I'm a big Penzey's fan
If you're lucky enough to live near one of their stores, they have sample jars so you can take a good whif of all the choices. I guarantee you'll walk out with a big bag of goodies. They use high quality ingredients with high turnover, so everything's always fresh. They continue to add salt-free blends. Some of my favorites:
Sunny Paris, Foxpoint and Tuscan Sunset are all great in the IP Omelet and the IP soups/veggie purees. All 3 make a great base for a vinaigrette or sprinkled on veggies for roasting.
2nd vote for Arizona Dreamin' -- in a chili made with ground turkey and diced veggies (zucchini, peppers, green onion.) Chili 3000 works nicely, too.
Chicago Steak Seasoning or Mitchell Street Steak Seasoning on steaks or burgers. I mix 'em both in my ground round for Burger in a Bowl. Chicago has a stronger smokey flavor while Mitchell Street is more herby-savory. Note: Both blends contain sugar, though carbs are less than 1 gram, so for now I keep it to 1/2 tsp for 4 servings and add extra garlic and pepper.
Bavarian Seasoning on pork tenderloin with some fresh garlic and parsley. Roast at 425 for 20 to 25 minutes. Perfect every time.
Northwoods and/or Smoked Paprika with sea salt on kale chips.
Curry or Vindaloo in the IP Chicken Soup with cauliflower puree or on roasted cauliflower.
Greek Seasoning on broiled or grilled zucchini.
Florida Pepper on grilled or sauteed shrimp.
I could go on...
A friend asked me if I wasn't getting sick of IP and "all those vegetables and meat all the time."
Uh, no. See above.