4-Week GF/DF Dinner Rotation — Starting Oct 12, 2026

How This Rotation Works

• Who: 8 people (Troy, Julie, and 6 kids). Every dinner is gluten-free AND dairy-free for Aliyah and Naomi, and the whole family eats the same meal.
• When: Mon–Fri dinners. Week 1 starts Mon Oct 12, 2026. After Week 4 (Nov 2–6), start again at Week 1 (Nov 9).
• Mix: 8 adapted Meals Made Easy dinners + 8 new GF/DF recipes + 4 leftover nights (every Friday, built from Monday's double batch, like the cookbook's leftover ideas).
• Scaling: Meals Made Easy recipes mostly serve 6. "×1.5" means scaled for 8, and "×2" means scaled for 8 plus Friday leftovers. The new GF/DF recipes already serve 8.
• Swaps: Every adaptation is spelled out in the GF/DF Swaps & Pantry Guide. Grocery lists below already reflect them. Read labels on anything marked (label).
• Swap-ins: If a night doesn't work, trade it for an unused GF/DF recipe: Ground Beef Bulgogi Rice Bowls, Crockpot Taco Soup, Crispy Baked Drumsticks, or Unstuffed Pepper Skillet.

Week 1 — Oct 12–16

Prep the Day Before

• Sun 10/11: Move 4 lbs ground beef from the freezer to the fridge (for Mon). Cook nothing.
• Mon 10/12: Move the fajita chicken to the fridge. Bake the cornbread while the chili simmers. Refrigerate half the chili for Friday.
• Tue 10/13: Move the teriyaki chicken to the fridge. Optional: cook the rice tonight and reheat Wednesday.
• Wed 10/14: Move the stew beef to the fridge. Chop the onion, carrots, celery, and potatoes for the stew and store them in water (potatoes) or a container.
• Thu 10/15: Nothing. Friday's chili is already made.

Week 1 Grocery List

Produce

• 6 yellow onions + 2 white onions
• 2 heads garlic
• 4 bell peppers (mixed colors)
• 2 large heads broccoli
• 2 lbs Yukon Gold potatoes
• 1 lb carrots + 2 lbs baby carrots
• 1 bunch celery
• 3 limes
• 1 bunch cilantro
• 3 avocados
• 1 head romaine (shredded, for fajitas)

Meat

• 4 lbs ground beef
• 3 lbs boneless chicken breasts or thighs (fajitas)
• 2¼ lbs boneless chicken breasts (teriyaki)
• 3 lbs beef chuck stew meat

Dairy-Free / Refrigerated

• ½ gallon unsweetened plain oat milk (certified GF) or almond milk
• 1 dozen eggs
• Optional: DF cheddar shreds (Friday chili mac)
• Salsa

GF Breads, Grains & Tortillas

• 2 packs (30-ct) corn tortillas, labeled GF
• 16 oz GF elbow pasta
• Jasmine rice (3 cups; start a 10-lb bag)
• GF 1-to-1 baking flour (2 cups)
• GF cornmeal (2 cups)

Canned & Pantry

• 2 (10 oz) Rotel
• 2 (16 oz) chili beans (label)
• 2 (15 oz) kidney beans
• 2 (15 oz) tomato sauce
• 1 (6 oz) tomato paste
• 32 oz GF beef broth
• GF tamari
• GF Worcestershire
• Rice vinegar, honey, brown sugar, cornstarch, avocado oil, baking powder (label)

Frozen

• 1 bag peas

Spices

• Chili powder (about ½ cup this week), cumin, smoked paprika, paprika, garlic powder, onion powder, oregano, cayenne, thyme, bay leaves, ground ginger, salt, pepper

Week 2 — Oct 19–23

Prep the Day Before

• Sat 10/17: Move the chuck roast(s) (6–7 lbs total) from the freezer to the fridge. Large roasts need about 2 days to thaw.
• Mon 10/19: Season and start the crockpot by 10 AM (LOW 7–8 h). Use two 3–3½ lb roasts if your crockpot is 6-qt. Tonight: cook 3 cups dry jasmine rice and refrigerate it for Tuesday. Move the chicken to the fridge.
• Tue 10/20: Move 1 lb ground beef to the fridge.
• Wed 10/21: Make sure the sausage is in the fridge.
• Thu 10/22: Shred the leftover pot roast and save the juices for Friday.

Week 2 Grocery List

Produce

• 9 lbs russet or Yukon Gold potatoes (Mon + Fri mash)
• 3 lbs baby potatoes (Thu)
• 3 lbs carrots
• 1½ lbs green beans
• 4 yellow onions
• 1 head garlic
• 2 bunches green onions
• 1 red bell pepper
• 1 zucchini
• 2 avocados
• 1 bunch cilantro

Meat

• 6–7 lbs beef chuck roast (one large or two medium)
• 2 lbs boneless chicken thighs or breasts
• 1 lb lean ground beef
• 2 (14 oz) smoked sausage (label: GF, no milk)

Dairy-Free / Refrigerated

• 1 lb plant butter (sticks or tub)
• ½ gallon unsweetened plain oat (certified GF) or almond milk
• 1 dozen eggs (6 for fried rice)
• Optional: DF Mexican shreds, DF sour cream

GF Breads, Grains & Tortillas

• Jasmine rice (3 cups, from the 10-lb bag)
• 8 (6-inch) corn tortillas, labeled GF (left over from Week 1 packs)
• 1 bag GF tortilla chips + salsa

