We have found yummy gluten free buns at Whole Foods. You can make your own if you'd like or eat this over GF pasta, toast or as a stand alone dish. Can't go wrong with this family-friendly meal.
Ingredients and Freezing Instructions:
2 pounds lean ground beef
1 onion, finely chopped
2 tsp garlic salt
pepper to taste
1 cup chili sauce
1/4 cup brown sugar
2 T. white vinegar
1 T. mustard
2) 8 oz cans tomato sauce (or use frozen spaghetti sauce from an earlier meal if you have any left)
In a large skillet, cook and stir gourn beef and onion until cooked through, drain. Add garlic and salt and pepper, chili sauve, brown sugan, vinegar, mudyastrd and tomato sauce. Bring to a boil; reduce heat. Simmer uncoivered for 10 minutes. Cool and freeze in labeled bags. You can use 2 separate bags for these and eat them at different times if you desire.
Cooking Day Instructions:
Warm in a large sauce pan. Serve on warm gluten free buns, toast, or polenta rounds. You can serve with simple side dishes like gluten free potato chips and apples and carrots with peanut butter.
Price: $12 for 5 days (including GF buns), It would be $6 without buns for our family of 5 (some of us had GF buns, the others had regular buns)
I froze this in 3 different containers so we wouldn't have to have so many leftovers all in in a row
The verdict on a scale of 1-10: Everyone in the family loved this one and I'll give it a 9 out of 10
Monday, August 30, 2010
OAMC Month 1, Day 9: Hawaiian Pizza
Who doesn't like pizza? You can use your second batch of spaghetti sauce for the pizza sauce if you'd like. You can make your own crust or use a pre-made crust. We are using a pre-made gluten free crust. We like the Glutino brand pre-made crusts. If you make your own crust, you will want to bake it (most of the way) first and then put the sauce and toppings on and bake it the rest of the way.
Peperoni and pineapple is our favorite kind of pizza, so I'm calling it "Pawaiian".
2 pkg of pre-made pizza crusts (1 pkg for each day, because remember we are eating each meal for 2 days or more)
2T chopped or pureed spinach
1-2 cups of premade frozen spaghetti sauce (reserved from another meal) or you can buy a jar of pizza sauce
1 pkg pepperoni
1 can pineapple tidbits
dairy free shredded yellow and white cheeses
Preheat oven to 400 degrees. Mix sauce with spinach puree. Layer pizza crust with sauce, then cheese, then peperoni, then a little more cheese on top. Bake for 15-30 minutes or until desired doneness (is that a word?). You may need to broil it for the last few minutes to brown the dairy free cheese.
Serve with a green salad and a fruit smoothie.
Price: $15 ($8 for the crust) for 2 days of meals for our family of 5
The Verdict on a scale from 1-10
Peperoni and pineapple is our favorite kind of pizza, so I'm calling it "Pawaiian".
2 pkg of pre-made pizza crusts (1 pkg for each day, because remember we are eating each meal for 2 days or more)
2T chopped or pureed spinach
1-2 cups of premade frozen spaghetti sauce (reserved from another meal) or you can buy a jar of pizza sauce
1 pkg pepperoni
1 can pineapple tidbits
dairy free shredded yellow and white cheeses
Preheat oven to 400 degrees. Mix sauce with spinach puree. Layer pizza crust with sauce, then cheese, then peperoni, then a little more cheese on top. Bake for 15-30 minutes or until desired doneness (is that a word?). You may need to broil it for the last few minutes to brown the dairy free cheese.
Serve with a green salad and a fruit smoothie.
Price: $15 ($8 for the crust) for 2 days of meals for our family of 5
The Verdict on a scale from 1-10
OAMC Month 1, day 8: Marinated Flank Steak
Flank steak is a very inexpensive cut of meat. I have found it for less than $1 a pound at times and if marinated, it can turn out to be very flavorful and pretty tender. It's no Filet Mignon, but it's still tastes quite good.
This recipe comes from, "Once a Month Cooking" by Wilson and Lagerborg
Recipe and Freezing Instructions:
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tsp gluten free Worcestershire sauce (wow, I actually spelled that right!)
1 tsp ground ginger
2 tsp fresh minced garlic
3 pounds flank steak
Put steak in a labeled freezer bag (I put it in 2 bags so we wouldn't have so many leftovers in a row), put the rest of the ingredients in, close bag, and shake well. Freeze.
Cooking Day Instructions:
Thaw. BBQ for 3-5 minutes per side. Cut steak ACROSS the grain. to make more tender. Serve with baked potatoes and grilled corn if desired.
Price: $7 for 6 days of meals for our family of 5
The Verdict on a scale of 1-10: I give it a 5, because the flavor was good, but the cut of meat wasn't very tender, even when marinated. I cooked it stove top in my grill pan and not on the outside grill because it was raining outside. Next time I would try it with a thicker cut of meat. My kids liked it the first day, but after that, not so much.
This recipe comes from, "Once a Month Cooking" by Wilson and Lagerborg
Recipe and Freezing Instructions:
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tsp gluten free Worcestershire sauce (wow, I actually spelled that right!)
