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Two Weeks of Gluten Free Dinners-Freezer Meals Addition

Did you know that not that many homes in Wyoming have air conditioning? There's really not much of a need for it during most of the year except there are times that it gets super, super hot and all I want to do is be able to crank the AC. We were in a rental house last summer but the temperatures at one point were in the 90s and the house was easily 80 degrees. The only saving grace during that time of year is that the summer nights are still pretty cool so you can open a window and by morning the house is tolerable.

The reason I bring up not having air conditioning in the summer, and many of you who do have it are still the same way, is because I don't want to have my oven or stove on too much when it's warm outside. Now that we are coming into the warmer season I wanted to have most of the meals in my meal planning be crock pot, air fryer or on the grill dinners. There will be times I will have to use my stove BUT if I can limit it then that's great. The first day of meal prepping you'll have to precook some items but I promise it's not an outrageous amount!

I also wanted to do some freezer meals because the warm weather here is very short lived. You want to be outside as much as possible and enjoying that vitamin D not inside slaving over a stove. The convenience of freezer cooking is most of the work is done for you and it's just reheating or cooking up some noodles or rice. This means more time to enjoy yourself and less time cooking! 

Note: I have a pretty well stocked spice cabinet. I enjoy using all different kinds of spices in my cooking. You might not have a well stocked spice cabinet so the list of different seasonings might be overwhelming. I have built my spice cabinet overtime so I don't expect you to go out and purchase every single one listed. I have created a shopping list below and it is categorized. I always try to go through my fridge and pantry to see what I have before I go. This helps with over buying. I like categorizing my shopping list to make it easier and quicker in the grocery store. There's nothing worse than having to go back and forth in the store with 2 little kids.  



Two Weeks of Gluten Free Dinners-Freezer Meals Addition
Freezer Meal #1: Thai Burgers with Sriracha Mayo & Homemade Freezer Fries
(Recipe courtesy of my awesome step mom!)

  • 1/2 pound ground turkey
  • 1/2 pound ground pork
  • 1 & 1/2 tsp lemongrass stir-in paste (found in produce section)
  • 1 tsp Thai seasoning mix
  • 1 tsp Thai style red curry powder (make sure it's Thai style not Indian)
  • 1/8 tsp dried mint 
  • 1 tsp sambal oelek chili paste 
  • 1 tbsp lime juice
  • 1 tbsp tamari/gluten free soy sauce 
  • Day of Serving: equal parts sriracha & mayo mixed, thinly sliced cucumber & sesame bun or gluten free hamburger buns. You can omit the bun if you'd like. 
  • Homemade Freezer Fries or store bought 
Prep:
With clean hands, mix all of the ingredients above (except for day of serving ingredients) until well combined. Try to not overwork the meat or you'll have a tough burger. Form into 4 burger patties. Line a baking sheet with parchment paper. Place burger patties on baking sheet and stick in freezer until frozen. Once frozen transfer to a labeled gallon size freezer bag. Stick bag with frozen burger patties back in the freezer. 

Serving:
The night before you plan on eating these burgers place the bag in the fridge. I always try to thaw the bag in a large bowl or on paper towels just in case some juices decide to leak out of your bag. (Always happens to me when I forget to do this step...) Heat your grill to medium to medium-high heat and cook burgers until completely cooked through. No pinkness should be present, eating underdone meat especially turkey can make you sick! Mix equal parts sriracha and mayo. Thinly slice a cucumber. Optional: lightly butter and toast your buns. Smear a thin layer of the sriracha mayo on the buns and place a burger patty on each bun. Top with thinly sliced cucumber. Serve with homemade french fries or your choice of side. Serves 4 people. 

