(originally made 2/2013)
Two citrus recipes, two winners
tonight! Nothing makes me happier than a meal that everyone eats
without having to mess with it too much.
First up, Parmesan Lemon Smashed Potatoes from the laaloosh blog.
This is my second winner from there, and I really like her site because
the WW math is all done out for me. I knew Jake wouldn't go for the
smashed potatoes, so I quartered mine up after I boiled them. They
came out crispy and delicious, and everyone loved the lemon/cheese mix.
Next up was Black Pepper Citrus Chicken from Cooking Light.
Again, my guys will not eat cooked onions, so I had to use the dried
minced from Penzey's. I doubled up the juices/broth because I knew Tim
would want extra to drag his chicken through. I couldn't see letting
the zest of the orange go to waste, so I threw that in too. This was
awesome, you'd never know it was a light recipe, and I'm betting it
would be great as a marinade and then tossed on the grill too.
Definitely a keeper.
* Exported from MasterCook *
Parmesan Lemon Smashed Potatoes
2 lbs fingerling potatoes or any small potato (used fingerlings)
4 cloves garlic -- minced (used jarred)
1/3 cup fresh parsley -- minced (used dried)
1/4 cup grated Parmesan cheese
Zest of 1 lemon
Salt & pepper to taste
Preheat oven to 400 degrees.
Place potatoes in a large pot and cover with water. Bring to a boil on
the stove and let simmer until potatoes are cooked through, about 15
Drain potatoes and pat dry.
Line a large baking sheet with parchment paper and mist with nonfat
cooking spray. Evenly place all potatoes onto baking sheet, and then
using the flat end of a meat mallet, or the bottom of a cup, gently
smash each potato.
mist potatoes with an olive oil mister, and then sprinkle with salt and
pepper. Place in oven and roast for about 20-30 minutes, using tongs to
flip them over once about halfway through.
While potatoes are cooking, combine lemon zest, parsley, garlic, and Parmesan in a small bowl.
When potatoes are done cooking, toss them in a large bowl with the lemon and Parmesan mixture. Serve immediately.
Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 5 Points +
PER SERVING: 192 calories; 2g fat; 39g carbohydrates; 7g protein; 3g fiber
Read more: http://www.laaloosh.com/2012/12/18/parmesan-lemon-smashed-potatoes-recipe/#ixzz2J5YAIZhx
* Exported from MasterCook *
Black Pepper Citrus Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil -- divided
1 1/4 teaspoons freshly ground black pepper -- divided
1/4 teaspoon salt
4 skinless -- (6-ounce) boneless chicken breast halves
1 cup vertically sliced onion (used minced dried)
2 teaspoons bottled minced garlic
1/4 cup white wine (used chicken broth,doubled, red fat/sodium)
2 tablespoons fresh orange juice (doubled, plus the zest)
1 tablespoon fresh lemon juice (doubled)
2 tablespoons chopped fresh parsley (used dried)
1 teaspoon oil in a large nonstick skillet over medium-high heat.
Sprinkle 1/2 teaspoon pepper and salt over chicken. Add chicken to pan;
cook 2 minutes on each side or until browned. Remove chicken from pan;
keep warm. Add remaining 2 teaspoons oil to pan. Add onion and garlic to
pan; sauté 2 minutes. Add wine; cook 1 minute. Return chicken to pan.
Add remaining 3/4 teaspoon pepper and juices. Cover, reduce heat, and
simmer 4 minutes or until chicken is done. Sprinkle with parsley.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons onion mixture)
NUTRITION PER SERVING
240(22% from fat); FAT 5.9g (sat 0.8g,mono 2.6g,poly 1.5g); PROTEIN
39.6g; CHOLESTEROL 99mg; CALCIUM 29mg; SODIUM 259mg; FIBER 0.5g; IRON
1.5mg; CARBOHYDRATE 3.8g
Cooking Light, JANUARY 2007