POWER COOKING - Just in time for dinner !

“Power Cooking”
~ Helpful hints and A Baker’s Dozen Recipes ~

Preparing multiple meals at once saves time, money and energy. “Power Cooking” combines the tasks of planning meals, buying groceries, and slicing & dicing with FUN tools while assembling healthy meals for your freezer. Bring your family back to the dinner table with ease. After Power Cooking, you will save money by reaching into your freezer for your family’s meal rather than reaching for the telephone for take-out. Eating out is expensive. It costs a family of four at a full-service restaurant at least $50 for one meal, cocktails excluded! Imagine the savings and quality, family time at YOUR dinner table!

The Pampered Chef mission is bringing families back to the dinner table at home to reconnect and share ideas, with one of the best family traditions of all: a healthy, home-cooked meal. My objective is to help you get in and out of the kitchen as quickly as possible on busy weeknights so that you may rejoin your family. Eliminate the time-consuming, daily chore of cooking and cleaning the kitchen. The “Chef” of the family deserves fun, high-quality cooking tools to make meal preparation enjoyable and timely.
Cooking can be FUN with the right tools!

Helpful hints to prepare for “Power Cooking:”
· Clean out your freezer and refrigerator the day before shopping.
· Plan to use containers designed for the freezer, or purchase Ziploc freezer-quality storage bags.
· Purchase a new, black permanent marker for labeling the bags or containers.
· Find a comfy spot and make your shopping list in pencil. Go through the recipes and list the ingredients. This list will be your Master List. Alter the quantity of items on your list as you reread each recipe so that you do not over-purchase. Then go through your freezer, fridge, and pantry and mark off items that you find. A primary goal of “Power Cooking” is to SAVE MONEY!
· Keep a copy of your list so that you do not have to recreate your list in the future.
· Shop the day before you plan to cook so that you have the energy to have fun in the kitchen!
· The night before your “Power Cooking” day, clear off your countertops; you will need the space. Disinfect your countertops, gather all your ingredients and group them by recipe. Make sure your tea towels and dishcloths are clean. Unload your dishwasher and empty your garbage cans, including your recyclables garbage can. In the morning, you will be ready to “Cook with Power!”
Helpful hints for shopping:
· Shop at your “bulk” store first and purchase in large quantities. Then shop at your regular grocery store and buy store-brand items.
· Shop the inner aisles first, produce next, then bakery and frozen foods last.
· Watch the “sell by” dates on the meat; always select meat from the bottom of the stack for freshest.
Helpful hints for “Power Cooking” Day:
· Begin by labeling your freezer bags or freezer-safe containers using a permanent marker. Write the name of the recipe and date it was prepared for the freezer. Also list anything that needs to be added from the pantry and/or fridge.
· Record the start and finish times of foods that are cooking at the same time.
· Fill the sink with hot, soapy water. Wash the dishes as you go. When you are completely finished using a tool, place it in the dishwasher for less cleanup later.
· Chop and grate all fresh foods at once and place in bowls on your countertop. “Scoop” required amounts when assembling your meals. Freeze leftover veggies into ½ cup portions for later use.
· Cool your cooked ingredients in an area away from your prep area so that you can continue your recipes without feeling short on space. Pour cooled ingredients into freezer bags or containers that are appropriate for food quantity to avoid freezer burn. Squeeze extra air out of filled freezer bags.
· Pull tomorrow night’s dinner out of the freezer and place in fridge before bedtime.
· After cleaning up, go out to dinner and reward yourself for a good day’s work!

~ “Power Cooking” Recipes ~

Taco Soup (served at “Power Cooking” Show)

2 lbs. fresh, lean ground beef
1 onion, coarsely chopped
4 oz. can diced green chilies
taco seasoning packet
Ranch dressing/dip packet
2 cans corn, undrained
4 cans stewed tomatoes, petite diced, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
½ c. chopped fresh cilantro, optional
grated Monterey Jack and/or cheddar cheese

Chop onions using Food Chopper. Brown meat and onions in 8-qt. Stockpot. Open cans using Can Opener and add remaining ingredients and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Reheat to serve. Using Deluxe Cheese Grater, grate cheese on top of soup served in Coffee & More Cups.

Pull-Apart Bread (served at “Power Cooking” Show)

Pillsbury Grands! (8-count) biscuits
3 T. butter
2 cloves garlic
1 t. Pampered Chef Italian Seasoning Mix
3 T. grated parmesan cheese


Melt butter in 8” Saute Pan over medium heat. Crush garlic using Garlic Press into pan. Using Deluxe Cheese Grater, grate cheese into pan and add seasoning mix; stir using Mix ‘N Scraper. Quarter biscuits using Kitchen Shears; toss to coat evenly. Bake at 375 degrees for 20 minutes. Invert onto Simple Additions Medium Square and use Mini-Serving Spatula to serve.

Pork Baby-Back Ribs

2 lbs. pork baby-back ribs
¾ c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
¼ t. pepper
onion


Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Add remaining ingredients to freezer bag, except onion, and coat ribs well. Squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag onto ribs. Using Ultimate Slice & Grate, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 1½-2 hours.

Mexican Chicken

2 lbs. frozen boneless, skinless chicken breasts or tenderloins
16 oz. jar mild or medium salsa
2-3 cloves freshly pressed garlic
½ c. finely chopped onion
2 ½ oz. can sliced black olives, drained
sliced or grated Monterey Jack cheese


Place frozen chicken into freezer bag. Combine remaining ingredients except cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for
45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken; bake 10 minutes and serve.

