The Pampered Chef Freezer Meals Workshop Grilling Overview

The Pampered Chef Freezer Meals Workshop Grilling Overview Recipe Classic Burgers Grilled Steak Tacos Protein Ground Beef or Ground Turkey Flank Steak Recommended Cooking Vessel Outdoor Grill or Double Burner Grill Outdoor Grill or Grill Pan or Double Burner Grill with Grill Press Cooking Method Outdoor or Indoor Grill Outdoor or Indoor Grill Serving Suggestion Potato salad Mexican rice Pampered Chef Pantry Items #9860 Asian Seasoning Mix #9880 Chipotle Rub #9490 Dijon Mustard Rub #9668 Smoky Applewood Rub #9722 Smoky Barbecue Rub #9666 Teriyaki Sauce with Honey Retail (Spring/Summer 2016) $ 8.75 $ 6.75 $ 6.75 $ 6.75 $ 6.75 $16.00 $51.75 (+tax/shipping) Smoky Dijon Pork Chops Pork Chops BBQ Grill Tray or BBQ Grill Basket or Double Burner Grill Outdoor or Indoor Grill Steamed broccoli Easy Grilled BBQ Chicken Pizza Chicken BBQ Pizza Pan or Double Burner Grill Outdoor or Indoor Grill Green salad Grilled Teriyaki Chicken Sandwiches Chicken BBQ Grill Tray or BBQ Grill Basket or Double Burner Grill with Grill Press Outdoor or Indoor Grill Coleslaw Grilled Adobo Chicken Breasts Chicken Outdoor Grill or Double Burner Grill with 2 Grill Presses Outdoor or Indoor Grill Corn on the cob Grilled Black Bean Veggie Burgers Vegetarian BBQ Pizza Pan or Double Burner Grill Outdoor or Indoor Grill Fresh fruit salad 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. Freezer Meal Workshop Grilling Menu Overview (Spring/Summer 2016) 2016 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license. MKT625-03/16

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: Classic Burgers Grilled Steak Tacos Smoky Dijon Pork Chops Easy Grilled BBQ Chicken Pizza Grilled Teriyaki Chicken Sandwiches Grilled Adobo Chicken Breasts Grilled Black Bean Veggie Burger 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 #9490 Dijon Mustard Rub #9668 Smoky Applewood Rub #9722 Smoky Barbecue Rub #9666 Teriyaki Sauce with Honey ($51.75 + $ 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 less than 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 Grilling Menu Host Pre-Workshop Information (Spring/Summer 2015) 2015 The Pampered Chef used under license. MKT626-05/15

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: Classic Burgers Grilled Steak Tacos SmokyDijon Pork Chops Easy Grilled BBQ Chicken Pizza Grilled Teriyaki Chicken Sandwiches Grilled Adobo Chicken Breasts Grilled Black Bean Veggie Burgers 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 #9490 Dijon Mustard Rub #9668 Smoky Applewood Rub #9722 Smoky Barbecue Rub #9666 Teriyaki Sauce with Honey ($51.75 + $ 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 Grilling Menu Guest Pre-Workshop Information (Spring/Summer 2015) 2015 The Pampered Chef used under license. MKT628-05/15

The Pampered Chef Freezer Meal Workshop Grocery Store Shopping List (Grilling) 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: 20 gallon-size Large FREEZER bags (6 of them will be used to bring meat/poultry to workshop) 4 quart-size Medium FREEZER bags 7 resealable sandwich-size bags Meat/Poultry: 2 lbs/1kg 90% lean ground beef or 93% lean ground turkey AND 4 bacon slices, uncooked and finely diced Transfer the ground meat and diced bacon to large freezer bag. Label Classic Burgers. 1½ lbs/700 g flank steak, trimmed Transfer to large freezer bag. Label Grilled Steak Tacos. 6 boneless pork chops, about 6 oz/175 g each (¾-in./2-cm thick) Transfer to large freezer bag. Label Smoky Dijon Pork Chops. 2 cups/500 ml chopped cooked chicken Transfer to large freezer bag. Label Easy Grilled BBQ Chicken Pizza. 1½ lbs/700 g chicken tenders Transfer to large freezer bag. Label Grilled Teriyaki Chicken Sandwiches. 8 boneless, skinless chicken breasts (4-6 oz/125-175 g each) Transfer to large freezer bag. Label Grilled Adobo Chicken Breasts. Dry Goods: 1½ cups/375ml dry unseasoned bread crumbs ¾ cup/175 ml pancake syrup ½ cup/125 ml ketchup ½ cup/ 125 ml honey ⅓ cup/75 ml thick and chunky salsa 11 tbsp (163 ml) balsamic vinegar Frozen: 1 (1 lb/450 g) frozen pizza crust dough from a 3 lb/1.4 Kg bag (keep frozen during workshop) ½ cup/125 ml frozen corn from a 10- or 12-oz/300-350 g bag Dairy: 4 eggs Canned Goods: 2 cans (15.5 oz/540 ml each) reduced-sodium black beans 4 tbsp/60 ml tomato paste from a 6-oz/156 ml can 6 tbsp (90 ml) canola oil Produce: 4 medium baking apples such as Honeycrisp or Gala 5 garlic cloves from 1 whole head 1 small red onion, peeled 2 small onions, peeled ******************** Your Pre-ordered Pampered Chef Pantry Items: #9860 Asian Seasoning Mix #9880 Chipotle Rub #9490 Dijon Mustard Rub #9668 Smoky Applewood Rub #9722 Smoky Barbecue Rub #9666 Teriyaki Sauce with Honey 2015 The Pampered Chef used under license. MKT629-05/15

