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Make Ahead & Freeze Gluten Free Recipes.

After 8 months of gluten free eating my husband is on board to cook gluten free meals for me. He is an amazing cook. He is creative, follows the recipe and adds his own flair to make the recipe all his own. He even came in 2nd at a huge chili cook off at our church.

He has created two new home recipes for me. Both are make ahead recipes. Both are freezable.
In our household we like to cook twice a week. Enough to be evening staple meals for two or three days. With only two of us it makes it easier than most families of 4 or more. With these new freezable recipes we have been trying, we can cook on Sunday and have meals for a month if we choose.

These recipes can stay in the freezer for up to 3 months.

Pizza Tot Casserole
1 1/2lbs ground beef                                                1. Cook ground beef until no longer pink. Drain.
1 green pepper, chopped (optional)                         2. Caramelize green pepper, onion, mushrooms,
1 onion, chopped                                                        in a little olive oil. Drain.
1/2 lb sliced fresh mushrooms (optional)                3. Combine all ingredients above and add pizza
15oz of pizza sauce                                                     sauce & basil.
3 cups or 12oz mozzarella cheese, shredded            4. Transfer ingredients to a greased 3 quart
32oz frozen Tator Tots                                                casserole. Top with mozzarella cheese and
1 cup or 4oz cheddar cheese, shredded                       Tator Tots. Bake uncovered at 400 degrees
                                                                                     for 30-35 minutes.
                                                                                   5. Sprinkle with cheddar cheese and cook for 5      more minutes.                       

Hints:
  1. If you are going to freeze, just add the cheddar cheese on top before you freeze.
  2. You can add any pizza ingredients you like. We added Turkey Pepperoni and black olives.
  3. We added the cheddar cheese on top before we cooked the casserole.
  4. We used a 13x9 pan instead of a casserole pan. It makes 8 easy, huge servings.
  5. It tastes better the 2nd day after all the ingredients are seasoned together. This would really be a great casserole to make ahead and freeze.
Crab meat Salad
1lb imitation Crab meat (usually pollack)
1/2lb mini shrimp
Celery
Light mayonnaise
Dill relish
Onion (optional)

1. Chop ingredients, mix and season to taste. Simple and delicious.
My hubby used some lemon pepper that gave it a nice taste.
We enjoyed the Crab meat salad on gluten free Almond Crackers. We have also tried gluten free cracked pepper and olive oil crackers. Both are a very nice pair with the Crab meat salad. We have also eaten the Crab meat salad over lettuce or in a lettuce wrap. Delicious.


Have a Happy Healthy Day.
                                            

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