Tag: Main Dishes

Tin Foil Dinner

We used to make these all the time when we’d go camping as kids. I always forget how good these are–maybe it’s the butter that makes them so delicious. You can make these on the camp fire or in the oven. We’ll often make a “camping” family night at home and have tin foil dinners, then roast some marshmallows.

I remember one time when I was about eight, my dad was in charge of Scouts for our church, and they were going to a campout at Bear Lake. My mom, twin brother, and I decided to tag along with Dad and my older brother as they went camping with all the other boys from the church. The first night was a Sunday, and all the boys were supposed to bring their own dinner with them. Most boys did, but two or three forgot. So we had to give up our tin foil dinners to those boys, and mom had to find somewhere for the three of us to get dinner. That was the first time I ever ate a raw onion on a diner burger. It was hot! Haha. But I’ll never forget it. And I think raw onions are fine now. Just a funny memory.

And of course these are naturally gluten free–I even had these when I had to do the FODMAP diet for a few months.

Make it a meal with:

Tin Foil Dinner

  • Servings: 1
  • Difficulty: medium
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Fun for camping or at-home camping.

Ingredients

For each person’s pie tin, you’ll need:

  • 1 pie tin or round cake pan
  • 1 Chicken Breast
  • 1 medium Potato, peeled (optional) and sliced
  • Corn
  • Italian Seasoning
  • 2 Tbsp. Butter
  • Baby Carrots (optional)
  • Tin foil

Directions

In a pie tin, place chicken, potatoes, and corn. (You may want to place carrots in the bottom/top if you’re cooking on the fire, in case of burning.) Place 1 Tbsp. of butter on the potatoes and 1 on the corn. Sprinkle all with Italian seasoning. Cover well with foil. In the oven, cook at 375° for 30-45 minutes, depending on thickness of chicken. If cooking on the fire, stack dinners with 6 coals on bottom and on top. Check after 20-30 minutes. Cook until the carrots are tender and the chicken reaches an internal temperature of 165°.

For a sheet pan dinner for a family: Place the carrots on a sprayed sheet pan in a preheated oven while you slice the potatoes. Carrots need to cook longer. Once you’re done slicing, place the potatoes on a layer, season and cover with butter, then place chicken breasts on top and season those. Cover all with foil and bake as directed.


Steaks

Of course the real answer when cooking steaks is to cook them until their internal temperature reaches your target temperature (like 135 for medium rare because the temperature will raise another 5-10 degrees as it sits). We’ve tried marinating steaks, but really when you have good beef, you don’t want the amazing beef flavor being overwhelmed by marinade. Save the marinade for a cheap cut of beef, and just stick with Canadian steak seasoning.

And of course these are naturally gluten free.

Make it a meal with:

Steaks

  • Servings: varies
  • Difficulty: easy
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Nice and simple.

Ingredients

  • Beef or pork steaks (almost any variety)
  • Canadian steak seasoning

Directions

Preheat the grill on medium high. For diamond pattern, grill 2 minutes, then turn 45 degrees. Then grill 2 more minutes and flip over. Do the same thing on the other side–grill 2 minutes, then turn 45 degrees and grill 2 more minutes. The target temperature for medium rare for beef is 135, and pork should reach 145. Let rest 5-10 minutes before serving.


Sandwiches

Haha, you’re probably thinking, “Uh, a recipe for sandwiches? Those are like the easiest thing in the world to make. Why on earth would you need a recipe?” Haha. They’re definitely easy, and you’ll notice these don’t have any measurements–this is mostly for meal planning purposes. If I’m going to head out grocery shopping, I love to look at recipes to see what ingredients I need before shopping.

If you’re making these gluten free, of course make sure to use gluten free bread. You’ll probably want to warm up the bread or toast it because room temperature gluten free bread is rather like eating a dry kitchen sponge. Haha. And of course be sure to use a new container of mayo or one dedicated to be gluten free, so you don’t end up with bread crumbs from previous sandwiches. Of course you can use au jus instead of beef broth for the French dip, but most au jus has wheat in it–so stick to beef broth if you want it gluten free.

Make it a meal with:

  • Chips
  • Grapes
  • Baby Carrots

Sandwiches

  • Servings: varies
  • Difficulty: easy
  • Print


This is just a quick reference, without very specific measurements.

