GFDFSF Menu - April 2019

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

SHEPHERD’S PIE

• ADD 1-2 LBS GROUND BEEF (COOKED OR RAW*) TO THE BAG OR FREEZE BAG WITHOUT THE MEAT

• ADD ALL CONTENTS OF THE BAG TO THE CROCKPOT ALONG WITH THE MEAT AND 1 CUP OF WATER

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

• IF YOU PUT YOUR MEAT IN RAW YOU WILL WANT TO BREAK IT UP ONCE IT’S COOKED

• *IF YOU PUT YOUR MEAT IN RAW, MAKE SURE YOU USE 93/7 OR IT WILL MAKE YOUR MEAL GREASY

• SERVE OVER MASHED POTATOES WITH A SIDE OF GREEN BEANS*

ITEMS NEEDED: 1-2 LBS GROUND BEEF, OPT: POTATOES & GREEN BEANS

MEATLOAF MEATBALLS

• FREEZE THE BAG AS IS

• ADD PACKAGE OF MEATBALLS (OR MAKE YOUR OWN), CONTENTS OF THE BAG, & ½ - 1 CUP OF WATER (DEPENDS ON HOW MUCH SAUCE YOU WANT) TO THE CROCKPOT

• COOK ON LOW FOR 4-6 HOURS OR ON HIGH FOR 2-4 HOURS (THESE TIMES ARE FOR PRECOOKED MEATBALLS)

• SERVE WITH MASHED POTATOES & GREEN BEANS

ITEMS NEEDED: MEATBALLS, OPT: POTATOES & GREEN BEANS

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

TIKKA MASALA

• 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 OVER MASHED CAULIFLOWER WITH A SIDE OF PEAS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: MASHED CAULIFLOWER & PEAS

SAUSAGE LENTIL RAGOUT

• ADD 3 CUPS OF SAUSAGE LINKS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 5 CUPS OF WATER TO THE CROCKPOT

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

• ONCE COOKED, SLICE SAUSAGE LINKS

ITEMS NEEDED: 3 CUPS SAUSAGE LINKS

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

ROPA VIEJA

• ADD 2-3 LBS STEW MEAT 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

• WE SERVED THIS OVER BROWN RICE WITH A SIDE OF GREEN BEANS. YOU COULD ALSO DO CAULIFLOWER RICE

ITEMS NEEDED: 2-3 LBS STEW MEAT, OPT: BROWN RICE & GREEN BEANS

CHICKEN CACCIATORE

• 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

• SERVE OVER ZUCCHINI NOODLES OR GLUTEN FREE PASTA

ITEMS NEEDED: 4-6 CHICKEN BREASTS

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