• Fuss Free Meals

KETO Menu - January 2020



COOL RANCH CHICKEN (GF)

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

  • ADD THE CONTENTS OF THE BAG, & 1/2 CUP OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, SHRED CHICKEN

  • SERVE IN LETTUCE WRAPS OR AS A TACO SALAD

  • *YOU COULD ADD CREAM CHEESE IF YOU WANTED

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: CREAM CHEESE OR LETTUCE


CHEESY RANCH CHICKEN & BROCCOLI (GF)

  • 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: BACON & CAULIFLOWER RICE


CREAMY JALAPENO CHICKEN (GF)

  • ADD 4-6 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, ¾ CUPS OF WATER TO THE CROCKPOT

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

  • SERVE WITH MASHED CAULIFLOWER + CARROTS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE, OPT: MASHED CAULIFLOWER + CARROTS


CRAZY SLOW COOKER PORK CHOPS (GF)

  • 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 LOW FOR 4-6 HOURS

  • WE SERVED WITH ROASTED BRUSSEL SPROUTS & CAULIFLOWER RICE

ITEMS NEEDED: 4-6 PORK CHOPS, OPT: BRUSSEL SPROUTS + CAULIFLOWER RICE


SHREDDED CHICKEN CHILI

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

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT 4-6 CUPS OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, SHRED CHICKEN & ADD 1 CUP OF SHREDDED CHEDDAR CHEESE OR TOP EACH SERVING WITH THE CHEESE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 1 CUP CHEDDAR CHEESE


PIZZA SOUP

  • ADD 2-3 LBS COOKED GROUND SAUSAGE TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT, 8 OZ CREAM CHEESE, & 4 CUPS OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, ADD 1 CUP MINI PEPPERONI (OR CHOPPED REGULAR PEPPERONI)

  • OPT: TOP WITH MOZZARELLA CHEESE

ITEMS NEEDED: 2-3 LBS GROUND SAUSAGE, 8 OZ CREAM CHEESE, 1 CUP PEPPERONI, OPT: MOZZARELLA CHEESE


CHICKEN CORDON BLEU (GF)

  • ADD 3-4 CHICKEN BREASTS & 6 OZ HAM (DICED OR SLICED) TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT, 8 OZ CREAM CHEESE, & 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 CHICKEN & ADD 1 CUP OF SWISS CHEESE

  • SIDE IDEAS: ROASTED ASPARAGUS

ITEMS NEEDED: 3-4 CHICKEN BREASTS, 8 OZ CREAM CHEESE, 6 OZ HAM, 1 CUP SWISS CHEESE, OPT: ASPARAGUS


MOZZARELLA CHICKEN (GF)

  • 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, TOP WITH MOZZARELLA CHEESE

  • SERVE WITH ASPARAGUS & MASHED CAULIFLOWER/CAULIFLOWER RICE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, MOZZARELLA CHEESE, OPT: ASPARAGUS & MASHED/RICED CAULIFLOWER


EGG ROLL BOWL

  • ADD 1-2 LBS GROUND BEEF* OR 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, BREAK UP MEAT (IF YOU PUT IT IN RAW) ADD A BAG OF COLESLAW (NO DRESSING)

  • *THE MEAT CAN BE RAW OR COOKED. IF IT IS RAW MAKE SURE IT IS AROUND 93/7 OR IT CAN MAKE YOUR MEAL GREASY AS IT COOKS

ITEMS NEEDED: 1-2 LBS GROUND BEEF OR SAUSAGE + COLESLAW (NO DESSING)


HAMBURGER BEEF STROGANOFF (GF)

  • ADD 2-3 LBS GROUND BEEF (COOKED OR RAW*) TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & ¼ CUP WATER TO THE CROCKPOT

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

  • IF YOU PUT YOUR MEAT IN RAW, BREAK IT UP ONCE IT IS COOKED

  • ONCE COOKED, ADD 1 CUP SOUR CREAM

  • SERVE OVER CAULIFLOWER RICE OR ZUCCHINI NOODLES + PEAS

ITEMS NEEDED: 2-3 LBS GROUND BEEF, 1 CUP SOUR CREAM, OPT: CAULIFLOWER RICE/ZUCCHINI NOODLES + PEAS