Recipe from Janevas Ideal Recipes
3 1/2 tsp. paprika
1 1/2 tsp. salt
3/4 tsp. garlic powder
1 tsp. fennel seed
1 tsp. black pepper
1/4 tsp. crushed red pepper flakes (optional)
Mix seasonings together in a small bowl. Store in an airtight container.
From Janevas Ideal Recipes
1 1/2 T. chili powder
2 T. cumin
1 1/2 T. paprika
1 1/2 T. onion powder
1 T. garlic powder
1/8 tsp cayenne (or more to taste)
Mix seasoning together, store in airtight container
Recipe from Janeva’s Ideal Recipes
2 tsp. salt
2 tsp. dried basil
2 tsp. dried oregano
1/2 tsp. dried thyme
2 tsp. garlic powder
1 tsp. dried dill weed
1 tsp. marjoram
1 tsp. black pepper
1 tsp. parsley flakes
1 tsp. rosemary
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Mix all spices well and store in airtight container.
32 oz crushed tomatoes
2 T sausage seasoning (from Janevas Ideal Recipes, recipe below)
Add crushed tomatoes to a pot, add sausage seasoning. Heat through. We enjoy this sauce with meatballs over zucchini noodles or cauliflower rice.
2 c. veggies of choice. Some favorites for our family are cauliflower, bell peppers and sweet potatoes
2 T. Greek seasoning (from Janeva’s Ideal Recipes, recipe below)
1 T. olive oil
6 eggs
Heat oven to 400*. Chop veggies into same sizes, roughly 1in. Toss veggies with olive oil and Greek seasoning. Spread out on a sheet pan and roast for 15-20 mins, stirring occasionally, until browned & fork tender. Spray muffin tins with olive oil spray, fill each cup 3/4 full with veggie blend. Crack eggs and whip up. Salt and pepper to taste. Pour eggs over the veggies until muffin cup is full. Turn oven down to 350* and bake 12-15 mins or until eggs are cooked. You can refrigerate and heat up for later as well.