The Pampered Chef Freezer Meal Workshop Menu 1 Overview

Transcription

1 The Pampered Chef Freezer Meal Workshop Menu 1 Overview Recipe Barbecue Beef Sloppy Joes Protein Ground beef or Ground turkey (cooked at workshop) Recommended Cooking Vessel (12- in./30- cm) Skillet or Rockcrok Everyday Pan Cooking Method Stovetop or Microwave Serving Suggestion Deli potato salad or coleslaw Pampered Chef Pantry Items #9860 Asian Seasoning Mix #9880 Chipotle Rub #9719 Italian Seasoning Mix Retail (Spring/Summer 2016) $8.75 $6.75 $8.75 Beef & Broccoli Stir- Fry Easy Pork Tenderloin with Sweet Balsamic Sauce Beef sirloin steak (boneless) Pork tenderloin Stir- Fry Skillet or (12- in./30- cm) Skillet Deep Covered Baker or Rockcrok Everyday Pan Stovetop Hot cooked rice #9704 Lemon Pepper Rub $6.75 #9722 Smoky Barbecue Rub $6.75 #9659 Three- Onion Rub $6.75 Microwave Wild Rice blend $44.50 (+tax /shipping) Rush Hour Chicken Fajitas Chicken tenders Deep Covered Baker or Rockcrok Dutch Oven Microwave Hot cooked white or Spanish rice Lemon Pepper Chicken Divan Boneless, skinless chicken breasts Rockcrok Everyday Pan Microwave & Broiler Hot cooked egg noodles Cheesy Chicken Tortilla Soup Boneless, skinless chicken breasts Rockcrok Dutch Oven Stovetop Fresh fruit salad Baked Veggie Rotini Vegetarian Rockcrok Dutch Oven or Deep Covered Baker Microwave Crusty French bread IMPORTANT: To help ensure food safety, guests should not handle raw meat at the workshop. They are asked to bring their meat/poultry to the workshop already placed in large freezer bags. If the meat or poultry needs to be trimmed or cut before bagging, that is noted on the grocery list Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license. P /16

2 Subject Line: Freezer Meal Workshop - Important Info! Dear, Thanks so much for hosting a Freezer Meal Workshop on at p.m. It ll feel great to have your freezer stocked with delicious meals! Here s what we ll be making: Barbecue Sloppy Joes Beef & Broccoli Stir-Fry Easy Pork Tenderloin with Cherry Balsamic Sauce Rush Hour Chicken Fajitas Lemon Pepper Chicken Divan Cheesy Chicken Tortilla Soup Baked Veggie Rotini Each meal serves 6-8, and the average cost is only about $2.50 per serving. If you have a smaller family, you can divide the meals and freeze them in two portions. You ll need to order and pay for your Pampered Chef Pantry items by. All of the Pantry items will be shipped to. You can use your Host free and discounted products to help pay for your Pantry pre-order let s talk! While you ll use most of the Pantry products for your freezer meals, you will have some extra. I ll give you a tip sheet with more than a dozen ideas for using your Pantry products! # 9860 Asian Seasoning Mix # 9880 Chipotle Rub # 9719 Italian Seasoning Mix # 9704 Lemon Pepper Rub # 9722 Smoky Barbecue Rub # 9659 Three-Onion Rub ($ $ tax + S/H. Total is $ ) You ll also need the items on the attached grocery shopping list. It s everything you need for the workshop, conveniently organized by category, so you can be in and out of the store in under 30 minutes! (Please prep the meat/poultry as noted on the grocery list this follows food safety best practices and will save you time at the workshop!) IMPORTANT! If the workshop isn t at your home, you ll need to bring a cooler or cooler bag with ice packs (or ice) to safely transport your perishables. Also, there are three grocery items that we need to have for the attendees, since just a small amount is needed for each person. Do you have these on-hand? - Brown sugar: 1 tbsp (15 ml) per attendee - Cornstarch: 3 tbsp (45 ml) per attendee - Cider vinegar: 1 tbsp (15 ml) per attendee I m so excited to have the opportunity to help you and your friends get a delicious dinner on the table in minutes rather than hours! See you soon, Menu 1: Host Pre-Workshop Info p /15

3 Subject Line: Freezer Meal Workshop - Important Info! Dear, I m so glad you can join us for s Freezer Meal Workshop on at p.m. It ll feel great to have your freezer stocked with delicious meals! Here s what we ll be making: Barbecue Sloppy Joes Beef & Broccoli Stir-Fry Easy Pork Tenderloin with Cherry Balsamic Sauce Rush Hour Chicken Fajitas Lemon Pepper Chicken Divan Cheesy Chicken Tortilla Soup Baked Veggie Rotini Each meal serves 6-8, and the average cost is only about $2.50 per serving. If you have a smaller family, you can divide the meals and freeze them in two portions. You ll need to order and pay for your Pampered Chef Pantry items by. They ll be waiting for you at the workshop! While you ll use most of the Pantry products for your freezer meals, you will have some extra. I ll give you a tip sheet with more than a dozen ideas for using your Pantry products! # 9860 Asian Seasoning Mix # 9880 Chipotle Rub # 9719 Italian Seasoning Mix # 9704 Lemon Pepper Rub # 9722 Smoky Barbecue Rub # 9659 Three-Onion Rub ($ $ tax + S/H. Total is $ ) You ll also need to bring the items on the attached grocery shopping list. It s everything you need for the workshop, conveniently organized by category, so you can be in and out of the store in under 30 minutes! (Please prep the meat/poultry as noted on the grocery list this follows food safety best practices and will save you time at the workshop!) IMPORTANT! Bring a cooler or cooler bag with ice packs (or ice) to safely transport your perishables to and from the workshop. I m so excited to have the opportunity to help you get delicious dinners on the table in minutes rather than hours! See you soon, Menu 1: Guest Pre-Workshop Info p /15

