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.

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.

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.

Sauteed Green Beans

Ingredients: 

 

1 large sweet onion

3/4 lb. green beans

1 Tbsp. Mrs. Dash® Lemon Pepper Seasoning

1 Tbsp. unsalted butter

1 Tbsp. sugar

 

 

Instructions: 

 

Heat butter in large skillet, add onion, sprinkle with sugar. Cook over low heat until onions are golden and tender, about 20 minutes. Cook green beans in boiling water for 10-13 minutes or until tender. Drain and place in bowl. Spray hot beans with vegetable oil spray and sprinkle with Mrs. Dash® Lemon Pepper Seasoning Blend, toss. Garnish with caramelized onions.

Roasted Red Pepper Potatoes

Ingredients: 

 

1/4 cup olive oil

2 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend

2 medium red peppers

4 medium potatoes

 

 

Instructions: 

 

Preheat oven to 350°F (180°C). In a large bowl, mix olive oil, Mrs. Dash® Extra Spicy, and pepper until thoroughly mixed. Add potatoes and stir until well coated with mixture. Place on a baking sheet and bake for 20 minutes. Remove from oven and stir in red pepper pieces. Return the sheet to the oven and bake for another 25-30 minutes or until potatoes are tender when pierced with a fork.

Seasoned Broccoli

Ingredients: 

 

1 Tbsp. olive oil

2 Tbsp. cheddar cheese

2 cups fresh broccoli

2 Tbsp. Mrs. Dash® Original Seasoning Blend

1/2 lemon

 

 

Instructions: 

 

Preheat oven to 325°F. Spray 9 x 9 x 2 inch pan with pan coat. Toss all ingredients except cheddar cheese in bowl. Lay broccoli mix in pan. Roast in oven for 30 minutes. Remove from oven, sprinkle with cheddar cheese. Return to oven until melted. Serve.

Caprese Salad

Ingredients: 

 

2 tsp. balsamic vinegar

1 Tbsp. Mrs. Dash® Tomato Basil Garlic Seasoning Blend

2 cups cherry tomatoes

8 oz. Buffalo mozzarella

1 Tbsp. extra virgin olive oil

 

 

Instructions: 

 

Combine all ingredients in a medium bowl and toss to combine.

Broccoli Rice Casserole

Ingredients: 

 

1 small onion

2 cups broccoli

1 tsp. canola oil

1 cup 2% reduced-fat cheddar cheese

1 1/2 cups reduced-fat sour cream

2 cups brown rice

1 Tbsp. Mrs. Dash® Original Blend

 

 

Instructions: 

 

Preheat oven to 350°F (180°C). Heat canola oil in skillet and add onion, sauté until tender. Spray 2 qt. (2L) casserole with no-stick cooking spray. Combine onion, Mrs Dash® Original Blend, rice, cheese, sour cream and broccoli. Place in prepared casserole and bake uncovered for 25 minutes.

Roasted Vegetables

Ingredients:

1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered

1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper

Directions:

1.	Preheat oven to 475 degrees F (245 degrees C).
2.	In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3.	In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4.	Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Sauteed Garlic Asparagus

Ingredients:

3 tablespoons butter 3 cloves garlic, finely chopped 1 bunch fresh asparagus

Melt the butter in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.