The!PamperedChef !FreezerMeals!Workshop! Soups&C … · DryGoods:+ 1jar"(16oz)"or ...

© 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.

p8670p-03/2016

The Pampered Chef® Freezer Meals Workshop Soups & Chilis Menu 4 Overview

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 freezer bags. If the meat or poultry needs to be trimmed or cut before bagging, that is noted on the grocery list.

Recipe Protein Recommended Cooking Vessel

Cooking Method Serving Suggestion

Pampered Chef® Pantry Items Retail

(Spring/Summer 2016)

Easy Chili Mac Ground Beef or Ground Turkey

Rockcrok® Dutch Oven or (4-‐qt. / 3.8-‐L) Casserole

Stovetop or Microwave

Fresh fruit salad

#9860 Asian Seasoning Mix #9578 Bell Pepper Herb Rub #9880 Chipotle Rub #9492 Garlic & Herb Rub #9719 Italian Seasoning Mix #9722 Smoky Barbecue Rub #9714 Southwestern Seasoning Mix #9686 Sweet Basil Rub #9680 Tex-‐Mex Rub

$ 8.75 $ 6.75 $ 6.75 $ 6.75 $ 8.75 $ 6.75 $ 8.75

$ 6.75 $ 6.75

$66.75 (+ tax/shipping)

Beefy Rotini ‘N Cheese Soup

Ground Beef or Ground Turkey


Stovetop Sliced tomatoes and cucumbers

Pasta Fagioli

Fully Cooked Pork Breakfast Sausage or Italian-‐Style Chicken Sausage


Stovetop Crusty Italian bread

White Bean Chicken Chili Chicken

Rockcrok® Dutch Oven, (4-‐qt./3.8-‐L) Casserole or Deep Covered Baker


Corn bread or corn muffins

Italian Chicken Parmesan Soup

Chicken



Mixed green salad

Asian Vegetable Noodle Bowl

Chicken



Tangy cucumber salad

Quick 3-‐Bean Chili Vegetarian



Fresh spinach salad

Subject Line: Freezer Meal Workshop – Important Info!

Dear __________,

Thanks so much for hosting a Freezer Meal Workshop on _____________ at __________. It’ll feel great to have your freezer stocked with delicious meals! Here’s what we’ll be making: Easy Chili Mac Beefy Rotini ‘N Cheese Soup Pasta Fagioli White Bean Chicken Chili Italian Chicken Parmesan Soup Asian Vegetable Noodle Bowl Quick 3-Bean Chili

• 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 #9578 Bell Pepper Herb Rub #9880 Chipotle Rub #9492 Garlic & Herb Rub #9719 Italian Seasoning Mix #9722 Smoky Barbecue Rub #9714 Southwestern Seasoning Mix #9686 Sweet Basil Rub #9680 Tex-Mex Rub

($66.75 + $_____ tax + S/H. Total is $_________)• You’ll also need the items on the enclosed 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 is one grocery item that we need to have for the attendees, since just a small amount isneeded for each person. Do you have this on-hand? - Black pepper: 1 tsp (5 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 4: Host Pre-Workshop Info P8672-03/2015

Subject Line: Freezer Meal Workshop - Important Info!

Dear __________,

I’m so glad you can join us for __________’s Freezer Meal Workshop on ______________ at __________. It’ll feel great to have your freezer stocked with delicious meals! Here’s what we’ll be making: Easy Chili Mac Beefy Rotini ‘N Cheese Soup Pasta Fagioli White Bean Chicken Chili Italian Chicken Parmesan Soup Asian Vegetable Noodle Bowl Quick 3-Bean Chili

• 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 #9578 Bell Pepper Herb Rub #9880 Chipotle Rub #9492 Garlic & Herb Rub #9719 Italian Seasoning Mix #9722 Smoky Barbecue Rub #9714 Southwestern Seasoning Mix #9686 Sweet Basil Rub #9680 Tex-Mex Rub

($66.75 + $_____ 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 yourperishables 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 4: Guest Pre-Workshop Info P8671-03/2015

© 2015 The Pampered Chef used under license. P8401-‐01/15

The Pampered Chef® Freezer Meal Workshop Grocery Store Shopping List

(Soups & Chilis)

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) 1 medium FREEZER bag 7 resealable sandwich-‐size bags

Meat/Poultry: 2 lbs (1 k) 90% lean ground beef or 93% lean ground

turkey � Transfer 1 lb (450 g) to large freezer bag. Label

Easy Chili Mac. � Transfer 1 lb (450 g) to large freezer bag. Label

Beefy Rotini ‘N Cheese Soup.

1 pkg (9.6 oz or 300 g) fully cooked pork breakfast sausage or 12 oz (350 g) fully cooked Italian-‐style chicken sausage, coarsely chopped. � Transfer to large freezer bag. Label Pasta Fagioli.

3 ¾ lbs (1.7 kg) boneless, skinless chicken breasts, cut into 1/2-‐in. (1-‐cm) cubes. � Transfer 1¼ lbs (575 g) to large freezer bag.

Label Italian Chicken Parmesan Soup. � Transfer 1¼ lbs (575 g) to large freezer bag.

Label White Bean Chicken Chili. � Transfer 1¼ lbs (575 g) to large freezer bag.

Label Asian Vegetable Noodle Bowl.

