Category Archives: Slow Cooker

Menu Plan Monday – January 24, 2011

Hi!  I have moved.  You can find this post at  🙂

Gluten Free-zer Friday – Tangy Tomato Beef

Head over to MJ’s for Freezer Food Friday. Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

Freezer Food Friday


Join in on 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.

Tangy Tomato Beef

serves 6-8

Continue reading

Slow cooking/Cooking Thursday – Mini-meatball Soup

BFF + frosting + sprinkles = a really great day

Head over to Sandra’s for Cooking Thursday. She has an Oven Chicken and Rice dish today that is naturally gluten free, as long as you be sure to use a gluten free chourico and beef broth.  It sounds great!  Thanks, Sandra!


Come back tomorrow for the February 2010 Once a Month Mom Gluten & Dairy Free Dinner adaptions.  Remember the gluten and dairy free versions count for the Once a Month Mom Cook Off!  Woo-hoo!

*    *    *    *    *    *

To make this a really easy soup to pull together, I usually use meatballs I have made ahead for this.  When I make my meatballs, 1/3 of the meatballs are made into mini-meat balls, just because they are fun to have around.  If you have them, use them.  If not, just use big sized meatballs.

If you do not already have premade meatballs, you can mix them up just before you start the rest of your soup using the below recipe.


1 pound ground beef, pork or turkey (or a combo of the meats)

1 egg (or use 1 T ground flax mixed with 3 T hot water)

2 cloves garlic, minced

½ cup dry gluten and dairy free bread crumbs

3 Tablespoons fresh parsley, finely minced

½ teaspoon ground nutmeg

¼ teaspoon salt

¼ teaspoon ground pepper

Mix all ingredients together well.  I use my hands.  Using about 1 level tablespoon of mixture, roll mixture into balls.

You can cook the meatballs in a lightly oiled skillet, or bake them in the oven at 350 degrees until they are cooked through.  You can also drop the meatballs as you shape them into your simmering soup, as a meat dumpling that cooks right in the broth.  If dropping into soup uncooked, be sure to use very lean meat to make your mixture.  Cover soup after last meatball is added and allow to simmer for at least 10 minutes until meatball is cooked through.

Mini-Meatball Soup

2 Tablespoons olive oil

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

2 cloves garlic, minced

3 cups kale, washed, ribs/stems removed, sliced thin

6 cups gluten free beef stock

28 oz crushed fire roasted tomatoes

2 Tablespoons tomato paste

2 bay leaves

1 Tablespoon Italian seasoning

1 ¼  pounds mini meatballs, or make mixture above

2 medium small summer squash (yellow or zucchini), quartered and ¼” slices

1 cup gluten free shell pasta

¼ cups fresh parsley, minced

salt and pepper, to taste

Heat oil in a large soup pan over medium-high heat.  Add onion, carrots and celery to pan, cooking until onion is translucent.  Add garlic, stirring and allowing to cook for 1 minute.  Add kale, stock, tomatoes, tomato paste, bay leaves and Italian seasoning to pan.  Bring to a boil.  Reduce heat to a simmer.

Add pasta, and summer squash.  Stir.  Add meatballs.  If meatballs are frozen, stir.  If meatballs are uncooked, gently drop individually into soup.  Gently fold uncooked meatballs into broth as needed to ensure all meatballs are in the broth for even cooking.  Cover pan, allowing soup to simmer for 10 minutes.

Remove lid, stir in parsley.  Taste soup and adjust seasonings with salt and pepper, as needed.  Serve.

To make in slow cooker: Do not use the olive oil.  Add onion, carrots, celery, garlic, kale, beef stock, tomatoes, tomato paste, bay leaves, and Italian seasoning to slow cooker.  If using frozen meatballs, you can also add now.  Stir.  If using uncooked meatballs, add one at a time to top of liquid after stirring.  Cover crock and on low for about 8 hours until carrots are tender and meatballs are cooked through.  About ½ hour before the end of cooking time, add summer squash and gluten free pasta.  Cook for another ½ hour until pasta is tender.  Stir in parsley and add salt and pepper, if needed.