Additional groceries for at-home Cooking Day of each freezer meal (Do NOT bring to the workshop!) Classic Burgers 8 slices Swiss cheese 8 whole wheat hamburger buns Optional toppings: Tomato slices and lettuce leaves Serving suggestion: Potato salad Grilled Steak Tacos 12 flour tortillas Optional toppings: Shredded cheddar cheese and salsa Serving suggestion: Mexican rice Smoky Dijon Pork Chops No additional ingredients necessary Serving suggestion: Steamed broccoli Easy Grilled BBQ Chicken Pizza 1 tbsp/15 ml cornmeal 1½ cups/375 ml shredded Colby & Monterey Jack cheese blend 1 tsp/5 ml oil (Indoor Grilling only) Serving suggestion: Green salad Grilled Teriyaki Chicken Sandwiches 1 can (20 oz/398 ml) pineapple slices in juice 6 Hawaiian sweet hamburger buns or whole wheat hamburger buns Optional toppings: Lettuce leaves Serving suggestion: Coleslaw Grilled Adobo Chicken Breasts No additional ingredients necessary Serving suggestion: Corn on the cob Grilled Black Bean Veggie Burgers 8 slices cheddar cheese 8 whole wheat hamburger buns Optional toppings: Salsa and sour cream Serving suggestion: Fresh fruit salad 2015 The Pampered Chef used under license. MKT629-05/15

Classic Burgers (8 servings) 1. Open bag that contains ground beef and bacon. Add items below to bag. ½ cup/125 ml dry unseasoned breadcrumbs 2 eggs 2 garlic cloves pressed with Garlic Press 2 tbsp/30 ml Smoky Barbecue Rub Knead contents to mix thoroughly. 2. Using a Measure All Cup, Mini Measure-All Cup or Large Scoop (2 heaping scoops per burger), measure ½ cup/125 ml ground beef mixture, pressing lightly with Small Mix N Scraper while filling. Press out onto Flexible Cutting Mat. Repeat to make a total of 8 burgers. Press with gloved* hand to flatten to a ½-in./1- cm thick patty. 3. 2 large bags - Add patties in single layer to the bags (four patties per bag). Squeeze out as much air as possible; seal. 4. DOUBLE-BAG: Place bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. *Note: Gloves with be provided at workshop. Classic Burgers Groceries: 2 lbs./1 kg 90% lean ground beef or 93% lean ground turkey and 4 slices uncooked bacon, diced (in labeled gallon-size freezer bag) 3 additional large-size freezer bags ½ cup/125 ml dry unseasoned bread crumbs 2 eggs 2 garlic cloves Pantry: 2 tbsp/30 ml Smoky Barbecue Rub Other: Plastic gloves (provided at workshop) Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Easy Read Measuring Cup Measuring Spoon Set or Adjustable Measuring Spoons Garlic Press Measure-All Cup, Mini Measure-All Cup or Large Scoop Small Mix N Scraper 2015 The Pampered Chef used under license. Station Instructions: Menu 6 Grilling MKT630-05/15

Grilled Steak Tacos (6 servings) 1. Open large bag that contains trimmed flank steak. Add items below to bag. 3 tbsp/45 ml Chipotle Rub ¼ cup/60 ml Balsamic Vinegar 2 tbsp/30 ml Canola Oil 2 tbsp/30 ml tomato paste 2 tbsp/30 ml water 2 garlic cloves pressed with Garlic Press Knead to coat steak. Squeeze out as much air as possible; seal. 2. DOUBLE-BAG: Place bag into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. Grilled Steak Tacos Groceries: 1½ lbs/ 700 g flank steak, trimmed (in labeled gallon-size freezer bag) 1 additional large freezer bag 2 tbsp/30 ml tomato paste from a 6 oz can 2 garlic cloves Pantry: 3 tbsp/45 ml Chipotle Rub ¼ cup/60 ml Balsamic Vinegar 2 tbsp/30 ml Canola Oil Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Easy Read Measuring Cups Measuring Spoon Set or Adjustable Measuring Spoons Mini Mix N Scraper Smooth-Edge Can Opener Garlic Press 2015 The Pampered Chef used under license. Station Instructions: Menu 6 Grilling MKT630-05/15

Smoky Dijon Pork Chops (6 servings) 1. In 2- or 3-cup/500-700 ml Prep Bowl combine ingredients for syrup mixture: ¾ cup/175 ml pancake syrup 2 tbsp/30 ml Smoky Applewood Rub 2 tbsp/30 ml Dijon Mustard Rub 3 tbsp/45 ml Balsamic Vinegar Add ½ cup/125 ml syrup mixture to medium bag. Squeeze out as much air as possible; seal. Reserve remaining syrup mixture for pork chops. 2. Large bag-prepare and add items below to bag: 4 apples, wedged with Apple Wedger 2 tbsp/30 ml Canola Oil Knead contents to mix; squeeze out as much air as possible; seal. 3. Open large bag containing pork chops; add items below to bag: Remaining syrup mixture Smoky Dijon Pork Chops Groceries: 6 boneless pork chops, about 6 oz/175 ml each or ¾-in./2-cm thick (in labeled large freezer bag) 2 additional large freezer bags plus 1 medium freezer bag ¾ cup/175 ml pancake syrup 4 medium baking apples such as Honeycrisp or Gala Pantry: 2 tbsp/30 ml Smoky Applewood Rub 2 tbsp/ 30 ml Dijon Mustard Rub 3 tbsp/45 ml Balsamic Vinegar 2 tbsp/30 ml Canola Oil Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat 2- or 3-cup/500 700 ml Prep Bowl Measure-All Cup or Easy Read Measuring Cups Measuring Spoon Set or Adjustable Measuring Spoons Apple Wedger Small Mix N Scraper Knead contents to mix; squeeze out as much air as possible; seal. 4. DOUBLE-BAG: Place all 3 bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. 2015 The Pampered Chef used under license. Station Instructions: Menu 6 Grilling MKT630-05/15

