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Gluten Free-zer Friday – September 2009 OAM Mom Dinners

Posted Sep 18 2009 10:42pm

Head over to  MJ’s for Freezer Food Friday, then stop on back if you have a gluten free freezer recipe.  We would love to have you join in the fun!



Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Last week I adapted Once a Month Mom’s September 2009 Breakfasts and Lunche s.  Now it’s dinner time!  Below is the September 2009 Dinner menu with links to the original recipe.  I did a bit of tweeking due to the heavy dairy use, so a couple of the recipes I have are different than the original plan, but still delicious.  Be sure to check out  Once a Month Mom and her great site!

The original plan’s Dinners:

The Plan:

Please note that all recipes have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. It is indicated on each recipe whether it has been doubled or quadrupled for your convenience. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.  (Angela’s note:  I will just cook this all as one person as my family is so big and hungry!  The assignments helps me break the tasks up to have the kids help and to help me remember what to do next, so that will be how I use them.)

Helpful Hint:   Assign one person to be Person A and one Person to be Person B

Read through the instructions and be familiar with the tasks that you are responsible for during the day.

Washing dishes as you go will likely be necessary, it is not written into the instructions as everyone has different needs and equipment. It is best to have whoever finished a task wash the dishes they just used before proceeding onto further tasks.


8 pounds of chicken will be cooked in the crock pot (it does not need to be thawed before cooking ( Chicken and Broccoli Casserole and Chicken & Chilies Casserole).


16 boneless, skinless chicken breasts.

Night Before:

Make the “cheese” sauce you have chosen, either the Cashew Cheesy Sauce or the Mild “Cheese” Sauce.  Put in fridge.

Start the presoaking stage of the corn bread for Mexican Cornbread Casserole.

Put 8 pounds of chicken into a crock pot, add 3/4 cup of water and cook for approximately 8 hours on low or until chicken is done.

Optional (but HIGHLY recommended) – chop up all vegetables, cook 2 pounds of hamburger, cook/steam 2 2/3 cups of brown rice (you will need 8 cups cooked rice).

Day of:

PersonWhat to Do
AIngredients that need CHOPPED (**indicates usually okay for food processor)

In the indicated order for most efficiency

Yellow Onions, diced = 3 lbs~9 med (4 1/2 cups)**

Yellow Onions, sliced = 2 medium

Carrots, sliced = 4lb (8 cups)**

Garlic, minced (if not purchased that way) = 18 cloves**

Green Onions, sliced = 2

Potatoes, Red cubed = 4 lbs (4 cups)**

Chicken, chopped/diced = 8lbs (8 cups)**

Basil, chopped = 2 tablespoons**

Green Beans, ends removed = 1.5 lbs

Mushrooms, sliced = 6 lbs**

BStart a stock pot of water boiling. When ready, cook  2 pounds of gluten free penne noodles until slightly under done. ( Baked Penne and Broccoli).  Prepare and assemble Baked Penne and Broccoli - 4 deep dish 8×8 pans.
AIf not cooked the day before – Cook 2 pounds Ground Beef.  Assemble Mexican Cornbread Casserole.
BCook chicken and assemble Chicken Marsala – 4 quart & 4 deep dish 8×8 pans.
APrepare and assemble:

Chicken and Broccoli Casserole – 4 DD 8×8 pans

Chicken & Chilies Casserole – 4 DD 8×8 pans

BAssemble: Pineapple Pork Chops -4  quart and 4 gallon freezer bags.

Freezer Beef Stew – 4 gallon freezer bags

Ultimate Beef Stroganoff – 4 quart & 4 gallon freezer bags

BOTHKitchen Cleanup!
BOTHCongratulations you are DONE!!!!!

Grocery List:

If using Cashew Cheesy Sauce:  1 cup raw cashews,  2 or 4 oz. jar pimentos, 1 cup nutritional yeast flakes, 2 T cornstarch, and 1 tablespoon lemon juice.

If using Mild “Cheese” Sauce:  ½ cup nutritional yeast flakes, ¼ cup corn starch, ¼ cup gluten and dairy free margarine (such as Earth Balance), and 1 teaspoon gluten free mustard.


