Quick and Healthy Mixes by Leanne Ely, C.N.C.

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Quick and Healthy Mixes by Leanne Ely, C.N.C.

I write regularly for FlyLady (if you don’t know who FlyLady is and need some help getting your house in order, go NOW to http://www.flylady.net ) and she asked me for some frugal mixes for the ladies on the list. I gave her these ones and thought my Healthy-Foods readers would appreciate them, too.

The rice mix uses dried onion soup in an envelope. I’m not wild about that particular item, but in a pinch it works fine. If someone has substitutes for dry rice mixes, send them in and I will use them next week.

Taco Seasoning:

1 cup dried minced onion

1/3 cup chili powder

2 tablespoons cumin (I actually add an extra tablespoon—we love cumin) 4 teaspoons crushed red pepper 1 tablespoon oregano 4 teaspoons garlic powder 2 teaspoons onion powder

Combine all ingredients and store in a cool, dry place.

When you’re using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.

Noodle Mix

1 cup instant nonfat dry milk

2 tablespoons grated romano cheese

1/4 cup dried minced onion

1 tablespoon garlic powder

1/4 teaspoon white pepper

Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep for 2 months in the pantry, however, I would personally store in the fridge because of the cheese; plus it will last longer. Mark the date on the zipper topped bag with your Sharpie pen. This recipe doubles and triples well.

To Use: combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with 8 ounces pasta (cooked).

Homemade Shake and Bake

1 cup bread crumbs

1/2 cup flour

2 teaspoons garlic powder

2 teaspoons poultry seasoning

1 teaspoon paprika

salt and pepper to taste

Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well.

To Use:

Preheat oven to 375 degrees. Place one cup mix in a plastic bag.

In a bowl, mix an egg and 1/2 cup of milk. Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag.

Place on a baking pan and bake for appropriate time (depending on the chicken you’re using—as a little as 20 minutes or up to an hour for bigger, bone-in pieces).

Homemade Flavored Rice Mixes

4 cups uncooked rice (I always use brown rice)

1 envelope dry onion soup mix

1 teaspoon garlic powder

Combine all ingredients together and store in a zipper topped plastic bag or sealable container. This will keep up to 4 months if stored in a cool, dark and dry place. With brown rice, you may want to keep it in the freezer. To Use: Mix 1 cup mix with 2 cups water. Bring to a boil, lower heat, place lid on rice and simmer till liquid is completely absorbed, about 20 minutes or more. Check if you need to. (I would add an extra half cup liquid for the brown rice)

Variations: to make Vegetable Rice Mix, substitute an envelope of vegetable soup mix. To make Spanish Rice Mix, substitute 1/2 cup Taco Seasoning (see recipe

above) for envelope of onion soup.

 

"First they ignore you, then they laugh at you, then they fight you, then you win."-- Mahatma Gandhi