• Fuss Free Meals

Regular Menu - February 2020


SWEDISH MEATBALLS

  • FREEZE THE BAG AS IS

  • ADD A PACKAGE OF FROZEN MEATBALL AND TOP WITH THE CONTENTS OF THE BAG & 1.5 CUPS OF WATER TO THE CROCKPOT

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

  • SERVE OVER RICE, PASTA, OR MASHED POTATOES WITH A SIDE OF ASPARAGUS.

ITEMS NEEDED: FROZEN MEATBALLS, OPT: RICE/PASTA/POTATOES & ASPARAGUS


BEEF & BEAN BURRITOS

  • ADD 2-3 LBS GROUND BEEF (COOKED OR RAW) 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

  • ONCE COOKED, BREAK UP THE MEAT IF YOU PUT IT IN RAW

  • SERVE IN TORTILLAS TOPPED WITH SHREDDED CHEESE, SPANISH RICE, & BLACK BEANS

ITEMS NEEDED: 2-3 LBS GROUND BEEF, TORTILLAS, SHREDDED CHEESE, OPT: SPANISH RICE + BLACK BEANS


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 BEEF

  • SERVE IN BUNS TOPPED WITH PROVOLONE CHEESE. MAKE SURE TO DIP IT IN THE AU JUS!

ITEMS NEEDED: 3-4 LB BEEF ROAST, BUNS, OPT: PROVOLONE CHEESE


KOREAN BEEF BOWLS

  • ADD 2-3 LBS GROUND BEEF (CAN BE RAW* OR COOKED) 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

  • IF YOU PUT THE MEAT IN RAW, BREAK IT UP ONCE IT HAS COOKED

  • SERVE OVER RICE WITH BROCCOLI

  • *IF YOU PUT THE MEAT IN RAW MAKE SURE IT IS 93/7 OR IT CAN MAKE YOUR MEAL GREASY AS IT COOKS

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


BROWN SUGAR GARLIC PORK

  • ADD 2 LB PORK LOIN 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

  • IF YOU PUT THE MEAT IN RAW YOU WILL WANT TO BREAK IT UP ONCE IT’S COOKE

  • SERVE WITH ROASTED BROCCOLI & SCALLOP POTATOES

ITEMS NEEDED: 2 LB PORK LOIN, OPT: BROCCOLI + SCALLOP POTATOES


TACO SOUP

  • ADD 2-3 LBS GROUND BEEF (CAN BE RAW* OR COOKED) TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 3-4 CUPS OF WATER TO THE CROCKPOT

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

  • IF YOU PUT THE MEAT IN RAW, BREAK IT UP ONCE IT HAS COOKED

  • TOP WITH SOUR CREAM, SHREDDED CHEESE, AVOCADO, ETC

  • *IF YOU PUT THE MEAT IN RAW MAKE SURE IT IS 93/7 OR IT CAN MAKE YOUR MEAL GREASY AS IT COOKS

ITEMS NEEDED: 2-3 LBS GROUND BEEF


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, OPT: PASTA, SALAD, & GARLIC BREAD


ZESTY BBQ 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 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • ONCE COOKED, SHRED THE CHICKEN

  • WE HAD THIS ON BUNS WITH CHEDDAR CHEESE & ROASTED SWEET POTATOES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: BUNS, CHEESE, & SWEET POTATOES


TERIYAKI PORK

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

  • ADD THE CONTENTS OF THE BAG, & ¼ CUP OF WATER TO THE CROCKPOT

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

  • SERVE WITH A SIDE SALAD AND COUSCOUS

ITEMS NEEDED: 2-3 LBS PORK TENDERLOIN, OPT: SALAD & COUSCOUS


SAUSAGE PARMESAN SOUP

  • ADD 1-2 LBS GROUND SAUSAGE (COOKED) TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT & 2-3 CUPS OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, ADD 1 CUP HEAVY CREAM, 4 OZ CREAM CHEESE, & ¼ CUP PARMESAN CHEESE

ITEMS NEEDED: 1-2 LBS GROUND SAUSAGE, 1 CUP HEAVY CREAM, 4 OZ CREAM CHEESE, ¼ CUP PARMESAN CHEESE