CHAPTER FIFTEEN

DASH Dinners

• Quick Vegetarian Ramen Noodle Soup
• Coconut Fish Stew
• Turkey Chili with Black Beans
• Vegetable Beef Stew
• Creamy Beans and Greens
• Bulgur with Vegetables and Goat Cheese
• Layered Vegetable Casserole
• Kale and Tomatoes on Whole-Wheat Pasta
• Pasta with Basil or Cilantro Pesto
• Portobello Stroganoff over Egg Noodles
• Vegetable Lasagna
• Turkey Bolognese
• Spicy Tofu Stir-Fry
• Pan-Seared Whitefish on Lemony Quinoa
• Perfect Pan-Seared Fish
• Shrimp with Jalapeño-Orange Sauce over Pasta
• Louisiana Shrimp Boil
• Turkey and Rice–Stuffed Peppers
• Lemon-Scented Chicken Kebabs on Saffron Rice
• Panko-Crusted Chicken Strips with Apricot Dipping Sauce
• Best Practices Roast Chicken
• Chicken Breasts with Citrus and Chili Sauce on Coconut Rice
• Chicken Breasts with Mushroom Sauce on Wild Rice
• Chicken Breasts with Mango-Rosemary Sauce on Brown Rice
• The Winemaker’s Feast
• Grilled Pork Tenderloin with Garlic and Herbs
• Boneless Pork Chops with Curried Apples
• Scottish Meatloaf
• Argentinean-Style Flank Steak
• Pot Roast with Sweet Potatoes, Peas, and Onions