freezer meal workshop menu 1: family favorites overview...additional groceries for at-home...

Freezer Meal Workshop

Menu 1: Family Favorites Overview

Freezer Meal Workshop Menu 1: Family Favorites Overview (Fall/Winter 2015)

© 2017 Pampered Chef used under license. MKT6785-01/17

Recipe Protein Recommended

Cooking Vessel

Cooking

Method

Serving

Suggestions

Pampered Chef

Pantry Items

Retail Price

(Fall/Winter 2015)

Barbecue Beef Sloppy Joes

Ground Beef or Ground Turkey (cooked at workshop)

Skillet (12-in.) or Rockcrok® Everyday Pan

Stovetop or Microwave

Deli Potato Salad or Coleslaw

# 9860 Asian Seasoning Mix $ 6.75

# 9880 Chipotle Rub $ 5.25

# 9688 Cherry Balsamic Vinegar $ 17.25

Beef & Broccoli Stir-Fry

Beef Sirloin Steak (boneless)

Stir-Fry Skillet or Skillet (12-in.)

Stovetop Hot Cooked Rice # 9677 Garlic-Infused Canola Oil $ 12.50

# 9719 Italian Seasoning Mix $ 6.75

Easy Pork Tenderloin with Cherry Balsamic Sauce

Pork Tenderloin Deep Covered Baker or Rockcrok® Everyday Pan

Microwave Wild Rice Blend

# 9704 Lemon Pepper Rub $ 5.25

# 9722 Smoky Barbecue Rub $ 5.25

# 9659 Three Onion Rub $ 5.25

$ 64.25

(+ tax, shipping & handling)

Rush Hour

Chicken Fajitas Chicken Tenders

Deep Covered Baker or Rockcrok® Dutch Oven

Microwave Hot Cooked Rice or Spanish Rice

Lemon Pepper Chicken Divan

Chicken Breasts (boneless, skinless)

Rockcrok® Everyday Pan Microwave and Broiler

Hot Cooked Egg Noodles

Cheesy Chicken Tortilla Soup

Chicken Breasts (boneless, skinless)

Rockcrok® Dutch Oven Stovetop Fresh Fruit Salad

Baked Veggie Rotini

Vegetarian Deep Covered Baker or Rockcrok® Dutch Oven

Microwave Crusty French Bread

IMPORTANT: To follow food safety best practices, guests are asked to bring their meat/poultry to the workshop already placed in gallon-size 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.

Subject Line: Freezer Meal Workshop - Important Info!

Dear __________,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: Barbecue Sloppy Joes Beef & Broccoli Stir-Fry Easy Pork Tenderloin with Cherry Balsamic Sauce Rush Hour Chicken Fajitas Lemon Pepper Chicken Divan Cheesy Chicken Tortilla Soup “Baked” Veggie Rotini• Each meal serves 6-8, and the average cost is 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 # 9688 Cherry Balsamic Vinegar # 9677 Garlic-Infused Canola Oil # 9719 Italian Seasoning Mix # 9704 Lemon Pepper Rub # 9722 Smoky Barbecue Rub # 9659 Three Onion Rub ($64.25 + $_____ tax, shipping & handling. Total is $_________.) • You’ll also need the items on the attached grocery shopping list. It’s everything you need for the

workshop, conveniently organized by category, so you can be in and out of the store in under 30 minutes! (Please prep the meat/poultry as noted on the grocery list – this follows food safety best practices and will save you time at the workshop!)

• IMPORTANT! If the workshop isn’t at your home, you’ll need to bring a cooler or cooler bag with ice packs (or ice) to safely transport your perishables.

• Also, there are three grocery items that we need to have for the attendees, since just a small amount is needed for each person. Do you have these on-hand? - Brown sugar: 1 tbsp per attendee- Cornstarch: 3 tbsp per attendee- Cider vinegar: 1 tbsp per attendee

I’m so excited to have the opportunity to help you get delicious dinners on the table in minutes rather than hours!

See you soon,

___________________

Menu 1: Host Pre-Workshop Info P8501-08/15

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:

Barbecue Sloppy Joes Beef & Broccoli Stir-Fry Easy Pork Tenderloin with Cherry Balsamic Sauce Rush Hour Chicken Fajitas Lemon Pepper Chicken Divan Cheesy Chicken Tortilla Soup “Baked” Veggie Rotini

• Each meal serves 6-8, and the average cost is only about $2.50 per serving. If you have a smaller family, you can divide the meals and freeze them in two portions.

• You’ll need to order and pay for your Pampered Chef Pantry items by _____________. They’ll be waiting for you at the workshop! While you’ll use most of the Pantry products for your freezer meals, you will have some extra. I’ll give you a tip sheet with more than a dozen ideas for using your Pantry products!

# 9860 Asian Seasoning Mix # 9880 Chipotle Rub # 9688 Cherry Balsamic Vinegar # 9677 Garlic-Infused Canola Oil # 9719 Italian Seasoning Mix # 9704 Lemon Pepper Rub # 9722 Smoky Barbecue Rub # 9659 Three Onion Rub ($64.25 + $_____ tax, shipping & handling. Total is $_________.)

• You’ll also need to bring the items on the attached grocery shopping list. It’s everything you need for the workshop, conveniently organized by category, so you can be in and out of the store in under 30 minutes! (Please prep the meat/poultry as noted on the grocery list – this follows food safety best practices and will save you time at the workshop!)

• IMPORTANT! Bring a cooler or cooler bag with ice packs (or ice) to safely transport your perishables to and from the workshop.

I’m so excited to have the opportunity to help you get delicious dinners on the table in minutes rather than hours!

See you soon,

___________________

Menu 1: Guest Pre-Workshop Info P8500-08/15

Pampered Chef Freezer Meal Workshop Grocery Store Shopping List

Menu 1: Family Favorites

BRING THESE GROCERIES & ITEMS TO THE WORKSHOP!

IMPORTANT! Bring all perishables in a cooler with ice packs.

IMPORTANT! Before the workshop, prep your meat / poultry as noted below, and then transfer it to the freezer bag. Label each bag using a permanent marker. Doing this helps ensure food safety, since we won’t be handling raw meat at the workshop.

TIP: To avoid freezer burn, use a good quality freezer bag!

