• Fuss Free Meals

KETO Menu - May 2019


MEXICAN SHREDDED BEEF

  • ADD 4 LBS CHUCK ROAST 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

  • ONCE COOKED, SHRED BEEF

  • SERVE OVER LETTUCE AS A TACO SALAD OR OVER CILANTRO LIME CAULIFLOWER RICE TOPPED WITH DICED AVOCADO

ITEMS NEEDED: 4 LBS CHUCK ROAST, OPT: CAULIFLOWER RICE OR SALAD & AVOCADO


CREAMY MISSISSIPPI 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, 8 OZ CREAM CHEESE, & 1 CUP OF WATER TO THE CROCKPOT

  • COOK ON LOW FOR 8-10 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


COWBOY CHILI

  • 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 LBS BREAKFAST SAUSAGE & 1 LB GROUND BEEF


CREAMY LEMON 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 & 2 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 8 OZ CREAM CHEESE OR 1 CUP HEAVY WHIPPING CREAM

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE OR 1 CUP HEAVY WHIPPING CREAM


KING 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 & 1/2 OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, SHRED CHICKEN & ADD ½ CUP HEAVY CREAM, 1/3 CUP SOUR CREAM, & 2 CUPS GRATED PEPPER JACK CHEESE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, ½ CUP HEAVY CREAM, 1/3 CUP SOUR CREAM, & 2 CUPS PEPPER JACK CHEESE


PARTY SHRIMP

  • STORE BAG IN THE PANTRY UNTIL READY TO USE

  • ADD ¼ CUP OLIVE OIL TO A SAUCE PAN, ADD 2-3 LBS RAW SHRIMP, AND BAG OF INGREDIENTS

  • COOK UNTIL SHRIMP IS FULLY COOKED

  • SERVE WITH SPAGHETTI SQUASH

ITEMS NEEDED: 2-3 LBS RAW SHRIMP, OPT: SPAGHETTI SQUASH


MEATBALL PIZZA BAKE

  • 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 8 HOURS OR ON HIGH FOR 6 HOURS

  • ONCE COOKED, ADD MOZZARELLA CHEESE & OPTIONAL PEPPERONI

  • SERVE OVER SPAGHETTI SQUASH

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


SHREDDED CHICKEN CHILI

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

  • ADD THE CONTENTS OF THE BAG & 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


GUMBO

  • ADD 2-3 CHICKEN BREASTS & 1 LB SAUSAGE LINKS TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 4 CUPS 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 & SLICE SAUSAGE

ITEMS NEEDED: 2-3 CHICKEN BREASTS, 1 LB SAUSAGE


RANCH 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 CAULIFLOWER RICE & ASPARAGUS

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