Slow Cooking Thursday – Burgundy Mushroom Stew

Head over to Sandra’s for Cooking Thursday.  The pork sandwiches she posted last week were a HUGE hit with my family on game day.  Mmmm….  Thanks, Sandra!

Today’s recipe is a hold over from our vegan days.  This is the stew I always made for New Year’s Eve and New Year’s Day, leaving it in the crock for anyone who dropped by.  I have brought it over to new mom’s and for friends who simply needed a little soupy love.  Be sure they love mushrooms first, though!  You can use beef stock to replace the vegetable stock if you prefer (it won’t be vegan anymore, though).

This makes a BIG pot of stew.  Leftovers freeze well, or you could cut the recipe in half.

Burgundy Mushroom Stew

4 Tablespoons olive oil, divided

3-4 pounds button mushrooms, cleaned and quarted

2 large onions, chopped

6 cloves garlic, minced

6 medium carrots, chopped

6 stalks celery, chopped

2 red sweet peppers, seeded and chopped

8 cups vegetable stock (the recipe I use to make Roasted Veggie Stock will be posted tomorrow)

1 1/2 cups red wine or more stock

6 large potatoes, chopped

6 Tablespoons corn starch

6 Tablespoons tomato paste

4 teaspoons dried thyme

1/2 teaspoon dried marjoram

1 1/2- 2 teaspoons salt (This depends on the stock you use.  It is what I use when I use the stock below.  DO NOT add salt until you have checked for seasonings if you use a different stock that may be pre-salted.)

fresh cracked black pepper, to taste (about 1/2 teaspoon or so for us)

Heat 3 tablespoons olive oil in skillet over medium-high heat.  Add mushrooms.  Saute quickly until golden.  Put mushrooms in slow cooker.  Add 1 tablespoon oil to pan and saute onions until translucent and just starting to caramelize.  Add onions to slow cooker.

Whisk corn starch into 1 cup of the stock.  Pour in slow cooker.  Add garlic, carrots, celery, red pepper, rest of stock, wine, potatoes, thyme, marjoram, tomato paste, salt and pepper to slow cooker.  Stir ingredients.  Cover with lid.  Cook on low heat for 6 – 7 hours until potatoes and carrots are tender but not falling apart.

Slow Cooking Thursday – Five-Spice Pork Roast

Slow Cooker Five-Spice Pork Roast

Head over to Sandra’s for Cooking Thursday.  Today she has a recipe for Bifanas, her favorite Portuguese food.  It’s a naturally gluten free recipe, as long as you use a gluten free bun, of course.  Instead of the butter, try a bit of coconut oil or Earth Balance Buttery Sticks to make dairy free.

Five-Spice Pork Roast

3 to 4 lb pork roast (I used a boneless one), trimmed of extra fat

1 1/4 cups gluten-free chicken, turkey or beef broth (what you have on hand) or a combination of 3/4 cup gf broth and 1/2 cup white wine

3 Tablespoons gluten free soy sauce

2 Tablespoons toasted sesame seeds

1 1/2 Tablespoons five-spice powder

2 cloves garlic, minced


1/4 cup chicken, turkey or beef stock (what you have on hand)

3 Tablespoons corn starch or tapioca starch

1/4 cup thinly sliced green onions


In a large skillet over medium-high heat, brown the pork roast.  You are not cooking the pork, just browning the outside of it.  This isn’t totally necessary, but I like the color and flavor it gives the dish.  Put pork in slow cooker.

Mix the next 5 ingredients together and pour over roast.  Cover slow cooker, and cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast.  I recommend using the low setting for pork roasts.   Remove pork to serving platter, covering to keep warm.  Skim fat from juices in the crock.  Put de-fatted liquid into a sauce pan with green onions and the 1/4 cup stock mixed with the starch.  Cook over medium heat until thickened.  Turn off heat.  Slice pork roast, drizzling some sauce over it.  Serve with remaining sauce on the side.

To freeze before cooking: Put first six ingredients in a large freezer bag.  Remove as much air as possible and mix around ingredients until pork roast is coated well.  Put last 3 ingredients into a small freezer bag, removing as much air as possible.  Put both bags into a single large freezer bag.  Remove as much air as possible, label, freeze.

