Condensed Tomato Soup Substitute

8 oz tomato sauce
2 Tbsp sugar
1 Tbsp cornstarch
1/2 tsp salt

If making as a soup, add 1 cup milk and some seasoning salt to taste. If using as part of a recipe you can use as is.

Easy Scratch Salad Dressing

Italian
Dry Mix
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons oregano
1 teaspoon pepper
¼ teaspoon basil
1 tablespoon parsley
¼ teaspoon celery salt
2 tablespoons salt
For dressing (mix with 2 tablespoons dry mix above)¼ cup cider vinegar
2⁄3 cup oil
2 tablespoons water

Blend well.

French
2/3 cup ketchup
3/4 cup white sugar
1/2 cup white wine vinegar
1/2 cup vegetable oil
1 small onion, quartered
2 teaspoons paprika
2 teaspoons Worcestershire sauce

Puree until onions are minced.

Sun-dried Tomato & Oregano Dressing
1/4cup (60 mL) drained oil-packed sun-dried tomatoes, finely chopped
2 tbsp balsamic vinegar
1 garlic clove , minced
1 tsp dried oregano
1/2 tsp granulated sugar
1/4 tsp pepper
1 pinch salt
1/3 cup extra-virgin olive oil
Whisk to combine all ingredients while drizzling oil in slowly.

Almond Butter

I chopped my almonds in a 'slap-chop' first then processed them in the bullet.



With about 40 almonds I ended up with about 1/2 a cup of crushed almonds, I  added about 1.5 tbsp coconut oil and about 1.5 tsps flax seed oil, then about 2 tsps of honey. Pretty easy, made in about 15 min.

Cream of "something" soup

Substitute for 'condensed' soup cans:

1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon cubes or substitute
4 Tablespoons freeze dried minced onions
1 teaspoon dried basil
1 teaspoon dried thyme or dried parsley
1 teaspoon pepper

For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick.

Onion Soup 'Mix'

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

Mix well, seal in air-tight container no more than six months.

Bouillon Substitute

Wet - 1 cup homemade broth = 1 cup hot water and 1 teaspoon buillion cube

Dry -

1 tbsp olive oil or butter

1/2 fresh yellow onion, chopped

2 fresh garlic cloves, peeled, halved, stem removed

2 fresh or dried bay leaves

3 sprigs fresh or dried thyme

1 tsp whole coriander seeds, crushed

1 tsp whole celery seeds, crushed

2 whole cloves

Salt and freshly ground black pepper

Mix well, seal in air-tight container no more than six months.

Homemade Evaporated & Condensed Milk

Homemade Condensed Milk
1 cup Hot water
4 cup Powdered milk
1 1/2 cups Honey
1/4 cup Butter, melted and at room temp.
Blend in blender until very well mixed.
Store in refrigerator or freezer.

Homemade Evaporated Milk
1/3 cup powdered milk
1 cup milk
OR
2/3 cup powdered milk
1 cup HOT water
Mix well. Refrigerate.

Roasted Red Peppers

Bake the peppers until black, peel skin off, deseed, and pack in garlic oil. Lasts a maximum of 2 wks unless frozen instead of packed in oil.

Homemade Biscuits

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• 1/4 cup cold salted butter
• 1 cup skim milk

Directions:

Prep Time: 10 min Total Time: 30 min Yield: 12

1. Combine flour, baking powder& salt.
2. Cut thebutter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
3. With a fork stir in the milk, very gently, until a soft dough forms. Don't over mix.
4. Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square.
5. Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
6. Bake in 400F oven for about 15-20 minutes or until they are golden.
7. Transfer to a wire rack& cool for about 10 minutes.

Approx. 115 calories per serving

Slow-Baked Mac and Cheese

Ingredients:

• 1 1/2 cups milk
• One 12 oz can evaporated milk (evaporated milk keeps the egg and milk from curdling)
• 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
• 3 large eggs
• 1/2 tsp salt
• 3 cups (12 oz) shredded cheese
• 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
• Freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese

Directions:

Prep Time: 10 min Total Time: 3 hrs 10 min Servings:

1. Spray the inside of your slow-cooker with cooking spray or grease it with olive oil.
2. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).
3. Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.
4. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
5. After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender.
6. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.

Approx. xx calories per serving.

Sugar Free Granola

Ingredients:

• 4 cups rolled oats
• 1/2 cup sugar-free honey (or optionally, peanut butter, or half & half)
• 1/2 cup butter (melted)
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon (optional)
• 1 pinch salt
• 2 cups dried fruit (no sugar added)
• 1/2 cup of chopped nuts (optional)

Directions:

Prep Time: 10 min Total Time: 30 min Yield: 12

1. Preheat oven to 325°F.
2. In separate bowl mix together melted butter, sugar free honey, vanilla, cinnamon and salt.
3. Pour honey mixture over dry ingredients and mix thoroughly. (if you’re going to add nuts, add them at this time).
4. Spread mixture evenly onto a large cookie sheet that has shallow sides. (make sure the mix is spread evenly and goes to the sides all the way around.
5. Bake for 15 minutes in oven. You want to bake the mixture till it gets golden brown all over. The sides will start to darken before the middle.
6. After 15 minutes take out of oven and stir well, put back in oven and watch carefully as it will darken fast. Total time depending on oven is generally about 20-25 minutes.
7. Take out of oven when the granola is golden brown. The mixture will appear wet and you will think it's not done, but as the granola cools it gets crunchy.
8. While the mixture is cooling on the baking sheet, I add the 2 cups of dried fruit and mix it well. The heat will help the fruit release some of its natural flavors without drying it out. I have tried baking the granola with the fruit and found cranberries especially get a little too hard.
9. If you want granola in bars, cut while still warm but not hot to the touch.
10. After about an hour the granola will be crunchy and ready to eat.
11. Optionally: And typical granola bar topping can be added, like chocolate chips, etc., just won’t be sugar free.

