“But I don’t want McDonald’s again!”

This second-grader may be part alien, protesting as he is the “Happy Meals” deified by his peers, but he’s definitely onto something. Is he speaking out against the mega-conglomerate’s endorsement of synthetic hormones, antibiotics, and all things unnatural? Protesting a future scarred by an elevated risk of heart disease? Turned off by the cold and impersonal nature of food-on-the-go?

More likely, he’s just tired of the same old thing night after night like the rest of us. If he can convince Mom and Dad to jump on another sort of fast-food bandwagon that is becoming popular around town, he won’t be the only one to gain. Local companies that prepare and deliver meals to busy and/or bored eaters are redefining foods to go.

Variety – check. Healthy ingredients – check. Innovative recipes (Quinoa Breakfast Burrito, anyone?) plus timeless classics (Chicken Parmigiana) – check. Reasonable cost – check. Convenience – check.

Take that, Ronald.

THE TIME IS RIGHT

Dancing Women Meal Delivery is Vickie Bishop’s contribution to the new meal service industry that offers healthy and flavorful home-cooked meals without the hassle of preparing them. In the beginning, Bishop stood alone in her kitchen, until her client base swelled to the point that she had too many mouths to feed. In early 2004 she added a crew of four, and together they create “healthy, affordable, and delicious meals you can enjoy anytime you want, created with a social conscience.” (Bishop uses organic ingredients whenever possible – even plucked from her own garden.) Customers refer to an online menu to select any number of entrées, side orders, and desserts for fresh, weekly delivery to their homes.

Kay Conley, founder/owner of Month of Meals (MOM for short), eased into the game eight years ago by offering “community cooking sessions” during which customers would spend a couple of hours at a time in MOM’s Redmond kitchen preparing a month’s worth of dishes to keep in their freezers. The formula worked for several years, but in July 2004, prompted by weary customers and a need to be competitive with the other businesses popping up around town, Conley changed tack.

“We decided to take our customers out of the kitchen and let our staff do all the preparation and packaging.” The decision was a good one. “We’re [now] able to give our customers two things: professionally prepared meals at a price they can afford, and the time to spend doing all of the other things life requires.”

MOM customers schedule pick-ups of their orders rather than scheduling routine delivery. Everything is prepared from scratch, with chefs marinating, brining, sautéing, grilling, and slow- roasting foods that freeze perfectly. Like Dancing Women, Month of Meals stands behind socially-conscious cooking, using only all-natural, hormone-free meats and Northwest-grown chicken.

EVERYBODY’S DOING IT

Bishop and Conley concur that the customer pool is widening, and that “ready to eat” is no longer of interest only to families, but also to new parents, couples without children, empty-nesters, working professionals, retirees, and recovering patients. With the start of youth soccer season, Bishop recently took on some new customers interested in easing the strain on practice and game nights.

So do they stick around? Generally, says Conley. “There are people who make it a habit and others who can’t remember to order. The majority of our customers come every month or every couple of months. We have many customers who have been with us regularly for more than five years.”

SPECIAL CONSIDERATIONS

If ready-made meals comprise a niche in the food service industry, Zone Seattle and Turmeric ‘n More Indian Meal Delivery Service make up their own sub-niche, narrowing offerings to meet specific dietary interests beyond “fresh,” “healthy,” and “organic.”

Reflected in its name, Zone Seattle is all about 40-30-30: 40 percent of daily caloric intake coming from fresh fruits and vegetables, 30 percent from protein, and 30 percent from favorable fats.

In line with other purveyors of convenience, they aim to please. “We here at Zone Seattle make life easy,” reads their Web site. It doesn’t get much easier than having three gourmet meals plus two snacks delivered in an insulated cooler bag to your front door – each and every morning of the week. “Like magic,” says Arlene Sherman, vice president of the family-owned company. “In the middle of the night, our food fairies plunk down this wonderful food at your doorstep.” And there’s substantial flex-room. “The customer decides how many days per week they want delivery, and within 48 hours’ notice, they can even un-decide.”

More than half of Sherman’s client base – mainly professional women between the ages of 30 and 60 – sign on with the intent to lose weight, but Zone Seattle is by no means a dieters-only service. Recognizing the value of 40-30-30 nutrition, plenty of unhampered eaters join up, says Sherman. And a number of them end up dropping pounds naturally, without even trying.

Sadia Bukhari of Turmeric ‘n More also addresses a special interest: cravings for such Indian delights as Spinach Naan and Lamb Tikka Masala. A newbie on Seattle’s meal-delivery scene, Bukhari looks forward to sharing with customers her wholesome Indian fare, relying on the healthful grains, lentils and spices she holds in high esteem. “Looking at the various physical ailments we all have these days, I want people to experience the healing potential of the spices I use. The reason I chose ‘turmeric’ as a name is because it’s so good for so many different diseases, like arthritis, digestive disorders, liver problems…”

So much benefit, so little effort (ahem, on the customer’s end). Simply go online to order your weekly menu by Wednesday for delivery by Sunday. Each item is individually wrapped and brought in insulated bags to your door. All that stands between you and your meal is a quick reheating.

Chicken McNuggets or Chicken Cacciatore? Today’s ready-made meal services deliver healthy, flavorful cuisine at a reasonable price. And while not as thrifty as MacDonald’s Dollar Menu, it just might save you the cost of a triple bypass.

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