Advance Meal Planning Created by Holly Trotta Star Director Mentioned in Kanwar Bhutani’s Jubilee Keynote Message Advanced meal planning is a great way to save time and it also is a wonderful party alternative that offers Hosts and guests value for the time. Party planning for an advance meal planning demonstration is critical since your Host will be responsible for supplying the food and most of the preparation and cooking before the demonstration. First, choose the basic mix you will use at the demonstration — beef and chicken are the most popular selections. Next, determine which recipes your Host would like to use then select the appropriate size Vent ’N Serve™ or Heat ’N Serve® container. Talk to your Host about building enough Host Credit to receive these containers free. Finally, prepare a list of ingredients and determine the items your Host already has on hand. Your Host can do some of the preparation in advance, or you can enlist party attendees to help while you talk about other party alternatives and value for time classes. Be prepared and confident with the knowledge that this really works. Either before the party or on the preparation day purchase the ingredients in the recipes. The “4 Hours” part of the Advance Meal Planning includes shopping time. While the ground beef is cooking, chop, grate, etc. all of the other ingredients so they will be ready to use.
Basic Beef Mix 5 lbs ground beef 2 cups diced onion 1 cup chopped green pepper 2 cups chopped celery Brown ground beef, onion, green pepper and celery. Divide into 2 cup portions and freeze or use in the following recipes.
Lasagna 2 cups Basic Beef Mix 2 19-oz cans pureed tomatoes 1 tbsp. Chef Series™ Italian Herb Seasoning Blend 2 lb. shredded mozzarella cheese ½ cup ground parmesan cheese 1 box uncooked lasagna noodles Combine beef, sauce and spice blend in a bowl. Place a small amount of sauce mixture into the bottom of a Large Deep Vent 'N Serve™ container. Top with Lasagna noodles, then sauce, Parmesan and mozzarella. Repeat layers until full. Freeze leftover sauce in a Vent 'N Serve™ Medium Shallow to use with spaghetti on another night. To prepare, defrost in the microwave at 40% power for 20 minutes then reheat at 70% power for 30 minutes or until heated through.
Spaghetti Sauce
2 cups Basic Beef Mix 1 19-oz. can pureed tomatoes ½ tsp. Chef Series™ Simply Garlic Seasoning Blend 1 tsp. Chef Series™ Italian Herb Seasoning Blend Combine ingredients and freeze in a Medium Shallow Vent 'N Serve™ container. Defrost in the microwave and reheat at 70% power for 15 minutes. Taco Pie 2 cups Basic Beef Mix 1 tbsp. Chef Series™ Southwest Chipotle Seasoning Blend 1 jar salsa 1 can refried beans 1½ cups shredded cheese Mash refried beans into bottom of Large Shallow Vent 'N Serve™ container. Combine beef mixture with salsa and Southwest Chipotle and pour over beans. Cover and microwave reheat on high for 8 minutes, sprinkle cheese over top. Cover and allow 2 minutes standing time. Garnish with sour cream and chives, serve with tortilla chips. Shepherds Pie 2 cups Basic Beef Mix 1 can tomato soup (or 1 pkg. beef gravy mix) 2 cups thawed mixed vegetables 3 cups whipped potatoes (add milk until fluffy) Combine beef mixture with vegetables and soup in the bottom of a Large Shallow Vent 'N Serve™ container. Top with whipped potatoes and freeze. To prepare, thaw reheat in the microwave at 70% power for 20 minutes. Chili 2 cups Basic Beef Mix 1 large can kidney beans 1 can mushrooms, drained 1 small can diced tomatoes 1 can pureed tomatoes or tomato soup 1 tbsp. Chef Series™ Southwest Chipotle Seasoning Blend 1 tbsp. chili powder Combine all ingredients in a Medium Deep Vent 'N Serve™ container and freeze. To prepare, thaw and reheat in the microwave at 60% power for 30 minutes.
Taco Mix 2 cups Basic Beef Mix 1 tbsp. Chef Series™ Southwest Chipotle Seasoning Blend (or 1 pkg. taco seasoning) Combine ingredients with ¼-cup water and freeze. To prepare, thaw and reheat in the microwave for 10 minutes at 60% power.
