Freezer Meal Workshop Menu 1: Family Favorites Overview

Recommended Cooking Serving Pampered Chef Retail Price Recipe Protein Cooking Vessel Method Suggestions Pantry Items (Fall/Winter 2015) # 9860 Asian Seasoning Mix $ 6.75 Ground Beef or Barbecue Beef Skillet (12-in.) or Stovetop or Deli Potato Salad Ground Turkey # 9880 Chipotle Rub $ 5.25 Sloppy Joes Rockcrok® Everyday Pan Microwave or Coleslaw (cooked at workshop) # 9688 Cherry Balsamic Vinegar $ 17.25

Beef & Broccoli Beef Sirloin Steak Stir-Fry Skillet or # 9677 Garlic-Infused Canola Oil $ 12.50 Stovetop Hot Cooked Rice Stir-Fry (boneless) Skillet (12-in.) # 9719 Italian Seasoning Mix $ 6.75 # 9704 Lemon Pepper Rub $ 5.25 Easy Pork # 9722 Smoky Barbecue Rub $ 5.25 Tenderloin with Deep Covered Baker or Pork Tenderloin Microwave Wild Rice Blend Cherry Balsamic Rockcrok® Everyday Pan # 9659 Three Onion Rub $ 5.25 Sauce $ 64.25 (+ tax, shipping & handling)

Rush Hour Deep Covered Baker or Hot Cooked Rice Chicken Tenders Microwave Chicken Fajitas Rockcrok® Dutch Oven or Spanish Rice

Lemon Pepper Chicken Breasts Microwave Hot Cooked Egg Rockcrok® Everyday Pan Chicken Divan (boneless, skinless) and Broiler Noodles

Cheesy Chicken Chicken Breasts Rockcrok® Dutch Oven Stovetop Fresh Fruit Salad Tortilla Soup (boneless, skinless)

Baked Veggie Deep Covered Baker or Crusty French Vegetarian Microwave Rotini Rockcrok® Dutch Oven Bread

IMPORTANT: To follow food safety best practices, guests are asked to bring their meat/poultry to the workshop already placed in gallon-size freezer bags. If the meat or poultry needs to be trimmed or cut before bagging, that is noted on the grocery list. With this approach, they won’t need to handle raw meat at the workshop.

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: 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 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 # 9688 Cherry Balsamic Vinegar # 9677 Garlic-Infused Canola Oil # 9719 Italian Seasoning Mix # 9704 Lemon Pepper Rub # 9722 Smoky Barbecue Rub # 9659 Three Onion Rub ($64.25 + $_____ tax, shipping & handling. 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 three 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? - Brown sugar: 1 tbsp per attendee - Cornstarch: 3 tbsp per attendee - Cider vinegar: 1 tbsp per attendee I’m so excited to have the opportunity to help you get delicious dinners on the table in minutes rather than hours! See you soon, ______

Menu 1: Host Pre-Workshop Info P8501-08/15 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: 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 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 # 9688 Cherry Balsamic Vinegar # 9677 Garlic-Infused Canola Oil # 9719 Italian Seasoning Mix # 9704 Lemon Pepper Rub # 9722 Smoky Barbecue Rub # 9659 Three Onion Rub ($64.25 + $_____ tax, shipping & handling. 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 1: Guest Pre-Workshop Info P8500-08/15 Pampered Chef Freezer Meal Workshop Grocery Store Shopping List

Menu 1: Family Favorites

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: Dry Goods:  19 gallon-size freezer bags (6 of them will be used to  1½ cups ketchup bring meat/poultry to workshop)  ⅓ cup reduced‐sodium soy sauce  4 quart‐size freezer bags  1 can (10¾ oz) condensed cream of mushroom soup  7 resealable sandwich-size bags  8 oz pasteurized processed cheese spread (Velveeta®)  3 cups tortilla chips Meat / Poultry:  4 slices soft white sandwich bread  1½ lbs 90% lean ground beef or 93% lean ground  1 can (14.5 oz) diced tomatoes turkey  2 jars (4.5 oz each) sliced mushrooms  Transfer to gallon freezer bag. Label Barbecue Beef Sloppy Joes.  1 boneless beef top sirloin steak, about 1-in. thick Produce:  2 medium onions (1¾ lbs). Cut steak in half lengthwise, then cut crosswise into ¼‐in. thick strips.  6 garlic cloves  Transfer to gallon freezer bag. Label Beef &  3 cups fresh broccoli florets (approx. 1 head) Broccoli Stir‐Fry.  2 medium red bell peppers  2 lbs chicken tenders  1 medium green bell pepper  Transfer to gallon freezer bag. Label Rush Hour  1 medium yellow bell pepper Chicken Fajitas.  2 medium sweet onions  3 lbs boneless, skinless chicken breasts. Trim any  1 medium red onion excess fat.  1 small lemon  Cut 1½ lbs into 1-in. cubes. Transfer to gallon  1 medium yellow squash freezer bag. Label Lemon Pepper Chicken Divan.  1 medium zucchini  Cut 1½ lbs into ½‐in. cubes. Transfer to gallon freezer bag. Label Cheesy Chicken Tortilla Soup. ********************  2 pork tenderloins (about 2 lbs). Trim excess fat and silver skin. Your Pre-ordered Pampered Chef Pantry Items:  Transfer to gallon freezer bag. Label Easy Pork 9860 Asian Seasoning Mix Tenderloin with Cherry Balsamic Sauce 9688 Cherry Balsamic Vinegar 9880 Chipotle Rub Frozen: 9677 Garlic-Infused Canola Oil  3 cups frozen broccoli florets (from a 12-oz bag) 9719 Italian Seasoning Mix  2 cups frozen corn (from a 12-oz bag) 9704 Lemon Pepper Rub 9722 Smoky Barbecue Rub Dairy: 9659 Three Onion Rub  4 oz mozzarella (block) cheese  4 oz cheddar (block) cheese  ¾ cup milk  ½ oz fresh Parmesan (wedge) cheese

Barbecue Beef Sloppy Joes  8 hamburgerbuns  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*  ¾ cup beef broth (from a 14.5-oz can)  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 (from a 14.5-oz. can)  ½ cup dried cranberries  ¼ 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 (from a 32‐oz carton)  12 oz uncooked rotini pasta  Serving suggestion: Crusty French Bread

