Main Meal
Herb Crusted Tenderloin Roast
Prep Time: 8 minutes
Cook Time: 1
hour - 1 hour 15 minutes
3 Tbsp. (30mL) finely chopped pine nuts
2 Tbsp. (15mL) Mrs. Dash® Original Blend
2 Tbsp. (15mL) grated Parmesan cheese
2 lb (454g) beef tenderloin roast, well trimmed
Heat oven to 425°F.
Combine pine nuts, Mrs. Dash® Original Blend and parmesan cheese; press evenly onto all sides of beef roast.
Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Serve with New York Brand® Texas Garlic Toast on the side. 
New York Brand® Texas Garlic Toast
Texas Size Grilled Chicken Sandwich
Serves 4
Prep Time: 30 minutes
Cooking Time: 14 to 16 minutes
For grilled chicken breasts
3 Tbsp. fresh lime juice
1 Tbsp. chipotle sauce
Four 5-6 ounce boneless skinless chicken breasts
2 Tbsp. olive oil
Salt and freshly cracked black pepper
4 ounces swiss cheese, sliced thin
For sauce
1/3 cup light or regular mayonnaise
2 tsp. Dijon mustard
2 tsp. chipotle sauce, or to taste
Freshly cracked black pepper
For sandwich
8 pieces NEW YORK BRAND TEXAS GARLIC TOAST, prepared according to direction on package
4 pieces Romaine lettuce, cleaned
1/2 cup pickled red onions, see recipe below or 2 thin slices red onion, broken into rings
For grilled chicken breasts, whisk together lime juice and chipotle sauce in a bowl; add chicken breast and coat with marinade. Cover and refrigerate 1 to 2 hours. For sauce, whisk together mayonnaise, chipotle sauce and a pinch of pepper, set aside.
Discard marinade; brush chicken breasts with olive oil and sprinkle with a generous amount of salt and pepper. Prepare grill to medium heat. Cook chicken breast 7 to 8 minutes on both sides or until chicken is thoroughly cooked. Immediately place cheese on top of chicken breasts.
To assemble sandwiches, spread each slice of TEXAS GARLIC TOAST and equal amount of sauce. Place lettuce atop four pieces of TEXAS GARLIC TOAST. Slice each chicken breast horizontally, and place atop lettuce. Top each sandwich with pickled onions and cover with remaining pieces of TEXAS GARLIC TOAST. Serve immediately.
This recipe can easily be cut in half. For quick method, use grilled or roasted chicken breast purchased from a deli, microwave just until warm and top with cheese. Follow remaining directions. The assembled sandwich can also be finished in a panini machine or pan.
Pickled Red Onions
1 medium red onion, sliced thinly
1/4 cup white balsamic vinegar
1/4 tsp. freshly cracked black pepper
1/2 tsp. sea salt
2 tsp. sugar
¼ tsp. dried oregano
1 clove garlic, smashed
Place onion slices in a microwave safe bowl; cover with water and microwave for 2 minutes. Drain and rinse onion slices. In same bowl, whisk together remaining 6 ingredients and ½ cup water. Microwave 1 minute. Add onion slices and microwave 3 minutes. Remove bowl from microwave, cover with plastic wrap and steep onion slices for 10 minutes. Remove garlic clove and pour off most liquid. Cool completely. Store in airtight container in refrigerator for up to 2 weeks.
Tex Mex Bruscetta
Serves: 10 to 12
Prep Time: 20 minutes
Cook Time: 8 to 10 minutes
8 slices NEW YORK BRAND TEXAS GARLIC TOAST, prepared according to package directions
One 4.5 (ounce) can chopped chilies
1 cup black beans, drained and rinsed
1 cup chopped cooked chicken meat
2 Tbsp. chopped red onion
1/2 cup chopped tomatoes
1/4 cup chopped cilantro, plus whole leaves for garnish
2 Tbsp. fresh lime juice
1 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. chipotle sauce
Salt and freshly ground black pepper to taste
1 cup grated swiss cheese
Slice prepared Texas Toast in half on an angle and arrange them on a serving tray.
In a large mixing bowl, combine remaining ingredients, except for cheese. Spoon mixture evenly onto each piece of toast and sprinkle with swiss cheese. Garnish with a spring of cilantro. Serve.
(Note: Bruschetta mixture can be made several hours ahead and stored covered in refrigerator.)
Texas Toast Turkey Club Sandwich
Serves: 2
Prep Time: 8 minutes
Cook Time: 8 to 10 minutes
4 slices NEW YORK BRAND TEXAS GARLIC TOAST, prepared according to package directions
One recipe Chipotle Ranch Sauce, see below
Green leaf lettuce
4 to 6 ounces sliced turkey meat
6 slices cooked bacon
1/2 avocado, sliced
4 slices roma tomato
2 slices swiss cheese
To assemble sandwich, arrange slices of prepared TEXAS TOAST on a cutting board. Spread each slice with a generous tablespoon of sauce. Divide remaining ingredients evenly atop two slices of toast. Cover each sandwich with remaining toast, slice and serve.
