GFDFSF Menu - October 2020

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 SAUCEPAN ALONG WITH BAG OF INGREDIENTS. THIS IS MY FAVOITE WAY TO COOK THIS MEAL! 😊

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 6-8 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

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

• ONCE COOKED, SHRED OR CHOP CHICKEN

• SERVE OVER MASHED POTATOES OR RICE WITH ASPARAGUS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: RICE/POTATOES + ASPARAGUS

FIRE ROASTED

• 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

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