Miscellaneous: 19 gallon-size freezer bags (6 of them will be used to

bring meat/poultry to workshop)

4 quart‐size freezer bags

7 resealable sandwich-size bags

Meat / Poultry: 1½ lbs 90% lean ground beef or 93% lean ground

turkey

Transfer to gallon freezer bag. Label Barbecue

Beef Sloppy Joes.

1 boneless beef top sirloin steak, about 1-in. thick

(1¾ lbs). Cut steak in half lengthwise, then cut

crosswise into ¼‐in. thick strips.

Transfer to gallon freezer bag. Label Beef &

Broccoli Stir‐Fry.

2 lbs chicken tenders

Transfer to gallon freezer bag. Label Rush Hour

Chicken Fajitas.

3 lbs boneless, skinless chicken breasts. Trim any

excess fat.

Cut 1½ lbs into 1-in. cubes. Transfer to gallon

freezer bag. Label Lemon Pepper Chicken Divan.

Cut 1½ lbs into ½‐in. cubes. Transfer to gallon

freezer bag. Label Cheesy Chicken Tortilla Soup.

2 pork tenderloins (about 2 lbs). Trim excess fat and

silver skin.

Transfer to gallon freezer bag. Label Easy Pork

Tenderloin with Cherry Balsamic Sauce

Frozen: 3 cups frozen broccoli florets (from a 12-oz bag)

2 cups frozen corn (from a 12-oz bag)

Dairy: 4 oz mozzarella (block) cheese

4 oz cheddar (block) cheese

¾ cup milk

½ oz fresh Parmesan (wedge) cheese

Dry Goods: 1½ cups ketchup

⅓ cup reduced‐sodium soy sauce

1 can (10¾ oz) condensed cream of mushroom soup

8 oz pasteurized processed cheese spread (Velveeta®)

3 cups tortilla chips

4 slices soft white sandwich bread

1 can (14.5 oz) diced tomatoes

2 jars (4.5 oz each) sliced mushrooms

Produce: 2 medium onions

6 garlic cloves

3 cups fresh broccoli florets (approx. 1 head)

2 medium red bell peppers

1 medium green bell pepper

1 medium yellow bell pepper

2 medium sweet onions

1 medium red onion

1 small lemon

1 medium yellow squash

1 medium zucchini

********************

Your Pre-ordered Pampered Chef Pantry Items: 9860 Asian Seasoning Mix

9688 Cherry Balsamic Vinegar

9880 Chipotle Rub

9677 Garlic-Infused Canola Oil

9719 Italian Seasoning Mix

9704 Lemon Pepper Rub

9722 Smoky Barbecue Rub

9659 Three Onion Rub

© 2015 Pampered Chef used under license. P7618 - 08/15

Additional groceries for at-home “Cooking Day” of each freezer meal (Do NOT bring to the workshop!)

Barbecue Beef Sloppy Joes

8 hamburgerbuns

Optional toppings: Shredded lettuce or sliced green onions, grated cheddar cheese

Serving suggestion: Deli potato salad or coleslaw

Beef & Broccoli Stir-Fry

1 tbsp Garlic-Infused Canola Oil*

¾ cup beef broth (from a 14.5-oz can)

Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts

Serving suggestion: Hot cooked rice


1 cup chicken broth (from a 14.5-oz. can)

½ cup dried cranberries

¼ cup packed brown sugar

2 tbsp cornstarch

1 tbsp Cherry Balsamic Vinegar*

Serving suggestion: Wild rice blend

Rush Hour Chicken Fajitas

16 (6-7 in.) flour tortillas

Optional Toppings: Grated cheddar cheese, sour cream, prepared salsa

Serving suggestion: Hot cooked white or Spanish rice


Serving suggestion: Hot cooked egg noodles

Cheesy Chicken Tortilla Soup

2 cans (14.5 oz each) reduced-sodium chicken broth

Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro

Serving suggestion: Fresh fruit salad

“Baked” Veggie Rotini

1 jar (24 oz) marinara sauce

3 cups vegetable broth (from a 32‐oz carton)

12 oz uncooked rotini pasta

Serving suggestion: Crusty French Bread

* Pre-ordered Pantry item

© 2015 Pampered Chef used under license. P7618 - 08/15

© 2015 Pampered Chef used under license Recipe Prep Station Instructions: Menu 1 – Family Favorites P7614 – 08/15

Barbecue Beef Sloppy Joes (8 servings) Barbecue Beef Sloppy Joes

1. Wedge 1 medium onion with Veggie Wedger. Chop with Food Chopper or Manual Food Processor.

2. Place ground beef, chopped onion and 2 garlic cloves pressed with Garlic Press into Skillet or Rockcrok® Everyday Pan. Cook over medium- high heat 8-10 minutes until beef is no longer pink, breaking into crumbles with Mix ‘N Chop. Cool slightly.

3. Gallon bag – Add items below to bag. 1½ cups ketchup 3 tbsp Smoky Barbecue Rub 1 tbsp cider vinegar* Cooked ground beef mixture

“Knead” contents to mix; squeeze out as much air as possible; seal.

4. DOUBLE-BAG: Place meat mixture into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.

*NOTE: Cider vinegar provided at workshop.

Groceries: 1½ lbs 90% lean ground beef or 93% lean ground turkey (in

labeled gallon-size freezer bag) 2 additional gallon-size freezer bags 1 medium onion 2 garlic cloves 1½ cups ketchup

Pantry: 3 tbsp Smoky Barbecue Rub

Other 1 tbsp cider vinegar (provided at workshop)

Tools for easy recipe prep!

Cutting Board / Flexible Cutting Mat

Garlic Press

Skillet (12”) or Rockcrok® Everyday Pan

Mix ‘N Chop

Veggie Wedger

Food Chopper or Manual Food Processor

Measure-All® Cup or Easy Read Measuring Cup Set

Measuring Spoon Set or Adjustable Measuring Spoon Set


Beef & Broccoli Stir-Fry (6-8 servings) Beef & Broccoli Stir-Fry

1. Gallon bag - Prepare vegetables and add to bag. Cut broccoli into small florets with Utility Knife. Wedge 1 medium onion with Veggie Wedger; cut

wedges in half lengthwise. Cut tops off of red and yellow bell peppers. Remove

seeds and veins with Scoop Loop™. Wedge peppers with Veggie Wedger; cut wedges

lengthwise into thin strips.

Squeeze out as much air as possible; seal.

