Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

Slow Cooker

Menu Monday – October 28, 2013

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Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  The theme is “Slow Cooker.”   If you have ever taken even the littlest peek at my blog, you know I have a deep love for my slow cooker.  Well, I should say slow cookers (yes, I do have more than one.  Eh-hem…)    Any-hoo, all my slow cooker tastiness can be found on my Slow Cooker Recipe Page.  Nom, nom, nom!  I am cranking up the slow cooker love all week!  What is your favorite thing to fix in the slow cooker?

 

Freezer cooking plan for the week:  Asian Pork Roast and Slow Cooker Pulled Italian Chicken and Kale will both be making their way into my freezer this week.

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The week’s breakfast options:   Walking Breakfast Muffins and Apple Pie French Toast Casserole.

The week’s lunch options:  Pepperoni Pizza Muffins and Turkey and avocado or roast beef with tomato sandwiches made on Gluten Free Swedish “Rye” Bread, veggies and fruit.

Gluten Free Dairy Free Barbecue Glazed Chicken

Gluten Free Dairy Free French Toast Casserole, Slow Cooker

Slow Cooker Pulled Italian Chicken and Kale

 

Printable grocery list for this week’s dinners.

 

 

Monday:  Slow Cooker Barbecue Chicken with Sautéed Broccoli with Sunflower Seeds

 

Tuesday:  Slow Cooker French Toast Casserole with Turkey Sausage and red seedless grapes

 

Wednesday:   Asian Pork Roast in slow cooker and Napa Cabbage Slaw

For the freezer:   Make a double batch of Asian Pork Roast, 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:  Bar-B-Q Turkey Sloppy Joes with Gluten Free Italian Rolls (make double batch – saving half for dinner tomorrow) with mixed salad topped with dressing of choice

Friday:  Slow Cooker Pulled Italian Chicken and Kale with leftover buns from Thursday, Baked Root Vegetable Fries and steamed broccoli
For the freezer:   Make a double batch of Slow Cooker Pulled Italian Chicken and Kale in slow cooker.  While eating dinner, allow second batch to cool in refrigerator.  When dinner is finished, package in freezer safe container, remove as much air as possible, seal, label and freeze.

Pizza Sloppy Joes, Gluten Free ~ Dairy Free

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Sloppy Joes?  That taste like pizza?  Oh, yeah!  Gluten Free Dairy Free Pizza Sloppy Joes is one meal that gets everyone to the table.  And, because you can prep and freeze it ahead of time, them cook it later in a slow cooker, it is one meal that is also easy on the family chef.  Win-win!

Printable recipe card for multiple batches of  Pizza Sloppy Joes for freezer cooking (OAMC).

Printable freezer label for Pizza Sloppy Joes.

Gluten Free Dairy Free Pizza Sloppy Joes
 
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Author:
Recipe type: gluten free, dairy free, gfcf, main, chicken & turkey, slow cooker
Serves: 6
Ingredients
  • 1½ pounds ground turkey (not low fat)
  • 1 medium onion, finely diced
  • ½ cup green pepper, finely diced
  • 3 cups gluten free dairy free spaghetti or pizza sauce
  • ½ cup chopped gluten free dairy free pepperoni
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
Instructions
  1. Brown ground turkey in skillet, breaking it up as it cooks. When it is all cooked through, add to slow cooker with all of the rest of the ingredients. Stir together until blended, put a cover on slow cooker, set to low and cook for 4 to 6 hours.
  2. To freeze: After browning turkey, allow to cool. After turkey cools, mix all the ingredients into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
  3. To serve: Thaw. Put contents in bag in to slow cooker, cover and cook on low for 4 to 6 hours.

 

Tex-Mex Chili for the Slow Cooker – Gluten Free-zer Friday

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Tex-Mex Chili, gluten free diary free

As you may have noticed, I have a thing for stews and chills, AND I also have a thing for using a slow cooker.  Here is a simple, yet delicious chili.  When I make Tex-Mex Chili, I like to gather a second batch in a freezer bag while prepping the first batch in the slow cooker for dinner.  That way I have one for dinner and one batch saved in the freezer for another day.  Two dinners in the time it takes to make one?  Yes, please!

