SOUTH CAROLINA MUSTARD BARBECUE SAUCE

• 1 tablespoon butter
• 1 slice bacon, cut crosswise into 1/4 inch slivers
• 1 small onion, finely chopped
• 3/4 cup Dijon mustard
• 3/4 cup firmly packed brown sugar
• 3/4 cup distilled white vinegar
• 1 tablespoon hot sauce (preferably Crystal), or more to taste
• Coarse salt and freshly ground black pepper

1. Melt the butter in a heavy nonreactive saucepan over medium heat. Add the bacon and onion and cook until lightly browned, 3 to 4 minutes. Pour off all but 1 tablespoon fat.
2. Stir in the mustard, brown sugar, vinegar, and hot sauce. Let the sauce simmer, uncovered, until thick and richly flavored, 6 to 10 minutes. Taste for seasoning, adding more hot sauce as necessary and seasoning with salt and pepper to taste.
3. Let the sauce cool to room temperature before serving. In the unlikely case you have any mustard sauce left, store it in a clean jar in the refrigerator. It will keep for at least a week; bring it to room temperature before serving

Makes about 3 cups

Southern Mustard Slaw

DRESSING:

• 1/4 cup Dijon mustard
• 1/4 cup mayonnaise
• 1/4 cup sugar
• 1/4 cup distilled white vinegar
• 1/2 teaspoon celery seed
• 1/2 teaspoon freshly ground black pepper, or more to taste
• Salt

SLAW:

• 1 small or 1/2 large head green cabbage (about 1-1/2 pounds), finely shredded
• 1/2 red bell pepper, finely diced

1. Make the dressing: Place the mustard, mayonnaise, and sugar in a large nonreactive mixing bowl and whisk until smooth. Whisk in the vinegar, celery seed, and black pepper.
2. Stir in the cabbage and bell pepper. Taste for seasoning, adding salt and pepper as necessary. Refrigerate until serving time. The slaw can be made up to 1 day ahead

Makes 5 to 6 cups of Slaw

Chilled Veggie Soup

• 2 ¼ cups low sodium chicken broth
• 1 ½ cup fresh or frozen edamame, thawed
• 1 cup water
• 3 scallions sliced
• 1 celery stalk sliced
• ½ pound fresh sugar snap peas, trimmed and sliced
• ¼ cup fresh mint leaves, finely chopped
• 4 tsp fat free half and half

1. Bring broth, edamame, water, scallions and celery to boil in saucepan. Reduce heat and simmer, covered, until tender…10-15 minutes. Uncover and add sugar snap peas and return to boil. Reduce heat and simmer until snap peas are crisp tender, 2 minutes.
2. Puree mixture in blender in batches. Transfer puree to large bowl, stir in mint. Let soup cool to room temperature, then refrigerate 3-24 hours.
3. To serve divide into 4 bowls. Drizzle each with 1 tsp of half and half and use a knife to marbleize.

Serves 4
4 Points Plus

Steak and Beet Salad with Horseradish Dressing

• 1 (1 pound) sirloin steak, trimmed
• Salt and pepper
• ¼ cup fat free sour cream
• 1 TBSP prepared horseradish
• 1 tsp water
• 2 cups radicchio, cut into bite size pieces
• 2 cups baby arugula
• 2 precooked medium beets, cut into bite size pieces

1. Broil, pan fry or grill sirloin to desired done level
2. Transfer steak to cutting board and loosely cover with foil.
3. Cut into 16 slices
4. Toss together radicchio, arugula and beets. Top with steak.
5. Make dressing by mixing sour cream, horseradish and water.
6. Drizzle over salads

Serves 4
5 Points Plus

Homemade Dill Pickles

• 20 fresh dill sprigs
• 4-8 garlic cloves thinly sliced
• 12 medium pickling cukes (2 ½ pounds) quartered lengthwise into spears
• 2 cups cider vinegar.
• 1 ¼ cup water
• 1 TBSP Kosher or sea salt
• 1 TBSP sugar

1. Divide half of dill sprigs and garlic among 4 (1 pint) glass jars with tight fitting lids.
2. Divide cucumbers among the jars, packing spears to within ½ inch of the lid. Tuck the remaining dill sprigs between the spears.
3. Combine water, vinegar, salt and sugar in saucepan and heat to boiling.
4. Boil about 2 minutes or until sugar and salt are dissolved.
5. Divide liquid between the 4 jars to cover the cucumbers. Cover tightly. Let cool 30 minutes and Chill at least 24 hours and up to 30 days.

Serves 12 Points Plus 0

Smokey BBQ Beans

• 2 (15 oz) cans pinto beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 large yellow onion, chopped
• ½ cup ketchup
• ¼ cup packed brown sugar
• ¼ cup water
• 3 slices crisp cooked smoked turkey bacon, crumbled
• 1 TBSP smoked paprika

1. Combine all ingredients in crock pot. Cover and cook until onions are tender. About 2 hours on high, 4 hours on low.

Serves 8 (¾ cup) 4 Points Plus

Sheperds Pie

• 1 ½ pounds Yukon Gold potatoes, peeled and cut in chunks
• 2 TBSP finely chopped fresh parsley
• ½ pound lean ground beef (5% fat or less)
• ½ pound lean ground lamb
• 1 (14 ½ oz) can diced tomatoes
• ½ cup plain fat free yogurt
• 2 tsp olive oil
• 1 lg onion, chopped 1 cup frozen baby peas
• ½ tsp dry thyme salt/pepper

1. Preheat oven to 375
2. Put potatoes in saucepan, cover with water. Bring to boil and simmer until tender, about 20 minutes
3. Drain and mash with yogurt, parsley, salt and pepper.
4. Heat oil in large nonstick skillet. Add onions and cook, stirring until soft, about 5 minutes.
5. Add beef and lamb, cook , breaking meat apart with spoon, until brown, about 7 minutes. Drain off fat.
6. Add tomatoes, peas, thyme and salt/pepper. Bring to boil, reduce heat and simmer, stirring occasionally, 10 minutes
7. Spread meat mixture in bottom of 10 inch deep dish pie plate or 1 ½ quart baking dish. Spread potato over top. Bake until potato is browning and filling bubbly, about 20 minutes. Let sit 10 minutes.

Serves 6
Weight Watchers Points Plus Value = 6 Points per serving