Easy Grilled BBQ Chicken Pizza (6 servings) 1. In 2- or 3-cup/500-700 Prep Bowl combine ingredients for barbecue sauce: ½ cup/125 ml ketchup 2 tbsp/30 ml brown sugar* 2 tbsp/30 ml Smoky Barbecue Rub 2 tbsp/ 30 ml Balsamic Vinegar 1 garlic clove pressed with Garlic Press Add 1/3 cup/75 ml barbecue sauce to medium bag. Squeeze out as much air as possible; seal. Reserve remaining barbecue sauce for chicken. 2. Open large bag containing chopped chicken; prepare and add items below to bag: 1 small red onion, sliced with Simple Slicer on #3 setting Remaining barbecue sauce Knead contents to mix; squeeze out as much air as possible; seal. 3. Place frozen pizza dough in another large bag. Squeeze out as much air as possible; seal. 4. DOUBLE-BAG: Place all 3 bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. Easy Grilled BBQ Chicken Pizza Groceries: 2 cups/500 ml chopped cooked chicken (in labeled large freezer bag) 2 additional large freezer bags, 1 medium freezer bag ½ cup/ 125mL ketchup 1 garlic clove 1 small red onion, peeled 1 (1-lb/450g) frozen pizza crust dough (kept frozen throughout workshop) Pantry: 2 tbsp/30 ml Smoky Barbecue Rub 2 tbsp/30 ml Balsamic Vinegar Other: 2 tbsp/30 ml brown sugar (provided at workshop) Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat 2- or 3-cup /500-700 mlprep Bowl Measure-All Cup or Easy Read Measuring Cups Measuring Spoon Set or Adjustable Measuring Spoons Garlic Press Small Mix N Scraper Simple Slicer *Brown sugar will be provided at workshop. 2015 The Pampered Chef used under license. Station Instructions: Menu 6 Grilling MKT630-05/15

Grilled Teriyaki Chicken Sandwiches (6 servings) 1. In 2- or 3 cup/500-700 ml Prep Bowl combine ingredients for teriyaki sauce mixture: 2 tbsp/30 ml Asian Seasoning Mix ¾ cup/175 ml Teriyaki Sauce with Honey 1 tbsp/15 ml Canola Oil 2. Mix with Mini Mix N Scraper. Add 1/3 cup/75ml teriyaki sauce mixture to medium bag. Squeeze out as much air as possible; seal. Reserve remaining teriyaki sauce mixture for chicken. 3. Open large bag containing chicken tenders; add items below to bag. Remaining teriyaki sauce mixture Grilled Teriyaki Chicken Sandwiches Groceries: 1½ lbs/700g chicken tenders, (in labeled large freezer bag) 1 additional large freezer bag, 1 quart-sized freezer bag Pantry: 2 tbsp/30 ml Asian Seasoning Mix ¾ cup/175 ml Teriyaki Sauce with Honey 1 tbsp/15 ml Canola Oil Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat 2 or 3-cup/500-700 ml Prep Bowl Measure-All Cup or Easy Read Measuring Cups Measuring Spoon Set or Adjustable Measuring Spoons Mini Mix N Scraper Knead to coat chicken 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. 2015 The Pampered Chef used under license. Station Instructions: Menu 6 Grilling MKT630-05/15

Grilled Adobo Chicken Breasts (8 servings) 1. In bowl of Manual Food Processor, combine: 1 onion, wedged with Veggie Wedger ½ cup/125 ml honey 2 tbsp/30 ml tomato paste 2 tbsp/30 ml Chipotle Rub 1 tbsp/15 ml Smoky Barbecue Rub 2 tbsp/30 ml Balsamic Vinegar Process mixture until combined. Add ½ cup/125 ml sauce to medium bag. Squeeze out as much air as possible; seal. Reserve remaining sauce for chicken. 2. Open the large bag containing chicken breasts - Add remaining sauce. Knead to coat chicken evenly with sauce; 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. Grilled Adobo Chicken Breasts Groceries: 8 boneless, skinless chicken breasts (4-6 oz/125-175 g each) (in labeled large freezer bag) 1 additional large freezer bag and one medium freezer bag 1 small onion, peeled ½ cup/125 ml honey 2 tbsp/30 ml tomato paste from a 6 oz/156 ml can Pantry: 2 tbsp/30 ml Chipotle Rub 1 tbsp/15 ml Smoky Barbecue Rub 2 tbsp/30 ml Balsamic Vinegar Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat 5 /13-cm Utility Knife Manual Food Processor Veggie Wedger Measure-All Cup or Easy Read Measuring Cups Smooth-Edge Can Opener Measuring Spoon Set or Adjustable Measuring Spoons Mini Mix N Scraper 2015 The Pampered Chef used under license. Station Instructions: Menu 6 Grilling MKT630-05/15

