Freezer Meal Workshop Lighten Up Menu Overview

Transcription

1 Freezer Meal Workshop Lighten Up! Menu Overview Recipe Chimichurri Steak Salad Protein Beef Top Sirloin Steak (boneless) or Flank Steak Recommended Cooking Vessel Grill Pan & Press or Outdoor Grill Cooking Method Stovetop or Outdoor Grill Serving Suggestion Crusty Rolls Pork Fried Rice Pork Tenderloin (12-in./30-cm) Skillet Stovetop Sliced Pineapple Chipotle Burgers Ground Turkey or Ground Beef Double Burner Grill or Outdoor Grill Stovetop or Outdoor Grill Roasted Potato Wedges Pampered Chef Pantry Items # 9860 Asian Seasoning Mix # 9578 Bell Pepper Herb Rub # 9880 Chipotle Rub # 9704 Lemon Pepper Rub # 9736 Crushed Peppercorn & Garlic Rub # 9805 Parmesan-Garlic Oil Dipping Seasoning # 9686 Sweet Basil Rub # 9666 Teriyaki Sauce with Honey Retail Price (Spring/Summer 2016) $ 8.75 $ 6.75 $ 6.75 $ 6.75 $ 6.75 $ 9.00 $ 6.75 $ $ (+tax/shipping) Penne with Chicken Sausage & Peppers Chicken Sausage (12-in./30-cm) Skillet or Rockcrok Dutch Oven Stovetop Mixed Green Salad Chicken Paprikash Chicken Tenders (12-in./30-cm) Skillet or Rockcrok Dutch Oven Stovetop or Microwave Spinach Salad Lemon-Chicken Scallopine Chicken Breasts (boneless,skinless) (12-in./30-cm) Skillet Stovetop Steamed Broccoli Creamy Pasta Primavera Vegetarian (12-in./30-cm) Skillet Stovetop Sliced Tomatoes & Cucumbers IMPORTANT: To follow food safety best practices, guests 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. With this approach, they won t need to handle raw meat at the workshop. Freezer Meal Workshop Lighten Up Menu Overview (Spring/Summer 2016) 2016 Pampered Chef used under license. Pampered Chef, Pampered Chef and p /16

2 Subject Line: Freezer Meal Workshop Important Info! Thanks so much for hosting a Freezer Meal Workshop on at. It ll feel great to have your freezer stocked with delicious meals! Here s what we ll be making: Chimichurri Steak Salad Pork Fried Rice Chipotle Burgers Penne with Chicken Sausage and Peppers Chicken Paprikash Lemon-Chicken Scallopine Creamy Pasta Primavera Each meal serves 6-8, and the average cost is only about $2.50 per serving. If you have a smaller family, you can divide the meals and freeze them in two portions. You'll need to order and pay for your Pampered Chef Pantry items by. All of the Pantry items will be shipped to. You can use your Host free and discounted products to help pay for your Pantry pre-order let s talk! While you'll use most of the Pantry products for your freezer meals, you will have some extra. I ll give you a tip sheet with more than a dozen ideas for using your Pantry products! #9860 Asian Seasoning Mix #9578 Bell Pepper Herb Rub #9880 Chipotle Rub #9704 Lemon Pepper Rub #9736 Crushed Peppercorn & Garlic Rub #9805 Parmesan-Garlic Oil Dipping Seasoning #9686 Sweet Basil Rub #9666 Teriyaki Sauce with Honey ($ $ tax + $ S/H. Total is $ ) You ll also need the items on the enclosed 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. 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, Freezer Meal Workshop Lighten Up Menu Host Pre-Workshop Information (Spring/Summer 2015) 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. It ll feel great to have your freezer stocked with delicious meals! Here s what we ll be making: Chimichurri Steak Salad Pork Fried Rice Chipotle Burgers Penne with Chicken Sausage and Peppers Chicken Paprikash Lemon-Chicken Scallopine Creamy Pasta Primavera Each meal serves 6-8, and the average cost is only about $2.50 per serving. If you have a smaller family, you can divide the meals and freeze them in two portions. You'll need to order and pay for your Pampered Chef Pantry items by. They ll be waiting for you at the workshop! While you'll use most of the Pantry products for your freezer meals, you will have some extra. I ll give you a tip sheet with more than a dozen ideas for using your Pantry products! #9860 Asian Seasoning Mix #9578 Bell Pepper Herb Rub #9880 Chipotle Rub #9704 Lemon Pepper Rub #9736 Crushed Peppercorn & Garlic Rub #9805 Parmesan-Garlic Oil Dipping Seasoning #9686 Sweet Basil Rub #9666 Teriyaki Sauce with Honey ($ $ 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, Freezer Meal Workshop Lighten Up Menu Guest Pre-Workshop Information (Spring/Summer 2015) P /15

