MDHF #5: Slow Cooker Pulled BBQ Pork

Make Dinner Happen Friday #5
Yes, I know that is a picture of chicken 🙂

Make Dinner Happen Friday is a series where I share with you what I am planning on cooking next week – plus recipes and tips!  So come and join me in making dinner happen!

It has been another quiet week in our home on the meal planning frontier.  We have gotten into a better groove for our family’s routines, although we are still tweaking our weekly schedule 😉
This week I am including two different types of barbecue: a chicken Korean barbecue (a new recipe for us) and a more traditional pulled pork barbecue recipe – check out the recipe at the end! (Yes, I know that is not actually a picture of BBQ Pork!)

Recap from Last Week

We followed our meal plan very closely this week, except that we did not make the crepes – it turned out that I ended up using up most of my gigantic sourdough starter before then.  Instead, I made Buffalo Chicken Wraps (big hit!).
The Black Bean Lime Rice was not so good, so I don’t recommend it.  The Chicken and Rice Skillet turned out really good, so hopefully I will post that recipe soon.  The Garlic Roast Pork was also good, but nothing very special :).

Friday

Lentil Barley Stew and Rolls
We had some leftover Lentil Barley Stew in the freezer, so we had that with some homemade rolls for supper.  So easy and delicious!
Friday Meal Prep: Make rolls
Friday Prep for Saturday: Pull down the chicken to thaw.

Saturday

Korean BBQ Chicken and Rice
We are trying out this new Korean BBQ Chicken recipe.  I am going to be using bone-in chicken legs and thighs (about 1.5lb), so we will have enough left over to put into the fried rice for Sunday.  I will also cook extra rice to use for that (btw, if you are planning on saving rice, be sure to only save it for one day so that it doesn’t make you sick).
Saturday Meal Prep: Make rice (+ 1 cup for Sunday), make bread (rolls + loaf for Sunday)
Saturday Prep for Sunday: Prep the French Toast Casserole for the morning

Sunday

Brunch: Apple French Toast and Hash Brown Cups
We enjoyed the Apple French Toast casserole so much last week, that we are having it again this week!  We’re adding the Hash Brown Cups again make it last longer!
Dinner: Chicken Fried Rice
We will be using the leftover chicken and rice from Saturday to make a basic fried rice similar to this vegetable fried rice recipe.  I always use a similar “formula” for making fried rice every time and just throw in whatever meat or vegetables that I have on hand.  This week, I will put some peas in.
Sunday Prep for Monday: Pull down pork to thaw

Monday

Slow Cooker Pulled BBQ Pork Sandwiches with Coleslaw and Chips
Check out the recipe for the BBQ Pork below (you could also use chicken).  I am going to be trying this coleslaw recipe – I have never found a coleslaw recipe that my mayonnaise-hating husband will eat, so hopefully this will be the ticket!
Monday Meal Prep: Get the food in the slow cooker early!  Make the coleslaw at lunchtime to give it time to chill (save half of the cabbage for tomorrow).  Make buns (man, I’m going to be cooking this day!).

Tuesday

Kenyan Cabbage Casserole with Applesauce
I’ll be using the rest of the cabbage to make a baked cabbage with sausage and peppers.  The seasonings of it remind me of another dish that I had when was in Kenya.  Super tasty, lots of vegetables, and, best of all, the kids love it!
Tuesday Meal Prep: Cut up peppers.

Wednesday

Apple Pork Curry and Rice
I have some leftover curry in the freezer as well, so we will be eating that up this week!  I love freezer cooking!
Wednesday Meal Prep: Make rice

Thursday

Spaghetti, Salad, and Bread
We have a busy evening this day, so we are keeping it simple with some spaghetti (with sauce from the freezer), salad, and bread.
Thursday Meal Prep: Make bread (if needed)
There you have it – our plan for this week!  Help me out – anyone have a good coleslaw recipe for those who don’t like mayonnaise? Share it on Facebook or Twitter with #makedinnerhappen!

 Slow Cooker Pulled BBQ Pork

Needs Fulfilled: Slow Cooker, Gluten Free, Allergy Friendly
Serve As: Sandwiches, Salad, Loaded Baked Potato
Serve With: Coleslaw, Potato Chips, Carrot and Celery Sticks, or Fruit Salad
Prep: 15 minutes  Inactive Cook: 3-8 hours   Active Cook: 10 minutes
Time to Table: 10 minutes
Needed Equipment: Slow cooker
Serves: 4

STARTING PREPARATION:

  • Thaw pork (in the fridge overnight or in the microwave).
  • If you need to save time in the morning, mix together the spices (not the wet ingredients) the night before in a bag.

