Recipes with Breakdown 21 Meals from Costco for $150 - Plan #5 Gluten-Free Freezer Cooking Edition by $5 Dinners Recipes: BBQ Meatballs & Mashed Potatoes with Frozen Vegetables Herbed Meatballs with Gluten-Free Pasta & Frozen Vegetables Italian Meatloaf with Mashed Potatoes & Frozen Vegetables Freezer Mashed Potatoes (8 Side Dishes) 2 - Black Bean Chili with Mashed Potatoes & Frozen Vegetables 2 - Sloppy Joe Bowls with Frozen Vegetables 2 - Gluten-Free Spaghetti with Meat Sauce & Frozen Vegetables 2 - BBQ Pulled Pork Roast with Mashed Potatoes & Frozen Vegetables 2 - Peach Glazed Pork Roast with Mashed Potatoes & Frozen Vegetables 2 - BBQ Chicken Street Tacos with Black Beans & Corn 2 - Red Chicken Enchiladas with Salad 2 - Cajun Chicken with Gluten-Free Spaghetti with Frozen Vegetables 2 - Black Bean & Corn Enchiladas with Salad
Costco Printable Grocery List Plan #5 2-5 lb. packs ground beef...$20.65 & $19.72 1-4 pack pork roasts, about 8 lbs. total or 2 lbs. per roast... $19.72 3-3 lb. rotisserie chickens...$4.99 each, $14.97 100 ct. corn tortillas... $3.19 15 lbs. gold potatoes... $7.49 Salad - 2 clamshells*...$3.99 each, $7.98 1-5 lb. bag frozen mixed vegetables... $6.69 1-5 lb. bag frozen broccoli... $6.29 1-5 lb. bag frozen green beans... $6.79 1-5 lb. bag frozen corn... $5.99 2 pack - 45 oz. bottles BBQ sauce... $5.99 12 pack - 15 oz. cans tomato sauce... $7.59 8 pack - 15 oz. cans black beans... $6.79 2 pack - 67 oz. jars spaghetti sauce... $7.49 2 lb. cheese block, Monterey Jack variety... $5.99 Total OOP... $153.33 Grocery Store & Pantry Supplies 5 eggs 1 ½ lbs butter 9 12 cups milk 2 ½ cups plain gluten-free bread crumbs 2 small red onion * 2 small bunches fresh cilantro * Optional garnish: chopped parsley * Salad dressing, of your choice 5 lbs. gluten-free pasta noodles 2 lb. bag brown rice 2-4 oz. cans diced green chilies 1 quart box of gluten-free vegetable or chicken broth 2 Tbsp mustard 5 Tbsp cider vinegar 1 cup peach preserves ¾ cup gluten-free AP baking flour or rice flour ½ cup brown sugar 4 Tbsp Italian seasoning 9 2/3 Tbsp minced onion 4 Tbsp ground cumin 6 Tbsp garlic powder 2 tsp ground ginger 1-2 Tbsp chili powder 2 Tbsp smoked or regular paprika 2 Tbsp cajun seasoning mix Gallon size freezer bags (at least 25 ct) 4 freezer safe disposable pans with lids 28 corn tortillas $1 BBQ Sauce $3 Spaghetti Sauce $2 Anticipated Leftovers ($9) 2 cans black beans $1 4 cans tomato sauce $2 Total for Freezer Meal $144.33 *These ingredients will be used as garnishes at the time you serve that meal.