Chipotle Ranch Sauce
1/4 cup Marzetti Ranch Dressing
2 tsp. chipotle sauce
1 tsp. lime juice
Salt and freshly ground black pepper to taste
Place all ingredients in a small mixing bowl and combine. Store in an airtight container in the refrigerator.
Grilled Steak Sandwich
Serves: 2
Prep Time: 20 minutes
Cook Time: 15 minutes
1/4 cup chopped red onion
2 Tbsp. chipotle
2 Tbsp. olive oil
Salt and freshly ground black pepper
One 6 to 8 ounce skirt steak
4 slices NEW YORK BRAND TEXAS GARLIC TOAST, prepared according to package directions
One recipe Chipotle Mayonnaise, see below
Lettuce
2 slices swiss cheese
2 to 4 slices tomatoes
2 to 4 slices sweet onion
In a shallow mixing bowl, combine chopped red onion, chipotle sauce, olive oil, salt and pepper. Coat steak by gently pressing marinade into meat. Cover with plastic wrap and leave at room temperature while preparing the grill.
Prepare a grill to medium-high heat. Place steak on oiled grill rack and cook 5 to 6 minutes on each side or to desired temperature.
Remove steak from grill and allow it to rest on a cutting board for 5 minutes before slicing.
Spread each slice of TEXAS GARLIC TOAST with a generous tablespoon of mayonnaise. Divide remaining ingredients evenly atop two slices of toast. Cover each sandwich with remaining toast, slice and serve.
Chipotle Mayonnaise
1/4 cup light or regular mayonnaise
2 tsp. Dijon mustard
2 tsp. chipotle sauce, or to taste
Freshly cracked black pepper
Place all ingredients in a small mixing bowl and combine. Store in an airtight container in the refrigerator.
Mrs. Dash®
Stuffed Chicken Breast
4 boneless, skinless chicken breast halves
10 Oz. (300g) package frozen chopped broccoli
1 Tbsp. (15mL) slivered almonds
1/3 lb. (170g) fresh mushrooms, cleaned and sliced
1 small onion, minced
2 Tbsp. (30mL) Mrs. Dash® Garlic & Herb Seasoning Blend
Vegetable oil spray
1 Tbsp. (15mL) butter, unsalted
1 Tbsp. (15mL) flour
1 cup (250mL) 1% milk
3 Tbsp. (45mL) light cream cheese, cut into small cubes
1 1/2 tsp. (7mL) Mrs. Dash® Onion & Herb Seasoning Blend
Lay chicken breast halves between two pieces plastic wrap and pound lightly to flatten. Cook broccoli according to package directions, drain. Lightly spray non-stick skillet with vegetable oil spray. Sauté onion and mushrooms for a few minutes, add broccoli, almonds and Mrs. Dash® Garlic & Herb, continue cooking until thoroughly mixed.
Set aside 1/2 cup (120mL) of the vegetable stuffing. Place 1/4 of the rest of the vegetable stuffing in middle of each chicken breast. Roll each breast and secure with toothpick. Place in baking dish, lightly spray chicken with vegetable oil spray and cover, bake in 350°F (180°C) oven for 25 minutes, remove cover and brown.
Remove toothpicks before serving. Serve with sauce. Make sauce by melting butter in medium saucepan, add flour and mix well, cook flour and butter 1 minute. Add milk slowly and cook until mixture thickens. Turn off heat, whisk in cubes of cream cheese until sauce is smooth. Season with Mrs. Dash® Onion & Herb, stir in reserved stuffing and serve sauce over chicken breasts.
Green Beans with Caramelized Onions
Serves: 4
Serving Size: 3/4 cup (180mL)
Prep Time: 10 min
Cook Time: 30 min
1 Tbsp. (15mL) unsalted margarine
1 large sweet onion, peeled and cut into strips
1 Tbsp. (15mL) sugar
3/4 lb (375g) green beans, trimmed
Vegetable oil spray
1 Tbsp. (15mL) Mrs. Dash® Lemon Pepper Seasoning
Heat margarine 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.
Garlic Mashed Potatoes
Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
1 Tbsp. (15mL) Mrs. Dash® Garlic & Herb Seasoning Blend
1 1/2 lb (679g) potatoes, cooked
1/2 cup (120mL) low sodium chicken broth
1 Tbsp. (15mL) unsalted butter
Combine ingredients in medium saucepan; mix well.
Cook over low heat until heated through.
Add additional low-sodium chicken broth to thin if needed.