INGREDIENTS:

  • 1 lb boneless pork roast
  • 1/2 cup (8 Tbsp) tomato sauce
  • 1/2 cup water
  • 2 Tbsp apple cider vinegar
  • 3 tsp molasses
  • 3 tsp brown sugar
  • 1 tsp chili powder
  • 1 bay leaf
  • 3/4 tsp paprika
  • 3/4 tsp salt
  • 3/4 tsp soy sauce (see substitutions below)
  • 3/4 tsp Worcestershire sauce
  • 1/2 tsp dried mustard
  • 1/4 tsp red pepper flakes
  • 1/4 tsp pepper
  • Pinch each of cloves and cinnamon

DIRECTIONS:

  1. Place the pork in the slow cooker. If the slow cooker is too big (you want the sauce to come up at least half way), place a casserole dish inside and place the pork in that (this will ensure that your food cooks thoroughly without getting dried out or burned). Combine the remaining ingredients in a bowl and pour over the pork. Cook on low for 6-8 hours or on high for 3-4 hours.
  2. When you are ready to serve, use two forks to pull the meat apart and mix into the sauce.

MAKE IT YOUR OWN:

  • Soy sauce substitutions: tamari sauce (gluten free but contains soy), Braggs aminos, and coconut aminos (those last two are harder to find) – as always, check the label before using if you have food allergies!
  • Adjust the amount of sugar in the recipe – you can reduce the sugar significantly (down to maybe 1 Tbsp?) without compromising the dish.  You can also substitute the types of sweetener that you prefer.
  • Use a similar amount of chicken, adjusting the cooking time to 5-6 hours for high.
  • As with all recipes, adjust the seasonings to fit your family!

MDHF #4: Success! Edition with Muthokoi Recipe

Make Dinner Happen Frida #4 Make Dinner Happen Friday is a new series where I will share with you what I am planning on cooking next week.  So come and join me in making dinner happen!
This week finally feels like a return to normalcy around here!  We have followed our meal plan almost to a T (I’ll be honest, I am always changing things up, that is just how we roll)!
I can totally attribute this to my new use of a bullet journal.  If you are feeling disorganized and in need of help, I highly recommend checking it out.  Mine is totally boring and plain, but it has helped me to finally get organized, which was definitely something that I needed.  If you are really artsy (which I am not – mine is currently in an old notebook), you can also jazz up your bullet journal.  I know that I am like 3 years late to this party, but it is seriously cool and very useful if you haven’t heard about it.

Recap from Last Week

There really isn’t too much to recap from last week because I mostly stuck to family favorites – one of my strategies for making meal planning work during hectic seasons.  The only new dish is the Muthokoi, which you can get the recipe for down at the bottom.  It turned out super delicious, and made even better leftovers (they were even good cold)!  Even better, it cost about $0.50 per serving and was super simple to make!
I know I have been giving you mostly vegetarian/vegan recipes, so if you are wanting other recipes from any of the weeks, just shoot me an e-mail (ameredith(at)sparkmeals(dot)com) or send me a message on Facebook and I’ll post it!

Friday

Cheese Pizza and Salad
We had homemade cheese pizza made with a sourdough crust for supper tonight.  It turned out super well!  I made two pizzas – one on a cookie sheet and one on a pizza pan.  The one made on the pizza pan had a crispier crust (more like what you get with delivery pizza), so I highly recommend using that if you are going to be making pizza.  This is like the one that I have.

Saturday

Tuna Casserole and Salad with Rolls
I am going to be making my tuna casserole, which is made with an easy homemade white sauce (what I call “cream of something soup”) and rice.  I am going to be making extra rice and bread to have for meals on Sunday.
Saturday Meal Prep: Make rice (for casserole + 1 cup for Sunday), make bread (rolls + loaf for Sunday)
Saturday Prep for Sunday: Prep the French Toast Casserole for the morning

Sunday

Brunch: Apple French Toast
We are having that fabulous Apple French Toast (which made WONDERFUL leftovers again).  I am going to prep this on Saturday, so that all I will have to do on Sunday is put it in the oven.
Dinner: Chicken and Rice Skillet with Green Beans
I am going to be making a simple Chicken and Rice skillet (think hamburger helper, but without the MSG) with a side of green beans.  I am going to be making extra chicken to have for the meal on Tuesday.  This is a new recipe, so I will let you know how it turns out!
Sunday Meal Prep: Cut up the chicken – Remember to make extra chicken (3/4 lb for 3 servings)!

