Ingredient: lemon

Lemon Cilantro Turkey Tapas

How To Prepare
Zest or grate the lemon rind; chop and reserve. Squeeze juice from lemon. In medium bowl, combine lemon juice with cilantro, onion, 1 tablespoon oil, Splenda, and reserved zest.

Lightly sprinkle turkey with pepper. In large non-stick skillet, over medium heat, saute medallions in 2 teaspoons oil for 4 minutes per side or until golden brown and food thermometer, inserted in thickest portion of medallion, reaches 170ºF. Remove turkey from pan and stir into the cilantro mixture.

Over medium heat, sauté zucchini 1 minute. Fold into turkey mixture, mixing well. Cover and refrigerate overnight. Serve cold over butter lettuce leaves.

Tips:

Of Spanish origin, tapas are little dishes, served on small plates, similar to the Chinese dim sum or the Middle Eastern meze. Although tapas may look similar to traditional appetizers, what differentiates them is their more pronounced and/or spicier flavors.

For a dining out experience or a trendy tapas party, select from a variety of tapas and enjoy several little dishes.

Lemon Chicken Stir-Fry

How To Prepare
Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, teriyaki and potato flour in a small bowl.
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Rosemary Lemon Salmon

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 Rosemary Lemon Salmon
Savory rosemary and lemon salmon
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 1. Preheat the oven to 400 degrees F (200 C) 2. Arrange half the lemon slices a single layer in a baking dish. Layer again with 2 sprigs of rosemary, and top with salmon fillets. Sprinkle salmon with desired flavor of Mrs. Dash salt free seasoning, layer with remaining rosemary sprigs, and top with remaining lemon slices. 3. Bake 20 minutes in the preheated oven until it is easy to flay the fish with a fork.
Recipe Notes

Use aluminum foil in order to keep food moist and cook evenly throughout.

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