Asian Chicken & Broccoli Slaw Salad

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

Cajun Turkey Burgers With Spicy Remoulade

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

Chicken Caesar Pasta Salad

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

Chunky Chicken Salad

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)

Easy Egg Salad

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)

Edamame-Avocado Dip

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)

Festive Coleslaw

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)

Floribbean Shrimp Salad

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

French's Deviled Eggs

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

French’s Light Style Hot Dog

Serving Size: 1 serving

Indian Chick Pea Dip

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)

Mediterranean Tuna Salad

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

Pasta Salad

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)

Skillet Chicken In Sesame Ginger Sauce

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

Skillet Pork With Cider Sauce

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

Spinach Feta Dip

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)

Tuna Salad

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)

Zesty Potato Salad

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)

Crab & Artichoke Dip

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)

Greek Salad Over Couscous

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

Skillet Chicken In Italian Caper Sauce

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

Skillet Pork In Honey Mustard Bourbon 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