Recipes with Breakdown BBQ Meatballs & Mashed Potatoes with Frozen Vegetables Herbed Meatballs with Gluten-Free Pasta & Frozen Vegetables 1 ¼ lb. ground beef 1 egg ½ cup plain gluten-free bread crumbs Salt and pepper About 1 cup BBQ sauce about ½ cup shredded cheese Line a 7x11 or 9x13-inch glass baking dish with foil, leaving enough foil on both sides to cover over the top of the meatballs after they have been formed and placed in the dish. Make meatballs by mixing the ground beef with the egg, GF bread crumbs, and salt and pepper. Form into 12-1 to 1 1/2 inch balls and place into the lined glass baking dish. Drizzle the BBQ sauce over the meatballs. 1 ¼ lb. ground beef 2 eggs 1 cup plain gluten-free bread crumbs 2 Tbsp Italian seasoning 1 tsp salt and pepper, each 1 lb. gluten-free pasta noodles about 3 to 4 cups spaghetti sauce Line a 7x11 or 9x13-inch glass baking dish with foil, leaving enough on both sides to cover over the top of the meatballs after they have been formed. Make meatballs by mixing the ground beef with the eggs, GF bread crumbs, Italian seasoning, and salt and pepper. Form into 12-1 to 1 1/2 inch balls and place into the lined baking dish. Drizzle about ¾ cup of spaghetti sauce over the meatballs. Wrap the foil loosely over top of the meatballs (to keep the BBQ sauce from sticking to the foil) and slip them into a labeled plastic freezer baggie and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw completely in the baggie in the refrigerator overnight. Remove the foil packet and carefully slip the meatballs into the same size baking dish that you used to wrap them up. Wrap the foil loosely over top of the meatballs (to keep the sauce from sticking to the foil) and slip them into a labeled plastic freezer baggie and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw completely in the baggie in the refrigerator overnight. Remove the foil packet and carefully slip the meatballs into the same size baking dish that you used to wrap them up. Preheat oven to 350 F. Bake in the preheated oven for 30 to 35 minutes, or until cooked through. (Cooking time may vary depending on size of the meatballs.) Once cooked, place 2-3 meatballs onto prepared mashed potatoes and sprinkle a pinchful of shredded cheese on top. (Heat in microwave if heat from the meatball doesn t melt the cheese.) Prepare frozen vegetables as directed. Serve BBQ Meatballs on mashed potatoes with veggies. Preheat oven to 350 F. Bake in the preheated oven for 30 to 35 minutes, or until cooked through. (Cooking time may vary depending on size of the meatballs.) Alternative cooking method: Brown all sides of the meatballs in a large skillet, then add the spaghetti sauce and simmer on low heat for about 15 to 20 minutes, or until cooked through. Cook GF pasta as directed. Prepare frozen vegetables as directed. Warm the spaghetti sauce before pouring over the meatballs and pasta. Serve Herbed Meatballs over GF pasta noodles and spaghetti sauce with veggies.
Recipes with Breakdown Italian Meatloaf with Mashed Potatoes & Frozen Vegetables 1 ½ lb. ground beef 2 eggs 1 cup spaghetti sauce, divided 1 cup plain gluten-free bread crumbs 1 Tbsp Italian seasoning 1 1/2 tsp salt 1/2 tsp pepper In a large mixing bowl, combine the ground beef, eggs, ½ cup of spaghetti sauce, GF bread crumbs, Italian seasoning, and salt and pepper. Line a 9x5 inch loaf pan with foil, leaving enough on both sides to cover over the top of the meatloaf. Add the meat mixture into the lined pan and add remaining spaghetti sauce over top of the meatloaf. Wrap the foil loosely over top of the meatloaf in the loaf pan (to keep the sauce from sticking to the foil). Place the loaf pan into the freezer for about an hour or until frozen enough to hold its shape. Remove the foil and meatloaf from the pan and slip into a labeled plastic freezer baggie and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw completely in the baggie in the refrigerator overnight. Place the foil packet back into the same loaf pan. You can bake the meatloaf in the foil, but fold the foil back so that it bakes uncovered. Preheat oven to 375 F. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until cooked through. (Cooking time may vary depending on thickness of the meatloaf.) Let cool slightly before slicing and serving. Warm the prepared mashed potatoes. Prepare frozen vegetables as directed. Serve Italian Meatloaf with mashed potatoes and veggies. Freezer Mashed Potatoes Recipe Note: This will make enough for the 8 side dish portions to go with the meals in the plan. 12-15 lbs. gold potatoes About 1 lb. butter About 3-4 cups of milk (Note: butter-milk portions vary, depending on potato size) about 1 Tbsp garlic powder Optional: use sour cream, cream cheese whatever you like to use when making your mashed potatoes Salt and pepper to taste In a large saucepan or stockpot, boil the potatoes until softened. Drain the water off and add to large mixing bowl. Mash with a potato masher and stir in the butter, milk, salt and pepper. Feel free to flavor with other items you have on hand like garlic powder, onion powder, sour cream, or even blue cheese. Let them cool before adding to a labeled plastic freezer baggie. To freeze, remove as much air as you can from the bag and flatten the baggie. Put in the freezer on a plate or baking sheet (so it doesn t stick to the grates or floor of the freezer). Freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a warm bowl of water for about 20 minutes, before reheating. Reheat mashed potatoes with a little milk in a saucepan on the stovetop over low heat for 10 to 15 minutes, stirring often. (Alternative: add thawed potatoes to microwave safe bowl, cover with plastic wrap and heat for 3-4 minutes, or until warmed through.) Serve prepared mashed potatoes as side dish, with the 8 meals indicated in the plan.
