Seafood Seasoning

Ingredients

• 1 tablespoon ground bay leaves
• 2 1/2 teaspoons celery seed
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons black pepper
• 3/4 teaspoons ground nutmeg
• 1/2 teaspoons ground cloves
• 1/2 teaspoons ground ginger
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground mace

Instructions

1. Mix all ingredients together and store in an air-tight container.

Jamaican Rub

Ingredients

• 2 teaspoons stevia
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoon crushed, dried thyme
• 1 teaspoon ground allspice
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon pepper
• 1/2 teaspoon ground red pepper

Instructions 

1. Mix all ingredients together and store in an air-tight container

Taco Seasoning

Ingredients

• 1/4 teaspoon onion powder
•  1/4 teaspoon chili powder
•  1/4 teaspoon Konjac flour
•  1/4 teaspoon crushed, dried red pepper
•  1/2 teaspoon minced garlic
•  1/2 teaspoon McCormick Italian seasoning
•  1 teaspoon cumin
•  1 teaspoon sea salt
•  1/4 teaspoon pepper

Instructions

1. Mix all ingredients together and store in an air-tight container.

Ketchup

Ingredients

• 1/4 C Tomato Sauce (Organic no sugar added)
• 1/8 C Tomato Paste (Organic no sugar added)
• 1/2 tsp. Distilled White Vinegar
• 1/4 tsp. Sea Salt
• 1/2 tsp. Paprika
• 1/2 tsp. Onion Powder
• 1/2 tsp. Stevia

Instructions 

Combine all ingredients and enjoy. Mix well.

Greek Seasoning

Ingredients

• 2 t oregano
• 1 1/2 t onion powder
• 1 1/2 t garlic powder
• 1 t salt
• 1 t black pepper
• 1 t parsley
• 1 t basil
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1/2 t thyme

Instructions 

1. Grind spices in food processor or coffee grinder.
2. Store in air-tight container.

Vegetable Turkey Soup

Ingredients

• 2 cups water or chicken broth(if using broth make sure it contains no sodium)
• 10 – 12 oz. turkey breast
• 1 large onion
• 3 chopped celery sticks
• 2 cups chopped tomatoes
• 2 tablespoons minced garlic
• 1/2 package of frozen chopped spinach, thawed and drained
• 1 tablespoon chopped parsley
• 1/8 teaspoon marjoram
• 1 bay leaf
• 1/8 teaspoon poultry seasoning
• 1/8 teaspoon thyme

Instructions

1. Combine all of the ingredients except for the parsley (if using fresh) and spinach in crock pot.Cook all day on low heat.
2. 1 hour before serving, add spinach and fresh parsley.

Chicken Asparagus Soup

Ingredients

• 100 grams chicken breast
• 4 stalks asparagus
• 1/4 teaspoon onion salt
• 2 cups chicken broth (use broth with no sodium)
• 1/4 teaspoon garlic powder
• 3 tablespoons Braggs liquid aminos
• 1 bay leaf
• 2 teaspoons fresh grated ginger
• sea salt and pepper

Instructions

1. Prepare chicken by cutting off all fat and skin. Make sure chicken is weighed to 100 grams. Cut chicken into bite size pieces.
2. Salt and pepper chicken and place in a pan with a small amount of chicken broth. Cook until no longer pink and set aside.
3. Trim asparagus and remove rough ends. Chop into small pieces.
4. Put asparagus into separate pan with all other ingredients and simmer about 10 min. until asparagus is soft.
5. Pour from pan into blender and puree with the rest of the chicken broth.
6. Pour back into saucepan and simmer about 10 more min.
7. Add chicken and simmer a few more minutes. Serve and enjoy.

Cinnamon Curry Chicken Soup

Ingredients

• cubed, cooked chicken breast (100 grams)
• 1 cup diced onion
• 2 cups water
• 3 minced garlic cloves
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• pinch of sea salt and black pepper

Instructions

1. In saucepan combine all ingredients. Bring to a boil.
2. Reduce heat, cover and simmer for 45 minutes.

Vegetarian Chowder

Ingredients

• 1 chopped medium onion
• 3 – 4 chopped celery stalks
• 1/3 chopped green pepper
• 2 cups chopped cauliflower
• 3 cups chopped broccoli
• 1/4 chopped head of green cabbage
• 10 chopped Crimini mushrooms
• 2 – 3 cloves of garlic
• 2 tablespoons butter
• 2 tablespoons flour
• 1 quart half and half milk
• 1 quart of no-sodium chicken stock
• 2 1/2 cups shredded medium cheese

Instructions

1. Saute onion, celery and green pepper in a frying pan.
2. Once softened, add 2 – 3 cloves of garlic.
3. Cook until garlic is incorporated.
4. Move to your main pot. In a steamer, steam cauliflower, broccoli, green cabbage and mushrooms together for 10 minutes.
5. Puree half of the steamed veggies. Mix them with the other veggie mix in the main pot.
6. In a frying pan add 2 tablespoons of butter and flour.
7. Heat through then add 3/4 quart of half and half, salt and pepper to make a rue.
8. Stir until smooth then add 1 1/2 cups of shredded cheese and 1 1/2 cups of no-sodium chicken stock. Add to taste garlic powder and onion powder.
9. Then add 1 teaspoon pepper, 1/2 teaspoon seasoning salt and sea salt.
10. Stir until smooth and pour over veggies in the main pot.
11. Simmer over medium heat until desired consistency.
12. Add remaining milk or additional chicken stock to thin. Serve.

Chicken Egg Drop Soup

Ingredients

• 1 lb. chicken breast, cooked and shredded
• 8 c. cabbage, shredded
• 1 small zucchini, grated or 2 c. spinach
• 1 med. onion, chopped
• 1 clove garlic, minced
• 8 c. chicken broth
• 2 egg whites, lightly beaten
• ¼ c. soy sauce
• ¼ t, white pepper
• Salt to taste

Instructions

1. Add broth, soy sauce, white pepper and salt to a large stock pot.
2. Bring to a boil over medium-high heat.
3. Slowly drizzle egg whites into broth; stirring constantly in a figure 8 motion.
4. Add cabbage, zucchini, onion, and garlic.
5. Reduce heat and simmer until cabbage is tender.
6. Add cooked chicken during last few minutes of cooking, to heat through.

Makes 4 servings of 3 cups each
Calories: 197 per serving Fat: 3g.