Cream Soup Substitute

* A low cost, low-fat substitute for canned cream soups in casseroles or soups.*

2 cups dry milk powder
3/4 cup cornstarch
1/4 cup chicken bouillon or beef bouillon granules
1 tsp. dried basil (I've omitted this as I didn't have any on hand)
1/2 tsp. pepper
2 tsp. dried minced onion (optional. I used Epicure French onion dip mix for the onion flavor and to make up for omitting the basil)

Mix together and store in a covered container in refrigerator. To use combine 1 1/4 cups cold water with 1/3 cup of the mix in a small saucepan. Cook, stirring constantly, until thickened. Substitute this sauce for a 10 oz. can of condensed creamed soup. Add herbs such as thyme or dill or 1/4 cup minced fresh onion when preparing (optional).

This is also a good option for using if you are preparing a gluten-free meal as long as the bouillon is gluten-free!

Creamy Hash Brown Bake

1 tbsp. margarine
1/2 cup chopped onion
1 10 oz. can of condensed cream of chicken soup (or one recipe of cream soup substitute - see next blog post for recipe)
1/2 cup milk
4 oz. block of cream cheese, softened and cut up
pinch of salt
1/4 tsp. pepper
1 kg. package of frozen hash brown potatoes, partially thawed
1 cup grated cheddar cheese

Melt margarine in large saucepan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add soup and milk. Stir. Add next 3 ingredients. Heat and stir for 3 to 4 minutes until cream cheese is melted. Add hash brown potatoes. Stir until coated. Spread evenly in greased 2 quart (2L) casserole. Cover. Bake in 350 degree oven for about 1 hour until edges start to brown. Remove from oven. Sprinkle with cheddar cheese. Bake uncovered for another 10 minutes until cheese is melted. Serves 6.

Crunchy yogurt chicken

1 - 1 1/2 cups plain yogurt, sour cream or thick kefir
2 -3 cups crushed crackers, or bread crumbs
1 tbsp. Epicure Caesar or Ranch dressing mix
4 - 6 chicken breasts without skin

Mix dressing mix and crumbs together. Coat chicken in yogurt, dip in crumb mix and place in baking dish. Bake at 375 degrees for about 30 minutes until chicken is cooked all the way through. Serve with rice or potatoes.

Steak Marinade

1 tsp. grated lemon peel (I used orange peel and it worked very well)
2/3 cup lemon juice
1/3 cup oil
1 1/2 tsp. salt
1/2 tsp. pepper (I used lemon pepper)
1 tsp. worcestershire sauce
1 tsp. mustard
1 tsp. garlic powder

Mix all ingredients well. Place steak in ziploc bag, add marinade. Marinate for about 6 six hours turning once, half way through.