4 Freezer Meal Workshop Grocery Store Shopping List Lighten Up! Menu 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! Produce: 1¼ cups (300 ml) (or 1 small bunch) fresh parsley leaves 11 garlic cloves (from 1 whole head) 3 medium red bell peppers 1 medium green bell pepper 1 medium yellow bell pepper 2 medium onions (peeled before the workshop) 2 shallots or 1 small onion (peeled before the workshop) 4 green onions ¾ cup (175 ml) (or 1 small bunch) fresh cilantro leaves 2 medium carrots Meat/Poultry: 1½ lbs (700 g) 90% beef top sirloin steak, cut 1-in. (2.5- cm) thick or flank steak Transfer to large freezer bag. Label Chimichurri Steak Salad. 1 pork tenderloin (about 1½ lbs/700 g), trimmed of excess fat and silver skin, sliced into quarters lengthwise, then thinly sliced crosswise into strips. Transfer to large freezer bag. Label Pork Fried Rice. 2 lbs (1 kg) 93% lean ground turkey or 90% lean ground beef. Transfer to large freezer bag. Label Chipotle Burgers. 12 oz (350 g) fully cooked Italian-style chicken sausage, sliced in half lengthwise, then sliced into ¼- in. (6-mm) slices Transfer to large freezer bag. Label Penne with Chicken Sausage & Peppers. 1½ lbs (700 g) chicken tenders, cut into 1-in. (2.5-cm) pieces Transfer to large freezer bag. Label Chicken Paprikash. 8 boneless, skinless chicken breasts (4 oz/125 g each) Transfer to large freezer bag. Label Lemon-Chicken Scallopine. Dairy: 2 eggs 1 pkg (8 oz/250 g) reduced-fat cream cheese (Neufchâtel) Frozen: 1½ cups (375 ml) frozen peas and carrots from a 10-oz (300 g) or larger bag 8 oz (250 g) frozen cut green beans (about 2 cups/500 ml) from a 12-oz (350 g) or larger bag 2 cups (500 ml) frozen broccoli florets from a 12-oz (350 g) or larger bag 1 cup (250 ml) frozen peas from a 10-oz (300 g) or larger bag Dry Goods: 10 tbsp (140 ml) canola oil ¼ cup (50 ml) red wine vinegar ½ cup (125 ml) ketchup ½ cup (125 ml) unseasoned dry bread crumbs ½ cup (125 ml) seasoned croutons 1 can (14.5 oz or 398 ml) diced tomatoes 2 jars (4.5 oz each) sliced mushrooms (about 2 cups/500 ml) 3 tbsp (45 ml) tomato paste from a 6 oz or 156 ml can 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 ****************************************** Your Pre-ordered Pampered Chef Pantry Items: # 9860 Asian Seasoning Mix # 9578 Bell Pepper Herb Rub # 9880 Chipotle Rub # 9704 Lemon Pepper Rub # 9736 Crushed Peppercorn & Garlic Rub # 9805 Parmesan-Garlic Oil Dipping Seasoning # 9686 Sweet Basil Rub # 9666 Teriyaki Sauce with Honey Freezer Meal Workshop Lighten Up Menu Grocery Shopping List (Spring/Summer 2015) P /15