Recipes with Breakdown Black Bean Chili with Mashed Potatoes & Frozen Vegetables to make 2 bags worth of Black Bean Chili to freeze. 1 lb. ground beef 1 Tbsp minced onion 1 tsp garlic powder 2-15 oz. cans black beans, drained 1-15 oz. cans tomato sauce 1-2 Tbsp chili powder Salt and pepper to taste Optional, about ½ cup shredded cheese Optional, about 2 cups frozen corn (if not using corn in the chili) 2 lbs. ground beef 2 Tbsp minced onion 2 tsp garlic powder 4-15 oz. cans black beans, drained 2-15 oz. cans tomato sauce 2-4 Tbsp chili powder Salt and pepper to taste Optional, about 1 cup shredded cheese, divided Optional, about 4 cups frozen corn (if not using corn in the chili) Brown the ground beef with the minced onion and garlic powder. Let cool before adding to labeled plastic freezer baggie or container. To freeze, add the cooled browned ground beef, black beans, tomato sauce, chili powder, salt and pepper to both of the labeled plastic freezer baggies. Put in the freezer, laying flat on a plate or baking sheet (so it doesn t stick to the grates or floor of the freezer). Freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a bowl of warm water for about 20 minutes, before transferring to a saucepan to cook. Warm the chili (and frozen corn if you are adding it to the chili) in a saucepan on the stovetop for 20-30 minutes over medium heat to allow flavors to mingle and deepen. If you have any shredded cheese leftover, add a pinchful to each bowl before serving. Warm the prepared mashed potatoes. Prepare frozen vegetables as directed. Serve Black Bean Chili with mashed potatoes and veggies.
Recipes with Breakdown Sloppy Joe Bowls with Frozen Vegetables to make 2 bags worth of sloppy joe sauce to freeze. 1 lb. ground beef 1 Tbsp minced onion 1 tsp garlic powder 15 oz. can tomato sauce 3 Tbsp brown sugar 1 Tbsp minced onion 1 Tbsp smoked or regular paprika 1 tsp ground cumin 1 tsp garlic powder 1 tsp salt 1 tsp pepper 1 Tbsp mustard 2 ½ Tbsp cider vinegar 3 cups cooked brown rice about 1 cup shredded cheese 2 lbs. ground beef 2 Tbsp minced onion 2 tsp garlic powder 2-15 oz. can tomato sauce 6 Tbsp brown sugar 2 Tbsp minced onion 2 Tbsp smoked or regular paprika 2 tsp ground cumin 2 tsp garlic powder 2 tsp salt 2 tsp pepper 2 Tbsp mustard 5 Tbsp cider vinegar about 6 cups cooked brown rice about 2 cup shredded cheese 2 Frozen vegetables, as side dishes In a skillet, brown the ground beef with 1 Tbsp minced onions and 1 tsp garlic powder and drain. Return to the skillet and stir in the tomato sauce, brown sugar, minced onion, paprika, cumin, garlic powder, salt and pepper. Then stir in the mustard and vinegar. Let simmer for 5-10 minutes so the flavors can mingle. Let cool before adding to labeled plastic freezer baggie or container. To freeze, add the sloppy joe sauce to a labeled plastic freezer baggie or container. Put in the freezer, laying flat on a plate or baking sheet (so it doesn t stick to the grates or floor of the freezer). Freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a warm bowl of water for about 20 minutes, before transferring to a skillet to reheat. Warm the sloppy joe sauce in a skillet on the stovetop for 10-15 minutes over medium low heat. Prepare frozen vegetables as directed. Spoon the sloppy joe mix over brown rice and add a pinchful of cheese to each and serve warm. Serve Sloppy Joe Bowls with veggies.