Aluminum foil

12 deep dish 8×8 pans

16 gallon freezer bags

12 quart freezer bags


Fresh basil, 2 Tablespoons

Carrots, 8 cups

Garlic, 18 cloves

Green beans, 4 cups

Green onions, 2

Mushrooms, 16 ounces + 8 cups

Onion, 11

Red potatoes, 4 cups


Beef stew meat, 12 pounds

Ground beef, 2 pounds

Chicken, boneless skinless (breasts or thighs or mix), 8 lbs

Chicken, boneless skinless breast, 16

Dairy Replacements/Eggs:

Eggs, 3

Gluten and dairy free margarine (such as Earth Balance), 1 3/4 cup

Gluten and dairy free unsweetened milk substitute of choice, 9 1/2 cups


4 -14 ounce bags chopped broccoli

20 ounces corn

14 ounce bag pepper mix (red, green and yellow bell pepper mix)

4 pounds southern style hashbrowns (Ore-Ida is currently gluten and dairy free)

Canned or bottled goods:

Apple juice, 2/3 cups

Balsamic vinegar, 1 cup

Gluten free beef broth, 15 cups

Gluten free chicken broth, 12 cups

14 ounces green chilles

Gluten free ketchup, 2 Tablespoons

Marsala wine, 3 cups

Gluten and dairy free mayonnaise, 4 cups

Diced tomatoes, 56 ounces

Tomato paste, 2 Tablespoons + 2 teaspoons

Pineapple crushed, 4 – 16 ounce cans in juice

Rotel tomatoes (tomatoes and chilies), 20 ounces

Gluten and dairy free soy sauce, 1 cup

Gluten free Worcestershire sauce, about 5 Tablespoons


8 cups cooked brown rice

Brown rice penne pasta, 2 pounds (I prefer Tinkyada brand)


Gluten free chili powder, 2 teaspoons

Ground cumin, 2 teaspoons

Garlic, dry minced, 1 teaspoon

Garlic powder 1 teaspoon

Dried minced onion, 4 teaspoons

Onion powder, ½ teaspoon

Dried oregano, 4 ½ teaspoon

Dried Parsley, 1 Tablespoon


Red pepper flakes, 3 teaspoons


Sesame seeds, 4 Tablespoons

Dried Thyme, 2 teaspoon

Baking Supplies:

Baking powder, 2 ½ teaspoons

Baking soda, ¾ teaspoons

Brown sugar, ½ cup

Corn starch, 1 ½ cup + 1 t

Corn polenta or coarse ground corn meal, 3 cups

Maple syrup, 2 ¼ cup

Olive oil, 2 ¼ cups

Finely ground rice flour, 1 cup

Sesame Oil, 4 Tablespoons

Sweet rice flour, 1 ½ cup


Tortilla chips, 2 cups crushed



You will need to pick the “cheese” sauce you could like to use.  One is nut free, which is a great option for those with tree nut allergies.  Our family likes them both.

Both “cheese” sauces can be found here.

Cashew Cheesy Sauce (makes 3 cups)

1 cup raw cashews

2 cups water

2 oz. or 4 oz. jar pimentos, drained (depending on color desired)

1 cup nutritional yeast flakes

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoons salt, or to taste

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.


Mild “Cheese” Sauce or Spread

After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.

1/2 cup nutritional yeast flakes (or 1/4 cup nutritional yeast powder)

1/4 cup corn starch

1 tsp. salt

1/2 tsp garlic powder

2 cups water

1/4 cup GFCF margarine (such as Earth Balance Buttery Spread)

1 tsp. prepared GFCF mustard

Mix dry ingredients in a saucepan.  Whisk in water.  Cook over medium heat, whisking, until it thickens and bubbles.  Cook 30 seconds, then remove from heat.  Whip in margarine and mustard.  It will thicken as it cools but will thin when heated.


