- 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