Archives for category: lemon juice

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


  • 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)


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.

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.

Lemon Ginger Shrimp Skewers

Here’s a shrimp recipe I made, skewer-style. It is high in protein and has healthy fat from the olive oil. I ended up with 4 skewers-full of shrimp, which you could split up into a few servings, and add some veggies or rice or serve on a salad – whatever floats your boat. 😉

Lemon Ginger Shrimp Skewers - Only 135 cal per skewer! delicious combo of garlic, lemon juice, red pepper flakes, ginger.

adapted from

Lemon Ginger Shrimp Skewers

  • Servings: 4 skewers
  • Difficulty: easy
  • Print


  • 9 oz shrimp (31-40/lb.), peeled and de-veined
  • 2 Tbs EVOO (extra virgin olive oil)
  • 1 Tbs lemon juice
  • 1/2 tsp. minced garlic
  • 1/4 tsp. ground ginger
  • sprinkle of crushed red pepper flakes
  • salt and pepper, to taste
  • wooden skewers (I used four 12-in skewers)


In a small bowl, whisk together the EVOO, lemon juice, garlic, ginger, red pepper flakes, salt, and pepper. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover and refrigerate for 2 hrs.

Soak skewers in water for 30 mins, then thread shrimp onto them. Discard marinade.

Line a baking sheet with foil and spray with nonstick cooking spray. Place shrimp on the baking sheet, pour reserved mixture on top, then broil for approximately 5 minutes, or until thoroughly cooked.

Estimated Nutrition Info (for 1 skewer — recipe makes 4 skewers):

135 cal

7 g. fat

13.5 g protein

0 carbs

0 fiber

Other Shrimptastic Recipes:

Here’s a slow cooker recipe I tried over the weekend, which was delicious. Lemon-y, potato-y, and chicken-y. YUM!

Here’s what I came up with…

Lemony Greek Chicken and Gold Potatoes - awesome Crock Pot meal - throw everything in the slow cooker and when you come home from work dinner is ready! Also has a great tip for easily getting fresh-squeezed lemon juice out!

adapted from


  • 4 uncooked boneless, skinless, chicken breasts
  • 5 gold potatoes, peeled and quartered
  • 1/2 red onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 Tbs. dried oregano
  • 1/2 tsp. paprika
  • 1/2 tsp. onion powder
  • 2 lemons
  • salt, to taste


Spray inside of slow cooker with non-stick cooking spray.

Place the potatoes, onions, and garlic inside.

Place chicken on top, then sprinkle on the oregano, paprika, onion powder, and salt.

Squeeze the lemon juice on top. *TIP: for easier juicing — microwave whole lemons for 15 seconds, then roll them on the counter a couple of times before cutting in half.*

After squeezing out the juice, add the lemon halves to the slow cooker with the chicken mixture.

Cover and cook on high for 4 hours (or 6-8 hours on low) until chicken is thoroughly cooked.

Before serving, scoop out the insides of the lemons with a spoon and use as a garnish on top of the chicken.

One of my favorite shrimp dishes to make is a four-ingredient zesty lemon butter shrimp. It is SO delicious I could eat it every day if possible. It does have lots of butter, though (thus its deliciousness ha!), so here’s an alternative lemon garlic shrimp recipe I adapted from It has the awesome lemony flavor of the lemon butter shrimp, without the butter, and fresh healthy ingredients perfect for eating light.

To make “noodles” out of the zucchini, I used my GEFU spiral cutter. Love that thing!

Lemon Garlic Shrimp on a Bed of Zoodles. Zuchiini spiral cut into 'noodles' with shrimp, lemon, tomatoes, and garlic. Add some spice with red pepper flakes.


  • 1 tsp. Extra Virgin Olive Oil
  • pinch crushed red pepper flakes
  • 6 oz. frozen, precooked, de-veined, and peeled shrimp
  • 1/2 tsp. minced garlic
  • 1 small zucchini, spiral cut into noodle/ribbon shapes
  • pinch salt
  • 1 Tbs. lemon juice
  • 1/4 c. halved cherry (or grape) tomatoes


Heat a skillet over med-high heat.