To serve:  Thaw.  Place contents of large bag in slow cooker.   Cover slow cooker, and cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast.  I recommend using the low setting for pork roasts.   Remove pork to serving platter, covering to keep warm.  Skim fat from juices in the crock.  Put de-fatted liquid into a sauce pan with the contents from the small bag.  Cook over medium heat until thickened.  Turn off heat.  Slice pork roast, drizzling some sauce over it.  Serve with remaining sauce on the side.

To freeze after cooking: Allow to cool.  Slice pork roast.  Add sauce to pork.  Place in freezer container.  Remove as much air as possible, label, freeze.  To serve:  Thaw and heat until warmed through.

Slow Cooking Thursday – Eggplant Caponata

Head over to Sandra’s for Slow Cooking Thursday turned Cooking Thursday!

This is more of a late summer recipe, but as it freezes very well (I freeze 2 cup batches) I found one lonely package in the freezer.  Mmmm…  This next summer I think I will see how it does in the pressure canner.

Yummy with fish, chicken, as a veggie main dish, on sweet potatoes, grilled polenta, and on olive oil-brushed-and -grilled gluten free French bread.

Eggplant Caponata

8 plum tomatoes (such as Roma), peeled, seeded and chopped

4 small eggplant (12 oz each), cut into 1/2″ pieces

2 medium zucchini, cut into 1/2″ pieces

2 medium yellow summer squash, cut into 1/2″ pieces

4 stalks celery, chopped

2 large sweet onions, peeled, chopped

2 cups tomato puree

1/2 cup red wine vinegar

1/4 cup sugar (I like to use dried cane for the bit of molasses flavor)

2 Tablespoons dried basil

1 1/2 cups chopped green olives

1/4 cup capers, rinsed

Mix all ingredients except olives and capers in slow cooker.  Cover and cook on high for 4 1/2 hours or on low for 7 hours.

Remove lid, stir and check liquid.  If too moist, turn heat to high and allow to cook with lid off for about 1/2 hour.  Stir in olives and capers.  Can serve warn, room temp or chilled.

Slow Cooker Thursday – Squash, Chickpea & Lentil Stew

It’s been forever since I joined in on Slow Cooker Thursday.  I have been mostly been using my crock for the same ol’, same ol’ things so haven’t had anything new to post.  Well, that and TIME to post seems to be a premium for me these days!  We’ll have to see if I can get that turned around a bit…  Due to my schedule being a bit different now, Wednesdays are the big slow cooker day in my house.  When do you use yours?


Head over to Sandra’s for Slow Cooking Thursday and join in the fun!  This is a hold over from our vegan days (I only used roasted veggie stock for it then).  If you would like greens in it, add spinach and tender cooking greens (washed and coarsely chopped) right at the end of cooking time.  If you are adding kale or tougher greens, allow to cook with everything from the beginning.  How much?  Just toss in a couple of handfuls until it looks good to you!


This makes a big amount of stew, but it freezes well, so stock your extra amount away for a busy night this holiday season.  I like to freeze this in individual containers for lunches.


Slow Cooker Squash, Chickpea & Lentil Stew

Serves 12-18

8 cups gluten free chicken, turkey or vegetable broth

2 pounds butternut squash or other winter squash/pumpkin, seeded, peeled, cut into 1″ cubes

2 (15 ounce) cans chickpeas, drained and rinsed

6 medium carrots, sliced 1/2″ thick diagonally

2 large onions, chopped (about 2 cups)

2 cups dry green or red lentils, picked over, rinsed and drained

1/4 cup tomato paste or pumpkin puree (NOT pie filling)

2 Tablespoons fresh ginger, minced

3 cloves garlic, minced

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground turmeric


For garnish/to serve:

1/2 cup chopped roasted peanuts

1/4 cup chopped fresh cilantro

2  limes, each cut into wedges


In a 6 quart slow cooker combine stock, squash, chickpeas, carrots, onion, lentils, tomato paste or pumpkin puree, ginger, garlic, cumin, salt, pepper, and turmeric.  Mix well.  Cover and cook on low for 7-9 hours or on high 3 1/2-4 1/2 hours.  Serve with a sprinkling of chopped peanuts and cilantro with a wedge of lime.

