For the Freezer

Make your own… frozen gluten free pizza with GF Jules!

March 9, 2016 by angelaskitchen 1 Comment

When I want a quick pizza on a busy night, or the convenience of being able to simply pop one in after a long, hard day store-bought frozen pizzas are all well and good for a quick last minute meal. And while there is finally some gluten free (and one or two gluten AND dairy free) options out there, I prefer to get my convenience food a bit closer to home. Well, actually IN my home by making my own ready to eat frozen pizzas. Homemade pizza can’t be beat for flavor, variety or cost.

I like to get the whole family involved when I can if we are making extra things to put in the freezer, and let me tell ya, pizza is the perfect meal to pull everyone in to help! Kids of almost any age …

Slow Cooker Salsa Pork Chops – Gluten Free-zer Friday

July 31, 2015 by angelaskitchen Leave a Comment

With it being Tex-Mex theme for this week’s Gluten Free Menu Swap, I just had to bring back this little blast from the past: Slow Cooker Salsa Pork Chops. I’ve added freezer instructions, freezer labels and a nifty recipe card for making more than one batch if chops go on sale.

This is a great dish to come home to on busy school nights, but I also like it for summer-time meals. If the pork chops I am cooking are a little thin, or cook a little longer than usual (hey, it happens!), I found you can shred the pork and use it for nachos, taco salad, taco filling, a topping for baked potatoes, sweet potatoes or gluten free noodles. It’s so versatile and pleases everyone in my family. I love that in a recipe!

Use you favorite salsa with the level of heat your family enjoys. I use what ever we have on hand, but I particularly like using peach salsa when cooking this up in the summer. The sweet-savory combo makes a great sandwich filling when having a picnic dinner in the yard. Enjoy!

Printable freezer labels for Salsa Pork Chops

Printable recipe card for Salsa Pork Chops for making multiple batches for the freezer.

Slow Cooker Salsa Pork Chops – Gluten Free-zer Friday

Print Recipe Pin Recipe

Course dairy free, freezer cooking, gluten free, main dish, oamc, pork, slow cooker

Servings 6

Ingredients

1 tablespoon olive oil
6 pork chops bone in or boneless
1 1/2 cups tomato sauce
1 cup salsa
3 tablespoons lime juice
1/2 tablespoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt or to taste

Instructions

Warm oil in a skillet over medium-high heat, then add pork chops. Cook pork chops until browned on both sides. They do not need to be cooked though as they will cook more in the slow cooker. You are looking to give the meat a nice sear and color.
In a bowl mix together the tomato sauce, salsa, lime juice, garlic, oregano, cumin, black pepper, and salt.
Arrange a single layer of pork chops in slow cooker. Spoon a bit of sauce onto each chop. Add more pork chops to slow cooker, adding sauce on top of each one until all pork chops are in the slow cooker. Pour remaining sauce over chops.
Cover slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until cooked through.
Freezer instructions: Allow the pork chops to cool after searing. Place in a gallon sized freezer bag and add sauce. Mix sauce around pork chops, remove as much air as possible, seal, label and freeze.
To serve: Thaw. Put contents of bag in slow cooker, cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.

Menu Monday – January 13, 2014

January 13, 2014 by angelaskitchen 3 Comments

Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week. “Persimmon” is the theme this week. Honestly, we don’t eat a lot of persimmons around here. Not sure why, they just don’t come up on my radar that often. So, I can’t wait to see some ideas others in the roundup have. I think a persimmon syrup or jam might be fun to explore… I also saw this vibrant Winter Harvest Fruit Salad that we’ll be trying this week. What is your favorite way to eat persimmons? I would love to hear your ideas! I need some inspiration from you. 🙂

Freezer cooking plan for the week: Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes and Balsamic and Sun Dried Tomato Burgers with Caramelized Onions will both be making their way into my freezer this week.

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The week’s breakfast options: Harvest Breakfast Hash and Apple Pie French Toast Casserole.

The week’s lunch options: Turkey and avocado or roast beef with fresh spinach or baby kale sandwiches made on Gluten Free Swedish “Rye” Bread, veggies and fruit.

Printable grocery list for this week’s dinners.

Monday: Gingerbread Pumpkin Waffles, bacon, and Winter Harvest Fruit Salad (yum!)

Tuesday: Pork Apple Curry over Cauliflower “Rice”

Wednesday: Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes served with a mixed greens salad topped with Italian Dressing

For the freezer: Make a double batch of Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, one batch for dinner and one for the freezer. While putting ingredients for one batch in slow cooker, put the ingredients for a second into a gallon sized freezer bag. Mix ingredients around, remove as much air as possible, seal, label and freeze.

