Make your Show the ultimate “try before you buy” experience. Getting guests involved in the recipe prep leads to higher sales and more bookings! It's easy to do and lots of fun! We've created ready-to-go station cards for a number of great recipes; you'll find them in the tabs below.
Or, you can divide your favorite recipe into two or three separate stations. The Show goes more quickly when everyone pitches in, and you'll be thrilled as guests sell each other on the products they've used!
Three easy steps to Shows done station-style.
Help your customers save TIME, MONEY and SANITY
Who should I ask?
Anyone who wants to spend less time worrying about dinner and more time enjoying it.
How does it work?
Guests pre–order pantry products and bring groceries from a provided list along with freezer bags. They’ll have fun trying out Pampered Chef products while assembling a variety of delicious entrees to take home, freeze and enjoy.
GUESTS go home with a week’s worth of delicious entrees they’ve assembled in a fun, social atmosphere.
HOSTS receive host rewards for the pre-ordered items and for orders placed at the workshop.
YOU can earn commissions before–and again after–the workshop. You’ll also attract new and repeat customers, sell more products, get more bookings and can scout for new team members.
Simple Steps for Successful Workshops.
Distribute pre–ordered pantry products, explain the recipe stations, point out trash bins and have everyone wash their hands.
Step–by–step »
Assemble about half the recipes, offer help with products, demonstrate food safety best practices and then take a break.
Step-by-step »
Sample a Pampered Chef recipe, pass out catalogs and a wish list. Talk about our cooking vessels and the guests’ favorite products. Announce monthly specials and ask guests to see you when they are finished.
Step-by-step »
Complete recipe assembly, hand out a Freezer Meal Planner and provide customer care.
Step-by-step »
Easy Beef Stroganoff, Double Onion Burgers, Maple Pork Tenderloin with Apples, Greek Chicken & Orzo Skillet, Chipotle Black Bean Chicken Wraps, Sweet ‘N Spicy Chicken Stir-Fry, Lightning-Fast Veggie Chili
Easy Chili Mac, Beefy Rotini 'N Cheese Soup, Pasta Fagioli, White Bean Chicken Chili, Italian Chicken Parmesan Soup, Asian Vegetable Noodle Bowl, Quick 3-Bean Chili
Chimichurri Steak Salad, Pork Fried Rice, Chipotle Burgers, Penne with Chicken Sausage & Peppers, Chicken Paprikash, Lemon-Chicken Scallopine, Creamy Pasta Primavera
All-American Burgers, Grilled Steak Tacos, Maple Dijon Pork Chops, Easy Grilled BBQ Chicken Pizza, Grilled Teriyaki Chicken Sandwiches, Grilled Adobo Chicken Breasts, Grilled Black Bean Veggie Burgers
Tater-Topped Beef Shepherd’s Pie, Tex-Mex Meat Loaves, BBQ Pork Sandwiches, Creamy Turkey Tetrazzini, Chicken Chilaquiles, Easy Whole Grain Chicken Tenders, Broccoli Cheddar Soup
Booking Tips
Get the word out on freezer meal workshops!
At shows, you can pass around a sign-up sheet so people can reserve their spot. At checkout you can say, “Why don’t we get your pantry products ordered now, so that your spot is saved and then (host name) gets credit for your order on her show today.”
If you’re out and about, you can say, “I’m offering freezer meal workshops now, where everyone can prep a week’s worth of entrées in a couple hours. Just think, no more 'what’s for dinner?' stress! My next one is on (date). Does that sound interesting to you?”
IMPORTANT! If a customer comes with meat or poultry that has not been prepped for the recipe, have them work at a separate station to complete the prep. Have a separate station for each type of meat or poultry. And be sure to wash the cutting board/mat/knives with hot, soapy water after each use. Plus, remind guests to wash their hands after handling meat or poultry.
For more details on safe product usage, go to Consultant’s Corner > Training & Resources > Product Training for helpful videos on many of our products.
It’s a simple concept with lots of appeal! Guests pre-order a selection of our pantry items; the pre-orders are submitted as a catalog show so that the host receives host rewards. Guests receive their pantry items at the workshop; they bring groceries they purchased from a list that you’ve provided.
At the workshop, attendees assemble a variety of entrées (featuring the pantry products they’ve purchased) to take home and freeze. They use Pampered Chef tools as they assemble their own meals, so they’ve experienced their ease and versatility. And when it’s time to thaw and cook a meal, minimal effort is needed to finish up the recipe!
Guests love that they go home with a week’s worth of entrées. They’ve enjoyed prepping their meals in a fun, social atmosphere…and there’s no messy kitchen at home to clean up! The workshop host loves it, too, because she receives host rewards for the pre-ordered items, as well as for orders placed at the workshop.
