Chimichurri Steak Salad (6 servings)

Chimichurri Steak Salad

1. In 2- or 3-cup (500 or 750-ml) Prep Bowl, combine ingredients for Chimichurri Sauce: • 1 cup (250 mL) parsley leaves, finely chopped with Manual Food Processor or Food Chopper (or snipped with Professional Shears) • ¼ cup (50 mL) canola oil • ¼ cup (50 mL) red wine vinegar • 1 tbsp (15 mL) Lemon Pepper Rub • 1 tbsp (15 mL) Crushed Peppercorn & Garlic Rub • 3 tbsp (45 mL) water • 2 garlic cloves, pressed with Garlic Press

Groceries: • 1½ lbs (700 g) beef top sirloin steak, cut 1-in. (2.5-cm) thick or flank steak (in labeled large freezer bag) • 1 additional large freezer bag and 1 medium bag • 1 cup (250 mL) fresh parsley leaves • ¼ cup (50 mL) canola oil • ¼ cup (50 mL) red wine vinegar • 2 garlic cloves

2. Open bag that contains steak–add 6 tbsp (90 mL) Chimichurri Sauce. “Knead” to coat steak. Squeeze out as much air as possible; seal.

Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  2- or 3-cup (500 or 750-mL) Prep Bowl  Manual Food Processor, Food Chopper or Professional Shears  Measure-All® Cup or Measuring Cup Set  Measuring Spoon Set or Adjustable Measuring Spoons  Garlic Press

3. Add remaining Chimichurri Sauce to medium bag. Squeeze out as much air as possible; seal.

Pantry:  1 tbsp (15 mL) Lemon Pepper Rub  1 tbsp (15 mL) Crushed Peppercorn & Garlic Rub

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

Freezer Meal Workshop “Lighten Up!” Menu Station Instructions (Spring/Summer 2015) © 2015 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license.

P8802-09/15

Pork Fried Rice (6-8 servings)

Pork Fried Rice

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. Cut into thin strips; cut strips in half crosswise with Utility Knife. • Slice 4 green onions into ½-in. (1-cm) pieces with Utility Knife. • 1½ cups (375 mL) frozen peas and carrots Squeeze out as much air as possible; seal.

Groceries: • 1 pork tenderloin (about 1½ lbs/700 g), trimmed of excess fat and silver skin, sliced into quarters lengthwise, then thinly sliced crosswise into strips (in a labeled large freezer bag) • 2 additional large freezer bags • 1 medium red bell pepper • 4 green onions • 1½ cups (375 mL) frozen peas and carrots from a 10-oz (300 g) or larger bag • 2 garlic cloves

2. Open large bag containing sliced pork - add items below to bag: • 2 tbsp (30 mL) Asian Seasoning Mix • 1/3 cup (75 mL) Teriyaki Sauce with Honey • 2 garlic cloves pressed with Garlic Press “Knead contents to coat pork; 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.

Freezer Meal Workshop “Lighten Up!” Menu Station Instructions (Spring/Summer 2015) © 2015 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license.

Pantry:  2 tbsp (30 mL) Asian Seasoning Mix  1/3 cup (75 mL) Teriyaki Sauce with Honey Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  Measure-All® Cup or Measuring Cup Set  Scoop Loop™  Veggie Wedger  Utility Knife  Measuring Spoon Set or Adjustable Measuring Spoons  Garlic Press

P8802-09/15

Chipotle Burgers (8 servings) 1. Medium bag – Combine items below: • ½ cup (125 mL) ketchup • 1 tbsp (15 mL) Chipotle Rub “Knead” contents to combine. Squeeze out air; seal. 2. Open large bag that contains ground meat–Prepare and add items below to bag. • ¾ cup (175 mL) cilantro leaves, finely chopped with Manual Food Processor, Food Chopper (or snipped with Professional Shears) • ½ cup (125 mL) bread crumbs • 2 eggs • 2 tbsp (30 mL) Chipotle Rub • 2 garlic cloves, pressed with Garlic Press “Knead” contents to mix thoroughly. 3. Divide ground beef mixture into 8 portions. TIP: Use a Measure-All®Cup, Mini Measure-All® Cup or Large Scoop (2 heaping scoops per burger). Wearing plastic gloves, press to flatten to ½-in. (1 cm) thick patties. 4. 2 large bags – Add patties in a single layer to the large bags (four patties per bag). Squeeze out as much air as possible; seal.