* Pre-ordered Pantry item

1. Wedge 1 medium onion with Veggie Wedger. Chop Groceries: with Food Chopper or Manual Food Processor.  1½ lbs 90% lean ground beef or 93% lean ground turkey (in labeled gallon-size freezer bag) 2. Place ground beef, chopped onion and 2 garlic cloves  2 additional gallon-size freezer bags pressed with Garlic Press into Skillet or Rockcrok®  1 medium onion Everyday Pan. Cook over medium- high heat 8-10  2 garlic cloves  1½ cups ketchup minutes until beef is no longer pink, breaking into crumbles with Mix ‘N Chop. Cool slightly. Pantry:  3 tbsp Smoky Barbecue Rub 3. Gallon bag – Add items below to bag.  1½ cups ketchup Other  3 tbsp Smoky Barbecue Rub  1 tbsp cider vinegar (provided at workshop)  1 tbsp cider vinegar* Tools for easy recipe prep!  Cooked ground beef mixture “Knead” contents to mix; squeeze out as much air as  Cutting Board / Flexible Cutting Mat possible; seal.  Garlic Press  Skillet (12”) or Rockcrok® Everyday Pan 4. DOUBLE-BAG: Place meat mixture into another gallon freezer bag. Insert pre-bagged instruction label. Seal  Mix ‘N Chop and freeze.  Veggie Wedger  Food Chopper or Manual Food Processor  Measure-All® Cup or Easy Read Measuring Cup Set *NOTE: Cider vinegar provided at workshop.  Measuring Spoon Set or Adjustable Measuring Spoon Set

1. Gallon bag - Prepare vegetables and add to bag. Groceries:  Cut broccoli into small florets with Utility Knife.  1¾ lbs beef top sirloin steak, cut about 1-in. thick (in labeled  Wedge 1 medium onion with Veggie Wedger; cut gallon-size freezer bag) wedges in half lengthwise.  3 additional gallon-size freezer bags  3 cups broccoli florets  Cut tops off of red and yellow bell peppers. Remove  1 medium onion seeds and veins with Scoop Loop™.  1 medium red bell pepper  Wedge peppers with Veggie Wedger; cut wedges  1 medium yellow bell pepper lengthwise into thin strips.  ⅓ cup reduced-sodium soy sauce Squeeze out as much air as possible; seal.  2 garlic cloves

2. For marinade, in 2-cup Prep Bowl, combine and mix Pantry: well:  3 tbsp Asian Seasoning Mix  1 tbsp Garlic-Infused Canola Oil  ⅓ cup soy sauce

 3 tbsp Asian Seasoning Mix Other:  1 tbsp Garlic Oil  3 tbsp cornstarch (provided at workshop)  2 garlic cloves pressed with Garlic Press  3 tbsp cornstarch* Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat 3. Gallon bag – Add items below to bag.  Utility Knife  Steak, cut lengthwise in half, then cut crosswise  Veggie Wedger into ¼-in.-thick strips with Santoku Knife.

 Marinade (from step #2).  Scoop Loop™ “Knead” to coat beef evenly; squeeze out as much air  2-cup Prep Bowl as possible; seal.  Measure-All® Cup or Easy Read Measuring Cup Set  Garlic Press 4. DOUBLE-BAG: Place both bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal  Measuring Spoon Set or Adjustable Measuring Spoons and freeze.  Santoku Knife

*NOTE: Cornstarch provided at workshop.

© 2015 Pampered Chef used under license Recipe Prep Station Instructions: Menu 1 – Family Favorites P7614 – 08/15 Easy Pork Tenderloin Easy Pork Tenderloin with Cherry Balsamic Sauce (6-8 servings) with Cherry Balsamic Sauce

Groceries:

1. To make marinade, combine and process in Manual  2 pork tenderloins (about 2 lbs) trimmed of excess fat and Food Processor or Measure, Mix & Pour® until silver skin (in a labeled gallon-size freezer bag) blended:  1 additional gallon-size freezer bag.  ½ cup Cherry Balsamic Vinegar  2 tbsp Three Onion Rub Pantry:  ½ cup Cherry Balsamic Vinegar  1 tbsp Smoky Barbecue Rub  2 tbsp Three Onion Rub  ¼ cup Garlic-Infused Canola Oil  1 tbsp Smoky Barbecue Rub  1 tbsp brown sugar*  ¼ cup Garlic-Infused Canola Oil

2. Open gallon bag containing trimmed pork Other tenderloins. Add marinade from step #1.  1 tbsp brown sugar (provided at workshop)

“Knead” to coat pork evenly; squeeze out as much air Tools for easy recipe prep! as possible; seal.  Cutting Board / Flexible Cutting Mat  Boning Knife 3. DOUBLE-BAG: Place bag into another gallon freezer bag. Insert pre-bagged instruction label. Seal and  Measure, Mix & Pour® or Manual Food Processor freeze.  Measure-All® Cup or Easy Read Measuring Cup Set  Measuring Spoon Set or Adjustable Measuring Spoon Set

* NOTE: Brown sugar provided at workshop.

1. Open gallon bag containing chicken tenders. Add item Groceries: below to bag.  2 lbs chicken tenders (in labeled gallon-size freezer bag)  3 tbsp Chipotle Rub  2 additional gallon-size freezer bags  2 medium sweet onions “Knead” to coat chicken evenly with rub; squeeze out  1 medium red bell pepper as much air as possible; seal.  1 medium green bell pepper  2 garlic cloves, peeled 2. Gallon bag – Prepare vegetables and add to bag. Pantry:  Wedge 2 sweet onions with Veggie Wedger;  3 tbsp Chipotle Rub cut wedges in half lengthwise.  1 tbsp Garlic-Infused Canola Oil  Cut top off of red and green bell peppers with Utility Knife. Remove seeds and veins with Tools for easy recipe prep! Scoop Loop™.  Cutting Board / Flexible Cutting Mat  Wedge peppers with Veggie Wedger; cut wedges  Measuring Spoon Set or Adjustable Measuring Spoon Set in half lengthwise.  Veggie Wedger  Using Garlic Peeler, peel 2 garlic cloves  Utility Knife  Using Garlic Slicer, slice garlic cloves directly into bag.  Scoop Loop™  Add 1 tbsp Garlic Oil  Garlic Peeler & Slicer Set

“Knead” to coat vegetables; squeeze out as much air as possible; seal.

