Recipes with Lemon-Pepper Seasoning

Seasoned Pork Loin Roast

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:09:19 +0000

Ingredients

2 teaspoons garlic salt
2 teaspoons garlic-pepper blend
2 teaspoons lemon-pepper seasoning
1 boneless rolled pork loin roast (about 5 pounds)
BASTING SAUCE:
3 cups water
2 tablespoons lemon juice
1-1/2 teaspoons dried minced onion
1/2 teaspoon garlic salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon grated lemon zest

Directions

Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 145°.
Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let roast stand 10 minutes before slicing.

Nutrition Facts

3 ounces cooked pork: 157 calories, 6g fat (2g saturated fat), 63mg cholesterol, 391mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 24g protein.

Zesty Garlic Green Beans

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:41:36 +0000

Ingredients

2 tablespoons oil from oil-packed sun-dried tomatoes
1 cup sliced sweet onion
1/2 cup oil-packed sun-dried tomatoes, chopped
3 garlic cloves, minced
1-1/2 teaspoons lemon-pepper seasoning
2 packages (16 ounces each) frozen french-style green beans

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Directions

In a Dutch oven, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add tomatoes, garlic and lemon pepper; cook and stir 2 minutes longer.
Stir in frozen green beans; cook, covered, until heated through, stirring occasionally, 7-9 minutes. Uncover; cook until liquid is almost evaporated, 2-3 minutes longer.

Nutrition Facts

2/3 cup: 76 calories, 3g fat (0 saturated fat), 0 cholesterol, 85mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Lemon-Pepper Chicken

Sharon Lehman, RDN — Tue, 09 Jan 2024 10:32:54 +0000

Ingredients

2 tablespoons all-purpose flour
1 tablespoon lemon pepper seasoning
1 teaspoon salt
1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon coarsely ground pepper

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Directions

In a shallow dish, combine flour, lemon pepper and salt. Coat chicken in flour mixture; shake off excess.
In a large skillet, heat oil over medium heat. Cook chicken until browned, and internal temperature reaches 165°, 5-6 minutes. Remove from pan; keep warm.
Add butter and garlic to the same skillet; cook one minute longer. Whisk in chicken broth and lemon juice; bring to a simmer. Cook until sauce has slightly thickened, 5-6 minutes.
Return chicken back to skillet; spoon sauce over chicken. Cook until heated through, 1-2 minutes. Sprinkle with parsley and pepper.

Nutrition Facts

1 serving: 269 calories, 12g fat (4g saturated fat), 94mg cholesterol, 987mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 32g protein.

Juicy Air-Fryer Cornish Hens

Taste Recipes Editorial Team — Tue, 21 Jun 2022 18:53:40 +0000

Ingredients

4 teaspoons salt-free seasoning blend
4 teaspoons everything seasoning blend
2 teaspoons lemon-pepper seasoning
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
2 Cornish game hens (20-24 ounces each)
2 tablespoons olive oil

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Directions

Combine the first 6 ingredients. Tuck wings under hens; tie legs together. Rub oil over hens; sprinkle with seasonings. Place hens, breast side down, on greased tray in air-fryer basket. Cook at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 18-20 minutes, turning once. (Cover loosely with foil if hens brown too quickly.) Let stand 10 minutes before carving.

Air Fryer Cook Times

In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Nutrition Facts

1 hen: 860 calories, 63g fat (15g saturated fat), 351mg cholesterol, 2313mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 60g protein.

Kabobless Chicken and Vegetables

Taste Recipes Editorial Team — Thu, 03 Jun 2021 16:41:10 +0000

Ingredients

1/2 cup olive oil
1/2 cup balsamic vinegar
2 teaspoons lemon-pepper seasoning
2 teaspoons Italian seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1 medium carrot, sliced
1 cup grape tomatoes

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Directions

In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade.
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

Nutrition Facts

1 serving: 305 calories, 15g fat (3g saturated fat), 84mg cholesterol, 158mg sodium, 9g carbohydrate (7g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable.

