Spike Seasoning Magic Giveaway!

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Spike Seasoning Magic! is the gluten free healthy lifestyle gourmet seasoning that turns bland food into a flavor factory. They literally have a seasoning for everything! They should be a staple in all kitchens.  Best of all, their seasoning is both gluten free and MSG free. They are  made without preservatives or additives, and have ZERO calories per serving.

SPIKE® Seasonings are available at your local health/natural food stores and many select grocery stores.  I’ve even used them to make this turkey soup recipe that you are all going to want to try.  Plus, it is a great way to use leftover turkey!

Turkey Soup
 
Author:
Ingredients
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 tablespoon Spike Herb Seasoning
  • 1 (32 ounce) carton Vegetable broth
  • 1 (32 ounce) carton chicken broth
  • 1 bay leaf
  • 2 cups green beans, cut into 1 inch pieces (if you don't have fresh, this is one can of green beans)
  • 3 potatoes, diced
  • 3 cups diced cooked dark turkey meat
Instructions
  1. In a large soup pot, heat the garlic in the olive oil.
  2. Allow to brown slightly and add onion, carrot and celery.
  3. Cover and cook until softened (7 - 8 minutes)
  4. Add the seasonings, broth, and the bay leaf. Bring to a simmer.
  5. When simmering, add the green beans and potatoes to the soup.
  6. Bring it back up to a simmer; lower heat and cook for about 10 - 15 minutes or until vegetables are tender and pasta is cooked.
  7. Stir in turkey. Turn the heat off. Cover, and allow to sit for 5 to 7 minutes.

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I’ve got a prize pack for one of my lucky readers.  You get to try all their seasonings!  Here’s what you need to do:

Slow Cooker Pumpkin Pudding

This would be awesome with some whipped cream or ice cream on the top!

Pumpkin Pie Pudding
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Nonstick cooking spray
  • 1 15 ounce can pumpkin
  • 1 5 ounce can evaporated milk (2/3 cup)
  • ⅓ cup sugar
  • 2 tablespoons pumpkin pie spice
  • 1 1-layer-size yellow cake mix
  • ¼ cup butter, melted
  • Frozen whipped dessert topping, thawed (optional)
Instructions
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
  2. In a medium bowl stir together cake mix and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
  3. Cover and cook on high-heat setting for 2½ hours. Cool, uncovered, for 30 minutes.

pumpkinpudding
 

Mighty Meat Bison with Mushroom & Onions

Special thanks to Pritikin Longevity Center for the recipe!

Mighty Meat Bison with Mushroom & Onions
 
Author:
Ingredients
  • 4 four-ounce grass-fed, free-range bison steaks
  • ½ pound button mushrooms, cleaned and sliced
  • ½ pound shiitake mushrooms, cleaned and sliced
  • 4 garlic cloves, finely sliced
  • ½ pound onions, thinly sliced
  • 1 ounce balsamic vinegar
  • ¼ cup red wine
  • ¼ cup Low-Sodium Very Veggie Juice
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh tarragon
Instructions
  1. Heat a large nonstick sauté pan over high heat. Sear bison for about 90 seconds per side, or until a crust is formed but the meat is not fully cooked. Remove bison from pan and set aside.
  2. Add mushrooms, garlic, and onions to the pan; sauté until soft and lightly browned, about 4 minutes.
  3. Deglaze pan with vinegar. (To deglaze: Pour vinegar into pan, then gently scrape bottom of pan with a wooden spoon to loosen the caramelized juices.)
  4. Add wine, Knudsen Low-Sodium Very Veggie Juice, thyme, and tarragon. Simmer for two minutes.
  5. Add bison steaks back to pan and simmer until bison is cooked through.