Ingredients

Egg Salad Sandwiches

  • Mayo (dedicated gluten free), Hard-Boiled Eggs, Salt, Pepper

Tuna Sandwiches

  • Mayo (dedicated gluten free), Tuna, Sweet Relish (be careful it hasn’t been contaminated with gluten)

For toasted tuna, heat skillet and brush surface with butter right before placing sandwich in spot.

French Dip Sandwiches

  • 2 lbs. thinly sliced Roast Beef
  • ½ lb. sliced Mozzarella
  • 6-8 square Ciabatta Rolls or high quality sliced bread (or gluten free bread)
  • 32 oz. box Beef Broth

Directions

For French dip, heat broth, then add beef. Place cheese on each half of bread and place under broiler to melt. Serve with bowl of broth as au jus.


Scrambled Pancakes

I suppose this is a lot like German Pancakes or something similar, but we always called them scrambled pancakes. Maybe because they’re made in a skillet like scrambled eggs or something. They’re more dense than fluffy pancakes, but they’re still delicious. I remember my dad always ate these with Worcestershire sauce for some reason, but everyone else ate scrambled pancakes with syrup.

If you’re making these gluten free, just switch out cup for cup flour for the regular. It turns out amazing! The picture for the recipe was made gluten free. Remember, when measuring gluten free flour, spoon it into the measuring cup and level off with a knife. FYI, I only used 5 eggs the last time I made scrambled pancakes because it looked the right consistency–and it was wonderful.

Make it a meal with:

  • Sausage or Bacon
  • Berries
  • Juice

Scrambled Pancakes

  • Servings: 4
  • Difficulty: easy-medium
  • Print

A great breakfast, if you’re looking for a departure from regular pancakes.

Ingredients

  • 6 Eggs (or 5 if making gluten free)
  • 1 ½ c. Flour (or gluten free flour with xanthan gum)
  • 1 ½ c. Milk
  • 2 Tbsp. Sugar (heaping)
  • 1 tsp. Salt (heaping)
  • 1/4 c. Butter

Directions

Whisk together eggs, flour, milk, sugar, and salt (can be lumpy). Melt butter in electric skillet heated to 350° (or heat a large, deep frying pan on medium-high heat if you want thicker pancakes). Then pour in batter. When the batter is getting more solid around the edges and slightly brown on the bottom, they’re ready to flip (this can be a little messy sometimes). Cut pancakes in 4 with spatula before flipping. Cook until golden brown.


Spaghetti Sauce

I love this sauce, and it has a special place in my heart. I feel that this sauce was a springboard to my love of cooking and learning how to taste and adjust flavors while cooking. When I was 14 and Mom would let me try to make the sauce on my own, I felt so grown up. My mom was patient and helped me learn how to taste and adjust, adding more sugar if the sauce was acidic or more basil if it needed more seasoning. She perfected this spaghetti sauce. It’s a little sweet, and it’s got so much more flavor than most pasta sauces. Even Olive Garden is disappointing after we’ve had such a nice sauce. Of course like most recipes that use dried spices, the flavor gets stronger as it sits.

We use this spaghetti sauce for so many Italian dishes, like your standard spaghetti, lasagna, and manicotti. We just leave out the Italian sausage pieces for the lasagna and manicotti. Growing up, Mom would always use a jar of homemade, home-jarred pureed tomatoes and add some tomato paste to thicken it. But nowadays we usually make it with a jar of commercial pasta sauce and add extra stuff, but you can make it using a jar of unflavored tomato sauce also. So you might as well get the cheap sauce if you’re going to be doctoring it up anyway.

And luckily this one is naturally gluten free, as long as you choose a gluten free sauce (which  most are).

Make it a meal with:

  • Almost any pasta
  • Garlic Bread
  • Green Salad
  • Grapes
  • Corn

Spaghetti Sauce

  • Servings: 6?
  • Difficulty: medium
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Flavorful and great to use in several Italian dishes.

