From Martha Stewart Living Omnimedia
Pop these frozen cheese-filled packets into the oven, and you'll have dinner on the table in no time.

Directions

    In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.
    Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet. On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.
    To bake: Preheat oven to 400 degrees F. Line two large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper. Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.

Tonight, I made this quiche with Whole Foods Gluten-Free frozen crust.
So much better than the local store's regular frozen crust. I was stunned! I had bought these crusts as an experiment, but always thought of them as second tier. Mistake!  They are delicious!

This baby had grated sharp cheddar on the frozen crust, a thinly sliced zucchini, a few diced cherry tomatoes, a little spinach sauteed with butter, minced garlic, lemon juice and salt and pepper, a little chopped cilantro, a little chopped goat cheese, and some lovely squash blossoms added to the top of the custard to make it especially pretty. Baked in the oven for 35 mins at 375. Spectacular!

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