Gluten Free-zer Friday – Breakfast & Lunch Plan September 2009

While checking out some other blogs that do freezer cooking, I came across Tricia at Once a Month Mom. She has a great offering where every month she makes a freezer plan, makes the grocery list and freezer labels, and writes up instructions so you and a friend can successfully complete your freezer cooking day all done up on lovely excel spread sheets.  All for free.  Be still my heart!  Trust me, I know this takes a lot of time and planning, and I love what she has put into her plans to make a Once a Month cooking day work.  Tricia also has a section with freezer plans for those of you feeding babies so you can make some food for your sweet babe and have all that homemade goodness on hand.  She was gracious enough to let me adapt the September 2009 menu to gluten and dairy free and post it here.  Thanks Tricia!

Due to my schedule and all my “helpers” I don’t usually do such a big cooking day.  So, I have divided the September plan into 2 parts for this week (Breakfasts and Lunches) and next week (Dinners).  I did switch the White Chicken Chili to the one on my blog, because it is a family fav, but the rest is adapted from Tricia’s plan and instructions.  As most of my family is out of the house during this time of year during lunchtime, most of the lunches will most likely be used as suppers – except the corn dog muffins (which should be great in the lunch box).  Happy cooking!

Head over to MJ’s for Freezer Food Friday, then stop on back if you have a gluten free freezer recipe.  We would love to have you join in the fun!  MJ has a Sweet and Tangy Brisket for the slow cooker this week that sounds great and it is naturally gluten and dairy free (just use GF ingredients).



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.

So, what’s on the menu for September?  Below is the September breakfast and lunch menu with links to the original recipe.  Be sure to check out Once a Month Mom and her great site!

The Plan:

Please note that all recipes have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. It is indicated on each recipe whether it has been doubled or quadrupled for your convenience. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.  (Angela’s note:  I will just cook this all as one person as my family is so big and hungry!  The assignments helps me break the tasks up to have the kids help and to help me remember what to do next, so that will be how I use them.)

Helpful Hint:   Assign one person to be Person A and one Person to be Person B

Read through the instructions and be familiar with the tasks that you are responsible for during the day.

Washing dishes as you go will likely be necessary, it is not written into the instructions as everyone has different needs and equipment. It is best to have whoever finished a task wash the dishes they just used before proceeding onto further tasks.



2 pounds boneless, skinless chicken.

Night Before:

Bake the gluten free English muffins.

Make the “cheese” sauce you have chosen, either the Cashew Cheesy Sauce or the Mild “Cheese” Sauce.  Divide out one cup for the Eggwiches and 2 cups for the Black Beans & Brown Rice.  Put in fridge.

Start the presoaking stage of the corn bread or Corn Dog Muffins.

Optional (but HIGHLY recommended) – chop up all vegetables, cook 4 pounds of hamburger, cook/steam the 4 cups of dry brown rice.  Do not cut pears or apples until needed as they will discolor.

Day of:

Person What to Do
A Ingredients that need CHOPPED (**indicates usually okay for food processor)

In the indicated order for most efficiency:

Yellow Onions, diced = 1 2/3 lbs ~5 med (~2 1/2 cups)**

Garlic, minced (if not purchased that way) = 20 cloves**

Chicken, chopped/diced = 4 lbs (4 cups)**

Cilantro, chopped = 2 bunches**

B Make “cheese” sauce.

Preheat oven to 350 degrees.

