Homemade Chili Seasoning Recipes

• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/4 tsp approximately freshly ground pepper

 Enough for one pot of chili

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• OR

• -¼ cup all-purpose flour

• -4 teaspoons chili powder

• -1 tablespoon crushed red pepper

• -1 tablespoon dried minced onion

• -1 tablespoon dried, minced garlic

• -2 teaspoons white sugar

• -2 teaspoons ground cumin

• -2 teaspoons dried parsley

• -2 teaspoons salt

• -1 teaspoon dried basil

• -¼ teaspoon ground black pepper

Lemon Garlic Zucchini Chicken Skillet

 

• 1 1/2 lbs boneless chicken thighs cut into 1” pieces*
• Sea salt and freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 teaspoons Italian seasoning **divided 2+1
• 3 tablespoons ghee or olive oil divided
• 4 cloves garlic minced
• 4 medium zucchini cut in half lengthwise and sliced crosswise 1/2”
• Zest of one medium lemon
• Juice of one medium lemon

1. Season the chicken generously with the salt and pepper, then the onion and garlic powder and 2 teaspoons of the Italian seasoning blend. 
2. Heat a large skillet over medium high heat and add 2 tablespoons of the ghee or oil. Once sizzling hot, add the chicken in a single layer and allow one side to brown, then stir and continue to cook, stirring occasionally for another minute or two or until cooked through, then transfer to a plate.
3. Lower the heat to medium and add the remaining tablespoon of ghee, then add the zucchini. Season lightly with salt and pepper and the remaining teaspoon of Italian seasoning blend. Cook until barely softened, then add the garlic and cook another 30 seconds. Add the chicken back to the skillet followed by the lemon zest and juice. Stir and cook to heat through, then remove from heat.
4. Serve alone or over grain free noodles, or cauliflower rice to keep it low carb. Enjoy!

Christmas Punch

 

• -1 orange sliced
• -1 cup cranberries
• -½ cup pomegranate seeds
• -2 cups cranberry juice Ocean Spray Pure Unsweetened 100% juice recommended
• -2 cups orange juice Simply, Natalie's, or Uncle Matt's brands recommend
• -1 cup pomegranate juice POM brand recommended
• -2 cups lemon-lime soda Starry, Sprite, or 7Up recommended
• -1 cup white rum optional
• -ice
• -fresh rosemary sprigs for garnish

• Add the slices from 1 orange, 1 cup cranberries, and ½ cup pomegranate seeds to a large pitcher or punch bowl. If using a really gallon-sized bowl or dispenser, you can double the recipe.
• Pour in 2 cups cranberry juice, 2 cups orange juice, 1 cup pomegranate juice, and 2 cups lemon-lime soda. You can also add 1 cup white rum or alcohol of choice if including.
• Serve in glasses over ice and garnish with fresh rosemary sprigs.

Crockpot Hawaiian Pork Chops

-Thin cut boneless pork chops

-Can of pineapple, rings or chunks (save the juice for sauce)

Sauce - mix ingredients together.

-Pineapple juice from can 

-1/3 cup soy sauce

-3 T rice vinegar

-1/3 cup brown sugar

-minced garlic, 1-2 T

-1/3 cup ketchup

-slurry of corn starch and water for thickening

Layer pork chops and pineapple in crockpot.  Pour sauce over top. Cook on low for 5-6 hours.  Server over rice.

Marry Me Chicken

 

Ingredients

• ▢2 large chicken breasts boneless and skinless
• ▢1/2 cup all-purpose flour
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon pepper
• ▢1/2 teaspoon garlic powder
• ▢1/2 teaspoons paprika
• ▢2 tablespoons butter
• ▢2 tablespoons oil
• ▢2 tablespoons minced garlic
• ▢1 cup chicken broth
• ▢1 cup heavy cream
• ▢1 cup parmesan grated
• ▢1/2 teaspoon red pepper flakes
• ▢1/2 teaspoon dried oregano
• ▢1/4 teaspoon dried thyme
• ▢1/3 cup sundried tomatoes chopped
• ▢fresh basil and grated parmesan for garnish

