Head over to MJ’s for Freezer Food Friday. She has Make-Ahead Mexican Meat Mixture which is a naturally gluten and dairy free recipe. Woo! Go check it out. Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!
To Join in on 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.
This week I thought I would get back to those adaptions for Once a Month Mom. So, here they are! In two weeks I will be posting the dinners. I will not be putting the instructions and grocery lists up as they were too much of a time thing for me which in the long run prevented me from getting posts up (bummer), but I figure the recipes are the important part.
Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves). For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe. Sort out by type of food or area of the store as you choose, or just leave as is. Happy cooking!
**edit 2-22-10: If you are looking for the February Dinner adaptions, you can find them here.
February 2010 Once a Month Mom Gluten & Dairy Free Adapted Breakfasts & Lunches
Breakfasts original links:
Lunches original links:
Angela’s Note: I would make one batch filled or with a mix-in, then another batch plain or with cinnamon sugar topping. I made some (with the same amount of batter per muffin) in a canoe pan which the kids thought were fun and very easy to dip.
GFCF Pancake Muffins (mix a single batch at a time)
I haven’t made the granola, but I suspect you could lower the oil in the recipe a bit. I may try it this weekend if I have some gluten free oats laying around here.
Crystal’s Lazy Granola (doubled from original recipe)
Author/Source: From Crystal by Amy @ Amysfinerthings.com
1 cup brown sugar
1 cup mild flavored oil
1 cup honey
2 tsp. cinnamon
4 tsp. gluten free vanilla
14 cups certified gluten free oats, old fashioned
Mix brown sugar, oil, and honey in a small saucepan. Bring to a low boil. Remove from heat. Stir in cinnamon and vanilla. Pour over oats in a large bowl. Stir until well coated.
Spread oats in 2 9×13 pans or 2 rimmed cookie sheets. Bake at 375° for 10 minutes. Take out and stir. Return pan to oven. Turn oven off. Allow to sit for several hours or over night. Pull out and when completely cool place in zipper freezer bags.
To serve: Pour from bag.
GFCF Banana Pancakes (make a double batch)
Hamburger Soup (quad of original recipe)
Author/Source: Phyllis Blickensderfer @ Grammy Blick’s Bible Reading adapted slightly by Angela of angelaskitchen.com
4 pounds lean ground beef (or ground venison or beef/venison mixture)
4 cup finely chopped onions
4 clove garlic, minced (or garlic powder added with seasonings)
16 small cubed potatoes or sweet potatoes
10 cups chopped carrots
1 1/3 cup chopped celery
62 oz. canned diced tomatoes with garlic and onion
2 cups Lentils
2 teaspoons Italian seasoning
salt and pepper to taste
96 oz. Beef both to cover
Optional: 10 ounce bag frozen corn
Brown the onion (and garlic) in a soup pot using very little oil. Brown hamburger meat in same pot. Drain off excess fat. Add meat mixture, potatoes, carrots, celery, and tomatoes to a large slow cooker. Cover. cook on high of 1 hour.
Add lentils, seasonings, and stock. Stir. Cover and cook on high 3-4 hours until veggies and lentils are tender. If desired add a 10 ounce package of frozen corn right at the end and stir in.
To freeze: Cool. Divide between 2 or 4 freezer bags (this depends on the size of your family). Remove as much air as possible, seal, label, freeze.
To serve: Thaw. Reheat on stove, in microwave or in slow cooker.
3 pound beef cubes (I use what ever beef I get on sale and cube it myself)
1 tsp Italian seasoning, crushed
29 oz diced tomatoes – undrained
3 cup dry lentils
9 oz of tomato paste
12 cups gluten free beef broth
12 carrots chopped
6 cups fresh or frozen broccoli, chopped
16 oz salsa salt and pepper to taste