Dry Goods: 1 jar (16 oz) or 2 cups (500 mL) marinara sauce 1 jar (4.5 oz) sliced mushrooms (about 1 cup/250

mL) 7 tbsp (105 mL) canola oil

Frozen: 1 cup (250 mL) frozen corn from a 10 or 12 oz (500

or 750 g) bag

Dairy: 8 oz (250 g) (block) sharp cheddar cheese

Canned Goods: 1 can (11 oz or 341 mL) corn 5 cans (14.5 oz each) petite diced tomatoes (about

8.75 cups/2 L) 1 can (14.5 oz or 540 mL) stewed tomatoes 2 cans (15 oz or 540 mL each) reduced-‐sodium black

beans 6 cans (15.5 oz or 540 mL each) reduced-‐sodium

cannellini beans 1 can (16 oz or 398 mL) fat-‐free refried beans 1 can (16 oz or 540 mL) reduced-‐sodium kidney

beans Produce: 6 medium onions, peeled 10 garlic cloves from 1 whole head 2 medium red bell peppers 1 medium green bell pepper 4 medium carrots, peeled 2 celery stalks (from 1 head) 2 small jalapeño peppers 3 green onions 2 cups (500 mL) refrigerated coleslaw blend (not

prepared coleslaw)

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

#9578 Bell Pepper Herb Rub #9880 Chipotle Rub #9492 Garlic & Herb Rub #9719 Italian Seasoning Mix #9722 Smoky Barbecue Rub #9714 Southwestern Seasoning Mix #9686 Sweet Basil Rub #9680 Tex-‐Mex Rub

© 2015 The Pampered Chef used under license. P8401-‐01/15

Additional groceries for at-‐home “Cooking Day” of each freezer meal (Do NOT bring to the workshop!) Easy Chili Mac 1 can (14.5 oz) reduced-‐sodium beef broth (about 2 cups/500 mL) ¾ cup (175 mL) uncooked elbow macaroni (3 oz/90 g) Optional toppings: Grated cheddar cheese, sour cream or crushed tortilla chips Serving suggestion: Fresh fruit salad

Beefy Rotini ‘N Cheese Soup 3 tbsp (45 mL) butter 3 tbsp (45 mL) flour 3 cups (750 mL) milk 1 can (14.5 oz) reduced-‐sodium chicken broth (about 1 ¾ cups/425 mL) 1 cup (250 mL) uncooked rotini pasta (4 oz/125 g) Serving suggestion: Sliced tomatoes and cucumbers

Pasta Fagioli 1 carton (900 mL) reduced sodium chicken broth 2/3 cup (150 mL) uncooked ditalini pasta or elbow macaroni (3 oz/90 g) Optional toppings: Grated Parmesan cheese, fresh snipped parsley or basil Serving suggestion: Crusty Italian bread

White Bean Chicken Chili 1 can (14.5 oz) reduced-‐sodium chicken broth (about 1 ¾ cups/425 mL) 2 tbsp (30 mL) flour 1 lime ½ cup (125 mL) fresh cilantro leaves, snipped Optional toppings: Grated cheddar cheese, sour cream or prepared salsa Serving suggestion: Corn bread or corn muffins

Italian Chicken Parmesan Soup 1 can (14.5 oz) reduced-‐sodium chicken broth (about 1 ¾ cups/425 mL) 2 cups (500 mL) seasoned croutons 1 oz (30 g) fresh Parmesan (block) cheese, grated (about 1/4 cup/50 mL) Optional toppings: Fresh snipped parsley or basil Serving suggestion: Mixed green salad

Asian Vegetable Noodle Bowl 1 carton (900 mL) reduced sodium chicken broth 1 pkg (3 oz/85 g) any flavor Ramen noodles 2 tbsp (30 mL) reduced-‐sodium soy sauce Serving suggestion: Tangy cucumber salad

Quick 3-‐Bean Chili ½ cup (125 mL) fresh cilantro leaves, snipped Optional toppings: Chopped fresh tomato, diced avocado or sliced green onions Serving suggestion: Fresh spinach salad

© 2015 The Pampered Chef used under license. Recipe Prep Station Instructions: Menu 4 -‐-‐ Soups & Chilis p8397-‐01/15

Easy Chili Mac (8 servings)

1. Wedge 1 onion with Veggie Wedger. Chop with Food Chopperor Manual Food Processor.

2. Combine ground beef with chopped onion and 2 garlic clovespressed with Garlic Press. (Ask your Consultant which vessel touse.)For stovetop, cook over medium-‐high heat 8-‐10 minutes untilbeef is no longer pink, breaking into crumbles with Mix ‘N Chop.Cool slightly.For microwave, cover and cook 6-‐8 minutes on HIGH or untilbeef is no longer pink, breaking into crumbles halfway throughcooking with Mix ‘N Chop.

Drain and then cool slightly.