Grilled Black Bean Veggie Burgers (8 servings) 1. Large bag-prepare and add items below to bag. 2 cans black beans, drained and rinsed in Easy Read Measuring Colander or Stainless Mesh Colander. Using fingertips, coarsely mash beans. 2. To the same large bag, prepare and add items below. Wedge 1 small onion with Veggie Wedger. Finely chop onion with Food Chopper or Manual Food Processor. 1 cup/250 ml breadcrumbs ½ cup/125 ml frozen corn 1/3 cup/75 ml thick and chunky salsa 2 eggs 1 tbsp/15 ml Chipotle Rub 1 tbsp/15 ml Smoky Barbecue Rub 1 tbsp/15 ml Canola Oil Knead contents to mix thoroughly. 3. Using a Measure All Cup, Mini Measure-All Cup, or Large Scoop (2 heaping scoops per burger) measure ½ cup/125 ml of the bean mixture, packing with Small Mix N Scraper while filling. Press out onto Flexible Cutting Mat. Repeat to make a total of 8 burgers. Press with gloved* hand to flatten to a ½- in./1-cm thick patty. 4. 2 Large bags - Add patties in single layer to the bags (four patties per bag). Squeeze out as much air as possible; seal. 5. DOUBLE-BAG: Place bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. Grilled Black Bean Veggie Burgers Groceries: 4 large freezer bags 2 cans (15.5 oz/156 ml each) reduced-sodium black beans 1 small onion, peeled 1 cup/250 ml dry unseasoned bread crumbs ½ cup/125 ml frozen corn from a 10- or 12-oz bag 1/3 cup/75 ml thick and chunky salsa 2 eggs Pantry: 1 tbsp/15 ml Chipotle Rub 1 tbsp/15 ml Smoky Barbecue Rub 1 tbsp/15 ml Canola Oil Other: Plastic gloves (provided at workshop) Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Smooth-Edge Can Opener Easy Read Measuring Colander or Stainless Mesh Colander Veggie Wedger Food Chopper or Manual Food Processor Measuring Spoon Set or Adjustable Measuring Spoons Measure-All Cup, Mini Measure-All Cup or Large Scoop Small Mix N Scraper * Gloves will be provided at workshop 2015 The Pampered Chef used under license. Station Instructions: Menu 6 Grilling MKT630-05/15

The Pampered Chef Freezer Meal Workshop COOKING DAY INSTRUCTIONS GRILLING MENU Print, cut and provide to guests. They ll place the instructions in sandwich-size bags and add them to their gallon-size large freezer bags prior to freezing the meals. DATE FROZEN: CLASSIC BURGERS (8 servings) TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: Outdoor: About 15 minutes plus grill preheat time Indoor: About 20 minutes COOKING DAY: 8 slices Swiss cheese, 8 whole wheat hamburger buns Optional toppings: Tomato slices and lettuce leaves 1. Prepare grill for direct cooking over medium-high heat. 2. Grill thawed patties, covered, 4-5 minutes per side or until internal temperature reaches 160 F/71 C. Top each burger with 1 slice of cheese during last 2 minutes of cooking. 3. Place burgers on 8 buns. Top with tomato slices and lettuce. 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 160 F/71 C. Top each burger with 1 slice of cheese during last 2 minutes of cooking. 3. Place burgers on 8 buns. Top with tomato slices and lettuce. DATE FROZEN: GRILLED STEAK TACOS (6 servings) TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: Outdoor: About 20 minutes plus grill preheat time Indoor: About 20 minutes COOKING DAY: 12 flour tortillas, warmed Optional toppings: Shredded cheddar cheese and salsa 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 145-160 F/(63-71 C) for medium rare-medium doneness. Let steak rest 5 minutes before slicing against the grain into thin slices. 4. Serve slices in warm flour tortillas. Top with cheddar cheese and salsa. 1. Heat Grill Pan or Double Burner Grill 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, 5-6 minutes per side or until internal temperature reaches 145-160 F/(63-71 C) for medium rare-medium doneness. Let steak rest 5 minutes before slicing against the grain into thin slices. 4. Serve slices in warm flour tortillas. Top with cheddar cheese and salsa. SERVING SUGGESTION: Serve with Mexican rice. SERVING SUGGESTION: Serve with potato salad. 2015 The Pampered Chef used under license. MKT631-05/15

