Author: mitchellmeals

Parmesan Ranch Chicken

I always forget how amazing this chicken is. We usually have it with twice baked potatoes, and everyone loves it. And the house smells so amazing. I think this recipe originally came from a lady at church where I grew up. But Mom loved it, and I even remember when we had a Young Women’s party for Leap Year, and my mom was in charge of the dinner, so she made this chicken. And everyone loved it. By the way, this is great boneless or not boneless.

If you’re making this gluten free, just crush up some Corn Chex and switch it out for the corn flake crumbs–that’s what’s in the photo. (Corn Flakes have malt flavoring, which has gluten.)

Make it a meal with:

Parmesan Ranch Chicken

  • Servings: 8
  • Difficulty: medium
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Amazingly delicious for a weeknight dinner or special occasion.

Ingredients

  • ¾ c. melted Butter
  • ¾ c. Crushed Corn Flakes (or crushed Corn Chex)
  • ¾ c. Parmesan Cheese
  • 3 Tbsp. Ranch Dressing Powder (1 pkg.)
  • 8-10 boneless, skinless Chicken Breasts

Directions

Mix Corn Flake crumbs, ranch dressing, and cheese in shallow dish. Pat chicken dry and dip in dry mix. Then dip chicken in melted butter and coat with crumb mixture for a double coating of the dry mix. Bake, covered at 350° for 20 minutes. Uncover and bake 20-25 minutes longer.


Mulligatawny Soup

The first time I tried mulligatawny was from the Harmons hot soup bar. Normally I’m not a fan of curry, but the soup was delicious, so I searched out a recipe from Food Network and found one from a restaurant owner in Massachusetts. I made a few modifications, like adding more chicken, potatoes, and curry powder. The additions make it more like a stew because it gets thicker, but I love it that way. And it’s even better if you serve it with naan and dip the naan in the soup.

This is naturally gluten free, and I’ve even made it dairy free before by using a can of coconut milk instead of cream (the picture below is made with coconut milk). You couldn’t taste coconut at all, probably because of the curry powder–I was delightfully surprised. And this freezes well in a gallon bag.

Make it a meal with:

Mulligatawny Soup

  • Servings: 8?
  • Difficulty: medium
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Indian flavors in a hearty soup, perfect with naan.

Ingredients

  • 1 c. Onion, diced
  • 4 – 6 Carrots, diced
  • 4 Celery stalks, diced
  • 4 Small Potatoes, diced
  • ½ c. Butter
  • 1 1/2 Tbsp. Cornstarch
  • 4 Tbsp. Curry Powder
  • 8 c. Chicken Stock
  • 2 Granny Smith Apples, peeled, cored, and diced
  • 1/2 c. Uncooked rice (then cook)
  • 1 Rotisserie Chicken, broken down into bite size pieces
  • 1 tsp. Salt
  • 1/4 tsp. Dried Thyme
  • 1/2 tsp. Pepper
  • 1 c. Cream, hot (or 1 can of coconut milk)

Directions

In a large stockpot over medium heat, add the onions, carrots, celery, potatoes, and butter. Cook until tender but do not burn. Stir in the cornstarch and curry powder, and cook for 3 minutes. Pour in the chicken stock and let simmer for 30 minutes. Then add the remaining ingredients except the cream. Let simmer for 15 minutes, then add the cream. Add more spices or liquid as needed. Serve with naan.


Mountain Man Breakfast

We usually made this in the Dutch oven while camping, but nowadays we often just make it in a pot in the oven. And it’s always delicious. You can have a pound of sausage and bacon, but we do find that it might be a little overwhelming and greasy with both. Also, you need lots of eggs. Otherwise, the eggs mostly just act like a binder. So if you can have more than 18, even better. *The one in the picture was made with 30 eggs, 8 oz. cheese, 2 gigantic potatoes, 1 lb. bacon, 1 onion, and ketchup on top. It definitely needed the ketchup, and it probably could’ve had a little less potato.

And hurray, this one is naturally gluten free!

Make it a meal with:

  • Fresh Fruit
  • Juice or Hot Chocolate

Mountain Man Breakfast

  • Servings: 6?
  • Difficulty: medium
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A hearty and filling breakfast.

