The Pampered Chef Freezer Meal Planner (Menu 1 Canada)

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1 The Pampered Chef Freezer Meal Planner (Menu 1 Canada) Cking Day Directins Barbecue Beef Slppy Jes (8 servings) Ck Time: Abut 10 minutes 8 hamburger buns Optinal tppings: Shredded lettuce, sliced green nins, grated cheddar cheese Suggestins Deli ptat salad r cleslaw Frzen 1. Pur thawed beef mixture int (12- in./30- cm) Skillet r Rckcrk (2.5- qt./2.35- L) Everyday Pan. 2. Fr stvetp, bring t a simmer ver medium- high heat. Or, micrwave in cvered Rckcrk, n HIGH 8-10 minutes r until ht. 3. Spn beef mixture ver 8 buns. Tp with lettuce, green nins r cheddar cheese. U.S. Nutrients per serving: Calries 330, Ttal Fat 10 g, Saturated Fat 4 g, Chlesterl 55 mg, Sdium 890 mg, Carbhydrate 36 g, Fiber 1 g, Prtein 22 g Beef & Brccli Stir- Fry (6-8 servings) Ck Time: Abut 10 minutes 1 tbsp (15 ml) canla il ¾ cup (175 ml) beef brth Optinal tppings: Sliced green nins, fresh snipped cilantr, chpped peanuts Ht cked rice 1. Heat 1½ tsp (22 ml) f the il in Stir- Fry Skillet r (12- in./30- cm) Skillet ver medium heat. Add half f the thawed beef t Skillet and stir- fry 1-2 minutes r until utside f beef is n lnger pink. Remve meat frm Skillet. 2. Repeat step 2 using remaining 1½ tsp (22 ml) il and remaining beef. Remve meat frm Skillet. 3. Add vegetables t Skillet and stir- fry 3-4 minutes until crisp- tender. 4. Return beef t Skillet. Add ¾ cup (175 ml) beef brth. Bring t a bil; ck 1 minute. 5. Sprinkle with sliced green nins, snipped cilantr r chpped peanuts. U.S. Nutrients per serving: Calries 220, Ttal Fat 8 g, Saturated Fat 2 g, Chlesterl 65 mg, Sdium 720 mg, Carbhydrate 10 g, Fiber 2 g, Prtein 28 g Easy Prk Tenderlin with Sweet Balsamic Sauce (6-8 servings) Ck Time: Abut 20 minutes 1 cup (250 ml) chicken brth ½ cup (125 ml) dried cranberries ¼ cup (50 ml) packed brwn sugar 2 tbsp (30 ml) crnstarch 1 tbsp (15 ml) balsamic vinegar Wild rice blend 1. Place thawed prk side by side in Deep Cvered Baker r Rckcrk (2.5 qt./2.35- L) Everyday Pan. 2. Micrwave, cvered, n HIGH minutes r until prk reaches 145 F (63 C). 3. Remve prk t Large Grved Cutting Bard, leaving drippings in baker r pan. 4. Whisk in 1 cup (250 ml) chicken brth, ½ cup (125 ml) cranberries, ¼ cup (50 ml) packed brwn sugar, 2 tbsp (30 ml) crnstarch and 1 tbsp (15 ml) vinegar t drippings. Micrwave, uncvered, 4-5 minutes r until biling and thickened, stirring halfway 2014 The Pampered Chef used under license. P /14 Page 1 f 5

