Gluten-free Make, Take and Bake class

MTB class
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
Only the brand items listed have been identified as gluten-free.
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
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

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