• Fuss Free Meals

KETO Menu - March 2021


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)


STEAK BITES

  • ADD 2-4 LBS TOP SIRLOIN STEAK OR FREEZE THE BAG AS IS

  • ADD 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, SLICE STEAK

  • SERVE WITH ROASTED CARROTS & CAULIFLOWER RICE

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


MEATBALL PIZZA CASSEROLE (GF)

  • PLACE BAG IN THE FREEZER AS IS

  • ADD FROZEN MEATBALLS TO THE CROCKPOT, TOP WITH BAG OF INGREDIENTS, AND ½ CUP OF WATER AND COOK ON LOW FOR 4-6 HOURS OR ON HIGH FOR 2-4 HOURS

  • ONCE COOKED, ADD MOZZARELLA CHEESE & OPTIONAL PEPPERONI

  • SERVE OVER SPAGHETTI SQUASH

ITEMS NEEDED: FROZEN MEATBALLS, MOZZARELLA CHEESE, OPT: PEPPERONI +SPAGHETTI SQUASH


ZESTY QUESO CHICKEN SOUP

  • 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, & 8 OZ CREAM CHEESE TO THE CROCKPOT

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

  • ONCE COOKED, SHRED CHICKEN & TOP WITH SHREDDED CHEESE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE, SHREDDED CHEESE (CHEDDAR OR PEPPER JACK)


COWBOY CHILI (GF)

  • ADD 1 LB COOKED BREAKFAST SAUSAGE & 1 LBS COOKED GROUND BEEF TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 2 CUPS OF WATER TO THE CROCKPOT

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

ITEMS NEEDED: 1 LB BREAKFAST SAUSAGE + 1 LB GROUND BEEF


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


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


GREEN CHILI 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, & 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 OVER MASHED CAULIFLOWER OR CAULIFLOWER RICE

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





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