One of the perks of being a lifestyle editor is the amazing number of freebies of every kind that cross my desk each month. Press kits arrive with everything from books to DVDs to samples of new products, with media reps hoping for a mention in our newspaper. Most of the items are shared with the folks in the editorial department, especially the samples, and for the most part, never get a mention.

But recently, McCormick & Company sent in a box of six samples of a new product called Recipe Inspirations. Each Recipe Inspirations packet contains six pre-measured, no-waste spices and herbs, along with a perforated, plastic-coated recipe card on the back that can be filed for future use. The recipes take just 15 minutes of prep time, cook in 30 minutes or less and some of them could become your family’s new favorite. The best part about this new product, though, is the ability to try out the recipe to see if your family will like it, without having to buy several spices you might never use again.

After opening the press kit and looking, I handed them out to members of The Daily News staff with the intention of having everyone make their dish and bring it in to the office for a staff luncheon and tasting. The recipes were so simple that even our sports editor, a young bachelor, made one of the recipes, and to rave reviews.

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After lunch, everyone was asked to fill out a questionnaire, rating each dish for the following: loved it, hated it, neutral, and would make it again, and there was a space for comments. So, here are the six dishes and how they fared with The Daily News staff. For the actual recipe, you’ll have to purchase one of the packets. They retail for about $1.99 and local grocery stores have them on their shelves.

Apple and Sage Pork Chops

Apple and pork chops are enhanced by sage in this family favorite dish.

Product ingredients: Garlic, sage, paprika, thyme and allspice.

Available size: 1 tsp. (1.8g)

Servings per container about 4

Nutritional information: Calories:5 Fat:0g Cholesterol: 0g Protein: 0g Sodium: 0mg Carbohydrates: 1g Fiber: 0g

The recipe for Apple and Sage Pork Chops was made by Vicki Schilling in accounting. She thoughtfully cut the pork chops into smaller pieces so everyone could enjoy some. The survey was about evenly split between those who loved it or those who felt neutral about it. Most everyone who loved the dish would make it again.

Garlic Lime Chicken Fajitas

Create an anytime fiesta with delicious south-of-the-border spices and herbs, chicken and fresh vegetables.

Product ingredients: Garlic, onion, cumin, black pepper, oregano and cilantro.

Available size: 1/2 tsp. (1.1g)

Servings per container about 8

Nutritional information: Calories:5 Fat:0g Cholesterol: 0g Protein: 0g Sodium: 0mg Carbohydrates: < 1g Fiber: 0g

The Garlic Lime Chicken Fajitas was made by the lifestyle editor: myself. Ratings for this dish were similar to those for the apple and sage pork chops. About half loved the fajitas and would make again and the rest were neutral.

Quesadilla Casserole

Traditional quesadillas get a flavorful twist with cumin, garlic and oregano.

Product ingredients: Spices (including cumin, red pepper, and oregano), chili pepper, garlic and salt.

Available size: 3/4 tsp. (1.4g)

Servings per container about 8

Nutritional information: Calories:5 Fat:0g Cholesterol: 0g Protein: 0g Sodium: 0mg Carbohydrates: <1g Fiber: 0g

Carol Case, Daily News advertising rep, cooked the Quesadilla Casserole. This recipe had more “loved” than “neutral” responses, but it was one of only two that someone marked “hated.”

Rosemary Roasted Chicken with Potatoes

Wonderfully aromatic rosemary is a perfect match for roasted chicken and potatoes.

Product ingredients: Paprika, garlic, rosemary and black pepper. Available size: 3/4 tsp. (1.8g)

Servings per Container about 6

Nutritional information: Calories:5 Fat:0g Cholesterol: 0g Protein: 0g Sodium: 0mg Carbohydrates: 1g Fiber: 0g

This dish was the favorite recipe of the day, with 80 percent saying they loved it and the rest neutral. Marcelle Hanemann was the cook.

Shrimp and Pasta Primavera

A restaurant favorite is easy to make at home with fresh Italian flavors like minced garlic, onion and dill weed.

Product ingredients: Garlic, onion, dill weed, black pepper, and thyme.

Available size: 3/4 tsp. (1.3g)

Servings per container about 6

Nutritional information: Calories:5 Fat:0g Cholesterol: 0g Protein: 0g Sodium: 0mg Carbohydrates: <1g Fiber: 0g

The Shrimp and Pasta Primavera was cooked by Cindy Slocum, PN Printing’s production manager. One person hated it, and 20 percent loved it. The rest were neutral.

Spanish Chicken Skillet

Spanish flavors like paprika, garlic and thyme enhance chicken breasts in this colorful dinnertime dish.

Product ingredients: Paprika, garlic, red pepper, thyme, and black pepper.

Available size: 3/4 tsp. (1.7g)

Servings per container about 6

Nutritional information: Calories:5 Fat:0g Cholesterol: 0g Protein: 0g Sodium: 0mg Carbohydrates: 1g Fiber: 0g

More people were neutral about this dish than loved it, but those who did like it would make it again. Our sports editor, Brandon Wright, was the chef.

One of the most frequent comments were about the spiciness, or lack of it, in some of the recipes. “Good, but we like a little more spice in Louisiana” summed it up. Another said,” Too much sage in the pork chops, and why would you leave the tails on the shrimp? Not enough flavor in the pasta dishes and needs more spiciness in the fajitas.” A real critic, there.

Finally, a couple of comments indicated they liked the idea of the product. “The packets seem to be a really good idea, especially for those who don’t use all the spices required to make the dish all the time.” “Being single, I would definitely buy the packets instead of investing in the separate spices.”

So there you have it: Six recipes, taste tested by the discriminating palettes of Daily News staffers. If you found one or more that sounded good to you, give them a try.