2. For marinade, in 2-cup Prep Bowl, combine and mix well: ⅓ cup soy sauce 3 tbsp Asian Seasoning Mix 1 tbsp Garlic Oil 2 garlic cloves pressed with Garlic Press 3 tbsp cornstarch*

3. Gallon bag – Add items below to bag. Steak, cut lengthwise in half, then cut crosswise

into ¼-in.-thick strips with Santoku Knife. Marinade (from step #2).

“Knead” to coat beef evenly; squeeze out as much air as possible; seal.

4. DOUBLE-BAG: Place both bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.

*NOTE: Cornstarch provided at workshop.

Groceries: 1¾ lbs beef top sirloin steak, cut about 1-in. thick (in labeled

gallon-size freezer bag) 3 additional gallon-size freezer bags 3 cups broccoli florets 1 medium onion 1 medium red bell pepper 1 medium yellow bell pepper ⅓ cup reduced-sodium soy sauce 2 garlic cloves

Pantry: 3 tbsp Asian Seasoning Mix 1 tbsp Garlic-Infused Canola Oil

Other: 3 tbsp cornstarch (provided at workshop)

Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat

Utility Knife

Veggie Wedger

Scoop Loop™

2-cup Prep Bowl


Garlic Press

Measuring Spoon Set or Adjustable Measuring Spoons

Santoku Knife


Easy Pork Tenderloin with Cherry Balsamic Sauce (6-8 servings)


1. To make marinade, combine and process in Manual Food Processor or Measure, Mix & Pour® until blended: ½ cup Cherry Balsamic Vinegar 2 tbsp Three Onion Rub 1 tbsp Smoky Barbecue Rub ¼ cup Garlic-Infused Canola Oil 1 tbsp brown sugar*

2. Open gallon bag containing trimmed pork tenderloins. Add marinade from step #1.

“Knead” to coat pork evenly; squeeze out as much air as possible; seal.

3. DOUBLE-BAG: Place bag into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.

* NOTE: Brown sugar provided at workshop.

Groceries: 2 pork tenderloins (about 2 lbs) trimmed of excess fat and

silver skin (in a labeled gallon-size freezer bag) 1 additional gallon-size freezer bag.

Pantry: ½ cup Cherry Balsamic Vinegar 2 tbsp Three Onion Rub 1 tbsp Smoky Barbecue Rub ¼ cup Garlic-Infused Canola Oil

Other 1 tbsp brown sugar (provided at workshop)


Boning Knife

Measure, Mix & Pour® or Manual Food Processor




Rush Hour Chicken Fajitas (8 servings) Rush Hour Chicken Fajitas

1. Open gallon bag containing chicken tenders. Add item below to bag. 3 tbsp Chipotle Rub

“Knead” to coat chicken evenly with rub; squeeze out as much air as possible; seal.

2. Gallon bag – Prepare vegetables and add to bag. Wedge 2 sweet onions with Veggie Wedger;

cut wedges in half lengthwise. Cut top off of red and green bell peppers with

Utility Knife. Remove seeds and veins with Scoop Loop™.

Wedge peppers with Veggie Wedger; cut wedges in half lengthwise.

Using Garlic Peeler, peel 2 garlic cloves Using Garlic Slicer, slice garlic cloves directly

into bag. Add 1 tbsp Garlic Oil

“Knead” to coat vegetables; squeeze out as much air as possible; seal.

DOUBLE-BAG: Place both bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.

Groceries: 2 lbs chicken tenders (in labeled gallon-size freezer bag) 2 additional gallon-size freezer bags 2 medium sweet onions 1 medium red bell pepper 1 medium green bell pepper 2 garlic cloves, peeled

Pantry: 3 tbsp Chipotle Rub 1 tbsp Garlic-Infused Canola Oil



Veggie Wedger

Utility Knife

Scoop Loop™

Garlic Peeler & Slicer Set


Lemon Pepper Chicken Divan (8 servings)

1. Quart bag – Add items below to bag. 4 oz cheddar cheese, grated with Microplane®

Adjustable Coarse Grater


2. Gallon bag – Add below to bag. Mushroom soup ¾ cup milk Lemon, juiced with Citrus Press or Juicer 3 cups frozen broccoli

“Knead” contents to mix; squeeze out as much air as possible; seal.

3. Add items below to Manual Food Processor and process until bread is coarsely chopped.

4 slices sandwich bread, torn into pieces ½ oz Parmesan cheese, grated with Microplane®

Adjustable Fine Grater

Remove blade; add 1 tbsp of the Garlic Oil; mix well.

4. Quart bag – Add bread and cheese mixture, then squeeze out as much air as possible; seal.

5. Open gallon bag containing chicken pre-cut into 1-in. cubes. Add items below to bag: 1 tbsp Garlic Oil and 1 tbsp Lemon Pepper Rub “Knead” to coat chicken evenly; squeeze out as much air as possible; seal.

DOUBLE-BAG: Place all four bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.


Groceries: 1½ lbs boneless, skinless chicken breasts (pre-cut into 1-in.

cubes), in labeled gallon-size freezer bag 2 additional gallon-size bags & 2 quart-size bags 4 oz cheddar (block) cheese 1 can (10¾ oz) condensed cream of mushroom soup ¾ cup milk 1 small lemon 3 cups frozen broccoli florets (from a 12-oz bag) 4 slices soft white sandwich bread ½ oz fresh Parmesan (wedge) cheese

Pantry: 2 tbsp Garlic-Infused Canola Oil 1 tbsp Lemon Pepper Rub


Microplane® Adjustable Coarse Grater


Citrus Press or Juicer

Manual Food Processor

Microplane® Adjustable Fine Grater

Small Mix ‘N Scraper®



Cheesy Chicken Tortilla Soup (8 servings) Cheesy Chicken Tortilla Soup

1. Gallon bag – Add items below to bag. Cheese, cut into 1-in. cubes with Utility Knife 2 cups corn 1 tbsp Chipotle Rub


2. Quart bag – Add below to bag. 3 cups tortilla chips, finely processed in



3. Open gallon bag containing chicken pre-cut into ½-in. cubes; add items below to bag. 1 tbsp Garlic Oil 1 tbsp Chipotle Rub

“Knead” to coat chicken evenly with rub; squeeze out as much air as possible; seal.

