• Fuss Free Meals

Regular Menu - September 2019


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 ½ CUPS OF WATER AND 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 CHICKEN BREASTS, OPT: POTATOES & GREEN BEANS


MEATBALL SUBS

  • FREEZE THE BAG AS IS

  • ADD FROZEN MEATBALLS, THE CONTENTS OF THE BAG, & 1 CUP OF WATER TO THE CROCKPOT

  • COOK ON LOW FOR 6 HOURS OR ON HIGH FOR 4 HOURS (COOK TIMES FOR PRECOOKED MEATBALLS)

  • SERVE IN BUNS & TOPPED WITH MOZZARELLA CHEESE WITH A SIDE OF ROASTED CARROTS

ITEMS NEEDED: FROZEN MEATBALLS, OPT: BUNS, MOZZARELLA CHEESE, CARROTS


KOREAN BEEF TACOS

  • ADD 2 LBS TOP SIRLOIN 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 BEEF

  • SERVE IN TORTILLAS TOPPED WITH CABBAGE OR AS DESIRED

ITEMS NEEDED: 2 LBS TOP SIRLOIN, OPT: TORTILLAS, CABBAGE


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 BREAST, ¼ CUP SOUR CREAM, OPT: RICE/POTATOES + GREEN BEANS


QUESO CHICKEN CHILI

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

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

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

  • ONCE COOKED, SHRED THE CHICKEN

ITEMS NEEDED: 4-6 CHICKEN BREAST, 8 OZ CREAM CHEESE


SMOTHERED PORK CHOPS

  • ADD 4-6 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

  • ONCE COOKED, ADD 6 SLICES OF CRUMBLED BACON

  • SERVE WITH MASHED POTATOES + CARROTS

ITEMS NEEDED: 4-6 PORK CHOPS, 6 SLICES BACON, OPT: POTATOES & CARROTS


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


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


BEEF ENCHILADAS

  • ADD 2-3 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 & 1/2 CUP OF WATER TO THE CROCKPOT

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

  • ONCE COOKED, BREAK UP BEEF IF YOU PUT IT IN RAW.

  • FILL TORTILLAS WITH MIXTURE, TOP WITH CHEESE, & ROLL UP. PLACE SEAM SIDE DOWN IN A ROW IN A CASSEROLE DISH. TOP TORTILLAS WITH SHREDDED CHEESE. BAKE UNCOVERED AT 350 FOR 30 MINUTES OR UNTIL HOT & BUBBLY.

  • ALTERNATE WAY: YOU COULD SLICE UP CORN TORITLLAS AND ADD TO THE CROCKPOT ALONG WITH SHREDDED CHEESE.

  • *IF YOU PUT MEAT IN RAW, MAKE SURE IT IS 93/7 OR LOWER. OTHERWISE IT WILL MAKE YOUR MEAL GREASY AS IT COOKS

ITEMS NEEDED: 2-3 LBS GROUND BEEF, TORTILLAS, SHREDDED CHEESE


SWEET & SOUR KIELBASA

  • ADD 2-3 LBS KIELBASA 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 6 HOURS OR ON HIGH FOR 4 HOURS

  • ONCE COOKED, SLICE KIELBASA

  • SERVE OVER RICE WITH ROASTED BRUSSEL SPROUTS

ITEMS NEEDED: 2-3 LBS KIELBASA, OPT: RICE & BRUSSEL SPROUTS