B Prepare Corn Dog Muffins for oven. Bake for 15-20 minutes.
A Start 2 Crock pots cooking:

White Chicken Chili

B While Corn Dog Muffins are cooking, dice 3 med apples (2 c**), mix and ready for oven the Apple Streusel Muffins.
B When Corn Dog Muffins are done, place them on wire rack for cooling or transfer to a cool cookie sheet for flash freezing.
B Bake Apple Streusel Muffins for 15-18 minutes.
A Cook 4 lbs ground beef.
B While Apple Streusel Muffins are baking, core and slice pears (into rounds =4 pears), prepare Silver Dollar Pear Pancake batter and ready griddle.
B When Apple Streusel Muffins are done, set on cooling rack.
B Cook Silver Dollar Pear Pancake. Set on cooling rack or place on cooled cookie sheet for flash freezing when finished.
A Prepare and assemble Carole’s Chili – 4 gallon freezer bags.
B Once cooled package:

Corn Dog Muffins – 4 gallon freezer bags

Apple Streusel Muffins – 4 gallon freezer bags

Silver Dollar Pear Pancakes – 4 gallon freezer bags

B Cook eggs and prepare Eggwiches.
B Wrap and freeze Eggwiches – 4 gallon freezer bags
A Turn off crock pots and allow contents to cool a bit.
A Assemble:

Black Beans & Brown Rice – 4 8×8 pans.

B Assemble:

Freezer Beef Stew – 4 gallon freezer bags

A Portion:

Easy White Chicken Chili – 4 gallon freezer bags

BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!



Grocery List:

If using Cashew Cheesy Sauce:  1 cup raw cashews,  2 or 4 oz. jar pimentos, 1 cup nutritional yeast flakes, 2 T cornstarch, and 1 tablespoon lemon juice.

If using Mild “Cheese” Sauce:  ½ cup nutritional yeast flakes, ¼ cup corn starch, ¼ cup gluten and dairy free margarine (such as Earth Balance), and 1 teaspoon gluten free mustard.


4 8×8 baking dishes

Muffin liners (about 4 dozen)

Plastic wrap

24 Gallon zip close freezer bags


3 medium apples

4 Bosc or Bartlett pears

2 bunches cilantro

20 cloves garlic

5 onions


4 pounds ground beef

16 slices gluten free ham

8 gluten & dairy free hotdogs

Canned goods:

8 (14.5 oz) cans black beans

8 cups gluten & dairy free chicken broth

4 (7 oz) cans diced green chilies

4 (15 oz) cans kidney beans

16 oz. gluten free salsa

4 (18.75 oz) cans tomatillos

8 (14.5 oz) cans diced tomatoes

4 (12 oz) cans tomato paste

8 (15 oz) cans white beans

Dairy Replacements/Eggs:

31 large eggs

½ cup + 2 T gluten & dairy free margarine (such as Earth Balance)

7 1/3 cup gluten & dairy free milk substitute of choice (rice, almond, etc.)


20 oz. frozen corn


4 cups brown rice


Chili powder 2 T + 2 t

Ground Cinnamon 1 ¾ t

Ground coriander 2 t

Ground Cumin 2 t

Garlic powder 2 T + 2 ¼ t

Onion powder 1.2 t

Dried Oregano 2 t

Red Chili Pepper Flakes 4 teaspoons

Salt 7 1/4 t

Baking Supplies:

12 ½ t gluten free baking powder

1 teaspoon baking soda

4 cups GF bean based flour blend, such as Bob’s Red Mill GF All Purpose Flour Blend

1 cup brown sugar

4 cups corn polenta or coarse corn meal

4 T honey ro gave nectar

13 T maple syrup

1 cup millet flour

1 ¾ cups oil (I use olive)

2 ¼ cup + 2 T potato starch

1 cup + 2 T finely ground rice flour

2 cups sorghum flour

¼ cup + 2 T tapioca starch

1/3 cup turbinado sugar

1 ½  t gluten free vanilla

5 t dry active yeast

6 t xanthan gum



Breakfast and Lunch Recipes for September 2009:

You will need to pick the “cheese” sauce you could like to use.  One is nut free, which is a great option for those with tree nut allergies.  Our family likes them both.

Both “cheese” sauces can be found here.

Cashew Cheesy Sauce (makes 3 cups)

1 cup raw cashews

2 cups water

2 oz. or 4 oz. jar pimentos, drained (depending on color desired)

1 cup nutritional yeast flakes

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoons salt, or to taste

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.


Mild “Cheese” Sauce or Spread

After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.