Chipotle Burgers Groceries: • 2 lbs (1 kg) 93% lean ground turkey or 90% lean ground beef (in labeled large freezer bag) • 3 additional large freezer bags and 1 medium freezer bag • ½ cup (125 mL) ketchup • ¾ cup (175 mL) fresh cilantro leaves • ½ cup (125 mL) unseasoned dry bread crumbs • 2 eggs • 2 garlic cloves Pantry:  3 tbsp (45 mL) Chipotle Rub Other:  Plastic gloves (provided at workshop) Tools for easy recipe prep!  Flexible Cutting Mat / Cutting Board  Measuring Spoon Set or Adjustable Measuring Spoons  Measure-All® Cup or Measuring Cup Set  Manual Food Processor, Food Chopper or Professional Shears  Garlic Press  Measure-All®Cup, Mini Measure-All® Cup or Large Scoop  Small Mix ‘N Scraper®

5. DOUBLE-BAG: Place bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. Freezer Meal Workshop “Lighten Up!” Menu Station Instructions (Spring/Summer 2015) © 2015 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license.

P8802-09/15

Penne with Chicken Sausage & Peppers (6-8 servings) 1. Large Bag – Prepare and add items below to bag: • Cut tops off each bell pepper; remove seeds and veins with Scoop Loop™. Wedge peppers with Veggie Wedger. Cut into thin strips with Utility Knife. • Wedge 1 onion with Veggie Wedger. Chop with Food Chopper or Manual Food Processor. • 1 can fire-roasted diced tomatoes, undrained • 2 garlic cloves pressed with Garlic Press • 2 tbsp (30 mL) Sweet Basil Rub • 1 tbsp (15 mL) canola oil “Knead” contents to mix; squeeze out as much air as possible; seal. 2. Open large bag containing sliced chicken sausage; add items below to bag: • 1 tbsp (15 mL) Bell Pepper Herb Rub • 1 tbsp (15 mL) canola oil “Knead” contents to coat sausage; 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.

Freezer Meal Workshop “Lighten Up!” Menu Station Instructions (Spring/Summer 2015) © 2015 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license.

Penne with Chicken Sausage & Peppers Groceries: • 12 oz (350 g) fully cooked Italian-style chicken sausage, sliced in half lengthwise and then sliced into ¼-in. (6-mm) slices (in labeled large freezer bag) • 2 additional large freezer bags • 1 medium green bell pepper • 1 medium red bell pepper • 1 medium yellow bell pepper • 1 medium onion, peeled • 1 can (14.5 oz or 398 mL) diced tomatoes, undrained • 2 garlic cloves • 2 tbsp (30 mL) canola oil Pantry:  2 tbsp (30 mL) Sweet Basil Rub  1 tbsp (15 mL) Bell Pepper Herb Rub Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  Utility Knife  Scoop Loop™  Veggie Wedger  Food Chopper or Manual Food Processor  Smooth-Edge Can Opener  Garlic Press  Measuring Spoon Set or Adjustable Measuring Spoons

P8802-09/15

Chicken Paprikash (6-8 servings)

Chicken Paprikash

1. Large Bag – Prepare and add items below to bag. • 8 oz/250 g (2 cups/500 mL) frozen cut green beans • 2 jars sliced mushrooms, drained and rinsed • Wedge 1 onion with Veggie Wedger. Chop with Food Chopper or Manual Food Processor. • 3 tbsp (45 mL) tomato paste • 2 tsp (10 mL) Chipotle Rub • 1 tbsp (15 mL) canola oil “Knead” to mix thoroughly; Squeeze out as much air as possible; seal.

Groceries: • 1½ lbs (700 g) chicken tenders, cut into 1-in. (2.5-cm) pieces (in labeled large freezer bag) • 2 additional large freezer bag • 8 oz (250 g) frozen cut green beans (about 2 cups/500 mL) from 12 oz (350 g) or larger bag • 2 jars (4.5 oz each) sliced mushrooms (about 2 cups/500 mL) • 1 medium onion, peeled • 3 tbsp (45 mL) tomato paste from 6 oz or 156 mL can • 2 tbsp (30 mL) canola oil

2. Open large bag containing chicken tenders; add items below to bag. • 1 tbsp (15 mL) Bell Pepper 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.