Ingredients

  • 1 lb. extra lean Hamburger
  • 1 Onion, minced
  • 2 heaping tsp. Minced Garlic
  • 1 Tbsp. Italian Seasoning
  • 1 tsp. Sweet Basil Leaf
  • 1 qt. homemade Tomato Sauce, 32 oz. can crushed tomatoes, or jar of pasta sauce
  • 1 (6 oz.) can Tomato Paste (optional, to make thicker)
  • 2-2 ½ tsp. Salt (to taste)
  • 2 Tbsp. Sugar
  • 1-2 pkg. Mild Italian Sausage (optional), sliced

Directions

Brown hamburger and add onion and garlic to cook. Add a little salt and pepper, then mix in Italian seasoning and basil. Add sauce, tomato paste, salt, and sugar. Check for flavor and adjust seasonings as needed.

For Italian sausage, slice each sausage in about 5 pieces and boil in a separate pot for 5 minutes. Drain and add to sauce.


Salmon (pan seared)

Pan-seared salmon is great if you’d like a little bit of crust on your salmon or if you’re trying to make it really fast. The baked one goes pretty fast too, but we generally opt for the pan-seared one lately. Just make sure to press out extra water from the salmon so it sears better.

And of course this one is naturally gluten free. Just make sure that your garlic butter hasn’t been contaminated with bread crumbs from previous uses.

Make it a meal with:

Salmon (pan seared)

  • Servings: varies
  • Difficulty: easy
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Like most seafood recipes, try not to make leftovers with this one–it’s better fresh.

Ingredients

  • Salmon Filets
  • Salt and Pepper to taste
  • Olive Oil
  • Garlic Butter (for gluten free, make sure it’s a new tub or not contaminated with old bread crumbs)
  • Lemon Juice (optional)

Directions

Place paper towels under and on top of filets, then press out extra water. Season the salmon filets with salt and pepper. Heat a small amount of oil in a heavy pan on medium-high heat. When the oil shimmers, add the salmon filets. Brown the salmon for 2-3 minutes (even with a crust if desired), then flip the salmon. Place a dollop of garlic butter on each salmon filet and let it melt. Squeeze in a little lemon juice over the fish, and spoon the melted butter and lemon juice over each filet before serving.


Salmon (baked)

I thought about combining the two easy salmon recipes that we use and just calling it “Salmon Two Ways”–But then I thought I should just separate it. We used to make this one all the time in my teenage years and 20s. It’s nice and easy. Baked salmon is good if you’ve got a lot of people to feed, but the pan seared one is faster by a few minutes. Lemon pepper and dill are both great with seafood, and we generally use both. But if you’re not a fan of dill, it’s great with just lemon pepper. I’ve also made it with just salt, pepper, and garlic butter (like in the photo).

And of course this one is naturally gluten free.

Make it a meal with:

Salmon (baked)

  • Servings: varies
  • Difficulty: easy
  • Print

Like basically all seafood recipes, try not to make leftovers with this one–it’s better fresh.

Ingredients

  • Salmon Filets
  • 1 Tbsp. melted Butter per filet
  • Lemon Pepper Seasoning
  • Dill Weed (optional)

Directions

If filets are frozen, place individual packaged filets in cold water to thaw for 30 minutes. Preheat oven to 400°. Cover a cookie sheet in foil and spray with nonstick spray. Place paper towels under and on top of filets, then press out extra water. Then place filets on the cookie sheet and cover with melted butter. Sprinkle each filet generously with lemon pepper seasoning. Lightly sprinkle each with dill weed. Bake at 400° for 10-15 minutes (depending on size of filet).


Shrimp or Chicken Alfredo

I originally found this listed as a Red Lobster copycat recipe. I’m not sure it’s a copycat, but it’s very delicious. I did double it from the original recipe because it originally called for 8 oz. of pasta, and generally linguine or alfredo noodles come in 16 oz. packages. The leftovers don’t reheat the best, though–(it gets really oily when you microwave it)–so you might just want this as a one-time meal without leftovers, or add less oil at the beginning to help.

Here’s a picture of the shrimp version using linguine:

Now we mostly make this as chicken alfredo because chicken is cheaper and more popular with several family members. And of course I just use chicken broth instead of clam juice.

If you’re making this gluten free, I’ve made it with gluten free rotini and once I actually used zoodles, and it has turned out well. Of course with the zoodles, the sauce doesn’t cling as well to the noodles so it’s soupier, but it still tastes nice and is a low carb option.

Make it a meal with:

Shrimp or Chicken Alfredo

  • Servings: 6-8?
  • Difficulty: medium
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Flavors of Red Lobster–just try to eat it all in one sitting instead of having leftovers (it doesn’t reheat amazingly).

