- Fuss Free Meals
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