Dijon Broccoli

Ingredients:

2 crowns Broccoli

2 Tbs Mayonnaise

1 Tbs Dijon Mustard

Directions:

Wash broccoli. Cut into florets. Steam for 10 minutes. While the broccoli is steaming, mix together the mayonnaise and Dijon mustard in the bottom of a small mixing bowl. Once the broccoli is done, drain all water and add to the bowl. Toss to coat and serve.

Serves 4

Stuffed Bacon Wrapped Hot Dogs

Ingredients:

8 Hot Dogs (I use low fat Hebrew National)
8 slices of Turkey Bacon

1/2 oz cheddar cheese, cut into thin, long sticks

8 Hot Dog Buns (I use wheat)
1/4 cup sauerkraut, drained and chopped
2 green onions, finely chopped
1/4 cup Ketchup
1/4 cup Dijon mustard
1 Tbs vegetable oil

Directions:

Slice open the hot dogs, down the center, lengthwise, making a deep pocket in each, but not cutting all the way through. Place a strip (or a couple strips if they're short) inside each hot dog.

Wrap a strip of bacon around each stuffed hot dog, securing each end with a toothpick. Make sure it is wrapped tight enough that it will hold in the cheese during cooking.

Heat a large skillet over medium-high heat with vegetable oil. Place the stuffed hot dogs in the pan with the opening of the pocket down. Allow to cook until bacon is dark and crisp (3-4 minutes). Turn to other side (pocket opening up) and cook another 3-4 minutes. A small amount of cheese may ooze out and that's o.k.

While the hot dogs are cooking, mix together the Dijon mustard and the ketchup in a small bowl. Finely chop the green onion and the sauerkraut. Mix together in another small bowl.

Once the hot dogs are done, remove the toothpicks and place them in the buns. Top with the ketchup - mustard mix and the onions and sauerkraut.

Serves 4 - 8, depending on how hungry you are ;o)

To see what I spent on this recipe, visit my other blog here.

Honey Mustard Apple Burgers

Ingredients:

1 1/2 lb ground beef

8 hamburger buns

2 Tbs grill seasoning

2 Tbs Worcestershire Sauce

4 oz sharp cheddar cheese, sliced

1 large onion, quartered and thinly slided

1 large Fuji apple, thinly sliced

4 leafs lettuce

1 Tbs Dijon mustard

2 Tbs honey

2 Tbs vegetable oil

Directions:

Pre-heat a medium skillet over medium heat with 1 Tbs vegetable oil. Add the onion to the pan, season with salt and pepper. Saute over medium heat for about 5 minutes - until lightly golden. Reduce heat to medium-low and cook until caramelized and sweet (about 20 minutes)

Pre-heat a large skillet over medium heat with 1 Tbs vegetable oil. Place ground beef in medium mixing bowl. Mix in grill seasoning and Worcestershire sauce (do not over mix). Divide the meat into 4 equal sections, form into patties and place in the pan. (You can, of course, cook them on the grill instead). Cook for 5 minutes on first side. Flip over and continue to cook. Add the cheese to the burgers. Place a lid, or tin foil, over the pan to help the cheese melt. Cook another 5 minutes.

While the burgers are cooking, mix together the mustard and honey. Wash the lettuce and toast the buns. Slice the apple.

When the meat and onions are done, assemble the burgers. Place the patty on the bottom bun, top with 1/4 of the onions, 1/4 of the apple slices and the lettuce. Spread the honey mustard on the top bun and place it on top of the burger. Repeat for remaining burgers.

Serves 4

To see what I spent on this recipe, visit my other blog here.

Cranberry Dijon Chicken Salad Sandwich

Ingredients:

2 Boneless, Skinless Chicken Breasts

1/2 cup mayonnaise

1 heaping Tbs Dijon Mustard

1 celery stalk, finely chopped

2 green onions, thinly sliced

1/2 cup Craisins

8 leafs of lettuce

8 slices of bread

salt and pepper

Directions:

Pre-heat oven to 350 degrees. Place chicken in baking dish, season with salt and pepper and bake until it reaches and internal temperature of 160 degrees (20 - 30 minutes). Remove from oven, cool to room temperature, store in fridge.

Once chicken is cool, mix up the rest of the ingredients. Add mayonnaise and mustard to the bottom of a small mixing bowl. Season with salt and pepper to taste. Stir in chopped celery, sliced green onions and craisins. Chop the chicken into 1/4 - 1/2 inch pieces. Add to bowl and mix. Chill for 1 hour before serving.

To serve, toast bread, pile on the chicken salad and top with 2 leafs of lettuce.

Serves 4

To see what I spent on this recipe visit my other blog here.