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 Lunches. 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 (these links will NOT be GFCF, but I want you to see the original inspiration. For the gluten free dairy free versions, scroll down for links):
- Freezer Beef Stew**
- Deconstructed Broccoli and Cheese Stuffed Chicken Breasts
- Ultimate Beef Stroganoff**
- Baked Ziti
- Mexican Cornbread Casserole
- Chicken Marsala
- Chicken & Chilies Casserole
- Parmesan-Paprika Pork Chops
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.
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Instructions to make your cooking day go more smoothly:
- 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).
- Thaw – 16 boneless, skinless chicken breasts.
- 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).
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Printable “Day of” Instructions: September 2009 Dinner Gluten & Dairy Free adaptions Instructions
Printable Grocery List: September 2009 Gluten & Dairy Free adaptions GROCERY LIST
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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)
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Freezer Beef Stew (make a double batch)
Chicken and Broccoli Casserole (make a double batch)
Ultimate Beef Stroganoff (make a double batch of recipe)
Baked Penne and Broccoli (make a double batch)
Mexican Cornbread Casserole (make a double batch)
Chicken Marsala (Quad of original recipe)
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)
Author/Source: adapted from Jessica @ jessicasfoodspot.blogspot.com; adapted by Angela of angelaskitchen.com
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)
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