GFDFSF Menu - October 2019

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 8-10 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

THAI COCONUT CURRY MEATBALLS

• FREEZE THE BAG AS IS

• ADD MEATBALLS TO THE BAG, THE CONTENTS OF THE BAG, & ½ CUP OF WATER TO THE CROCKPOT

• COOK ON LOW FOR 4-6 HOURS OR ON HIGH FOR 2-4 HOURS

• SERVE WITH RICE WITH A SIDE OF BRUSSEL SPROUTS

ITEMS NEEDED: MEATBALLS, OPT: RICE + BRUSSEL SPROUTS

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

• ONCE COOKED, SHRED OR CHOP CHICKEN

• SERVE ZUCCHINI NOODLES WITH A SIDE OF BROCCOLI

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: UCCHINI NOODLES + BROCCOLI

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

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, BROWN RICE

BEEF STROGANOFF

• 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 TO THE CROCKPOT

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

• SERVE WITH RICE OR MASHED POTATOES & PEAS

ITEMS NEEDED: 2-3 LBS STEW MEAT, OPT: POTATOES + PEAS

ASIAN LETTUCE WRAPS

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

• ADD THE MEAT, THE CONTENTS OF THE BAG, & 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 WRAPS, OPT: GREEN BEANS

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 SHOULDER, GF CORN TORTILLAS, OPT: BLACK 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: CORN TORTILLAS

CREAMY SMOKY PORK CHOPS

• ADD 4-6 PORK CHOPS 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

• SERVE WITH RICE, CAULIFLOWER RICE, OR MASHED POTATOES

ITEMS NEEDED: 4-6 PORK CHOPS, OPT: RICE, CAULIFLOWER RICE, POTATOES