Freezer meal workshops are attracting new and repeat customers because they meet a practical need for busy people. And because customers pre-order pantry products, you and the host have guaranteed sales and virtually no cancellations. And at each workshop, you can sell more products, book future freezer meal workshops or cooking shows and scout for new team members.
We wanted each pantry flavor to be apparent in the final meal, so the products were carefully chosen to enhance the flavor. Equally important, using too many pantry items in a recipe can make the sodium count add up quickly. Our goal was a balanced meal in which each pantry flavor could shine!
Each recipe serves 6-8. Grocery costs vary across the country, but on average, groceries will cost a little over $100 (including the freezer bags). The cost per serving is only about $2.50.
We wanted to provide a full week’s worth of meals. We also want to provide a good customer experience at the workshop by managing the time it takes to prep the ingredients and assemble the meals. With the recipes serving 6-8, customers with smaller families can choose to divide their meals into two portions for more ready-to-go meals!
Since the guest special purchase requirement varies throughout the year, we decided to keep things simple with three great menu plans that can be used in any month. Here’s a tip: If the pantry pre-order doesn’t reach the guest special purchase minimum, suggest they add a product that they’ll use often at home, or offer some gift-giving ideas.
Food safety is a priority for us! When guests bring meat and poultry in a freezer bag, with it already trimmed of fat or cut into pieces for a recipe’s needs, they will not have to handle raw meat or poultry at the workshop and they’ll save time when assembling their meals.
Double-bagging is the way to eliminate spills and leakage during the recipe prep, as well as when freezing and thawing the meal.
For recipes using ground beef, ground turkey, or sausage, the meat is cooked along with other ingredients such as onion or garlic. Cooking ground meat before freezing creates the individual “crumbles” of meat that contribute to the texture of the finished meal. (While you can freeze the raw ground meat, the finished meal will have a softer, moister consistency.)
The goal is to have a delicious finished meal, so we freeze food items that will have good flavor and texture after thawing. In addition, for recipes that include large amounts of liquid, the liquid is added on the day the meal will be served. This approach means the meals will freeze and thaw more quickly, and take up less space in the freezer. (More information about freezing and thawing can be found in the Freezer Meal Planner with each menu plan.)
We looked for ways to make the finished meal look and taste “fresh” even though it comes from the freezer. Putting the protein in a separate bag from things like veggies is easy to do, and it really makes a difference in the final meal.
The Test Kitchen looked carefully at cooking times, as well as the cooking method that yields the best result for the recipe. While the microwave works well for many meals, it isn’t recommended for cook times longer than 30 minutes, because you don’t want customers to over-tax their microwave oven.
Yes, the recipes can be cooked in other appropriate vessels. And here’s a sales tip: If a customer asks whether they can cook a meal in pieces they already have, you might say, “Of course you can, until you’re able to get a Rockcrok® (or Deep Covered Baker or whatever) of your own.”
And be sure to add this reminder: “Whatever vessel you use, you’ll want to use a food thermometer to be sure the food has reached the correct temperature.” (Point out our Pocket Thermometer!)
The Test Kitchen prepared, froze, thawed and cooked every meal, just like your customers will. We want you to feel confident that every recipe you share has been thoroughly tested for consistently delicious results!
As an independent contractor, you can choose the recipes you will use. When you use the recipes provided by the Test Kitchen, we will have a better ability to have a reliable pantry inventory for your customers.
You can start with the products you have! The new consultant kit comes with important basics, such as the Flexible Cutting Mats, Manual Food Processor, Utility Knife, Microplane® Adjustable Coarse Grater, Garlic Press, and measuring tools. Guests will be happy to share, and you can wash tools during the workshop.
Here are some other tools that the recipes feature:
It’s helpful to have multiple Flexible Cutting Mats. Over time, you can add more knives, extra measuring tools, and other products referenced in the recipes. Remember, when you host your own Freezer Meal Workshop, you can use the host rewards to add to your kit. In addition, you can purchase selected products at 40% off on a supply order; look for the current supply order form on Consultant’s Corner; plus, you can use PC Dollars to pay for items on a supply order!
Demonstration Cooking Party
At this kind of party, guests gather to have fun, socialize, and try recipes and products. The consultant is there to demo some of her favorite products or new ones the guests might not be familiar with yet.
School Snacks
PEANUT BUTTER FLUTTER
Kids’ eating habits will transform right before your eyes when you serve up Butterfly Celery Snacks. Core apples with The Corer™, cut the apple in half crosswise then use the Simple Slicer on #3 setting to slice the apples thin. Fill celery slices with peanut butter or cream cheese then assemble the butterflies with the apple slices and pretzel sticks. Store them in Leakproof Glass Containers for after-school snacks on the fly.
