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