Fly Lady's Homemade Mixes

Taco Seasoning

1 cup dried minced onion
1/3 cup cup chili powder
2 tablespoons cumin (I actually add an extra tablespoon-we love cumin)
4 teaspoons crushed red pepper
1 tablespoon oregano
4 teaspoons garlic powder
2 teaspoons onion powder

Combine all ingredients and store in a cool, dry place.

When you're using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.

Noodle Mix

1 cup instant nonfat dry milk
2 tablespoons grated romano cheese
1/4 cup dried minced onion
1 tablespoon garlic powder
1/4 teaspoon white pepper

Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep for 2 months in the pantry, however, I would personally store in the fridge because of the cheese; plus it will last longer. Mark the date on the zipper topped bag with your Sharpie pen. This recipe doubles and triples well.

To Use: combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with 8 ounces pasta (cooked).

Homemade Shake and Bake

1 cup bread crumbs
1/2 cup flour
2 teaspoons garlic powder
2 teaspoons poultry seasoning
1 teaspoon paprika
salt and pepper to taste

Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well.

To Use:

Preheat oven to 375 degrees. Place one cup mix in a plastic bag.

In a bowl, mix an egg and 1/2 cup of milk. Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag.

Place on a baking pan and bake for appropriate time (depending on the chicken you're using-as a little as 20 minutes or up to an hour for bigger, bone-in pieces).

Onion Soup Mix

1/4 cup dry onion flakes
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder

Mix together and store in a cool place. Use for any recipe calling for an envelope of Onion Soup Mix.

Homemade Flavored Rice Mixes
includes variations for Vegetable Rice Mix and Spanish Rice Mix

4 cups uncooked rice (I always use brown rice)
1 envelope dry onion soup mix
1 teaspoon garlic powder

Combine all ingredients together and store in a zipper topped plastic bag or sealable container. This will keep up to 4 months if stored in a cool, dark and dry place. With brown rice, you may want to keep it in the freezer.

To Use: Mix 1 cup mix with 2 cups water. Bring to a boil, lower heat, place lid on rice and simmer till liquid is completely absorbed, about 20 minutes or more. Check if you need to. (I would add an extra half cup liquid for the brown rice).

Variations:
To make Vegetable Rice Mix, substitute an envelope of vegetable soup mix.

To make Spanish Rice Mix, substitute 1/2 cup Taco Seasoning (see homemade recipe here or use a packet) for envelope of onion soup.

Long Grain and Wild Rice Mix
Serves 4-6

1 cup long-grain brown rice
1/2 cup wild rice
1 tablespoon dried parsley
2 teaspoon Spike or all-purpose seasoning
1 teaspoon dried thyme
1/2 teaspoon salt

Mix ingredients and store in an air-tight container.

To prepare, bring 3 1/4 cups water and 1 T. margarine to boil in a medium saucepan. Add Rice Mix, cover, and simmer for about 50 minutes, or until water is absorbed. Remove from heat, and wait 10 minutes before fluffing with a fork. Makes 4-6 servings.

Teacher Rice Mix Recipe
Serves 4-6

1 cup uncooked white rice
2 tablespoon beef boullion granules
1 teaspoon dried onion flakes
1/2 teaspoon rosemary
1/2 teaspoon marjoram
1/2 teaspoon thyme

Mix everything together, and store in an airtight jar. This recipe doubled fits nicely into a pint jelly canning jar. To prepare, cook according to the directions on the rice package.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Onion Flavored Rice Mix
Serves 4-6

4 cups uncooked rice
2 packages onion soup mix (1 1/4 oz. size) or make your own
1 tablespoon parsley flakes
1 teaspoon salt

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Chicken Flavored Rice Mix
Serves 4-6

4 cups uncooked rice
4 tablespoons instant chicken bouillon
1 teaspoon salt
2 teaspoons dried tarragon
2 teaspoons dried parsley flakes
1/4 teaspoon white pepper

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Mexican Rice Mix
Serves 4-6

4 cups uncooked rice
1/2 cup green pepper flakes
4 teaspoons salt
5 teaspoons parsley flakes
1 teaspoon dried basil

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix. Combine, label, and store. Makes about 4 1/2 c. mix.

To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.

Vegetarian Rice Mix
Serves 4-6

4 cups uncooked rice
3 tablespoons instant vegetarian bouillon
2 teaspoons salt
4 teaspoons parsley flakes
4 teaspoons onion flakes
4 teaspoons green pepper flakes
4 teaspoons red pepper flakes

Combine ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 c. mixture each into three 1-pint containers. Label and store. Use within 6-8 months. Makes about 4 cups rice mix.

Combine, label, and store. Makes about 4 1/2 c. mix. To use: combine 1 1/3 c. rice mix, 2 c. cold water, and 1 T. margarine in a saucepan. Bring to a boil over high heat. Cover, reduce heat, and cook 15 minutes until liquid is absorbed. Makes 4-6 servings.