Freezer Meal Planner Menu 3: All Material

The Pampered Chef® Freezer Meals Menu 3 Overview Recipe Protein Recommended Cooking Vessel Cooking Method Ground beef or Easy Beef Stroganoff Ground turkey (cooked at workshop) (12-­‐in./30-­‐cm) Skillet or Rockcrok® Everyday Pan Stovetop Double Onion Burgers Double Burner Grill Stovetop Ground beef or Ground turkey Serving Suggestion Steamed broccoli Baked beans Smoky Applewood Pork Tenderloin with Apples Pork tenderloin Greek Chicken & Orzo Skillet Boneless, skinless chicken breasts (12-­‐in./30-­‐cm) Skillet Stovetop Warm pita bread Chipotle Black Bean Chicken Wraps Boneless, skinless chicken breasts (12-­‐in./30-­‐cm) Skillet Stovetop Fresh fruit salad Sweet ‘N Spicy Chicken Stir-­‐Fry Boneless, skinless chicken breasts Stir-­‐Fry Skillet or (12-­‐in./30-­‐cm) Skillet Stovetop Hot cooked rice Lightning-­‐Fast Veggie Chili Vegetarian Rockcrok® Dutch Oven Microwave or Stovetop Cornbread Large Bar Pan Oven Roasted Pampered Chef® Pantry Items Retail (Spring/Summer
2016) #9860 Asian Seasoning Mix $8.75 #9880 Chipotle Rub $6.75 #9870 Greek Rub $6.75 #9668 Smoky Applewood Rub $6.75 #9807 Spicy Pineapple Rum Sauce $16.00 #9659 Three Onion Rub $6.75 Mixed green salad $51.75 (+ tax/shipping) 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. In addition, for the Double Onion Burgers, plastic gloves should be worn when forming the patties. You can find them in most grocery stores. © 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.
P8530-03/16 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:
Easy Beef Stroganoff
Double Onion Burgers
Smoky Applewood Pork Tenderloin with Apples
Greek Chicken & Orzo Skillet
Chipotle Black Bean Chicken Wraps
Sweet ‘N Spicy Chicken Stir-Fry
Lightning-Fast Veggie Chili
• Each meal serves 6-8, and the average cost is only about $2.50 per serving. If you have a smaller
family, you can divide the meals and freeze them in two portions.
• You’ll need to order and pay for your Pampered Chef Pantry items by _____________. All of
the Pantry items will be shipped to ____________________. You can use your Host free and
discounted products to help pay for your Pantry pre-order – let’s talk!
• While you’ll use most of the Pantry products for your freezer meals, you will have some extra. I’ll
give you a tip sheet with more than a dozen ideas for using your Pantry products!
# 9860 Asian Seasoning Mix
# 9880 Chipotle Rub
# 9870 Greek Rub
#9668 Smoky Applewood Rub
# 9807 Spicy Pineapple Rum Sauce
# 9659 Three Onion Rub
($51.75+ $_____ tax + $ S/H. 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 five 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?
- Paprika: 1 tsp (5 mL) per attendee
- Black pepper: ¼ tsp (1 mL) per attendee
- Milk: ½ cup (125 mL) per attendee
- Sugar: 1 tbsp (15 mL) per attendee
- Dijon mustard: 2 tsp (10 mL) per attendee
I’m so excited to have the opportunity to help you and your friends get a delicious dinner on the
table in minutes rather than hours!
See you soon,
___________________
Menu 3: Host Pre-Workshop Info
P8532-02/15
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:
Easy Beef Stroganoff
Double Onion Burgers
Smoky Applewood Pork Tenderloin with Apples
Greek Chicken & Orzo Skillet
Chipotle Black Bean Chicken Wraps
Sweet ‘N Spicy Chicken Stir-Fry
Lightning-Fast Veggie Chili
• 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
# 9870 Greek Rub
#9668 Smoky Applewood
# 9807 Spicy Pineapple Rum Sauce
# 9659 Three Onion Rub
($51.75 + $_____ tax + $ S/H. Total is $_________)
• You’ll also need to bring the items on the attached grocery shopping list. It’s everything you need
for the workshop, conveniently organized by category, so you can be in and out of the store in under
30 minutes! (Please prep the meat/poultry as noted on the grocery list – this follows food safety best
practices and will save you time at the workshop!)
• IMPORTANT! Bring a cooler or cooler bag with ice packs (or ice) to safely transport your
perishables to and from the workshop.
I’m so excited to have the opportunity to help you get delicious dinners on the table in minutes rather
than hours!
See you soon,
___________________
Menu 3: Guest Pre-Workshop Info
P8531-02/15
The Pampered Chef® Freezer Meal Workshop Grocery Store Shopping List (Menu 3) 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 large 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:  21 large FREEZER bags (6 of them will be used to
bring meat/poultry to workshop)  2 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 Easy Beef Stroganoff.  2 lbs (1 kg) 85% lean ground beef or 93% lean
ground turkey
Transfer to large freezer bag. Label Double
Onion Burgers.  2 pork tenderloins (about 2 lbs/1 kg). Trim excess
fat and silver skin.
