Onion Soup Mix

8 tsp. dried onion flakes
1 1/2 tsp. dried parsley
1 tsp. onion powder
1/2 tsp. celery seed
1/4 tsp. ground pepper
1/8 tsp. garlic powder

Blend everything together well. Use as needed for your recipe.
Equals one packet of dry onion soup mix for use in recipes.

This recipe is from angelaskitchen.com

Italian Chicken Soup

1 1/4 lbs. raw chicken tenderloin, cut into chunks
32 oz. chicken broth
1 medium onion, diced small
2 bell peppers, diced small
2 stalks celery, diced
2 jalapenos, seeded and diced
1/2 cup diced carrot
1 28 oz. can diced tomatoes (with basil, garlic, and oregano)
1 Tbsp. Italian seasoning
1 cup heavy cream
8 oz. Penne pasta
Grated Parmesan cheese (for topping)

Add all ingredients (except cream, pasta, and cheese) to slow cooker. Cook on low 6 to 8 hours.

Cook pasta according to package directions.

Stir cream and pasta into hot soup.

Serve topped with Parmesan.

Jalepeno Lime Chicken Wings

6 lbs. chicken wings
6 jalapeno peppers (seeded and chopped into chunks)
1/2 c. coconut oil
1/4 c. coconut aminos or soy sauce
1/4 tsp. minced garlic
3 tsp. ground cumin
juice of 6 limes

Put the following ingredients in a food processor and process until smooth: jalapenos, coconut oil, soy sauce, garlic, cumin, lime juice.

Distribute the chicken wings between two gallon freezer bags and pour half the marinade over the chicken into each bag. Seal and shake to coat the chicken. Let marinate overnight in the refrigerator, turning once to redistribute marinade.

Preheat oven to 400.

Line a cookie sheet with foil and place a wire cooling rack or baking rack on the cookie sheet.

Place the wings on the rack and bake 30 minutes.

Remove from the oven, turn the wings over.

Increase the oven temp to 425. Return wings to oven and bake an additional 30 minutes or until well browned and cooked through.

Spaghetti Sauce

1 lb. cooked ground beef
1/4 tsp. minced garlic
1 Tbsp. dried oregano
1 Tbsp. chopped fresh basil
1/8 tsp. crushed red pepper flakes
3/4 c. red wine
1 28 oz can crushed tomatoes
1/4 c. tomato paste (I used the kind with garlic, basil, and oregano)
1 c. water
1/4 tsp. black pepper
1/2 tsp. salt

Mix all ingredients. Bring to a boil. Reduce to a simmer. Simmer at least 20 minutes or longer, until sauce reaches desired thickness. Makes 3-4 cups of sauce.