Over the last few years we’ve made a bigger effort in eliminating processed foods and making more things from scratch. We decided on this to really eliminate the amount of sugar, sodium and MSG that’s often hiding in foods, especially when it comes to spice blends, dressings, marinades and sauces. This week I added two recipes for dry seasoning mixes in place of buying the packets at the grocery store. I’m all about convince, but it’s easy to mix up a larger batch of seasoning mixes and dry rubs and store them in the freezer or refrigerator if you don’t feel like you’ll use them quickly enough.
Same goes for salad dressings. Try making some of your own to control the amount of certain ingredients. They also taste so much better than the many found on the shelves at the store. For this week’s Cobb Salad, I suggest you use your favorite go to recipe, I always mix things up when it comes to Cobb salad because anything really goes. But instead of using a store bought dressing try making it yourself. This week we’re using Joanna Gaines’ Buttermilk Ranch Dressing from her first Magnolia Table cookbook. We also love using Ree Drummond’s from The Pioneer Woman.
*Buttermilk Tip: to make your own buttermilk use milk and either white vinegar or lemon juice.
For 1 cup of buttermilk use 1 tablespoon lemon juice/vinegar and fill the rest of the way with milk
3/4 cup use 2 1/4 teaspoons lemon juice/vinegar
2/3 cup use 2 teaspoons lemon juice/vinegar
1/2 cup use 1 1/2 teaspoons lemon juice/vinegar
1/3 cup use 1 teaspoon lemon juice/vinegar
1/4 cup use 3/4 teaspoon lemon juice/vinegar
3/4 cup use 2 1/4 teaspoons lemon juice/vinegar
2/3 cup use 2 teaspoons lemon juice/vinegar
1/2 cup use 1 1/2 teaspoons lemon juice/vinegar
1/3 cup use 1 teaspoon lemon juice/vinegar
1/4 cup use 3/4 teaspoon lemon juice/vinegar
Find the recipes for this week’s menu below.
Homemade Tortillas Option 1 | Option 2 | Option 3
Baked Shrimp & Broccoli Foil Packets
One Pot Greek Chicken & Lemon Rice
Egg Drop Soup
Lettuce Wraps