1 tsp ground ginger
2 tsp fresh minced garlic
3 pounds flank steak
Put steak in a labeled freezer bag (I put it in 2 bags so we wouldn't have so many leftovers in a row), put the rest of the ingredients in, close bag, and shake well. Freeze.
Cooking Day Instructions:
Thaw. BBQ for 3-5 minutes per side. Cut steak ACROSS the grain. to make more tender. Serve with baked potatoes and grilled corn if desired.
Price: $7 for 6 days of meals for our family of 5
The Verdict on a scale of 1-10: I give it a 5, because the flavor was good, but the cut of meat wasn't very tender, even when marinated. I cooked it stove top in my grill pan and not on the outside grill because it was raining outside. Next time I would try it with a thicker cut of meat. My kids liked it the first day, but after that, not so much.
OAMC Month 1, Day 7: Slow Cooker Chicken Tacos
This recipe was given to me by my neighbor and it was super easy and super yummy. Who doesn't like tacos anyway? You could probably even make this taco meat with ground beef or with a roast. Try it out and let me know!
Ingredients and Freezing Instructions:
1 jar mild Pace Picante Sauce
6 chicken breasts
Place raw chicken and salsa in freezer bag and label. Yep, that's it.
Cooking day instructions:
Thaw and place in slow cooker for 6 hours, shred meat. I put in 2 different freezer bags. Serve in 100% corn tortillas or hard taco shells with any fixins you like. May be served with Spanish rice, and refried beans or with fried polenta rounds. Yum!
Price: $7 for 8 meals for our family of 5
The Verdict on a scale of 1-10: I will give this one an 8. This one tasted awesome, but after 4 days everyone was sick of eating it. I think next time I would break it up into 4 freezer bags and then cook it in my small slow cooker.
Ingredients and Freezing Instructions:
1 jar mild Pace Picante Sauce
6 chicken breasts
Place raw chicken and salsa in freezer bag and label. Yep, that's it.
Cooking day instructions:
Thaw and place in slow cooker for 6 hours, shred meat. I put in 2 different freezer bags. Serve in 100% corn tortillas or hard taco shells with any fixins you like. May be served with Spanish rice, and refried beans or with fried polenta rounds. Yum!
Price: $7 for 8 meals for our family of 5
The Verdict on a scale of 1-10: I will give this one an 8. This one tasted awesome, but after 4 days everyone was sick of eating it. I think next time I would break it up into 4 freezer bags and then cook it in my small slow cooker.
OAMC Month 1, Day 6: Baked Eggs
As I said in an earlier post, we are allergic to milk at our house, but not eggs, and eggs are a yummy staple that everyone likes. I haven't tried this recipe before, but it sounds good... so here we go:
This recipe comes from the book, "Once a Month Cooking" by Wilson and Lagerborg. Of course, it is edited by me to make it milk and gluten free
Recipe and Freezing Instructions:
6 gluten free bread slices, cut into cubes (we like Glutino Harvest Corn)
2 cups dairy free shredded cheese
1 cup cooked cubed ham
1/4 cup chopped green bell pepper
1/2 cup finely chopped onion
6 eggs
3 cups original almond milk (not vanilla)
Mix bread, cheese, ham, bell pepper, and onion; spread in a 13x9x2 baking dish treated with non-stick spray. Whip eggs and milk together and pour over top. Cover with foil and freeze.
Cooking day instructions:
Thaw. Preheat oven to 350 degrees. Bake uncovered for 45 minutes. Makes 8-10 servings.
Price: $9 for 4 meals for our family of 5
The Verdict on a scale of 1-10: I give this a 4 because my kids liked it but I didn't like it at all. It was too mushy and when we had it for leftovers it was even mushier (is that a word?!). The middle wasn't cooked and the edges were burning. I think it would be a lot better to put in a few different smaller pans and it would be a lot better.
This recipe comes from the book, "Once a Month Cooking" by Wilson and Lagerborg. Of course, it is edited by me to make it milk and gluten free
Recipe and Freezing Instructions:
6 gluten free bread slices, cut into cubes (we like Glutino Harvest Corn)
2 cups dairy free shredded cheese
1 cup cooked cubed ham
1/4 cup chopped green bell pepper
1/2 cup finely chopped onion
6 eggs
3 cups original almond milk (not vanilla)
Mix bread, cheese, ham, bell pepper, and onion; spread in a 13x9x2 baking dish treated with non-stick spray. Whip eggs and milk together and pour over top. Cover with foil and freeze.
Cooking day instructions:
Thaw. Preheat oven to 350 degrees. Bake uncovered for 45 minutes. Makes 8-10 servings.
Price: $9 for 4 meals for our family of 5
The Verdict on a scale of 1-10: I give this a 4 because my kids liked it but I didn't like it at all. It was too mushy and when we had it for leftovers it was even mushier (is that a word?!). The middle wasn't cooked and the edges were burning. I think it would be a lot better to put in a few different smaller pans and it would be a lot better.
OAMC Month 1, Day 5: Roasted Red Pepper Chili
Sorry, this post is a little crazy with the bullets. I can't figure out how to turn them off. SORRY!
