PANTRY POWER

Five in­ge­nious ways to make use of an in­gre­di­ent that you prob­a­bly al­ready have on hand.

Allrecipes - - Make It Tonight -

DIN­NER WAF­FLES

Add 1 ta­ble­spoon ranch sea­son­ing to your fa­vorite waf­fle bat­ter. Pre­pare waf­fles as di­rected. Serve topped with sautéed veg­gies; fried chicken and gravy; or a fried egg, chopped ba­con, and shred­ded ched­dar cheese.

RANCH ROASTED CAR­ROTS

Toss 1 pound cut-up car­rots (or car­rot sticks) with 1 ta­ble­spoon olive oil. Sprin­kle with 1 to 2 tea­spoons ranch sea­son­ing. Roast at 425°F un­til ten­der, 25 to 30 min­utes. This works with al­most any veg­etable that’s suit­able for roast­ing.

SCRAM­BLED EGGS/OMELET

Stir 2 tea­spoons ranch sea­son­ing into 2 beaten eggs. Pre­pare as scram­bled eggs or use for a 2-egg omelet.

AVO­CADO DIP FOR VEG­GIES

With a fork, mash to­gether 1 avo­cado, 1 ta­ble­spoon lemon juice, and 1 tea­spoon ranch sea­son­ing in a small bowl. Stir in 2 to 3 ta­ble­spoons milk to reach de­sired dip­ping con­sis­tency. Serve with cut-up veg­gies.

CHICKEN RANCH PIZZA

Stir 1 ta­ble­spoon ranch sea­son­ing into 8 ounces soft­ened cream cheese.

Spread on pre­baked pizza crust; top with shred­ded chicken, chopped pep­pers, and onions. Top with shred­ded moz­zarella or Colby Jack cheese.

Bake at 400°F for 20 min­utes.

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