Using a potato masher, mash potatoes until smooth and creamy.
Healthy Steak and Cheese Salad
Serves: 4
Prep Time: 5 minutes
Cook Time: 10 min to 12 minutes
2 boneless beef top loin (strip) steaks, cut 3/4 inch thick
(about 8 ounces each)
1 Tbsp. Mrs. Dash® Tomato Basil Garlic Seasoning or Mrs. Dash® Garlic & Herb Seasoning Blend
4 cups arugula, torn into pieces
6 small heirloom tomatoes (2 each red, green and yellow), sliced
(about 1-1/2 pounds)
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Sharp Cheddar cheese
Vinaigrette dressing (any variety)
Press Mrs. Dash® Seasoning evenly onto beef steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Carve steaks into thin slices.
Arrange arugula and tomatoes on serving platter; drizzle with vinaigrette and toss.
Top with steak slices; sprinkle with cheeses.
Recipe courtesy of The Beef Checkoff
The Beef Checkoff
Braised Short Ribs with Red Wine Sauce
Makes 4 servings
Total Recipe Time: 2-1/2 to 3 hours
2 pounds well-trimmed beef short ribs
1 tsp. vegetable oil
Salt and pepper
1 can (10-1/2 ounces) double-strength beef broth or beef consommé
1 cup dry red wine
2 small onions, quartered
4 cloves garlic, minced
3 fresh thyme sprigs
1-1/2 cups sliced mushrooms
2 Tbsp. butter
1/4 cup chopped shallots
1 tsp. minced fresh thyme
2 tsp. cornstarch dissolved in 1/2 cup dry red wine
Heat oil in large stockpot over medium heat until hot. Brown beef short ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
Remove short ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 Tbsp. butter. Serve sauce over short ribs.
Beef Tenderloin With Easy Cranberry Balsamic Sauce
Makes 8 to 10 servings
1 whole beef tenderloin roast (about 4 to 5 pounds)
2 Tbsp. chopped fresh thyme
1 Tbsp. pepper
1/3 cup balsamic vinegar
3 Tbsp. finely chopped shallots
1 can (16 ounces) whole berry cranberry sauce
1/4 teaspoon salt
Heat oven to 425°F. Combine thyme and pepper; reserve 1 tsp. seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
Carve roast into slices; serve with sauce.
Chili Beef Express
Makes 4 servings
Total Recipe Time: 25 minutes
1 pound ground beef (95% lean)
1/4 tsp. salt
1/4 tsp. pepper
1 can (15-1/2 ounces) chili beans in chili sauce, undrained
1 can (14-1/2 ounces) chili-style chunky tomatoes, undrained
1 cup frozen corn
2 Tbsp. chopped fresh cilantro
Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings from skillet; return beef to skillet and season with salt and pepper.
Stir in beans, tomatoes and corn; bring to a boil. Reduce heat; cover and simmer 10 minutes. Sprinkle with cilantro before serving.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Cook’s Tip: Recipe may be doubled; prepare in stockpot.
Beef & Green Olive Stew
Makes 6 servings
Total Recipe Time: 2 hours
1-1/2 pounds beef for stew, cut into 1 inch pieces
1/4 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper
2 Tbsp. vegetable oil
1 cup chopped onion
1-1/2 tsp. dried oregano
1 tsp. dried fennel seeds
1 cup red wine
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 can (14-1/2 ounces) garlic-seasoned diced tomatoes, undrained
1/4 cup tomato paste
1 jar (7 ounces) green olives with pimentos, drained
Combine flour, salt, black pepper and cayenne pepper. Reserve 1 Tbsp. flour mixture. Lightly coat beef with remaining flour mixture.
Heat 1 Tbsp. oil in stock pot over medium heat. Brown beef in batches; adding additional 1 Tbsp. oil
as necessary. Set aside.
Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.
Add wine to pot; increase heat to medium-high. Cook and stir 1 minute or until browned bits attached to pot are dissolved. Stir in beef broth, tomatoes, tomato paste and reserved flour mixture. Return beef to pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours or until beef is fork-tender.
Stir in olives. Cook 2 to 3 minutes or until olives are heated through.
Serve with mashed potatoes.
Idaho® Potatoes
Twice-Baked Idaho® Potatoes With Sausage & Cheese
Lower-fat ingredients make this seemingly decadent dish “doable” for most diets.
Yield: 8 Servings
8 large Idaho® potatoes, scrubbed
2 tsp. olive oil (optional, for a softer-skinned potato)
12 ounces ground turkey sausage
1 cup skim milk
1 stick (1/2 cup) margarine or butter
1/2 tsp. salt (optional)
Pinch white pepper (optional)
1/4 cup chopped chives (optional)
1 8-ounce package reduced-fat, shredded cheddar cheese
Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50 - 60 minutes or until they yield to gentle pressure.