DATE FROZEN: SMOKY DIJON PORK CHOPS (6 servings) TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: Outdoor: About 15 minutes plus grill preheat time Indoor: About 25 minutes COOKING DAY: No additional ingredients necessary 1. Prepare grill for direct cooking over medium heat. Preheat BBQ Grill Tray or BBQ Grill Basket 3 minutes. 2. Remove thawed pork from bag with Chef s Tongs and place on grill. Discard bag with any remaining syrup mixture. Remove thawed apples from bag; place apples on Grill Tray. 3. Grill pork and apples 8-10 minutes or until internal temperature of pork reaches 160 F/71 C for medium doneness, turning pork once and stirring apples occasionally. 4. Remove from grill; brush with syrup mixture from medium bag. 5. Serve pork and apples with additional syrup mixture from medium bag. 1. Heat Double Burner Grill over medium heat 3-5 minutes. 2. Remove thawed apples from bag and place onto pan. Cook 6-7 minutes or until lightly brown, stirring occasionally. Remove and set aside; keep warm. 3. Remove thawed pork from bag with Chef s Tongs and place in pan. Discard bag with any remaining syrup mixture. 4. Cook pork, covered with 2 Grill Presses, 3-5 minutes per side or until internal temperature reaches 160 F/71 C for medium doneness. 5. Remove from pan; brush with syrup mixture from medium bag. 6. Serve pork and apples with additional syrup mixture from medium bag. SERVING SUGGESTION: Serve with steamed broccoli. EASY GRILLED BBQ CHICKEN PIZZA (6 servings) DATE FROZEN: TO THAW: Transfer bag to refrigerator 1-2 days before cooking. *Let thawed dough rest at room temperature for 20 minutes (this makes it easier to roll out). COOK TIME: Outdoor: About 25 minutes plus grill preheat time Indoor: About 20 minutes COOKING DAY: 1 tbsp/15 ml cornmeal, 1½ cups/375 ml shredded Colby & Monterey Jack cheese blend, 1 tsp/5 ml oil (Indoor Grilling only) 1. Prepare grill for indirect cooking over medium-high heat. 2. Generously sprinkle Pastry Mat or cutting board with 1 tbsp cornmeal. Place thawed dough onto center of mat. Using Bakers Roller, roll to 12-in./30mL circle. Transfer dough to BBQ Pizza Pan, gently stretching to cover bottom. 3. Spread thawed barbecue sauce from quart bag evenly over crust to within ½-in. /1-cm of edge. Top with thawed chicken mixture; sprinkle with 1½ cups/375 ml cheese. 4. Place pizza pan on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, carefully rotating pizza pan occasionally. 1. Heat Double Burner Grill over medium heat 3-5 minutes. 2. Generously sprinkle Pastry Mat or cutting board with ½ tbsp/7 ml cornmeal. Place thawed dough onto center of mat. Using Baker s Roller, roll to 16 x 8- in. /40.5-20-cmrectangle. Lightly brush crust with 1 tsp/5 ml oil. Sprinkle with an additional ½ tbsp/7ml cornmeal. While leaving crust on mat, fold crust in half from short end. Gently lift and place in one half of pan; carefully unfold and stretch to fit bottom of pan. Cook 5 minutes or until dark grill marks appear. Using Chef s Tongs, turn crust over. 3. Spread thawed barbecue sauce evenly over crust to within ½-in. of edge. Top with thawed chicken mixture; sprinkle with 1½ cups/375 ml cheese. Cook an additional 5-6 minutes or until bottom of crust is browned and cheese is almost melted. SERVING SUGGESTION: Serve with a green salad. 2015 The Pampered Chef used under license. MKT631-05/15

DATE FROZEN: GRILLED TERIYAKI CHICKEN SANDWICHES (6 servings) TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: Outdoor: About 15 minutes plus grill preheat time Indoor: About 15 minutes COOKING DAY: 1 can (20 oz/398 ml) pineapple slices in juice, drained and patted dry, 6 Hawaiian sweet hamburger buns or whole wheat hamburger buns Optional toppings: Lettuce leaves 1. Prepare grill for direct cooking over medium heat. Preheat BBQ Grill Tray or BBQ Grill Basket 3 minutes. 2. Remove thawed chicken from bag with Chef s Tongs and place on grill. Discard bag with any remaining teriyaki sauce. Place pineapple on grill tray. 3. Grill pineapple and chicken 3-4 minutes per side or until internal temperature of chicken reaches 165 F/74 C and pineapple is lightly browned. Remove from grill; brush with teriyaki sauce from medium bag. 4. Serve chicken and pineapple on buns with lettuce and additional teriyaki sauce from medium bag. 1. Heat Double Burner Grill and Grill Press over medium heat 3-5 minutes. 2. Remove thawed chicken from bag with Chef s Tongs and place on one side of pan. Discard bag with any remaining teriyaki sauce. Place pineapple on other side of pan. 3. Cook chicken, covered with Grill Press, 3-4 minutes per side, or until internal temperature reaches 165 F/74 C. Cook pineapple 2-3 minutes per side or until lightly browned. Remove from pan; brush with teriyaki sauce from medium bag. 4. Serve chicken and pineapple on buns with lettuce and additional teriyaki sauce from medium bag. DATE FROZEN: GRILLED ADOBO CHICKEN BREASTS (8 servings) TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: Outdoor: About 20 minutes plus grill preheat time Indoor: About 20 minutes COOKING DAY: No additional ingredients necessary 1. Prepare grill for direct cooking over medium heat. 2. Remove thawed chicken from bag with Chef s Tongs and place on grill. Discard bag with any remaining sauce. 3. Grill chicken 7-8 minutes per side or until internal temperature reaches 165 F/74 C. Remove from grill; brush with thawed sauce from medium bag. 4. Serve chicken with additional sauce from medium bag. 1. Heat Double Burner Grill and 2 Grill Presses over medium heat 3-5 minutes. 2. Remove thawed chicken from bag with Chef s Tongs and place in pan. Discard bag with any remaining sauce. 3. Cook chicken, covered with Grill Presses, 6-8 minutes per side, or until internal temperature reaches 165 F/74 C. Brush with thawed sauce from medium bag. 4. Serve chicken with additional sauce from medium bag. SERVING SUGGESTION: Serve with corn on the cob. SERVING SUGGESTION: Serve with coleslaw. 2015 The Pampered Chef used under license. MKT631-05/15