2 Cking Day Directins thrugh cking time. U.S. Nutrients per serving: Calries 350, Ttal Fat 13 g, Saturated Fat 1.5 g, Chlesterl 100 mg, Sdium 470 mg, Carbhydrate 28 g, Fiber 0 g, Prtein 32 g Rush Hur Chicken Fajitas (8 servings) Ck Time: Abut 20 minutes Suggestins Ht cked white r Spanish rice Frzen 16 (6-7- in./ cm) flur trtillas Optinal tppings: Grated cheddar cheese, sur cream, prepared salsa 1. Place thawed vegetables in Deep Cvered Baker r Rckcrk (4- qt./3.8- L) Dutch Oven. Place thawed chicken ver vegetables. 2. Micrwave, cvered, n HIGH minutes r until internal temperature reaches 165 F (74 C) in thickest part f chicken and juices run clear. 3. Scp Salad Chpper under chicken, aviding vegetables if pssible, and cut chicken int small pieces. Stir chicken int vegetables. Nte: If using Dutch Oven, transfer cked chicken t medium bwl t chp chicken. (This is t avid scratching Rckcrk with Salad Chpper.) 4. Place trtillas int Large Micr- Cker ; micrwave, cvered, n HIGH abut 30 secnds r until warm. Serve fajitas with cheese, sur cream and salsa. U.S. Nutrients per serving: Calries 310, Ttal Fat 7 g, Saturated Fat 1 g, Chlesterl 65 mg, Sdium 860 mg, Carbhydrate 33 g, Fiber 3 g, Prtein 31 g Lemn Pepper Chicken Divan (8 servings) Ck Time: Abut 15 minutes Ht cked egg ndles 1. Preheat briler. Pur thawed sauce/brccli mixture, chicken and cheese int Rckcrk (2.5- qt/2.35- L) Everyday Pan. 2. Micrwave, cvered, n HIGH minutes r until chicken is 160 F (71 C) and n lnger pink, stirring halfway thrugh cking. Remve frm micrwave. 3. Sprinkle bread crumb mixture ver chicken mixture. Place Pan 2-3 in. ( cm) frm heating element. Bril 1-2 minutes r until tp is glden brwn. U.S. Nutrients per serving: Calries 280, Ttal Fat 14 g, Saturated Fat 5 g, Chlesterl 75 mg, Sdium 680, Carbhydrate 13 g, Fiber 2 g, Prtein 25 g Cheesy Chicken Trtilla Sup (8 servings) Ck Time: Abut 20 minutes Fresh fruit salad 2 cans (14.5 z each r 900 ml ttal) reduced- sdium chicken brth Optinal tppings: Grated cheddar cheese, diced fresh tmat, snipped fresh cilantr 1. Place thawed chicken, cheese/crn mixture and 900 ml brth in Rckcrk (4- qt./3.8- L) Dutch Oven. 2. Bring t a simmer, uncvered, ver medium heat. Ck minutes r until cheese is melted and mixture is smth, stirring ccasinally. 3. Add crushed trtilla chips. Ck 4-6 minutes r until thickened and chicken is cked thrugh. 4. Tp with cheddar cheese, tmat r cilantr. U.S. Nutrients per serving: Calries 290, Ttal Fat 13 g, Saturated Fat 5 g, Chlesterl 75 mg, Sdium 1030 mg, Carbhydrate 18 g, Fiber 1 g, Prtein 26 g 2014 The Pampered Chef used under license. P /14 Page 2 f 5

3 Cking Day Directins Baked Veggie Rtini (8 servings) Ck Time: Abut 30 minutes Suggestins Crusty French bread Frzen 1 jar (24 z r 650 ml) marinara sauce 3 cups (750 ml) vegetable brth 12 z (350 g) uncked rtini pasta 1. Pur 1 jar marinara sauce and 3 cups (750 ml) vegetable brth int Rckcrk (4- qt./3.8- L) Dutch Oven r Deep Cvered Baker. Micrwave, cvered, n HIGH minutes r until biling. Carefully remve frm micrwave. 2. Add 12 z (350 g) rtini pasta. Micrwave, cvered, n HIGH 5 minutes. 3. Stir in thawed vegetable mixture. Micrwave, cvered, n HIGH 6-8 minutes r until pasta is tender. 4. Carefully remve Dutch Oven frm micrwave. Tp with cheese. Cver; let stand 1-2 minutes r until cheese is melted. U.S. Nutrients per serving: Calries 310, Ttal Fat 10 g, Saturated Fat 2 g, Chlesterl 10 mg, Sdium 1020 mg, Carbhydrate 47 g, Fiber 5g, Prtein 12 g 2014 The Pampered Chef used under license. P /14 Page 3 f 5

4 The BIG CHILL and The BIG THAW What Can Yu Freeze? The Pampered Chef FREEZER MEAL recipes were develped t maintain their quality during freezing. Ingredients that d nt freeze well, as well as large amunts f water r brth, are added at the time f cking fr mre efficient freezing and higher quality finished meals. Sme fds simply dn t freeze well, like maynnaise, cream sauces and lettuce. Keep it Safe Freezing at 0 F (-17 C) r lwer will keep fd safe, and als retain vitamin cntent, clr, flavr and texture. Dn t stre FREEZER MEALS in the freezer dr. Temperature fluctuatin frm pening the freezer leads t freezer burn and a reduced shelf life. Stred prperly, yur meals shuld maintain ptimal quality fr up t 3 mnths. Freshness & Quality Use fresh, high quality ingredients when preparing yur FREEZER MEALS t ensure the best flavr when thawed and cked. Use meat that has nt been previusly frzen. Re-freezing meat cmprmises bth texture and flavr. Packaging Freeze yur FREEZER MEALS in fd strage bags designed fr the freezer. Freezer bags are made f thicker plastic that helps t prevent freezer burn. Freezer burn des nt make fd unsafe, but causes dry spts. T prevent freezer burn, press ut as much air as pssible frm the bags. Then, press the mixture int a thin layer, filling the bag almst t the tp befre sealing and freezing. This makes thawing quick and efficient. Always DOUBLE BAG yur freezer meals. This prvides extra prtectin frm freezer burn and avids messy leaks that might ccur during thawing. A bag that is 2-inches (5 cm) thick shuld freeze in abut 2 hurs. Place yur bags in a single layer n varius shelves t freeze thrughly. Stack bags nly after they re frzen. Safe Thawing Plan ahead! Yur FREEZER MEALS will take 1-2 days t cmpletely thaw depending n the density f the fd. The safest way is t thaw fd is in the refrigeratr where it will remain at a safe, cnstant temperature--40 F (4 C) r belw. Never thaw fd n the cunter at rm temperature, as the fd will thaw unevenly and the uter layer culd be in the Danger Zne, between 40 F and 140 F (4 C and 60 C). If yur FREEZER MEAL has mre than ne cmpnent (fr example, grated cheese, vegetables r tpping), yu may separate them fr quicker thawing, keeping the meat in the duble bag t avid any pssible leaking. Once yur freezer meal is thawed, plan n cking it within 1-2 days. Fr ptimal results, d nt re-freeze yur FREEZER MEAL after thawing. Wash hands and surfaces ften. Wash hands fr at least 20 secnds with sap and warm water. Wash surfaces and utensils after each use. Wash fruits and veggies but nt meat, pultry r eggs! Ck t the right temperature. Use a fd thermmeter t check that fd has been cked r heated t safe minimum cking temperatures. Keep fd ht after cking at 140 F (60 C) r abve. Micrwave fd thrughly t 165 F (74 ) r higher. Dn t crss-cntaminate. Use separate cutting bards and plates fr prduce and fr meat, pultry, seafd and eggs. Keep meat, pultry, seafd and eggs separate frm all ther fds at the grcery and in the frig. Refrigerate prmptly. Refrigerate perishable fds within 2 hurs. Never thaw r marinate fds n the cunter. Knw when t thrw fd ut when in dubt, thrw it ut The Pampered Chef used under license. P /14 *US Surce: FdSafety.gv Fr mre infrmatin, visit Page 4 f 5

