1. Preheat oven to 425°F (400°F convection).
2. Spread frozen product evenly on a sheet pan and bake for 10-12 minutes.
3. Sprinkle fries with grated parmesan.
4. Serve with a 2-ounce ramekin of warm Alfredo Sauce.

1. Brush one 8-inch flour tortilla with 1 tablespoon of vegetable oil.
2. Place on work surface with oiled side face down.
3. Spread 2 tablespoons of sour cream onto the un-oiled side with the back of a spoon.
4. Spread 1 tablespoon prepared salsa onto the sour cream, and then sprinkle on 1/4 cup of Monterey Jack cheese.
5. Fill with grilled vegetables and transfer, open-faced, onto the grill.
6. Grill over medium heat until tortilla is slightly crispy and cheese has started to melt, then remove from heat.
7. Meanwhile, prepare regular stix according to package directions.
8. Add regular stix to one side of the quesadilla and fold in half.
9. Cut into thirds and serve with Black Bean-Corn Salsa and Lime Sour Cream.

1. Prepare regular stix according to package directions.
2. Arrange potatoes in a serving skillet and top with grated cheddar cheese
and cooked onions.
3. Heat under salamander or in oven until cheese is melted.
4. Top with sour cream, tomatoes, bacon bits, and jalapeсos.

1. Prepare McCain Harvest Splendor Sweet Potato Fries and Chicken Fingers according to package directions.
2. Mix together and portion 2 oz in a ramekin.
3. In a paper lined basket arrange McCain Harvest Splendor Sweet Potato Fries and chicken fingers next to each other. Add ramekin of Honey-Maple dip and Ranch, garnish with kale, tomato, red onion and lime.

1. Prepare sweet potato fries according to package directions.
2. Toss hot, crispy sweet potato crinkle cuts with mesquite barbeque spice.
3. Warm while cranberry sauce and add chipotle sauce.
4. Blend well and serve warm.

1. Mix sea salt and cinnamon and set aside. Add all spice to apple sauce and mix well. Toss hot crispy sweet potato wedges in salt-cinnamon mixture and serve hot with spiced apple sauce.