5 Additional groceries for at-home Cooking Day of each freezer meal. (Do NOT bring to the workshop!) Chimichurri Steak Salad 2 heads Romaine lettuce, thinly 1½ cups (375 ml) cherry or grape tomatoes sliced OR 12 oz (350 g) salad greens Optional Toppings: Other salad fixings such as sliced cucumbers and sliced bell peppers Serving Suggestion: Crusty rolls Pork Fried Rice 1 tbsp (15 ml) canola oil 1 can (14.5 oz) reduced-sodium chicken broth (about 1¾ cups/425 ml) 2 cups (500 ml) instant long grain rice Serving Suggestion: Sliced pineapple Chipotle Burgers Whole wheat sandwich thins or whole wheat hamburger buns Optional Toppings: Sliced cheddar cheese tomato slices lettuce leaves Serving Suggestion: Roasted potato wedges Penne with Chicken Sausage and Peppers 12 oz (350 g) uncooked penne pasta (about 3 cups/750 ml) Optional Toppings: Grated Parmesan cheese Serving Suggestion: Mixed green salad Chicken Paprikash 12 oz (350 g) uncooked egg noodles (about 6 cups/1.5 L) 1 can (14.5 oz) reduced-sodium chicken broth (about 1¾ cups/425 ml) 3 tbsp (45 ml) flour ½ cup (125 ml) reduced-fat sour cream Optional Toppings: Fresh chopped parsley Serving Suggestion: Spinach salad Lemon-Chicken Scallopine 12 oz (350 g) uncooked orzo pasta (about 1½ cups/375 ml) 1 cup (250 ml) reduced-sodium chicken broth 2 tbsp (30 ml) flour Serving Suggestion: Steamed broccoli Creamy Pasta Primavera 12 oz (350 g) uncooked spaghetti noodles 1 tbsp (15 ml) canola oil 1 lemon 1 can (12 oz or 370 ml) fat-free evaporated milk Freezer Meal Workshop Lighten Up Menu Grocery Shopping List (Spring/Summer 2015) P /15 2

6 Optional Toppings: Grated Parmesan cheese or fresh chopped basil Serving Suggestion: Sliced tomatoes and cucumbers Freezer Meal Workshop Lighten Up Menu Grocery Shopping List (Spring/Summer 2015) P /15 3

7 Chimichurri Steak Salad (6 servings) 1. In 2- or 3-cup (500 or 750-ml) Prep Bowl, combine ingredients for Chimichurri Sauce: 1 cup (250 ml) parsley leaves, finely chopped with Manual Food Processor or Food Chopper (or snipped with Professional Shears) ¼ cup (50 ml) canola oil ¼ cup (50 ml) red wine vinegar 1 tbsp (15 ml) Lemon Pepper Rub 1 tbsp (15 ml) Crushed Peppercorn & Garlic Rub 3 tbsp (45 ml) water 2 garlic cloves, pressed with Garlic Press 2. Open bag that contains steak add 6 tbsp (90 ml) Chimichurri Sauce. Knead to coat steak. Squeeze out as much air as possible; seal. 3. Add remaining Chimichurri Sauce to medium bag. Squeeze out as much air as possible; seal. Chimichurri Steak Salad Groceries: 1½ lbs (700 g) beef top sirloin steak, cut 1-in. (2.5-cm) thick or flank steak (in labeled large freezer bag) 1 additional large freezer bag and 1 medium bag 1 cup (250 ml) fresh parsley leaves ¼ cup (50 ml) canola oil ¼ cup (50 ml) red wine vinegar 2 garlic cloves Pantry: 1 tbsp (15 ml) Lemon Pepper Rub 1 tbsp (15 ml) Crushed Peppercorn & Garlic Rub Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat 2- or 3-cup (500 or 750-mL) Prep Bowl Manual Food Processor, Food Chopper or Professional Shears Measure-All Cup or Measuring Cup Set Measuring Spoon Set or Adjustable Measuring Spoons Garlic Press 4. DOUBLE-BAG: Place both bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. Freezer Meal Workshop Lighten Up! Menu Station Instructions (Spring/Summer 2015) P /15

8 Pork Fried Rice (6-8 servings) 1. Large bag Prepare and add items below to bag: Cut top off 1 red bell pepper; remove seeds and veins with Scoop Loop. Wedge pepper with Veggie Wedger. Cut into thin strips; cut strips in half crosswise with Utility Knife. Slice 4 green onions into ½-in. (1-cm) pieces with Utility Knife. 1½ cups (375 ml) frozen peas and carrots Squeeze out as much air as possible; seal. 2. Open large bag containing sliced pork - add items below to bag: 2 tbsp (30 ml) Asian Seasoning Mix 1/3 cup (75 ml) Teriyaki Sauce with Honey 2 garlic cloves pressed with Garlic Press Knead contents to coat pork; 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. Pork Fried Rice Groceries: 1 pork tenderloin (about 1½ lbs/700 g), trimmed of excess fat and silver skin, sliced into quarters lengthwise, then thinly sliced crosswise into strips (in a labeled large freezer bag) 2 additional large freezer bags 1 medium red bell pepper 4 green onions 1½ cups (375 ml) frozen peas and carrots from a 10-oz (300 g) or larger bag 2 garlic cloves Pantry: 2 tbsp (30 ml) Asian Seasoning Mix 1/3 cup (75 ml) Teriyaki Sauce with Honey Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Measure-All Cup or Measuring Cup Set Scoop Loop Veggie Wedger Utility Knife Measuring Spoon Set or Adjustable Measuring Spoons Garlic Press Freezer Meal Workshop Lighten Up! Menu Station Instructions (Spring/Summer 2015) P /15

