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

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.

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.

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.