I am so sorry I'm late with the download! I'm still trying to sink into the schedule of my husband's dialysis, me and my sister are still trying to finish up cleaning up my mother's house, and my fur baby has been sick so it's just been a zoo around here. So enough of the excuses here is the lunch download the seasoning download will be available in August when I post the second half.
Thanks for understanding and enjoy
💗 Jo
This is part one of two - the second part will follow in July (so watch out for it.) I will make the download available for this next month. Until them enjoy!
1) Copycat KFC Eleven Herbs and Spices Blend
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon garlic salt
1 tablespoon celery salt
1 tablespoon dried mustard
1 teaspoon ground ginger
1 teaspoon oregano
1 teaspoon thyme
Optional: 1 teaspoon MSG (very authentic)
To Make: Mix this seasoning blend into 2 cups of all-purpose flour. Dredge your chicken pieces in the seasoned flour until fully coated. Let the coated chicken rest for 15 to 20 minutes before frying — this helps the coating stick. Fry the chicken in oil heated to 300 to 325 degrees Fahrenheit until cooked through and golden brown.
2) Copycat Taco Bell Taco Meat Seasoning
1 tablespoon masa corn flour (or cornmeal)
1 tablespoon dried minced onion
1¼ teaspoons cumin
1 teaspoon chili powder
1 teaspoon paprika
¾ teaspoon seasoned salt
½ teaspoon beef bouillon
¼ teaspoon black pepper
¼ teaspoon sugar
⅛ teaspoon garlic powder
⅛ teaspoon oregano
Optional: ¼ teaspoon cocoa powder (secret ingredient for authentic flavor)
To Make: Brown 1 pound of ground beef in a skillet over medium heat, breaking it apart as it cooks. Drain any excess fat. Add the seasoning mix and ¾ cup of water to the browned meat. Stir everything together and let it simmer over medium-low heat for about 10 to 15 minutes, stirring occasionally, until the liquid has been absorbed and the meat mixture has thickened to your liking.
3) Popeyes Seasoning Salt
3 tablespoons salt
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon oregano
To Make: Mix all the spices together in a bowl until well combined. Store in an airtight container. Use this Cajun-style seasoning to season chicken before frying, or sprinkle it on your food as a finishing salt. It has a smoky, spicy, and herby Louisiana-style flavor.
4) Whataburger Seasoning Blend
1 tablespoon smoked paprika
1 tablespoon salt
2 teaspoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 teaspoon cayenne
To Make: Combine ingredients together well. Store in an airtight jar. Use as a rub for burgers, fries, chicken, or any grilled meat. The brown sugar gives this blend a sweet and savory quality that sets it apart.
5) Red Robin Fry Seasoning
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon dried basil
Optional: 1 teaspoon tomato powder (for extra restaurant-style depth)
To Make: Combine all ingredients in a small bowl and stir until evenly mixed. Sprinkle generously over freshly cooked french fries while still hot, tossing to coat. Store any leftover seasoning in an airtight container for up to a few months.
6) Chick-fil-A Chicken Seasoning
2 teaspoons salt
1 teaspoon powdered sugar
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder
To Make: Combine ingredients together well. Use this seasoning to coat chicken before breading and frying, or mix into a marinade. The powdered sugar adds a subtle sweetness similar to the flavor in Chick-fil-A nuggets.
7) Arby’s Roast Beef Seasoning
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon sugar
To Make: Combine all ingredients and mix well. Rub this seasoning all over a beef roast before cooking, or use it to season hamburgers. It has a savory and slightly sweet flavor that works great on cheap cuts of roast beef.
8) Church’s Chicken Seasoning
2 tablespoons salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon sugar
To Make: Mix all spices together in a bowl. Use this blend to season chicken before dredging in flour for frying. It also works well on pork chops. The sugar gives it a slightly sweeter profile than KFC-style seasoning. Fry chicken at 325 to 350 degrees Fahrenheit until cooked through and golden brown, about 12 to 15 minutes depending on the size of the pieces.
9) Bojangles Chicken Seasoning
2 tablespoons salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon sugar
1 teaspoon dried mustard
To Make: Mix all spices thoroughly. Use this bold Southern-style seasoning on chicken before frying. The combination of white pepper, cayenne, and dried mustard gives it a distinct tangy heat with a very recognizable flavor. Fry chicken in oil heated to 325 to 350 degrees Fahrenheit for 12 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the coating is golden brown.
