KETO Menu - November 2018

MEXICAN 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 & 8 OZ OF CREAM CHEESE TO THE CROCKPOT

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

• ONCE COOKED, SHRED CHICKEN

• SERVE OVER CAULIFLOWER RICE OR AS A TACO SALAD

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

COOL RANCH CHICKEN

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

• ADD MEAT, 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 8 OZ CREAM CHEESE WHILE COOKING TO INCREASE THE CALORIES & FAT

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: LETTUCE + 8 OZ CREAM CHEESE

CREAMY JALAPENO 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, 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: CAULIFLOWER + CARROTS

JALAPENO BACON CHEDDAR SOUP

• FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH 4-6 CUPS OF WATER (DEPENDING ON HOW MUCH SOUP YOU NEED/WANT) TO THE CROCKPOT

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

• ONCE COOKED, ADD ½ - 1 LB COOKED & CRUMBLED BACON, 8 OZ CHEDDAR CHEESE, ¾ CUP HEAVY CREAM

ITEMS NEEDED: ½ - 1 LB BACON, 8 OZ CHEDDAR CHEESE, ¾ CUP HEAVY CREAM

BEEF STROGANOFF SOUP

• ADD 2 LBS BEEF RUMP (SIRLOIN) STEAK TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 4-6 CUPS OF WATER (DEPENDING ON HOW MUCH SOUP YOU NEED/WANT) TO THE CROCKPOT

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

• ONCE COOKED, SLICE OR SHRED BEEF RUMP & ADD 1 CUP HEAVY CREAM OR SOUR CREAM

ITEMS NEEDED: 2 LBS BEEF RUMP + 1 CUP HEAVY CREAM/SOUR CREAM

BUFFALO CHICKEN BACON SOUP

• 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, 4-6 CUPS OF WATER (DEPENDING ON HOW MUCH SOUP YOU NEED/WANT) TO THE CROCKPOT

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

• ONCE COOKED, SHRED OR CHOP CHICKEN, ADD 8 SLICES OF COOKED & CRUMBLED BACON, & 2-4 CUPS CHEDDAR CHEESE

ITEMS NEEDED: 2 LBS CHICKEN BREASTS, 8 OZ CREAM CHEESE, 8 SLICES BACON, 2-4 CUPS CHEDDAR CHEESE

WHITE 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, 8 OZ OF CREAM CHEESE, & 4-6 CUPS OF WATER (DEPENDING ON HOW MUCH SOUP YOU NEED/WANT) TO THE CROCKPOT

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

• ONCE COOKED, SHRED CHICKEN & ENJOY!

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM 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 & 4-6 CUPS OF WATER (DEPENDING ON HOW MUCH SOUP YOU NEED/WANT) 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 LINKS

CHICKEN ENCHILADA CASSEROLE

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

• ADD MEAT & THE CONTENTS OF THE BAG TO THE CROCKPOT

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

• ONCE COOKED, SHRED CHICKEN & ADD 2 CUPS OF SHREDDED CHEESE

• SERVE WITH CAULIFLOWER RICE, SPAGHETTI SQUASH, OR ZUCCHINI NOODLES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 2 CUPS CHEDDAR CHEESE, OPT: CAULIFLOWER RICE/SPAGHETTI SQUASH/ZUCCHINI

BROCCOLI CHEDDAR SOUP

• FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH ½ CUP OF HEAVY CREAM & 4-6 CUPS OF WATER (DEPENDING ON HOW MUCH SOUP YOU NEED/WANT) TO THE CROCKPOT

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

• ONCE COOKED, ADD 2-4 CUPS OF SHREDDED CHEESE

ITEMS NEEDED: ½ CUP HEAVY CREAM + 2-4 CUPS CHEDDAR CHEESE