lemon

Name: Creamy Chicken Apple Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 cups cooked, boneless, skinless chicken breast; 2 medium ribs celery (leaves discarded); 2 green onions (chopped); 1 medium apple (finely diced); 3 tablespoons walnuts (chopped); 1/4 cup light mayonnaise; 1/4 cup fat-free plain yogurt; 1/2 lemon (juiced); 1/8 teaspoon black pepper

Creamy Chicken Apple Salad

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

2 cups cooked, boneless, skinless chicken breast
2 medium ribs celery leaves discarded
2 green onions chopped
1 medium apple finely diced
3 tablespoons walnuts chopped
1/4 cup light mayonnaise
1/4 cup fat-free plain yogurt
1/2 lemon juiced
1/8 teaspoon black pepper

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

2 cups cooked, boneless, skinless chicken breast
2 medium ribs celery leaves discarded
2 green onions chopped
1 medium apple finely diced
3 tablespoons walnuts chopped
1/4 cup light mayonnaise
1/4 cup fat-free plain yogurt
1/2 lemon juiced
1/8 teaspoon black pepper

Instructions

In a medium bowl, combine the chicken, celery, green onions, apple, and walnuts
In a small bowl, whisk together the mayonnaise, yogurt, lemon juice and pepper. Pour over the chicken mixture and gently stir to coat.
Serve salad over your choice of lettuce leaves, bread or crackers.

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Posted in Recipes

Asparagus and Sugar Snap Pea Salad

By Stephanie Kinturi

Asparagus and Sugar Snap Pea Salad

Servings

people

Ingredients

Salad

1 bunch asparagus trimmed and chopped into 2-3 inch pieces
1 bag 8-oz fresh sugar snap peas
2 whole shallots finely sliced
1 clove garlic finely sliced
1 bag mixed lettuce
1 - 2 pinches salt and pepper to taste
1 - 2 Tbsp olive oil
1 pinch red pepper flakes (optional)

Lemon Vinaigrette

1 whole lemon (the juice and zest)
1 Tbsp red wine vinegar
1 1/2 Tbsp Dijon mustard
1/3 cup olive oil

Servings

people

Ingredients

Salad

1 bunch asparagus trimmed and chopped into 2-3 inch pieces
1 bag 8-oz fresh sugar snap peas
2 whole shallots finely sliced
1 clove garlic finely sliced
1 bag mixed lettuce
1 - 2 pinches salt and pepper to taste
1 - 2 Tbsp olive oil
1 pinch red pepper flakes (optional)

Lemon Vinaigrette

1 whole lemon (the juice and zest)
1 Tbsp red wine vinegar
1 1/2 Tbsp Dijon mustard
1/3 cup olive oil

Instructions

Sauté veggies in olive oil for 34 minutes until heated through but still crisp. Add salt, pepper and red pepper flakes as desired. Toss. Remove from heat.
Pour salad mix into a large bowl. Top with sautéed vegetables. Drizzle lemon vinaigrette over vegetables and salad greens. Serve immediately.

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Posted in Dinner, Recipes

Roast Salmon and Vegetables

Course

Main Dish

Cuisine

Seafood

Prep Time

10 min

Cook Time

55 min

Servings

people

Ingredients

2 large fennel bulbs
1 pint grape tomatoes
8 cloves garlic peeled and halved
1 whole lemon thinly sliced
1/4 cup olive oil
2 tsp kosher salt
1/2 tsp black pepper
6 springs fresh thyme
4 6-oz salmon fillets skin removed

Course

Main Dish

Cuisine

Seafood

Prep Time

10 min

Cook Time

55 min

Servings

people

Ingredients

2 large fennel bulbs
1 pint grape tomatoes
8 cloves garlic peeled and halved
1 whole lemon thinly sliced
1/4 cup olive oil
2 tsp kosher salt
1/2 tsp black pepper
6 springs fresh thyme
4 6-oz salmon fillets skin removed

Instructions

Heat oven to 400° F.
Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.

