the pampered chef freezer meal workshop menu 1 overview...easy pork tenderloin with cherry balsamic...

The Pampered Chef® Freezer Meal Workshop Menu 1 Overview

Recipe Protein Recommended Cooking Vessel

Cooking Method Serving Suggestion

Pampered Chef® Pantry Items Retail (Spring/Summer

2016)

Barbecue Beef Sloppy Joes

Ground beef or Ground turkey (cooked at workshop)

(12-‐in./30-‐cm) Skillet or Rockcrok® Everyday Pan

Stovetop or Microwave

Deli potato salad or coleslaw

#9860 Asian Seasoning Mix

#9880 Chipotle Rub

#9719 Italian Seasoning Mix

$8.75

$6.75

$8.75

Beef & Broccoli Stir-‐Fry

Beef sirloin steak (boneless)

Stir-‐Fry Skillet or (12-‐in./30-‐cm) Skillet

Stovetop Hot cooked rice #9704 Lemon Pepper Rub $6.75

#9722 Smoky Barbecue Rub $6.75

#9659 Three-‐Onion Rub $6.75 Easy Pork Tenderloin with Sweet Balsamic Sauce

Pork tenderloin

Deep Covered Baker or Rockcrok® Everyday Pan

Microwave Wild Rice blend $44.50 (+tax /shipping)

Rush Hour Chicken Fajitas Chicken tenders

Deep Covered Baker or Rockcrok® Dutch Oven

Microwave Hot cooked white or Spanish rice

Lemon Pepper Chicken Divan

Boneless, skinless chicken breasts

Rockcrok® Everyday Pan

Microwave & Broiler

Hot cooked egg noodles

Cheesy Chicken Tortilla Soup

Boneless, skinless chicken breasts

Rockcrok® Dutch Oven Stovetop Fresh fruit salad

“Baked” Veggie Rotini Vegetarian

Rockcrok® Dutch Oven or Deep Covered Baker

Microwave Crusty French bread

IMPORTANT: To help ensure food safety, guests should not handle raw meat at the workshop. They are asked to bring their meat/poultry to the workshop already placed in large freezer bags. If the meat or poultry needs to be trimmed or cut before bagging, that is noted on the grocery list.

© 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.

P8520-03/16

Subject Line: Freezer Meal Workshop - Important Info!

Dear __________,

Thanks so much for hosting a Freezer Meal Workshop on _____________ at __________ p.m. It’ll feel great to have your freezer stocked with delicious meals! Here’s what we’ll be making: Barbecue Sloppy Joes Beef & Broccoli Stir-Fry Easy Pork Tenderloin with Cherry Balsamic Sauce Rush Hour Chicken Fajitas Lemon Pepper Chicken Divan Cheesy Chicken Tortilla Soup “Baked” Veggie Rotini

• Each meal serves 6-8, and the average cost is only about $2.50 per serving. If you have a smallerfamily, 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 thePantry 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’llgive you a tip sheet with more than a dozen ideas for using your Pantry products! # 9860 Asian Seasoning Mix # 9880 Chipotle Rub # 9719 Italian Seasoning Mix # 9704 Lemon Pepper Rub # 9722 Smoky Barbecue Rub # 9659 Three-Onion Rub

($44.50 + $_____ tax + S/H. Total is $_________) • You’ll also need the items on the attached grocery shopping list. It’s everything you need for theworkshop, 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 icepacks (or ice) to safely transport your perishables.• Also, there are three grocery items that we need to have for the attendees, since just a smallamount is needed for each person. Do you have these on-hand? - Brown sugar: 1 tbsp (15 mL) per attendee - Cornstarch: 3 tbsp (45 mL) per attendee - Cider vinegar: 1 tbsp (15 mL) per attendee

I’m so excited to have the opportunity to help you and your friends get a delicious dinner on the ta-ble in minutes rather than hours!

See you soon,___________________

Menu 1: Host Pre-Workshop Info p8522-02/15

Subject Line: Freezer Meal Workshop - Important Info!

Dear __________,

I’m so glad you can join us for __________’s Freezer Meal Workshop on _______________ at __________ p.m. It’ll feel great to have your freezer stocked with delicious meals! Here’s what we’ll be making: Barbecue Sloppy Joes Beef & Broccoli Stir-Fry Easy Pork Tenderloin with Cherry Balsamic Sauce Rush Hour Chicken Fajitas Lemon Pepper Chicken Divan Cheesy Chicken Tortilla Soup “Baked” Veggie Rotini

• Each meal serves 6-8, and the average cost is only about $2.50 per serving. If you have a smallerfamily, 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 bewaiting for you at the workshop! While you’ll use most of the Pantry products for your freezer meals, you will have some extra. I’ll give you a tip sheet with more than a dozen ideas for using your Pantry products! # 9860 Asian Seasoning Mix # 9880 Chipotle Rub # 9719 Italian Seasoning Mix # 9704 Lemon Pepper Rub # 9722 Smoky Barbecue Rub # 9659 Three-Onion Rub

($44.50 + $_____ tax + S/H. Total is $_________) • You’ll also need to bring the items on the attached grocery shopping list. It’s everything you needfor 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 perish-ables 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 p8521-02/15

© 2014 The Pampered Chef used by license. P7803-‐09/14 Page 1 of 3

The Pampered Chef® Freezer Meal Workshop Grocery Store Shopping List

(Menu 1)

BRING THESE GROCERIES & ITEMS TO THE WORKSHOP! � IMPORTANT! Bring all perishables in a cooler with ice packs.