Transfer to large freezer bag. Label Smoky
Applewood Pork Tenderloin with Apples.  4½ lbs (2 kg) boneless, skinless chicken breasts
Cut 1½ lbs (700 g) into ¾-­‐in. (2-­‐cm) cubes.
Transfer to large bag. Label Greek Chicken & Orzo Skillet. Cut 1½ lbs (700 g) into ¾-­‐in. (2-­‐cm) cubes. Transfer to large bag. Label Chipotle Black Bean Chicken Wraps. Cut 1½ lbs (700 g) into strips about 1½-­‐in.(4-­‐
cm) x ¼-­‐in. (6-­‐mm). Transfer to large bag. Label Sweet ‘N Spicy Chicken Stir-­‐Fry. Dry Goods  1 pouch (8.8 oz/250 g) pre-­‐cooked long grain white
rice  3 slices firm white sandwich bread
Dairy:  6 oz (175 g) (block) cheddar cheese
© 2014 The Pampered Chef used under license. Canned Goods:  2 cans (14.5 oz each or 796 mL) fire-­‐roasted diced
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tomatoes 1 can (14 oz) garlic and onion-­‐flavored diced
tomatoes (about 1¾ cups/425 mL)
2 cans (16 oz each) chili beans in sauce (about 3½
cups/875 mL)
1 can (15 oz or 540 mL) unsalted black beans
3 tbsp (45 mL) tomato paste
1 can (10¾ oz or 284 mL) condensed cream of
mushroom soup
1 can (15 oz or 540 mL) garbanzo beans
1 can (8 oz or 398 mL) pineapple chunks in juice
9 tbsp (133 mL) canola oil
½ cup (125 mL) balsamic vinegar
Produce:  2 medium yellow squash
 2 medium zucchini
 1 medium poblano or green bell pepper
 1 medium red bell pepper
 2 medium onions
 1 large red onion
 3 medium sweet onions
 3 garlic cloves
 8 oz (250 g) fresh mushrooms
 3 medium baking apples, such as Honeycrisp
******************** Your Pre-­‐ordered Pampered Chef® Pantry Items: 9860 9880 9870 9668 9807 9659 Asian Seasoning Mix Chipotle Rub Greek Rub Smoky Applewood Rub Spicy Pineapple Rum Sauce Three Onion Rub P7822-­‐09/14 Additional groceries for at-­‐home “Cooking Day” of each freezer meal. (Do NOT bring to the workshop!) Easy Beef Stroganoff  8 oz (250 g) sour cream
 2 tbsp (30 mL) butter
 16 oz (450 g) uncooked egg noodles
 Optional toppings: Fresh snipped parsley, paprika
 Serving suggestion: Steamed broccoli
Double Onion Burgers  1 tbsp (15 mL) canola oil
 1 tsp (5 mL) sugar
 8 onion rolls
 Optional toppings: Tomato slices, lettuce leaves
 Serving suggestion: Baked beans
Smoky Applewood Pork Tenderloin with Apples  Serving suggestion: Mixed green salad
Greek Chicken & Orzo Skillet  2 cans (14.5 oz each) chicken broth (about 3½ cups/875 mL)
 1 lb (450 g) uncooked orzo pasta
 2 oz (60 g) crumbled feta cheese
 Optional toppings: ½ cup (125 mL) coarsely chopped pitted kalamata olives
 Serving suggestion: Warm pita bread
Chipotle Black Bean Chicken Wraps  8 (11-­‐in./28-­‐cm) flour tortillas
 Optional toppings: Shredded lettuce, diced tomatoes, prepared salsa
 Serving suggestion: Fresh fruit salad
Sweet ‘N Spicy Chicken Stir-­‐Fry  1 tbsp (15 mL) canola oil
 ¾ cup (175 mL) Spicy Pineapple Rum Sauce*
 1 tbsp (15 mL) low-­‐sodium soy sauce
 Optional toppings: Sliced green onions, chopped peanuts
 Serving suggestion: Hot cooked rice
Lightning-­‐Fast Veggie Chili  Optional toppings: Grated cheddar cheese, sour cream, snipped fresh cilantro
 Serving suggestion: Cornbread
*Pre-­‐ordered Pantry Item
© 2014 The Pampered Chef used under license. P7822-­‐09/14 Easy Beef Stroganoff (6-­‐8 servings) Easy Beef Stroganoff 1. Wedge 1 medium onion with Veggie Wedger; then
chop with Food Chopper or Manual Food Processor.
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 8 oz (250 g) fresh mushrooms 1 can (10¾ oz or 284 mL) condensed cream of mushroom soup 2. Empty the bag containing ground beef in (12-­‐in./30-­‐
cm) Skillet or Rockcrok® (2.5-­‐qt./2.35-­‐L) Everyday
Pan; add chopped onions. Cook over medium-­‐high
heat 8-­‐10 minutes until beef is no longer pink, breaking
into crumbles with Mix ‘N Chop.
3. Large bag – Combine items below in Classic Batter
Bowl and mix well.
8 oz fresh mushrooms, sliced with Egg Slicer Plus®
1 can mushroom soup
½ cup (125 mL) water
2 tbsp (30 mL) Three Onion Rub
1 tsp (5 mL) paprika*
¼ tsp (1 mL) black pepper*
Cooked meat mixture
Add to bag; squeeze out as much air as possible; seal.
