A Week’s Worth of Allergy Friendly Freezer Meals!

Having children with multiple food allergies means you can’t just run out and grab a pizza, stick frozen chicken nuggets in the oven or ask a friend, neighbor or family member to drop by a meal when life gets crazy. You have to be prepared for sickness, vacation and just plain ol’ crazy nights when you don’t have time to cook. I’ve compiled 7 of my favorite allergy-friendly freezer meals so you can always be stocked and prepared with gluten, dairy, egg and nut free dinners. 

 

This post contains affiliate links.

As you all know if you follow me on Instagram, I’m pregnant with my fourth and about to pop any day now! Since I can’t rely on neighbors to bring my family meals when the baby is here, and there are many well meaning friends and family who even feel lost on how to help feed my very allergic family, I’ve taken matters into my own hands and made a bunch of freezer meals so that after the baby is here I can just thaw and enjoy a home cooked, safe meal!

As I’ve been sharing on social media what I’ve been doing, many of you have expressed that you wished you had some allergy friendly freezer meals too, so I’ve compiled a week’s worth to get your own freezer stash going!

7 Allergy-friendly Freezer Meals:

Here is the index. All of the recipe links and directions will follow below. Here are the freezer meals every allergy mom needs in her freezer:

1. Taco soup and cornbread
2. Pineapple Chipotle Pork Tacos
3. Ragu
4. Asian Meatballs
5. Chicken Cacciatore
6. Potato and Sausage Soup
7. Green Chile Chicken Enchilada Soup

 

Grocery List for the week’s worth of allergy-friendly freezer meals:

Here is a list of all of the ingredients you’ll need, in case you want to have a freezer meal party and make them all at once, which is what I did. I try to link to all of the ones I could find on Amazon, so you can either order them (who else is addicted to Amazon Prime?) or, so you can see what brands I get. Be sure to purchase only brands you’re personally comfortable with and you’ve personally read the labels for.

Canned goods:

• 3 cans, 15-oz black beans
• 1 can, 15-oz kidney beans
• 2 cans, 15-oz white beans
• 2 cans, 15-oz sweet corn
• 2 cans, 15-oz diced tomatoes
• 2 cans, 8-oz tomato sauce
• Unsweetened applesauce (need 1/4 cup)
• 1 can, 7 oz, Chipotle Peppers in Adobo Sauce
• 1 can, 46 oz Pineapple juice (or whatever size you can find that will give you at least 1.5 cups)
• 3 can, 6 oz, tomato paste
• 1 bottle, 4 oz, Liquid Smoke
• 1 can, 28-oz crushed tomatoes
• 1 can, 28-oz diced tomatoes, oregano and basil flavored
• 1 can, 14.5-oz fire-roasted, diced tomatoes
• 1 bottle of red cooking wine
• 16 oz of green enchilada sauce
• 7 oz diced, fire-roasted green chiles (according to heat preference–we do mild)

Meat:

• 1 pound ground chicken
• 4 large chicken breasts
• 3, 1-pound Italian sausage
• 3-5 pound pork roast (we like the picnic roasts)

Pantry items:

• Brown sugar
• Apple cider vinegar
• Cornmeal
• Baking powder
• Sugar
• Coconut oil
• Maple syrup
• Gluten free spaghetti noodles
• Gluten free penne noodles
• Balsamic vinegar
• 1 package of uncooked quinoa (whatever size will give you at least 1/3 cup)
• Orrington Farms Chicken Broth

Produce:

• Bottle of Minced garlic
• Red onion
• 2, 8-oz package of mushrooms
• 1 package/bunch of green onions
• 2 large yellow onions
• 3 celery ribs
• 1 large carrot
• 1 large red bell pepper
• 2 large potatoes

Condiments:

• Olive oil
• Guacamole and/or pico de gallo (or whatever toppings you want on your tacos)–I’d buy these only when you’re ready to eat the meal, not when you’re prepping it for the freezer
• 1 bottle of capers

Spices (you may not have to buy these if you already have them):

• Chili powder
• Garlic powder
• Onion powder
• Red pepper flakes
• Dried Oregano
• Ground Cumin
• Salt
• Pepper
• Dried Basil
• Dried Thyme
• Crushed Rosemary
• Dried Parsley
• Dried Bay leaves
• Sugar
• 1 bottle of gluten free soy sauce (or coconut aminos if you can’t do soy)
• 1 bottle of sesame oil (or omit if you have a sesame allergy)
• 1 bottle of Sriracha