1/2 cup nutritional yeast flakes (or 1/4 cup nutritional yeast powder)

1/4 cup corn starch

1 tsp. salt

1/2 tsp garlic powder

2 cups water

1/4 cup GFCF margarine (such as Earth Balance Buttery Spread)

1 tsp. prepared GFCF mustard

Mix dry ingredients in a saucepan.  Whisk in water.  Cook over medium heat, whisking, until it thickens and bubbles.  Cook 30 seconds, then remove from heat.  Whip in margarine and mustard.  It will thicken as it cools but will thin when heated.


Gluten and Dairy Free Apple Strussel Muffins

By Angela Litzinger of  (adapted from GFCF Rhubarb Strussel Muffins).

1/2 cup GFCF margarine (such as Earth Balance)

1 cup packed brown sugar

3 large eggs

1 1/2 tsp GFCF vanilla

1 cup finely ground rice flour

1/4 cup potato starch

1/4 cup tapioca starch

1 tsp xanthan gum

1 1/2 tsp GFCF baking powder

1/4 tsp salt

1/3 cup GFCF milk substitute mixed with 1 teaspoon lemon juice

2 cups chopped apples

Makes 18-20 muffins

Strussel topping:  1/3 c turbinado sugar, 1 t cinnamon or pumpkin pie spice, 2 T rice flour, 2 T potato starch, and 2 T tapioca starch mixed well.  Add 2 T soft GFCF margarine and blend with a fork until crumbly.

Preheat oven to 350 F.

Beat margarine and brown sugar together until light and fluffy.  Add eggs and vanilla and beat well.

Combine rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt in a medium sized bowl.  Mix well.

Add dry ingredients to egg mixture and mix just until smooth.   Add milk mixture, scrape bottom and sides of bowl and mix again just until smooth.

Add apples.  Stir just until combined.

Fill muffin liners 2/3 full.  Divide strussel topping over muffins (about ½ T for each muffin).  Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean.

Cool on a wire rack before serving. Place in gallon freezer bags and freeze. To serve: Reheat in microwave 1-2 minutes or until heated through.

Containers Needed:            4 gallon freezer bags


Gluten and Dairy Free Sliver Dollar Pear Pancakes

Adapted from – pancake recipe by Angela Litzinger of

4 cups gluten free bean based flour blend

8 teaspoons baking powder

1 teaspoon salt

1 teaspoon xanthan gum

4 cups GFCF milk substitute (ie: almond, rice, etc.)

4 eggs

8 Tablespoons oil

4 Tablespoons maple syrup

4 Bosc or Bartlett pears

3 Tablespoons maple syrup

¾ teaspoon ground cinnamon

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together until blended then add to the dry ingredients.  Stir until blended together.  Set aside.

Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.

Heat an electric griddle to 375° or a heavy skillet until very hot. Brush with oil; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 3-4 Tablespoons of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.

Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Allow to cool or flash freeze. Place in gallon freezer bags and freeze. To serve: Reheat for 1-2 minutes in microwave.

Containers Needed:            4 gallon freezer bags


Eggwiches – Serves 16

Adapted from Marianne by Angela Litzinger of

You will need to bake a double batch of the gluten and dairy free muffins from karina’s kitchen.

(Ingredients for the muffins are on the shopping list)

16 gluten free muffins (see karina’s kitchen recipe above)

16 eggs

1 cup cashew or mild “cheese” sauce

16 slices gluten and dairy free ham

Split and toast the English muffins.  Scramble 16 eggs. Place scrambled egg (approx. 1/4 cup) on bottom of English muffin. Place one slice of ham on top.  Spread 1 Tablespoon of “cheese” sauce of choice on top half of muffin then place on top of ham.  Wrap with plastic wrap and place in gallon freezer bags.

To serve: Unwrap. Microwave for 35-45 seconds or until heated through.

