Crispy Hashbrowns

Ingredients

• 4 cups shredded peeled baking potato (about 1 1/4 pounds)
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped green bell pepper
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• Cooking spray
• 
  

Preparation

Preheat oven to 475°.
Place potato in a large bowl, and cover with cold water. Let stand 5 minutes. Drain and rinse potato. Dry thoroughly in a salad spinner, or pat dry with paper towels. Combine potato, onions, and bell pepper in bowl. Add the cornstarch, salt, black pepper, and onion powder; toss well to coat.
Line a baking sheet with nonstick aluminum foil; coat thoroughly with cooking spray. Place a 3-inch biscuit cutter on prepared baking sheet. Fill biscuit cutter with 1/2 cup potato mixture (do not pack). Carefully remove cutter, leaving potato patties intact. Repeat the procedure with remaining potato mixture. Coat tops of potato patties with cooking spray. Bake at 475° for 20 minutes. Turn and bake for an additional 15 minutes or until golden brown.

Nutritional Information

Calories per serving:	97
Calories from fat:	6%
Fat per serving:	0.7g
Saturated fat per serving:	0.2g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.3g
Protein per serving:	2.2g
Carbohydrates per serving:	21.1g
Fiber per serving:	1.7g
Cholesterol per serving:	0.0mg
Iron per serving:	1.1mg
Sodium per serving:	97mg
Calcium per serving:	12mg

Biscuits

3-Ingredient Coconut Oil Biscuits

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Yield: About 12 biscuits

Ingredients

• 2 cups self-rising flour, store-bought or homemade
• 1/4 cup coconut oil (room temperature)
• 3/4 cup coconut milk*, or any milk

Method

Preheat oven to 425 degrees.

Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.

Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.

Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.

*I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can.

Pork Tenderloin, Ellie K.

Ingredients

1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic

Directions

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Minestrone Soup, Ellie K.

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15 -ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g

Salmon Baked in Foil, Giada

Ingredients

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Mushroom Risotto Emeril Lagasse

Ingredients

5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
2 cups arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley leaves
1 to 2 teaspoons truffle oil, optional
4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish

Directions

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.

In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.

Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.

Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
Homemade Chicken Stock:

1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)

2 ribs celery, roughly chopped

1 large carrot, roughly chopped

1 large yellow onion, peeled and quartered

1 head garlic, cut in 1/2 horizontally

Mushroom stems, optional

1 leek, well rinsed and roughly chopped, optional

3 bay leaves
 

2 sprigs fresh thyme

Parsley stems

1 teaspoon salt

1/2 teaspoon black peppercorns

4 quarts water

In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

Yield: 2 1/2 to 3 quarts

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/mushroom-risotto-recipe.print.html?oc=linkback

Chicken Tacos

Ingredients:

1 Chicken Breast
Mrs. Dash Salt-free Taco Seasoning
1 cup water
1 cup Rice
1/2 cup Shredded Cheese
1/2 cup Sour Cream
Tortillas

Directions:

Boil the chicken in one cup of water and taco seasoning. Shred or cube the chicken. Serve in tortillas with rice and desired toppings.

Mushroom Rice

Ingredients:

 

1/2 lb. mushrooms

2 cups low-sodium chicken broth

4 green onions

1 Tbsp. unsalted butter

1 cup brown rice

1 Tbsp. Mrs. Dash® Table Blend

 

 

Instructions: 

 

In a medium sized saucepan, melt butter, add onions and cook for a few minutes. Add mushrooms. Stir in Mrs. Dash® Table Blend and rice until well mixed. Add stock, bring to a boil and simmer for 30 minutes or until rice is tender.

Brushcetta

Ingredients: 

 

1/2 cup roasted red peppers

1 tsp. lemon juice

1 Tbsp. Mrs. Dash® Garlic and Herb Seasoning Blend

4 oz. Feta cheese

1 French baguette

1/4 cup black olives

 

 

Instructions: 

 

Preheat barbecue grill to medium high. Drain and chop red peppers. Chop black olives. Mix together red peppers, Mrs. Dash® Garlic & Herb, lemon juice, black olives and feta cheese in a medium bowl. Slice French baguette into 1/2 inch (1.25cm) pieces and spray pieces lightly with olive oil. Grill on barbecue until toasted on both sides. Place toasted bread on a large tray.Top each piece of bread with approximately 1 Tbsp. of red pepper mixture.

Crispy Baked Potato Wedges

Ingredients: 

 

3 Tbsp. olive oil

2 garlic cloves

1/2 lemon

2 Tbsp. Mrs. Dash® Original Blend

4 medium size red potatoes

 

 

Instructions: 

 

Preheat oven to 400°F. Dry potato wedges on paper towels, rub with 1/2 Tbsp. olive oil and 1/2 Tbsp. Mrs. Dash® Original Blend. Roast on baking pan about 30 minutes, turning at 15 minutes to evenly brown potatoes. Mix garlic, lemon juice and remaining olive oil in a small pan with remaining Mrs. Dash® Original Blend. Serve alongside roasted wedges for dipping.

