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Just invented this delicious sweet, savory recipe! I add seasonings as I cook, so I did my best with measurements!
Prep Time: 15 minutes (prep), 25 minutes (cooking)
Tools Needed:
Cutting board, skillet
Ingredients:
Soy sauce, honey, fresh garlic, mushrooms, onion, olive oil
Instructions:
Pierce the steak with a fork all around both sides. Mix 4 tbsp soy sauce, 2 tbsb honey, 1 tbsp olive oil, 4 freshly minced garlic gloves, and seasonings of your choice (cumin, rosemary are personal favorites). Place steak in ziplock bag or container and marinate (a few hours to overnight, based on your needs). When you're ready to cook, chop up onions and mushrooms then add to medium-low oiled pan. Sautee for five minutes. Add the steak - be sure the pour remaining juice from marinade. Cook for about 8 minutes on each side over a medium flame (and depending on your preference!). Enjoy
Easy no-fuss Breakfast Enchiladas the whole family will love! Filled with scrambled eggs, breakfast sausage, bell peppers, and onions and covered in the best enchilada sauce and melted cheese.
Prep Time: 20 minutes
Tools Needed:
Medium skillet, whisk, bowl
Ingredients:
2 cups Homemade Enchilada Sauce 1 pound ground breakfast sausage, pork or turkey, mild or spicy 2 cloves garlic, finely minced 8 eggs 2 tablespoons milk Salt and freshly ground black pepper, to taste 2 tablespoons butter 12 corn tortillas 8 ounces (2 cup)s grated cheddar and/or Monterrey Jack
Instructions:
In a medium skillet set over medium-high heat, cook sausage until thoroughly done. Whisk eggs in a large bowl with milk, salt, & pepper. In a clean skillet set over low heat, melt butter. Pour eggs into center of pan and allow to sit for 30 seconds - 1 minute. Preheat oven to 375°F. Lightly grease a 9- x 13-inch baking dish. Pour grated cheese into a bowl. Place corn tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds or so until warm. Assemble enchiladas. Bake until cheese is melted and sauce is bubbly, about 20 minutes.
A delicious autumn recipe
Prep Time: 20 minutes
Tools Needed:
Big Bowl, Spoon
Ingredients:
1 cup graham cracker crumbs (GF Option: use gluten-free graham cracker crumbs) 1 (1-ounce sugar-free OR 3.56-ounce regular) package instant white chocolate pudding mix (GF Option: use gluten-free brand of pudding) 1 cup fat free milk 15 ounce canned pumpkin (without spices added) 1 1/2 teaspoons pumpkin pie spice 16-ounce carton whipped topping; divided (GF Option: 2 cups heavy cream, whipped) Dash of ground nutmeg
Instructions:
Place pudding mix into a large mixing bowl. Whisk milk into the pudding mix until the mixture starts to thicken. Whisk pumpkin spice and pumpkin puree into the pudding mixture. Fold in 8 ounces of whipped topping. Carefully spoon 2 tablespoons graham cracker crumbs into the bottom of a parfait glass. Spoon in 4 - 5 tablespoons pumpkin mixture, followed by 2 tablespoons whipped topping. Repeat the layering process until the glass is full. Garnish with a dollop of whipped topping, a sprinkle of nutmeg, and/or graham cracker crumbs. Refrigerate for 1 hour before serving, (or overnight).
A perfect baked potato has crispy skin and fluffy insides. My method for how to bake a potato works every time, so load up your spuds, and dig in!
Prep Time: 45 - 60 minutes
Tools Needed:
Oven, Baking Sheet, Kitchen Towel
Ingredients:
4 medium russet potatoes Extra-virgin olive oil Sea salt
Instructions:
Preheat the oven to 425°F and line a baking sheet with parchment paper. Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp. Slice open each potato, fluff the insides, and serve with desired toppings.
If you're tired of cauliflower steaks, then you should turn to butternut squash. It's a great plant-based ingredient because its texture is quite meaty yet tender, and it works with a variety of seasonings and recipes. When this squash is in season throughout the fall and winter months, it has a sweet, mellow flavor that works perfectly in so many different ways!
Prep Time: 20 minutes
Tools Needed:
Oven, Skillet, Small Pot, Medium Bowl
Ingredients:
1 medium butternut squash (about 4 lb.), washed, dried 1 tsp. smoked paprika 6 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2/3 c. whole-grain farro or wheatberries 2 scallions, white and light green parts separated from dark green parts, thinly sliced 1 small shallot, finely chopped 3 Tbsp. sherry vinegar 1/3 c. golden raisins 1/3 c. pistachios, coarsely chopped 1/4 c. pomegranate arils 1 c. whole-milk Greek yogurt
Instructions:
To get perfectly cooked butternut squash steaks, start by brushing the squash all over with smoked paprika oil, then sear each side before finishing them in the oven. While the “steaks” cook, it only takes a few minutes to make a bright and flavorful salad to serve alongside. The base of the salad is whole grains. We like farro and/or wheatberries for their chewy texture, but use any grain you like—quinoa, brown rice, or barley would also be delicious
Spicy spin on an American classic
Prep Time: 20 minutes
Tools Needed:
Skillet or grill
Ingredients:
Chopped meat, fresh cilantro, one egg, cheddar cheese, spicy mayo
Instructions:
Chop up the cilantro. Crack and scramble the egg. Add the minced cilantro and egg to the chopped meat. Use your hands to form round patties. Heat up the skillet and place the burger. Grill until the meat is cooked to your liking. Add the cheese. Remove burger from heat, top off with spicy mayo and serve!