Pantry: 2 tbsp (30 mL) Three Onion Rub Other 1 tsp (5 mL) paprika (provided at workshop) ¼ tsp (1 mL) black pepper (provided at workshop) Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat
 Veggie Wedger
 Food Chopper or Manual Food Processor
 (12-­‐in./30-­‐cm) Skillet or Rockcrok (2.5-­‐qt./2.35-­‐L) Everyday Pan
4. DOUBLE-­‐BAG: Place bag with meat mixture into
another large freezer bag. Insert pre-­‐bagged
instruction label. Seal and freeze.
 Mix ‘N Chop
*NOTE: Paprika and ground black pepper provided at workshop.
 Smooth-­‐Edge Can Opener
 Classic Batter Bowl
 Egg Slicer Plus®
 Measure-­‐All® Cup or Easy Read Measuring Cups
 Measuring Spoon Set or Adjustable Measuring Spoons
 Small Mix ‘N Scraper®
© 2014 The Pampered Chef used under license. P7817-­‐09/14 Double Onion Burgers (8 servings) Double Onion Burgers 1. Medium bag – Add items below to bag.
2 medium sweet onions, sliced with Simple Slicer
on #3 setting 1 tbsp (15 mL) canola oil “Knead” contents to gently coat onion with oil; squeeze out as much air as possible; seal. Groceries: 2 lbs (1 kg) 85% lean ground beef or 93% lean ground turkey (in labeled large freezer bag) 3 additional large freezer bags and 1 medium freezer bag 2 medium sweet onions 1 tbsp canola oil 3 slices firm white sandwich bread 2. Tear 3 slices sandwich bread into small pieces and
place in Stainless (4-­‐qt./4-­‐L) Mixing Bowl.
Pantry: 3 tbsp (45 mL) Three Onion Rub 3. Add ½ cup (125 mL) milk* and 3 tbsp (45 mL) Three
Onion Rub; mix with bread until a smooth paste forms.
Other ½ cup (125 mL) milk (provided at workshop) Plastic gloves (provided at workshop) 4. Wearing plastic gloves*, add ground beef and mix
lightly but thoroughly. Shape meat mixture into eight
patties (½-­‐in./1-­‐cm thick).
Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat
5. 2 Large bags -­‐ Add patties in single layer to the bags
(four patties per bag).
Squeeze out as much air as possible; seal.
 Simple Slicer
6. DOUBLE-­‐BAG: Place all three bags into another large
freezer bag. Insert pre-­‐bagged instruction label. Seal
and freeze.
 Easy Read Measuring Cup or Measure-­‐All Cup
 Stainless (4-­‐qt./4-­‐L) Mixing Bowl
 Mix ‘N Scraper®
 Measuring Spoon Set or Adjustable Measuring Spoons
*NOTE: Milk and plastic gloves provided at workshop.
© 2014 The Pampered Chef used under license. P7817-­‐09/14 Smoky Applewood Pork Tenderloin with Apples (6-­‐8 servings) Smoky Applewood Pork Tenderloin with Apples 1. Gallon bag – Add items below to bag.
3 apples, wedged with Apple Wedger and then cut in half
crosswise 1 red onion, wedged with Veggie Wedger and then cut in half
lengthwise 1 tbsp (15 mL) canola oil
1 tbsp (15 mL) Smoky Applewood Rub
Groceries: 2 pork tenderloins (about 2 lbs/1 kg), trimmed of excess fat and silver skin (in labeled large freezer bag) 2 additional large freezer bags 3 medium baking apples 1 large red onion ¼ cup (15 ml) canola oil ½ cup (125 mL) balsamic vinegar Squeeze out as much air as possible; seal.
2. Combine in Measure, Mix & Pour® or Manual Food Processor.
½ cup (125 mL) balsamic vinegar
3 tbsp (45 mL) canola oil
2 tbsp (30 mL) Smoky Applewood Rub
1 tbsp (15 mL) sugar
2 tsp (10 mL) Dijon mustard
Process marinade until blended.
3. Open large bag containing trimmed pork tenderloins.
Add marinade from step #2.
4. DOUBLE-­‐BAG: Place both bags into another large freezer bag. Insert
pre-­‐bagged instruction label. Seal and freeze.
*NOTE: Sugar and Dijon mustard provided at workshop.
Pantry: 3 tbsp (45 mL) Smoky Applewood Rub Other: 1 tbsp (15 mL) sugar (provided at workshop) 2 tsp (10 mL) Dijon mustard (provided at workshop) Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat
 Apple Wedger
 Veggie Wedger
 Measure, Mix & Pour or Manual Food Processor
 Easy Read Measuring Cup or Measure-­‐All® Cup
 Measuring Spoon Set or Adjustable Measuring Spoons
© 2014 The Pampered Chef used under license. P7817-­‐09/14 Greek Chicken & Orzo Skillet (8 servings)
Greek Chicken & Orzo Skillet
1. Large bag – Add items below to bag.
Cut off ends off 2 zucchini with Utility Knife. Slice
into rounds with Simple Slicer on #3 setting. Then stack rounds and cut in half. 1 can garbanzo beans, drained and rinsed in Stainless Mesh Colander or Easy Read Measuring Colander 1 can garlic and onion-­‐flavored tomatoes, undrained 2 tbsp (30 mL) Greek Rub “Knead” contents to mix; squeeze out as much air as possible; seal. Groceries: 1½ lbs (700 g) boneless, skinless chicken breasts (pre-­‐cut into ¾-­‐
in./2-­‐cm) cubes (in labeled large freezer bag) 2 additional large freezer bags 2 medium zucchini 1 can (15 oz or 540 mL) garbanzo beans 1 can (14 oz) garlic and onion-­‐flavored diced tomatoes, undrained (about 1¾ cups/425 mL) 1 tbsp (15 mL) canola oil 2. Open large bag containing chicken pre-­‐cut into ¾-­‐in.