4 The Pampered Chef Freezer Meal Workshop Grocery Store Shopping List (Menu 1) BRING THESE GROCERIES & ITEMS TO THE WORKSHOP! IMPORTANT! Bring all perishables in a cooler with ice packs. IMPORTANT! Before the workshop, prep your meat/poultry as noted below, and then transfer it to the freezer bag. Label each bag using a permanent marker. Doing this helps ensure food safety, since we won t be handling raw meat at the workshop. TIP: To avoid freezer burn, use a good quality freezer bag! Miscellaneous: 19 large freezer bags (6 of them will be used to bring meat/poultry to workshop) 4 medium freezer bags 7 resealable sandwich- size bags Meat / Poultry: 1½ lbs (700 g) 90% lean ground beef or 93% lean ground turkey Transfer to large freezer bag. Label Barbecue Beef Sloppy Joes. ½ oz (15 g) fresh Parmesan (wedge) cheese 1 boneless beef top sirloin steak (1¾ lbs/750 g), cut about 1- in. (2.5- cm) thick. Cut steak in half lengthwise, then cut crosswise into ¼- in. (6- mm) thick strips. Transfer to large freezer bag. Label Beef & Broccoli Stir- Fry. 2 lbs (1 kg) chicken tenders Transfer to large freezer bag. Label Rush Hour Chicken Fajitas. 3 lbs (1.4 kg) boneless, skinless chicken breasts. Trim any excess fat. Cut 1½ lbs (700 g) into 1- in. (2.5- cm) cubes. Transfer to large freezer bag. Label Lemon Pepper Chicken Divan. Cut 1½ lbs (700 g) into ½- in. (1- cm) cubes. Transfer to large freezer bag. Label Cheesy Chicken Tortilla Soup. 2 pork tenderloins (about 2 lbs/1 kg). Trim any excess fat and silver skin. Transfer to large freezer bag. Label Easy Pork Tenderloin with Sweet Balsamic Sauce Frozen: 3 cups (750 ml) frozen broccoli florets 2 cups (500 ml) frozen corn Dairy: 4 oz (125 g) mozzarella (block) cheese 4 oz (125 g) cheddar (block) cheese ¾ cup (175 ml) milk 2014 The Pampered Chef used by license. P /14 Page 1 of 3

5 Dry Goods: 1½ cups (375 ml) ketchup ⅓ cup (75 ml) reduced- sodium soy sauce 1 can (10 ¾ oz/284 ml) condensed cream of mushroom soup 8 oz (250 g) pasteurized processed cheese spread (Velveeta ) 3 cups (750 ml) tortilla chips 4 slices soft white sandwich bread 1 can (14.5 oz/414 ml) diced tomatoes 2 jars (4.5 oz each) sliced mushrooms (about 2 cups/500 ml) 11 tbsp (163 ml) canola oil ½ cup (125 ml) balsamic vinegar Produce: 2 medium onions 6 garlic cloves 3 cups (750 ml) fresh broccoli florets (approx. 1 head) 2 medium red bell peppers 1 medium green bell pepper 1 medium yellow bell pepper 2 medium sweet onions 1 medium red onion 1 small lemon 1 medium yellow squash 1 medium zucchini ******************** Your Pre- ordered Pampered Chef Pantry Items: 9860 Asian Seasoning Mix 9880 Chipotle Rub 9719 Italian Seasoning Mix 9704 Lemon Pepper Rub 9722 Smoky Barbecue Rub 9659 Three- Onion Rub 2014 The Pampered Chef used by license. P /14 Page 2 of 3

6 Additional groceries for at- home Cooking Day of each freezer meal (Do NOT bring to the workshop!) Barbecue Beef Sloppy Joes 8 hamburger buns Optional toppings: Shredded lettuce or sliced green onions, grated cheddar cheese Serving suggestion: Deli potato salad or coleslaw Beef & Broccoli Stir- Fry 1 tbsp (15 ml) canola oil ¾ cup (175 ml) beef broth Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts Serving suggestion: Hot cooked rice Easy Pork Tenderloin with Sweet Balsamic Sauce 1 cup (250 ml) chicken broth ½ cup (125 ml) dried cranberries ¼ cup (50 ml) packed brown sugar 2 tbsp (30 ml) cornstarch 1 tbsp (15 ml) balsamic vinegar Serving suggestion: Wild rice blend Rush Hour Chicken Fajitas 16 (6-7 in./15-18 cm) flour tortillas Optional Toppings: Grated cheddar cheese, sour cream, prepared salsa Serving suggestion: Hot cooked white or Spanish rice Lemon Pepper Chicken Divan Serving suggestion: Hot cooked egg noodles Cheesy Chicken Tortilla Soup 2 cans (14.5 oz each or 900 ml total) reduced- sodium chicken broth Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro Serving suggestion: Fresh fruit salad Baked Veggie Rotini 1 jar (24 oz or 650 ml) marinara sauce 3 cups (750 ml) vegetable broth 12 oz (350 g) uncooked rotini pasta Serving suggestion: Crusty French Bread 2014 The Pampered Chef used by license. P /14 Page 3 of 3

