GFDFSF Menu - November 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

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

SHEPHERD’S PIE

• ADD 1-2 LBS GROUND BEEF (COOKED OR RAW*) TO THE BAG OR FREEZE BAG WITHOUT THE MEAT

• ADD ALL CONTENTS OF THE BAG TO THE CROCKPOT ALONG WITH THE MEAT AND 1 CUP OF WATER

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

• IF YOU PUT YOUR MEAT IN RAW YOU WILL WANT TO BREAK IT UP ONCE IT’S COOKED

• *IF YOU PUT YOUR MEAT IN RAW, MAKE SURE YOU USE 93/7 OR IT WILL MAKE YOUR MEAL GREASY

• SERVE OVER MASHED POTATOES WITH A SIDE OF GREEN BEANS*

ITEMS NEEDED: 1-2 LBS GROUND BEEF, OPT: POTATOES & GREEN BEANS

THAI PEANUT 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 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 RICE WITH A SIDE OF STIR FRY VEGGIES

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

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