(2-­‐cm) cubes – Add items below to bag.
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) Greek Rub
“Knead” to coat chicken evenly; squeeze out as much
air as possible; seal.
 Utility Knife
Pantry: 3 tbsp (45 mL) Greek Rub Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat
 Simpler Slicer
 Stainless Mesh Colander or Easy Read Measuring Colander
 Smooth-­‐Edge Can Opener
 Measuring Spoon Set or Adjustable Measuring Spoons
DOUBLE-­‐BAG: Place both bags into another large freezer bag. Insert pre-­‐bagged instruction label. Seal and freeze. © 2014 The Pampered Chef used under license. P7817-­‐09/14 Chipotle Black Bean Chicken Wraps (8 servings)
1. Large bag – Add items below to bag.
1 can black beans, drained and rinsed with Easy
Read Measuring Colander or Stainless Mesh Colander 1 pouch pre-­‐cooked rice 1 tbsp (15 mL) Chipotle Rub Mix gently; squeeze out as much air as possible; seal. 2. Medium bag – Add item below to bag.
6 oz (175 g) cheddar cheese, grated with
Microplane® Adjustable Coarse Grater Squeeze out as much air as possible; seal. 3. Open large bag containing chicken pre-­‐cut into ¾-­‐in.
(2-­‐cm) cubes – Add items below to bag.
2 tbsp (30 mL) Chipotle Rub
2 tbsp (30 mL) canola oil
“Knead” to coat chicken evenly; squeeze out as much air as possible; seal. Chipotle Black Bean Chicken Wraps Groceries: 1½ lbs (700 g) boneless, skinless chicken breasts (pre-­‐cut into ¾-­‐
in./2-­‐cm cubes) (in labeled large freezer bag) 2 additional large freezer bags & 1 medium freezer bag 1 can (15 oz or 540 mL) unsalted black beans 1 pouch (8.8 oz/250 g) pre-­‐cooked long grain white rice 6 oz (175 g) (block) cheddar cheese 2 tbsp (30 mL) canola oil Pantry: 3 tbsp (45 mL) Chipotle Rub Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat
 Smooth-­‐Edge Can Opener
 Easy Read Measuring Colander or Stainless Mesh Colander
 Microplane® Adjustable Coarse Grater
 Measuring Spoon Set or Adjustable Measuring Spoons
4. DOUBLE-­‐BAG: Place all three bags into another large
freezer bag. Insert pre-­‐bagged instruction label. Seal
and freeze.
© 2014 The Pampered Chef used under license. P7817-­‐09/14 Sweet ‘N Spicy Chicken Stir-­‐Fry (6-­‐8 servings) 1. Large bag – Prepare veggies and fruit; then add to bag.
Cut top off 1 red bell pepper. Remove seeds and
veins with Scoop Loop™. Wedge bell pepper with Veggie Wedger; cut wedges into 1-­‐in. (2.5-­‐cm) chunks. Wedge 1 medium sweet onion with Veggie Wedger; cut wedges in half. 1 can pineapple chunks, drained with Can Strainer or Easy Read Measuring Colander. Squeeze out as much air as possible; seal. 2. Open large bag containing chicken pre-­‐cut into about
1½-­‐in. (4-­‐cm) x ¼-­‐in. (6-­‐mm) – Add below items to bag.
1 tbsp (15 mL) canola oil
3 tbsp (45 mL) Asian Seasoning Mix
“Knead” to coat chicken evenly with seasoning mix;
squeeze out as much air as possible; seal.
3. DOUBLE-­‐BAG: Place both bags into another large
freezer bag. Insert pre-­‐bagged instruction label. Seal
and freeze.
© 2014 The Pampered Chef used under license. Sweet ‘N Spicy Chicken Stir-­‐Fry Groceries: 1½ lbs (700 g) boneless, skinless chicken breasts (pre-­‐cut into strips about 1½-­‐in./4-­‐cm x ¼-­‐in./6-­‐mm) (in labeled large freezer bag) 2 additional large freezer bags 1 medium red bell pepper 1 medium sweet onion 1 can (8 oz or 398 mL) pineapple chunks in juice (about ¾ cup/175 mL, drained) 1 tbsp (15 mL) canola oil Pantry: 3 tbsp (45 mL) Asian Seasoning Mix Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat
 Utility Knife
 Scoop Loop™
 Veggie Wedger
 Smooth-­‐Edge Can Opener
 Can Strainer or Easy Read Measuring Colander
 Measuring Spoon Set or Adjustable Measuring Spoons
P7817-­‐09/14 Lightning-­‐Fast Veggie Chili (8 servings)
Lightning-­‐Fast Veggie Chili 1. Large bag -­‐ Prepare vegetables and add to bag.