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Posted in Dinner, Recipes, Under 500 Calories

Crispy Chicken and Garlicky Collards

Course

Main Dish

Cuisine

American

Prep Time

20 min

Cook Time

35 min

Servings

people

Ingredients

1 3 1/2-pound chicken cut into 10 pieces and skin removed
2 Tbsp Dijon mustard
2 cups multigrain cereal flakes crushed
2 Tbsp olive oil
1 - 2 pinches Kosher salt and pepper to taste
2 bunches collard greens thick stems removed and leaves cut into 1-inch strips
2 cloves garlic thinly sliced
1 whole lemon cut into wedges

Course

Main Dish

Cuisine

American

Prep Time

20 min

Cook Time

35 min

Servings

people

Ingredients

1 3 1/2-pound chicken cut into 10 pieces and skin removed
2 Tbsp Dijon mustard
2 cups multigrain cereal flakes crushed
2 Tbsp olive oil
1 - 2 pinches Kosher salt and pepper to taste
2 bunches collard greens thick stems removed and leaves cut into 1-inch strips
2 cloves garlic thinly sliced
1 whole lemon cut into wedges

Instructions

Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.

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Posted in Dinner, Recipes, Under 500 Calories Tagged southern

Blackened Salmon with Broccoli Rabe and Raisins

Course

Main Dish

Cuisine

Seafood

Prep Time

8 minutes

Cook Time

12 minutes

Servings

people

Ingredients

4 6-oz salmon fillets skinless
1 Tbsp Cajun season or blackening spice mix
1 bunch broccoli rabe (about 1 pound)
1/2 cup water
1 Tbsp olive oil
2 whole shallots sliced
1/4 tsp kosher salt
1/4 cup golden raisins
1 whole lemon cut into wedges

Course

Main Dish

Cuisine

Seafood

Prep Time

8 minutes

Cook Time

12 minutes

Servings

people

Ingredients

4 6-oz salmon fillets skinless
1 Tbsp Cajun season or blackening spice mix
1 bunch broccoli rabe (about 1 pound)
1/2 cup water
1 Tbsp olive oil
2 whole shallots sliced
1/4 tsp kosher salt
1/4 cup golden raisins
1 whole lemon cut into wedges

Instructions

Heat a large skillet over medium heat. Coat both sides of each salmon fillet evenly with seasoning; cover and cook for 3–4 minutes per side or until opaque throughout and blackened.
Meanwhile, in another skillet, bring the broccoli rabe and 1/2 cup water to a simmer. Cover and cook, tossing occasionally, for 3–4 minutes or until tender; drain and transfer to a plate.
Wipe out the second skillet, and heat oil over medium heat. Add the shallots and salt, and cook for about 3 minutes or until softened. Mix in the raisins and broccoli rabe. Serve with the salmon and lemon wedges.

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Posted in Dinner, Recipes, Under 500 Calories

Blackened Salmon and Rice

Course

Main Dish

Cuisine

Seafood

Prep Time

8 minutes

Cook Time

12 minutes

Servings

people

Ingredients

2 cups instant rice (such as minute rice)
2 1/2 Tbsp paprika
3/4 tsp cayenne pepper
1 tsp dried thyme
1/2 tsp garlic powder
1 1/2 tsp kosher salt
3 1/2 Tbsp unsalted butter
1 whole lemon (just the juice from lemon)
4 6-oz salmon fillets skinned
1 11-oz can of corn kernels drained
1 whole lemon cut into wedges

Course

Main Dish

Cuisine

Seafood

Prep Time

8 minutes

Cook Time

12 minutes

Servings

people

Ingredients

2 cups instant rice (such as minute rice)
2 1/2 Tbsp paprika
3/4 tsp cayenne pepper
1 tsp dried thyme
1/2 tsp garlic powder
1 1/2 tsp kosher salt
3 1/2 Tbsp unsalted butter
1 whole lemon (just the juice from lemon)
4 6-oz salmon fillets skinned
1 11-oz can of corn kernels drained
1 whole lemon cut into wedges

Instructions

Heat oven to 400° F. Cook the rice according to the package directions.
Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.

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Posted in Dinner, Recipes, Under 500 Calories