Tag Archives: lemon juice

Lemon Shrimp

This dish is great served warm or chilled. I use this as the ‘surf’ portion for my Skinny Surf and Turf – it is so flavorful and fresh ! Shrimp is so low cal – it makes a perfect dinner.

Lemon Shrimp
Lemon Shrimp

6 servings
146 calories per serving

3 T minced garlic cloves
2 T olive oil
1/4 c lemon juice
1/4 c chopped parsley
1/2 t kosher salt
1/2 t pepper
1 1/4 lb. cooked shrimp

Heat skillet and add oil. Add garlic and cook 30 seconds. Add lemon juice and parsley and heat 1 minute. Stir in shrimp and cook 1 minute to heat. Sprinkle with salt and pepper just before serving.

Grilled Antipasto

This is a super savory, super healthy dish and a perfect summer dinner. The platter is just stunning to look at and this makes a great dish for entertaining. Serve as a full dinner or as an appetizer.

Grilled Antipasto
Grilled Antipasto

4 servings
291 calories per serving

6 T lemon juice
3 T white balsamic vinegar
2 t oil
¼ t kosher salt
2 cloves garlic, minced
3 plum tomatoes
2 red peppers, quartered
2 yellow peppers, quartered
2 zucchini cut lengthwise into thick slices
1 red onion cut into thick slices
1 large eggplant cut into thick slices
Pam
4 oz. prosciutto slices
1 oz. peppered ham
2 oz. fresh mozzarella, thinly sliced
Basil as a garnish
6 green olives
Salt and pepper to taste

Mix the first 5 ingredients as a marinade and dressing for the veggies. Take ¼ c of the dressing and brush it over the veggies. Spray a grill rack with Pam and grill veggies 5 minutes a side or until they have a bit of char on them. Place veggies on a platter and brush with the rest of the dressing and sprinkle with salt and pepper. Add the rest of the items to the platter and serve immediately.

Chicken Piccata and Orzo

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 🙂

Chicken Piccata and Orzo
Chicken Piccata and Orzo

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.

Garlicky Mediterranean Skillet

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

Garlicky Mediterranean Skillet
Garlicky Mediterranean Skillet

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.

Asian Soup with Shrimp

Such a great Asian inspired soup ! This makes a great lite lunch and all the veggies and shrimp really fill you up – it’s amazing, but you CAN feel full after just 125 calories !!

Asian Soup with Shrimp
Asian Soup with Shrimp

6 servings
125 calories per serving

6 c fat free chicken broth
1 c water
1/2 inch piece fresh ginger, thinly sliced
16 oz. package frozen Japanese style vegetable blend
3/4 lb. peeled and cleaned shrimp
1/4 c sweet rice wine or water
Salt and pepper to taste
½ t garlic powder
½ t sesame oil
3 T soy sauce
2 T lemon juice

Bring broth, water and ginger to a boil. Remove ginger and discard. Add veggies, shrimp, rice wine, soy sauce, spices and lemon juice. Cook 6-7 minutes and then add the sesame oil and serve immediately.

Chicken and Pasta Salad

I love orzo and it is great in cold pasta salads. The goat cheese really melts in from all the lemon and it gives the whole dish a great flavor. Very satisfying !!

Chicken and Pasta Salad
Chicken and Pasta Salad

4 servings
275 calories per serving

¾ c orzo
¼ t grated lemon zest
3 T lemon juice
1 T oil
½ t Kosher salt
1 t minced garlic clove
¼ t pepper
1 c shredded grilled boneless skinless chicken breast (Perdue Shortcuts work great here !)
½ c cubed English cucumber
½ c chopped red bell pepper
½ c sliced scallions
½ c crumbled goat cheese

Cook pasta according to package directions, then drain and rinse in cold water to stop the cooking process and cool it down. Mix lemon zest, juice, oil, salt, garlic and pepper and mix with the orzo. Add chicken, cucumber, peppers, and onions. Garnish with goat cheese and serve.