Trim ends off 2 medium yellow squash with Utility
Knife. Cut lengthwise into quarters. Remove seeds with Scoop Loop™. Cut squash into chunks. Cut off top of 1 poblano or green bell pepper. Remove seeds and veins with Scoop Loop™. Cut pepper into chunks. Wedge 1 medium onion with Veggie Wedger. Coarsely chop squash, pepper and onion with Food Chopper. 3 garlic cloves, pressed with Garlic Press. 2 cans fire-­‐roasted tomatoes, undrained 2 cans chili beans in sauce, undrained 3 tbsp (45 mL) tomato paste 2 tbsp (30 mL) Chipotle Rub “Knead” contents to mix; squeeze out as much air as possible; seal. Groceries: 2 large freezer bags 2 medium yellow squash 1 medium poblano or green bell pepper 1 medium onion 3 garlic cloves 2 cans (14.5 oz each or 796 mL) fire-­‐roasted diced tomatoes, undrained 2 cans (16 oz each) chili beans in sauce, undrained (about 3.5 cups/875 mL) 3 tbsp (45 mL) tomato paste 2. DOUBLE-­‐BAG: Place bags into another large freezer
bag. Insert pre-­‐bagged instruction label. Seal and
freeze.
 Veggie Wedger
Pantry: 2 tbsp (30 mL) Chipotle Rub Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat
 Utility Knife
 Scoop Loop™
 Food Chopper
 Garlic Press
 Smooth-­‐Edge Can Opener
 Measuring Spoon Set or Adjustable Measuring Spoons
© 2014 The Pampered Chef used under license. P7817-­‐09/14 The Pampered Chef® Freezer Meal Workshop COOKING DAY INSTRUCTIONS (Menu 3) DOUBLE ONION BURGERS (8 servings) Print, cut and provide to guests. DATE FROZEN: They’ll place the instructions in sandwich-­‐size bags and add them to their large freezer bags prior to freezing their meals. COOK TIME: About 20 minutes TO THAW: Transfer bag to refrigerator 1-­‐2 days before cooking. DAY OF COOKING: 1 tbsp (15 mL) canola oil, 1 tsp (5 mL) sugar, 8 onion rolls Optional toppings: Tomato slices, lettuce leaves 1.
2.
3.
4.
5.
Heat Double Burner Grill over medium heat 5 minutes.
Drain onions, if necessary, and pat dry. Place onions into pan. Spritz onions with
canola oil. Sprinkle onions with 1 tsp (5 mL) sugar (this helps them brown).
Cook onions 3-­‐4 minutes or until tender, stirring occasionally with Chef’s Tongs.
Move onions to center of pan.
Place all eight patties in pan, arranging four on either side of onions. Cook patties
5-­‐6 minutes; turn. Cook 5-­‐6 minutes or until internal temperature reaches 160°F
(71°C).
Place burgers on 8 rolls. Top with onions. Serve with tomato slices and lettuce.
SERVING SUGGESTION: Serve with baked beans. EASY BEEF STROGANOFF (6-­‐8 servings) SMOKY APPLEWOOD PORK TENDERLOIN WITH APPLES (6-­‐8 servings) DATE FROZEN: DATE FROZEN: TO THAW: Transfer bag to refrigerator 1-­‐2 days before cooking. TO THAW: Transfer bag to refrigerator 1-­‐2 days before cooking. COOK TIME: About 15 minutes COOK TIME: About 25 minutes DAY OF COOKING: 1. Preheat oven to 425°F (220°C). Place thawed pork in center of Large Bar Pan.
2. Pour thawed apple mixture around pork.
3. Bake 20-­‐25 minutes or until pork reaches 145°F (63°C).
DAY OF COOKING: 8 oz (250 g) sour cream, 2 tbsp (30 mL) butter, 16 oz (450 g) uncooked egg noodles Optional toppings: Fresh snipped parsley, paprika Pour thawed stroganoff mixture into (12-­‐in./30-­‐cm) Skillet or Rockcrok® (2.5-­‐
qt./2.35-­‐L) Everyday Pan.
2. Stir in 8 oz (250 g) sour cream and bring to a simmer over medium heat.
3. Meanwhile, cook 16 oz (450 g) noodles according to package directions. Drain and
toss with 2 tbsp (30 mL) butter.
4. Serve stroganoff over noodles. Garnish with fresh snipped parsley and paprika.
SERVING SUGGESTION: Serve with steamed broccoli. 1.
© 2014 The Pampered Chef used under license. SERVING SUGGESTION: Serve with a mixed green salad. P7819-­‐09/14
GREEK CHICKEN AND ORZO SKILLET (8 servings) SWEET ‘N SPICY CHICKEN STIR-­‐FRY (6-­‐8 servings) DATE FROZEN: DATE FROZEN: TO THAW: Transfer bag to refrigerator 1-­‐2 days before cooking. TO THAW: Transfer bag to refrigerator 1-­‐2 days before cooking. COOK TIME: About 15 minutes COOK TIME: About 15 minutes DAY OF COOKING: 2 cans (14.5 oz each or 3.5 cups/875 mL) chicken broth, ½ cup (125 mL) water, 1 lb (450 g) uncooked orzo pasta, 2 oz (60 g) crumbled feta cheese Optional toppings: ½ cup (125 mL) coarsely chopped pitted kalamata olives DAY OF COOKING: 1 tbsp (15 mL) canola oil, 3/4 cup (175 mL) Spicy Pineapple Rum Sauce, 1 tbsp (15 mL) low-­‐sodium soy sauce Optional toppings: Sliced green onions, chopped peanuts Place thawed chicken, 3.5 cups (875 mL) broth and ½ cup (125 mL) water in (12-­‐
in./30-­‐cm) Skillet. Bring to a boil over medium-­‐high heat.
