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How to Fill your freezer with delicious Tastefully Simple meals The menu: Baked Pesto Rigatoni Bayou Bourbon Meatloaf Cheesy Chive Chicken & Rice Bake Creamy Cheese Chive Chicken ­ Slow Cooker Italian Beef ­ Slow Cooker Mama's Shredded Pork BBQ ­ Slow Cooker Oh-So-Slow Pork Chops ­ Slow Cooker Queen Bee's Chicken Sassy Baked Chicken Slow Cooker Lasagna Let's Get Started! Your Tastefully Simple products have arrived and you are ready to make your meals! Set aside 2 ­ 3 hours and make 10 fabulous meals. (You will not use all of your Tastefully Simple products--the leftovers can be used in your every day meal-making process.) Adapted by Stephanie Heseltine (Including suggestions from Eileen Kosar & Char Pietrowski) Contact your local Tastefully Simple Consultant to purchase your Tastefully Simple products! www.tastefullysimple.com Freezer Meal Tips How to Freeze: Date and label everything! Don't waste your efforts by turning them into mystery foods. If you are using the provided labels please write the date on it before freezing your meals. I recommend using disposable aluminum pans when freezing meals. They are cheaper at a dollar or discount store. They can be expensive at your grocery store. Don't buy the ones with lids as they do not seem spill proof and they will allow too much air inside. NOTE from Stephanie: I am going to use the slow cooker bags to save on clean up time. If you do not want to purchase aluminum pans you may use your own dishes. Line the dish with aluminum foil and leave enough to overlap the dish. Once frozen, lift out the food, and place in a sealed freezer bag. Squeeze out the air. Return the foil packet to the appropriate dish when ready to thaw or reheat. Make sure you are using freezer bags and not food storage bags. Air is the enemy for frozen meals. If you eliminate as much air as possible your meals will last longer in your freezer. I like to place aluminum pans inside a freezer bag. To remove the most air you can seal the bag leaving approximately ½ inch open. Put a straw in the opening and suck out all of the air. You can also use a vacuum sealer with your meals. Most meals serve 4-6. If you have a smaller family use two 8x8 pans rather than a 9x13 pan. You can also double recipes if your family is larger or if you would like to prep meals for upcoming months. Do freezer meal cooking with a friend. Make it a way to catch up with a friend and stock both of your freezers. It goes much quicker with a little conversation. NOTE from Stephanie: It took my friend and I two hours and 20 minutes to assemble 20 meals (10 for each family). We also shared some of the ingredients helping to reduce overall cost. Adjust recipes for your family's tastes/diet. If your family does not like onions, eliminate them. You are watching your sodium, use low-sodium products. I choose to leave the bacon on a few of the items when cooking for flavor but take it off before serving to lower the fat content. Reheating: I recommend thawing most foods in the refrigerator overnight. Some larger or thicker foods take longer. You can safely move the food from the freezer to the refrigerator two days ahead of time. If you thaw in the microwave (not in aluminum pans!!), the item actually begins to cook unevenly. You MUST cook it as soon as you have finished thawing it. Benefits: It saves money! Eating out or going to the grocery store frequently can be very costly. Planning ahead will lower your food bills.

It is flexible ­ our lives are busy! Times have changed and sometimes we don't know until 4 pm who will be at the dinner table that night or what meeting, practice or concert we need to run off to at 7 pm. We can still have a great meal without all of the daily hands-on preparation. And if someone isn't home for dinner they can easily reheat leftovers! It is healthier! It is proven that by planning ahead you will naturally eat fewer processed foods, fats, salt and preservatives because you are in control of the ingredients. Enjoy a greater variety of foods! Even good cooks run out of time, energy and creativity at the end of a long day. More free time! With meals ready in the freezer, you will have more time to work on homework (or whatever) while dinner is baking! You can share with others! It is easy to take dinner to a neighbor who is ill, friend who had a baby or a family that recently moved in across the street. Grocery List Meat 4 lb. fresh ground beef or turkey (Will be divided into 1 meal with 2 lbs and 2 meals with 1 lb each) 3 lb. beef roast 18 frozen boneless skinless chicken breasts 6 fresh boneless skinless chicken breasts 6 boneless pork chops 3 lb. boneless pork loin roast

