Daniel Fast Recipes

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BREAKFAST
Hearty Hash Browns
Southwest Breakfast Potatoes
Full of Fruit Oat Meal
Cinnamon Baked Apples
Pineapple Mango Slush

 

LUNCH
Cabbage and Rice
Balsamic Roasted Red Potatoes
Black Bean Chili
Fajitas
Italian Salad Dressing

 

Breakfast

 

Hearty Hash Browns

1 medium onion, finely chopped
1 clove garlic, crushed
2 Tbsp. oil
2 large potatoes, grated
Salt and pepper, to taste

Saute the onion and garlic in the oil until the onions are soft. Add the potatoes to the onion and garlic, and cook until tender. Add the salt and pepper, to taste.

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Southwest Breakfast Potatoes

8 large white potatoes, scrubbed clean
1/3 cup olive or vegetable oil
1 large yellow or Spanish onion, sliced into rings
1 cup mushrooms, sliced
4 green onions, chopped with the green and white parts separated
1-2 tsp. Sazon (Goya brand spice packet) or salt and pepper, to taste

Tabasco or other hot sauce, to taste
Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices. Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and Sazon seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown-approximately 10 minutes.

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Full of Fruit Oat Meal


3 slices of  Cinnamon Baked Apples
2/3 cup old-fashioned rolled oats
4 Medjool dates, pitted, chopped (about ¼ cup)
2 tablespoons chopped pecans

Instructions
Prepare Cinnamon Baked Apples as directed. When apples are done, cook oats on stovetop according to package directions. To serve, place ½ cup oatmeal in two bowls. Top with apples, dates, and pecans. Pour 2 tablespoons of apple juice over each serving, and serve immediately.

Yield: 2 servings (serving size: about 1 cup)

Recipe Notes

Use figs or raisins instead of dates.

Since you only need half of the Cinnamon Baked Apples recipe, you can store the other half in an airtight container in the refrigerator and use the following day.

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Cinnamon Baked Apples

2 cups thinly-sliced apples, unpeeled (about 2 apples)
1 cup unsweetened apple juice
1/8 teaspoon cinnamon

Instructions
Preheat oven to 350 degrees. Place sliced apples in an 8 x 8-inch baking dish. In a small bowl, whisk apple juice and cinnamon, and pour over apples. Bake 15 minutes, stir, and bake another 15 minutes. Serve warm.

Yield: 4 servings (serving size: about 1/2 cup)

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Pineapple Mango Slush

2 cup pineapple chunks
1 1/2 mangoes peeled and cubed
½ cup water
1 cup ice
¼ cup mint leaves

Place all ingredients in a blender and mix until slushy. Serve immediately.

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Lunch

 

Cabbage and Rice

Ingredients

1 cup long grain white rice
2 cups water
2 teaspoons olive oil
1 medium onion, chopped
1 clove garlic, crushed
1 head cabbage, cored and shredded
1 (14.5 ounce) can diced tomatoes
1/2 cup jalapeno pepper rings

Directions

In a saucepan, combine the rice and water. Bring to a boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed and rice is tender.

Meanwhile, heat the olive oil in a large pot. Add the onion and garlic; cook and stir until fragrant, about 3 minutes. Add the cabbage, and cook for about 10 minutes, stirring occasionally, until the cabbage cooks down. Mix in the tomatoes, pepper rings and cooked rice. Simmer for 10 to 15 minutes to blend the flavors together.

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Balsamic Roasted Red Potatoes

Ingredients

2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

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Black Bean Chili

Black beans - 2 cans (19oz each drained and rinsed)
Onion - 1 (chopped)
Carrot - 1 (chopped)

Tomatoes - 3 (chopped)
Green bell pepper - 1 (chopped)

Jalapeno pepper - 1 (minded)

Chili powder - 1 tbsp

Ground cumin - 1 tsp

Crumbled dry rosemary - 1 tsp

Salt - 1 tsp

Garlic - 2 cloves (minced)

Vegetable oil - 1 tbsp

Heat oil to medium-high. Add in garlic, onion, jalapeno, carrot, and green pepper. Cook until the veggies are soft.

Add in tomatoes, beans, chili powder, salt, rosemary, and cumin. Bring to a boil then reduce heat. Simmer for 20 minutes. Serve.

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Fajitas

1/ea. Green pepper, red pepper, and yellow pepper (slice lengthwise in
strips.
1 medium onion sliced lengthwise
1 cup of olive oil
1 tablespoon of minced garlic
Whole wheat flat bread

Pour olive oil in a non-stick pan  Heat on high  - put peppers, garlic and onion in the pan

Season to taste with season salt and mrs. Dash

Toss all of the ingredients around until just tender (apprx. 7 minutes)  if they start to wilt you've over cooked them.

Heat oven to 450

Spray flat bread with olive oil spray cook flat bread for 5 minutes

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Italian Salad Dressing

1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt

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