2. Add 1 lb (450 g) orzo pasta. Reduce heat to medium. Cover and cook 7 minutes,
stirring occasionally.
3. Add vegetable/ bean mixture. Cover and cook 4-­‐5 minutes. Remove from heat;
top with 2 oz (60 g) crumbled feta cheese. Sprinkle with olives.
SERVING SUGGESTION: Serve with warm pita bread. 1.
1.
2.
3.
4.
5.
CHIPOTLE BLACK BEAN CHICKEN WRAPS (8 servings) Heat 1 tbsp (15 mL) canola oil in Stir-­‐Fry Skillet or (12-­‐in./30-­‐cm) Skillet over
medium-­‐high heat 3-­‐5 minutes or until shimmering.
Add thawed chicken to Skillet and stir-­‐fry 4-­‐5 minutes or until chicken is lightly
browned and no longer pink, stirring occasionally. Remove chicken from Skillet.
Drain stir-­‐fry mixture, if necessary. Add to Skillet and stir-­‐fry 3-­‐4 minutes or until
onions are crisp-­‐tender.
Return chicken to Skillet. Add 3/4 cup (175 mL) Spicy Pineapple Rum Sauce and 1
tbsp (15 mL) soy sauce. Cook 1-­‐2 minutes until sauce is hot.
Serve with green onions or chopped peanuts.
SERVING SUGGESTION: Serve with hot cooked rice. DATE FROZEN: TO THAW: Transfer bag to refrigerator 1-­‐2 days before cooking. LIGHTNING-­‐FAST VEGGIE CHILI (8 servings) COOK TIME: About 15 minutes DAY OF COOKING: ½ cup (125 mL) water, 8 (11-­‐in./28-­‐cm) flour tortillas Optional toppings: Shredded lettuce, diced tomatoes, prepared salsa Place thawed chicken in (12-­‐in./30-­‐cm) Skillet. Cook 7-­‐8 minutes over medium
heat or until lightly browned, stirring occasionally.
2. Add bean/rice mixture and ½ cup (125 mL) water. Cook 3-­‐5 minutes or until
mixture is heated through.
3. To assemble wraps, divide cheese evenly over 8 tortillas. Top with chicken
mixture. Top with lettuce, tomatoes and salsa. Roll up tortillas tightly. Cut wraps
in half.
SERVING SUGGESTION: Serve with a fresh fruit salad. 1.
© 2014 The Pampered Chef used under license. DATE FROZEN: TO THAW: Transfer bag to refrigerator 1-­‐2 days before cooking. COOK TIME: About 20 minutes DAY OF COOKING: Optional toppings: Grated cheddar cheese, sour cream, snipped fresh cilantro Pour thawed chili mixture into (4-­‐qt./3.8-­‐L) Rockcrok® Dutch Oven.
For stovetop, heat, uncovered, over medium-­‐high heat 15-­‐17 minutes or until hot.
Or, microwave, covered, on HIGH 15-­‐17 minutes or until hot.
3. Serve with cheddar cheese, sour cream or cilantro.
SERVING SUGGESTION: Serve with cornbread. 1.
2.
P7819-­‐09/14
The Pampered Chef® Freezer Meal Workshop WISH LIST -­‐-­‐ MENU 3 Name: Address: Email: Phone: Check out some of the amazing tools you used today! Product
1013 Flexible Cutting Mats – Large
1052 Utility Knife –Forged Cutlery
1182 Egg Slicer Plus®
2797 Stainless Mesh Colanders
2248 Pocket Thermometer
2593 Manual Food Processor
1129 Microplane® Adjustable Coarse Grater
2759 Smooth-­‐-­‐-­‐Edge Can Opener
1099 Simple Slicer
2585 Food Chopper
1657 Mix ‘N Scraper® 1659 Small Mix ‘N Scraper®
Rockcrok®
12" (30-­‐cm) Skillet
Page & Price
Page: 44 Price: $23.25
Page: 42 Price: $45.25
Page: 14
Price: $17.50
Page: 16
Price: $47.00
Page: 4 Price: $15.75
Page: 11/16 Price: $64.25
Page: 23 Price: $48.50
Page: 49
Price: $30.00
Page: 16
Price: $39.00
Page: 16/25 Price: $43.25
Page:54 Price: varies
Product
1142 Scoop Loop™
2417 Veggie Wedger
2324 Easy Read Measuring Colander
2576 Garlic Press
2427 Apple Wedger
2583 Mix ‘N Chop
2265 Measure, Mix & Pour®
2175 Easy Read Measuring Cups set
2308 Measuring Spoon Set
2225/2236 Measure-All®Cup
1735 Stainless Mixing Bowl Set
See all our Dinner Sets on pages 31--39 Page: 31
Deep Covered Baker
Page: 37
Grill Pan
Perfect products for cooking your thawed freezer meals!