3. Large bag-‐Add items below to bag.� Cooked, cooled ground beef mixture � 2 cans petite diced tomatoes, undrained � 1 can black beans, drained and rinsed � 1 can corn, drained and rinsed � 3 tbsp (45 mL) Tex-‐Mex Rub � 1 tbsp (15 mL) Smoky Barbecue Rub

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

4. DOUBLE-‐BAG: Place bag into another large freezer bag. Insertpre-‐bagged instruction label. Seal and freeze.

Easy Chili Mac Groceries:

� 1 lb (450 g) 90% lean ground beef or 93% lean ground turkey (in labeled large freezer bag)

� 2 additional large freezer bags � 1 medium onion, peeled � 2 garlic cloves � 2 cans (14.5 oz or 398 mL each) petite diced tomatoes,

undrained � 1 can (15 oz or 540 mL) reduced-‐sodium black beans � 1 can (11 oz or 341 mL ) corn

Pantry: � 3 tbsp (45 mL) Tex-‐Mex Rub � 1 tbsp (15 mL) Smoky Barbecue Rub

Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Veggie Wedger Food Chopper or Manual Food Processor

Stovetop: (12-‐in./30-‐cm) Skillet or Rockcrok® (4-‐qt./3.8-‐L) DutchOven or Rockcrok® (2.5-‐qt./2.35-‐L) Everyday Pan

Microwave: Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or Rockcrok®(2.5-‐qt./2.35-‐L) Everyday Pan, Deep Covered Baker or ClassicBatter Bowl

Garlic Press Mix ‘N Chop Stainless Mesh Colander Can Strainer or Easy Read Measuring Colander Smooth-‐Edge Can Opener Measuring Spoon Set or Adjustable Measuring Spoons


Beefy Rotini ‘N Cheese Soup (6 servings) 1. Medium bag – Add item below to bag.

� 8 oz (250 g) cheddar cheese, grated with Microplane® Adjustable Coarse Grater.

Squeeze out as much air as possible; seal.

2. Cut off top bell pepper; remove seeds and veins with Scoop Loop™.Wedge bell pepper and onion with Veggie Wedger. Chop with FoodChopper or Manual Food Processor.

3. Combine ground beef with chopped bell pepper and onion. (Ask yourConsultant which vessel to use.)For stovetop, cook over medium-‐high heat 8-‐10 minutes until beef isno longer pink, breaking into crumbles with Mix ‘N Chop. Cool slightly.For microwave, cover and cook 6-‐8 minutes on HIGH or until beef isno longer pink, breaking into crumbles halfway through cooking withMix ‘N Chop.

Drain and then cool slightly.

4. Large bag-‐Add items below to bag.� Cooked, cooled ground beef mixture � 1 cup (250 mL) frozen corn � 3 tbsp (45 mL) Garlic & Herb Rub � 2 tbsp (30 mL) Bell Pepper Herb Rub � ½ tsp (2 mL) black pepper*


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

*NOTE: Black pepper provided at workshop.

Beefy Rotini ‘N Cheese SoupGroceries: � 1 lb (450 g) 90% lean ground beef or 93% lean ground turkey (in

labeled large freezer bag) � 2 additional large freezer bags, 1 medium freezer bag � 8 oz (250 g) block sharp cheddar cheese � 1 medium red bell pepper � 1 medium onion, peeled � 1 cup (250 mL) frozen corn from a 10 or 12 oz (500 or 750 g) bag

Pantry: � 3 tbsp (45 mL) Garlic & Herb Rub � 2 tbsp (30 mL) Bell Pepper Herb Rub

Other � ½ tsp (2 mL) black pepper (provided at workshop)

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

Microplane® Adjustable Coarse Grater

Scoop Loop™

Veggie Wedger

Food Chopper or Manual Food Processor

Stovetop: (12-‐in./30-‐cm) Skillet or Rockcrok® (4-‐qt./3.8-‐L) Dutch Ovenor Rockcrok® (2.5-‐qt./2.35-‐L) Everyday Pan

Microwave: Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or Rockcrok® (2.5-‐qt./2.35-‐L) Everyday Pan, Deep Covered Baker or Classic Batter Bowl

Mix ‘N Chop

Stainless Mesh Colander

Measuring Spoon Set or Adjustable Measuring Spoons


Pasta Fagioli (8 servings)

1. Open large bag containing coarsely chopped sausage. Prepareand add items below to bag:

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

� Cut 2 peeled carrots into quarters; chop with Food Chopper.

� Cut 2 celery stalks into quarters; chop with Food Chopper.

� 2 cans petite diced tomatoes, undrained � 2 cans cannellini beans, drained and rinsed � 2 tbsp (30 mL) Sweet Basil Rub � 1 tbsp (15 mL) Bell Pepper Herb Rub � ½ tsp (2 mL) black pepper* � 1 tbsp (15 mL) canola oil � 2 garlic cloves, pressed with Garlic Press



*NOTE: Black pepper provided at workshop.

Pasta Fagioli

Groceries: � 1 pkg (9.6 oz or 300 g) fully cooked pork breakfast sausage or

12 oz (350 g) fully cooked Italian-‐style chicken sausage, coarsely chopped (in labeled large freezer bag)

� 1 additional large freezer bag � 1 medium onion, peeled � 2 medium carrots, peeled � 2 celery stalks (from 1 head) � 2 cans (14.5 oz or 398 mL each) petite diced tomatoes,

undrained � 2 cans (15.5 oz or 540 mL each) reduced-‐sodium cannellini

beans � 1 tbsp (15 mL) canola oil � 2 garlic cloves

Pantry: � 2 tbsp (30 mL) Sweet Basil Rub � 1 tbsp (15 mL) Bell Pepper Herb Rub

Other:

� ½ tsp (2 mL) black pepper (provided at workshop)

Tools for easy recipe prep!