GRILLED BLACK BEAN VEGGIE BURGERS (8 servings) DATE FROZEN: DO NOT THAW BURGERS (They will hold together better when cooked frozen.) COOK TIME: Outdoor: About 15 minutes plus grill preheat time Indoor: About 20 minutes COOKING DAY: 8 slices cheddar cheese, 8 whole wheat hamburger buns Optional toppings: Salsa and sour cream 1. Prepare grill for direct cooking over medium heat. Preheat BBQ Pizza Pan 3 minutes. (BBQ Pizza Pan helps prevent burgers from falling apart on the grill.) 2. Remove frozen patties from bag with Chef s Tongs and place on pizza pan. 3. Grill patties 4-6 minutes per side or until internal temperature reaches 165 F/74 C. Top with cheese during last 2 minutes of cooking. 4. Place burgers on buns. Top with salsa and sour cream. 1. Heat Double Burner Grill over medium heat 3-5 minutes. 2. Remove frozen patties from bag with Chef s Tongs and place in pan. 3. Cook patties 4-6 minutes per side or until internal temperature reaches 165 F/74 C. Top with cheese during last 2 minutes of cooking. 4. Place burgers on buns. Top with salsa and sour cream. SERVING SUGGESTION: Serve with a fresh fruit salad. 2015 The Pampered Chef used under license. MKT631-05/15

Name: Address: Phone #: Email: Freezer Meal Workshop GRILLING MEALS WISH LIST MENU 6 Check out some of the amazing tools that will help prepare and grill your freezer meals! Item # Product Page # Price Item # Product Page # Price 2716 BBQ Pizza Pan p. 6 $ 30.50 1099 Simple Slicer p. 16 $ 39.00 2696 BBQ Mitt p.4 $ 28.00 1302 Pizza Crust Cutter p. 24 $ 22.50 2709 BBQ Cleaning Brush p.4 $ 21.00 2417 Veggie Wedger p. 18 $ 23.25 2692 BBQ Turner p. 4 $ 27.00 1129 Microplane Adjustable Coarse p. 45 $ 48.50 Grater 2691 BBQ Tongs p. 4 $ 27.00 2576 Garlic Press p. 22 $ 27.50 2707 BBQ Grill Basket Smooth-Edge p.6 $ 35.75 2759 Can Opener p. 49 $ 30.00 2931 Double Burner Grill and Grill Press Set p. 38 $293.00 1659 Small Mix N Scraper p. 54 $ 19.00 2868 11 Square Grill Pan p. 39 $168.00 2257 Measuring Cup Set p. 55 $ 21.50 2875 Grill Press p. 39 $ 46.25 2175 Easy Read Measuring Cups Set p. 55 $ 32.50 2955 Chef s Tongs p. 47 $ 26.25 2431 Classic Batter Bowl p. 52 $ 22.75 2248 Pocket Thermometer p. 4 $ 15.75 2427 Apple Wedger p. 19 $ 20.50 1052 5 Utility Knife p. 42 $ 58.50 1655 Skinny Scraper p. 54 $ 11.75 1013 Flexible Cutting Mats p. 44 $ 23.25 2475 Stainless Whisk p. 54 $ 18.25 2593 Manual Food Processor p. 16 $ 64.25 2459 Great Grilling Recipes p. 4 $ 21.00 * * * * * * * * * * * * * * * * * * * * * * * * 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 Spoon design, PC and Spoon design and Spoon design are trademarks used under license.. Freezer Meal Workshop Grilling Menu Wish List (Spring/Summer 2016) MKT632-03/16

Freezer Meal Workshop Grilling Menu Planner Cooking Day Directions Classic Burgers (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: Outdoor: About 15 minutes plus grill preheat time Indoor: About 20 minutes Serving Suggestions Date Frozen Use by Date Potato salad / / / / Additional Ingredients: 8 slices Swiss cheese 8 whole wheat hamburger buns Optional toppings: Tomato slices and lettuce leaves 1. Prepare grill for direct cooking over medium-high heat. 2. Grill thawed patties, covered, 4-5 minutes per side or until internal temperature reaches 160 F/71 C. Top each burger with 1 slice of cheese during last 2 minutes of cooking. 3. Place burgers on 8 buns. Top with tomato slices and lettuce. 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 160 F/71 C. Top each burger with 1 slice of cheese during last 2 minutes of cooking. 3. Place burgers on 8 buns. Top with tomato slices and lettuce. U.S. Nutrients per serving: Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 140 mg, Sodium 590 mg, Carbohydrate 27 g, Fiber 4 g, Protein 35 g Cooking Day Directions Grilled Steak Tacos (6 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: Outdoor: About 20 minutes plus grill preheat time Indoor: About 20 minutes Serving Suggestions Date Frozen Use by Date Mexican Rice / / / / Additional Ingredients 12 flour tortillas, warmed Optional toppings: Shredded cheddar cheese and salsa 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 145-160 F/63-71 C for medium raremedium doneness. Let steak rest 5 minutes before slicing against the grain into thin slices. 4. Serve slices in warm flour tortillas. Top with cheddar cheese and salsa. 1. Heat Grill Pan or Double Burner Grill 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, 5-6 minutes per side or until internal temperature reaches 145-160 F/63-71 C for medium rare-medium doneness. Let steak rest 5 minutes before slicing against the grain into thin slices. 4. Serve slices in warm flour tortillas. Top with cheddar cheese and salsa. U.S. Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 4.5 g, Cholesterol 75 mg, Sodium 780 mg, Carbohydrate 27 g, Fiber 2 g, Protein 28 g Freezer Meal Workshop Grilling Menu Planner (Spring/Summer 2015) 2015 The Pampered Chef used under license. MKT633-05/15 1

