• Fuss Free Meals

GFDFSF Menu - June 2020


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

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

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

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

ITEMS NEEDED: 4-6 PORK CHOPS, OPT: RICE, CAULIFLOWER RICE, POTATOES

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, BROWN RICE