Cutting Board / Flexible Cutting Mat

Veggie Wedger

Food Chopper and/or Manual Food Processor

Smooth-‐Edge Can Opener

Can Strainer or Easy Read Measuring Colander

Classic Scraper (or other Scrapers)


Garlic Press


White Bean Chicken Chili (6 servings)

1. Large bag-‐ Prepare and add items below to bag.� 1 can cannellini beans, drained and rinsed. Using fingertips, mash

beans in bag until smooth. 2. To the same large bag, prep and add items below.

� 2 cans cannellini beans, drained and rinsed � Cut top off 1 green bell pepper; remove seeds and veins with

Scoop Loop™. Then wedge pepper with Veggie Wedger. � Wedge 1 onion with Veggie Wedger. � Cut top off jalapeño; remove seeds and veins with Core & More. � Chop bell pepper, onion and jalapeño with Food Chopper or

Manual Food Processor. � 2 garlic cloves pressed with Garlic Press � 2 tbsp Bell Pepper Herb Rub “Knead” contents to mix; squeeze out as much air as possible; seal

3. Open large bag containing chicken pre-‐cut into ½ -‐in. (1-‐cm) cubes–Add below items to bag.

� 2 tbsp (30 mL) Chipotle Rub � 1 tbsp (15 mL) canola oil

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

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

White Bean Chicken Chili

Groceries:

� 1 ¼ lbs (575 g) boneless, skinless chicken breasts (pre-‐cut into ½ -‐in./1-‐cm cubes), (in labeled large freezer bag)

� 2 additional large freezer bags � 3 cans (15.5 oz or 540 mL each) reduced-‐sodium cannellini beans,

divided � 1 medium green bell pepper � 1 medium onion, peeled � 1 small jalapeño pepper � 2 garlic cloves � 1 tbsp (15 mL) canola oil

Pantry: � 2 tbsp (30 mL) Bell Pepper Herb Rub � 2 tbsp (30 mL) Chipotle Rub

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

Smooth-‐Edge Can Opener

Can Strainer or Easy Read Measuring Colander

Scoop Loop™

Veggie Wedger

Core & More

Food Chopper or Manual Food Processor

Garlic Press



Italian Chicken Parmesan Soup (6 servings)

1. Large Bag – Prepare and add items below to bag.� Wedge 1 onion with Veggie Wedger; chop with Food

Chopper or Manual Food Processor. � 2 garlic cloves, pressed with Garlic Press � 1 jar or 2 cups (500 mL) marinara sauce � 1 can petite diced tomatoes, undrained � 3 tbsp (45 mL) Italian Seasoning Mix � 1 tbsp (15 mL) canola oil


2. Open large bag containing chicken pre-‐cut into ½ -‐in. (1-‐cm)cubes-‐Add items below to bag. � 1 tbsp (15 mL) Garlic & Herb Rub � 1 tbsp (15 mL) canola oil

“Knead” to coat chicken evenly; 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.

Italian Chicken Parmesan Soup

Groceries: � 1 ¼ lbs (575 g) boneless, skinless chicken breasts (pre-‐cut into ½

-‐in./1-‐cm cubes), (in labeled large freezer bag) � 2 additional large freezer bags � 1 medium onion, peeled � 2 garlic cloves � 1 jar (16 oz) or 2 cups (500 mL) marinara sauce � 1 can (14.5 oz or 398 mL) petite diced tomatoes, undrained � 2 tbsp (30 mL) canola oil

Pantry: � 3 tbsp (45 mL) Italian Seasoning Mix � 1 tbsp (15 mL) Garlic & Herb Rub

Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Veggie Wedger Food Chopper or Manual Food Processor Garlic Press Smooth-‐Edge Can Opener Measuring Spoon Set or Adjustable Measuring Spoons


Asian Vegetable Noodle Bowl (8 servings)

1. Large Bag – Prepare and add items below to bag.� 2 cups (500 mL) refrigerated coleslaw blend � Cut 2 peeled carrots into quarters; chop with

Food Chopper. � 1 jar sliced mushrooms, drained and rinsed � Slice 3 green onions into ½-‐in. (1-‐cm) pieces with Utility

Knife. � 1 tbsp (15 mL) Asian Seasoning Mix � 1 tbsp (15 mL) canola oil


2. Open large bag containing chicken pre-‐cut into ½ -‐in. (1-‐cm)cubes– Add items below to bag.

� 1 tbsp (15 mL) Asian Seasoning Mix � 1 tbsp (15 mL) canola oil

“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.

Asian Vegetable Noodle Bowl

Groceries: � 1 ¼ lbs (575 g) boneless, skinless chicken breasts, pre-‐cut into

½ -‐in. (1-‐cm cubes), (in labeled large freezer bag) � 2 additional large freezer bags � 2 cups (500 mL) refrigerated coleslaw blend (not prepared

coleslaw) � 2 medium carrots, peeled � 1 jar (4.5 oz) sliced mushrooms (about 1 cup/250 mL) � 3 green onions � 2 tbsp (30 mL) canola oil

Pantry: � 2 tbsp Asian Seasoning Mix

Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Food Chopper Smooth-‐Edge Can Opener Stainless Mesh Colander or Easy Read Measuring Colander Utility Knife Measuring Spoon Set or Adjustable Measuring Spoons


Quick 3-‐Bean Chili (6 servings)

1. Large bag – Prepare and add items below to bag.� Cut top off 1 red bell pepper; remove seeds and veins

with Scoop Loop™. Wedge pepper with Veggie Wedger. � Wedge 1 onion with Veggie Wedger. � Cut top off jalapeño; remove seeds and veins with Core

& More. Chop bell pepper, onion and jalapeño with Food Chopper or Manual Food Processor.

