Grilled Shrimp & Vegetables with Mustard Sauce Henri

Grilled Shrimp & Vegetables with Mustard Sauenr

Grilled Shrimp & Vegetables with Mustard Sauce Henri

I just sliced all the veggies, drizzle with some olive oil and season with some roasted garlic and herbs.
The shrimps, same idea: drizzle with olive oil, seasoned with lemon pepper seasoning.
Grilled them on a medium-high heat.

The sauce is a little different than the recipe from the Scarsdale diet book. Not a big difference, I skipped the sweetener and because I love garlic, I crushed a clove garlic and added to the ingredients listed in the book.

Here is how I made it:

¼ cup Dijon mustard

1/8 cup white vinegar

¼ cup plain low-fat yogurt

¼ cup chopped dill

1 clove garlic, crushed

Salt

Black pepper

Mix all ingredients.

Yield is about 2/3 cup.

Will keep 2-3 weeks in tightly closed jar in the refrigerator.

Delicious on cold vegetables or seafood.

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Feta Cheese Dill Truffles

Feta Cheese Dill Truffles

4 oz cream cheese, softened

4 oz feta cheese, crumbled

Cottage cheese or greek yogurt (optional)

2  teaspoons green onion, chopped

1/4  teaspoon  black pepper

1/2  cup  chopped fresh dill

tomatoes

olives

cucumbers

or other fresh vegetables

Directions:
In a medium bowl thoroughly blend feta cheese, cream cheese, green onion, black pepper and fresh dill with an electric mixer. If the feta is very dry and the mixture doesn't hold together well, add some greek yogurt or cottage cheese. Taste and adjust seasoning.
Cover, and refrigerate at least 4 hours.
With wet hands form little balls or use a cookie baller to make the perfect round shape. Roll each ball in chopped dill.
Serve with crackers, olives, tomatoes or cucumber slices.

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Tuna Salad How to Make Easily

Tuna Salad How to Make Easily

Tuna Salad How to Make Easily

Ingredients:

1 can of tuna, drained
1 tomato, cut in small pieces
2 green onions, chopped

1/2 red bell pepper, chopped
parsley, chopped
salt
black pepper
lemon juice or vinegar dressing

Directions:

Arrange lettuce on a plate.

In a medium bowl mix together tuna, tomatoes, bell pepper, green onions and parsley.

Season with salt and pepper.

Drizzle with lemon juice or vinegar dressing.

Taste and adjust seasoning if needed.

Serve on lettuce.

Tuna Salad Dressing

LEMON-PAPRIKA SALAD DRESSING

1 teaspoon dry mustard
The juice of 4 lemons
1 teaspoon of paprika
2 teaspoons of minced parsley
1 teaspoon chopped chives
1/2 teaspoon oregano
1 teaspoon salt
shake of Tabasco sauce

Dissolve mustard in a little lemon juice by rubbing with the back of a spoon. Shake all ingredients together in a small covered jar. Then refrigerate, and use as needed.

ONION SALAD DRESSING

1/2 cup wine vinegar
2 teaspoons grated onion
1 teaspoon salt
1/8 teaspoon lemon-pepper marinade seasoning
1/2 teaspoon dill
1/2 teaspoon minced parsley
1 teaspoon water
Shake all ingredients together in a small covered jar. Refrigerate, and use as needed.

YOGURT SALAD DRESSING

1/2 small container yogurt
2 shakes of ketchup
Stir together and use sparingly on salads or vegetables.

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