7 Barbecue Beef Sloppy Joes (8 servings) 1. Wedge 1 medium onion with Veggie Wedger. Chop with Food Chopper or Manual Food Processor. 2. Empty the bag containing ground beef into (12- in./30- cm) Skillet or Rockcrok (2.5- qt./2.35) Everyday Pan; add chopped onion and 2 garlic cloves pressed with Garlic Press. Cook over medium- high heat 8-10 minutes until beef is no longer pink, breaking into crumbles with Mix N Chop. Cool slightly. 3. Large bag Add items below to bag. 1½ cups (375 ml) ketchup 3 tbsp (45 ml) Smoky Barbecue Rub 1 tbsp (15 ml) cider vinegar* Cooked ground beef mixture Knead contents to mix; squeeze out as much air as possible; seal. 4. DOUBLE- BAG: Place meat mixture into another large freezer bag. Insert pre- bagged instruction label. Seal and freeze. NOTE: Cider vinegar provided at workshop. Barbecue Beef Sloppy Joes Groceries: 1½ lbs (700 g) 90% lean ground beef or 93% lean ground turkey (in labeled large freezer bag) 2 additional large freezer bags 1 medium onion 2 garlic cloves 1 ½ cups (375 ml) ketchup Pantry: 3 tbsp (45 ml) Smoky Barbecue Rub Other 1 tbsp (15 ml) cider vinegar (provided at workshop) Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Garlic Press (12- in./30- cm) Skillet or Rockcrok (2.5- qt./2.35- L) Everyday Pan Mix N Chop Veggie Wedger Food Chopper or Manual Food Processor Measure- All Cup Measuring Spoon Set or Adjustable Measuring Spoons 2014 The Pampered Chef used under license. P /14 Page 1 of 7

8 Beef & Broccoli Stir- Fry (6-8 servings) 1. Large bag - Prepare vegetables and add to bag. Cut broccoli into small florets with Utility Knife. Wedge 1 medium onion with Veggie Wedger; cut wedges in half lengthwise. Cut tops off of red and yellow peppers. Remove seeds and veins with Scoop Loop. Wedge bell peppers with Veggie Wedger; cut wedges lengthwise into thin strips. Squeeze out as much air as possible; seal. 2. For marinade, in (2- cup/500- ml) Prep Bowl, combine and mix well: ⅓ cup (75 ml) soy sauce 3 tbsp (45 ml) Asian Seasoning Mix 1 tbsp (15 ml) oil 2 garlic cloves pressed with Garlic Press 3 tbsp (45 ml) cornstarch* 3. Open large bag containing steak pre- cut into ¼- in./6- mm- thick strips Add marinate from step #2. Knead to coat beef evenly; squeeze out as much air as possible; seal. 4. DOUBLE- BAG: Place both bags into another large freezer bag. Insert pre- bagged instruction label. Seal and freeze. NOTE: Cornstarch provided at workshop. Beef & Broccoli Stir- Fry Groceries: 1¾ lbs (750 g) beef top sirloin steak, cut about 1- in. (2.5- cm) thick (pre- cut lengthwise in half, then crosswise into ¼- in./6- mm thick strips), (in labeled large freezer bag) 2 additional large freezer bags 3 cups (750 ml) broccoli florets 1 medium onion 1 medium red bell pepper 1 medium yellow bell pepper 1/3 cup (75 ml) reduced- sodium soy sauce 1 tbsp (15 ml) canola oil 2 garlic cloves Pantry: 3 tbsp (45 ml) Asian Seasoning Mix Other: 3 tbsp (45 ml) cornstarch (provided at workshop) Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Utility Knife Veggie Wedger Scoop Loop (2- cup/500- ml) Prep Bowl Measure- All Cup or Easy Read Measuring Cups Garlic Press Measuring Spoon Set or Adjustable Measuring Spoons 2014 The Pampered Chef used under license. P /14 Page 2 of 7

9 Easy Pork Tenderloin with Sweet Balsamic Sauce (6-8 servings) 1. To make marinade, combine and process in Manual Food Processor or Measure, Mix & Pour until blended: ½ cup (125 ml) balsamic vinegar 2 tbsp (30 ml) Three Onion Rub 1 tbsp (15 ml) Smoky Barbecue Rub ¼ cup (50 ml) canola oil 1 tbsp (15 ml) brown sugar* 2. Open large bag containing trimmed pork tenderloins - Add marinade from step #1. Knead to coat pork evenly; squeeze out as much air as possible. Seal. 3. DOUBLE- BAG: Place bag into another large freezer bag. Insert pre- bagged instruction label. Seal and freeze. Easy Pork Tenderloin with Sweet Balsamic Sauce Groceries: 2 pork tenderloins (about 2 lbs/1 kg), trimmed of excess fat and silver skin (in a labeled large freezer bag) 1 additional large freezer bag ½ cup (125 ml) balsamic vinegar ¼ cup (50 ml) canola oil Pantry: 2 tbsp (30 ml) Three Onion Rub 1 tbsp (15 ml) Smoky Barbecue Rub Other 1 tbsp (15 ml) brown sugar (provided at workshop) Tools for easy recipe prep! Cutting Board/Flexible Cutting Mat Measure, Mix & Pour or Manual Food Processor Measure- All Cup or Easy Read Measuring Cup Measuring Spoon Set or Adjustable Measuring Spoons NOTE: Brown sugar provided at workshop The Pampered Chef used under license. P /14 Page 3 of 7

10 Rush Hour Chicken Fajitas (8 servings) 1. Open large bag containing chicken tenders Add item below to bag. 3 tbsp (45 ml) Chipotle Rub Knead to coat chicken evenly with rub; squeeze out as much air as possible; seal. 2. Large bag Prepare vegetables and add to bag. Wedge 2 sweet onions with Veggie Wedger; cut wedges in half lengthwise. Cut top off of red and green bell peppers with Utility Knife. Remove seeds and veins with Scoop Loop. Wedge bell peppers with Veggie Wedger; cut wedges in half lengthwise. Using Garlic Peeler, peel 2 garlic cloves. Using Garlic Slicer, slice 2 garlic cloves directly into bag. Add 1 tbsp (15 ml) oil. Knead to coat vegetables; squeeze out as much air as possible; seal. Rush Hour Chicken Fajitas Groceries: 2 lbs (1 kg) chicken tenders (in labeled large freezer bag) 2 additional large freezer bags 2 medium sweet onions 1 medium red bell pepper 1 medium green bell pepper 2 garlic cloves, peeled 1 tbsp (15 ml) canola oil Pantry: 3 tbsp (45 ml) Chipotle Rub Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Measuring Spoon Set or Adjustable Measuring Spoons Veggie Wedger Utility Knife Scoop Loop Garlic Peeler Garlic Slicer DOUBLE- BAG: Place both bags into another large freezer bag. Insert pre- bagged instruction label. Seal and freeze The Pampered Chef used under license. P /14 Page 4 of 7