4. DOUBLE-BAG: Place all three bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.

Groceries: 1½ lbs boneless, skinless chicken breasts (pre-cut into ½-in.

cubes), in labeled gallon-size freezer bag 2 additional gallon-size bags & 1 quart-size bag 8 oz pasteurized processed cheese spread (Velveeta®) 2 cups frozen corn (from a 12-oz bag) 3 cups whole tortilla chips

Pantry: 2 tbsp Chipotle Rub 1 tbsp Garlic-Infused Canola Oil


Measure-All® Cup or Measuring Cup Set

Utility Knife




“Baked” Veggie Rotini (8 servings) “Baked” Veggie Rotini (8 servings)

1. Gallon bag - Prepare vegetables and add to bag. Trim ends off squash and zucchini with Santoku

Knife. Slice both in half lengthwise. Place cut side down and slice into ½-in slices.

Wedge 1 red onion with Veggie Wedger; then coarsely chop with Food Chopper or Manual Food Processor.

Drain diced tomatoes and sliced mushrooms with Easy Read Measuring Colander or Can Strainer.

Add 2 tbsp each: Garlic Oil, Italian Seasoning Mix and Three Onion Rub.


2. Quart bag – Add below to bag. 4 oz mozzarella cheese, grated with Microplane®

Adjustable Coarse Grater


3. DOUBLE-BAG: Place both bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.

Groceries:

1 quart-size & 2 gallon-size freezer bags

1 medium yellow squash

1 medium zucchini

1 medium red onion

1 can (14.5 oz) diced tomatoes

2 jars (4.5 oz each) sliced mushrooms

4 oz mozzarella (block) cheese

Pantry: 2 tbsp Italian Seasoning Mix

2 tbsp Three Onion Rub

2 tbsp Garlic-Infused Canola Oil


Santoku Knife

Veggie Wedger

Food Chopper or Manual Food Processor

Smooth-Edge Can Opener

Easy Read Measuring Colander or Can Strainer

Microplane® Adjustable Coarse Grater


© Pampered Chef used under license. P7616-08/15

Pampered Chef Freezer Meal Workshop

COOKING DAY INSTRUCTIONS

DATE FROZEN:

BEEF & BROCCOLI STIR-FRY (6-8 servings)

Menu 1 – Family Favorites

Print, cut and provide to guests.

They’ll place the instructions in sandwich-size bags and add them to

their gallon-size freezer bags prior to freezing the meals.

TO THAW: Transfer bag to refrigerator 1-2 days before cooking.

COOK TIME: About 10 minutes

COOKING DAY 1 tbsp Garlic-Infused Canola Oil, ¾ cup beef broth Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts

1. Heat 1½ tsp of the Garlic Oil in Stir-Fry Skillet or Skillet (12-in.) over medium heat. Add half of the thawed beef to Skillet and stir-fry 1-2 minutes or until outside of beef is no longer pink. Remove meat from Skillet.

2. Repeat step 2 using remaining 1½ tsp Garlic Oil and remaining beef. Remove meat from Skillet.

3. Add vegetables to Skillet and stir-fry 3-4 minutes until crisp-tender. 4. Return beef to Skillet. Add ¾ cup beef broth. Bring to a boil; cook 1 minute.

5. Sprinkle with sliced green onions, snipped cilantro or chopped peanuts.

SERVING SUGGESTION: Serve with hot cooked rice.

DATE FROZEN:

BARBECUE BEEF SLOPPY JOES (8 servings) EASY PORK TENDERLOIN WITH CHERRY BALSAMIC SAUCE (6-8 servings)

DATE FROZEN:

TO THAW: Transfer to refrigerator 1-2 days before cooking TO THAW: Transfer bag to refrigerator 1-2 days before cooking.


COOKING DAY: 8 hamburger buns Optional toppings: Shredded lettuce, sliced green onions, grated cheddar cheese

1. Pour thawed beef mixture into Skillet (12-in.) or Rockcrok® Everyday Pan.

2. For stovetop, bring to a simmer over medium-high heat. Or, microwave in covered Rockcrok®, on HIGH 8-10 minutes or until hot.

3. Spoon beef mixture over 8 buns. Top with lettuce, green onions or cheddar cheese.

SERVING SUGGESTION: Serve with deli potato salad or coleslaw.


COOKING DAY: 1 cup chicken broth, ½ cup dried cranberries, ¼ cup packed brown

sugar, 2 tbsp cornstarch, 1 tbsp Cherry Balsamic Vinegar

1. Place thawed pork side by side in Deep Covered Baker or Rockcrok® Everyday Pan.

2. Microwave, covered, on HIGH 10 -12 minutes or until pork reaches 145°F.

3. Remove pork to Large Grooved Cutting Board, leaving drippings in baker or pan. 4. Whisk in 1 cup chicken broth, ½ cup cranberries, ¼ cup packed brown sugar,

2 tbsp cornstarch and 1 tbsp Cherry Balsamic Vinegar to drippings. Microwave, uncovered, 4-5 minutes or until boiling and thickened, stirring halfway through cooking time.

SERVING SUGGESTION: Serve with a wild rice blend.

© Pampered Chef used under license. P7616-08/15

DATE FROZEN:

RUSH HOUR FAJITAS (8 servings)

DATE FROZEN:

CHEESY CHICKEN TORTILLA SOUP (8 servings)



COOKING DAY: 16 (6-7-in.) flour tortillas Optional toppings: Grated cheddar cheese, sour cream, prepared salsa

1. Place thawed vegetables in Deep Covered Baker or Rockcrok® Dutch Oven. Place thawed chicken over vegetables.

2. Microwave, covered, on HIGH 13-16 minutes or until internal temperature reaches 165°F in thickest part of chicken and juices run clear.

3. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cut chicken into small pieces. Stir chicken into vegetables.

Note: If using Dutch Oven, transfer cooked chicken to medium bowl to chop chicken. (This is to avoid scratching Rockcrok® with Salad Chopper.)

4. Place tortillas into Large Micro-Cooker®; microwave, covered, on HIGH about 30 seconds or until warm. Serve fajitas with cheese, sour cream and salsa.

SERVING SUGGESTION: Serve with hot cooked white or Spanish rice.



COOKING DAY: 2 cans (14.5 oz each) reduced-sodium chicken broth Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro

1. Place thawed chicken, cheese/corn mixture and broth in Rockcrok® Dutch Oven.

2. Bring to a simmer, uncovered, over medium heat. Cook 14-15 minutes or until cheese is melted and mixture is smooth, stirring occasionally.

3. Add crushed tortilla chips. Cook 4-6 minutes or until thickened and chicken is cooked through.

4. Top with cheddar cheese, tomato or cilantro.

SERVING SUGGESTION: Serve with a fresh fruit salad.

