GFDFSF Menu - February 2018

Shopping and Instruction list for GFDFSF February 2018 menu





CAJUN JAMBALAYA

  • ADD 2-4 CHICKEN BREASTS + 2 CUPS ANDOUILLE SAUSAGE 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

  • ONCE COOKED, SHRED OR CHOP CHICKEN & SLICE THE SAUSAGE

  • SERVE OVER BROWN RICE

ITEMS NEEDED: 2-4 CHICKEN BREASTS, 2 CUPS ANDOUILLE SAUSAGE, OPT: BROWN RICE


ALOHA 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 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • ONCE COOKED, SHRED OR CHOP CHICKEN

  • SERVE OVER BROWN OR CAULIFLOWER RICE WITH A SIDE OF STIR FRY VEGGIES

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


MEATLOAF MEATBALLS

  • ADD PACKAGE OF MEATBALLS OR MAKE YOUR OWN TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & ½ - 1 CUP OF WATER (DEPENDS ON HOW MUCH SAUCE YOU WANT) TO THE CROCKPOT

  • COOK ON LOW FOR 4-6 HOURS OR ON HIGH FOR 2-4 HOURS (THESE TIMES ARE FOR PRECOOKED MEATBALLS)

  • SERVE WITH MASHED POTATOES & GREEN BEANS

ITEMS NEEDED: PACKAGE OF MEATBALLS OR MAKE YOUR OWN, OPT: POTATOES + GREEN BEANS


EGGROLL BOWL

  • ADD 1-2 LBS OF GROUND BEEF OR SAUSAGE (THIS CAN BE RAW* OR COOKED) 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

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

  • ADD THE BAG OF COLESLAW (NO DRESSING) APPROXIMATELY 30 MINUTES BEFORE SERVING

  • *IF YOU ARE PUTTING THE MEAT IN RAW MAKE SURE IT’S AROUND 93/7 OR IT MAY MAKE YOUR MEAL GREASY AS IT COOKS

ITEMS NEEDED: 1-2 LBS GROUND BEEF OR SAUSAGE + BAG OF COLESLAW (NO DRESSING)


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 8-10 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


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 8-10 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, CAULIFLOWER RICE, OR POTATOES


FIESTA CHICKEN 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 & 4 CUPS OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, SHRED OR CHOP CHICKEN

ITEMS NEEDED: 4-6 CHICKEN BREASTS


TANDOORI 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 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • ONCE COOKED, SHRED OR CHOP CHICKEN

  • SERVE WITH RICE OR CAULIFLOWER RICE & ROASTED BROCCOLI

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: RICE OR CAULIFLOWER RICE + BROCCOLI


SUPER BOWL CHILI

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

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 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

  • *IF YOU ARE PUTTING THE MEAT IN RAW MAKE SURE IT’S AROUND 93/7 OR IT MAY MAKE YOUR MEAL GREASY AS IT COOKS

ITEMS NEEDED: 2-4 LBS GROUND BEEF


CARNE ASADA

  • ADD 2-4 LBS FLANK STEAK 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 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • ONCE COOKED, SLICE STEAK

  • SERVE WITH MASHED POTATOES & ASPARAGUS

ITEMS NEEDED: 2-4 LBS FLANK STEAK, OPT: POTATOES + ASPARAGUS