10) Wingstop Lemon Pepper Seasoning
2 tablespoons black pepper
1 tablespoon lemon zest (fresh) or 1 teaspoon dried lemon peel
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
To Make: Combine ingredients together well. Toss freshly cooked chicken wings or french fries in this seasoning while still hot so it sticks. The combination of bright lemon and bold black pepper is what makes this blend stand out.
11) Qdoba Seasoning Blend
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
To Make: Mix all spices together. Use this blend to season chicken, beef, or vegetables for tacos, burritos, or bowls. It is slightly richer and deeper in flavor than a basic taco seasoning.
12) Burger King Flame-Broiled Seasoning
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon sugar
Optional: 1 teaspoon liquid smoke (for authentic grilled fast food flavor)
To Make: Mix all the dry ingredients together. If using liquid smoke, add it to the meat directly rather than to the dry mix. Rub the dry seasoning onto burger patties or chicken before grilling or pan-cooking. The smoked paprika gives it that signature flame-broiled taste.
13) Buffalo Wild Wings Dry Rub
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon chili powder
To Make: Mix all ingredients until well combined. Toss wings, chicken pieces, or popcorn in this dry rub before baking or frying. For wings, bake at 400 degrees Fahrenheit for 45 to 50 minutes, flipping halfway through, until crispy.
14) Chipotle Adobo-Style Meat Seasoning
2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon brown sugar
½ teaspoon salt
Optional: ½ teaspoon chipotle powder or cayenne (for extra heat)
To Make: Mix all spices together. Rub onto chicken, beef, or pork and let it marinate for at least 30 minutes before cooking, or overnight in the fridge for best results. The smoked paprika and brown sugar create the smoky, slightly sweet depth this blend is known for.
15) Budget Adobo-Style Seasoning
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
To Make: Mix all ingredients thoroughly in a small bowl. Store in an airtight container. This seasoning is great sprinkled on beans, stirred into rice, or rubbed onto chicken before cooking. Use about 1 to 2 teaspoons per serving.
16) Simple Chili-Lime Seasoning
2 tablespoons chili powder
1 tablespoon dried lime zest
1 teaspoon salt
To Make: Combine ingredients together well and store in an airtight container. This tangy seasoning is perfect for sprinkling onto corn on the cob, fresh fruit, fish fillets, or grilled shrimp. Use as much or as little as you like.
17) Breakfast Sausage Seasoning
2 tablespoons dried sage
1 teaspoon black pepper
1 teaspoon sugar
½ teaspoon salt
To Make: Mix all ingredients well. Add this seasoning blend to 1 pound of ground pork, mixing it in with your hands until evenly distributed. Form into small patties and cook in a skillet over medium heat for about 3 to 4 minutes per side until browned and cooked through. The internal temperature should reach 160 degrees Fahrenheit.
18) Budget Sloppy-Style Seasoning Mix
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon sugar
To Make: Mix all ingredients thoroughly. Stir this blend into browned ground beef along with tomato sauce or ketchup and a splash of water. Simmer over medium-low heat for about 10 minutes until the sauce thickens and the flavors come together. Serve on buns.
19) Budget Chickpea Roasting Seasoning
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
To Make: Mix all spices together. Drain and rinse one 15oz can of chickpeas, then pat them completely dry with a paper towel — this is important for getting them crispy. Toss the chickpeas with a little oil and the seasoning mix. Spread on a baking sheet and roast at 400 degrees Fahrenheit for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy.
20) Budget Spanish-Style Rice Blend
1 tablespoon paprika
1 teaspoon garlic powder
½ teaspoon turmeric
½ teaspoon salt
To Make: Mix all spices. To use, sauté 1 cup of dry rice in a little oil in a saucepan for about 2 minutes. Add the seasoning, 2 cups of water or broth, and stir. Bring to a boil, then reduce heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
21) Apple Pie Spice
¼ cup cinnamon
2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon ground ginger
To Make: Mix all spices together and store in a small jar or airtight container. Use about 1 to 2 teaspoons per pie recipe in place of individual spices. This blend also works great stirred into oatmeal, sprinkled on pancakes, or added to muffin batter.
22) Baking Powder
½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon cornstarch
To Make: Mix all three ingredients together thoroughly. This homemade blend is equivalent to 1 teaspoon of commercial baking powder. Use immediately or store in a dry airtight container. Make sure your measuring tools are completely dry before mixing, as moisture will activate the baking soda.
