Now... to the recipe!
I love this one. I created it for my son, but find it is convenient for me to fix an easy and protein-packed lunch. I add diced tomatoes, diced bell peppers and scallions to mine for even more nutrients and satisfaction. I pair it with my dehydrated flax protein crackers (recipe coming next week) and it's a delicious healthy meal for my weight-loss program.
I thought of it one day as I was trying to come up with something to store-back for my son, the picky eater. He'll eat SOME chicken things, and he'll eat bacon bits (the real kind) by the bowl-full, every day. He is also a cheese-hound, and the only dressing he'll eat is Ranch. We've slowly introduced variations of these, and this is one of them. So glad he'll eat this, which is a version of a ranch club wrap. Full of protein (with celery sneaked in for him), he can use it as a dip or spread to rehydrate whenever wants the taste, and munch it with some chips, crackers or veggies. He loves it!
He won't touch anything "onion-y" but if you like scallions, add them in, along with bits of other veggies. Don't add too much, or you'll lose the chicken/bacon/ranch taste!
As always, ingredients are freeze-dried, dehydrated, or otherwise, shelf-stable.
Ingredients:
1/2 cup chicken dices
¼ cup bacon bits
¼ cup diced celery
¼ cup shredded dried cheddar cheese
¼ cup powdered sour cream
2 tbsp powdered ranch dressing
s & p to taste
Directions:
Combine all ingredients and place in a jar or storage bag. Include an oxygen obsorber and seal tightly. Label it. Keep it out of light, heat and humidity.
When ready to use, add approximately 1/2 to 3/4 cups of boiling water, seal and let rehydrate for 10-20 minutes. (You may need to experiment with the amount of water.)
Spread on tortillas or dip with fresh veggies, chips or crackers.
Notes:
We don't add salt or MSG to our food, so I leave them out usually. Unfortunately, using the pre-made ranch dressing powder, we couldn't help it. We also don’t eat black pepper when we can avoid it.
Give it a try YOUR way, and leave your comments below as to how it tasted for you.
If this is too bland for you, feel free to add those diced scallions, diced green peppers or tomatoes, powdered garlic, or anything else. Remember to bump up the water if you add more ingredients.
Makes 1 serving.
Copyright (c) 2015 Vikki Lawrence
This is tasting recipe for my book. Please do not copy or and absolutely do NOT share this recipe. For your personal use only.
¼ cup diced celery
¼ cup shredded dried cheddar cheese
¼ cup powdered sour cream
2 tbsp powdered ranch dressing
s & p to taste
Directions:
Combine all ingredients and place in a jar or storage bag. Include an oxygen obsorber and seal tightly. Label it. Keep it out of light, heat and humidity.
When ready to use, add approximately 1/2 to 3/4 cups of boiling water, seal and let rehydrate for 10-20 minutes. (You may need to experiment with the amount of water.)
Spread on tortillas or dip with fresh veggies, chips or crackers.
Notes:
We don't add salt or MSG to our food, so I leave them out usually. Unfortunately, using the pre-made ranch dressing powder, we couldn't help it. We also don’t eat black pepper when we can avoid it.
Give it a try YOUR way, and leave your comments below as to how it tasted for you.
If this is too bland for you, feel free to add those diced scallions, diced green peppers or tomatoes, powdered garlic, or anything else. Remember to bump up the water if you add more ingredients.
Makes 1 serving.
Copyright (c) 2015 Vikki Lawrence
This is tasting recipe for my book. Please do not copy or and absolutely do NOT share this recipe. For your personal use only.