Approx. Calories 335 per serving

Hummus

Ingredients:

• 30 ounces chickpeas (save the juice)
• 1 tablespoon sesame tahini or peanut butter
• 1 head garlic, whole
• 1 tablespoon plain yogurt
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• salt
• pepper

Directions:

Prep Time: 15 min Total Time: 30 min Yield: 4

1. Pour chickpeas into a blender and add in all other ingredients.
2. Blend till a creamy consistency. If it looks too thick, add some of the juice from the can of chickpeas.
3. Add salt & pepper to taste.

 Approx. Calories 105 per serving

 

Homemade Macaroni & Cheese Casserole

Ingredients:
8 ounces macaroni, cooked as directed
12 ounces cheddar cheese, thinly slice
4 eggs
2 1/2 cups milk
1/2 teaspoon salt
black pepper
1/4 cup cracker crumbs or 1/4 cup dry breadcrumbs
2 tablespoons butter or 2 tablespoons margarine, melted

Directions:
Prep Time: 5 min  Total Time: 50 min  Yield: 6
Liberally butter a 2 quart casserole dish.
Alternate layering macaroni and cheese slices in the buttered casserole.
Beat eggs, milk, salt and pepper.
Pour mixture over macaroni and cheese.
Mix cracker crumbs with melted butter.
Add to top of casserole.
Bake at 350 degrees for 45 minutes or until a knife comes out clean when inserted.

Approx. Calories 550 per serving

Pizza Dough

Ingredients:
2 (1/4 ounce) packages fast rising yeast
2 cups water (90 degrees)
2 tablespoons sugar
2 teaspoons salt
4 tablespoons olive oil
1/2 cup salad oil
1/3 cup grated parmigiano
6 cups flour

Directions:
Prep Time: 30 min  Total Time: 30 min  Yield: 4 (4x 12 inch pizzas)
1. In a medium bowl combine water, yeast, sugar, and salt.
2. Let sit until foam appears on the top.
3. In the bowl of a stand up mixer combine the yeast mixture with the olive oil, salad oil, and 3 cups of the flour.
4. With the whip attachment, beat for 10 minutes.
5. Clean and remove the whip attachment. Add the remaining flour and cheese.
6. With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated.
7. Continue kneading on medium speed for 10-12 minutes or until the dough is smooth and no longer clings to the sides of the mixer.
8. If you need to add more flour, do so 1 tablespoon at a time until the dough is no longer sticking to the sides.
9. Transfer the dough to a large, oiled bowl and cover with plastic wrap.
10. Place in a warm location and allow to rise for one hour or until doubled in size.
11. Punch down dough and allow to rise a second time.
12. After the second rise the dough is ready to be divided and rolled, or stored in the freezer.

Approx. Calories 1000 per pizza

Chicken Ranch Pizza

Ingredients:
1 pizza crust, use recipe Pizza Dough
2 cups chopped cooked chicken breasts (can use more)
1/2-3/4 cup ranch dressing
3 cups shredded mozzarella cheese
2 plum tomatoes, thinly sliced
1 1/2 cups mushrooms, thinly sliced
4 slices crumbled bacon

Directions:
Prep Time: 15 min  Total Time: 42 min Yield: 4 (2 slices each)
Set oven to 400 degrees F and grease a pizza pan.
Roll the pizza dough and press into prepared pan.
Bake the crust for 6-7 minutes or until the crust is light golden brown; remove from oven.
Spread the ranch dressing over the partially baked crust, then sprinkle about 1-1/2 cups of the cheese on top of the ranch dressing.
Place the tomatoes, mushrooms, and chicken over the shredded cheese, and top with the remaining 1-1/2 cups cheese.
Bake for about 20 minutes or until the cheese is bubbly.

Approx. Calories 850 per serving

Gourmet Tenderloin Pizza

Ingredients:

• 1 pizza crust, use recipe Pizza Dough 
• 2 cups asiago cheese, shredded 
• 1/2 lb veal or 1/2 lb lamb, cooked, shredded 
• 1 cup onion, caramalized 
• 2 medium potatoes, baked, thinly sliced 
• 2 garlic cloves, minced 
• 1/2 cup walnuts, toasted and coarsely chopped (optional)

Directions:
Prep Time: 10 min  Total Time: 8  hrs Yield: 4 (2 slices each)
1. Preheat oven to 400°F Sprinkle 1 cup of cheese and garlic over pizza crust (preparation/cook time does not include making pizza crust).

2. Layer meat, onions, potatoes and walnuts over crust, then cover with remaining cheese (prep time doesn't include caramalizing onions or cooking meat and potatoes).

3. Place pizza in the oven and bake about 10 to 12 minutes. Let pizzas rest briefly before slicing.

Approx. Calories 500 per serving