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. Freezer Meal Workshop Menu 1: Family Favorites Overview © 2017 Pampered Chef used under license. MKT6785-01/17 (Fall/Winter 2015) 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: 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 © 2015 Pampered Chef used under license. P7618 - 08/15 Additional groceries for at-home “Cooking Day” of each freezer meal (Do NOT bring to the workshop!) 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 © 2015 Pampered Chef used under license.