I'm always looking for creative dinner options that won't hurt my waistline. There are several non-fat and sugar free options out there, but sometimes I prefer something simple...you know ingredients that you can actually pronounce! Because of that I often resort to using spices and different cooking techniques to bring out the flavor in my favorite foods.
But there's one ingredient that's always a safe bet. And if you're weeknight dinners just aren't cutting the mustard, then I suggest you consider this option. Yellow mustard and its cousins, brown and spicy, are more than your run-of-the-mill condiments. In fact, they're far from average. Did you know that the word "mustard" has been used to describe something of great esteem for over 100 years? Although anthropologists can't put their fingers on the origin, history tells us that mustard has always been a big deal, hence something not "cutting the mustard" when it's not up to par. At one point the Pope even had a chief mustard maker. No...really. So why has it been relegated to ballpark franks and egg salad for so many years? Who knows! But this simple, yet effective ingredient can perk up any meal.
Here's a simple recipe I use to add great flavor to pasta, sautéed vegetables, and chicken. But don't be stingy. Mustard is a great base for pork and fish (it helps the seasoning stick), and a savory surprise in things like mac & cheese. No...really. And get this...there are only like 3 ingredients. So get back to basics, simplify, and have a good dish without any of the guilt.
Sauteed mushrooms and zucchini with mustard sauce
Ingredients
2 TBS of Dijon mustard
2 TBS of spicy brown mustard
2 TBS of water
1 tsp garlic powder
salt & black pepper to taste
Directions
- Prepare ingredients as usual (brown chicken, cook vegetables or pasta), drain and return to hot skillet
- Add in mustard, water and seasonings
- Simmer for 2 minutes - adjust seasonings if necessary
- Remember this is just a formula, you can go as heavy or as light on the sauce as you'd like!
That's it. No...really.