Regular Menu - December 2018

CREAMY SPAGHETTI (GF)

• ADD 2-3 LBS GROUND BEEF 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 6-8 HOURS OR ON HIGH FOR 4-6 HOURS

• SERVE OVER PASTA WITH A SIDE SALAD & GARLIC BREAD

ITEMS NEEDED: 2-3 LBS GROUND BEEF, 8 OZ CREAM CHEESE, NOODLES, OPT: SALAD, GARLIC BREAD

COWBOY CASSEROLE

• ADD 1 LB GROUND BEEF TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT, 3-4 DICED POTATOES, & ¼ CUP OF WATER TO THE CROCKPOT

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

• ONCE COOKED, ADD 2 CUPS SHREDDED CHEESE

ITEMS NEEDED: 1 LB GROUND BEEF, 3-4 POTATOES, 2 CUPS SHREDDED CHEDDAR CHEESE

CHICKEN POT PIE

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

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT, 2 DICED POTATOES & 1 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 IN SHREDDED CHEESE.

• SERVE WITH A BISCUIT ON TOP!

ITEMS NEEDED: 4 CHICKEN BREASTS, CHEESE, BISCUITS

MEATBALL SUBS (GF)

• FREEZE THE BAG AS IS

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

• COOK ON LOW FOR 6 HOURS OR ON HIGH FOR 2 HOURS

• SERVE IN SUB BUNS TOPPED WITH MOZZARELLA CHEESE AND A SIDE OF TATOR TOTS

ITEMS NEEDED: FROZEN MEATBALLS, OPT: BUNS, MOZZARELLA CHEESE, TATOR TOTS

HONEY SOY PORK TENDERLOIN

• ADD 2-3 LB PORK LOIN TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE MEAT & BAG OF INGREDIENTS TO THE CROCKPOT ALONG WITH ¼ CUP OF WATER

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

• SERVE WITH MASHED POTATOES & ROASTED BRUSSEL SPROUTS

ITEMS NEEDED: 2-3 LB PORK LOIN, OPT: POTATOES + BRUSSEL SPROUTS

CAJUN RED BEANS & RICE (GF)

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

• ADD 8 CUPS OF WATER TO THE BAG & LET IT SIT OVERNIGHT IN THE FRIDGE

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT TO THE CROCKPOT

• COOK ON LOW FOR 10 HOURS

• ONCE COOKED, CUT UP SAUSAGE & SERVE OVER RICE

ITEMS NEEDED: 1-2 LBS ANDOUILLE SAUSAGE, RICE

BEEF TIPS

• ADD 3 LBS STEW MEAT TO THE BAG OR FREEZE THE BAG AS IS

• ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 1 CUP OF WATER TO THE CROCKPOT

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

• WE HAVE EATEN THIS OVER RICE & MASHED POTATOES WITH GREEN BEANS.

ITEMS NEEDED: 3 LBS STEW MEAT, OPT: RICE OR POTATOES + GREEN BEANS

CREAMY POTATO SOUP

• FREEZE BAG AS IS

• ADD 30 OZ OF FROZEN HASH BROWN TO THE CROCKPOT, TOP WITH THE BAG OF INGREDIENTS,8 OZ CREAM CHEESE, & ADD 2 CUPS OF WATER

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

• TOP WITH CHEDDAR CHEESE & SLICED GREEN ONIONS

ITEMS NEEDED: 30 OZ FROZEN HASH BROWNS, 8 OZ CREAM CHEESE, OPT: CHEESE + GREEN ONIONS

CHICKEN BURRITO BOWL

• 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 CUP OF WATER TO THE CROCKPOT

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

• SERVE OVER RICE & TOP WITH SHREDDED CHEESE, SALSA, & SOUR CREAM

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: RICE, CHEESE, SALSA, SOUR CREAM

KOREAN BEEF BOWL

• ADD 2-3 LBS GROUND BEEF 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

• SERVE OVER RICE WITH A SIDE OF BROCCOLI

ITEMS NEEDED: 2-3 LBS GROUND BEEF, RICE, OPT: BROCCOLI