 

Printable recipe card for multiple batches of Tex-Mex Chili

Printable freezer labels for Tex-Mex Chili.

Tex-Mex Chili for the Slow Cooker
 
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Author:
Recipe type: gluten free, dairy free, gfcf, beef, chili, slow cooker
Serves: 6
Ingredients
  • 2 pounds beef chuck, cut into 1-inch cubes or stew meat
  • 28 ounces diced tomatoes with jalapeno
  • 
1 large onion, chopped
  • 6 ounces tomato paste
  • 2 teaspoons dried minced onions
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 15½ ounce can pinto beans, drained and rinsed
  • 15½ ounce can kidney beans, drained and rinsed
  • 15½ ounce can black beans, drained and rinsed
  • 
10 ounce package frozen corn
Instructions
  1. In a 4 quart slow cooker mix together beef, tomatoes, onion tomato paste, and spices. Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.
  2. To freeze: In a freezer safe bag mix together beef, tomatoes, onion tomato paste and spices. Remove as much air as possible and seal. In a second freezer bag place beans and corn. Remove as much air as possible and seal. Package both bags together, label and freeze.
  3. To serve: Thaw. Put contents of bag with meat and tomatoes into a 4 quart slow cooker. Cover and cook on HIGH for 6 hours or LOW for 8 hours. One hour before end of cooking time, stir in beans and corn.

 

Braised Mediterranean Chicken – Gluten Free-zer Friday

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Braised Mediterranean Chicken is one slow cooker dish that doesn’t take long to cook.  Why, you ask, would THAT be a good idea.  Well, I like to have a couple of slow cooker items in my freezer stash that I can pull out in the morning, thaw, then pop in the slow cooker after lunch for an easy dinner on the weekend with minimal prep on my part (not to mention no extra dishes to wash).  Love it!  If you need to cook it longer, switch the cut up whole chicken to all dark meat pieces (such as leg quarters) as they can handle a longer slow cooker cooking time.

I would love to have you join me!

If you have a gluten free freezer friendly dish to share, email me or leave a comment below and I will link it up for you.  I can’t wait to see what everybody comes up with! 🙂

To participate 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 (angelaATangelaskitchenDOTcom) 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.

 

Braised Mediterranean Chicken
 
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You could skip the browning step of the chicken, however I recommend you give it a try. Browning the chicken adds another layer of flavor and helps make the completed dish look delicious!
Author:
Recipe type: gluten free, dairy free, gfcf, slow cooker, chicken & turkey
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 4to 5 pound chicken, cut up, skin removed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ cup white wine, non-alcoholic white wine or cider
  • 1 cup gluten free chicken broth or stock
  • 6 cloves minced garlic
  • 2 teaspoons Herbes de Provence or Italian Seasoning
  • 1 lemon, thinly sliced
  • 1 large red onion, peeled and cut into wedges
  • 1½ cups frozen or canned artichoke hearts, drained and quartered
  • ¾ cup green olives
Instructions
  1. In a skillet heat half the oil. Season chicken with salt and pepper. Brown half the chicken, 4 to 6 minutes on a side then place in a 4 or 5 quart slow cooker. Repeat with remaining oil and chicken.
  2. Add wine to skillet. Heat wine to simmering, scraping the browned bits from pan. Turn off heat. Stir in chicken stock, Herbes de Provence and garlic. Pour over chicken in slow cooker. Lay lemon slices on chicken, then top with onion. Cover and cook on low for 4 hours. Add artichokes and olives. Cook for ½ hour longer. Serve over rice or quinoa, if desired, with a side salad.
  3. To freeze: Brown chicken as directed. Set in refrigerator to cool. Add wine to skillet. Heat wine to simmering, scraping the browned bits from pan. Turn off heat. Stir in chicken stock, Herbes de Provence and garlic. Cool in refrigerator. Put cooled chicken, stock mixture, lemon and onions into a gallon sized freezer bag. Remove as much air as possible, seal. Put artichoke hearts and olives into a quart sized freezer bag. Remove as much air as possible then seal. Package both bags together, label and freeze.
  4. To serve: Thaw. Put contents of larger bag with chicken into a 4 to 5 quart slow cooker. Cover and cook on low 4 hours. Add contents of artichoke bag. Cover and cook for a half hour longer.

