Dash Stainless Steel Lunch Box FDBB500RM User Manual

Dash Stainless Steel Lunch Box FDBB500RM User Manual

HECK YEAH!

Are you ready to get cookin’? I started the Fit Cook Community to inspire people to stay fit with healthy—never boring!—recipes. Teaming up with Dash, I’m excited to help you eat happy and be well with healthful products that make a difference in your kitchen.

Let’s dig in!

PARTS & FEATURES

ABOUT YOUR STAINLESS STEEL LUNCH BOX

The Fit Cook x Dash Stainless Steel Lunch Box is the perfect meal prep companion, with a 50 oz /6.25 cup capacity steel container and an 8 oz silicone insert.

Your Stainless Steel Lunch Box is made from a high quality steel that resists wear
and corrosion.

The Stainless Steel Lunch Box is leakproof when used properly with the Bumper and Silicone Seal.

The Silicone Container is not leakproof. The Silicone Container is microwave- safe when used separately. DO NOT microwave the entire Stainless Steel Lunch Box.

The Silicone Container includes measuring marks on the interior.

Do not leave acidic foods in the Stainless Steel Lunch Box for more than 24 hours, as this may damage the interior.

CARE & USE

RECIPE GUIDE

Show us your The Fit Cook x Dash goods in action and tag #fitinadash for a chance to be featured on @bydash and @fitmencook!

Asian-Inspired Ginger Sesame Brown Rice Slaw

Yield: 4 servings

Ingredients:

• 2 cups brown rice
• Sauce
• cup tahini
• 2 garlic cloves, minced
• 2 tbsp ginger, grated
• 1½ tbsp rice vinegar or white wine vinegar
• 1 tbsp honey or agave
• 3 tbsp (or more) lukewarm water for thinning the sauce (optional)
• 3 tbsp liquid aminos or low sodium soy sauce
• Slaw
• 1½ cups red cabbage, finely shredded
• 1½ cups green cabbage, finely shredded

Directions:

1. Cook brown rice according to instructions given, then set aside (Pro Tip: As a time saver, consider using frozen brown rice and cook in the microwave for 3-4 minutes).

2. Mix together the ingredients for the sauce. Add tablespoons of water to thin it out as needed and season to taste with liquid aminos or soy. Set aside.

3. Toss together veggies and brown rice, then drizzle the sauce over the mixture. Toss again in the bowl. Garnish with fresh lime, more green onion and sesame seeds. Enjoy! Store leftovers in the Stainless Steel Lunch Box or pack and enjoy on the go!

Harissa Meatballs & Stuffed Pita

Yield: 5 servings (15 meatballs, 3 per serving)

Ingredients:

Meatballs

• 1 lb 90% lean ground lamb (or you can use a leaner choice of ground meat to reduce calories)
• ½ lb 95% lean ground beef (or you can use the same ground meat)
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1½ tbsp Harissa paste/sauce Avocado oil or olive oil spray

Sauce

• 1 cup plain 2% Greek yogurt
• 3 tbsp Harissa paste
• Juice from 1 lemon

Garnish

• Fresh parsley or cilantro

Directions:

1. Set oven to 400°F.

2. In a bowl, thoroughly mix together the ingredients for the meatballs using your hands or a spatula. Form 15-16 small golf-ball-sized (or smaller) meatballs.

3. Set a skillet on high heat. Once hot, spray with oil, then add the meatballs. Sear the meatballs on the outside for 1-2 minutes. Note: if your skillet is too small to hold all the meatballs, sear them in batches and add them to a baking tray lined with parchment.

4. Once the meatballs have been seared, place them in the oven to cook through for 8-10 minutes. Then set aside and garnish.

5. While the meatballs are baking, mix together the ingredients for the sauce.

6. Enjoy the meatballs with the dipping sauce, or make a loaded Harissa meatball! Store leftovers in the Stainless Steel Lunch Box or pack and enjoy on the go!

