GFDFSF Menu - February 2020

CURRY CHICKEN

• ADD 4-6 CHICKEN BREASTS TO THE BAG & FREEZE 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 RICE OR CAULIFLOWER RICE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: RICE/CAULIFLOWER RICE

MEATLOAF MEATBALLS

• FREEZE THE BAG AS IS

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

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

• SERVE WITH MASHED POTATOES & CARROTS

ITEMS NEEDED: MEATBALLS (HOMEMADE OR PREMADE), OPT: CARROTS + POTATOES

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

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 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 MASHED POTATOES OR RICE WITH ASPARAGUS

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

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

• 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 RICE OR CAULIFLOWER RICE + STIR FRY VEGGIES

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

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

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

CHICKEN CACCIATORE

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

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 2 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

• SERVE OVER ZUCCHINI NOODLES OR GLUTEN FREE PASTA

ITEMS NEEDED: 4-6 CHICKEN BREASTS

SESAME ORANGE 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 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

• ONCE COOKED, SHRED OR CHOP CHICKEN

• WE SERVED WITH BROWN RICE & STIR FRY VEGGIES

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