9 Chipotle Burgers (8 servings) 1. Medium bag Combine items below: ½ cup (125 ml) ketchup 1 tbsp (15 ml) Chipotle Rub Knead contents to combine. Squeeze out air; seal. 2. Open large bag that contains ground meat Prepare and add items below to bag. ¾ cup (175 ml) cilantro leaves, finely chopped with Manual Food Processor, Food Chopper (or snipped with Professional Shears) ½ cup (125 ml) bread crumbs 2 eggs 2 tbsp (30 ml) Chipotle Rub 2 garlic cloves, pressed with Garlic Press Knead contents to mix thoroughly. 3. Divide ground beef mixture into 8 portions. TIP: Use a Measure-All Cup, Mini Measure-All Cup or Large Scoop (2 heaping scoops per burger). Wearing plastic gloves, press to flatten to ½-in. (1 cm) thick patties large bags Add patties in a single layer to the large bags (four patties per bag). Squeeze out as much air as possible; seal. Chipotle Burgers Groceries: 2 lbs (1 kg) 93% lean ground turkey or 90% lean ground beef (in labeled large freezer bag) 3 additional large freezer bags and 1 medium freezer bag ½ cup (125 ml) ketchup ¾ cup (175 ml) fresh cilantro leaves ½ cup (125 ml) unseasoned dry bread crumbs 2 eggs 2 garlic cloves Pantry: 3 tbsp (45 ml) Chipotle Rub Other: Plastic gloves (provided at workshop) Tools for easy recipe prep! Flexible Cutting Mat / Cutting Board Measuring Spoon Set or Adjustable Measuring Spoons Measure-All Cup or Measuring Cup Set Manual Food Processor, Food Chopper or Professional Shears Garlic Press Measure-All Cup, Mini Measure-All Cup or Large Scoop Small Mix N Scraper 5. DOUBLE-BAG: Place bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. Freezer Meal Workshop Lighten Up! Menu Station Instructions (Spring/Summer 2015) P /15

10 Penne with Chicken Sausage & Peppers (6-8 servings) 1. Large Bag Prepare and add items below to bag: Cut tops off each bell pepper; remove seeds and veins with Scoop Loop. Wedge peppers with Veggie Wedger. Cut into thin strips with Utility Knife. Wedge 1 onion with Veggie Wedger. Chop with Food Chopper or Manual Food Processor. 1 can fire-roasted diced tomatoes, undrained 2 garlic cloves pressed with Garlic Press 2 tbsp (30 ml) Sweet Basil Rub 1 tbsp (15 ml) canola oil Knead contents to mix; squeeze out as much air as possible; seal. 2. Open large bag containing sliced chicken sausage; add items below to bag: 1 tbsp (15 ml) Bell Pepper Herb Rub 1 tbsp (15 ml) canola oil Knead contents to coat sausage; 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. Penne with Chicken Sausage & Peppers Groceries: 12 oz (350 g) fully cooked Italian-style chicken sausage, sliced in half lengthwise and then sliced into ¼-in. (6-mm) slices (in labeled large freezer bag) 2 additional large freezer bags 1 medium green bell pepper 1 medium red bell pepper 1 medium yellow bell pepper 1 medium onion, peeled 1 can (14.5 oz or 398 ml) diced tomatoes, undrained 2 garlic cloves 2 tbsp (30 ml) canola oil Pantry: 2 tbsp (30 ml) Sweet Basil Rub 1 tbsp (15 ml) Bell Pepper Herb Rub Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Utility Knife Scoop Loop Veggie Wedger Food Chopper or Manual Food Processor Smooth-Edge Can Opener Garlic Press Measuring Spoon Set or Adjustable Measuring Spoons Freezer Meal Workshop Lighten Up! Menu Station Instructions (Spring/Summer 2015) P /15

