LEMON-PEPPER VEGGIES
The must-try medley is a breeze to make in the microwave. Guests are surprised that this quick dish is so flavorful.-Linda Bernhagen, Plainfield, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the broccoli, cauliflower, carrots and water. Cover and microwave on high for 3-6 minutes or until crisp-tender; drain. , Combine the remaining ingredients; drizzle over vegetables and toss to coat.
Nutrition Facts : Calories 75 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 194mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
LEMON-PEPPER VEGGIES
This yummy recipe is from Quick Cooking magazine and is so easy to make as well as yummy. :) The best part is that it is prepared in the microwave.
Provided by MtnBabeBeth
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the broccoli,cauliflower,carrots and water.
- Cover and microwave on high for 4-7 minutes, or until crisp-tender; drain.
- Combine the rest of the ingredients; drizzle over vegetables and toss to coat.
LEMON-PEPPER VEGETABLES
Our Test Kitchen tossed together this colorful side dish that's sure to brighten up any dinner table. The mild seasoning lets the veggies' fresh flavors shine.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, combine green beans and water. Cover and microwave on high for 5-6 minutes or until crisp-tender. , Stir in squash. Cover and microwave on high for 2 minutes. Add tomatoes. Cover and cook 30 seconds longer or until heated through; drain. Gently stir in the butter, lemon-pepper and Italian seasoning.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 88mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
LEMON-PEPPER VEGETABLES
Eating fresh, healthy foods doesn't have to be difficult. Using lemon pepper seasoning is an easy way to add flavor to quick sautéed or stir-fried vegetables.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
- Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.
Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
LEMON-PEPPER CHICKEN PASTA
Thinly sliced chicken breast strips sauteed in lemon-pepper, lemon juice, olive oil, and minced garlic then tossed with bow-tie pasta and green onions. Must love lemon!
Provided by Valerie Sword
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Saute chicken strips in olive oil, lemon juice, lemon-pepper seasoning, and garlic in a skillet over medium-high heat until no longer pink in the centers and juices run clear, 7 to 10 minutes.
- While chicken cooks, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Toss cooked pasta with chicken, sauce from the skillet, and green onion. Garnish with fresh lemon wedges.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 43.2 g, Cholesterol 32.3 mg, Fat 9.4 g, Fiber 2.6 g, Protein 19.5 g, SaturatedFat 1.6 g, Sodium 147.3 mg, Sugar 2.1 g
LEMON-GARLIC SHRIMP & VEGETABLES
Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Shrimp Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 12.2 g, Cholesterol 142.9 mg, Fat 6.3 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 1 g, Sodium 1091.3 mg, Sugar 5.1 g
LEMON PEPPER GREEN BEANS
These green beans are easy and delicious. They are a bit tangy, spicy, and crunchy with the almonds. My family's favorite!
Provided by Annette
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
- Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 2.6 g, Sodium 185.8 mg, Sugar 1.3 g
EASY LEMON PEPPER CHICKEN
These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING.
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Use a sharp knife to carefully fillet the chicken breasts into two thinner peices (or use thin-cut chicken breasts).
- Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
- Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
- Add the butter and minced garlic to the skillet and sauté for about one minute.
- Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any).
- Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.
Nutrition Facts : ServingSize 1 serving, Calories 253.4 kcal, Carbohydrate 3.53 g, Protein 34.45 g, Fat 10.43 g, Sodium 656.68 mg, Fiber 0.15 g
LEMON PEPPER
Lemon Pepper is a favorite for everyone! You can use it on so much more than just chicken wings. Citrusy, aromatic, with the perfect floral notes of freshly cracked pepper, this simple blend is a must for your kitchen.
Provided by Joanna Cismaru
Categories Spice
Time 30m
Number Of Ingredients 5
Steps:
- Preheat your oven to 170F, or your oven's lowest heat setting.*
- Mix the ingredients together in a bowl. Spread the mixture out on parchment paper lined baking sheet. Bake for 20-25 minutes, or until the lemon zest is completely dried out.
- Transfer the lemon pepper to an airtight container and store in a cool, dry place.
Nutrition Facts : ServingSize 0.5 tbsp, Calories 9 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 735 mg, Fiber 1 g, Sugar 1 g
GRILLED LEMON PEPPER VEGGIES
Make and share this Grilled Lemon Pepper Veggies recipe from Food.com.
Provided by Debbwl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large resealable plastic bag, combine oil, juice, lemon pepper, garlic and salt. Add vegetables to bag, seal and shake to thoroughly coat with seasoned mixture.
- Grill vegetables over medium-high heat until tender and slightly charred, about for 8 to 10 minutes.
LEMON & PEPPER FISH WITH ROASTED VEG
A light supper of white fish with a breadcrumb coating and ratatouille-inspired roast vegetable mix of peppers, courgettes and onions
Provided by Good Food team
Categories Main course
Time 17m
Number Of Ingredients 13
Steps:
- Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer.
- Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months.
- To cook from frozen, heat oven to 200C/220C fan/gas 7. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg. Bake for 25 mins until the fish is cooked. Serve with lemon wedges.
Nutrition Facts : Calories 387 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.4 milligram of sodium
BAKED FLOUNDER FILLETS WITH LEMON-PEPPER VEGETABLES
Steps:
- In a bowl whisk together the wine, the lemon juice, the parsley, the oil, the pepper, and salt to taste and add the onion. In another bowl toss together the carrots, the squash, and the zucchini, add about 1/4 cup of the liquid from the onion mixture, and toss the mixture well. Spread the onion mixture in the bottom of a greased glass baking dish, 15 by 10 by 2 inches. On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick. Arrange the fish rolls, seam sides down and not touching each other, on the onion mixture, put an oiled sheet of parchment or wax paper directly on them, and bake the mixture in the middle of a preheated 400°F. oven for 8 minutes. Spread the vegetable mixture around the rolls and bake the mixture, the fish covered directly with the parchment, for 7 to 12 minutes more, or until the fish just flakes. Transfer the vegetables to a heated platter, arrange the fish rolls on top of them, and spoon the juices over the top.
CRUNCHY LEMON-PEPPER VEGETABLES
Add a little pep to veggies with crunchy cereal and lemon-pepper seasoning.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Cook frozen vegetables as directed on package; drain well.
- Just before serving, in small bowl, mix crushed cereal, butter and lemon-pepper seasoning. Sprinkle over vegetables; stir to coat. Serve immediately.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g
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