Regular Menu - June 2018

SAVORY ITALIAN 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 LOW FOR 4-6 HOURS

• ONCE COOKED, SHRED OR CHOP THE CHICKEN

• SERVE WITH MASHED POTATOES OR RICE AND A SIDE OF GREEN BEANS.

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: POTATOES/RICE + GREEN BEANS

FRITO CHILI PIE

• ADD 2-4 LBS GROUND BEEF* 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 LOW FOR 4-6 HOURS

• ONCE COOKED, IF YOU PUT YOUR MEAT IN RAW YOU WILL WANT TO BREAK IT UP

• SERVE OVER FRITOS. WE ADDED SOUR CREAM & CHEESE TO OURS!

ITEMS NEEDED: 1-2 LBS GROUND BEEF, FRITOS, OPT: SOUR CREAM + SHREDDED CHEESE

THAI PEANUT CHICKEN (SPICY)

• 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

• ONCE COOKED, SHRED OR CHOP CHICKEN

• SERVE OVER RICE WITH A SIDE OF STIR FRY VEGGIES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: RICE + STIR FRY VEGGIES

TACO LASAGNA

• ADD 1-2 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, 8 OZ CREAM CHEESE, & 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

• ADD 4-6 CUT UP TORTILLAS TO THE CROCKPOT + 2 CUPS SHREDDED CHEESE & MIX PRIOR TO SERVING

ITEMS NEEDED: 1-2 LBS GROUND BEEF, 8 OZ CREAM CHEESE, TORTILLAS, 2 CUPS CHEDDAR CHEESE

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: FROZEN MEATBALLS, OPT: RICE + STIR FRY VEGGIES

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 + ADD ¼ CUP SOUR CREAM

• SERVE OVER RICE OR MASHED POTATOES & GREEN BEANS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, ¼ CUP SOUR CREAM, OPT: RICE/POTATOES + GREEN BEANS

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 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

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

SPICY ORANGE BEEF

• ADD 2 LBS FLANK STEAK 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, CUT STEAK INTO STRIPS

• SERVE WITH SAUTEED BELL PEPPERS & RICE

ITEMS NEEDED: 2 LBS FLANK STEAK, OPT: BELL PEPPERS + RICE

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