Monday

Leftovers
You know I love my leftovers days!  I am making extra of the Tuna Casserole to have that night.
Monday Meal Prep: None (don’t you love leftovers days?)

Tuesday

Savory Chicken and Peppers Crepes with Bearnaise Sauce
Ok, I might be going a little off the deep end with this new recipe.  I have made crepes once before (and it was slightly traumatic), but I have this monster sourdough starter that is threatening to take over the world, so I was trying to cothis bearnaise sauceme up with ways to use it up.  I found this tip from phickle to make crepes with it, so that is what I am going to try.  For the filling, I am just going to saute the peppers and leftover chicken.  I am going to be trying to make this bearnaise sauce (like I said, I am probably going overboard here – there is a really good chance this sauce will actually get nixed from the recipe and replaced with…cheddar cheese?).
Tuesday Meal Prep: Make crepe batter (you have to let it sit an hour before making), cut up peppers (I am actually using peppers that I cut up and froze, so I will be skipping this step).

Wednesday

Black Bean and Lime Rice with Quesadillas
We love quesadillas!  You just heat a little bit of oil in a skillet, put the tortilla in, sprinkle cheese on half of it, fold it over, and flip when brown on the bottom – no pricey equipment required!
The problem is that quesadillas are lonely as a dinner – they definitely need something to go with them – preferably light and fresh to balance out the slight greasiness of the quesadillas.  So, I am trying out this Black Bean and Lime Rice recipe.
Wednesday Meal Prep: None (unless like me you will be using dehydrated corn for the rice, then you will need to soak the corn).
Thursday Meal Prep: Pull down the pork from the freezer in the morning and put it in the marinade in the evening

Thursday

Garlic Roast Pork with Beets and Rolls
I have some more pork roast from last week and got beets on sale last week as well, so I will be cooking them in the slow cooker.  I will be making a simple marinade for the pork with olive oil, white wine vinegar, garlic, salt, pepper, and a pinch of sugar (btw, it is super simple to make your own marinades: mix 1 part acid (vinegar, lemon juice, etc) with 3 parts oil, add in seasonings, taste and add more seasonings or acid if needed).  I am going to cook all of the beets together and put any extras in the freezer for later!
Thursday Meal Prep: Start the slow cooker!  Make rolls (as needed – I usually make big batches throughout the week to have for breakfasts, so we might have some already).
There is our meal plan for next week!  How has your planning been going?  Did you have a win or more of a loss this week?  Share it on Facebook or Twitter with #makedinnerhappen!

 Muthokoi (Akamba Corn and Beans)

Needs Fulfilled: Vegan/Vegetarian, Gluten Free, Slow Cooker
Serve With: Chapati or Pita Bread
Prep: 10 minutes  Inactive Cook: 3-8 hours   Active Cook: 0 minutes
Time to Table: 0 minutes
Needed Equipment: Slow cooker
Serves: 8

STARTING PREPARATION:

  • None!

INGREDIENTS:

  • 50 oz hominy, drained (2 large cans – you can find this in the Hispanic foods section)
  • 30 oz pinto beans, drained and rinsed (2 cans)
  • 15 oz diced tomatoes, with liquid
  • 2 tsp garlic
  • 1/2 Tbsp dried minced onion (if you like a stronger flavor, you can increase this to 1 Tbsp)
  • 1/2 tsp salt
  • 1/2 cup water

DIRECTIONS:

  1. Put everything in the slow cooker (I used a medium-sized one).  Cook on high for 3-4 hours or on low for 6-8 hours.  Enjoy your easy and nutritious meal!

MAKE IT YOUR OWN:

  • Add root vegetables like chunks of carrots or potatoes if you prefer
  • Add some chopped fresh cilantro right before serving
  • As with all recipes, adjust the seasonings to fit your family!

