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Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Beef & Cheese Taco Skillet
Label a gallon freezer bag “Beef & Cheese Taco Skillet – Step 1.”
Place 1 pound lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• 1 tablespoon Garlic Pepper Seasoning
Label a quart freezer bag “Beef & Cheese Taco Skillet – Step 2.” Add to bag and toss to combine:
• 1 (15 ounce) can tomato sauce
• 2-3 tablespoons Simply Salsa™ Mix
• 1-2 tablespoons chili powder
Label a gallon freezer bag “Beef & Cheese Taco Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Cheesy Turkey Tortilla Soup
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup – Step 2.”
Cube 1½ pounds boneless skinless turkey breast tenderloins or chicken breasts. Place in bag.
Add to step 2 bag (with turkey) and toss to combine:
• 1 tablespoon Garlic Pepper Seasoning
• 1 poblano pepper or green bell pepper, chopped
• 1 (15 ounce) can black or pinto beans, rinsed and drained
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup – Step 1.” Add to bag and toss to combine:
• 1 package Chicken Tortilla Soup Mix
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (10¾ ounce) can condensed Cheddar cheese soup
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Freezer Meal Prep Directions November/December Family Faves 10 Meals & More Collection
Chipotle Chicken & Sausage Tortellini
Label a gallon freezer bag “Chipotle Chicken & Sausage Tortellini.”
Cube 1 pound boneless skinless chicken thighs.
Slice 1 (14 ounce) package smoked sausage ring.
Place chicken and sausage in bag.
Add to bag (with chicken and sausage) and toss to combine:
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 (15 ounce) can crushed tomatoes
Securely tape recipe to bag. Seal well and freeze.
Chipotle Pork Stew
Label a gallon freezer bag “Chipotle Pork Stew – Step 1.”
Remove fat cap from 1 (2½-3 pound) pork shoulder roast and cut roast into 4 pieces. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (12 ounce) can beer or 1½ cups reduced sodium chicken broth
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 green bell pepper, chopped
Securely tape recipe to bag. Seal well and freeze.
Creamy Baked Chicken Risotto
Label a gallon freezer bag “Creamy Baked Chicken Risotto.”
Cube 1½ pounds boneless skinless chicken thighs. Season chicken with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1½ cups Arborio rice or medium-grain white rice
• 1-2 tablespoons Simply Salsa Mix
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 packet Artichoke & Spinach Warm Dip Mix.
Grilled Ham & Cheese with Bacon Pepper Jam
No prep. Spread 6 slices Texas-cut white bread with:
• 6 tablespoons Bacon Pepper Jam
Layer bread with:
• 7 ounces brie, rind removed and sliced, or 6 slices provolone cheese
• 1 pound sliced deli ham
• Remaining 6 slices Texas-cut white bread
Spread outside of sandwiches with:
• ¼ cup butter, softened
Wrap sandwiches individually in plastic wrap.
Label 2 (1-gallon) freezer bags “Grilled Ham & Cheese with Bacon Pepper Jam.” Securely tape recipe to 1 bag. Place wrapped sandwiches in bags. Seal well and freeze.
Honey Dijon Salmon
Label a gallon freezer bag “Honey Dijon Salmon.”
Place 6 (4 ounce) salmon fillets in bag.
Add to bag (with salmon) and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 1 tablespoon Simply Salsa Mix
• 2 teaspoons Garlic Pepper Seasoning
Securely tape recipe to bag. Seal well and freeze.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 1week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
Family Faves 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 6 Cont’d
Southwest Chicken Quinoa Bake
Label a gallon freezer bag “Southwest Chicken Quinoa Bake.”
Cube 1½ pounds boneless skinless chicken thighs. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 cup red or white quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups chopped kale
• 1 red bell pepper, chopped
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwestern Chicken Wraps
Label a gallon freezer bag “Southwestern Chicken Wraps.”
Thinly slice 1½ pounds boneless skinless chicken breasts; season with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 poblano pepper or green bell pepper, chopped
• 3 tablespoons Roasted Garlic Infused Oil • 1½-2 tablespoons Wahoo! Chili Seasoning • Juice of 1 lime
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Beef Bowls
Label a gallon freezer bag “Wahoo! Beef Bowls.”
Season 1½ pounds beef top round steak with salt and pepper. Place in bag.
Add to bag (with beef) and toss to combine:
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Slow Cooker Sausage & Potatoes
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2a.”
Slice 1 (14 ounce) package polska kielbasa sausage. Place in bag.
Add to step 2a bag (with sausage) and toss to combine:
• 1 cup chopped green, red and/or yellow bell pepper, optional
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 1.” Add to bag:
• 2 tablespoons Wahoo! Chili Seasoning
• 1 tablespoon Garlic Garlic Seasoning
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2b.” Add to bag:
• 2 cups shredded Cheddar cheese
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes.” Securely tape recipe to bag. Place 1 package Perfectly Potato Cheddar Soup Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Wahoo! White Chili
Label a gallon freezer bag “Wahoo! White Chili.”
Place 1¼ pounds ground turkey in bag.
Add to bag (with turkey) and toss to combine:
• 2 (4 ounce) cans chopped green chiles • ¼ cup Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwest Chicken Quinoa Bake
Label a gallon freezer bag “Southwest Chicken Quinoa Bake.”
Cube 1½ pounds boneless skinless chicken thighs. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 cup red or white quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups chopped kale
• 1 red bell pepper, chopped
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwestern Chicken Wraps
Label a gallon freezer bag “Southwestern Chicken Wraps.”
Thinly slice 1½ pounds boneless skinless chicken breasts; season with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 poblano pepper or green bell pepper, chopped
• 3 tablespoons Roasted Garlic Infused Oil • 1½-2 tablespoons Wahoo! Chili Seasoning • Juice of 1 lime
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Beef Bowls
Label a gallon freezer bag “Wahoo! Beef Bowls.”
Season 1½ pounds beef top round steak with salt and pepper. Place in bag.
Add to bag (with beef) and toss to combine:
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Slow Cooker Sausage & Potatoes
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2a.”
Slice 1 (14 ounce) package polska kielbasa sausage. Place in bag.
Add to step 2a bag (with sausage) and toss to combine:
• 1 cup chopped green, red and/or yellow bell pepper, optional
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 1.” Add to bag:
• 2 tablespoons Wahoo! Chili Seasoning
• 1 tablespoon Garlic Garlic Seasoning
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2b.” Add to bag:
• 2 cups shredded Cheddar cheese
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes.” Securely tape recipe to bag. Place 1 package Perfectly Potato Cheddar Soup Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Wahoo! White Chili
Label a gallon freezer bag “Wahoo! White Chili.”
Place 1¼ pounds ground turkey in bag.
Add to bag (with turkey) and toss to combine:
• 2 (4 ounce) cans chopped green chiles • ¼ cup Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwest Chicken Quinoa Bake
Label a gallon freezer bag “Southwest Chicken Quinoa Bake.”
Cube 1½ pounds boneless skinless chicken thighs. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 cup red or white quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups chopped kale
• 1 red bell pepper, chopped
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwestern Chicken Wraps
Label a gallon freezer bag “Southwestern Chicken Wraps.”
Thinly slice 1½ pounds boneless skinless chicken breasts; season with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 poblano pepper or green bell pepper, chopped
• 3 tablespoons Roasted Garlic Infused Oil • 1½-2 tablespoons Wahoo! Chili Seasoning • Juice of 1 lime
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Beef Bowls
Label a gallon freezer bag “Wahoo! Beef Bowls.”
Season 1½ pounds beef top round steak with salt and pepper. Place in bag.
Add to bag (with beef) and toss to combine:
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Slow Cooker Sausage & Potatoes
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2a.”
Slice 1 (14 ounce) package polska kielbasa sausage. Place in bag.
Add to step 2a bag (with sausage) and toss to combine:
• 1 cup chopped green, red and/or yellow bell pepper, optional
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 1.” Add to bag:
• 2 tablespoons Wahoo! Chili Seasoning
• 1 tablespoon Garlic Garlic Seasoning
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2b.” Add to bag:
• 2 cups shredded Cheddar cheese
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes.” Securely tape recipe to bag. Place 1 package Perfectly Potato Cheddar Soup Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Wahoo! White Chili
Label a gallon freezer bag “Wahoo! White Chili.”
Place 1¼ pounds ground turkey in bag.
Add to bag (with turkey) and toss to combine:
• 2 (4 ounce) cans chopped green chiles • ¼ cup Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Chipotle Chicken & Sausage Tortellini
Label a gallon freezer bag “Chipotle Chicken & Sausage Tortellini.”
Cube 1 pound boneless skinless chicken thighs.
Slice 1 (14 ounce) package smoked sausage ring.
Place chicken and sausage in bag.
Add to bag (with chicken and sausage) and toss to combine:
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 (15 ounce) can crushed tomatoes
Securely tape recipe to bag. Seal well and freeze.
Chipotle Pork Stew
Label a gallon freezer bag “Chipotle Pork Stew – Step 1.”
Remove fat cap from 1 (2½-3 pound) pork shoulder roast and cut roast into 4 pieces. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (12 ounce) can beer or 1½ cups reduced sodium chicken broth
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 green bell pepper, chopped
Securely tape recipe to bag. Seal well and freeze.
Creamy Baked Chicken Risotto
Label a gallon freezer bag “Creamy Baked Chicken Risotto.”
Cube 1½ pounds boneless skinless chicken thighs. Season chicken with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1½ cups Arborio rice or medium-grain white rice
• 1-2 tablespoons Simply Salsa Mix
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 packet Artichoke & Spinach Warm Dip Mix.
Grilled Ham & Cheese with Bacon Pepper Jam
No prep. Spread 6 slices Texas-cut white bread with:
• 6 tablespoons Bacon Pepper Jam
Layer bread with:
• 7 ounces brie, rind removed and sliced, or 6 slices provolone cheese
• 1 pound sliced deli ham
• Remaining 6 slices Texas-cut white bread
Spread outside of sandwiches with:
• ¼ cup butter, softened
Wrap sandwiches individually in plastic wrap.
Label 2 (1-gallon) freezer bags “Grilled Ham & Cheese with Bacon Pepper Jam.” Securely tape recipe to 1 bag. Place wrapped sandwiches in bags. Seal well and freeze.
Honey Dijon Salmon
Label a gallon freezer bag “Honey Dijon Salmon.”
Place 6 (4 ounce) salmon fillets in bag.
Add to bag (with salmon) and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 1 tablespoon Simply Salsa Mix
• 2 teaspoons Garlic Pepper Seasoning
Securely tape recipe to bag. Seal well and freeze.
Popcorn Chicken Spinach Salad
No prep. Label a quart freezer bag “Popcorn Chicken Spinach Salad – Step 2.” Add to bag and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 3 tablespoons Bacon Pepper Jam
• 1 teaspoon Garlic Pepper Seasoning
Label a quart freezer bag “Popcorn Chicken Spinach Salad – Step 3.” Add to bag:
• 1½ cups shredded Cheddar cheese
Label a gallon freezer bag “Popcorn Chicken Spinach Salad.” Securely tape recipe to bag. Place bags 2 and 3 inside. Seal well and freeze with popcorn chicken package.
Simply Salsa Chicken
Label a quart freezer bag “Simply Salsa Chicken – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 teaspoon Garlic Pepper Seasoning
Label a gallon freezer bag “Simply Salsa Chicken – Step 2.” Add to bag and combine:
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
• 1 (12 ounce) package frozen sweet kernel corn
• 1 large poblano pepper or green bell pepper, chopped
• 1-2 tablespoons Simply Salsa Mix
Label a gallon freezer bag “Simply Salsa Chicken.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Chicken Fettuccine
Label a quart freezer bag “Slow Cooker Chicken Fettuccine – Step 1.”
Place 1½ pounds boneless skinless chicken breasts in bag.
Label a quart freezer bag “Slow Cooker Chicken Fettuccine – Step 2.”
Prepare 8 ounces fettuccine pasta according to package directions. Rinse with cold water and toss with 1 teaspoon oil. Add to bag.
Add to step 1 bag (chicken) and combine:
• 1 cup reduced sodium chicken broth
• 1 teaspoon Garlic Pepper Seasoning
Label a gallon freezer bag “Slow Cooker Chicken Fettuccine.” Securely tape recipe to bag. Place 1 packet Artichoke & Spinach Warm Dip Mix and bags 1 and 2 inside. Seal well and freeze.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Chicken Penne Skillet
Label a quart freezer bag “Chicken Penne Skillet – Step 1.”
Cube 1½ pounds boneless skinless chicken breasts. Place in bag.
Label a gallon freezer bag “Chicken Penne Skillet – Step 2a.”
Prepare 10 ounces penne pasta according to package directions. Rinse with cold water and toss with 1 teaspoon oil. Add to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 2 tablespoons Roasted Garlic Infused Oil • 1 poblano pepper or green bell pepper, chopped,
optional
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic™ Seasoning
Label a quart freezer bag “Chicken Penne Skillet – Step 2b.” Add to bag:
• 2 cups shredded Monterey Jack cheese
Label a gallon freezer bag “Chicken Penne Skillet.” Securely tape recipe to bag. Place 1 packet Bold Buffalo Blue Cheese Dip Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Crab-Stuffed Chicken Breasts
Label a quart freezer bag “Crab-Stuffed Chicken Breasts.”
