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  • Fuss Free Meals
    • Mar 10
    • 3 min read

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