The Pampered Chef Freezer Meal Workshop

® The Pampered Chef Freezer Meal Workshop Grocery Store Shopping List 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: I will provide all bags needed the day of the workshop for you:)

      gallon-size freezer bags (used to bring meat/poultry to workshop) you will need to provide and bring with your prepped meat/poultry

 Meat / Poultry:       1 1⁄2 lbs 90% lean ground beef or 93% lean ground turkey  Transfer to gallon freezer bag. Label Barbecue Beef Sloppy Joes.       1 boneless beef top sirloin steak, about 1-in. thick (1 3⁄4 lbs). Cut steak in half lengthwise, then cut crosswise into 1⁄4-in.-thick strips.  Transfer to gallon freezer bag. Label Beef & Broccoli Stir-Fry.       2 lbs chicken tenders  Transfer to gallon freezer bag. Label Rush Hour Chicken Fajitas.        3 lbs boneless, skinless chicken breasts. Trim any excess fat.  Cut 1 1⁄2 lbs into 1-in. cubes. Transfer to gallon freezer bag. Label Lemon Pepper Chicken Divan.  Cut 1 1⁄2 lbs into 1⁄2-in. cubes. Transfer to gallon freezer bag. Label Cheesy Chicken Tortilla Soup.       2 pork tenderloins (about 2 lbs). Trim excess fat and silver skin.  Transfer to gallon freezer bag. Label Easy Pork Tenderloin with Cherry Balsamic Sauce Frozen:       3 cups frozen broccoli florets  2 cups frozen corn

Dairy:       4 oz mozzarella (block) cheese      4 oz cheddar (block) cheese       3⁄4 cup milk       1⁄2 oz fresh Parmesan (wedge) cheese

Dry Goods:       11⁄2 cups ketchup  1⁄3 cup reduced-sodium soy sauce  1 can (103⁄4 oz) condensed cream of mushroom soup       8 oz pasteurized processed cheese spread (Velveeta®)       3 cups tortilla chips  4 slices soft white sandwich bread  1 can (14.5 oz) diced tomatoes  2 jars (4.5 oz each) sliced mushrooms

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

Your Pre-ordered Pampered Chef® Pantry Items: 9860 Asian Seasoning Mix 9688 Cherry Balsamic Vinegar 9880 Chipotle Rub 9677 Garlic-Infused Canola Oil 9719 Italian Seasoning Mix 9704 Lemon Pepper Rub 9722 Smoky Barbecue Rub 9659 Three-Onion Rub

Additional groceries for at-home “Cooking Day” of each freezer meal (DO NOT bring to the workshop!) Barbecue Beef Sloppy Joes

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

Beef & Broccoli Stir-Fry  1 tbsp Garlic-Infused Canola Oil*  3⁄4 cup beef broth  Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts  Serving suggestion: Hot cooked rice

Easy Pork Tenderloin with Cherry Balsamic Sauce

 1 cup chicken broth  1⁄2 cup dried cranberries  1⁄4 cup packed brown sugar  2 tbsp cornstarch  1 tbsp Cherry Balsamic Vinegar*  Serving suggestion: Wild rice blend

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

Lemon Pepper Chicken Divan  Serving suggestion: Hot cooked egg noodles Cheesy Chicken Tortilla Soup  2 cans (14.5 oz each) reduced-sodium chicken broth  Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro  Serving suggestion: Fresh fruit salad

“Baked” Veggie Rotini

 1 jar (24 oz) marinara sauce  3 cups vegetable broth  12 oz uncooked rotini pasta  Serving suggestion: Crusty French Bread * Pre-ordered Pantry item