Replacement Ranch Dip mix for your pantry

Last year when my husband and I decided we were going to seriously try and cut out processed food from our diets, our first step was to start reading labels on some of our go to foods. It was pretty shocking to say the least. I talked a bit about this a few months ago here on the blog if you want to start this yourself. Anyway one of the worst contenders for way too many unnecessary ingredients was those packets of dried dressings or dips you keep around to whip up a quick dip or dressing if people are coming over. Waaaay to many unpronounceable ingredients on those, believe me!

But if you don't have those, 

what will you put out with your veggies 

or let your kids use to dip those carrots in after school? 

The answer is make your own!!!! 

You can find recipes for almost any type of homemade real food type dressing on the web or on pinterest but today I will just share my homemade ranch dip with you.

It's really pretty easy and you probably have (almost) everything you need already in your pantry. 

(I say almost because I had to go out and get dill to make this but now I am prepared!)

I mixed together all the dried spices and put them into a little glass jar 

(or use an old empty spice container-they work perfectly!)

Then I keep the dried seasoning on my spice rack and just mix it into 

some plain Greek yogurt a little at a time when I need some dip or ranch dressing 

and I know EXACTLY what's in it- a

nd more importantly what's NOT!

(no sugar, no salt, no chemicals)

So here it is:

Homemade Ranch Dip (Dry Mixture)

• 4 tablespoon dried parsley
• 1 tsp dried basil
• 2 tsp dried dill
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp group black pepper

Just mix all of this together and store in an airtight container and then 

when you need it mix about 1 tablespoon of the dry mixture into about 

1/2 cup of plain Greek yogurt. Done.

And if you are someone who hates Greek yogurt 

(I was one once too but I converted myself...)

you can substitute sour cream for the base 

but I promise you won't be able to tell the difference.

Now go make dip and be merry!

I intended to have a pretty picture for you of this one, 

but it got eaten all up yesterday and the party 

and I don't think you want to see a picture of an empty bowl.

~eat well, be well-

Patty

Balsamic Chicken in the Slow Cooker

 

I know, I know. 

I use my slow cooker all the time.

But it's awesome.

I can throw together dinner when I have a few minutes during the day

and then in the afternoons I get my Monkey from

the bus stop, help with homework,

and we can go out and play or finish up

some chores before dinner and I am not trapped in the kitchen

or rushing to get something done in time to leave for whatever that evenings activity might be.

It is seriously one of my best friends these days. 

But you cant eat soups and stews and one pot wonders every night, That would be super boring

So this recipe cooks with the ease of the slow cookers help but tastes like a Sunday dinner.

Win, Win.

AND......

It is incredibly easy.

Grab some spices you should already have on hand from the pantry

(onion powder, garlic powder, basil, salt and pepper) and mix a little spice blend in a little bowl.

coats all sides of your chicken with the spices and set it aside while you prep the cooker.

Pour 1 TBS of extra virgin olive oil into the cooker and try to spread it around to coat the bottom surface and then sprinkle about 4 cloves of minced garlic around.

Place the chicken on top of the garlic like so:

 Then pour about 1/2 cup of balsamic vinegar on top of the chicken,

close it up and turn it on.

Let this cook for about 4 hours on high (6-8 on low)

and when you open it up you have this tasty, moist and very flavorful chicken dish.

I made it extra easy and set my rice cooker on delay with 

some brown rice so all we had to do at dinner time was scoop out 

some rice and place a piece of chicken on top.

If you have some fresh parsley, snip some up and throw it on top for 

some garnish to serve.

 

This meal got a 2 thumbs up from my family who were too busy

eating to actually use words to tell me whether they liked it or not

but judging by the clean plates and disappearing leftovers 

I'm guessing they enjoyed it as much as I did.

~eat well, be well

Patty

Ingredients

1 tsp garlic powder

2 tsp onion powder 

1 tsp dried basil

1/2 tsp kosher salt

1/2 tsp ground black pepper

4 cloves of minced garlic 

1 Tbsp EV olive oil

1/2 cup balsamic vinegar

6-8 boneless, skinless chicken thighs or breasts

fresh chopped parsleyfor garnish

Directions

Combine the  spices in a small bowl and then coat the chicken with it on all sides

Pour olive oil into the bottom of the crock pot and spread around then add the minced garlic. 

