GFDFSF Menu - January 2019

COCONUT 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 TO THE CROCKPOT & ¼ CUP OF WATER

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

• ONCE COOKED, SHRED OR CHOP CHICKEN

• SERVE WITH RICE OR CAULIFLOWER RICE & BLACK BEANS

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

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

CRISPY CHICKEN

• STORE BAG IN YOUR PANTRY UNTIL YOU’RE READY TO COOK IT

• ADD 6-8 SKIN ON CHICKEN THIGHS OR CHICKEN BREASTS TO THE CROCKPOT & SPRINKLE BAG OF INGREDIENTS ON TOP OF THE CHICKEN

• TURN THE LID OF YOUR CROCKPOT SO IT IS CRACKED OPEN ON THE SIDES & COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

• SERVE WITH QUINOA & ASPARAGUS

ITEMS NEEDED: 6-8 SKIN ON CHICKEN THIGHS OR CHICKEN BREASTS, OPT: QUINOA + ASPARAGUS

EGGROLL BOWL

• ADD 1-2 LBS GROUND BEEF OR 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, ADD A BAG OF COLESLAW (NO DRESSING)

• *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)

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: MEATBALLS, OPT: POTATOES + GREEN BEANS

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

CRAN-APPLE PORK CHOPS

• ADD 4-6 PORK CHOPS 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

• WE SERVED WITH MASHED POTATOES & GREEN BEANS

ITEMS NEEDED: 4-6 PORK CHOPS, OPT: POTATOES + GREEN BEANS

PORK CARNITAS

• ADD 3 LB PORK SHOULDER 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 IN GF CORN TORTILLAS WITH BLACK BEANS

ITEMS NEEDED: 3 LB PORK SHOULD, OPT: GF CORN TORTILLAS + BLACK BEANS

GARLIC GINGER BEEF

• ADD 3 LBS OF STEW MEAT 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

• SERVE WITH RICE OR CAULIFLOWER RICE & STIR FRY VEGGIES

ITEMS NEEDED: 3 LBS STEW MEAT, OPT: RICE/CAULIFLOWER RICE & STIR FRY VEGGIES

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 GREEN BEANS

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