Freezer Beef Stew                        ( QUAD of original recipe)           

Servings: 16

Author/Source: adapted from Laura @

4            cups            onion, diced

12            cups            gluten free beef broth

8            cups            carrot, diced

1/2            cup            brown sugar

4            cups            red potatoes, cubed

4            teaspoons            salt

4            cups            green beans

2 T plus 2 teaspoons gluten free Worcestershire sauce

6            pounds            beef stew meat

2            teaspoons            pepper

1            teaspoons            thyme, dried

6            Tablespoons            cornstarch

4            cloves            garlic, minced

2 Tablespoons plus 2 teaspoons tomato paste


Combine all ingredients and mix well.  Divide mixture evenly into 4 gallon zip lock freezer bag removing all excess air and freeze.

To serve: Thaw. Cook in crock pot on low for 6-8 hours (longer if partially frozen). If you want your stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew, turn it on high and cook for 30 more minutes.

Containers Needed:            4 gallon freezer bags


Chicken and Broccoli Casserole (1 ½ times the original recipe)

Servings: 16-20            Author/source: theglutigirl s, adapted by Angela of

8 cups cooked brown rice

4 pounds boneless, skinless chicken, cooked and diced

3 – 14 ounce bags of chopped broccoli (thawed)

½ cup gluten and dairy free margarine

½ cups olive oil

4 cloves garlic, minced

1 ½ cups sweet rice flour

8 cups gluten and dairy free unsweetened milk substitute of choice (I like almond milk)

4 cups gluten and dairy free chicken broth

1 Tablespoon dried parsley

salt and pepper to taste

2 cups gluten and dairy free mayonnaise

Divide rice between the 4 oiled pans.  Lightly press so the rice is an even layer.  Season chicken with salt and pepper.  Cook in lightly oiled skillet until cooked through.  Place in top of rice. Top chicken with broccoli.

In a saucepan, melt margarine and oil over medium heat. Add garlic and cook until fragrant.  Stir in sweet rice flour and cook for 2 minutes.  While continually whisking, add milk substitute a cup at a time.  When all milk substitute is added chicken broth the same way.  After all milk and broth is added stir in parsley and salt and pepper (to taste) and bring to a boil until thickened.   Remove from heat. Stir in 2 cups mayonnaise. Pour sauce over chicken.  Cover with foil and freeze.

To serve: Bake covered for 30 minutes at 350 degrees. Uncover and bake an additional 5-10 minutes.

Containers Needed:            4 Deep Dish 8×8 pans


Ultimate Beef Stroganoff (DOUBLE of original recipe)

Servings: 16

Author/Source: adapted from Melanie @  adapted by Angela of

Quantity            Measurement            Ingredient

6            pounds            beef stew meat

2            teaspoons            salt

2            each            onion, sliced

1/2            teaspoons            garlic powder

2            Tablespoons            gluten free Worcestershire sauce

3            cups            gluten free beef broth

2            Tablespoons            gluten free ketchup

to taste                        pepper

Thickening Agent:

1/3            cups            corn starch

2/3            cups            apple juice

16            ounces            mushrooms, sliced

On Serving Day:

1/2            cups            gluten and dairy free tofu “sour cream”            (such as Tofutti brand) or gluten and dairy free plain yogurt (soy, rice or coconut based)


Divide all ingredients among 4 gallon freezer bags. Freeze. In a bowl mix thickening agent (corn starch and apple juice). Divide thickening agent among 4 quart size freezer bags. Add 4 oz of mushrooms to each of the quart bags of thickening agent. Place near or with the gallon freezer bags. ( Angela’s note:  when I have separate bags for one meal, I put the small and large bag both into another gallon sized bag to keep them together.  OR after the bags are frozen flat, I use freezer tape or rubber bands to keep them together.) Freeze all ingredients.

To serve: Thaw. Place in crock pot on low for 7-8 hours or high for 4-5 hours (high for 7-8 if fully frozen). Leave quart bags to defrost. When cooked contents of quart bag to crock pot. Cook on high for 15-30 min. Add 1/2 cup of tofu “sour cream” or gluten and dairy free yogurt of choice and serve over gluten free pasta, rice or potatoes.