� 2 garlic cloves, pressed with Garlic Press � 1 can fat-‐free refried beans � 2 tbsp (30 mL) Southwestern Seasoning Mix � 1 tbsp (15 mL) canola oil � 1 tbsp (15 mL) Smoky Barbecue Rub

“Knead” contents to mix in refried beans.

2. To the same large bag add items below.� 1 can each black, cannellini and kidney beans, drained

and rinsed � 1 can stewed tomatoes, undrained, chopped with

Professional Shears

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


Quick 3-‐Bean Chili

Groceries: � 2 large freezer bags � 1 medium red bell pepper � 1 medium onion, peeled � 1 small jalapeño pepper � 2 garlic cloves � 1 can (16 oz or 398 mL) fat-‐free refried beans � 1 can (15 oz or 540 mL) reduced-‐sodium black beans � 1 can (15.5 oz or 540 mL) reduced-‐sodium cannellini beans � 1 can (16 oz or 540 mL) reduced-‐sodium kidney beans � 1 can (14.5 oz or 540 mL) stewed tomatoes, undrained � 1 tbsp (15 mL) canola oil

Pantry: � 2 tbsp (30 mL) Southwestern Seasoning Mix � 1 tbsp (15 mL) Smoky Barbecue Rub

Tools for easy recipe prep! Cutting Board / Flexible Cutting Mat Scoop Loop™ Veggie Wedger Core & More Food Chopper or Manual Food Processor Garlic Press Smooth-‐Edge Can Opener Classic Scraper (or other Scrapers) Measuring Spoon Set or Adjustable Measuring Spoons Stainless Mesh Colander or Easy Read Measuring Colander Professional Shears

© 2015 The Pampered Chef used under license. p8399-‐01/15

The Pampered Chef® Freezer Meal Workshop COOKING DAY INSTRUCTIONS

(January 2015 Menu-‐Soups & Chilis)

Print, cut and provide to guests.

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

EASY CHILI MAC (8 servings) DATE FROZEN:

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

COOK TIME: Stovetop -‐ about 15 minutes; Microwave -‐ about 25 minutes

COOKING DAY: 1 can (14.5 oz or 500 mL) reduced-‐sodium beef broth, ¾ cup (175 mL) uncooked elbow macaroni (3 oz/90 g)

Optional toppings: Grated cheddar cheese, sour cream or crushed tortilla chips

1. Place thawed beef mixture, beef broth and macaroni into Rockcrok® (4-‐qt./3.8-‐L)Dutch Oven or (4-‐qt./3.8-‐L) Casserole. For stovetop, bring to a simmer overmedium-‐high heat; cover and cook about 7-‐8 minutes or until macaroni is tender,stirring occasionally.Or, microwave in Dutch Oven, covered, on HIGH 20-‐25 minutes or until macaroni istender, stirring halfway through cooking.

2. Top with grated cheddar cheese, sour cream or crushed tortilla chips.

SERVING SUGGESTION: Serve with a fresh fruit salad.

BEEFY ROTINI ‘N CHEESE SOUP (6 servings) DATE FROZEN:


COOK TIME: About 30 minutes

COOKING DAY 3 tbsp (45 mL) butter, 3 tbsp (45 mL) flour, 3 cups (750 mL) milk, 1 can (14.5 oz or 425 mL) reduced-‐sodium chicken broth, 1 cup (250 mL) uncooked rotini pasta (4 oz/125 g)

1. Melt butter in Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or (4-‐qt./4-‐L) Casserole overmedium heat. Add flour; whisk with Stainless/Silicone Sauce Whisk. Slowly addmilk and chicken broth; whisking until smooth. Bring to a simmer, stirringoccasionally until thickened, about 4 to 5 minutes.

2. Add thawed beef mixture and pasta to Dutch Oven. Return to a simmer and cook9-‐10 minutes or until pasta is tender, stirring occasionally. Stir in thawed cheeseuntil melted.

Microwave heating is not recommended.

SERVING SUGGESTION: Serve with sliced tomatoes and cucumbers.

PASTA FAGIOLI (8 servings)

DATE FROZEN:


COOK TIME: About 25 minutes

COOKING DAY: 1 carton (900 mL) reduced sodium chicken broth, 2/3 cup (150 mL) uncooked ditalini pasta or elbow macaroni (3 oz/90 g) Optional toppings: Grated Parmesan cheese, fresh snipped parsley or basil

1. Place thawed soup mixture, chicken broth and pasta in Rockcrok® (4-‐qt./3.8-‐L)Dutch Oven or (4-‐qt./3.8-‐L) Casserole.

2. Bring to a simmer over medium-‐high heat; cover and cook about 7-‐8 minutes oruntil pasta is tender, stirring occasionally.

3. Top with grated Parmesan cheese and fresh snipped parsley or basil.Microwave heating is not recommended.

SERVING SUGGESTION: Serve with crusty Italian bread.


