• Fuss Free Meals

Regular Menu - January 2019



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 TO THE CROCKPOT

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

  • ONCE COOKED, SHRED OR CHOP CHICKEN & ADD 8 OZ CREAM CHEESE

  • SERVE OVER RICE & TOP WITH CRUSHED LIME TORTILLA CHIPS & CHEESE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE, OPT: RICE, TORTILLA CHIPS, CHEESE


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


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


SAUSAGE TORTELLINI (GF)

  • ADD 1-2 LBS GROUND SAUSAGE 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

  • ONCE COOKED, ADD 1 CUP SHREDDED CHEESE & COOKED TORTELLINI

ITEMS NEEDED: 1-2 LB GROUND SAUSAGE, 8 OZ CREAM CHEESE, 1 CUP CHEESE, TORTELLINI


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


PEPPER JACK TAQUITOS (GF)

  • 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, TORTILLAS (FLOUR OR CORN), PEPPER JACK CHEESE, OPT: PROVOLONE CHEESE


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


MISSISSIPPI ROAST

  • ADD 3 LB CHUCK ROAST 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 ROAST

  • SIDE DISH IDEA: MASHED POTATOES OR RICE & GREEN BEANS. OR SERVE ON BUNS WITH SWEET POTATO FRIES

ITEMS NEEDED: 3 LB CHUCK ROAST, OPT: POTATOES, RICE, GREEN BEANS


BEEF BURGUNDY

  • ADD 1.5 – 3 LB BONELSS BEEF ROUND STEAK 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

  • ONCE COOKED, SHRED OR CUT ROAST

  • MASHED POTATOES OR RICE & PEAS

ITEMS NEEDED: 1.5 – 3 LBS BONELSS BEEF ROUND STEAK, OPT: POTATOES OR RICE + PEAS


RANCH BBQ PULLED PORK

  • ADD 3 LB PORK SHOULDER 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 LOW FOR 4-6 HOURS

  • ONCE COOKED, SHRED THE PORK

  • SERVE ON BUNS TOPPED WITH CHEESE AND BAKED BEANS AND CORN ON THE COB.

ITEMS NEEDED: 3 LB PORK SHOULDER, OPT: BUNS, SHREDDED CHEESE, BAKED BEANS, + CORN ON THE COB