REGULAR Menu - March 2018

Updated: Mar 28, 2018

Shopping and Instruction list for REGULAR March 2018 menu



KOREAN BEEF BOWL

  • 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 & ½ CUP OF WATER TO THE CROCKPOT COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • SERVE OVER RICE

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


MEATBALL SUBS (gf)

  • ADD 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 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • SERVE IN BUNS & TOPPED WITH MOZZARELLA CHEESE

ITEMS NEEDED: MEATBALLS, OPT: BUNS + MOZZARELLA CHEESE


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


TACO JOE’S

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

  • ONCE COOKED, CHOP OR SHRED CHICKEN SERVE IN HOT DOG BUNS TOPPED WITH SHREDDED CHEESE & SOUR CREAM. YOU COULD ALSO MAKE BURRITOS OR NACHOS!

ITEMS NEEDED: 2-3 LBS GROUND BEEF, OPT: HOT DOG BUNS, SHREDDED CHEESE, SOUR CREAM


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


COWBOY CASSEROLE

  • ADD 1 LB GROUND BEEF TO THE BAG OR FREEZE THE BAG AS IS ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT, 3-4 DICED POTATOES, & ¼ CUP OF WATER TO THE CROCKPOT COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS ONCE COOKED, ADD 2 CUPS SHREDDED CHEESE

ITEMS NEEDED: 1 LB GROUND BEEF, 3-4 POTATOES, 2 CUPS CHEESE


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 ALONG WITH ½ CUP OF WATER TO THE CROCKPOT COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS ONCE COOKED, SHRED PORK SERVE IN HAWAIIAN ROLLS WITH CORN ON THE COB & CHIPS

ITEMS NEEDED: 3 LBS PORK SHOULDER, OPT: HAWAIIAN ROLLS, CORN ON THE COB, + CHIPS


CRACK 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 OF BACON TO THE CROCKPOT COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • ONCE COOKED, SHRED OR CHOP CHICKEN SERVE ON BUNS WITH SWEET POTATO FRIES. THIS WOULD ALSO BE YUMMY OVER PASTA!

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE, 8 OZ BACON, OPT: BUNS + SWEET POTATO FRIES


SMOTHERED 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 ¾ CUPS OF WATER TO THE CROCKPOT COOK ON LOW FOR 8-10 HOURS OR ON HIGH FOR 4-6 HOURS

  • SERVE WITH MASHED POTATOES + CARROTS

ITEMS NEEDED: 4-6 BONE IN PORK CHOPS, 4 SLICES OF BACON, OPT: POTATOES + CARROTS


BROWN SUGAR 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 & ½ 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 WITH RICE & PEAS

ITEMS NEEDED: 4-6 CHICKEN BREASTS, OPT: RICE + PEAS