23) Blackening Spice Mix
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
To Make: Mix all spices together. To use for blackening, press the seasoning firmly onto both sides of fish fillets, chicken breasts, or shrimp. Heat a cast iron skillet over very high heat until it starts to smoke. Add a little oil and cook the seasoned protein for about 2 to 3 minutes per side until a dark crust forms. Make sure to use a well-ventilated kitchen as this method produces smoke.
24) Caesar Salad Dressing Mix
1½ teaspoons grated lemon peel
1 teaspoon oregano
⅛ teaspoon instant minced garlic
2 teaspoons grated Parmesan cheese
½ teaspoon pepper
To Make: Mix all dry ingredients together. To make dressing, whisk this blend with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and a splash of water until smooth. Toss with romaine lettuce and croutons. Store unused dry mix in an airtight container.
25) Chicken Seasoning
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon ground sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1½ teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder
1 package Lipton cup tomato soup mix
To Make: Combine ingredients together well and store in an airtight container. Use this seasoning as a rub on whole chicken, chicken pieces, or mix it into the breading for fried chicken. Rub generously onto the chicken and let it sit for at least 30 minutes before cooking, or overnight in the refrigerator for maximum flavor. Roast a whole chicken at 375 degrees Fahrenheit for about 20 minutes per pound, until the internal temperature reaches 165 degrees Fahrenheit.
26) Chili Powder
3 tablespoons paprika
1 tablespoon ground cumin
2 tablespoons oregano
1 teaspoon red or cayenne pepper
½ teaspoon garlic powder
To Make: Mix all spices together and store in an airtight jar. Use this homemade chili powder in any recipe that calls for store-bought chili powder. It is great in chili, tacos, soups, or sprinkled on roasted vegetables. Use about 1 to 2 tablespoons per pot of chili.
27) Chinese Five-Spice Powder
1 teaspoon ground Szechwan pepper
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1¼ teaspoons ground fennel seeds
1 teaspoon ground star anise
To Make: Mix all ground spices together and store in a small airtight jar away from heat and light. Use a small amount — this blend is very strong. Add ¼ to ½ teaspoon to stir-fry dishes, marinades for pork or duck, or mix into a rub for roasted meats.
28) Creole Seasoning
4 teaspoons salt
4 teaspoons paprika
1 tablespoon garlic powder
1 tablespoon black pepper
2½ teaspoons onion powder
1½ teaspoons dried thyme leaves
1½ teaspoons dried oregano leaves
1½ teaspoons cayenne pepper
To Make: Combine ingredients together well and store in an airtight container. Use this seasoning on shrimp, chicken, fish, or in gumbo and jambalaya. Start with about 1 to 2 teaspoons per pound of protein and adjust to taste, as this blend has a good amount of heat.
29) Fajita Seasoning
1 teaspoon cumin
½ teaspoon oregano
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
To Make: Mix all spices together. Toss sliced chicken breast or beef strips with this seasoning and a little oil, then cook in a hot skillet over high heat for about 5 to 7 minutes, stirring occasionally, until cooked through and slightly charred. Chicken should reach an internal temperature of 165 degrees Fahrenheit. Serve with warm tortillas, peppers, and onions.
30) Greek Seasoning
¼ cup dried oregano leaves
2 tablespoons fennel seeds
2 tablespoons crushed dried lemon grass
¾ teaspoon black pepper
To Make: Combine all ingredients and mix well. Store in an airtight jar. Use this blend on lamb, chicken, or fish before grilling or roasting. You can also stir it into olive oil as a bread dip or salad dressing base. It is also great on roasted potatoes.
31) Herbs de Provence
1 tablespoon dried basil leaves
1 tablespoon dried marjoram leaves
1 tablespoon dried summer savory leaves
1 tablespoon dried thyme leaves
2 teaspoons orange zest
1 powdered bay leaf
1 teaspoon fennel seeds
To Make: Mix all ingredients and store in an airtight jar. This French herb blend is perfect rubbed on chicken before roasting, mixed into olive oil as a dipping sauce, or sprinkled on roasted vegetables. Use about 1 to 2 teaspoons per chicken breast or 1 tablespoon per whole chicken.
32) Indian Spice Blend
8 teaspoons cumin
4 teaspoons ground ginger
2 teaspoons ground coriander
2 teaspoons cayenne
4 teaspoons turmeric
2 teaspoons black pepper
To Make: Mix all spices together and store in an airtight container. Use this blend to season curries, lentil soups, roasted vegetables, or rice dishes. Start with 1 to 2 teaspoons per cup of dry rice or per pound of meat. Note that turmeric will stain surfaces and clothing, so use care when handling.
