If you have celiac or non-celiac gluten sensitivity, you know how difficult it is to find ready-made gluten-free foods. I have had the opportunity to attend meal assembly classes with my daughter, Sara and thought it would be great to offer that opportuninty to our customers.
I had 5 individuals enroll in the class. They each made 5 gluten-free entrees, that served 4 servings each, so a total of 20 meals each for $70.00. They were freezer-ready to have later. Two customers have surgery coming up and needed frozen gluten-free meals they could count on for later.
I have attached a photo of most of the shopping items and the shopping list. I prepared for 100 meals that day, with the help of Nicole, my assistant and Chef Casey Jensen.
If you would be interested in the recipes, let me know at bguittar@hy-vee.com
Only the brand items listed have been identified as gluten-free.
Produce
1 eggplant, peeled, sliced and roasted (in large foil pans)
1 spaghetti squash, roasted in strands (one cup portion on red plates)
1 onion
1 green pepper
1 zucchini
1 8oz package mushroom
1 summer squash
1 onion
1 tomato
one package fresh basil
1 red bell pepper
Aisle 5
1 Tone’s Italian Seasonings
1 Pam cooking spray or in pantry
1 Tone’s garlic powder
1 Extra virgin Olive oil or in pantry
Dairy/Meat /Groc
1 Athenos feta cheese, crumbled
2 pkg 3 cup pkg Hy-Vee mozarella cheese
1 16oz. Hy-Vee Light sour cream
1 Hy-Vee cottage cheese 2%*
1 doz Eggland Best Omega eggs*
1 Hy-Vee Parmesan cheese *
1 pound 4 pieces – 4 oz. each chicken breast
1 Hy-Vee pasta sauce traditional
1 Aidell’s Italian meatballs *
1 Farmland lean ham chopped *
1 pound 93% lean ground beef*
1 Ziploc one gallon freezer bags
3 8 inch square foil pans
1 Hy-Vee extra heavy foil
Healthmarket
1 Kinnikinnick GF panko bread crumbs *
1 package – 2 each Rotella’s Gluten-free pizza
* some of the package will be left for other meals.
Entrée’s included:
Parmesan Chicken
Eggplant Lasagna
Spaghetti Pie with Spaghetti squash
Breakfast Pizza
Vegetable Pizza
Eat Right and Bright 