11 Chicken Paprikash (6-8 servings) 1. Large Bag Prepare and add items below to bag. 8 oz/250 g (2 cups/500 ml) frozen cut green beans 2 jars sliced mushrooms, drained and rinsed Wedge 1 onion with Veggie Wedger. Chop with Food Chopper or Manual Food Processor. 3 tbsp (45 ml) tomato paste 2 tsp (10 ml) Chipotle Rub 1 tbsp (15 ml) canola oil Knead to mix thoroughly; Squeeze out as much air as possible; seal. 2. Open large bag containing chicken tenders; add items below to bag. 1 tbsp (15 ml) Bell Pepper Herb Rub 1 tbsp (15 ml) canola oil Knead to coat chicken evenly; 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. Chicken Paprikash Groceries: 1½ lbs (700 g) chicken tenders, cut into 1-in. (2.5-cm) pieces (in labeled large freezer bag) 2 additional large freezer bag 8 oz (250 g) frozen cut green beans (about 2 cups/500 ml) from 12 oz (350 g) or larger bag 2 jars (4.5 oz each) sliced mushrooms (about 2 cups/500 ml) 1 medium onion, peeled 3 tbsp (45 ml) tomato paste from 6 oz or 156 ml can 2 tbsp (30 ml) canola oil Pantry: 2 tsp (10 ml) Chipotle Rub 1 tbsp (15 ml) Bell Pepper Herb Rub Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Utility Knife Measure-All Cup or Measuring Cup Set Can Strainer or Easy Read Measuring Colander Veggie Wedger Smooth-Edge Can Opener Food Chopper or Manual Food Processor Measuring Spoon Set or Adjustable Measuring Spoons Freezer Meal Workshop Lighten Up! Menu Station Instructions (Spring/Summer 2015) P /15

12 Lemon-Chicken Scallopine (8 servings) 1. In bowl of Manual Food Processor, combine: ½ cup (125 ml) seasoned croutons ¼ cup (50 ml) parsley leaves 1½ tsp (7 ml) Lemon Pepper Rub Process mixture until coarse crumbs form. Add to medium bag. Squeeze out as much air as possible; seal. 2. Pound chicken breasts in bag with Meat Tenderizer until they are about ½-in. (2.5-cm) thick. Open the large bag containing chicken breasts Prepare and add the items below to bag: Shallots, sliced with Simple Slicer on #1 setting 1½ tbsp (22 ml) Lemon Pepper Rub 1 tbsp (15 ml) canola oil Knead to coat chicken evenly; 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. Lemon-Chicken Scallopine Groceries: 8 boneless, skinless chicken breasts (4 oz/125 g each) (in labeled large freezer bag) 1 additional large freezer bag and 1 medium freezer bag ½ cup (125 ml) seasoned croutons ¼ cup (50 ml) fresh parsley leaves 2 shallots or 1 small onion, peeled 1 tbsp (15 ml) canola oil Pantry: 2 tbsp (30 ml) Lemon Pepper Rub Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Manual Food Processor Measure-All Cup or Measuring Cup Set Measuring Spoon Set or Adjustable Measuring Spoons Meat Tenderizer (See below Cook s Tip.) Simple Slicer Cook s Tip: Alternately, larger chicken breasts can be sliced in half to make thinner cutlets using the Close & Cut and Color Coated Chef s Knife. Freezer Meal Workshop Lighten Up! Menu Station Instructions (Spring/Summer 2015) P /15

13 Creamy Pasta Primavera (6-8 servings) 1. Large bag Prepare and add items below to bag. Cut top off 1 red bell pepper; remove seeds and veins with Scoop Loop. Wedge pepper with Veggie Wedger. Cut into 1-in. (2.5-cm) chunks with Utility Knife. Peel 2 carrots; cut into ¼-in. (6-mm) slices with Crinkle Cutter. 2 cups (500 ml) frozen broccoli florets 1 cup (250 ml) frozen peas 2. Medium bag Add items below to bag. 1 pkg (8 oz/250 g) reduced-fat cream cheese 3 garlic cloves, pressed with Garlic Press 3 tbsp (45 ml) Parmesan-Garlic Oil Dipping Seasoning 1 tbsp (15 ml) Sweet Basil Rub 1 tbsp (15 ml) canola oil Knead contents to mix thoroughly. 3. DOUBLE-BAG: Place bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. Creamy Pasta Primavera Groceries: 2 large freezer bags and 1 medium freezer bag 1 medium red bell pepper 2 medium carrots 2 cups (500 ml) frozen broccoli florets from 12-oz (350-g) or larger bag 1 cup frozen peas from 10-oz (300-g) or larger bag 1 pkg (8 oz/250 g) reduced-fat cream cheese (Neufchâtel) 3 garlic cloves 1 tbsp (15 ml) canola oil Pantry: 3 tbsp (45 ml) Parmesan-Garlic Oil Dipping Seasoning 1 tbsp (15 ml) Sweet Basil Rub Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Utility Knife Scoop Loop Measure-All Cup or Measuring Cup Set Veggie Wedger Vegetable Peeler Crinkle Cutter Garlic Press Measuring Spoon Set or Adjustable Measuring Spoons Freezer Meal Workshop Lighten Up! Menu Station Instructions (Spring/Summer 2015) P /15

