Ramen
Ingredients:
- 1 square Lotus Foods Rice Ramen
- 1-1/2 C water or bone broth
- 1 T grass fed butter
- 1/2 T CMM ramen seasoning of your choice
- 1-2 eggs (optional)
- Shredded chicken (optional)
- Veggies of choice (optional)
Directions:
Combine water or bone broth and butter into a saucepan. Bring to a rolling boil and add seasoning. Add ramen square and let boil for 1 minute, then pull a part with a fork and turn to low and cook for 3 minutes. Cook your egg while the ramen is finishing and add to the top. Top with shredded chicken and veggies of choice if desired.
Chicken Flavored Rice
1T CMM chicken ramen seasoning for every C of water used to make your rice. Make sure you are using the correct water to rice ratio on the rice package directions.
Seasoned Chicken
Sprinkle CMM chicken ramen seasoning on your chicken of choice before baking or grilling. Use 1 T seasoning for every pound of chicken.
Ranch Dressing
Mix 1/2 C milk, 1/2 C mayo, 3 T Ranch Seasoning and combine all together.
Store in the fridge for up to 30 minutes before using.
Ranch Dip
Mix 16 oz of sour cream of choice with 2 T of CMM ranch seasoning.
Sprinkle Ranch On:
- Popcorn
- Pizza
- Chili (Add 2 T of CMM ranch seasoning to your favorite chili recipe)
- Veggies and potatoes (Sprinkle ranch seasoning and olive oil over any veggies of choice before baking in oven)
Chicken Gravy
Ingredients:
- 2 C water with 2 T of CMM Chicken Ramen Seasoning or 2 t CMM Chicken Bouillon
- 2 t garlic powder
- 1 t onion powder
- Salt and pepper, to taste
- 1/4 C cold water
- 3 T corn starch (or flour)
Directions:
In a large saucepan over medium-high heat, bring chicken broth to a boil. Stir in garlic powder and onion powder and continue to stir 1-2 minutes longer. In a small bowl whisk together water and corn starch until dissolved. Stir into boiling broth till thickened. Add salt and pepper to taste. Serve immediately or store up to 2 weeks covered tightly in the fridge. Serve hot over your favorite chicken, meat, or vegetable dishes.
Chicken Broth
Use CMM chicken bouillon in place of any recipe that calls for chicken stock or bone broth. Mix 1 t with 1 C of water for the correct ratio.
Beef Roast
Ingredients:
- 3 lbs. beef roast
- Salt
- 2 T olive oil
- 2 C beef broth (or use CMM beef bouillon)
- 1 onion (white or yellow, quartered)
- 3 T CMM onion soup mix
Directions:
Place in Instant Pot and close the lid. Turn setting to "manual" and set for 60 minutes on "high" pressure. Do a natural release for at least 10 minutes, then quick release. Remove roast, slice, and serve with vegetables. Use extra drippings to make gravy. For the Crockpot cook on low for 6-7 hours.
Potatoes
Ingredients:
- 2 lbs. baby potatoes
- 1/3 C olive oil
- 2 T CMM onion soup mix
Directions:
Preheat your oven to 400°. Slice the potatoes in half or quarters. Just make sure they are all about the same size. Add the potatoes to a medium bowl. Add the oil and soup mix and stir. Line a large baking sheet with parchment paper and spray nonstick spray. Roast in the preheated oven for 20-25 minutes, turning the potatoes halfway through. Take them out when they are fork tender.
Chip Dip
Mix 3 T CMM onion soup mix and 16 oz sour cream of choice. Blend together in a medium bowl and chill if desired. Serve with your favorite dippers.
Cheese Ball
Ingredients:
- 16 oz Cream cheese (Softened, use @miyokoscreamery for dairy-free)
- 2 TBS @cleanmondaymeals Dry Ranch Seasoning or Onion Soup Mix
- 1 cup Cheddar cheese (Shredded, use @violife_foods for dairy-free)
- ¼ cup Green onion (Diced)
- 1 cup Bacon (Cooked and crumbled)
Directions:
In a large bowl mix together cream cheese and dry ranch/onion soup mix.
Add your shredded cheese, green onions, and bacon and mix well and then shape into a ball.
Chill for 1-2 hours to firm. Serve with your favorite gluten-free crackers.
Meatballs
Ingredients:
- 1 lb. ground beef
- 1 whole egg
- 3 T CMM onion soup mix
- 1/4 C panko breadcrumbs or GF oats
Directions:
Preheat the oven to 350°. Add the ground beef, egg, onion soup mix, and panko to a large mixing bowl. Combine until it’s all mixed through. I find that using my hands works best for this. Form the mixture into 20 equal sized balls. I like to use a 2 T cookie scoop and then smooth them in my hands. Place the meatballs evenly spaced on a parchment lined baking sheet. Bake for 20 minutes or until cooked through. Remove them from the oven and allow them to cool for about 5 minutes before serving.
Hamburger
Ingredients:
- 3 T CMM Onion soup mix
- 1 T CMM Ranch Seasoning
- 2 lbs. ground beef or ground turkey
Directions:
In a bowl, combine all ingredients and mix well. Form into 8 patties. Grill the patties on high heat. Cook on each side for 4-5 minutes. Flip only once. Let patties rest for 10 minutes.
Salmon
Ingredients:
- 1-1/2 - 2 lbs. salmon
- 3 T CMM onion soup mix
- 2/3 - 3/4 C mayo
- Lemon
- Salt and pepper to taste
Directions:
Preheat oven to 350°. Combined onion mix and mayo in a bowl. Place salmon into baking dish and season with salt and pepper. Spread onion mix and mayo mixture over salmon evenly and cover with foil. Bake for 20 minutes or until cooked through. Time varies on thickness of salmon. Remove foil and broil until browned. Spritz with fresh lemon juice.
Meatloaf
Ingredients:
- 2 lbs. ground beef
- 2 egg
- 3 T CMM onion soup mix
- 1 C panko breadcrumbs or GF oats
- 3/4 C water
- 1/3 C ketchup
- 1/2 t ground black pepper
Glaze: (Optional)
- 1 C ketchup
- 1/4 C brown sugar
- 1/2 T ground mustard
Directions:
Preheat the oven to 350°. Place soup mix, eggs, water, and ketchup in a large bowl. Mix until combined. Add the ground beef and breadcrumbs. Shape the meat mixture into a loaf and place in a loaf pan sprayed with non-stick cooking spray. Bake for approximately 1 hour and 15 minutes or until cooked through. (Start checking at 1 hour.) Check with a meat thermometer to make sure it reaches at least 165 degrees. For the glaze, place ketchup, brown sugar, and ground mustard in a small saucepan. Warm over medium heat and stir until sugar dissolves. Brush the glaze over the meatloaf, slice and serve.