Ingredients

  • 1 lb. Sausage or Bacon (or both)
  • 1 pkg. frozen Hash Browns (about 4 c.) or sliced potatoes
  • 1 Onion, chopped (optional)
  • 18-30 Eggs, beaten with Milk (at least 2 eggs/person)
  • 1-2 c. Shredded Cheese (like cheddar)
  • Salt and Pepper to taste

Directions

In 12” Dutch oven, brown sausage or bacon and crumble bacon into pieces. Add onion to cook. Add hash browns (or you can use potatoes O’Brien with onion and pepper already included). Cook until the potatoes are mostly done, so the rest will cook faster. Pour eggs beaten with milk over all (milk is optional). Top with cheese.

For cooking with charcoal: Dutchovendude.com says for a 12″ Dutch oven to be at 375°, place 20 coals on the lid and 6 under the oven. Don’t forget to rotate the oven every 10  minutes or so 1/4 turn. Cook 45 minutes–1 hour until set and slightly brown.

For conventional oven, bake at 350-375° for 45 minutes until set and slightly brown.


Beef Stew

Oh man, this is one amazing stew in the Dutch oven at camp. We’ve made it several times while camping, and it smells so amazing. Nowadays we mostly make it in the huge crock pot instead of a big Dutch oven, but it’s still very delicious. You can also just make it in a pot in the oven. We often will get up to 5 lbs. of beef. Just make sure you don’t cut the potatoes too small or they’ll get mushy. I’ve also used lamb instead of beef. At first it tastes a little gamey when you cook it, but the longer it cooks, the more the flavor tastes like beef. Just give the lamb several hours and it will taste totally beefy and normal.

If you’re making it gluten free, haha, it needs a lot of alterations because all the soups, even the onion soup mix, have wheat in them. Which is too bad. 😦 But I’ve made it gluten free! Just Leave out the cream of celery soup (you can add 2 ribs diced celery if you want, but it’s not necessary), replace the tomato soup, and replace the onion soup mix.

Make it a meal with:

  • Muffins or French Bread
  • Fresh Fruit
  • Green Salad

Beef Stew

  • Servings: 8?
  • Difficulty: medium
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Make your house smell like heaven, haha.

Ingredients

  • 3 lbs.+ Stew Beef Cubes
  • 2 Onions
  • 8 medium Potatoes
  • 8 medium Carrots
  • 3 Bay Leaves
  • 1 envelope Onion Soup Mix (or replace with:
    • 1/4 c. Dried Minced Onion
    • 2 Tbsp. gluten free Beef Bouillon Granules
    • 1/4 tsp. Onion Powder
    • 1/4 tsp. Parsley Flakes
    • 1/8 tsp. Celery Seed
    • 1/8 tsp. Paprika
    • 1/8 tsp. Pepper
  • 1 can Cream of Mushroom Soup (or gluten free mushroom soup from Campbell’s or Great Value)
  • 1 can Cream of Celery Soup (or leave out – can optionally use 2 ribs diced celery)
  • 1 can Tomato Soup (or replace with 16 oz. tomato sauce, 1 Tbsp. sugar, 2 Tbsp. corn starch, 1 tsp. salt)
  • 1 can Water

Directions

Cut vegetables into big chunks. Brown beef cubes (optional). Layer beef and vegetables, twice. Sprinkle top with onion soup and bay leaves. Mix soups and water and pour over all. Bake in large roaster pan with lid 8-10 hours at 225-250° and 2-3 hours at 325°. If in crockpot, cook 5-6 hours on high. Check for drying. May add water. Remove bay leaves before serving or warn your guests to look for them while eating, haha.


Pancakes

Delicious and very satisfying, for breakfast or as breakfast-for-dinner. You can even add vanilla for extra flavor. Also, what kid doesn’t burst with excitement to get a Mickey-shaped pancake?

I remember one time on my mission, it was the end of the month and we didn’t have much money left for food. We felt constantly hungry. So I whipped out this recipe, grabbed the small bit of flour and eggs we had, and we made a giant stack of pancakes–and felt incredibly full and satisfied after. Haha.

If you’re making it gluten free, it turns out wonderfully (the picture for the recipe is the gluten free version)–of course just substitute gluten free flour for regular. Also, you may have to add an extra tablespoon or so because it can be runny otherwise. Often with gluten free, you have to add a little extra. Don’t forget when you’re measuring gluten free flour to spoon it into the measuring cup and level off the top with a knife.

