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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
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.
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!
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
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
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
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.
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
Measuring Spoon Set or Adjustable Measuring Spoons
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
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
Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat
Measuring Spoon Set or Adjustable Measuring Spoons
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.
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.
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.
TO THAW: Transfer bag to refrigerator 1-‐2 days before cooking.
COOK TIME: About 10 minutes
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
COOK TIME: About 20 minutes
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.
TO THAW: Transfer bag to refrigerator 1-‐2 days before cooking.
COOK TIME: About 20 minutes
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.
TO THAW: Transfer bag to refrigerator 1-‐2 days before cooking.
COOK TIME: About 20 minutes
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)
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) 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.
TO THAW: Transfer bag to refrigerator 1-‐2 days before cooking.
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
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.
U.S. Nutrients per serving: Calories 220, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 10 g, Fiber 2 g, Protein 28 g
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
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.
U.S. Nutrients per serving: Calories 310, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 65 mg, Sodium 860 mg, Carbohydrate 33 g, Fiber 3 g, Protein 31 g
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.
U.S. Nutrients per serving: Calories 290, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 1030 mg, Carbohydrate 18 g, Fiber 1 g, Protein 26 g
“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
� 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
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.