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

1. Quart bag – Add items below to bag. Groceries:  4 oz cheddar cheese, grated with Microplane®  1½ lbs boneless, skinless chicken breasts (pre-cut into 1-in. Adjustable Coarse Grater cubes), in labeled gallon-size freezer bag Squeeze out as much air as possible; seal.  2 additional gallon-size bags & 2 quart-size bags  4 oz cheddar (block) cheese 2. Gallon bag – Add below to bag.  1 can (10¾ oz) condensed cream of mushroom soup  Mushroom soup  ¾ cup milk  ¾ cup milk  1 small lemon  Lemon, juiced with Citrus Press or Juicer  3 cups frozen broccoli florets (from a 12-oz bag)  3 cups frozen broccoli  4 slices soft white sandwich bread “Knead” contents to mix; squeeze out as much air as  ½ oz fresh Parmesan (wedge) cheese

possible; seal. Pantry:

3. Add items below to Manual Food Processor and process  2 tbsp Garlic-Infused Canola Oil  1 tbsp Lemon Pepper Rub until bread is coarsely chopped.

 4 slices sandwich bread, torn into pieces Tools for easy recipe prep!  ½ oz Parmesan cheese, grated with Microplane®  Cutting Board / Flexible Cutting Mat Adjustable Fine Grater  Microplane® Adjustable Coarse Grater Remove blade; add 1 tbsp of the Garlic Oil; mix well.  Measure-All® Cup or Easy Read Measuring Cup Set 4. Quart bag – Add bread and cheese mixture, then squeeze  Citrus Press or Juicer out as much air as possible; seal.  Manual Food Processor 5. Open gallon bag containing chicken pre-cut into 1-in.  Microplane® Adjustable Fine Grater cubes. Add items below to bag:  Small Mix ‘N Scraper®  1 tbsp Garlic Oil and 1 tbsp Lemon Pepper Rub “Knead” to coat chicken evenly; squeeze out as much air as  Measuring Spoon Set or Adjustable Measuring Spoon Set possible; seal.

DOUBLE-BAG: Place all four bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.

1. Gallon bag – Add items below to bag. Groceries:  Cheese, cut into 1-in. cubes with Utility Knife  1½ lbs boneless, skinless chicken breasts (pre-cut into ½-in.  2 cups corn cubes), in labeled gallon-size freezer bag  2 additional gallon-size bags & 1 quart-size bag  1 tbsp Chipotle Rub  8 oz pasteurized processed cheese spread (Velveeta®) Squeeze out as much air as possible; seal.  2 cups frozen corn (from a 12-oz bag)  3 cups whole tortilla chips 2. Quart bag – Add below to bag.  3 cups tortilla chips, finely processed in Pantry: Manual Food Processor  2 tbsp Chipotle Rub Squeeze out as much air as possible; seal.  1 tbsp Garlic-Infused Canola Oil

3. Open gallon bag containing chicken pre-cut into Tools for easy recipe prep! ½-in. cubes; add items below to bag.  Cutting Board / Flexible Cutting Mat  1 tbsp Garlic Oil  Measure-All® Cup or Measuring Cup Set  1 tbsp Chipotle Rub  Utility Knife “Knead” to coat chicken evenly with rub; squeeze out as much air as possible; seal.  Measuring Spoon Set or Adjustable Measuring Spoon Set  Manual Food Processor 4. DOUBLE-BAG: Place all three bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.

1. Gallon bag - Prepare vegetables and add to bag. Groceries:  Trim ends off squash and zucchini with Santoku  1 quart-size & 2 gallon-size freezer bags Knife. Slice both in half lengthwise. Place cut side  1 medium yellow squash down and slice into ½-in slices.  1 medium zucchini  1 medium red onion  Wedge 1 red onion with Veggie Wedger; then  1 can (14.5 oz) diced tomatoes coarsely chop with Food Chopper or Manual Food  2 jars (4.5 oz each) sliced mushrooms Processor.  4 oz mozzarella (block) cheese  Drain diced tomatoes and sliced mushrooms with Easy Read Measuring Colander or Can Strainer. Pantry:  Add 2 tbsp each: Garlic Oil, Italian Seasoning Mix  2 tbsp Italian Seasoning Mix and Three Onion Rub.  2 tbsp Three Onion Rub Squeeze out as much air as possible; seal.  2 tbsp Garlic-Infused Canola Oil

2. Quart bag – Add below to bag. Tools for easy recipe prep!  4 oz mozzarella cheese, grated with Microplane®  Cutting Board / Flexible Cutting Mat Adjustable Coarse Grater  Santoku Knife Squeeze out as much air as possible; seal.  Veggie Wedger 3. DOUBLE-BAG: Place both bags into another gallon  Food Chopper or Manual Food Processor freezer bag. Insert pre-bagged instruction label. Seal  Smooth-Edge Can Opener and freeze.  Easy Read Measuring Colander or Can Strainer  Microplane® Adjustable Coarse Grater  Measuring Spoon Set or Adjustable Measuring Spoon Set

COOKING DAY INSTRUCTIONS DATE FROZEN: Menu 1 – Family Favorites TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: About 10 minutes Print, cut and provide to guests. COOKING DAY 1 tbsp Garlic-Infused Canola Oil, ¾ cup beef broth Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts They’ll place the instructions in sandwich-size bags and add them to 1. Heat 1½ tsp of the Garlic Oil in Stir-Fry Skillet or Skillet (12-in.) over medium heat. Add half of the thawed beef to Skillet and stir-fry 1-2 minutes or until their gallon-size freezer bags prior to freezing the meals. outside of beef is no longer pink. Remove meat from Skillet. 2. Repeat step 2 using remaining 1½ tsp Garlic Oil and remaining beef. Remove meat from Skillet. 3. Add vegetables to Skillet and stir-fry 3-4 minutes until crisp-tender. 4. Return beef to Skillet. Add ¾ cup beef broth. Bring to a boil; cook 1 minute. 5. Sprinkle with sliced green onions, snipped cilantro or chopped peanuts. SERVING SUGGESTION: Serve with hot cooked rice.

