Gluten Free Freezer Meals

Slow Cooker Mixed Bean Casserole

Making freezer meals has been the biggest time-saving strategy for me in the kitchen. Although the two days that my neighbor Christie and I take to assemble them every few months are exhausting, they are well worth it. Not only for the time saved but also in the brain space saved in not having to think of supper ideas for more than a month.

For our freezer meals, we have a standard list of recipes that we usually stick to, like Sloppy Joes, Chicken Taco Soup, Pesto Minestrone, Garden Taco Rice, and Pizza Casserole. We always throw in a few chicken recipes and some salmon ones but we also like to try at least two new recipes every time. We enjoy finding new favorites to add to our regulars.

Last week, we had one of our most successful freezer meal sessions yet thanks to being more organized than usual, and this Mixed Bean Casserole is one of the new recipes we created.

This is another recipe that can go from the freezer to the crockpot and is gluten and dairy-free. Freezer to crockpot recipes are a huge time saver for me, especially on days with appointments. I also like that this casserole is a healthy one and my kids will eat it.

The day I took this meal out of the freezer to make it for the first time, something unintentionally happened. I had it in the crockpot ready to serve and when my husband arrived home, I went upstairs to take an important phone call. I came downstairs a short while later to join my husband and kids, who he had brought out flour tortillas, sour cream, and cheese. They were using my casserole as a wrap filling, genius!

Though this idea had not occurred to me, the kids really enjoyed them the next day as leftovers in wraps again. Whether you choose to serve this as a wrap filling or as a casserole, it’s healthy and hearty.

Slow-Cooker Mixed Bean Casserole Recipe:

1 – 14 oz. can pinto beans (I used a can of chili style pinto beans)
1 – 19 oz. can black beans
4 Tbsp. taco seasoning*
2 1/2 cups of salsa
1 1/4 cups of frozen corn
1 sweet potato, cubed

*I prefer to make my own taco seasoning so that I can ensure that it is gluten-free and low in sodium but feel free to use a store-bought gluten-free blend.

Mix everything together and place it in a large resealable freezer bag. Remove the air and seal before laying flat and putting it in the freezer. On the day of cooking, thaw, and cook in the slow cooker on low for 6 hours.

Other Family-Friendly Recipes:

Beef and Corn Casserole

Crock Pot Sloppy Joes

Spanish Rice Casserole

If you are looking for other recipes that can go from the freezer to the crockpot, you can find 12 gluten-free freezers to crockpot recipes here.

For other ideas and recipes, you may be interested in following my Crock Pot Recipes or Freezer Meals boards on Pinterest. Or you may want to follow my Gluten-Free Recipes board.

Follow Sharla Kostelyk’s board Crock Pot Recipes on Pinterest.

Slow-Cooker Mixed Bean Casserole Recipe

Course: Main Course

Keyword: bean, casserole

Servings: 6

: 538 kcal

Ingredients

1 - 14 oz. can pinto beans I used a can of chili style pinto beans
1 - 19 oz. can black beans
4 Tbsp. taco seasoning*
2 1/2 cups of salsa
1 1/4 cups of frozen corn
1 sweet potato cubed

Instructions

Mix everything together and place it in a large resealable freezer bag. Remove the air and seal before laying flat and putting it in the freezer. On the day of cooking, thaw, and cook in the slow cooker on low for 6 hours.

Recipe Notes

*I prefer to make my own taco seasoning so that I can ensure that it is gluten-free and low in sodium but feel free to use a store-bought gluten-free blend.

From Freezer to Crock Pot Chicken Taco Soup

By Sharla Kostelyk

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This crockpot soup is one of my favorite freezer meal recipes. It has healthy ingredients and the flavor is one that will have you craving more. In a busy family like ours, having delicious meals that can go from the freezer to the crockpot saves a lot of time and money. When I make this recipe, I made it two or four at a time and then freeze. I love having these on hand!