Containers Needed:            4 quart & 4 gallon freezer bags


Baked Penne and Broccoli            ( DOUBLE of original recipe)

Servings: 16            Author/Source: adapted from Rachel @; adapted by Angela of

Quantity            Measurement            Ingredient

4            Tablespoons            olive oil

2            teaspoons            red pepper flakes

1/4            cup            onion, diced

6            cloves            garlic, minced

56            ounces            diced canned tomatoes

2            each            green onions, chopped

2            Tablespoons            basil, fresh

To Taste                        salt

To Taste                        pepper

2            pounds            gluten free penne pasta noodles

4            cups frozen chopped broccoli

One recipe of “cheese sauce” of choice


Cook pasta according to package directions, except slightly undercook (If using Tinkyada pasta, I use the “eco friendly” directions and allow to soak in the boiling water for about 16 minutes instead of 20).  Rinse with cold water to cool and stop cooking, drain well, toss with a bit of olive oil.  Set aside.

For the tomato sauce: In a stock pot, heat oil. Add garlic, onion and shallot and sauté for about 3 minutes or until just beginning to brown. Add the tomatoes crushed red pepper flakes, and green onions and bring to a low boil. Lower heat and simmer for about 10 minutes. Remove from heat and add basil. Stir to combine and add salt and pepper to taste. Add cooked pasta, frozen broccoli (do not thaw broccoli – it will help cool down the dish) and 1 cup of “cheese sauce”. Mix. Add salt and pepper if needed. Divide mixture into 4 greased deep dish 8×8 baking dishes. Evenly dividing between the pans, drizzle with the remaining “cheese sauce”. Cover with foil and freeze.

To serve: Thaw. Uncover and bake at 350 until just browned and bubbly hot, about 30 minutes.   If frozen bake covered for 350 minutes with foil still on, then uncover and bake about 30 more minutes.

Containers Needed:            4 deep dish 8×8 pans


Mexican Cornbread Casserole (DOUBLE of original recipe)

Servings: 16-20

Author/Source: adapted from Melanie @; adapted by Angela at            (Corn bread is based on making 1 ½ times the Blender Corn Bread from Sue Gregg using gluten free dairy substitute of choice (rice, almond, etc):

The night before your cooking day:

1 1/2 cup rice milk with 2 teaspoon lemon juice or cider vinegar

6 Tablespoons olive oil

4 tablespoons maple syrup

3 cups corn?dry polenta or coarse ground corn meal

Place above ingredients into blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium.  Let sit covered on counter overnight.

On your cooking day:

Brown 2 pounds of ground beef; drain grease.  To meat add 4 teaspoons dried minced onion, 2 teaspoons salt, 2 teaspoons chili powder, 1 teaspoon cornstarch, 2 teaspoons cumin, 1 teaspoon dry minced garlic, 1 teaspoon red pepper flakes, ½ teaspoon dried oregano; add 14 ounces drained chopped green chilies and ¾ cup water.  Allow to simmer until thickened; turn off heat and set aside.

On your cooking day, after browning the meat, add to cornbread batter:

3 eggs

2 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1 1/2 teaspoon salt

20 ounces frozen corn, thawed

14 ounces bag frozen pepper mix, thawed

Mix in baking powder, baking soda, and salt thoroughly, but briefly, using blender and/or rubber spatula as needed.  Mix in thawed frozen corn.  Divide batter in half.  Pour half of cornbread mixture in bottom of 4 deep dish 8×8 pans. On top of cornbread carefully add meat mixture; on top of meat sprinkle remaining corn; top with remaining cornbread mixture. Cover and freeze.

To serve: Thaw. Uncover and bake at 350 degrees for 35-40 min until cornbread is baked through.  Let set 5 min or so and cut into squares. (Double bake time if frozen).

