• Fuss Free Meals

GFDFSF Menu - April 2019

Updated: May 4, 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