• Fuss Free Meals

GFDFSF Menu - January 2020


SWEET & SOUR 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 & STIR FRY VEGGIES

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


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


ASIAN LETTUCE WRAPS

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

  • ONCE COOKED, SHRED OR CHOP CHICKEN

  • SERVE IN LETTUCE WRAPS WITH A SIDE OF GREEN BEANS SAUTEED IN SESAME OIL

ITEMS NEEDED: 4-6 CHICKEN BREASTS, LETTUCE FOR WRAPS, OPT: GREEN BEANS


SLOPPY JOES

  • ADD 2-3 LBS GROUND BEEF (COOKED OR RAW) 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, BREAK UP THE MEAT IF YOU PUT IT IN RAW

  • WE SERVE IT OVER MASHED POTATOES WITH A SIDE OF GREEN BEANS

  • *MAKE SURE IF YOU PUT THE MEAT IN RAW TO KEEP IT AROUND 93/7 OR IT CAN MAKE YOUR GREASY AS IT COOKS

ITEMS NEEDED: 2-3 LBS GROUND BEEF, OPT: POTATOES + GREEN BEANS


SHEPHERD’S PIE

  • ADD 1-2 LBS GROUND BEEF (COOKED OR RAW) 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, BREAK UP THE MEAT IF YOU PUT IT IN RAW

  • SERVE OVER MASHED POTATOES

ITEMS NEEDED: 1-2 LBS GROUND BEEF + POTATOES


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


BALSAMIC 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 & 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

  • SERVE OVER MASHED POTATOES OR RICE WITH GREEN BEANS

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


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 & ¼ - 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

  • SERVE ZUCCHINI NOODLES WITH A SIDE OF BROCCOLI

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


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


SPICY ORANGE BEEF

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

  • ONCE COOKED, CUT STEAK INTO STRIPS

  • SERVE WITH SAUTEED BELL PEPPERS & RICE

ITEMS NEEDED: 2 LBS FLANK STEAK, OPT: BELL PEPPERS & RICE