Tag Archives: lemon juice

Broccoli Casserole with Cheese

December 20, 2010 admin Leave a comment

What a great way to serve broccoli ! Just a little bit of crunch from the topping, creaminess from the soup and cheese – – all over a great broccoli dish full of vitamins and fiber.

7 servings
81 calories per serving

2 10 oz. packages frozen chopped broccoli, thawed and drained
1 can low fat cream of mushroom soup
2 t lemon juice
½ c crushed seasoned stuffing
1 T low fat margarine, melted
¼ c shredded low fat cheddar cheese
Pam

Preheat oven to 350 degrees. Put broccoli in an 8 inch square baking dish sprayed with Pam. Mix soup and juice and pour over the broccoli then mix stuffing crumbs and margarine and sprinkle over the casserole. Cover and bake 30 minutes then uncover, sprinkle with cheese, and bake 5 minutes or until cheese is melted.

Chicken, Kid Friendly, Lunch, Soups

Creamy Chicken Rice Soup

November 12, 2010 admin Leave a comment

The broth for this soup is just perfect – it is satisfyingly creamy without being too much. The veggies are just enough. And the rice makes it really stick with you. It is a great lunch soup and reheats well. Be sure to not skip the wine and lemon juice – just the little bits make a big difference in the taste of the broth !

6 servings
218 calories per serving

½ c chopped carrot
1/3 c finely chopped onion
1/3 c chopped celery
2 T butter
¼ c flour
6 c chicken broth
2 c cooked rice
1 c cubed cooked chicken
½ t salt
¼ t pepper
1/8 t garlic powder
1 c 2 % milk
2 T lemon juice
1 T white wine

Saute the carrot, onion and celery in the butter until tender then mix in flour and gradually stir in the broth. Mix in rice, chicken, salt, pepper and garlic powder and bring to a boil the reduce heat, cover and simmer 15 minutes. Reduce heat to low and stir in the milk, lemon juice and wine and cook 5 minutes or until heated through.

Dinner, FiberGourmet, Fish, Lunch, Pasta

Shrimp and Pasta Salad

October 27, 2010 admin Leave a comment

This is great as a dinner or lunch – very filling, very tasty, and just the perfect portion.

4 servings
335 calories per serving

8 oz. FiberGourmet Rotini Pasta (without FiberGourmet, add 80 calories per serving)
Salt and pepper to taste
1 yellow squash, thinly sliced
1/3 c coarsely chopped kalamata olives
4 c baby spinach leaves
1 t grated lemon zest
2 T lemon juice
2 T oil
1 lb. peeled, cleaned shrimp

Cook pasta according to package instructions, drain and then mix with squash, olives, spinach, lemon zest, lemon juice, 1 T and 1t oil, salt and pepper. Heat 2 t oil in a skillet and quickly cook shrimp until done, about 5 minutes. Top pasta mix with shrimp. Season with salt and pepper and add a splash of extra lemon juice.

Appetizers, Italian, Snacks

Lemon Marinated Antipasto

September 28, 2010 admin Leave a comment

Great as an appetizer, a snack, a lunch side – and this antipasto does not skimp on the ingredients…olives, sausage, cheese, peppers, oh my ! This is very lemony – if you prefer, you can substitute vinegar for the lemon.

12 servings
220 calories per serving

1 lb. spicy turkey sausage
1 T oil
½ c oil
2 t grated lemon zest
½ c lemon juice
2 T chopped basil
½ t oregano flakes
1 t parsley flakes
½ t basil flakes
2 cloves garlic, minced
12 oz. roasted red peppers, drained and cut into small strips
12 oz. mozzarella cheese cut into cubes
1 c pitted kalamata olives

Cook sausage in 1 T oil until done. When cool, cut into slices. Whisk oil, lemon juice and spices with garlic. Layer sausage, pepper strips, cheese and olives in 2 quart size jars and pour over the dressing. Cover and chill 1-2 days. Try to remember to shake the jars a bit each time you open the frig those 1-2 days – that way the lemony marinade coats all the bits of goodness. Let stand at room temp 30 minutes before serving.

(you don’t need the jars – you can do this in a bowl or even a zip loc bag !)

Dessert, Kid Friendly, Summer

Lemon Mousse

September 11, 2010 admin Leave a comment

This is so super refreshing – so very lemony ! And just the perfect dessert on a hot summer night. The consistency is VERY light – it’s like eating a lemon cloud.

12 servings
99 calories per serving

2 .3 oz. sugar free lemon jello
2 c boiling water
14 oz. diet Sprite
¼ c lemon juice
12 oz. Cool Whip Lite, thawed

Mix jello with water and stir to dissolve then add soda and lemon juice and chill until slightly thickened. Beat until frothy and then stir in Cool Whip. Pour into individual cups and chill at least one hour.

