GFDFSF Menu - November 2018

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 8-10 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

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: BROWN RICE

PORK CARNITAS

• ADD 3 LB PORK SHOULDER 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 IN GF CORN TORTILLAS WITH BLACK BEANS

ITEMS NEEDED: 3 LB PORK SHOULD, OPT: GF CORN TORTILLAS + BLACK BEANS

MEATLOAF MEATBALLS

• FREEZE THE BAG AS IS

• ADD PACKAGE OF MEATBALLS (OR MAKE YOUR OWN), CONTENTS OF THE BAG, & 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: MEATBALLS (PRE-MADE OR HOMEMADE), OPT: POTATOES + GREEN BEANS

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: GF CORN TORTILLAS

TERIYAKI 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

• SERVE OVER RICE WITH STIR FRY VEGGIES

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

CREAMY SUNDRIED TOMATO 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 THIS OVER MASHED POTATOES & ROASTED BRUSSEL SPROUTS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: POTATOES + BRUSSEL SPROUTS

CHICKEN VERDE

• 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

• SERVE IN CORN TORTILLAS WITH A SIDE OF ROASTED ONIONS & PEPPERS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: GF CORN TORTILLAS + PEPPERS & ONIONS

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

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