BBQ Chicken Salad with Avocado Crema

Yield: 4 servings

Ingredients:

• 1¼ lb raw chicken breast (or tenders) 1 tsp garlic powder
• 1 tsp onion powder
• Pinch of sea salt and pepper
• Olive oil spray
• 2/3 cup frozen corn
• 8 tbsp low-calorie BBQ sauce

Salad

• 1 large head green leaf lettuce 3 cups fresh spinach
• ½ red bell pepper, chopped**
• ½ orange bell pepper, chopped**
• 1 medium cucumber, chopped
• ½ cup red onion, sliced
• 1/3 cup fresh cilantro

Garnish

• Fresh cilantro
• Green onion
• Avocado crema
• Low-carb flatbread wrap or tortilla (optional)

** Note: Alternatively you can just use 1 large bell pepper.

Dirrections:

1. Set oven to 420°F.

2.Season chicken breast with garlic, onion, sea salt and pepper.

3. Set a skillet on high heat. Once hot, spray with olive oil then toss in corn. Allow the corn to sear for about 3-5 minutes before stirring in the skillet. As you stir, add a pinch of sea salt and pepper, then remove it from the skillet.

4. Set the skillet back on medium-high heat and spray with a bit more olive oil. Add the chicken breast and allow the chicken to sear on each side for 2-3 minutes, until the outside edges are brown. Then reduce the heat to medium and pour in the BBQ sauce. Toss the chicken in the sauce, then place the entire skillet in the oven for 6-8 minutes, or until the chicken is cooked through.

5. While the chicken is baking, add the contents of the salad to a large cutting board or sheet. Using the sharpest knife in your kitchen, while being extremely careful, chop up the salad. As you chop, mix the salad together so that the salad naturally mixes and its natural flavors meld together.

6. Place the chopped contents in a large mixing bowl, then add in the chopped corn and any other garnish such as more fresh cilantro or fresh green onion.

7. Enjoy the salad with a serving of BBQ chicken with some avocado crema as dressing. Alternatively, you can chop up a serving of chicken, mix it in with the salad and stuff it in a whole wheat wrap. Store leftovers in the Stainless Steel Lunch Box or pack and enjoy on the go!

Roasted Corn, Avocado, Tomato & Grain Salad

Yield: 4 servings

Ingredients:

• 1½ cups frozen corn
• 1 medium red bell pepper, diced 1 cup brown rice, cooked (medium or long grain)
• 1½ cups cherry tomatoes, quartered (about 12–15)
• ½ medium cucumber, diced
• 1 large ripe avocado, diced
• ½ medium red onion, diced
• 1 cup cilantro, finely chopped
• 2 tbsp olive oil
• 1 tbsp white wine vinegar (optional)
• Hot sauce, to taste (I used Tabasco.)
• Sea salt and pepper, to taste

Directions:

1. Set a skillet on high heat. Once hot, add the frozen corn and the bell pepper. Let the veggies rest in the skillet untouched for 1-3 minutes until a deep sear appears on the corn and peppers, then mix them together in the skillet using a spatula for another 1-2 minutes. Remove from the heat.

2. In a large mixing bowl, add ALL of the ingredients and toss together. Season to taste with hot sauce, sea salt and pepper. Enjoy right away, or pack in your Stainless Steel Lunch Box and bring it on the go!

Orzo Shrimp Pasta Salad

Yield: 3 servings

Ingredients:

• 1 cup orzo
• Olive oil spray
• 1½ lb shrimp, peeled and deveined
• Sea salt and pepper, to taste
• 1 medium cucumber, diced
• 2 cups cherry tomatoes, halved or quartered
• ½ medium red onion, diced
• 1 cup fresh parsley, tightly packed
• 2 tbsp olive oil
• 1 tbsp The Fit Cook Land Seasoning (or dried oregano)
• Juice from 1 large lemon

Garnish

• Fresh parsley

Directions:

1. Cook orzo according to the instructions given on the package.

2. Set a skillet on medium-high heat. Once the skillet is hot, spray with oil then toss in the shrimp. Add a pinch of sea salt and pepper as the shrimp cooks. Cook for 6-8 minutes, or until the shrimp is cooked through. Set the shrimp aside to cool.