Thursday: Shrimp Pad Thai with Broccoli

Friday: Balsamic and Sun Dried Tomato Burgers with Caramelized Onions, Baked Root Vegetable Fries and Roasted Dijion Brussels Sprouts

For the freezer: Make a double batch of Balsamic and Sun Dried Tomato Burgers with Caramelized Onions. While eating dinner, allow second batch to freeze on a baking sheet. When dinner is finished, package in freezer safe container, removing as much air as possible, seal, label and freeze.

Balsamic & Sun Dried Tomato Burgers with Caramelized Onions – Gluten Freezer Friday

January 3, 2014 by angelaskitchen Leave a Comment

These burgers pack in the flavor! Tangy sun dried tomatoes, balsamic vinegar and caramelized onions combine in a burger your family will rave about. I found the original …

Menu Monday – December 23, 2013

December 23, 2013 by angelaskitchen 2 Comments

Time again for another Menu Plan Monday! Thank goodness for menu planning. With this busy holiday season, having a plan means never having to wonder what is for dinner. So much less stressful for for the mamma! 🙂

Heather is hosting the Gluten Free Menu Swap over at Celiac Family this week. The theme is “Entertaining.” The big entertaining I do for the season is a cookie decorating party. Basically we make a bunch of cutouts and frosting, put out my crazy sprinkle stash, then people drop by throughout the day to frost-till-they-drop. It is totally fun! I love watching the creative ideas that the kiddos come up when cookie decorating. I like to have Taco Chili and Chicken Wild Rice Soup in a couple of slow cookers in case people are here over lunch and/or supper. Cookie decorating with our friends is one of the things my kids look forward to every year! I’ll do a full post on hosting a cookie party this weekend, if you are interested. It is really quite simple and a lot of fun.

Freezer cooking this week: No freezer cooking this week. I will be using things from the freezer this week to fill out my meals this week and next week as needed. Time for mom to relax with the family! 🙂

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The week’s breakfast options: I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.

The week’s lunch options: Leftovers, deviled eggs or whatever we feel like picking up. Kids choice!

Monday: Slow Cooker Island Pork Roast (from the freezer) with salad

Tuesday: Christmas Eve! Herbed Roast Beef, Swedish Potato Pudding, Lingonberry Sauce, Fresh Spinach Salad, Cranberry Relish, Rice Pudding, and Cut-Out Cookies. We will also have gluten free Lefse and gluten free Swedish “Rye” Bread at the meal.

Wednesday: Christmas! Caramel Pecan French Toast Casserole with Homemade Turkey Sausage and fruit

Thursday: Leftovers

Friday: Thai Thighs (from the freezer) over quinoa with salad

This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

Menu Monday – December 16, 2013

December 16, 2013 by angelaskitchen 1 Comment

Heather is hosting the Gluten Free Menu Swap over at Celiac Family this week. The theme is “Christmas and Holiday Favorites.” I think everyone has standard things they make every year. In our family, we have our Christmas dinner on Christmas Eve and open family gifts. On Christmas morning there are the socks from Santa along with one or two things that Santa left under the tree followed by brunch. For both meals, the treats are usually a mix of different Christmas cookies like Allergen Free Brownie Bites, Jam Filled Thumbprints, Ginger Snap Biscotti, Lemon Shortbread Cookies, Ginger Snap Cookies, Apple Cardamom Biscotti, Basic Cut-Out Sugar Cookie, Candy Cane Cookies, Peanut Butter Blossom Cookies, Pecan Pie Bars, Russian Tea Cakes, Shortbread Cookies, Snickerdoodles and Sp ri tz. I don’t make ALL those cookies, of course, but we usually have the cutouts, and then everyone gets to pick their favorite for us to bake together. My grandparents were Swedish, so on Christmas Eve we usually have Potato Pudding, a roast or Swedish sausage, lingonberry sauce, cranberry relish, lefse, Swedish “Rye” Bread, various pickles, and a big salad. I like to add crisp roasted Brussel sprouts or other veggie to the mix. What are your favorite holiday goodies?

Other Christmas season favorites you might find at our house:

Cranberry Upside Down Cake

Hot Chocolate Cupcakes

Maple-Brown Sugar Bacon Wrapped Smokies

Pumpkin Stressel Bars

Almond Bark

Chocolate Truffles

Fresh Spinach Salad

Hot Chocolate, Slow Cooker and Dairy Free

Rocky Road Candy

Chicken (or Turkey) Wild Rice Soup

Pumpkin Cinnamon Rolls

Eggnog, dairy free

Burgundy Mushroom Stew

Slow Cooker French Toast Casserole

Apple-Cranberry Pork Chops, Slow Cooker

Freezer cooking this week: I’ll continue to work on my Christmas baking a bit at a time and stashing it in the freezer for the holiday. I’ll also be putting Beef and Butternut in the freezer for another day.