Page & Price
Page: 18 Price: $7.50
Page: 18 Price: $23.25
Page: 55 Price: $13.75
Page: 22 Price: $27.50
Page: 19 Price: $20.50
Page: 46 Price: $15.25
Page: 14 Price: $18.25
Page: 55 Price: $32.50
Page: 55 Price: $12.00
Page: 55 Price: varies
Page: 18/25 Price: $112.50
Page: 32
Page: 37
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * How much time do you think this workshop saved you in future meal prep? 1-­‐-­‐-­‐3 hrs 4-­‐-­‐-­‐6 hrs 6+ hrs Would you like to host a Freezer Meal Workshop with your friends? YES MAYBE NO How much does your family spend eating out each month? Family size Approximate amount $ Would you like to get FREE products by getting family & friends together for a fun Cooking Show? YES MAYBE NO Are you interested in attending another Freezer Meal Workshop? YES MAYBE NO Would you like information on being a Pampered Chef Consultant? YES MAYBE NO Menu 3: Wish List Spring/Summer2016 © 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.
P8533-03/16 The Pampered Chef® Freezer Meal Planner (Menu 3 Canada)
Cooking Day Directions Easy Beef Stroganoff (6-­‐8 servings) To Thaw: Transfer bag to refrigerator 1-­‐2 days before cooking. Cook Time: About 15 minutes Serving Suggestions Date Frozen Used Steamed broccoli Additional Ingredients 8 oz (250 g) sour cream 2 tbsp (30 mL) butter 16 oz (450 g) uncooked egg noodles Optional: Fresh snipped parsley, paprika Cook Time: About 15 minutes 1.
2.
3.
4.
Pour thawed stroganoff mixture into (12-­‐in./30-­‐cm) Skillet or Rockcrok® (2.5-­‐
qt./2.35-­‐L) Everyday Pan.
Stir in 8 oz (250 g) sour cream and bring to a simmer over medium heat.
Meanwhile, cook 16 oz (450 g) noodles according to package directions. Drain and
toss with 2 tbsp (30 mL) butter.
Serve stroganoff over noodles. Garnish with fresh snipped parsley and paprika.
U.S. Nutrients per serving: Calories 510, Total Fat 26 g, Saturated Fat 13 g, Cholesterol 155 mg, Sodium 640 mg, Carbohydrate 33 g, Fiber 3 g, Protein 31 g Double Onion Burgers (8 servings) Baked beans To Thaw: Transfer bag to refrigerator 1-­‐2 days before cooking. Cook Time: About 20 minutes Additional Ingredients 1 tbsp (15 mL) canola oil 1 tsp (5 mL) sugar 8 onion rolls Optional toppings: Tomato slices, lettuce leaves 1.
2.
3.
4.
5.
Heat Double Burner Grill over medium heat 5 minutes.
Drain onions, if necessary, and pat dry. Place onions into pan. Spritz onions with
canola oil. Sprinkle onions with 1 tsp (5 mL) sugar (this helps them brown).
Cook onions 3-­‐4 minutes or until tender, stirring occasionally with Chef’s Tongs.
Move onions to center of pan.
Place all eight patties in pan, arranging four on either side of onions. Cook patties
5-­‐6 minutes; turn. Cook 5-­‐6 minutes or until internal temperature reaches 160°F
(71° C).
Place burgers on 8 rolls. Top with onions. Serve with tomato slices and lettuce.
U.S. Nutrients per serving: Calories 450, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 80 mg, Sodium 520 mg, Carbohydrate 34 g, Fiber 2 g, Protein 28 g Smoky Applewood Pork Tenderloin with Apples (6-­‐8 servings) To Thaw: Transfer bag to refrigerator 1-­‐2 days before cooking. Cook Time: About 25 minutes 1.
2.
3.
Mixed green salad Preheat oven to 425°F (220°C). Place thawed pork in center of Large Bar Pan.
Pour thawed apple mixture around pork.
Bake 20-­‐25 minutes or until pork reaches 145°F (63°C).
U.S. Nutrients per serving: Calories 320, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 100 mg, Sodium 250 mg, Carbohydrate 23 g, Fiber 3 g, Protein 32 g © 2014 The Pampered Chef used under license.
P7816-09/14 Cooking Day Directions Greek Chicken & Orzo Skillet (8 servings) To Thaw: Transfer bag to refrigerator 1-­‐2 days before cooking. Cook Time: About 15 minutes Serving Suggestions Date Frozen Used Warm pita bread Additional Ingredients 2 cans (14.5 oz each or 3.5 cups/875 mL) chicken broth ½ cup (125 mL) water 1 lb (450 g) uncooked orzo pasta 2 oz (60 g) crumbled feta cheese Optional toppings: ½ cup (125 mL) coarsely chopped pitted kalamata olives 1.
2.
3.
