Classic Burgers (8 servings)

Classic Burgers

1. Open bag that contains ground beef and bacon. Add items below to bag.  ½ cup/125 mL dry unseasoned breadcrumbs  2 eggs  2 garlic cloves pressed with Garlic Press  2 tbsp/30 mL Smoky Barbecue Rub

Groceries:  2 lbs./1 kg 90% lean ground beef or 93% lean ground turkey and 4 slices uncooked bacon, diced (in labeled gallon-size freezer bag)

“Knead” contents to mix thoroughly. 2. Using a Measure All®Cup, Mini Measure-All® Cup or Large Scoop (2 heaping scoops per burger), measure ½ cup/125 mL ground beef mixture, pressing lightly with Small Mix ‘N Scraper® while filling. Press out onto Flexible Cutting Mat. Repeat to make a total of 8 burgers. Press with gloved* hand to flatten to a ½-in./1cm thick patty. 3. 2 large bags - Add patties in single layer to the bags (four patties per bag). Squeeze out as much air as possible; seal. 4. DOUBLE-BAG: Place bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. *Note: Gloves with be provided at workshop.

© 2015 The Pampered Chef® used under license.



3 additional large-size freezer bags

  

½ cup/125 mL dry unseasoned bread crumbs 2 eggs 2 garlic cloves

Pantry:  2 tbsp/30 mL Smoky Barbecue Rub Other:  Plastic gloves (provided at workshop) Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  Easy Read Measuring Cup  Measuring Spoon Set or Adjustable Measuring Spoons  Garlic Press  Measure-All® Cup, Mini Measure-All® Cup or Large Scoop  Small Mix ‘N Scraper®

Station Instructions: Menu 6 Grilling

MKT630-05/15

Grilled Steak Tacos (6 servings)

Grilled Steak Tacos

1. Open large bag that contains trimmed flank steak. Add items below to bag.  3 tbsp/45 mL Chipotle Rub  ¼ cup/60 mL Balsamic Vinegar  2 tbsp/30 mL Canola Oil  2 tbsp/30 mL tomato paste  2 tbsp/30 mL water  2 garlic cloves pressed with Garlic Press “Knead” to coat steak. Squeeze out as much air as possible; seal. 2. DOUBLE-BAG: Place bag into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze.

© 2015 The Pampered Chef® used under license.

Groceries:  1½ lbs/ 700 g flank steak, trimmed (in labeled gallon-size freezer bag)  1 additional large freezer bag  2 tbsp/30 mL tomato paste from a 6 oz can  2 garlic cloves Pantry:  3 tbsp/45 mL Chipotle Rub  ¼ cup/60 mL Balsamic Vinegar  2 tbsp/30 mL Canola Oil

Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  Easy Read Measuring Cups  Measuring Spoon Set or Adjustable Measuring Spoons  Mini Mix ‘N Scraper®  Smooth-Edge Can Opener  Garlic Press

Station Instructions: Menu 6 Grilling

MKT630-05/15

Smoky Dijon Pork Chops (6 servings)

Smoky Dijon Pork Chops

1. In 2- or 3-cup/500-700 mL Prep Bowl combine ingredients for syrup mixture:  ¾ cup/175 mL pancake syrup  2 tbsp/30 mL Smoky Applewood Rub  2 tbsp/30 mL Dijon Mustard Rub  3 tbsp/45 mL Balsamic Vinegar

Groceries:  6 boneless pork chops, about 6 oz/175 mL each or ¾-in./2-cm thick (in labeled large freezer bag)  2 additional large freezer bags plus 1 medium freezer bag  ¾ cup/175 mL pancake syrup  4 medium baking apples such as Honeycrisp or Gala

Add ½ cup/125 mL syrup mixture to medium bag. Squeeze out as much air as possible; seal. Reserve remaining syrup mixture for pork chops. 2. Large bag-Prepare and add items below to bag:  4 apples, wedged with Apple Wedger  2 tbsp/30 mL Canola Oil “Knead” contents to mix; squeeze out as much air as possible; seal. 3. Open large bag containing pork chops; add items below to bag:  Remaining syrup mixture

Pantry:    

2 tbsp/30 mL Smoky Applewood Rub 2 tbsp/ 30 mL Dijon Mustard Rub 3 tbsp/45 mL Balsamic Vinegar 2 tbsp/30 mL Canola Oil

Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  2- or 3-cup/500 700 mL Prep Bowl  Measure-All® Cup or Easy Read Measuring Cups  Measuring Spoon Set or Adjustable Measuring Spoons  Apple Wedger  Small Mix ‘N Scraper®

“Knead” contents to mix; squeeze out as much air as possible; seal. 4. DOUBLE-BAG: Place all 3 bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze.