While the potatoes are baking, cook the turkey sausage. Drain the sausage, crumble it and set aside.
While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh.
In a small saucepan over medium heat, heat milk until hot but not boiling. Add milk to potato a little at a time, mashing it together each time. Mix in butter and mash all until smooth. Add salt, white pepper and chives, if desired, and mix together thoroughly. Stir in the shredded cheese and sausage.
Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet, sprinkle with Parmesan cheese if desired and bake for 18 - 20 minutes or until hot.
Idaho® Potato Crusted Pizza
Yield: 6 - 8 Servings
1 tsp. salt
1 tsp. freshly cracked black pepper
4 Tbsp. cornstarch
1 1/2 pounds Idaho® potatoes (about 4 medium), scrubbed
3 Tbsp. extra virgin olive oil, divided
1/4 cup beef or chicken broth
1/3 cup prepared basil pesto
1 cup cooked, shredded chicken
1 red bell pepper, seeded and cut into rings
4 ounces crumbled reduced-fat feta cheese
1/4 cup grated Parmesan cheese
8 - 10 fresh basil leaves, torn into pieces
Preheat oven to 400° F. In a small bowl, stir together the salt, pepper and cornstarch; set aside. Using a food processor or mandoline, slice potatoes very thinly and place them in a large mixing bowl. Sprinkle half of the cornstarch mixture over the potato slices; toss the potatoes, then sprinkle them with the remaining cornstarch mixture.
Brush 1 tablespoon of the olive oil over a 12-inch round pizza pan. Layer the potatoes on the pan, overlapping the slices in concentric circles (cover the pan completely). Sprinkle the potatoes with the broth, brush them with the remaining oil, then press the potatoes down firmly with your clean hands to compact them into a crust. Move the oven rack to its lowest position, and bake the potato crust for 20 to 30 minutes, or until edges are browned and potatoes are tender.
Remove the potato crust from the oven and spread the pesto over the potatoes using a rubber spatula. Top the pizza with the cooked chicken, pepper rings, feta and Parmesan cheese. Return the pizza to the oven for another 10 minutes, or until feta is softened and the pizza is heated through. Remove from the oven, sprinkle with basil and cut into wedges. Use a spatula to loosen the potato crust from the pan.
Hash Brown Veggie Melt
Yield: 1 serving
2 tsp. canola oil
1 cup diced Idaho® potatoes
1/8 tsp. salt
Freshly ground black pepper
2 slices potato-chive bread or hearty Italian bread
1 Tbsp. Parmesan-garlic spread (made with 2 teaspoons butter, finely minced garlic and 1 teaspoon Parmesan cheese)
1/4 cup shredded cheese blend (2 Tbsp. part-skim mozzarella and
2 Tbsp. 2% milk cheddar cheese)
1/4 cup diced green bell pepper
1/4 cup sliced mushrooms
1/4 cup diced tomato
Lightly oil a griddle. Add the potatoes and cook for 4 - 5 minutes until golden brown. Turn the potatoes over, season with the salt or seasoning salt and pepper and continue cooking for another minute.
Using the sides of the bread that will face outward, spread both slices with the Parmesan-garlic spread.
Grill until golden brown. Top one of the slices of bread with the shredded cheese, allowing it to melt. Cover if necessary.
Place the green pepper, mushrooms and tomato on the lightly oiled griddle and sauté for a few minutes.
To assemble, place the browned potatoes on the slice of bread without the cheese, add the cooked vegetables, then place the other slice of bread, melted cheese face down, on top of the sandwich. Remove from the griddle, cut in half diagonally and serve immediately.
Idaho® Potato and Pesto Chicken Salad
Cubed chicken breast tossed with Idaho® potato slices, pesto and green beans is a vibrant, fresh twist on the traditional mayo-based chicken salad.
Yield: 8 servings
2 pounds Idaho® potatoes, well scrubbed (peeled, if desired)
1 pound fresh green beans, washed and trimmed
1 Tbsp. olive oil
1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch cubes
3/4 cup prepared pesto sauce
3 - 6 cups mixed salad greens such as Boston, bibb or mesclun mix (optional)
Over high heat, in a large, heavy pot with tight-fitting cover, bring half a pot of water to boil. Meanwhile, cut the potatoes in half lengthwise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling;
cook 3 minutes.
Add green beans to pot with potatoes and cook another 4 minutes; drain potatoes and beans and set aside. (Vegetables should be firm.)
In the same pot, heat olive oil over high heat and cook the chicken, stirring for 6 - 8 minutes or until meat is completely cooked through. Remove from heat; stir in pesto sauce, then gently stir in potatoes and green beans, taking care not to break up the vegetables. Serve salad warm or at room temperature on a bed of salad greens, if desired.