Pepper Steak


1 1/2 lb flank steak, cut crosswise into thin strips

1 cup plus 2 Tbsp. Mrs. Dash Spicy Teriyaki 10-Minute Marinade

1 Tbsp. vegetable oil

2 medium green bell peppers, seeded and sliced

2 medium red bell peppers, seeded and sliced

1 large onion, halved and cut crosswise into thin slices


Marinate flank steak in 1 cup of Mrs. Dash Spicy Teriyaki 10-Minute

Marinade for at least ten minutes. Remove steak and discard marinade.

Heat oil in a 12-inch skillet. Add flank steak and cook until

browned, about 4 minutes. Transfer steak to a bowl and cover. Add

peppers, onions and remaining 2 Tbsp. Mrs. Dash Spicy Teriyaki 10-

Minute Marinade to skillet. Cook until onions are golden brown and

peppers are crisp-tender - about 6 minutes.

Return steak to skillet, and cook with peeper and onion mixture on

high heat for about 3 minutes, or until cooked through.

Serves: 6

Serving Size: 1 1/2 cups

Prep Time: 10 min

Cook Time: 15 min




4 tsp Mrs. Dash Original Blend, divided

3 cups low salt tomato juice

1 cup tomato, peeled and finely chopped

1 cup cucumber, peeled, seeded and chopped

1 cup green pepper, seeded and chopped

1/2 cup thinly sliced green onion

2 Tbsp red wine vinegar

1 Tbsp olive oil


Combine tomato juice, tomato, cucumber, green pepper, green onion,

vinegar, oil, and 1 Tbsp. Mrs. Dash Original Blend; mix well.

Chill 1 hour.

Sprinkle with remaining Mrs. Dash Original Blend before serving.

Serves: 6

Prep Time: 20 min

Cook Time: 0 min


Chopped Chicken Packets


3 Tbsp. Mrs. Dash Chicken Grilling Blend

4 boneless, skinless chicken breast halves, cut into 1 inch pieces

2 Tbsp. extra-virgin olive oil

1 Tbsp. lemon juice

1/2 tsp black pepper

2 medium zucchini, cut into 1/2 inch slices

1 small eggplant, cubed

2 plum tomatoes, quartered

1 medium sweet onion, finely chopped

4 Tbsp. Parmesan cheese, grated, divided

Aluminum foil


Preheat grill to low. In a large bowl, mix Mrs. Dash Chicken Grilling

Blend, oilive oil, lemon juice and black pepper. Add chicken pieces

and stir well. Add zucchini, eggplant, tomatoes and onion to chicken

and mix well.

Cut 4 sheets of foil, each approximately 12"x14". Divide chicken and

vegetable mixture into 4 equal parts. Place each portion in the

middle of foil and wrap tightly. Rewrap packets with another piece of


Place on grill for 25 minutes. Then with a sharp knife, cut a large

slash across the top of each package. Open slightly to expose the

chicken and the vegetables and sprinkle 1 Tbsp. Parmesan cheese over

the mixture of each packet. Cook for another 5 minutes. Serve in the

foil package.

Serves: 4

Prep Time: 15 min

Cook Time: 35 min to 36 min


Kelly in IL