11 Lemon Pepper Chicken Divan (8 servings) 1. Medium bag Add items below to bag. 4 oz (125 g) cheddar cheese, grated with Microplane Adjustable Coarse Grater Squeeze out as much air as possible; seal. 2. Large bag Add below to bag. Mushroom soup ¾ cup (175 ml) milk Lemon, juiced with Citrus Press or Juicer 3 cups (750 ml) broccoli Knead contents to mix; squeeze out as much air as possible; seal. 3. Add items below to Manual Food Processor and process until bread is coarsely chopped. 4 slices sandwich bread, torn into pieces ½ oz (15 g) Parmesan cheese, grated with Microplane Adjustable Fine Grater Remove blade; add 1 tbsp (15 ml) of the oil; mix well. 4. Medium bag Add bread and cheese mixture. Then squeeze out as much air as possible; seal. 5. Open large bag containing chicken pre- cut into 1- in./2.5- cm cubes Add items below to bag. 1 tbsp (15 ml) oil and 1 tbsp (15 ml) Lemon Pepper Rub Knead to coat chicken evenly; squeeze out as much air as possible; seal. 6. DOUBLE- BAG: Place all four bags into another large freezer bag. Insert pre- bagged instruction label. Seal and freeze. Lemon Pepper Chicken Divan Groceries: 1½ lbs (700 g) boneless, skinless chicken breasts (pre- cut into 1- in./2.5- cm cubes) (in labeled large freezer bag) 2 additional large bags & 2 medium bags 4 oz (125 g) cheddar (block) cheese 1 can (10¾ oz/284 ml) condensed cream of mushroom soup ¾ cup (175 ml) milk 1 small lemon 3 cups (750 ml) frozen broccoli florets 4 slices soft white sandwich bread ½ oz (15 oz) fresh Parmesan (wedge) cheese 2 tbsp (30 ml) canola oil Pantry: 1 tbsp (15 ml) Lemon Pepper Rub Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Microplane Adjustable Coarse Grater Smooth- Edge Can Opener Measure- All Cup Easy Read Measuring Cups Citrus Press or Juicer Manual Food Processor Microplane Adjustable Fine Grater Small Mix N Scraper Measuring Spoon Set or Adjustable Measuring Spoons 2014 The Pampered Chef used under license. P /14 Page 5 of 7

12 Cheesy Chicken Tortilla Soup (8 servings) 1. Large bag Add items below to bag. Cheese, cut into 1- in. (2.5- cm) cubes with Utility Knife 2 cups (500 ml) corn 1 tbsp (15 ml) Chipotle Rub Squeeze out as much air as possible; seal. 2. Medium bag Add below to bag. 3 cups (750 ml) whole tortilla chips, finely processed in Manual Food Processor Squeeze out as much air as possible; seal. 3. Open large bag containing chicken pre- cut into ½- in./1- cm cubes Add items below to bag. 1 tbsp (15 ml) oil 1 tbsp (15 ml) Chipotle Rub Knead to coat chicken evenly with rub; squeeze out as much air as possible; seal. Cheesy Chicken Tortilla Soup Groceries: 1½ lbs (700 g) boneless, skinless chicken breasts (pre- cut into ½- in./1- cm cubes) (in labeled large freezer bag) 2 additional large bags & 1 medium bag 8 oz (250 g) pasteurized processed cheese spread (Velveeta ) 2 cups (500 ml) frozen corn 3 cups (750 ml) whole tortilla chips 1 tbsp (15 ml) canola oil Pantry: 2 tbsp (30 ml) Chipotle Rub Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Measure- All Cup or Measuring Cup Set Utility Knife Measuring Spoon Set or Adjustable Measuring Spoons Manual Food Processor 4. DOUBLE- BAG: Place all three bags into another large freezer bag. Insert pre- bagged instruction label. Seal and freeze The Pampered Chef used under license. P /14 Page 6 of 7

13 Baked Veggie Rotini (8 servings) 1. Large bag - Prepare vegetables and add to bag. Trim ends off squash and zucchini with Santoku Knife. Slice both in half lengthwise. Place cut side down and slice into ½- in. (1- cm) slices. Wedge 1 red onion with Veggie Wedger; then coarsely chop with Food Chopper or Manual Food Processor. Drain tomatoes and mushrooms with Easy Read Measuring Colander or Can Strainer. Add 2 tbsp (30 ml) each: oil, Italian Seasoning Mix and Three- Onion Rub. Squeeze out as much air as possible; seal. 2. Medium bag Add below to bag. 4 oz (125 g) mozzarella cheese, grated with Microplane Adjustable Coarse Grater Squeeze out as much air as possible; seal. 3. DOUBLE- BAG: Place both bags into another large freezer bag. Insert pre- bagged instruction label. Seal and freeze. Baked Veggie Rotini (8 servings) Groceries: 1 medium & 2 large freezer bags 1 medium yellow squash 1 medium zucchini 1 medium red onion 1 can (14.5 oz/414 ml) diced tomatoes 2 jars (4.5 oz each) sliced mushrooms (about 2 cups/500 ml) 2 tbsp (30 ml) canola oil 4 oz (125 g)mozzarella (block) cheese Pantry: 2 tbsp (30 ml) Italian Seasoning Mix 2 tbsp (30 ml) Three- Onion Rub Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Santoku Knife Veggie Wedger Food Chopper or Manual Food Processor Smooth Edge Can Opener Easy Read Measuring Colander or Can Strainer Microplane Adjustable Coarse Grater Measuring Spoon Set or Adjustable Measuring Spoons 2014 The Pampered Chef used under license. P /14 Page 7 of 7