Dairy section (don’t worry, there’s no dairy, you’ll just find these in that section of your local grocer)

• Rice milk
• 4-oz dairy free cream cheese (Tofutti, Daiya or Go Veggie or any that fit your dietary needs)

Random:

• Ziploc freezer gallon baggies (or other freezer containers of your choice)

 

Allergy-friendly Taco Soup (No red meat, gluten, dairy, egg, soy, peanut or tree nuts; top-8-free, vegan option)

This hearty soup was a staple growing up. Filling with beans, corn, tomato and lots of spices this won’t leave anyone hungry. Normally made with red meat/hamburger, I’ve found a way to use ground chicken instead. It utilizes a homemade taco seasoning since the pre-made packages at the store have wheat and/or dairy in them. The trick is using a touch of brown sugar to really make this soup sing!

We sometimes eat it with a side of Fritos corn chips, or my top-8-free cornbread. My cornbread freezes well, as long as it is thoroughly chilled before you put it in a freezer container. I’ve included the ingredients for it in the grocery list above.

FREEZER DIRECTIONS: Make the soup as originally listed in the link below. Allow to cool. Carefully pour into gallon or quart freezer bags (as much as you want to portion out). Lay flat in your freezer to take up as little of room as possible. When ready to eat, thaw the soup enough to get out of the bag, and then warm the soup over medium heat in a large saucepan until warm enough for your liking to serve.

GET THE RECIPE TO THE ALLERGY-FRIENDLY TACO SOUP RECIPE HERE.

SLOW COOKER PINEAPPLE CHIPOTLE PORK TACOS (NO GLUTEN, DAIRY, EGG, SOY, PEANUT OR TREE NUTS; TOP-8-FREE)

Sweet, smokey and just enough spice make these tacos stand out from any regular Taco Tuesday. Throw it in your slow cooker and forget about it and come back to the most flavorful, tender meat.

Sometimes, if it’s a really busy night, we’ll just have these tacos with a river of store-bought guacamole put down on the corn tortilla first, then the meat and bean mixture on top, and fresh store-bought pico de gallo on top. If I’m wanting something extra to fill us up with, I’ll make my Mexican Rice from my cookbook. I only included the ingredients in the grocery list for the tacos, and not the rice.

FREEZER DIRECTIONS: Put all of the ingredients, except the beans and pork roast in your blender. Blend until everything is smooth. Place the pork roast in a large freezer bag. Pour the blended sauce on top. Add in the drained and rinsed black beans in the freezer bag. When ready to cook, place all of the contents of the bag in a slow cooker and set on low for 6-8 hours. When it’s done cooking, shred and serve over corn tortillas with fresh guacamole and fresh pico de gallo (only buy the guacamole and pico within a few days of when you’re planning on actually eating this). Please note: You will be skipping the searing step because the meat will be frozen, but it will still be as good as ever!

GET THE RECIPE TO THE SLOW COOKER PINEAPPLE CHIPOTLE PORK TACOS

ALLERGY-FRIENDLY RAGU (GLUTEN, DAIRY, EGG, SOY, PEANUT & TREE NUT FREE; TOP-8-FREE)

I’m a sucker for pasta–it’s just my love language. And, just because you can’t have cheese or gluten doesn’t mean you can’t enjoy a satisfying pasta dish thanks to my hearty and robust allergy-friendly ragu.

Often times, I’ll just serve this, as it has the meat and veggies all rolled into the sauce. But, it’s easy to serve with thawed, frozen broccoli or other canned veggie, side salad, or even my roasted asparagus if you’re wanting to pack some more veggies into the dinner. I find I don’t mind warming a veggie that night, as long as the main part of dinner is taken care of. You’ll want to not freeze the noodles, as gluten free noodles don’t handle that well. I simply freeze the sauce and make sure I have a package of gluten-free noodles on my pantry shelf for when I’m ready to eat it. Boiling noodles takes so little time and effort and they’re best fresh!

FREEZER DIRECTIONS:  Make the sauce as stated in the original recipe link below, but do not cook any noodles–keep them in  your pantry until you’re ready to eat. Allow the sauce to cool enough to place in a freezer safe bag or container. Freeze the sauce. Gluten-free noodles are best fresh–and they only take about 10 minutes to boil, usually. When you’re ready to eat it, heat the sauce in a large saucepan and cook the noodles according to package directions in a large stock pot. Drain the noodles and ladle the warm sauce over the cooked noodles and serve. 

