Asian Chicken & Broccoli Slaw Salad
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Asian Chicken & Broccoli Slaw Salad

1/3 cup FRENCH'S® Honey Dijon Mustard
1/3 cup light Asian sesame dressing
2 tbsp. orange juice or water
2 tsp. grated fresh ginger
1 (12 oz.) pkg. broccoli cole slaw
3 cups shredded cooked chicken
1 large red bell pepper, thinly sliced
1/3 cup chopped fresh cilantro
4 tbsp. chopped roasted peanuts

COMBINE mustard, dressing, juice and ginger in large bowl.
STIR in broccoli slaw, chicken and bell pepper. Cover and chill.
SPRINKLE salad with cilantro and peanuts before serving.

Serving Size: 4 servings

The Skinny Facts

Per Serving
  • 303 Calories
  • 10 g Fat
  • 72 mg Cholesterol
  • 458 mg Sodium
  • 5 g Dietary Fiber
Cajun Turkey Burgers With Spicy Remoulade
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Cajun Turkey Burgers With Spicy Remoulade

1 1/4 lbs. lean ground turkey
6 tbsp. FRENCH'S® Horseradish Mustard, divided
6 tbsp. chopped fresh parsley, divided
1 3/4 tsp. salt-free spicy seasoning, divided
1/4 cup light sour cream
1 tbsp. drained pickle relish
2 tsp. chopped capers
4 small whole wheat hoagie rolls, split

MIX turkey, 4 tbsp. mustard, 4 tbsp. parsley, and 1 1/2 tsp. spicy seasoning in large bowl.
SHAPE into 4 patties, 1/2-inch thick.
COMBINE sour cream, remaining 2 tbsp. mustard and 2 tbsp. parsley, relish, capers and remaining 1/4 tsp. spicy seasoning in small bowl.
GRILL burgers over medium-high heat for 12 min. or until no longer pink in center, turning once. Serve on rolls with spicy remoulade.

Serving Size: 4 servings

The Skinny Facts

Per Serving
  • 374 Calories
  • 8 g Fat
  • 61 mg Cholesterol
  • 835 mg Sodium
  • 6 g Dietary Fiber
Chicken Caesar Pasta Salad
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Chicken Caesar Pasta Salad

3/4 cup light Caesar salad dressing, divided
5 tbsp. FRENCH'S® Classic Yellow® or Spicy Brown Mustard, divided
3 tbsp. water
4 (5 oz.) boneless skinless chicken breasts
8 oz. whole grain blend rotini pasta, cooked and drained (4 cups)
2 cups cherry tomatoes, halved
1 (5 oz.) bag romaine lettuce leaves
1/4 cup shredded Parmesan cheese

MIX 1/4 cup salad dressing, 2 tbsp. mustard and water. Pour over chicken in deep dish or resealable plastic bag. Cover and marinate in refrigerator 30 min. or up to 3 hours.
GRILL chicken over medium-high heat about 12 min. until no longer pink in center, turning once. Cut into strips.
STIR remaining 1/2 cup salad dressing and 3 tbsp. mustard in large bowl. Add cooked pasta, chicken and tomatoes. Toss until well coated.
ARRANGE romaine lettuce on serving plates. Spoon salad over greens and sprinkle with Parmesan cheese.

Serving Size: 4 servings

The Skinny Facts

Per Serving
  • 426 Calories
  • 8 g Fat
  • 84 mg Cholesterol
  • 715 mg Sodium
  • 8 g Dietary Fiber
Chunky Chicken Salad
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Chunky Chicken Salad

1/2 cup light sour cream
1/3 cup FRENCH'S® Honey Dijon Mustard
3 tbsp. pineapple or apricot all-fruit spread (optional)
1/2 tsp. salt
3 cups cubed, cooked chicken (1 lb.)
1/2 cup chopped celery
2 tbsp. minced red onion

BLEND sour cream, mustard, fruit spread (if using) and salt in large bowl.
STIR in chicken, celery and onion.
CHILL. Serve on lettuce leaves or whole wheat bread, if desired.