Freezer Meal Workshop “Lighten Up!” Menu Station Instructions (Spring/Summer 2015) © 2015 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license.

Pantry:  

2 tsp (10 mL) Chipotle Rub 1 tbsp (15 mL) Bell Pepper Herb Rub

Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  Utility Knife  Measure-All® Cup or Measuring Cup Set  Can Strainer or Easy Read Measuring Colander  Veggie Wedger  Smooth-Edge Can Opener  Food Chopper or Manual Food Processor  Measuring Spoon Set or Adjustable Measuring Spoons

P8802-09/15

Lemon-Chicken Scallopine (8 servings)

Lemon-Chicken Scallopine

1. In bowl of Manual Food Processor, combine: • ½ cup (125 mL) seasoned croutons • ¼ cup (50 mL) parsley leaves • 1½ tsp (7 mL) Lemon Pepper Rub Process mixture until coarse crumbs form. Add to medium bag. Squeeze out as much air as possible; seal.

Groceries: • 8 boneless, skinless chicken breasts (4 oz/125 g each) (in labeled large freezer bag) • 1 additional large freezer bag and 1 medium freezer bag • ½ cup (125 mL) seasoned croutons • ¼ cup (50 mL) fresh parsley leaves • 2 shallots or 1 small onion, peeled • 1 tbsp (15 mL) canola oil

2. Pound chicken breasts in bag with Meat Tenderizer until they are about ½-in. (2.5-cm) thick. Open the large bag containing chicken breasts – Prepare and add the items below to bag: • Shallots, sliced with Simple Slicer on #1 setting • 1½ tbsp (22 mL) Lemon Pepper 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.

Freezer Meal Workshop “Lighten Up!” Menu Station Instructions (Spring/Summer 2015) © 2015 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license.

Pantry:  2 tbsp (30 mL) Lemon Pepper Rub Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  Manual Food Processor  Measure-All® Cup or Measuring Cup Set  Measuring Spoon Set or Adjustable Measuring Spoons  Meat Tenderizer (See below Cook’s Tip.)  Simple Slicer Cook’s Tip: Alternately, larger chicken breasts can be sliced in half to make thinner cutlets using the Close & Cut and Color Coated Chef’s Knife.

P8802-03/15

Creamy Pasta Primavera (6-8 servings)

Creamy Pasta Primavera

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. Cut into 1-in. (2.5-cm) chunks with Utility Knife. • Peel 2 carrots; cut into ¼-in. (6-mm) slices with Crinkle Cutter. • 2 cups (500 mL) frozen broccoli florets • 1 cup (250 mL) frozen peas

Groceries: • 2 large freezer bags and 1 medium freezer bag • 1 medium red bell pepper • 2 medium carrots • 2 cups (500 mL) frozen broccoli florets from 12-oz (350-g) or larger bag • 1 cup frozen peas from 10-oz (300-g) or larger bag • 1 pkg (8 oz/250 g) reduced-fat cream cheese (Neufchâtel) • 3 garlic cloves • 1 tbsp (15 mL) canola oil

2. Medium bag – Add items below to bag. • 1 pkg (8 oz/250 g) reduced-fat cream cheese • 3 garlic cloves, pressed with Garlic Press • 3 tbsp (45 mL) Parmesan-Garlic Oil Dipping Seasoning • 1 tbsp (15 mL) Sweet Basil Rub • 1 tbsp (15 mL) canola oil “Knead” contents to mix thoroughly. 3. DOUBLE-BAG: Place bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze.

Freezer Meal Workshop “Lighten Up!” Menu Station Instructions (Spring/Summer 2015) © 2015 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license.

Pantry:  3 tbsp (45 mL) Parmesan-Garlic Oil Dipping Seasoning  1 tbsp (15 mL) Sweet Basil Rub Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  Utility Knife  Scoop Loop™  Measure-All® Cup or Measuring Cup Set  Veggie Wedger  Vegetable Peeler  Crinkle Cutter  Garlic Press  Measuring Spoon Set or Adjustable Measuring Spoons

P8802-09/15