Holiday Rice

Ingredients: 

 

2 cups water

1 1/2 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend

1 flavored rice mix

1 cup Mrs. Dash® Flavored Rice Mix

2 tsp. butter

4 tsp. low-sodium chicken bouillon

2 cups converted white rice

2 Tbsp. Mrs. Dash® Onion & Herb Seasoning Blend

 

 

Instructions: 

 

Flavored Rice Mix: Combine converted white rice, low-sodium chicken bouillon, Mrs. Dash® Extra Spicy Seasoning Blend and Mrs. Dash® Onion & Herb Seasoning Blend. Holiday Rice Mix: Place water in saucepan, bring to boil. Add 1 cup (240mL) Mrs. Dash® Flavored Rice Mix to boiling water. Bring back to a boil, cover and turn heat to low. Simmer 20 minutes or until rice is cooked. Stir butter in rice with a fork and serve with your favorite meat dish.

Italian Vinaigrette

Ingredients: 

 

1/4 cup olive oil

1 cup water

1/2 cup red wine vinegar

2 Tbsp. red onion

2 cherry tomatoes

4 tsp. sugar

1 Tbsp. Mrs. Dash® Italian Medley Seasoning Blend

 

 

Instructions: 

 

Combine all ingredients in re-sealable container; mix well. Serve on prepared salad greens.

Italian Meat Sauce

Ingredients: 

 

1 Tbsp. olive oil

1/2 cup water

3/4 cup onion

1 6 oz. can salt-free tomato paste

1/2 lb. ground sirloin

1/4 cup dry red wine

1/2 cup carrot

1 Tbsp. sugar

2 16 oz. can salt-free whole tomatoes or fresh tomatoes

2 Tbsp. Mrs. Dash® Italian Medley Seasoning Blend

 

 

Instructions: 

 

Heat oil in 3 qt. (3L) saucepan. Add ground sirloin, onion and carrot. Cook about 8 minutes or until beef is no longer pink, stirring occasionally; drain fat. Add tomatoes, tomato paste, water, wine, Mrs. Dash® Italian Medley and sugar. Bring to a boil; reduce heat and simmer uncovered about 1 1/2 hours or until desired thickness, stirring occasionally.

French Onion Dip

Ingredients: 

 

1 packet Mrs. Dash® French Onion Dip

1 cup light sour cream

1 cup mayonnaise

 

 

Instructions: 

 

Blend all together and refrigerate for 1 hour.

Creamy Garlic and Onion Salad Dressing

Ingredients: 

 

2 Tbsp. white vinegar

1/4 cup low-fat sour cream

3/4 cup low-fat mayonnaise

1 Tbsp. Mrs. Dash® Garlic and Herb Seasoning Blend

2 Tbsp. Mrs. Dash® Onion and Herb Seasoning Blend

1/2 tsp sugar

2 Tbsp. 2% milk

 

 

Instructions: 

 

Place all ingredients in a bowl and stir well. Cover and chill. Makes 1 1/4 cups (300mL).

Cream Sauce

Ingredients: 

 

1 cup reduced-fat sour cream

1 Tbsp. Mrs. Dash® Original Blend

1/3 cup 2% milk

 

 

Instructions: 

 

Combine all ingredients in small bowl; mix well. Cover and chill until ready to serve.

Classic Ranch Dip

Ingredients: 

 

1 packet Mrs. Dash Classic Ranch Dip Mix

1 cup light sour cream

1 cup mayonnaise

 

 

Instructions: 

 

Blend all together and refrigerate for 1 hr.

Black Bean Salsa

Ingredients: 

 

1 cup corn

2 tomatoes

1 4 oz. can Ortega chopped green chiles

3 Tbsp. fresh cilantro

1 package Mrs. Dash® French Onion Dip

1 15 oz. can black beans

 

 

Instructions: 

 

Combine all ingredients. Serve with tortilla chips.

Cobb Salad

Ingredients: 

 

1/3 cup olive oil

2 oz. blue cheese

4 Tbsp. red wine vinegar

4 pieces bacon

3 Tbsp. Mrs. Dash® Garlic & Herb Seasoning Blend

6 cups iceburg lettuce

4 4 oz. boneless, skinless chicken breast halves

1/4 Tbsp. black pepper

1 tsp. mustard

1 tomato

 

 

Instructions: 

 

Preheat grill to medium high. Put 2 Tbsp. (30mL) Mrs. Dash® Garlic & Herb seasoning on a plate. Roll chicken breasts in the seasoning, coating thoroughly. Cook on grill 5 minutes, turn and cook for another 5 minutes or until juices run clear when skewer is inserted. Remove from grill, cool and cut into chunk. To make the salad dressing, whisk together the olive oil, vinegar, and mustard. Add remaining 1 Tbsp. (15mL) Mrs. Dash® Garlic & Herb seasoning and black pepper and mix well, set aside. On a large platter, arrange lettuce to cover the entire surface. Then, place cooled and cut-up chicken, chopped tomato, and crumbled blue cheese and crumbled bacon in strips across the platter, so that you have a strip of each salad ingredient on top of the lettuce. Drizzle the salad dressing over the salad and serve.

Zucchini and Corn Salad

Ingredients: 

 

2 Tbsp. olive oil

2/3 cup mild picante sauce

7 oz. corn

2 tsp. Mrs. Dash® Extra Spicy Seasoning Blend

4 small zucchinis

 

 

Instructions: 

 

Sauté zucchini and corn in oil until zucchini is tender about 3 minutes, add picante sauce and Mrs. Dash® Extra Spicy, mix well. Refrigerate 1 hour to allow flavors to blend.