Pound 6 (6 ounce) boneless skinless chicken breasts ¼-inch thick; season with salt and pepper. Place in bag.
In medium bowl combine:
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package flaked imitation crab, chopped
• 1 packet Creamy Crab™ Cheese Ball Mix • 2 teaspoons Garlic Garlic Seasoning
Divide cheese mixture among chicken breasts, placing in center. Roll up chicken and secure with toothpicks.
Wrap stuffed chicken individually in plastic wrap.
Label a quart freezer bag "Crab-Stuffed Chicken Breasts - Step 2." Add to bag and toss to combine:
• ½ cup plain panko bread crumbs
Continued on the next page.
Freezer Meal Prep November/December One-Pot 10 Meals & More Collection
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Chicken Penne Skillet
Label a quart freezer bag “Chicken Penne Skillet – Step 1.”
Cube 1½ pounds boneless skinless chicken breasts. Place in bag.
Label a gallon freezer bag “Chicken Penne Skillet – Step 2a.”
Prepare 10 ounces penne pasta according to package directions. Rinse with cold water and toss with 1 teaspoon oil. Add to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 2 tablespoons Roasted Garlic Infused Oil • 1 poblano pepper or green bell pepper, chopped,
optional
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic™ Seasoning
Label a quart freezer bag “Chicken Penne Skillet – Step 2b.” Add to bag:
• 2 cups shredded Monterey Jack cheese
Label a gallon freezer bag “Chicken Penne Skillet.” Securely tape recipe to bag. Place 1 packet Bold Buffalo Blue Cheese Dip Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Crab-Stuffed Chicken Breasts
Label a quart freezer bag “Crab-Stuffed Chicken Breasts.”
Pound 6 (6 ounce) boneless skinless chicken breasts ¼-inch thick; season with salt and pepper. Place in bag.
In medium bowl combine:
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package flaked imitation crab, chopped
• 1 packet Creamy Crab™ Cheese Ball Mix • 2 teaspoons Garlic Garlic Seasoning
Divide cheese mixture among chicken breasts, placing in center. Roll up chicken and secure with toothpicks.
Wrap stuffed chicken individually in plastic wrap.
Label a quart freezer bag "Crab-Stuffed Chicken Breasts - Step 2." Add to bag and toss to combine:
• ½ cup plain panko bread crumbs
Continued on the next page.
Freezer Meal Prep November/December One-Pot 10 Meals & More Collection
Crab-Stuffed Chicken Breasts continued: • ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 teaspoon Garlic Garlic Seasoning
• Salt and pepper as desired
Label a gallon freezer bag “Crab-Stuffed Chicken Breasts.” Securely tape recipe to bag. Place wrapped chicken breasts and bag 2 inside. Seal well and freeze.
Savory Pulled Pork Sandwiches
Label a gallon freezer bag “Pulled Pork Sandwiches.”
Season 1 (2-3 pound) boneless pork shoulder roast with salt and pepper. Place in bag.
Add to bag (with pork) and toss to combine:
• 1 small onion, sliced, optional
• 1 red bell pepper, sliced, optional
• 1 jar Savory Wild Mushroom Slow-Cooker Sauce
Securely tape recipe to bag. Seal well and freeze.
Simple & Sassy Sloppy Joes
Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 1.”
Place 1½ pounds lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic Seasoning
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 2.” Add to bag:
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans, rinsed and drained, optional
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a gallon freezer bag “Simple & Sassy Sloppy Joes.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Seafood Lasagna
No prep. Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 1.” Add to bag and toss to combine:
• 2 (15 ounce) jars creamy Alfredo sauce
• ¼ cup water
• 1 packet Creamy Crab Cheese Ball Mix Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 2.” Add to bag:
• 2 cups shredded mozzarella cheese
Label a gallon freezer bag “Slow Cooker Seafood Lasagna.” Securely tape recipe to bag. Place bags 1 and 2 inside along with:
• 2 (6 ounce) packages salad shrimp
• 1 (8 ounce) package flaked imitation crab
Seal well and freeze.
Crab-Stuffed Chicken Breasts continued: • ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 teaspoon Garlic Garlic Seasoning
• Salt and pepper as desired
Label a gallon freezer bag “Crab-Stuffed Chicken Breasts.” Securely tape recipe to bag. Place wrapped chicken breasts and bag 2 inside. Seal well and freeze.
Savory Pulled Pork Sandwiches
Label a gallon freezer bag “Pulled Pork Sandwiches.”
Season 1 (2-3 pound) boneless pork shoulder roast with salt and pepper. Place in bag.
Add to bag (with pork) and toss to combine:
• 1 small onion, sliced, optional
• 1 red bell pepper, sliced, optional
• 1 jar Savory Wild Mushroom Slow-Cooker Sauce
Securely tape recipe to bag. Seal well and freeze.
Simple & Sassy Sloppy Joes
Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 1.”
Place 1½ pounds lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic Seasoning
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 2.” Add to bag:
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans, rinsed and drained, optional
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a gallon freezer bag “Simple & Sassy Sloppy Joes.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Seafood Lasagna
No prep. Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 1.” Add to bag and toss to combine:
• 2 (15 ounce) jars creamy Alfredo sauce
• ¼ cup water
• 1 packet Creamy Crab Cheese Ball Mix Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 2.” Add to bag:
• 2 cups shredded mozzarella cheese
Label a gallon freezer bag “Slow Cooker Seafood Lasagna.” Securely tape recipe to bag. Place bags 1 and 2 inside along with:
• 2 (6 ounce) packages salad shrimp
• 1 (8 ounce) package flaked imitation crab
Seal well and freeze.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 6week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
One-Pot 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 1 Cont’d
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Beef & Cheese Taco Skillet
Label a gallon freezer bag “Beef & Cheese Taco Skillet – Step 1.”
Place 1 pound lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• 1 tablespoon Garlic Pepper Seasoning
Label a quart freezer bag “Beef & Cheese Taco Skillet – Step 2.” Add to bag and toss to combine:
• 1 (15 ounce) can tomato sauce
• 2-3 tablespoons Simply Salsa™ Mix
• 1-2 tablespoons chili powder
Label a gallon freezer bag “Beef & Cheese Taco Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Cheesy Turkey Tortilla Soup
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup – Step 2.”
Cube 1½ pounds boneless skinless turkey breast tenderloins or chicken breasts. Place in bag.
Add to step 2 bag (with turkey) and toss to combine:
• 1 tablespoon Garlic Pepper Seasoning
• 1 poblano pepper or green bell pepper, chopped
• 1 (15 ounce) can black or pinto beans, rinsed and drained
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup – Step 1.” Add to bag and toss to combine:
• 1 package Chicken Tortilla Soup Mix
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (10¾ ounce) can condensed Cheddar cheese soup
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Freezer Meal Prep Directions November/December Family Faves 10 Meals & More Collection
Chipotle Chicken & Sausage Tortellini
Label a gallon freezer bag “Chipotle Chicken & Sausage Tortellini.”
Cube 1 pound boneless skinless chicken thighs.
Slice 1 (14 ounce) package smoked sausage ring.
Place chicken and sausage in bag.
Add to bag (with chicken and sausage) and toss to combine:
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 (15 ounce) can crushed tomatoes
Securely tape recipe to bag. Seal well and freeze.
Chipotle Pork Stew
Label a gallon freezer bag “Chipotle Pork Stew – Step 1.”
Remove fat cap from 1 (2½-3 pound) pork shoulder roast and cut roast into 4 pieces. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (12 ounce) can beer or 1½ cups reduced sodium chicken broth
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 green bell pepper, chopped
Securely tape recipe to bag. Seal well and freeze.
Creamy Baked Chicken Risotto
Label a gallon freezer bag “Creamy Baked Chicken Risotto.”
Cube 1½ pounds boneless skinless chicken thighs. Season chicken with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1½ cups Arborio rice or medium-grain white rice
• 1-2 tablespoons Simply Salsa Mix
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 packet Artichoke & Spinach Warm Dip Mix.
Grilled Ham & Cheese with Bacon Pepper Jam
No prep. Spread 6 slices Texas-cut white bread with:
• 6 tablespoons Bacon Pepper Jam
Layer bread with:
• 7 ounces brie, rind removed and sliced, or 6 slices provolone cheese
• 1 pound sliced deli ham
• Remaining 6 slices Texas-cut white bread
Spread outside of sandwiches with:
• ¼ cup butter, softened
Wrap sandwiches individually in plastic wrap.
Label 2 (1-gallon) freezer bags “Grilled Ham & Cheese with Bacon Pepper Jam.” Securely tape recipe to 1 bag. Place wrapped sandwiches in bags. Seal well and freeze.
Honey Dijon Salmon
Label a gallon freezer bag “Honey Dijon Salmon.”
Place 6 (4 ounce) salmon fillets in bag.
Add to bag (with salmon) and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 1 tablespoon Simply Salsa Mix
• 2 teaspoons Garlic Pepper Seasoning
Securely tape recipe to bag. Seal well and freeze.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 2week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
Family Faves 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 5 Cont’d
Crab-Stuffed Chicken Breasts continued: • ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 teaspoon Garlic Garlic Seasoning
• Salt and pepper as desired
Label a gallon freezer bag “Crab-Stuffed Chicken Breasts.” Securely tape recipe to bag. Place wrapped chicken breasts and bag 2 inside. Seal well and freeze.
Savory Pulled Pork Sandwiches
Label a gallon freezer bag “Pulled Pork Sandwiches.”
Season 1 (2-3 pound) boneless pork shoulder roast with salt and pepper. Place in bag.
Add to bag (with pork) and toss to combine:
• 1 small onion, sliced, optional
• 1 red bell pepper, sliced, optional
• 1 jar Savory Wild Mushroom Slow-Cooker Sauce
Securely tape recipe to bag. Seal well and freeze.
Simple & Sassy Sloppy Joes
Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 1.”
Place 1½ pounds lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic Seasoning
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 2.” Add to bag:
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans, rinsed and drained, optional
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a gallon freezer bag “Simple & Sassy Sloppy Joes.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Seafood Lasagna
No prep. Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 1.” Add to bag and toss to combine:
• 2 (15 ounce) jars creamy Alfredo sauce
• ¼ cup water
• 1 packet Creamy Crab Cheese Ball Mix Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 2.” Add to bag:
• 2 cups shredded mozzarella cheese
Label a gallon freezer bag “Slow Cooker Seafood Lasagna.” Securely tape recipe to bag. Place bags 1 and 2 inside along with:
• 2 (6 ounce) packages salad shrimp
• 1 (8 ounce) package flaked imitation crab
Seal well and freeze.
Simple & Sassy Sloppy Joes Cont’d
Crab-Stuffed Chicken Breasts continued: • ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 teaspoon Garlic Garlic Seasoning
• Salt and pepper as desired
Label a gallon freezer bag “Crab-Stuffed Chicken Breasts.” Securely tape recipe to bag. Place wrapped chicken breasts and bag 2 inside. Seal well and freeze.
Savory Pulled Pork Sandwiches
Label a gallon freezer bag “Pulled Pork Sandwiches.”
Season 1 (2-3 pound) boneless pork shoulder roast with salt and pepper. Place in bag.
Add to bag (with pork) and toss to combine:
• 1 small onion, sliced, optional
• 1 red bell pepper, sliced, optional
• 1 jar Savory Wild Mushroom Slow-Cooker Sauce
Securely tape recipe to bag. Seal well and freeze.
Simple & Sassy Sloppy Joes
Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 1.”
Place 1½ pounds lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic Seasoning
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 2.” Add to bag:
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans, rinsed and drained, optional
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a gallon freezer bag “Simple & Sassy Sloppy Joes.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Seafood Lasagna
No prep. Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 1.” Add to bag and toss to combine:
• 2 (15 ounce) jars creamy Alfredo sauce
• ¼ cup water
• 1 packet Creamy Crab Cheese Ball Mix Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 2.” Add to bag:
• 2 cups shredded mozzarella cheese
Label a gallon freezer bag “Slow Cooker Seafood Lasagna.” Securely tape recipe to bag. Place bags 1 and 2 inside along with:
• 2 (6 ounce) packages salad shrimp
• 1 (8 ounce) package flaked imitation crab
Seal well and freeze.
Southwest Chicken Quinoa Bake
Label a gallon freezer bag “Southwest Chicken Quinoa Bake.”
Cube 1½ pounds boneless skinless chicken thighs. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 cup red or white quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups chopped kale
• 1 red bell pepper, chopped
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwestern Chicken Wraps
Label a gallon freezer bag “Southwestern Chicken Wraps.”
Thinly slice 1½ pounds boneless skinless chicken breasts; season with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 poblano pepper or green bell pepper, chopped
• 3 tablespoons Roasted Garlic Infused Oil • 1½-2 tablespoons Wahoo! Chili Seasoning • Juice of 1 lime
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Beef Bowls
Label a gallon freezer bag “Wahoo! Beef Bowls.”
Season 1½ pounds beef top round steak with salt and pepper. Place in bag.
Add to bag (with beef) and toss to combine:
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Slow Cooker Sausage & Potatoes
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2a.”
Slice 1 (14 ounce) package polska kielbasa sausage. Place in bag.
