Ditch the store-bought mixes: Homemade alternatives for healthier, tastier meals

If you take a close look at the ingredients in most store-bought ranch mixes and onion soup packets, you’ll see the pattern: They’re built for shelf-life, not for your health.

Fillers, preservatives, flavor enhancers and surprisingly high amounts of sodium do the heavy lifting. Then we mix them with mayonnaise or dairy and eat it for dinner. We can do better than this.

The biggest issue is control over what’s in the mix. When you purchase processed mixes, you can’t adjust the salt, skip the additives or choose better-quality ingredients.

The good news? You don’t have to give up those familiar flavors. Making your own blends at home is simple, inexpensive and puts you back in charge of what goes into your food — and your body.

Ranch seasoning has a way of sneaking into just about everything, from popcorn and mashed potatoes to roasted vegetables, dressings and dips. It’s a familiar little workhorse in many kitchens.

This homemade version lets you use ranch seasoning exactly the same way, sprinkled, stirred or whisked. Only now, you’re in charge of every ingredient. It’s the same versatility, just cleaner, fresher and entirely yours.

If ranch is the life of the party, then onion soup mix is the steady, dependable friend who makes everything better behind the scenes.

Onion soup mix is one of those kitchen staples that shows up everywhere. It’s the backbone of classic comfort dishes: pot roast, gravy, slow cooker meals and casseroles. It delivers deep, savory flavor with almost no effort, which is why it’s been a pantry staple for decades.

Making your own keeps that same savory depth, but lets you dial in the flavor without excess salt or mystery ingredients. Same results, just a little smarter.

Skip the packet for better flavor, less sodium, no mystery ingredients. Just simple food made on your terms, always.

Homemade Ranch Dressing Mix

Servings: 14 tablespoons

Ingredients

1/2 cup buttermilk powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried parsley

1 tablespoon dried dill weed

1 tablespoon dried chives

1 teaspoon sea salt, optional

1/2 teaspoon black pepper

1/2 teaspoon sugar, optional

Procedure

Whisk all ingredients together until well combined. Transfer to an airtight container and store in a cool, dry place for up to 6 months.

To use:

• Substitute 3 tablespoons mix for 1 store-bought packet.

• Dressing: Mix 3 tablespoons with 1/2 cup sour cream, 1/2 cup mayonnaise and 3/4 to 1 cup milk — adjust for desired thickness.

• Dip: Mix 3 tablespoons with 1 cup sour cream.

• Add a squeeze of lemon juice to dips and dressing for extra zing.

Homemade Onion Soup Mix

Servings: 1 cup and 2 tablespoons

Ingredients

3/4 cup onion flakes

1/4 cup powdered beef bouillon or vegetable bouillon

1 tablespoon granulated onion

1 teaspoon celery seed

1 teaspoon granulated garlic

1/2 teaspoon pepper

1/4 teaspoon paprika

1 teaspoon salt, optional

1/2 teaspoon sugar, optional

Procedure

Before you mix: Check your beef or vegetable bouillon. If salt or sugar is listed as one of the first ingredients, do not add any additional salt or sugar to this recipe. If not, add as directed.

Combine all ingredients in a jar and store in a cool, dry pantry.

To use:

• Use 1/4 cup, or 4 tablespoons, in place of 1 packet of dry onion soup mix.

• This recipe yields about 4 1/2 packets worth.

Notes:

• For soup, use homemade stock or broth instead of bouillon to control sodium.

• For a vegetarian version, use vegetable bouillon.