All of our mixes come with complete directions to prepare them, but we like to show how versatile our mixes really are by sharing other ways to use them. Enjoy!
We’ll be adding to this page often so check back again.
Chicken Zucchini Bake
4-6 boneless, skinless chicken breasts
6 slices bacon, cooked and crumbled
1 packet of Kitcheneez Homemade Ranch Dressing Mix*
2 c. Shredded sharp cheddar
1 zucchini, thinly sliced
Rub chicken breasts with ranch mix and place in a 9×13 baking dish. Top with bacon and zucchini and then cover it with half of the cheese. Bake uncovered at 375* until chicken is cooked through, 30-35 minutes. After chicken is cooked, top with remaining cheese and broil on high for 3 minutes and then let the dish sit for 10 minutes to finish cooking.
*any of the Happy Crackers seasonings, Bacon Ranch Cheeseball mix, or Summer Dill Dip mix would work well, too.
Thank you Allyson Schick for this amazing recipe!
Chicken Enchilada Dip
16 oz regular cream cheese, softened
14.5 oz can diced tomatoes, (do not drain)
2 green onions, chopped (optional)
1 avocado, peeled, pitted and cubed optional)
3-4 tsp Kitcheneez Mexican Mambo dip mix
2 cups cooked, diced chicken
2 cups shredded Cheddar cheese, divided
Preheat oven to 375*. In large bowl, mix softened cream cheese, tomatoes, green onions, avocado and dip mix. Stir in chicken and 1 cup of cheese.
Place in a 2-quart or 9 x 13-inch casserole dish. Sprinkle with remaining cheese. Bake 20 minutes or until cheese is melted and mixture is bubbly. Serve with your favorite cracker or chips.
1 package of Kitcheneez Spaghetti Sauce mix
4 cups shredded unpeeled zucchini
1/2 tsp salt
1/2 cup grated Parmesan cheese
2 cups (8 oz) shredded mozzarella cheese, divided
1 cup (4 oz) shredded cheddar cheese, divided
1 lb. ground beef
1/2 cup onion, chopped
1 medium green pepper, chopped
1 (15 oz) can tomato sauce
Place zucchini in a colander. Sprinkle with salt. Let stand for 10 minutes. Squeeze out as much moisture as possible.
In a bowl, combine zucchini with the eggs, Parmesan and half of the mozzarella
and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
Bake uncovered at 400* for 20 minutes.
In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Drain. Add tomato sauce, 2 tablespoons of Kitcheneez Italian Garden dip mix and spoon over the zucchini mixture.
Sprinkle with remaining cheeses. Bake 20 minutes longer or until heated through.
Tip for adding noodles to our Beef Stew
Prepare the Beef Stew as directed on the package. Add egg noodles to your crock pot an hour before serving.
Thank you for this great tip Jennifer Steele!
Great ways to use our Ultimate Steak & Vegetable seasoning
Perfect sides- home made Mac and cheese with Gouda and Gruyere and a side of rainbow Swiss chard with shallots red peppers and bacon.
Used the mix in the steak and the chard. So delicious!
Thank you for sharing Rebecca Williamson!
Meatless Breakfast Casserole
One package of Kitcheneez Bacon and Egg Casserole mix
One package of extra firm tofu, (pressed)
4 oz dairy free cheese (I used follow your heart, seemed to work well)
I recommend only using 1/2 cup dairy free milk (1 cup was too much)
1 jalapeño chopped (optional)
Green onion and bacon bits to taste
Press the tofu until as much water is drained out as possible. May take a couple hours. Then crumble into a casserole dish.
Add chopped jalapeño if desired. Mix together. Mix 1 tbsp of seasoning mix with 1/2 cup of plant based milk then pour over tofu crumbles. Mix together to incorporate seasoning.
Cover with cheese. Then top with green onions and bacon bits if desired. Bake at 325 for abt 45 mins or so. (Or until cheese starts to melt and liquid absorbs)
(This is a baby pan….. aboutt a 5×9 dish)
Thank you Beki Hatfield for this wonderful recipe!
Garlic Parmesan Stuffed Pork Chops
(Shown with Parmesan Cheese potatoes unsing Kitcheneez Garlic & Herb mix.)
Thank you for these fantastic ways to use our mixes Kimberly Hanratty!
The following measurements are approximate.
Cut a slit in thick pork chops to make a pocket.
Filling : 8oz cream cheese, 1/2 c shredded parmesan cheese,
8 pcs bacon, cooked (I used pepper bacon), 2 tsp Kitcheneez Roasted Garlic
Mix the ingredients together for the filling then stuff the pork chops.
Breading: 1 c crushed corn flakes, 1 c italian bread crumbs. 1/4c parmesan cheese 1 tsp Kitcheneez Roasted Garlic (may need more of these ingredients depending on how many pork chops are being made), 2 eggs whipped
Dip each pork chop in egg and then in the breading. Place in skillet and brown each side. Cook in oven a5 350 for another 15-20 minutes.
Shrimp & Crab Casserole
1 package of Kitcheneez Shrimp Scampi seasoning
1/2 lb. mushrooms, chopped
1/4 cup flour
1/2 cup butter
1 cup cooked chunk crab meat or 1 (14 oz.) package of artificial crab meat
2 cups cooked shrimp, cut into bite size pieces
2 cups milk
1/4 cup butter
1 cup shredded Cheddar cheese
In a saucepan, saute the mushrooms in 1/2 cup butter. Add the seafood. In a small pot, melt 1/4 cup butter. Add flour and cook until bubbly. Add 1 teaspoon of Kitcheneez Shrimp Scampi seasoning. Add milk. Whisk and cook. Bring to a boil whisking constantly. Pour sauce over seafood mixture and transfer to a greased 9 x 13 baking dish. Top with cheese. Bake at 350* for 20-30 minutes.
Sugar Free Pumpkin Dip
8 oz cream cheese soften
1 cup sugar free sweetener
1 can (15oz) pumkin puree
1 teaspoon Cranberry juice
1 teaspoon vanilla optional
1 tablespoon +1 teaspoon Kitcheneez Pumkin dip mix
Mix everything together and enjoy.
Made the pumkin dip today, but I made it sugar free (1 cup of sweetener) and instead of 1 teaspoon orange juice I used 1 teaspoon Cranberry juice.
I eat it with saltine crackers because I love the sweet and salty combination.
Thank you for sharing this great sugar free option Tanja Veals!