Guys – I am ALL about the one-sheet pan dinner craze! Only one pan to clean up?! Yes, please! This delectable dinner came together super quick, and used up 2 large lemons (bonus!). By the way, we harvested ONLY 140 pounds of lemons this year….. last year was over 200 pounds. So, still a ton to use, but definitely less than prior winters!
Hope you love this!
One Sheet Lemon Chicken Cabbage Carrot Dinner
Yield: 4 servings
- 4 boneless skinless chicken breasts or thighs
- 2 large lemons, juiced
- 1/2 head green cabbage, cut into large slices
- 3 large carrots, peeled and cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- Preheat oven to 375 degrees.
- Cover baking sheet with aluminum foil.
- Arrange chicken, cabbage and carrots on sheet pan.
- Drizzle lemon juice and olive oil over chicken and vegetables. Sprinkle with salt, garlic powder and Italian seasoning.
- Roast for 30-40 minutes, until chicken is no longer pink inside and vegetables are tender.
I use this on sooooo many foods….. salads (obviously), roasted Brussels sprouts, potatoes, sandwiches, steamed veggies…. it is super versatile and takes only a couple minutes to throw together. And, the best part – it does not contain unpronounceable ingredients, high fructose corn syrup, salt or any other weird undesirable ingredients! Hope you love it!
Easy Fresh Lemon Salad Dressing
Yield: about 1 cup
- 1/3 cup olive oil
- 2/3 cup fresh lemon juice
- 1-1/2 teaspoons Garlic-Herb flavor Mrs. Dash seasoning mix
- 1 teaspoon Dijon mustard
Put all ingredients into a mason jar & shake to combine. Stores well in refrigerator for a couple of weeks.
What is more comforting than a warm bowl of creamy pasta? Even better, add in some greens for fiber and vitamins, lemons for vitamin C, pistachios and avocado for healthy fats, and Greek yogurt for protein! This dinner is fancy enough for company, yet quick enough for a weeknight! I hope you love it!
Creamy Lemon Pistachio Pesto Pasta
Yield: 6 servings
- 1 pound whole wheat penne pasta
- 1 cup plain Greek yogurt
- Grated peel and juice of 3 lemons
- 1 cup flat-leaf parsley leaves
- 1/2 cup grated parmesan cheese
- 1/3 cup shelled pistachios
- 1 avocado
- 3 cloves garlic, chopped
- 3 tablespoons olive oil
- salt & pepper
- Cook pasta according to package directions
- Meanwhile, in a small saucepan, warm the yogurt with lemon peel. Do not boil, just warm thoroughly.
- In a food processor, combine lemon juice, parsley, parmesan cheese, pistachios, avocado and garlic. While processor is running, drizzle in olive oil until well combined.
- Place pesto in a large bowl. Stir in yogurt-lemon peel mixture. Stir in pasta and toss well. Season with salt and pepper to taste.
My husband weighs our lemon crop nearly every year. Believe it or not, last winter we harvested over 200 pounds (WHAT?!) of lemons from our one tree! We gave them away to friends & family & co-workers (& basically anyone we saw!), traded friends for oranges or grapefruit, but still had an overabundance of lemons to deal with!
I have a little juicer that we received as a wedding gift over 25 years ago. It’s nothing fancy, but it sure does a great job! I’ve juiced a bazillion lemons over the past 25 years.
Here are my tips:
- Get a huge trash can. Make sure your garbage disposal is in top-notch working condition!
- It is best to pour the juice into plastic ice cube trays.
- Pop those ice cube trays in the freezer.
- If you have too much juice & not enough ice cube trays, you can either juice the lemons in shifts OR you can put the excess juice into plastic cups.
- It is nice to have both options of frozen lemon juice cubes AND frozen lemon juice cups. Some recipes call for a little lemon juice and others will need more.
- When the ice cube trays are frozen, place the lemon juice cubes into a gallon-size freezer ziploc bag. These will keep for up to a year (trust me, I know because we’ve had lemon juice forever & it is in perfect shape!)
This may not be the healthiest lemon-based recipe, but it is truly decadent! And, in our house, the fact that this recipe uses up about 3 large lemons is a huge bonus! Sugary treats are okay once in a while, right? Remember, I’m the down-to-earth Dietitian and I love goodies just as much as anyone…. well, maybe not as much as my teenager, but you get the idea….
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 tablespoons lemon zest, divided
- 3/4 cup lemon juice, divided
- 1 cup powdered sugar
- Preheat oven to 350 F. Spray a 9×9-inch baking dish with cooking oil spray.
- In a large bowl, beat together flour, sugar, salt and butter.
- In a separate small bowl, whisk together eggs, 2 tablespoons lemon zest and 1/4 cup lemon juice. Pour into flour mixture and beat at medium speed until creamy, about 2 minutes.
- Pour batter into baking dish and bake for 25 minutes.
- Meanwhile, make glaze by whisking together powdered sugar, 1 tablespoon lemon zest and 1/2 cup lemon juice. Set aside. Allow brownies to cool completely before glazing.
Hope you love it!
I’m super excited for the posts to come in February…. why? Well, here in southern Arizona winter means CITRUS! And, at our house, we are blessed to have a lemon tree that is extremely prolific! So…. drumroll….. the blog theme for February is
I’ll be sharing ideas for freezing, juicing, savory and sweet recipes…
and, I hope you enjoy them immensely!
When these babies go on sale, or when I am lucky enough to get a haul from POW-WOW, I stock up on bell peppers! Look at how many green bell peppers were included at one week’s POW-WOW distribution! When you consider that green bell peppers are a good deal at 50-cents each, and usually run $1.00 each, this was an amazing deal!
Even though my kiddo doesn’t care for them, my husband and I love them. I like to have strips of fresh bell peppers ready for hummus dippers, salads and wraps.
And, if they are already cut into strips, weeknight fajitas are a breeze! Here’s a recipe for Salmon Fajitas that your family will love!
Stuffed bell peppers are easily prepped on the weekend to enjoy for dinners on busy nights as well. Just stuff with your favorite beans, rice, quinoa, corn and salsa…. top with cheese if you like…. heat in a 350 F degree oven until the peppers are soft, about 30 minutes!
Remember – prepping is your friend! Take a little bit of extra time to optimize your meal planning and eat healthier in the end!