Freezer Meal #2: Cuban Burgers with French Fries


  • 1/2 pound ground turkey
  • 1/2 pound ground pork 
  • 1 tbsp lime juice 
  • 1 tbsp orange juice
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cumin 
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 4 slices Swiss cheese
  • 1/2 pound shaved ham
  • 4 large hamburger buns (gluten free, regular or omit)
  • sandwich sliced dill pickles
  • yellow mustard
  • homemade freezer fries (see my recipe here) or store bought 
Prep:
In a large bowl, mix the ground turkey, ground pork, cumin, black pepper, dried oregano, garlic powder, kosher salt, lime juice and orange juice until well combined. Try to not overwork the meat or you'll have a tough burger. Form the meat mixture in 4 burger patties. Line a baking sheet with parchment paper or spray with non stick cooking spray (If you have a large enough cookie sheet and you're making the Thai burgers then feel free to place all of the burger patties on one sheet to freeze.) Stick burger patties in freezer until frozen. Remove from freezer and place in a labeled gallon size freezer bag. Place bag with frozen burger patties back in the freezer. 

Serving:
Place bag of frozen burger patties in a large bowl and thaw in fridge overnight. Once burgers have thawed, preheat your grill to medium to medium-high heat. Cook burger patties until thoroughly cooked through. No pinkness should remain in the meat, eating underdone meat especially turkey can make you sick! Once burgers are cooked through add the sliced Swiss cheese. After the cheese has melted onto the burgers remove them from the grill. Apply desired amount of mustard to the buns (if using them) and place a burger patty on each bun. Top with shaved ham & pickle slices. Serve with homemade french fries or your choice of side. Serves 4 people. 

Freezer Meal #3: Vegetable Lo Mein
(original recipe courtesy of Kitschen Cat, find it here)

  • 8 ounces gluten free spaghetti noodles
  • 1 tbsp vegetable or canola oil
  • 2 cloves garlic, grated
  • 1 medium white onion, thinly sliced
  • 2 cups frozen broccoli florets
  • 1 red bell pepper, julienned 
  • 1/2 green bell pepper, julienned (can omit if not making sloppy joes below)
  • 1/2 cup shredded carrots
  • 16 ounce pkg of sliced mushrooms
  • 1/4 cup tamari/gluten free soy sauce
  • 4 tsp sugar
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 1/2-1 tsp sriracha (depends how spicy you want it)
Prep:
Place grated garlic, thinly sliced onion, frozen broccoli, julienned red bell pepper, shredded carrots and sliced mushrooms in a gallon size freezer bag. In a small bowl, combine the tamari, sugar, sesame oil, ground ginger and sriracha then pour into a small storage bag (snack size, sandwich size, etc). Seal bag with sauce and place in bag with veggies. Lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. In a wok (or large skillet) heat oil over medium high heat. Remove the sauce bag from the vegetable bag. Pour the thawed vegetables into the wok. Saute until all vegetables are cooked through. While the vegetables are cooking, boil the noodles according to the directions on the package. After the vegetables have finished cooking add in the pasta noodles. Pour the sauce over the vegetables and noodles and toss to coat. Serve warm. Serves 4 people. 

Freezer Meal #4: Garlic Teriyaki Chicken & Broccoli with Rice 

  • 3 cloves garlic, grated
  • 1/2 cup tamari/gluten free soy sauce 
  • 1/4 cup cold water
  • 2 tbsp cornstarch
  • 2 tbsp rice vinegar
  • 1/4 cup brown sugar
  • 1/4 tsp ground black pepper
  • pinch of crushed red pepper flakes
  • 2 large boneless, skinless chicken breast (approx 1 lb) thinly sliced
  • 2 cups of frozen broccoli florets
  • 1 cup parboiled rice, cooked according to package instructions
  • 1 tbsp vegetable or canola oil
Prep:
Thinly slice the boneless, skinless chicken breast and place in a quart size freezer bag. Place the chicken and frozen broccoli florets into a gallon size freezer bag. In a small bowl, combine the grated garlic, tamari, cold water, cornstarch, rice vinegar, light brown sugar and ground black pepper and pour into a small storage bag (snack size, sandwich size, etc). Seal the sauce bag and place in the gallon size freezer bag. Label the bag and lay it flat in the freezer to freeze. 

Serving:
Remove the bag from the freezer and place in a large bowl in the fridge to thaw. Once thawed remove from fridge. Preheat a wok (or large skillet) to medium heat and add the oil. Add the chicken and broccoli. Cook chicken until no longer pink and cooked through. Cook the broccoli until tender. Pour the sauce into the wok with the cooked chicken and broccoli. Sauce should thicken quickly so stir frequently to prevent burning. Serve with cooked rice. Serves 4 people. 