Freezer Meal Workshop Grilling Menu Planner Cooking Day Directions Smoky Dijon Pork Chops (6 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: Outdoor: About 15 minutes plus grill preheat time Indoor: About 25 minutes Serving Suggestions Steamed broccoli Date Frozen / / Use by Date / / Additional Ingredients No additional ingredients necessary 1. Prepare grill for direct cooking over medium heat. Preheat BBQ Grill Tray or BBQ Grill Basket 3 minutes. 2. Remove thawed pork from bag with Chef s Tongs and place on grill. Discard bag with any remaining syrup mixture. Remove thawed apples from bag; place apples on Grill Tray. 3. Grill pork and apples 8-10 minutes or until internal temperature of pork reaches 160 F/71 C for medium doneness, turning pork once and stirring apples occasionally. 4. Remove from grill; brush with syrup mixture from medium bag. 5. Serve pork and apples with additional syrup mixture from medium bag. 1. Heat Double Burner Grill over medium heat 3-5 minutes. 2. Remove thawed apples from bag and place onto pan. Cook 6-7 minutes or until lightly brown, stirring occasionally. Remove and set aside; keep warm. 3. Remove thawed pork from bag with Chef s Tongs and place in pan. Discard bag with any remaining syrup mixture. 4. Cook pork, covered with 2 Grill Presses, 3-5 minutes per side or until internal temperature reaches 160 F/71 C for medium doneness. 5. Remove from pan; brush with syrup mixture from medium bag. 6. Serve pork and apples with additional syrup mixture from Medium bag. U.S. Nutrients per serving: Calories 420, Total Fat: 15 g, Saturated Fat 3.5 g, Cholesterol 100 mg, Sodium 220 mg, Carbohydrate 31 g, Fiber 3 g, Protein 38 g Freezer Meal Workshop Grilling Menu Planner (Spring/Summer 2015) 2015 The Pampered Chef used under license. MKT633-05/15 2

Freezer Meal Workshop Grilling Menu Planner Cooking Day Directions Easy Grilled BBQ Chicken Pizza (6 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. *Let thawed dough rest at room temperature for 20 minutes (this makes it easier to roll out.) Cook Time Outdoor: About 25 minutes plus grill preheat time Indoor: About 20 minutes Serving Suggestions Date Frozen Use by Date Green salad / / / / Additional Ingredients 1 tbsp/15 ml cornmeal 1½ cups/375 ml shredded Colby & Monterey Jack cheese blend 1 tsp/5 ml oil (Indoor Grilling only) 1. Prepare grill for indirect cooking over medium-high heat. 2. Generously sprinkle Pastry Mat or cutting board with 1 tbsp/15 ml cornmeal. Place thawed dough onto center of mat. Using Bakers Roller, roll to 12-in/30-cm. circle. Transfer dough to BBQ Pizza Pan, gently stretching to cover bottom. 3. Spread thawed barbecue sauce from medium bag evenly over crust to within ½-in/7 ml. of edge. Top with thawed chicken mixture; sprinkle with 1½ cups/375 ml cheese. 4. Place pizza pan on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, carefully rotating pizza pan occasionally. 1. Heat Double Burner Grill over medium heat 3-5 minutes. 2. Generously sprinkle Pastry Mat or cutting board with ½ tbsp/7 ml cornmeal. Place thawed dough onto center of mat. Using Baker s Roller, roll to 16x8-in/40.5-20-cm. rectangle. Lightly brush crust with 1 tsp/5 ml oil. Sprinkle with an additional ½ tbsp/7 ml cornmeal. While leaving crust on mat, fold crust in half from short end. Gently lift and place in one half of pan; carefully unfold and stretch to fit bottom of pan. Cook 5 minutes or until dark grill marks appear. Using Chef s Tongs, turn crust over. 3. Spread thawed barbecue sauce evenly over crust to within ½-in./1-cm of edge. Top with thawed chicken mixture; sprinkle with 1½ cups/375 ml cheese. Cook an additional 5-6 minutes or until bottom of crust is browned and cheese is almost melted. U.S. Nutrients per serving: Calories: 420, Total Fat: 16 g, Saturated Fat 7 g, Cholesterol 70 mg, Sodium 820 mg, Carbohydrate 47 g, Fiber 1 g, Protein 26 g Freezer Meal Workshop Grilling Menu Planner (Spring/Summer 2015) 2015 The Pampered Chef used under license. MKT633-05/15 3