Canned & Pantry

• 32 oz GF beef broth
• 15–16 oz red enchilada sauce (label)
• 1 (15 oz) black beans
• Tomato paste (left from Week 1)
• GF tamari, toasted sesame oil, GF Worcestershire, olive oil, brown sugar
• Yellow mustard and ketchup (Thu)

Frozen

• 2 cups peas & carrots
• 1 cup corn
• 1½ cups mixed vegetables

Spices

• Garlic powder (about ⅓ cup for the doubled roast rub), onion powder, oregano, thyme, parsley, chili powder, cumin, smoked paprika, Italian seasoning

Week 3 — Oct 26–30

Prep the Day Before

• Sat 10/24: Move the 7-lb pork shoulder to the fridge to thaw.
• Mon 10/26: Start the carnitas by 4:30 PM (about 1¾ h total). Tonight: move both chicken packs (cilantro lime + curry) to the fridge. Refrigerate the leftover carnitas with their juices.
• Tue 10/27: Marinate the cilantro-lime chicken in the morning (2–8 hours; the citrus gets mushy past about 12 h). Tonight: chop the onion, garlic, and ginger for the curry.
• Wed 10/28: Start the crockpot by noon (LOW 6 h) or 2:30 PM (HIGH 3½ h). Move 1½ lbs ground beef to the fridge.
• Thu 10/29: Cook 3 cups dry rice for Friday's bowls (or use leftover curry rice).

Week 3 Grocery List

Produce

• 4 yellow onions + 1 white onion (taco topping) + 1 red onion
• 2 heads garlic
• 1 knob fresh ginger
• 8 oranges
• 14 limes
• 3 bunches cilantro
• 3 ripe mangoes
• 5 avocados
• 1 red bell pepper
• 2 jalapeños
• 2 heads romaine or 2 large bagged salads (Thu salad + Fri bowls)
• Radishes (optional)

Meat

• 7 lbs boneless pork shoulder (pork butt)
• 3½ lbs boneless chicken breasts or thighs (cilantro lime)
• 3 lbs boneless chicken thighs (curry)
• 1½ lbs ground beef

Dairy-Free / Refrigerated

• Plant butter (garlic bread; left from Week 2)
• 2 jars salsa + 1 jar salsa verde (label)

GF Breads, Grains & Tortillas

• 2 packs (30-ct) corn tortillas, labeled GF
• 1 loaf GF/DF bread (garlic bread)
• 16 oz GF spaghetti
• Jasmine rice (about 10 cups dry this week, from the 10-lb bag; buy a second bag)

Canned & Pantry

• 4 (13.5 oz) full-fat coconut milk
• 2 (6 oz) tomato paste
• 2 (28 oz) crushed tomatoes
• 2 (15 oz) black beans
• 32 oz GF chicken broth + 32 oz GF beef broth
• GF tamari, olive oil, honey, sugar
• Italian vinaigrette (label)

Frozen

• 2 cups peas
• 2 cups corn

Spices

• Cumin, oregano, chili powder, bay leaves, mild curry powder (label), turmeric, basil, red pepper flakes, salt, pepper

Week 4 — Nov 2–6

Prep the Day Before

• Sat 10/31: Move the chuck roasts (5–6 lbs) to the fridge to thaw.
• Mon 11/2: Start the crockpot by 10 AM. Shred the cabbage for the slaw (store the dressing separately). Tonight: move the chicken thighs to the fridge.
• Tue 11/3: Move the chicken breasts to the fridge.
• Wed 11/4: Move 3 lbs ground beef to the fridge. Thaw the GF buns on the counter overnight if frozen.
• Thu 11/5: Cut the fries and soak them in ice water (day-of, 30 min). Tonight: cook 3 cups dry rice for Friday.

Week 4 Grocery List

Produce

• 2 heads garlic
• 1 knob fresh ginger
• 1 large head green cabbage + 1 (14 oz) bag coleslaw mix
• 1 bag (10 oz) shredded carrots
• 1½ lbs carrots
• 2 lbs baby potatoes
• 6 large russet potatoes (fries)
• 1 red bell pepper
• 8 oz mushrooms (optional)
• 2 bunches green onions
• 1 bunch cilantro
• 1 head iceberg or butter lettuce (burger toppings or wraps)
• 2 tomatoes
• 1 onion (burger topping)
• 1 large bagged salad
• 2 cucumbers
• 1 lemon (optional)

Meat

• 5–6 lbs beef chuck roast (two 2½–3 lb roasts)
• 4 lbs bone-in chicken thighs (or 3½ lbs boneless)
• 2 lbs boneless chicken breasts
• 3 lbs ground beef (80/20)

Dairy-Free / Refrigerated

• Mayonnaise (label), about 2½ cups
• Optional: DF cheese slices

GF Breads, Grains & Tortillas

• 1 pack (30-ct) corn tortillas, labeled GF
• 16 oz wide rice noodles
• 2 packs GF hamburger buns (or lettuce wraps)
• Jasmine rice (3 cups)

Canned & Pantry

• GF tamari, reduced-sodium (about 3 cups total this week; buy a large bottle)
• Brown sugar (about 2 cups)
• Rice vinegar, toasted sesame oil, honey, cornstarch, olive oil
• Sriracha, ketchup, yellow mustard, pickles (label)
• Sesame seeds

Spices

• Ground ginger, oregano, garlic powder, onion powder, paprika, red pepper flakes, salt, pepper

Related Articles

• GF/DF Swaps & Pantry Guide
• GF/DF Recipes — Index
• Meals Made Easy — Index
• Meal Prep Basics