Lemon-Pepper Wings

Lindsay D. Mattison — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

2-1/2 pounds chicken wings
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
Oil for deep-fat frying
2 tablespoons butter, melted
1-1/2 teaspoons lemon-pepper seasoning
2 tablespoons minced fresh parsley
Ranch dressing, optional

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Directions

Cut wings into 3 sections; discard wing tip sections. In a large bowl, combine flour, salt and pepper. Add wings, a few at a time, and toss to coat.
In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, until no longer pink, 3-4 minutes on each side. Drain on paper towels. In a large bowl, combine butter and lemon pepper. Add wings; toss to coat. Sprinkle with parsley. Serve immediately, with ranch dressing if desired.

Nutrition Facts

1 piece: 103 calories, 9g fat (2g saturated fat), 18mg cholesterol, 92mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

Pork Diane

Steven John — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 pork tenderloin (about 1 pound)
1 tablespoon lemon-pepper seasoning
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Chopped fresh parsley, optional

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Directions

Cut tenderloin into 8 pieces; place each piece between 2 sheets of waxed paper and flatten to 1/2-in. thickness. Sprinkle with lemon-pepper seasoning.
In a large skillet over medium heat, melt butter; cook pork until a thermometer reads 145°, 3-4 minutes on each side. Remove to a serving platter and keep warm.
To the pan drippings, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork, and sprinkle with parsley if desired.

Nutrition Facts

4 ounce cooked pork: 214 calories, 14g fat (0 saturated fat), 6mg cholesterol, 491mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 3 meat.

Spinach Salad with Creamy Parmesan Dressing

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

4 cups fresh spinach, washed, drained and torn in bite-size pieces
DRESSING:
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 tablespoons evaporated milk
1-1/2 teaspoons dill weed
1-1/2 teaspoons onion flakes
1-1/2 teaspoons lemon-pepper seasoning

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Directions

Combine dressing ingredients (thinning with additional milk, if necessary) and serve over spinach. Cover and refrigerate any leftovers.

Broccoli Stir Fry

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

3 cups fresh broccoli florets
1/4 cup butter, cubed
1-1/2 teaspoons lemon-pepper seasoning

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Directions

In a large skillet over medium-high heat, stir-fry broccoli in butter and lemon-pepper until crisp-tender, about 2 minutes.

Nutrition Facts

3/4 cup: 116 calories, 12g fat (7g saturated fat), 31mg cholesterol, 303mg sodium, 3g carbohydrate (1g sugars, 2g fiber), 2g protein.

Asparagus and Ham Casserole

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 pound fresh asparagus, trimmed, cut into 1-inch pieces
2 cups cubed fully cooked ham
3 cups cooked rice
1 cup finely chopped celery
1-1/2 teaspoons lemon-pepper seasoning
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup dry bread crumbs
1 tablespoon butter, melted

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Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well.
In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture.
Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.

Nutrition Facts

1 cup: 268 calories, 11g fat (6g saturated fat), 40mg cholesterol, 1113mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 14g protein.

Cajun Fried Chicken

Val Goodrich — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

2 cups whole milk
2 tablespoons Cajun seasoning, divided
8 boneless skinless chicken breast halves (4 ounces each)
4 boneless skinless chicken thighs (about 1 pound), halved
1-1/4 cups all-purpose flour
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic salt
Oil for frying

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Directions

In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours.
In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat.
In a skillet, heat 1/4 in. oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.

Nutrition Facts

3 ounces cooked chicken: 289 calories, 16g fat (2g saturated fat), 68mg cholesterol, 291mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 24g protein.

Chicken Church Casserole

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

20 cups cubed cooked chicken
1 package (2 pounds) elbow macaroni, cooked and drained
6 jars (6 ounces each) sliced mushrooms, drained
2 jars (4 ounces each) diced pimientos, drained
2 large onions, chopped
2 large green peppers, chopped
4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
4 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 pounds process cheese (Velveeta), cubed
1-1/3 cups milk
4 teaspoons dried basil
2 teaspoons lemon-pepper seasoning
2 cups crushed cornflakes
1/4 cup butter, melted

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Directions

In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, onions and peppers. In another large bowl, combine the soups, cheese, milk, basil and lemon-pepper; add to chicken mixture.
Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350° for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.

Nutrition Facts

1 cup: 271 calories, 11g fat (5g saturated fat), 65mg cholesterol, 423mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 23g protein.

Turkey Breast with Gravy

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 bone-in turkey breast (5 to 6 pounds)
1 medium onion, quartered
2 celery ribs, sliced
1 tablespoon lemon-pepper seasoning
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1 teaspoon rubbed sage
1 teaspoon paprika
2 tablespoons all-purpose flour
1 cup water
1 chicken bouillon cube

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Directions

Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.

