Replaces one packet of purchased taco seasoning.

2 tsp. paprika
1 1/2 tsp. salt
1 tsp. onion powder
1 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. garlic powder

Mix and store tightly covered in a cool dry place. Makes 2 1/2 tablespoons.

Taco Seasoning Mix 2

Replaces one packet of purchased taco seasoning.

1 tsp. paprika
1/2 tsp. salt

1 1/2 tsp. onion powder
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. ground oregano
 

Mix and store tightly covered in a cool dry place. Makes 3 tablespoons.

Taco Seasoning Mix 3

Replaces one packet of purchased taco seasoning.

1 1/2 tsp. paprika
1/2 tsp. salt
1 tsp. onion powder
2 tsp. chili powder
1 1/2 tsp. cumin
3/4 tsp. garlic salt
Dash cayenne

Mix and store tightly covered in a cool dry place. Makes 2 tablespoons plus 1 1/4 teaspoons.

Taco Seasoning Mix 4
From gluten.net. Makes about 1/2 cup. Use 2 tablespoons mix (more or less to taste) in recipes that call for one package of taco seasoning.

1/4 cup chili powder
2 tablespoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground oregano
2 teaspoons salt

Mix all ingredients and store in an airtight container.

Taco Seasoning Mix 5
From Linda Larson. Make your own taco seasoning mix to control the ingredients for better nutrition.

1/4 cup instant minced onion
2 tablespoons chili powder
2 teaspoons paprika
2 teaspoons crushed dried red pepper flakes
1 1/2 teaspoons dried oregano
1/2 teaspoon dried marjoram
1 tablespoons salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1 tablespoon instant minced garlic
1 teaspoon ground cumin

Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as “Taco Seasoning Mix.” Store in a cool, dry place. Use within 6 months.

Makes equivalent of 6 packages (about 2 tablespoons each) of mix. Two tablespoons equals a 1.25-oz. package of purchased taco seasoning mix.
 

Cajun Seasoning
All phases.

1/2 cup paprika
2 tbsp. cayenne pepper
1 1/2 tbsp. garlic powder
1/2 tsp. black Pepper
1/2 tsp. salt
1 tsp. oregano
1 tsp. tarragon
1 tsp. ground thyme

Mix well. Store in an airtight jar with a lid.

Sizzlin' Steak Rub
A “copy-cat” recipe from http://www.slashfood.com/2006/05/30/sizzlin-steak-rub/
This mix is almost identical to Brazos Legends Sizzlin’ Steak Rub. Also good on other meats as well as veggies.

2 tbsp salt
2 tsp ground black pepper
1 1/2 tsp garlic powder
1 1/2 tsp ground coriander
1 tsp ground cumin
1 tsp onion powder
1 tsp paprika

Mix all ingredients together until well combined. Rub on meats prior to grilling or sprinkle on vegetables. Makes about 1/4 cup. Multiply four times to make one cup.

Emeril's Original Essence

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all ingredients in a small mixing bowl and blend well.
Store in an airtight container in your spice cabinet for up to 3 months.
 

Greek Seasoning
From recipezaar.com. This is close to Cavendar's Greek Seasoning except without the MSG, and according to the recipe poster, this is better than the original.

For making one small bottle of spice mix:

4 teaspoons salt
2 teaspoons oregano
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons black pepper
1 teaspoon dried parsley
1 teaspoon cornstarch
1/2 teaspoon dried thyme

Blend in coffee or spice grinder and store in spice bottle. Great on salads, cooked veggies (in particular summer squash), pasta with olive oil, home made pizza, etc.
 

Greek Seasoning
One serving. From CD Kitchen.

3/4 teaspoon Greek oregano
1/2 teaspoon cumin, ground
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon dried garlic, minced
1 pinch salt
Mix all ingredients.
 

Greek Seasoning with Mint

1 1/2 teaspoons dried oregano
1 teaspoon dried mint
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried onion flakes
1/4 teaspoon dried garlic

In a small bowl, combine all ingredients. Store in airtight container in a cool dry place for up to 6 months.

 

All phases. 

1/2 cup Italian salad dressing (preferably with no added sugars)

1/4 cup soy sauce

1/4 cup finely chopped onion

1 tsp. dry mustard

All phases. 