Serving Size: 4 servings (4 cups)

The Skinny Facts

Per Serving
  • 228 Calories
  • 6 g Fat
  • 91 mg Cholesterol
  • 559 mg Sodium
  • 1 g Dietary Fiber
Easy Egg Salad
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Easy Egg Salad

4 large eggs, hard-cooked, chopped
1/4 cup light sour cream
1 tbsp. FRENCH'S® Spicy Brown Mustard
1/4 cup finely chopped celery
1 tbsp. minced green onion
1/4 tsp. salt

COMBINE eggs, sour cream, mustard, celery, green onion and salt in medium bowl.
CHILL, covered, until ready to serve.

Serving Size: 2 servings (1 1/2 cups)

The Skinny Facts

Per Serving
  • 206 Calories
  • 14 g Fat
  • 434 mg Cholesterol
  • 564 mg Sodium
  • 0 g Dietary Fiber
Edamame-Avocado Dip
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Edamame-Avocado Dip

1 1/2 cups frozen shelled edamame or frozen peas
1 medium Haas avocado, peeled and pitted
1/3 cup light sour cream
3 tbsp. FRENCH'S® Spicy Brown Mustard
2 medium green onions, chopped
3 tbsp. lime juice
2 tbsp. prepared salsa
1 tsp. minced garlic
1/4 tsp. salt

COOK edamame according to package directions; drain and cool. Transfer to food processor.
CHOP edamame in processor. Add avocado, sour cream, mustard, green onion, lime juice, salsa, garlic and salt. Process until smooth.
SERVE with baked tortilla chips or veggies.

Serving Size: 8 servings (2 cups)

The Skinny Facts

Per ¼ Cup Serving
  • 98 Calories
  • 6 g Fat
  • 3 mg Cholesterol
  • 200 mg Sodium
  • 3 g Fiber
Festive Coleslaw
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Festive Coleslaw

2/3 cup light sour cream
1/3 cup FRENCH'S® Honey Mustard
1/4 cup orange juice
1 tsp. sugar
3/4 tsp. salt
1 (16 oz.) pkg. coleslaw mix
1/2 of a large green bell pepper, chopped
1 medium green onion, thinly sliced

BLEND sour cream, mustard, juice, sugar and salt in large bowl.
ADD coleslaw, bell pepper and onion. Toss to coat.
CHILL, covered, about 1 hour.

Serving Size: 6 servings (4 cups)

The Skinny Facts

Per Serving
  • 90 Calories
  • 3 g Fat
  • 9 mg Cholesterol
  • 410 mg Sodium
  • 3 g Dietary Fiber
Floribbean Shrimp Salad
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Floribbean Shrimp Salad

1 1/2 lbs. large shrimp, peeled and deveined
3 tbsp. light lime vinaigrette
3 tbsp. FRENCH'S® Honey Dijon Mustard
3 tbsp. plain nonfat yogurt
1 large mango, peeled and diced (1 1/2 cups)
1 medium red bell pepper, diced
1 medium Haas avocado, peeled, pitted and diced
1 (5 oz.) pkg. mixed salad greens

COOK shrimp in boiling water to cover about 3 min. until shrimp turn pink. Drain and cool.
MIX vinaigrette, mustard and yogurt in large bowl. Add cooled shrimp, mango, bell pepper and avocado. Toss gently until coated. Chill.
SERVE on salad greens. If desired, garnish with fresh chopped cilantro or basil.

Serving Size: 4 servings

The Skinny Facts

Per Serving
  • 264 Calories
  • 9 g Fat
  • 222 mg Cholesterol
  • 491 mg Sodium
  • 5 g Dietary Fiber
French's Deviled Eggs
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French's Deviled Eggs

6 large eggs, hard-cooked, halved
3 tbsp. light sour cream
1 tbsp. FRENCH'S® Classic Yellow® Mustard
1/4 tsp. salt

REMOVE yolks from whites and place in bowl.
MASH yolks and blend in sour cream, mustard and salt.
SPOON yolk mixture into egg white halves. Arrange on lettuce-lined platter.
CHILL, covered. Sprinkle with paprika or minced parsley, if desired.