33) Italian Herb Seasoning
¼ cup oregano
2 tablespoons marjoram
2 tablespoons thyme
¼ cup basil
2 tablespoons rosemary
2 tablespoons garlic powder
¼ cup parsley
To Make: Mix all herbs together and store in an airtight jar. Use this blend on pasta, pizza, chicken, or vegetables. Add about 1 to 2 teaspoons to tomato sauce, or rub onto chicken before baking at 375 degrees Fahrenheit for 35 to 45 minutes depending on size, until the internal temperature reaches 165 degrees Fahrenheit.
34) Lowry’s Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
½ teaspoon curry powder
1 tablespoon chili powder
⅓ cup salt
To Make: Combine ingredients thoroughly and store in a jar. Use this seasoned salt in place of plain salt in any recipe. It is great on eggs, fries, grilled meats, roasted vegetables, or popcorn. Use sparingly at first since it is salty — start with ¼ teaspoon per serving and adjust to taste.
35) Middle Eastern Spice Mix
1 teaspoon cumin
1 teaspoon cardamom
½ teaspoon allspice
½ teaspoon coriander
½ teaspoon cloves
1 teaspoon pepper
1 teaspoon red pepper flakes (crushed)
½ teaspoon ginger
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon paprika
1 teaspoon cinnamon
To Make: Mix all spices together and store in a jar away from heat and light. Use this warming blend on lamb, chicken, or beef. Rub it onto meat before roasting, or stir it into rice pilaf. Use about 1 to 2 teaspoons per pound of meat.
36) Mrs. Dash Seasoning Blend
½ teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon mace
1 teaspoon onion powder
1 teaspoon sage
1 teaspoon black pepper
Optional: 1 teaspoon savory (or substitute an equal amount of thyme, or a mix of thyme and oregano)
To Make: Combine ingredients together well and store in an airtight container. This salt-free blend is great for seasoning vegetables, chicken, fish, or eggs. Use as a direct substitute for commercial Mrs. Dash. Sprinkle on food before or after cooking to taste.
37) Old Bay Seasoning Mix
1 tablespoon ground bay leaves
2½ teaspoons celery salt
1½ teaspoons dry mustard
1½ teaspoons ground black pepper
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon paprika
½ teaspoon red pepper
¼ teaspoon ground mace
¼ teaspoon ground cardamom
To Make: Mix all spices together and store in an airtight container. Use this blend on shrimp, crab, fish, or corn on the cob. For boiled shrimp, add 1 to 2 tablespoons to the boiling water. It is also excellent sprinkled on french fries or mixed into crab cakes.
38) Onion-Paprika Blend
2 teaspoons paprika
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Optional: ¼ teaspoon white pepper
To Make: Combine ingredients together well. This simple blend is great as an all-purpose seasoning for chicken, pork, or vegetables. Sprinkle on before roasting or pan-frying. Store in an airtight container.
39) Onion Soup Mix (Lipton’s)
¾ cup instant minced onion
½ cup beef bouillon powder
4 teaspoons onion powder
¼ teaspoon crushed celery seeds
¼ teaspoon sugar
To Make: Combine ingredients together well and store in an airtight jar. To use as soup: dissolve about 2 tablespoons of this mix in 2 cups of hot water. For dip, mix 2 tablespoons into 1 cup of sour cream and refrigerate for at least 30 minutes before serving. This makes a large batch equivalent to several packets of store-bought mix.
40) Oriental Seasoning
2 tablespoons onion powder
2 tablespoons ground ginger
2 tablespoons garlic granules
2 tablespoons ground black pepper
To Make: Combine ingredients together well and store in an airtight container. Use this blend in stir-fry dishes, marinades, or fried rice. Start with ½ teaspoon per serving and adjust to taste.
41) Oriental Spice for Stir Fry
1 teaspoon freshly grated lemon peel
¼ teaspoon fennel seed, crushed
¼ teaspoon ground cloves
¼ teaspoon anise seed, crushed
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
To Make: Combine ingredients together just before using, as the fresh lemon peel can cause clumping when stored. Add to a hot wok or skillet along with oil and your vegetables or protein. Use about ½ teaspoon per serving as this blend is aromatic and concentrated.