Containers Needed:            Plastic Wrap & 4 gallon freezer bags


Corn Dog Muffins – makes about 28

Based on doubling the Blender Corn Bread from Sue Gregg using gluten free dairy substitute of choice (rice, almond, etc):

Corn bread recipe from Sue Gregg; Corn Dog Muffins from Tricia @; adapted by Angela at

The night before your cooking day:

2 cup rice milk with 2 teaspoon lemon juice or cider vinegar

1/2 cup olive oil

6 tablespoons maple syrup

4 cups corn
polenta or coarse ground corn meal

Place above ingredients into blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium.  Let sit covered on counter overnight.

On your cooking day, add:

4 eggs

1 Tablespoons baking powder

1 teaspoon baking soda

2 teaspoon salt

8 gluten and dairy free hotdogs diced

2. Mix in baking powder, baking soda, and salt thoroughly, but briefly, using blender and/or rubber spatula as needed.

3.  Stir in diced hotdogs.  Pour batter immediately into greased muffin pan or use paper liners for the muffins. Bake at 350 degrees F (175 degrees C) 15-20 minutes or until knife or toothpick comes clean out of center.

Allow to cool. Once cool place in gallon freezer bag and freeze. To serve: reheat in microwave for 1-2 minutes or until heated through.

Containers Needed:            4 gallon freezer bags


White Bean Chicken Chili adapted (just a tiny bit) from (posted on here.)

Note:  You will be making two batches of chili, for a total of 4 gallon sized freezer bags.  I left the recipe alone as it will be easier to keep the amounts divided, especially if you only have one crock.  If you have 2 6 quart crock pots, go ahead and mix each chili amount at the same time to cook.  If you have one crock, mix, cook, and cool as directed earlier in the morning, then put the second batch into the crock to cook so it will be finished in the evening.  The ingredients for both batches are on the shopping list.

3 T olive oil

2 pounds diced chicken meat (or same amount uncooked, chopped)

2 onion, chopped

4 cloves garlic, minced (or 6 cloves of ROASTED garlic.  Yum!)

2 (14.5 ounce) cans chicken broth (I dump in a frozen 4 cup container of frozen stock instead)

2 (18.75 ounce) cans tomatillos, drained and chopped

2 (16 ounce) cans diced tomatoes

2 (7 ounce) cans diced green chiles

1 teaspoon dried oregano

1 teaspoon ground coriander

1/2 teaspoon ground cumin

4 (15 ounce) cans white beans (drained)

10 oz. frozen corn

salt to taste

ground black pepper to taste

Heat oil.  Sauté onion until softened.  Put every thing into 6 quart crockpot.  Cook on low for 6-8 hours.  If using uncooked chicken, check the chicken is cooked through.  Stir before serving.

Allow to cool and divide between 2 gallon freezer bags.  Freeze.  Mix second batch following above recipe, cook, cool, package and freeze as above.

To serve:  Thaw.  Reheat in microwave, crockpot or stovetop until heated through.  Serve with these toppings for people to choose from: limes, cilantro, avocado, and tortilla chips.

Containers Needed:            4 gallon freezer bags


Black Beans & Brown Rice

adapted from Jessie @, adapted to be GFCF by Angela at

4            cups brown rice, uncooked

120 ounces canned black beans  (8 14.5 oz cans – drain 4 cans, but keep the liquid from the other 4 cans)

1/2            cup            onion, diced

12            each            garlic, cloves

2            bunches cilantro, chopped

16            ounces gluten free salsa

2        cups “cheese” sauce of choice, warmed enough to pour

Steam or cook brown rice according to package directions.

Heat black beans (including liquid from four cans) in a large saucepan over medium-high heat. Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté. After beans have heated for 20 minutes, add sautéed ingredients and salsa and stir into black beans. Divide cooked rice among 4 8×8 baking pans. Pour black bean concoction over rice and drizzle “cheese” sauce  on top.

Cover with foil and freeze.

To serve: Thaw. Bake covered for 30 minutes at 325 degrees. Double baking time if not thawed.

Containers Needed:            4 8×8 baking dishes


Carole’s Chili – be sure your seasonings are gluten free!