Freezer Meal #5: Savory Chicken Marinade for Grilled Chicken Salad 
(recipe courtesy of The Frugal Girls, find it here)


  • 2 large boneless, skinless chicken breast sliced in half horizontally
  • 2/3 cup zesty Italian dressing 
  • 1/4 cup tamari/gluten free soy sauce
  • 1/8 tsp ground black pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • salad mix & toppings of choice (serving day)
Prep:
Slice both large chicken breast in half horizontally, this should create 4 thin pieces of chicken. Place in a gallon size freezer bag. In a small bowl, combine the Italian dressing, tamari, ground black pepper, garlic powder and onion powder. Pour into the bag with the chicken and toss to coat. Seal and label bag then place in the freezer. 

Serving:
Remove bag of chicken from freezer and place in a large bowl in the fridge to thaw. The chicken will marinade as it thaws. Once chicken has thawed, preheat grill to medium to medium-high heat and cook chicken until completely cooked through, no pinkness is present and juices run clear. Consuming under cooked meat, especially chicken, can make you sick. Remove grilled chicken from grill and allow to rest for 5-10 minutes. On a large serving platter, place your lettuce and salad toppings of choice. Slice chicken breast and place on top of the salad. Serve with more Italian dressing or dressing of choice. Serves 4 people. 

Freezer Meal #6: Spicy Pinto Bean Soup 


  • 14 ounce pkg andouille or spicy smoked sausage, cut into half moon slices
  • 1 pound (2 cups) dried pinto beans
  • 1 yellow onion, finely diced
  • 4 cups chicken stock
  • 2 cups water
  • 2 cloves garlic, grated
  • 1 tsp chili powder
  • 1 tsp dried cilantro
  • 1 tsp ground cumin
  • 1 tsp salt
  • 15oz can petite diced tomatoes
  • juice of a lime 
  • Optional Toppings: queso fresco, sour cream, fresh cilantro, sliced jalapenos, avocado
Prep:
Add the sliced sausage, finely diced onion, grated garlic, chicken stock, lime juice, dried cilantro, salt, ground cumin and chili powder to a gallon size freezer storage bag. Label and lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in a large bowl to thaw. Once thawed dump the bag into the slow cooker with 2 cups (1 pound) of dried pinto beans and 2 cups of water. Cook on low for 10 hours. Serve warm with toppings of your choice. We also like to eat this with gluten free cornbread muffins (find my recipe here). Serves 6 people.

Freezer Meal #7: Cilantro Lime Chicken with Tortilla Chips
(recipe courtesy of Happy Money Saver, find it here


  • 2 large boneless, skinless chicken breast (approx 1 lb)
  • 1 cup orange juice
  • 1 cup water
  • 1 tsp gluten free chicken bouillon
  • 2 limes, juiced
  • 2 garlic cloves, grated 
  • 1/2 cup cilantro, chopped
  • 1 & 3/4 cups of cooked dried black beans OR 1 can of black beans (15oz) drained & rinsed
  • 12 oz bag frozen corn kernels
  • 1 tbsp ground cumin 
  • 1 bag of gluten free blue corn tortilla chips
  • Optional Toppings: sour cream, shredded cheese, jalapenos, etc. 
Prep:
Add all of the ingredients listed above to a gallon size freezer bag. Label bag and lay it flat in the freezer to freeze. 

Serving: 
Remove bag from freezer and place in a large bowl in the fridge to thaw overnight. Once meal has thawed dump the entire bag into a 6 quart slow cooker. Cook on low for 6-8 hours. Shred the chicken and stir to combine. Serve warm with tortilla chips. *We have also used this as nachos and served with rice. Any way you eat it you can't go wrong! Serves 4-6 people. 