WHITE BEAN CHICKEN CHILI (6 servings) DATE FROZEN:


COOK TIME: Stovetop: About 30 minutes; Microwave: About 20 minutes

COOKING DAY: 1 can (14.5 oz or 425 mL) reduced-‐sodium chicken broth, 2 tbsp (30 mL) flour, juice of 1 lime, ½ cup (125 mL) fresh cilantro leaves, snipped Optional toppings: Grated cheddar cheese, sour cream or prepared salsa

1. For stovetop, place thawed chicken into Rockcrok® (4-‐qt.3.8-‐L) Dutch Oven or (4-‐qt./3.8-‐L) Casserole. Cook, uncovered, over medium-‐high heat 10-‐12 minutes oruntil lightly browned, stirring occasionally. Add thawed vegetable/bean mixture.Combine broth and flour; whisk until smooth; stir into chili. Bring to a simmer;cover and cook 5-‐6 minutes or until chili is hot and thickened, stirring occasionally.

2. For microwave, place thawed chicken into Dutch Oven or Deep Covered Baker.Microwave, covered, on HIGH 6-‐7 minutes or until chicken is cooked through,stirring halfway through cooking. Add thawed vegetable/bean mixture. Combinebroth and flour; whisk until smooth; stir into chili. Microwave, covered, on HIGH11-‐12 minutes or until hot, stirring halfway through cooking.

3. Stir in lime juice and cilantro. Top with cheese, sour cream or salsa.SERVING SUGGESTION: Serve with corn bread or corn muffins.

ASIAN VEGETABLE NOODLE BOWL (8 servings) DATE FROZEN:



COOKING DAY: 1 carton (900 mL) reduced-‐sodium chicken broth, 1 cup (250 mL) water, 1 pkg (3 oz/85 g) any flavor Ramen noodles (seasoning packet discarded), 2 tbsp (30 mL) reduced-‐sodium soy sauce

1. For stovetop, place thawed chicken into Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or (4-‐qt./3.8-‐L) Casserole. Cook, uncovered, over medium-‐high heat 10-‐12 minutes oruntil lightly browned, stirring occasionally. Add thawed vegetable mixture, broth,water, ramen noodles and soy sauce. Bring to a simmer; cover and cook 5-‐6minutes or until noodles are tender, stirring occasionally.

2. For microwave, place thawed chicken into Dutch Oven or Deep Covered Baker.Microwave, covered, on HIGH 6-‐7 minutes or until chicken is cooked through,stirring halfway through cooking. Add thawed vegetable mixture, broth, water,ramen noodles and soy sauce. Microwave, covered, on HIGH 11-‐12 minutes oruntil hot, stirring halfway through cooking.

SERVING SUGGESTION: Serve with a tangy cucumber salad.

ITALIAN CHICKEN PARMESAN SOUP (6 servings) DATE FROZEN:



COOKING DAY: 1 can (14.5 oz or 425 mL) reduced-‐sodium chicken broth, 2 cups (500 mL) seasoned croutons, 1 oz (30 g) fresh Parmesan cheese, grated (about ¼ cup/50 mL) Optional toppings: Fresh snipped parsley or basil 1. For stovetop, place thawed chicken into Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or (4-‐

qt./3.8-‐L) Casserole. Cook, uncovered, over medium-‐high heat 10-‐12 minutes or until lightly browned, stirring occasionally. Add thawed vegetable mixture and chicken broth. Bring to a simmer; cover and cook 5-‐6 minutes or until soup is hot, stirring occasionally.

2. For microwave, place thawed chicken into Dutch Oven or Deep Covered Baker.Microwave, covered, on HIGH 6-‐7 minutes or until chicken is cooked through, stirring halfway through cooking. Add thawed vegetable mixture and chicken broth. Microwave, covered, on HIGH 11-‐12 minutes or until soup is hot, stirring halfway through cooking.

3. Top with croutons and Parmesan cheese. Sprinkle with fresh snipped parsley orbasil.

SERVING SUGGESTION: Serve with a mixed green salad.

QUICK 3-‐BEAN CHILI (6 servings) DATE FROZEN:



COOKING DAY: ½ cup (125 mL) fresh cilantro leaves, snipped Optional toppings: Chopped fresh tomato, diced avocado or sliced green onions 1. Place thawed vegetable mixture into Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or (4-‐

qt./3.8-‐L) Casserole. For stovetop, bring to a simmer over medium-‐high heat; cover and cook 5-‐6 minutes or until soup is hot, stirring occasionally. Or, microwave in Dutch Oven or Deep Covered Baker, covered, on HIGH 8-‐9 minutes or until hot, stirring halfway through cooking.

2. Stir in cilantro leaves. Top with tomato, avocado or sliced green onions.

SERVING SUGGESTION: Serve with a fresh spinach salad.

© 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.

Soups & Chilis: Wish List Spring/Summer 2016 p8673-03/2016

The Pampered Chef® Freezer Meal Workshop WISH LIST -- MENU 4

Name: ___________________________________________________________

Address: _________________________________________________________

Email: ___________________________________________________________

Phone: __________________________________________________________

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

2583 Mix ‘N Chop Page: 46 Price: $15.25 2576 Garlic Press

Page: 22 Price: $27.50

1001/1012/1023 Cutting Boards Page: 43 Price: varies 2797 Stainless Mesh Colander