14 The Pampered Chef Freezer Meal Workshop COOKING DAY INSTRUCTIONS (Menu 1) Print, cut and provide to guests. They ll place the instructions in sandwich- size bags and add them to their large freezer bags prior to freezing their meals. DATE FROZEN: BEEF & BROCCOLI STIR- FRY (6-8 servings) TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: About 10 minutes DAY OF COOKING: 1 tbsp (15 ml) canola oil, 3/4 cup (175 ml) beef broth Optional toppings: sliced green onions, fresh snipped cilantro, chopped peanuts 1. Heat 1½ tsp (22 ml) of the oil in Stir- Fry Skillet or (12- in./30- cm) Skillet over medium heat. Add half of the thawed beef to Skillet and stir- fry 1-2 minutes or until outside of beef is no longer pink. Remove meat from Skillet. 2. Repeat step 2 using remaining 1½ tsp (22 ml) oil and remaining beef. Remove meat from Skillet. 3. Add vegetables to Skillet and stir- fry 3-4 minutes until crisp- tender. 4. Return beef to Skillet. Add 3/4 cup (175 ml) beef broth. Bring to a boil; cook 1 minute. 5. Sprinkle with sliced green onions, snipped cilantro or chopped peanuts. SERVING SUGGESTION: Serve with hot cooked rice. EASY PORK TENDERLOIN WITH SWEET BALSAMIC SAUCE (6-8 servings) DATE FROZEN: BARBECUE BEEF SLOPPY JOES (8 servings) DATE FROZEN: TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: About 10 minutes DAY OF COOKING: 8 hamburger buns Optional toppings: Shredded lettuce, sliced green onions, grated cheddar cheese 1. Pour thawed beef mixture into (12- in./30- cm) Skillet or Rockcrok (2.5- qt./2.35- L) Everyday Pan. 2. For stovetop, bring to a simmer over medium- high heat. Or, microwave in covered Rockcrok, on HIGH 8-10 minutes or until hot. 3. Spoon beef mixture over 8 buns. Top with lettuce, green onions or cheddar cheese. Serve in hamburger buns. SERVING SUGGESTION: Serve with deli potato salad or coleslaw. TO THAW: Transfer to refrigerator 1-2 days before cooking COOK TIME: About 20 minutes DAY OF COOKING: 1 cup (250 ml) chicken broth, ½ cup (125 ml) dried cranberries, 1/4 cup (50 ml) packed brown sugar, 2 tbsp (30 ml) cornstarch, 1 tbsp (15 ml) balsamic vinegar 1. Place thawed pork side by side in Deep Covered Baker or Rockcrok (2.5 qt./2.35- L) Everyday Pan. 2. Microwave, covered, on HIGH minutes or until pork reaches 145 F (63 C). 3. Remove pork to Large Grooved Cutting Board, leaving drippings in baker or pan. 4. Whisk in 1 cup (250 ml) chicken broth, ½ cup (125 ml) cranberries, ¼ cup (50 ml) packed brown sugar, 2 tbsp (30 ml) cornstarch and 1 tbsp (15 ml) vinegar to drippings. Microwave, uncovered, 4-5 minutes or until boiling and thickened, stirring halfway through cooking time. SERVING SUGGESTION: Serve with a wild rice blend The Pampered Chef used under license. P /14 Page 1 of 3

15 RUSH HOUR FAJITAS (8 servings) CHEESY CHICKEN TORTILLA SOUP (8 servings) DATE FROZEN: TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: About 20 minutes DAY OF COOKING: 16 (6-7- in./ cm) flour tortillas Optional toppings: Grated cheddar cheese, sour cream, prepared salsa 1. Place thawed vegetables in Deep Covered Baker or Rockcrok (4- qt./3.8- L) Dutch Oven. Place thawed chicken over vegetables. 2. Microwave, covered, on HIGH minutes or until internal temperature reaches 165 F (74 C) in thickest part of chicken and juices run clear. 3. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cut chicken into small pieces. Stir chicken into vegetables. Note: If using Dutch Oven, transfer cooked chicken to medium bowl to chop chicken. (This is to avoid scratching Rockcrok with Salad Chopper.) 4. Place tortillas into Large Micro- Cooker ; microwave, covered, on HIGH about 30 seconds or until warm. Serve fajitas with cheese, sour cream and salsa. SERVING SUGGESTION: Serve with hot cooked white or Spanish rice. DATE FROZEN: TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: About 20 minutes DAY OF COOKING: 2 cans (14.5 oz each or 900 ml total) reduced- sodium chicken broth Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro 1. Place thawed chicken, cheese/corn mixture and 900 ml broth in Rockcrok (4- qt./3.8- L) Dutch Oven. 2. Bring to a simmer, uncovered, over medium heat. Cook minutes or until cheese is melted and mixture is smooth, stirring occasionally. 3. Add crushed tortilla chips. Cook 4-6 minutes or until thickened and chicken is cooked through. 4. Top with cheddar cheese, tomato or cilantro. SERVING SUGGESTION: Serve with a fresh fruit salad. DATE FROZEN: LEMON PEPPER CHICKEN DIVAN (8 servings) TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: About 15 minutes 1. Preheat broiler. Pour thawed sauce/broccoli mixture, chicken and cheese into Rockcrok (2.5- qt/2.35- L) Everyday Pan. 2. Microwave, covered, on HIGH minutes or until chicken is 160 F (71 C) and no longer pink, stirring halfway through cooking. Remove from microwave. 3. Sprinkle bread crumb mixture over chicken mixture. Place Pan 2-3 in.( cm) from heating element. Broil 1-2 minutes or until top is golden brown. SERVING SUGGESTION: Serve over hot cooked egg noodles. DATE FROZEN: BA K ED VEGG I E RO TI N I (8 servings) TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: About 30 minutes DAY OF COOKING: 1 jar (24 oz or 650 ml) marinara sauce, 3 cups (750 ml) vegetable broth, 12 oz (350 g) uncooked rotini pasta 1. Pour 1 jar marinara sauce and 3 cups (750 ml) vegetable broth into Rockcrok (4- qt./3.8- L) Dutch Oven or Deep Covered Baker. Microwave, covered, on HIGH minutes or until boiling. Carefully remove from microwave. 2. Add 12 oz (350 g) rotini pasta. Microwave, covered, on HIGH 5 minutes. 3. Stir in thawed vegetable mixture. Microwave, covered, on HIGH 6-8 minutes or until pasta is tender. 4. Carefully remove Dutch Oven from microwave. Top with cheese. Cover; let stand 1-2 minutes or until cheese is melted The Pampered Chef used under license. P /14 SERVING SUGGESTION: Serve with crusty French bread. Page 2 of 3