EASY PORK TENDERLOIN WITH CHERRY BALSAMIC SAUCE (6-8 servings) BARBECUE BEEF SLOPPY JOES (8 servings) DATE FROZEN: DATE FROZEN: TO THAW: Transfer to refrigerator 1-2 days before cooking TO THAW: Transfer bag to refrigerator 1-2 days before cooking. COOK TIME: About 20 minutes COOK TIME: About 10 minutes COOKING DAY: 1 cup chicken broth, ½ cup dried cranberries, ¼ cup packed brown COOKING DAY: 8 hamburger buns sugar, 2 tbsp cornstarch, 1 tbsp Cherry Balsamic Vinegar Optional toppings: Shredded lettuce, sliced green onions, grated cheddar cheese 1. Place thawed pork side by side in Deep Covered Baker or Rockcrok® 1. Pour thawed beef mixture into Skillet (12-in.) or Rockcrok® Everyday Pan. Everyday Pan. 2. For stovetop, bring to a simmer over medium-high heat. Or, microwave in 2. Microwave, covered, on HIGH 10 -12 minutes or until pork reaches 145°F. covered Rockcrok®, on HIGH 8-10 minutes or until hot. 3. Remove pork to Large Grooved Cutting Board, leaving drippings in baker or pan. 3. Spoon beef mixture over 8 buns. Top with lettuce, green onions or cheddar 4. Whisk in 1 cup chicken broth, ½ cup cranberries, ¼ cup packed brown sugar, cheese. 2 tbsp cornstarch and 1 tbsp Cherry Balsamic Vinegar to drippings. Microwave, uncovered, 4-5 minutes or until boiling and thickened, stirring halfway through SERVING SUGGESTION: Serve with deli potato salad or coleslaw. cooking time. SERVING SUGGESTION: Serve with a wild rice blend.

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 20 minutes COOK TIME: About 20 minutes COOKING DAY: 16 (6-7-in.) flour tortillas COOKING DAY: 2 cans (14.5 oz each) reduced-sodium chicken broth Optional toppings: Grated cheddar cheese, sour cream, prepared salsa Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro 1. Place thawed vegetables in Deep Covered Baker or Rockcrok® Dutch Oven. Place thawed chicken over vegetables. 1. Place thawed chicken, cheese/corn mixture and broth in Rockcrok® 2. Microwave, covered, on HIGH 13-16 minutes or until internal temperature Dutch Oven. reaches 165°F in thickest part of chicken and juices run clear. 2. Bring to a simmer, uncovered, over medium heat. Cook 14-15 minutes or until 3. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cut cheese is melted and mixture is smooth, stirring occasionally. chicken into small pieces. Stir chicken into vegetables. 3. Add crushed tortilla chips. Cook 4-6 minutes or until thickened and chicken is Note: If using Dutch Oven, transfer cooked chicken to medium bowl to chop cooked through. chicken. (This is to avoid scratching Rockcrok® with Salad Chopper.) 4. Top with cheddar cheese, tomato or cilantro. 4. Place tortillas into Large Micro-Cooker®; microwave, covered, on HIGH about 30 SERVING SUGGESTION: Serve with a fresh fruit salad. seconds or until warm. Serve fajitas with cheese, sour cream and salsa. SERVING SUGGESTION: Serve with hot cooked white or Spanish rice.

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

LEMON PEPPER CHICKEN DIVAN (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 45 minutes COOK TIME: About 15 minutes COOKING DAY: 1 jar (24 oz) marinara sauce, 3 cups vegetable broth, 12 oz uncooked rotini pasta COOKING DAY: 1. Pour 1 jar marinara sauce and 3 cups vegetable broth into Rockcrok® Dutch

1. Preheat broiler. Pour thawed sauce/broccoli mixture, chicken and cheese into Oven or Deep Covered Baker. Microwave, covered, on HIGH 14-16 minutes Rockcrok® Everyday Pan. or until boiling. Carefully remove from microwave. 2. Microwave, covered, on HIGH 10-13 minutes or until chicken is 160°F and no 2. Add 12 oz rotini pasta. Microwave, covered, on HIGH 5 minutes. longer pink, stirring halfway through cooking. Remove from microwave. 3. Stir in thawed vegetable mixture. Microwave, covered, on HIGH 6-8 minutes or 3. Sprinkle bread crumb mixture over chicken mixture. Place Pan 2-3 in. from until pasta is tender. heating element. Broil 1-2 minutes or until top is golden brown. 4. Carefully remove Dutch Oven from microwave. Top with cheese. Cover; let SERVING SUGGESTION: Serve over hot cooked egg noodles. stand 1-2 minutes or until cheese is melted. SERVING SUGGESTION: Serve with crusty French bread. © Pampered Chef used under license. P7616-08/15 Freezer Meal Workshop Menu 1 – Family Favorites Wish List Name: ______Address: ______Phone #: ______Email: ______

Check out some of the amazing tools you used today!

Item # Product Item # Price

2576 Garlic Press 2417 Veggie Wedger 2578 Garlic Peeler & Slicer Set 1013 Flexible Cutting Mat Set Microplane® Adjustable Coarse 1129 1650 Classic Scraper Grater 1105 Microplane® Adjustable Fine Grater 1656 Mini Mix ‘N Scraper® Easy Read Measuring Mix ‘N Chop 2175 2583 Cup Set Easy Read Mini 2248 Pocket Thermometer 2177 Measuring Cup 1052 Utility Knife – Forged Cutlery 2225 Measure-All® Cup 1053 7” Santoku Knife – Forged Cutlery 2257 Measuring Cup Set 1079 5” Santoku Knife – Forged Cutlery 2308 Measuring Spoon Set 2593 Manual Food Processor 2324 Easy Read Measuring Colander 2585 Food Chopper 1142 Scoop Loop™ 2321 Measure, Mix & Pour® 2759 Smooth-Edge Can Opener