Canned Goods 2 ­ jars of spaghetti sauce 1 - 28 oz. crushed tomatoes 6 oz. tomato paste 10.75 oz. cream of chicken soup 1 can chicken broth Dry Goods 16 oz. rigatoni pasta 8 oz. lasagna noodles 12 oz. penne pasta ¾ c. rice 3 cups instant potato flakes (I use Idahoan in the packet) Dairy 6 cups shredded mozzarella cheese 1 ½ c. cottage cheese ¾ c. grated parmesan cheese ½ c. shredded cheddar cheese 8 oz. cream cheese 6 Tbsp. butter Freezer 2 cups frozen corn (or your choice of frozen vegetables) Miscellaneous 2 ­ 12 oz. cans beer or coke ½ c. honey 1/3 c. Dijon mustard 3 large sweet potatoes 3 large potatoes 3 ­ 4 large apples Non-stick cooking spray Containers for Freezing Press & Seal (or plastic wrap)

Gallon size freezer bags (19) Quart size freezer bags (14) 1 Loaf pan NOTE from Stephanie ­ Based on a recommendation from Char we opted to use two jars of spaghetti sauce for the Baked Pesto Rigatoni instead of two cans of crushed tomatoes. You'll see this is already adjusted in the grocery list above. We also added some Garlic Garlic to that recipe as well. We have peeps in our families that are not as crazy about sweet potatoes as we are so also included regular baking potatoes as well. You'll see that reflected above. We thought it would also be helpful to have a list of the Tastefully Simple ingredients that are needed as well. 1 1 1 1 1 1 1 shaker jar Onion Onion box of Cheesy Chive Warm Dip Mi shaker jar Italian Garlic Bread Seasoning shaker jar Seasoned Salt (do not need very much so if you have some on hand you'll be set) jar Vidalia Onion Dressing jar Bayou Bourbon Glaze shaker jar Dried Tomato & Garlic Pesto Mix

Get Ready to begin Clean out your freezer to make room for your meals Set aside approximately 3 hours of uninterrupted time (if you finish early enjoy the quiet time!) Use the grocery list provided to see which items you have on hand Purchase any items needed Use fresh meat so that you will not be refreezing it. (Note: the recipes call for some frozen chicken breasts and some fresh) Kitchen preparation In a large cleared area (kitchen table works well) take out all items needed from your grocery list Get out a few bowls, spoons, rubber scrapers, measuring cups, measuring spoons, a cutting board, knife, and a can opener You may want to wash a few dishes as you go so you can also fill the sink with hot soapy water. Let's Begin Brown 2 lbs. ground beef. Cook 16 oz. rigatoni pasta to al dente. Cube fresh six chicken breasts. Cook 12 oz. penne pasta to al dente. NOTE from Stephanie: Based on recommendation from Eileen and from my own experience with Let's Dish meals we opted to not cook any of the pasta ahead of time. We do have it purchased and ready to go. You can certainly measure it out and freeze it in its dry form; then simply cook when preparing that meal. Assemble Baked Pesto Rigatoni (This makes a large batch--you may want to divide into 2 meals.) Combine 1 lb. cooked ground beef, 3 Tbsp. Dried Tomato & Garlic Pesto Mix, 2 - 28 oz. cans crushed tomatoes (we used two jars of spaghetti sauce) and Garlic Garlic. Stir in cooked rigatoni pasta. Place into gallon Ziploc bag and seal. (We'll add the cooked pasta prior to baking ­ can either freeze in its dry form or keep in cupboard until you cook meal) Place 2 cups shredded mozzarella cheese into quart Ziploc bag and sprinkle with 1 T. Italian Garlic Bread Seasoning. Put both bags into gallon Ziploc bag. Label with Baked Pesto Rigatoni label. Bayou Bourbon Meatloaf In large bowl mix 2 pounds of uncooked ground beef and ½ cup Bayou Bourbon Glaze. Form meatloaf into a greased 4" x 8" loaf pan (or 3 mini loaf pans if desired). Cover with Press and Seal wrap. Pour ¼ cup Bayou Bourbon Glaze into quart Ziploc Bag and seal. Place meatloaf pan and glaze into gallon Ziploc bag and seal. Label with Bayou Bourbon Meatloaf label.