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

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

Miscellaneous: 19 large freezer bags (6 of them will be used to bring

meat/poultry to workshop) 4 medium freezer bags 7 resealable sandwich-‐size bags

Meat / Poultry: 1½ lbs (700 g) 90% lean ground beef or 93% lean

ground turkey� Transfer to large freezer bag. Label Barbecue Beef

Sloppy Joes.

1 boneless beef top sirloin steak (1¾ lbs/750 g), cutabout 1-‐in. (2.5-‐cm) thick. Cut steak in half lengthwise,then cut crosswise into ¼-‐in. (6-‐mm) thick strips.� Transfer to large freezer bag. Label Beef &

Broccoli Stir-‐Fry.

2 lbs (1 kg) chicken tenders� Transfer to large freezer bag. Label Rush Hour

Chicken Fajitas.

3 lbs (1.4 kg) boneless, skinless chicken breasts. Trimany excess fat.� Cut 1½ lbs (700 g) into 1-‐in. (2.5-‐cm) cubes.

Transfer to large freezer bag. Label Lemon Pepper Chicken Divan.

� Cut 1½ lbs (700 g) into ½-‐in. (1-‐cm) cubes. Transfer to large freezer bag. Label Cheesy Chicken Tortilla Soup.

2 pork tenderloins (about 2 lbs/1 kg). Trim any excessfat and silver skin.� Transfer to large freezer bag. Label Easy Pork

Tenderloin with Sweet Balsamic Sauce Frozen: 3 cups (750 mL) frozen broccoli florets 2 cups (500 mL) frozen corn

Dairy: 4 oz (125 g) mozzarella (block) cheese 4 oz (125 g) cheddar (block) cheese ¾ cup (175 mL) milk

½ oz (15 g) fresh Parmesan (wedge) cheese


Dry Goods: 1½ cups (375 mL) ketchup ⅓ cup (75 mL) reduced-‐sodium soy sauce 1 can (10 ¾ oz/284 mL) condensed cream

of mushroom soup

8 oz (250 g) pasteurized processed cheesespread (Velveeta®)

3 cups (750 mL) tortilla chips 4 slices soft white sandwich bread 1 can (14.5 oz/414 mL) diced tomatoes 2 jars (4.5 oz each) sliced mushrooms (about

2 cups/500 mL)

11 tbsp (163 mL) canola oil ½ cup (125 mL) balsamic vinegar

Produce: 2 medium onions 6 garlic cloves 3 cups (750 mL) fresh broccoli florets (approx. 1 head) 2 medium red bell peppers 1 medium green bell pepper 1 medium yellow bell pepper 2 medium sweet onions 1 medium red onion 1 small lemon 1 medium yellow squash 1 medium zucchini

******************** Your Pre-‐ordered Pampered Chef® Pantry Items:

9860 Asian Seasoning Mix 9880 Chipotle Rub 9719 Italian Seasoning Mix 9704 Lemon Pepper Rub 9722

Smoky Barbecue Rub 9659 Three-‐Onion Rub


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

Barbecue Beef Sloppy Joes 8 hamburger buns Optional toppings: Shredded lettuce or sliced green onions, grated cheddar cheese Serving suggestion: Deli potato salad or coleslaw

Beef & Broccoli Stir-‐Fry 1 tbsp (15 mL) canola oil ¾ cup (175 mL) beef broth Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts Serving suggestion: Hot cooked rice

Easy Pork Tenderloin with Sweet Balsamic Sauce 1 cup (250 mL) chicken broth ½ cup (125 mL) dried cranberries ¼ cup (50 mL) packed brown sugar 2 tbsp (30 mL) cornstarch 1 tbsp (15 mL) balsamic vinegar Serving suggestion: Wild rice blend

Rush Hour Chicken Fajitas 16 (6-‐7 in./15-‐18 cm) flour tortillas Optional Toppings: Grated cheddar cheese, sour cream, prepared salsa Serving suggestion: Hot cooked white or Spanish rice

Lemon Pepper Chicken Divan Serving suggestion: Hot cooked egg noodles

Cheesy Chicken Tortilla Soup 2 cans (14.5 oz each or 900 mL total) reduced-‐sodium chicken broth Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro Serving suggestion: Fresh fruit salad

“Baked” Veggie Rotini 1 jar (24 oz or 650 mL) marinara sauce 3 cups (750 mL) vegetable broth 12 oz (350 g) uncooked rotini pasta Serving suggestion: Crusty French Bread

© 2014 The Pampered Chef used under license. P7799-‐09/14 Page 1 of 7

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

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

2. Empty the bag containing ground beef into (12-‐in./30-‐cm) Skillet or Rockcrok® (2.5-‐qt./2.35) Everyday Pan;add chopped onion and 2 garlic cloves pressed withGarlic Press. Cook over medium-‐high heat 8-‐10minutes until beef is no longer pink, breaking intocrumbles with Mix ‘N Chop. Cool slightly.

