Oven - From Frozen, brush kabobs lightly with oil and bake in preheated 350 degree oven 25-30 minutes or until done. If thawed, bake for 10-15 minutes.
Grill - From Frozen, soak kabobs in water for 30 minutes, making sure wooden skewer is submerged in water. Remove, pat dry, brush lightly with oil and grill slowly on medium heat, turning as needed until done. Most mistakes with grilling is to overcook the meat, so keep an eye on them.
Stirfry - Thaw kabobs. Heat 2-3 T oil in wok or frying pan. Remove meat and veggies from skewer and place carefully in hot oil, cooking on med-high heat, stirring often until done.

Oven - Preheat oven to 375 degrees. Remove from wrapper and place on foil lined baking sheet, squeezing the remaining sauce from the wrapper onto the ribs. Cover loosely with foil and bake for 30-35 minutes or until heated through.
Grill - Ready heavy foil (or two pieces or regular foil) measuring about 2 1/4 lengths of the rib. Remove the ribs from the wrapping and place on the foil in the center, squeezing the sauce from the wrapper onto the ribs. Fold up the foil and loosely pinch in the middle, covering the ribs with the foil and leaving about 1 inch 'tent gap'. Place on the grill over low heat and warm for about 5 minutes or until heated through. Ribs are pre-cooked and only have to warm up, so be sure to watch them carefully.

Oven - Heat oven to 375 degrees. Remove from wrapper and coat with a mixture of egg and milk. Roll Chops in breadcrumbs, seasoned to taste and place on baking sheet. Bake in oven for 30 minutes or until done.

Oven - (recommended) Preheat oven to 375°. Remove frozen veal from wrapper and place in shallow baking dish lightly coated with cooking oil or spray oil. Bake uncovered for 25-35 minutes or until heated through and cheese is melted.

Microwave - Remove frozen veal from wrapper and place on microwavable dish. Microwave on high for 3 to 3 1/2 minutes. Let rest for 2-3 minutes before serving.
* Times may vary slightly due to temperature differences in different microwaves.