GFDFSF Menu - May 2018



SESAME ORANGE 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 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • ONCE COOKED, SHRED OR CHOP CHICKEN

  • WE SERVED WITH BROWN RICE & STIR FRY VEGGIES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: BROWN RICE + STIR FRY VEGGIES


PEPPERONI PIZZA CHICKEN

  • ADD 4-6 CHICKEN BREASTS ALONG WITH 4 OZ PEPPERONI (I CUT MINE INTO PIECES) TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 1 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

  • WE SERVED WITH OVER ZUCCHINI NOODLES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 4 OZ PEPPERONI, OPT: ZUCCHINI NOODLES


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: RICE + GREEN BEANS


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 + ASAPARAGUS


GENERAL TSO 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 TO THE CROCKPOT

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

  • ONCE COOKED, SHRED OR CHOP CHICKEN

  • WE SERVED WITH CAULIFLOWER RICE & STIR FRY VEGGIES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: CAULIFLOWER RICE + STIR FY VEGGIES


GARLIC GINGER BEEF

  • ADD 3 LBS OF 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

  • SERVE WITH RICE OR CAULIFLOWER RICE & STIR FRY VEGGIES

ITEMS NEEDED: 3 LBS STEW MEAT, OPT: CAULIFLOWER RICE + STIR FRY VEGGIES


MEATLOAF MEATBALLS

  • ADD PACKAGE OF MEATBALLS OR MAKE YOUR OWN TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 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: FROZEN MEATBALLS (OR MAKE YOUR OWN), OPT: POTATOES + GREEN BEASN


CAJUN JAMBALAYA

  • ADD 2-4 CHICKEN BREASTS + 2 CUPS ANDOUILLE SAUSAGE 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 & SLICE THE SAUSAGE

  • SERVE OVER BROWN RICE

ITEMS NEEDED: 2-4 CHICKEN BREASTS, 2 CUPS ANDOUILLE SAUSAGE, OPT: RICE


CREAMY SOUTHWEST 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 TO THE CROCKPOT

  • COOK ON LOW FOR 8-10 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 + BLACK BEANS


ASIAN LETTUCE WRAPS

  • 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 IN LETTUCE WRAPS WITH A SIDE OF GREEN BEANS SAUTEED IN SESAME OIL

ITEMS NEEDED: 4-6 CHICKEN BREASTS, LETTUCE FOR WRAPS, OPT: GREEN BEANS