16 The Pampered Chef Freezer Meal Workshop WISH LIST - - MENU 1 Name: Address: Phone: Check out some of the amazing tools you used today! Product Page & Price Product Page & Price 1013 Flexible Cutting Mats Large Page: 44 Page: Scoop Loop Price: $23.25 Price: $ Utility Knife Forged Cutlery Page: 42 Page: Veggie Wedger Price: $45.25 Price: $ (18- cm) Santoku Knife Forged Cutlery Page: 42 Page: (13- cm)santoku Knife Forged Cutlery 2324 Easy Read Measuring Colander Price: varies Price: $ Pocket Thermometer Page: 4 Page: Garlic Press Price: $15.75 Price: $ Manual Food Processor Page: 11, 16 Page: Garlic Peeler & Slicer Set Price: $64.25 Price: $ Microplane Adjustable Coarse Grater / 1105 Fine Grater 2759 Smooth- - - Edge Can Opener 2257 Measuring Cup Set 2585 Food Chopper 1650 Classic Scraper 1656 Mini Mix N Scraper Page: 23/45 Price: varies Page: 49 Price: $30.00 Page: 55 Price: $21.50 Page: 16, 25 Price: $43.25 Page: 54 Price: varies 2583 Mix N Chop 2265 Measure, Mix & Pour 2175 Easy Read Measuring Cups Set 2177 Easy Read Mini Measuring Cup 2308 Measuring Spoon Set 2225/2236 MeasureAll Cup Page: 46 Price: $15.25 Page: 14 Price: $18.25 Page: 55 Price: varies Page: 55 Price: $12.00 Page: 55 Price: varies See all our Dinner Sets on pages Rockcrok Page: Deep Covered Baker Page: 32 12" (30- cm) Skillet Page: 37 Grill Pan Page: 7 Perfect products for cooking your thawed freezer meals! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * How much time do you think this workshop saved you in future meal prep? hrs hrs 6+ hrs How much does your family spend eating out each month? Family size Approximate amount $ Are you interested in attending another Freezer Meal Workshop? YES MAYBE NO Would you like to host a Freezer Meal Workshop with your friends? YES MAYBE NO Would you like to get FREE products by getting family & friends together for a fun Cooking Show? YES MAYBE NO Would you like information on being a Pampered Chef Consultant? YES MAYBE NO 2016 Pampered Chef used under license. Pampered Chef, Pampered Chef and Menu 1: Wish List Spring/Summer2016 Spoon design, PC and Spoon design and Spoon design are trademarks used under license. P /16

17 The Pampered Chef Freezer Meal Planner (Menu 1 Canada) Cooking Day Directions Barbecue Beef Sloppy Joes (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 10 minutes Additional Ingredients 8 hamburger buns Optional toppings: Shredded lettuce, sliced green onions, grated cheddar cheese Serving Suggestions Deli potato salad or coleslaw Date Frozen Use by (date) 1. Pour thawed beef mixture into (12- in./30- cm) Skillet or Rockcrok (2.5- qt./2.35- L) Everyday Pan. 2. For stovetop, bring to a simmer over medium- high heat. Or, microwave in covered Rockcrok, on HIGH 8-10 minutes or until hot. 3. Spoon beef mixture over 8 buns. Top with lettuce, green onions or cheddar cheese. U.S. Nutrients per serving: Calories 330, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 890 mg, Carbohydrate 36 g, Fiber 1 g, Protein 22 g Beef & Broccoli Stir- Fry (6-8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 10 minutes Additional Ingredients 1 tbsp (15 ml) canola oil ¾ cup (175 ml) beef broth Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts Hot cooked rice 1. Heat 1½ tsp (22 ml) of the oil in Stir- Fry Skillet or (12- in./30- cm) Skillet over medium heat. Add half of the thawed beef to Skillet and stir- fry 1-2 minutes or until outside of beef is no longer pink. Remove meat from Skillet. 2. Repeat step 2 using remaining 1½ tsp (22 ml) oil and remaining beef. Remove meat from Skillet. 3. Add vegetables to Skillet and stir- fry 3-4 minutes until crisp- tender. 4. Return beef to Skillet. Add ¾ cup (175 ml) beef broth. Bring to a boil; cook 1 minute. 5. Sprinkle with sliced green onions, snipped cilantro or chopped peanuts. U.S. Nutrients per serving: Calories 220, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 10 g, Fiber 2 g, Protein 28 g Easy Pork Tenderloin with Sweet Balsamic Sauce (6-8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 20 minutes Additional Ingredients 1 cup (250 ml) chicken broth ½ cup (125 ml) dried cranberries ¼ cup (50 ml) packed brown sugar 2 tbsp (30 ml) cornstarch 1 tbsp (15 ml) balsamic vinegar Wild rice blend 1. Place thawed pork side by side in Deep Covered Baker or Rockcrok (2.5 qt./2.35- L) Everyday Pan. 2. Microwave, covered, on HIGH minutes or until pork reaches 145 F (63 C). 3. Remove pork to Large Grooved Cutting Board, leaving drippings in baker or pan. 4. Whisk in 1 cup (250 ml) chicken broth, ½ cup (125 ml) cranberries, ¼ cup (50 ml) packed brown sugar, 2 tbsp (30 ml) cornstarch and 1 tbsp (15 ml) vinegar to drippings. Microwave, uncovered, 4-5 minutes or until boiling and thickened, stirring halfway 2014 The Pampered Chef used under license. P /14 Page 1 of 5

