) Transfer the chicken to a plate and keep it warm.
  • Add the frozen risotto to the pan and cook following the directions on the package. When almost heated through, lay the broccolini on top of the risotto and cover the pan with a lid. Reduce the heat to low and cook for another 3 minutes or until the broccolini is hot.
  • Arrange the chicken on four heated plates and serve with the vegetables and risotto.

Click here to print this recipe

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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