(Part 2) Best seasoning mixes according to redditors

Then you are very bad at shopping and/or managing your money. Quit buying shit you don't need or going to Hawaii to get your Hawaiian chicken.

Check out /r/frugal and /r/EatCheapAndHealthy for some help.

Using this recipe since I've never made Hawaiian chicken tacos, we get:

• 16 oz Chicken Breast - approx. 3.47
  
• 12 oz Hawaiian Marinade - approx. 7.31
  
• 1C Pineapple - 1.06
  
• 24.5 oz Mandarin Oranges - 2.92
  
• 10 Corn Tortillas - 2.83
  
• 1/2 lb Cheese - 2.79
  
  ------------------
  
  Total for the trip: 20.38 and that includes extra chicken, extra cheese, extra marinade, and extra oranges to make it again or repurpose. (Admittedly I didn't include the cost of salt because everyone has salt or cilantro because it's difficult to find online, but I've never seen cilantro for more than 4 bucks and it comes in bundles enough to make this recipe like 20 times!)
  
  But wait, there's more! That recipe makes 10 tacos! Assuming two tacos per meal we come to 4.07/meal and that's not factoring in the fact you will likely find cheaper prices at your local store (I'm limited by needing to look online), a lot of these items will be subject to coupons or can be bought in bulk for extra discounts, and you save all that time not going to Chipotle every single day.

There are lots of good ways to prep it, but in my opinion the best is:

Get an injection kit: (https://www.amazon.com/Tony-Chachere-Injectable-Marinades-Injector/dp/B00YZNZYZY

(Or just use melted butter, garlic and cajun spices) Inject the hell out of every inch of meat before cooking.

Dry the bird really well like in the video, then take some additional dry spices. I like to mix Tony's, garlic salt, thyme, sage, etc. and shove it all *under* the skin of the bird in as many places as you can stretch the skin. Try to get it between the skin and the meat. It takes some practice, but it's SO worth it.

Dust the rest of the dry spice around the outside of the bird.

Cook like the video shows you.

Condiments aren't necessary, but I *LOVE* a dark roux gravy with a fried turkey. There are a lot of great recipes for dark roux-based turkey gravy, but I like to make it like gumbo:

• Make a dark roux (this can be a science, but there's nothing wrong with buying premade roux).
  
• Add chopped celery, onions and bellpeppers (the holy trinity). Cook until translucent.
  
• Add turkey stock, red wine, mushroom, spices, etc. Simmer for a good long time.
  
• Strain it if your kids/wife are a bunch of pansies like mine.
  
• Drink it by the goddamn glass with your turkey.

for stew I would cook the onion, then add garlic, cook for a few seconds then add the liquid (I would go with beef broth in place of water for more flavor). at this point add to taste, ground thyme, pepper, Better Than Bouillon beef base, a dash of [Kitchen Bouquet] (https://www.amazon.com/Kitchen-Bouquet-Browning-Seasoning-4-Ounce/dp/B0084A8N0W/ref=sr_1_3_a_it?ie=UTF8&qid=1541346039&sr=8-3&keywords=kitchen+bouquet+browning+and+seasoning+sauce) if you have it, maybe a little rosemary. add carrots, let simmer for about 15 to 20 minutes, add potatoes, and meat and simmer another 30 minutes. if this is not as thick as you would like it I would use a small amount of potato flakes to thicken it.

For soup how about a [vegetable beef soup] (https://www.copymethat.com/r/7zH7VLX/semis-quick-and-easy-vegetable-beef-soup/)

Here is a different [vegetable beef soup] (https://www.copymethat.com/r/XE0Voqe/healthy-vegetable-beef-soup/) I have not tried this one yet so I don't know how it tastes.

Nice! You should try to cut your meat against the grain for a better consistency with chewing / tenderness. I probably wouldn't put wine in their either, it would add way too much acid or counter-act the umami IMO. I use a similar recipe with these that usually turns out pretty solid. I use kikkoman lite soy sauce instead of braggs but probably doesn't make a big difference.

https://www.amazon.com/1-Marinade-Chicago-16-Ounce-Bottles/dp/B000E1FZ28

https://www.amazon.com/gp/product/B00469X6BQ/

https://www.amazon.com/gp/product/B003TVPRF0/

Bundle - 2 Items: Colgin Gourmet Liquid Smoke - Natural Mesquite and Natural Hickory Flavors

It's soooo good. Has a watery consistency, not thick at all. A few drops in a pot of beans makes all the difference.

wrote soup, meant beans

My mom's spaghetti. Proportions below are for a double batch, which will feed one person for at least 8 meals, and if you buy the spices at some place like Ollie's or Aldi, they'll only cost you maybe $15, and they'll make many batches. Takes about 30-40 minutes to prepare, max.

This is absolutely my favorite food, and I eat it at least 2 meals a week. I make it for friends all the time, and nobody has ever argued with my assertion that it's about the best spaghetti yet conjured by man.

