Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Marie Callender's Frozen Dinners


buffettbride

Recommended Posts

buffettbride Enthusiast

I was at the grocery store last night picking up some ice cream and for kicks read some labels on Marie Callendar's frozen dinners.

There were a few with gluten-free ingredients (and I can't remember the life of me which ones, I'm thinking sliced beef pot roast, potatoes and broccoli, stuff like that).

Has anyone tried these before? They are made by ConAgra so I trust the ingredients, just wondering about the x-contamination factor since so many of the Marie Callender's meals DO have gluten.

Thoughts? Suggestions?

These would be a great add to have around for quick meals.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



wowzer Community Regular

The only one that I know of is the Chicken, cheese, broccoli, wild rice dinner. I have been eating it with no problem. It would be nice if there were others. Sometimes I have no leftovers for my lunch.

steveindenver Contributor
The only one that I know of is the Chicken, cheese, broccoli, wild rice dinner. I have been eating it with no problem. It would be nice if there were others. Sometimes I have no leftovers for my lunch.

Seriously, this is gluten-free? Pre-gluten-free days, whenever I felt lousy and my tummy felt gross, this meal was always my standby that I'd get at the store. Heat it up, tons of salt and for some reason, my stomach felt better then. Hmm, it all makes sense now.

blueeyedmanda Community Regular
The only one that I know of is the Chicken, cheese, broccoli, wild rice dinner. I have been eating it with no problem. It would be nice if there were others. Sometimes I have no leftovers for my lunch.

Wow, that sounds good. I miss that Uncle Ben's rice bowl they used to make with cheese and rice. Come to think of it, I don't think they make rice bowls anymore period.

buffettbride Enthusiast

thanks for the responses. i am going to pay much better attention at the store this weekend and report back with the ones i think have gluten-free ingredients. i think it is con-agra so it should be safe, but i'll probably call directly just to make sure.

there were seriously 2-3 meals with meat and potatoes and maybe a rice/chicken one and stuff! i was seriously excited because quick meals are a thing of the past at our house and that would buy us just a little bit of freedom. it's not necessarily super healthy, but nice to have around in a pinch.

i looked for the uncle ben's rice bowls and didn't see them either. i LOVED those!

wowzer Community Regular

I know on the Chicken, Wild rice, broccoli, cheese dinner I saw it posted on some celiac site. I have no idea which one now. I try to take leftovers for my lunch, but try to keep them on hand when I don't have any. It would be great to know it they have other ones too. Wendy

larry mac Enthusiast

I looked today and the chicken, cheese and rice was the only one that didn't list wheat in the ingredients. Sorry.

best regards, lm


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748

    Betty Siebert
    Newest Member
    Betty Siebert
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.