Servings Per Recipe: 16

Serves 4

Ingredients

1/3 cup couscous
1/3 cup dried cranberries
2/3 cup boiling water
1/2 cucumber, diced
2 tablespoons crumbled feta cheese
2 teaspoons balsamic vinaigrette salad dressing, or to taste
salt to taste

Directions

Place the couscous and cranberries in a heatproof bowl. Pour in the boiling water, and stir with a fork. Cover the bowl with plastic wrap, and set aside 5 to 10 minutes.
Fluff the couscous with a fork, and fold in the cucumber and feta cheese. Season to taste with balsamic vinaigrette and salt.

Nutritional Information

Amount Per Serving Calories: 156 | Total Fat: 3.8g | Cholesterol: 8mg

Serves 4

Ingredients

* 2 tablespoons Mrs. Dash® Original Blend
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon white wine vinegar
* 2 teaspoons Dijon mustard
* 1 teaspoon lemon juice
* 1 teaspoon Worcestershire sauce
* 12 ounces boneless sirloin steak (2 inches thick), well trimmed
* 8 ounces fresh mushrooms, cleaned and sliced
* 1/2 cup green onions, sliced
* 1/4 cup fresh parsley, minced
* 1 cup cherry tomatoes, sliced

Directions

1. Whisk together extra virgin olive oil, white wine vinegar, Dijon mustard, lemon juice and Worcestershire sauce, set aside.
2. Season both sides of steak with Mrs. Dash® Original Blend. Cook steak on preheated grill until medium rare or desired doneness is reached, about 4-5 minutes per side. Slice into 1/4 in. thick slices.
3. Place mushrooms, green onions and fresh parsley in large bowl.
4. Add steak to mushroom mixture and toss with dressing. Garnish with cherry tomatoes and serve immediately.

Nutritional Information
Amount Per Serving Calories: 167 | Total Fat: 8.6g | Cholesterol: 37mg

(Serves 4)

1 cucumber – peeled, seeded and chopped
1 tablespoon chopped fresh parsley
1/8 cup chopped red onion
1/2 cup chopped yellow bell pepper
1/4 teaspoon crushed red pepper flakes1/2 teaspoon ground cumin
1/8 teaspoon chili powder
2 tablespoons olive oil
4 skinless, boneless chicken breasts

In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.

1. In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
2. Prepare the grill for medium heat.
3. Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.

Prep: 15 mins
Cook: 15 mins
Ready: 1 hr 30 min

Amount Per Serving – Calories: 205/Total Fat: 9.8g/
Cholesterol: 67mg/Sodium: 62mg/Total Carbs: 3.2g/
Dietary Fiber: 0.7g/Protein: 25.2g

(Serves 4)
1 (19 ounce) can fava beans, drained
2 medium fresh tomatoes, chopped
1 small onion, diced
1 cucumber, diced
2 cloves garlic, minced 1/4 cup chopped fresh parsley
1 lemon, juiced
3 tablespoons olive oil
1 teaspoon ground cumin
salt and black pepper to taste
Directions:
Combine fava beans, tomatoes, onion, and cucumber in a salad bowl. Toss with garlic, parsley, lemon juice, and olive oil. Season with cumin, and salt and pepper to taste.

Nutrition Information: Calories: 239, Total Fat: 11.1g, Cholesterol: 0mg, Sodium: 555mg, Total Carbs: 30.2g, Dietary Fiber: 7.9g, Protein: 7.8

(serves 12)
2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)

Directions
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

(Serves Four)

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts,
cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes  on each side.

4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in  tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with
fresh cilantro.

Prep: 30 mins
Cook: 50 mins
Ready: 2 hr 20 mins

Amount Per Serving – Calories: 404 / Total Fat: 28.9g /
Cholesterol: 143mg / Sodium: 4499mg / Total Carbs: 13.3g /
Dietary Fiber: 2.5g / Protein: 24.6g

(serves 6)

“So fast and easy to prepare, these shrimp are bound to be the hit of the barbeque. And, weather not permitting, they work great under the broiler too.”

Spicy Grilled Shrimp

Ingredients:

1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish

Directions:

1. Preheat grill for medium heat.

2. In a small bowl, crush the garlic with the salt.  Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste.  In a large bowl, toss shrimp with garlic paste until evenly coated.

3. Lightly oil grill grate.  Cook shrimp for 2 to 3 minutes per side, or until opaque.  Transfer to a serving dish, garnish with lemon wedges, and serve.

Nutrition Information:

Calories: 164, Total Fat:  5.9g, Cholesterol: 230mg, Sodium: 1226mg, Total Carbs: 2.7g, Dietary Fiber: 1.1g, Protein: 25.1g

(Serves Four)

2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops

1. Preheat an outdoor grill for medium-high heat.  Lightly oil grate, and set 4 inches from the heat.

2. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red
pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes
to blend flavors.

3. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the
olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the
cumin mixture.

4. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear,
about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of
salsa.

Prep: 25 mins
Cook: 8 mins
Ready: 33 mins

Amount Per Serving – Calories: 276 / Total Fat: 13.3g /
Cholesterol: 71mg / Sodium: 248mg / Total Carbs: 10.8g /
Dietary Fiber: 2.1g / Protein: 28.4g

4 salmon fillets
salt and pepper to taste
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
1/4 cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons white balsamic vinegar
2 tablespoons chopped green onions
2 tablespoons chopped cilantro
2 tablespoons white sugar

1. Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.

2. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.

3. Preheat oven to 450 degrees F (230 degrees C).

4. Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

Prep: 6 hrs 15 mins
Cook: 15 mins
Ready: 30 mins

Amount Per Serving – Calories: 379 / Total Fat: 26.2g / Cholesterol: 68mg / Sodium: 171mg / Total Carbs: 12.3g / Dietary Fiber: 0.5g / Protein: 23.5g