Freezer Meal #8: Vegetarian Fried Rice 

  • 1 cup parboiled white rice
  • 2 & 1/4 cups of water
  • 12 oz bag of frozen peas & carrots
  • 1 small yellow onion, finely diced
  • 2 tbsp vegetable or canola oil
  • 4 large eggs
  • ground black pepper to taste
  • 1/4 cup tamari/gluten free soy sauce
  • 1/4 cup melted butter
  • 1 tsp garlic powder
Prep:
Cook the rice according to package instructions. The end result should be 4 cups of cooked white rice. Allow rice to cool then transfer to a gallon size freezer storage bag. Add the frozen peas and carrots to a quart size freezer bag and toss the finely diced onions into the same bag. In a small bowl, melt the butter in the microwave. Once the butter has cooled mix in the tamari and the garlic powder. Pour the contents of your sauce into a small storage bag. Seal the sauce bag well. Place the sauce bag and bag of vegetables into the bag of rice. Seal and lay flat to freeze. 

Serving:
Remove bag from freezer and place into fridge to thaw overnight. Heat 2 tablespoons of oil in a wok (or large skillet) over medium-high heat. Crack open all 4 eggs into a bowl. Season with ground black pepper to taste. Once the oil has heated CAREFULLY pour the eggs into the wok. Break the eggs into pieces as they cook. The end result should be decent size chunks of eggs. Toss the contents of the bag of vegetables (peas, carrots and onions) into the wok with the cooked egg. Stir and cook vegetables until tender, approximately 10 minutes. Add the rice to the wok and cook for additional 3-5 minutes. Stir in the sauce. Serve warm. 

*Since fried rice requires "day old white rice" the method of precooking and freezing it on the weekend allows for a quick weeknight meal. Having dinner ready in under 20 minutes is such a blessing on busy evenings! Serves 4-6 people. 

Freezer Meal #9: Bacon and Pea Fettuccine Alfredo



  • 5 slices of thick cut bacon, cut into pieces
  • 1/2 yellow onion, finely diced
  • 12 oz bag frozen peas 
  • 12 oz gluten free fettuccine noodles
  • 3 cloves of garlic, grated
  • 1/2 stick salted butter
  • 2 cups half & half (1 pint)
  • 3 tbsp cornstarch
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
Prep:
In a small saucepan, melt the butter over medium heat. Add in the grated garlic and saute for 1-2 minutes. Combine the half & half with the cornstarch, ground black pepper and salt. Poor into the saucepan with the butter and the garlic. Allow mixture to simmer until slightly thickened. Once the mixture has thickened, add in the Parmesan cheese. Stir to combine. *If your Alfredo sauce seems too thick don't fret, just add in a little bit of milk at a time to thin to desired consistency. Allow to cool then transfer to a quart size freezer storage bag. While the sauce is cooking, finely dice the onion and cut the bacon into pieces then place into a storage bag. Pour frozen peas into a gallon size freezer storage bag. Add the Alfredo sauce bag and the bacon/onion bag to the bag of frozen peas. Seal and label bag. Lay flat to freeze. 

Serving:
Remove bag from freezer and thaw in fridge overnight. Cook pasta according to instructions on the box. Preheat a large skillet over medium to medium-high heat and cook until bacon is crispy and onions are tender. Remove from skillet with a slotted spoon and place on a plate with paper towels. Carefully drain most of the bacon grease from the pan, leaving a small amount to cook the peas in. Add the thawed peas to the pan and cook until tender. Using a pair of scissors, cut a tip into the bottom corner of your sauce bag. Squeeze sauce from bag into the skillet with the peas to reheat. When the sauce is warm, mix in the bacon and onions. Once the noodles have cooked, return them back to the pot you boiled them in. Pour your sauce mixture into the pasta pot and toss to combine. Serve warm with more Parmesan cheese if desired. Serves 4 people. 

Freezer Meal #10: Spaghetti with Homemade Sauce & Gluten Free Freezer Garlic Bread
(garlic bread recipe courtesy of Budget Bytes, find it here)