Make it a meal with:

  • Bacon or Sausage
  • Scrambled Eggs
  • Fresh Fruit
  • Juice

Pancakes

  • Servings: 10?
  • Difficulty: easy
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Add chocolate chips and/or blueberries just for fun.

Ingredients

  • 1 c. Flour (or gluten free flour with xanthan gum + 1 Tbsp. extra if needed)
  • 1 Tbsp. Sugar
  • 2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1 Egg, beaten
  • 1 c. Milk
  • 2 Tbsp. Oil
  • 1 tsp. Vanilla (optional)
  • Semisweet Chocolate Chips or Blueberries (optional)

Directions

Mix all ingredients and spoon onto heated skillet (350°). Add chocolate chips once batter is on skillet. Flip when golden brown. Makes 10-11 pancakes.


Minestrone

Add chicken to this flavorful soup to make it more filling. This soup is a great way to get lots of veggies. It does take a lot of dicing but it requires very little cleanup–just a knife and cutting board besides the pot. I’ll often leave out the beans and add a yellow squash instead. You can kind of put in whatever veggies you’d like.

If you’re making it gluten free, you can easily add gluten free rotini instead of macaroni.

Make it a meal with:

  • Garlic Bread or Breadsticks
  • Jell-O or Fresh Fruit

Minestrone

  • Servings: 6?
  • Difficulty: medium
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Nice garlicky soup with lots of veggies.

Ingredients

  • 1 1/2 – 2 lb. Chicken, cubed (optional) or rotisserie chicken
  • 1 can (16 oz.) Kidney Beans, drained (optional) or 1 yellow squash, diced
  • 1 clove Garlic, minced
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 1 Tbsp. Vegetable Oil
  • ¼ c. chopped fresh Parsley (optional)
  • 1 small, unpeeled Zucchini, diced
  • 2 ribs Celery with leaves, finely chopped
  • 2 small Carrots, peeled and diced
  • 1 small Onion, minced
  • 1 can (14 ½ oz.) Diced Tomatoes
  • 3 Tbsp. Butter
  • 2 ½ c. Water
  • 1/3 c. uncooked Elbow Macaroni (or gluten free rotini)
  • ½ c. Beef Broth
  • Salt to taste
  • Parmesan cheese to top (optional)

Directions

If using the chicken, add a little oil to the bottom of the pot and cook the chicken. Then remove to a bowl. Mash beans slightly in pot. Stir in ingredients from garlic to parsley. Then add zucchini to water. Add back chicken. Boil, then reduce heat, cover, simmer 1 hour. Add more water if needed. Add macaroni and beef broth. Simmer 15 minutes until macaroni is tender. Top with parmesan cheese if desired.


Macaroni & Cheese

This came from a Better Homes & Gardens cookbook, and Mom often made this when we were growing up. I basically never put in onions. You can even add chopped up hot dogs or ham, which is delicious but also a bit greasy. You don’t necessarily have to bake it. It comes out great just made on the stovetop. I even once made a cheddar fondue with this sauce recipe, but added a lot more cheese. It was delicious.

If you’re making it gluten free, I’ve made it doubled on the stove (unbaked) a few times, and it’s amazing. I love the buttery sauce. I use a whole 12 oz. box of gluten free rotini. And you can either use gluten free flour or replace with half the cornstarch.

Below is a picture of the baked version (it absorbs a lot of the sauce). The recipe card picture is made with gluten free rotini and hot dogs, which has much more sauce–usually I add more pasta when I make the stovetop version because it’s very saucy.

Make it a meal with:

  • Peas
  • Apple Slices

Macaroni & Cheese

  • Servings: 4
  • Difficulty: medium
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Baked or unbaked, tastes great. You can even add sliced hot dogs.