Serving Size: 1/2 egg per serving

The Skinny Facts

Per Serving (1/2 egg)
  • 45 Calories
  • 3 g Fat
  • 107 mg Cholesterol
  • 96 mg Sodium
  • 0 g Dietary Fiber
French’s Light Style Hot Dog
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French’s Light Style Hot Dog

1 reduced-calorie frankfurter roll
1 low fat beef hot dog
1 tablespoon French’s Classic Yellow Mustard

Serving Size: 1 serving

The Skinny Facts

  • 174 Calories
  • 4 Grams of Fat
  • 15mg Cholesterol
  • 755 mg Sodium
  • 3 g Fiber
Indian Chick Pea Dip
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Indian Chick Pea Dip

1 (15 oz.) can reduced sodium chick peas, rinsed and drained
1/2 cup light sour cream
1/3 cup chutney or apricot jam, chopped
1/4 cup FRENCH'S® Classic Yellow® Mustard
2 tsp. curry powder
1/4 tsp. salt
1/4 cup chopped cilantro (optional)

BLEND beans, sour cream, jam, mustard, curry powder and salt in food processor until smooth.
STIR in cilantro. Spoon into serving bowl. SERVE with crackers or cut-up vegetables.

Serving Size: 8 servings (2 cups)

The Skinny Facts

Per ¼ Cup Serving
  • 109 Calories
  • 3 g Fat
  • 5 mg Cholesterol
  • 168 mg Sodium
  • 2 g Fiber
Mediterranean Tuna Salad
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Mediterranean Tuna Salad

1/2 cup reduced-sodium tomato-vegetable juice
4 to 5 tbsp. FRENCH'S® Horseradish Mustard or FRENCH'S® Spicy Brown Mustard
2 (6 oz.) cans tuna, packed in water, drained well
2 ribs celery, chopped
2/3 cup chopped roasted red bell pepper
4 tbsp. chopped parsley
2 tbsp. chopped pitted Kalamata olives (about 5)

MIX juice and mustard in medium bowl. Add remaining ingredients and toss to coat well. Cover and chill.
SERVE tuna salad over lettuce, on whole wheat rolls or on toast rounds.

Serving Size: 4 servings

The Skinny Facts

Per Serving
  • 136 Calories
  • 4 g Fat
  • 30 mg Cholesterol
  • 392 mg Sodium
  • 1 g Dietary Fiber
Pasta Salad
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Pasta Salad

8 oz. uncooked whole-grain blend pasta (shell, rotini or elbow)
1/3 cup light ranch salad dressing
1/3 cup light sour cream
1/4 cup FRENCH'S® Spicy Brown Mustard
2 tbsp. sugar
1/4 tsp. salt
1 cup halved grape tomatoes
1 cup small broccoli florets
1/2 cup shredded carrots
1 medium green onion, sliced

COOK pasta according to package directions using shortest cooking time. Rinse under cold water and drain well.
MIX dressing, sour cream, mustard, sugar and salt in large bowl. Stir in pasta, tomatoes, broccoli, carrots and green onions.
CHILL, covered, 30 min.

Serving Size: 8 servings (6 cups)

The Skinny Facts

Per Serving
  • 159 Calories
  • 4 g Fat
  • 6 mg Cholesterol
  • 309 mg Sodium
  • 4 g Dietary Fiber
Skillet Chicken In Sesame Ginger Sauce
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Skillet Chicken In Sesame Ginger Sauce

4 (5 oz.) boneless skinless chicken breasts
1/3 cup apricot jam
1/4 cup water
3 tbsp. FRENCH'S® Spicy Brown Mustard
2 tbsp. reduced-sodium soy sauce
1/2 tsp. ground ginger
1 tsp. dark sesame oil

HEAT large nonstick skillet over medium heat. Cook chicken 12 min. until lightly browned and no longer pink in center, turning once.
STIR in jam, water, mustard, soy sauce and ginger. Simmer 2 min., stirring occasionally.
STIR in sesame oil. Heat through. Serve with cooked brown rice, if desired.

