Archives for category: lemon juice

Here’s an easy and delicious healthy meal idea: Artichoke and Lemon Chicken. I used ghee to make this recipe Whole 30 compliant, but you can use butter, coconut oil, olive oil, etc. or whatever you prefer. Just start it on the stovetop in a cast-iron skillet and move the whole thing to the oven to finish.

artichoke-and-lemon-chicken-recipe-whole-30-cast-iron-skillet-one-pot-meal

WHAT YOU NEED:

  • 4 Tbs. cooking fat (butter, coconut oil, ghee, etc), divided into two Tbs. each
  • Half of one onion, sliced
  • 2 cups canned artichoke hearts, drained and quartered
  • 1/2 tsp. dill
  • juice of 2 lemons
  • 2 lbs. uncooked chicken breasts
  • sea salt and black pepper, to taste

WHAT YOU DO:

Preheat oven to 375°F.

In a cast-iron skillet over medium heat, melt 2 Tbs. of the cooking fat. Add onions and sauté until translucent. Add artichoke hearts, dill, and lemon juice. Stir gently to combine.

Place the chicken on top of the ingredients in the skillet, then top each piece of chicken with a small pat of the remaining 2 Tbs. of cooking fat.

Put the entire skillet into the oven and bake for 45 minutes (or until chicken reaches an internal temperature of 165°F).

recipe adapted from Practical Paleo by Diane Sanfilippo

 

 

Italian Zucchini UNpasta Salad

The zucchinis in our garden are growing like, well, zucchinis in August, ha. I love using my spiral cutter to turn them into noodles AKA zoodles. This recipe is simple, delicious, and is a great make-ahead option since the more it marinates in the dressing the more intense the flavors become. It has all the usual ingredients of an Italian pasta salad — red onions, black olives, oregano, basil, salami, olive oil, red wine vinegar, cheese — minus the pasta! It’s a great recipe to keep on hand for summer potlucks because it is sure to be a crowdpleaser.

Italian Pasta Salad without the pasta - Spiralized Zucchini noodles
This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a fancy big ol’ spiral cutter called “The Inspiralizer.” However I just use a basic GEFU Spirelli Spiral Slicer. No matter how you slice it (pun intended) spiral cut zucchinis are an awesome low-carb alternative to pasta.

Alrighty then. Here’s the recipe…

WHAT YOU NEED:

  • 2 medium zucchinis, spiral cut into “noodles”
  • 1 can (14 oz.) quartered artichoke hearts, drained and patted dry
  • 1 c. cherry tomatoes, halved (I used a combination of red and orange)
  • 5 oz. mozzarella cheese, cubed
  • 3/4 c. sliced salami
  • 1/2 red onion, diced
  • 1/2 c. sliced black olives
  • 3 Tbs. red wine vinegar
  • 2 Tbs. olive oil
  • juice of 1 lemon
  • 1/2 tsp. dried oregano
  • fresh basil, minced, to taste (I used 4 large leaves)
  • Parsley, chopped, to taste
  • 1/4 tsp. crushed red pepper flakes
  • salt & pepper, to taste

WHAT YOU DO:

In a large bowl combine zucchini, artichokes, tomatoes, mozzarella, salami, onion, and olives.

In a separate bowl, whisk these together to make the dressing: vinegar, olive oil, lemon juice, oregano, parsley, basil, red pepper flakes, salt, and pepper.

Pour the dressing on top of the salad ingredients and toss to combine. Refrigerate for at least 1 hour, until the dressing starts to soften the zucchini. Serve chilled.

 

 

daCucumber Avocado Tomato Salad Recipe 

Cucumber Avocado Tomato Salad Recipe - fresh and delicious not to mention easy!

WHAT YOU NEED:

  • 1 pint grape tomatoes, sliced into halves or quarters
  • 2 cucumbers, sliced then cut in half
  • ½ red onion, diced
  • 3 avocados, chopped
  • 1 clove garlic, minced
  • 2-3 Tbsp. extra virgin olive oil
  • 2-3 Tbsp. fresh squeezed lemon juice
  • 1 Tbs. chopped fresh dill
  • sea salt and black pepper, to taste

WHAT YOU DO:

Place tomatoes, cucumbers, onions, avocados, garlic, and dill in a large bowl.

Drizzle with olive oil and lemon juice. Toss gently to combine.

Just before serving, season with salt and pepper.

Here’s a simple and delicious recipe I tried: Lemon Ginger Chicken Thighs. I adapted it for the slow cooker, and then broiled it in the oven for a few minutes to make the thighs nice and brown. 

