REGULAR Menu - February 2018
Shopping and Instruction list for REGULAR February 2018 menu
FRENCH DIPS
ADD 3-4 LB BEEF ROAST 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 ROAST.
SERVE ON BUNS TOPPED WITH PROVOLONE CHEESE & DIP IN THE AU JUS JUICE
ITEMS NEEDED: 3-4 LB BEEF ROAST, OPT: BUNS + PROVOLONE CHEESE
LAZY DAY LASAGNA
ADD 1-2 LBS GROUND BEEF (RAW* OR COOKED) TO THE BAG OR FREEZE THE BAG AS IS
ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 1-2 CUPS OF WATER (DEPENDS ON HOW MUCH SAUCE YOU WANT) TO THE CROCKPOT
COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS
IF YOU PUT THE MEAT IN RAW YOU WILL WANT TO BREAK IT UP ONCE IT’S COOKE
ONCE COOKED, ADD COOKED RAVIOLI ALONG WITH 2 CUPS SHREDDED MOZZARELLA CHEESE
SERVE WITH A SIDE SALAD
ITEMS NEEDED: 1-2 LBS GROUND BEEF, RAVIOLI (FROZEN OR FRESH), 2 CUPS MOZZARELLA CHEESE, OPT: SALAD
BROWN SUGAR GARLIC PORK LOIN
ADD 2 LB PORK LOIN TO THE BAG OR FREEZE THE BAG AS IS
ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT ALONG WITH ¼ CUP OF WATER TO THE CROCKPOT
COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS
SERVE WITH ROASTED CARROTS & MASHED POTATOES
ITEMS NEEDED: 2 LB PORK LOIN, OPT: CARROTS + POTATOES
SHREDDED BEEF TACOS
ADD 2.5 LB CHUCK ROAST TO THE BAG OR FREEZE THE BAG AS IS
ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 1.5 CUPS OF WATER TO THE CROCKPOT
COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS
ONCE COOKED, SHRED ROAST
SERVE IN CORN TORTILLAS TOPPED WITH SHREDDED CHEESE, AVOCADO, SOUR CREAM, AND SALSA.
ITEMS NEEDED: 2.5 CHUCK ROAST, OPT: TORTILLAS, CHEESE, AVOCADO, SOUR CREAM, SALSA
CHICKEN & GRAVY
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 OR CHOP CHICKEN
SERVE OVER RICE OR MASHED POTATOES & GREEN BEANS
ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: POTATOES + GREEN BEANS
CARAMEL APPLE PORK CHOPS
ADD 4-6 BONE-IN PORK CHOPS TO THE BAG OR FREEZE THE BAG AS IS
ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 3/4 CUP OF WATER TO THE CROCKPOT
COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS
ONCE COOKED, TOP WITH ¼ CUP CHOPPED PECANS
SERVE WITH ROASTED SWEET POTATOES & ZUCCHINI
ITEMS NEEDED: 4-6 BONE-IN PORK CHOPS, ¼ CUP CHOPPED PECANS, OPT: SWEET POTATOES + ZUCCHINI
PEPPER JACK TAQUITOS
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, & 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 CHICKEN & ADD 2 CUPS SHREDDED PEPPER JACK CHEESE. FILL FLOUR OR CORN TORTILLAS WITH MIXTURE, ROLL UP, & PLACE SEAM SIDE DOWN ON A BAKING SHEET. SPRAY TOPS WITH COOKING SPRAY. COOK FOR 15-20 MINUTES (OR UNTIL GOLDEN BROWN) AT 425 DEGREES.
SERVE WITH BLACK BEANS & SPANISH RICE
ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE, 2 CUPS PEPPER JACK CHEESE, TORTILLAS (FLOUR OR CORN), OPT: BLACK BEANS + SPANISH RICE
SWEET & SOUR MEATBALLS
ADD PRE-MADE FROZEN MEATBALLS 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 4 HOURS OR ON HIGH FOR 2 HOURS
SERVE WITH RICE + A SIDE OF STIR FRY VEGGIES
ITEMS NEEDED: PRE-MADE MEATBALLS, OPT: RICE + STIR FRY VEGGIES
CREAMY SALSA 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 TO THE CROCKPOT
COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS
ONCE COOKED, SHRED OR CHOP CHICKEN
SERVE OVER RICE & TOP WITH CRUSHED LIME TORTILLA CHIPS & CHEESE
ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE, OPT: RICE, LIME TORTILLA CHIPS, + CHEESE
CAJUN RED BEANS & RICE
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, OPT: RICE