3. Prep the vegetables.

4. To the large mixing bowl, add the remaining ingredients. Toss together and season to taste with sea salt, pepper, The Fit Cook Land Seasoning and fresh lemon juice.

5. Divide into your Stainless Steel Lunch Box and other meal containers and enjoy!

Ramen Noodle Salad with Ginger Soy Vinaigrette

Yield: 5 servings

Ingredients:

• 8oz brown rice Ramen noodles (or spaghetti of your choice; I recommend chickpea or wheat.)
• Olive oil spray
• 1½ lb chicken breast, cut into 1-inch chunks
• 1 tbsp low sodium soy sauce
• Red chili flakes, to taste

Salad

• 2 cups red cabbage, finely shredded
• 1 large carrot, Julienne peeled into strips/noodles
• 1 red bell pepper, thinly sliced
• 3 radishes
• 3 green onions, chopped
• 5 servings of ginger soy vinaigrette

Garnish

• Fresh cilantro Sesame seeds
• Green onion

Directions:

1. Cook noodles according to instructions given, then set aside in a bowl.

2. Set a skillet on medium-high heat and once hot, spray with a little oil. Add diced chicken breasts. While the chicken cooks in the skillet, sprinkle in soy sauce and red chili flakes, if desired. Toss the chicken and cook it through, about 6-8 minutes. Set aside to cool.

3. To a large bowl, add the cooled and cooked noodles along with the ingredients for the salad. Gently toss and mix everything together.

4. Add some dressing and gently toss together. Add the chicken and toss together.

5. For each individual serving, add the dressing. (I do not recommend or advise mixing ALL of the dressing unless you want to.)

6. Garnish and enjoy! Note: if you want more dressing for the individual servings but don’t want the extra calories, simply use lime juice and/or low sodium soy. Store leftovers in the Stainless Steel Lunch Box or pack and enjoy on the go!

Mediterranean Pea Pesto Pasta Salad

Yield: 6 hearty servings

Ingredients:

• 12oz (454g) chickpea penne pasta (or another legume or wheat pasta)
• 1 large zucchini, chopped into large 1-inch chunks
• 1 large yellow squash, chopped into large 1-inch chunks
• 1 medium red onion, cut into large chunks
• Olive oil spray
• Sea salt and pepper, to taste
• 2 tbsps The Fit Cook Land
• Seasoning (or your choice of herb blend)
• 1½ lb chicken breast (tenders)
• 2 cups cherry tomatoes, halved
• 1 cup frozen fresh peas, thawed
• 1 cup basil, chopped

Pea Pesto

• 1 cup arugula, tightly packed
• 1 cup fresh cilantro
• 1 cup fresh parsley
• 2/3 cup frozen peas, thawed
• 2/3 cup Parmesan, grated
• 2 cloves garlic
• ½ cup walnuts (or pine nuts)
• ¼ cup extra virgin olive oil
• Juice from 1 lemon (optional but recommended; if you omit, replace with a few tbsps of water)
• Water, as needed to thin out sauce

Directions:

1. Cook pasta according to the instructions provided, then set aside.

2. Set oven to 420°F. Place zucchini, squash and red onion on a baking sheet lined with parchment. Lightly spray with olive oil, then sprinkle on sea salt and pepper. If you like, you can also use The Fit Cook Land Seasoning. Roast in the oven for 15-20 minutes, or until the edges of the veggies have been slightly burned.

3. Season chicken breast (tenders) with The Fit Cook Land Seasoning, then set a skillet on HIGH heat. Once hot, add the chicken and cook through, about 8-10 minutes. Set aside and allow to cool down BEFORE cutting into 1-inch chunks.

4. In a blender, add ingredients for the pesto. Pulse until well mixed and season to taste with with sea salt, pepper and lemon. To thin it out, add tablespoons of water one at a time until you reach desired consistency.

5. Bring everything together. In a large mixing bowl, add the cooked, cooled and drained pasta, along with about 1/3 of the pesto sauce (as a start). Mix and fold together well using a spatula. Then add the remaining ingredients, chicken and roasted veggies and gently fold everything together.

