Dry Veggie Broth Mix

Ingredients

3 Tbsp onion powder
1 Tbsp garlic powder
1 tsp sea salt
1 tsp black pepper
1 tsp thyme
1 tsp paprika
1/2 tsp tumeric
1/2 tsp parsley flakes
1 cup nutritional yeast

Directions

Mix all ingredients together, adjusting for your taste preferences. (If you hate once of these spices simply omit it.)
Store in an air tight container.

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Montreal Steak Seasoning - MSG-Free

Ingredients:

• 2 tablespoons paprika
• 2 tablespoons crushed black pepper
• 2 tablespoons kosher salt
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon crushed coriander
• 1 tablespoon dill
• 1 tablespoon crushed red pepper flakes

Directions:

1. Mix all ingredients together and store in an airtight container.

Courtesy of Chow.com

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Corn Meal Mix - Raid the Pantry

Ingredients:

• 1 cup yellow corn meal
• 1 cup all purpose flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 2/3 cup white sugar (optional - if you like sweet cornbread)

Directions:

1. Combine ingredients and sift/mix well. May be stored in an airtight container for up to 6 months.

To make Cornbread or Muffins:

Mix with:

• 1 egg
• 1 cup milk
• 2 tablespoons melted shortening or butter.

Directions: 

1. Beat the egg, milk and melted shortening together, then add the dry ingredients.
2. Bake at 425 F in a well-greased 9x9 pan for 20-25 minutes for in well-greased muffin pans for 15-20 minutes.

Adapted from: Cheap Cooking.com - Corn Meal Mix

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Taco Seasoning Mix - MSG-Free

Yet another great way to control how you cook!

Yields 1 1.25oz taco seasoning mix pack (7 tsp total if you use the salt)

Ingredients:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt (optional)
• 1 teaspoon black pepper

Directions:

1. Mix all ingredients together and store in an airtight container.

Courtesy of: Accidental Mommies

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Dry Enchilada Sauce Mix - MSG-Free

Yields 1 1.5oz package of dry mix

Ingredients:

• 2 teaspoons mild chili powder
• 2 teaspoons paprika
• 2 teaspoons cornstarch
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons dried onion flakes
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne

Reconstitution

Directions:

• Mix all ingredients and store in an airtight container.

• To Reconstitute: 

1. Add 1 cup water or chicken broth and 8 oz tomato sauce to dry mix.
2. Simmer over medium heat until sauce thickens.

Courtesy of: The Inspired Budget

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Onion Soup Mix - MSG-Free

Ingredients:

• 2/3 cup dried, minced onion
• 3 teaspoons parsley flakes
• 2 teaspoons onion powder
• 2 teaspoons turmeric
• 1 teaspoon celery salt
• 1 teaspoon sea salt 
• 1 teaspoon sugar 
• 2 teaspoon ground pepper

Directions:

1. Mix all ingredients together.
2. Store in an air tight container in a cool dry place. If you have a vacuum food storage system (FoodSaver or equiv) that would be ideal. 
3. 4 tbsp of Mix equals 1 packet of onion soup mix.   

Adapted from Heavenly Homemakers

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Buttermilk Ranch Dry Mix - MSG-Free

 Ingredients:

• 1/4 cup dry buttermilk powder (found on the baking aisle with the dry milk)
• 2 tablespoons dried minced onion
• 2 tablespoons dried parsley
• 1 tablespoon dried chives
• 1/4 teaspoon salt, or to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried celery flakes
• 1/4 teaspoon white pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried dill weed

Directions:

1. Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.
2. There are a couple different ways to make the dressing: YOU DECIDE:
   
   • Whisk together in a mixing bowl with 2 cups of mayonnaise and 2 cups of milk until smooth. 
   OR 
   • 1/4 cup nonfat plain or Greek yogurt, 1/4 cup light mayo and 1/4 cup skim milk per 2 Tbsp dry mix 
   OR
   • 1/4 cup sour cream, 1/4 cup low-fat milk, and 1/4 cup light mayo per 2 Tbsp dry mix
3. Store in the fridge.

(Courtesy of: Dry Buttermilk Ranch Mix by Scotdog)

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Cream of "Something" Soup - MSG-Free

10 reasons why this is one of the best substitutions ever:

1. ore ECONOMICAL - lower cost per serving than store bought
2. LESS WASTE - only need 1/2 a can of condensed soup for a recipe? Reconstitute what you need!
3. YOU are controlling what goes into your soup - fewer preservatives/stuff you don't know what it is on the label.
4. It's GLUTEN-FREE.
5. It can be MSG-FREE depending on what bouillon you choose.
6. It can be LOW SODIUM if you replace the bouillon AND water with low-sodium chicken/beef/vegetable broth - your choice. 
7. It's LOW-FAT.
8. FLAVOR how you like it: 
1. Cream of Chicken equivalent: use Chicken Bouillon
2. Cream of Celery equivalent: 1 stalk finely chopped (or throw it in the food processor) sauteed celery or 1/8 tsp celery salt per 2 cups dry milk
3. Cream of Mushroom: Add ~1/4 cup finely chopped (or food processed) sauteed mushrooms 
4. Cream of Potato: Add 1/2 cups mashed potato flakes per 2 cups dry milk
• ** The celery, mushroom and potato equivalent's I have not personally experimented with yet. I have found these suggestions on other websites (Taste of Cooking - Homeade Cream Style Soup Mix).
9. If you are a CANNER: I've read on other websites where people prep this ahead of time, then can it to save on prep per meal time.
10. If you like to FREEZE ahead of time: To save space, use 1/2 the amount of liquid, cook until thickens to the consistency of a typical condensed soup, then freeze. (I would freeze, then vacuum-pack and return to freezer for longer term/fresher storage.) Add the remaining liquid when you are ready to use. 

Ingredients:

To Make 1 Can Equivalent of Condensed Soup:

• 2/3 cup non-fat dried milk
• 1/4 cup cornstarch
• 4 tsp bouillon - you choose the flavor
• 4 tsp freeze dried minced onions
• 1/4 + 1/8 tsp dried basil (to equal 1/3 tsp)
• 1/4 + 1/8 tsp dried thyme or parsley (to equal 1/3 tsp)
• 1/4 + 1/8 tsp pepper (to equal 1/3 tsp)

• Mix with 1 1/4 cup hot water (almost boiling) when ready to reconstitute 

 To Make the Original Recipe - makes 3 Cans of Condensed Soup:

• 2 cup non-fat dried milk
• 3/4 cup cornstarch
• 1/4 cup bouillon
• 4 Tablespoons freeze dried minced onions
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon pepper

•  Mix with 3 3/4 cups hot water (almost boiling) when ready to reconstitute

Directions to Mix:

1. Combine Dry Ingredients into an airtight container. Either store in the fridge or freezer until ready to use.

Directions for Use:

1. Mix in a small sauce pan dry mix with appropriate amount of water, depending on which serving size you choose above.
2. Cook on low/medium heat until sauce thickens. When you first reconstitute the mixture, the herbs float to the top of the liquid. As the soup thickens, the herbs will start to distribute more evenly in the soup.  Keep in mind to constantly stir, especially if you have the heat closer to medium. The cornstarch will thicken faster and will form "globs" in the bottom if you aren't careful. 
3. Use in whatever recipe calls for condensed soup!
4. Enjoy! 

Nutritional Info

Inspired from One Orange Giraffe

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