42) Parmesan Mix
1 pound Parmesan or Romano cheese, grated
¼ cup oregano
¼ cup basil
¼ cup parsley flakes
To Make: Mix the grated cheese and herbs together well. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Use this blend as a topping for pasta, pizza, garlic bread, or salads. Sprinkle generously just before serving.
43) Pasta Blend
5 tablespoons dried basil
3 tablespoons dried oregano
2 tablespoons dried thyme
1 teaspoon dried garlic
To Make: Mix all herbs together and store in an airtight jar. Stir about 1 to 2 teaspoons into tomato sauce for pasta, or mix with olive oil as a bread dip. It is also great tossed with cooked pasta and a little olive oil for a simple side dish.
44) Pickling Mix
¼ cup mustard seeds
¼ cup dill seed
¼ cup coriander seeds
2 tablespoons crushed chili peppers
2 tablespoons crushed bay leaves
1 tablespoon celery seeds
1 tablespoon white peppercorns
To Make: Mix all spices together. To pickle vegetables, dissolve 2 tablespoons of salt and 1 cup of white vinegar into 2 cups of water in a saucepan and bring to a boil. Add 1 to 2 tablespoons of this spice mix. Pour over your prepared vegetables in a clean jar and let cool before refrigerating. Allow at least 24 to 48 hours before eating for best flavor.
45) Poultry Seasoning
2 tablespoons marjoram
2 tablespoons savory
2 teaspoons parsley
1 tablespoon sage
1½ teaspoons thyme
To Make: Mix all herbs together and store in an airtight jar. Use about 1 teaspoon per pound of chicken or turkey. Great rubbed under the skin of whole birds before roasting, mixed into stuffing, or added to chicken soup. Rub onto chicken and roast at 375 degrees Fahrenheit until the internal temperature reaches 165 degrees Fahrenheit.
46) Pumpkin Pie Spice Mix
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
To Make: Mix all spices together and store in an airtight container. Use about 1 to 2 teaspoons per pie recipe in place of individual spices. This blend is also great stirred into coffee, added to muffin batter, or sprinkled on oatmeal or sweet potatoes.
47) Seafood Seasoning
4 teaspoons dried parsley, crushed
1½ tablespoons dried chives, dill, or tarragon, crushed
2 teaspoons dried lemon peel
1½ teaspoons dried mustard
½ teaspoon garlic granules
To Make: Combine ingredients together well. Use this blend as a dry rub for fish, shrimp, or scallops before baking, grilling, or pan-frying. Sprinkle about 1 teaspoon per fillet and press gently to adhere. Fish is done when it flakes easily with a fork, usually 10 to 12 minutes at 400 degrees Fahrenheit depending on thickness.
48) Shake N’ Bake Mix
1 cup all-purpose flour
2 cups fine dry breadcrumbs
2 teaspoons cornstarch
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons sugar
3½ teaspoons poultry seasoning
2 tablespoons crumbled dried parsley
To Make: Combine ingredients together well and store in an airtight bag or container. To use, moisten chicken pieces with a little water or beaten egg, then place a few pieces at a time in a bag with the mix and shake to coat. Arrange on a baking sheet and bake at 400 degrees Fahrenheit for 35 to 45 minutes, depending on the size of the chicken pieces, until golden and the internal temperature reaches 165 degrees Fahrenheit.
49) Stuffing Blend
6 tablespoons dried rubbed sage
3 tablespoons dried sweet marjoram
2 tablespoons dried parsley
4 teaspoons dried celery flakes
To Make: Mix all herbs together and store in an airtight jar. To make stuffing, melt butter in a saucepan and sauté diced onion and celery until soft. Add cubed dry bread, 1 to 2 tablespoons of this herb blend, and enough broth to moisten. Bake in a covered dish at 350 degrees Fahrenheit for 30 to 40 minutes until heated through.
50) Taco Seasoning
4 tablespoons instant minced onion
2 tablespoons chili powder
2 teaspoons paprika
2 teaspoons dried red pepper, crushed
1½ teaspoons dried oregano
4 teaspoons salt
1 tablespoon cornstarch
1 tablespoon instant minced garlic
2 teaspoons ground cumin
To Make: Combine ingredients together well and store in an airtight container. To use, brown 1 pound of ground beef and drain the fat. Add 2 to 3 tablespoons of this mix and ¾ cup of water. Stir to combine, then simmer over medium heat for 10 to 15 minutes, stirring occasionally, until the liquid is absorbed and the meat is well seasoned.