It's very filling, and fairly low in fat (turkey or venison can stand in for the beef, or go vegetarian and leave it out entirely). I highly recommend a wine called Menage A Trois California Red, by a vineyard called Folie A Deux. Runs about $10/bottle and is available nationally. Pisano Burgundy works just as well though, and is about $8 for a 750mL, which will make many batches. Doesn't matter if it the wine has been around for a month or two and is getting a little vinegary. If I'm using a good bottle that's very smooth, sometimes I'll add a splash of red wine vinegar to the recipe just for extra flavor.

For a nice date, the whole thing with the good bottle of wine and 2lbs of ground sirloin will run you about $25 (about $3.10/serving). Using the Pisano and skipping the hamburger (just as good), I think it would come out to about $10 ($1.25/serving).

---

Ingredients

• 2lbs ground beef
  
• 7 cups water
  
• 2 cloves garlic, minced
  
• 24oz tomato paste (I goofed this up and had 12oz when I first posted)
  
• 4 packets McCormick Thick & Zesty spaghetti sauce mix (Walmart carries it too)
  
• 1 cup dry red wine. Cheap is fine, but you'll want something you can drink!
  
• 1 TBSP dried basil
  
• 1 TBSP dried oregano
  
• 1/2 TBSP salt
  
• 2 large bay leaves
  
• 1 tsp dried thyme
  
• 1 tsp dried rosemary (I like to buy whole and grind it myself)
  
• 1/2 tsp ground black pepper
  
• 1 tsp Mrs. Dash original seasoning
  
• 1 can whole tomatoes, quartered and seeded (Optional, recommended for vegetarian version)
  
  Preparation
  

1. In a large pot, brown hamburger with 1 clove garlic. Drain and return to pot.
   
2. Combine all remaining ingredients together in pot with beef over medium heat. Bring to a simmer, stirring frequently until all tomato paste is incorporated. Cover, reduce to low heat and continue simmering, stirring occasionally, for at least 20 minutes.
   
3. Sauce can simmer up to 2 hours with no adjustments. Beyond 2 hours, I usually add a little extra wine just before serving, as the acidic component starts to dull.
   
   Serve on thin or regular spaghetti.
   Serves ~8.
   
   Bonus
   Stir 1-2 cloves of minced garlic (to taste), 1/4 cup (or more, like, lots more) shredded Parmesan cheese, 1/2 tsp ground black pepper, 1/2 tsp ground rosemary, and 1/2 tsp Italian seasoning in to 1 stick softened, salted butter. Quarter a loaf of Italian bread and spread butter mixture generously, then toast lightly in the oven on Broil.
   
   Best pairing with the spaghetti that I've yet found, aside from the wine.
   
   Enjoy!

Sorry, this is a rough description of what I did:


I actually prepared my own basic seitan and simmered it in vegetable broth. For the marinade, I used this packet.


The Follow Your Heart vegan eggs were the same recipe on the box except I added a little black salt to give it an eggy taste.


Garlic fried rice:
Requires at least day old Jasmine Rice. Heat a skillet over medium heat with some oil and sauté minced garlic until fragrant. Add rice and toss to coat.

Usually rendang is made w/ beef, but i subbed in meatless meatballs from Trader Joe's. The curry mix itself is vegan even though it says beef on the front (it just means it's a seasoning for beef). SOOO good! I can't wait to try this curry w/ diff proteins too - I'll probably try tofu, jackfruit, even over noodles I think this sauce would be great.

Recipe to serve 4-5:

Heat 1 tbsp neutral cooking oil in a large pan. Add 1 chopped onion, 2 cloves minced garlic, & 1 tbsp minced ginger & cook until softened. Add 1 packet Rendang curry mix + 1 can low fat coconut milk. Stir everything together & dump in a bag of meatless meatballs. Let simmer 10-15 mins, until sauce is reduced & thick & meatballs are cooked through.

I served with sweet & salty coconut rice from Chrissy Teigen's Cravings cookbook. It's sooooo good. Topped w/ some fresh cilantro & lime as well :)

Peach Don't Want No Scrubs

If you have a slow cooker, you can stuff it full of meat and vegetables with this (you can find them in grocery stores) or this (they have a lot of different varieties, it's cheap, and it can also be found in grocery stores). The slow cooker does all the work for you and then when it's done you can package them all up and take one from the freezer every night before you leave for work.

We eat this all the time at home and it's delicious.

Ebook.

Good luck and thanks for the contest!

Never seen anyone down here selling them, bit you can buy the authentic Speidie marinade on Amazon... Salamida Original State Fair Spiedie Sauce and Marinade - 32 Oz https://www.amazon.com/dp/B00WIJG3ZC/ref=cm_sw_r_em_apa_i_wbeEDb7E7NYJZ

I'll throw the steak in the freezer for ~30 minutes to an hour, until it's just almost frozen, makes it easier to cut. I try to cut it about 1/8 thick or so, and try to remove as much fat as you can. Fat will cause the jerky to go rancid much faster than normal.