Instructions

• In a shallow dish, mix together the flour, salt, pepper, garlic powder, and paprika.
• Heat the oil and butter in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
• Remove the chicken from the skillet and set aside.
• In the same skillet, add the minced garlic and cook for 1-2 minutes, or until fragrant. Stir in the chicken broth and heavy cream, deglazing the pot as you stir. Then add the parmesan cheese, red pepper flakes, oregano and thyme, and stir together on a low to medium heat.
• Finally, add the sun dried tomatoes to the skillet and stir until the sauce is well combined. Continue stirring and on a low simmer for 5 minutes as the sauce thickens and bubbles.
• Add the chicken back in for 10 more minutes, spooning the sauce over the chicken, until heated through.
• Garnish with fresh chopped basil and grated parmesan and serve warm over your favorite pasta, rice or potatoes.

Easy Chicken Chow Main

Ingredients:
• 2 packages ramen noodles
• 1 tsp olive oil (or sesame oil)
• 1/2 lb chicken breast, sliced
• Season with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp paprika
• Squeeze of half a lemon
• 3 cups chopped cabbage
• 1 cup shredded carrots
• 1 cup chopped onions (any kind, I used green)
• 1/2 cup chopped celery
• 1/4 cup low sodium soy sauce
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp honey (or brown sugar)
• optional topping: red pepper flakes
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Notes:
• For noodles, if you can find yakisoba or soba noodles, they are a great option! Otherwise, any kind works! It’s all about having it in moderation.
• Edamame, red peppers, green beans, broccoli are a few of the many veggies you could also use as a substitute or add-on!
• If you want to lower the calories and increase the volume even further you can add more cabbage and less noodles! You can also replace the honey/brown sugar with any low calorie sweetener!

Cook noodles and drain.  Brown chicken with spices and lemon for 5 mins.  Remove chicken.  Cook cabbage, carrots, onions, celery.  Add soy sauce, garlic, ginger, honey, red pepper.  Add noodles and chicken and serve.

Cajun Gnocchi

-Cajun sausages x 5, sliced in coins

-Bag of frozen peppers and onions

-Gnocchi (12 oz)

-3 laughing cow cream cheese

-olive oil

Preheat your oven to 400 degrees. Add a bag of frozen peppers & onions, gnocchi, and chopped smoked sausage to a sheet pan. Coat everything in olive oil. I probably used about 3-4 tablespoons. Then generously add Cajun seasoning! 🔥 Pop it into the oven for 20 mins. Pull it out, give it a toss, then add a few dollops of cream cheese to your pan and place it back in the oven for a few minutes to soften. Give it a mix and serve! 🍴

Steak Marinade

 

• ½ cup soy sauce

• ⅓ cup vegetable oil

• ¼ cup lemon juice

• 1 clove garlic, minced

• 1 tablespoon prepared mustard

• 1 tablespoon Worcestershire sauce

• 1 ½ teaspoons salt

• 1 teaspoon coarsely cracked black pepper

Meatballs and Gravy over Mashed Potatoes

 

• -1 medium Yellow Onion, sliced into ½ inch strings
• -1 Tablespoon Unsalted Butter
• -1 cup Chicken Broth
• 1 cup Beef Broth
• 1 Beef Bouillon Cube, or 1 tsp Better than Bouillon
• 1 teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• 1 ½ teaspoons Worcestershire Sauce
• 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
• 1/4 cup cold water + 3 tablespoons Corn Starch

Frozen or fresh meatballs - 1.5 pounds, about 24-30 meatballs

*Brown the meatballs in a skillet.  Reduce heat to medium. Add any oil/drippings from the meatball plate back to the pan and melt a Tablespoon of butter. Add the sliced onions and let them soften and even caramelize a bit, about 15 minutes. Stir often.

Prepare the Gravy

• Add the chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce to the skillet with the onions. Stir to combine.
• Use a silicone spatula to work any brown bits on the bottom of the pan into the sauce. If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce.
• Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.
• Bring gravy to a boil. Slowly whisk in cornstarch mixture until desired thickness is obtained. Decrease to medium low. Continue to whisk to ensure that it blends in smoothly.

Add the Meatballs

• Add the meatballs back to the skillet and heat for about 10 minutes to allow the meatballs to finish cooking through. Garnish with parsley and serve over mashed potatoes.