See all our Dinner Sets! They’re the perfect products for cooking your thawed freezer meals! Item # Product Item # Product 2531 Square Grill Pan 2537 Deep Covered Baker 2562 Rockcrok® 2553 Skillet (12-in)

How much time do you think this workshop saved you Would you like to host a Freezer Meal Workshop with in future meal prep? your friends?  1-3 hours  4-6 hours  6+ hours  Yes  Maybe  No How much does your family spend eating out each Would you like to get FREE products by getting family & month? friends together for a fun Cooking Show? Family Approximate amount $______ Yes  Maybe  No Size:______Are you interested in attending another Freezer Meal Would you like information on being a Pampered Chef Workshop? Consultant?  Yes  Maybe  No  Yes  Maybe  No

Pampered Chef Freezer Meal Planner (Menu 1 – Family Favorites)

Serving Date Use by Cooking Day Directions Suggestions Frozen (date) Barbecue Beef Sloppy Joes (8 servings) Deli potato To Thaw: Transfer bag to refrigerator 1-2 days before cooking. salad or Cook Time: About 10 minutes coleslaw Additional Ingredients 8 hamburger buns Optional toppings: Shredded lettuce, sliced green onions, grated cheddar cheese

1. Pour thawed beef mixture into Skillet (12-in.) or Rockcrok® Everyday Pan. 2. For stovetop, bring to a simmer over medium-high heat. Or, microwave in covered Rockcrok®, on HIGH 8-10 minutes or until hot. 3. Spoon beef mixture over 8 buns. Top with lettuce, green onions or cheddar cheese. U.S. Nutrients per serving: Calories 330, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 890 mg, Carbohydrate 36 g, Fiber 1 g, Protein 22 g Beef & Broccoli Stir-Fry (6-8 servings) Hot cooked To Thaw: Transfer bag to refrigerator 1-2 days before cooking. rice Cook Time: About 10 minutes Additional Ingredients 1 tbsp Garlic-Infused Canola Oil ¾ cup beef broth Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts

1. Heat 1½ tsp of the Garlic Oil in Stir-Fry Skillet or Skillet (12-in.) over medium heat. 2. 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. 3. Repeat step 2 using remaining 1½ tsp Garlic Oil and remaining beef. Remove meat from Skillet. 4. Add vegetables to Skillet and stir-fry 3-4 minutes until crisp-tender. 4. Return beef to Skillet. Add ¾ cup 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 Easy Pork Tenderloin with Cherry Balsamic Sauce (6-8 servings) Wild rice To Thaw: Transfer bag to refrigerator 1-2 days before cooking. blend Cook Time: About 20 minutes Additional Ingredients 1 cup chicken broth ½ cup dried cranberries ¼ cup packed brown sugar 2 tbsp cornstarch 1 tbsp Cherry Balsamic Vinegar

1. Place thawed pork side by side in Deep Covered Baker or Rockcrok® Everyday Pan. 2. Microwave, covered, on HIGH 10 - 12 minutes or until pork reaches 145°F. 3. Remove pork to Large Grooved Cutting Board, leaving drippings in baker or pan. 4. Whisk in 1 cup chicken broth, ½ cup cranberries, ¼ cup packed brown sugar, 2 tbsp cornstarch and 1 tbsp Cherry Balsamic Vinegar to drippings. Microwave, uncovered, 4-5 minutes or until boiling and thickened, stirring halfway through cooking time. U.S. Nutrients per serving: Calories 350, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 100 mg, Sodium 470 mg, Carbohydrate 28 g, Fiber 0 g, Protein 32 g

Serving Date Use by Cooking Day Directions Suggestions Frozen (date) Rush Hour Chicken Fajitas (8 servings) Hot cooked To Thaw: Transfer bag to refrigerator 1-2 days before cooking. white or Cook Time: About 20 minutes Spanish rice

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

1. Place thawed vegetables in Deep Covered Baker or Rockcrok® Dutch Oven. Place thawed chicken over vegetables. 2. Microwave, covered, on HIGH 13-16 minutes or until internal temperature reaches 165°F in thickest part of chicken and juices run clear. 3. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cut chicken into small pieces. Stir chicken into vegetables. Note: If using Dutch Oven, transfer cooked chicken to medium bowl to chop chicken. (This is to avoid scratching Rockcrok® with Salad Chopper.) 4. Place tortillas into Large Micro-Cooker®; microwave, covered, on HIGH about 30 seconds 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 Lemon Pepper Chicken Divan (8 servings) Hot cooked To Thaw: Transfer bag to refrigerator 1-2 days before cooking. egg noodles Cook Time: About 15 minutes

1. Preheat broiler. Pour thawed sauce/broccoli mixture, chicken and cheese into Rockcrok® Everyday Pan. 2. Microwave, covered, on HIGH 10-13 minutes or until chicken is 160°F and no longer pink, stirring halfway through cooking. Remove from microwave. 3. Sprinkle bread crumb mixture over chicken mixture. Place pan 2-3 in. 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 Cheesy Chicken Tortilla Soup (8 servings) Fresh fruit To Thaw: Transfer bag to refrigerator 1-2 days before cooking. salad Cook Time: About 20 minutes

Additional Ingredients 2 cans (14.5 oz each) reduced-sodium chicken broth Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro

1. Place thawed chicken, cheese/corn mixture and broth in Rockcrok® Dutch Oven. 2. Bring to a simmer, uncovered, over medium heat. Cook 14-15 minutes or until cheese is melted and mixture is smooth, stirring occasionally. 3. Add crushed tortilla chips. Cook 4-6 minutes or until thickened and chicken is cooked through. 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

Serving Date Use by Cooking Day Directions Suggestions Frozen (date) “Baked” Veggie Rotini (8 servings) Crusty French To Thaw: Transfer bag to refrigerator 1-2 days before cooking. bread Cook Time: About 45 minutes

Additional Ingredients 1 jar (24 oz) marinara sauce 3 cups vegetable broth 12 oz uncooked rotini pasta

1. Pour 1 jar marinara sauce and 3 cups vegetable broth into Rockcrok® Dutch Oven or Deep Covered Baker. Microwave, covered, on HIGH 14-16 minutes or until boiling. Carefully remove from microwave. 2. Add 12 oz 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

Wash hands and surfaces often. o Wash hands for at least 20 seconds with soap and warm water. o Wash surfaces and utensils after each use. o Wash fruits and veggies – but not meat, poultry or eggs!