Nutrition Facts

4 ounce-weight: 349 calories, 2g fat (1g saturated fat), 196mg cholesterol, 552mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 72g protein.

Ribeye Roast

Lindsay D. Mattison — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1-1/2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons paprika
3/4 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon cayenne pepper
1 beef ribeye roast (3 to 4 pounds)

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Directions

Preheat oven to 350°. Mix seasonings. Place roast on a rack in a roasting pan, fat side up; rub with seasonings.
Roast, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-1/2-2 hours. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

Nutrition Facts

4 ounces cooked beef: 372 calories, 27g fat (11g saturated fat), 100mg cholesterol, 321mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 30g protein.

Fisherman’s Crispy Coating

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 egg
1 cup milk
1 cup crisp rice cereal, crushed
1/4 cup all-purpose flour
1/4 cup cornmeal
1-1/2 teaspoons lemon-pepper seasoning
1/4 teaspoon seasoned salt
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
4 walleye or other whitefish fillets (1-3/4 to 2 pounds)
Oil for frying

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Directions

In a shallow bowl, whisk together the egg and milk. In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings. Dip the fish fillets into egg mixture, then coat with cereal mixture.
In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry the fillets for 5-7 minutes on each side or until fish flakes easily with a fork.

Aloha Pork Chops

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

4 boneless pork loin chops (3/4 inch thick)
1 tablespoon lemon-pepper seasoning
1 teaspoon plus 2 tablespoons olive oil, divided
1 cup sweet-and-sour sauce
1 can (20 ounces) pineapple chunks, drained
1/2 medium green pepper, julienned
1/2 cup chopped red onion
6 cups cold cooked rice
1/4 cup stir-fry sauce

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Directions

Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 teaspoon oil over medium-high heat; remove and set aside. Drain skillet; add sweet-and-sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until meat juices run clear.
Meanwhile, in another skillet, saute the green pepper and onion in remaining oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork chops.

Lemon-Pepper Rice

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

2 cups water
1 to 2 teaspoons lemon-pepper seasoning
2 cups uncooked instant rice

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Directions

In a saucepan, bring water and lemon-pepper to a boil. Stir in rice. Remove from the heat; cover and let rice stand for 5 minutes. Fluff with a fork.

Nutrition Facts

1/2 cup: 181 calories, 0 fat (0 saturated fat), 0 cholesterol, 118mg sodium, 40g carbohydrate (0 sugars, 1g fiber), 4g protein.

Crumb-Coated Salmon

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 teaspoons lemon-pepper seasoning
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
4 salmon fillets (6 ounces each)

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Directions

In a shallow dish, beat eggs and milk. In another shallow dish, combine the bread crumbs, lemon-pepper, dill and garlic powder. Dip salmon in egg mixture, then coat with crumb mixture.
Place on a greased baking sheet. Bake at 350° for 14-18 minutes or until fish flakes easily with a fork.

Nutrition Facts

1 each: 967 calories, 53g fat (11g saturated fat), 369mg cholesterol, 769mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 95g protein.

Standing Rib Roast

Melissa Gaman — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

3 teaspoons paprika
2 teaspoons garlic salt
1-1/2 teaspoons pepper
1 teaspoon dried rosemary, crushed
1/2 teaspoon cayenne pepper
1 bone-in beef rib roast (6 to 7 pounds)
2 cups beef stock

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Directions

Preheat oven to 325°. In a small bowl, mix the first 5 ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture.
Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.

Standing Rib Roast Tips

What should you look for when buying a rib roast?

Look for a rib roast with a nice fat cap as this will ‘baste’ the beef as it roasts. Good marbling throughout the meat also provides amazing flavor. Simply put, standing rib roast is another name for prime rib. There are different grades of beef, which will affect the quality, flavor and cost of the rib roast. It's always helpful to consult with your local butcher with any questions!

How can you make sure your standing rib roast stays juicy?

Roasting the beef with the bone in helps regulate the temperature of the beef as it cooks, which keeps the meat juicy in addition to adding flavor. Additionally, do not overcook the rib roast! Closely monitor the temperature with an instant read thermometer for best results. Once it's done cooking, be sure to allow the roast to rest before carving, as this allows the juices to be reabsorbed and also helps keep the meat tender.

