GFDFSF Menu - March 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 8-10 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

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/CAULIFLOWER RICE

TANDOORI CHICKEN

• ADD 4-6 CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE MEAT ALONG & THE CONTENTS OF THE BAG 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 OR CAULIFLOWER RICE & ROASTED BROCCOLI

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

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

FIESTA CHICKEN SOUP

• ADD 4-6 CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 4 CUPS 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

ITEMS NEEDED: 4-6 CHICKEN BREASTS

STUFFED PEPPER SOUP

• 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 5 CUPS 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

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

ITEMS NEEDED: 1-2 LBS GROUND BEEF

CHICKEN CHILE VERDE

• 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: RICE/CAULIFLOWER RICE + BLACK BEANS

WHITE CHICKEN CHILI

• ADD 4-6 CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 2 CUPS 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

ITEMS NEEDED: 4-6 CHICKEN BREASTS

THAI COCONUT CURRY MEATBALLS

• FREEZE THE BAG AS IS

• ADD MEATBALLS TO THE BAG, THE CONTENTS OF THE BAG, & ½ CUP OF WATER TO THE CROCKPOT

• COOK ON LOW FOR 4-6 HOURS OR ON HIGH FOR 2-4 HOURS

• SERVE WITH RICE OR POTATOES WITH A SIDE OF GREEN BEANS

ITEMS NEEDED: FROZEN MEATBALLS, OPT: RICE OR POTATOES + GREEN BEANS