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.

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.

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 dish has a subtle yet delicious curry flavoring – it’s perfect next to chicken and fish dinners. If you haven’t tried curry before, but you like cauliflower, this is a great dish to try. It’ll get you hooked on curry, I bet

Curried Cauliflower

8 servings
100 calories per serving

1/4 c olive oil
2 t curry powder
2 t sugar
1 t lemon juice
Salt and pepper to taste
4 c cauliflower florets
1/3 c slivered or sliced almonds

Preheat oven to 400 degrees. Mix oil, curry, sugar, lemon, salt and pepper than mix in cauliflower. Pour all into a 13×9 baking dish and cover. Bake 15 minutes then stir and add almonds and cook another 10-15 minutes uncovered.

This is a fantastic dish – the feta cheese brings a nice flavor and makes the dish much more special. It’s a great balanced meal in a bowl – all your protein, veggies and carbs all in one nice package.

Pork and Orzo

6 servings
373 calories per serving

1 ½ lb. pork tenderloin
1 t coarsely ground pepper
2 T oil
½ t Kitchen Bouquet (flavoring in the gravy or spice section of your market)
3 qt. water
1 ¼ c orzo
¼ t salt
6 oz. baby spinach
1 c grape tomatoes, halved
¾ c reduced fat feta cheese, crumbled
Lemon juice

Rub pepper into meat and cut into bite sized pieces then cook in oil over medium heat for 10 minutes or until no longer pink. Stir in Kitchen Bouquet and stir well. Cook pasta for 9 minutes in boiling water and then stir in spinach and cook a minute longer. Add tomatoes to the pork and cook 1 minute then add the drained orzo and finally add the feta cheese. Just before serving, splash with some fresh lemon juice.

The lemon and lemon zest are what make this dish so special – it is unexpected paired with pasta but once you taste it, you definitely want more. And in my opinion, orzo is one of the best pastas out there – I love it in side dishes, in soups, in casseroles, any way it is served

Tomatoes and Orzo

5 servings
202 calories per serving

1 c uncooked orzo
1 can diced tomatoes, drained
1 T oil
1 T lemon zest
1 T lemon juice
1/4 t salt
1/4 t pepper

Cook orzo 9-11 minutes in boiling water. Drain and combine with the rest of the ingredients.

Serve with Ginger Carrots and Steamed Potatoes with Garlic Sauce for an awesome meal

This is a very aromatic meal and the sauce can really be used on any white fish, delicate or firm. I make a little extra sauce and really smother the fish for extra goodness.

Honey Tilapia

4 servings
230 calories per serving

Fish:
1 t oil
4 6 oz. tilapia filets
1/2 t salt
1/4 t pepper

Sauce:
2 1/2 T lemon juice
2 T green onions, chopped
1 T honey
1 T soy sauce
1 t bottled ground fresh ginger
1/4 t dark sesame oil

Prepare dressing by placing all ingredients in a bowl and mixing well.

Heat oil in a non stick skillet on medium high heat. Sprinkle fish with salt and pepper and cook 3 minutes each side or until fish is opaque. Top each fillet with 2 T of dressing.

Simple ingredients combined to make a perfect complete meal – chicken, potatoes, spinach and a few other yummy things.

Chicken Hash

4 servings
295 calories per serving

2 6 oz. chicken breasts (bone in)
2 t oil
Salt and pepper to taste
2 T fresh thyme leaves
1 ½ lb. Yukon Gold potatoes, in ¼ inch pieces
2 large shallots, diced
2 garlic cloves, minced
2 T water
½ lb. spinach, chopped
Fresh lemon juice

Preheat oven to 450 degrees. Put chicken in a baking dish and drizzle with 2 t oil and season with salt and pepper and thyme. Roast 35 minutes or until done. Cut meat into bite sized pieces. Bring potatoes to a boil in salted water and cook 15 minutes or until tender. Heat 4 t oil in a skillet and cook shallots 3 minutes then add garlic and cook another 30 seconds. Add potatoes and cook 7 minutes or until browned. Then mix in chicken and spinach and cook 2 minutes. Remove from heat and sprinkle with salt, pepper and some fresh lemon juice.

Just enough tuna, just enough beans, just enough of everything to make this a great lunch. This travels well as long as you keep it refrigerated. A great, healthy lunch !

Tuna Antipasto Salad

4 servings
320 calories per serving

15 oz. can chick peas, drained and rinsed
2 cans fancy white tuna packed in water
1 large red or green bell pepper, finely diced
½ c chopped parsley
1/2 c lemon juice, divided
4 T olive oil, divided
Salt and pepper to taste
8 cups mixed salad greens

Combine beans, tuna, bell pepper, parsley, 1/4 c lemon juice and 2 tablespoons oil in a medium bowl. Season with salt and pepper. Mix the rest of the oil and lemon and toss with greens. Plate greens and sprinkle with salt and pepper then top with the tuna mix.