6. Add more pesto as needed and/or reserve the rest for individual servings OR for other uses (sandwich spread, etc). Enjoy right away, or pack in your Stainless Steel Lunch Box and bring it on the go!

Hummus & Turkey Pinwheels

Yield: 1 serving

Ingredients:

• 2 heaping tbsps hummus
• 1 medium whole wheat tortilla
• 1 cup mixed greens
• 5oz turkey breast, nitrate-free, natural, low sodium
• ½ medium bell pepper, chopped

Directions:

1. Spread hummus on an open tortilla and cover with mixed greens and then turkey.

2. Place the chopped bell peppers at the end of the tortilla and begin to roll it up. Ensure that you tightly roll the tortilla to firmly pack in the ingredients.

3. Slice the wrap into fourths or thirds so it can fit in your Stainless Steel Lunch Box. To make the meal heartier, enjoy with avocado and fresh fruit.

Avocado Rotisserie Chicken Salad Recipe

Yield: 4 hearty servings

Ingredients:

• 1 large ripe avocado
• 3 heaping tbsps plain yogurt (I used YQ plain.)
• 1lb rotisserie chicken breast, chopped (or canned chicken breast, drained)
• Substitute: canned chicken breast meat (drained)
• 1 celery stalk (stick), chopped
• ½ green (or colorful) bell pepper, diced
• 1/3 cup red onion, diced
• Juice from 1 lime (optional)
• 1 tsp onion powder (optional)
• 1 tsp garlic powder (optional) Sea salt and pepper, to taste

Directions:

1. Mix together the avocado and yogurt in a large bowl.

2. Then fold/mix in the rest of the ingredients until thick and chunky. Enjoy on a bed of mixed greens or with whole wheat bread or pita with lettuce and tomato. Enjoy right away, or pack in your Stainless Steel Lunch Box and bring it on the go!

CUSTOMER SUPPORT

Dash values quality and workmanship and stands behind this product with our Feel Good Guarantee™. To learn more about our commitment to quality, visit bydash.com/feelgood.

Our customer support teams in the US and Canada are at your service Monday – Friday during the times below. Contact us at 1 800-898-6970 or support@bydash.com

Hey Hawaii! You can reach our customer service team from 3AM to 3PM. And also, Alaska, feel free to reach out from 5AM to 5PM.

WARRANTY

STOREBOUND, LLC – 1 YEAR LIMITED WARRANTY
Your StoreBound product is warranted to be free from defects in material and workmanship for a period of one (1) year from the date of the original purchase when utilized for normal and intended household use. Should any defect covered by the terms of the limited warranty be discovered within one (1) year, StoreBound, LLC will repair or replace the defective part. To process a warranty claim, contact Customer Support at 1-800-898-6970 for further assistance and instruction. A Customer Support agent will assist you by troubleshooting minor problems. If troubleshooting fails to fix the problem, a return authorization will be issued. Proof of purchase indicating the date and place of purchase is required and should accompany the return. You must also include your full name, shipping address, and telephone number. We are unable to ship returns to a PO box. StoreBound will not be responsible for delays or unprocessed claims resulting from a purchaser’s failure to provide any or all of the necessary information. Freight costs must be prepaid by the purchaser.
Send all inquiries to support@bydash.com.
There are no express warranties except as listed above.

REPAIR OR REPLACEMENT AS PROVIDED UNDER THIS WARRANTY IS THE EXCLUSIVE REMEDY OF THE CUSTOMER. STOREBOUND SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES OR FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY ON THIS PRODUCT EXCEPT TO THE EXTENT REQUIRED BY APPLICABLE LAW. ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ON THIS PRODUCT IS LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY.

Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations on how long an implied warranty lasts. Therefore, the above exclusions or limitations may not apply to you. This warranty gives you specific legal rights and you may also have other rights, which vary from state to state.

REPAIRS
Do not attempt to repair the appliance yourself under any circumstances.
Contact Customer Support regarding repairs to the appliance.

TECHNICAL SPECIFICATIONS

Stock#: FDBB500RM_20210827_V4
Made in China

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