Place thawed chicken, 3½ cups (875 mL) broth and ½ cup (125 mL) water in (12-­‐
in./30-­‐cm) Skillet. Bring to a boil over medium-­‐high heat. Add 1 lb (450 g) orzo pasta. Reduce heat to medium. Cover and cook 7 minutes,
stirring occasionally. Add vegetable/ bean mixture. Cover and cook 4-­‐5 minutes. Remove from heat; top
with 2 oz (60 g) crumbled feta cheese. If desired, sprinkle with olives. U.S. Nutrients per serving: Calories 400, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 60 mg, Sodium 1050 mg, Carbohydrate 54 g, Fiber 4 g, Protein 30 g Chipotle Black Bean Chicken Wraps (8 servings) To Thaw: Transfer bag to refrigerator 1-­‐2 days before cooking. Cook Time: About 15 minutes Fresh fruit salad Additional Ingredients ½ cup (125 mL) water 8 (11-­‐in.) flour tortillas Optional toppings: Shredded lettuce, diced tomatoes, prepared salsa 1.
2.
3.
Place thawed chicken in (12-­‐in./30-­‐cm) Skillet. Cook 7-­‐8 minutes over medium heat
or until lightly browned, stirring occasionally. Add bean/rice mixture and ½ cup (125 mL) water. Cook 3-­‐5 minutes or until
mixture is heated through. To assemble wraps, divide cheese evenly over 8 tortillas. Top with chicken mixture.
Top with lettuce, tomatoes and salsa. Roll up tortillas tightly. Cut wraps in half and serve. U.S. Nutrients per serving: Calories 580, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 75 mg, Sodium 1150, Carbohydrate 70 g, Fiber 3 g, Protein 35 g Sweet ‘N Spicy Chicken Stir-­‐Fry (6-­‐8 servings) To Thaw: Transfer bag to refrigerator 1-­‐2 days before cooking. Cook Time: About 15 minutes Hot cooked rice Additional Ingredients 1 tbsp (15 mL) canola oil ¾ cup (175 mL) Spicy Pineapple Rum Sauce 1 tbsp (15 mL) low-­‐sodium soy sauce Optional toppings: Sliced green onions, chopped peanuts 1.
2.
3.
4.
5.
Heat 1 tbsp (15 mL) canola oil in Stir-­‐Fry Skillet or (12-­‐in./30-­‐cm) Skillet over
medium-­‐high heat 3-­‐5 minutes or until shimmering. Add thawed chicken to Skillet and stir-­‐fry 4-­‐5 minutes or until chicken is lightly
browned and no longer pink, stirring occasionally. Remove chicken from Skillet. Drain stir-­‐fry mixture, if necessary. Add to Skillet and stir-­‐fry 3-­‐4 minutes or until
onions are crisp-­‐tender. Return chicken to Skillet. Add 3/4 cup (175 mL) Spicy Pineapple Rum Sauce and 1
tbsp (15 mL) soy sauce. Cook 1-­‐2 minutes until sauce is hot. Sprinkle with sliced green onions or chopped peanuts.
© 2014 The Pampered Chef used under license.
P7816-09/14 Cooking Day Directions Serving Suggestions Date Frozen Used U.S. Nutrients per serving: Calories 250, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 65 mg, Sodium 580 mg, Carbohydrate 22 g, Fiber 1 g, Protein 25 g Lightning-­‐Fast Veggie Chili (8 servings) Cornbread To Thaw: Transfer bag to refrigerator 1-­‐2 days before cooking. Cook Time: About 20 minutes Additional Ingredients Optional toppings: Grated cheddar cheese, sour cream, snipped fresh cilantro 1.
2.
3.
Pour thawed chili mixture into (4-­‐qt./3.8-­‐L) Rockcrok® Dutch Oven.
For stovetop, heat, uncovered, over medium-­‐high heat 15-­‐17 minutes or until hot.
Or, microwave, covered, on HIGH 15-­‐17 minutes or until hot.
Serve with cheddar cheese, sour cream or cilantro.
U.S. Nutrients per serving: Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 870 mg, Carbohydrate 29 g, Fiber 9 g, Protein 7 g © 2014 The Pampered Chef used under license.
P7816-09/14 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
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 12 days. For optimal results, do not re-freeze your FREEZER
MEAL after thawing.
Wash hands and surfaces often.
o
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.
o
o
Wash hands for at least 20 seconds with soap
and warm water.
Wash surfaces and utensils after each use.
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°) or
higher.
Don’t cross-contaminate.
o Use separate cutting boards and plates for
produce and for meat, poultry, seafood and
eggs.
o Keep meat, poultry, seafood and eggs separate
from all other foods at the grocery and in the
frig.
Refrigerate promptly.
o Refrigerate perishable foods within 2 hours.
o Never thaw or marinate foods on the counter.
o Know when to throw food out – when in doubt,
throw it out.
*US Source: FoodSafety.gov For more information, visit http://www.foodsafety.gov
© 2014 The Pampered Chef used under license.
P7816-09/14 Beyond the Freezer Meal: Tips for Using Your Pampered Chef® Pantry Products 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). Savory Sauces: Spicy Pineapple Rum Sauce & Raspberry Habanero Sauce
Warm Baked Brie 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. 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. 3-­‐Minute Dip Classic Cream Cheese Appetizer Spread 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. 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. 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. © 2014 The Pampered Chef used under license.
P7816-09/14 
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