• Fuss Free Meals

Regular Menu - November 2019


GREEN CHILI ENCHILADA SOUP (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, & 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 CHICKEN

  • SERVE OVER MASHED CAULIFLOWER OR CAULIFLOWER RICE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE, OPT: MASHED CAULIFLOWER OR CAULIFLOWER RICE


FIESTA RANCH CHICKEN (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 TO THE CROCKPOT

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

  • ONCE COOKED, CHOP OR SHRED CHICKEN

  • SERVE OVER ZUCCHINI NOODLES WITH ROASTED BROCCOLI

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE, OPT: ZUCCHINI NOODLES & BROCCOLI


CHICKEN ENCHILADA CASSEROLE

  • ADD 4-6 CHICKEN BREASTS OR FREEZE THE BAG AS IS

  • ADD MEAT & THE CONTENTS OF THE BAG TO THE CROCKPOT

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

  • ONCE COOKED, SHRED CHICKEN & ADD 2 CUPS OF SHREDDED CHEESE

  • SERVE WITH CAULIFLOWER RICE, SPAGHETTI SQUASH, OR ZUCCHINI NOODLES

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 2 CUPS CHEDDAR CHEESE, OPT:

CAULIFLOWER RICE/SPAGHETTI SQUASH/ZUCCHINI


CREAMY TUSCAN GARLIC CHICKEN (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 & 4-8 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 & ADD ½ CUP HEAVY CREAM

  • SERVE OVER CAULIFLOWER RICE OR ZUCCHINI NOODLES WITH A SIDE SALAD

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 4-8 OZ CREAM CHEESE, ½ CUP HEAVY CREAM, OPT: CAULIFLOWER RICE/ZUCCHINI NOODLES + SALAD


CAJUN GARLIC SHRIMP (GF)

  • ADD 2-3 LBS RAW SHRIMP TO THE BAG OR FREEZE BAG AS IS

  • ADD CONTENTS OF THE BAG ALONG WITH THE MEAT TO A SAUCEPAN & COOK UNTIL SHRIMP ARE FULLY COOKED

  • ONCE SHRIMP IS FULLY COOKED REMOVE SHRIMP FROM THE PAN & ADD 1 CUP OF HEAVY CREAM

  • LET MIXTURE SIMMER UNTIL IT IS THICK ENOUGH TO COAT A SPOON

  • ADD SHRIMP BACK TO THE PAN & SERVE OVER SPAGHETTI SQUASH

ITEMS NEEDED: 2-3 LBS RAW SHRIMP, 1 CUP HEAVY CREAM, OPT: SPAGHETTI SQUASH


PHILLY CHEESESTEAK 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 & 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 CAULIFLOWER RICE & TOP WITH PROVOLONE CHEESE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, PROVOLONE CHEESE, OPT: CAULIFLOWER RICE


PARMESAN DIJON PORK CHOPS (GF)

  • 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 & ½ CUP OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, ADD GRATED PARMESAN CHEESE

  • SERVE WITH MASHED CAULIFLOWER & ROASTED BRUSSEL SPROUTS

ITEMS NEEDED: 4-6 BONE-IN PORK CHOPS, PARMESAN CHEESE, OPT: MASHED CAULIFLOWER + BRUSSEL SPROUTS


GARLIC BUTTER BRAZILIAN STEAK (GF)

  • ADD 2-3 LBS SKIRT 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, SLICE STEAK

  • SERVE ZUCCHINI NOODLES WITH A SIDE OF BROCCOLI

ITEMS NEEDED: 2-3 LBS SKIRT STEAK, OPT: ZUCCHINI NOODLES + BROCCOLI


ZESTY QUESO CHICKEN SOUP

  • ADD 4-6 CHICKEN BREASTS TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT,

  • 4-6 CUPS OF WATER, & 8 OZ CREAM CHEESE TO THE CROCKPOT

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

  • ONCE COOKED, SHRED CHICKEN & TOP WITH SHREDDED CHEESE

ITEMS NEEDED: 4-6 CHICKEN BREASTS, 8 OZ CREAM CHEESE, SHREDDED CHEESE (CHEDDAR OR PEPPERJACK)


STEAK BITES

  • ADD 2-4 LBS TOP SIRLOIN STEAK OR FREEZE THE BAG AS IS

  • ADD THE CONTENTS OF THE BAG, & ¼ - ½ CUP OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, SLICE STEAK

  • SERVE WITH ROASTED CARROTS & CAULIFLOWER RICE

ITEMS NEEDED: 2-4 LBS TOP SIRLOIN STEAK, OPT: CAULIFLOWER RICE & CARROTS