Hi, Friend19. There are lots of allergen-friendly recipes on Pinterest. I have pinned literally thousands of gluten- and grain-free recipes there. As for dairy, most often you can substitute coconut milk or almond milk in place of dairy milk. Dairy-free cheese products are a little more difficult, unless you find them on clearance. Also, you can use such things as Earth Balance in place of butter, again if you can find it on sale.

Here is the link to our recipe group on Daily Strength. Lynn22 started the group, and it's been helpful.
http://www.dailystrength.org/groups/sharing-our-gluten-free-recipes

Some things I do to save money being gluten-free are:
1) Buy overripe bananas when they're cheap, and then freeze them. They are good for baking.
2) Make my own GF all-purpose baking flour by purchasing the individual ingredients when they're on sale, such as rice flours, sorghum flour, tapioca starch, etc.
3) Purchase GF products when they're on sale at such places as Walmart and the grocery outlet in my town. Other places to look are at dollar stores and the clearance section of the grocery.

Lastly, here are a few websites with recipes to get you started. Hope these things help. Best wishes to you.
http://glutenfreeonashoestring.com/
http://www.allergyfreealaska.com/
http://poorandglutenfree.blogspot.com/
http://glutenfreehomemaker.com/
https://gfjules.com/

Hi Friend19,
Progresso soups also have a Vegetable Classic soup, Garden Vegetable, and the French Onion is GF & dairy free. Simply Asia, Thai kitchen rice noodle soup bowls in different flavors. If you are lactose intolerant, you may be able to take Lactaid while eating dairy. When I was first diagnosed with Celiac, I was also lactose intolerant, but as my stomach healed, I was able to resume eating dairy. In fact, just yesterday I read an article in
Gluten Free Living that stated......many people with recently diagnosed celiac disease are at least temporarily lactose intolerant.
Hope this helps.

Here's another suggestion, Friend19--Make single-serving GF desserts. Because GF baked goods can get stale quickly, these single-serving desserts can avoid waste. Again, I have found a few hundred single-serving desserts that I've pinned on Pinterest. Here are some links to a few recipes:
Pudding for 2 - http://blog.vitacost.com/recipes-2/paleo-cacao-coconut-pudding-for-two.html?csrc=fb-paleotwo-kyra
Banana Coconut Mug Cake - http://www.healthyseasonalrecipes.com/wheat-free-banana-coconut-mug-cake/
Personal Pan Cauliflower Pizza Crust - http://www.oatmealwithafork.com/2013/06/10/personal-pan-cauliflower-pizza-crust-dairy-free/
Peanut Butter Banana Mug Cake - http://detoxinista.com/2012/07/peanut-butter-banana-mug-cake/
Pull-apart Dinner Rolls - http://www.veganricha.com/2012/02/glutenfree-pull-apart-dinner-rolls.html
English Muffin - http://thebigmansworld.com/2014/09/28/microwave-english-muffin/
Chocolate Mug Cake - http://www.girlcooksworld.com/2013/09/gluten-free-chocolate-mug-cake.html

I make my own soups. I buy whole chickens when they're on sale and cut them up, then take the backs, fat, extra skin and neck and keep them in a bag in the freezer. When the bag is full after a couple whole chickens I dump it into a big pot of water and let it simmer for a couple hours. Or you can put it in a crock pot over night on low and wake up to chicken broth.

This sounds odd, but you can also save bones from the chicken pieces you eat in the freezer and use them for stock as well. I tend to use a mix of parts and bones. The bones give the stock a higher concentration of coagulants so you get a thicker stock, and the fat and skin give it some fat and flavor.

For the soup I use one or two breasts depending on size for meat and load it with cheap veggies like carrots, celery, rice, lentils or whatever you have. A big pot of soup is four or five meals for me. I freeze at least a couple serving size containers for later. I do the same with beef and pork bones and odds and ends. It's the cheapest way I've found to make soup. It does take a couple hours, but if you use a crock pot to make the stock over night, and throw the chicken and vegetables in on low for the rest of the day it's less time consuming.

this site is great for gluten free...dairy free you might have to make your own substitutions.

http://ezgf.blogspot.com/p/the-recipes.html