Make Dinner Happen Friday #2: Slow Cooker Edition PLUS Lentil Barley Stew Recipe

Make Dinner Happen Friday #2 Make Dinner Happen Friday is a new series where I will share with you what I am planning on cooking next week.  So come and join me in making dinner happen!
This week, I wanted to start incorporating more slow cooker (aka crockpot) recipes into our meal plan.  As I mentioned earlier, we started homeschooling a few weeks ago, but we haven’t gotten into a good groove yet.  I thought slow cooker meals might be the ticket to getting it all together.

Recap from Last Week

Last week did not go according to plan at all!  I got to the farmer’s market late, so there was no lettuce or figs to be found!  So, I pulled out some frozen green beans to replace the salad and decided to pair with the Camembert Macaroni and Cheese with hamburgers as a side dish (also, we haven’t had this yet – see the menu for Saturday J).
The Black Bean Jalapeno Griddle Cakes were…interesting.  My 2 year old loved them, but they were just so odd that we probably won’t have them again soon (and when we do, we will try one of the other flavor combinations).
The Garlic Parmesan Cheese Scalloped Potatoes were very good (the best recipe of its type that I have found), as was the Cinnamon Apple Baked French Toast (bonus: it made way more than I thought it would but also made fabulous leftovers) – I highly recommend both.
The Buffalo Tacos were really good, but I heavily modified the recipe – let me know if anyone wants it posted!  I never actually made the corn casserole.  I don’t even want to talk about the Pad Thai…  Now on to next week!

Friday

Dinner at Church
We went to a fundraiser dinner at church tonight – I got the night off!

Saturday

Camembert Macaroni and Cheese and Hamburgers
I have this macaroni and cheese on the menu again this week (it got shifted there from last week), pairing it with hamburgers this time.

Sunday

Brunch: Sausage and Egg Casserole and Pumpkin Chocolate Chip Muffins
Both of these are family favorites, based off of recipes found in The Betty Crocker Cookbook.
Dinner: Leftovers
That’s right, I plan leftovers right into my meal plan.  We have some of the Buffalo Tacos, and we will almost certainly have leftovers from the other meals as well.

Monday

Lentil Barley Soup with Rolls
Slow cooker vegetarian soup with rolls from Artisan Bread in 5 Minutes a Day.  I have no idea where this soup originally came from, but I am including our recipe below for you to enjoy!

Tuesday

Slow Cooker Lasagna with Salad
I don’t usually like lasagna because I think that people put too many onions in it, but I am going to give it a try with my homemade spaghetti sauce.  I also have never made pasta of any kind in the slow cooker, so this should be interesting!  I am basing it off of this recipe from Betty Crocker and making my own ricotta (We did this once before – it is super easy and tastes AMAZING.  It does take a bit of time, though, so I will do it the night before).

Wednesday

Pork Roast with Slow Cooker Rice and Carrots
Did you know that you can cook brown rice in a slow cooker right along with a roast and vegetables?!  I am going to get some kind of pork to roast at the farmer’s market tomorrow (and will lightly season it), then cook it in the slow cooker on top of carrots and rice (using a recipe from an old church ladies cookbook).

Thursday

Muthokoi (Akamba Corn and Beans) and Chapati
When I was in college, I studied abroad in Kenya for a semester and stayed for a few weeks with a Kamba family.  While I was there, I had this wonderful dish – my favorite of the whole time I was there (except perhaps the samosas, yum!).  I have always wanted to try to recreate it, so I am giving it a go this week!  I am basing it off of this recipe and using hominy (the corn that you can find with the Mexican food in the grocery store), canned red beans, tomatoes, salt, and onion and cooking it in the slow cooker.  Wish me luck!  I am also making chapati (a kind of flat bread found in India and Kenya) – I made it once before and it turned out super delicious!
So there you have it – our meal plan for next week!  So I want to know – what is your favorite slow cooker meal?  Share it on Facebook or Twitter with #makedinnerhappen!

Lentil Barley Stew

Needs Fulfilled: Vegan/Vegetarian, Gluten Free (with variation), Slow Cooker, Freezer Cooking (with variation), Cook Once/Eat Twice
Serve With: Rolls or pretzels from Artisan Bread in 5 Minutes a Day
Prep: 30 minutes   Inactive Cook: 3-8 hours   Active Cook: 0 minutes
Time to Table: 0 minutes
Needed Equipment: Skillet, slow cooker (optional with variation)
Serves: 6

STARTING PREPARATION:

  • Cut vegetables according to directions (you can do this ahead of time and store in separate sealed containers in the refrigerator for up to 3 days; you can also complete step 1 the night before and store in a sealed container in the refrigerator to go straight into the slow cooker in the morning).