Cheesy Chive Chicken & Rice Bake In large bowl mix 1 packet Cheesy Chive Warm Dip Mix, one can of cream of chicken soup, 1 can water and 2 cups frozen corn, ¾ cup uncooked rice, 1 tsp. Seasoned Salt and 2 Tbsp. of Onion Onion. Place into gallon Ziploc bag. Place six uncooked frozen chicken breasts into gallon Ziploc bag. Place both bags into another gallon Ziploc bag. (We found this one was too big to assemble into one bag so we labeled both bags with same title and `1 of 2' and `2 of 2' for quick reference when grabbing from the freezer.) Label with Cheesy Chive Chicken & Rice Bake. Creamy Cheesy Chive Chicken Place 1 packet Cheesy Chive Warm Dip Mix, 8 oz. cream cheese (cubed), and ½ cup chicken broth into quart Ziploc bag and seal. Place 6 cubed fresh chicken breasts into quart Ziploc bag. Place 12 oz. cooked penne pasta in gallon Ziploc bag. Again we did not cook the pasta ahead of time. You can either freeze in dry form or save in your cupboard to cook when serving this meal. Place ½ cup shredded cheddar cheese into quart Ziploc bag. Place all 4 ziploc bags into gallon Ziploc bag. Label with Creamy Cheesy Chive Chicken. Italian Beef Place 4 tbsp. Italian Garlic Bread Seasoning, 1 Tbsp. Onion Onion, 1 teaspoon Seasoned Salt and beef roast in gallon Ziploc bag. Squish bag to get seasonings into roast. I found it easier to put the roast in a bowl and rub the seasonings into the meat before putting it in the Ziploc Bag. We also rubbed the seasonings into the meat in a bowl prior to bagging. Label with Italian Beef label. Mama's Shredded Pork BBQ Place pork roast into gallon Ziploc bag. Sprinkle with 1 Tbsp. Italian Garlic Bread Seasoning and 1 tsp. Seasoned Salt. Add one cup water. I put all of this in a bowl first and then in the Ziploc. Place 3/4 cup Vidalia Onion Dressing in quart Ziploc bag. Place both bags in gallon Ziploc bag. Seal and label with Mama's Shredded Pork BBQ label. Oh-So-Slow Pork Chops Peel and slice (thick) 3 large sweet potatoes and place into gallon Ziploc bag. Peel and slice (thick) 3 large baking potatoes and place into quart or gallon Ziploc bag. Peel and slice (thick) 3 ­ 4 apples and place into quart Ziploc bag. Add 1 tbsp. Onion Onion. Season 6 pork chops with Seasoned Salt and place into gallon Ziploc bag. In small bowl, whisk 1/3 cup chicken broth and 1/3 cup Bayou Bourbon glaze together. Pour mixture into quart Ziploc bag. Place all four bags into gallon Ziploc bag. I did not get all the bags to fit into one gallon bag, so I had a separate bag for the apples. We used two bags for this meal as well. As long as you label well you'll be fine! Affix Oh-So-Slow Pork Chops label. Queen Bee's Chicken Place ½ cup honey, 1/3 cup Dijon mustard, 6 Tbsp. Butter and 1 teaspoon Seasoned Salt in quart Ziploc bag. Place 6 frozen chicken breasts in gallon Ziploc bag. Place both bags into gallon Ziploc bag and seal. Affix Queen Bee's Chicken label. Sassy Baked Chicken Place 1 tbsp. Onion Onion, ¼ cup grated parmesan cheese, 2 Tbsp. Italian Garlic Bread Seasoning and 3 cups of instant potato flakes into quart Ziploc bag. Place 6 frozen chicken breasts in gallon Ziploc bag. Place 3/4 cup Vidalia Onion Dressing into quart Ziploc bag. Place all 3 bags into gallon Ziploc Bag. Label with Sassy Baked Chicken label. Slow Cooker Lasagna Combine 2 Tbsp. Onion Onion, 1 tsp. Seasoned Salt, 2 Tbsp. Dried Tomato and Garlic Pesto Mix,