My neighbor Christie and I held another marathon freezer meal session last week and when we were planning it. This recipe was one of our “must-makes”. I am planning to take this soup camping with us. Bringing freezer meals will cut down on the amount of work that I have to do while on vacation. I’m planning on bringing our crockpot along so this will be an easy day of cooking for me!

I have to admit that not all of these made it to the freezer in the last batch. It’s just such a good recipe that I put one batch in the slow cooker the day after making freezer meals. We all thoroughly enjoyed it!

So as not to confuse you, I am giving the recipe to make one meal. However, you can double or triple or quadruple it as you need.

Chicken Taco Soup Recipe:

1 cup chopped onion
14 oz. can chili style beans
19 oz. can black beans, drained and rinsed
15 oz. can kernel corn, drained
8 oz. can tomato sauce *
1 can of beer (be sure to use gluten-free beer if you are wanting this to be gluten-free)
14 oz. can diced tomatoes
4.5 oz. can diced chilies
2 tsp. taco seasoning (note: some store-bought taco seasoning contains gluten so I make my own)
3 skinless, boneless chicken breasts

optional: tortilla chips or strips, sour cream, shredded cheese, green onions for serving

*for our freezer meals, I actually buy a ginormous can of tomato sauce (over 100 oz.) and measure it out for each recipe. This saves a lot of money and it cuts down on time because I’m not having to open each individual can.

Place all ingredients in a large resealable freezer bag. Remove excess air and seal. Freeze.

For a soupier Chicken Taco Soup, you can add a tetrapak of chicken broth on the day of cooking. Without the chicken broth, it is thick enough for my kids to spoon this into tortillas and top with cheese. They love eating it that way.

On cooking day, thaw and cook the taco soup on low in crockpot for 4-7 hours (depending on your slow cooker). You can add the chicken broth to this step if desired. Shred the chicken breasts before serving.

Serve the individual bowls of soup with these topping ideas: sour cream, tortilla chips, sliced green onion, and grated cheese, or eat it as is.

To make this recipe gluten-free:

Most of the ingredients in this recipe are gluten-free. The only ones to be careful of are the chili-style beans (read the labels and select one that does not have any fillers that may contain gluten), the can of beer, and the taco seasoning. For the taco seasoning, you can either make your own (which probably tastes best anyway) or buy one that is a gluten-free blend.

(thanks to a very astute reader who caught that I had originally forgotten to note that beer can contain gluten!)

If you are looking for other recipes that can go from the freezer to the crockpot, you can find 24 other time-saving recipes in my ebook Chicken Dump Recipes.

This Chicken Taco Soup recipe is included in my Slow Cooker Freezer Meal Plan which includes printable shopping lists, prep lists, recipes, and printable labels. You will love having the guesswork taken out of dinner!

Chicken Taco Soup Recipe

*for our freezer meals, I actually buy a ginormous can of tomato sauce (over 100 oz.) and measure it out for each recipe. This saves a lot of money and it cuts down on time because I'm not having to open each individual can.

Course: Main Course, Soup

Keyword: chicken, soup, taco

Servings: 6

: 429 kcal

Ingredients

1 cup chopped onion
1 x 14 oz. can chili style beans
1 x 19 oz. can black beans drained and rinsed
1 x 15 oz. can kernel corn drained
1 x 8 oz. can tomato sauce *
1 can of beer be sure to use gluten-free beer if you are wanting this to be gluten-free
1 x 14 oz. can diced tomatoes
1 x 4.5 oz. can diced chilies
2 tsp. taco seasoning note: some store-bought taco seasoning contains gluten so I make my own
3 chicken breasts skinless, boneless
optional: tortilla chips or strips sour cream, shredded cheese, green onions for serving

Instructions

Place all ingredients in a large resealable freezer bag. Remove excess air and seal. Freeze.
Thaw. Heat in a stovetop pot or in the crockpot. Shred the chicken before serving.