MONSTERS DRINK
Healthy food doesn’t have to be scary! To make the Mean Green Smoothie, cut two slices from a banana and set aside. Process remaining banana with three pineapple rings cut into chunks, ½ cup yogurt, ½ cup milk, 1 tbsp honey, ½ cup diced honeydew and five drops of green food coloring in Manual Food Processor. Process until smooth. Press a chocolate chip into each of the reserved banana slices for the “eye.” Cut small triangle wedges out of one pineapple ring for “teeth.” Garnish the top of the smoothie with the fruit and watch your monster take shape. Makes two 1-cup servings.
FAST SNACKS
These Apple Cars come together faster than a Formula 1 racecar! Just slice purple grapes in half and use creamy peanut butter to attach the pieces to unpeeled apples sliced with the Apple Wedger. In no time, they’re ready to zoom right into kids’ mouths.
CURL UPS
You won’t need to dangle a carrot in front of kids’ noses to get them to gobble up these yummy Carrot Curls. Make this whimsical pinwheel shape by taking a trimmed, peeled carrot and peeling off a strip to create a flat side. Lay the carrot on aCutting Board, flat side down, and use the Vegetable Peeler to peel strips off the carrot. Use even pressure and remember to peel away from you! Roll up the strips, fasten with a toothpick and drop into ice water for 2 – 3 hours to set. Remove the toothpick and fill with seasoned cream cheese or hummus.
Forget the ice cream! Kids will scream for these Greek Yogurt Pops. Process 2 containers (5.3 oz each) of vanilla Greek yogurt, 2 cups of frozen berries and 1 cup of milk in the Manual Food Processor until coarsely puréed. Pour into 12 (3-oz) paper cups and freeze until slightly set. Insert wooden sticks then freeze until solid. Let the screaming commence.
APPLETIZERS
These sweet, crispy Apple Chips will be the apple of kids’ eyes! Core apples with The Corer™ then slice with the Simple Slicer on #1 setting. Sprinkle with cinnamon and sugar then microwave on HIGH 3 – 3.5 minutes using the Microwave Chip Maker. Try using the chips as an oatmeal or yogurt topper or mix ’em up with homemade granola.
A FUNGUS AMONG US
These tiny toadstools will make kids think they’re in an enchanted forest! Mozzarella & Tomato Mushrooms are so easy to make. Using Professional Shears, cut string cheese into halves or thirds. Top with a sliced cherry tomato, using the Core & More to hollow them out a little first. The Decorator Bottle with a round tip is perfect for piping on cream cheese or mayonnaise dots. Or sprinkle ’em with Parmesan cheese for a whimsical finish.
A IS FOR APPETITE
Kid-Friendly Sammies
For the ultimate crust-less cheese sandwich, seal it with the Cut-N-Seal®. Why not freeze a bunch for the whole week? Place the sealed sandwiches between pieces of wax paper in a Leakproof Glass Container. Thaw for 30 minutes at room temperature and serve.
B IS FOR BUTTERFLIES
Just one more reason your customers need plenty of Twix-it! Clips. They can morph resealable snack bags into butterflies. Divvy up crackers, fruits, veggies, nuts, candies and more inside this adorable lunchbox surprise!
C IS FOR CAKE
Share with customers that baking tools like the Sheet Pans, Easy Accent® Decorator and Stackable Cooling Rack can turn ho-hum, store-bought cake mixes and frostings into truly special treats for their families — homemade Ding Dongs®! Customers can keep refrigerated for easy after-school treats.
Recipe
1 package (15.25-16.5 oz) devil’s food cake mix
8 oz sour cream
2 eggs
1 container (8 oz) whipped vanilla frosting
Parchment paper
2 bottles (7.25 oz) “Magic Shell®” chocolate flavored topping
Yield: 22 cakes
Preheat oven to 350°F. Spray Large Sheet Pan with nonstick cooking spray; line with parchment paper. Spray parchment with cooking spray. Whisk cake mix, sour cream and eggs until blended; pour batter into prepared pan. Bake 18-22 minutes or until wooden pick inserted in center comes out clean. Remove from oven to Stackable Cooling Rack; let stand 10 minutes. Remove cake from pan to Large Grooved Cutting Board; cool completely. Cut out 22 rounds from cake using 2 ½-in. Biscuit Cutter. Place cakes in freezer for 10 minutes. Scoop frosting into Easy Accent® Decorator fitted with open star tip. Remove cakes from freezer. Pipe in filling through tops of cakes. Pour chocolate topping into (2-cup/500-mL) Prep Bowl. Dip tops of cakes into topping. Return cakes to freezer for 2-3 minutes for topping to set, if necessary. (Note: For best results, store cakes in refrigerator. Glaze will soften if cakes are left out at room temperature. To set glaze, return to freezer for 1-2 minutes.)
