Italian Seasoning

 Ingredients

3 Tbsp dried oregano

2 Tbsp dried basil 

1 Tbsp dried thyme

1 Tbsp dried sage

1 tsp dried rosemary

Instructions

Combine all ingredients in a bowl or jar. Mix well.  Store in an airtight container. Store for 6 months to a year in a cool dry place. 

Homemade Taco Seasoning

Ingredients

2 Tbsp chili powder

1 Tbsp cumin

1 tsp  garlic powder

1 tsp onion powder 

1 tsp oregano

1 1/2 tsp salt

1 tsp black pepper

Instructions

Add all ingredients to a small dish or jar. Stir well or cover and shake until fully mixed together.  cover and store in your pantry and use as needed. 

Substitute for Dry Onion Soup Packet

Making up your own seasonings is much more affordable and it gives you control of the ingredients. Typical seasonings are full of flavorings and fillers that you just don't want or need. 

 INGREDIENTS UNITS: US 

8 teaspoons dried onion flakes 

1 1⁄2 teaspoons dried parsley 

1 teaspoon onion powder 

1 teaspoon turmeric 

1⁄2 teaspoon celery seed 

1⁄2 teaspoon salt 

1⁄2 teaspoon sugar 

1⁄4 teaspoon ground pepper 

 DIRECTIONS

Mix ingredients well. 

Store in an airtight container for up to six months.

Chili

1-1 1/2 lb.  ground beef or venison
1 28 oz can of Crushed tomatoes
1 sweet onion diced
2 jalapenos diced
2 tbsp chili powder
1 tsp cumin
salt and pepper to taste
1 c. beef broth
12 0z can of beans
1/2 c. frozen corn

Brown ground meat, drain and add everything else.  Let simmer, the longer the better.

Santa fe Turkey Stuffed Peppers

taken from : http://www.skinnytaste.com/2012/09/santa-fe-turkey-stuffed-peppers.html

Santa Fe Turkey Stuffed Peppers


Skinnytaste.com

Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts

Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g

Sodium: 119 (without salt)





Ingredients:

For the filling:

1/2 lb 99% lean ground turkey

3/4 cups canned black beans, rinsed and drained

3/4 cups frozen corn

1 hot pickled serrano pepper, chopped (or jalepeño) more to taste

1 large diced tomato

1 cloves garlic, minced

3 tbsp chopped onion

2 tbsp chopped cilantro, plus more for garnish

1 tsp cumin

kosher salt to taste



For the peppers:

3 red bell peppers, cut in half lengthwise

1/3 cup reduced sodium, fat free chicken broth

9 tbsp shredded reduced-fat Sargento Monterey Jack cheese

1 tbsp chopped scallions, for garnish


Directions:
In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.


Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).
Makes 6 servings.