1 lb. cooked ground beef, 28-oz. can crushed tomatoes, 6-oz. can tomato paste and one cup water into gallon Ziploc bag. Combine 4 cups shredded mozzarella cheese, 1 ½ cups cottage cheese and ½ cup grated parmesan cheese in quart Ziploc bag. Based on our experience we would recommend combining these ingredients in a bowl and then placing in the bag. Place 8 oz. uncooked lasagna noodles in gallon Ziploc bag. Put all three bags in gallon Ziploc bag and seal. Label with Slow Cooker Lasagna label. All meals must be thawed before following cooking instructions on labels Labels Baked Pesto Rigatoni Cook pasta; once drained combine with other ingredients Place pasta mixture in greased casserole dish. Top with shredded cheese. Bake at 375° for 40 minutes. Oh-So-Slow Pork Chops Place sweet potatoes on bottom of greased slow cooker. Layer apples on top of sweet potatoes. Layer pork chops on top of sweet potatoes. Pour broth over pork chops. Cook on low for 5-6 hours until potatoes are fork tender and pork chops are cooked through. When serving, use broth from bottom of slow cooker to spoon over meat. Bayou Bourbon Meatloaf Bake at 375° for 55-60 minutes. Pour Bayou Bourbon Glaze over top. Bake an additional 10-15 minutes or until meat loaf is no longer pink. Mama's Shredded BBQ Place roast and juices into slow cooker. Cover and cook on low 7-8 hours or until tender. Remove roast from slow cooker and discard juices. Shred pork and return to slow cooker. Add Vidalia Onion Dressing and heat on low for 1 hour. Serve on buns or rolls. Cheesy Chive Chicken & Rice Bake Place vegetable mixture into a greased 9 x 13 pan. Place chicken on top of mixture. Cover with foil and bake at 375° for 50 minutes. Remove from oven; leave foil and let sit 10 minutes before serving. Queen Bee's Chicken Place the contents of the sauce bag into a microwaveable dish and heat until butter is melted. Place chicken in a shallow baking dish and pour the mixture over the chicken. Cover with foil. Bake at 375° for 30 minutes. Remove foil and baste chicken with pan drippings. Bake, uncovered, for additional 15 minutes. Creamy Cheesy Chive Chicken Grease slow cooker. Place chicken & cheese bags in slow cooker. Cook on low until chicken is cooked. Cook pasta 45 minutes prior to chicken being done Add pasta and shredded cheese during last 30 minutes of cooking. Sassy Baked Chicken Place Vidalia Onion dressing into separate bowl. Place dried mixture into a bowl and stir to combine.

Dip chicken into Vidalia Onion Dressing; then coat with dried potato mixture. Place on foil-lined baking dish sprayed with non-stick cooking spray. Bake at 350° for 35 - 40 minutes. Italian Beef Place beef into slow cooker. Pour two cans of beer (or coke) around roast. NOTE: I'm only adding one can as that is more than enough liquid. Cook on high for 4 hours. Reduce heat to low and cook for an additional 4 hours. Shred beef and simmer with cover removed until ready to eat. Serve on Italian rolls. Slow Cooker Lasagna Spoon ¼ beef mixture in bottom of slow cooker. Layer 1/3 of noodles over beef mixture. Break noodles as needed. Layer 1/3 of cheese mixture over noodle layer. Repeat noodle and cheese layers twice. Top with remaining ground beef mixture. Cook on low for 3-4 hours. Uncover and cook additional 30 minutes.

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