Ingredient: lemon juice

Chicken with Sweet Potato Salad

How To Prepare
CHICKEN: Heat a large, heavy based pan. Lightly brush oil on both sides of chicken breasts. Add orange juice to pan. Place chicken breasts in pan. Cook until golden.

POTATO SALAD: in a large bowl combine cucumber, onion, sweet potato, and chives (or parsley). Mix well. In a jar combine pepper, oil and lemon juice. Screw on the lid and shake well to mix ingredients. Drizzle over salad.

Remove chicken from pan and place on individual plates. Serve with sweet potato salad.

Chicken Scampi

How To Prepare
Combine chicken with ground pepper, parsley, garlic, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!

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Light Shrimp Salad

How To Prepare
Combine ingredients in a small bowl. Serve atop lettuce leaves or stuff into a lettuce or spinach lined whole-grain pita.

Lemon-Garlic Shrimp Vegetables

How To Prepare
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest 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 potato flour in a small bowl until smooth and add to the pan. 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.

Tilapia with Lemon Dill Sauce

How To Prepare
Preheat the oven to 375 degrees F (175 degrees C).
Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
While the fish is baking, combine the 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

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 Tilapia with Lemon Dill Sauce
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Tilapia Summer Vegetable Packets

How To Prepare
1
Preheat grill to medium. (No grill? See Oven Variation, below.)
2
Combine tomatoes, squash, onion, green beans, lemon juice, oregano, oil, and 1/4 teaspoon pepper in a large bowl.
3
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon pepper, then top with about 3/4 cup of the vegetable mixture.
4
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, pepper and vegetables.
5
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

Strawberry Chicken Salad with Citrus Dressing

How To Prepare
1. Sprinkle the chicken-breast halves lightly with pepper. Pour chicken broth into a large saucepan; add chicken. Bring broth to a boil; reduce heat. Cover and simmer for 15 to 20 minutes, or until chicken is tender and no longer pink. Remove chicken from broth with a slotted spoon and cool slightly.
2. Meanwhile, in a blender or food processor, combine 1/2 cup of the strawberries, the orange juice, salad oil, lemon peel, lemon juice, Splenda, chili powder, and black pepper. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to a boil. Simmer, uncovered, 5 minutes, stirring occasionally.
3. Thinly slice chicken breasts. In a large bowl, toss together salad greens, remaining strawberries, and chicken.
4. To serve, drizzle warm dressing over salad.

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 Strawberry Chicken Salad with Citrus Dressing
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Sombrero Artichokes with Beef

How To Prepare
In a large frying pan over medium-high heat, add onion, garlic, and ground beef; saute until beef is brown. Reduce heat to low. Add tomato sauce, parsley, chili powder, pepper, cayenne pepper, and hot pepper sauce; simmer, uncovered, 15 to 20 minutes. Remove from heat.

Gently spread center leaves of chilled artichokes and spoon mixture into each artichoke center. To serve garnish with desired toppings and Diablo Dip.

Makes 4 servings

Skinny Hot and Sour Chicken Soup

How To Prepare
1. Prepare the noodles according to package directions. Drain and set aside.

2. In the meantime, in a large nonstick pot or pan, heat the olive oil. Cook the cubed chicken breast over medium heat until all pink color is gone. Add the mushrooms, garlic, ginger and cook over medium heat for 4 minutes. Stir often. Mix in broth, vinegar, teriyaki and red pepper flakes. Bring to a boil. Stir in cabbage and chicken. Return to a boil; reduce heat and simmer, uncovered, for 5 minutes.

3. Stir in cooked noodles, lemon juice and remove from heat.

4. Ladle into each bowl and garnish each serving with 1 tablespoon sliced green onions.

Makes 4 main course servings

Shrimp and Fresh Herb Salad

How To Prepare
Rinse and dry salad leaves and divide among four plates. Add sliced mushrooms, cherry tomatoes, red onion and pepper strips. Spoon equal amounts of shrimp meat on top of salad.

For the vinaigrette, whisk vinegar, lemon juice and mustard together and whisk in olive oil. Or, combine vinegar, lemon juice, mustard and oil in a screw-top jar and shake vigorously. Drizzle over salad.

Serves 4.