GFDFSF Menu - March 2020

SLOPPY JOES

• ADD 2-3 LBS GROUND BEEF (COOKED OR RAW) 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, BREAK UP THE MEAT IF YOU PUT IT IN RAW

• WE SERVE IT OVER MASHED POTATOES WITH A SIDE OF GREEN BEANS

• *MAKE SURE IF YOU PUT THE MEAT IN RAW TO KEEP IT AROUND 93/7 OR IT CAN MAKE YOUR GREASY AS IT COOKS

ITEMS NEEDED: 2-3 LBS GROUND BEEF, OPT: POTATOES + GREEN BEANS

EGG ROLL BOWL

• ADD 1-2 LBS GROUND PORK/BEEF (RAW* OR COOKED) TO YOUR BAG OR FREEZE THE BAG AS IS

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

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

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

• ONCE COOKED, ADD A BAG OF COLESLAW. MAKE SURE IT IS THE ONE WITHOUT DRESSING. YOU COULD ALSO BEEF IT UP BY ADDING RICE OR CAULIFLOWER RICE.

• *IF YOU PUT THE MEAT IN RAW MAKE SURE IT IS A LOWER FAT % OR IT WILL MAKE THE MEAL GREASY

ITEMS NEEDED: 1-2 LBS GROUND PORK/BEEF, BAG OF COLESLAW, OPT: RICE OR CAULIFLOWER RICE

CHICKEN POT PIE

• 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

• SERVE WITH GLUTEN FREE BISCUITS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: GF BISCUITS

BALSAMIC GARLIC 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 6-8 HOURS OR ON HIGH FOR 4-6 HOURS

• ONCE COOKED, SHRED OR CHOP CHICKEN

• SERVE OVER MASHED POTATOES OR RICE WITH GREEN BEANS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: POTATOES OR RICE + GREEN BEANS

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 (TIME IS FOR PRE-COOKED MEATBALLS)

• SERVE WITH RICE WITH A SIDE OF BRUSSEL SPROUTS

ITEMS NEEDED: MEATBALLS, OPT: RICE + BRUSSEL SPROUTS

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

BLUEBERRY BALSAMIC PORK

• ADD 2-4 LB PORK LOIN 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 LOW FOR 4-6 HOURS

• SERVING IDEA: SERVE WITH ROASTED BROCCOLI AND MASHED POTATOES OR RICE

ITEMS NEEDED: 2-4 LB PORK LOIN, OPT: RICE/POTATOES + BROCCOLI

FIRE ROASTED SHRIMP

• ADD 2-3 LBS OF SHRIMP 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 4 HOURS OR ON HIGH FOR 2 HOURS

• SERVE IN GF CORN TORTILLAS

ITEMS NEEDED: 2-3 LBS SHRIMP, OPT: CORN TORTILLAS

CREAMY SOUTHWEST CHICKEN (SPICY)

• 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 6-8 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: CAULIFLOWER RICE/RICE + BLACK BEANS

LEMON BASIL 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 RICE & A SIDE SALAD

ITEMS NEEDED: 4-6 PORK CHOPS, OPT: RICE & SALAD