Each of these recipes is a great recipe on its own, but they also make wonderful gifts for your friends or family. Print out the recipe card and add some ribbon or raffia and you have a perfect present.  

Herb dip mix

Ingredients for one jar

• 1 tablespoon + 1 teaspoon dried chives
• 1 tablespoon + 1 teaspoon dried minced onions
• 1 tablespoon dried parsley flakes
• 2 ½ teaspoons paprika
• ¼ teaspoon dill weed
• 1 ½ teaspoon garlic salt
• 2 teaspoon pepper

Additional ingredients for preparation

• 1 cup plain non-fat Greek yogurt
• 1 ½ teaspoon lemon juice

Directions for jar

In a small bowl whisk together the first seven ingredients. Transfer contents into a 4-ounce jar with a tight-fitting lid. Can be stored in a cool dry place for about 6 months. Yields about 5 tablespoons of mix.

Cover the top of the jar with fabric if desired. Attach recipe tag.

To prepare dip

In a bowl combine 1 tablespoon of mix and 1 cup plain non-fat Greek yogurt and lemon juice. Refrigerate for at least one hour to allow flavors to marry.  

Nutrition Facts (per serving):*

5 calories, 0g fat (0g saturated fat), 1g carbohydrates, 0g protein, 0g sugar (includes 0g added sugar), 1g fiber

*Based on the content of the jar and does not include the additional ingredients.

Hearty soup mix

Serves 5

Ingredients for one jar

• ¼ cup dried blackeye peas
• ¼ cup dried pinto beans
• ¼ cup + 2 tablespoons low sodium bouillon granules
• ¼ cup dried red or orange lentils
• ¼ cup dried brown or grey lentils
• 2 tablespoons dried minced onions
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Additional ingredients for preparation

• 4 cups water
• 1 clove of garlic minced/pressed
• 1 can (28-ounces) diced tomatoes, undrained

Directions for jar

In a large pint glass jar place the beans and then layer the six remaining ingredients in the order listed. Seal tightly. Yields about 1 ½ cups. Note: One cup of beans of your choice can be substituted for the various beans listed above.

Cover the top of the jar with fabric if desired. Attach recipe tag.

To prepare soup

Place water in a pot, stir in soup mix, can of diced tomatoes and garlic. Bring to a boil. Reduce heat, cover and simmer for about 45 minutes. Until lentils and beans are tender.

Nutrition Facts (per serving):*

120 calories, 1.5g fat (0g saturated fat), 22g carbohydrates, 6g protein, 6g sugar (includes 0g added sugar), 5g fiber

*Based on the fully prepared recipe.

Pumpkin nut bread mix

Serves 18

Ingredients for one jar

• 1 cup whole wheat pastry flour
• 1 cup all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 cup dried fruit of choice (cranberries, cherries, etc. May need to be chopped into smaller pieces.)
• ¾ cup chopped nuts, toasted if desired (pecan, walnuts, almonds, etc.)

Additional ingredients for preparation

• 1 cup canned pumpkin puree
• ¼ cup unsweetened apple sauce
• ¼ cup oil (olive oil, avocado oil, canola oil, etc.)
• 2 large eggs lightly beaten

Directions for jar

Combine flours, pumpkin pie spice, baking powder, baking soda and salt in a bowl and whisk together. Pour into a 1-quart jar with a tight-fitting lid and pack down firmly.

Combine sugars in a small resealable plastic food storage bag, squeezing the air out of the bag and seal. Place the bag in the jar and pack down firmly. Layer remaining ingredients attractively on top. Pack down firmly before adding each layer. Seal jar.

Cover top of the jar with fabric if desired. Attach recipe tag.

To prepare bread

Preheat oven to 350 degrees. Coat a 9x5x3 inch loaf pan with nonstick cooking spray, set aside. Transfer nuts and dried fruit from jar to a small bowl and stir to combine, set aside. Add sugar from the bag and set it aside.

Beat pumpkin, oil and eggs in a large bowl with an electric mixer on medium speed for about 1 minute. Mix in sugar from the bag. Add flour mixture from the jar. Mix only until incorporated. Stir in nuts and dried fruit by hand.

Spread batter evenly in the prepared loaf pan. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 15 minutes in the pan, transfer to a wire rack to cool completely. Store tightly covered.

Nutrition Facts (per serving):*

190 calories, 6g fat (0.5g saturated fat), 32g carbohydrates, 3g protein, 16g sugar (includes 9g added sugar), 3g fiber

*Based on the fully prepared recipe.

Recipes from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.