This meal is simple and yummy as well as very healthy!
You will need:
- 1 small lemon
- 1 small avocado
- Cheese of choice (I used cheddar because I didn’t have any other cheese around, but I would suggest parmesan)
- Lettuce or spinach (or both!)
- Salt and pepper to taste
- 3 tbs olive oil
- 3 tbs white or red wine vinegar or balsamic vinegar
- Lemon juice (from the lemon above)
- Rinse lettuce/spinach and rip into a large bowl.
- Grate as much lemon zest as your lemon allows over the lettuce.
- Cut the avocado into wedges and separate into your bowl.
- Sprinkle grated or crumbled cheese into the bowl.
- Add croutons, salt and pepper to taste.
- Using a sealable jar, squeeze the lemon into it and add the vinegar and olive oil. Seal and shake well. (Note: Depending on the size of your lemon you may want to squeeze half the lemon first and taste before adding the other half. I personally like a very lemony flavor!)
- Pour the dressing over the salad and toss.
NOTE: If you are presenting this to company you may want to add the avocado last and arrange it nicely, as it tends to fall to the bottom when tossed.
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I love mushrooms, and portobellos are just big enough to make a meal out of. Really it looks more “piled” than “stuffed,” but adding veggies makes portobellos perfect for lunch!
Here’s what you’ll need:
- 1 large portobello mushroom
- 1/2 of a tomato
- a few slices of onion
- a clove of garlic
- 1-2 tablespoons of butter
- lemon zest
- Shredded cheese (mozzarella, parmesan, or virtually any cheese you could grate will work)
- Preheat a oven or toaster oven to 400 degrees.
- Place the portobello mushroom on a baking sheet or dish, stem up.
- Cut very thin slices of butter and place them around the inside of the mushroom.
- Peel a clove of garlic and mince or put through a garlic press. Sprinkle it around the inside of the mushroom, over the butter.
- Slice a tomato and place around the stem.
- Grate some lemon zest over the tomatoes.
- Sprinkle your choice of shredded cheese over the whole thing.
- Place in the oven for 20-25 minutes. A fork will easily slide in when it is done.
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5 minutes prep time, 40 minutes to cook.
This meal is so simple and delicious! I made this for two, so change amounts accordingly. The chicken gets so tender with this method, I love it!
I love artichoke, so every once in a while I’ll pick one up while I’m stocking up on groceries. I always have frozen chicken breasts in the freezer, and an assortment of dressings in the fridge or cupboard. If you don’t have lemons for this meal consider picking one up, or you can use lemon juice, but the flavor won’t be nearly as good.
Tonight I pulled out one very large frozen chicken breast and decided to use my artichoke.
Here’s what you’ll need:
- 1 artichoke
- 1 lemon
- 2 chicken breasts, or 1 very large one
- about half of a container of italian dressing
- 4 tablespoons butter
- Put your artichoke in a pot, fill with water, and put on the burner on high. Cut a few slices of lemon (I used about half of a small lemon), squeeze into a small cup, and put the rinds into the pot with the artichoke. Cover. Once it boils set a timer for 30-40 minutes. You’ll know it’s done when you can easily stick a fork into the artichoke heart.
- Put the frozen or thawed chicken into a sauce pan that just fits it, and pour about half of a container of Italian dressing over it. Turn the burner on high just until the dressing begins to boil, and then set on low. Flip every ten minutes or so until cooked through.
- Throw about four tablespoons of butter in with the lemon juice you squeezed and microwave until melted (I usually stir at twenty second intervals).
OPTION: I sometimes like to cut a clove of garlic in quarters and throw it in with the artichoke while it cooks. Once the artichoke is done I fish out the now soft pieces and smoosh them into the butter mixture.
NOTE: The left over italian dressing makes a great sauce, absolutely delicious! If it seems too runny for a sauce keep simmering it until it is the desired thickness.