Tag: Egg Free

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.


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.


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.


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
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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.


Lasagna

So delicious! Wonderful flavors, makes great leftovers, and freezes well. Great for special occasions or Sunday, but it does take a fair amount of time.

If you’re making it gluten free, you can certainly try gluten free lasagna noodles. I’ve never found them in the store, though, but I haven’t looked very hard. I usually end up making gluten free rotini or penne, and layering it like I’d layer regular lasagna. It bakes nicely and is delicious.

Make it a meal with:

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

Lasagna

  • Servings: 9
  • Difficulty: medium
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Delicious, great leftovers, and freezes well.

Ingredients

  • 9-10 cooked, drained Lasagna Noodles
  • ½ lb-1 lb Cottage Cheese
  • 3 c. Shredded Mozzarella Cheese
  • Spaghetti Sauce (homemade)
  • Parmesan Cheese

Directions

In a greased 9×13 pan, place a thin layer of sauce. Layer 3 noodles, sauce, 1/2 the cottage cheese–not too thick–use a spoon to shake on over the top, then a light layer of mozzarella cheese. Repeat previous layer. Last layer: put on 3 noodles and remaining sauce. Put heavy layer of Mozzarella cheese and sprinkle with parmesan cheese to finish. Bake covered at 375° for 30 minutes. Uncover and bake 15 more minutes until cheese is lightly browned. Do not over brown. Let sit 10 minutes before cutting and serving.


Hamburger Soup

On a crisp Fall evening, nothing beats the smell of simmering hamburger soup and freshly baked blueberry muffins. Hamburger soup is comforting and tastes even better the next day.

If you’re making this gluten free, make sure to use the substitute for condensed tomato soup since there’s wheat in tomato soup. You can also use Pacific Foods Tomato Soup and an extra container filled with water.

Make it a meal with:

  • Muffins or French Bread
  • Fresh Fruit

Hamburger Soup

  • Servings: 6?
  • Difficulty: easy-medium
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A comforting soup, even better the next day.

Ingredients

  • 2 lb. Hamburger
  • 1 Onion, chopped
  • 3 to 5 Potatoes, chopped
  • 2-3 large Carrots (about), chopped
  • 2 small cans Tomato Soup
    • For gluten free, use:
    • 16 oz. Tomato Sauce
    • 1 Tbsp. Sugar
    • 2 Tbsp. Cornstarch
    • 1 tsp. Salt
  • 4 cans Water (about 44 oz. or 5 1/2 c. water)
  • 1 tsp. Salt (about)
  • 1 heaping Tbsp. Brown Sugar
  • 2 Cloves
  • 1 Bay Leaf
  • 1 c. Frozen Corn (optional)

Directions

Brown hamburger, then add onion to cook. Add rest of ingredients and bring to boil. Cook till carrots are done (about 30-45 minutes simmering). Add corn at end to warm through. Before serving, remove cloves and bay leaf if you can find them. Haha, or warn people to keep an eye out for them.


Creamed Tuna

Normally I don’t like any recipe with canned tuna in it (except tuna sandwiches). But I remember Mom making this, and it never really tasted like tuna. Mostly it tasted deliciously of onion. It’s a great recipe when you don’t have many fresh ingredients available, and it’s pretty comforting. I don’t make this as often anymore, but it’s a good recipe to have on hand if you have lots of tuna.

If you’re making this gluten free, make sure to use cornstarch instead of flour.

Make it a meal with:

  • Rice
  • Peas
  • Fruit Salad

Creamed Tuna

  • Servings: 4?
  • Difficulty: easy
  • Print


Comforting and great for using pantry foods.

Ingredients

  • ½ c. Butter
  • ½ c. Flour (or 1/4 c. cornstarch)
  • 3 c. Milk
  • 1 Tbsp. Dried Minced Onion
  • 2 cans White Tuna
  • Salt and Pepper to taste

Directions

In frying pan, melt butter and add flour or cornstarch. Mix well and cook a little. Add remaining ingredients. Serve on rice.