LEMON PEPPER CHICKEN DIVAN (8 servings)

DATE FROZEN:

“ BA K ED” VEGG I E RO TI N I (8 servings)

DATE FROZEN:



COOKING DAY:

1. Preheat broiler. Pour thawed sauce/broccoli mixture, chicken and cheese into Rockcrok® Everyday Pan.

2. Microwave, covered, on HIGH 10-13 minutes or until chicken is 160°F and no longer pink, stirring halfway through cooking. Remove from microwave.

3. Sprinkle bread crumb mixture over chicken mixture. Place Pan 2-3 in. from heating element. Broil 1-2 minutes or until top is golden brown.

SERVING SUGGESTION: Serve over hot cooked egg noodles.



COOKING DAY: 1 jar (24 oz) marinara sauce, 3 cups vegetable broth, 12 oz uncooked rotini pasta

1. Pour 1 jar marinara sauce and 3 cups vegetable broth into Rockcrok® Dutch Oven or Deep Covered Baker. Microwave, covered, on HIGH 14-16 minutes or until boiling. Carefully remove from microwave.

2. Add 12 oz rotini pasta. Microwave, covered, on HIGH 5 minutes. 3. Stir in thawed vegetable mixture. Microwave, covered, on HIGH 6-8 minutes or

until pasta is tender. 4. Carefully remove Dutch Oven from microwave. Top with cheese. Cover; let

stand 1-2 minutes or until cheese is melted.

SERVING SUGGESTION: Serve with crusty French bread.

Freezer Meal Workshop Menu 1 – Family Favorites Wish List

Name: _____________________________________________________________________ Address: _____________________________________________________________________ Phone #: _____________________________________________________________________ Email: _____________________________________________________________________

Freezer Meal Workshop Menu 1 – Family Favorites Wish List © 2016 Pampered Chef used under license. P8502-08/16

Check out some of the amazing tools you used today!

Item # Product Item # Price

2576 Garlic Press 2417 Veggie Wedger 2578 Garlic Peeler & Slicer Set 1013 Flexible Cutting Mat Set

1129 Microplane® Adjustable Coarse Grater 1650 Classic Scraper

1105 Microplane® Adjustable Fine Grater 1656 Mini Mix ‘N Scraper®

2583 Mix ‘N Chop 2175 Easy Read Measuring Cup Set

2248 Pocket Thermometer 2177 Easy Read Mini Measuring Cup

1052 Utility Knife – Forged Cutlery 2225 Measure-All® Cup 1053 7” Santoku Knife – Forged Cutlery 2257 Measuring Cup Set 1079 5” Santoku Knife – Forged Cutlery 2308 Measuring Spoon Set 2593 Manual Food Processor 2324 Easy Read Measuring Colander 2585 Food Chopper 1142 Scoop Loop™ 2321 Measure, Mix & Pour® 2759 Smooth-Edge Can Opener

See all our Dinner Sets! They’re the perfect products for cooking your thawed freezer meals!

Item # Product Item # Product 2531 Square Grill Pan 2537 Deep Covered Baker 2562 Rockcrok® 2553 Skillet (12-in)

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

©© © 2015 Pampered Chef used under license. P7613- 08/15

Pampered Chef Freezer Meal Planner (Menu 1 – Family Favorites)

Cooking Day Directions Serving

Suggestions Date

Frozen Use by

(date)

Barbecue Beef Sloppy Joes (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 10 minutes

Additional Ingredients 8 hamburger buns Optional toppings: Shredded lettuce, sliced green onions, grated cheddar cheese

1. Pour thawed beef mixture into Skillet (12-in.) or Rockcrok® Everyday Pan. 2. For stovetop, bring to a simmer over medium-high heat. Or, microwave in covered

Rockcrok®, on HIGH 8-10 minutes or until hot. 3. Spoon beef mixture over 8 buns. Top with lettuce, green onions or cheddar cheese.

U.S. Nutrients per serving: Calories 330, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 890 mg, Carbohydrate 36 g, Fiber 1 g, Protein 22 g

Deli potato salad or coleslaw

Beef & Broccoli Stir-Fry (6-8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 10 minutes

Additional Ingredients

1 tbsp Garlic-Infused Canola Oil ¾ cup beef broth Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts

1. Heat 1½ tsp of the Garlic Oil in Stir-Fry Skillet or Skillet (12-in.) over medium heat. 2. Add half of the thawed beef to Skillet and stir-fry 1-2 minutes or until outside of

beef is no longer pink. Remove meat from Skillet. 3. Repeat step 2 using remaining 1½ tsp Garlic Oil and remaining beef. Remove meat

from Skillet. 4. Add vegetables to Skillet and stir-fry 3-4 minutes until crisp-tender.

4. Return beef to Skillet. Add ¾ cup beef broth. Bring to a boil; cook 1 minute. 5. Sprinkle with sliced green onions, snipped cilantro or chopped peanuts.


Hot cooked rice

Easy Pork Tenderloin with Cherry Balsamic Sauce (6-8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 20 minutes

Additional Ingredients 1 cup chicken broth

½ cup dried cranberries ¼ cup packed brown sugar 2 tbsp cornstarch 1 tbsp Cherry Balsamic Vinegar

1. Place thawed pork side by side in Deep Covered Baker or Rockcrok® Everyday Pan.

2. Microwave, covered, on HIGH 10 - 12 minutes or until pork reaches 145°F. 3. Remove pork to Large Grooved Cutting Board, leaving drippings in baker or pan. 4. Whisk in 1 cup chicken broth, ½ cup cranberries, ¼ cup packed brown sugar, 2 tbsp

cornstarch and 1 tbsp Cherry Balsamic Vinegar to drippings. Microwave, uncovered, 4-5 minutes or until boiling and thickened, stirring halfway through cooking time.

U.S. Nutrients per serving: Calories 350, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 100 mg, Sodium 470 mg, Carbohydrate 28 g, Fiber 0 g, Protein 32 g

Wild rice blend



Suggestions Date

Frozen Use by

(date)

Rush Hour Chicken Fajitas (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 20 minutes

Additional Ingredients 16 (6-7-in.) flour tortillas Optional toppings: Grated cheddar cheese, sour cream, prepared salsa

1. Place thawed vegetables in Deep Covered Baker or Rockcrok® Dutch Oven. Place thawed chicken over vegetables.

2. Microwave, covered, on HIGH 13-16 minutes or until internal temperature reaches 165°F in thickest part of chicken and juices run clear.

3. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cut chicken into small pieces. Stir chicken into vegetables.

Note: If using Dutch Oven, transfer cooked chicken to medium bowl to chop chicken. (This is to avoid scratching Rockcrok® with Salad Chopper.)

4. Place tortillas into Large Micro-Cooker®; microwave, covered, on HIGH about 30 seconds or until warm. Serve fajitas with cheese, sour cream and salsa.


Hot cooked white or Spanish rice

Lemon Pepper Chicken Divan (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 15 minutes

1. Preheat broiler. Pour thawed sauce/broccoli mixture, chicken and cheese into Rockcrok® Everyday Pan.

2. Microwave, covered, on HIGH 10-13 minutes or until chicken is 160°F and no longer pink, stirring halfway through cooking. Remove from microwave.

3. Sprinkle bread crumb mixture over chicken mixture. Place pan 2-3 in. from heating element. Broil 1-2 minutes or until top is golden brown.

U.S. Nutrients per serving: Calories 280, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 680, Carbohydrate 13 g, Fiber 2 g, Protein 25 g

Hot cooked egg noodles

Cheesy Chicken Tortilla Soup (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 20 minutes

Additional Ingredients

2 cans (14.5 oz each) reduced-sodium chicken broth Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro

1. Place thawed chicken, cheese/corn mixture and broth in Rockcrok® Dutch Oven. 2. Bring to a simmer, uncovered, over medium heat. Cook 14-15 minutes or until

cheese is melted and mixture is smooth, stirring occasionally. 3. Add crushed tortilla chips. Cook 4-6 minutes or until thickened and chicken is

cooked through. 4. Top with cheddar cheese, tomato or cilantro.


Fresh fruit salad



Suggestions Date

Frozen Use by

(date)

“Baked” Veggie Rotini (8 servings) To Thaw: Transfer bag to refrigerator 1-2 days before cooking. Cook Time: About 45 minutes

Additional Ingredients 1 jar (24 oz) marinara sauce 3 cups vegetable broth 12 oz uncooked rotini pasta

1. Pour 1 jar marinara sauce and 3 cups vegetable broth into Rockcrok® Dutch Oven or Deep Covered Baker. Microwave, covered, on HIGH 14-16 minutes or until boiling. Carefully remove from microwave.

2. Add 12 oz rotini pasta. Microwave, covered, on HIGH 5 minutes. 3. Stir in thawed vegetable mixture. Microwave, covered, on HIGH 6-8 minutes or

until pasta is tender. 4. Carefully remove Dutch Oven from microwave. Top with cheese. Cover; let stand

1-2 minutes or until cheese is melted.

U.S. Nutrients per serving: Calories 310, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 1020 mg, Carbohydrate 47 g, Fiber 5g, Protein 12 g

Crusty French bread

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 140F or above.

o Microwave food thoroughly – to 165F 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 http://www.foodsafety.gov.

http://www.foodsafety.gov/


The “BIG CHILL” and the “BIG THAW” What Can You Freeze? 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 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 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.

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.


Beyond the Freezer Meal: Tips for Using Your Pampered Chef 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.

Classic Party Dip Combine 1 cup mayo and 1 cup sour cream (regular or reduced-fat) and 2-3 tbsp Rub or Seasoning Mix. Chill until ready to use.

3-Minute Dip Combine 1 pkg (8 oz) cream cheese, 1 cup grated mozzarella cheese, 2 tbsp milk and 1-2 tbsp 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) cream cheese and 1 tbsp Rub or Seasoning Mix and mix well. Use with bagels, crackers or veggies.

Herb Butter Combine 1 stick (4 oz) softened butter and 1 tbsp 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 mayo with 1 tbsp 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 about 30 minutes or until tender.

Popcorn Seasoning Sprinkle hot popcorn with your favorite Rub or Seasoning Mix.

Seasoned Rice Add 2-3 tsp of Rub or Seasoning Mix to the water when preparing rice.

INFUSED CANOLA OILS & VINEGAR

Classic Vinaigrette Whisk together ¼ cup Cherry Balsamic Vinegar, 1 tsp Dijon mustard, 1 tsp honey, ½ tsp salt and ¼ tsp black pepper. Whisk in ½ cup Rosemary-Infused Canola Oil until blended. (Or, add 1-2 tsp of your favorite Rub or Seasoning Mix in place of the salt and pepper.)

Bread Dipper Combine ¼ cup Garlic- or Rosemary-Infused Canola Oil, 2-3 tsp Rub or Seasoning Mix and 1 tbsp fresh grated Parmesan cheese. Serve with crusty French bread or baguette.

Marinades Use Infused Canola Oils and Cherry Balsamic Vinegar in place of the oil and vinegar in your favorite marinades for meats, fish or poultry.

Cherry Balsamic Reduction Place ¼ cup Cherry Balsamic Vinegar in 2-cup Prep Bowl. Microwave, uncovered, on HIGH 30-60 seconds or until vinegar is thickened and syrupy. Drizzle over fresh fruit, vegetables, cheese or ice cream.

SAVORY SAUCES

Warm Baked Brie Place a 4-in. round (8 oz) Brie with rind in Garlic & Brie Baker. Bake at 400°F for 8-10 minutes or until Brie begins to soften. Remove from oven and pour about ½ cup 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 Spicy Pineapple Rum Sauce or Raspberry Habanero Sauce over a block of cream cheese. Serve with crackers, pita chips or pretzels.

Finishing Sauce Brush Spicy Pineapple Rum Sauce or Raspberry Habanero Sauce over meats or vegetables during roasting or grilling.

© 2015 Pampered Chef used under license. P8589-08/15

M A K E it A G A I N R E C I P E S

PREPARE & FREEZE:

Need (2) gallon-size freezer bags

1 Cook ground beef or ground turkey, chopped onion and pressed garlic in skillet over medium-high heat 8–10 minutes until beef is no longer pink, breaking into crumbles. Cool slightly.

2 Gallon bag — Add items below to bag. Cooked, cooled ground beef mixture 1½ cups ketchup 3 tbsp Smoky Barbecue Rub 1 tbsp cider vinegar Knead contents to mix; squeeze out as much air as possible; seal.