Add to step 2a bag (with sausage) and toss to combine:
• 1 cup chopped green, red and/or yellow bell pepper, optional
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 1.” Add to bag:
• 2 tablespoons Wahoo! Chili Seasoning
• 1 tablespoon Garlic Garlic Seasoning
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2b.” Add to bag:
• 2 cups shredded Cheddar cheese
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes.” Securely tape recipe to bag. Place 1 package Perfectly Potato Cheddar Soup Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Wahoo! White Chili
Label a gallon freezer bag “Wahoo! White Chili.”
Place 1¼ pounds ground turkey in bag.
Add to bag (with turkey) and toss to combine:
• 2 (4 ounce) cans chopped green chiles • ¼ cup Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwest Chicken Quinoa Bake
Label a gallon freezer bag “Southwest Chicken Quinoa Bake.”
Cube 1½ pounds boneless skinless chicken thighs. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 cup red or white quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups chopped kale
• 1 red bell pepper, chopped
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwestern Chicken Wraps
Label a gallon freezer bag “Southwestern Chicken Wraps.”
Thinly slice 1½ pounds boneless skinless chicken breasts; season with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 poblano pepper or green bell pepper, chopped
• 3 tablespoons Roasted Garlic Infused Oil • 1½-2 tablespoons Wahoo! Chili Seasoning • Juice of 1 lime
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Beef Bowls
Label a gallon freezer bag “Wahoo! Beef Bowls.”
Season 1½ pounds beef top round steak with salt and pepper. Place in bag.
Add to bag (with beef) and toss to combine:
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Slow Cooker Sausage & Potatoes
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2a.”
Slice 1 (14 ounce) package polska kielbasa sausage. Place in bag.
Add to step 2a bag (with sausage) and toss to combine:
• 1 cup chopped green, red and/or yellow bell pepper, optional
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 1.” Add to bag:
• 2 tablespoons Wahoo! Chili Seasoning
• 1 tablespoon Garlic Garlic Seasoning
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2b.” Add to bag:
• 2 cups shredded Cheddar cheese
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes.” Securely tape recipe to bag. Place 1 package Perfectly Potato Cheddar Soup Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Wahoo! White Chili
Label a gallon freezer bag “Wahoo! White Chili.”
Place 1¼ pounds ground turkey in bag.
Add to bag (with turkey) and toss to combine:
• 2 (4 ounce) cans chopped green chiles • ¼ cup Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 5week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
One-Pot 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 2 Cont’d
Chipotle Chicken & Sausage Tortellini
Label a gallon freezer bag “Chipotle Chicken & Sausage Tortellini.”
Cube 1 pound boneless skinless chicken thighs.
Slice 1 (14 ounce) package smoked sausage ring.
Place chicken and sausage in bag.
Add to bag (with chicken and sausage) and toss to combine:
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 (15 ounce) can crushed tomatoes
Securely tape recipe to bag. Seal well and freeze.
Chipotle Pork Stew
Label a gallon freezer bag “Chipotle Pork Stew – Step 1.”
Remove fat cap from 1 (2½-3 pound) pork shoulder roast and cut roast into 4 pieces. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (12 ounce) can beer or 1½ cups reduced sodium chicken broth
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 green bell pepper, chopped
Securely tape recipe to bag. Seal well and freeze.
Creamy Baked Chicken Risotto
Label a gallon freezer bag “Creamy Baked Chicken Risotto.”
Cube 1½ pounds boneless skinless chicken thighs. Season chicken with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1½ cups Arborio rice or medium-grain white rice
• 1-2 tablespoons Simply Salsa Mix
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 packet Artichoke & Spinach Warm Dip Mix.
Grilled Ham & Cheese with Bacon Pepper Jam
No prep. Spread 6 slices Texas-cut white bread with:
• 6 tablespoons Bacon Pepper Jam
Layer bread with:
• 7 ounces brie, rind removed and sliced, or 6 slices provolone cheese
• 1 pound sliced deli ham
• Remaining 6 slices Texas-cut white bread
Spread outside of sandwiches with:
• ¼ cup butter, softened
Wrap sandwiches individually in plastic wrap.
Label 2 (1-gallon) freezer bags “Grilled Ham & Cheese with Bacon Pepper Jam.” Securely tape recipe to 1 bag. Place wrapped sandwiches in bags. Seal well and freeze.
Honey Dijon Salmon
Label a gallon freezer bag “Honey Dijon Salmon.”
Place 6 (4 ounce) salmon fillets in bag.
Add to bag (with salmon) and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 1 tablespoon Simply Salsa Mix
• 2 teaspoons Garlic Pepper Seasoning
Securely tape recipe to bag. Seal well and freeze.
Popcorn Chicken Spinach Salad
No prep. Label a quart freezer bag “Popcorn Chicken Spinach Salad – Step 2.” Add to bag and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 3 tablespoons Bacon Pepper Jam
• 1 teaspoon Garlic Pepper Seasoning
Label a quart freezer bag “Popcorn Chicken Spinach Salad – Step 3.” Add to bag:
• 1½ cups shredded Cheddar cheese
Label a gallon freezer bag “Popcorn Chicken Spinach Salad.” Securely tape recipe to bag. Place bags 2 and 3 inside. Seal well and freeze with popcorn chicken package.
Simply Salsa Chicken
Label a quart freezer bag “Simply Salsa Chicken – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 teaspoon Garlic Pepper Seasoning
Label a gallon freezer bag “Simply Salsa Chicken – Step 2.” Add to bag and combine:
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
• 1 (12 ounce) package frozen sweet kernel corn
• 1 large poblano pepper or green bell pepper, chopped
• 1-2 tablespoons Simply Salsa Mix
Label a gallon freezer bag “Simply Salsa Chicken.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Chicken Fettuccine
Label a quart freezer bag “Slow Cooker Chicken Fettuccine – Step 1.”
Place 1½ pounds boneless skinless chicken breasts in bag.
Label a quart freezer bag “Slow Cooker Chicken Fettuccine – Step 2.”
Prepare 8 ounces fettuccine pasta according to package directions. Rinse with cold water and toss with 1 teaspoon oil. Add to bag.
Add to step 1 bag (chicken) and combine:
• 1 cup reduced sodium chicken broth
• 1 teaspoon Garlic Pepper Seasoning
Label a gallon freezer bag “Slow Cooker Chicken Fettuccine.” Securely tape recipe to bag. Place 1 packet Artichoke & Spinach Warm Dip Mix and bags 1 and 2 inside. Seal well and freeze.
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Chicken Penne Skillet
Label a quart freezer bag “Chicken Penne Skillet – Step 1.”
Cube 1½ pounds boneless skinless chicken breasts. Place in bag.
Label a gallon freezer bag “Chicken Penne Skillet – Step 2a.”
Prepare 10 ounces penne pasta according to package directions. Rinse with cold water and toss with 1 teaspoon oil. Add to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 2 tablespoons Roasted Garlic Infused Oil • 1 poblano pepper or green bell pepper, chopped,
optional
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic™ Seasoning
Label a quart freezer bag “Chicken Penne Skillet – Step 2b.” Add to bag:
• 2 cups shredded Monterey Jack cheese
Label a gallon freezer bag “Chicken Penne Skillet.” Securely tape recipe to bag. Place 1 packet Bold Buffalo Blue Cheese Dip Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Crab-Stuffed Chicken Breasts
Label a quart freezer bag “Crab-Stuffed Chicken Breasts.”
Pound 6 (6 ounce) boneless skinless chicken breasts ¼-inch thick; season with salt and pepper. Place in bag.
In medium bowl combine:
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package flaked imitation crab, chopped
• 1 packet Creamy Crab™ Cheese Ball Mix • 2 teaspoons Garlic Garlic Seasoning
Divide cheese mixture among chicken breasts, placing in center. Roll up chicken and secure with toothpicks.
Wrap stuffed chicken individually in plastic wrap.
Label a quart freezer bag "Crab-Stuffed Chicken Breasts - Step 2." Add to bag and toss to combine:
• ½ cup plain panko bread crumbs
Continued on the next page.
Freezer Meal Prep November/December One-Pot 10 Meals & More Collection
Crab-Stuffed Chicken Breasts continued: • ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 teaspoon Garlic Garlic Seasoning
• Salt and pepper as desired
Label a gallon freezer bag “Crab-Stuffed Chicken Breasts.” Securely tape recipe to bag. Place wrapped chicken breasts and bag 2 inside. Seal well and freeze.
Savory Pulled Pork Sandwiches
Label a gallon freezer bag “Pulled Pork Sandwiches.”
Season 1 (2-3 pound) boneless pork shoulder roast with salt and pepper. Place in bag.
Add to bag (with pork) and toss to combine:
• 1 small onion, sliced, optional
• 1 red bell pepper, sliced, optional
• 1 jar Savory Wild Mushroom Slow-Cooker Sauce
Securely tape recipe to bag. Seal well and freeze.
Simple & Sassy Sloppy Joes
Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 1.”
Place 1½ pounds lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic Seasoning
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 2.” Add to bag:
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans, rinsed and drained, optional
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a gallon freezer bag “Simple & Sassy Sloppy Joes.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Seafood Lasagna
No prep. Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 1.” Add to bag and toss to combine:
• 2 (15 ounce) jars creamy Alfredo sauce
• ¼ cup water
• 1 packet Creamy Crab Cheese Ball Mix Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 2.” Add to bag:
• 2 cups shredded mozzarella cheese
Label a gallon freezer bag “Slow Cooker Seafood Lasagna.” Securely tape recipe to bag. Place bags 1 and 2 inside along with:
• 2 (6 ounce) packages salad shrimp
• 1 (8 ounce) package flaked imitation crab
Seal well and freeze.
Continued on next page.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 3week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
Fix It Fast 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 4 Cont’d
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Asian Beef Noodle Bowl
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 3.”
Prepare 10 ounces Japanese buckwheat (soba) noodles or whole wheat spaghetti pasta according to package directions. Rinse with cold water. Add to bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion™ Seasoning
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 2.” Add to bag:
• 1 red bell pepper, chopped
Add to step 3 bag (with noodles) and toss to combine:
• ½ cup Asian Sesame Slow-Cooker Sauce
Label a gallon freezer bag “Asian Beef Noodle Bowl.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze with 1 (16 ounce) package frozen sugar snap pea stir-fry blend.
Asian Chicken Pasta
Label a gallon freezer bag “Asian Chicken Pasta – Step 3.”
Skin, debone and shred or chop 1 deli rotisserie chicken (or 3-4 cups cooked chicken).
Prepare 12 ounces spaghetti pasta according to package directions. Rinse with cold water.
Place chicken and pasta in bag.
Label a quart freezer bag “Asian Chicken Pasta – Step 1.” Add to bag and toss to combine:
• 1 tablespoon vegetable oil
• 1 cup sliced carrots
• 1 red bell pepper, chopped
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Asian Chicken Pasta – Step 2.” Add to bag and toss to combine:
• 1 cup reduced sodium chicken broth
• ½ cup Asian Sesame Slow-Cooker Sauce • ⅓ cup creamy peanut butter
Continued on the next page.
Freezer Meal Prep Directions November/December Fix It Fast 10 Meals & More Collection
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
Hot Roast Beef Sandwiches continued: Label a gallon freezer bag “Hot Roast Beef Sandwiches.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Pesto & Shrimp Pasta
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 1.”
Prepare 8 ounces linguine pasta according to package directions. Rinse with cold water. Add to bag.
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 2.”
Peel and devein 1½ pounds (51-60 count) raw shrimp. Place in bag.
In small, microwave-safe bowl, combine and microwave 30 seconds:
• 2 tablespoons Dried Tomato & Garlic Pesto Mix • 2 tablespoons water
• 1½ tablespoons olive oil
Let cool and add to step 1 bag (with pasta); toss to combine.
Add to step 2 bag (with shrimp) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a gallon freezer bag “Pesto & Shrimp Pasta.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Pesto Pork Skillet
Label a quart freezer bag “Pesto Pork Skillet – Step 1.”
Thinly slice 1 pound pork tenderloin. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a quart freezer bag “Pesto Pork Skillet – Step 2.” Add to bag:
• 1 cup long-grain white rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 tablespoons Dried Tomato & Garlic Pesto Mix Label a gallon freezer bag “Pesto Pork Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Rustic Herb Chicken & Rice
Label a gallon freezer bag “Rustic Herb Chicken & Rice – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces; pound to ½-inch thick. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 tablespoon Rustic Herb Seasoning for serving.
Sausage Macaroni Skillet
Label a quart freezer bag “Sausage Macaroni Skillet – Step 1.”
Slice 1 (14 ounce) package smoked sausage ring. Place in bag.
Add to step 1 bag (with sausage):
• 1 red bell pepper, chopped
Label a quart freezer bag “Sausage Macaroni Skillet – Step 2.” Add to bag:
• 2 cups elbow macaroni Label a gallon freezer bag “Sausage Macaroni Skillet.” Securely tape recipe to bag. Place 1 package Cheddar Broccoli Soup Mix and bags 1 and 2 inside. Seal well and freeze.
Hot Roast Beef Sandwiches continued: Label a gallon freezer bag “Hot Roast Beef Sandwiches.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Pesto & Shrimp Pasta
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 1.”