Recipes with Breakdown Gluten-Free Spaghetti with Frozen Vegetables to make 2 bags worth of meat sauce to freeze. 1 lb. ground beef 1 Tbsp minced onion 1 tsp garlic powder about 3 to 4 cups spaghetti sauce 1 lb. gluten-free pasta noodles 2 lbs. ground beef 2 Tbsp minced onion 2 tsp garlic powder about 6 to 8 cups spaghetti sauce 2 lbs. gluten-free pasta noodles 2 Frozen vegetables, as side dishes Brown the ground beef with the minced onion and garlic powder. Let cool before adding to labeled plastic freezer baggie or container. To freeze, add the browned ground beef and spaghetti sauce to a labeled plastic freezer baggie or container. Put in the freezer, laying flat on a plate or baking sheet (so it doesn t stick to the grates or floor of the freezer). Freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a warm bowl of water for about 20 minutes, before transferring to a saucepan to cook. Warm the meat sauce in a skillet on the stovetop for 10-15 minutes over medium low heat. Cook the GF pasta as directed. Prepare frozen vegetables as directed. Serve Spaghetti with Meat Sauce with veggies.
Recipes with Breakdown Slow Cooker BBQ Pulled Pork Roast with Mashed Potatoes & Frozen Vegetables to make 2 bags worth of pork roast with BBQ sauce to freeze. 1 pork roast, about 2 lbs. About 1 1/2 cups BBQ sauce 1 Tbsp brown sugar Salt and pepper 2 pork roasts, about 2 lbs. each About 3 cups BBQ sauce 2 Tbsp brown sugar Salt and pepper 2 Frozen vegetables, as side dishes Add the pork roast to a labeled plastic freezer baggie and sprinkle salt and pepper over the roast. In a mixing bowl, mix together the BBQ sauce and brown sugar and then pour into the bag over the pork roast. To freeze, remove as much air as you can from the bag, coating the pork roast with the BBQ sauce as you squeeze the air out. Put in the freezer on a plate or baking sheet (so it doesn t stick to the grates or floor of the freezer). Freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a warm bowl of water for about 20 minutes, before transferring to a slow cooker to cook. Add the thawed or partially thawed pork roast with BBQ sauce to the base of the slow cooker and add about 1 cup of water. I prefer to add water when slow cooking anything with BBQ sauce to prevent the sauce from burning around the edges. Set on low and cook for 8 hours. Once cooked, shred the pork roast with 2 forks and mix well with the sauce in the base of the slow cooker. Serve warm. Warm the mashed potatoes. Prepare frozen vegetables as directed. Serve Slow Cooker BBQ Pulled Pork with mashed potatoes and veggies.
Recipes with Breakdown Slow Cooker Peach Glazed Pork Roast with Mashed Potatoes & Frozen Vegetables to make 2 bags worth of pork roast with peach glaze to freeze. 1 pork roast, about 2 lbs. ½ cup peach preserves 1 tsp ground ginger ½ tsp minced onion Salt and pepper 2 pork roasts, about 2 lbs. each 1 cup peach preserves 2 tsp ground ginger 1 tsp minced onion Salt and pepper 2 Frozen vegetables, as side dishes Add the pork roast to a labeled plastic freezer baggie. In a small mixing bowl, stir together the peach preserves, ginger, minced onion and salt and pepper. Pour the peach mixture into the bag over the pork roast. To freeze, remove as much air as you can from the bag, coating the pork roast with the peach glaze as you squeeze the air out. Put in the freezer on a plate or baking sheet (so it doesn t stick to the grates or floor of the freezer). Freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a warm bowl of water for about 20 minutes, before transferring to a slow cooker to cook. Add the thawed or partially thawed pork roast with peach glaze to the base of the slow cooker and add about 1 cup of water. I prefer to add water with this roast to keep the inside of the slow cooker nice and moist and keep the pork from drying out. Set on low and cook for 8 hours. Once cooked, shred or slice the pork roast, then spoon any glaze in the base of the slow cooker over the meat. Serve warm. Warm the mashed potatoes. Prepare frozen vegetables as directed. Serve Peach Glazed Pork Roast with mashed potatoes and veggies.