 

Italian Beef Sandwich Filling for the Slow Cooker

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AK canning jar

Italian Beef Sandwich Filling for the Slow Cooker
 
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Author:
Recipe type: gluten free, dairy free, gfcf, slow cooker, main, beef
Serves: 8
Ingredients
  • 2 pounds beef rump roast
  • 3 cups onion, sliced in rings
  • 1½ tablespoons dried oregano
  • 1½ tablespoons dried basil
  • ¾ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon ground anise
  • 12 ounces canned whole tomatoes
  • 1 cup gluten free beer or apple cider
Instructions
  1. To Freeze: Put all ingredients into a gallon sized freezer bags. Remove as much air as possible, seal, label and freeze.
  2. To serve: Thaw. Put into a 6 quart slow cooker. Put on lid and cook on low for 8 hours or until meat shreds easily.

 

Arroz Con Pollo for the Slow Cooker

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Slow Cooker Arroz Con Pollo
 
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Author:
Recipe type: gluten free, dairy free, gfcf, main, chicken & turkey, slow cooker
Serves: 8
Ingredients
  • 2 cups uncooked long grain brown rice
  • 1⅓ tablespoons olive oil
  • ⅓ cup white wine
  • 1⅓ cups onion, minced
  • 5⅓ teaspoons garlic, minced
  • 2⅔ cups bell pepper, green, seeded and diced
  • 2⅔ cups bell pepper, red, seeded and diced
  • 5⅓ cups tomatoes, diced
  • 1⅓ teaspoons dried oregano
  • 1⅓ teaspoon ground cumin
  • ⅔ teaspoon gluten free chili powder
  • 5⅓ cups gluten free chicken broth
  • salt, to taste
  • ground black pepper, to taste
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1⅓ cups frozen peas
Instructions
  1. Divide the rice and olive oil between the indicated number of quart sized freezer bags. Remove as much air as possible and seal. Divide remaining ingredients between the indicated number of gallon sized freezer bags. Remove as much air as possible, seal, bundle each large bag with a small bag, label and freeze.
  2. To Serve: Thaw. Put rice in the bottom of a slow cooker. Place chicken aside and mix the contents of the large bag (except chicken) into the rice. Place chicken on top of rice mixture. Cover and cook on low 5-6 hours.

 

Slow Cooker Sweet & Sour Beef Meatballs

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AK canning jar

Slow Cooker Sweet & Sour Beef Meatballs
 
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Author:
Recipe type: gluten free, dairy free, gfcf, main, beef, slow cooker
Serves: 8
Ingredients
  • 1½ pounds ground beef
  • 2 large eggs
  • 2 cups minced onion
  • 2 cups gluten & dairy free breadcrumbs
  • ¾ cup rice vinegar
  • ¾ cup gluten free ketchup (I like fruit juice sweetened)
  • ½ cup brown sugar
  • 1½ cups canned pineapple chunks in juice
  • 4 tablespoon gluten free soy sauce
  • 1½ cups bell pepper, red, seeded and chopped
  • 1½ cups bell pepper, green, seeded and chopped
  • salt, to taste
  • ground black pepper, to taste
  • 4 tablespoons corn starch
  • 4 cups gluten free beef broth
Instructions
  1. Mix together ground beef, egg, onion and breadcrumbs. Form mixture into meatballs about 1 to 1.5 inches in size. Put meatballs on a baking sheet lined with parchment and freeze until solid. When solid put meatballs into a gallon sized freezer bag. Mix together rice vinegar, ketchup, brown sugar, pineapple and juice, and gf soy sauce. Put mixture into a second gallon sized freezer bag. Put the bell peppers, corn starch and broth into a quart sized freezer bag. Remove as much air as possible from each bag, seal, bundle one of each type of bag together, label and freeze.
  2. To serve: In a slow cooker place meat balls into the bottom of the slow cooker (still frozen). Place THAWED pineapple packet contents onto of meatballs, put on the lid. Cook on high for 4 hours. Put the contents of the pepper packet into the slow cooker and cook for another hour on high. Serve over rice or quinoa.