i used to teach a power cooking class - here is my handout including recipes and tips. let me know if you have any questions or want some more recipes! also let me know if you want me to email you the word doc which might be easier to read!
happy cooking!
J.
Power Cooking
Bring your family back to the dinner table with ease.
Jennifer Warr
Independent Consultant for The Pampered Chef
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www.pamperedchef.biz/whatscookingjen
www.jenwarr.mywildtree.com
~ Helpful Hints and A Baker’s Dozen Recipes ~
Preparing multiple meals at once saves time, money and energy. Power Cooking combines the tasks of planning meals, buying groceries, and slicing & dicing with FUN tools while assembling healthy meals for your freezer. After Power Cooking, you will save money by reaching into your freezer for your family’s meal rather than reaching for the telephone for take-out. Plus, dinner at home, around your own table, really makes a difference in family life. Many studies show that numerous childhood “problems” are experienced at a significantly lower rate—based on how many meals the family eats together AT HOME. The rate of juvenile delinquency and teenage pregnancy are lower (and test scores are higher) for those families who eat a mere 3 dinners together at home a week!
Part of the Pampered Chef mission is to bring families back to the dinner table at home to reconnect and share ideas, with one of the best family traditions of all: a healthy, home-cooked meal. Part of my mission is making that experience “painless” by providing the tools to make it easier!
Cooking can be FUN with the right tools!
Helpful hints to prepare for Power Cooking:
Clean out your freezer and refrigerator the day before shopping.
Plan to use containers designed for the freezer, or purchase Ziploc freezer-quality storage bags.
Purchase a new, black permanent marker for labeling the bags or containers.
Find a comfy spot and make your shopping list in pencil. Go through the recipes and list the ingredients. This list will be your Master List. Alter the quantity of items on your list as you reread each recipe so that you do not over-purchase. Then go through your freezer, fridge, and pantry and mark off items that you find. A primary goal of Power Cooking is to SAVE MONEY!
Keep a copy of your list so that you do not have to recreate your list in the future.
Shop the day before you plan to cook so that you have the energy to have fun in the kitchen!
The night before your Power Cooking day, clear off your countertops; you will need the space. Disinfect your countertops, gather all your ingredients and group them by recipe. Make sure your microfiber towels and dishcloths are clean. Unload your dishwasher and empty your garbage cans, including your recyclables garbage can. In the morning, you will be ready to Cook with Power!
Helpful hints for shopping:
Shop at your bulk store first and purchase in large quantities. Then shop at your regular grocery store and buy store-brand items.
Shop the inner aisles first, produce next, then bakery and frozen foods last.
Watch the sell by dates on the meat; always select meat from the bottom of the stack for freshest.
Helpful hints for Power Cooking Day:
Begin by labeling your freezer bags or freezer-safe containers using a permanent marker. Write the name of the recipe and date it was prepared for the freezer. Also list anything that needs to be added from the pantry and/or fridge.
Record the start and finish times of foods that are cooking at the same time.
Fill the sink with hot, soapy water. Wash the dishes as you go. When you are completely finished using a tool, place it in the dishwasher for less cleanup later.
Chop and grate all fresh foods at once and place in bowls on your countertop. Scoop required amounts when assembling your meals. Freeze leftover veggies into 2 cup portions for later use.
Cool your cooked ingredients in an area away from your prep area so that you can continue your recipes without feeling short on space. Pour cooled ingredients into freezer bags or containers that are appropriate for food quantity to avoid freezer burn. Squeeze extra air out of filled freezer bags.
Pull tomorrow night’s dinner out of the freezer and place in fridge before bedtime.
After cleaning up, go out to dinner and reward yourself for a good day’s work!
~ A Baker’s Dozen ~
Power Cooking Recipes
Notes:
~ To thaw most recipes listed, simply remove bag from the freezer the night before. To prevent leaks, place the bag in a bowl or dish on a shelf furthest from freezer.
~ To greatly shorten the cooking time, you may pound or buy thin sliced chicken breasts.
1. Triple Citrus Chicken
2 lbs boneless skinless chicken breasts
1 tsp grated orange zest
1 tsp grated lemon zest
1 clove freshly pressed garlic
1 Tbsp chives, chopped
1 tsp salt
¼ tsp black pepper
3 Tbsp fresh lime juice
2 Tbsp fresh lemon juice
1 Tbsp honey
1 tsp balsamic vinegar
2 Tbsp vegetable oil
Place chicken into freezer bag. Add remaining ingredients and lay flat in freezer. Preheat oven to 350 degrees. Empty the contents of the bag into the Stoneware Rectangular Baker and bake until the juices run clear, about 30 minutes.
2. Chicken in a Tarragon-Caper Sauce
2 lbs boneless, skinless chicken breasts or tenderloins
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced shallots
1 cup chicken broth
2 tablespoons capers
3 tablespoons fresh lemon juice
1 teaspoon chopped dried tarragon
Place chicken into freezer bag. In another freezer bag add shallots, broth, capers, lemon juice and tarragon. Bundle the 2 bags together and lay flat in freezer. When ready to cook - heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan; brown on each side (about 2 minutes). Add sauce to pan; reduce heat to low, cover and cook until chicken is done (about 20 minutes).
3. Caesar Chicken
2 lbs boneless, skinless chicken breasts or tenderloins
1 (16 oz) bottle of Creamy Caesar Salad Dressing
2 – 3 cloves freshly pressed garlic
Place chicken into freezer bag, add garlic and bottle of dressing. Coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins).