INGREDIENTS:

  • 2 Tbsp olive oil
  • 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 2 tsp minced garlic (about 2 cloves)
  • 4 cups water
  • ¾ cup lentils
  • ¾ cup barley
  • 32 oz diced tomatoes
  • 1 Tbsp dried minced onion
  • 1 tsp salt
  • ½ tsp rosemary
  • ¼ tsp pepper

DIRECTIONS:

  1. Heat the oil in the skillet over medium heat.Add the celery, carrot, and garlic and sauté for about 5 minutes until they start to soften.
  2. Add the celery mixture and all the remaining ingredients to the slow cooker.Cook on high for 3-4 hours or on low for 6-8 hours until the barley and lentils are cooked.

MAKE IT YOUR OWN:

  • This makes great leftovers, so you can make extra and put some in the freezer for later
  • For freezer cooking, do step 1; combine all the ingredients (except the water) in a freezer bag and store.Thaw out the mixture and cook as usual.
  • You can cook this on the stove instead by adding an extra 2 cups of water (6 cups total); bring to a boil in a saucepan (instead of putting into the slow cooker), reduce heat, and simmer for 45-60 minutes until the barley and lentils are cooked.
  • For a gluten-free version, use brown rice instead of the barley

Cook Once – Eat Twice: Ratatouille and Rice and Middle Eastern Vegetable Soup

Ratatouille and RiceThis easy slow cooker ratatouille pairs with a simple garlic risotto for one dinner, and easily transforms into a delicious, spiced soup the second night.  These two recipes work well together by easily creating different flavors and textures in the second meal for a whole new dish!  You will be making a double batch of the ratatouille (stewed eggplant, squash, and tomatoes) and risotto (a creamy, but dairy-free rice dish) and using half of it for the Middle Eastern Vegetable Soup.  It is important that you have the second meal the next day, as rice that has been kept longer than one day can make you sick even after being thoroughly reheated.

Ratatouille and RiceRatatouille and Rice

Needs Fulfilled: Slow Cooker, Prep Ahead, Cook Once-Eat Twice, Allergy Friendly, Vegetarian/Vegan
Serve With: Fruit Salad
Prep: 10 minutes   Inactive Cook: 3-8   hours   Active Cook: 40 minutes
Time to Table: 40 minutes
Needed Equipment: Slow cooker, 2 saucepans
Serves: 3
Arborio rice is a particular kind of short grain rice that you can find with the grains and beans at the grocery store.  It is essential for making the risotto that you use this type of rice as long grain rice does not form the right kind of starch when it cooks to give the risotto is creamy texture.  Eggplant is a very tricky vegetable to get right.  You can tell it is done when it starts to taste good – if it is chewy and bitter, it is not done yet.  If you would prefer to avoid this finicky food, you can substitute 2 yellow squash.

STARTING PREPARATION:

  • Cut eggplant and zucchini according to directions (you can do this ahead of time and store together in a sealed container in the refrigerator for up to 3 days – the eggplant will turn brown but it doesn’t affect the taste or texture and you cannot tell once it is cooked).

INGREDIENTS:

Ratatouille:
  • 1 small eggplant, cut into ½-inch cubes (peeled if preferred)
  • 3 zucchini, cut into ½-inch cubes
  • 3 tsp minced garlic (about 3 cloves)
  • 30 oz canned diced tomatoes (I prefer the petite diced tomatoes with no salt added)
  • 1 Tbsp dried minced onion
  • 2 tsp dried parsley
  • 1 ½ tsp basil
  • ½ tsp thyme
  • 1 tsp salt
  • 1 red bell pepper, seeds and stems removed and cut into ½-inch pieces
Garlic Risotto:
  • 5 cups broth
  • 4 Tbsp olive oil
  • 4 tsp minced garlic (about 4 cloves)
  • ¾ tsp oregano
  • 1 ½ cup Arborio rice
  • Salt and pepper to taste

DIRECTIONS:

