It's so easy to prepare our homemade Dijon mustard recipe. This tangy and slightly spicy condiment is perfect for sandwiches, prepared salads, dressings and more. The post Dijon Mustard appeared first ...

The dressing is made from apple cider vinegar and dijon mustard. Nutrition info: 170 calories, 12 grams of fat, 4 grams of protein, 13 grams of carbs, 250 milligrams of sodium This salad is the ...

This one pan, creamy Garlic Chicken with dijon mustard and seasonings like turmeric and paprika creates such a delicious dinner meal. We love serving this recipe with sides like rice, pasta, asparagus ...

Unlike some of its sugary condiment cousins, Dijon mustard tallies just five calories per teaspoon. Plus, thanks to the protein in the egg, it's great for muscle gain. Toss Brussels sprouts and ...

Turn bland and boring straight-from-the-freezer mac and cheese into a reimagined meal with just a few additions or tweaks.

To make the rabbit stew, spread the rabbit joints with 2 tablespoons of the Dijon mustard. Place in a bowl, cover with cling film and put in the fridge for at least 4 hours. Heat half of the duck ...

Increasing the amount of protein in your diet even slightly, from 18 to 20 percent of your total calories for the day ... grated horseradish, dijon mustard, chopped parsley, chopped dill, chopped ...

Let stand 10 minutes, then add mayonnaise, horseradish, Dijon mustard and chutney. Cover and refrigerate until ready to use. Makes 3/4 cup. Per tablespoon: 27 calories (percent of calories from ...

Chicken sausage and lentils make a protein-rich, tangy, pulse-based dish. It doesn’t skip a beat as a good and good-for you simple supper.

Any combo of fish and potatoes does it for me and this is a good one. Baking the fish in between the vegetables and the crumbs means that the fish stays moist and even reheats well without drying out.

Per serving: 265 calories, 14 grams protein ... Worcestershire sauce, mustard, garlic and thyme; mix. Spoon into a 9-by-4-inch loaf pan. Brush with remaining barbecue sauce.