Chicken and Rice Soup

The egg in this soup makes for a super rich and creamy broth – this is kinda high cal for soup, but it is satisfying, filling and so worth it. Sometimes I just crave a soup rich with rice and chicken (and devoid of any veggies!) and this is it. It really hits the spot 🙂

Chicken and Rice Soup
Chicken and Rice Soup

4 servings
353 calories per serving

7 cups fat free chicken broth
¾ lb. boneless skinless chicken breast
1 c long grain white rice
3 large eggs
1/3 c lemon juice
Salt and pepper to taste

Mix broth and chicken in a pot and bring to a simmer on medium heat. Lower heat a bit and continue cooking until chicken is done, about 15 minutes. Using a slotted spoon, remove chicken to a plate and when cool, shred into bite sized pieces. Bring broth back to a good simmer and add rice and cook about 18 minutes and then put chicken back in the pot. Whisk eggs until frothy and then whisk in the lemon juice. While continuing to whisk, add 1 c hot broth to the egg mix. Then whisk the egg and lemon mix into the large pot. Add salt and pepper and serve immediately.

Chicken Cutlets and Bean Salad

This is a perfect meal ! Chicken done so simply turns out the most savory, delicious cutlets. And the lemony salad on the side just bursts with flavor. Simple, simple, simple – but such a great meal !

Chicken Cutlets and Bean Salad
Chicken Cutlets and Bean Salad

4 servings
395 calories per serving

½ pound wax beans, sliced lengthwise (or green beans if you can’t find wax beans)
15.5 oz. can chickpeas, drained and rinsed
¼ c lemon juice
3 T oil
Kosher salt to taste
Pepper to taste
4 boneless skinless chicken cutlets, 3 oz. each
5 oz. baby spinach leaves or baby arugula or other mixed greens
Pam

Mix beans, chickpeas, 3 T lemon juice, 2 T oil, salt and pepper. Spray a skillet with Pam and cook chicken with salt and pepper 3 minutes per side or until done. Mix spinach with 1 T oil and 1 T lemon juice then season with salt and pepper. Serve bean salad on top of spinach. Plate chicken and serve.

Brunswick Stew

This is a tasty stew that does well stovetop or you can sauté the onions and then pile it all in a crock pot and cook on low 6-8 hours or high 4-6 hours.

Brunswick Stew
Brunswick Stew

6 servings
238 calories per serving

Pam
1 t oil
1 onion, chopped
1 lb. boneless skinless chicken breasts in bite sized pieces
10 oz. frozen baby lima beans
10 oz. frozen corn
3 c chicken broth
1 ½ c chopped tomatoes
6 oz. tomato paste
3 T lemon juice
1 T Worcestershire sauce

Spray a Dutch oven with Pam and heat on medium high. Add oil and then sauté onion 3-4 minutes. Add all the rest of the ingredients and reduce heat to low and simmer, covered, for 1 hour.

Lemon Ginger Tenders

Quick and simple yet sooooo flavorful, I love restaurant quality meals that whip up in no time ! Serve with quick brown rice.

Lemon Ginger Tenders
Lemon Ginger Tenders

4 servings
150 calories per serving

1 t cornstarch
1 T soy sauce
12 oz. chicken tenders cut into bite sized pieces
1/4 c lemon juice
1/4 c soy sauce
1/4 c chicken broth (fat free)
1 t fresh ginger, minced
2 cloves garlic, minced
1/2 T Splenda
1 t cornstarch
1 T oil
1/4 c red bell pepper in strips
1/4 c green bell pepper in strips

Mix 1 t cornstarch and 1 T soy in a bowl. Add chicken and toss to coat well. Put bowl in the frig for 10 minutes. Stir lemon juice, 1/4 c soy, broth, ginger, garlic, Splenda and 1 t cornstarch in a bowl. Heat oil in a skillet on medium high heat. Add chicken and cook 4 minutes then add sauce and sliced peppers and cook 3-4 minutes.

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