3 Double-Bag: Place bag into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.


PREPARE & FREEZE:

Need: (3) gallon-size freezer bags

1 Place prepared vegetables in gallon bag. Squeeze out as much air as possible; seal.

2 To another gallon bag — add steak, cut into ¼-in.-thick strips and ¹⁄³ cup soy sauce 2 pressed garlic cloves 3 tbsp Asian Seasoning Mix 1 tbsp Garlic-Infused Canola Oil 3 tbsp cornstarch Knead to coat beef evenly; squeeze out as much air as possible; seal.

3 Double-Bag: Place both bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.


COOKING DAY INSTRUCTIONS:

1 Pour thawed beef mixture into Skillet (12-in.) or Rockcrok® Everyday Pan. For stovetop, bring to a simmer over medium-high heat. Or, microwave in covered Everyday Pan, on HIGH 8–10 minutes or until hot.

2 Spoon beef mixture over 8 buns. Top with lettuce, green onions or grated cheddar cheese.

SERVING SUGGESTION: Serve with deli potato salad or coleslaw.


1 Heat 1½ tsp of the Garlic-Infused Canola Oil in Stir-Fry Skillet or Skillet (12-in.) over medium heat. Add half of the thawed beef to Skillet and stir-fry 1–2 minutes or until outside of beef is no longer pink. Remove meat from Skillet.

2 Repeat using remaining 1½ tsp oil and remaining beef. Remove meat from Skillet.

3 Add vegetables to Skillet and stir-fry 3–4 minutes until crisp-tender.

4 Return beef to Skillet. Add ¾ cup beef broth. Bring to a boil; cook 1 minute.

5 Sprinkle with sliced green onions, snipped cilantro or chopped peanuts.

SERVING SUGGESTION: Serve with hot cooked rice.

BARBECUE BEEF SLOPPY JOES BEEF & BROCCOLI STIR-FRY INGREDIENTS for freezing 1½ lb 90% lean ground beef or

93% lean ground turkey 1 medium onion, chopped 2 garlic cloves, pressed

1½ cups ketchup 3 tbsp Smoky Barbecue Rub 1 tbsp cider vinegar

INGREDIENTS for freezing 3 cupsfreshbroccoliflorets

(approx. 1 head) 1 medium onion, peeled and

thinly sliced 1 medium red bell pepper, sliced

into thin strips 1 medium yellow bell pepper, sliced

into thin strips

1¾ lbs beef top sirloin steak, cut about 1-in. thick (cut lengthwise in half, then crosswise into ¼-in.-thick strips)

¹⁄³ cup reduced-sodium soy sauce 2 garlic cloves, pressed 3 tbsp Asian Seasoning Mix 1 tbsp Garlic-Infused Canola Oil 3 tbsp cornstarch

INGREDIENTS for cooking day 8 hamburger buns Optional toppings: Shredded lettuce, sliced green onions, grated cheddar cheese

INGREDIENTS for cooking day 1 tbsp Garlic-Infused Canola Oil, divided ¾ cup beef broth from a 14.5-oz can Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts



SERVES 8 → ← SERVES 6–8




1 Place thawed pork side by side in Deep Covered Baker or Rockcrok® Everyday Pan.

2 Microwave, covered, on HIGH 10–12 minutes or until pork reaches 145°F.

3 Remove pork to cutting board, leaving drippings in baker or pan.

4 Whisk in 1 cup chicken broth, ½ cup cranberries, ¼ cup brown packed brown sugar, 2 tbsp cornstarch and 1 tbsp Cherry Balsamic Vinegar to drippings. Microwave, uncovered, 4–5 minutes or until boiling and thickened, stirring halfway through cooking time.

SERVING SUGGESTION: Serve with a wild rice blend.


1 Place thawed vegetables in Deep Covered Baker or Rockcrok® Dutch Oven. Place thawed chicken over vegetables.

2 Microwave, covered, on HIGH 13–16 minutes or until internal temperature reaches 165°F in thickest part of chicken and juices run clear.

3 Chop chicken into small pieces, avoiding vegetables if possible. Stir chicken into vegetables.

4 Serve fajitas in warmed tortillas with cheese, sour cream and salsa.

SERVING SUGGESTION: Serve with hot cooked white or Spanish rice.

EASY PORK TENDERLOIN WITH CHERRY BALSAMIC SAUCE

RUSH HOUR CHICKEN FAJITAS

INGREDIENTS for freezing ½ cup Cherry Balsamic Vinegar 2 tbsp Three Onion Rub 1 tbsp Smoky Barbecue Rub

¼ cup Garlic-Infused Canola Oil 1 tbsp brown sugar 2 pork tenderloins (about 2 lbs),

trimmed of excess fat and silver skin

INGREDIENTS for freezing 2 lbs chicken tenders 3 tbsp Chipotle Rub 2 medium sweet onions, sliced

into strips 1 medium red bell pepper, sliced

into strips

1 medium green bell pepper, sliced into strips

2 garlic cloves, pressed 1 tbsp Garlic-Infused Canola Oil

INGREDIENTS for cooking day 1 cup chicken broth from a 14.5-oz can ½ cup dried cranberries ¼ cup packed brown sugar 2 tbsp cornstarch 1 tbsp Cherry Balsamic Vinegar

INGREDIENTS for cooking day 16 (6–7-in.)flourtortillas Optional toppings: Grated cheddar cheese, sour cream, prepared salsa

U.S. Nutrients per serving: Calories 350, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 100 mg, Sodium 470 mg, Carbohydrate 28 g, Fiber 0 g, Protein 32 g


SERVES 6–8 → ← SERVES 8

PREPARE & FREEZE:


1 Gallon bag — add items below to bag: Chicken tenders 3 tbsp Chipotle Rub Knead to coat chicken evenly with rub; squeeze out as much air as possible; seal.

2 To another gallon bag — add Prepared vegetables 2 garlic cloves, pressed 1 tbsp Garlic-Infused Canola Oil Knead to coat vegetables; squeeze out as much air as possible; seal.

3 Double-Bag: Place both bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.


PREPARE & FREEZE:


1 In a small bowl, combine ingredients until well blended for marinade: ½ cup Cherry Balsamic Vinegar 2 tbsp Three Onion Rub 1 tbsp Smoky Barbecue Rub ¼ cup Garlic-Infused Canola Oil 1 tbsp brown sugar

2 Gallon bag — add items below to bag: Marinade Trimmed pork tenderloins Knead to coat pork evenly; squeeze out as much air as possible; seal.