I typically do a combo of marinade plus dry seasoning. My favorite steak marinade is a brand called allegro, it's smoky and kinda salty/tangy. If you can't find allegro or choose not to buy it a combo of soy sauce, Worcestershire sauce and maybe some liquid smoke would work pretty good. With the allegro I'll add garlic powder, onion powder, black pepper and paprika. If I'm making a spicy jerky I'll puree or finely dice a couple jalepenos and throw it on with the liquid marinade and let it simmer in a small sauce pan for a little bit. Allegro Original Marinade, 12.7 oz https://www.amazon.com/dp/B003TVO3BE/ref=cm_sw_r_cp_apa_i_jVJoDbE3GHYJZ

A big plus side to the air fryer is all the excess liquid will drain to the bottom as it cooks. I also bought some stainless steel stackable racks for the air fryer on Amazon. They were like $8? But pretty helpful.XL Air Fryer Accessories-Air Fryer Rack Set of 2, MFTEK Multi-purpose Double Layer Rack with Skewer, Compatible with XL Power Airfryer Philips https://www.amazon.com/dp/B07MYWTLRL/ref=cm_sw_r_cp_apa_i_LVJoDb4VENHHE

Sorry for the long winded post!

Tastes like heaven, haha. Umm, cumin, sour fruit, and sweet syrup?

Can't find the one I have ("Indian Life" brand) - but here is a similar one with even fewer cals: https://www.amazon.com/Zukti-Tamarind-Sauce-11-66-FL/dp/B018OJHB8M

https://www.amazon.com/dp/B00QTX0D18/ref=pantry_car_prmt_bi/135-4961812-9381507?fpw=pantry


Campbell's Chunky Chili Mac Soup, 18.8 oz. Can https://www.amazon.com/dp/B01LYSNZA5/ref=cm_sw_r_cp_api_i_Rfc7CbP7FKSZF

Velveeta Cheesy Bowls Bacon Mac & Cheese (9oz Sleeve) https://www.amazon.com/dp/B01G3N7LUO/ref=cm_sw_r_cp_api_i_0hc7CbRFPZ4Z7

Barilla Ready Pasta, Penne, 8.5 Ounce https://www.amazon.com/dp/B01MRD7XJG/ref=cm_sw_r_cp_api_i_wic7CbV6WYFP4

Barilla Pasta, Spaghetti, 32 Ounce https://www.amazon.com/dp/B00IB1DKN4/ref=cm_sw_r_cp_api_i_pkc7CbN3V0C75

Prego Pasta Sauce, Italian Tomato Sauce with Meat, 67 Ounce Jar https://www.amazon.com/dp/B01M12KHCO/ref=cm_sw_r_cp_api_i_Tkc7Cb5JYHVTR

Here it is on Amazon.com


A little pricey at $7.50 a piece (including shipping), but I'll let you decide if that's too expensive.

another thing you can try is to marinate them for 2 to 4 hours if they are thinly sliced. in this stuff. wonderful stuff! then just grill until Just done enough.

[Yoshida's]
(https://www.amazon.com/Mr-Yoshidas-Original-Gourmet-Sauce/dp/B00CZ2NAY4/ref=sr_1_2_a_it?ie=UTF8&qid=1483163120&sr=8-2&keywords=Yoshida%27s+original+gourmet+sauce)

> We don't like it, not because it's healthy, but because it's bland as fuck.
> where's the goddamn spices

Marinade that shit, dogg. Chicken is a great vehicle for other flavors.

I think a large portion of the problem is that people just fucking suck at cooking. They'll throw a chicken breast in a nuclear-heated oven for 40 minutes with nothing but some salt and maybe a spritz of lemon juice, and then wonder why it tastes like dried out death.

Marinade some chicken breasts for 40-60 minutes in anything (though the above linked options are delicious), throw on a baking pan in a 425 degree oven for 10 minutes. Flip and cook for another 8-10 minutes. Remove and enjoy your juicy, flavorful healthmeats.

You got this! I am doing a diet change, too (super high cholesterol - need to bring it down before it becomes a life threatening issue and while it's still somewhat easy to reverse).

So far my favorite new "recipe" has been smoked salmon and spinach salad (with some almond slivers and feta) and this as a dressing (it's SO good!!)

Lol it’s a term https://www.amazon.com/Down-DIRTY-Marinade-15-oz/dp/B00OPCN89E

I personally love the taste of Sweet Baby Rays Buffalo Wing Sauce, and friends whove tried it say its not that good, but i think theyre just crazy.

https://www.amazon.com/SWEET-BABY-Marinade-Sauce-Buffalo/dp/B009D1FX04