It's a familiar concept for Food Network viewers – combine made-from-scratch cooking with already-prepared foods for quick, easy meals. With Dierbergs Kitchen's fresh-made sauces, the possibilities for these kinds of meals are near limitless!

Dierbergs makes more than 20 fresh sauces from scratch everyday. Made-from-scratch sauces can take hours, often requiring reductions, constant stirring and slow simmering. And that's not even considering ingredient shopping and prep time. Our prepared sauces help you create a meal in minutes—like the recipes below— with the same quality and flavor that's found in the finest restaurants. Plus clean up afterwards is a whole lot easier.

So save time. Save money. And earn raves from family and friends.  It's a great value for a great meal and no one needs to know you had a little help from Dierbergs Kitchen.

Hearty Italian Sausage Minestrone Soup

1 pound Dierbergs bulk Italian sausage

1 small onion, diced

2 (15 oz.) cans beef broth

1 (10 oz.) Dierbergs Marinara Sauce

1 teaspoon Italian seasoning

1 cup frozen mixed vegetables

1 can cannellini beans, drained and rinsed

1/2 cup small dry pasta noodle

In large covered pot or Dutch oven that has been sprayed with non-stick spray over medium high heat, brown sausage and onion, stir in remaining ingredients and sausage. Bring to boil, cover and simmer 8 minutes or until pasta is tender. Serve with crusty bread or Dierbergs Cheese Bread for a hearty dinner.

Chicken Pesto Pasta Toss

1 Dierbergs Deli rotisserie chicken or Rotisserie Turkey Breast

1/2 cup julienne sliced oil-packed sun-dried tomatoes, drained

½ pint Dierbergs Kitchen Signature Pesto

8 ounces dry pasta, cooked (according to package directions)

½ cup shredded parmesan cheese

Remove meat from chicken or turkey breast, discard skin and chop meat into bite-size pieces. Place chicken, sun-dried tomatoes, and Pesto in bowl ; cover and microwave on medium (50% power) for 2-3 minutes or until heated through. Place hot cooked pasta in large serving bowl. Add chicken mixture; toss until well combined. Sprinkle Parmesan over top.

Makes 4 servings

Lemon Caper Shrimp or Scallops

 ½ cup roasted red bell pepper, quartered, seeded, and coarsely chopped

1 pound large (26-30 count) shrimp, peeled and deveined, OR 1 pound large (20 to 30 count) sea scallops

½ pint Dierbergs Kitchen Signature White Wine Lemon Butter Sauce

3 to 4 tablespoons capers, drained

8 ounces linguine, cooked (according to package directions)

In large skillet that has been lightly coated with no-stick cooking spray, cook bell pepper over medium-high heat for 30 seconds. Add shrimp or scallops; cook stirring often until shrimp are opaque, about 2 to 3 minutes. Stir in  White Wine Lemon Butter Sauce and capers; continue to cook until ingredients are heated through. Place hot cooked pasta in large serving bowl. Add shrimp mixture; toss until well combined.

Makes 4 servings

Quick Beef Marsala

1 pound beef petite shoulder tender, cut into 1-inch medallions

1 pint Dierbergs Kitchen Signature Marsala Sauce

8 ounces fettuccine, cooked (according to package directions)

Minced fresh parsley

In large skillet that has been coated with no-stick cooking spray, cook beef medallions over medium-high heat until browned, about 2 to 3 minutes per side. Add Marsala Sauce; cook until internal temperature of beef is 145°F., about 3 to 4 minutes. Serve over hot cooked pasta. Garnish with minced parsley.

Makes 4 servings

Home-Style Beef Stroganoff

1 pound beef petite shoulder tender, cut into bite-size pieces

1 pint Dierbergs Kitchen Signature Mushroom Gravy

2 teaspoons beef base or bouillon granules

1 cup dairy sour cream, at room temperature

8 ounces egg noodles, cooked (according to package directions) and buttered

In large skillet that has been coated with no-stick cooking spray, cook beef over medium-high heat stirring often until browned, about 2 to 3 minutes per side. Add Gravy and beef base; reduce heat, cover, and simmer for 5 minutes. Remove from heat; stir in sour cream. Serve over hot cooked noodles.

Makes 4 servings

Mango Chipotle Pineapple Pork

1 or 2 pork tenderloins (about 1¼ pounds total weight)

1 teaspoon salt

1 teaspoon coarsely ground black pepper

1 bell pepper, quartered, seeded, and coarsely chopped

1 can (8 ounces) pineapple tidbits in juice, drained

1 pint Dierbergs Kitchen Signature Sweet and Hot Mango Chipotle

   Glaze

2 cups rice, brown or white, cooked according to package directions

Trim and discard fat and silver skin from tenderloins. Cut pork into 1-inch-thick medallions; flatten slightly with heel of hand. Season with salt and pepper. In large skillet that as been coated with no-stick cooking spray, cook pork over medium-high heat until browned, about 2 to 3 minutes per side. Add bell pepper; cook until crisp-tender, about 1 to 2 minutes. Add pineapple and Glaze; continue to cook until heated through.   Serve over hot cooked rice.

Makes 4 servings