Serving Size: 4 servings

The Skinny Facts

Per Serving
  • 246 Calories
  • 5 g Fat
  • 78 mg Cholesterol
  • 549 mg Sodium
  • 0 g Dietary Fiber
Skillet Pork With Cider Sauce
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Skillet Pork With Cider Sauce

4 (1/2 inch) thick boneless pork chops (about 1 lb.)
1 cup apple cider
1/4 cup FRENCH'S® Honey Dijon Mustard
2 tbsp. finely minced shallots or red onion
1 tbsp. dried bread crumbs
1 tbsp. brown sugar
1/8 tsp. dried thyme leaves

HEAT large skillet over medium heat. Cook pork about 8 min. until lightly browned and no longer pink in center, turning once. Remove and set aside.
STIR in cider, mustard, shallots, bread crumbs, sugar and thyme. Simmer 2 min. until slightly thickened.
ADD chops to skillet. Heat through.

Serving Size: 4 servings

The Skinny Facts

Per Serving
  • 256 Calories
  • 10 g Fat
  • 71 mg Cholesterol
  • 194 mg Sodium
  • 1 g Dietary Fiber
Spinach Feta Dip
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Spinach Feta Dip

1 (10 oz.) pkg. frozen chopped spinach
1/2 cup plain nonfat Greek yogurt or light sour cream
1/2 cup light ranch salad dressing
2 tbsp. FRENCH'S® Spicy Brown Mustard
2 tbsp. fresh chopped dill
1/2 cup (2 oz.) crumbled reduced fat feta cheese

COOK spinach according to package directions. Drain, cool and squeeze dry.
MIX yogurt, dressing, mustard and dill in medium bowl. Stir in spinach and feta cheese.
CHILL. Serve dip with whole grain crackers or vegetables.

Serving Size: 8 servings (2 cups)

The Skinny Facts

Per ¼ Cup Serving
  • 75 Calories
  • 5 g Fat
  • 7 mg Cholesterol
  • 425 mg Sodium
  • 1 g Dietary Fiber
Tuna Salad
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Tuna Salad

1/2 cup light sour cream
2 tbsp. FRENCH'S® Spicy Brown Mustard
1 (12 oz.) can light tuna packed in water, drained
1/2 cup chopped celery
2 tbsp. minced red onion
1/2 tsp. salt

BLEND sour cream and mustard in medium bowl.
STIR in tuna, celery, onion and salt; mix well.
CHILL. If desired, serve on lettuce leaves or toasted whole grain muffins.

Serving Size: 4 servings (2 cups)

The Skinny Facts

Per Serving
  • 143 Calories
  • 5 g Fat
  • 40 mg Cholesterol
  • 475 mg Sodium
  • 0 g Dietary Fiber
Zesty Potato Salad
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Zesty Potato Salad

1 1/2 lbs. red potatoes, cut into small cubes
1 1/4 tsp. salt, divided
1/2 cup light sour cream
1/3 cup FRENCH'S® Honey Mustard
1/3 cup plain nonfat yogurt
1 cup sliced celery
1/2 cup halved sugar snap peas
1/2 cup thinly sliced yellow or red bell pepper
1/4 cup diced red onion

BOIL potatoes with 1/2 tsp. salt in water to cover for 12 min. until potatoes are tender. Drain and cool.
COMBINE sour cream, mustard, yogurt and 3/4 tsp. salt in large bowl. Toss in potatoes, celery, peas, bell pepper and onion; mix well.
CHILL 1 hour before serving.

