u/Olivesplace

DIY Instant Ramen Jars (Healthy, No MSG)

servings 1

8- oz Single-Serve: 1/4 cup pasta; 1 tsp bouillon; 1/8 tsp each pepper (garlic, onion; 1/2–3/4 tsp flavor mix; 1–2 tsp dried veg (optional).

Water: 1 cup.)

16- oz Meal-Size: 1/3 cup pasta; 1 1/2 tsp bouillon; 1/4 tsp each pepper (garlic, onion; 1–1 1/2 tsp flavor mix; 1 Tbsp dried veg (optional).

Water: 1 1/2 cups.)

Flavor Mix Cheat-Sheet (per 16-oz jar)

Curried: 1 tsp curry (1/4 tsp cumin, 1/8 tsp turmeric, 1/2 tsp parsley, pinch chili)

Italian Herb: 1 tsp Italian seasoning (1/4 tsp chili flakes, 1/2 tsp tomato powder (opt.))

Classic Chicken: 1 1/2 tsp chicken bouillon total (1/2 tsp parsley, 1/8 tsp turmeric, tiny pinch celery seed)

beef & Garlic: 1 1/2 tsp beef bouillon total (1/4 tsp garlic, 1/4 tsp onion, 1/8 tsp thyme)

Spicy Sesame Ginger: 1/2 tsp ginger (1/8 tsp chili, 1/2 tsp sesame; 1/2 tsp soy/miso powder (opt.))

Southwest Cumin: 1/2 tsp cumin (1/2 tsp chili powder, 1/8 tsp smoked paprika)

Creamy Alfredo-Style: 1 tsp milk powder (1/2 tsp Parmesan powder, 1/2 tsp garlic)

Instructions

Layer dry ingredients in the jar; cap and store.

To make (Kettle): Add boiling water to the fill line. Cover and rest 10–12 minutes, stirring once.

To make (Stovetop): Add jar contents to a small pot with water. Simmer 5–6 minutes until noodles are tender.

Optional Egg-Drop: Swirl hot soup and stream in 1 beaten egg; cook 30–60 seconds. Or crack in a whole egg to poach 2–3 minutes.

Taste and adjust seasoning (extra curry, pepper, or chili if desired). Enjoy!

Equipment

8-oz Half-Pint Mason Jars

16-oz Pint Mason Jars

Notes

Use 100% semolina pasta for best texture; break spaghetti into short pieces if needed.

For GF, use short gluten-free pasta and watch cook time closely.

Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to

change the pan/dish size and adjust the cooking/baking time.

Maple Country Style Ribs

1 1/2 pounds country style

pork ribs

1 tablespoon maple syrup

1 tablespoon soy sauce

2 tablespoons dried minced onion

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/2 teaspoon garlic powder

1 dash ground black pepper

Directions

1. Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice,

garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.

Slow Cooker Poor Man’s Tax Day Wings

4 servings

Ingredients

3 to 4 pounds frozen chicken wings (unthawed, flats and drumettes)

1 cup bottled barbecue sauce (a basic pantry brand will do great)

1/2 cup grape jelly (or any similar purple jelly you have on hand

Start by placing the frozen chicken wings in the bottom of your slow cooker. Spread them out as evenly as possible for even cooking.

In a medium bowl, combine the bottled barbecue sauce and grape jelly. Stir until the mixture is mostly smooth and well blended.

Pour the delicious barbecue and jelly mixture over the frozen wings.

Use a spatula to scrape every last bit of sauce from the bowl, ensuring that no flavor goes to waste.

Gently toss or turn the wings with a spoon to evenly coat them in the sauce.

Cover the slow cooker with a lid and set it to cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.

The wings should become very tender, and the sauce will be bubbling—stir once or twice if you can, to help coat the wings as the sauce thins out.

If you prefer a thicker, stickier sauce, remove the lid when the wings are done and let them cook on HIGH for an additional 15 to 20 minutes,

stirring occasionally.

For an extra touch, line a baking sheet with foil and lightly coat it with cooking spray. Using tongs,

transfer the cooked wings from the slow cooker to the baking sheet. Drizzle a bit of the remaining sauce over each wing.

Place the lined baking sheet under a preheated broiler for 3 to 5 minutes. Keep a close eye on them as they cook,

waiting for the edges to char slightly and the sauce to turn glossy and sticky.

Finally, transfer the wings to a serving platter, drizzle them with any remaining warm sauce from the slow cooker,

and serve hot. Enjoy the tender meat and irresistible sticky sauce!

Notes or Tips

Feel free to experiment with different flavors of barbecue sauce—sweet, spicy, or tangy options can all work beautifully!

These wings are perfect for game day, parties, or a comforting weeknight meal.

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to three days.

Dirty Rice Breakfast style

1 pound spicy bulk breakfast sausage

1 can clear chicken broth – (14 oz)

1/2 cup long-grain rice

1 teaspoon dried minced onion

Brown sausage in skillet until pink color disappears, crumbling with fork.

Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20

minutes or until rice is tender and most of broth is absorbed.

White Sauce Mix

2 cups instant nonfat dry milk

1 cup flour

1 1/2 teaspoons salt

1 cup butter, margarine or shortening

In a large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs.

Store in an airtight container. If using butter, store in the refrigerator.

If using margarine or shortening, will keep on the shelf in dry weather for up to 6 months.

White Sauce

In a small saucepan combine 1/2 cup White Sauce Mix, 1 cup water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir over low heat until smooth and hot. Makes about 1 1/2 cups.

Cheese Sauce

Add 3/4 cup shredded cheese after White Sauce thickens.

Curry Sauce

Add 1 teaspoon curry powder to thickened White Sauce.

Alfredo Sauce

Make White Sauce from White Sauce Mix. To every 1/2 cup White Sauce add 2 to 4 cloves garlic,

pressed, 1/2 cup grated Parmesan or Romano cheese and 1 cup light cream. To cooked and drained hot pasta,

add Alfredo Sauce ingredients, one by one, mixing and tossing well after each addition. Serve immediately.

Mac and Cheese

Combine 1/2 cup White Sauce Mix, 1/2 cup grated Cheddar cheese and 1 cup milk. Pour over hot, drained, elbow macaroni. Toss well.

Chicken Coating or a great Gravy Blend

Place all ingredients in blender, spice grinder or chopper “pulsing” 3-4 minutes to pulverize:

1 tablespoon rosemary

1 tablespoon oregano

1 tablespoon powdered sage

1 teaspoon powdered ginger

1 teaspoon marjoram

1 1/2 teaspoons thyme

3 tablespoons packed brown sugar

3 tablespoons dry minced parsley

1 teaspoon pepper

1 tablespoon paprika

2 tablespoons garlic salt/powder

2 tablespoons onion salt/powder

4 teaspoons powdered chicken bouillon (or 4 cubes mashed)

1 Tablespoon tomato powder / for me this is optional

Store in an airtight container so it will not lose potency.

Makes about 1 1/4 cups of mix.

To Prepare the Coating Mix:

Add 2 Tablespoons mix to 1 cup of flour, mixing well, shake together in the bag or dip pieces in.