GET THE RECIPE TO THE ALLERGY-FRIENDLY RAGU

ASIAN QUINOA MEATBALLS (GLUTEN, DAIRY, EGG, SOY, PEANUT & TREE NUT FREE; TOP-8-FREE)

This has been a family rotation STAPLE for years. It’s honestly one of my boys’ favorite meals, and it’s so simple that my husband even makes it whenever I go out of town.

Flavored with unique Asian flavors, and easy to pop right into your mouth–these will become a fast favorite too.

With two kinds of protein (the pork AND the quinoa) they’re filling, and you’ll be amazed at how great the texture is without the staple of breadcrumb and eggs that typical meatballs use.

FREEZER DIRECTIONS:  Make the meatballs as originally directed. Once cool enough, place in a freezer bag or freezer container. When ready to eat, thaw. Once thawed, preheat your oven to 350 degrees F. Spray a baking sheet with non-stick spray. Place the meatballs on the tray, with about 1/2 inch in between. Bake for 10-11 minutes, until they are heated through. Serve over cooked rice. We often like broccoli with this too!

GET THE RECIPE TO THE ASIAN QUINOA MEATBALLS

INSTANT POT CHICKEN CACCIATORE (GLUTEN, DAIRY, EGG, SOY, PEANUT & TREE NUT FREE; TOP 8 FREE)

We LOVE pasta and so I’m always on the hunt to find yet another sauce that will be not only allergy-friendly, but flavorful as well! Most pasta dishes need Italian Sausage, which is why I was glad to have found a chicken variation.

A thick and hearty meal that comes together in a flash thanks to the instant pot. Start with frozen chicken breasts (no need to thaw!) and end up with a saucy Chicken Cacciatore that’s gluten and dairy free–which is not typical!

FREEZER DIRECTIONS:  Make the sauce as originally directed in your instant pot using the link below. (This can be done in the slow cooker as well, if you don’t have an instant pot. Put all sauce ingredients in the slow cooker for 4-6 hours, or until the chicken is cooked through.) Do not cook the pasta–save it in your pantry for when you’re ready to eat the dish. Once the sauce is made, allow it to cool enough to place in a freezer baggie or container. Freeze. When ready to eat, heat the sauce in a large saucepan over medium heat. In a separate pot, boil the noodles according to package directions and drain. Ladle the heated sauce over the noodles and serve. 

GET THE RECIPE TO THE INSTANT POT CHICKEN CACCIATORE

POTATO AND SAUSAGE SOUP (GLUTEN, DAIRY, EGG, SOY, PEANUT & TREE NUT FREE; TOP 8 FREE)

My son’s favorite soup! He always claims the leftovers to be put in his thermos to take for school lunches!

A spicy, comforting soup full of sausage and veggies to warm you up. This can also be made in either your instant pot or slow cooker (with instructions for both!).

FREEZER DIRECTIONS: Make the soup as originally listed in the link below. Allow to cool. Carefully pour into gallon or quart freezer bags (as much as you want to portion out). Lay flat in your freezer to take up as little of room as possible. When ready to eat, thaw the soup enough to get out of the bag, and then warm the soup over medium heat in a large saucepan until warm enough for your liking to serve.

GET THE RECIPE TO THE POTATO AND SAUSAGE SOUP

SLOW COOKER GREEN CHILE ENCHILADA SOUP (GLUTEN, DAIRY, EGG, SOY, PEANUT & TREE NUT FREE; TOP 8 FREE)

You know a recipe is good when a friend asks for it. You know a recipe is REALLY good when your friend constantly makes it. 

A spicy yet creamy soup that has all of the southwest flavors you love. Plus, you make this in the slow cooker, making it even easier!

FREEZER DIRECTIONS: Make the soup as originally listed in the link below. Allow to cool. Carefully pour into gallon or quart freezer bags (as much as you want to portion out). Lay flat in your freezer to take up as little of room as possible. When ready to eat, thaw the soup enough to get out of the bag, and then warm the soup over medium heat in a large saucepan until warm enough for your liking to serve. Serve with desired toppings.

GET THE RECIPE TO THE SLOW COOKER GREEN CHILE ENCHILADA SOUP

Don’t forget about allergy-friendly breakfasts either!

My french toast (pictured above) and pancakes also freeze well, and sometimes breakfasts need just as much of a savior as dinner does. Just have your kids throw them in your toaster oven until they are warmed through for a fast and easy breakfast when mom needs a break!

MAKE SURE TO PIN THIS, SO YOU DON’T LOSE IT! BE SURE TO CHECK OUT MY OTHER ALLERGY FRIENDLY PINTEREST BOARDS AS WELL!