Tag Archives: Summer

Lemon Pepper Chicken

Lemon Pepper is a great spice for poultry – and when I do a grill basket version of this chicken recipe, I really pour it on !

Lemon Pepper Chicken
Lemon Pepper Chicken

4 servings
243 calories per serving

12 oz. chicken, cut into bite sized pieces
4 c mix of sliced onion, yellow bell peppers, and halved mushrooms
2 T oil
1 T lemon pepper seasoning
1 t finely shredded lemon zest
Lemon wedges

Heat grill. Toss shrimp and 1 T oil. Mix veggies and 1 T oil and seasoning.

Spray grill basket with Pam and heat. Add chicken and cook 3 minutes, stirring occasionally. Add veggies and cook 6 minutes or until chicken is done. Stir in juice of one lemon. Serve topped with lemon zest.

Green Apple and Pear Pops

What a refreshing snack on a hot summer day ! Pops of any kind make a great dessert or snack and these are no exception 🙂

Green Apple and Pear Pops
Green Apple and Pear Pops

12 servings (6 oz. pops)
103 calories per serving

2 granny smith apples, peeled and diced
2 c pear juice
½ t ground cardamom
1 ripe pear, peeled and diced
1 c applesauce

Mix apples, pear juice and cardamom and simmer on low heat 10 minutes to soften the apples. Add the pears and simmer another 5 minutes. Remove from heat and add the applesauce. Fill the molds and insert the sticks and freeze at least 8 hours.

For fun, place a green maraschino cherry at the bottom of each pop before filling with the other mix.

Sun Tea Pops

What a great ice pop ! Sweet and flavorful and so refreshing. Pops make a great snack or dessert.

Sun Tea Pops
Sun Tea Pops

6 servings (8 oz. pops)
44 calories per serving

1 c Splenda
2 peaches cut into wedges (skins still on)
1 lime, peeled and sliced
1 lemon, peeled, seeded and sliced
6 mint leaves
8 tea bags – orange pekoe black tea (this is just your standard Lipton, etc. tea bag)
2 c water
2 c cold water

Bring water to simmer in a sauce pan and dissolve Splenda – when all dissolved remove from heat and stir in 2 c cold water and then let sit 10 minutes. Pour sugar water into a glass bowl and add peaches, lemons, limes and mint then add the tea bags, cover and place out in the sun for 3-5 hours to get a nice sun brewed tea. Remove tea bags and divide mint and peaches into molds then pour in the tea (discard the lemon and lime), insert sticks and freeze 6 hours.

Tuna with Gremolata

Gremolata is a just a mixture of parsley, lemon, garlic and oil. It is a wonderful condiment that is packed with flavor. Serve with some Roasted Grape Tomatoes for a great meal.

Tuna with Gremolata
Tuna with Gremolata

4 servings
170 calories per serving

¼ c chopped parsley
2 T grated lemon zest
1 t oil
1 garlic clove, minced
4 4 oz. tuna steaks
¼ t salt
1/8 t pepper

Combine parsley, lemon, oil and garlic and set aside. Line a cookie sheet with foil and spray with Pam. Place tuna on sheet and sprinkle with salt. Broil 5 minutes or until fish flakes easily with a fork. Alternately spray fish with Pam and grill to desired doneness. Top fish with gremolata during the last minute of broiling.

Leftover tuna makes a GREAT tuna fish salad. Just mix it with mayo and some diced pickles – it is sooo much fresher than the canned stuff and you can really taste the difference.

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