14 Name: Address: Phone #: Freezer Meal Workshop LIGHTEN UP! WISH LIST MENU 5 Check out some of the amazing tools that will help prepare and cook your freezer meals! Item # Product Page # Price Item # Product Page # Price 2955 Chef s Tongs p. 47 $ Scoop Loop p. 18 $ Meat Tenderizer p. 22 $ Tool Turn-About p. 50 $ Pocket Thermometer p. 24 $ Veggie Wedger p. 18 $ Manual Food Processor p. 11 $ Garlic Press p. 22 $ Utility Knife Forged Cutlery p. 42 $ Smooth-Edge Can Opener p. 49 $ Flexible Cutting Mats p. 44 $ Small Mix N Scraper p. 54 $ Chef s Knife Color Coated p. 44 $ Stainless/Silicone Sauce Whisk p. 47 $ Cutting Board p. 43 $ Measuring Spoon Set p. 55 $ Simple Slicer p. 16 $ Easy Read Measuring Colander p. 55 $ Food Chopper p. 16 $ Measure-All Cup p. 55 $ Vegetable Peeler p. 45 $14.50 See all of our Must-Have Dinner Sets. They re perfect for cooking your thawed freezer meals! Item # Dinner Set Page # Price Item # Dinner Set Page # Price 2537 Deep Covered Baker p. 32 $ Grill Pan & Press p. 39 $ Rockcrok Dutch Oven p. 31 $ (12-in/30-cm) Skillet p. 37 $ * * * * * * * * * * * * * * * * * * * * * * * * How much time do you think this workshop saved you in future meal prep? Would you like to host a Freezer Meal Workshop with your friends? 1-3 hours 4-6 hours 6+ hours Yes Maybe No How much does your family spend eating out each month? Would you like to get FREE products by getting family & friends together for a fun Cooking Show? Family size Approximate amount $ Yes Maybe No Are you interested in attending another Freezer Meal Workshop? Would you like information on being a Pampered Chef Consultant? Yes Maybe No Yes Maybe No 2016 Pampered Chef used under license. Pampered Chef, Pampered Chef and Freezer Meal Workshop Lighten Up! Menu Wish List (Spring/Summer 2016) P /16

15 Cooking Day Directions Serving Suggestions Date Frozen Use by Date Chimichurri Steak Salad (6 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: Indoor: About 25 minutes. Outdoor: About 20 minutes plus grill preheat time Additional Ingredients: 2 heads Romaine lettuce, thinly sliced or 12 oz (350 g) salad greens 1½ cups (375 ml) cherry or grape tomatoes, halved Optional Toppings: Other salad fixings such as sliced cucumbers and sliced bell peppers Crusty Rolls Indoor Grilling Instructions: 1. Heat Grill Pan and Grill Press over medium heat 3-5 minutes. 2. Remove thawed steak from bag with Chef s Tongs and place in pan. Discard bag with any remaining sauce. 3. Cook steak, covered with Grill Press, 5-7 minutes per side or until internal temperature reaches F (63-71 C) for medium rare-medium doneness. Let steak rest 5 minutes before slicing against the grain into thin slices. 4. Serve over salad greens. Top with tomatoes, desired toppings and Chimichurri sauce from quart bag. Outdoor Grilling Instructions: 1. Prepare grill for direct cooking over medium-high heat. 2. Remove thawed steak from bag with Chef s Tongs and place on grill. Discard bag with any remaining sauce. 3. Grill steak, covered, 5-7 minutes per side or until internal temperature reaches F (63-71 C) for medium rare-medium doneness. Let steak rest 5 minutes before slicing against the grain into thin slices. 4. Serve over salad greens. Top with tomatoes, desired toppings and Chimichurri sauce from quart bag. U.S. Nutrients per serving: Calories 290, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 90 mg, Sodium 400 mg, Carbohydrate 5 g, Fiber 2 g, Protein 35 g Cooking Day Directions Serving Suggestions Date Frozen Use by Date Pork Fried Rice (6-8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 30 minutes Sliced Pineapple Additional Ingredients: 1 tbsp (15 ml) canola oil (divided) 1 can (14.5 oz) reduced-sodium chicken broth (about 1¾ cups/425 ml) 2 cups (500 ml) instant long grain rice 1. Heat 1 tsp (5 ml) oil in (12-in./30-cm) Skillet over medium-high heat 3-5 minutes. Add half of the thawed pork to Skillet and cook 2-3 minutes or until outside of pork is no longer pink, stirring occasionally. Remove meat from Skillet. 2. Repeat step 1 using 1 tsp (5 ml) oil and remaining pork. Remove meat from Skillet. 3. Add 1 tsp (5 ml) oil and thawed vegetables to Skillet and cook 3-4 minutes or until crisp-tender, stirring occasionally. Remove from Skillet. 4. Add broth to Skillet. Bring to a boil. Stir in rice; remove Skillet from heat. Cover and let stand 5 minutes. Uncover; cook rice mixture over medium-high heat 5 minutes, stirring frequently, until liquid is absorbed and rice is beginning to lightly brown. Return pork and vegetables to Skillet; heat through. U.S. Nutrients per serving: Calories 270, Total Fat 6 g, Saturated Fat 1 g,cholesterol 75 mg, Sodium 430 mg, Carbohydrate 27 g, Fiber 2 g, Protein 28 g Serving Cooking Day Directions Date Frozen Use by Date Suggestions Chipotle Burgers (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: Indoor: About 20 minutes. Outdoor: About 10 Roasted Potato Wedges 2015 The Pampered Chef used under license. P /15

