Homemade Ranch Dressing Mix

Ranch Dressing Mix

1/2 cup dry milk powder
1-1/2 Tablespoons dried parsley
1 teaspoon dried dill weed
1-1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried onion flakes or dried minced onion
1/4 teaspoon pepper
1/4 teaspoon paprika

Process everything until well blended.  Store in an air tight container.

To make dressing:
Use 1-1/2 Tablespoon mix plus 1/2 cup milk and 1/2 cup mayonnaise.  Mix well and store in the refrigerator.  3 Tablespoons = 1 Packet Ranch dressing mix.

This recipe is from Moneyless Mommas. 

Dump Chicken Freezer Meals

Caribbean Dump Chicken

1/2 large can of pineapple chunks

1/4 cup brown sugar

1/2 teaspoon nutmeg

1/3 cup orange juice

3 chicken leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes. 

Apricot Dump Chicken

juice and zest of one lime

zest of one orange

1 can of mandarin oranges

1 jar apricot preserves

2 garlic cloves, chopped

salt & pepper

3 leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes.

Russian Dump Chicken

1-16 oz bottle Russian dressing (I used Catalina)

1/2 can peach pie filling

1 pouch onion soup mix

3 leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes.

Asian Sesame Dump Chicken

1-16 oz bottle Asian Sesame dressing

1/2 can of pineapple chunks and juice

1/2 can of peach pie filling

2 cloves of garlic chopped

1 tablespoon chopped ginger root

3 leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes.