Lemon Bars

I don't know about all of you, but lemon bars just scream SUMMER. My husband loves them, but finally told me he doesn't really care for the boxed, premixed kind; he says they're too "chalky" for him. Since we had some friends over this weekend, it was the perfect time to try these out. Luckily, all the ingredients are pantry staples, except the amount on lemons. The crust is basically a shortbread cookie...YUM! These are so easy, I know I'll never go back to the boxed mix again.

I got this recipe from Ina Garten (my favorite!)

Ingredients

For the crust:

nocoupons

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

nocoupons

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest
  
• 1 cup freshly squeezed lemon juice (4 to 6 lemons)
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut and dust with confectioners' sugar.

Lemon Chick Pea Dip (not quite hummus)

Lemon Chick Pea Dip (not quite hummus)
Rachel Ray

Mix in food processor :

1 can chick peas rinsed and drained
Lemon and juice of one lemon
2 large thyme stalks (pull the leaves off backwards)
1 large garlic clove minced
Hot sauce or pepper flakes to taste
pinch of salt

While processor is on, drizzle in 1/4 cup of extra virgin olive oil until hummus consistency is achieved.


* I have made this multiple times and it is delicious! the lemon flavor is there but not overpowering, it also works well as a sandwich spread. Light enough for appetizer, also good as a side dish.

It is not quite hummus because there is no tahini. I don't like the gritty texture of tahini so I don't add it. Also, if you're trying to watch your fat intake this is a good recipe because tahini has a high fat content

Tilapia

I am not much of a fish fan, but this was delicious. I found it on my favorite recipe website. I served with some couscous and broccoli. Enjoy!

Dijon Lemon Tilapia

2 tsps margarine
1 tsps flour
1/4 cup water
2 TBS white wine
1 tsp dijon style mustard
1 TBS lemon juice
10 ounces tilapia filets
1 teaspoon lemon juice
1/8 tsp salt

1. In a small saucepan, heat the margarine until hot. Sprinkle with flour, and combine. Cook over low heat, stirring constantly, for 1 minute. Remove from heat; stir in water, wine, and mustard. Return to heat, and bring mixture to a boil; reduce heat and let simmer, stirring contantly, until sauce is thickened. Stir in 1 T lemon juice. Remove from heat and keep warm.
2. Sprinkle Tilapia fillets with remaining lemon juice. Spray broiling pan rack with cooking spray. Transfer fish to rack and broil until the fish flakes easily; approximately 5 minutes. Sprinkle fillets with salt, than spoon sauce over fish.

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• Very Low Carbs
  
  
  
  
  
• Tilapia
  
  
  
  
  

Really good and CHEAP

Tonight I tried a baked chicken...the whole bird. I was able to find a small 3 lb. one at Target that already had the innards taken out. It is darn tasty

1 3lb. chicken
1 lemon, halved
1 onion, halved
rosemary, to your taste
thyme, to your taste
minced garlic, to your taste
1 cup chicken broth
2 tablespoons lemon juice

preheat oven to 400. place halved lemon and onion into the chicken. salt and pepper the outside of the bird. sprinkle rosemary and thyme on the outside to your taste. shove a spoonful of minced garlic inside the bird. bake 400 for 30 minutes. turn oven to 350. pour lemon juice and chicken broth over the top. bake an additional hour until thermometer reads 180 degrees.

DELICIOUS