Prepare 8 ounces linguine pasta according to package directions. Rinse with cold water. Add to bag.
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 2.”
Peel and devein 1½ pounds (51-60 count) raw shrimp. Place in bag.
In small, microwave-safe bowl, combine and microwave 30 seconds:
• 2 tablespoons Dried Tomato & Garlic Pesto Mix • 2 tablespoons water
• 1½ tablespoons olive oil
Let cool and add to step 1 bag (with pasta); toss to combine.
Add to step 2 bag (with shrimp) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a gallon freezer bag “Pesto & Shrimp Pasta.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Pesto Pork Skillet
Label a quart freezer bag “Pesto Pork Skillet – Step 1.”
Thinly slice 1 pound pork tenderloin. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a quart freezer bag “Pesto Pork Skillet – Step 2.” Add to bag:
• 1 cup long-grain white rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 tablespoons Dried Tomato & Garlic Pesto Mix Label a gallon freezer bag “Pesto Pork Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Rustic Herb Chicken & Rice
Label a gallon freezer bag “Rustic Herb Chicken & Rice – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces; pound to ½-inch thick. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 tablespoon Rustic Herb Seasoning for serving.
Sausage Macaroni Skillet
Label a quart freezer bag “Sausage Macaroni Skillet – Step 1.”
Slice 1 (14 ounce) package smoked sausage ring. Place in bag.
Add to step 1 bag (with sausage):
• 1 red bell pepper, chopped
Label a quart freezer bag “Sausage Macaroni Skillet – Step 2.” Add to bag:
• 2 cups elbow macaroni Label a gallon freezer bag “Sausage Macaroni Skillet.” Securely tape recipe to bag. Place 1 package Cheddar Broccoli Soup Mix and bags 1 and 2 inside. Seal well and freeze.
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
Continued on next page.
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 4week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
Fix It Fast 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 3 Cont’d
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Asian Beef Noodle Bowl
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 3.”
Prepare 10 ounces Japanese buckwheat (soba) noodles or whole wheat spaghetti pasta according to package directions. Rinse with cold water. Add to bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion™ Seasoning
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 2.” Add to bag:
• 1 red bell pepper, chopped
Add to step 3 bag (with noodles) and toss to combine:
• ½ cup Asian Sesame Slow-Cooker Sauce
Label a gallon freezer bag “Asian Beef Noodle Bowl.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze with 1 (16 ounce) package frozen sugar snap pea stir-fry blend.
Asian Chicken Pasta
Label a gallon freezer bag “Asian Chicken Pasta – Step 3.”
Skin, debone and shred or chop 1 deli rotisserie chicken (or 3-4 cups cooked chicken).
Prepare 12 ounces spaghetti pasta according to package directions. Rinse with cold water.
Place chicken and pasta in bag.
Label a quart freezer bag “Asian Chicken Pasta – Step 1.” Add to bag and toss to combine:
• 1 tablespoon vegetable oil
• 1 cup sliced carrots
• 1 red bell pepper, chopped
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Asian Chicken Pasta – Step 2.” Add to bag and toss to combine:
• 1 cup reduced sodium chicken broth
• ½ cup Asian Sesame Slow-Cooker Sauce • ⅓ cup creamy peanut butter
Continued on the next page.
Freezer Meal Prep Directions November/December Fix It Fast 10 Meals & More Collection
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Asian Beef Noodle Bowl
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 3.”
Prepare 10 ounces Japanese buckwheat (soba) noodles or whole wheat spaghetti pasta according to package directions. Rinse with cold water. Add to bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion™ Seasoning
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 2.” Add to bag:
• 1 red bell pepper, chopped
Add to step 3 bag (with noodles) and toss to combine:
• ½ cup Asian Sesame Slow-Cooker Sauce
Label a gallon freezer bag “Asian Beef Noodle Bowl.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze with 1 (16 ounce) package frozen sugar snap pea stir-fry blend.
Asian Chicken Pasta
Label a gallon freezer bag “Asian Chicken Pasta – Step 3.”
Skin, debone and shred or chop 1 deli rotisserie chicken (or 3-4 cups cooked chicken).
Prepare 12 ounces spaghetti pasta according to package directions. Rinse with cold water.
Place chicken and pasta in bag.
Label a quart freezer bag “Asian Chicken Pasta – Step 1.” Add to bag and toss to combine:
• 1 tablespoon vegetable oil
• 1 cup sliced carrots
• 1 red bell pepper, chopped
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Asian Chicken Pasta – Step 2.” Add to bag and toss to combine:
• 1 cup reduced sodium chicken broth
• ½ cup Asian Sesame Slow-Cooker Sauce • ⅓ cup creamy peanut butter
Continued on the next page.
Freezer Meal Prep Directions November/December Fix It Fast 10 Meals & More Collection
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
Bayou Pork Fried Rice Cont’d
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
Hot Roast Beef Sandwiches continued: Label a gallon freezer bag “Hot Roast Beef Sandwiches.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Pesto & Shrimp Pasta
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 1.”
Prepare 8 ounces linguine pasta according to package directions. Rinse with cold water. Add to bag.
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 2.”
Peel and devein 1½ pounds (51-60 count) raw shrimp. Place in bag.
In small, microwave-safe bowl, combine and microwave 30 seconds:
• 2 tablespoons Dried Tomato & Garlic Pesto Mix • 2 tablespoons water
• 1½ tablespoons olive oil
Let cool and add to step 1 bag (with pasta); toss to combine.
Add to step 2 bag (with shrimp) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a gallon freezer bag “Pesto & Shrimp Pasta.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Pesto Pork Skillet
Label a quart freezer bag “Pesto Pork Skillet – Step 1.”
Thinly slice 1 pound pork tenderloin. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a quart freezer bag “Pesto Pork Skillet – Step 2.” Add to bag:
• 1 cup long-grain white rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 tablespoons Dried Tomato & Garlic Pesto Mix Label a gallon freezer bag “Pesto Pork Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Rustic Herb Chicken & Rice
Label a gallon freezer bag “Rustic Herb Chicken & Rice – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces; pound to ½-inch thick. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 tablespoon Rustic Herb Seasoning for serving.
Sausage Macaroni Skillet
Label a quart freezer bag “Sausage Macaroni Skillet – Step 1.”
Slice 1 (14 ounce) package smoked sausage ring. Place in bag.
Add to step 1 bag (with sausage):
• 1 red bell pepper, chopped
Label a quart freezer bag “Sausage Macaroni Skillet – Step 2.” Add to bag:
• 2 cups elbow macaroni Label a gallon freezer bag “Sausage Macaroni Skillet.” Securely tape recipe to bag. Place 1 package Cheddar Broccoli Soup Mix and bags 1 and 2 inside. Seal well and freeze.
Hot Roast Beef Sandwiches continued: Label a gallon freezer bag “Hot Roast Beef Sandwiches.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Pesto & Shrimp Pasta
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 1.”
Prepare 8 ounces linguine pasta according to package directions. Rinse with cold water. Add to bag.
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 2.”
Peel and devein 1½ pounds (51-60 count) raw shrimp. Place in bag.
In small, microwave-safe bowl, combine and microwave 30 seconds:
• 2 tablespoons Dried Tomato & Garlic Pesto Mix • 2 tablespoons water
• 1½ tablespoons olive oil
Let cool and add to step 1 bag (with pasta); toss to combine.
Add to step 2 bag (with shrimp) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a gallon freezer bag “Pesto & Shrimp Pasta.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Pesto Pork Skillet
Label a quart freezer bag “Pesto Pork Skillet – Step 1.”
Thinly slice 1 pound pork tenderloin. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a quart freezer bag “Pesto Pork Skillet – Step 2.” Add to bag:
• 1 cup long-grain white rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 tablespoons Dried Tomato & Garlic Pesto Mix Label a gallon freezer bag “Pesto Pork Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Rustic Herb Chicken & Rice
Label a gallon freezer bag “Rustic Herb Chicken & Rice – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces; pound to ½-inch thick. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 tablespoon Rustic Herb Seasoning for serving.
Sausage Macaroni Skillet
Label a quart freezer bag “Sausage Macaroni Skillet – Step 1.”
Slice 1 (14 ounce) package smoked sausage ring. Place in bag.
Add to step 1 bag (with sausage):
• 1 red bell pepper, chopped
Label a quart freezer bag “Sausage Macaroni Skillet – Step 2.” Add to bag:
• 2 cups elbow macaroni Label a gallon freezer bag “Sausage Macaroni Skillet.” Securely tape recipe to bag. Place 1 package Cheddar Broccoli Soup Mix and bags 1 and 2 inside. Seal well and freeze.
Hot Roast Beef Sandwiches continued: Label a gallon freezer bag “Hot Roast Beef Sandwiches.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Pesto & Shrimp Pasta
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 1.”
Prepare 8 ounces linguine pasta according to package directions. Rinse with cold water. Add to bag.
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 2.”
Peel and devein 1½ pounds (51-60 count) raw shrimp. Place in bag.
In small, microwave-safe bowl, combine and microwave 30 seconds:
• 2 tablespoons Dried Tomato & Garlic Pesto Mix • 2 tablespoons water
• 1½ tablespoons olive oil
Let cool and add to step 1 bag (with pasta); toss to combine.
Add to step 2 bag (with shrimp) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a gallon freezer bag “Pesto & Shrimp Pasta.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Pesto Pork Skillet
Label a quart freezer bag “Pesto Pork Skillet – Step 1.”
Thinly slice 1 pound pork tenderloin. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a quart freezer bag “Pesto Pork Skillet – Step 2.” Add to bag:
• 1 cup long-grain white rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 tablespoons Dried Tomato & Garlic Pesto Mix Label a gallon freezer bag “Pesto Pork Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Rustic Herb Chicken & Rice
Label a gallon freezer bag “Rustic Herb Chicken & Rice – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces; pound to ½-inch thick. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 tablespoon Rustic Herb Seasoning for serving.
Sausage Macaroni Skillet
Label a quart freezer bag “Sausage Macaroni Skillet – Step 1.”
Slice 1 (14 ounce) package smoked sausage ring. Place in bag.
Add to step 1 bag (with sausage):
• 1 red bell pepper, chopped
Label a quart freezer bag “Sausage Macaroni Skillet – Step 2.” Add to bag:
• 2 cups elbow macaroni Label a gallon freezer bag “Sausage Macaroni Skillet.” Securely tape recipe to bag. Place 1 package Cheddar Broccoli Soup Mix and bags 1 and 2 inside. Seal well and freeze.
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 4week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
Fix It Fast 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 3 Cont’d
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Asian Beef Noodle Bowl
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 3.”
Prepare 10 ounces Japanese buckwheat (soba) noodles or whole wheat spaghetti pasta according to package directions. Rinse with cold water. Add to bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion™ Seasoning
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 2.” Add to bag:
• 1 red bell pepper, chopped
Add to step 3 bag (with noodles) and toss to combine:
• ½ cup Asian Sesame Slow-Cooker Sauce
Label a gallon freezer bag “Asian Beef Noodle Bowl.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze with 1 (16 ounce) package frozen sugar snap pea stir-fry blend.
Asian Chicken Pasta
Label a gallon freezer bag “Asian Chicken Pasta – Step 3.”
Skin, debone and shred or chop 1 deli rotisserie chicken (or 3-4 cups cooked chicken).
Prepare 12 ounces spaghetti pasta according to package directions. Rinse with cold water.
Place chicken and pasta in bag.
Label a quart freezer bag “Asian Chicken Pasta – Step 1.” Add to bag and toss to combine:
• 1 tablespoon vegetable oil
• 1 cup sliced carrots
• 1 red bell pepper, chopped
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Asian Chicken Pasta – Step 2.” Add to bag and toss to combine:
• 1 cup reduced sodium chicken broth
• ½ cup Asian Sesame Slow-Cooker Sauce • ⅓ cup creamy peanut butter
Continued on the next page.
Freezer Meal Prep Directions November/December Fix It Fast 10 Meals & More Collection
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Asian Beef Noodle Bowl
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 3.”
Prepare 10 ounces Japanese buckwheat (soba) noodles or whole wheat spaghetti pasta according to package directions. Rinse with cold water. Add to bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion™ Seasoning
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 2.” Add to bag:
• 1 red bell pepper, chopped
Add to step 3 bag (with noodles) and toss to combine:
• ½ cup Asian Sesame Slow-Cooker Sauce
Label a gallon freezer bag “Asian Beef Noodle Bowl.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze with 1 (16 ounce) package frozen sugar snap pea stir-fry blend.
Asian Chicken Pasta
Label a gallon freezer bag “Asian Chicken Pasta – Step 3.”
Skin, debone and shred or chop 1 deli rotisserie chicken (or 3-4 cups cooked chicken).
Prepare 12 ounces spaghetti pasta according to package directions. Rinse with cold water.
Place chicken and pasta in bag.
Label a quart freezer bag “Asian Chicken Pasta – Step 1.” Add to bag and toss to combine:
• 1 tablespoon vegetable oil
• 1 cup sliced carrots
• 1 red bell pepper, chopped
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Asian Chicken Pasta – Step 2.” Add to bag and toss to combine:
• 1 cup reduced sodium chicken broth
• ½ cup Asian Sesame Slow-Cooker Sauce • ⅓ cup creamy peanut butter
Continued on the next page.