💗 Jo
Halloumi and Vegetable Skewers (Pan-fried)
4 oz halloumi cheese, cut into 1-inch cubes
1 cup mixed vegetables (e.g., zucchini, bell pepper, cherry tomatoes), cut into similar size
1 tablespoon olive oil
1/2 teaspoon dried Italian seasoning
Salt and pepper to taste
Wooden or metal skewers (if using wooden, soak them first)
To make: if using wooden skewers, soak them in water for 10 minutes. Thread halloumi cubes and vegetables alternately onto the skewers. Heat olive oil in a large skillet over medium-high heat. Place skewers in the hot skillet. Cook for 3-4 minutes per side, turning occasionally, until halloumi is golden brown and vegetables are tender-crisp. Sprinkle with Italian seasoning, salt, and pepper.
Speedy Pork Medallions with Apple Sauté
4 oz pork tenderloin, cut into 1/2-inch thick medallions
1 small apple (e.g., Fuji, Gala), cored and sliced
1 tablespoon olive oil
1/2 teaspoon dried sage or thyme
1 tablespoon apple cider vinegar or chicken broth
Salt and black pepper to taste
To make: season pork medallions with salt, pepper, and dried sage/thyme. Heat olive oil in a skillet over medium-high heat. Add pork medallions and cook for 2-3 minutes per side, until browned and cooked through. Remove pork and set aside. Add sliced apple to the same skillet. Sauté for 3-5 minutes until softened and lightly caramelized. Pour in apple cider vinegar/broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 30 seconds. Return pork to the skillet and toss with the apples and sauce.
Chickpea and Spinach Rice Pilaf
1/2 cup cooked rice
1/2 cup canned chickpeas, rinsed and drained
1 cup fresh spinach
1/4 small onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 cup vegetable broth or water
Salt and pepper to taste
To make: heat olive oil in a small saucepan or skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and ground cumin. Cook for 30 seconds until fragrant. Stir in cooked rice, chickpeas, and vegetable broth/water. Bring to a simmer and cook until most of the liquid is absorbed. Stir in fresh spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper.
Kimchi Fried Rice (Quick Version)
1 cup cooked rice (day-old cold rice works best)
1/2 cup kimchi, chopped, plus 1 tablespoon kimchi juice
1 large egg
1 tablespoon vegetable oil
1 tablespoon soy sauce
1/2 teaspoon sesame oil
Optional: chopped green onions for garnish
To make: heat vegetable oil in a wok or large skillet over medium-high heat. Add chopped kimchi and stir-fry for 2-3 minutes. Add cooked rice to the skillet, breaking up any clumps. Stir-fry for 3-5 minutes until heated through and slightly crispy. Push the rice to one side of the skillet. Crack the egg into the empty space and scramble it until cooked. Then mix it into the rice. Stir in soy sauce, sesame oil, and kimchi juice. Toss everything together for another minute. Garnish with green onions if desired.
Spicy Sausage and Pepper Skillet
1 pre-cooked spicy sausage (e.g., chorizo, Italian sausage), sliced
1 bell pepper (any color), sliced
1/2 small onion, sliced
1 tablespoon olive oil
Salt and black pepper to taste
Optional: 1/2 teaspoon smoked paprika
To make: heat olive oil in a skillet over medium-high heat. Add sliced sausage and cook for 3-4 minutes until lightly browned. Remove sausage and set aside. Add sliced bell pepper and onion to the same skillet. Sauté for 5-7 minutes until tender-crisp and slightly charred. Return sausage to the skillet. Sprinkle with smoked paprika (if using), salt, and pepper. Toss to combine and cook for another minute until everything is heated through.
💗 Jo
Sauce: 1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon brown sugar
1/2 teaspoon grated fresh ginger
1 clove garlic minced
2 tablespoons water
To make: in a small bowl, whisk together all sauce ingredients until smooth. Heat vegetable oil in a skillet or wok over medium-high heat. Add beef and stir-fry for 2-3 minutes until browned. Remove beef and set aside. Add broccoli florets to the skillet and stir-fry for 3-5 minutes until tender-crisp. Add a splash of water and cover for a minute to steam if needed. Return beef to the skillet. Pour the sauce over the beef and broccoli. Cook, stirring constantly, for 1-2 minutes until the sauce thickens. Serve the beef and broccoli mixture over the cooked rice.
