Tag Archives: lemon

Garlic Shrimp with Orzo

September 23, 2011 admin Leave a comment

This is a quick dish that is nothing but good ! Orzo, one of my favorite pastas + super low cal shrimp + a lemony garlic sauce. Super yummy !

4 servings
383 calories per serving

1 c whole wheat orzo
2 T chopped parsley
Salt and pepper to taste
6 teaspoons butter, divided
1 1/2 lb. frozen shrimp (peeled and cooked)
1 T minced garlic
2 T lemon juice
Zest of one lemon

Cook orzo according to package instructions, drain and then add parsley, 2 t butter, salt and pepper. Melt 4 t butter in skillet and add garlic and cook 30 seconds. Then add shrimp with a bit of salt and pepper. Work in batches if you pan is not large enough. Cook until shrimp is heated through. Add lemon juice at the very end of the heating. Add lemon zest to orzo. Serve shrimp over orzo.

Dinner, Sides, Vegetables

Lemony Brussel Sprouts

September 5, 2011 admin Leave a comment

The lemony sauce on the sprouts add a nice surprise tanginess to the dish.

4 servings
121 calories per serving

8 cups Brussels sprouts trimmed and cut in half
1/4 c light sour cream
1/4 c Miracle Whip Light
2 t lemon zest
1 t lemon juice
1/2 t Dijon Mustard

Boil sprouts 8-10 minutes. Mix the rest of the ingredients and mix with drained sprouts.

Dinner, Sides, Summer, Vegetables

Summer Squash Deluxe

August 31, 2011 admin Leave a comment

Crisp summer veggies with a twist ! The lemon, pepperoni and feta cheese add a nice Greek flair to this dish. If you have garden fresh zucchini, this tastes even better 🙂

4 servings
69 calories per serving

1 medium zucchini
1 medium yellow squash
1 medium cucumber
½ t salt
2 T sliced basil
1 T oil
1/2 t grated lemon zest
1 t lemon juice
Salt and pepper to taste
1 oz. sliced turkey pepperoni
1/4 c crumbled feta cheese

Peel the zucchini, cucumber and squash and then using a vegetable peeler, peel off thin strips or ribbons and place in a bowl When you get down to the seeds, discard the remainder. Sprinkle with salt and let sit. Whisk together basil, oil, lemon juice and lemon zest and then add to the zucchini. Heat a skillet and crisp up the turkey pepperoni and then garnish the zucchini with the pepperoni and cheese.

Appetizers

Tabbouleh

August 4, 2011 admin Leave a comment

Tabbouleh is a Lebonese salad of cucumbers, tomatoes, parsley, mint and bulgur wheat. It is so healthy, so delicious and so very pretty to look at – serve some up as an appetizer at your next get together.

8 servings
214 calories per serving

1 c bulgur wheat
2 c boiling water
3 tomatoes, seeded and chopped into small bits
2 cucumbers, peeled and chopped into small bits
3 scallions, chopped
1 c chopped fresh parsley
1/3 c mint leaves chopped
2 t salt
1/2 c lemon juice
¼ c olive oil

Place wheat in a bowl and cover with boiling water. Soak 45 minutes to an hour and then drain it and squeeze out any extra water. Mix all the ingredients together and refrigerate at least 4 hours. Serve with pita bread, pita chips or as a side salad.

Dinner, Sides, Vegetables

Buttery Broccolini

July 9, 2011 admin Leave a comment

Broccolini is a cross between broccoli and kale. The stalks are more tender than regular broccoli and the flavor is so bright and fresh.

8 servings
61 calories per serving

4 quarts water
1 t salt
24 oz. broccolini
2 T butter, room temperature
1 t grated lemon zest
1 T lemon juice
1/2 t Molly McButter
Salt and pepper to taste

Boil water and add 1 t salt. Boil broccolini and then remove from hot water. Mix butter, zest and juice in the same pan once the water is removed. Add broccolini and mix well. Sprinkle with salt and pepper and Molly McButter, then stir and serve.