Freezer Meal Prep Directions November/December Fix It Fast 10 Meals & More Collection
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
Bayou Pork Fried Rice Cont’d
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
Hot Roast Beef Sandwiches continued: Label a gallon freezer bag “Hot Roast Beef Sandwiches.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Pesto & Shrimp Pasta
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 1.”
Prepare 8 ounces linguine pasta according to package directions. Rinse with cold water. Add to bag.
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 2.”
Peel and devein 1½ pounds (51-60 count) raw shrimp. Place in bag.
In small, microwave-safe bowl, combine and microwave 30 seconds:
• 2 tablespoons Dried Tomato & Garlic Pesto Mix • 2 tablespoons water
• 1½ tablespoons olive oil
Let cool and add to step 1 bag (with pasta); toss to combine.
Add to step 2 bag (with shrimp) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a gallon freezer bag “Pesto & Shrimp Pasta.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Pesto Pork Skillet
Label a quart freezer bag “Pesto Pork Skillet – Step 1.”
Thinly slice 1 pound pork tenderloin. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a quart freezer bag “Pesto Pork Skillet – Step 2.” Add to bag:
• 1 cup long-grain white rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 tablespoons Dried Tomato & Garlic Pesto Mix Label a gallon freezer bag “Pesto Pork Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Rustic Herb Chicken & Rice
Label a gallon freezer bag “Rustic Herb Chicken & Rice – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces; pound to ½-inch thick. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 tablespoon Rustic Herb Seasoning for serving.
Sausage Macaroni Skillet
Label a quart freezer bag “Sausage Macaroni Skillet – Step 1.”
Slice 1 (14 ounce) package smoked sausage ring. Place in bag.
Add to step 1 bag (with sausage):
• 1 red bell pepper, chopped
Label a quart freezer bag “Sausage Macaroni Skillet – Step 2.” Add to bag:
• 2 cups elbow macaroni Label a gallon freezer bag “Sausage Macaroni Skillet.” Securely tape recipe to bag. Place 1 package Cheddar Broccoli Soup Mix and bags 1 and 2 inside. Seal well and freeze.
Hot Roast Beef Sandwiches continued: Label a gallon freezer bag “Hot Roast Beef Sandwiches.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Pesto & Shrimp Pasta
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 1.”
Prepare 8 ounces linguine pasta according to package directions. Rinse with cold water. Add to bag.
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 2.”
Peel and devein 1½ pounds (51-60 count) raw shrimp. Place in bag.
In small, microwave-safe bowl, combine and microwave 30 seconds:
• 2 tablespoons Dried Tomato & Garlic Pesto Mix • 2 tablespoons water
• 1½ tablespoons olive oil
Let cool and add to step 1 bag (with pasta); toss to combine.
Add to step 2 bag (with shrimp) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a gallon freezer bag “Pesto & Shrimp Pasta.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Pesto Pork Skillet
Label a quart freezer bag “Pesto Pork Skillet – Step 1.”
Thinly slice 1 pound pork tenderloin. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a quart freezer bag “Pesto Pork Skillet – Step 2.” Add to bag:
• 1 cup long-grain white rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 tablespoons Dried Tomato & Garlic Pesto Mix Label a gallon freezer bag “Pesto Pork Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Rustic Herb Chicken & Rice
Label a gallon freezer bag “Rustic Herb Chicken & Rice – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces; pound to ½-inch thick. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 tablespoon Rustic Herb Seasoning for serving.
Sausage Macaroni Skillet
Label a quart freezer bag “Sausage Macaroni Skillet – Step 1.”
Slice 1 (14 ounce) package smoked sausage ring. Place in bag.
Add to step 1 bag (with sausage):
• 1 red bell pepper, chopped
Label a quart freezer bag “Sausage Macaroni Skillet – Step 2.” Add to bag:
• 2 cups elbow macaroni Label a gallon freezer bag “Sausage Macaroni Skillet.” Securely tape recipe to bag. Place 1 package Cheddar Broccoli Soup Mix and bags 1 and 2 inside. Seal well and freeze.
Hot Roast Beef Sandwiches continued: Label a gallon freezer bag “Hot Roast Beef Sandwiches.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Pesto & Shrimp Pasta
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 1.”
Prepare 8 ounces linguine pasta according to package directions. Rinse with cold water. Add to bag.
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 2.”
Peel and devein 1½ pounds (51-60 count) raw shrimp. Place in bag.
In small, microwave-safe bowl, combine and microwave 30 seconds:
• 2 tablespoons Dried Tomato & Garlic Pesto Mix • 2 tablespoons water
• 1½ tablespoons olive oil
Let cool and add to step 1 bag (with pasta); toss to combine.
Add to step 2 bag (with shrimp) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a gallon freezer bag “Pesto & Shrimp Pasta.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Pesto Pork Skillet
Label a quart freezer bag “Pesto Pork Skillet – Step 1.”
Thinly slice 1 pound pork tenderloin. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a quart freezer bag “Pesto Pork Skillet – Step 2.” Add to bag:
• 1 cup long-grain white rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 tablespoons Dried Tomato & Garlic Pesto Mix Label a gallon freezer bag “Pesto Pork Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Rustic Herb Chicken & Rice
Label a gallon freezer bag “Rustic Herb Chicken & Rice – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces; pound to ½-inch thick. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 tablespoon Rustic Herb Seasoning for serving.
Sausage Macaroni Skillet
Label a quart freezer bag “Sausage Macaroni Skillet – Step 1.”
Slice 1 (14 ounce) package smoked sausage ring. Place in bag.
Add to step 1 bag (with sausage):
• 1 red bell pepper, chopped
Label a quart freezer bag “Sausage Macaroni Skillet – Step 2.” Add to bag:
• 2 cups elbow macaroni Label a gallon freezer bag “Sausage Macaroni Skillet.” Securely tape recipe to bag. Place 1 package Cheddar Broccoli Soup Mix and bags 1 and 2 inside. Seal well and freeze.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 3week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
Fix It Fast 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 4 Cont’d
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Asian Beef Noodle Bowl
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 3.”
Prepare 10 ounces Japanese buckwheat (soba) noodles or whole wheat spaghetti pasta according to package directions. Rinse with cold water. Add to bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion™ Seasoning
Label a quart freezer bag “Asian Beef Noodle Bowl – Step 2.” Add to bag:
• 1 red bell pepper, chopped
Add to step 3 bag (with noodles) and toss to combine:
• ½ cup Asian Sesame Slow-Cooker Sauce
Label a gallon freezer bag “Asian Beef Noodle Bowl.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze with 1 (16 ounce) package frozen sugar snap pea stir-fry blend.
Asian Chicken Pasta
Label a gallon freezer bag “Asian Chicken Pasta – Step 3.”
Skin, debone and shred or chop 1 deli rotisserie chicken (or 3-4 cups cooked chicken).
Prepare 12 ounces spaghetti pasta according to package directions. Rinse with cold water.
Place chicken and pasta in bag.
Label a quart freezer bag “Asian Chicken Pasta – Step 1.” Add to bag and toss to combine:
• 1 tablespoon vegetable oil
• 1 cup sliced carrots
• 1 red bell pepper, chopped
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Asian Chicken Pasta – Step 2.” Add to bag and toss to combine:
• 1 cup reduced sodium chicken broth
• ½ cup Asian Sesame Slow-Cooker Sauce • ⅓ cup creamy peanut butter
Continued on the next page.
Freezer Meal Prep Directions November/December Fix It Fast 10 Meals & More Collection
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
Hot Roast Beef Sandwiches continued: Label a gallon freezer bag “Hot Roast Beef Sandwiches.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Pesto & Shrimp Pasta
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 1.”
Prepare 8 ounces linguine pasta according to package directions. Rinse with cold water. Add to bag.
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 2.”
Peel and devein 1½ pounds (51-60 count) raw shrimp. Place in bag.
In small, microwave-safe bowl, combine and microwave 30 seconds:
• 2 tablespoons Dried Tomato & Garlic Pesto Mix • 2 tablespoons water
• 1½ tablespoons olive oil
Let cool and add to step 1 bag (with pasta); toss to combine.
Add to step 2 bag (with shrimp) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a gallon freezer bag “Pesto & Shrimp Pasta.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Pesto Pork Skillet
Label a quart freezer bag “Pesto Pork Skillet – Step 1.”
Thinly slice 1 pound pork tenderloin. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a quart freezer bag “Pesto Pork Skillet – Step 2.” Add to bag:
• 1 cup long-grain white rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 tablespoons Dried Tomato & Garlic Pesto Mix Label a gallon freezer bag “Pesto Pork Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Rustic Herb Chicken & Rice
Label a gallon freezer bag “Rustic Herb Chicken & Rice – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces; pound to ½-inch thick. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 tablespoon Rustic Herb Seasoning for serving.
Sausage Macaroni Skillet
Label a quart freezer bag “Sausage Macaroni Skillet – Step 1.”
Slice 1 (14 ounce) package smoked sausage ring. Place in bag.
Add to step 1 bag (with sausage):
• 1 red bell pepper, chopped
Label a quart freezer bag “Sausage Macaroni Skillet – Step 2.” Add to bag:
• 2 cups elbow macaroni Label a gallon freezer bag “Sausage Macaroni Skillet.” Securely tape recipe to bag. Place 1 package Cheddar Broccoli Soup Mix and bags 1 and 2 inside. Seal well and freeze.
Hot Roast Beef Sandwiches continued: Label a gallon freezer bag “Hot Roast Beef Sandwiches.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Pesto & Shrimp Pasta
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 1.”
Prepare 8 ounces linguine pasta according to package directions. Rinse with cold water. Add to bag.
Label a quart freezer bag “Pesto & Shrimp Pasta – Step 2.”
Peel and devein 1½ pounds (51-60 count) raw shrimp. Place in bag.
In small, microwave-safe bowl, combine and microwave 30 seconds:
• 2 tablespoons Dried Tomato & Garlic Pesto Mix • 2 tablespoons water
• 1½ tablespoons olive oil
Let cool and add to step 1 bag (with pasta); toss to combine.
Add to step 2 bag (with shrimp) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a gallon freezer bag “Pesto & Shrimp Pasta.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Pesto Pork Skillet
Label a quart freezer bag “Pesto Pork Skillet – Step 1.”
Thinly slice 1 pound pork tenderloin. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 2 tablespoons olive oil
• 1½ tablespoons Onion Onion Seasoning Label a quart freezer bag “Pesto Pork Skillet – Step 2.” Add to bag:
• 1 cup long-grain white rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 tablespoons Dried Tomato & Garlic Pesto Mix Label a gallon freezer bag “Pesto Pork Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Rustic Herb Chicken & Rice
Label a gallon freezer bag “Rustic Herb Chicken & Rice – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces; pound to ½-inch thick. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 tablespoon Rustic Herb Seasoning for serving.
Sausage Macaroni Skillet
Label a quart freezer bag “Sausage Macaroni Skillet – Step 1.”
Slice 1 (14 ounce) package smoked sausage ring. Place in bag.
Add to step 1 bag (with sausage):
• 1 red bell pepper, chopped
Label a quart freezer bag “Sausage Macaroni Skillet – Step 2.” Add to bag:
• 2 cups elbow macaroni Label a gallon freezer bag “Sausage Macaroni Skillet.” Securely tape recipe to bag. Place 1 package Cheddar Broccoli Soup Mix and bags 1 and 2 inside. Seal well and freeze.
Asian Chicken Pasta continued: Label a gallon freezer bag “Asian Chicken Pasta.” Securely tape recipe to bag. Place bags 1, 2 and 3 inside. Seal well and freeze.
Bayou Beef Tacos
Label a quart freezer bag “Bayou Beef Tacos – Step 1.”
Thinly slice 1½ pounds boneless beef sirloin. Place in bag.
Add to step 1 bag (with beef) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Label a quart freezer bag “Bayou Beef Tacos – Step 2.” Add to bag:
• ½ cup Bayou Bourbon Glaze
Label a gallon freezer bag “Bayou Beef Tacos.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Bayou Pork Fried Rice
Label a quart freezer bag “Bayou Pork Fried Rice – Step 2.”
Thinly slice 1¼-1½ pounds pork tenderloin. Place in bag
Label a gallon freezer bag “Bayou Pork Fried Rice – Step 3a.”
Place 4 cups cooked brown or white rice in bag.
Add to step 2 bag (with pork) and toss to combine:
• 2 tablespoons vegetable oil
• 1 tablespoon Onion Onion Seasoning
Add to step 3a bag (with rice) and toss to combine:
• 1 cup frozen peas and carrots
Label a quart freezer bag “Bayou Pork Fried Rice – Step 3b.” Add to bag:
• ½ cup Bayou Bourbon™ Glaze
• ½ cup reduced sodium beef broth
• ¼ cup sliced green onions
Label a gallon freezer bag “Bayou Pork Fried Rice.” Securely tape recipe to bag. Place bags 2, 3a and 3b inside. Seal well and freeze.
Creamy Sautéed Chicken
Label a quart freezer bag “Creamy Sautéed Chicken – Step 1.”