4 oz ground chicken or finely diced cooked chicken breast
1/2 cup finely chopped mixed vegetables (e.g., carrots, water chestnuts, bell peppers)
2 large lettuce cups (e.g., butter lettuce, iceberg)
1 tablespoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon vegetable oil
Optional: sriracha for spice, chopped peanuts for crunch
To make: heat vegetable oil in a skillet over medium-high heat. Add ground chicken (or diced cooked chicken) and cook, breaking it up, until browned and cooked through (if using raw). Add chopped vegetables, ginger, and garlic to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp. Stir in soy sauce and rice vinegar. Cook for another minute until heated through. Spoon the chicken and vegetable mixture into the lettuce cups. Serve immediately, with sriracha or peanuts if desired.
3 oz pasta (e.g., penne, fusilli)
1/4 cup pesto (store-bought or homemade)
1/2 cup cherry tomatoes, halved
1/4 cup small fresh mozzarella balls (bocconcini) or cubed mozzarella
Optional: fresh basil leaves for garnish
To make: cook pasta according to package directions. Drain, reserving 2 tablespoons of pasta water. In a bowl, combine the cooked pasta, pesto, halved cherry tomatoes, and mozzarella. Toss gently to combine. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Serve warm or at room temperature, garnished with fresh basil if desired.
4 oz boneless, skinless chicken breast, thinly sliced
1 bell pepper (any color), thinly sliced
1/2 small onion, thinly sliced
1 tablespoon olive oil
1 teaspoon fajita seasoning blend
1/2 cup cooked rice or cauliflower rice
Optional toppings: salsa, sour cream/Greek yogurt, cilantro
To make: heat olive oil in a skillet over medium-high heat. Add sliced chicken and cook for 3-4 minutes until browned and cooked through. Remove chicken and set aside. Add sliced bell pepper and onion to the skillet. Sauté for 5-7 minutes until tender-crisp and slightly charred. Return chicken to the skillet. Sprinkle with fajita seasoning and toss to combine, cooking for another minute. Serve the chicken and vegetable mixture over cooked rice or cauliflower rice. Top with salsa, sour cream/Greek yogurt, and cilantro if desired.
4 oz raw shrimp, peeled and deveined
1 cup asparagus, trimmed and cut into 1-inch pieces
1 tablespoon vegetable oil
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
Optional: cooked rice for serving
To make: heat vegetable oil in a skillet or wok over medium-high heat. Add shrimp and stir-fry for 1-2 minutes per side until pink and cooked through. Remove shrimp and set aside. Add asparagus to the skillet and stir-fry for 3-5 minutes until tender-crisp. Return shrimp to the skillet. Add minced garlic, soy sauce, rice vinegar, and sesame oil. Toss to combine and cook for another minute. Serve hot, optionally over cooked rice.
💗 Jo
4 oz linguine or spaghetti
1 tablespoon olive oil
4 oz raw shrimp, peeled and deveined
2 cloves garlic, minced
1/4 cup dry white wine or chicken broth
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Salt and red pepper flakes to taste
To make: cook linguine according to package directions. Drain, reserving 1/4 cup pasta water. While pasta cooks, heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink. Remove shrimp from skillet and set aside. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in white wine/broth and lemon juice, scraping up any browned bits. Bring to a simmer. Return shrimp to the skillet. Add cooked linguine, parsley, salt, and red pepper flakes. Toss to combine, adding a splash of reserved pasta water if needed to create a light sauce.
1/2 cup cooked rice (leftover or quick-cook)
4 oz boneless, skinless chicken breast, thinly sliced
1 cup mixed stir-fry vegetables (e.g., broccoli florets, snap peas, carrots), chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon vegetable oil for cooking
To make: heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry for 3-4 minutes until cooked through. Remove chicken and set aside. Add vegetables to the skillet and stir-fry for 3-5 minutes until tender-crisp. Return chicken to the skillet. Add soy sauce, sesame oil, ginger, and garlic. Toss to combine and cook for another minute. Serve the stir-fry over the cooked rice.
1/2 cup cooked quinoa
1/2 cup canned chickpeas, rinsed and drained
1/4 cup chopped cucumber
1/4 cup chopped cherry tomatoes
2 tablespoons crumbled feta cheese
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon dried oregano
Salt and pepper to taste
To make: in a bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, and feta cheese. In a small separate bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.