  • 12 oz pkg gluten free spaghetti noodles
  • 28 oz can of crushed tomatoes
  • 28 oz can of tomato sauce
  • 1 tbsp tomato paste
  • 4 garlic cloves, grated
  • 1 yellow onion, finely diced
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried basil 
  • 1 tsp dried parsley
  • 1 & 1/2 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 2 tbsp red cooking wine (optional)
  • 2 tbsp brown sugar
Garlic Bread:
  • Schar gluten free baquettes OR loaf of whole wheat french bread (I still had gluten free garlic bread for my son in the freezer from my last batch so I made whole wheat)
  • 1 stick salted butter, room temperature
  • 2 tbsp olive oil
  • 4 garlic cloves, grated
  • 2 tsp dried parsley
  • 1 tsp garlic powder 
Prep:
Finely dice your onion and add to a small saute pan with olive oil. You don't have to cook them all the way but just enough to remove the harshness of raw onion. In a large gallon size freezer storage bag, pour in the crushed tomatoes, tomato sauce, tomato paste, grated garlic (4 cloves), salt, oregano, basil, parsley, Italian seasoning, paprika, ground black pepper, red cooking wine and brown sugar. Add in onions once they've cooled. Seal and squish around to slightly combine. Label bag and lay flat in freezer to freeze. 

In a small bowl, combine the butter, olive oil, grated garlic and dried parsley. Slice the bread. Smear the garlic butter mixture on each piece of bread. Line a baking sheet with parchment paper and place the garlic bread butter side up on the sheet. Put the garlic bread in the freezer and allow to freeze for a couple of hours. Label a bag and transfer the frozen garlic bread into the bag. Put the bag back into the freezer until ready to cook. 

Serving:
Remove bag of spaghetti sauce from the freezer and place in a large bowl to thaw overnight. Pour contents of the bag into a large slow cooker and cook on high for 4 hours, stirring occasionally. You can also simmer the sauce on the stove for 1-2 hours if desired. Cook the spaghetti noodles according to instructions on the box.
Preheat oven to 400 degrees. Remove desired amount of garlic bread from the freezer and place on a baking sheet. Bake for approximately 8-10 minutes. Remove from oven and serve warm with spaghetti. Serves 4 people. You should have leftover garlic bread, store in freezer for another day. *I still had leftover gluten free garlic bread for my son so I made regular wheat garlic bread this time. 

Freezer Meal #11: Marinated Pork Chops with Baked Potatoes

  • 4 pork chops, boneless
  • 1/2 cup tamari/gluten free soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1 tbsp juice from jarred peppers, preferably jalapenos 
  • *if not having to cook gluten free, try adding 1 tbsp oyster sauce to the marinade!
  • 4 large baking potatoes
Prep:
In a small bowl, combine the soy sauce, Worcestershire sauce, garlic powder, ground black pepper and jarred pepper juice. Place the pork chops into a gallon size freezer storage bag. Pour in the marinade. Seal and label the bag. Lay flat in freezer to freeze. 

Serving:
Remove bag from freezer and place in a large bowl to thaw overnight. The pork chops will marinade as they freeze and as they thaw. Preheat grill to medium-high heat and cook to desired temperature. You can find the internal temperature minimums/recommendations from the USDA here. Allow pork chops to rest for 3-5 minutes before serving. 

To bake potatoes, scrub them and carefully puncture each potato with a fork or knife multiple times. Place in a 400 degree oven and bake for an hour and a half. To grill them, wrap each potato in aluminum foil and carefully puncture each potato with a fork or knife. Place them on the grill and cook for 1 hour or until soft. Serve with toppings of choice. 

Freezer Meal #12: Korean Ground Beef & Rice Bowls
(recipe courtesy of The Recipe Critic, find it here)


  • 1 & 1/2 pounds ground beef
  • 4 large garlic cloves, grated
  • 1/4 cup + 2 tbsp packed brown sugar
  • 1/4 cup + 2 tbsp tamari/gluten free soy sauce
  • 3 tsp sesame oil 
  • 1/2 tsp ground ginger
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp ground black pepper
  • 3 cups of hot cooked white or brown rice
  • bunch of green onions, sliced (I add mine to the cooled meat to freeze so I don't have to worry about them going bad)
  • cucumber, thinly sliced
  • shredded carrots
Prep:
Preheat a large skillet over medium to medium-high heat, add the ground beef and heat until browned and cooked through. In a small bowl, combine the brown sugar, tamari, sesame oil, ground ginger, grated garlic, crushed red pepper flakes and ground black pepper. Pour the sauce into a small storage bag. Once the meat has cooled add it to a gallon size storage bag. Toss in the sliced green onions with the cooled meat. Place the small sauce bag into the bag with the meat. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. Heat a skillet over medium heat and cook the beef just enough to reheat it. Pour in the sauce and allow to "thicken" for 2-3 minutes. Serve with hot cooked rice, cucumbers and carrots. Serves 4 people. 