18 Cooking Day Directions through cooking time. U.S. Nutrients per serving: Calories 350, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 100 mg, Sodium 470 mg, Carbohydrate 28 g, Fiber 0 g, Protein 32 g Rush Hour Chicken Fajitas (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 20 minutes Serving Suggestions Hot cooked white or Spanish rice Date Frozen Use by (date) Additional Ingredients 16 (6-7- in./ cm) flour tortillas Optional toppings: Grated cheddar cheese, sour cream, prepared salsa 1. Place thawed vegetables in Deep Covered Baker or Rockcrok (4- qt./3.8- L) Dutch Oven. Place thawed chicken over vegetables. 2. Microwave, covered, on HIGH minutes or until internal temperature reaches 165 F (74 C) in thickest part of chicken and juices run clear. 3. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cut chicken into small pieces. Stir chicken into vegetables. Note: If using Dutch Oven, transfer cooked chicken to medium bowl to chop chicken. (This is to avoid scratching Rockcrok with Salad Chopper.) 4. Place tortillas into Large Micro- Cooker ; microwave, covered, on HIGH about 30 seconds or until warm. Serve fajitas with cheese, sour cream and salsa. U.S. Nutrients per serving: Calories 310, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 65 mg, Sodium 860 mg, Carbohydrate 33 g, Fiber 3 g, Protein 31 g Lemon Pepper Chicken Divan (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 15 minutes Hot cooked egg noodles 1. Preheat broiler. Pour thawed sauce/broccoli mixture, chicken and cheese into Rockcrok (2.5- qt/2.35- L) Everyday Pan. 2. Microwave, covered, on HIGH minutes or until chicken is 160 F (71 C) and no longer pink, stirring halfway through cooking. Remove from microwave. 3. Sprinkle bread crumb mixture over chicken mixture. Place Pan 2-3 in. ( cm) from heating element. Broil 1-2 minutes or until top is golden brown. U.S. Nutrients per serving: Calories 280, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 680, Carbohydrate 13 g, Fiber 2 g, Protein 25 g Cheesy Chicken Tortilla Soup (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 20 minutes Fresh fruit salad Additional Ingredients 2 cans (14.5 oz each or 900 ml total) reduced- sodium chicken broth Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro 1. Place thawed chicken, cheese/corn mixture and 900 ml broth in Rockcrok (4- qt./3.8- L) Dutch Oven. 2. Bring to a simmer, uncovered, over medium heat. Cook minutes or until cheese is melted and mixture is smooth, stirring occasionally. 3. Add crushed tortilla chips. Cook 4-6 minutes or until thickened and chicken is cooked through. 4. Top with cheddar cheese, tomato or cilantro. U.S. Nutrients per serving: Calories 290, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 1030 mg, Carbohydrate 18 g, Fiber 1 g, Protein 26 g 2014 The Pampered Chef used under license. P /14 Page 2 of 5

19 Cooking Day Directions Baked Veggie Rotini (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 30 minutes Serving Suggestions Crusty French bread Date Frozen Use by (date) Additional Ingredients 1 jar (24 oz or 650 ml) marinara sauce 3 cups (750 ml) vegetable broth 12 oz (350 g) uncooked rotini pasta 1. Pour 1 jar marinara sauce and 3 cups (750 ml) vegetable broth into Rockcrok (4- qt./3.8- L) Dutch Oven or Deep Covered Baker. Microwave, covered, on HIGH minutes or until boiling. Carefully remove from microwave. 2. Add 12 oz (350 g) rotini pasta. Microwave, covered, on HIGH 5 minutes. 3. Stir in thawed vegetable mixture. Microwave, covered, on HIGH 6-8 minutes or until pasta is tender. 4. Carefully remove Dutch Oven from microwave. Top with cheese. Cover; let stand 1-2 minutes or until cheese is melted. U.S. Nutrients per serving: Calories 310, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 1020 mg, Carbohydrate 47 g, Fiber 5g, Protein 12 g 2014 The Pampered Chef used under license. P /14 Page 3 of 5