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.

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 or above. o Microwave food thoroughly – to 165F or higher.

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.

Source: FoodSafety.gov. For more details, helpful charts and clever videos, visit http://www.foodsafety.gov.

What Can You Freeze?  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 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 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 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.  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.

RUBS & SEASONING MIXES INFUSED CANOLA OILS & VINEGAR Classic Vinaigrette Chicken Your Way! (Also works for burgers, steak and Whisk together ¼ cup Cherry Balsamic Vinegar, 1 tsp chops!) Dijon mustard, 1 tsp honey, ½ tsp salt and ¼ tsp black Heat Grill Pan and Grill Press over medium heat, about pepper. Whisk in ½ cup Rosemary-Infused Canola Oil 5 minutes. Brush chicken with oil and sprinkle with any until blended. (Or, add 1-2 tsp of your favorite Rub or Rub. Grill about 5 minutes per side or until internal Seasoning Mix in place of the salt and pepper.) temperature reaches 165°F. Bread Dipper Classic Party Dip Combine ¼ cup Garlic- or Rosemary-Infused Canola Oil, Combine 1 cup mayo and 1 cup sour cream (regular or 2-3 tsp Rub or Seasoning Mix and 1 tbsp fresh grated reduced-fat) and 2-3 tbsp Rub or Seasoning Mix. Chill Parmesan cheese. Serve with crusty French bread until ready to use. or baguette. 3-Minute Dip Marinades Combine 1 pkg (8 oz) cream cheese, 1 cup grated Use Infused Canola Oils and Cherry Balsamic Vinegar in mozzarella cheese, 2 tbsp milk and 1-2 tbsp Rub in Garlic place of the oil and vinegar in your favorite marinades & Brie Baker. Microwave, covered, on HIGH 2-3 minutes, for meats, fish or poultry. stirring halfway through cooking. Serve with fresh veggies or chips. Cherry Balsamic Reduction Place ¼ cup Cherry Balsamic Vinegar in 2-cup Prep Bowl. Easy Cheese Spread Microwave, uncovered, on HIGH 30-60 seconds or until Combine 1 pkg (8 oz) cream cheese and 1 tbsp Rub or vinegar is thickened and syrupy. Drizzle over fresh fruit, Seasoning Mix and mix well. Use with bagels, crackers or vegetables, cheese or ice cream. veggies.

Herb Butter SAVORY SAUCES Combine 1 stick (4 oz) softened butter and 1 tbsp Rub or Seasoning Mix and mix well. Use to make “garlic” Warm Baked Brie bread or use with cooked vegetables, pasta, beef, Place a 4-in. round (8 oz) Brie with rind in Garlic & Brie chicken or seafood. Baker. Bake at 400°F for 8-10 minutes or until Brie begins to soften. Remove from oven and pour about Herb Mayo ½ cup Spicy Pineapple Rum Sauce or Raspberry Combine ½ cup mayo with 1 tbsp Rub or Seasoning Habanero Sauce over warm Brie. Serve with crackers, Mix. Use as a sandwich spread or in tuna, chicken and toasted baguette slices or apple wedges. egg salad. Classic Cream Cheese Appetizer Spread Oven-Roasted Potatoes or Vegetables Pour about ½ cup Spicy Pineapple Rum Sauce or Toss potatoes (cubed) or vegetables with oil and sprinkle Raspberry Habanero Sauce over a block of cream with a Rub or Seasoning Mix. Bake at 400°F about 30 cheese. Serve with crackers, pita chips or pretzels. minutes or until tender. Finishing Sauce Popcorn Seasoning Brush Spicy Pineapple Rum Sauce or Raspberry Sprinkle hot popcorn with your favorite Rub or Habanero Sauce over meats or vegetables during Seasoning Mix. roasting or grilling. Seasoned Rice Add 2-3 tsp of Rub or Seasoning Mix to the water when preparing rice.

SERVES 8 → ← SERVES 6–8 BARBECUE BEEF SLOPPY JOES BEEF & BROCCOLI STIR-FRY INGREDIENTS for freezing INGREDIENTS for freezing 1½ lb 90% lean ground beef or 1½ cups ketchup 3 cups fresh broccoli florets 1¾ lbs beef top sirloin steak, cut about 93% lean ground turkey 3 tbsp Smoky Barbecue Rub (approx. 1 head) 1-in. thick (cut lengthwise in half, then crosswise into ¼-in.-thick strips) 1 medium onion, chopped 1 tbsp cider vinegar 1 medium onion, peeled and 2 garlic cloves, pressed thinly sliced ¹⁄³ cup reduced-sodium soy sauce 1 medium red bell pepper, sliced 2 garlic cloves, pressed into thin strips INGREDIENTS for cooking day 3 tbsp Asian Seasoning Mix 1 medium yellow bell pepper, sliced 1 tbsp Garlic-Infused Canola Oil 8 hamburger buns into thin strips 3 tbsp cornstarch Optional toppings: Shredded lettuce, sliced green onions, grated cheddar cheese INGREDIENTS for cooking day PREPARE & FREEZE: 1 tbsp Garlic-Infused Canola Oil, divided Need (2) gallon-size freezer bags ¾ cup beef broth from a 14.5-oz can 1 Cook ground beef or ground turkey, chopped onion and pressed garlic in skillet over Optional toppings: Sliced green onions, fresh snipped cilantro, chopped peanuts medium-high heat 8–10 minutes until beef is no longer pink, breaking into crumbles. Cool slightly. PREPARE & FREEZE: 2 Gallon bag — Add items below to bag. Need: (3) gallon-size freezer bags Cooked, cooled ground beef mixture 1½ cups ketchup 1 Place prepared vegetables in gallon bag. Squeeze out as much air as possible; seal. 3 tbsp Smoky Barbecue Rub 2 To another gallon bag — add steak, cut into ¼-in.-thick strips and 1 tbsp cider vinegar ¹⁄³ cup soy sauce Knead contents to mix; squeeze out as much air as possible; seal. 2 pressed garlic cloves 3 tbsp Asian Seasoning Mix 3 Double-Bag: Place bag into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze. 1 tbsp Garlic-Infused Canola Oil 3 tbsp cornstarch TO THAW: Transfer bag to refrigerator 1-2 days before cooking. Knead to coat beef evenly; squeeze out as much air as possible; seal.