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The week’s breakfast options: I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.

The week’s lunch options: Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.

Printable grocery list for this week’s dinners.

Monday: Balsamic Glazed Chicken with Riced Cauliflower and sautéed asparagus (from the freezer)

Tuesday: Shrimp Pad Thai with Broccoli

Wednesday: Beef and Butternut Stew with Date Nut Bread

For the freezer: Make a second batch of Beef and Butternut Stew for freezer while assembling dinner. Package the freezer meal in a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.

Thursday: Braised Mediterranean Chicken with kale salad topped with Basic Vinaigrette

Friday: Taco Pizza with Simple Arugula Garden Salad

This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

Menu Monday – December 9, 2013

December 9, 2013 by angelaskitchen 1 Comment

Lori is hosting the Gluten Free Menu Swap over at Gluten Free Week this week. The theme is “Sweet Potatoes.” We like sweet potatoes around our house. We like them as Roasted Rosemary Potatoes, baked and mashed. They are also delicious in Black Bean Enchiladas, Savory Buckwheat Crepes with Sweet Potato, Mushroom and Kale Filling, Salmon & Sweet Potato Cakes, Twiced Baked Spinach Mushroom Garlic Stuffed Potatoes and Sweet Potatoes, Baked Root Vegetable Fries, Sweet Potato Puree with Bananas and Buttered Pecans, and Sweet Potato Pecan Muffins. There is also a Sweet Potato & Cinnamon Dog Treat for your pup. What are your favorite ways to serve sweet potatoes?

Freezer cooking this week: I’ll be working on my Christmas baking a bit at a time and stashing it in the freezer for the holiday. I’ll also be putting Teriyaki burgers and Chicken Jambalaya in the freezer for another day.

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The week’s breakfast options: I have been experimenting with some high-potein breakfast options (with and without eggs), so will keep experimenting with these.

The week’s lunch options: Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.

Printable grocery list for this week’s dinners.

Monday: Roasted fish and tomatoes and olives and steamed broccoli

Tuesday: Teriyaki burgers with pineapple and Seasoned Green Beans (from the freezer)

For the freezer: Make a double batch of Teriyaki burgers, one batch for dinner and one for the freezer. While eating dinner, place the patties from the second batch on a baking sheet lined with plastic wrap, then into the coldest part of the freezer. After dinner when burgers are frozen solid, place into a gallon sized freezer bag, removing as much air as possible, then seal, label and freeze.

Wednesday: Chicken Jambalaya served with Blender Corn Bread and roasted Brussels sprouts

For the freezer: Make a second batch of Chicken Jambalaya for freezer while assembling dinner. Package the freezer meal in a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.

Thursday: Spinach Pasta Casserole with large mixed greens salad and Basic Vinaigrette

Friday: Pork Chops with Apple Cranberry Sauce and Mashed Cauliflower

This is being shared at Menu Plan Monday at Organized Junkie.

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

Menu Plan Monday – November 18, 2013

November 18, 2013 by angelaskitchen 7 Comments

Do you realize it is only 1 1/2 weeks until Thanksgiving? Where did the year go? Yikes! But it is okay, we don’t have to panic. I have a handy Thanksgiving guide I’ll be following for our meal and to make the prep easier for me. I, for one, do not like to feel all harried on a holiday. I like to be able to relax and enjoy my family. That is where my guide comes in. It contains the recipes and steps I use for a delicious gluten free dairy free Thanksgiving, with a check list, time table, and a grocery list. I hope it helps make your holiday a relaxing and delicious one!

I’ll be hosting the Gluten Free Menu Swap this week. Woo-hoo! The theme is Thanksgiving Menus. I can’t wait to see what everyone is going to be cooking up for the big day. I love me some sweet potatoes… Mmmm… And pie. Lots and lots of pie (the day after Thanksgiving is known as “Pie for Breakfast Day” in our house.) Anyway, the easiest way to show you what we make for our big gluten free dairy free Thanksgiving is to give you the handy Thanksgiving guide that I put together. It has the recipes we use for our feast. Other Thanksgiving friendly deliciousness are Green Been Casserole (two ways) with Crispy Onions/Faux French’s, Veggie Tortilla Pinwheels (yummy appetizer), Celery Mashed Potatoes, Perfect Mashed Potatoes, Roasted Rosemary Potatoes, Sweet Potato Puree with Bananas and “Buttered” Pecans, Apple Cranberry Squa s h, Spicy Thai Pumpkin Soup, and Apple Pie. My oldest daughter has been in charge of making the pumpkin pie since she was 7 years old and always bakes Impossible Pumpkin Pie to make our tummies happy. Yum! What are your family’s “Just Gotta Have It” dishes for Thanksgiving?