My family LOVES chili. They don't like the stuff in the can, but the homemade stuff is to die for. This recipe is amazing, but a little on the spicey side (I'd say a medium). If you'd like to tone it down, add more broth and beans and a little less chili powder. It's perfect for us though
This recipe comes from Rachael Ray. I have modified it a bit to make more and to be more freezer friendly.
My family LOVES chili. They don't like the stuff in the can, but the homemade stuff is to die for. This recipe is amazing, but a little on the spicey side (I'd say a medium). If you'd like to tone it down, add more broth and beans and a little less chili powder. It's perfect for us though
This recipe comes from Rachael Ray. I have modified it a bit to make more and to be more freezer friendly.
- 1 tablespoon extra virgin olive oil (EVOO), 1 turn of the pan
- 3/4 pound chorizo (this is a Mexican sausage), chopped
- 2 pounds ground chicken
- 3 tablespoons chili powder, (3 palmfuls)
- 1 tablespoon ground cumin, (a palmful)
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 red bell pepper, chopped
- 1 can red beans (15 ounces), drained
- 1 can diced fire roasted tomatoes (28 ounces)
- Salt
- 4-8 cups chicken stock
- Heat a big, deep stock pot or dutch oven (I use an enameled French pot) over medium-high heat with 1 tablespoon EVOO. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5-6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the broth into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.
- Cool completely and place in labeled freezer bags.
- On cooking day, warm up in a large stock pot.
- Serve with Fritos scoops or tortilla chips, dairy free cheese, and dairy free sour cream. You can also add green onions and cillantro to the top if your kids will eat it, mine won't.
- Cost: $11 for 8+ meals for our family of 5
- The Verdict (on a scale of 1-10): 10, a family favorite. We put this in 2 different freezer bags to break up the leftovers.
OAMC Month 1 Day 4: Spaghetti
Sometimes I just get tired of meat and want something light. This recipe calls for Italian sausage, which is yummy, but I think I'm going to make mine with out it. Everyone likes spaghetti, so let's try it out!
This modified recipe comes from the book, "Once a Month Cooking" by Wilson and Lagerborg
Recipe and Freezing Instructions:
1 pound bulk Italian Sausage (comes in a package like ground beef, only it's sausage with Italian seasonings)
1 1/2 cups finely chopped onions
1 12 oz. can tomato paste
3 28 oz. cans Italian-style crushed tomatoes in puree (use one can fire-roasted if you can... mmmm...)
2 cups water
4 cloves minced fresh garlic
4 bay leaves
2 T. sugar
4 t dried basil
2 t dried oregano
4 T. fresh parsley
2 t. salt
1 16 oz. package gluten free spaghetti or pasta of your choice. We use Tinkyada brand.
In a large pot, cook and stir sausage (if you're using) with onion until brown; drain fat. Add remaining ingredients, except pasta. Bring to a boil, reduce heat. Partly cover, and simmer for 2 hours. You can simmer in a crock pot on high for 2 hours if you'd like. Makes 12 cups of sauce.
Cool sauce and divide into 2 different freezer bags or containers and label them. One bag will be used for this recipe and will be used for something else, I haven't decided what that is yet, but I'm sure it will be yummy!
Cooking Day Instructions:
Thaw and warm sauce on stove and cook pasta according to package directions. Serve with dairy free Parmesan cheese and toast strips. We make toast strips by just cutting toast and butter lenthwise. Who doesn't like dipping anyway?!
Cost: $6 for 4 days of meals for our family of 5
The Verdict on a scale of 1-10: 10+, this was so so great, the homemade sauce was worth the wait!
This modified recipe comes from the book, "Once a Month Cooking" by Wilson and Lagerborg
Recipe and Freezing Instructions:
1 pound bulk Italian Sausage (comes in a package like ground beef, only it's sausage with Italian seasonings)
1 1/2 cups finely chopped onions
1 12 oz. can tomato paste
3 28 oz. cans Italian-style crushed tomatoes in puree (use one can fire-roasted if you can... mmmm...)
2 cups water
4 cloves minced fresh garlic
4 bay leaves
2 T. sugar
4 t dried basil
2 t dried oregano
4 T. fresh parsley
2 t. salt
1 16 oz. package gluten free spaghetti or pasta of your choice. We use Tinkyada brand.
In a large pot, cook and stir sausage (if you're using) with onion until brown; drain fat. Add remaining ingredients, except pasta. Bring to a boil, reduce heat. Partly cover, and simmer for 2 hours. You can simmer in a crock pot on high for 2 hours if you'd like. Makes 12 cups of sauce.
Cool sauce and divide into 2 different freezer bags or containers and label them. One bag will be used for this recipe and will be used for something else, I haven't decided what that is yet, but I'm sure it will be yummy!
Cooking Day Instructions:
Thaw and warm sauce on stove and cook pasta according to package directions. Serve with dairy free Parmesan cheese and toast strips. We make toast strips by just cutting toast and butter lenthwise. Who doesn't like dipping anyway?!
Cost: $6 for 4 days of meals for our family of 5
The Verdict on a scale of 1-10: 10+, this was so so great, the homemade sauce was worth the wait!
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