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  • Fuss Free Meals
    • Dec 5, 2019
    • 3 min read

GFDFSF Menu - December 2019


SUPER BOWL CHILI

  • ADD 2-4 LBS GROUND BEEF (RAW* OR COOKED) OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG, & 1 CUP OF WATER TO THE CROCKPOT

  • COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • IF YOU PUT THE MEAT IN RAW YOU WILL WANT TO BREAK IT UP ONCE IT’S COOKED

  • **THIS IS DOES NOT LOOK LIKE YOUR TRADITIONAL CHILI 😊 DON’T BE SCARED

ITEMS NEEDED: 2-4 LBS GROUND BEEF


THAI BEEF STEW

  • ADD 2-3 LBS OF STEW MEAT 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 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • SERVE OVER BROWN RICE, CAULIFLOWER RICE, OR MASHED POTATOES

ITEMS NEEDED: 2-3 LBS OF STEW MEAT, OPT: BROWN RICE/CAULIFLOWER RICE/POTATOES


GARLIC LIME 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 & ¼ - 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 ZUCCHINI NOODLES WITH A SIDE OF BROCCOLI

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


ROSEMARY BALSAMIC PORK

  • ADD 2-3 LBS PORK TENDERLOIN 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 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • SERVE WITH BRUSSEL SPROUTS & COUSCOUS

ITEMS NEEDED: 2-3 LB PORK TENDERLOIN, OPT: BRUSSEL SPROUTS + COUSCOUS


STUFFED PEPPERS

  • 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 ALONG WITH ½ CUP OF WATER

  • COOK ON LOW FOR 8-10 HOURS OR ON LOW FOR 4-6 HOURS

  • ONCE COOKED, IF YOU PUT YOUR MEAT IN RAW YOU WILL WANT TO BREAK IT UP

  • CUT TOPS OFF OF BELL PEPPERS & FILL WITH THE CONTENTS OF THE CROCKPOT.

  • COOK AT 375 FOR 30 MINUTES

ITEMS NEEDED: 1-2 LBS GROUND BEEF, 4-6 BELL PEPPERS


BUFFALO 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 & 1/2 CUP OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, SHRED THE CHICKEN

  • SERVE OVER BAKED SWEET POTATOES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: SWEET POTATOES


THAI PEANUT 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 & ¼ 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 OVER RICE WITH A SIDE OF STIR FRY VEGGIES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: BROWN RICE OR CAULIFLOWER RICE + STIR FRY VEGGIES


TERIYAKI 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 OVER RICE WITH STIR FRY VEGGIES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: BROWN RICE + STIR FRY VEGGIES


BLUEBERRY BALSAMIC PORK

  • ADD 2-4 LB PORK LOIN TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT

  • COOK ON LOW FOR 8-10 HOURS OR ON LOW FOR 4-6 HOURS

  • SERVING IDEA: SERVE WITH ROASTED BROCCOLI AND MASHED POTATOES OR RICE

ITEMS NEEDED: 2-4 LB PORK LOIN, OPT: RICE/POTATOES + BROCCOLI


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 & GREEN BEANS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: POTATOES + GREEN BEANS