Freezer Meal #13: Sloppy Joes with French Fries
(recipe courtesy of the Pioneer Woman, find it here)

  • 1 & 1/2 pounds ground beef
  • 1/2 small yellow onion, finely diced
  • 1/2 green bell pepper, diced
  • 1 tbsp butter or olive oil
  • 3 garlic cloves, grated
  • 1 cup ketchup
  • 3/4 cup water
  • 1 & 1/2 tbsp brown sugar
  • 1 & 1/2 tsp chili powder
  • 3/4 tsp dry mustard
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp Worcestershire sauce
  • 1 rounded tbsp tomato paste
  • salt and pepper to taste
  • 4-6 hamburger buns (gluten free or regular)
  • homemade freezer fries (see my recipe ) or store bought
Prep:
In a large skillet, add ground beef and cook until browned and no longer pink. (If you're also making the Korean beef bowls you can brown all of the meat at once to save time then divide). Remove ground beef from skillet and allow to cool while cooking the vegetables. Add 1 tablespoon of butter or olive oil to the skillet, then toss in the finely diced onion and the diced green bell pepper. Cook until tender adding the garlic gloves the last 1-2 minutes to lightly saute. Add cooked vegetables to the bowl of ground beef. In a medium sized bowl, stir the ketchup, water, brown sugar, chili powder, dry mustard, Worcestershire sauce and tomato paste. Pour sauce into a quart size freezer storage bag. Once the meat and vegetables have cooled completely add it to a gallon size freezer storage bag. Place the sauce bag in the meat/vegetable bag. Label the bag and lay flat in the freezer to freeze. 

Serving:
Remove bag from freezer and place in fridge to thaw overnight. Heat skillet over medium heat. Add the ground beef, vegetables and sauce. Add the crushed red pepper flakes and season with salt and pepper to taste. Serve warm on buns with homemade french fries or side of choice. Serves 4 people. 

Freezer Meal #14: Pepperoni Pizza Kit with Side Salad


  • 6 large gluten free wraps/tortillas (I used BFree GF Chia & Flax Wraps)
  • 6 ounces sliced pepperoni
  • 8 ounce block mozzarella cheese
  • 8 ounce can tomato sauce
  • 1 tbsp concentrated tomato paste
  • 1 tsp olive oil
  • 1 large garlic clove, grated
  • 1/2 tsp granulated sugar
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried basil
  • Side Salad or your side of choice
Prep:
Heat a small saucepan over medium heat. Add 1 teaspoon of olive oil and grated garlic, cook until fragrant. Pour in the can of tomato sauce and add the tomato paste, sugar, salt, ground black pepper, dried basil and Italian seasoning. Simmer for 5-10 minutes to allow flavors to develop. Remove from heat and allow to cool completely before transferring to a small storage bag. Remove tortillas from packaging and place in a gallon size freezer storage bag. Shred all of the mozzarella cheese and place in a quart size freezer storage bag. Remove pepperoni from packaging and place in a small storage bag. Place sauce bag, cheese bag and pepperoni into the large storage bag with the tortillas. Lay flat in freezer to freeze. 

Serving:
Remove pizza kit from freezer and place in fridge to thaw overnight. Once thawed, remove tortillas from bag and spread out over a clean surface. Preheat oven to 400 degrees or grill to medium heat. Spread sauce over each tortilla. Sprinkle each tortilla with mozzarella and top with pepperoni slices. Bake in oven for 6-8 minutes or on grill for 3-5 minutes. *We bake ours directly on the rack in the oven but you have to watch closely to make sure one doesn't decide to slip through the rack! Remove when tortilla is crispy and cheese is melted. Cut each tortilla into 4 "slices" of pizza. Serve with a side salad. Serves 4-6 people. 


No better sight than a well stocked freezer full of dinners for the next 2 weeks! 


