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  • Fuss Free Meals
    • Sep 11, 2018
    • 3 min read

KETO Menu - September 2018




SOUR CREAM ENCHILADA 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 & ½ CUP 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 & ADD 1 CUP SOUR CREAM + 2 CUPS CHEDDAR CHEESE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 1 CUP SOUR CREAM, 2 CUPS CHEEDAR CHEESE


COOL RANCH 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 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, 6 OZ HAM, 8 OZ CREAM CHEESE, 1 CUP SWISS CHEESE, OPT: ASPARAGUS


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


SHREDDED 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 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


CHICKEN ENCHILADA 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 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

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 2 CUPS SHREDDED CHEDDAR CHEESE


BUFFALO RANCH 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 & ¼ - ½ CUP 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 & ADD 2 CUPS OF SHREDDED CHEDDAR CHEESE

  • SERVE OVER CAULIFLOWER RICE WITH A SIDE OF ROASTED CARROTS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 2 CUPS CHEDDAR CHEESE, OPT: CAULIFLOWER RICE + CARROTS


STEAK BITES

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

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 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: CARROTS + CAULIFLOWER RICE


SAUSAGE & PEPPERS

  • ADD 1-2 LBS SLICED SAUSAGE LINKS TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & ½ CUP OF WATER TO THE CROCKPOT

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

ITEMS NEEDED: 1-2 LBS SAUSAGE LINKS


CHICKEN LAZONE

  • 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 HEAVY CREAM TO THE CROCKPOT

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

  • ONCE COOKED, SHRED OR CHOP CHICKEN

  • SERVE WITH MASHED CAULIFLOWER OR CAULIFLOWER RICE & ROASTED BRUSSEL SPROUTS

ITEMS NEEDED: 4-6 CHICKEN BREAST, 2 CUPS HEAVY CREAM, OPT: MASHED CAULIFLOWER OR CAULIFLOWER RICE + BRUSSEL SPROUTS


LEMON PESTO 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 & ¼ - ½ CUP 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

  • SERVE ZUCCHINI NOODLES WITH A SIDE OF BROCCOLI

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: ZUCCHINI NOODLES + BROCCOLI