Main Dishes

Baked Low Fat Cream Mustard Salmon

79

This recipe for creamy mustard salmon uses two types of mustard and adds lots of flavor with garlic and Red Onion

2
1/4 red onion (chopped)
2 tablespoons butter
5-6 cloves roasted garlic
1 tablespoon honey mustard (I prefer Beaver Valley)
1 tablespoon powdered mustard (I prefer Colmans)
salt and pepper to taste
1/2 cup fat free sour cream
2 salmon steaks (about 6-8 ounces each)
Preheat oven to 350 degrees. In a small saucepan, cook the onion in the butter until translucent. Smash in the roasted garlic until it is of a creamy texture. In a bowl, mix the mustards and sour cream....
See the full directions on my site
Nutritions

Calories
188

Sodium
308mg
12% DV

Fat
12g
19% DV

Protein
2g
5% DV

Carbs
18g
6% DV

Fiber
1g
4% DV

Delicious 3-Bean Spanish Vegan Paella

234

Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

2
  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil,...
    See the full directions on my site

Smoked Turkey Wings

206
meateatingmilitaryman.com

Delicious smoked turkey wings and legs in 2 hours!

6 pieces Tukey Wings/Legs
Cooking Oil
Rub:
1/4 cup Honey Powder
2 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp Ground Black Pepper
1 tsp Hickory Smoke Powder
2 tsp Salt
6
  1. Preheat the smoker to 275F. Feel free to use your favorite wood chips. Any type of hardwood or orchard wood would be your best options.
  2. Combine all the spice rub ingredients in a large bowl....
    See the full directions on my site
Nutritions

Calories
44

Sodium
811mg
33% DV

Fat
1g
2% DV

Protein
2g
4% DV

Carbs
5g
1% DV

Fiber
0.7g
2% DV
Delicious smoked turkey wings ready in just 2 hours. Turkey wings and legs smoked to perfection with honey hickory rub Bonus Tips READ MORE..
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