Directions	Pampered Chef Tools
1. Rinse frozen shrimp with cool water in the grill basket over sink and let sit while you prepare marinade.	PC Grill Basket
2. Use kitchen shears to finely chop two of the basil leaves in the small PC prep bowl. (other end of shears is an herb stem remover for extra ease)	PC Kitchen shears and PC Prep bowl
3. Add ½ cup of Kraft Asian Sesame Dressing, 1 ½ tablespoons of PC Asian seasoning and 1 tablespoon of lemon juice to the same prep bowl. Mix and cut herbs into the liquids with the shears.
4. Put Shrimp and prepared Marinade into a large Ziploc bag. Shrimp is likely still frozen, but marinade will help break them up. Let sit for at least 15 minutes. (Can also put in fridge for later.)
5. Use Julienne cutter to make long thin slices of Zucchini. Throw the veggies into your grilling basket. (You could probably use most any veggie with this dish, I like the thin zucchini because it mixes with the fettuccini well)	Large Epicurean Cutting board (not PC) Julienne Cutter
6. In the same prep bowl from the marinade, chop up another basil leaf. Add ½ tablespoon of PC Asian seasoning, 1 teaspoon olive oil, 1 teaspoon lemon juice and a pinch of sea salt. (you can add more salt to pasta to taste)
7. Warm up grill and start water to boil fettuccini. Add and cook fettuccini to desired firmness while you grill the shrimp and vegetables.
8. Put grill basket on hot grill. (Veggies in there already) dump over the shrimp and marinade. Let cook, shaking basket every 5-10 minutes to desired temp. and grilled preference.
9. When fettuccini is done, drain and toss with mixture from prep bowl.
10. Toss grilled shrimp and veggies in with the fettuccini and place in serving platter.

Grill frozen garlic bread on the grill and toss a salad to make the meal complete.

2 cups finely chopped grilled chicken breast

½ cup diced red pepper

¼ cup fresh basil leaves

¼ cup plus 2 tablespoons grated fresh Parmesan Cheese, divided

½ cup shredded mozzarella cheese

1/3 cup mayonnaise

1 garlic clove, pressed

2 packages refrigerated French bread dough

1 egg white, lightly beaten

1 teaspoon Italian Seasoning Mix

Directions	Pampered Chef Tools
1. Preheat oven to 375 degrees. Chop chicken using food Chopper. Add to batter bowl.	PC Food Chopper, PC Classic Batter Bowl
2. Dice red bell pepper with chef’s knife. Add to batter bowl.	PC Chef’s Knife
3. Snip basil and chop with PC kitchen shears in prep bowl. Add to batter bowl	PC Kitchen Shears small prep bowl
4. Add ¼ cup parmesan cheese, mozzarella cheese, mayonnaise and pressed garlic clove into batter bowl. Mix well with mix n’ scraper	PC Mix n’ Scrape For Freezer prep, put filler in provided freezer safe plastic container now.
5. Place bread dough, seam sides up, on smooth side of Large Grooved Cutting Board. Using Bread Knife, slice each loaf lengthwise, end to end, and cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour over dough with flour shaker. Using Baker’s Roller, roll dough crosswise to a 4-inch width, crating a well down center of each loaf.	PC Large Grooved Cutting Board, PC Bread Knife, PC Flour Shaker and PC Baker’s Roller
5. Scoop half of the chicken mixture down center of each loaf with small PC Scoop.	PC Small Scoop
6. Gather up edges over filling, pinching firmly to seal.
7. Place both loaves seam side down, in an “X” pattern on PC Rectangle Stone. Crisscross ends of dough to form a large figure “8”, keeping ends of dough 1 inch from edge of baking stone and leaving two 1 ½ inch openings in center of twist.	PC Large Rectangle Stone
8. Combine egg white and seasoning mix in prep bowl with silicone basting brush; lightly brush over dough. Cut a 3-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf.	PC Silicone Basting Brush
9. Bake 40 + or – minutes or until deep golden brown. Remove from oven, cool 10 minutes on stone and serve.	Cut with bread knife and serve.

Calico Baked Beans and Hot Dogs

Crock Pot Corner Recipe

Ingredients

½ pound bacon

½ pound Hamburger

1 onion

1-15 oz. can Garbanzo Beans (Drained)

1-15-oz can Kidney Beans (Drained)

1 cup frozen Lima Beans

1- 30 oz. can Pork & Beans (Do not drain)

½ cup ketchup

2 tsp. mustard

4 tsp. Vinegar

¾ cup brown Sugar

1 Package Hot Dogs Oscar Mayer Light Hot Dogs Provided (2 WW points each)

Directions	Pampered Chef Tools
1. Brown bacon, ground beef and chopped onion in large skillet. Cool a bit and drain if needed.	Chef Knife for Onion Chopping Mix’N Chop works great to separate and cook ingredients
2. Add and mix the remaining ingredients with meat. (Not Hot Dogs)	If you are using a large skillet or wok, you can mix these ingredients in the same pan after some cooling. If the pan is not large enough use a large mixing bowl to mix remaining ingredients. Mix & Scrape Spatula.
3. Pour/Scoop into Large freezer safe container. Freeze package of Hotdogs on top of beans in the same container for cooking at time of preparation.	Mix & Scrape Spatula.
Store in Freezer
Prep Directions
Dump frozen beans into crock-pot on low for 5-8 hours. Hot Dogs can be refrigerated and then grilled that night, or laid on top of beans for cooking during the day.

You will want to have buns on hand to eat traditional hot dogs. I do not freeze the buns ahead because I like them soft and fresh. I like to grill the hot dogs, chop up onions and eat the beans on top of the hot dogs with traditional hotdog fixings. If you don’t have buns, you can wrap the hot dogs in crescent rolls and bake on stoneware. When I do this, I like to tuck in half a slice of mild cheddar with the hotdog before rolling up the crescent. Yummy and kid proof.

Directions	Pampered Chef Tools
1. Mix all ingredients in large mixing bowl	Chef Knife for cutting chicken Mix n’ Scrape Spatula works perfect for mixing in large PC stainless bowl.
2. Scrape all ingredients into large casserole dish or split into 2 smaller glass dishes with lids.	Mix & Scrape Spatula. And Pyrex cooking dishes with lids if freezing.
3. Store in Freezer
Prep Directions
Bake covered from frozen at 350 degrees for around an hour + or – depending on your oven. It really needs to be heated through and crisp on top to your preference. Yes… if you have points to burn you can add yummy crunches to the top. (My husband seems to think all dishes baked in an oven should have a crunchy coating.)