Ingredients

  • 1/3 c. Olive Oil
  • 6 cloves Garlic, minced (2 Tbsp. minced)
  • 2 lb. raw Shrimp (peeled, deveined, no tails) or chicken, cubed
  • 1 1/3 c. Clam Juice or chicken broth
  • 2 c. Heavy Cream
  • 1 c. Parmesan Cheese
  • 1/2 tsp. dried Basil
  • 1/2 tsp. dried Oregano
  • 1 package Linguine or Fettucine (16 oz.) cooked and drained (or gluten free pasta or zoodles, lightly sauteed so they keep some crunch)

Directions

(If making chicken version, cook chicken first, then place in a separate bowl.) Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp and cook until opaque. Remove; reserve liquid in pan. Add clam juice or chicken broth, then bring to a boil. Reduce heat to low; add cream, then cheese. Cook until thickened. Add shrimp or chicken to sauce and remaining except pasta. Pour over pasta in large bowl; toss gently to coat.


Roast Beef

For a Sunday dinner, nothing beats a simple roast beef with mashed potatoes. The house smells amazing, and everyone loves the meal. The bouillon cubes and water in the bottom of the pan are to make sure the drippings don’t burn for gravy. Also, the best way to cook the roast is to use a digital thermometer and cook until it reaches 145° for medium rare (time varies by weight).

If you’re making this one gluten free, the beef itself is of course gluten free. But if you’re making gravy, make sure to use Members Mark Beef Base or Better Than Bouillon instead of bouillon cubes (or use gluten free bouillon cubes if you can find them).

Make it a meal with:

Roast Beef

  • Servings: 6?
  • Difficulty: easy
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Roast with a digital thermometer stuck in the middle, until it reaches 145° for medium rare.

Ingredients

  • 4-5 lb. Beef Roast
  • (Season with salt, pepper, onion powder, and/or garlic powder optional)
  • 2 Beef Bouillon Cubes (or use 2 tsp. Members Mark Beef Base in gravy, not in roaster pan)
  • 2 c. Water

Directions

Preheat oven to 325°. Place foil in bottom of broiler pan. In bottom, place bouillon cubes. On top pan (greased), place roast. Place pan in oven, then add water to bottom of pan. Cook for 2-3 hours at 325° or until internal temperature reaches 145°. Be sure to watch the temperature because sometimes it can get done faster than anticipated.


Rosemary Rotisserie Chicken

This recipe came from McCormick–they discontinued a line of spices in individual packets that you’d combine in a bowl for the final recipe. It was delicious, so I wrote it down for future use. I’ve made this using thighs, Cornish game hens, and leg quarters. It works well for all of them, but I’ll often double the recipe if I’m making it with the potatoes or if there’s tons of surface area to cover. And I’ll often just drizzle some oil on the chicken, then sprinkle the mixed seasoning on top and rub it all over. Also, to make it less fatty and easier on the digestive system, I’ll often remove the skin from the chicken thighs. It’s still nice and moist.

And this one is naturally gluten free! Just avoid using a pastry brush to cover with oil, if the pastry brush has ever touched bread or anything with gluten (gluten often gets stuck in the bristles).

Make it a meal with:

  • Fresh Fruit or Fruit Salad
  • Green Beans
  • Rolls

Rosemary Rotisserie Chicken

  • Servings: 3?
  • Difficulty: medium
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Just make sure to crush the rosemary leaves for best results. And double if you’re making with potatoes.

Ingredients

  • 2 tsp. Paprika
  • 1 ½ tsp. Crushed Rosemary Leaves
  • 1 tsp. Dried Minced Garlic
  • ½ tsp. Pepper
  • 2 Tbsp. Olive Oil
  • 1 tsp. Salt
  • About 6 bone-in Chicken Thighs or 2 Cornish game hens
  • (1 ½ lbs. Small red or Russet potatoes: 1” cubes) optional

Directions

Mix oil, spices, and salt in bowl. Mix in chicken (and potatoes) or brush on. Roast, uncovered at 425° for 30 minutes or until the internal temperature reaches 165° (it may take longer if the chicken was still slightly frozen). (Cornish game hen = 350° for 1 hour.)