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Gluten Free Dairy Free January 2014 Menu

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For a detailed explanation of what is involved in creating the gluten free dairy free menu we have a post explaining it all. If you are new and not sure how to get started we have a wonderful series starting with 5 easy steps to get you on your way to once a month cooking. Good luck!

If you like this menu you might want to check out all our past Gluten Free Dairy Free menus or in-season menus – January 2012’s 0r January 2013’s menus if you are looking for something different!


The links below are just so you can see which recipes are included in this month's menu. WE DO THE WORK FOR YOU! To see freezer instructions and adapt recipes to your family size see the DOCUMENTS below.


Bacon and Spinach Breakfast Spiral



**Indicates meals that require NO COOKING on your OAMC BIG DAY aka “throw and go” meals, perfect for the family who needs to adjust to just do the quick meals!

Document Update

As you can see we have a NEW way of getting and printing your monthly menu documents. As part of that change, we have also changed the type/size of labels we use. The above labels will print four to a page and line up with Avery 8168/5168 labels or equivalent.


Are you a person that likes to see the menus visually? Perhaps you should check out the January 2014 Gluten Free Dairy Free Menu via Pinterest to see the yummy goodness you will be cooking up on this menu. Not sure what Pinterest is all about, check out what Once A Month Meals has to say about it.

Test Cooks

Each month we have some wonderful volunteers who “test” out the menu prior to publication. They do an amazing job of helping to eliminate confusion and mistakes. They may not catch everything but they sure do catch A LOT! If you are interested in test cook, feel free to volunteer. Here is a little bit about this month’s test cooks:

  • Name -

Get Started

Are you new to Once A Month Mom or once a month cooking (oamc) in general? If so, you might want to spend a few minutes (or hours) on the Get Started Series. If you are in a real hurry to catch on we have written some simple steps for getting started. Welcome!


26 Responses to “Gluten Free Dairy Free January 2014 Menu”

  1. Marissa Polsky says:

    I just finished this menu today, here are a few tips (and one feature request):

    * For the Breakfast Spirals – Dice the bacon super-small. After I spiraled the egg with the filling in it, and went to cut it, my knife would snag on the bacon, and cause the spiral to tear. Between that and having a few tears when I rolled, this meal was a bit of a lost cause (no biggie, I’m the only one in the family who likes eggs).
    * You will need Cookie Sheets (or some kind of container) to bake the meatballs. They aren’t in the recipe, and so I had to go and quickly wash up the cookie sheets from the Breakfast Spirals.
    * When putting the vegetable part of the Cashew Chicken Stir Fry into the bags, use a slotted spoon. All those veggies give off a lot of liquid.
    * For the Pasta with Spinach, Bacon & Onions, you can probably cook the pasta the night before (I’m not sure if a tester tested this and deemed it no good, but I spent a lot of time waiting for my water to boil). In fact, instead of getting one thing of elbows and one thing of Farfelle, just get all of one and cook them the night before and use them in both.
    * Also for the pasta – My large skillet wasn’t big enough to mix everything together, so I mixed everything in a bowl. So unless you have a giant skillet, use a bowl instead.
    * Buffalo Chicken Quinoa Salad – So I totally misunderstood what was meant by “Hot sauce” when I read the main shopping list. I assumed all that was needed was a few drops of something like Tobasco. Then when I got to the recipe, it called for 1 cup of it (that would be crazy with Tobasco). I’m guessing what you really mean is something like “Buffalo Sauce” (which I used, because I happened to have it left over from my last OAMM experience).
    * Tropical Green Smoothie – I would probably forego this one unless you have a Vitamix (I have a decent blender, but not the holy grail of blenders). I had to make it in 4 batches because my blender didn’t have capacity. And while I think it tastes great, there are lots of specks of green Spinach in it – there’s no way my 4-year old will eat it.

    One thing that would be great, would be some kind of way to indicate, after you use an ingredient, what step it is used in next. That way I know what I can put away and what I can leave out. I tried doing it myself for this recipe, but I lost a few things along the way.


