Mayo & sriracha sauce can be mixed to make an interesting sauce.  Toss in some horseradish and minced garlic and it can go to many flavor levels.

Greek yogurt can be used for a great deal of things, too.

I am a lover of plain old yellow mustard as well as the various course ground mustards.

Hot sauces......I groove on those, too.   There are at least a dozen different brands in my fridge right now.  

Many new salad dressing on the market that are ultra low carbs.  Gotta watch the labels, though as they can still be very calorie dense.....but some celery dipped in them can be a tasty crunchy treat.

I'm making a ham. Nothing fancy, but taste great and goes a long way.

I'm thinking of doing a big pot of chili for supebowl, along with the usual garnishes. Wondering what everyone else is planning... 

Spaghetti and Meat Sauce
(you need a spirilizer for this recipe)

1 pound hamburger (well drained)

1 medium Onion

1 Tablespoon Olive Oil (not extra virgin)

2 cloves Garlic

1 Jar of your Favorite Marinara Sauce

1 medium size zucchini (about 1 1/2" in diameter), spirilize (small) to about spaghetti size 

1/4 cup fresh basil (I freeze it), chopped

teaspoon dried oregano

Grated Romano Cheese

salt and pepper to taste

Chop onion and brown onion in large skillet.  Chop garlic and add to onion and brown a couple of minutes more.  Add hamburger to skillet and brown and drain very well.

Add seasonings, marinara sauce and zucchini.  Heat while submerging spirilized zucchini as best you can in the sauce.  Continue to cook for about 10-12 minutes.  Serve topped with grated Romano cheese.

Tip: Extra Virgin Olive Oil burns at a lower temperature. Only use "Virgin" for salads and things that aren't heated. Use regular 100% olive oil for cooking.

Jambalaya: Adjusted for Bariatric Surgery

1 pound raw medium shrimp, tail removed
6 ounces of Andouille Sausage, 1/4 inch slices
1 medium Onion
2 Stalks Celery, chopped
3 green onions (scallions to most of us), chopped
5 cloves fresh Garlic, chopped
2 Tablespoons of Vegetable Oil
1 Green Pepper, chopped
1 Bag of Trader Joe's Frozen Cauliflower Rice
About 20 ounces of crushed tomatoes
One Tablespoon of Tomato paste
One teaspoon dried thyme
1/4 teaspoon of Cayenne Pepper
1/4 cup of flat parsley, chopped
8-10 drops of Sriracha
Salt and Pepper to taste

Rinse shrimp under cold water until defrosted.  Brown sausage in a large skillet, put aside in bowl.  Remove tails from shrimp, add a tablespoon of oil to same pan and cook shrimp until just cooked (do not over cook).  Put shrimp in the same bowl.  Chop green pepper, onion, celery, garlic (in that order), and brown in same skillet with the other tablespoon of oil.  Put in the same bowl.  Boil cauliflower rice for 8 minutes, drain.  Add tomato sauce, paste, thyme, salt and pepper, parsley, Sriracha, Cayenne Pepper and heat mixture well (in same skillet).  Add ingredients in bowl to the pan and mix and heat just enough to make everything hot.  Do not overcook shrimp!  If need be, add shrimp last.