Recipes with Breakdown BBQ Chicken Street Tacos with Black Beans & Corn to make 2 bags worth of BBQ chicken street tacos. about 2 cups of shredded rotisserie chicken ⅔ cup BBQ sauce 1 small red onion, finely chopped Small bunch fresh cilantro, finely chopped for garnish ¾ to 1 cup shredded cheese for garnish 12 corn tortillas 15 oz. can black beans, drained Frozen corn, as side dish about 4 cups of shredded rotisserie chicken 1 ⅓ cup BBQ sauce 2 small red onion, finely chopped 2 small bunches fresh cilantro, finely chopped for garnish 1 ½ to 2 cups shredded cheese for garnish 24 corn tortillas 2 15 oz. cans black beans, drained 2 Frozen corn, as side dishes Add the shredded rotisserie chicken and the BBQ sauce to a labeled plastic freezer baggie. To freeze, remove as much air as you can from the bag, coating the chicken with the BBQ sauce as you squeeze the air out and roll up the baggie around the chicken. Put in the freezer on a plate or baking sheet (so it doesn t stick to the grates or floor of the freezer). Freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a warm bowl of water for about 20 minutes, before transferring to a saucepan or skillet to reheat. Reheat the chicken with BBQ sauce in a saucepan or skillet with about ½ cup of water. Simmer over low heat for about 10 minutes, or until chicken is warm. Assemble tacos by spooning BBQ chicken into a corn tortilla and adding the red onion, cilantro and shredded cheese as garnishes. Warm the black beans. Prepare frozen corn as directed. Serve BBQ Chicken Street Tacos with black beans and corn.
Recipes with Breakdown Red Chicken Enchiladas with Salad to make 2 disposable trays with enchiladas. 1 cup gluten-free vegetable or chicken broth 15 oz. can tomato sauce 2 tsp ground cumin 1 tsp garlic powder 1 tsp minced onion 1 tsp salt and pepper each 3 cups shredded rotisserie chicken 12 corn tortillas about 1 1 1/2 cups shredded cheese Salad with dressing for side dish 2 cups gluten-free vegetable or chicken broth 2-15 oz. cans tomato sauce 4 tsp ground cumin 2 tsp garlic powder 2 tsp minced onion 2 tsp salt and pepper, each 6 cups shredded rotisserie chicken 24 corn tortillas about 2-3 cups shredded cheese 2 Salads with dressing for side dish In a medium saucepan, whisk together the GF broth, tomato sauce, ground cumin, garlic powder, minced onion and salt and pepper. Bring to bubbling, then remove from heat. Warm the corn tortillas by wrapping them in a dish towel or paper towels and microwaving for 45 seconds to 1 minute. In a mixing bowl, combine the cooked and shredded chicken with about 1 cup of the enchilada sauce. Spoon the chicken mixture evenly into 12 warmed corn tortillas. Roll and place seam side down into the disposable pan. Repeat until the pan is full. Spoon 1 cup of the enchilada sauce over top of the enchiladas. Top with shredded cheese. Repeat the process with the same ingredients for the 2nd pan. To freeze, cover the disposable pan with foil, label it and place in the freezer. Freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the refrigerator for at least 24 hours. Bake in a 350 F oven for 20 to 25 minutes, or until cheese has melted on top. If baking from partially frozen, add 15 to 20 minutes. Prepare salad with light vinaigrette dressing. Serve Red Chicken Enchiladas with side of salad.
