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
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.