A modern take on an old classic
Prep Time: 10mins
Tools Needed:
Baking Sheet
Ingredients:
125g ball mozzarella, torn into small pieces, 50g strong cheddar, grated 1 tbsp wholegrain mustard
Instructions:
Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast
A creative take on a family favorite
Prep Time: 50 minutes
Tools Needed:
Bowl, Serving spoon
Ingredients:
Parsley, Quinoa, Romain Lettuce Leaves - 2, Tomatoes, Basil
Instructions:
Dice up veggies, toss in olive oil., season and stuff into the romaine lettuce leaves. , then stuff with the mustard mixture.Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.
meaty
Prep Time: 30 mins
Tools Needed:
lots and lots
Ingredients:
many things are required
Instructions:
cook it all and eat
Toasted sourdough with goat's cheese, honey-roasted pears & walnuts
Prep Time: 2 mins
Tools Needed:
Griddle pan
Ingredients:
4 small pears 1 tbsp olive oil 2 tbsp honey 4 slices good-quality bread (we used a seeded sourdough), sliced 200g log soft goat's cheese small handful chives , chopped 50g walnuts , roughly chopped 2 tbsp good-quality balsamic vinegar salad leaves , to serve
Instructions:
Heat griddle pan. Cut pears into quarters, brush with oil. Season. Cook until charred on all sides. Drizzle honey. Meanwhile, toast bread. Spread goat’s cheese and top with pears, chives and walnuts. Drizzle balsamic vinegar. Serve with dressed salad.
A seasonal, vegetarian salad which will complement any festive menu perfectly
Prep Time: 15 minutes
Tools Needed:
Food processor
Ingredients:
450g carrots, 1 small celeriac, 1 sliced red onion, 50g chopped mixed nuts , walnuts
Instructions:
Peel the carrots and celeriac and grate in a food processor. Mix together with the onion and nuts. Whisk the oil and vinegar with some mustard, salt and pepper and toss with the salad immediately to stop the celeriac going brown. Cover and keep in the fridge for up to a day.
This salmon dish is your new go-to dinner!
Prep Time: 15 minutes
Tools Needed:
foil, oven
Ingredients:
Salmon, vegetable broth, lemon juice, garlic, salt and pepper, butter, fresh parsley, asparagus
Instructions:
Preheat oven to 425ºF. Cut foil into sheets. In a bowl, combine garlic, butter, broth, lemon juice, and hot sauce. Season both sides of the salmon fillets with salt & pepper. Drizzle garlic/butter over salmon & asparagus.. Divide butter pieces evenly among the foil while layering over asparagus. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 9 – 12 minutes. Unwrap baked salmon. Serve. Enjoy!
This warm, savory classic is a winter must.
Prep Time: 15 minutes
Tools Needed:
saucepan
Ingredients:
2 tablespoons butter 1 tablespoon all-purpose flour 2 cups tomato juice 1/2 cup water 2 tablespoons sugar 1/8 teaspoon salt 3/4 cup cooked wide egg noodles Chopped fresh parsley, optional
Instructions:
In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.
Use leftover burgers to create this quick, healthy lunch.
Prep Time: 30 minutes
Tools Needed:
grill, skillet or oven
Ingredients:
1 lb ground beef, lettuce, salt, pepper, feta cheese 2 tbs Miracle Whip, 1/2 avocado, 1/4 cup chopped red onion, cherry tomatoes.
Instructions:
In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and if desired, tomatoes.
Quick, healthy, chicken breast with garlic & tomatoes
Prep Time: 30 minutes
Tools Needed:
Skillet, Cutting Board
Ingredients:
Boneless, skinless chicken breast, oregano, salt, pepper, oil, tomatoes, garlic
Instructions:
Cut chicken tenders. Add chicken to skillet. Cook 5 minutes. Reduce heat to low, add garlic & oregano. Cook 1 minute, stirring frequently. Layer tomatoes on top. Season. When tomatoes turn into fresh tomato sauce, turn off heat. Tuck chicken inside tomatoes. Serve warm.
This healthy and delicious grilled cheese makes cauliflower fun and flavorful!
Prep Time: 25 minutes
Tools Needed:
Egg beater, food processor, skillet
Ingredients:
1 head cauliflower, 2 eggs, Parmesan cheese (grated), oregano, shredded cheddar.
Instructions:
Mix processed cauliflower, eggs, Parmesan & oregano in bowl. Season. Create 2 patties and place on one side of the pan. Cook about 5 minutes on each side (until golden-brown). Top with cheese. Place other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes per side. Repeat with remaining ingredients.