3. Large bag – Add items below to bag.� 1½ cups (375 mL) ketchup� 3 tbsp (45 mL) Smoky Barbecue Rub� 1 tbsp (15 mL) cider vinegar*� Cooked ground beef mixture“Knead” contents to mix; squeeze out as much air aspossible; seal.

4. DOUBLE-‐BAG: Place meat mixture into another largefreezer bag. Insert pre-‐bagged instruction label. Sealand freeze.

NOTE: Cider vinegar provided at workshop.

Groceries: � 1½ lbs (700 g) 90% lean ground beef or 93% lean ground turkey

(in labeled large freezer bag) � 2 additional large freezer bags � 1 medium onion � 2 garlic cloves � 1 ½ cups (375 mL) ketchup

Pantry: � 3 tbsp (45 mL) Smoky Barbecue Rub

Other � 1 tbsp (15 mL) cider vinegar (provided at workshop)

Tools for easy recipe prep!

Cutting Board / Flexible Cutting Mat

Garlic Press

(12-‐in./30-‐cm) Skillet or Rockcrok® (2.5-‐qt./2.35-‐L) Everyday Pan

Mix ‘N Chop

Veggie Wedger

Food Chopper or Manual Food Processor

Measure-‐All® Cup

Measuring Spoon Set or Adjustable Measuring Spoons


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

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

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

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

wedges lengthwise into thin strips. Squeeze out as much air as possible; seal.

2. For marinade, in (2-‐cup/500-‐mL) Prep Bowl, combineand mix well:� ⅓ cup (75 mL) soy sauce� 3 tbsp (45 mL) Asian Seasoning Mix� 1 tbsp (15 mL) oil� 2 garlic cloves pressed with Garlic Press� 3 tbsp (45 mL) cornstarch*

3. Open large bag containing steak pre-‐cut into ¼-‐in./6-‐mm-‐thick strips – Add marinate from step #2.“Knead” to coat beef evenly; squeeze out as much airas possible; seal.

4. DOUBLE-‐BAG: Place both bags into another largefreezer bag. Insert pre-‐bagged instruction label. Sealand freeze.

NOTE: Cornstarch provided at workshop.

Groceries: � 1¾ lbs (750 g) beef top sirloin steak, cut about 1-‐in. (2.5-‐cm)

thick (pre-‐cut lengthwise in half, then crosswise into ¼-‐in./6-‐mm thick strips), (in labeled large freezer bag)

� 2 additional large freezer bags � 3 cups (750 mL) broccoli florets � 1 medium onion � 1 medium red bell pepper � 1 medium yellow bell pepper � 1/3 cup (75 mL) reduced-‐sodium soy sauce � 1 tbsp (15 mL) canola oil � 2 garlic cloves

Pantry: � 3 tbsp (45 mL) Asian Seasoning Mix

Other: � 3 tbsp (45 mL) cornstarch (provided at workshop)

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

Utility Knife

Veggie Wedger

Scoop Loop™

(2-‐cup/500-‐mL) Prep Bowl

Measure-‐All® Cup or Easy Read Measuring Cups

Garlic Press



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

Easy Pork Tenderloin with Sweet Balsamic Sauce

1. To make marinade, combine and process in ManualFood Processor or Measure, Mix & Pour® untilblended:� ½ cup (125 mL) balsamic vinegar� 2 tbsp (30 mL) Three Onion Rub� 1 tbsp (15 mL) Smoky Barbecue Rub� ¼ cup (50 mL) canola oil� 1 tbsp (15 mL) brown sugar*

2. Open large bag containing trimmed pork tenderloins-‐Add marinade from step #1.“Knead” to coat pork evenly; squeeze out as much airas possible. Seal.

3. DOUBLE-‐BAG: Place bag into another large freezerbag. Insert pre-‐bagged instruction label. Seal andfreeze.

NOTE: Brown sugar provided at workshop.

Groceries: � 2 pork tenderloins (about 2 lbs/1 kg), trimmed of excess fat and

silver skin (in a labeled large freezer bag) � 1 additional large freezer bag � ½ cup (125 mL) balsamic vinegar � ¼ cup (50 mL) canola oil

Pantry: � 2 tbsp (30 mL) Three Onion Rub � 1 tbsp (15 mL) Smoky Barbecue Rub

Other � 1 tbsp (15 mL) brown sugar (provided at workshop)

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

Measure, Mix & Pour® or Manual Food Processor

Measure-‐All® Cup or Easy Read Measuring Cup



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

1. Open large bag containing chicken tenders– Add itembelow to bag.� 3 tbsp (45 mL) Chipotle Rub“Knead” to coat chicken evenly with rub; squeeze outas much air as possible; seal.

