KETO Menu - February 2018

Shopping and Instruction list for KETO February 2018 menu

RANCH PORK CHOPS

• ADD 4-6 BONE-IN 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 CAULIFLOWER RICE & ASPARAGUS

ITEMS NEEDED: 4-6 BONE-IN PORK CHOPS, OPT: CAULIFLOWER RICE + ASPARAGUS

BALSAMIC 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 WITH A SIDE SALAD

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: SALAD

JALAPENO POPPER PULLED CHICKEN

• ADD 2 LBS CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT, 8 OZ CREAM CHEESE, & ½ CUP OF WATER TO THE CROCKPOT

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

• SERVE OVER ZUCCHINI NOODLES

ITEMS NEEDED: 2 LBS CHICKEN BREASTS, OPT: ZUCCHINI

STEAK BITES

• ADD 2-4 LBS TOP SIRLOIN STEAK 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, SLICE STEAK

• SERVE WITH ROASTED CARROTS & CAULIFLOWER RICE

ITEMS NEEDED: 2-4 LBS TOP SIRLOIN STEAK, OPT: CARROTS + CAULIFLOWER RICE

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

• ONCE COOKED, SHRED OR CHOP CHICKEN & ADD ½ CUP HEAVY CREAM, & ¼ CUP SHREDDED PARMESAN CHEESE

• SERVE WITH ZUCCHINI NOODLES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, ½ CUP HEAVY CREAM, ¼ CUP SHREDDED PARMESAN CHEESE, OPT: ZUCCHINI

ROSEMARY CREAM PORK CHOPS

• ADD 4-6 BONE-IN PORK CHOPS 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

• SERVE WITH CAULIFLOWER RICE & GREEN BEANS

ITEMS NEEDED: 4-6 BONE-IN PORK CHOPS, OPT: CAULIFLOWER RICE + GREEN BEANS

BUFFALO CHICKEN CASSEROLE

• 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 & ADD CAULIFLOWER RICE, ½ CUP GOUDA CHEESE, ½ CUP CHEDDAR CHEESE, 8 OZ CREAM CHEESE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE, CAULIFLOWER RICE, ½ CUP GOUDA CHEESE, ½ CUP SHREDDED CHEDDAR CHEESE

PHILLY CHEESESTEAK BOWL

• 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 WITH CAULIFLOWER RICE & TOP WITH PROVOLONE CHEESE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: CAULIFLOWER RICE + PROVOLONE CHEESE

CHEESY RANCH CHICKEN & BROCCOLI

• 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 & ADD 2 CUPS CHEDDAR CHEESE, ¼ CUP HEAVY CREAM, & OPT: CRUMBLED BACON

• SERVE OVER CAULIFLOWER RICE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 2 CUPS CHEDDAR CHEESE, ¼ CUP HEAVY CREAM, OPT: ¾ CUP BACON + CAULIFLOWER RICE

PARMESAN DIJON PORK CHOPS

• ADD 4-6 BONE-IN PORK CHOPS 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, ADD GRATED PARMESAN CHEESE

• SERVE WITH MASHED CAULIFLOWER & ROASTED BRUSSEL SPROUTS

ITEMS NEEDED: 4-6 BONE-IN PORK CHOPS, PARMESAN CHEESE, OPT: MASHED CAULIFLOWER + BRUSSEL SPROUTS