What can you serve with standing rib roast?

Mashed potatoes, au jus or gravy, and roasted vegetables are classic sides with beef dinners. But there are endless options for amazing side dishes!

—Josh Rink, Taste Recipes Food Stylist

Nutrition Facts

5 ounces cooked beef with about 3 tablespoons jus: 323 calories, 18g fat (7g saturated fat), 0 cholesterol, 589mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 37g protein.

Broiled Pork Chops with Mango Sauce

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

3 medium mangoes, peeled, pitted and cut into chunks
1/4 cup chicken broth
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 boneless butterflied pork chops (8 ounces each)
2 teaspoons lemon-pepper seasoning

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Directions

In a blender, combine the mangoes and broth; cover and process until smooth. In a small saucepan, combine the mango puree, preserves and coriander. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, sprinkle pork chops with lemon-pepper. Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Serve with mango sauce.

Nutrition Facts

1 each: 431 calories, 13g fat (5g saturated fat), 109mg cholesterol, 359mg sodium, 33g carbohydrate (29g sugars, 3g fiber), 45g protein.

Garlic-Pepper Rub

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

6 tablespoons lemon-pepper seasoning
2 tablespoons dried thyme
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper

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Directions

In a large bowl, combine all the ingredients; store in a covered container. Rub over meat or poultry; let stand at least 30 minutes before grilling or broiling.

Nutrition Facts

1 teaspoon: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 296mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

Simple Shrimp Scampi

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

3/4 cup butter, cubed
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
5 teaspoons lemon-pepper seasoning
2 teaspoons garlic powder
Optional: Lemon wedges and minced parsley

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Directions

In a large skillet over medium heat, melt butter. Add the shrimp, lemon pepper and garlic powder; cook and stir until shrimp turn pink, 5-8 minutes. Transfer to individual serving dishes. If desired, serve with lemon wedges and parsley.

Easy Shrimp Scampi Tips

What else can you put in Easy Shrimp Scampi?

You can make this recipe a little more traditional by deglazing the pan with 1/3 cup dry white wine (think pinot grigio or sauvignon blanc) or chicken broth and fresh lemon juice after you remove the shrimp. Simmer until slightly reduced and pour over the shrimp. And don’t forget to pass the freshly grated Parm!

What can you serve with Easy Shrimp Scampi?

You can serve Easy Shrimp Scampi with any kind of hot cooked pasta. Then round out the meal with garlic bread, a fresh veggie salad and tiramisu.

How long will leftover Easy Shrimp Scampi last?

Leftover Easy Shrimp Scampi (if there is any!) will last 3-4 days when refrigerated in an airtight container.

—Julie Schnittka, Taste Recipes Senior Editor

Nutrition Facts

about 12 shrimp: 335 calories, 25g fat (15g saturated fat), 245mg cholesterol, 629mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 25g protein.

Chicken Fiesta Salad

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1-1/2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons chili powder
1-1/2 teaspoons dried basil
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
4 cups torn mixed salad greens
2/3 cup canned black beans, rinsed and drained
1/4 cup thinly sliced red onion
1 small tomato, sliced
1/2 cup shredded cheddar cheese
Tortilla chips, salsa and ranch salad dressing

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Directions

In a large resealable plastic bag, combine the seasonings. Add chicken, a few pieces at a time, and shake to coat.
Place chicken on a greased broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or no longer pink.
On two plates, arrange the salad greens, black beans, onion and tomato. Top with chicken and cheese. Serve with tortilla chips, salsa and ranch dressing.

Nutrition Facts

1 serving (calculated without chips, salsa and dressing): 402 calories, 14g fat (7g saturated fat), 123mg cholesterol, 795mg sodium, 21g carbohydrate (3g sugars, 7g fiber), 48g protein.

Pepper-Stuffed Pork Tenderloin

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

2 tablespoons canola oil
3 small sweet red peppers, finely chopped
1 large onion, finely chopped
2 small celery ribs, finely chopped
1-1/2 teaspoons dried thyme
3/4 teaspoon garlic salt
3/4 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pork tenderloins (3/4 pound each)
4 teaspoons lemon-pepper seasoning
4 teaspoons fennel seed, crushed

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Directions

Preheat oven to 325°. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside.
Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks.
Place on a rack coated with cooking spray in a shallow baking pan. Combine lemon pepper and fennel; rub over tenderloins.
Bake until a thermometer inserted into pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.