1013 Flexible Cutting Mats – Large Page: 44 Price: $23.25 2431 Classic Batter Bowl


2593 Manual Food Processor Page: 11/16 Price: $64.25

2225 Measure-‐All Cup 2257 Measuring Cup Set

Page: 55 Price: varies

2585 Food Chopper Page: 16/25 Price: $43.25 2257 Measuring Cup Set


1142 Scoop Loop™ Page: 18 Price: $7.50

2258 Adjustable Measuring Spoons 2308 Measuring Spoon Set

Page 55 Price: varies

1176 Core & More Page: 19 Price: $17.50 2324 Easy Read Measuring Colander


2417 Veggie Wedger Page: 18 Price: $23.25 2308 Measuring Spoon Set


1129 Microplane® Adjustable Coarse Grater

Page: 45 Price: $48.50 2495 Can Strainer Page: 49

Price: $8.50

2265 Measure, Mix & Pour® Page: 14 Price: $18.25 2759 Smooth-‐Edge Can Opener


Rockcrok® Page: 31 Deep Covered Baker Page: 32 12-‐in./30-‐cm Skillet Page: 37 4-‐qt./3.8-‐L Covered Casserole (included

in 5-‐piece cookware sets) Page: 36

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


The Pampered Chef® Freezer Meal Planner (Soups & Chilis)

Cooking Day Directions Serving Suggestions

Date Frozen

Use by ____ (date)

Easy Chili Mac (8 servings) To Thaw: Transfer bag to refrigerator 1-‐2 days before cooking. Cook Time: Stovetop and Microwave: About 10 minutes

Additional Ingredients 1 can (14.5 oz or 500 mL) reduced sodium beef broth, ¾ cup (175 mL) uncooked elbow macaroni (3 oz/90 g) Optional toppings: Grated cheddar cheese, sour cream or crushed tortilla chips

1. Place thawed beef mixture, beef broth and macaroni into Rockcrok® (4-‐qt./3.8-‐L)Dutch Oven or (4-‐qt./3.8-‐L) Casserole. For stovetop, bring to a simmer overmedium-‐high heat; cover and cook about 7-‐8 minutes or until macaroni is tender,stirring occasionally.Or, microwave in Dutch Oven, covered, on HIGH 20-‐25 minutes or until macaroni istender, stirring halfway through cooking.

2. Top with grated cheddar cheese, sour cream or crushed tortilla chips.

U.S. Nutrients per serving: Calories 240 , Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 35 mg, Sodium 840 mg, Carbohydrate 27 g, Fiber 5 g, Protein 17 g

Fresh fruit salad

Beefy Rotini ‘N Cheese Soup (6 servings) To Thaw: Transfer bag to refrigerator 1-‐2 days before cooking. Cook Time: About 30 minutes Additional Ingredients 3 tbsp (45 mL) butter, 3 tbsp (45 mL) flour, 3 cups (750 mL) milk, 1 can (14.5 oz or 425 mL) reduced-‐sodium chicken broth, 1 cup (250 mL) uncooked rotini pasta (4 oz/125 g)

1. Melt butter in Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or (4-‐qt./4-‐L) Casserole overmedium heat. Add flour; whisk with Stainless/Silicone Sauce Whisk. Slowly addmilk and chicken broth; whisking until smooth. Bring to a simmer, stirringoccasionally until thickened, about 4 to 5 minutes.

2. Add thawed beef mixture and pasta to Dutch Oven. Return to a simmer and cook9-‐10 minutes or until pasta is tender, stirring occasionally. Stir in thawed cheeseuntil melted.

Microwave heating is not recommended.

U.S. Nutrients per serving: Calories 530, Total Fat 30 g, Saturated Fat 16 g, Cholesterol 115 mg, Sodium 940 mg, Carbohydrate 31 g, Fiber 2 g, Protein 32 g

Sliced tomatoes and cucumbers

Pasta Fagioli (8 servings) To Thaw: Transfer bag to refrigerator 1-‐2 days before cooking. Cook Time: About 25 minutes

Additional Ingredients 1 carton (900 mL) reduced-‐sodium chicken broth, 2/3 cup (150 mL) uncooked ditalini pasta or elbow macaroni (3 oz/90 g) Optional toppings: Grated Parmesan cheese, fresh snipped parsley or basil 1. Place thawed soup mixture, chicken stock and pasta in Rockcrok® (4-‐qt./3.8-‐L)

Dutch Oven or (4-‐qt./3.8-‐L) Casserole.

2. Bring to a simmer over medium-‐high heat; cover and cook about 7-‐8 minutes oruntil pasta is tender, stirring occasionally.

3. Top with grated Parmesan cheese and fresh snipped parsley or basil.Microwave heating is not recommended. U.S. Nutrients per serving: Calories 300, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 0 mg, Sodium 780 mg, Carbohydrate 34 g, Fiber 8 g, Protein 16 g

Crusty Italian bread



Date Frozen

Use by ____ (date)

White Bean Chicken Chili (6 servings) To Thaw: Transfer bag to refrigerator 1-‐2 days before cooking. Cook Time: Stovetop: About 30 minutes; Microwave: About 20 minutes

Additional Ingredients 1 can (14.5 oz or 425 mL) reduced-‐sodium chicken broth, 2 tbsp (30 mL) flour, juice of 1 lime, ½ cup (125 mL) fresh cilantro leaves, snipped Optional toppings: Grated cheddar cheese, sour cream or prepared salsa

1. For stovetop, place thawed chicken into Rockcrok® (4-‐qt.3.8-‐L) Dutch Oven or (4-‐qt./3.8-‐L) Casserole. Cook, uncovered, over medium-‐high heat 10-‐12 minutes oruntil lightly browned, stirring occasionally. Add thawed vegetable/bean mixture.Combine broth and flour; whisk until smooth; stir into chili. Bring to a simmer;cover and cook 5-‐6 minutes or until chili is hot and thickened, stirring occasionally.