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

Freezer cooking this week: I’ll be starting my Thanksgiving pre-prep this week by making stuffing bread from my Thanksgiving guide and gluten free pie crust. This Friday I will also be starting my annual bake-a-thon for Thanksgiving and Christmas by baking up a double batch of Ginger Snaps. I’ll be packaging 1/4 of the cookies for Thanksgiving, a 1/4 for Christmas and (after putting a few in the cookie jar) the rest will be stored in the freezer for gift giving. Cookies freeze really well, up to three months if packaged properly, so I like to take care of them ahead of time.

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The week’s breakfast options: Apple Cider Muffins or Carrot Cake Pancakes, fried or scrambled eggs (I like a bit of sautéed kale and garlic in mine), and various fruits.

The week’s lunch options: Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.

Gluten Free Dairy Free Silver Dollar Pear Pancakes

Gluten Free Dairy Free Ground Turkey and Veggie Tortilla Casserole

Printable grocery list for this week’s dinners.

Monday: Silver Dollar Pear Pancakes, Homemade Turkey Sausage with fruit salad

For the freezer: Make two loaves of stuffing bread from Thanksgiving guide. Freeze one for left over turkey sandwiches on the Friday after Thanksgiving and one for stuffing.

Tuesday: Ground Turkey & Veggie Tortilla Casserole (from the freezer) with a romaine salad topped with cherry tomato, roasted peppers and Dairy Free Ranch Dressing

Wednesday: Cassoulet, steamed green beans and gluten free biscuits

For the freezer: Make gluten free pie crust. Shape into disks and freeze for when I make pies next week.

Thursday: Orange Marmalade Chicken and a mixed greens salad with Poppy Seed Dressing

Friday: Ultimate Beef Stroganoff (from the freezer), a spinach salad topped with pecans, pears and Basic Viniagrette. For dessert, I’ll make a double batch of double batch of Ginger Snaps, some for dessert, the rest to freeze.

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What is everyone else serving up this week?

Kimberlee from The Peaceful Mom is cooking up Easy Chicken Stir-Fry with rice and Tropical Fruit Salad, Crock Pot Chili, Chili Cheese Fries (with leftover chili) with raw veggies and ranch dressing, Ham and Bean Soup, Pan Fried Pork Chops with steamed broccoli and mashed potatoes, Black Bean Burritos with Cilantro Lime Rice, and BBQ Pork with baked beans and Broccoli Slaw Salad. For breakfast she has a tasty looking Veggie Breakfast Scramble on the menu, and for lunch, Italian Chicken Salad. Yummy!

Heather from Celiac Family has a whole bunch of awesome Thanksgiving inspiration to share, from the 2010 Thanksgiving Favorites to her Pinterest boards of yummy Thanksgiving worthy dishes. Head to her site for the links. So delicious! I can’t wait to browse. 🙂 For dinner this week she is dishing up Hamburgers with Sweet Potato Fries and Steamed Broccoli, Roasted Chicken with Red Potato and Green Bean Salad, Mexican Chicken Pizza (swoon!), Teriyaki Chicken Tenders with Sautéed Broccolini, and Baked Salmon with a Balsamic Glaze with Yellow Rice and Acorn Squash. Wow!

Lori from Gluten Free Week has Fajita Bowls, Chicken and Bok Choi Stir Fry, Chicken and Black Bean Tostada, Salmon and Broccoli and Cranberry Sauce, Red Beans and Rice, Chicken Tikka Masala and Dal on her menu this week. Go tasty!

Elisabeth from the Girl Who Couldn’t Eat Anything has a wonderful sounding menu of Breakfast for dinner (scrambled eggs with veggies), Corn Chowder with coconut bacon, Sweet & Sour Stir Fry (with shrimp instead of chicken), Broccoli & Rice from Happy Herbivore, and Smoothie & popcorn night. Mmmmm!!!!

Amanda at Gluten Free Detroit Metro has a delicious sounding Thanksgiving planned with Oven Roasted Turkey, Pennsylvania Dutch Potato Filling (GF Bread & Stock), Garlic & Lemon Green Beans, Candied Yams, Cranberry Relish, am amazing looking Pumpkin Roll and Apple Tarts. For dinner this week she’ll be serving Chicken Chili, Cilantro Lime Shrimp over pasta, Cranberry & Orange Pancakes and Bacon, Meatless Chickpea Taco’s, and Cranberry Beef Roast over Mashed Potatoes.

This is being shared at Menu Plan Monday at Organized Junkie.

For the Freezer

Slow Cooker Salsa Pork Chops – Gluten Free-zer Friday

Ingredients

Instructions

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