GFDFSF Menu - April 2018

Shopping and Instruction list for GFDFSF April 2018 menu

CREAMY SUNDRIED TOMATO CHICKEN

• ADD 4-6 CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & ½ CUP OF WATER TO THE CROCKPOT

• COOK ON LOW FOR 6-8 HOURS OR ON HIGH FOR 4-6 HOURS

• ONCE COOKED, SHRED OR CHOP CHICKEN

• WE SERVED THIS OVER MASHED POTATOES & ROASTED BRUSSEL SPROUTS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: POTATOES + BRUSSEL SPROUTS

CHICKEN VERDE

• ADD 4-6 CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & ½ CUP OF WATER TO THE CROCKPOT

• COOK ON LOW FOR 6-8 HOURS OR ON HIGH FOR 4-6 HOURS

• ONCE COOKED, SHRED OR CHOP CHICKEN

• SERVE IN CORN TORTILLAS WITH A SIDE OF ROASTED ONIONS & PEPPERS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: CORN TORTILLAS + ONIONS & PEPPERS

THAI COCONUT CURRY MEATBALLS

• ADD MEATBALLS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & ½ CUP OF WATER TO THE CROCKPOT

• COOK ON LOW FOR 4-6 HOURS OR ON HIGH FOR 2-4 HOURS

• SERVE WITH RICE OR POTATOES WITH A SIDE OF GREEN BEANS

ITEMS NEEDED: MEATBALLS, OPT: RICE OR POTATOES + GREEN BEANS

CREAMY SMOKY PORK CHOPS

• ADD 4-6 BONE-IN PORK CHOPS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT TO THE CROCKPOT

• COOK ON LOW FOR 6-8 HOURS OR ON HIGH FOR 4-6 HOURS

• SERVE WITH RICE, CAULIFLOWER RICE, OR MASHED POTATOES

ITEMS NEEDED: 4-6 BONE-IN PORK CHOPS, OPT: RICE OR CAULIFLOWER RICE OR POTATOES

LEMON GARLIC CHICKEN

• ADD 4-6 CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT TO THE CROCKPOT

• COOK ON LOW FOR 6-8 HOURS OR ON HIGH FOR 4-6 HOURS

• ONCE COOKED, SHRED OR CHOP CHICKEN

• SERVE WITH ZUCCHINI NOODLES & ROASTED EGGPLANT

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: ZUCCHINI + EGGPLANT

SLOPPY JOE’S

• ADD 1-2 LBS GROUND BEEF TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & ½ CUP OF WATER TO THE CROCKPOT

• COOK ON LOW FOR 6-8 HOURS OR ON HIGH FOR 6-8 HOURS

• SERVE OVER MASHED POTATOES WITH A SIDE OF ROASATED CARROTS

ITEMS NEEDED: 1-2 LBS GROUND BEEF, OPT: POTATOES + CARROTS

CHICKEN TORTILLA-LESS SOUP

• ADD 4-6 CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT ALONG WITH 4 CUPS OF WATER TO THE CROCKPOT

• COOK ON LOW FOR 6-8 HOURS OR ON HIGH FOR 4-6 HOURS

• ONCE COOKED, SHRED CHICKEN

ITEMS NEEDED: 4-6 CHICKEN BREASTS

SPICY BBQ CHICKEN

• ADD 8 DRUMSTICKS OR 4-6 CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & ½ CUP OF WATER TO THE CROCKPOT

• COOK ON LOW FOR 6-8 HOURS OR ON HIGH FOR 4-6 HOURS SERVE WITH ROASTED SWEET POTATOES & GREEN BEANS

ITEMS NEEDED: 4-6 CHICKEN BREASTS OR 8 DRUMSTICKS, OPT: GREEN BEANS + SWEET POTATOES

BEEF & BROCCOLI

• ADD 2-3 LBS FLANK STEAK TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & ¼ - ½ CUP OF WATER TO THE CROCKPOT

• COOK ON LOW FOR 6-8 HOURS OR ON HIGH FOR 4-6 HOURS

• ONCE COOKED, CUT BEEF INTO PIECES

• WE SERVED OVER RICE, BUT YOU COULD DO CAULFILOWER RICE

ITEMS NEEDED: 2-3 FLANK STEAK, OPT: RICE

BUTTER CHICKEN

• ADD 4-6 CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & ½ CUP OF WATER TO THE CROCKPOT

• COOK ON LOW FOR 6-8 HOURS OR ON HIGH FOR 4-6 HOURS

• ONCE COOKED, SHRED OR CHOP CHICKEN

• SERVE WITH RICE & ASPARAGUS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: RICE + ASPARAGUS