Add 1½ pounds boneless skinless chicken breast tenderloins to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 tablespoon Rustic Herb Seasoning • 2 tablespoons olive oil
Label a gallon freezer bag “Creamy Sautéed Chicken.” Securely tape recipe to bag. Place bag 1 and 1 packet Caramelized Onion & Mushroom Warm Dip Mix inside. Seal well and freeze.
Hot Roast Beef Sandwiches
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 3.”
Place 1½ pounds sliced deli rare roast beef in bag.
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 1.” Add to bag:
• 3 cups reduced sodium beef broth
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
• 2 teaspoons Onion Onion Seasoning
Label a quart freezer bag “Hot Roast Beef Sandwiches – Step 2.” Add to bag:
• ½ packet Caramelized Onion & Mushroom Warm Dip Mix
Continued on the next page.
Continued on next page.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 5week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
One-Pot 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 2 Cont’d
Chipotle Chicken & Sausage Tortellini
Label a gallon freezer bag “Chipotle Chicken & Sausage Tortellini.”
Cube 1 pound boneless skinless chicken thighs.
Slice 1 (14 ounce) package smoked sausage ring.
Place chicken and sausage in bag.
Add to bag (with chicken and sausage) and toss to combine:
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 (15 ounce) can crushed tomatoes
Securely tape recipe to bag. Seal well and freeze.
Chipotle Pork Stew
Label a gallon freezer bag “Chipotle Pork Stew – Step 1.”
Remove fat cap from 1 (2½-3 pound) pork shoulder roast and cut roast into 4 pieces. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (12 ounce) can beer or 1½ cups reduced sodium chicken broth
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 green bell pepper, chopped
Securely tape recipe to bag. Seal well and freeze.
Creamy Baked Chicken Risotto
Label a gallon freezer bag “Creamy Baked Chicken Risotto.”
Cube 1½ pounds boneless skinless chicken thighs. Season chicken with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1½ cups Arborio rice or medium-grain white rice
• 1-2 tablespoons Simply Salsa Mix
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 packet Artichoke & Spinach Warm Dip Mix.
Grilled Ham & Cheese with Bacon Pepper Jam
No prep. Spread 6 slices Texas-cut white bread with:
• 6 tablespoons Bacon Pepper Jam
Layer bread with:
• 7 ounces brie, rind removed and sliced, or 6 slices provolone cheese
• 1 pound sliced deli ham
• Remaining 6 slices Texas-cut white bread
Spread outside of sandwiches with:
• ¼ cup butter, softened
Wrap sandwiches individually in plastic wrap.
Label 2 (1-gallon) freezer bags “Grilled Ham & Cheese with Bacon Pepper Jam.” Securely tape recipe to 1 bag. Place wrapped sandwiches in bags. Seal well and freeze.
Honey Dijon Salmon
Label a gallon freezer bag “Honey Dijon Salmon.”
Place 6 (4 ounce) salmon fillets in bag.
Add to bag (with salmon) and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 1 tablespoon Simply Salsa Mix
• 2 teaspoons Garlic Pepper Seasoning
Securely tape recipe to bag. Seal well and freeze.
Popcorn Chicken Spinach Salad
No prep. Label a quart freezer bag “Popcorn Chicken Spinach Salad – Step 2.” Add to bag and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 3 tablespoons Bacon Pepper Jam
• 1 teaspoon Garlic Pepper Seasoning
Label a quart freezer bag “Popcorn Chicken Spinach Salad – Step 3.” Add to bag:
• 1½ cups shredded Cheddar cheese
Label a gallon freezer bag “Popcorn Chicken Spinach Salad.” Securely tape recipe to bag. Place bags 2 and 3 inside. Seal well and freeze with popcorn chicken package.
Simply Salsa Chicken
Label a quart freezer bag “Simply Salsa Chicken – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 teaspoon Garlic Pepper Seasoning
Label a gallon freezer bag “Simply Salsa Chicken – Step 2.” Add to bag and combine:
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
• 1 (12 ounce) package frozen sweet kernel corn
• 1 large poblano pepper or green bell pepper, chopped
• 1-2 tablespoons Simply Salsa Mix
Label a gallon freezer bag “Simply Salsa Chicken.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Chicken Fettuccine
Label a quart freezer bag “Slow Cooker Chicken Fettuccine – Step 1.”
Place 1½ pounds boneless skinless chicken breasts in bag.
Label a quart freezer bag “Slow Cooker Chicken Fettuccine – Step 2.”
Prepare 8 ounces fettuccine pasta according to package directions. Rinse with cold water and toss with 1 teaspoon oil. Add to bag.
Add to step 1 bag (chicken) and combine:
• 1 cup reduced sodium chicken broth
• 1 teaspoon Garlic Pepper Seasoning
Label a gallon freezer bag “Slow Cooker Chicken Fettuccine.” Securely tape recipe to bag. Place 1 packet Artichoke & Spinach Warm Dip Mix and bags 1 and 2 inside. Seal well and freeze.
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Chicken Penne Skillet
Label a quart freezer bag “Chicken Penne Skillet – Step 1.”
Cube 1½ pounds boneless skinless chicken breasts. Place in bag.
Label a gallon freezer bag “Chicken Penne Skillet – Step 2a.”
Prepare 10 ounces penne pasta according to package directions. Rinse with cold water and toss with 1 teaspoon oil. Add to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 2 tablespoons Roasted Garlic Infused Oil • 1 poblano pepper or green bell pepper, chopped,
optional
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic™ Seasoning
Label a quart freezer bag “Chicken Penne Skillet – Step 2b.” Add to bag:
• 2 cups shredded Monterey Jack cheese
Label a gallon freezer bag “Chicken Penne Skillet.” Securely tape recipe to bag. Place 1 packet Bold Buffalo Blue Cheese Dip Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Crab-Stuffed Chicken Breasts
Label a quart freezer bag “Crab-Stuffed Chicken Breasts.”
Pound 6 (6 ounce) boneless skinless chicken breasts ¼-inch thick; season with salt and pepper. Place in bag.
In medium bowl combine:
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package flaked imitation crab, chopped
• 1 packet Creamy Crab™ Cheese Ball Mix • 2 teaspoons Garlic Garlic Seasoning
Divide cheese mixture among chicken breasts, placing in center. Roll up chicken and secure with toothpicks.
Wrap stuffed chicken individually in plastic wrap.
Label a quart freezer bag "Crab-Stuffed Chicken Breasts - Step 2." Add to bag and toss to combine:
• ½ cup plain panko bread crumbs
Continued on the next page.
Freezer Meal Prep November/December One-Pot 10 Meals & More Collection
Crab-Stuffed Chicken Breasts continued: • ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 teaspoon Garlic Garlic Seasoning
• Salt and pepper as desired
Label a gallon freezer bag “Crab-Stuffed Chicken Breasts.” Securely tape recipe to bag. Place wrapped chicken breasts and bag 2 inside. Seal well and freeze.
Savory Pulled Pork Sandwiches
Label a gallon freezer bag “Pulled Pork Sandwiches.”
Season 1 (2-3 pound) boneless pork shoulder roast with salt and pepper. Place in bag.
Add to bag (with pork) and toss to combine:
• 1 small onion, sliced, optional
• 1 red bell pepper, sliced, optional
• 1 jar Savory Wild Mushroom Slow-Cooker Sauce
Securely tape recipe to bag. Seal well and freeze.
Simple & Sassy Sloppy Joes
Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 1.”
Place 1½ pounds lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic Seasoning
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 2.” Add to bag:
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans, rinsed and drained, optional
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a gallon freezer bag “Simple & Sassy Sloppy Joes.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Seafood Lasagna
No prep. Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 1.” Add to bag and toss to combine:
• 2 (15 ounce) jars creamy Alfredo sauce
• ¼ cup water
• 1 packet Creamy Crab Cheese Ball Mix Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 2.” Add to bag:
• 2 cups shredded mozzarella cheese
Label a gallon freezer bag “Slow Cooker Seafood Lasagna.” Securely tape recipe to bag. Place bags 1 and 2 inside along with:
• 2 (6 ounce) packages salad shrimp
• 1 (8 ounce) package flaked imitation crab
Seal well and freeze.
Continued on next page.
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Beef & Cheese Taco Skillet
Label a gallon freezer bag “Beef & Cheese Taco Skillet – Step 1.”
Place 1 pound lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• 1 tablespoon Garlic Pepper Seasoning
Label a quart freezer bag “Beef & Cheese Taco Skillet – Step 2.” Add to bag and toss to combine:
• 1 (15 ounce) can tomato sauce
• 2-3 tablespoons Simply Salsa™ Mix
• 1-2 tablespoons chili powder
Label a gallon freezer bag “Beef & Cheese Taco Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Cheesy Turkey Tortilla Soup
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup – Step 2.”
Cube 1½ pounds boneless skinless turkey breast tenderloins or chicken breasts. Place in bag.
Add to step 2 bag (with turkey) and toss to combine:
• 1 tablespoon Garlic Pepper Seasoning
• 1 poblano pepper or green bell pepper, chopped
• 1 (15 ounce) can black or pinto beans, rinsed and drained
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup – Step 1.” Add to bag and toss to combine:
• 1 package Chicken Tortilla Soup Mix
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (10¾ ounce) can condensed Cheddar cheese soup
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Freezer Meal Prep Directions November/December Family Faves 10 Meals & More Collection
Chipotle Chicken & Sausage Tortellini
Label a gallon freezer bag “Chipotle Chicken & Sausage Tortellini.”
Cube 1 pound boneless skinless chicken thighs.
Slice 1 (14 ounce) package smoked sausage ring.
Place chicken and sausage in bag.
Add to bag (with chicken and sausage) and toss to combine:
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 (15 ounce) can crushed tomatoes
Securely tape recipe to bag. Seal well and freeze.
Chipotle Pork Stew
Label a gallon freezer bag “Chipotle Pork Stew – Step 1.”
Remove fat cap from 1 (2½-3 pound) pork shoulder roast and cut roast into 4 pieces. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (12 ounce) can beer or 1½ cups reduced sodium chicken broth
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 green bell pepper, chopped
Securely tape recipe to bag. Seal well and freeze.
Creamy Baked Chicken Risotto
Label a gallon freezer bag “Creamy Baked Chicken Risotto.”
Cube 1½ pounds boneless skinless chicken thighs. Season chicken with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1½ cups Arborio rice or medium-grain white rice
• 1-2 tablespoons Simply Salsa Mix
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 packet Artichoke & Spinach Warm Dip Mix.
Grilled Ham & Cheese with Bacon Pepper Jam
No prep. Spread 6 slices Texas-cut white bread with:
• 6 tablespoons Bacon Pepper Jam
Layer bread with:
• 7 ounces brie, rind removed and sliced, or 6 slices provolone cheese
• 1 pound sliced deli ham
• Remaining 6 slices Texas-cut white bread
Spread outside of sandwiches with:
• ¼ cup butter, softened
Wrap sandwiches individually in plastic wrap.
Label 2 (1-gallon) freezer bags “Grilled Ham & Cheese with Bacon Pepper Jam.” Securely tape recipe to 1 bag. Place wrapped sandwiches in bags. Seal well and freeze.
Honey Dijon Salmon
Label a gallon freezer bag “Honey Dijon Salmon.”
Place 6 (4 ounce) salmon fillets in bag.
Add to bag (with salmon) and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 1 tablespoon Simply Salsa Mix
• 2 teaspoons Garlic Pepper Seasoning
Securely tape recipe to bag. Seal well and freeze.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 2week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
Family Faves 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 5 Cont’d
Crab-Stuffed Chicken Breasts continued: • ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 teaspoon Garlic Garlic Seasoning
• Salt and pepper as desired
Label a gallon freezer bag “Crab-Stuffed Chicken Breasts.” Securely tape recipe to bag. Place wrapped chicken breasts and bag 2 inside. Seal well and freeze.
Savory Pulled Pork Sandwiches
Label a gallon freezer bag “Pulled Pork Sandwiches.”
Season 1 (2-3 pound) boneless pork shoulder roast with salt and pepper. Place in bag.
Add to bag (with pork) and toss to combine:
• 1 small onion, sliced, optional
• 1 red bell pepper, sliced, optional
• 1 jar Savory Wild Mushroom Slow-Cooker Sauce
Securely tape recipe to bag. Seal well and freeze.
Simple & Sassy Sloppy Joes
Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 1.”
Place 1½ pounds lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic Seasoning
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 2.” Add to bag:
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans, rinsed and drained, optional
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a gallon freezer bag “Simple & Sassy Sloppy Joes.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Seafood Lasagna
No prep. Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 1.” Add to bag and toss to combine:
• 2 (15 ounce) jars creamy Alfredo sauce
• ¼ cup water
• 1 packet Creamy Crab Cheese Ball Mix Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 2.” Add to bag:
• 2 cups shredded mozzarella cheese
Label a gallon freezer bag “Slow Cooker Seafood Lasagna.” Securely tape recipe to bag. Place bags 1 and 2 inside along with:
• 2 (6 ounce) packages salad shrimp
• 1 (8 ounce) package flaked imitation crab
Seal well and freeze.