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

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

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

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

� Using Garlic Peeler, peel 2 garlic cloves. � Using Garlic Slicer, slice 2 garlic cloves directly into

bag. � Add 1 tbsp (15 mL) oil. “Knead” to coat vegetables; squeeze out as much air as possible; seal.

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

Groceries: � 2 lbs (1 kg) chicken tenders (in labeled large freezer bag) � 2 additional large freezer bags � 2 medium sweet onions � 1 medium red bell pepper � 1 medium green bell pepper � 2 garlic cloves, peeled � 1 tbsp (15 mL) canola oil

Pantry: � 3 tbsp (45 mL) Chipotle Rub



Veggie Wedger

Utility Knife

Scoop Loop™

Garlic Peeler

Garlic Slicer


Lemon Pepper Chicken Divan (8 servings) 1. Medium bag – Add items below to bag.

� 4 oz (125 g) cheddar cheese, grated with Microplane®Adjustable Coarse Grater

Squeeze out as much air as possible; seal.

2. Large bag – Add below to bag.� Mushroom soup� ¾ cup (175 mL) milk� Lemon, juiced with Citrus Press or Juicer� 3 cups (750 mL) broccoli“Knead” contents to mix; squeeze out as much air as possible;seal.

3. Add items below to Manual Food Processor and process untilbread is coarsely chopped.� 4 slices sandwich bread, torn into pieces� ½ oz (15 g) Parmesan cheese, grated with Microplane®

Adjustable Fine Grater Remove blade; add 1 tbsp (15 mL) of the oil; mix well.

4. Medium bag – Add bread and cheese mixture. Then squeezeout as much air as possible; seal.

5. Open large bag containing chicken pre-‐cut into 1-‐in./2.5-‐cmcubes – Add items below to bag.� 1 tbsp (15 mL) oil and 1 tbsp (15 mL) Lemon Pepper Rub“Knead” to coat chicken evenly; squeeze out as much air aspossible; seal.

6. DOUBLE-‐BAG: Place all four bags into another large freezerbag. Insert pre-‐bagged instruction label. Seal and freeze.

Lemon Pepper Chicken Divan

Groceries: � 1½ lbs (700 g) boneless, skinless chicken breasts (pre-‐cut into 1-‐

in./2.5-‐cm cubes) (in labeled large freezer bag) � 2 additional large bags & 2 medium bags � 4 oz (125 g) cheddar (block) cheese � 1 can (10¾ oz/284 mL) condensed cream of mushroom soup � ¾ cup (175 mL) milk � 1 small lemon � 3 cups (750 mL) frozen broccoli florets � 4 slices soft white sandwich bread � ½ oz (15 oz) fresh Parmesan (wedge) cheese � 2 tbsp (30 mL) canola oil

Pantry: � 1 tbsp (15 mL) Lemon Pepper Rub


Microplane® Adjustable Coarse Grater

Smooth-‐Edge Can Opener

Measure-‐All® Cup Easy Read Measuring Cups

Citrus Press or Juicer

Manual Food Processor

Microplane® Adjustable Fine Grater

Small Mix ‘N Scraper®



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

1. Large bag – Add items below to bag.� Cheese, cut into 1-‐in. (2.5-‐cm) cubes with Utility

Knife � 2 cups (500 mL) corn � 1 tbsp (15 mL) Chipotle Rub Squeeze out as much air as possible; seal.

2. Medium bag – Add below to bag.� 3 cups (750 mL) whole tortilla chips, finely

processed in Manual Food Processor Squeeze out as much air as possible; seal.

3. Open large bag containing chicken pre-‐cut into ½-‐in./1-‐cm cubes– Add items below to bag.� 1 tbsp (15 mL) oil� 1 tbsp (15 mL) Chipotle Rub“Knead” to coat chicken evenly with rub; squeeze outas much air as possible; seal.

4. DOUBLE-‐BAG: Place all three bags into another largefreezer bag. Insert pre-‐bagged instruction label. Sealand freeze.

Groceries: � 1½ lbs (700 g) boneless, skinless chicken breasts (pre-‐cut into ½-‐

in./1-‐cm cubes) (in labeled large freezer bag) � 2 additional large bags & 1 medium bag � 8 oz (250 g) pasteurized processed cheese spread (Velveeta®) � 2 cups (500 mL) frozen corn � 3 cups (750 mL) whole tortilla chips � 1 tbsp (15 mL) canola oil

Pantry: � 2 tbsp (30 mL) Chipotle Rub


Measure-‐All® Cup or Measuring Cup Set

Utility Knife


Manual Food Processor


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

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

Knife. Slice both in half lengthwise. Place cut side down and slice into ½-‐in. (1-‐cm) slices.

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

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

� Add 2 tbsp (30 mL) each: oil, Italian Seasoning Mix and Three-‐Onion Rub.

Squeeze out as much air as possible; seal.

