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