5 Rubs & Seasning Mixes Beynd the Freezer Meal: Tips fr Using Yur Pampered Chef Pantry Prducts Chicken Yur Way! (Als wrks fr burgers, steak and chps!) Heat Grill Pan and Grill Press ver medium heat, abut 5 minutes. Brush chicken with il and sprinkle with any Rub. Grill abut 5 minutes per side r until internal temperature reaches 165 F (74 C). Classic Party Dip Cmbine 1 cup (250 ml) may and 1 cup (250 ml) sur cream (regular r reduced- fat) and 2-3 tbsp (30-45 ml) Rub r Seasning Mix. Chill until ready t use. 3- Minute Dip Cmbine 1 pkg (8 z/250 g) cream cheese, 1 cup (250 ml) grated mzzarella cheese, 2 tbsp (30 ml) milk and 1-2 tbsp (15-30 ml) Rub in Garlic & Brie Baker. Micrwave, cvered, n HIGH 2-3 minutes, stirring halfway thrugh cking. Serve with fresh veggies r chips. Easy Cheese Spread Cmbine 1 pkg (8 z/250 g) cream cheese and 1 tbsp (15 ml) Rub r Seasning Mix and mix well. Use with bagels, crackers r veggies. Herb Butter Cmbine 1 stick (4 z/125 g) sftened butter and 1 tbsp (15 ml) Rub r Seasning Mix and mix well. Use t make garlic bread r use with cked vegetables, pasta, beef, chicken r seafd. Herb May Cmbine ½ cup (125 ml) may with 1 tbsp (15 ml) Rub r Seasning Mix. Use as a sandwich spread r in tuna, chicken and egg salad. Oven- Rasted Ptates r Vegetables Tss ptates (cubed) r vegetables with il and sprinkle with a Rub r Seasning Mix. Bake at 400 F (200 C) abut 30 minutes r until tender. Ppcrn Seasning Sprinkle ht ppcrn with yur favrite Rub r Seasning Mix. Seasned Rice Add 2-3 tsp (10-15 ml) f Rub r Seasning Mix t the water when preparing rice The Pampered Chef used under license. P /14 Savry Sauces: Spicy Pineapple Rum Sauce & Raspberry Habaner Sauce Warm Baked Brie Place a 4- in. (10- cm) rund (8 z/250 g) Brie with rind in Garlic & Brie Baker. Bake at 400 F (200 C) fr 8-10 minutes r until Brie begins t sften. Remve frm ven and pur abut ½ cup (125 ml) Spicy Pineapple Rum Sauce r Raspberry Habaner Sauce ver warm Brie. Serve with crackers, tasted baguette slices r apple wedges. Classic Cream Cheese Appetizer Spread Pur abut ½ cup (125 ml) Spicy Pineapple Rum Sauce r Raspberry Habaner Sauce ver a blck f cream cheese. Serve with crackers, pita chips r pretzels. Finishing Sauce Brush Spicy Pineapple Rum Sauce r Raspberry Habaner Sauce ver meats r vegetables during rasting r grilling. Page 5 f 5

Meal Prep Guide

Meal Prep Guide 2.2.17 Grcery List: *ptinal Prduce 3 bananas 1 bag mini bell peppers 2 red nins lettuce 1 tmat 1 cucumber cilantr green nins cherry tmates fresh basil 1 green pepper jar chpped garlic 1