  1. Place all the ingredients for the ratatouille except the pepper into the slow cooker.Cover and cook on high for 3-4 hours or on low for 6-8 hours.
  2. Place the broth for the risotto in the smaller saucepan (if you have two sizes) on a back burner of the stove on medium-low heat (you are just going to warm it – you don’t want it to be boiling).Place the second saucepan on a front burner, add the oil and heat over medium heat.Add the peppers for the ratatouille to the slow cooker, cover, and place on high to continue cooking while you make the risotto.
  3. Add the garlic and oregano to the oil in the larger saucepan (front burner) and saute 1-2 minutes.Add the rice and saute another minute until the edge of the rice starts to be translucent.
  4. Add about a quarter of the broth to the rice.All the rice to cook until the liquid is absorbed, stirring frequently but gently (this helps to develop the texture). As the liquid is absorbed, add in another quarter of the broth, again allowing it to be absorbed while stirring frequently but gently. Once all of the broth has been absorbed, taste the rice and add the salt and pepper as desired. (If you need to, you can cover and let the risotto sit off of a burner until you are ready to serve.)
  5. Serve the ratatouille over the rice, remembering to save half for the soup the next day, storing them covered in the refrigerator in separate containers.

MAKE IT YOUR OWN:

  • You could add 15 oz Great Northern beans (drained and rinsed) or 1 lb ground meat, browned to the ratatouille with the peppers for a punch of protein.
Credits: The ratatouille and rice recipe is adapted from the “Provencal Vegetables and Rice” recipe in One-Dish Vegetarian Meals by Robin Robertson.

 Middle Eastern Vegetable SoupMiddle Eastern Vegetable Soup

Needs Fulfilled: Quick Meal, Cook Once-Eat Twice, Allergy Friendly, Vegetarian/Vegan
Serve With: Bread from Artisan Bread in 5 Minutes a Day (there are also gluten-free breads in there!)
Prep: 0 minutes  Cook: 15 minutes   Time to Table: 15 minutes
Needed Equipment: Saucepan
Serves: 3

STARTING PREPARATION:

None

INGREDIENTS:

  • Leftover Ratatouille
  • Leftover Garlic Risotto
  • 1/2-1 cup water
  • ½ tsp coriander
  • ¼ tsp cinnamon
  • Salt and pepper to taste

DIRECTIONS:

  1. Combine the leftover ratatouille and risotto with the water, coriander, and cinnamon in the saucepan over medium high heat.Heat through, stirring occasionally.Taste and add additional seasonings (salt, pepper, or more coriander or cinnamon) and serve!

MAKE IT YOUR OWN:

  • You could use other seasonings such as ½ tsp ginger for the coriander for a slightly sweeter flavor or ½ tsp rosemary with 1 stalk celery, chopped for both for a more Italian flavor.

5 Go-To Slow Cooker Chicken Rubs

Chicken RubsOne strategy for getting dinner on the table faster is to cook a bunch of chicken at once and freeze it for using in casseroles or any time your recipe calls for cooked chicken.  Use one of these rubs and you will have tasty chicken for the whole week with almost no effort!

Basic Slow Cooker Chicken

  • Bone-in, skin-on cut- up chicken (do not use a whole chicken in the slow cooker as the meat near the bone doesn’t get hot enough fast enough)
  • Rub of choice (see below)
1.Rub the herb or spice mixture all over the chicken and under the skin.  Place the chicken in the slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours.
2.The chicken is done when it reaches an internal temperature of 165F using a thermometer (seriously, if you do not own one, go buy one and then you don’t have to wonder if your food is done!).  Remove the chicken from the skin and bones and store in zip-top bags or other containers in the freezer for up to 1 month (after that it is still safe to eat but the quality might not be as good).  Each pound of whole cut up chicken will yield 0.6lb useable meat; each pound of chicken thighs or leg quarters will give you about 0.25lb useable meat.  Use the bones and skin to make broth.

Chicken Rubs

For each pound of chicken that you are using, make one batch of the rub (that is, for 3 pounds of chicken, make a triple batch of the rub).
The Basic
  • 1/8 tsp salt
  • 1/8 tsp pepper
Thanksgiving
  • 1/8 tsp sage
  • 1/8 tsp rosemary
Italian
  • 1/8 tsp basil
  • 1/8 tsp oregano
  • 1/8 tsp garlic powder
Moroccan
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
Mexican
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin