Visit MJ for Freezer Food Friday and see what is everyone else’s freezers.  Today she has a Chicken Basil Meatloaf to share.  Sounds good!  My kids are always up for meatloaf!  To make gluten free, just use gluten free dried bread crumbs instead of gluten ones.  I wonder how this would be as meatballs, too?  I think I need to try it both ways.  Yummy!  Thanks, MJ!

freezer-food-friday

If you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!
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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. 

 

Printable recipe card for multiple batches of  Teriyaki Sauce for bulk cooking or for freezer cooking (OAMC)

Printable freezer labels for Teriyaki Sauce (in the blank write what you have in the sauce, such as “beef” or “chicken” etc.)

 

Teriyaki Sauce:

makes about 4 to 4 1/2 cups of sauce

 

2 cups gluten free soy sauce (I use San-J’s gluten free reduced sodium)

1 1/2 cups sugar or cane juice crystals

1 cup Mirin (rice cooking wine – I use the one from Eden)

1 tablespoon fresh grated ginger

1 tablespoon minced garlic

 

Combine all ingredients in a saucepan and simmer until the sugar dissolves.  Allow to simmer for about 3 minutes more.  Allow sauce to cool, then store in a canning jar with a lid in the refrigerator.  This will keep for several months in the refrigerator, but it never lasts that long in our house!  You can use this on shrimp, chicken, steak, tofu, pork, etc. and as a dipping sauce.  Mmmm….

 

To use as a freezer marinade:  Use 1/2 cup of sauce for every pound of meat in a gallon sized freezer bag.  Seal bag the mix the meat around until covered in sauce.  Open seal and remove as much air as possible from the bag.  Seal.  Label bag and freeze.  (The marinade will get thick in the freezer, but due to the mirin, never completely freeze.  However, the meat will.)

 

When ready to serve:  Thaw meat.  Bake, grill or broil until meat is cooked to desired doneness.  Watch the meat closely as is nears the end of cooking time.  The sugar in the marinade can scorch if not tended to near the end, especially on the grill and when broiling.  If you would like to use the rest of the marinade in the bag as a dipping sauce, put it into a saucepan, bring to a boil and allow to boil for a few minutes before serving.

 

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