Simple & Sassy Sloppy Joes Cont’d
Crab-Stuffed Chicken Breasts continued: • ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 teaspoon Garlic Garlic Seasoning
• Salt and pepper as desired
Label a gallon freezer bag “Crab-Stuffed Chicken Breasts.” Securely tape recipe to bag. Place wrapped chicken breasts and bag 2 inside. Seal well and freeze.
Savory Pulled Pork Sandwiches
Label a gallon freezer bag “Pulled Pork Sandwiches.”
Season 1 (2-3 pound) boneless pork shoulder roast with salt and pepper. Place in bag.
Add to bag (with pork) and toss to combine:
• 1 small onion, sliced, optional
• 1 red bell pepper, sliced, optional
• 1 jar Savory Wild Mushroom Slow-Cooker Sauce
Securely tape recipe to bag. Seal well and freeze.
Simple & Sassy Sloppy Joes
Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 1.”
Place 1½ pounds lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic Seasoning
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 2.” Add to bag:
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans, rinsed and drained, optional
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a gallon freezer bag “Simple & Sassy Sloppy Joes.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Seafood Lasagna
No prep. Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 1.” Add to bag and toss to combine:
• 2 (15 ounce) jars creamy Alfredo sauce
• ¼ cup water
• 1 packet Creamy Crab Cheese Ball Mix Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 2.” Add to bag:
• 2 cups shredded mozzarella cheese
Label a gallon freezer bag “Slow Cooker Seafood Lasagna.” Securely tape recipe to bag. Place bags 1 and 2 inside along with:
• 2 (6 ounce) packages salad shrimp
• 1 (8 ounce) package flaked imitation crab
Seal well and freeze.
Southwest Chicken Quinoa Bake
Label a gallon freezer bag “Southwest Chicken Quinoa Bake.”
Cube 1½ pounds boneless skinless chicken thighs. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 cup red or white quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups chopped kale
• 1 red bell pepper, chopped
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwestern Chicken Wraps
Label a gallon freezer bag “Southwestern Chicken Wraps.”
Thinly slice 1½ pounds boneless skinless chicken breasts; season with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 poblano pepper or green bell pepper, chopped
• 3 tablespoons Roasted Garlic Infused Oil • 1½-2 tablespoons Wahoo! Chili Seasoning • Juice of 1 lime
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Beef Bowls
Label a gallon freezer bag “Wahoo! Beef Bowls.”
Season 1½ pounds beef top round steak with salt and pepper. Place in bag.
Add to bag (with beef) and toss to combine:
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Slow Cooker Sausage & Potatoes
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2a.”
Slice 1 (14 ounce) package polska kielbasa sausage. Place in bag.
Add to step 2a bag (with sausage) and toss to combine:
• 1 cup chopped green, red and/or yellow bell pepper, optional
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 1.” Add to bag:
• 2 tablespoons Wahoo! Chili Seasoning
• 1 tablespoon Garlic Garlic Seasoning
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2b.” Add to bag:
• 2 cups shredded Cheddar cheese
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes.” Securely tape recipe to bag. Place 1 package Perfectly Potato Cheddar Soup Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Wahoo! White Chili
Label a gallon freezer bag “Wahoo! White Chili.”
Place 1¼ pounds ground turkey in bag.
Add to bag (with turkey) and toss to combine:
• 2 (4 ounce) cans chopped green chiles • ¼ cup Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwest Chicken Quinoa Bake
Label a gallon freezer bag “Southwest Chicken Quinoa Bake.”
Cube 1½ pounds boneless skinless chicken thighs. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 cup red or white quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups chopped kale
• 1 red bell pepper, chopped
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwestern Chicken Wraps
Label a gallon freezer bag “Southwestern Chicken Wraps.”
Thinly slice 1½ pounds boneless skinless chicken breasts; season with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 poblano pepper or green bell pepper, chopped
• 3 tablespoons Roasted Garlic Infused Oil • 1½-2 tablespoons Wahoo! Chili Seasoning • Juice of 1 lime
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Beef Bowls
Label a gallon freezer bag “Wahoo! Beef Bowls.”
Season 1½ pounds beef top round steak with salt and pepper. Place in bag.
Add to bag (with beef) and toss to combine:
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Slow Cooker Sausage & Potatoes
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2a.”
Slice 1 (14 ounce) package polska kielbasa sausage. Place in bag.
Add to step 2a bag (with sausage) and toss to combine:
• 1 cup chopped green, red and/or yellow bell pepper, optional
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 1.” Add to bag:
• 2 tablespoons Wahoo! Chili Seasoning
• 1 tablespoon Garlic Garlic Seasoning
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2b.” Add to bag:
• 2 cups shredded Cheddar cheese
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes.” Securely tape recipe to bag. Place 1 package Perfectly Potato Cheddar Soup Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Wahoo! White Chili
Label a gallon freezer bag “Wahoo! White Chili.”
Place 1¼ pounds ground turkey in bag.
Add to bag (with turkey) and toss to combine:
• 2 (4 ounce) cans chopped green chiles • ¼ cup Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Chipotle Chicken & Sausage Tortellini
Label a gallon freezer bag “Chipotle Chicken & Sausage Tortellini.”
Cube 1 pound boneless skinless chicken thighs.
Slice 1 (14 ounce) package smoked sausage ring.
Place chicken and sausage in bag.
Add to bag (with chicken and sausage) and toss to combine:
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 (15 ounce) can crushed tomatoes
Securely tape recipe to bag. Seal well and freeze.
Chipotle Pork Stew
Label a gallon freezer bag “Chipotle Pork Stew – Step 1.”
Remove fat cap from 1 (2½-3 pound) pork shoulder roast and cut roast into 4 pieces. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (12 ounce) can beer or 1½ cups reduced sodium chicken broth
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 green bell pepper, chopped
Securely tape recipe to bag. Seal well and freeze.
Creamy Baked Chicken Risotto
Label a gallon freezer bag “Creamy Baked Chicken Risotto.”
Cube 1½ pounds boneless skinless chicken thighs. Season chicken with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1½ cups Arborio rice or medium-grain white rice
• 1-2 tablespoons Simply Salsa Mix
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 packet Artichoke & Spinach Warm Dip Mix.
Grilled Ham & Cheese with Bacon Pepper Jam
No prep. Spread 6 slices Texas-cut white bread with:
• 6 tablespoons Bacon Pepper Jam
Layer bread with:
• 7 ounces brie, rind removed and sliced, or 6 slices provolone cheese
• 1 pound sliced deli ham
• Remaining 6 slices Texas-cut white bread
Spread outside of sandwiches with:
• ¼ cup butter, softened
Wrap sandwiches individually in plastic wrap.
Label 2 (1-gallon) freezer bags “Grilled Ham & Cheese with Bacon Pepper Jam.” Securely tape recipe to 1 bag. Place wrapped sandwiches in bags. Seal well and freeze.
Honey Dijon Salmon
Label a gallon freezer bag “Honey Dijon Salmon.”
Place 6 (4 ounce) salmon fillets in bag.
Add to bag (with salmon) and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 1 tablespoon Simply Salsa Mix
• 2 teaspoons Garlic Pepper Seasoning
Securely tape recipe to bag. Seal well and freeze.
Popcorn Chicken Spinach Salad
No prep. Label a quart freezer bag “Popcorn Chicken Spinach Salad – Step 2.” Add to bag and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 3 tablespoons Bacon Pepper Jam
• 1 teaspoon Garlic Pepper Seasoning
Label a quart freezer bag “Popcorn Chicken Spinach Salad – Step 3.” Add to bag:
• 1½ cups shredded Cheddar cheese
Label a gallon freezer bag “Popcorn Chicken Spinach Salad.” Securely tape recipe to bag. Place bags 2 and 3 inside. Seal well and freeze with popcorn chicken package.
Simply Salsa Chicken
Label a quart freezer bag “Simply Salsa Chicken – Step 1.”
Cut 1½ pounds boneless skinless chicken breasts into 6 pieces. Place in bag.
Add to step 1 bag (with chicken) and toss to combine:
• 1 teaspoon Garlic Pepper Seasoning
Label a gallon freezer bag “Simply Salsa Chicken – Step 2.” Add to bag and combine:
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
• 1 (12 ounce) package frozen sweet kernel corn
• 1 large poblano pepper or green bell pepper, chopped
• 1-2 tablespoons Simply Salsa Mix
Label a gallon freezer bag “Simply Salsa Chicken.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Chicken Fettuccine
Label a quart freezer bag “Slow Cooker Chicken Fettuccine – Step 1.”
Place 1½ pounds boneless skinless chicken breasts in bag.
Label a quart freezer bag “Slow Cooker Chicken Fettuccine – Step 2.”
Prepare 8 ounces fettuccine pasta according to package directions. Rinse with cold water and toss with 1 teaspoon oil. Add to bag.
Add to step 1 bag (chicken) and combine:
• 1 cup reduced sodium chicken broth
• 1 teaspoon Garlic Pepper Seasoning
Label a gallon freezer bag “Slow Cooker Chicken Fettuccine.” Securely tape recipe to bag. Place 1 packet Artichoke & Spinach Warm Dip Mix and bags 1 and 2 inside. Seal well and freeze.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Chicken Penne Skillet
Label a quart freezer bag “Chicken Penne Skillet – Step 1.”
Cube 1½ pounds boneless skinless chicken breasts. Place in bag.
Label a gallon freezer bag “Chicken Penne Skillet – Step 2a.”
Prepare 10 ounces penne pasta according to package directions. Rinse with cold water and toss with 1 teaspoon oil. Add to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 2 tablespoons Roasted Garlic Infused Oil • 1 poblano pepper or green bell pepper, chopped,
optional
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic™ Seasoning
Label a quart freezer bag “Chicken Penne Skillet – Step 2b.” Add to bag:
• 2 cups shredded Monterey Jack cheese
Label a gallon freezer bag “Chicken Penne Skillet.” Securely tape recipe to bag. Place 1 packet Bold Buffalo Blue Cheese Dip Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Crab-Stuffed Chicken Breasts
Label a quart freezer bag “Crab-Stuffed Chicken Breasts.”
Pound 6 (6 ounce) boneless skinless chicken breasts ¼-inch thick; season with salt and pepper. Place in bag.
In medium bowl combine:
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package flaked imitation crab, chopped
• 1 packet Creamy Crab™ Cheese Ball Mix • 2 teaspoons Garlic Garlic Seasoning
Divide cheese mixture among chicken breasts, placing in center. Roll up chicken and secure with toothpicks.
Wrap stuffed chicken individually in plastic wrap.
Label a quart freezer bag "Crab-Stuffed Chicken Breasts - Step 2." Add to bag and toss to combine:
• ½ cup plain panko bread crumbs
Continued on the next page.
Freezer Meal Prep November/December One-Pot 10 Meals & More Collection
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Chicken Penne Skillet
Label a quart freezer bag “Chicken Penne Skillet – Step 1.”
Cube 1½ pounds boneless skinless chicken breasts. Place in bag.
Label a gallon freezer bag “Chicken Penne Skillet – Step 2a.”
Prepare 10 ounces penne pasta according to package directions. Rinse with cold water and toss with 1 teaspoon oil. Add to bag.
Add to step 1 bag (with chicken) and toss to combine:
• 2 tablespoons Roasted Garlic Infused Oil • 1 poblano pepper or green bell pepper, chopped,
optional
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic™ Seasoning
Label a quart freezer bag “Chicken Penne Skillet – Step 2b.” Add to bag:
• 2 cups shredded Monterey Jack cheese
Label a gallon freezer bag “Chicken Penne Skillet.” Securely tape recipe to bag. Place 1 packet Bold Buffalo Blue Cheese Dip Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Crab-Stuffed Chicken Breasts
Label a quart freezer bag “Crab-Stuffed Chicken Breasts.”
Pound 6 (6 ounce) boneless skinless chicken breasts ¼-inch thick; season with salt and pepper. Place in bag.
In medium bowl combine:
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package flaked imitation crab, chopped
• 1 packet Creamy Crab™ Cheese Ball Mix • 2 teaspoons Garlic Garlic Seasoning
Divide cheese mixture among chicken breasts, placing in center. Roll up chicken and secure with toothpicks.
Wrap stuffed chicken individually in plastic wrap.
Label a quart freezer bag "Crab-Stuffed Chicken Breasts - Step 2." Add to bag and toss to combine:
• ½ cup plain panko bread crumbs
Continued on the next page.
Freezer Meal Prep November/December One-Pot 10 Meals & More Collection
Crab-Stuffed Chicken Breasts continued: • ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 teaspoon Garlic Garlic Seasoning
• Salt and pepper as desired
Label a gallon freezer bag “Crab-Stuffed Chicken Breasts.” Securely tape recipe to bag. Place wrapped chicken breasts and bag 2 inside. Seal well and freeze.
Savory Pulled Pork Sandwiches
Label a gallon freezer bag “Pulled Pork Sandwiches.”
Season 1 (2-3 pound) boneless pork shoulder roast with salt and pepper. Place in bag.
Add to bag (with pork) and toss to combine:
• 1 small onion, sliced, optional
• 1 red bell pepper, sliced, optional
• 1 jar Savory Wild Mushroom Slow-Cooker Sauce
Securely tape recipe to bag. Seal well and freeze.
Simple & Sassy Sloppy Joes
Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 1.”