Ingredients

  • 1 ½ c. Elbow Macaroni or Rotini (or gluten free rotini–if doubling and making on stove, use 12 oz. box)
  • 3 Tbsp. Butter
  • 2 Tbsp. Flour (or 1 Tbsp. cornstarch)
  • ½ tsp. Salt
  • Dash of Pepper
  • 2 c. Milk
  • ¼ c. Onion, finely chopped (optional)
  • 8 oz. Cheddar Cheese (2 c. if cubed) (sharp is best, but mild is still delicious)
  • (optional) Hot dogs cut into rounds (1 pack of 8 hot dogs is good for a double batch)

Directions

(Double recipe for large family, to fill 9×13 pan.) Cook and drain macaroni. In saucepan, melt butter and blend in flour, salt, and pepper. Add milk, then cook and stir till thick and bubbly. Add onion and cheese, stirring till cheese is melted. Mix cheese sauce with macaroni (and add hot dogs if using). You can serve as is or pour into 1 ½ qt. casserole or sprayed 9×13 pan and bake at 350° for 35-40 minutes or till heated through.


Manicotti

The filling is good for manicotti shells or jumbo shells. And it makes great leftovers.

If you’re making it gluten free, good luck finding gluten free manicotti shells. I’m pretty sure those unicorns do exist, though, haha. I usually end up making gluten free rotini or penne, and layering it like I’d layer lasagna. It bakes nicely and is delicious.

Make it a meal with:

  • Garlic Bread or Breadsticks
  • Corn
  • Green Salad
  • Jell-O

Manicotti

  • Servings: 5
  • Difficulty: medium
  • Print


Delicious, great leftovers, and freezes well.

Ingredients

  • 10 Manicotti Shells, cooked in salt water
  • 1 pt. Ricotta Cheese
  • 1 Egg, beaten
  • ¼ c. Parmesan Cheese
  • ½ c. Shredded Mozzarella
  • 1 Tbsp. Parsley Flakes
  • Spaghetti Sauce
  • Mozzarella Cheese for topping

Directions

Combine ricotta, eggs, parmesan, and parsley. Stuff into shells either with a spoon or by putting the filling in a quart bag, cutting off the tip, and piping into the shells. Place some spaghetti sauce in the bottom of a 9×13 pan. Place stuffed shells on top of sauce. Pour remaining sauce over top of shells. Sprinkle with mozzarella. Cook at 350° for 30 minutes.


Lemon Chicken

This recipe came from Aunt LaRee, and it’s wonderful for grilling. You can also broil it in your oven if you don’t want to fire up the grill. Take note that the chicken needs to marinate for 4 hours, though.

And this one is naturally gluten free.

Make it a meal with:

Lemon Chicken

  • Servings: 6?
  • Difficulty: easy
  • Print


Easy, flavorful, and great for grilling. Remember to marinate 4 hours.

Ingredients

  • ¾ c. Oil
  • ¾ c. Lemon Juice
  • 1 Tbsp. Garlic Salt
  • 2 tsp. Onion Powder
  • 2 tsp. Basil
  • Chicken Breasts or pieces

Directions

Mix all ingredients in gallon bag. Marinate 4 hours. Then place chicken on grill and heat until grill reaches 350°. Then reduce heat to low. Grill (or broil) for 3-6 minutes on each side (or more, depending on thickness of chicken) until internal temperature reaches 165°. 15-20 minutes for bone-in.


Kalua Pork

Michael got this recipe on his mission from a Hawaiian family, and we’ve made it a lot since then. It’s great and very easy for large gatherings, and your house smells delicious all day. Plus, pork shoulder is often on sale, even as low as 99 cents a pound. Kalua pork is a little greasy, though, so take note. We often serve it on rice, but it’s also great on hamburger buns or Hawaiian sweet rolls.

And good news, this one is naturally gluten free.

Make it a meal with:

Kalua Pork

  • Servings: 12?
  • Difficulty: easy
  • Print


Very easy and great for large gatherings.

Ingredients

  • 5-6 lb. Pork Shoulder/Butt (boneless if possible, but bone-in is fine)
  • 1 Tbsp.+ Sea Salt
  • 1 Tbsp. Liquid Smoke
  • 1 bottle Hawaiian BBQ Sauce (optional)

Directions

Combine ingredients and cook on low in oven at 200° or in crock pot on low for 14-20 hours. May season with more salt afterwards, if needed. After cooked, pull apart with fork and serve on rice with BBQ sauce (if desired). You can place the pork back in the crock pot to keep it warm, but remove most of the liquid or it will be very fatty.