3 Double-Bag: Place both bags into another gallon freezer bag. Insert pre-bagged COOKING DAY INSTRUCTIONS: instruction label. Seal and freeze.

1 Pour thawed beef mixture into Skillet (12-in.) or Rockcrok® Everyday Pan. TO THAW: Transfer bag to refrigerator 1-2 days before cooking. For stovetop, bring to a simmer over medium-high heat. Or, microwave in covered Everyday Pan, on HIGH 8–10 minutes or until hot. COOKING DAY INSTRUCTIONS: 2 Spoon beef mixture over 8 buns. Top with lettuce, green onions or grated cheddar cheese. 1 Heat 1½ tsp of the Garlic-Infused Canola Oil in Stir-Fry Skillet or Skillet (12-in.) SERVING SUGGESTION: Serve with deli potato salad or coleslaw. over medium 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 using remaining 1½ tsp oil and remaining beef. Remove meat from Skillet.

3 Add vegetables to Skillet and stir-fry 3–4 minutes until crisp-tender.

4 Return beef to Skillet. Add ¾ cup beef broth. Bring to a boil; cook 1 minute.

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

SERVING SUGGESTION: Serve with hot cooked rice.

U.S. Nutrients per serving: Calories 330, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 55 mg, U.S. Nutrients per serving: Calories 220, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 890 mg, Carbohydrate 36 g, Fiber 1 g, Protein 22 g Sodium 720 mg, Carbohydrate 10 g, Fiber 2 g, Protein 28 g

SERVES 6–8 → ← SERVES 8 EASY PORK TENDERLOIN WITH RUSH HOUR CHICKEN FAJITAS CHERRY BALSAMIC SAUCE INGREDIENTS for freezing 2 lbs chicken tenders 1 medium green bell pepper, sliced INGREDIENTS for freezing 3 tbsp Chipotle Rub into strips 2 garlic cloves, pressed ½ cup Cherry Balsamic Vinegar ¼ cup Garlic-Infused Canola Oil 2 medium sweet onions, sliced into strips 1 tbsp Garlic-Infused Canola Oil 2 tbsp Three Onion Rub 1 tbsp brown sugar 1 medium red bell pepper, sliced 1 tbsp Smoky Barbecue Rub 2 pork tenderloins (about 2 lbs), into strips trimmed of excess fat and silver skin INGREDIENTS for cooking day INGREDIENTS for cooking day 16 (6–7-in.) flour tortillas 1 cup chicken broth from a 14.5-oz can Optional toppings: Grated cheddar cheese, sour cream, prepared salsa ½ cup dried cranberries ¼ cup packed brown sugar 2 tbsp cornstarch PREPARE & FREEZE: 1 tbsp Cherry Balsamic Vinegar Need (3) gallon-size freezer bags 1 Gallon bag — add items below to bag: PREPARE & FREEZE: Chicken tenders Need (2) gallon-size freezer bags 3 tbsp Chipotle Rub Knead to coat chicken evenly with rub; squeeze out as much air as possible; seal. 1 In a small bowl, combine ingredients until well blended for marinade: ½ cup Cherry Balsamic Vinegar 2 To another gallon bag — add 2 tbsp Three Onion Rub Prepared vegetables 1 tbsp Smoky Barbecue Rub 2 garlic cloves, pressed ¼ cup Garlic-Infused Canola Oil 1 tbsp Garlic-Infused Canola Oil 1 tbsp brown sugar Knead to coat vegetables; squeeze out as much air as possible; seal.

2 Gallon bag — add items below to bag: 3 Double-Bag: Place both bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze. Marinade Trimmed pork tenderloins TO THAW: Transfer bag to refrigerator 1-2 days before cooking. Knead to coat pork evenly; squeeze out as much air as possible; seal. 3 Double-Bag: Place bag into another gallon freezer bag. Insert pre-bagged instruction COOKING DAY INSTRUCTIONS: label. Seal and freeze. 1 Place thawed vegetables in Deep Covered Baker or Rockcrok® Dutch Oven. TO THAW: Transfer bag to refrigerator 1-2 days before cooking. Place thawed chicken over vegetables.

2 Microwave, covered, on HIGH 13–16 minutes or until internal temperature reaches 165°F COOKING DAY INSTRUCTIONS: in thickest part of chicken and juices run clear.

1 Place thawed pork side by side in Deep Covered Baker or Rockcrok® Everyday 3 Chop chicken into small pieces, avoiding vegetables if possible. Stir chicken Pan. into vegetables.

2 Microwave, covered, on HIGH 10–12 minutes or until pork reaches 145°F. 4 Serve fajitas in warmed tortillas with cheese, sour cream and salsa.

3 Remove pork to cutting board, leaving drippings in baker or pan. SERVING SUGGESTION: Serve with hot cooked white or Spanish rice.

4 Whisk in 1 cup chicken broth, ½ cup cranberries, ¼ cup brown packed brown sugar, 2 tbsp cornstarch and 1 tbsp Cherry Balsamic 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.