Author/Source: adapted from Carole @

Quantity            Measurement            Ingredient

4                        pounds                        ground beef, browned and drained

58                        ounces                        diced tomatoes

48                        ounces                        tomato paste

60                        ounces                        kidney beans

2 Tablespoons + 2 teaspoons            garlic powder

2 Tablespoons + 2 teaspoons            gluten free chili powder

4                        teaspoons                        red pepper flakes

1                        teaspoons                        cumin


Mix all ingredients and divide among 4 gallon freezer bags. Freeze. Freeze. To serve: Thaw. Reheat in microwave or in crock pot 2-4 hours or until heated through.

Containers Needed:            4 gallon freezer bags

Slow Cooker Thursday – Lentil Taco Salad/Filling

Head over to Sandra’s for Slow Cooker Thursday.


This is a great meal, because it’s economical,  packed with veggies, it doesn’t heat up your kitchen, and you are making a freezer meal for another day at the same time.  Can’t beat that!  This also makes a nice baked or sweet potato bar topping and a taco or rollup sandwich filler.

Lentil Taco Salad/Filling

(serves 12-16, enough to today’s meal and a freezer meal for the future)

7 cups gluten free vegetable or chicken broth

2 medium green sweet peppers, seeded and chopped (about 2 cups)

2 medium red sweet peppers, seeded and chopped (about 2 cups)

2 medium onions, chopped (about 2 cups

2 cups brown lentils, rinsed and drained)

1 cup rice

7 cloves garlic, minced

1 1/2 tablespoons chili powder

1/2 teaspoon salt

3 cups yellow summer squash, quartered lengthwise and sliced ½ inch thick (or a variety of mixed summer squash)

12 cups tortilla chips

8 cups crispy mixed greens

3 cups chopped tomatoes

Optional toppings:  Plain coconut yogurt or soy sour cream style topping, guacamole, sliced olives, sliced green onions, etc.

In a 6 quart slow cooker combine broth, peppers, onion, lentils, rice, garlic, chili powder and salt.  Mix well.  Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until lentils are tender.

Stir in squash.  Cover and cook on high setting for  20-25 minutes more.  Remove half of lentil mixture to cool, label and freeze for another meal.

To serve taco salad arrange tortilla chips on 6 or 8 dinner plates. Arrange salad greens over tortilla chips.  Spoon desired amount of lentil mixture over chips and salad. Top with tomatoes and optional toppings as desired.

Slow Cooking Thursday – Sesame Slow Cooker Ribs

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Whew!  It’s been awhile since I joined in with Slow Cooking Thursday.  When it was so crazy around here, I just stuck with family favorites and things from the freezer for the crock.  Such a life saver when the schedule is packed!  Head over to Sandra’s for Slow Cooker Thursday and join in the fun!

Sesame Slow Cooker Ribs

Serves 8-10

5 pounds country-style ribs (boneless, pork or beef)

2 medium onions, thinly sliced


1/2 cup packed dark brown sugar

3 Tablespoons corn starch **

1/2 cup  gluten free soy sauce

1/2 cup gluten free ketchup

1/4 cup honey

2 Tablespoons rice or white wine vinegar

4 cloves garlic, minced

1 teaspoon ground ginger (or one Tablespoon fresh finely minced ginger)

1/4 to 1/2 teaspoon red pepper flakes (optional and to taste)

When done cooking:

3 Tablespoons toasted sesame seeds

3 green onions, thinly sliced

Mix brown sugar and corn starch sauce in a bowl (this will eliminate the corn starch from clumping).  Mix the rest of the sauce ingredients into the brown sugar mixture, blending well.  In a 6 quart slow cooker, layer onions and ribs, pouring some sauce on each layer before adding the next.  When all onion and ribs are in the slow cooker, pour the remaining sauce over all.  Put lid on slow cooker.  Cook on low for 7-8 hours or until pork it cooked through and tender.  Right before serving, sprinkle ribs with sesame seeds and green onions.    Yum!

**If you cannot use corn starch:  At the end of cooking time, remove 1/2 cup of liquid from crock pot and allow to cool.  to do this quickly, you can place the bowl of liquid carefully into a larger bowl with ice water (this is and ice water bath).  After liquid cools, whisk 3 tablespoons arrowroot into the liquid, mixing well.  Add arrowroot mixture back into the crock pot, allowing to cook until the rib sauce has thickened.