Place the seasoned chicken pieces on top of the garlic and then 

Pour the balsamic vinegar over the top. 

Cover and cook on high for 4 hours.

And then garnish with fresh parsley to serve.

Spaghetti Squash Casserole

 

It's fall and that

means farmer's markets and colorful produce sections

and last week I picked up this little gem:

 

 

Squash.

My husband is scared of it.

You would think it is evil or tastes like dirt

scooped up from the ground and served to him.

I on the other hand LOVE it

and have made it my mission to find ways 

to serve it to the whole family that they enjoy.

This casserole may have done it!

If you are from the south (like my husband)

you probably know hashbrown casserole 

and have had many varieties of it in your lifetime-

none of which are exactly 'healthy'

but this actually tastes rich and creamy and hearty like

hashbrown casserole but is soooo 

much better for you than the originals.

 

But before you can start you need to know what to do with that squash.

I use spaghetti squash for this one, its my favorite fall squash variety.

The first time I made a spaghetti squash it took me an hour and a half

just to get the sucker opened and by then I was so tired and frustrated

that I did not even want to cook it.

But I learned the secret. 

Big sharp knives are not the answer-

the best way to cut into any type of squash

with its thick skin,and slippery weird shaped outsides

is a pumpkin carving knife. 

This is the perfect time of year to go pick up one of those sets at

your local store in the halloween section. The small easy to control saw

type knife makes getting into these 

fort knox type veggies a breeze.

Mine happened to have broken last year

and I had not replaced it yet when I cut this baby open

and believe me...I regretted not having it.

But I persevered and ended up winning the battle to get it open anyhow 

(but you better believe we went out and bought a new carving kit this weekend!)

 

Once you get the squash opened up just use a spoon and 

scoop out the seeds and middle yuckiness and discard.

Lightly salt and pepper the squash 'meat'

and then flip each half upside down onto 

a cookie sheet that you lined with foil

(don't skip the foil part, it will help

the flesh get more tender, keep the

squash from sticking to the tray AND make clean up a

TON easier)

 

Throw (or gently place) the squash into the oven

at 400 degrees for 35-40 minutes.

While that is roasting up collect the rest of your ingredients.

 

Chop up the onion and place 2 tablespoons of butter 

in a pan to melt and then toss in the chopped onion,

thyme, and red pepper flakes

and cook until the onions are slightly browned and translucent.

Once the squash is finished pull it out

and flip it over. yum!

 

 When it's cooled for a few minutes

grab a fork and gently start scraping down the sides

to free the stringy, noodle like strands of the squash.

(This is yummy by itself or tossed with garlic and diced tomatoes as

an easy pasta replacement- but for this recipe keep going)

 

Scoop out the flesh into a bowl,

 

add in the cooked onion and seasoning mixture,

1/2 cup of plain greek yogurt and

1/4 cup of shredded cheddar cheese

and mix it all up.

 

Spread the mixture into a baking dish 

and cover the top with some more cheddar cheese if desired

(who would not desire more cheese though...)

 

and bake it at 375 degrees

for 15-20 minutes.

 

scoop out that yumminess and serve it with meat of choice,

We had ours with meatloaf for dinner

 but I mixed some clean pulled pork with it 

as leftovers the next day and YUM YUM YUM!!!

~eat well, be well

Patty

 

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 1/4 teaspoon red pepper flakes
• 1 teaspoon thyme
• 1/2 cup plain greek yogurt
• 1/2 cup shredded cheddar cheese, divided

Directions:

1. Cut the spaghetti squash in half and remove the seeds. Place upside down on a foil covered baking sheet and roast at 400 degrees for 35-40 minutes
   
   
2. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.
    
3. Using a fork, scrape the insides of the squash and transfer to a mixing bowl.
    
4. Combine the squash, onions, greek yogurt and half the cheese together and mix well. 
    Transfer the mixture to a baking dish and top with remaining cheese.
    
5. Place into a 375º for 15 – 20 minutes until golden brown on top.