When I say these are the BEST lemon bars.. I am dead serious. To be honest, I am not really a lemon person. I love lemons in my tea but as far as lemon flavored items go.. I am not a fan. That being said, I CRAVE THESE LEMON BARS. You eat one and then another and then you look down and the dish is empty. I first was introduced to this recipe in high school and it’s been a staple ever since. I made lemon bars for my book club and all my friends loved them. Don’t hesitate making these. They are inexpensive and so good.
- 2 cups of all purpose flour
- 1/2 cup of confectioners sugar (powdered sugar)
- 2 sticks of softened butter
- 4 eggs
- 2 cups of sugar
- 3 lemons to make 1/4 cup of fresh juice
- 4 TBS of all purpose flour
- 1 TBS of lemon zest from the peel
- Confectioners sugar to dust on top when finished
1. Preheat the oven to 350 degrees
2. Soften the butter in the microwave for 30 seconds
3. Combine butter, 2 cups of flour and 1/2 cup of powdered sugar in a mixing bowl. Mix well until the dough is formed.
4. Place the dough in a greased 9×13 baking dish. Even pat it out into one layer.
Bake for 18-20 min.
While the dough is baking make the filling.
1. Combine 4 eggs into the mixer and mix on low for 5-7 seconds.
2. Add the sugar, 4 TBS of flour, 1/4 cup of lemon juice and 1 TBS of lemon zest and mix well.
3. Once the crust is done baking– remove it from the oven.
4. Pour the mixed filling over the crust.
5. Place in the oven for 20 minutes.
6. Remove from oven and top with sifted powdered sugar. While the bars cool they will set.
Pop them in the fridge if you need to speed it up. Slice into bars and serve!
When life gives you lemons make lemon Parmesan chicken! This recipe has got to be in my top 3. I cannot even describe the flavor.. it’s pure perfection. Not only is this recipe so easy, it’s insanely delicious. I have never made a lemon dish before and was a little skeptical because I don’t like lemon pepper chicken. This tastes nothing like that. It’s sweet, tangy, crunchy and cheesy. If you’re looking for an easy week night meal that makes great leftovers, then this dish is for you. If you’re having guests over for dinner, you will WOW them with this presentation and the flavor. The best part.. it’s a piece of cake. I made this recipe for Brent and I the other night and he absolutely loved it. He said it was one of the best things I’ve ever made. Seriously… go to the store right now and make this for dinner and let me know how much you love it.
- 1.5 lbs Boneless skinless chicken tenders
- 1/3 cup whole wheat or regular flour
- 1/2 cup Panko bread crumbs or regular bread crumbs
- 1 cup Parmesan cheese, divided
- 1 tbs Dried parsley
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbs Minced garlic
- 3 tbs Honey
- 1/4 cup of olive oil
- 3 Lemons
- 1/2 tsp Garlic powder
- 1/2 tsp onion powder
- 1 lb Asparagus
- Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper or foil, and spray with cooking spray. Set aside.
- Set out three shallow bowls. In one bowl, add flour. To the second bowl, combine bread crumbs, 3/4 cup grated parmesan cheese, dried parsley, salt and pepper and stir to combine. In the third bowl, add minced garlic, honey 2 teaspoons lemon zest, and the juice from the 2 lemons, olive oil and stir to combine. Remove 4 tablespoons of this mixture and set aside.
- Coat in chicken tenders in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture. Place on prepared sheet pan sprinkle a few dashes of onion powder on the chicken.
- Bake in preheated oven for 10 minutes and remove pan. Flip the tenders to the other side.
- Wash and trim ends off asparagus, and place the asparagus next to the tenders. Drizzle the reserved lemon sauce over the asparagus. Sprinkle remaining 1/4 cup Parmesan cheese and 1/2 tsp garlic powder and 1/2 tsp onion powder over the asparagus.
Recipe adapted from dashing dish
This recipe is for those of you that need a detox after Thanksgiving. I ate wayyy too much but I definitely don’t regret it. With only a few weeks left until Christmas (another holiday diet disaster) I felt like I needed to make something that I would not feel guilty eating but would satisfy my stir-fry craving. Unlike take-out this dish is fresh and crisp that is the best way I can describe it. The asparagus stay bright green which I am not used to because I always roast mine and the lemon adds that touch of citrus to complete the dish. One of my favorite websites for when I am not feeling like creating my own recipe is Skinnytaste. Gina lists all the caloric and WW+ points for all of her dishes which helps you stay on track. Skinnytaste inspired me to begin this healthy cooking blog because it was key in helping me on my weight loss journey. It all starts with one recipe and then when you start to see those subtle changes, you are hooked. Try this dish you won’t regret it!
1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper, to taste
Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
Nutrition:Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0 g
Sodium: 437 mg (without salt) • Cholest: 98 mg