16 minutes plus grill preheat time. Additional Ingredients: Whole wheat sandwich thins or whole wheat hamburger buns Optional Toppings: Sliced cheddar cheese, tomato slices and lettuce leaves Indoor Grilling Instructions: 1. Heat Double Burner Grill over medium heat 3-5 minutes. 2. Cook thawed patties 5-6 minutes per side or until internal temperature reaches 165 F (74 C). 3. Place burgers on 8 sandwich thins. Top with cheese, tomato slices and lettuce. Outdoor Grilling Instructions: 1. Prepare grill for direct cooking over medium heat. 2. Grill thawed patties, covered, 5-6 minutes per side or until internal temperature reaches 165 F (74 C). 3. Place burgers on 8 sandwich thins. Top with tomato slices, lettuce and Chipotle ketchup. U.S. Nutrients per serving: Calories 330, Total Fat 11 g, Saturated Fat 3 g,cholesterol 125 mg, Sodium 730 mg, Carbohydrate 31 g, Fiber 5 g, Protein 30 g Serving Cooking Day Directions Date Frozen Use by Date Suggestions Penne with Chicken Sausage & Peppers (6-8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 20 minutes Mixed Green Salad Additional Ingredients: 12 oz (350 g) uncooked penne pasta (about 3 cups/750 ml) Optional toppings: Grated Parmesan cheese 1. Cook pasta according to package directions; drain. 2. Meanwhile, place thawed chicken sausage into (12-in./30-cm) Skillet or Rockcrok (4-qt./3.8-L) Dutch Oven. Cook, uncovered, over medium-high heat minutes or until lightly browned, stirring occasionally. 3. Add thawed vegetable mixture. Cook, uncovered, 4-5 minutes or until peppers are tender and mixture is hot, stirring occasionally. Stir in cooked pasta. Top with grated Parmesan cheese. U.S. Nutrients per serving: Calories 380, Total Fat 11 g, Saturated Fat 2.5 g, Cholesterol 45 mg, Sodium 820 mg, Carbohydrate 51 g, Fiber 4 g, Protein 19 g Cooking Day Directions Serving Suggestions Date Frozen Use by Date Chicken Paprikash (6-8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 20 minutes Spinach Salad Additional Ingredients: 12 oz (350 g) uncooked egg noodles (about 6 cups/1.5 L) 1 can (14.5 oz) reduced-sodium chicken broth (about 1¾ cups/425 L) 3 tbsp (45 ml) flour ½ cup (125 ml) reduced-fat sour cream 2015 The Pampered Chef used under license. P /15