2. Medium bag – Add below to bag.� 4 oz (125 g) mozzarella cheese, grated with

Microplane® Adjustable Coarse Grater Squeeze out as much air as possible; seal.

3. DOUBLE-‐BAG: Place both bags into another largefreezer bag. Insert pre-‐bagged instruction label. Sealand freeze.

Groceries: � 1 medium & 2 large freezer bags � 1 medium yellow squash � 1 medium zucchini � 1 medium red onion � 1 can (14.5 oz/414 mL) diced tomatoes � 2 jars (4.5 oz each) sliced mushrooms (about 2 cups/500 mL) � 2 tbsp (30 mL) canola oil � 4 oz (125 g)mozzarella (block) cheese

Pantry: � 2 tbsp (30 mL) Italian Seasoning Mix � 2 tbsp (30 mL) Three-‐Onion Rub


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


of 3 © 2014 The Pampered Chef used under license. P7801-‐09/14

The Pampered Chef® Freezer Meal Workshop COOKING DAY INSTRUCTIONS DATE FROZEN:

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

(Menu 1)

Print, cut and provide to guests.

They’ll place the instructions in sandwich-‐size bags and add them to their large freezer bags prior to freezing their meals.

BARBECUE BEEF SLOPPY JOES (8 servings) DATE FROZEN:

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

COOK TIME: About 10 minutes

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

1. Pour thawed beef mixture into (12-‐in./30-‐cm) Skillet or Rockcrok® (2.5-‐qt./2.35-‐L) Everyday Pan.

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

3. Spoon beef mixture over 8 buns. Top with lettuce, green onions or cheddarcheese. Serve in hamburger buns.

SERVING SUGGESTION: Serve with deli potato salad or coleslaw.



DAY OF COOKING: 1 tbsp (15 mL) canola oil, 3/4 cup (175 mL) beef broth Optional toppings: sliced green onions, fresh snipped cilantro, chopped peanuts 1. Heat 1½ tsp (22 mL) of the oil in Stir-‐Fry Skillet or (12-‐in./30-‐cm) Skillet overmedium heat. Add half of the thawed beef to Skillet and stir-‐fry 1-‐2 minutes or until outside of beef is no longer pink. Remove meat from Skillet. 2. Repeat step 2 using remaining 1½ tsp (22 mL) oil and remaining beef. Removemeat from Skillet. 3. Add vegetables to Skillet and stir-‐fry 3-‐4 minutes until crisp-‐tender.4. Return beef to Skillet. Add 3/4 cup (175 mL) beef broth. Bring to a boil; cook 1minute. 5. Sprinkle with sliced green onions, snipped cilantro or chopped peanuts.

SERVING SUGGESTION: Serve with hot cooked rice.

EASY PORK TENDERLOIN WITH SWEET BALSAMIC SAUCE (6-‐8 servings)

DATE FROZEN:

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


DAY OF COOKING: 1 cup (250 mL) chicken broth, ½ cup (125 mL) dried cranberries, 1/4 cup (50 mL) packed brown sugar, 2 tbsp (30 mL) cornstarch, 1 tbsp (15 mL) balsamic vinegar

1. Place thawed pork side by side in Deep Covered Baker or Rockcrok® (2.5 qt./2.35-‐L) Everyday Pan.2. Microwave, covered, on HIGH 10 -‐12 minutes or until pork reaches 145°F (63°C).3. Remove pork to Large Grooved Cutting Board, leaving drippings in baker or pan.4. Whisk in 1 cup (250 mL) chicken broth, ½ cup (125 mL) cranberries, ¼ cup (50 mL)packed brown sugar, 2 tbsp (30 mL) cornstarch and 1 tbsp (15 mL) vinegar to drippings. Microwave, uncovered, 4-‐5 minutes or until boiling and thickened, stirring halfway through cooking time. SERVING SUGGESTION: Serve with a wild rice blend.

of 3 © 2014 The Pampered Chef used under license. P7801-‐09/14

DATE FROZEN:

RUSH HOUR FAJITAS (8 servings) DATE FROZEN:

CHEESY CHICKEN TORTILLA SOUP (8 servings)



DAY OF COOKING: 16 (6-‐7-‐in./15-‐18-‐cm) flour tortillas Optional toppings: Grated cheddar cheese, sour cream, prepared salsa

1. Place thawed vegetables in Deep Covered Baker or Rockcrok® (4-‐qt./3.8-‐L)Dutch Oven. Place thawed chicken over vegetables.

2. Microwave, covered, on HIGH 13-‐16 minutes or until internal temperaturereaches 165°F (74°C) in thickest part of chicken and juices run clear.

3. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cutchicken into small pieces. Stir chicken into vegetables.Note: If using Dutch Oven, transfer cooked chicken to medium bowl to chopchicken. (This is to avoid scratching Rockcrok® with Salad Chopper.)

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

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



DAY OF COOKING: 2 cans (14.5 oz each or 900 mL total) reduced-‐sodium chicken broth Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro

1. Place thawed chicken, cheese/corn mixture and 900 mL broth in Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven.

