Stuffed artichokes cooked in a pressure cooker are delectable ! They soften up beautifully and the garlic seems to just be infused into the artichoke leaves. This is a great recipe – so flavorful, so classic.

Stuffed Artichokes (Pressure Cooker)

8 servings
105 calories per serving

8 large artichokes, trimmed
½ c bread crumbs
½ c grated parmesan cheese
½ c minced garlic
1 c chicken or vegetable broth
Salt and pepper to taste
1 lemon

Everyone trims an artichoke differently – I cut off the stem and then ½ inch from the top. Then I trim all the leaves by nipping off the end. To get the leaves to open up enough to stuff them, I bang the leave side down on the counter a couple of times – then you can use your fingers to pry open the leaves some. Yes, all this work is definitely worth it

Separate leaves slightly so you can drop in the ingredients – each should get bread crumbs, parmesan cheese and garlic.

Place artichokes in pressure cooker (you can double decker them) and pour over broth. Sprinkle with salt and pepper and then squirt with the juice of 1 lemon. Close pressure cooker and bring to pressure and cook 60 minutes. Quick release pressure.

If you don’t have a pressure cooker, you can cook these stovetop in a dutch oven – simmer for 2 hours or until tender.

You can make these ahead of time and just reheat in the microwave prior to serving – I actually prefer to do it this way. They just seem to be more flavorful with the second heating.

This is a terrific, easy to make appetizer with the wonderful flavors of Greece just shining bright. The feta cheese, lemon, cucumbers and olives are a perfect topping to the toast triangles. Fancy tasting without a ton of work !

Greek Cucumber Toasts

4 servings
158 calories per serving

4 slices light whole wheat bread, crusts removed and cut diagonally into triangles
4 t olive oil
3 oz. low fat feta cheese
1/2 t lemon juice + a few squirts extra
Kosher salt
Coarse pepper
1 small English cucumber, halved and then thinly sliced crosswise on the diagonal into 8 slices
4 pitted kalamata olives, sliced

Preheat oven or toaster oven to 450 degrees. Brush the bread pieces with the oil and bake until they are golden, about 5 minutes. Mash up the feta and mix with oil and ½ t lemon then add salt and pepper to taste. Spread the mix over the toast points and to with a slice of cucumber. Garnish with olives and then spritz with lemon juice and sprinkle with a little salt and pepper.

This is one of the pasta salads you will make again and again. The added protein from the tuna makes this a great complete meal, or you can serve as a side to any salad for a great lunch or light dinner.

Lemony Orzo and Tuna

6 servings
256 calories per serving

3/4 c orzo
1/2 t grated lemon zest
3 T lemon juice
1 T oil
Salt and pepper to taste
1 t minced garlic
½ t red pepper flakes
1 c drained and flaked tuna fish
1/2 c diced English cucumber
1/2 c chopped red bell pepper
1/3 c scallions, sliced into thin rings
1 T sliced basil
1/2 c crumbled goat cheese

Cook pasta according to package directions. When done, drain, rinse to stop the cooking process and place in a bowl. Mix lemon zest, oil, garlic, pepper flakes, salt, pepper and mix with the pasta. Add fish, cucumber, pepper and scallions and mix well. Place and sprinkle with cheese and basil.

Surf and term usually includes a large portion of meat and a lobster tail dripping in butter. If you’re looking for a healthier alternative, try a Skinny Surf and Turf with a lean piece of filet mignon and some Lemon Shrimp. Just as good, much lower fat, and a perfect celebration meal.

Skinny Surf and Turf

2 servings
346 calories per serving

2 4 oz. filet mignons
Garlic powder
Salt and pepper to taste
I Can’t Believe it’s Not Butter Spray

Add 2 servings of LEMON SHRIMP for the perfect ‘surf’ !

Preheat grill. Sprinkle meat with garlic, salt and pepper. Grill a couple of minutes each side or until desired temperature. When done, spritz with ICBINB Spray.

Refreshingly sweet with a spicy ginger flavor – this is a great drink !

Ginger Tea

8 servings
73 calories per serving

8 c water, divided
1/4 c minced ginger
1/4 c honey
1/4 c molasses
3/4 c lemon juice
1/4 c cider vinegar
4 c seltzer
Lemon slices for garnish

Mix 3 c water and ginger and boil 2 minutes. Then remove from heat and let sit 20 minutes. Strain the mix through a fine strainer into a large pitcher. Add honey, molasses, lemon juice and vinegar and mix until all dissolved. Add 6 c water then chill overnight. As you serve, mix tea with ½ c seltzer and garnish each glass with a lemon slice.

I love making wontons – you fill them with just about anything and drop in broth and they make a great meal. But this one goes far beyond – the flavors of the ginger, lemon and vegetables mingle so beautifully ! You’ll want to make this one again and again.

Chicken Wontons in Broth

6 servings
395 calories per serving

7 cups fat free broth (chicken, beef or a mixture of both)
4 c water
3 T soy sauce
1 T lemon juice
24 wonton wrappers
1 large shallot, finely chopped
½ pound ground chicken
¾ c bok choy, finely chopped
½ c finely chopped mushrooms
Salt and pepper to taste
1 T soy sauce
1 t garlic powder
2 t minced fresh ginger
2 t grated lemon rind
1 t dark sesame oil
Dash of hot sauce

Prepare wontons (see below). Bring broth to a boil. Add 3 T soy, salt and pepper. Add wontons and cook 3 minutes or until done. Add lemon juice right at the end.

Wonton preparation:
Spray pan with Pam and cook shallot 3 minutes. Add water if it starts to get dry. Add ground meat and cook until done. Make sure you break it up into little pieces as it cooks. Let cool. Add in bok choy, mushrooms, soy sauce, salt, pepper, garlic powder, ginger, lemon zest, sesame oil, and hot sauce. Fill wontons (click below for a short video tutorial if you are not familiar with wonton preparation).

This is a quick and easy, yet sophisticated and super healthy fish dinner. Any flaky white fish will do. The light breading and sunflower seeds make a great crispy coating.

Sunflower Tilapia

4 servings
208 calories per serving

2 large egg whites
1/2 t pepper
½ t salt
1 t grated lemon zest
1/2 c Panko breadcrumbs
3 T unsalted sunflower seed kernels
4 6 oz. tilapia filets
Pam

Preheat oven to 475 degrees. Place a baking sheet in the oven to preheat it. Mix egg, half the lemon zest, salt and pepper in a bowl. Mix breadcrumbs, sunflowers and the other half of the lemon zest in another both. Dip fish in egg mix then dredge in breadcrumbs. Spray pan with Pam and add fish. Bake 10 minutes or until done.

At only 160 calories, make this one often ! The lite buttermilk, lemon and wine is a nice change from your typical mayo and vinegar dressing. The flavor is right on and this will definitely satisfy your potato salad craving.

Light Potato Salad

12 servings
160 calories per serving

4 lb. small red potatoes, quartered
Salt and pepper to taste
¼ c dry white wine
4 T lemon juice
½ c low fat buttermilk
¼ c low fat mayo
1 T Dijon mustard
1 c packed basil leaves sliced very thin
Cilantro for garnish

Add cold water to potatoes to cover them by 2 inches, cover and bring to a boil then add 1 t salt, recover and reduce heat to medium low and cook 10-15 minutes or until tender. Drain. Add wine and 1 T lemon juice them toss and cool to room temperature.

Whisk buttermilk, mayo, mustard, ¼ t salt, pepper and 3 T lemon juice. Blend well and then toss with potatoes and basil.

This is sooooo refreshing. Between the tart lemon, the sweet tea and the cold, cold temperature, you’ll turn down the heat in any room when you serve this summery dessert.

Tea and Lemon Sorbet

8 servings
68 calories per serving

2 c boiling water
4 Earl Grey tea bags
1/2 cup sugar
¾ c fresh lemon juice
1 c ice water

Boil 2 c of water and then steep the tea bags for 6-8 minutes. Remove bags and stir in sugar. Add lemon and 1 c ice water then chill 2 hours. Pour into an ice cream maker and freeze. When done, place in a container and freeze one hour before serving. If you do not have an ice cream maker, you can make this mixture into ice pops using molds or into a granita by following these instructions:
Place a metal bowl in the freezer to chill. Combine ingredients and pour into the bowl and place in the freezer for 30 – 60 minutes. When ice crystals form on the edges, stir with a fork being sure to pull away all the frozen pieces around the edges and freeze another 2-3 hours stirring every ½ hour. Best to serve right after the initial freeze time, but if you let it sit overnight, be sure to defrost for 15 minutes or so before serving.

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This tastes like a lemonade stand in a slice of pie ! It is so refreshing and delicious. Instead of the second pie, I used the extra filling to make homemade ice pops.

Raspberry Lemonade Pie

16 servings (2 pies)
198 calories per serving

1 ½ c boiling water
.3 oz. package lemon Jello (sugar free)
4 oz. cream cheese, softened
6 oz. frozen lemonade concentrate, thawed
8 oz. cool whip, thawed
1 c raspberries
2 low fat graham crusts

Add boiling water to jello and stir 2 minutes to dissolve completely. Cool a bit and then add in the lemonade. Beat cream cheese until creamy and then gradually add jello mix. Stir in cool whip and berries and pour into crusts then refrigerate at least 4 hours. It will be very thin at this stage – after it is refrigerated it will thicken up a lot. You can also freeze this and simply thaw ½ hour or so before serving. Garnish with a few leftover raspberries.