3 oz quick-cook noodles (e.g., ramen without seasoning packet, vermicelli)
1/4 cup shelled edamame (frozen, thawed)
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
1/2 teaspoon sriracha or chili garlic sauce (adjust to taste)
1 tablespoon hot water (to thin sauce)
Optional: chopped green onions or crushed peanuts for garnish
To make: cook noodles according to package directions. Add edamame to the boiling water during the last 2 minutes of cooking. Drain well. While noodles cook, whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, sriracha, and hot water in a small bowl until smooth and creamy. Combine the drained noodles and edamame with the peanut sauce. Toss until evenly coated. Garnish with green onions or peanuts if desired.
3 oz small pasta (e.g., elbow macaroni, rotini)
1 (5 oz) can tuna in water or oil, drained
1/2 cup frozen peas
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Optional: 1 tablespoon chopped fresh dill or parsley
To make: cook pasta according to package directions. During the last 2 minutes of cooking, add the frozen peas to the boiling water. Drain well. In a medium bowl, flake the drained tuna. Add the cooked pasta and peas to the bowl with the tuna. Stir in mayonnaise/yogurt, lemon juice, and fresh herbs (if using). Season with salt and pepper. Mix gently until everything is well combined. Serve warm or at room temperature.
💗 Jo
Sausage & White Bean Skillet
1 tablespoon cooking oil
1 pound smoked sausage (sliced)
1/2 onion (diced)
1 clove garlic (minced)
1 can (15 oz) cannellini beans (rinsed and drained)
1 can (14.5 oz) diced tomatoes (undrained)
2 cups fresh spinach, 1/2 teaspoon dried oregano
Salt and pepper
To make: Heat oil in a large skillet over medium heat. Add sliced sausage and cook until lightly browned. Remove sausage and set aside. Add onion to the skillet and sauté until softened, then add garlic and oregano and cook for 1 minute. Stir in rinsed cannellini beans and diced tomatoes. Bring to a simmer and cook for 5 minutes. Return sausage to the skillet. Stir in fresh spinach until wilted. Season with salt and pepper.
1 tablespoon cooking oil
1 medium potato (diced into small cubes)
1/4 onion (diced)
3 large eggs
Salt and pepper
Optional: 1 tablespoon milk
To make: Heat oil in a non-stick skillet over medium heat. Add diced potatoes and cook, stirring occasionally, for 10-15 minutes until golden brown and tender. Add diced onion during the last 5 minutes of cooking. While potatoes cook, whisk eggs with milk (if using), salt, and pepper. Once potatoes are cooked, push them to one side of the skillet. Pour egg mixture into the other side and scramble until cooked to your liking. Combine potatoes and eggs, or serve side-by-side.
1 tablespoon cooking oil
1/2 onion (diced)
1/2 bell pepper (diced)
1 clove garlic (minced)
1 cup cooked brown or green lentils
1 can (14.5 oz) crushed tomatoes
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper
cooked rice or a baked potato for serving
To make: Heat oil in a skillet over medium heat. Sauté onion and bell pepper until softened, then add garlic and cook for 1 minute. Stir in cooked lentils, crushed tomatoes, brown sugar, mustard, chili powder, and paprika. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper. Serve hot over cooked rice or a baked potato.
1 tablespoon cooking oil
8 oz boneless, skinless chicken thighs (diced)
1/2 onion (diced)
1 clove garlic (minced)
1 cup white rice (uncooked)
2 cups chicken broth
1/2 cup frozen peas and carrots
1 teaspoon dried thyme
Salt and pepper
To make: Heat oil in a large, deep skillet with a lid over medium-high heat. Add diced chicken and cook until browned on all sides. Remove chicken and set aside. Add onion to the skillet and sauté until softened, then add garlic and cook for 1 minute. Stir in uncooked rice and dried thyme, cooking for 1 minute. Pour in chicken broth. Bring to a boil, then return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed. Stir in frozen peas and carrots during the last 5 minutes of cooking. Season with salt and pepper.
1 large sweet potato
1 cup fresh or frozen broccoli florets
1/2 cup shredded cheddar cheese
Salt and pepper
Optional: 1 tablespoon butter or margarine
To make: Pierce the sweet potato several times with a fork. Microwave on high for 5-10 minutes, flipping halfway, until very tender. (Alternatively, bake at 400°F for 45-60 minutes). While the potato cooks, steam or microwave broccoli florets until tender-crisp. Once the sweet potato is cooked, carefully slice it open lengthwise. Fluff the inside with a fork. Top with steamed broccoli, shredded cheddar cheese, and a pat of butter/margarine (if using). Return to the microwave for 30 seconds or until the cheese is melted. Season with salt and pepper.
💗 Jo