Today I’m sharing how you can throw together a last minute weeknight dinner party in an hour (or less) using the absolute best frozen dinner entrees. If you’ve ever tried Michael Angelo’s dinner entrees, then you know exactly what I’m talking about!
These meals are so delicious and absolutely worthy of serving for a weeknight dinner party. Not to mention, they are also so easy to make — just bake and serve! Toss together my easy Italian salad as a side dish and your guests will want to be coming back every single night 😉
Sara Agnello started Michael Angelo’s in the 1980s as a way to share her delicious home-cooked meals with other busy families. Aside from yummy meals, my favorite thing about this company is their philosophy on their products: no preservatives, no fillers, and no artificial ingredients. When you taste these meals you can immediately tell that real, authentic ingredients are prioritized.
These entrees have real ingredients and a cooking process that builds and creates full flavors. Some of the real ingredients you’ll find in these entrees are: imported cheeses made by experts that know how to protect the cheese every step of the way through the aging process, vine-ripened tomatoes grown in Northern California, and heirloom garlic grown from Italian seed. That’s just to name a few:)
You can find Michael Angelo’s meals in various portion sizes: single-serve entrees are perfect for a single meal, and the family size is great for 3-4 people. You can find Michael Angelo’s in green boxes in the frozen foods section of your grocery store. If you’re throwing a simple weeknight party, I’d recommend grabbing 4-5 of the family-sized entrees, baking them all, and then placing them all on a table so people can serve up a few of their favorites. Our favorite entree is the Three Cheese Baked Ziti!
And while the entrees are baking, you can toss together this simple Italian salad. It’s a versatile salad and you can customize the veggies to include all your favorites. Some of my favorites are: red onion, banana peppers, grated carrots, sweet peppers, and green peppers.
This salad is very easy to adjust to personal preference and doesn’t take long to throw together. The best part is the dressing! The dressing, adapted from Once Upon a Chef, is my favorite — so fresh tasting and filled with flavor. This salad is light, healthy, and the perfect complement to the amazing Michael Angelo entrees!
More Italian Style Dishes:
This Italian Salad is light, healthy, and easy to make!
- 1/4 cup packed fresh basil leaves
- 1 cup loosely packed fresh flat-leaf Italian parsley, roughly chopped
- 1/2 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1 teaspoon white sugar
- 3/4 cup extra virgin olive oil
- Freshly cracked black pepper and fine sea salt
- 1 large head romaine lettuce, washed, dried and cut into bite-sized pieces
- 3/4 cup English cucumbers, halved and quartered
- 1/2 cup artichokes, drained and coarsely chopped
- 1/2 cup grape tomatoes, halved
- 1/3 cup pitted black olives, halved
- 1 small avocado, chopped or thinly sliced
- Croutons, store-bought or homemade, parmesan cheese, added to preference
- Optional: pepperoncinis
Make the dressing: Combine the parsley, basil, oregano, garlic cloves, red wine vinegar, sugar, salt and pepper (to taste, I use 1/4 teaspoon pepper and 3/4 teaspoon salt) in a food processor or blender and pulse to combine and chop the herbs. Slowly drizzle in the olive oil and pulse until combined. Place in the fridge in a mason jar while preparing other ingredients. Shake to recombine dressing ingredients as needed before adding to the salad.
Place the following salad ingredients in a large bowl: the chopped lettuce, cucumbers, artichokes, tomatoes, olives, and pepperoncinis if desired. Right before serving, add about half of the dressing, avocado, parmesan cheese, and toss well. Add more dressing as needed making sure to very generously coat the lettuce (you'll likely use more dressing that you think to really get the flavor perfect!). Add some more salt and pepper to taste to the salad and finally top with croutons. Serve immediately.
*Only add avocado, dressing, and croutons to the amount of salad that will be finished immediately. This salad doesn't sit well with the dressing. Additionally the croutons will get soggy and avocado will brown in any leftover salad.
Sponsored by Michael Angelo’s
This is a sponsored conversation written by me on behalf of Michael Angelo’s. The opinions and text are all mine.