Containers Needed:            4 deep dish 8×8 pans


Chicken Marsala (Quad of original recipe)           

Servings: 16

1 cup finely ground rice flour

½ cup corn starch

2 teaspoons salt

1 teaspoon ground black pepper

4 teaspoon dried oregano

16 boneless chicken breast halves pounded ¼ inch thick

3/4 cup gluten and dairy free margarine (such as Earth Balance)?, divided

3/4 cup olive oil?, divided

8 cups sliced mushrooms

8 cloves garlic, minced

3 cups marsala wine

2 cups gluten free chicken broth

Using a meat hammer, pound your chicken to ¼ inch thickness

In a shallow dish, combine rice flour, corn starch, salt, pepper and mix together

Heat skillet to medium and place 2 Tablespoons margarine and 2 Tablespoons olive oil in skillet together (add more with each addition of chicken if needed).

Working with 2 chicken breasts at a time, coat chicken in the flour mixture and place in the skillet to lightly brown, about 3 to 4 minutes on each side. As each one is done place it in 4 deep dish 8×8 baking dishes.  Repeat until all chicken is browned.  Adding more margarine and oil if needed, saute mushrooms and garlic in the same skillet. When the mushrooms are done use a slotted spoon to remove the mushrooms and place them on top of the chicken. Use the marsala to deglaze the pan then stir in the chicken stock. Bring to a boil then reduce the temperature. Spoon 1/2 of the sauce over the chicken.  Cover with foil and freeze. Divide remaining sauce among 4 quart freezer bags. Place near pans and freeze.

To serve: Thaw. Bake at 425 degrees for 20 minutes or until chicken is cooked through. Heat up additional bag of frozen sauce and toss with pasta. Serve chicken over pasta.

Containers Needed:            4 quart freezer bags & 4 deep dish 8×8 pans


Chicken & Chilies Casserole (QUAD of original recipe)           

Servings: 16            Author/Source: adapted from Jessica @; adapted by Angela of

½ cup gluten and dairy free margarine (such as Earth Balance)

½ cup olive oil

8 Tablespoons cornstarch

1 teaspoon dried thyme

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon salt

6 cups gluten free chicken stock/broth

2 cups gluten and dairy free mayonnaise

20 ounces Rotel (diced tomatoes & chilies), drained

4 pounds frozen southern style hashbrowns (at this time Ore-Ida are gluten and dairy free)

6 cups chicken, cooked and diced

2 cups gluten free tortilla chips, crushed

In a sauce pan heat margarine and olive oil.  Whisk in cornstarch, thyme onion powder, garlic powder, and salt.  While whisking constantly, slowly add chicken stock cooking until thickened.  Whisk in mayonnaise.  Stir in potatoes and drained Rotel tomatoes and chilies.  Divide between 4 8×8 baking pans.  Top with crushed tortilla chips.  Cover with foil and freeze.

To serve: Thaw. Uncover and bake at 375 degrees for 45 minutes or until golden brown. (Double cook time if frozen).

Containers Needed:            4 deep dish 8×8 baking pans


Pineapple Pork Chops (QUAD of original recipe)

Serves: 16

Author/Source:   lazydaygourmet

16 pork chops

1 Cup gluten free soy sauce

1 Cup maple syrup

4 Tablespoon sesame seeds

4 Tablespoon sesame oil

Coarse sea salt and pepper to taste

For Pineapple Sauce:

1 Cup maple syrup

1 Cup balsamic vinegar

4 – 16 ounce cans pineapple crushed in juice

Mix soy sauce, maple syrup, sesame seeds, and sesame oil.  Divide between 4 gallon sized freezer bags.  Salt and pepper the pork chops. Add the pork chops to the bag, and turn to coat.  Seal bags.

Mix pineapple sauce ingredients and divide between 4 quart sized freezer bags.  Place quart bags and gallon bags together.  Freeze.

Cooking Instructions: Thaw. Heat grill to Medium Hot. Place the marinated pork chops on the grill once it has preheated.  Discard the rest of the marinade. Grill the pork chops until  done, around 6 minutes per side.  (You can also pan fry or bake in a 350 degree oven until cooked through.)  While the pork chops are grilling, pour thawed pineapple mixture to a medium saucepan. Cook over medium heat for 5-6 minutes, until pineapple starts to break down and create its own syrup goodness! Serve the pork chops hot with pineapple on top.

Containers Needed:            4 gallon sized freezer bags and 4 quart sized freezer bags

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