GFDFSF Menu - July 2019

CHICKEN POT PIE

• 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 GLUTEN FREE BISCUITS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: GLUTEN FREE BISCUITS

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 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

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 SHOULDER, OPT: GF CORN TORTILLAS + BLACK BEANS

GARLIC GINGER BEEF

• 3 LBS 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 WITH RICE & STIR FRY VEGGIES

ITEMS NEEDED: 3 LBS STEW MEAT, OPT: RICE + STIR FRY VEGGIES

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

CREAMY SMOKY 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 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 & BROCCOLI

ITEMS NEEDED: 4-6 BONE-IN PORK CHOPS, OPT: RICE OR CAULIFLOWER RICE OR POTATOES + BROCCOLI

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: RICE

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

FIRE ROASTED SHRIMP

• ADD 2-3 LBS OF SHRIMP 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 4 HOURS OR ON HIGH FOR 2 HOURS

• SERVE IN GF CORN TORTILLAS

ITEMS NEEDED: 2-3 LBS SHRIMP, OPT: GF CORN TORTILLAS

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