Recipes with Breakdown Creamy Cajun Chicken and Gluten-Free Spaghetti with Frozen Vegetables to make 2 plastic baggies or containers with the creamy cajun sauce. 1/2 cup butter or margarine 6 Tbsp gluten-free flour 3-4 cups milk (depending on how thick/thin you want the sauce) 2 Tbsp cajun seasoning mix 2 cups shredded rotisserie chicken Salt and pepper to taste 1 lb. gluten-free spaghetti noodles Optional garnish: chopped parsley 1 cup butter or margarine 12 Tbsp (= ¾ cup) gluten-free flour 6-8 cups milk (depending on how thick/thin you want the sauce) 4 Tbsp cajun seasoning mix 4 cups shredded rotisserie chicken Salt and pepper to taste 2 lbs. gluten free spaghetti noodles Optional garnish: chopped parsley 2 Frozen vegetables, as side dishes Prepare the cream sauce in a large skillet by melting the butter. Whisk in the GF flour, and then quickly whisk in the milk. Bring to slow bubble, then reduce heat to medium low. Whisk often as the sauce thickens. Once slightly thickened, add the shredded rotisserie chicken and cajun seasoning, as well as salt and pepper to taste. Let simmer over low heat for a few minutes. Set aside and let cool a few minutes before adding to a labeled plastic baggie or container. To freeze, remove as much air as you can from the bag and roll up the baggie around the Cajun chicken sauce. Put in the freezer on a plate or baking sheet (so it doesn t stick to the grates or floor of the freezer). Freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in a warm bowl of water for about 20 minutes, before transferring to a saucepan or skillet to reheat. Warm the Cajun chicken sauce in a skillet on the stovetop for 10-15 minutes over medium low heat. Cook the GF pasta as directed. Prepare frozen vegetables as directed. Serve Creamy Cajun Chicken with GF paghetti and veggies.
Recipes with Breakdown Black Bean & Corn Enchiladas with Salad to make 2 disposable trays with enchiladas. 1 cup gluten-free vegetable or chicken broth 15 oz. can tomato sauce 2 tsp ground cumin 1 tsp garlic powder 1 tsp minced onion 1 tsp salt and pepper each 15 oz. can black beans, drained and rinsed 2 cups frozen corn, warmed and drained 4 oz. can diced green chilies, drained 1 tsp ground cumin 1 tsp salt 1 ½ cups shredded cheese, divided 12 corn tortillas, warmed Salad with dressing for side dish 2 cups gluten-free vegetable or chicken broth 2-15 oz. cans tomato sauce 4 tsp ground cumin 2 tsp garlic powder 2 tsp minced onion 2 tsp salt and pepper each 2-15 oz. cans black beans, drained and rinsed 4 cups frozen corn, warmed and drained 2-4 oz. cans diced green chilies, drained 2 tsp ground cumin 2 tsp salt 3 cups shredded cheese, divided 24 corn tortillas, warmed 2 Salads with dressing for side dishes In a medium saucepan, whisk together the GF broth, tomato sauce, ground cumin, garlic powder, minced onion and salt and pepper, making a red enchilada sauce. Bring to bubbling, then remove from heat. In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn, and green chilies. Stir in the ground cumin and salt. Last, add 1 cup of the shredded cheese and combine well. Warm the corn tortillas by wrapping them in a dish towel or paper towels and microwaving for 45 seconds to 1 minute. To a 9x13-inch disposable baking pan, spread about 1 cup of the enchilada sauce in the base of the pan. Roll the beancorn mixture into the warmed tortilla and place seam side down, nestled tightly together, in the pan. Pour another 1 cup of red enchilada sauce over the top of the enchiladas and then sprinkle the remaining cheese on top. Repeat for the 2nd pan. To freeze, cover the disposable baking dish with foil, label it and place in the freezer. Freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the refrigerator for at least 24 hours. Bake in a 350 F oven for 20 to 25 minutes, or until cheese has melted on top. If baking from partially frozen, add 15 to 20 minutes to the total baking time. Prepare salad with light vinaigrette dressing. Serve Black Bean & Corn Enchiladas with side of salad.