© 2015 The Pampered Chef® used under license.

Station Instructions: Menu 6 Grilling

MKT630-05/15

Easy Grilled BBQ Chicken Pizza (6 servings) 1. In 2- or 3-cup/500-700 Prep Bowl combine ingredients for barbecue sauce:  ½ cup/125 mL ketchup  2 tbsp/30 mL brown sugar*  2 tbsp/30 mL Smoky Barbecue Rub  2 tbsp/ 30 mL Balsamic Vinegar  1 garlic clove pressed with Garlic Press Add 1/3 cup/75 mL barbecue sauce to medium bag. Squeeze out as much air as possible; seal. Reserve remaining barbecue sauce for chicken. 2. Open large bag containing chopped chicken; prepare and add items below to bag:  1 small red onion, sliced with Simple Slicer on #3 setting  Remaining barbecue sauce “Knead” contents to mix; squeeze out as much air as possible; seal. 3.

Place frozen pizza dough in another large bag. Squeeze out as much air as possible; seal.

4.

DOUBLE-BAG: Place all 3 bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze.

Easy Grilled BBQ Chicken Pizza Groceries:  2 cups/500 mL chopped cooked chicken (in labeled large freezer bag)  2 additional large freezer bags, 1 medium freezer bag  ½ cup/ 125mL ketchup  1 garlic clove  1 small red onion, peeled  1 (1-lb/450g) frozen pizza crust dough (kept frozen throughout workshop) Pantry:  2 tbsp/30 mL Smoky Barbecue Rub  2 tbsp/30 mL Balsamic Vinegar Other:  2 tbsp/30 mL brown sugar (provided at workshop)

Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  2- or 3-cup /500-700 mLPrep Bowl  Measure-All® Cup or Easy Read Measuring Cups  Measuring Spoon Set or Adjustable Measuring Spoons  Garlic Press  Small Mix ‘N Scraper®  Simple Slicer

*Brown sugar will be provided at workshop.

© 2015 The Pampered Chef® used under license.

Station Instructions: Menu 6 Grilling

MKT630-05/15

Grilled Teriyaki Chicken Sandwiches (6 servings)

Grilled Teriyaki Chicken Sandwiches

1. In 2- or 3 –cup/500-700 mL Prep Bowl combine ingredients for teriyaki sauce mixture:  2 tbsp/30 mL Asian Seasoning Mix  ¾ cup/175 mL Teriyaki Sauce with Honey  1 tbsp/15 mL Canola Oil 2. Mix with Mini Mix ‘N Scraper®. Add 1/3 cup/75mL teriyaki sauce mixture to medium bag. Squeeze out as much air as possible; seal. Reserve remaining teriyaki sauce mixture for chicken. 3. Open large bag containing chicken tenders; add items below to bag.  Remaining teriyaki sauce mixture

Groceries:  1½ lbs/700g chicken tenders, (in labeled large freezer bag)  1 additional large freezer bag, 1 quart-sized freezer bag Pantry:  2 tbsp/30 mL Asian Seasoning Mix  ¾ cup/175 mL Teriyaki Sauce with Honey  1 tbsp/15 mL Canola Oil Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  2 or 3-cup/500-700 mL Prep Bowl  Measure-All® Cup or Easy Read Measuring Cups  Measuring Spoon Set or Adjustable Measuring Spoons  Mini Mix ‘N Scraper®

“Knead” to coat chicken evenly; squeeze out as much air as possible; seal. 4. DOUBLE-BAG: Place both bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze.

© 2015 The Pampered Chef® used under license.