Place 1½ pounds lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic Seasoning
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 2.” Add to bag:
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans, rinsed and drained, optional
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a gallon freezer bag “Simple & Sassy Sloppy Joes.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Seafood Lasagna
No prep. Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 1.” Add to bag and toss to combine:
• 2 (15 ounce) jars creamy Alfredo sauce
• ¼ cup water
• 1 packet Creamy Crab Cheese Ball Mix Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 2.” Add to bag:
• 2 cups shredded mozzarella cheese
Label a gallon freezer bag “Slow Cooker Seafood Lasagna.” Securely tape recipe to bag. Place bags 1 and 2 inside along with:
• 2 (6 ounce) packages salad shrimp
• 1 (8 ounce) package flaked imitation crab
Seal well and freeze.
Crab-Stuffed Chicken Breasts continued: • ½ cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1 teaspoon Garlic Garlic Seasoning
• Salt and pepper as desired
Label a gallon freezer bag “Crab-Stuffed Chicken Breasts.” Securely tape recipe to bag. Place wrapped chicken breasts and bag 2 inside. Seal well and freeze.
Savory Pulled Pork Sandwiches
Label a gallon freezer bag “Pulled Pork Sandwiches.”
Season 1 (2-3 pound) boneless pork shoulder roast with salt and pepper. Place in bag.
Add to bag (with pork) and toss to combine:
• 1 small onion, sliced, optional
• 1 red bell pepper, sliced, optional
• 1 jar Savory Wild Mushroom Slow-Cooker Sauce
Securely tape recipe to bag. Seal well and freeze.
Simple & Sassy Sloppy Joes
Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 1.”
Place 1½ pounds lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• ½ cup chopped celery
• ½ cup chopped onion
• 1 tablespoon Garlic Garlic Seasoning
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a quart freezer bag “Simple & Sassy Sloppy Joes – Step 2.” Add to bag:
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans, rinsed and drained, optional
• ½ packet Bold Buffalo Blue Cheese Dip Mix Label a gallon freezer bag “Simple & Sassy Sloppy Joes.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Slow Cooker Seafood Lasagna
No prep. Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 1.” Add to bag and toss to combine:
• 2 (15 ounce) jars creamy Alfredo sauce
• ¼ cup water
• 1 packet Creamy Crab Cheese Ball Mix Label a quart freezer bag “Slow Cooker Seafood Lasagna – Step 2.” Add to bag:
• 2 cups shredded mozzarella cheese
Label a gallon freezer bag “Slow Cooker Seafood Lasagna.” Securely tape recipe to bag. Place bags 1 and 2 inside along with:
• 2 (6 ounce) packages salad shrimp
• 1 (8 ounce) package flaked imitation crab
Seal well and freeze.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 6week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
One-Pot 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 1 Cont’d
Get started:
• When assembling all 10 meals, use the grocery list provided.
• When assembling select meals, use the customizable grocery list found on tastefullysimple.com/meals.
Attending a Freezer Meal Workshop? Complete Part 1 at home. Part 2 will be completed at the workshop. At-home prep: Two different ways to prep:
1. Assemble each recipe from start to finish following Parts 1 and 2.
2. Complete Part 1 to label and bag all meats. Then complete Part 2 for each recipe.
Recipe Part 1 Part 2
Beef & Cheese Taco Skillet
Label a gallon freezer bag “Beef & Cheese Taco Skillet – Step 1.”
Place 1 pound lean ground beef in bag.
Add to step 1 bag (with beef) and toss to combine:
• 1 tablespoon Garlic Pepper Seasoning
Label a quart freezer bag “Beef & Cheese Taco Skillet – Step 2.” Add to bag and toss to combine:
• 1 (15 ounce) can tomato sauce
• 2-3 tablespoons Simply Salsa™ Mix
• 1-2 tablespoons chili powder
Label a gallon freezer bag “Beef & Cheese Taco Skillet.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Cheesy Turkey Tortilla Soup
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup – Step 2.”
Cube 1½ pounds boneless skinless turkey breast tenderloins or chicken breasts. Place in bag.
Add to step 2 bag (with turkey) and toss to combine:
• 1 tablespoon Garlic Pepper Seasoning
• 1 poblano pepper or green bell pepper, chopped
• 1 (15 ounce) can black or pinto beans, rinsed and drained
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup – Step 1.” Add to bag and toss to combine:
• 1 package Chicken Tortilla Soup Mix
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (10¾ ounce) can condensed Cheddar cheese soup
Label a gallon freezer bag “Cheesy Turkey Tortilla Soup.” Securely tape recipe to bag. Place bags 1 and 2 inside. Seal well and freeze.
Freezer Meal Prep Directions November/December Family Faves 10 Meals & More Collection
Chipotle Chicken & Sausage Tortellini
Label a gallon freezer bag “Chipotle Chicken & Sausage Tortellini.”
Cube 1 pound boneless skinless chicken thighs.
Slice 1 (14 ounce) package smoked sausage ring.
Place chicken and sausage in bag.
Add to bag (with chicken and sausage) and toss to combine:
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 (15 ounce) can crushed tomatoes
Securely tape recipe to bag. Seal well and freeze.
Chipotle Pork Stew
Label a gallon freezer bag “Chipotle Pork Stew – Step 1.”
Remove fat cap from 1 (2½-3 pound) pork shoulder roast and cut roast into 4 pieces. Place in bag.
Add to step 1 bag (with pork) and toss to combine:
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (12 ounce) can beer or 1½ cups reduced sodium chicken broth
• 1 packet Chipotle Pulled Pork Slow-Cooker Sauce (use less for milder heat)
• 1 green bell pepper, chopped
Securely tape recipe to bag. Seal well and freeze.
Creamy Baked Chicken Risotto
Label a gallon freezer bag “Creamy Baked Chicken Risotto.”
Cube 1½ pounds boneless skinless chicken thighs. Season chicken with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1½ cups Arborio rice or medium-grain white rice
• 1-2 tablespoons Simply Salsa Mix
Securely tape recipe to bag. Seal well and freeze.
Reserve 1 packet Artichoke & Spinach Warm Dip Mix.
Grilled Ham & Cheese with Bacon Pepper Jam
No prep. Spread 6 slices Texas-cut white bread with:
• 6 tablespoons Bacon Pepper Jam
Layer bread with:
• 7 ounces brie, rind removed and sliced, or 6 slices provolone cheese
• 1 pound sliced deli ham
• Remaining 6 slices Texas-cut white bread
Spread outside of sandwiches with:
• ¼ cup butter, softened
Wrap sandwiches individually in plastic wrap.
Label 2 (1-gallon) freezer bags “Grilled Ham & Cheese with Bacon Pepper Jam.” Securely tape recipe to 1 bag. Place wrapped sandwiches in bags. Seal well and freeze.
Honey Dijon Salmon
Label a gallon freezer bag “Honey Dijon Salmon.”
Place 6 (4 ounce) salmon fillets in bag.
Add to bag (with salmon) and toss to combine:
• ½ cup Honey Dijon Vinaigrette
• 1 tablespoon Simply Salsa Mix
• 2 teaspoons Garlic Pepper Seasoning
Securely tape recipe to bag. Seal well and freeze.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
AmenuFreezer Meal Prep Directions
November/December 30 Meals & More Collection 1week
Get started:Shop for ingredients using the grocery lists • If attending a freezer meal workshop, visit tastefullysimple.com/meals to download your
Family Faves 10 Meals & More Collection grocery list or contact your consultant. • If assembling select meals, use the customizable grocery list found on
tastefullysimple.com/meals
Attending a Freezer Meal Workshop?Complete Part 1 at home. Part 2 will be completed at the workshop.
At-home prep:Two different ways to prep: 1. Assemble each recipe from start to finish following Parts 1 and 2. 2. Complete Part 1 to label and bag all meats first. Then complete Part 2 for each recipe.
Freezer Meal Workshop Prep Week 6 Cont’d
Southwest Chicken Quinoa Bake
Label a gallon freezer bag “Southwest Chicken Quinoa Bake.”
Cube 1½ pounds boneless skinless chicken thighs. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 cup red or white quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups chopped kale
• 1 red bell pepper, chopped
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwestern Chicken Wraps
Label a gallon freezer bag “Southwestern Chicken Wraps.”
Thinly slice 1½ pounds boneless skinless chicken breasts; season with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 poblano pepper or green bell pepper, chopped
• 3 tablespoons Roasted Garlic Infused Oil • 1½-2 tablespoons Wahoo! Chili Seasoning • Juice of 1 lime
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Beef Bowls
Label a gallon freezer bag “Wahoo! Beef Bowls.”
Season 1½ pounds beef top round steak with salt and pepper. Place in bag.
Add to bag (with beef) and toss to combine:
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Slow Cooker Sausage & Potatoes
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2a.”
Slice 1 (14 ounce) package polska kielbasa sausage. Place in bag.
Add to step 2a bag (with sausage) and toss to combine:
• 1 cup chopped green, red and/or yellow bell pepper, optional
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 1.” Add to bag:
• 2 tablespoons Wahoo! Chili Seasoning
• 1 tablespoon Garlic Garlic Seasoning
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2b.” Add to bag:
• 2 cups shredded Cheddar cheese
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes.” Securely tape recipe to bag. Place 1 package Perfectly Potato Cheddar Soup Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Wahoo! White Chili
Label a gallon freezer bag “Wahoo! White Chili.”
Place 1¼ pounds ground turkey in bag.
Add to bag (with turkey) and toss to combine:
• 2 (4 ounce) cans chopped green chiles • ¼ cup Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwest Chicken Quinoa Bake
Label a gallon freezer bag “Southwest Chicken Quinoa Bake.”
Cube 1½ pounds boneless skinless chicken thighs. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 cup red or white quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups chopped kale
• 1 red bell pepper, chopped
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwestern Chicken Wraps
Label a gallon freezer bag “Southwestern Chicken Wraps.”
Thinly slice 1½ pounds boneless skinless chicken breasts; season with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 poblano pepper or green bell pepper, chopped
• 3 tablespoons Roasted Garlic Infused Oil • 1½-2 tablespoons Wahoo! Chili Seasoning • Juice of 1 lime
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Beef Bowls
Label a gallon freezer bag “Wahoo! Beef Bowls.”
Season 1½ pounds beef top round steak with salt and pepper. Place in bag.
Add to bag (with beef) and toss to combine:
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Slow Cooker Sausage & Potatoes
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2a.”
Slice 1 (14 ounce) package polska kielbasa sausage. Place in bag.
Add to step 2a bag (with sausage) and toss to combine:
• 1 cup chopped green, red and/or yellow bell pepper, optional
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 1.” Add to bag:
• 2 tablespoons Wahoo! Chili Seasoning
• 1 tablespoon Garlic Garlic Seasoning
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2b.” Add to bag:
• 2 cups shredded Cheddar cheese
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes.” Securely tape recipe to bag. Place 1 package Perfectly Potato Cheddar Soup Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Wahoo! White Chili
Label a gallon freezer bag “Wahoo! White Chili.”
Place 1¼ pounds ground turkey in bag.
Add to bag (with turkey) and toss to combine:
• 2 (4 ounce) cans chopped green chiles • ¼ cup Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwest Chicken Quinoa Bake
Label a gallon freezer bag “Southwest Chicken Quinoa Bake.”
Cube 1½ pounds boneless skinless chicken thighs. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 cup red or white quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 3 cups chopped kale
• 1 red bell pepper, chopped
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Southwestern Chicken Wraps
Label a gallon freezer bag “Southwestern Chicken Wraps.”
Thinly slice 1½ pounds boneless skinless chicken breasts; season with salt and pepper. Place in bag.
Add to bag (with chicken) and toss to combine:
• 1 poblano pepper or green bell pepper, chopped
• 3 tablespoons Roasted Garlic Infused Oil • 1½-2 tablespoons Wahoo! Chili Seasoning • Juice of 1 lime
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Beef Bowls
Label a gallon freezer bag “Wahoo! Beef Bowls.”
Season 1½ pounds beef top round steak with salt and pepper. Place in bag.
Add to bag (with beef) and toss to combine:
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1½ tablespoons Garlic Garlic Seasoning • 1 tablespoon Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.
Wahoo! Slow Cooker Sausage & Potatoes
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2a.”
Slice 1 (14 ounce) package polska kielbasa sausage. Place in bag.
Add to step 2a bag (with sausage) and toss to combine:
• 1 cup chopped green, red and/or yellow bell pepper, optional
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 1.” Add to bag:
• 2 tablespoons Wahoo! Chili Seasoning
• 1 tablespoon Garlic Garlic Seasoning
Label a quart freezer bag “Wahoo! Slow Cooker Sausage & Potatoes – Step 2b.” Add to bag:
• 2 cups shredded Cheddar cheese
Label a gallon freezer bag “Wahoo! Slow Cooker Sausage & Potatoes.” Securely tape recipe to bag. Place 1 package Perfectly Potato Cheddar Soup Mix along with bags 1, 2a and 2b inside. Seal well and freeze.
Wahoo! White Chili
Label a gallon freezer bag “Wahoo! White Chili.”
Place 1¼ pounds ground turkey in bag.
Add to bag (with turkey) and toss to combine:
• 2 (4 ounce) cans chopped green chiles • ¼ cup Wahoo! Chili Seasoning
Securely tape recipe to bag. Seal well and freeze.