Add oil and crushed red pepper flakes, then add shrimp.

Season with a pinch of salt, and cook 2-3 mins until the shrimp is heated through.

Add zucchini and tomatoes and toss lightly.

Remove from heat, add lemon juice, and serve.

Lemon Garlic Shrimp with Zoodles (zucchini noodles) - Awesome healthy meal idea for eating light.


I’m lovin’ the zoodles… Here’s another recipe I made, topped with tomato sauce.

Here’s a delicious recipe for a creamy, garlicky, lemony pasta. The hubs even enjoyed it and he is not even a pasta fanatic like I am. 🙂

Lemon Garlic Spinach Pasta - creamy and delicious. Tastes like it was straight out of a fancy restaurant. Must save to make again!

Here’s what I did…


  • 1 lemon: zested, and juiced
  • 1/2 c. chopped green onions
  • 1 clove garlic, minced
  • 1 c. shredded Parmigiano Reggiana cheese + more for garnish
  • 1 c. half and half
  • 1 lb. thin spaghetti
  • 10 oz. fresh spinach


  • In a stock pot, bring salted water to a boil.
  • Add pasta then cook for 5 mins.
  • Meanwhile, in a saucepan, bring the lemon juice, zest, green onions, and garlic to a simmer. Add the half and half, whisk for 1 minute, and make sure you don’t scald the mixture.
  • Remove the saucepan from heat.
  • Add spinach to the boiling water while the pasta is still cooking, and cook for 3 more mins (or until the pasta is al dente).
  • Drain the pasta/spinach, then return to the pot and toss with lemon mixture.
  • Add the shredded cheese and toss to combine.
  • Garnish with more cheese then serve.

recipe adapted from

Here’s another pasta recipe I recently tried and loved: Spicy Thai Noodles. Check it out! 🙂

Or, for a healthy option, substitute zucchini ribbons in place of pasta noodles – here’s my Zoodles recipe.

I recently adapted a salad recipe from a Mediterranean Diet Cookbook called the “Mediterranean Detox Salad.” The name does not sound appetizing to me, but it turned out to be delicious. Here’s what I ended up with…



  • 1 English Cucumber
  • 2 Tbs. lemon juice
  • 2 Tbs. Extra Virgin Olive Oil
  • 1 can artichoke hears (packed in water), sliced
  • 6 cups Romaine lettuce
  • 1/2 c. feta cheese, crumbled
  • 6 cherry tomatoes
  • Black pepper, to taste
  • 1/2 tsp. dillweed
  • Garlic powder, to taste


Slice cucumber in half lengthwise and then crosswise into 1/4-inch thick slices.

Set aside half of the cucumber slices.

With a food processor, process the other half of the cucumber, plus 2 Tbsp. lemon juice.

Add EVOO, dillweed, garlic powder, and pepper to processor and pulse.

In a bowl, put artichoke hearts, Romaine lettuce, feta, and cucumber slices. Mix salad and toss with dressing. Top with tomatoes and a sprinkle of dillweed.

Here’s a freezer recipe I made for a big batch of chicken breasts we bought at Costco: Greek Chicken. I just put everything in ziplock bags, and stashed them away for later. It turned out very moist, and I think this would be also great shredded and placed on top of a lettuce salad, or in a tortilla wrap.

greek marinated chicken

greek marinated chicken - freezer

Greek Chicken


  • 4-6 uncooked chicken breasts
  • 1 c. plain Greek yogurt
  • 1 Tbs. lemon juice
  • 2 Tbsp. extra virgin olive oil
  • 1/2 Tbsp. dried dill weed
  • 1/2 tsp. Kosher salt
  • 3 Tbs. fresh parsley, chopped


If freezing: Combine everything in a gallon Ziplock bag. Label with a permanent marker and freeze. To prepare, remove from freezer and thaw. Bake for 45-60 mins @ 375F.