Mushroom Chicken

2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 can Golden Cream-of-Mushroom
1 c. milk
8 oz. carton fresh mushrooms, sliced
4 slices crumbled bacon
2-3 cloves freshly pressed garlic
2 T. Worcestershire sauce
2 T. lemon juice (zest before juicing – zest needed for another recipe)
grated parmesan cheese

Place frozen chicken into freezer bag. Combine remaining ingredients except parmesan cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag onto chicken. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken AFTER baking. Serve with rice and salad.


Teriyaki Chicken

2 lbs. frozen boneless, skinless chicken breasts or tenderloins
10 oz. bottle teriyaki sauce
1 T. vinegar
2-3 cloves freshly pressed garlic
½ finely chopped onion


Place frozen chicken and all ingredients into freezer bag, coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Serve with stir-fried rice & vegetables.


Caesar Chicken

2 lbs. frozen boneless, skinless chicken breasts or tenderloins
2 (16 oz.) bottles Creamy Caesar Salad dressing
2-3 cloves freshly pressed garlic
grated parmesan cheese
optional: lettuce, box of croutons OR cooked pasta

Place frozen chicken into freezer bag; add garlic and one bottle of dressing. Coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese and set aside. SALAD: Slice chicken and serve warm over lettuce, tossed with half of second bottle of dressing, parmesan cheese and croutons. Or serve chicken over cooked pasta and top with grated cheese.


Parmesan Chicken

2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 c. Italian bread crumbs
2 t. lemon zest
2-3 cloves freshly pressed garlic
1 c. grated parmesan cheese


Place frozen chicken into freezer bag and seal. In separate freezer bag, combine remaining ingredients. Rubber band the two bags together and place into freezer. When ready to bake, defrost chicken in refrigerator for 24 hours. Coat with breadcrumb mixture and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins).


BBQ Chicken

2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 c. mild salsa
1 c. ketchup
1/3 c. brown sugar
1 T. Worcestershire sauce


Place frozen chicken into freezer bag. Combine all ingredients and pour into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for 45 minutes
(30 minutes for tenderloins). Serve with Cornbread Twists, baked on a Round 15” or Rectangular Stone.


Tater Tot Casserole

1 lb. fresh, lean ground beef
½ c. chopped onion
1 can Golden Cream-of-Mushroom soup
½ c. milk
salt & pepper to taste
1 c. grated cheddar cheese
1 bag frozen tater tots


Brown ground beef and onion. Combine with remaining ingredients except cheese and frozen tater tots. Place mixture into freezer bag. Squeeze air out of bag and freeze. Defrost beef mixture in refrigerator for 24 hours. Using Deluxe Cheese Grater, grate cheese and set aside. Place beef mixture in Stoneware Deep Dish Baker and top with cheese and tater tots before baking at 350 degrees for 30 minutes till bubbly. Serve with mixed vegetables and fruit salad.


Meat Loaf

2 lbs. fresh, lean ground beef
I c. Italian bread crumbs
2 eggs
6 oz. can tomato sauce
2-3 cloves freshly pressed garlic
1 c. finely chopped onion
salt & pepper to taste

Combine all ingredients in Classic Batter Bowl. Shape into two large loaves or four mini-loaves. Place loaves into Stoneware Rectangular Baker or Mini Loaf Pan. Bake, uncovered at 350 degrees for 1 hour. Cool and place loaves into freezer bags. Squeeze air out of bags and freeze. Defrost in refrigerator for 24 hours and heat, covered, for 20 minutes. Serve with potatoes.

Taco Ring

1 lb. fresh, lean ground beef
1 packet taco seasoning mix
1 c. grated cheddar cheese
2 pkgs (8 oz. each) refrigerated crescent rolls
1 medium red or green bell pepper
shredded lettuce
coarsely chopped tomato
sm. purple onion (optional)
4 oz. can sliced black olives
salsa
sour cream


Using 8” Saute Pan, prepare taco meat according to package directions and divide in half. Freeze one-half meat and label “Taco Meat,” and use for tacos or nachos when only a small serving is needed. Freeze other half of meat and label “Taco Ring.” When ready to create Taco Ring, defrost meat and mix with cheese. Unroll crescent rolls and separate into 16 triangles. Place triangles in a circle on 15” Round Stone with wide ends overlapping in center and points toward the outside. (There should be a 5” diameter opening in the center of the stone.) Scoop meat mixture evenly onto widest end of triangle. Fold points of triangles over filling and tuck under wide ends of dough in the center. (Filling will not be completely covered.) Bake at 350 degrees for 20-25 minutes or until golden brown. Using V-Shaped Cutter, place decorative cut red or green pepper in center of the ring and fill with salsa. Mound lettuce, tomatoes, onion, and olives around pepper. Use Easy Accent Decorator to garnish with sour cream.

Chicken Tetrazzini

16 oz. spaghetti
½ stick butter
1 onion, chopped
1 c. green bell pepper, chopped
3 c. cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 c. grated Monterey Jack cheese
2 cans Golden Cream-of-Mushroom soup
3 c. milk
salt and pepper to taste


Break spaghetti in half and cook as directed on package; drain. Using 8” Saute Pan, cook onion and bell pepper in butter for 5 minutes; toss with spaghetti and remaining ingredients in a large bowl. Place mixture into two freezer bags; squeeze air out of bags and freeze. Defrost and bake in Stoneware Deep Dish Baker, covered, at 350 degrees for 45 minutes until bubbly.

Fantastic – Quick Chocolate Cake

1 Chocolate Cake Mix
3 Eggs
16 oz. Sour Cream
½ Cup Chocolate Chips
Sprinkle with powdered sugar or Hot Fudge
for a really final touch – fill center with strawberries

Mix eggs and sour cream in Batter Bowl (a whisk works for most) , Add cake mix and blend well with Mix n Scraper. Pour batter into pan and microwave on high for 12-13 minutes, IMPORTANT: Let cool 5-10 minutes and invert on platter