1/4 cup Worcestershire sauce

2 tablespoons soy sauce

1/8 teaspoon minced garlic

celery salt to taste

black pepper to taste

All phases. 

From www.southernfood.about.com.

1/4 cup vegetable oil

1/2 cup lemon juice

2 tablespoons minced onion

dash salt and pepper

1/4 teaspoon paprika

1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley

Mix all ingredients. Cover and refrigerate for 30 minutes before using. For grilled or broiled chicken, pour marinade over 2 to 3 pounds of chicken pieces; refrigerate for 4 hours or more. Do not re-use marinade.

All phases. From Skye at www.southernfood.about.com: I use this marinade on almost all meats and fish. Salmon is especially nice with this marinade.

2 tablespoons olive oil

1/2 small onion, finely minced

1 clove garlic, minced

2 tablespoons chopped fresh rosemary

1/4 cup fresh lemon juice

fresh course ground black pepper, to taste

grated zest of one lemon

Mix all the ingredients and use it immediately with meat or fish. Marinate in refrigerator in your choice of a zip-lock plastic bag or a plastic container with lid. Can also cook meat immediately without marinating. Use this as a basting as well.

Wicker’s Marinade & Baste (copy cat of original sauce recipe)

All phases. The original recipe is a secret recipe, of course, but here is a good copy cat version. This was sent to me by Rick Philhours, a cousin of Peck Wicker, who created this marinade and baste. This sauce is not on a nationwide market, but you can order it from http://www.wickersbbq.com. Be sure to visit the site and read the interesting history of this sauce on the “About Us” page.

3/4 cup cider vinegar

3/4 cup water

1 tsp black pepper

2 1/2 tsp salt

4 tablespoons chili powder

1 teaspoon dry mustard

1 teaspoon paprika

1/2 teaspoon cumin power

Mix all ingredients together and let stand for 24 hours before using. Always shake well before using, to distribute spices.

This is a very thin sauce, and therefore good for simmering chicken or beef in a skillet. (See “Simple Barbecued Chicken” recipe on this page: Phase 1 Chicken Recipes.)

If using this sauce for grilling, Rick says you can add 4 tablespoons (1/4 cup) of vegetable oil (use canola or olive oil) to mixture, as it seems to help stick to meat during grilling.

Note: I found a similar recipe on the Web using 1 1/4 cups cider vinegar, no water, and 4 teaspoons chili powder instead of 4 tablespoons. Otherwise, recipe ingredients are the same. However, it was suggested that the ingredients should be simmered for 5 to 10 minutes to dissolve the spices. Either way, be sure to shake well before using to distribute the spices, which settle to the bottom.

Low Fat Gravy

Phase 3 (flour).

1/4 cup flour (can use gluten-free flour mix such as Bob's Red Mill)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup water

1 (12-ounce) can evaporated skim milk

1 (10.5-oz) can nonfat chicken broth

Combine flour, salt, and pepper in saucepan. Gradually add water, milk, and broth, stirring with a wire whisk. Simmer three minutes.

Serve with chicken, turkey, or veggie burgers.

Brown Gravy

Phase 3 (cornstarch). From The New American Diet cookbook.

2 cups powdered nonfat milk

3/4 cup cornstarch

1/4 cup (or less) instant chicken bouillon

2 tablespoons dried onion flakes

1 teaspoon basil leaves

1 teaspoon thyme leaves

1/2 teaspoon pepper

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

To substitute for one can of condensed soup:

Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casserole as you would the canned product.

Makes equivalent of 9 cans of soup.

Lemon Caper Sauce for Fish or Chicken

Four servings. From www.recipezaar.com.

1/2 cup chicken broth or chicken-flavored broth

2 cloves garlic, sliced

2 tablespoons lemon juice

2 tablespoons capers

1 tablespoon butter (or a trans fat free spread substitute)

2 tablespoons fresh, chopped parsley (or 1 tablespoon Litehouse freeze-dried)

Put broth and garlic in skillet and bring to a boil, reduce heat and simmer 1 to 2 minutes till garlic is tender. Stir in lemon juice and capers. Remove from heat and add B&B. Stir till melted, add parsley, and serve over fish or chicken.