Lunch | The DASH Diet - Part 2

Category:  Lunch

Home » Dash Diet Recipes » Archive by category "Lunch" (Page 2)

Savory Millet Cakes

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Directions: 1. Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add onion and cook, stirring, until softened, 2 to 4 minutes. Stir in millet and garlic… Read More »

Roast Chicken Dal

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Directions: 1. Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add  curry powder… Read More »

Red Pepper & Goat Cheese Frittata

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Directions: 1. Position rack in upper third of oven; preheat broiler. 2. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof,… Read More »

Quinoa Salad with Dried Apricots & Baby Spinach

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Directions: 1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve… Read More »

Pepper Pork Tamales

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Directions: 1. For filling: In a 4-quart Dutch oven, combine pork, onion quarters, sliced garlic, and cracked black pepper. Add enough water to cover (about 4 cups). Bring… Read More »

Penne Salad with Italian Green Beans and Gorgonzola

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Directions: 1. Cook pasta according to package directions, adding fresh green beans to pasta the last 5 to 7 minutes of cooking. (Or, add frozen and thawed beans… Read More »

Pasta Primavera

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Directions: 1. Bring large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm. 2. Meanwhile, heat 12-inch skillet… Read More »

Pappardelle with Roasted Tomatoes

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Directions: 1. Preheat oven to 450 degree F. To roast tomatoes, line a 15x10x1-inch baking pan with foil. Place tomatoes, cut side up, in prepared pan. Drizzle with… Read More »

Mustard Glazed Ribs

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  Directions: 1. Heat oven to 400 degrees. Place ribs in a 13 x 9 x 2-inch baking dish and cover tightly with foil. Bake at 400 degrees… Read More »

Mushroom-Sauced Pork Chops

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Directions: 1. Trim fat from chops. In a large skillet, heat oil over medium heat. Add chops; cook until browned, turning to brown evenly. Drain off fat. Place… Read More »

Mushroom & Leek Galette

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Directions: 1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk… Read More »

Moroccan Shrimp with Pomegranate Sauce

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Directions: 1. In a pot over high heat, stir together pomegranate juice, sugar and lemon juice until sugar dissolves. Boil until liquid thickens and is reduced to 1… Read More »

Moroccan Eggplant with Tomatoes

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Directions: 1. Trim ends off eggplant with vegetable peeler or paring knife. Then pare off alternating strips of skin so that eggplant appears striped. Cut eggplant into 1… Read More »

Minted Peas & Rice with Feta

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Directions: 1. Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook… Read More »

Middle Eastern Chicken Kabobs

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Preparation: 1. Place chicken in a resealable plastic bag set in a bowl. In a small bowl stir together yogurt, lemon juice, mustard, cinnamon, curry powder, salt, and… Read More »

Mango Salad with Smoked Turkey

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Preparation: 1. Using a very sharp peeler or knife, slice mangoes into very thin pieces (about 1/8 inch thick). Set aside. 2. Divide salad greens among four salad… Read More »

Linguini with Fresh Veggies

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Preparation: 1. Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside. 2. Heat oil in a large skillet over medium heat…. Read More »

Lemon-Sage Pork Salad

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Preparation: 1. Trim fat from pork. Cut pork crosswise into 1/4-inch thick slices. Place pork slices in a large bowl. Add lemon peel, sage, cumin, pepper and salt…. Read More »

Heirloom Tomato and Onion Quiche

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Directions: 1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double… Read More »

Grilled Vegetables on Focaccia

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Directions: 1. In a small bowl combine vinegar, water, oil, and dried oregano. Set aside. Cut sweet peppers in quarters. Remove stems, membranes, and seeds. Arrange all vegetables on… Read More »

Grilled Vegetable Salad

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Preparation: 1. Cut tofu lengthwise into 8 slices, about 1/2 inch thick. Place tofu in shallow baking dish; pour 1/4 cup of the dressing over tofu. Place vegetables… Read More »

Grilled Cajun Chicken Salad

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Preparation: 1. For dressing, in a screw-top jar combine cider vinegar, 3 tablespoons of the salad oil, the water, sugar, thyme,1/4 teaspoon of the onion powder, 1/4 teaspoon… Read More »

Grilled Beef and Avocado Salad with Cilantro-Lime Vinaigrette

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Preparation: 1.  Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a… Read More »

Ginger Chicken with Rice Noodles

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Directions: 1. For rub, in a small bowl, combine green onion, ginger, garlic, the 1 teaspoon oil, and the salt. Sprinkle evenly over chicken; rub in with your… Read More »

Garlic-Rosemary Mushrooms

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Directions: 1. Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring… Read More »

Garden Slaw with Spicy Asian Dressing

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Directions: 1. In a large bowl, combine cabbage, carrot, sweet pepper, radishes, cilantro, and green onions. Pour the dressing over cabbage mixture. Toss to coat. Cover and chill… Read More »

Fireside Beef Stew

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Directions: 1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef… Read More »