Serving Size: 6 servings (5 cups)

The Skinny Facts

Per Serving
  • 175 Calories
  • 2 g Fat
  • 7 mg Cholesterol
  • 607 mg Sodium
  • 3 g Dietary Fiber

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Crab & Artichoke Dip

1/2 (8 oz.) pkg. reduced-fat cream cheese, at room temperature
1/2 cup light sour cream
3 tbsp. FRENCH'S® Horseradish Mustard
1 tbsp. lemon juice
2 tsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1 (9 oz.) pkg. frozen artichoke hearts, thawed and chopped
1 (6 oz.) can lump crabmeat, drained

COMBINE cream cheese, sour cream, mustard, lemon juice and Frank's RedHot Sauce in 9-in. glass pie plate.
STIR in artichokes and crabmeat. BAKE at 400°F for 20 min. or until heated through. Stir. Serve with whole grain crackers and cut-up vegetables.

Serving Size: 12 servings (3 cups)

The Skinny Facts

Per ¼ Cup Serving
  • 61 Calories
  • 3 g Fat
  • 18 mg Cholesterol
  • 185 mg Sodium
  • 1g Fiber

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Greek Salad Over Couscous

2/3 cup plain whole wheat couscous
3 tbsp. prepared light red wine vinaigrette
3 tbsp. plain nonfat yogurt
3 tbsp. FRENCH'S® Spicy Brown Mustard
1 cup chopped seedless cucumber (about 1/2 cucumber)
2 medium ripe tomatoes, diced
1/3 cup (1 1/2 oz.) reduced-fat feta cheese
1/4 cup chopped fresh mint leaves

COOK couscous according to package directions using 1 cup water, 2 tsp. oil and 1/4 tsp. salt; set aside.
WHISK together vinaigrette, yogurt and mustard in large bowl. Stir in cucumber, tomatoes, cheese and mint. Chill.
SPOON cucumber salad over couscous on lettuce leaves.

Serving Size: 4 servings

The Skinny Facts

Per Serving
  • 164 Calories
  • 7 g Fat
  • 3 mg Cholesterol
  • 601 mg Sodium
  • 4 g Dietary Fiber

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Skillet Chicken In Italian Caper Sauce

4 (5 oz.) boneless skinless chicken breasts
1/2 cup light Alfredo sauce
1/4 cup fat-free half and half cream
1/4 cup dry white wine or chicken broth
2 tbsp. FRENCH'S® Horseradish Mustard
2 tbsp. chopped oil-packed sun-dried tomatoes
1 tsp. small capers, drained

HEAT large nonstick skillet over medium heat. Cook chicken 10 min. until lightly browned, turning once.
STIR in Alfredo sauce, half and half cream, wine, mustard, tomatoes and capers.
SIMMER 2 min. until sauce thickens slightly. Serve with steamed vegetables or cooked whole grain pasta, if desired.

Serving Size: 4 servings

The Skinny Facts

Per Serving
  • 228 Calories
  • 7 g Fat
  • 92 mg Cholesterol
  • 463 mg Sodium
  • 0.5 g Dietary Fiber

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Skillet Pork In Honey Mustard Bourbon Sauce

4 (1/2 inch) thick boneless pork chops (about 1 lb.)
1/4 cup water
1/4 cup FRENCH'S® Honey Mustard
1/4 cup light sour cream
3 tbsp. bourbon or broth
1 tbsp. steak sauce

HEAT large skillet over medium heat. Cook pork about 8 min. until lightly browned and no longer pink in center, turning once.
STIR in water, mustard, sour cream, bourbon and steak sauce.
SIMMER 2 min. until heated through and sauce thickens slightly. Serve with cooked whole grain pasta, if desired.

Serving Size: 4 servings

The Skinny Facts

Per Serving
  • 254 Calories
  • 11 g Fat
  • 76 mg Cholesterol
  • 199 mg Sodium
  • 1 g Dietary Fiber