Zip it: Sprinkle on the spice with prepared blends
Every big, juicy steak deserves to be seasoned with an equally big, bold flavor. Next time you fire up the grill, layer on savory goodness with spices and marinades. They bring out the natural flavor of steaks, ribs, roasts, burgers, chicken and fajitas.
Start with a tender, savory cut and there is no need to marinate. Simply rub on a few complementary herbs and spices then sear in the goodness on the grill. Come up with your own combination or let the professionals do the work.
Prepared blends are a quick and easy way to give guests great-tasting dishes, salt-free. And they’re not just for entrees. Shake some extra flavor on side dishes and appetizers. They can turn your dishes into something grand.
For more recipes and information, visit www.mrsdash.com.
Quick and Easy Chicken Dinner on the Grill
Servings: 4 Prep time: 5 minutes
Cook time: 12 minutes
4 sheets non-stick aluminum foil, 12 x 18 inches
4 (4-ounce) boneless chicken breasts
1 1/3 cups instant rice 12 thin slices red onion
12 thin slices red pepper
1 small zucchini, thinly sliced
4 teaspoons natural butter flavor sprinkles
4 teaspoons Mrs. Dash Original Blend
1 1/3 cups low-sodium chicken broth
Preheat grill to medium high. Place 4 sheets of non-stick aluminum foil on a flat surface. Turn up edges to form a lip. Place 1 chicken breast on each sheet of foil. Arrange 1/3 cup instant rice around chicken breasts. Arrange 1/4 of the red onion, red pepper and zucchini on top of each chicken breast. Sprinkle 1 teaspoon natural butter flavor sprinkles and 1/4 teaspoon of seasoning blend on each chicken breast. Add the balance of the seasoning blend to the chicken broth. Double fold top on one end; pour 1/3 cup of the chicken broth into each package. Fold ends tightly, leaving room for heat to circulate and rice to expand. Place on grill and cook for approximately 12 minutes. Remove from heat; be careful of steam when opening foil. Remove chicken breasts to serving plate. Stir instant rice and vegetables together, place on plate with chicken breasts and serve.
Crunchy Baked Fish
Servings: 2 Prep time: 10 minutes Cook time: 19 minutes
Cooking spray
4 (4-ounce) tilapia or catfish fillets
3 tablespoons Mrs. Dash Lemon Pepper Seasoning Blend Juice from
1/2 lemon
1/2 cup corn flake crumbs
Preheat oven to 350°F. Spray cooking spray on 9 x 9 x 2-inch pan. Place fillets in pan. Evenly sprinkle tops of fish with 1 tablespoon seasoning blend. Squeeze lemon juice over fish. Toss corn flake crumbs with remaining 2 tablespoons seasoning blend. Carefully top fillets with corn flake crumbs. Bake for 20 minutes or until fish is fork tender.
Carrot Salad
Servings: 6 Prep time: 5 minutes
1 pound carrots, grated
1/2 cup raisins
1/2 cup chopped walnuts
1 cup low-fat fruit-flavored yogurt (pineapple or lemon)
2 tablespoons Mrs. Dash Onion & Herb Seasoning Blend
1 tablespoon packed brown sugar
Combine carrots, raisins and walnuts in a medium bowl. Stir yogurt, seasoning blend and brown sugar in small bowl until smooth and well combined. Stir into carrot mixture. Cover and refrigerate until chilled and ready to serve.
Fruity Couscous
Servings: 4 Prep time: 15 minutes Cook time: 5 minutes
1 cup water
2 tablespoons natural butter flavor sprinkles
1/2 cup uncooked whole wheat couscous
1 teaspoon Mrs. Dash Original Blend
1/2 cup dried apricots, chopped
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted*
Combine water and natural butter flavor sprinkles in small saucepan; bring to a boil. Remove from heat. Stir in couscous and seasoning blend. Cover and let stand 15 minutes. Fluff couscous with a fork. Stir in apricots, cranberries and almonds just before serving. *To toast almonds, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.