    • Katie says:

      Great feedback Marissa! And that’s an interesting concept on a sheet for being able to put up an ingredient if you are done using it for a while. Certainly something for us to think about. Can’t wait to hear how you enjoy the recipes!

  2. Heather Dudley says:

    I noticed that for the pasta with chard and bacon the recipe calls for cream…but the recipe is in the gluten dairy free menu? Is there a dairy free cream substitute? Thanks!

    • Lisa says:

      Heather – the links in the main post go to the original recipe before we have adapted it to make it GFDF. However when creating the menus we do adapt to make them gluten as well as dairy free.

  3. Eve says:

    I’m curious as to why you added ground cloves on the recipe card? The original recipe on the blog only talks about cloves of garlic.

    • Lisa says:

      Eve – We adapt recipes from the original to make them more suitable to freezer cooking, and changing ingredients as we see fit. So there will be variances from the recipe card to the blog recipe in the links.

  4. Eliza says:

    How do I get my money back and unsubscribe. I am not able to figure out how to use the site and have wasted hours trying.

    • Katie says:

      Oh no Eliza! I hate that you have wasted hours trying. We can definitely help you out. Email me at info at onceamonthmeals.com so we can look up your account and go from there.

  5. Elisabeth says:

    I printed out cooking instructions and recipe cards for this month (with a few swaps- LOVE that feature!!) and for the Beef Stew there are no potatoes listed in my ingredients or the instructions when separating out into baggies, but when cooking it says “when potatoes are done.” How many potatoes am I supposed to have for this recipe for 10 servings or a family of 5?? Thanks so much!! I love this new format :)

    • Katie says:

      Hi Elisabeth! Sorry about that! I’ve updated it in the system but you need 6.25 red potatoes cut into chunks. It will equal 6.25 cups. Enjoy!

  6. Crystal says:

    I put this into the menu for our freezer cooking session yesterday and it seems like this will be a great one to have! It was my first freezer cooking session! I can’t wait to have this recipe! Thanks for all the great recipes you have!

  7. Sarah Sebby says:

    Can you clarify what you mean by Hot Sauce on the Buffalo Chicken Quinoa Salad? 1 cup seems really spicy!!

    • Lisa says:

      Sarah – I used a Frank’s Hot Sauce. But most definitely tailor to your individual family preferences! My husband loves hot sauce – so I tend to use more in his, less in mine!

  8. Sarah Sebby says:

    Sorry one more question, so the
    Pork should be browned before you form into meatballs?

  9. Holly says:

    When preping the night before the cook day, what do you do with all the chopped veggies? Do you leave them out over night? Do you bag them?

  10. Krystal Mann says:

    The measurements from the shopping list to actual recipe time seemed very off to me. To be honest, I started doing things a little out of order by making a recipe and freezing half for two meals before starting the cooking day, but I ended up with less chicken than I needed and the pasta didn’t seem to correspond to the recipes. I’m going to give it ago again next month, but did I miss something here?

    • Katie says:

      I know you found the chicken but in regards to the pasta, remember when you purchase it you are buying in a weight measurement. So 8 ounces isn’t one cup, if that makes sense. Hope that helps some!

  11. Krystal Mann says:

    Just served myself a bit of humble pie. I found the rest of my chicken, that I forgot I had cooked from the first night. And the reason I split up meals is because I was sick and just couldn’t do the full cooking day right away. So sorry about my previous message! I think I’m good. :)

    • Katie says:

      No problem! After spending a few days cooking, it’s normal to lose things in the fridge! :) Hope you start feeling better and enjoy the meals. :)

  12. Lauren says:

    I just made the cowboy beans and I’m not sure why you cook them for hours in a slow cooker. I turned it off after 2 hours because everything was turning to mush and hardening at the edges (one hour high, one low). It seems to me, since everything in the recipe is already cooked, it should just be heated up in a skillet.

  13. Nicky says:

    it says to chunk the red potatoes the night before. Won’t they oxidize and turn brown in the fridge overnight before we cook them? Has anyone had this problem? I’m am prepping tonight and wanted to get other’s advise.


    • Lisa says:

      Nicky – if you prep the potatoes the night before we suggest you submerge them completely in water and place in the fridge so they don’t brown.

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