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  • Fuss Free Meals
    • Oct 30, 2018
    • 3 min read

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