3 Double-Bag: Place bag into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.




LEMON PEPPER CHICKEN DIVAN CHEESY CHICKEN TORTILLA SOUP SERVES 8 → ← SERVES 8


1 Preheat broiler. Pour thawed sauce/broccoli mixture, chicken and cheese into Rockcrok® Everyday Pan.

2 Microwave, covered, on HIGH 10–13 minutes or until chicken is 165°F and no longer pink, stirring halfway through cooking. Remove from microwave.

3 Sprinkle bread crumb mixture over chicken mixture. Place Pan 2–3 in. from heating element. Broil 1–2 minutes or until top is golden brown.

SERVING SUGGESTION: Serve over hot cooked egg noodles.

INGREDIENTS for freezing 4 oz cheddar (block) cheese, grated 1 can (10¾ oz) condensed cream of

mushroom soup ¾ cup milk 1 small lemon, juiced 3 cupsfrozenbroccolifloretsfrom

a 12-oz bag 4 slices soft white sandwich bread,

torn into pieces

½ oz fresh Parmesan (wedge) cheese, grated

2 tbsp Garlic-Infused Canola Oil, divided

1½ lbs boneless, skinless chicken breasts, cut into 1-in. cubes

1 tbsp Lemon Pepper Rub

INGREDIENTS for cooking day No additional ingredients necessary

PREPARE & FREEZE:

Need (3) gallon-size freezer bags and (2) quart-size freezer bags

1 Quart Bag — Add items below to bag.

Grated cheddar cheese Squeeze out as much air as possible; seal.

2 Gallon bag — Add items below to bag. Mushroom soup ¾ cup milk Lemon juice

3 cups frozen broccoli Knead contents to mix; squeeze out

as much air as possible; seal.

3 Add items below to Manual Food Processor and process until bread is coarsely chopped. 4 slices sandwich bread,

torn into pieces Grated Parmesan cheese

Add 1 tbsp Garlic-Infused Canola Oil, mix well.

4 To another quart bag — add bread and cheese mixture. Squeeze out as much air as possible; seal.

5 To another gallon bag — add Chicken 1 tbsp Garlic-Infused Canola Oil

1 tbsp Lemon Pepper Rub Knead to coat chicken evenly; squeeze

out as much air as possible; seal.

6 Double-Bag: Place all four bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.




1 Placed thawed chicken, cheese/corn mixture and broth in Rockcrok® Dutch Oven.

2 Bring to a simmer, uncovered, over medium heat. Cook 14–15 minutes or until cheese is melted and mixture is smooth, stirring occasionally.

3 Add crushed tortilla chips. Cook 4–6 minutes or until thickened and chicken is cooked through.

4 Top with cheddar cheese, tomato or cilantro.

SERVING SUGGESTION: Serve with a fresh fruit salad.

INGREDIENTS for freezing 8 oz pasteurized processed cheese

spread (Velveeta®), cut into 1-in. cubes

2 cups frozen corn from a 12-oz bag 2 tbsp Chipotle Rub, divided

1½ lbs boneless, skinless chicken breasts, cut into ½-in. cubes

3 cupstortillachips,finelycrushed 1 tbsp Garlic-Infused Canola Oil

INGREDIENTS for cooking day 2 cans (14.5 oz each) reduced-sodium chicken broth Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro


PREPARE & FREEZE:


1 Gallon Bag — Add items below to bag. Cubed cheese 2 cups frozen corn 1 tbsp Chipotle Rub Squeeze out as much air as possible; seal.

2 Quart bag — add to bag. 3 cupsfinelycrushedtortillachips Squeeze out as much air as possible; seal.

3 To another gallon bag — add. Chicken 1 tbsp Garlic-Infused Canola Oil 1 tbsp Chipotle Rub Knead to coat chicken evenly with rub; squeeze out as much air as possible; seal.

4 Double-Bag: Place bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.




“BAKED” VEGGIE ROTINI ENJOY YOUR FREEZER MEALS FROM PAMPERED CHEF!Please contact your Consultant to replenish your Pantry products or order quality, time-saving tools for your kitchen.

Even better, host your own Freezer Meal Workshop (there are other menu choices!). As a host, you’ll have fun with friends, re-stock your freezer and earn the products you want for FREE!

SERVES 8 →


1 Pour 1 jar marinara sauce and 3 cups vegetable broth into Rockcrok® Dutch Oven or Deep Covered Baker. Microwave, covered, on HIGH 14–16 minutes or until boiling. Carefully remove from microwave.

2 Add 12 oz rotini pasta. Microwave, covered, on HIGH 5 minutes.

3 Stir in thawed vegetable mixture. Microwave, covered, on HIGH 6–8 minutes or until pasta is tender.

4 Carefully remove Dutch Oven from microwave. Top with cheese. Cover; let stand 1–2 minutes or until cheese is melted.

SERVING SUGGESTION: Serve with crusty French bread.

INGREDIENTS for freezing 1 medium yellow squash, ends

trimmed, sliced into ½-in. thick strips 1 medium zucchini, ends trimmed,

sliced into ½-in. strips 1 medium red onion, coarsely chopped 1 can (14.5 oz) diced tomatoes, drained

2 jars (4.5 oz each) sliced mushrooms, drained

2 tbsp Italian Seasoning Mix 2 tbsp Three Onion Rub 2 tbsp Garlic-Infused Canola Oil 4 oz mozzarella (block) cheese, grated

INGREDIENTS for cooking day 1 jar (24 oz) marinara sauce 3 cups vegetable broth from a 32-oz carton 12 oz uncooked rotini pasta

PREPARE & FREEZE:

Need (2) gallon-size freezer bags and (1) quart-size freezer bag.

1 Gallon bag — Add items below to bag.

Sliced yellow squash Sliced zucchini Chopped onion 1 can diced tomatoes, drained 2 jars sliced mushrooms, drained 2 tbsp Garlic-Infused Canola Oil 2 tbsp Italian Seasoning Mix 2 tbsp Three Onion Rub Squeeze out as much air as possible, seal.

2 Quart bag — Add item below to bag.

Grated mozzarella cheese Squeeze out as much air as possible, seal.

3 Double-Bag: Place bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.


U.S. Nutrients per serving: Calories 310, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 1020 mg, Carbohydrate 47 g, Fiber 5g, Protein 12 g

freezer meal workshop menu 1: family favorites overview...additional groceries for at-home...

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