Dinner, Pork

Pork Filets

September 8, 2010 admin Leave a comment

What a great pork recipe ! Any time you serve a sauce with something, it just makes it so much more special. And this sauce is special unto itself ! It is very flavorful with just the right amount of tang from the mustard and Worcestershire. Put the 2 together and you get a meal fit for a king !

2 servings
255 calories per serving

Pork:
8 oz. pork tenderloin
1/8 t kosher salt
1/8 t pepper
2 t oil

Sauce:
2 T minced shallots
¼ c white cooking wine
½ c chicken broth
1 t Worcestershire sauce
1 t Dijon mustard
1 t lemon juice
1 T fresh parsley, chopped
1 t butter
1/8 t kosher salt
Tabasco sauce to taste

Cut pork loin into 4 thick pieces and season with salt and pepper. Heat oil in skillet until browned, about 6 minutes per side. Also sear the edges cooking the pork for a total of 16 minutes or until done throughout. Remove pork and keep warm. Saute shallots in same skillet 2 minutes. Add wine and simmer until reduced by half. Stir in broth, Worcestershire, Dijon and lemon juice and simmer 5 minutes. Remove from heat and whisk in parsley, butter and Tabasco. Drizzle sauce over filets.

Dinner, Sides, Videos

Pesto Potato Salad

September 7, 2010 admin Leave a comment

Instead of basil, this pesto is made with arugula and adds a nice tang to the salad. Sometimes instead of the yukon gold potatoes I use unpeeled new potatoes and the recipe is just as delicious !

8 servings
208 calories per serving

2 lb. Yukon gold potatoes
2 ½ c arugula leaves
1/3 c parmesan cheese, grated
1/3 c pine nuts, toasted
3 T water
2 t lemon juice
4 cloves garlic, minced
½ t salt
½ t pepper
¼ c olive oil
1 c grape tomatoes, halved

Cook potatoes covered in salted water 25 minutes or until tender. Drain and cool. Then peel the potatoes and cube them. Here is a great video on how to easily boil and peel potatoes.

In a food processor mix arugula, 1/3 c cheese, 1/3 c pine nuts, water, lemon juice, garlic, salt and pepper then slowly add the oil and mix thoroughly. Pour mix over potatoes and stir in tomatoes. Serve at room temperature.

Drinks, Fruit, Mexican

Tropical Sangria

August 7, 2010 admin Leave a comment

Sangria is a great festive drink – adding the fruit to the wine makes it so much more special. You can set up pitchers well ahead of time so that the fruit really soaks up the wine. This one does away with the usual apples and oranges and adds some really flavorful tropical fruits. Don’t forget to serve some fruit in each glass !

8 servings
172 calories per serving

6 c cubed fruit (mangoes, pineapple, apricot, cantaloupe, honeydew, apples, etc.)
¼ c thinly sliced and peeled ginger
1 c fresh mint or basil leaves
½ c orange liquer or orange juice
1 bottle Pinot Grigio for white or 1 bottle Beaujolais for red
2 T lemon juice

Bruise basil or mint leaves and combine all in a pitcher and refrigerate at least one hour.

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Dinner, Fish, Summer

Lemon Shrimp Kabobs

August 5, 2010 admin Leave a comment

You know the drill 🙂 Throw away the skewers and forget kabobs – get a grill basket instead and make kabob cooking easy like it should be ! Cooking this with the lemon wedges as well as mixing in lemon juice makes this super citrusy and shrimp is just meant to be mixed with citrus.

6 servings
115 calories per serving

3 T honey
¼ c lemon juice
1 T finely chopped parsley
1 ½ lb. uncooked shrimp
3 medium zucchini, cut into 1 inch slices
2 medium summer squash, cut into 1 inch slices
1 small red bell pepper cut into 1 inch wedges
2 cloves garlic, minced
1 small lemon cut into wedges
Pam

Mix honey, lemon juice and parsley in a dish. Add shrimp, cover and refrigerate ½ hour. Heat grill and spray a grill basket with Pam. Place shrimp and veggies in basket and grill 12 minutes stirring frequently. Brush more marinade on the fish during the cooking process.

Dessert, Kid Friendly, Summer

Pom Pops

August 4, 2010 admin Leave a comment

Chock full of antioxidants, sweet yet tart, and ever so refreshing. These pops are definitely worth the work.

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

2 ¾ c pomegranate juice
¼ c lemon juice
½ c Splenda
1 ¾ c apple juice
¾ c pomegranate seeds
2 apples cored and diced small

Mix pom juice with 1/8 c lemon juice. Simmer Splenda, apple juice and 1/8 c lemon juice and dissolve all the Splenda then cool to room temperature. Add half the apple juice mix and the seeds to the pom juice mix. Add the apples to the apple juice mix. Fill the molds half way with the pom juice mix and freeze 1 1/2 hours then add a layer of the apple juice mix and freeze another, insert the sticks and freeze at least 6 hours.