GLUTEN & DAIRY-FREE Freezer Meals Grocery List and Recipes!

  • The grocery list is for two of each meal

  • The recipe is for one bag

  • Everything is gluten-free, and only two recipes have dairy

 We made 32 freezer meals made in two hours for $8.50 per meal; that’s $120.00 total for each person.

Also, from now until January 15th, both of my E-Books are on sale with code “NEWYEAR” at checkout.

Tips to help before you begin

I know on the surface, doing this sort of meal prep seems like it would be overwhelming, but it’s not. The trick for me is I break it down into three steps.

  1.  Menu

  2. Shopping lists

  3. Meal prepping

Building the menu is the most difficult and time-consuming part for me. I can totally relate to those who say, “I just eat the same thing over and over again” because it’s easy. I get into those ruts as well, and luckily for you guys, I have been working on these recipe ideas for a little while, so if you think the meal sounds good, just use my recipes and make them is all.  If there is one meal you don’t think you would like, substitute it for one of my other freezer meals found in my E-Book.


Once I have the shopping lists, I then go to my spice cupboard and canned goods and take inventory of what I have versus what I will need while prepping. For those items I don’t have in the house, I add them to my cart in my Walmart Grocery pick up app. When I don’t use an app, I write it down on my shopping list to pick up while I’m at the store.


  • These recipes have 4-5 servings per recipe. If you aren’t feeding that many people in your home, you may want to consider and adjust the recipe/shopping list accordingly.


First, pull out all the ingredients you will be using and put them on your table or countertop so they are visible and easy to get to. I know this sounds unnecessary, but I suggest this to save you time. It gets really annoying to go back and forth to your cabinet to pull out the same spice over and over.

Next, I pull out the Menu and Label all the bags with their correct names and lay them out on the table for easy access. Then I take out all my measuring cups and utensils I will need and set them where I will be using them.

I will then go through the recipes and see which items need to be cooked. For example, chicken that needs to be cooked and shredded. I will start that in my instant pot or oven first. While I am doing that, my friend that is helping would be getting the ingredients for the first meal all set out and in front of the other ingredients.

We will then create a spot in the kitchen where we will assemble the bags (I use ziplock freezer bags) together. We then will go through each recipe one by one together and add ingredients to the bag. Once one recipe is prepared, we will seal the bag and move it to a different table, which means that one recipe is complete and you’re ready to begin the next one in that same spot. I just repeat this same process until all the freezer meals are prepped and ready to go in the freezer.

Last step, and for me, it’s a very important step. I will put everything back in its place, do all the dishes and clean the kitchen. I might be weird, but it brings me so much satisfaction knowing I have meals for the next month in the freezer and a clean kitchen I won’t have to clean later.

 Good luck!

Freezer Meals Menu

Cool Ranch Chicken

Meat Loaf

French Dip

Tex-Mex Chicken Casserole

Cilantro Lime Chicken Tacos

Beef and Broccoli Teriyaki

Steaks with Gravy

Buffalo Chicken

Chicken Enchiladas

Chicken Fajitas

Café Rio Chicken

Taco Chili

Sloppy Joes

Grocery List


4 Pounds Sirloin Tip Roast

2 packages of 6 Cube Steaks

11 Pounds Ground Beef

3 Pounds Beef Stew Meat

3- 10 pounds Bags of Chicken


1 bunch Cilantro

4 limes

2 Red Pepper

1 Green Pepper

1 Orange Pepper

4 Bay Leaves


9 Bags of chopped onion

2 bags of Broccoli


4 cans Green Chilis

2 cans Enchilada Sauce

4 cans Tomato Sauce

2 cans Rotel

6 cans corn

4 cans black beans

Seasonings: (Pantry Staples)


Dry Mustard


Chili Powder


Onion Powder




Dried Onion Flakes

Crushed Red Pepper

Garlic Powder

Salt & Pepper

Beef Bouillon

Worcestershire Sauce

Soy Sauce


Beef Broth

Red Wine Vinegar

Olive Oil

Coconut Oil

Gluten-Free Bread Crumbs or GF oats


Zesty Italian Dressing

6 Ranch Packets (or homemade for dairy-free version listed below)

2 Fajita Mix

4 Taco Packets (homemade gluten-free version listed below)


Taco Chili

Ingredients: (make 2)

2 Pounds Ground Beef/Turkey

2 cans of corn

2 cans tomato sauce

2 cans green chilis

2 medium onions

1 Tablespoon Chili Powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper

1/4 teaspoon paprika

1 teaspoon cumin

1 teaspoon sea salt

1/2 teaspoon black pepper


Place all ingredients into freezer bag, still well.

Cook in crockpot on low for 4-6 hours.

Top with favorite chili toppings.

Cafe Rio Chicken

Ingredients: (make 2)

4-6 chicken breasts

1/2 bottle zesty Italian dressing

1 packet dry ranch seasoning packet

1/2 cup water

1/2 TBS minced Garlic

1/2 TBS Chili Powder

1/2 TBS Ground Cumin


Combine all ingredients in freezer bag. Mix well.

