I am in love with quinoa noodles! Use those with store bought sauce (or make you're own) and you have a hearty meal.

Quinoa NOODLES?! I've never heard of them! The only place I can think of where they might be is the Bulk Barn (I'm in Canada!). Do they have them at Whole Foods?

Almost forgot...I have a blog about making homemade "baby" food although most of my recipes are family recipes that are baby-friendly. There's a section dedicated to "one-pot wonders" that could should check out! Most of them freeze really well (I do the same as you and eat them for days then freeze them!) A few are not gluten-free but you can always make gluten-free substitutions. The blog is www.bitesforbabies.com. Let me know if you find anything interesting! ;-)

Recently, I've made the pumpkin tortilla soup from thekitchn (corn tortillas are gluten-free, right?), as well as my own adaptation of Italian wedding soup:

http://www.brittanypowell.com/food-i-make/italian-wedding-soup-with-dairy-free-gluten-free-options/

I like to make big batches of things, too - and we eat gluten-free around here, so I'm well-acquainted with this dilemma! something that I also like to do is make a big dish two days in a row, and that way you can mix-match...

baked sweet potatoes
roasted squash (slice in half, stuff with tomatoes/mushrooms/onions/olive oil, yum)
shredded carrot/beet salad (toss with a little bit of bragg's amino acids & some sunflower kernels, so delicious)
anything in a crockpot: soups, chilis, etc
things like tangines, barberry rice, etc - any rice+herbs+vegetables/fruit/beans/meat holds up well
we do the italian wedding soup, too, but use brown rice instead of orzo.
any brothy soup (miso, etc) benefits from a bunch of greens in the bowl before adding the liquid - bonus nutrition + bonus taste.

we also do overnight quinoa in the crockpot with nuts/spices/dried fruit and eat that for breakfast all week.

pretty much anything can be made gluten-free without too much drama. pastas? spaghetti squash/zucchini/etc. tacos, etc, are also really good options.

I've been practically living off of this turkey chili for the past few weeks. A big pot lasts about a week, and it's great over quinoa, a baked potato, or brown rice. Or just with tortilla chips for dipping!

My other go-to weeknight meal: saute peppers and onions till soft, add a little garlic, then add sliced chicken sausage. Aidells brand is gluten free, pre-cooked, and comes in a ton of different flavors. This is ALSO perfect over quinoa, a baked potato, or brown rice.

I often make the slow-cooker black bean enchiladas and the cauliflower / turkey sausage casserole (with crushed Rice chex instead of bread crumbs) off the Kitchn's recipes.

Use leftover roasted veggies to fry as a side dish with eggs in the morning.

Crushed Rice Chex? You just blew my mind, monstertruck.

This is my boyfriend's favorite fall 1-pot meal and it tastes even better as leftovers.
Brown Italian sausage (or other ground meat - turkey, perhaps?) in a large heavy skillet. Add half a diced onion and stir. Cut a butternut squash into cubes and throw on top. Add spices like cinnamon with a touch of cayenne pepper and some salt. Deglaze with sherry or chicken stock. Slice mushrooms and throw on top. Add liquid as needed until squash is soft. Sometimes I will also add diced zucchini.

Lisa @bitesforbabies yes i buy mine at whole foods. they are right with the regular noodles and come in several different pasta forms. i can say from experience they are very easy to over cook so they need a little more minding when cooking, other then that me and my bf are hooked on them!!!!

this is the brand we buy http://www.quinoa.net/145/163.html

I believe they have them in the pasta section. You can also order them from Amazon. They're my favorite gluten free pasta.

I always roast a whole chicken with a few veggie sides and potatos on Sunday and I will eat that all week. Sometimes when I know I don't have time to cook the following week I make two chickens. You can do so much with leftover roasted chicken! I am a celiac too! So preparing food and having it on hand is essential

I'm a big fan of the crockpot for one pot cooking. This soup allows you to customize every aspect... veggies, meats, etc... http://www.littlekitchenbigflavors.com/one-recipe-fits-all-crockpot-soup

Morrocan curry. (My favourite recipe is from "What to Cook and How to Cook it") Indian curry. (Smitten Kitchen has a pretty good Channa Masala recipe) Thai curry-- looove Thai Kitchen's premade curry pastes. Fry veggies, add coconut milk, add paste, simmer, serve. (I always try to have rice/quinoa already made in the freezer for those nights I can't be bothered to wait on/clean the rice cooker).

I also ADORE this spaghetti squash recipe: http://allrecipes.com/recipe/spaghetti-squash-i/detail.aspx?event8=1&prop24=SR_Title&e11=spaghetti%20squash&e8=Quick%20Search&event10=1 (instead of baking the squash, I usually stab it a bunch and toss it in the microwave for 5 minutes, flip it and let go another 5).

YAY. Soup is a great one dish gluten-free meal with endless possibilities! If you don't have time to make any of the wonderful recipes you find, grab a tub of Boulder Soup Works organic gluten-free soup from your grocers fridge and enjoy it alone or as a meal starter that brings great flavor to stir fried veggies or proteins.

A quick gluten-free college student favorite is Red Lentil Dahl Stirfry: http://www.ziplist.com/recipes/608523-Red_Lentil_Dahl_Stirfry