Honey Mustard Recipes

PINEAPPLE HONEY MUSTARD STEAK KABOBS

Serving Size 4

1/4 cup MR. SPICE HONEY MUSTARD SAUCE

3 tablespoons apple juice, frozen concentrate, thawed

1 pound beef flank, cut in 2” cubes

1/2 red bell pepper, cut in 1” cubes

8 ounces pineapple chunks in water, drained

10 medium mushrooms, washed

Make a marinade by combining the MR. SPICE HONEY MUSTARD SAUCE and the apple juice concentrate. Place the beef flank cubes in the marinade and put in the refrigerator for at least 2 hours. Stir every half hour, if possible.

Arrange the beef cubes, bell pepper, mushrooms, and pineapple chunks on skewers. Broil in the oven about 3” from the flame, turning to expose each side. Brush kabobs with marinade each time you turn them. Or you can grill them outside for a really exquisite flavor. Brush often with the marinade.

TEMPEH WITH SNOW PEAS AND PINEAPPLE

Serving Size 4

1/4 cup chicken broth, low sodium

1/2 pound tempeh, cut, bite sized

1 medium onion, cut into half moons

2 medium carrots, julienned

1/2 cup MR. SPICE HONEY MUSTARD SAUCE

3 whole garlic cloves, peeled, and minced

2 teaspoons MR. SPICE GINGER STIR-FRY SAUCE

2 cups pineapple juice

1/4 cup lemon juice

1 cup pineapple chunks in water

1 tablespoon arrowroot

1/4 cup water

4 ounces snow peas

2 cups rice, cooked

Stir-fry the tempeh in a combination of 1/4 cup MR. SPICE HONEY MUSTARD SAUCE and 1/4 cup chicken broth until golden brown. Remove tempeh from the pan, drain, and set aside.

Stir-fry the onion and carrots in the remaining juices for about 5 minutes. Add the garlic, MR. SPICE GINGER STIR-FRY SAUCE, pineapple juice and tempeh. Cover and simmer for 10 minutes. Add the lemon juice and pineapple chunks. Completely dissolve the arrowroot in a mixture of 1/4 cup MR SPICE HONEY MUSTARD SAUCE and 1/4 cup water. Add the arrowroot mixture to the pan to thicken. Lower the heat and simmer for 5 minutes. Add the snow peas. Simmer another 5 minutes.

Serve over rice, garnish with julienned red bell peppers, if desired.

NOTE: Tempeh is an Indonesian meat substitute that you can buy in Natural Food Stores. Instead of the tempeh, you may use firm tofu or skinless chicken or turkey breasts.

ALL-AMERICAN MACARONI SALAD

Serving Size 4

4 ounces elbow macaroni, cooked

1 cup celery, sliced

1 cup red bell pepper, sliced

2 tablespoons onion, chopped

2 tablespoons mayonnaise, imitation, no cholesterol

2 tablespoons yogurt, made with skim milk

3 tablespoons MR. SPICE HONEY MUSTARD SAUCE

Mix together the mayonnaise, yogurt, and the MR. SPICE HONEY MUSTARD SAUCE until smooth. Set aside.

In a large serving bowl, combine the macaroni, celery, red bell pepper, and onion. Pour the MR. SPICE HONEY MUSTARD SAUCE mixture over the ingredients in the bowl. Stir until well mixed. Best when served cooled.

NOTE: Instead of elbow macaroni, feel free to substitute any other pasta of your choice.

Analysis is based on 1/2-cup serving.

SHEPHERD'S PIE

Serving Size 4

2 medium potatoes

1/4 cup yogurt, made with skim milk

2 tablespoons MR. SPICE HONEY MUSTARD SAUCE

1/2 medium onion, diced

4 ounces beef tip round, ground, raw

1 1/2 tablespoons beef broth, low sodium

1 stalk celery, minced

1/2 cup mushrooms, chopped

1/2 large eggplant, peeled, cubed

1/2 medium bell pepper, diced

1/2 cup peas

2 tablespoons Parmesan cheese

1/2 cup MR. SPICE HONEY MUSTARD SAUCE

Peel the potatoes, cube, and boil until tender. Drain. Whip together the potatoes, the yogurt and 2 tablespoons of the MR. SPICE HONEY MUSTARD SAUCE. Set aside.

Sauté the onion, celery, mushrooms, eggplant, and bell peppers in the beef broth until all the vegetables are tender. Add the peas. Cook 5 minutes more. Stir in the Parmesan cheese and the

1/2 cup of MR. SPICE HONEY MUSTARD SAUCE.

In a large bowl, mix the vegetables into the ground beef. Place in the bottom of a casserole dish that has been sprayed with PAM®. Spread the whipped potatoes on top. Bake in a 350 degree oven for 35 minutes. Let stand 10 minutes before serving.

NOTE: This goes great with hot (homemade) bread.

FIESTA VEGETABLE SALAD

Serving Size 4

1/2 cup cucumber, chopped

4 ounces corn

8 ounces tomatoes, low sodium

2 tablespoons red and green bell peppers, chopped

1 tablespoon red wine vinegar

3 tablespoons MR. SPICE HONEY MUSTARD SAUCE

Combine all ingredients well with 2 tablespoons of the MR. SPICE HONEY MUSTARD SAUCE. Chill. Just before serving, drizzle another tablespoon MR. SPICE HONEY MUSTARD SAUCE over the vegetables.

SPINACH AND CHEESE STUFFED POTATOES

Serving Size 4

2 whole baking potatoes, washed

3 tablespoons skim milk

1 egg white

10 ounces spinach, frozen, thawed, and drained

3 tablespoons MR. SPICE HONEY MUSTARD SAUCE

1 tablespoon cheddar cheese, low sodium

Bake potatoes in a 425 degree oven until tender, about 45 minutes. Cut in half lengthwise. Scoop out the center. Whip together the centers, skim milk, egg white, and the MR. SPICE HONEY MUSTARD SAUCE. Add the spinach. Stuff the potato shells with the potato mixture. Sprinkle the cheddar cheese on top. Broil until golden brown.

HONEY-BAKED CHICKEN DIJON

Serving Size 4

4 chicken breast halves, skinless, cut in eighths

2 tablespoons yogurt, made with skim milk

1/4 cup dry sherry

1/4 cup MR. SPICE HONEY MUSTARD SAUCE

1 tablespoon arrowroot

2 tablespoons water

1/2 cup orange juice

Place the chicken breasts in a shallow baking dish that has been sprayed with PAM®. Mix together the yogurt, sherry, and the MR. SPICE HONEY MUSTARD SAUCE. Pour over the chicken. Cover with foil and bake in a 350 degree oven for 25 minutes. Mix the arrowroot in the water. Add the orange juice. Pour the liquid over the chicken, and continue to cook until the sauce is thick and bubbly. Serve immediately out of the oven.

HONEY MUSTARD BAKED FISH

Serving Size 4

4 flounder fillets

1/2 cup flour, whole-grain wheat

1 egg white

1/4 cup MR. SPICE HONEY MUSTARD SAUCE

1/2 cup yogurt, made with skim milk

Beat together 1 tablespoon of the MR. SPICE HONEY MUSTARD SAUCE and the egg white. Dip each fillet in the egg-white mixture, then dip into the flour. Place the fillets in a shallow pan that has been sprayed with PAM®. Cream together the yogurt and the remaining MR. SPICE HONEY MUSTARD SAUCE. Spoon the yogurt mixture over the fillets. Bake at 400 degrees for 15 minutes. Serve hot.