• Fuss Free Meals

Regular Menu - October 2018


MONGOLIAN BEEF

  • ADD 2-3 LBS FLANK STEAK TO THE BAG OR FREEZE THE BAG AS IS

  • ADD THE MEAT & BAG OF INGREDIENTS TO THE CROCKPOT ALONG WITH ¼ - ½ CUP OF WATER

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

  • ONCE COOKED, SLICE STEAK

  • SERVE WITH RICE & ROASTED BROCCOLI

ITEMS NEEDED: 2-3 LBS FLANK STEAK, OPT: RICE & BROCCOLI


CHEESY TORTELLINI

  • 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 & ¼ - ½ 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 BEEF IF YOU PUT IT IN RAW

  • ADD COOKED TORTLLINI TO THE CROCK POT & 2 CUPS OF MOZZARELLA CHEESE PRIOR TO SERVING

  • SERVE WITH GREEN BEANS

  • *MAKE SURE YOUR BEEF IS 93/7 OR IT CAN MAKE YOUR MEAL GREASY AS IT COOKS

ITEMS NEEDED: 1-2 LBS GROUND BEEF, TORTELLINI, 2 CUPS MOZZARELLA CHEESE, OPT: GREEN BEANS


CATALINA 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 - ¾ 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 ROASTED CARROTS

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


TRISHA YEARWOOD’S PORK TENDERLOIN

  • ADD 2-3 LB PORK TENDERLOIN 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 WITH MASHED POTATOES & ROASATED CARROTS

ITEMS NEEDED: 2-3 LB PORK TENDERLOIN, OPT: POTATOES + CARROTS


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 & 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


BBQ PINEAPPLE MEATBALLS

  • FREEZE THE BAG AS IS

  • ADD A BAG OF MEATBALLS, THE CONTENTS OF THE BAG, & ½ CUP OF WATER TO THE CROCKPOT

  • COOK ON LOW FOR 4-6 HOURS OR ON HIGH FOR 2-4 HOURS

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

ITEMS NEEDED: MEATBALLS, OPT: POTATOES/RICE + GREEN BEANS


CAJUN RED BEANS & RICE

  • ADD 1-2 LBS ANDOUILLE SAUSAGE TO THE BAG OR FREEZE THE BAG AS IS

  • ADD 8 CUPS OF WATER TO THE BAG & LET IT SIT OVERNIGHT IN THE FRIDGE

  • ADD THE CONTENTS OF THE BAG ALONG WITH THE MEAT TO THE CROCKPOT

  • COOK ON LOW FOR 10 HOURS

  • ONCE COOKED, CUT UP SAUSAGE

  • SERVE OVER RICE

ITEMS NEEDED: 1-2 LBS ANDOUILLE SAUSAGE + RICE


CHICKEN & NOODLES

  • ADD 4 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 CHICKEN & ADD COOKED EGG NOODLES

ITEMS NEEDED: 4 CHICKEN BREASTS + EGG NOODLES


TACO JOES

  • 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 TO THE CROCKPOT

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

  • 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