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

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

4. Top with cheddar cheese, tomato or cilantro.

SERVING SUGGESTION: Serve with a fresh fruit salad.

DATE FROZEN:

LEMON PEPPER CHICKEN DIVAN (8 servings) DATE FROZEN:

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



1. Preheat broiler. Pour thawed sauce/broccoli mixture, chicken and cheese intoRockcrok® (2.5-‐qt/2.35-‐L) Everyday Pan.

2. Microwave, covered, on HIGH 10-‐13 minutes or until chicken is 160°F (71°C) andno longer pink, stirring halfway through cooking. Remove from microwave.

3. Sprinkle bread crumb mixture over chicken mixture. Place Pan 2-‐3 in.(5-‐7.5-‐cm)from heating element. Broil 1-‐2 minutes or until top is golden brown.

SERVING SUGGESTION: Serve over hot cooked egg noodles.


COOK TIME: About 30 minutes DAY OF COOKING: 1 jar (24 oz or 650 mL) marinara sauce, 3 cups (750 mL) vegetable broth, 12 oz (350 g) uncooked rotini pasta 1. Pour 1 jar marinara sauce and 3 cups (750 mL) vegetable broth into Rockcrok®

(4-‐qt./3.8-‐L) Dutch Oven or Deep Covered Baker. Microwave, covered, on HIGH 14-‐16 minutes or until boiling. Carefully remove from microwave.

2. Add 12 oz (350 g) rotini pasta. Microwave, covered, on HIGH 5 minutes.3. Stir in thawed vegetable mixture. Microwave, covered, on HIGH 6-‐8 minutes or

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

stand 1-‐2 minutes or until cheese is melted.

SERVING SUGGESTION: Serve with crusty French bread.

The Pampered Chef® Freezer Meal Workshop WISH LIST -‐-‐ MENU 1

Name:

Address:

Email:

Phone:

Check out some of the amazing tools you used today! Product Page & Price Product Page & Price

1013 Flexible Cutting Mats – Large Page: 44 Price: $23.25 1142 Scoop Loop™

Page: 18 Price: $7.50

1052 Utility Knife –Forged Cutlery Page: 42 Price: $45.25 2417 Veggie Wedger


1053 7” (18-‐cm) Santoku Knife – Forged Cutlery 1079 5” (13-‐cm)Santoku Knife – Forged Cutlery

Page: 42 Price: varies

2324 Easy Read Measuring Colander Page: 55 Price: $13.75

2248 Pocket Thermometer Page: 4 Price: $15.75 2576 Garlic Press


2593 Manual Food Processor Page: 11, 16 Price: $64.25 2578 Garlic Peeler & Slicer Set


1129 Microplane® Adjustable Coarse Grater / 1105 – Fine Grater

Page: 23/45 Price: varies

2583 Mix ‘N Chop Page: 46 Price: $15.25

2759 Smooth-‐-‐-‐Edge Can Opener Page: 49 Price: $30.00 2265 Measure, Mix & Pour®


2257 Measuring Cup Set Page: 55 Price: $21.50

2175 Easy Read Measuring Cups Set 2177 Easy Read Mini Measuring Cup


2585 Food Chopper Page: 16, 25 Price: $43.25 2308 Measuring Spoon Set


1650 Classic Scraper 1656 Mini Mix ‘N Scraper®


2225/2236 MeasureAll® Cup Page: 55 Price: varies

See all our Dinner Sets on pages 31--39 Rockcrok® Page: 30-31 Deep Covered Baker Page: 32 12" (30-‐cm) Skillet Page: 7 Page: 37 Grill Pan

Perfect products for cooking your thawed freezer meals!

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

How much time do you think this workshop saved you in future meal prep? 1-‐-‐-‐3 hrs 4-‐-‐-‐6 hrs 6+ hrs

How much does your family spend eating out each month? Family size Approximate amount $

Are you interested in attending another Freezer Meal Workshop? YES MAYBE NO

Would you like to host a Freezer Meal Workshop with your friends? YES MAYBE NO

Would you like to get FREE products by getting family & friends together for a fun Cooking Show? YES MAYBE NO

Would you like information on being a Pampered Chef Consultant? YES MAYBE NO

© 2016 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license.

Menu 1: Wish List Spring/Summer2016 P8523-03/16

© 2014 The Pampered Chef used under license. P7798-09/14 Page 1 of 5

The Pampered Chef® Freezer Meal Planner (Menu 1 Canada)

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 (12-‐in./30-‐cm) Skillet or Rockcrok® (2.5-‐qt./2.35-‐L)Everyday Pan.

2. For stovetop, bring to a simmer over medium-‐high heat. Or, microwave in coveredRockcrok®, 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 (15 mL) canola oil ¾ cup (175 mL) beef broth Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts

1. Heat 1½ tsp (22 mL) of the oil in Stir-‐Fry Skillet or (12-‐in./30-‐cm) Skillet overmedium heat. Add half of the thawed beef to Skillet and stir-‐fry 1-‐2 minutes or untiloutside of beef is no longer pink. Remove meat from Skillet.