2. For microwave, place thawed chicken into Dutch Oven or Deep Covered Baker.Microwave, covered, on HIGH 6-‐7 minutes or until chicken is cooked through,stirring halfway through cooking. Add thawed vegetable/bean mixture. Combinebroth and flour; whisk until smooth; stir into chili. Microwave, covered, on HIGH11-‐12 minutes or until hot, stirring halfway through cooking.

3. Stir in lime juice and cilantro. Top with cheese, sour cream or salsa.

U.S. Nutrients per serving: Calories 330, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 60 mg, Sodium 930 mg, Carbohydrate 39 g, Fiber 11 g, Protein 34 g

Corn bread or corn muffins

Italian Chicken Parmesan Soup (6 servings) To Thaw: Transfer bag to refrigerator 1-‐2 days before cooking. Cook Time: Stovetop: About 30 minutes; Microwave: About 20 minutes

Additional Ingredients 1 can (14. 5 oz or 425 mL) reduced-‐sodium chicken broth, 2 cups (500 mL) seasoned croutons, 1 oz (30 g) fresh Parmesan cheese, grated (about ¼ cup/50 mL) Optional toppings: Fresh snipped parsley or basil

1. For stovetop, place thawed chicken into Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or (4-‐qt./3.8-‐L) Casserole. Cook, uncovered, over medium-‐high heat 10-‐12 minutes oruntil lightly browned, stirring occasionally. Add thawed vegetable mixture andchicken broth. Bring to a simmer; cover and cook 5-‐6 minutes or until soup is hot,stirring occasionally.

2. For microwave, place thawed chicken into Dutch Oven or Deep Covered Baker.Microwave, covered, on HIGH 6-‐7 minutes or until chicken is cooked through,stirring halfway through cooking. Add thawed vegetable mixture and chickenbroth. Microwave, covered, on HIGH 11-‐12 minutes or until soup is hot, stirringhalfway through cooking.

3. Top with croutons and Parmesan cheese. Sprinkle with fresh snipped parsley orbasil.

U.S. Nutrients per serving: Calories 320 , Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 65 mg, Sodium 1120 mg, Carbohydrate 21 g, Fiber 4 g, Protein 26 g

Mixed green salad

Asian Vegetable Noodle Bowl (8 servings) To Thaw: Transfer bag to refrigerator 1-‐2 days before cooking. Cook Time: Stovetop: About 30 minutes; Microwave: About 20 minutes

Additional Ingredients 1 carton (900 mL) reduced-‐sodium chicken broth, 1 cup water, 1 pkg (3 oz/85 g) any flavor Ramen noodles (seasoning Packet discarded), 2 tbsp (30 mL) reduced-‐sodium soy sauce

Tangy cucumber salad



Date Frozen

Use by ____ (date)

1. For stovetop, place thawed chicken into Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or (4-‐qt./3.8-‐L) Casserole. Cook, uncovered, over medium-‐high heat 10-‐12 minutes oruntil lightly browned, stirring occasionally. Add thawed vegetable mixture, broth,water, ramen noodles and soy sauce. Bring to a simmer; cover and cook 5-‐6minutes or until noodles are tender, stirring occasionally.

2. For microwave, place thawed chicken into Dutch Oven or Deep Covered Baker.Microwave, covered, on HIGH 6-‐7 minutes or until chicken is cooked through,stirring halfway through cooking. Add thawed vegetable mixture, broth, water,ramen noodles and soy sauce. Microwave, covered, on HIGH 11-‐12 minutes oruntil hot, stirring halfway through cooking.

U.S. Nutrients per serving: Calories 190, Total Fat 7 g, Saturated Fat 0.5 g, Cholesterol 45 mg, Sodium 590, Carbohydrate 11 g, Fiber 2 g, Protein 19 g

Quick 3-‐Bean Chili (6 servings) To Thaw: Transfer bag to refrigerator 1-‐2 days before cooking. Cook Time: Stovetop: About 20 minutes; Microwave: About 10 minutes

Additional Ingredients ½ cup (125 mL) fresh cilantro leaves, snipped Optional toppings: Chopped fresh tomato, diced avocado or sliced green onions 1. Place thawed vegetable mixture into Rockcrok® (4-‐qt./3.8-‐L) Dutch Oven or (4-‐

qt./3.8-‐L) Casserole. For stovetop, bring to a simmer over medium-‐high heat; cover and cook 5-‐6 minutes or until soup is hot, stirring occasionally. Or, microwave in Dutch Oven or Deep Covered Baker, covered, on HIGH 8-‐9 minutes or until hot, stirring halfway through cooking.

2. Stir in cilantro leaves. Top with tomato, avocado or sliced green onions.

U.S. Nutrients per serving: Calories 310, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 890 mg, Carbohydrate 55 g, Fiber 16 g, Protein 17 g

Fresh spinach salad


The “BIG CHILL” and The “BIG THAW”

What Can You Freeze?

� 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.

Safe Thawing

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

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

o Keep meat, poultry, seafood and eggs separatefrom all other foods at the grocery and in thefrig.

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.

The!PamperedChef !FreezerMeals!Workshop! Soups&C … · DryGoods:+ 1jar"(16oz)"or ...

Documents

Transcript of The!PamperedChef !FreezerMeals!Workshop! Soups&C … · DryGoods:+ 1jar"(16oz)"or ...