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Gluten Free Stuffed Peppers

By Sharla Kostelyk

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I like that this stuffed peppers meal is an all-in-one and is healthy. I’ve been making it for a number of years. I make the filling as a freezer meal and then assemble it on the day of serving. I make two or four sets of the filling at a time and store each one in a large resealable freezer bag.

I’ll admit that not all of my kids are fans of the peppers, therefore some of them scoop out the inside and leave the pepper. Meanwhile, I tell myself that some of the nutrients from the peppers seep into the filling!

The filling is pretty delicious on its own and even better with some hot sauce sprinkled on it, so if you have any leftover filling when you’re assembling this dish, you can eat the delicious filling.

Gluten-Free Stuffed Peppers Recipe:

1 1/2 pounds extra-lean ground beef or Yves Mexican Meatless Ground Round*
1/2 cup diced onion
1 Tbsp. minced garlic
1 cup frozen corn
1 cup cooked rice
14 oz. can tomato sauce
1/4 cup taco seasoning**

On the serving day:

6 large bell peppers
1/3 cup shredded jalapeño jack or cheddar cheese

Cook the rice and set it aside to cool.

Brown the beef on the stovetop until it is no longer pink, then add the rice and vegetables after that. Add the onion and garlic first. Stir in the other ingredients, including the rice. If making into a freezer meal, add this mixture into a large resealable bag, remove the excess air, and freeze. On the day of cooking, take out of the freezer and thaw.

Wash and cut the tops off the bell peppers and seed them. Fill each one with the filling. Sprinkle each with cheese. Place on a greased cookie sheet with a rim or baking pan and bake at 350 degrees for 35-40 minutes.

*I have not been able to find a gluten-free vegetarian ground beef substitute so making it with the meatless ground round means that it won’t be gluten-free.

**ensure that the taco seasoning you use is gluten-free as most are not. I use a brand called VE which is gluten-free, likewise, I have found a tex mex seasoning that is also gluten-free. Alternatively, you can make your own.

Firstly, making these stuffed peppers in multiple batches and freezing certainly makes meal decisions easier. Secondly, it means that you will only have to brown the meat, make the rice, and make the filling once.

If you are interested in other recipes, you may be interested in following my Gluten-Free Recipes or Family Friendly Recipes board on Pinterest.

Gluten-Free Stuffed Peppers

Course: Main Course, Side Dish

Keyword: stuffed peppers, vegetarian

Servings: 6

: 356 kcal

Ingredients

1 1/2 pounds extra-lean ground beef or Yves Mexican Meatless Ground Round*
1/2 cup diced onion
1 Tbsp. minced garlic
1 cup frozen corn
1 cup cooked rice
14 oz. can tomato sauce
1/4 cup taco seasoning**

on the serving day:

6 large bell peppers
1/3 cup shredded jalapeño jack or cheddar cheese

Instructions

Cook the rice and set it aside to cool.
Brown the beef until no longer pink on the stovetop. Add the onion and garlic. Stir in the other ingredients, including the rice. If making into a freezer meal, add this mixture into a large resealable bag, remove the excess air, and freeze. On the day of cooking, take out of the freezer and thaw.
Wash and cut the tops off the bell peppers and seed them. Fill each one with the filling. Sprinkle each with cheese. Place on a greased cookie sheet with a rim or baking pan and bake at 350 degrees for 35-40 minutes.

Recipe Notes

*I have not been able to find a gluten-free vegetarian ground beef substitute so making it with the meatless ground round means that it won't be gluten-free. **ensure that the taco seasoning you use is gluten-free. Most are not. I use VE which is gluten-free or I have found a tex mex seasoning that is also gluten-free. Alternatively, you can make your own.

The filling is pretty delicious on its own and even better with some hot sauce sprinkled on so if you have any leftover filling when you're stuffing the peppers, you can eat just the filling.

I really do recommend making this in multiple batches and freezing as then you will only have to brown the meat, make the rice and make the filling once.

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From Freezer to Crockpot (and Gluten Free!)