17 Optional Topping: Fresh chopped parsley 1. Cook noodles according to package directions; drain. 2. For stovetop, place thawed chicken into (12-in./30-cm) Skillet or Rockcrok (4 qt./3.8-l) Dutch Oven. Cook, uncovered, over medium-high heat minutes or until lightly browned, stirring occasionally. Whisk broth and flour together. Add to chicken. Bring to a simmer; cook, uncovered, 3-4 minutes or until thickened, stirring occasionally. 3. For microwave, place thawed chicken into Dutch Oven or Deep Covered Baker. Microwave, covered, on HIGH 6-7 minutes or until chicken is cooked through, stirring halfway through cooking time. Whisk broth and flour together. Add to chicken. Microwave, covered, on HIGH 4-5 minutes or until thickened. 4. Stir in thawed vegetable mixture. Continue heating or microwaving 3-4 minutes or until chicken reaches 165 F (74 C) and mixture is heated through. Stir in sour cream. 5. Serve over hot cooked noodles. Sprinkle with chopped parsley. U.S. Nutrients per serving: Calories 450, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 145 mg, Sodium 610 mg, Carbohydrate 51 g, Fiber 5 g, Protein 38 g Serving Cooking Day Directions Date Frozen Use by Date Suggestions Lemon Chicken Scallopine (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 20 minutes Steamed Broccoli Additional Ingredients: 12 oz (350 g) uncooked orzo pasta (about 1½ cups/375 ml) 1 tbsp (15 ml) canola oil (divided) 1 cup (250 ml) reduced-sodium chicken broth juice of 1 lemon 2 tbsp (30 ml) flour 1. Cook orzo according to package directions; drain. 2. Meanwhile, heat 1 tsp (5 ml) oil in (12-in./30-cm) Skillet over medium-high heat 3 minutes or until shimmering. Remove 4 thawed chicken breasts from bag with Chef s Tongs and place in Skillet. Cook 2-3 minutes per side or until lightly browned. Remove chicken from Skillet. 3. Repeat step 1 using 1 tsp (5 ml) oil and remaining chicken. Remove chicken from Skillet. 4. Add remaining 1 tsp (5 ml) oil and cook thawed shallots 1-2 minutes. Whisk chicken broth, lemon juice and flour together. Add to Skillet. Bring to a boil. Return chicken to Skillet. Reduce heat to medium-low and simmer, uncovered, 4-5 minutes or until chicken reaches 165 F (74 C). 5. Serve chicken with orzo and sauce. Sprinkle with thawed crumb mixture. U.S. Nutrients per serving: Calories 350, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 39 g, Fiber 2 g, Protein 30 g Cooking Day Directions Serving Suggestions Date Frozen Use by Date Creamy Pasta Primavera (6-8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 10 minutes Sliced Tomatoes & Cucumbers Additional Ingredients: 12 oz (350 g) uncooked spaghetti noodles 1 can (12 oz or 370 g) fat-free evaporated milk Optional Toppings: Grated Parmesan cheese or fresh chopped basil 1. Cook spaghetti according to package directions, adding thawed vegetables during last 2 minutes of cooking; drain. 2. Meanwhile, heat thawed cream cheese mixture in (12-in./30-cm) Skillet over medium-low heat, slowly whisking in milk using Stainless/Silicone Sauce Whisk. Heat 2-3 minutes or until smooth, whisking frequently. (Do not boil.) 2015 The Pampered Chef used under license. P /15

18 3. Add pasta mixture to sauce. Stir to coat pasta. 4. Top with grated Parmesan cheese or chopped basil. U.S. Nutrients per serving: Calories 440, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 30 mg, Sodium 470 mg, Carbohydrate 62 g, Fiber 4 g, Protein 17 g Wash hands and surfaces often. o Wash hands for at least 20 seconds with soap and warm water. o Wash surfaces and utensils after each use. o Wash fruits and veggies but not meat, poultry or eggs! 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. 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 (60C) or above. o Microwave food thoroughly to 165 F (74C) or higher. 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. Source: FoodSafety.gov. For more details, helpful charts and clever videos, visit The Pampered Chef used under license. P /15

19 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 Wash hands for at least 20 seconds with soap and warm water. o Wash surfaces and utensils after each use. o 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 (60C) 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. *US Source: FoodSafety.gov For more information, visit The Pampered Chef used under license. P /15

20 Beyond the Freezer Meal: Tips for Using Your Pampered Chef Pantry Products Freezer Meal Workshop Lighten Up! Menu Planner Rubs & Seasoning Mixes 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. 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 or Teriyaki Sauce with Honey over meats or vegetables during roasting or grilling. Freezer Meal Workshop Lighten Up Menu Planner (Spring/Summer 2015) 2015 The Pampered Chef used under license. p /15 6