Station Instructions: Menu 6 Grilling

MKT630-05/15

Grilled Adobo Chicken Breasts (8 servings)

Grilled Adobo Chicken Breasts

1. In bowl of Manual Food Processor, combine:  1 onion, wedged with Veggie Wedger  ½ cup/125 mL honey  2 tbsp/30 mL tomato paste  2 tbsp/30 mL Chipotle Rub  1 tbsp/15 mL Smoky Barbecue Rub  2 tbsp/30 mL Balsamic Vinegar

Groceries:  8 boneless, skinless chicken breasts (4-6 oz/125 - 175 g each) (in labeled large freezer bag)  1 additional large freezer bag and one medium freezer bag   

Process mixture until combined. Add ½ cup/125 mL sauce to medium bag. Squeeze out as much air as possible; seal. Reserve remaining sauce for chicken. 2. Open the large bag containing chicken breasts - Add remaining sauce. “Knead” to coat chicken evenly with sauce; 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.

© 2015 The Pampered Chef® used under license.

1 small onion, peeled ½ cup/125 mL honey 2 tbsp/30 mL tomato paste from a 6 oz/156 mL can

Pantry:  2 tbsp/30 mL Chipotle Rub  1 tbsp/15 mL Smoky Barbecue Rub  2 tbsp/30 mL Balsamic Vinegar

Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  5”/13-cm Utility Knife  Manual Food Processor  Veggie Wedger  Measure-All® Cup or Easy Read Measuring Cups  Smooth-Edge Can Opener  Measuring Spoon Set or Adjustable Measuring Spoons  Mini Mix ‘N Scraper®

Station Instructions: Menu 6 Grilling

MKT630-05/15

Grilled Black Bean Veggie Burgers (8 servings)

Grilled Black Bean Veggie Burgers

1. Large bag-Prepare and add items below to bag.  2 cans black beans, drained and rinsed in Easy Read Measuring Colander or Stainless Mesh Colander. Using fingertips, coarsely mash beans. 2. To the same large bag, prepare and add items below.  Wedge 1 small onion with Veggie Wedger. Finely chop onion with Food Chopper or Manual Food Processor.  1 cup/250 mL breadcrumbs  ½ cup/125 mL frozen corn  1/3 cup/75 mL thick and chunky salsa  2 eggs  1 tbsp/15 mL Chipotle Rub  1 tbsp/15 mL Smoky Barbecue Rub  1 tbsp/15 mL Canola Oil

Groceries:  4 large freezer bags  2 cans (15.5 oz/156 mL each) reduced-sodium black beans  1 small onion, peeled  1 cup/250 mL dry unseasoned bread crumbs  ½ cup/125 mL frozen corn from a 10- or 12-oz bag  1/3 cup/75 mL thick and chunky salsa  2 eggs Pantry:   

1 tbsp/15 mL Chipotle Rub 1 tbsp/15 mL Smoky Barbecue Rub 1 tbsp/15 mL Canola Oil

Other:  Plastic gloves (provided at workshop)

“Knead” contents to mix thoroughly. 3. Using a Measure All® Cup, Mini Measure-All® Cup, or Large Scoop (2 heaping scoops per burger) measure ½ cup/125 mL of the bean mixture, packing with Small Mix ‘N Scraper® while filling. Press out onto Flexible Cutting Mat. Repeat to make a total of 8 burgers. Press with gloved* hand to flatten to a ½in./1-cm thick patty. 4. 2 Large bags - Add patties in single layer to the bags (four patties per bag). Squeeze out as much air as possible; seal. 5. DOUBLE-BAG: Place bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze.

Tools for easy recipe prep!  Cutting Board / Flexible Cutting Mat  Smooth-Edge Can Opener  Easy Read Measuring Colander or Stainless Mesh Colander  Veggie Wedger  Food Chopper or Manual Food Processor  Measuring Spoon Set or Adjustable Measuring Spoons  Measure-All® Cup, Mini Measure-All® Cup or Large Scoop  Small Mix ‘N Scraper®

* Gloves will be provided at workshop

© 2015 The Pampered Chef® used under license.

Station Instructions: Menu 6 Grilling

MKT630-05/15