2. Repeat step 2 using remaining 1½ tsp (22 mL) oil and remaining beef. Remove meatfrom Skillet.

3. Add vegetables to Skillet and stir-‐fry 3-‐4 minutes until crisp-‐tender.4. Return beef to Skillet. Add ¾ cup (175 mL) beef broth. Bring to a boil; cook 1

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


Hot cooked rice

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

Additional Ingredients 1 cup (250 mL) chicken broth ½ cup (125 mL) dried cranberries ¼ cup (50 mL) packed brown sugar 2 tbsp (30 mL) cornstarch 1 tbsp (15 mL) balsamic vinegar

1. Place thawed pork side by side in Deep Covered Baker or Rockcrok® (2.5 qt./2.35-‐L)Everyday Pan. 2. Microwave, covered, on HIGH 10 -‐12 minutes or until pork reaches 145°F (63°C).3. Remove pork to Large Grooved Cutting Board, leaving drippings in baker or pan.4. Whisk in 1 cup (250 mL) chicken broth, ½ cup (125 mL) cranberries, ¼ cup (50 mL)packed brown sugar, 2 tbsp (30 mL) cornstarch and 1 tbsp (15 mL) vinegar to drippings. Microwave, uncovered, 4-‐5 minutes or until boiling and thickened, stirring halfway

Wild rice blend



Date Frozen

Use by (date)

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

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

Additional Ingredients 16 (6-‐7-‐in./15-‐18-‐cm) flour tortillas Optional toppings: Grated cheddar cheese, sour cream, prepared salsa

1. Place thawed vegetables in Deep Covered Baker or Rockcrok® (4-‐qt./3.8-‐L) DutchOven. Place thawed chicken over vegetables.

2. Microwave, covered, on HIGH 13-‐16 minutes or until internal temperature reaches165°F (74°C) in thickest part of chicken and juices run clear.

3. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cutchicken into small pieces. Stir chicken into vegetables.Note: If using Dutch Oven, transfer cooked chicken to medium bowl to chopchicken. (This is to avoid scratching Rockcrok® with Salad Chopper.)

4. Place tortillas into Large Micro-‐Cooker®; microwave, covered, on HIGH about 30seconds 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 intoRockcrok® (2.5-‐qt/2.35-‐L) Everyday Pan.

2. Microwave, covered, on HIGH 10-‐13 minutes or until chicken is 160°F (71°C) and nolonger pink, stirring halfway through cooking. Remove from microwave.

3. Sprinkle bread crumb mixture over chicken mixture. Place Pan 2-‐3 in. (5-‐7.5-‐cm)from heating element. Broil 1-‐2 minutes or until top is golden brown.

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

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 or 900 mL total) reduced-‐sodium chicken broth Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro

1. Place thawed chicken, cheese/corn mixture and 900 mL broth in Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven. 2. Bring to a simmer, uncovered, over medium heat. Cook 14-‐15 minutes or until cheeseis melted and mixture is smooth, stirring occasionally. 3. Add crushed tortilla chips. Cook 4-‐6 minutes or until thickened and chicken is cookedthrough. 4. Top with cheddar cheese, tomato or cilantro.


Fresh fruit salad



Date Frozen

Use by (date)

“Baked” Veggie Rotini (8 servings) To Thaw: Transfer bag to refrigerator 1-‐2 days before cooking. Cook Time: About 30 minutes

Additional Ingredients 1 jar (24 oz or 650 mL) marinara sauce 3 cups (750 mL) vegetable broth 12 oz (350 g) uncooked rotini pasta

1. Pour 1 jar marinara sauce and 3 cups (750 mL) vegetable broth into Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or Deep Covered Baker. Microwave, covered, on HIGH 14-‐16minutes or until boiling. Carefully remove from microwave.

2. Add 12 oz (350 g) rotini pasta. Microwave, covered, on HIGH 5 minutes.3. Stir in thawed vegetable mixture. Microwave, covered, on HIGH 6-‐8 minutes or

until pasta is tender.4. Carefully remove Dutch Oven from microwave. Top with cheese. Cover; let stand 1-‐

2 minutes or until cheese is melted.

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

Crusty French bread

© 2014 The Pampered Chef used under license. P7798-09/14

Page 4 of 5

The “BIG CHILL” and The “BIG THAW”

What Can You Freeze? Safe Thawing

� The Pampered Chef® FREEZER MEAL recipes were developed to maintain their quality during freezing. Ingredients that do not freeze well, as well as large amounts of water or broth, are added at the time of cooking for more efficient freezing and higher quality finished meals.

� Some foods simply don’t freeze well, like mayonnaise, cream sauces and lettuce.

Keep it Safe

� Freezing at 0°F (-17°C) or lower will keep food safe, and also retain vitamin content, color, flavor and texture.

� Don’t store FREEZER MEALS in the freezer door. Temperature fluctuation from opening the freezer leads to freezer burn and a reduced shelf life.

� Stored properly, your meals should maintain optimal quality for up to 3 months.