Easy Casserole
2 cups Basic Beef Mix 2 cups cooked elbow macaroni 1 can cream of mushroom soup 1 cup grated cheddar cheese Combine ingredients in a Vent 'N Serve™ Medium Deep and freeze. To prepare, thaw and reheat in the microwave at 60% power for 15 minutes. Basic Chicken Mix 4 medium frying chickens 4 qts. cold water 1 large onion cut into quarters 4 carrots, peeled and chopped 4 tsp. salt ½ tsp. pepper 2 tsp. basil 3 tbsp. parsley flakes Combine ingredients in a large kettle and cook until the water boils. Simmer until the meat is tender (about 1 – 1 ½ hours). Lift chickens out and place in a Thatsa® Bowl to cool. Strain broth and refrigerate until all fat can be skimmed off. Separate chicken from the bones, discard skin and cut meat into bite size pieces. Put chicken into 2-cup potions in appropriate containers. Label and freeze or use in the following recipes. Oriental Style Skillet Dinner 2 cups Basic Beef or Chicken Mix 3 ½ cups water 2 ¼ cups instant rice ½ cup chopped canned bamboo shoots and ½ cup chopped water chestnuts ¼ cup soy sauce 1 tsp. fresh grated ginger Combine in a Large Deep Vent 'N Serve™. Heat at 70% power for 20 minutes or until water is absorbed and rice is tender.
Chicken Club Casserole 2 cups chicken broth 3 tbsp. margarine 3 tbsp. flour 1 ½ tsp. salt 1 2/3 cups evaporated milk 2 cups Chicken Mix 1 10-oz package frozen broccoli, cooked and drained 1 cup uncooked long grain rice 1 cup fresh mushrooms, sliced ¼ cup toasted almonds Paprika, for garnish Cook rice in 2 cups of broth. In a Large Deep Vent 'N Serve™, melt margarine and stir in flour and salt. Gradually add the evaporated milk. Heat at 70% power stirring occasionally until mixture thickens. Add Chicken Mix, cooked broccoli, rice and mushrooms. Top with toasted almonds and sprinkle with paprika.
Heat in the microwave at 70% power for 20 minutes until mixture is bubbly. Hot Chicken Salad 2 cups Basic Chicken Mix 2 cups chopped celery 1 cup sliced almonds 1 tbsp. minced onion 2 tbsp. lemon juice 1 tsp. salt 1 ¼ cups mayonnaise 4 hard boiled eggs, chopped 1 cup grated cheddar cheese Combine all ingredients, except cheese. Put mixture in a Large Deep Vent 'N Serve™, top mixture with cheese and heat in the microwave at 70% power for 10 minutes.
Chicken Cashew Casserole
2 cups Chicken Mix 2 10-oz. cans cream of mushroom soup 1 ¼ cup chicken broth ½ cup chopped green onion 1 cup cashews 2 cups chopped celery 1 cup chow mien noodles Combine all ingredients, except chow mien noodles and heat in the microwave at 70% power for 10 minutes. Stir in noodles and serve. Chicken Ala King ½ cup margarine 1 cup chopped celery ¼ lb fresh mushrooms, sliced 1 cup milk ½ cup flour 2 cups chicken broth 2 cups Chicken Mix ¼ cup pimento 3 tbsp. chopped parsley hot cooked rice slivered almonds, for garnish Melt margarine in a Large Deep Vent 'N Serve™. Add celery, mushrooms and milk. Heat in the microwave at 70% power for five minutes or until celery is tender. Add flour and chicken broth and heat at 70% power until mixture thickens. Add Chicken Mix, mild pimento and parsley. Simmer at 50% power for 10 minutes and serve over hot, cooked rice. Garnish with slivered almonds. Note: These recipes have not been tested in the Tupperware Test Kitchens. Some excellent references for more recipes: Make-A-Mix by Karine Eliason, Nevada Harward and Madeline Westover Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg.