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It's no secret. Super Suppers entrées look, smell and taste great when they reach your table. But long before you enjoy them, each of our recipes goes through a rigorous, chef-driven process to make sure it meets Super Suppers standards of home-cooked excellence.
According to Super Suppers founder Judie Byrd, the inspiration for a recipe idea may come from a variety of sources. It could be a mouth-watering photo from a food magazine, an old family favorite or just an intriguing name such as Chicken Tacos Carbon. From these ideas, a recipe is born. Byrd and the Super Suppers culinary team, including Chef Nellda Gallagher, then "Super Supperize" the recipe by experimenting with seasonings and ingredients and then running it through the complete preparation, freezing, thawing, cooking and tasting process. Each recipe is fully tested two or three times before it appears on our monthly menu.
Each month's lineup of entrées includes sumptuous ingredients led by top-quality meats, fresh vegetables and delicious seasonings or sauces. Completely vegetarian entrées are available, and a couple more dishes each month can typically be made into vegetarian delights by omitting the meat and adding a favorite vegetable. Each Super Suppers entrée is reviewed by a certified nutritionist. From their initial genesis, Super Suppers entrées have a long and scrutinized history before their great-tasting, time-saving finale on your family's table.
So even though you may not have a personal chef at home, every time you serve a Super Suppers entrée, it will seem like you do.
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