Share with customers that baking tools like the Sheet Pans, Easy Accent® Decorator and Stackable Cooling Rack can turn ho-hum, store-bought cake mixes and frostings into truly special treats for their families — homemade Ding Dongs®! Customers can keep refrigerated for easy after-school treats. Recipe
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Share with customers that baking tools like the Sheet Pans, Easy Accent® Decorator and Stackable Cooling Rack can turn ho-hum, store-bought cake mixes and frostings into truly special treats for their families — homemade Ding Dongs®! Customers can keep refrigerated for easy after-school treats. Recipe
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Party Time!
MINI CHICKEN & WAFFLES
Printable Invitations
Printable Invite Fajitas & Margaritas.pdf
Printable Invite Salad & Sangria.pdf
Printable Invite Healthy in a Hurry.pdf
Printable Invite Italian Night.pdf
Printable Invite Kids in the Kitchen.pdf
Printable Invite Sips & Dips.pdf
Printable Invite Wine Cheese Chocolate.pdf
Printable Invite Wedding Shower
Printable Invite Wedding Shower 2.pdf
Brownie Pan Fresh Blueberries & Cream Cakes.pdf
Brownie Pan Veggie Quesadilla Cups.pdf
Brownie Pan Double-Chocolate Cheesecake Squares.pdf
Brownie Pan Mini Spinach Lasagna Squares.pdf
Deluxe Kit Bruschetta & Zucchini Pasta.pdf
Deluxe Kit Easy No-Stir Risotto.pdf
Deluxe Kit Quick Chicken Fajitas.pdf
Deluxe Kit Microwave Peanut Butter Caramel Brownies.pdf
Double-Chocolate Cheesecake Squares
Executive Nonstick 8 Sauté Pan Cherry-Chocolate Skillet Cookie.pdf
Large Bar Pan Cheesy Chicken & Broccoli Squares.pdf
Large Bar Pan Bacon & Artichoke Squares.pdf
Large Bar Pan Chipotle Chicken Nacho Dip.pdf
Large Bar Pan Greek Chicken & Artichoke Flatbread.pdf
Manual Food Processor California Club Nachos.pdf
Manual Food Processor Mini Cheeseburger Pies.pdf
Manual Food Processor Flourless Oatmeal Bars.pdf
Starter Kit Easy Guacamole.pdf
Starter Kit Easy Skinny Rita.pdf
Starter Kit Everything Citrus Infused Water.pdf
Starter Kit Sparkling White Sangria.pdf
Ultimate Kit Microwave Peanut Butter Caramel Brownies Rockcrok Version.pdf
Ultimate Kit Barbecue Chicken & Coleslaw Wraps.pdf
Ultimate Kit Veggie Nachos Supreme.pdf
Ultimate Kit Cheesy Chicken Nacho Dip.pdf
Ultimate Kit Farmer's Market Pizza.pdf
Ultimate Kit Bruschetta & Zucchini Pasta.pdf
Ultimate Kit Easy No-Stir Risotto.pdf
Ultimate Kit Quick Chicken Fajitas.pdf
Ultimate Kit Grilled Buffalo Chicken Wraps.pdf
Ultimate Kit Pico De Gallo.pdf
Ultimate Kit Easy Guacamole.pdf
Ultimate Kit Easy Skinny Rita.pdf
Ultimate Kit Everything Citrus Infused Water.pdf
Ultimate Kit Sparkling White Sangria.pdf
New Consultant Kit Product Cards.pdf
New Consultant Kit Show Outline and Recipe Cards.pdf
New Consultant Show Outline Recipes Cards prior.pdf
New Consultant Kit Mini Show Outline Cards prior.pdf
Station-Style Shows Crostini with Lemon-Basil Ricotta Spread.pdf
Station-Style Shows Grape, Rosemary & Brie Grilled Flatbread.pdf
Station-Style Shows Bread Bowl with Kale & Artichoke Dip.pdf
Station-Style Shows Easy Tortilla Bowl & Apple Berry Salsa.pdf
Station-Style Shows Easy Tortilla Bowl & Mexican Street Corn Salsa.pdf
Station-Style Shows Jerk Chicken Nachos.pdf
Station-Style Shows Hawaiian BBQ Chicken Braid.pdf
Station-Style Shows Mexican Quinoa Bowl.pdf
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