N & L Cookbook

Posts Tagged ‘lemon’

Ingredients:

• 4 (6 ounce) boneless, skinless chick breast halves
• grated rind of two lemons
• 1 tablespoon olive oil
• 1 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon water
• 2 minced garlic cloves
• 4 lemon halves

Directions:

1. Pound chicken breast halves to 1/4 inch thickness.
2. Combine lemon rind, oil, oregano, salt, black pepper, water, and garlic.
3. Rub lemon-oregano mix over both sides of chicken
4. Grill 3 minutes on each side or until done
5. Squeeze lemon juice over each breast half.

• Servings:  4

• Calories:  226
• Fat: 6g
• Fiber: 1g

• WW Points: 5

Ingredients:

• 4 skinless, boneless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 cup fat-free, less sodium chicken broth
• 1 1/2 teaspoon diced herbs de provence
• 1 teaspoon fresh lemon juice
• 1 teaspoon butter

Directions:

1. Sprinkle chicken with salt and pepper.
2. Heat oil in a large nonstick skillet over medium high heat.
3. Add chicken, cooking 6 minutes on each side or until done.
4. Remove chicken from pan, keeping it warm
5. Add garlic to pan, cook 1 minute stirring constantly.
6. Add broth and herbs de provence; bring to a boil, scraping pan to loosen any brown bits.
7. Cook until reduced by half (approximately 3 minutes)
8. Remove from heat; add lemon juice and butter, stirring until butter melts.
9. Serve sauce over chicken.

• Servings:4

• Calories: 248
• Fat: 8.2g
• Fiber: 0g

Ingredients:

• 1  cup  lemon juice
• 3/4  cup  honey
• 1/4  cup  firmly packed light brown sugar
• 2  fresh pineapples, peeled and cored
• 4  cups  light vanilla ice cream

Directions:

1. Stir together first 3 ingredients in a small bowl; let stand 10 minutes.
2. Cut each pineapple into 8 (3/4- to 1-inch-thick) slices.
3. Place pineapple slices on an aluminum foil-lined baking sheet, and pour honey mixture evenly over top.
4. Broil 3 inches from heat 15 to 17 minutes or until golden brown.
5. Serve with ice cream.

• Servings: 8

Ingredients:

• 2 lb ground chicken
• 1 cup fresh breadcrumbs
• 4 spring onions, sliced
• 1 tablespoon ground coriander
• 1 cup chopped, fresh coriander
• 1/4 cup sweet chili sauce
• 2 tablespoons lemon juice

Directions:

1. Mix all ingredients.
2. Form into six patties.
3. Grill, pan fry, or bake.

• Servings: 6
• Serving Size: 1 patty

• Calories: 275
• Fat: 8g
• Fiber: 1g

• WW Points: 6

Ingredients:

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 teaspoon minced fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon tumeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 pound skinless boneless chicken thighs
• 1/4 cup low sodium chicken broth
• 1/4 cup dried apricot halves, chopped
• 2 pitted dates, chopped
• 1 tablespoon lemon zest
• 1 tablespoon water

Directions:

1. In a gallon size ziplock bag, combine the oil, garlic, ginger, cumin, paprika, tumeric, cinnamon, and salt.
2. Add chicken and seal the bag, turning to coat.
3. Refrigerate and marinate at least 1 hour.
4. Drain and discard the marinade.
5. Spray a non-stick skillet with cooking spray and heat on medium high heat.
6. Add chicken & broth; cook cover for 15 minutes.
7. Turn the chicken over.
8. Add the apricots, dates, lemon zest, and water.
9. Cook, covered, until chicken is done, about 15 minutes.
10. Add more water if needed to prevent sticking.

• Servings: 4
• Serving Size: 1 Thigh

• Calories: 202
• Fat: 8g
• Fiber: 1g

• WW Points: 5