My Sweet Marie

Posts Tagged ‘lemon

I made this dressing 19 years ago for a wedding that I catered. Shout out to Carrie and Phil! This was the dressing on the salad and if I remember correctly, I had made an adding error and had put too much pepper in it! It was still popular! It’s lovely on greens with almonds, berries, chicken and goat cheese but truly good on any salad! Enjoy!

Ingredients:

  • 1/4 cup yogurt plain, non-fat (goat’s yogurt or soy for dairy-free)
  • 1/3 cup orange juice
  • 2 tbsp. lemon juice
  •  1-2 tbsp. lemon or orange zest
  • 1 tbsp. olive oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp pepper
  • 1 tsp honey
  • dash of salt

Blend all together till smooth! Voila!

So here’s a little twist on falafel balls, baked, not fried. We all know I am counting points these days so you should get at least 24 balls, which makes them 2 points each! Enjoy with a salad or as a snack…full of protein!

 

Ingredients:

  • 3 Tbsp. olive oil
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 red onion, chopped
  • 2 cloves of garlic, chopped
  • 3 Tbsp. parsley, chopped
  • 3 Tbsp. cilantro, chopped
  • 3 Tbsp. chick pea or gluten-free flour
  • 1 Tbsp. chili powder
  • 1 1/2 Tsp. kosher salt
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cumin
  • 1/2 tsp. baking powder

Directions

  1.  Preheat oven to 375°. Grease 2 mini muffin tin sheets with the oil. Mash chickpeas in a food processor, then add remaining ingredients and blend to a thick, paste-like consistency.
  2. Shape into small ping pong-size balls and place each in a cup of the mini muffin tin. Bake, flipping balls halfway through, until balls are golden and crisp, 15 to 20 minutes.

I must apologize for not writing for so long! We were away in Europe and frankly it’s taken me a couple weeks to catch up on sleep, laundry, work, I could go on! Anyhow, here’s a recipe for a great and tasty snack that is only 1 point per 1/4 cup! If you have it with crackers then just add those points but if you have it with veggies, it’s a super duper deal! Feel free to change up the ingredients but I like this just the way it turned out!

Ingredients:

  • 1 lemon, zested and juiced
  • 1/2 cup green olives
  • 2 tbsp. capers
  • 1/2 cup roasted red peppers
  • 1 can artichokes, drained ***
  • 2 cloves of garlic

Directions:

  1. Put all of the above in the food processor and process till smooth! That’s it.
  2. Put it in a pretty dish and have fun with it!
  3. You can top it with parsley or cilantro for color if you want.
  4. *** use artichokes packed in water or count extra points for the ones in oil.

Recently I was given some zucchinis and decided to make a couple loaves! One to bring to my sister’s place for our visit and another for the freezer. One never knows when company may drop by, I’m like the Boy Scouts, always prepared! Well, almost always! here’s the easy to-do recipe!

Ingredients:

  • 2 egss
  • 2/3 cup coconut palm sugar or white sugar or agave
  • 1/2 cup coconut oil, softened
  • 1/2 cup almond milk (or any milk)
  • 1 cup shredded zucchini
  • zest and juice of a lemon separated
  • 2 cups gluten-free flour blend
  • 2 tsp baking powder
  • 1/2 tsp salt

For the Glaze

  • 1/3-1/2 cup powdered sugar
  • 1-2 tbsp. lemon juice reserved

Directions:

  1. Preheat oven to 350.
  2. Grease 9×5″ loaf pan.
  3. Cream sugar and coconut oil.
  4. Add eggs with milk, zest 3 tbsp. of juice, and mix till combined.
  5. In a separate bowl, mix the dry ingredients.
  6. Add the dry to the wet ingredients in the larger bowl, mix till well combined.
  7. Pour the batter in the loaf pan and bake at 45-50 minutes till a toothpick comes out clean.
  8. While the loaf is cooling, mix the glaze ingredients. Pour on the cooled loaf.
  9. Let the glaze set, slice and eat it up!!

Do you ever get tired of boring chicken? I eat it probably 5 times a week and really needed a kick! So here’s what I did and it was so good! You could do this with either breasts or thighs.

Ingredients:

  • 4 boneless/skinless chicken breasts or 8 thighs
  • 2 tbsp. of non-fat yogurt or mayo or goat’s yogurt
  • sirachi/ rooster sauce to taste, a little or a lot
  • 1 lemon zest/juice
  • 2-3 cloves of garlic minced
  • salt and pepper

Directions:

  1. Salt and pepper the chicken.
  2. Zest your lemon then use it for juice.
  3. Mix the rest of ingredients in a big Ziploc bag.
  4. Add in the chicken.
  5. Let sit in fridge for 2-24 hours!
  6. Grill on the BBQ till pink is gone.
  7. Eat on a bun with tomato, lettuce, bacon, mayo or as is or sliced and put over top your ceasar/any salad!

Tomorrow I will be having the kids for dinner, and I thought I’d do up a little something for an appetizer, what to have, what to have? After a bit of browsing, I found a seafood concoction by the Barefoot Contessa which inspired me. I didn’t use her recipe but it inspired me none-the-less! Here’s what I did:

Ingredients:

  • 1 kg of seafood ( I used calamari, shrimp, octopus and mussels, no shells)
  • 2 tbsp. olive oil
  • 2 lemons (zest and juice of 1 1/2 and slice the other half, very thing)
  • 2-3 cloves garlic crushed
  • red pepper flakes to taste
  • 1 tsp oregano
  • 1/4 cup fresh parsley
  • 1 tomato diced finely
  • salt and pepper to taste

Directions:

  1. Cook the seafood as directed on package. I used frozen seafood and steamed it. You could poach it in white wine for a lovely taste as well.
  2. Make your dressing with all the other ingredients except the sliced lemons.
  3. Add the cooked and cooled seafood to the dressing in a large bowl. Let sit overnight.
  4. Serve in chilled martini glasses or other fancy glass, garnished with a lemon slice or two and a basil or mint leaf. This should give you 6-8 appetizer servings@ 4 WW points each.

I am back on the WW wagon and trying to find healthy and wholesome snacks that are not too ‘expensive’ on the points but fill me up! This has a bit of protein and fibre so you feel sated and not running for the chips! Make up a batch and keep it on hand!

Ingredients:

  • 5 cups of cauliflower florets
  • 1 tbsp. olive oil
  • 1 can of canneli beans (white kidney), drained and rinsed
  • 1/3 cup low fat mayo
  • 1/4 cup fat free yogurt, plain
  • 1 tsp grated lemon zest
  • 2 tbsp. lemon juice
  • 1 clove garlic, crushed
  • 1/2 tsp of your favourite seasoning (Cajun, curry, indian spice, Lebanese spice, Mexican etc)

Directions:

  1. Toss the cauliflower with the oil and roast in the oven at 400, turning once, until tender and golden. about 20-30 minutes.
  2. In the food processor, puree the rest of the ingredients.
  3. Add in the cauliflower and puree till smooth.
  4. Enjoy with fresh cut veggies or crackers of choice.
  5. **For dairy-free option use goats yogurt or soy yogurt.