By Sharla Kostelyk

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Making freezer meals saves you money and using your crockpot saves time. Combine the two for the best savings of all!

I’m a big fan of freezer meals. They save money, time and best of all, eliminate that daily quandary of figuring out what to make for supper. If you are new to making freezer meals, you can learn how to easily plan, prepare and execute making freezer meals for an entire month (or two) in just one day or for a week in just one hour (click this link —>Freezer Meals 101).

I’m also a fan of my crockpot. With 7 kids, anything that makes life easier is good in my books! It is so nice to come home after doing appointments all day to walk in the door to smell supper cooking.

Combining freezer meals and my crockpot is the ultimate in time management for me. When making freezer meals, I always make at least half of the recipes ones that are compatible with crockpot cooking.

If you are looking specifically for the meals to be gluten-free, I have a guide for converting freezer meal recipes to gluten-free freezer meals.

12 freezer meal recipes for the crockpot:

Crockpot Chicken Recipes:

Sweet and Sour Chicken (gluten-free) This freezer to crockpot meal from The Nourishing Home looks delectable!

Chicken Tacos (gluten-free if gluten-free taco seasoning is used or made) This recipe from Sidetracked Sarah is made even easier because she uses rotisserie chicken.

Hawaiian Chicken (gluten-free if gluten-free soy sauce is used) This dump in a bag, freeze, thaw, and throw in the crockpot meal from Meet Penny is great for a busy day.

Better Than It Sounds Prune and Olive Chicken (gluten-free)

Crockpot Soup Recipes:

Vegetable Pesto Minestrone (gluten-free) This minestrone soup has a very unique flavor from the pesto and from the wine. Delicious!

Stuffed Bell Pepper Soup (gluten-free) This recipe from Meet Penny sounds delicious and is chock full of healthy ingredients.

Beef Vegetable Soup from Sidetracked Sarah (gluten-free)

Crockpot Beef Recipes:

Sloppy Joes (gluten-free) Sloppy Joes are such a comfort meal in our house, especially in wintertime.

Mexican Casserole (gluten-free if gluten-free taco seasoning is used or made) This family meal is from Sidetracked Sarah and can go from the freezer to a skillet or to the crockpot.

French Stew (gluten-free if gluten-free bread crumbs are substituted) Sidetracked Sarah’s husband loves this meal. Maybe yours will too!

Other Freezer Meal Recipes:

Pork & Peppers Crock Pot Bag (gluten-free if gluten-free Worcestershire sauce is used) Another simple weeknight meal from Meet Penny.

Cuban Black Beans (gluten-free) This is an inexpensive family meal from Frugal Family Favourites.

Make 10 meals in one hour using the system in my Chicken and Beef Dump Recipes books or try out my Gluten-Free Freezer Meal Menu Plan.

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Better Than it Sounds Prune & Olive Chicken

By Sharla Kostelyk

I am well aware that it is going to be an uphill battle to get my readers to want to make this recipe at home because, well, it’s called Prune & Olive Chicken! I know this because it took some real convincing to get my family to eat this the first time I served it!

I had to enforce the one-bite rule, even with myself because I was a bit skeptical as well, but my kids were asking for seconds and The Husband was saying “who knew I would eat prunes…and like them?!”.

This crockpot meal can be made as a freezer meal and is gluten-free. If making it as a freezer meal, I suggest doubling or tripling it and placing each meal into a resealable freezer bag, taking out the excess air, and storing it flat in the freezer until ready to use. On the day you use it, thaw it, and then heat it in the slow cooker.

Prune & Olive Chicken

Combine:

2 pounds of boneless, skinless chicken breasts (or thighs)
2 bay leaves
3 minced garlic cloves
2/3 cup pitted prunes, sliced in half
5 oz. sliced black olives*
1/4 cup capers
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tablespoons dried oregano
pinch of salt
1/2 tsp. pepper
1/2 cup apple juice

Place in the crockpot and cook for 3-4 hours on high or 5-6 hours on low.

