Tag: gluten free

9 Freezer Meals to Prep for Newborn Life!

- Meaghan Penrod 1 Comment

Stocking my freezer with meals for when Jack arrives!

I really can’t believe that I’m already 38 weeks pregnant. Don’t get me wrong, I feel like I’ve been pregnant FOREVER, but I just felt like I’d never get to the end lol But here we are, down to the final weeks! The timing of this pregnancy worked out really well with my work schedule because my company gives us 2 weeks off for Christmas and New Years. So I’ve been planning on using that time to stock our freezer with lots of frozen meals we can quickly make once Jack arrives in January!

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Peanut Butter No-Bake Pie

- Meaghan Penrod

Recipe adapted from The Girl Who Ate Everything

Ingredients:

  • 1 package gluten free chocolate sandwich cookies (I use Glutino or Trader Joe’s)
  • 2 tablespoons butter, softened
  • 1 8oz package cream cheese, room temp
  • 1/2 cup peanut butter
  • 1 cup powdered sugar
  • 1 container 16oz Cool Whip
  • 10 Reese’s Peanut Butter cups, divided
  • 1 cup cold milk (I use almond milk)
  • 1 package 3.9 oz instant chocolate pudding mix (I use Jello brand)

Instructions:

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Buffalo Chicken Nachos

- Meaghan Penrod

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 1/2 cup Frank’s Wing Sauce
  • 1/2 cup gluten free ranch dressing
  • 1 8oz block of Monterey Jack cheese, shred it yourself
  • 1 8oz block of Colby Jack cheese, shred it yourself
  • 3/4 cup heavy cream
  • 2 sticks celery, chopped
  • 1 bag of gluten free tortilla chips
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One Skillet Sausage and Rice

- Meaghan Penrod

One Skillet Sausage and Rice

Serves 4

Ingredients:

  • One package chicken sausage sliced (Andouille is best).  I got mine from Aldi!
  • 2 tbs tomato paste
  • 2 cups brown or white rice
  • 1 carton chicken broth or stock
  • 1/2 cup frozen peas
  • 1/2 cup frozen mixed peppers (fresh are fine too!)
  • 1 onion (diced)
  • 1/3 cup frozen corn
  • 1 tsp cumin
  • 1 tbs Old Bay seasoning
  • 1 tsp tumeric (optional: for color)
  • 1 tsp salt (more to taste)
  • 2 cloves garlic, minced
  • Oil for skillet (any oil works!)

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Coconut Flour Banana Bread

- Meaghan Penrod

Recipe adapted from Camilla over at the Power Hungry Blog!

Ingredients:

  • 1 cup coconut flour
  • 1.5 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 4 large eggs
  • 3 large, extremely ripe bananas
  • 1/3 cup honey or maple syrup (I used a combo)
  • 2 tsp vanilla extract OR 1 tsp vanilla extract and 1 tsp almond extract (that’s what I did, because I ran out of vanilla! Lol)
  • 1/4 cup coconut oil, melted
  • Optional: two small strawberries for garnish

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Philly Cheesesteak

- Meaghan Penrod 2 Comments

Serves 2.

Ingredients:

  • 1/2 pound beef sirloin (pre-sliced or you can slice it yourself. It’s easier to slice a steak if it’s still cold!)
  • 1 cup frozen peppers and onions
  • 4 slices provolone cheese
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp cornstarch
  • Tbs oil for pan (I used olive)
  • Gluten free sandwich roll (I used Scharr but any roll will work!)
  • Mayonnaise

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Tuna Burgers

- Meaghan Penrod

Ingredients:

  • 2 cans of tuna (packed in water)
  • 1 egg
  • 1/4 cup cream of rice or gluten free bread crumbs
  • 1 tsp salt
  • 1 tsp Old Bay Seasoning
  • Ghee or coconut oil for pan

Recipe:

  1. Heat a skillet (preferably cast iron) over medium heat with ghee or oil.
  2. In a bowl, combine tuna, egg, cream of rice or bread crumbs, salt, and Old Bay. Mix with your hands or a spoon until combined.
  3. Split mixture in half and form each half into a ball. Press the ball until it’s a flat (about 1/2 inch thick) patty.
  4. Place patties in skillet and cook for 2-3 minutes on each side or until each side has a nice, golden crust.
  5. Optional: After the first side cooks for 2-3 minutes, I flip the burger and add mozzarella cheese on top so it melts while the bottom cooks!
  6. Serve with toppings of your choice! I love mayo or guacamole 🥑