SHOPPING LIST
Meat:
  • 1 pound ground turkey
  • 1 pound ground pork
  • 8 ounces shaved ham
  • 8 ounces bacon, thick cut
  • 6 large boneless, skinless chicken breast
  • 14 ounce andouille or spicy smoked sausage link (I used Hillshire Farms Hot Smoked Sausage)
  • 4 boneless pork chops
  • 3 pounds ground beef
  • 6 ounces sliced pepperoni
Produce:
  • 4 ounce tube lemongrass stir-in paste
  • 4 limes 
  • 2 seedless cucumbers
  • 2-3 heads of garlic
  • 1 medium white onion
  • 4 small yellow onions
  • 1 bunch green onions
  • 1 bunch cilantro
  • 1 red bell pepper
  • 1 green bell pepper
  • 10 ounce bag shredded carrots
  • 2 bags/cartons of salad mix
  • 4 large baking potatoes
  • 8 ounces sliced mushrooms
  • 20 ounce bag frozen broccoli florets
  • 12 ounce bag frozen corn
  • 12 ounce bag frozen peas and carrots
  • 5 pound bag russet potatoes OR 2-3 bags frozen french fries
Dairy/Refrigerated Section:
  • Swiss cheese slices
  • 8 ounce block cheddar cheese (optional)
  • 8 ounce block mozzarella cheese
  • orange juice
  • sour cream (optional)
  • 1/2 dozen eggs 
  • 1/2 pound salted butter
  • 1 pint half & half 
Dry/Canned Goods:
  • 12 hamburger buns, gluten free or regular
  • sandwich sliced pickles
  • 12 ounce package gluten free spaghetti noodles x 2
  • 12 ounce package gluten free fettuccine noodles 
  • 1 bag parboiled rice
  • 1 pound bag dried pinto beans
  • 32 ounce carton chicken stock
  • 15 ounce can petite diced tomatoes
  • jarred jalapeno slices
  • 1 bag of blue corn tortilla chips
  • 15 ounce can black beans or dried black beans
  • Parmesan cheese
  • 28 ounce can crushed tomatoes
  • 28 ounce can tomato sauce
  • 8 ounce can tomato sauce
  • 1 tube tomato paste (I prefer to buy the tubes because they keep well in the fridge)
  • Schar gluten free baguettes or 1 loaf regular french bread
  • 6 count package gluten free wraps/tortillas
Seasonings/Oils/Condiments:
  • Thai seasoning mix
  • Thai style red curry powder (make sure it says Thai style)
  • dried mint
  • sambal oelek chili paste
  • tamari or gluten free soy sauce (20oz)
  • sriracha 
  • mayonnaise 
  • ground black pepper
  • ground cumin
  • dried oregano
  • garlic powder
  • onion powder 
  • salt
  • ground ginger
  • chili powder
  • paprika
  • dried cilantro
  • dried basil
  • dried parsley
  • dry mustard
  • crushed red pepper flakes
  • Italian seasoning
  • granulated white sugar
  • light brown sugar
  • gluten free chicken bouillon 
  • cornstarch 
  • vegetable oil
  • sesame oil
  • olive oil
  • yellow mustard
  • ketchup
  • rice vinegar
  • red cooking wine (optional)
  • Italian dressing 
  • Worcestershire sauce

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14 Gluten Free Vegetarian Freezer Meals

There have been a couple of times throughout my adult life that I have tried to go vegetarian. I think the longest I have ever gone is a few months and then I was back to eating meat again. My hubby is a pretty big meat eater but lately he has been having a lot more stomach issues and since my kiddos pretty much eat the vegetables and everything else other than meat most meals I decided to do a trial 2 week vegetarian dinner meal plan. The kiddos and my hubby will still be eating some meat at breakfast and lunch time but all of the dinners will be vegetarian or I believe the technical term is lacto-ovo-vegetarian since a lot of the dishes contain eggs and dairy. 

My goals for this meal plan, when I was searching for freezer friendly vegetarian meals, is that they have to gluten free, protein dense so we don't feel deprived or starving, kid friendly and around my usual grocery budget. I also tried to find recipes that called for vegetables that I will be growing in my raised beds th…