• Fuss Free Meals

GFDFSF Menu - June 2019


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 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: ZUCCHINI & 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

*MAKE SURE TO USE AROUND 93/7 BEEF OR IT CAN MAKE YOUR MEAL GREASY AS IT COOKS


APPLE PIE 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 & ¼ - ½ CUP OF WATER TO THE CROCKPOT

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

  • SERVE WITH BUTTERNUT SQUASH OR SWEET POTATOES

ITEMS NEEDED: 4-6 PORK CHOPS, OPT: BUTTERNUT SQUASH OR SWEET POTATOES


ROSEMARY BALSAMIC PORK TENDERLOIN

  • ADD 2-3 LBS PORK TENDERLOIN 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

  • SERVE WITH BRUSSEL SPROUTS & COUSCOUS

ITEMS NEEDED: 2-3 LB PORK TENDERLOIN, OPT: BRUSSEL SPROUTS & COUSCOUS


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 8-10 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 LBS FLANK STEAK, OPT: RICE OR RICED CAULIFLOWER


CREAMY SOUTHWEST 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

  • WE SERVED WITH CAULIFLOWER RICE & BLACK BEANS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: RICED CAULIFLOWER OR RICE & BLACK BEANS


BUFFALO 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 & 1/2 CUP OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, SHRED THE CHICKEN

  • SERVE OVER BAKED SWEET POTATOES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: SWEET POTATOES


CHIPOTLE CHICKEN (ON THE GRILL)

  • FREEZE THE BAG AS IS

  • ADD 4-6 CHICKEN BREASTS TO THE BAG & LET MARINATE IN YOUR FRIDGE OVENIGHT

  • GRILL CHICKEN UNTIL COOKED

  • SERVE AS A TACO SALAD OR AS A BURRITO

ITEMS NEEDED: 4-6 CHICKEN BREASTS


ITALIAN RED WINE ROAST BEEF

  • ADD 2-4 LB BEEF ROAST TO THE BAG OR FREEZE THE BAG AS IS

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

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

  • ONCE COOKED, SHRED BEEF

  • SERVE WITH RICE OR MASHED POTATOES & CARROTS

ITEMS NEEDED: 2-4 LB BEEF ROAST, OPT: RICE OR POTATOES + CARROTS


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