GFDFSF Menu - May 2020

MEATLOAF MEATBALLS

• FREEZE THE BAG AS IS

• ADD THE MEATBALLS & TOP WITH THE CONTENTS OF THE BAG ALONG WITH ½ CUP OF WATER TO THE CROCKPOT

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

• SERVE WITH MASHED POTATOES & CARROTS

ITEMS NEEDED: MEATBALLS (HOMEMADE OR PREMADE), OPT: CARROTS + POTATOES

LEMON 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 & ¼ - 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 ZUCCHINI NOODLES OR CAULIFLOWER RICE WITH A SIDE OF BROCCOLI

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: ZUCCHINI NOODLES OR CAULIFLOWER RICE + BROCCOLI

ALT COOKING IDEA: CHOP UP CHICKEN AND ADD TO A SAUCE PAN ALONG WITH BAG OF INGREDIENTS. THIS IS MY FAVOITE WAY TO COOK THIS MEAL! 😊

CURRY CHICKEN

• ADD 4-6 CHICKEN BREASTS TO THE BAG & FREEZE OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT AND ¾ CUP OF WATER TO THE CROCKPOT

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

• SERVE OVER RICE OR CAULIFLOWER RICE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: RICE/CAULIFLOWER RICE

SHEPHERD’S PIE

• ADD 1-2 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 6-8 HOURS OR ON HIGH FOR 4-6 HOURS

• ONCE COOKED, BREAK UP THE MEAT IF YOU PUT IT IN RAW

• SERVE OVER MASHED POTATOES

ITEMS NEEDED: 1-2 LBS GROUND BEEF + POTATOES

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 6-8 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