Freshness & Quality

� Use fresh, high quality ingredients when preparing your FREEZER MEALS to ensure the best flavor when thawed and cooked.

� Use meat that has not been previously frozen. Re-freezing meat compromises both texture and flavor.

Packaging

� Freeze your FREEZER MEALS in food storage bags designed for the freezer. Freezer bags are made of thicker plastic that helps to prevent freezer burn. Freezer burn does not make food unsafe, but causes dry spots. To prevent freezer burn, press out as much air as possible from the bags. Then, press the mixture into a thin layer, filling the bag almost to the top before sealing and freezing. This makes thawing quick and efficient.

� Always DOUBLE BAG your freezer meals. This provides extra protection from freezer burn and avoids messy leaks that might occur during thawing.

� A bag that is 2-inches (5 cm) thick should freeze in about 2 hours. Place your bags in a single layer on various shelves to freeze thoroughly. Stack bags only after they’re frozen.

� Plan ahead! Your FREEZER MEALS will take 1-2 days to completely thaw depending on the density of the food.

� The safest way is to thaw food is in the refrigerator where it will remain at a safe, constant temperature--40°F (4°C) or below. Never thaw food on the counter at room temperature, as the food will thaw unevenly and the outer layer could be in the “Danger Zone,” between 40°F and 140°F (4°C and 60°C).

� If your FREEZER MEAL has more than one component (for example, grated cheese, vegetables or topping), you may separate them for quicker thawing, keeping the meat in the double bag to avoid any possible leaking.

� Once your freezer meal is thawed, plan on cooking it within 1- 2 days. For optimal results, do not re-freeze your FREEZER MEAL after thawing.

Wash hands and surfaces often.

o Wash hands for at least 20 seconds with soapand warm water.

o Wash surfaces and utensils after each use.o Wash fruits and veggies – but not meat, poultry

or eggs!

Cook to the right temperature. o Use a food thermometer to check that food has

been cooked or heated to safe minimum cooking temperatures.

o Keep food hot after cooking – at 140° F (60°C)or above.

o Microwave food thoroughly – to 165° F (74°) orhigher.

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 separatefrom all other foods at the grocery and in the frig.

Refrigerate promptly. o Refrigerate perishable foods within 2 hours.o Never thaw or marinate foods on the counter.o Know when to throw food out – when in doubt,

throw it out.

*US Source: FoodSafety.gov For more information, visit http://www.foodsafety.gov

© 2014 The Pampered Chef used under license. P7798-09/14

Page 5 of 5

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 (74°C).

Classic Party Dip Combine 1 cup (250 mL) mayo and 1 cup (250 mL) sour cream (regular or reduced-‐fat) and 2-‐3 tbsp (30-‐45 mL) Rub or Seasoning Mix. Chill until ready to use.

3-‐Minute Dip Combine 1 pkg (8 oz/250 g) cream cheese, 1 cup (250 mL) grated mozzarella cheese, 2 tbsp (30 mL) milk and 1-‐ 2 tbsp (15-‐30 mL) Rub in Garlic & Brie Baker. Microwave, covered, on HIGH 2-‐3 minutes, stirring halfway through cooking. Serve with fresh veggies or chips.

Easy Cheese Spread Combine 1 pkg (8 oz/250 g) cream cheese and 1 tbsp (15 mL) Rub or Seasoning Mix and mix well. Use with bagels, crackers or veggies.

Herb Butter Combine 1 stick (4 oz/125 g) softened butter and 1 tbsp (15 mL) Rub or Seasoning Mix and mix well. Use to make “garlic” bread or use with cooked vegetables, pasta, beef, chicken or seafood.

Herb Mayo Combine ½ cup (125 mL) mayo with 1 tbsp (15 mL) Rub or Seasoning Mix. Use as a sandwich spread or in tuna, chicken and egg salad.

Oven-‐Roasted Potatoes or Vegetables Toss potatoes (cubed) or vegetables with oil and sprinkle with a Rub or Seasoning Mix. Bake at 400°F (200°C) about 30 minutes or until tender.

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

Seasoned Rice Add 2-‐3 tsp (10-‐15 mL) of Rub or Seasoning Mix to the water when preparing rice.

Savory Sauces: Spicy Pineapple Rum Sauce & Raspberry Habanero Sauce Warm Baked Brie Place a 4-‐in. (10-‐cm) round (8 oz/250 g) Brie with rind in Garlic & Brie Baker. Bake at 400°F (200°C) for 8-‐10 minutes or until Brie begins to soften. Remove from oven and pour about ½ cup (125 mL) Spicy Pineapple Rum Sauce or Raspberry Habanero Sauce over warm Brie. Serve with crackers, toasted baguette slices or apple wedges.

Classic Cream Cheese Appetizer Spread Pour about ½ cup (125 mL) Spicy Pineapple Rum Sauce or Raspberry Habanero Sauce over a block of cream cheese. Serve with crackers, pita chips or pretzels.

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

the pampered chef freezer meal workshop menu 1 overview...easy pork tenderloin with cherry balsamic...

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