4. Chicken Tettrazzini
16 oz. spaghetti
2 sticks butter
1 onion, chopped
1 cup green bell pepper, chopped
3 cups cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 cups grated Monterey Jack cheese
2 cans Golden Cream-of-Mushroom soup
3 cups milk
salt and pepper to taste
Break spaghetti in half and cook as directed on package; drain. Sautee onion and bell pepper in butter for 5 minutes; toss with spaghetti and remaining ingredients in a large bowl. Place mixture into two freezer bags; squeeze air out of bags and freeze. Defrost and bake in Stoneware Deep Dish Baker, covered, at 350 degrees for 45 minutes until bubbly.
5. Moroccan Chicken with Green Olives
1 teaspoon ground coriander
1/2 teaspoon dried mint flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
2 teaspoons olive oil, divided
2 cups sliced onion
1 cup chicken broth
1 (6-ounce) can thawed orange juice concentrate, undiluted
10 green olives, sliced
Combine the first 5 ingredients; rub chicken with spice mixture. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 minutes on each side, and set aside. Heat 1 teaspoon olive oil in pan. Add sliced onion, and cook for 8 minutes or until golden. Stir in chicken broth, orange juice concentrate, and olives; bring to a boil. Return chicken to pan; reduce heat, and simmer mixture for 15 minutes or until chicken is done. When chicken is cool, place in freezer bags and store in freezer. To heat; remove from freezer the night before and defrost in the refrigerator. Re-heat in oven in covered baking dish at 350 degrees until warm.
6. Curry Chicken Casserole
1 box of chopped broccoli (or 2 crowns of fresh broccoli)
4 cups cooked and chopped chicken
2 cans of Cream of Chicken Soup
1 Tbsp Lemon Juice
1 cup of Mayo
1 Tbsp Curry Powder
1 box of Pepperidge Farm cubed, seasoned stuffing
Thaw broccoli or steam fresh broccoli. Mix cream of chicken soup, lemon juice, mayo and curry. Add chicken, broccoli, and croutons to the soup mixture, adjust seasonings to taste. Place all ingredients in a freezer bag, lay flat in freezer. When ready to cook, preheat oven to 350 degrees. cook 30-45 minutes (until bubbling) in a 9 X 13 baking dish.
7. Mexican Chicken
2 lbs. frozen boneless, skinless chicken breasts or tenderloins
16 oz. jar mild or medium salsa
2-3 cloves freshly pressed garlic
1 cup finely chopped onion
2 (2 oz) cans sliced black olives, drained
sliced or grated Monterey Jack cheese
Place frozen chicken into freezer bag. Combine remaining ingredients except cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken; bake 10 minutes and serve.
8. Hawaiian Chicken
2 pounds skinless boneless chicken breast
1 can crushed pineapple in juice
½ cup soy sauce, low sodium
3 green onions – chopped
½ red pepper - diced
1/2 tsp ground ginger
2 tsp olive oil
salt and pepper
Place chicken into freezer bag. In another freezer bag add pineapple and juice, soy sauce, green onions, ginger and red pepper. Bundle the 2 bags together and lay flat in freezer. When ready to cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; brown on each side (about 2 minutes). Add sauce to pan; reduce heat to low, cover and cook until chicken is done (about 20 minutes).
9. Pork Baby Back Ribs
2 lbs pork baby back ribs
¾ cup ketchup
1 tsp chili powder
1 Tbsp Worcestershire sauce
1 Tbsp vinegar
1 tsp salt
¼ tsp pepper
Onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Add remaining ingredients to freezer bag, except onion and coat ribs well. Squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag onto ribs. Using Mandolin, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 1 ½ to 2 hours.
10. Ginger Pork Chops
8 (2-ounce) boned center-cut loin pork chops (1/4 inch thick)
1/4 cup low-sodium soy sauce
1/4 cup thawed orange juice concentrate, undiluted
1/4 cup chopped green onions
2 teaspoons grated peeled fresh ginger
1/2 teaspoon black pepper
2 garlic cloves, minced
1 teaspoon olive oil
Combine soy sauce and the next 5 ingredients (soy sauce through garlic) in a large zip-top plastic bag. Add pork to bag; seal and freeze. Pork chops will marinate while defrosting in refrigerator for 24 hours. Heat oil in a large nonstick skillet over medium-high heat. Add chops and marinade; sauté 3 minutes on each side.
11. Meatloaf
2 lbs fresh, lean ground beef
1 cup Italian bread crumbs
2 eggs
6 oz can tomato sauce
2-3 cloves freshly pressed garlic
1 cup finely chopped onion
Salt and pepper to taste
Combine all ingredients in Classic Batter Bowl. Shape into 2 large loaves or four mini loaves. Place loaves into Stoneware Rectangular Baker or Mini Loaf pan. Bake, uncovered at 350 degrees for 1 hour. Cool and place loaves into freezer bags. Squeeze air out of bags and freeze. Defrost in refrigerator for 24 hours and heat, covered, for 20 minutes
12. Flank Steak
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves freshly pressed garlic
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a freezer bag and pour marinade over the steak, turning meat to coat thoroughly. Place bag flat in freezer until ready to defrost. When ready to cook, preheat grill to medium-high heat. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. (You can also use a grill pan on the stove top and follow the directions.)
13. Taco Soup
2 lbs. fresh, lean ground beef
1 onion, coarsely chopped
4 oz. can diced green chilies
taco seasoning packet
Ranch dressing/dip packet
2 cans corn, undrained
4 cans stewed tomatoes, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
2 cups chopped fresh cilantro, optional
grated Monterey Jack and/or cheddar cheese
Chop onions using Food Chopper. Brown meat and onions in 8-qt. Stockpot. Open cans using Can Opener and add remaining ingredients and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Reheat to serve. Using Deluxe Cheese Grater, grate cheese on top of soup served in Coffee & More Cups.