If preparing right away: Combine everything in a gallon Ziplock bag. Allow to marinade for an hour or so, then bake for 45-60 mins @ 375F.

easy & fresh greek marinated chicken - serve chicken whole, or slice into chunks, or shred, for salads, pitas, wraps, etc!

I adapted a lemon pepper chicken recipe into a freezer recipe. The chicken turned out very moist and the best part was how easy it was to make. Also it has just a few simple ingredients so I didn’t even have to buy anything extra before preparing it.

lemon pepper chicken


  • 4 chicken breasts, uncooked
  • 1/2 c. extra virgin olive oil
  • 1/4 c. lemon juice
  • 1 Tbsp. lemon pepper
  • Grated parmesan cheese


  • TO PREPARE RIGHT AWAY… Marinade the chicken in the oil, lemon juice, and lemon pepper. Place on a baking sheet or shallow baking dish, top with grated parmesan, then bake at 350F for 45 minutes.
  • TO FREEZE… Combine in a gallon freezer bag: chicken, oil, lemon juice, and lemon pepper. Then to prepare, thaw overnight in the fridge, then top with parmesan, and bake in the oven for 45 minutes at 350F.

recipe adapted from

lemon pepper chicken

lemon pepper chicken

feta artichoke portobello strips with tomatoes, dill, onions & lemon juice

For a healthy lunch, I recently sautéed some veggies in EVOO and topped them with feta, dill and lemon juice. This makes a really big portion, with two servings being only 5 Weight Watchers Plus points each!


1 Tbsp. Extra Virgin Olive Oil

3 portobello mushrooms, cleaned, stems & gills removed, cut into strips

1/2 white onion, chopped

3/4 c. canned artichoke hearts (packed in water), chopped

1/2 tsp. minced garlic

2 Campari tomatoes, sliced

1 Tbs. lemon juice

2 tsp. dried dillweed

1/4 c. crumbled feta cheese


Heat olive oil in a skillet over medium-high heat. Add mushrooms, garlic, onions, and artichoke hearts. Sauté for 5-10 minutes, until cooked through. At the very end, add tomatoes, lemon juice, and dill. Dish onto a plate. Before serving, top with feta and garnish with more dill.

Estimated Nutrition Info – Amount Per Serving:
Calories 165.5
Total Fat 11.1 g
Carbohydrate 13.5 g
Dietary Fiber 4.6 g
Protein 6.6 g

Here’s a recipe I came up with to use some of the fresh veggies we’re accumulating around here.

And of course I added one of my favorite “splurge” items: feta!

Also this is only 4 Weight Watchers Plus Points per serving. A great side dish, or you could even eat the whole thing as a filling entrée for only 8 points.

Lemon Feta Mushroom-Fest

Lemony Feta Shroom-Fest: summer veggies, EVOO, lemon juice, dill, feta. Yum!!!


Makes 2 Servings

What You Need:

  • 1 Tbs. extra virgin olive oil
  • 1 clove garlic, minced
  • 8 oz. fresh mushrooms, washed & sliced
  • 1 Tbs. onion, diced
  • 1 yellow squash, peeled & sliced
  • ¼ c. Athenos crumbled feta cheese
  • 1 tomato, sliced
  • ¼ tsp. dried dillweed
  • juice from ½ of a lemon

What You Do:

Heat olive oil over medium-high heat in a large saucepan.

Add garlic and veggies. Sauté until tender.

Serve on a plate and top with feta, tomato, dill, and lemon juice.

Estimated Nutrition Facts – 2 Servings

Amount Per Serving:

  • Calories 141
  • Total Fat 11g
  • Cholesterol 16.7 mg
  • Sodium 214 mg
  • Total Carbohydrate 7g
  • Dietary Fiber 2 g
  • Protein 5g