U.S. Nutrients per serving: Calories 350, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 100 mg, U.S. Nutrients per serving: Calories 310, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 28 g, Fiber 0 g, Protein 32 g Sodium 860 mg, Carbohydrate 33 g, Fiber 3 g, Protein 31 g

SERVES 8 → ← SERVES 8 LEMON PEPPER CHICKEN DIVAN CHEESY CHICKEN TORTILLA SOUP INGREDIENTS for freezing INGREDIENTS for freezing 4 oz cheddar (block) cheese, grated ½ oz fresh Parmesan (wedge) cheese, 8 oz pasteurized processed cheese 1½ lbs boneless, skinless chicken ® 1 can (10¾ oz) condensed cream of grated spread (Velveeta ), cut into breasts, cut into ½-in. cubes mushroom soup 2 tbsp Garlic-Infused Canola Oil, 1-in. cubes 3 cups tortilla chips, finely crushed ¾ cup milk divided 2 cups frozen corn from a 12-oz bag 1 tbsp Garlic-Infused Canola Oil 1 small lemon, juiced 1½ lbs boneless, skinless chicken 2 tbsp Chipotle Rub, divided breasts, cut into 1-in. cubes 3 cups frozen broccoli florets from a 12-oz bag 1 tbsp Lemon Pepper Rub INGREDIENTS for cooking day 4 slices soft white sandwich bread, 2 cans (14.5 oz each) reduced-sodium chicken broth torn into pieces Optional toppings: Grated cheddar cheese, diced fresh tomato, snipped fresh cilantro INGREDIENTS for cooking day No additional ingredients necessary PREPARE & FREEZE: Need (3) gallon-size freezer bags PREPARE & FREEZE: 1 Gallon Bag — Add items below to bag. Cubed cheese Need (3) gallon-size freezer bags and (2) quart-size freezer bags 2 cups frozen corn 1 Quart Bag — Add items below to bag. 1 tbsp Chipotle Rub Grated cheddar cheese Squeeze out as much air as possible; seal. Squeeze out as much air as possible; seal. 2 Quart bag — add to bag. 2 Gallon bag — Add items below to bag. 3 cups finely crushed tortilla chips Mushroom soup 3 cups frozen broccoli Squeeze out as much air as possible; seal. ¾ cup milk Knead contents to mix; squeeze out 3 To another gallon bag — add. Lemon juice as much air as possible; seal. Chicken 3 Add items below to Manual Food Processor and process until bread is coarsely chopped. 1 tbsp Garlic-Infused Canola Oil 4 slices sandwich bread, Add 1 tbsp Garlic-Infused 1 tbsp Chipotle Rub torn into pieces Canola Oil, mix well. Knead to coat chicken evenly with rub; squeeze out as much air as possible; seal. Grated Parmesan cheese 4 Double-Bag: Place bags into another gallon freezer bag. Insert pre-bagged instruction 4 To another quart bag — add bread and cheese mixture. Squeeze out as much air label. Seal and freeze. as possible; seal. TO THAW: Transfer bag to refrigerator 1-2 days before cooking. 5 To another gallon bag — add Chicken 1 tbsp Lemon Pepper Rub 1 tbsp Garlic-Infused Canola Oil Knead to coat chicken evenly; squeeze COOKING DAY INSTRUCTIONS: out as much air as possible; seal. 1 Placed thawed chicken, cheese/corn mixture and broth in Rockcrok® Dutch Oven. 6 Double-Bag: Place all four bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze. 2 Bring to a simmer, uncovered, over medium heat. Cook 14–15 minutes or until cheese is melted and mixture is smooth, stirring occasionally. TO THAW: Transfer bag to refrigerator 1-2 days before cooking. 3 Add crushed tortilla chips. Cook 4–6 minutes or until thickened and chicken is cooked through. COOKING DAY INSTRUCTIONS: 4 Top with cheddar cheese, tomato or cilantro. 1 Preheat broiler. Pour thawed sauce/broccoli mixture, chicken and cheese into Rockcrok® Everyday Pan. SERVING SUGGESTION: Serve with a fresh fruit salad.

2 Microwave, covered, on HIGH 10–13 minutes or until chicken is 165°F and no longer pink, stirring halfway through cooking. Remove from microwave.

3 Sprinkle bread crumb mixture over chicken mixture. Place Pan 2–3 in. from heating element. Broil 1–2 minutes or until top is golden brown.

SERVING SUGGESTION: Serve over hot cooked egg noodles.

U.S. Nutrients per serving: Calories 280, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 75 mg, U.S. Nutrients per serving: Calories 290, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 680 mg, Carbohydrate 13 g, Fiber 2 g, Protein 25 g Sodium 1030 mg, Carbohydrate 18 g, Fiber 1 g, Protein 26 g

SERVES 8 → “BAKED” VEGGIE ROTINI ENJOY YOUR FREEZER MEALS INGREDIENTS for freezing FROM PAMPERED CHEF! 1 medium yellow squash, ends 2 jars (4.5 oz each) sliced trimmed, sliced into ½-in. thick strips mushrooms, drained Please contact your Consultant to replenish your Pantry 1 medium zucchini, ends trimmed, 2 tbsp Italian Seasoning Mix products or order quality, time-saving tools for your kitchen. sliced into ½-in. strips 2 tbsp Three Onion Rub 1 medium red onion, coarsely chopped 2 tbsp Garlic-Infused Canola Oil Even better, host your own Freezer Meal Workshop (there are 1 can (14.5 oz) diced tomatoes, drained 4 oz mozzarella (block) cheese, grated other menu choices!). As a host, you’ll have fun with friends, INGREDIENTS for cooking day re-stock your freezer and earn the products you want for FREE! 1 jar (24 oz) marinara sauce 3 cups vegetable broth from a 32-oz carton 12 oz uncooked rotini pasta

PREPARE & FREEZE: Need (2) gallon-size freezer bags and (1) quart-size freezer bag. 1 Gallon bag — Add items below to bag. Sliced yellow squash Sliced zucchini Chopped onion 1 can diced tomatoes, drained 2 jars sliced mushrooms, drained 2 tbsp Garlic-Infused Canola Oil 2 tbsp Italian Seasoning Mix 2 tbsp Three Onion Rub Squeeze out as much air as possible, seal. 2 Quart bag — Add item below to bag. Grated mozzarella cheese Squeeze out as much air as possible, seal. 3 Double-Bag: Place bags into another gallon freezer bag. Insert pre-bagged instruction label. Seal and freeze.

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

COOKING DAY INSTRUCTIONS:

1 Pour 1 jar marinara sauce and 3 cups vegetable broth into Rockcrok® Dutch Oven or Deep Covered Baker. Microwave, covered, on HIGH 14–16 minutes or until boiling. Carefully remove from microwave.

2 Add 12 oz 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.

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