Freezer Meal Workshop Grilling Menu Planner Cooking Day Directions Serving Suggestions Date Frozen Use by Date Grilled Teriyaki Chicken Sandwiches (6 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: Outdoor: About 15 minutes plus grill preheat time Indoor: About 15 minutes Coleslaw / / / / Additional Ingredients 1 can (20 oz/398 ml) pineapple slices in juice, drained and patted dry 6 Hawaiian sweet hamburger buns or whole wheat hamburger buns Optional toppings: Lettuce leaves 1. Prepare grill for direct cooking over medium heat. Preheat BBQ Grill Tray or BBQ Grill Basket 3 minutes. 2. Remove thawed chicken from bag with Chef s Tongs and place on grill. Discard bag with any remaining teriyaki sauce. Place pineapple on grill tray. 3. Grill pineapple and chicken 3-4 minutes per side or until internal temperature of chicken reaches 165 F/74 C and pineapple is lightly browned. Remove from grill; brush with teriyaki sauce from medium bag. 4. Serve chicken and pineapple on buns with lettuce and additional teriyaki sauce from medium bag. 1. Heat Double Burner Grill and Grill Press over medium heat 3-5 minutes. 2. Remove thawed chicken from bag with Chef s Tongs and place on one side of pan. Discard bag with any remaining teriyaki sauce. Place pineapple on other side of pan. 3. Cook chicken, covered with Grill Press, 3-4 minutes per side, or until internal temperature reaches 165 F/74 C. Cook pineapple 2-3 minutes per side or until pineapple is lightly browned. Remove from pan; brush with teriyaki sauce from medium bag. 4. Serve chicken and pineapple on buns with lettuce and additional teriyaki sauce from medium bag. U.S. Nutrients per serving: Calories 340, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 380 mg, Carbohydrate 44 g, Fiber 2 g, Protein 31 g Freezer Meal Workshop Grilling Menu Planner (Spring/Summer 2015) 2015 The Pampered Chef used under license. MKT633-05/15 4

Freezer Meal Workshop Grilling Menu Planner Cooking Day Directions Grilled Adobo Chicken Breasts (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: Outdoor: About 20 minutes plus grill preheat time Indoor: About 20 minutes Serving Suggestions Corn on the cob Date Frozen / / Use by Date / / Additional Ingredients No additional ingredients necessary. 1. Prepare grill for direct cooking over medium heat. 2. Remove thawed chicken from bag with Chef s Tongs and place on grill. Discard bag with any remaining sauce. 3. Grill chicken 7-8 minutes per side or until internal temperature reaches 165 F/74 C. Remove from grill; brush with thawed sauce from medium bag. 4. Serve chicken with additional sauce from medium bag. 1. Heat Double Burner Grill and 2 Grill Presses over medium heat 3-5 minutes. 2. Remove thawed chicken from bag with Chef s Tongs and place in pan. Discard bag with any remaining sauce. 3. Cook chicken, covered with Grill Presses, 6-8 minutes per side, or until internal temperature reaches 165 F/74 C. Brush with thawed sauce from medium bag. 4. Serve chicken with additional sauce from medium bag. U.S. Nutrients per serving: Calories 250, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 95 mg, Sodium 420 mg, Carbohydrate 20 g, Fiber 1 g, Protein 32 Freezer Meal Workshop Grilling Menu Planner (Spring/Summer 2015) 2015 The Pampered Chef used under license. MKT633-05/15 5

Freezer Meal Workshop Grilling Menu Planner Cooking Day Directions Grilled Black Bean Veggie Burgers (8 servings) To Thaw: DO NOT THAW BURGERS (They will hold together better when cooked frozen.) Cook Time: Outdoor: About 15 minutes plus grill preheat time Indoor: About 20 minutes Serving Suggestions Fresh fruit salad Date Frozen / / Use by Date / / Additional Ingredients 8 slices cheddar cheese 8 whole wheat hamburger buns Optional toppings: Salsa and sour cream 1. Prepare grill for direct cooking over medium heat. Preheat BBQ Pizza Pan 3 minutes. (BBQ Pizza Pan helps prevent burgers from falling apart on the grill.) 2. Remove frozen patties from bag with Chef s Tongs and place on pizza pan. 3. Grill patties 4-6 minutes per side or until internal temperature reaches 165 F/74 C. Top with cheese during last 2 minutes of cooking. 4. Place burgers on buns. Top with salsa and sour cream. 1. Heat Double Burner Grill over medium heat 3-5 minutes. 2. Remove frozen patties from bag with Chef s Tongs and place in pan. 3. Cook patties 4-6 minutes per side or until internal temperature reaches 165 F/74 C. Top with cheese during last 2 minutes of cooking. 4. Place burgers on buns. Top with salsa and sour cream. U.S. Nutrients per serving: Calories 370, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 840 mg, Carbohydrate 55 g, Fiber 9 g, Protein 17 g Freezer Meal Workshop Grilling Menu Planner (Spring/Summer 2015) 2015 The Pampered Chef used under license. MKT633-05/15 6

Freezer Meal Workshop Grilling Menu Planner 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/74 C 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 www.foodsafety.gov Freezer Meal Workshop Grilling Menu Planner (Spring/Summer 2015) 2015 The Pampered Chef used under license. MKT633-05/15 7

Freezer Meal Workshop Grilling Menu Planner What Can You Freeze? The BIG CHILL & The BIG THAW 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 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/4-6 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. Freezer Meal Workshop Grilling Menu Planner (Spring/Summer 2015) 2015 The Pampered Chef used under license. MKT633-05/15 8

Freezer Meal Workshop Grilling Menu Planner Beyond the Freezer Meal: Tips for Using Your Pantry Products 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/250g) 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 Rub/15 ml or Seasoning Mix and mix well. Use with bagels, crackers or veggies. Herb Butter Combine 1 stick (4 oz/125 ml) 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/30-45 ml of Rub or Seasoning Mix to the water when preparing rice. Freezer Meal Workshop Grilling Menu Planner (Spring/Summer 2015) SAVORY SAUCES 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, Raspberry Habanero Sauce or Teriyaki Sauce with Honey over meats or vegetables during roasting or grilling. 2015 The Pampered Chef used under license. MKT633-05/15 9