Little Kopit wrote:
http://www.everydaydutchoven.com/
:C
Nice ideas, but using ingredients from scratch is much healthier than using canned ingredients with their extra chemicals.
Been a perimeter shopper for a long time and like you am leery of the additives in some prepped and semi prepped foods. Which has taken me into the world of how to sub say canned cream of whatever soup. It's all about making a roux or veloute and seasoning as needed.
Here's a basic how to link:
http://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794You can freeze most base sauces in ice cube trays for portion control; stuff of beauty no matter where home is.
Nevah found a true substitute for Lipton's dry onion soup mix though;).