We were given a prep list in advance of the class. This list contained all the items we will need to make the meals. Some required you to do it in advance of the class. Yours truly didn't quite get them all done.
You needed the following Tastefully Simple products:
From the Meat Dept:
- 6 boneless skinless chicken breasts OR Pork Chops
- 1 1/2 lbs boneless skinless check breasts, cubed (for bruschetta)
- 4 lbs browned ground meat (2 lbs for tacos, 1 lb for lasagna, 1 lb for chili)
From the Pantry:
- 3 Tbsp olive oil
- 2 cans Cheddar Soup
- 2 cans Tomato Soup
- 1 can Mexican Corn, drained
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 (14.5 oz) can diced tomatoes with basil, garlic & oregano or diced Italian tomatoes
- 2 (14.5 oz) cans petite diced tomatoes
- 3 (14.5 oz) cans of beans of your choice (black, pinto, kidney, navy, different or all the same), drained & rinsed
- 8 oz uncooked lasagna noodles
- 1 (6 oz) pkg herb-flavored stuffing mix
- 1 can diced chili's (optional)
From the Fridge:
- 1 lime
- 3 Tbsp soy sauce
- 4 c shredded mozzarella cheese
- 15 oz ricotta cheese or cottage cheese
- 1/2 c shredded Parmesan cheese
Tools to bring:
- 1 box each Freezer Safe Gallon, 2-gallon, and quart size bags
- can opener
- sharpie
- large bowl or bag stand
- spatula
- measuring spoons & cups
Over the next few days, I will be preparing the meals and posting them online.
Just as an FYI, I used either no sodium added or low salt items as well as 99% fat-free ground turkey, reduced fat cheeses, and gluten-free noodles.
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