Slow Cooker Lemon Ginger Chicken - from Crock Pot to broil a few minutes to crisp

WHAT YOU NEED:

  • 3 lemons
  • 1 Tbs. grated fresh ginger
  • 1/2 tsp. coarse salt
  • 2 Tbs. honey
  • 1 Tbs. soy sauce
  • 2 Tbs. water
  • 8 chicken thighs; bone-in, with skin
  • 2 tsp. canola oil
  • for garnish: sliced green onions and lemon wedges

WHAT YOU DO:

Finely grate the peel of 1 lemon into a bowl. To this, add ginger and salt. Stir to combine. Rub this mixture under the skins of the chicken thighs.

In slow cooker, combine the juice of two lemons (the grated lemon, plus another lemon), honey, soy sauce, oil, and water. Add chicken, making sure to coat all pieces with liquid.

* tip: I love slow cooker liners. Much easier and faster clean-up afterward.

Cover and cook on LOW for 8 hours or until internal temperature of chicken reaches at least 165ºF. Once chicken is cooked, preheat oven to BROIL.

Remove chicken from slow cooker and place on a foil-lined baking sheet. Place chicken in oven and broil 5-10 minutes, or until golden brown, then remove. Top with green onion slices, add lemon wedges cut from the remaining lemon, and serve.

recipe adapted from bhg.com

Crock-Pot Programmable Cook and Carry Slow Cooker

Slow Cooker liners for Crock Pot recipes

 

Lemon Bundt Cake with Simple Lemon Syrup Recipe

Lemon Bundt Cake with Simple Lemon Syrup - Delicious Recipe
WHAT YOU NEED:

  • 1 c. unsalted butter, room temperature, plus more for pan
  • 3 c. all-purpose flour, plus more for pan
  • 2 Tbs. finely grated lemon zest
  • juice from 2 lemons (1/3 cup fresh juice)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 1/2 c. sugar
  • 6 eggs
  • 1 c. sour cream
  • Lemon Syrup: 1/2 cup fresh lemon juice + 1/2 cup sugar (Combine ingredients in a small saucepan. Whisk over medium heat until sugar dissolves completely).
  • Optional: confectioner’s sugar for garnish

WHAT YOU DO:

Preheat oven to 350°F. Butter and flour a Bundt pan.

In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.

Using an electric mixer, beat butter and sugar on med-high speed until light and fluffy, 4-5 mins. Add eggs one at a time, beating well after each is added; mix in lemon juice.

With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix).

Spoon batter into buttered/floured pan and smooth with a rubber spatula. Firmly tap pan on a work surface to level batter.

Bake until a toothpick inserted in center of cake comes out clean; 55-60 min (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then place on cooling rack.

Before serving, poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit 15-20 mins before adding any remaining syrup.

To store, wrap in plastic and keep at room temp up to 3 days. Good luck not eating the whole thing by then, ha!

recipe adapted from marthastewart.com

12 cup Bundt Pan

Lemon Bundt Cake with Simple Lemon Syrup

One-Pot Pork Chops with Matchstick Apples & Warm Greens Recipe

I love one-pot meals! Here’s a twist on pork chops and applesauce – instead of applesauce, julienne an apple into matchsticks and toss with chickpeas and warm arugula and spinach.

This recipe makes two pork chops, but you can adjust it of course to make more.

One Pot Meal - Pork Chops with fresh apples and warm greens - Not your Momma's Pork Chops and Applesauce Recipe!

WHAT YOU NEED:

  • 2 bone-in pork chops (approx. 9 oz each)
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1 Tbs extra virgin olive oil (EVOO)
  • 1/2 cup canned chickpeas, drained and rinsed
  • 5 oz. mixture of arugula and spinach, leaves torn
  • 1 Gala apple, cored and cut into matchsticks
  • 1/2 tsp lemon juice
  • 1/2 Tbs lemon zest (tip: use a rasp grater, or a vegetable peeler to make strips then chop into small pieces)

WHAT YOU DO:

Sprinkle pork chops on both sides with salt (a teaspoon or so), and season with pepper.

Heat EVOO in a large high-sided saute pan over med-high heat. Add pork chops.

Reduce heat to medium, and cook until browned around the edges, about 4 mins. Flip, and cook 3-4 more minutes. Transfer chops to a plate.

Add chickpeas to pan and cook for 2 min. Working in three batches, add arugula/spinach mixture and cook, stirring, adding additional batches as the leaves wilt. Sprinkle with approximately 1/4 to 1/2 teaspoon salt, then season with pepper to taste. Remove from heat, and stir in apple and lemon juice and zest. Serve with chops.

 

Number of Servings: 2

 

recipe adapted from “One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot” Martha Stewart Living

Spinach Stuffed Turkey Burgers Recipe - only 225 calories and 9 grams of fat

Here are some turkey burgers I made – stuffed with spinach, garlic, oats, and lemon juice. So easy! You just mash up all the ingredients and form it into patties. I used one pound of ground turkey and made 4 burgers but they were huge, so next time I will probably make 5 or 6.

WHAT YOU NEED:

  • 16 oz. ground turkey 93% lean
  • 3 cups fresh baby spinach, torn into small pieces
  • 1 clove minced garlic
  • 1/2 cup old fashioned rolled oats
  • 1 egg, beaten
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt
  • pepper, to taste

WHAT YOU DO:

  • In a mixing bowl, combine all ingredients. Form into patties. (The nutrition info below is for servings of 4 patties)
  • Spray a skillet with cooking spray, or mist with olive oil, and heat over medium heat.
  • Cook until skillet until cooked through and browned, approximately 8 minutes on each side.

Estimated Nutrition Information: Per Serving (recipe makes 4 servings)

  • 225 calories
  • 9.9 grams fat
  • 131 mg cholesterol
  • 8.9 grams carbohydrates
  • 1 gram fiber

Here’s an easy and delicious low-carb, low-fat, and figure-friendly recipe: Spiced Oven Roasted Cod. Each filet has just 135 calories and 5 grams of fat (3 WW PointsPlus points)!

Spiced Oven Roasted Cod - just 3 WW points+ - low fat, low carb, and easy.

WHAT YOU NEED:

  • Cod fillets (12 oz. total)
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp Old Bay seasoning
  • 1 tsp Kosher salt *note: this tasted really salty so I plan on cutting down on the salt next time.
  • juice from 1 lemon

WHAT YOU DO:

Preheat oven to 400ºF. Mist a baking dish with cooking spray or an olive oil mister (optional: line with foil before spraying for easier clean-up).

In a small bowl, combine EVOO, paprika, garlic powder, Old Bay seasoning, and salt. Stir until combined.

Place fish fillets in baking dish, drizzle with lemon juice, then brush with the olive oil/seasoning mix.

Bake 12-15 mins, or until fish is cooked through. Divide into 3 servings.

Prep time: 10 min

Cooking time: 15 min

Servings: 3

 Estimated Nutrition Information – each (4 oz) serving:Spicy Baked Cod Fillets - 3 WW PointsPlus points - recipebookandmore.wordpress.com

 

recipe adapted from LaaLoosh.com

Here’s a show and tell of my lunch. And an easy light meal idea; it’s more of a “no recipe” recipe. 🙂 It has whole wheat pasta tossed with veggies sauteed in olive oil and garlic, sprinkled with soy sauce and lemon juice.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!

WHAT YOU NEED:

  • whole wheat spaghetti (however many servings you want to make)
  • a few teaspoons of extra virgin olive oil (EVOO) for sauteing the veggies
  • 1 clove of garlic, minced
  • fresh vegetables, washed, cut and sliced (2-4 cups depending on how many servings you want) — I used asparagus, mushrooms, onions, yellow squash, zucchini, and bell peppers.
  • soy sauce
  • fresh lemon juice

WHAT YOU DO:

Prepare spaghetti noodles according to package directions.

While noodles are boiling, heat EVOO and garlic in a skillet over medium heat. Add veggies and sautee until tender.

Drain noodles, and place on serving dish. Top with veggies, then sprinkle on some soy sauce and lemon juice to taste. Stir to combine, then serve.

OMG you guys — this might be my most favorite potato recipe EVER. I used potatoes from our garden and topped it with chives from our herb pots. It reminded me of a delicious mustard potato salad, but it has no mayonnaise! It’s a “clean eating” recipe and has just a few simple ingredients. Here’s what I ended up with:

Clean Eating Lemony Dill Mustard Smashed Potatoes - my absolutely new FAVE recipe. I used 'taters from our garden and topped it with fresh chives. Lemony and dill mustard-y.
recipe adapted from “Tosca Reno’s Eat Clean Cookbook

Clean Eating Lemony Dill Mustard Smashed Potatoes

WHAT YOU NEED:

  • 3 lbs. potatoes, peeled and cut into chunks
  • 1/4 c. extra virgin olive oil
  • 2 Tbsp. dill mustard
  • juice from 1/2 of a lemon
  • 1 tsp. sea salt
  • chives, chopped (just a sprinkle for topping)

WHAT YOU DO:

Boil potatoes until “fork tender” (approximately 20 mins or so).

Drain then place on low heat to dry potatoes, shaking the pan frequently to prevent burning.

Keeping the potatoes on the stove, add the rest of the ingredients. Use a large wooden spoon to smash everything together, then serve. Garnish with chives.

recipebookandmore.wordpress.com

Need more potato recipes?

Not your Mama’s pork chops and potatoes: 3 ingredient cheesy ranch pork chops served with lemony dill mustard smashed potatoes, and corn on the cob with “corn dog” holders:

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.