Take a gander at what a few girlfriends and I made at a Spice Mix Party we threw last month:
I’m not sure if we created the idea of a Spice Mix Party, but it sure was fun! It all started with the realization of two Maximized mommy friends, Rachel and Jess, that pre-made spice mixes are A) SO convenient to have in the pantry, B) so gosh darn expensive, and C) commercially loaded with chemicals and preservatives. Rachel and Jess decided to organize the spice night as a way to make delicious healthy spice mixes in bulk for $$$cheap. When they invited me to be a part, you know I was in!
Read Rachel’s account of our Spice Mix Party here! She also lists our recipe modifications. We had a blast cooking and mixing herbs and spices. It was a fun excuse to get together to chat, eat, and let the kiddos mingle, too!
You can make the spice mixes on your own, and still save money by making them yourself! I also love the fact that we used organic ingredients, because conventional herbs and spices are loaded with pesticides and herbicides that concentrate as the herbs are dried. Total, we each spent about $35 on the organic spice mixes and soups! We each took home 2+ cups worth of each seasoning mix and 6+ ‘cans’ of cream-of-something soup, plenty to make months worth of tasty recipes!
WHAT TO MAKE WITH YOUR MIXES
I have waited to post about our spice party, because I wanted to share what I have been making with these new seasoning mixes. I will share my latest recipe creations with you TODAY AND TOMORROW, so be sure to come back! There are some great 30 Minute and One Pot Wonder meals coming!
Slow Cooked Beef Tips
Makes 6 Servings
2 lbs 100% grass fed beef tenderloin, stew meat, chuck roast or chuck eye, cubed
1 onion, sliced
2 cups organic mushrooms, sliced
1 1/2 cups homemade cream of mushroom soup
1/3 cup arrowroot powder, whisked into 3 Tbsp cold water
3 cups organic sodium-free beef stock
1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp fresh black pepper
1/4 tsp paprika
1/3 cup homemade dry onion soup mix
3 Tbsp Worcestershire sauce
Preheat oven to 300 degrees F. Add cubed meat, onion, and mushroom to a 9 x 13 inch pan. In a large bowl, whisk the remaining ingredients together. Pour over the meat and toss to coat. Cover with aluminum foil and bake at 300 degrees F for 3 hours. Do not remove foil until 3 hours is reached. Serve over zucchini noodles, cauliflower rice, roasted veggies, smashed sweet potato or cauliflower mashed ‘fotatoes.’ (Can be prepared in slow cooker on Low for 6 hours.)
Honey Glazed Italian Chicken
Makes 8 Servings
3 1/2 pounds skinless free-range chicken pieces (I like to use thighs and breasts, bone-in is fine)
2 Tbsp homemade Italian dressing mix
1/2 cup raw honey
Preheat oven to 350 degrees F. Grease a large baking pan and set aside (or cover with foil/parchment paper). Rinse chicken and pat dry with paper towels. Lay chicken pieces evenly onto baking sheet in one single layer. Warm honey in a small saucepan over Low heat or using a hot water bath. With a fork, stir in dry Italian mix. Dip and press the chicken pieces into the honey mixture, coating front and back, and place each piece back down onto prepared pan. Bake for 50-60 minutes or until chicken is cooked through. Serve with steamed or roasted veggies.
Cheesy Chicken Ranch Casserole
Makes 8 Servings
2 1/2 cups chopped frozen organic broccoli
1-2 cups frozen organic peas
6 Tbsp homemade ranch dressing mix
2 cans organic full-fat coconut milk
1 Tbsp arrowroot powder
2 cups shredded cooked free-range chicken
1/2 cup organic mozzarella cheese
1 cup raw cheddar cheese
sea salt & pepper, to taste
Preheat oven to 350 degrees F. Blanch the frozen broccoli and peas in boiling water for 1-2 minutes, to remove ice crystals and slightly soften the outside. Drain and shake as dry as possible. Set aside. In a large bowl, whisk together the coconut milk, cornstarch, and ranch dressing mix. Stir in the shredded chicken, blanched broccoli, blanched peas, 1/2 cup of cheddar cheese, and sea salt/black pepper to taste. Transfer to a greased 3 quart casserole dish. Layer the mozzarella cheese slices across the top and sprinkle the remaining cheddar cheese over the top. Bake at 350 degrees for 20-30 minutes, until heated through and cheese on top is browned. We serve ours over wide cut zucchini noodles. Brown rice pasta would also be tasty.
Four more delicious dinner recipes coming at you tomorrow!