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Old 02-12-2018, 02:47 AM   #16
Morkie4
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Originally Posted by Tebow's Mom View Post
Carol - I make lasagna with all organic ingredients. Hehe - so more or less healthy.
What about the pasta.......you have a substitute for "that weight gain" product? Pasta and bread love to attach themselves to my hips and gut!
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Old 02-12-2018, 07:25 AM   #17
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What about the pasta.......you have a substitute for "that weight gain" product? Pasta and bread love to attach themselves to my hips and gut!

No substitute. But it is organic pasta.
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Old 02-12-2018, 07:29 AM   #18
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1/2 cup powdered buttermilk
1 T dried parsley
2 tsp dried dill weed
1 tsp dried chives
1 T garlic powder
1 T onion powder
1 tsp sea salt
1/2 tsp ground black pepper

Combine all ingredients and store in airtight container in the refrigerator for 2-3 months.
i have all those ingredients except the powdered buttermilk. I've never seen that before but I've never looked for it either. How much liquid - water? do you add and how much of the dry mix.
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Old 02-12-2018, 08:32 AM   #19
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Diane, I use about the same recipe too. You can usuall find the powdered buttermilk in the baking aisle of the grocery store or wherever they have the dried milk. The one I use is made by Saco.

I saved the following from the Pioneer Woman's website:

Homemade Ranch Dip
Mix together cup of ranch seasoning mix with 1 cup of sour cream and 2 tablespoons buttermilk.

Homemade Ranch Dressing
Mix together cup ranch seasoning mix with 1 cup mayonnaise, cup sour cream, and cup buttermilk.

Ranch Chicken Fingers
When dredging chicken tenders in flour, egg, and cornflakes, add 2 tablespoons of ranch seasoning mix to the flour to give more flavor.

Ranch Popcorn
Toss 8 cups of popcorn with 1 tablespoon ranch seasoning mix.

Roasted Ranch Potato Wedges
Toss 1 pound of potato wedges with 2 tablespoons olive oil and 1 tablespoon ranch seasoning mix. Roast at 400F for about 30 minutes, until tender.

Oh, I doubt that your hand mixer has enough 'ooomph' for bread but kneading by hand is soooo relaxing and you can just feel the dough change under your hands. I love making bread as well as eating it!!!!

Carol, instead of traditional pasta, I use 'zoodles' (spiralized zucchini) like for spaghetti, and length-wise slices of zucchini for lasagna. Actually I like it better than traditional lasagna but as they say, 'your mileage will vary'! You need to dry it well or you may have runny sauce. I generally salt it after cutting and let it drain in a colander then pat dry when I'm ready for it. The zoodles don't usually need this and just need to be warmed before the sauce is put on them.
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Old 02-12-2018, 12:24 PM   #20
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Carol, instead of traditional pasta, I use 'zoodles' (spiralized zucchini) like for spaghetti, and length-wise slices of zucchini for lasagna. Actually I like it better than traditional lasagna but as they say, 'your mileage will vary'! You need to dry it well or you may have runny sauce. I generally salt it after cutting and let it drain in a colander then pat dry when I'm ready for it. The zoodles don't usually need this and just need to be warmed before the sauce is put on them.
I may have to try that! Sounds good for you and yummy!
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Old 02-12-2018, 04:50 PM   #21
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i have all those ingredients except the powdered buttermilk. I've never seen that before but I've never looked for it either. How much liquid - water? do you add and how much of the dry mix.
Jan listed things pretty similar to what I would have. Basically, 2 T of this mix is about the equivalent to one Hidden Valley Ranch dry mix packet (minus MSG and other weird stuff!)

I bought powdered buttermilk on Amazon but you can probably find it in the grocery store in the baking aisle or around the canned milk.
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