Cook in crockpot on low for 4-6 hours. Serve with salad or tacos.

Chicken Enchiladas

Ingredients: (make 2)

4 cups chicken cooked and shredded chicken

10-12 Tortillas

2 cups cheese

2- 14 oz cans Enchilada Sauce


Cook and Shred Chicken. Warm gluten-free tortillas in microwave, so they don’t crack. Combine Chicken and cheese into tortilla and roll into pan. Top with enchilada sauce and cheese.

Chicken Fajitas

(make 2 for big family or 4 for small family)


6 Chicken Breasts

2 red pepper

2 green pepper

2 orange pepper

2 onion

Fajita mix Packet

12 tortillas


Combine all ingredients into freezer bag.

Defrost bag and sauté meat and veggies into pan and serve with tortillas.

Buffalo Chicken

(make 2)

4 Chicken Breasts

Franks Red Hot Sauce

1 oz Dry Ranch Seasoning Pack

2 tbs butter or coconut oil


Combine all ingredients into freezer bag. Cook on low for 4-6 hours. Shred chicken and use for sandwiches or salad.


Ingredients: (Make 2)

1.5 LBS Ground Beef

1 cup milk

1 TBS Worcestershire Sauce

1 Tsp Salt

1/2 teaspoon ground mustard

1/2 teaspoon pepper

2  cloves garlic minced

1 egg

1/2 cup bread crumbs or oats

1 small onion diced


Combine all ingredients into a loaf and set into pan. Wrap in sedan wrap and then tin foil. When ready to cook, take out and cook at 350 for an hour or until meat thermometer reaches 160.

Cool Ranch Chicken

Ingredients: (make 2)

4 chicken breasts

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 taco seasoning packet

1 dry ranch seasoning packet


Combine all ingredients together into freezer bag and cook on low for 4-6 hours.

French Dip

Ingredients: (make 2)

2 pounds sirloin tip roast

2 onions

2 cloves minced garlic

1 cup beef broth

1/2 cup soy sauce

2 bay leaves


Combine all ingredients into freezer bag. Cook on low for 4-6 hours. Remove roast and shred. Serve with toasted hoagies and sautéed peppers and onions and cheese optional. Dip in remaining sauce.

Tex-Mex Chicken Casserole

Ingredients: Makes 4 8×8 pans

4 chicken breasts cooked and shredded.

8 cups cooked rice

2 can rotel tomatoes

2 packets taco seasoning

2 cans corn

2 cans black beans

1 small can olives (optional)

6 cups of cheddar cheese grated.


Mix all ingredients into bowl except the cheese. Divide into four pans, then top each with cheddar cheese. Bake at 350 F for about 45 min or until everything is cooked through.

Cilantro Lime Chicken With Corn And Black Bean Tacos

Ingredients: (make 2)

4 chicken breasts

2 limes

1 can corn

1 can black beans

1 tsp. Cumin

1/2 tsp. Garlic powder

1/2 cup onion chopped

1/2 tsp pepper

1/2 tsp salt


Combine all ingredients into freezer bag.

Place in crockpot on low for 4-6 hours.

Serve with tacos or as a taco salad.

Slow Cooker Beef and Broccoli

Ingredients: (make 2)

1 1/2 lbs beef stew pieces

1 cup soy sauce

1 cup sugar

1 tsp garlic salt

1/2 cup onion chopped

1 bag frozen broccoli


Combine all ingredients into freezer bag.

Cook in crockpot on low for 4-6 hours.

Serve over rice or noodles.

Sloppy Joes

(make 4 smaller portion bags or 2 bigger portion bags)

6 lbs ground beef

4 medium onion minced

1 tbs garlic minced

5 tablespoons chili powder

4 teaspoons dry mustard

2 teaspoons smoked paprika

2 teaspoons salt

1 teaspoon ground ginger

1 2/3 cups ketchup

1 cup water


Sauté the onion and meat until brown. Stir in the rest of the ingredients. Simmer until liquid is gone, about 15 min. Let cool, then divide into 4 freezer bags.

Defrost and warm in skillet. Serve with warm buns.

 Cube Steaks with gravy

Instructions: (make 2)

6 cube steaks

2 cups water

1 onion puréed

1/2 cup soy sauce

2 TBS Worcestershire sauce

2 tsp minced garlic

2 tbs beef bouillon

1 tsp salt

Dash of pepper


Combine all ingredients into freezer bag.

Add frozen into instant pot, add 1/4 cup of water and cook for 20 min on high pressure then do a quick release. Remove steaks. Whisk in small bowl 1/4 cup of corn starch with 1/2 cup water. Turn pot to auto and more mixture with remaining liquid the gravy will start to thicken, the the steak back to the pot.

 Dairy-Free Ranch Seasoning Packet

1 Tablespoon dried Parsley

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 teaspoon dried onion flakes

¾ teaspoon dill

½ teaspoon pepper

½ teaspoon salt

Gluten-Free Taco Seasoning Packet

1 Tablespoon Chili Powder

1 Teaspoon Pepper

½ teaspoon cumin

½ teaspoon red pepper flakes

½ teaspoon paprika

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon onion powder


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