Smoked Chicken Rub

Ingredients

2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cayenne
1 tablespoon salt
2 tablespoon black pepper

Directions

This recipe should be seen as a base and can be tweaked depending on your liking. For instance, if you like a little more kick to your chicken, feel free to add a little more chili powder and cayenne to give it some heat. It can be simply made by combining all of the ingredients in a large mixing bowl. It can also easily be combined with a ¼ to a ½ cup of olive oil if you want to turn it into a paste so it will stick to your chicken. Rub it on any cut of chicken from wings, breasts, thighs or legs. 

Sauteed Zucchini & Mushrooms

Ingredients:

3 sliced zucchini
1 cup mushrooms
3 tablespoons olive oil
2 tsps black pepper
2 1/2 tsps McCormick Southwest Seasoning

Directions:

In a medium size bowl mix together oil, pepper, and southwest seasoning. 

Add veggies and toss until all coated.

Heat skillet over medium-high heat. Add veggies and sautee 5 to 7 minutes.

Be sure to stir often. Once veggies are tender turn off heat.

Let sit for 2 minutes.

Onion Soup Mix

Ingredients:

2 1/2 tablespoons dried minced onion
4 cubes beef bouillon, crumbled
1 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions:

Mix together and use as needed. Makes am out of onion soup mix package.

Philly Cheesesteak Pizza

Ingredients:

• 8 ounces flank steak, halved lengthwise
• 1 teaspoon black pepper, divided
• Cooking spray
• 12 ounces refrigerated fresh pizza dough
• 1 tablespoon cornmeal
• 2 teaspoons olive oil
• 1 1/3 cups vertically sliced onion
• 1 green bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 5 garlic cloves, thinly sliced
• 1 1/2 teaspoons lower-sodium soy sauce
• 1/2 cup 1% low-fat milk
• 1 tablespoon all-purpose flour
• 2 ounces reduced-fat extra-sharp cheddar cheese, shredded (1/2 cup)
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper

Directions:

1. 1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep stone or baking sheet in oven).
2. 2. Heat a large cast-iron skillet over medium-high heat. Sprinkle steak with 1/2 teaspoon pepper. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across the grain into very thin slices.
3. 3. While steak cooks, place dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14-inch circle on a floured surface; pierce liberally with a fork. Carefully remove pizza stone from oven, and sprinkle with cornmeal. Arrange dough on pizza stone. Bake at 500° for 10 minutes or until browned and crisp.
4. 4. While crust bakes, return skillet to medium-high heat. Add oil; swirl to coat. Add onion and bell peppers; sauté 3 minutes. Add garlic; sauté 2 minutes. Add steak; sauté 30 seconds or until thoroughly heated. Remove from heat; stir in remaining 1/2 teaspoon black pepper and soy sauce. Arrange steak mixture over crust.
5. 5. Combine milk and flour in a 4-cup glass measuring cup; stir with a whisk until smooth. Microwave at HIGH 2 minutes or until thickened, stirring every 30 seconds. Stir in cheese and remaining ingredients. Drizzle cheese mixture over pizza. Cut into 8 wedges.

Seasoned Oyster Crackers

Ingredients:

3/4 cup canola oil
1 pkg ranch dressing mix
1/2 teaspoon dried dill weed
1 teaspoon lemon pepper
1 teaspoon garlic
1 teaspoon onion powder
2 (9oz) packages oyster crackers

Directions:

Preheat oven to 275 degrees. In a large bowl mix the canola oil, ranch dressing mix, dill weed, lemon pepper, garlic, and onion powder until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers into a 13x9 baking dish. Bake for 15 minutes and then store in airtight container.

Taco Seasoning

Ingredients:

• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Season to taste.

**Notes**

I like to make 3 or 4 times what the recipe calls for so I can season to taste and save some in a jar for next time. For 1lb of ground beef, I added 2 TBSP of the taco seasoning mix and it was just the right amount of flavor and kick.

Shredded Chicken Tacos

Ingredients:

Chicken in the crock-pot... Starting to cook.

2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:

Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc

Stuffed Pepper Casserole

Ingredients

• 1 lb pound extra-lean ground beef
• 2 small green peppers, coarsely chopped
• 1 tsp onion powder
• salt to taste, optional
• 3 garlic cloves, minced
• 2 C long grain brown rice, cooked
• 1 24oz jar of low-sodium spaghetti sauce (If you are using a plain spaghetti sauce, you will want to add in 1/4 tsp Italian seasoning, 2 tsp season salt, 2 tsp onion powder, and 1 1/2 tsp garlic powder to give more flavor.)
• 1 1/2 C reduced-fat mozzarella cheese blend, divided

Directions

1. Preheat oven to 350.
2. Cook meat in frying pan until almost completely browned. Drain and rinse. Place beef back in pan and add peppers, onion powder, salt, and garlic cloves. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender.
3. In a 2 1/2 qt casserole, stir together the rice, spaghetti sauce (and added spices if using), and 3/4 C cheese.
4. Add in the beef mixture and stir until combined. Sprinkle with remaining cheese.
5. Bake for 25 minutes or until heated through and cheese begins to brown. Let sit for 5-10 minutes before serving.

Adapted from: Kraft Recipes

Yield: 7 – 1 Cup Servings