Archives for category: lemon

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

Stuffed Turkey Breast Wrapped in Bacon

Stuffed Turkey Breast Wrapped in Bacon - baked on top of harvest vegetables

WHAT YOU NEED:

  • 1 c. chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 tsp. grated lemon zest
  • coarse salt
  • ground pepper
  • Boneless, skinless turkey breast (approx. 2 pounds)
  • 1 pkg (approx. 12 oz) center cut bacon
  • 1 pound white potatoes (or sweet potatoes), scrubbed and cut into 1-inch chunks
  • 4 carrots (about 8 oz) OR 8 oz. parsnips and turnips, peeled, halved lengthwise, and cut into 1-inch pieces

WHAT YOU DO:

In a small bowl, combine parsley, garlic, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.

Slice turkey breast almost in half horizontally- leave it attached on one side.

Open like a book; season with salt and pepper inside and out.

Stuff turkey with herb mixture and put back together.

Cover with bacon slices, tucking ends under the turkey. Secure with kitchen twine.

Combine vegetables and 1/2 c. water in roasting pan. Place turkey on top.

Cover, and bake at 375°F until thoroughly cooked (juices should run clear when meat is pierced with a knife) and veggies are tender. Cooking time varies, but estimate around 20-30 minutes per pound.

Let turkey rest 20 minutes before slicing crosswise. Serve with vegetables.

Serves 6.

recipe adapted from MarthaStewart.com

Wrap stuffed turkey breast in bacon then secure with twine - bake on a bed of vegetables Boneless turkey breast - stuffed and wrapped in bacon - Because, well bacon

Looking for a low-fat, high-protein meal idea? Here’s an easy foil packet recipe: Baked Salmon with Dill Sauce.

I used nonfat Greek yogurt for the sauce, and the entire thing was only 125 calories, 1 gram of fat, and just 3 Weight Watchers Plus Points! The dill in our garden is growing nicely, so it was a great recipe for fresh herbs.

I made just one serving, but you could easily adjust the recipe to make more.

Foil Packet Salmon with Creamy Dill Sauce - just 125 calories and 1 gram of fat - awesome way to use fresh herbs and Greek yogurt

WHAT YOU NEED:

  • One 4-ounce salmon filet (I used frozen and thawed it according to the package directions)
  • 1/4 c. nonfat plain Greek yogurt
  • 1 tsp. lemon juice
  • garlic powder, to taste
  • onion powder, to taste
  • Sea salt, to taste
  • 1/2 tsp. minced parsley
  • 1 tsp. fresh dill, minced

WHAT YOU DO:

Preheat oven to 400F.

Spray a piece of foil with nonstick cooking spray.

Place the salmon on the foil and season with salt and lemon juice.

Wrap up into a packet, and bake for 25 minutes.

While the salmon bakes, make the sauce. Combine the rest of the ingredients in a bowl and mix to make the dill sauce.

After salmon is baked, top with sauce, and serve.

Serves 1 – Estimated Nutrition Information:

  • 125 calories
  • 1 gram fat
  • 3 grams carbohydrates
  • 0 fiber
  • 30 grams protein

Here’s an easy and delicious recipe for a 30-Minute Meal: Lemon & Dill Chicken. With less than 200 calories and 6 grams of fat, it has just 4 Weight Watchers +Points/serving! The sauce in this  is delicious. Also, I reheated leftovers the next day and the flavors tasted even better!

I used my spiral cutter to make “noodles” out of a zucchini and threw ’em in. Gotta love ZOODLES.

30 Minute Meal - Lemon and Dill Chicken - WW friendly just 4 points per serving

Lemon & Dill Chicken

WHAT YOU NEED:

  • 1 lb. uncooked boneless skinless chicken breasts, cut into chunks
  • 3 teaspoons extra-virgin olive oil (EVOO), divided
  • Salt & pepper, to taste
  • 1/4 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth – try making your own broth!
  • 2 teaspoons flour
  • 2 Tablespoons chopped fresh dill, divided
  • 1 Tablespoon lemon juice
  • 1 zucchini, spiral cut into long strips

WHAT YOU DO:

Season chicken pieces on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over med-high heat. Add chicken and cook thoroughly. Transfer chicken to a plate and tent with foil.

Reduce heat to medium. Add the remaining 1 1/2 tsp oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 mins.

Return chicken and any accumulated juices to pan; reduce heat to low and simmer for 3-4 mins. At the very end of cooking mix in the zucchini. Transfer to a serving platter. Season sauce with salt and pepper and spoon sauce over the chicken. Garnish with the remaining 1 Tablespoon chopped fresh dill.

Makes: 4 servings

Estimated nutrition information per serving:

  • 193 calories
  • 6 g fat
  • 8 g carbohydrates
  • 24 g protein
  • 2 g fiber

WW PlusPoints per serving: 4

recipe adapted from eatingwell.com

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 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 Jennys-Cookbook.blogspot.com

WHAT YOU NEED:

  • 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

WHAT YOU DO:

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.

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

lemon butter shrimp

If there’s one thing I love eating more than mushrooms, it’s shrimp.

When the hubby and I were at an all you can eat buffet in Las Vegas I’m pretty sure he was embarrassed to be seen with me because of the mountain of seafood I piled on my plate. It was like a shrimpified Mt. Fuji sitting in front of me and I ate it. ALL.

I saw a 4-ingredient shrimp recipe online and gave it a try. It was SO good it tasted like it was from a restaurant and it was SO easy!

Here’s what I came up with.

Zesty Lemon Butter Shrimp

adapted from pearls-handcuffs-happyhour.blogspot.com

WHAT YOU NEED:

WHAT YOU DO:

Preheat oven to 350F. Place shrimp in colander under cold running water for 5 minutes, or until thawed. While shrimp is thawing, cover the bottom AND sides of a baking sheet with foil. Place the chunks of butter and the sliced lemon on the baking sheet. Next add the thawed shrimp and sprinkle the Zesty Italian packet on top. Bake for approximately 13-15 minutes, stirring/mixing on the baking sheet halfway through.

4-ingredient Lemon Butter Shrimp - zesty!

while oven is preheating, thaw shrimp in running water

lemon butter shrimp

lemon butter shrimp - zesty!

lemon butter shrimp - zesty!

lemon butter shrimp - zesty!