Nutrition Facts

3 slices: 201 calories, 8g fat (2g saturated fat), 71mg cholesterol, 492mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

Honey-Pecan Baked Cod

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

3 tablespoons honey
2 tablespoons butter, melted
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons lemon-pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon seasoned salt
1-1/2 cups finely chopped pecans
6 cod fillets (6 ounces each)

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Directions

Preheat oven to 400°. In a shallow bowl, combine first seven ingredients. Place pecans in another shallow bowl. Dip fillets in honey mixture, then coat with pecans.
Place in a greased 13x9-in. baking dish. Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts

1 fillet: 330 calories, 19g fat (4g saturated fat), 75mg cholesterol, 398mg sodium, 12g carbohydrate (10g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 3 fat, 1/2 starch.

Dijon Pork Medallions

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

1 pork tenderloin (1 pound)
1-1/2 teaspoons lemon-pepper seasoning
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon minced fresh parsley

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Directions

Cut pork into eight slices; lightly pound with a meat mallet to 1-in. thickness. Sprinkle with lemon-pepper.
In a large nonstick skillet, heat butter over medium heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
Add lemon juice, Worcestershire sauce and mustard to skillet; cook 3-4 minutes, stirring to loosen browned bits from pan. Serve with pork; sprinkle with parsley.

Nutrition Facts

2 pork slices with about 2 teaspoons sauce: 189 calories, 10g fat (5g saturated fat), 78mg cholesterol, 330mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Mexican Flank Steak Tacos

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

1 medium onion, chopped
1/4 cup lime juice
2 tablespoons lemon-pepper seasoning
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 beef flank steak (1 to 2 pounds)
CILANTRO PESTO:
1 cup fresh cilantro leaves
1 habanero pepper
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
SALSA:
1 medium mango, peeled and halved
2/3 pound fresh pineapple, cut into 3 spears
2 medium ripe avocados, peeled pitted and halved
1 medium red onion, chopped
8 corn tortillas (6 inches)

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Directions

In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight.
Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside.
Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes.
Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm.
Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.

Nutrition Facts

2 tacos: 612 calories, 33g fat (7g saturated fat), 54mg cholesterol, 739mg sodium, 56g carbohydrate (18g sugars, 12g fiber), 28g protein.

Grecian Chicken

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

3 teaspoons olive oil, divided
1 pound chicken tenderloins
2 medium tomatoes, sliced
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 tablespoon capers, drained
1 tablespoon lemon-pepper seasoning
1 tablespoon salt-free Greek seasoning
1 medium garlic clove, minced
1/2 cup water
2 tablespoons chopped ripe olives
Hot cooked orzo pasta, optional

Text Ingredients

Directions

In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm.
In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

Nutrition Facts

1 serving: 172 calories, 5g fat (1g saturated fat), 56mg cholesterol, 393mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Blackened Chicken

Anna Thomas Bates — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

2 tablespoons ground cumin
2 tablespoons Creole seasoning
2 tablespoons salt-free Southwest chipotle seasoning blend
4 teaspoons lemon-pepper seasoning
1 teaspoon cayenne pepper
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil

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Directions

Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan.
Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.

Beef & Spinach Gyros

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 pound lean ground beef (90% lean)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 green onions, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons lemon-pepper seasoning, divided
1 large tomato, chopped
1 cup fat-free plain yogurt
1/2 cup reduced-fat mayonnaise
6 pita breads (6 inches), halved
12 lettuce leaves
1 cup crumbled feta cheese

Text Ingredients

Directions

In a large skillet, cook beef over medium heat until no longer pink. Add the spinach, onions, olives and 1 teaspoon lemon pepper; heat through. Stir in tomato; set aside.
In a small bowl, combine the yogurt, mayonnaise and remaining lemon pepper. Line pita halves with lettuce; fill with beef mixture and feta cheese. Serve with yogurt sauce.

Nutrition Facts

2 filled pita halves with 1/4 cup sauce: 453 calories, 18g fat (6g saturated fat), 65mg cholesterol, 1027mg sodium, 45g carbohydrate (5g sugars, 5g fiber), 28g protein.