Congratulations to JOANNE BRUNO of Eats Well With Others- Grand Prize winner of Saucy Mama’s “Skinny Mama- Cooking with Mustard” Recipe Contest! Joanne’s recipe, Barley Risotto with Roasted Brussels Sprouts, Apples and Saucy Mama Champagne Honey Mustard, is packed with fiber (56% of your daily recommended dose!) but low in fat and cholesterol. At 338 calories per serving and 9 Weight Watchers Points, Suzie “Saucy Mama” Barhyte absolutely loved the way this hearty dish filled her up, yet left her guilt free. “I thought it was delicious and would be proud to serve this to guests at a party as well”, says Suzie.
Joanne will receive $500 cash, an all expense-paid spa day, and a box full of Saucy Mama goodies for her grand prize.
If you’ve participated in a Saucy Mama recipe contest before, you know how tricky our decision can be to name a winner! While we loved trying all of our finalists’ creations, this year we had two close runner-up recipes that we particularly enjoyed:
- Kelly Hunt’s Chipotle Chicken Croquettes with Spicy Mustard Sauce
- Kristy Bernardo’s Tarragon Lemon Salad with Fresh Crab and Avocado
We appreciate ALL our Skinny Mama food bloggers’ hard work for this contest, as well as all the voters who participated. We can’t wait to test each and every one of your recipes (yeah, it will take a little time!) to taste-test all the new and inventive ways you guys use Saucy Mama’s mustards. Please continue to follow Saucy Mama on Twitter and Facebook, as we are constantly announcing new contests and giveaways.
Also, if you’re still hanging on to those healthy-eating habits from New Year’s Resolutions, keep up the good work and check out the Skinny Mama Pinterest board for recipe inspiration!
Barley Risotto with Roasted Brussels Sprouts, Apples and Champagne Honey Mustard
1 lb brussels sprouts, quartered
1 granny smith or honeycrisp apple, peeled and diced
1 tsp smoked paprika
1 tsp salt
5 cups vegetable broth
1 cup water
1 medium onion, diced
1 cup barley
2 tbsp Saucy Mama Champagne Honey Mustard
1/4 cup parmesan cheese
salt and black pepper, to taste
Preheat oven to 400. Toss brussels sprouts and apple with smoked paprika and salt. Spread on a baking pan. Spray with cooking spray and roast for 20-30 minutes, until caramelized and tender.
In the meanwhile, combine the broth and water in a medium pot and bring to a simmer.
Spray a large skillet with cooking spray, heating over medium heat. Add the onion to the pan and cook, stirring, until translucent, about 3 minutes. Add the barley and stir for 1 minute.
Add the broth to the pan in half cup increments, only adding more when the last batch has almost entirely evaporated, taking care to stir constantly. Do this until most of the broth is gone and the barley is tender, about 40 minutes.
Stir in the brussels sprouts and apple. Remove from heat and stir in the mustard and parmesan cheese. Season with salt and pepper to taste. Serve warm.