*if you are really not an olive fan, you can omit the olives and the recipe still works but then you’ll have to change the name of course.

I am joining with the other iHomeschool Network bloggers today to share with you one of our family’s easy crockpot meals. There are many other delicious crockpot recipes being shared. You can also follow my Crock Pot Recipes board on Pinterest.

Prune & Olive Chicken

Course: Main Course

Keyword: chicken

Servings: 6

: 355 kcal

Ingredients

2 pounds of boneless skinless chicken breasts (or thighs)
2 bay leaves
3 minced garlic cloves
2/3 cup pitted prunes sliced in half
5 oz. sliced black olives*
1/4 cup capers
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tablespoons dried oregano
pinch of salt
1/2 tsp. pepper
1/2 cup apple juice

Instructions

Combine
Place in the crockpot and cook for 3-4 hours on high or 5-6 hours on low.

Recipe Notes

*if you are really not an olive fan, you can omit the olives and the recipe still works but then you'll have to change the name of course.

Freezer Vegetable Pesto Minestrone

By Sharla Kostelyk

This soup is one of our family’s favorites as a result of the addition of the pesto. Even I’ve been surprised at how loved it is among even my picky eaters. It is jam-packed with nutrients too!

Freezer Vegetable Pesto Minestrone Recipe:

1 tsp. olive oil
1 cup diced onion
2 cloves minced garlic
2 ribs of celery, chopped
3 carrots, sliced
1 cup white wine (or you can use apple juice)
14-19 oz. can diced tomatoes with juice
19 oz. can mixed beans
2 Tbsp. tomato paste
2 tsp. Italian seasoning
1/2 tsp. black pepper
1/4 cup grated Parmesan cheese
1/4 cup basil pesto

For cooking day:

4 cups vegetable broth

Saute onion in oil for a few minutes, then add garlic, celery, and carrot, then saute for a few more minutes until it all begins to get soft. Add this to a large-sized resealable freezer bag. Add wine, diced tomatoes, beans, tomato paste, seasonings, cheese, and pesto to the bag. Remove excess air, seal the bag, and freeze.

On cooking day, thaw, pour into a stovetop pot or crockpot. After that, add 4 cups of vegetable broth and cook until the desired temperature.

In addition, you can also add some cooked gluten-free noodles near the end of the cooking time.

Knowing that my family will request this dish frequently, I use a jar of pre-made pesto sauce and double, triple, or quadruple the recipe. You will not be sorry that you have extras of these on hand in your stock on a cold day!

This recipe is part of my 10 Days of Gluten-Free Freezer Meals series in the iHomeschool Network Autumn Hopscotch. You may also be interested in following my Gluten-Free Recipes or Freezer Meals Pinterest Boards.

Freezer Vegetable Pesto Minestrone

Course: Soup

Keyword: minestrone, pesto, soup, vegetable

Servings: 6

: 332 kcal

Ingredients

1 tsp olive oil
1 cup onion diced
2 cloves garlic minced
2 ribs celery chopped
3 carrots sliced
1 cup white wine or apple juice
14-19 oz can diced tomatoes with juice
19 oz can mixed beans
2 Tbsp tomato paste
2 tsp Italian seasoning
1/2 tsp black pepper
1/4 cup Parmesan cheese grated
1/4 cup basil pesto

For the day of cooking:

4 cups vegetable broth

Instructions

Saute onion in oil for a few minutes, then add garlic, celery, and carrot. Saute a few minutes until they start to get soft. Add to a large resealable freezer bag.
Add wine, diced tomatoes, beans, tomato paste, seasonings, cheese, and pesto to the bag. Remove excess air, seal, and freeze.

For the day of cooking:

Thaw and pour into a pot for the stove or crockpot.
Add 4 cups of vegetarian broth and cook until it reaches the desired temperature.
You can add in cooked gluten-free noodles at the end if you wish.

Recipe Notes

Make several batches of this at a time. You will not regret having it on hand for cold days.