• Fuss Free Meals

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