20 The BIG CHILL and The BIG THAW What Can You Freeze? The Pampered Chef FREEZER MEAL recipes were developed to maintain their quality during freezing. Ingredients that do not freeze well, as well as large amounts of water or broth, are added at the time of cooking for more efficient freezing and higher quality finished meals. Some foods simply don t freeze well, like mayonnaise, cream sauces and lettuce. Keep it Safe Freezing at 0 F (-17 C) or lower will keep food safe, and also retain vitamin content, color, flavor and texture. Don t store FREEZER MEALS in the freezer door. Temperature fluctuation from opening the freezer leads to freezer burn and a reduced shelf life. Stored properly, your meals should maintain optimal quality for up to 3 months. Freshness & Quality Use fresh, high quality ingredients when preparing your FREEZER MEALS to ensure the best flavor when thawed and cooked. Use meat that has not been previously frozen. Re-freezing meat compromises both texture and flavor. Packaging Freeze your FREEZER MEALS in food storage bags designed for the freezer. Freezer bags are made of thicker plastic that helps to prevent freezer burn. Freezer burn does not make food unsafe, but causes dry spots. To prevent freezer burn, press out as much air as possible from the bags. Then, press the mixture into a thin layer, filling the bag almost to the top before sealing and freezing. This makes thawing quick and efficient. Always DOUBLE BAG your freezer meals. This provides extra protection from freezer burn and avoids messy leaks that might occur during thawing. A bag that is 2-inches (5 cm) thick should freeze in about 2 hours. Place your bags in a single layer on various shelves to freeze thoroughly. Stack bags only after they re frozen. Safe Thawing Plan ahead! Your FREEZER MEALS will take 1-2 days to completely thaw depending on the density of the food. The safest way is to thaw food is in the refrigerator where it will remain at a safe, constant temperature--40 F (4 C) or below. Never thaw food on the counter at room temperature, as the food will thaw unevenly and the outer layer could be in the Danger Zone, between 40 F and 140 F (4 C and 60 C). If your FREEZER MEAL has more than one component (for example, grated cheese, vegetables or topping), you may separate them for quicker thawing, keeping the meat in the double bag to avoid any possible leaking. Once your freezer meal is thawed, plan on cooking it within 1-2 days. For optimal results, do not re-freeze your FREEZER MEAL after thawing. Wash hands and surfaces often. o o o Wash hands for at least 20 seconds with soap and warm water. Wash surfaces and utensils after each use. Wash fruits and veggies but not meat, poultry or eggs! Cook to the right temperature. o Use a food thermometer to check that food has been cooked or heated to safe minimum cooking temperatures. o Keep food hot after cooking at 140 F (60 C) or above. o Microwave food thoroughly to 165 F (74 ) or higher. Don t cross-contaminate. o Use separate cutting boards and plates for produce and for meat, poultry, seafood and eggs. o Keep meat, poultry, seafood and eggs separate from all other foods at the grocery and in the frig. Refrigerate promptly. o Refrigerate perishable foods within 2 hours. o Never thaw or marinate foods on the counter. o Know when to throw food out when in doubt, throw it out The Pampered Chef used under license. P /14 *US Source: FoodSafety.gov For more information, visit Page 4 of 5

21 Rubs & Seasoning Mixes Beyond the Freezer Meal: Tips for Using Your Pampered Chef Pantry Products Chicken Your Way! (Also works for burgers, steak and chops!) Heat Grill Pan and Grill Press over medium heat, about 5 minutes. Brush chicken with oil and sprinkle with any Rub. Grill about 5 minutes per side or until internal temperature reaches 165 F (74 C). Classic Party Dip Combine 1 cup (250 ml) mayo and 1 cup (250 ml) sour cream (regular or reduced- fat) and 2-3 tbsp (30-45 ml) Rub or Seasoning Mix. Chill until ready to use. 3- Minute Dip Combine 1 pkg (8 oz/250 g) cream cheese, 1 cup (250 ml) grated mozzarella cheese, 2 tbsp (30 ml) milk and 1-2 tbsp (15-30 ml) Rub in Garlic & Brie Baker. Microwave, covered, on HIGH 2-3 minutes, stirring halfway through cooking. Serve with fresh veggies or chips. Easy Cheese Spread Combine 1 pkg (8 oz/250 g) cream cheese and 1 tbsp (15 ml) Rub or Seasoning Mix and mix well. Use with bagels, crackers or veggies. Herb Butter Combine 1 stick (4 oz/125 g) softened butter and 1 tbsp (15 ml) Rub or Seasoning Mix and mix well. Use to make garlic bread or use with cooked vegetables, pasta, beef, chicken or seafood. Herb Mayo Combine ½ cup (125 ml) mayo with 1 tbsp (15 ml) Rub or Seasoning Mix. Use as a sandwich spread or in tuna, chicken and egg salad. Oven- Roasted Potatoes or Vegetables Toss potatoes (cubed) or vegetables with oil and sprinkle with a Rub or Seasoning Mix. Bake at 400 F (200 C) about 30 minutes or until tender. Popcorn Seasoning Sprinkle hot popcorn with your favorite Rub or Seasoning Mix. Seasoned Rice Add 2-3 tsp (10-15 ml) of Rub or Seasoning Mix to the water when preparing rice The Pampered Chef used under license. P /14 Savory Sauces: Spicy Pineapple Rum Sauce & Raspberry Habanero Sauce Warm Baked Brie Place a 4- in. (10- cm) round (8 oz/250 g) Brie with rind in Garlic & Brie Baker. Bake at 400 F (200 C) for 8-10 minutes or until Brie begins to soften. Remove from oven and pour about ½ cup (125 ml) Spicy Pineapple Rum Sauce or Raspberry Habanero Sauce over warm Brie. Serve with crackers, toasted baguette slices or apple wedges. Classic Cream Cheese Appetizer Spread Pour about ½ cup (125 ml) Spicy Pineapple Rum Sauce or Raspberry Habanero Sauce over a block of cream cheese. Serve with crackers, pita chips or pretzels. Finishing Sauce Brush Spicy Pineapple Rum Sauce or Raspberry Habanero Sauce over meats or vegetables during roasting or grilling. Page 5 of 5