Putting restaurant-quality meals on the home table with ease.

The Take & Bake Dinners at David’s Bistro in Antioch, Ill., have a simple premise: chef-owner David Maish does the hard work and the customer gets a restaurant-quality takeout meal that’s a breeze to put on the table.

“I developed it for working parents with kids who are too busy to cook and tired of picking up fast food,” says Maish. The four selections, each of which serves four to five people, are David’s Bistro Pasta Dinner ($39.95), Stuffed Chicken Dinner ($49.95), Crusted Tilapia Dinner ($59.95) and Stuffed Filet Mignon Dinner ($79.95).

The filet mignon is stuffed with spinach, wild mushrooms and tomatoes and packaged with whipped potatoes, green beans, pear-walnut gorgonzola salad, bread and honey butter, sweet potato chips and Chocolate Ooze Cake with berries for dessert. The other meals come with similar accompaniments.

In each case, Maish has prepared the main courses and side dishes for easy reheating at home, spelling out the directions. “For the Stuffed Filet, you just put it in a 400° F. oven for eight minutes,” he says. “Meanwhile, you microwave the whipped potatoes and the green beans and put your salad on a plate and it’s ready to go.”

In addition to feeding the family, the Take & Bake Dinners also are handy for entertaining at home without hours of kitchen labor. “If you want to make it super elaborate, you can serve it on your china,” Maish says. “If it’s informal or you’re in a hurry, keep it in the aluminum foil pan.”