Chicken, Dinner, Kid Friendly, Pasta

Chicken Piccata and Orzo

July 5, 2011 admin Leave a comment

Orzo, chicken, piccata sauce – – pure heaven ! This is one of my favorite dishes. It is definitely restaurant worthy and it’s so easy to do. It’s a great dish to make when entertaining – your guests won’t even know they are eating healthy 🙂

4 servings
346 calories per serving

1 c uncooked orzo
2 t grated lemon rind
4 4 oz. boneless skinless chicken cutlets
Salt and pepper to taste
1 T olive oil
1/4 c white wine
1/2 c chicken broth
1 T lemon juice plus 1 t lemon juice
1 T chilled butter, cut into small pieces
2 T chopped fresh parsley

Cook orzo according to package instructions. Stir in the lemon zest. 1 t lemon juice, salt and pepper and keep warm. Heat oil in a skillet. Sprinkle chicken with salt and pepper and then cook chicken 3-4 minutes each site or until done. Remove the chicken from the pan and keep it warm. Add wine to pan and cook 2 minutes then add broth and 1 T lemon juice and bring to a boil and cook another 2 minutes or until it’s reduced to ½ c total. Remove from the heat and stir in the parsley and butter until the butter is melted. Serve chicken over orzo.

Beef, Dinner, Mediterranean

Garlicky Mediterranean Skillet

June 26, 2011 admin Leave a comment

Steak cooked to perfection with added Mediterranean flavors of lemon, garlic, feta cheese, and kalamata olives. What a meal !

4 servings
253 calories per serving

2 lean rib eye steaks (8 oz. each) (or similar cut)
1 ½ t oregano flakes
1 t basil flakes
½ t salt
¼ t pepper
1 T oil
3 cloves garlic, minced
4 cloves garlic each cut in quarters
2 T crumbled feta cheese
1 T lemon juice
1 T chopped pitted kalamata olives

When preparing steaks stovetop, I like to use a cast iron pan – I find it distributes heat the best and puts a nice sear on the outside of the meat. Sprinkle both sides of the steak with the oregano, basil, salt and pepper and rub into the meat. Heat oil in a skillet and cook garlic quarters 1 minute. Then add minced garlic and cook another minute then add the steaks and cook 8-10 minutes each side or until desired doneness. Remove from heat and sprinkle with lemon juice and garnish with feta and olives. Cut each steak in half before serving.

Dinner, Fish

Tilapia Piccata with Spinach

April 29, 2011 admin Leave a comment

Delicious ! Tilapia is one of my most favorite dinner dishes – it’s low cal and light but tasty and so versatile. In this piccata dish, the fillets sauté up perfectly and the sauce is great.

4 servings
322 calories per serving

2 c brown minute rice
Salt and pepper to taste
4 6 oz. tilapia fillets
2 T flour
2 t oil
1/3 c dry white wine
2 T lemon juice
2 T butter
4 c baby spinach

Cook rice according to package instructions, then sprinkle with salt and pepper and keep warm.

Sprinkle fish with salt and pepper then dredge in flour and cook in hot oil 2 minutes each side or until done. Add wine and lemon to pan and cook a minute longer then add butter and stir until it melts. Remove fish (and any sauce) from pan and then add spinach and saute until wilted, about 1 minute. Put rice on plates and top with spinach, fish and sauce.

Dinner, Kid Friendly, Sides, Vegetables

Potatoes in Foil

April 22, 2011 admin Leave a comment

These potatoes come out so tender and the spritz of citrus at the end gives them a great flavor !

4 servings
167 calories per serving

1 ½ lb. new potatoes, halved
4 garlic cloves
1 T oil
Kosher salt to taste
Pepper to taste
¼ c cilantro leaves or basil leaves
Lemon or Lime wedges

Preheat oven to 350 degrees. Make a large double layer square of foil and place potatoes and garlic on it and drizzle with oil and sprinkle with salt and pepper. Close up tightly and grill, rotating packet often, 25 minutes or until done. Before serving, add in cilantro, extra salt and pepper, and spritz with lime.

Dinner, Kid Friendly, Mediterranean, Sides

Greek Potatoes

February 9, 2011 admin 2 Comments

These taste just like the ones I get at my favorite Greek restaurant. So good and a great side to most any dish 🙂

8 servings
214 calories per serving

4 medium russet baking potatoes, peeled and quartered
1 c water
1/2 c olive oil
1/2 c freshly squeezed lemon juice
1 T oregano flakes, plus more for garnish
1 t salt
½ t pepper

Preheat oven to 500 degrees. Toss potatoes with water, oil, juice, oregano, salt and pepper. Turn potatoes and liquid onto a baking sheet and arrange in one layer. Bake uncovered about 50 minutes or until ford tender. Half way through, turn potatoes and add water if liquid is all absorbed. Garnish with extra oregano.