Lemon Dill Broccoli

Are you always looking for ways to eat vegetables that don’t involve ranch dressing or some sort of cheese sauce? When you’re in a family like ours – one that seems to have a genetic predisposition to love all things that involve carbs and sugar – a good vegetable recipe is dinner-time gold! ~Tracy

Broccoli_logo

Ingredients: 
1 large head of raw, fresh broccoli
1 c. prepared chicken bouillion
½ tsp. dried basil
½ tsp. dill (or more to taste)
¾ tsp. garlic salt
1 T. freshly squeezed lemon juice (can use bottled lemon juice)

Instructions: 
Chop broccoli into bite sized pieces leaving a small piece of the stalk on each to hold the
broccoli together.

Prepare chicken bouillon according to directions. Pour into a saucepan large enough for the broccoli to be in one layer. Add broccoli to bullion in saucepan. Sprinkle basil, dill, and garlic salt onto broccoli.

Turn on low heat and allow to simmer, covered, until broccoli becomes tender. Remove from heat; toss to coat well with all seasoning and bullion. Remove broccoli from saucepan and add lemon juice; toss to coat.

Weight Watchers info.:  ZERO SmartPoints!

Advertisements

Lemon Blueberry Bread

LemonBlueberryWithLogo

For breakfast or dessert?  Or both?  Nothing says spring like the bright flavors of this bread – but let’s face it: lemon and blueberries are delicious any time!

lemon bread in pan

Bread ingredients:

1 ½ c. all-purpose flour

1 tsp. baking powder

1 tsp. salt

1/3 c. butter, melted

1 c. sugar

2 eggs

½ tsp. vanilla

3 T. lemon zest

4 T. freshly squeezed lemon juice (about 4 to 5 lemons)

½ c. milk

1 c. blueberries (fresh or frozen)

1 T. flour

Glaze Ingredients:

2 T. butter, melted

½ c. powdered sugar

3 T. lemon juice

Instructions:

Preheat oven to 350 degrees.

Mix flour, baking powder, and salt. Set aside.

Combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice.  Stir until just combined.

Alternate adding dry ingredients and milk to the batter.  Combine until well mixed and most of lumps are gone.

Coat blueberries in the 1 T. flour (gently shaking in a small baggie works well).  Gently fold blueberries into batter.

Pour into greased and floured 9 x 5 loaf pan.
Bake at 350 for 55 – 65 minutes or until inserted toothpick comes out clean.
Cool for approximately 30 minutes.

Mix together all ingredients for the glaze and pour over the top of loaf.

No Bake Lemon Cream Pie

This lemon pie is perfect for spring, or it will brighten up any day of the year. We had to share this one right away, with Easter just around the corner.  It’s so perfectly light and tart that you could eat the whole pie, but your family will appreciate it if you share!

lemonpieslicetwist4 oz. cream cheese, softened

1  14 oz. can sweetened condensed milk

1 Tablespoon lemon zest

½ c. fresh squeezed lemons (from about 4 or 5 large lemons)

Pinch salt

1 cup Cool Whip, thawed

1 9” graham cracker crust

Begin by zesting lemons.   Squeeze lemons into small bowl or measuring cup to reach ½ cup.

In a large bowl, with mixer, beat cream cheese until smooth.   With the mixer on low, add in sweetened condensed milk and mix until cream cheese is completely incorporated, scraping bowl as necessary.   Add lemon juice, zest and salt.   Mix until combined.  With a spatula, fold in cool whip.   Spoon into crust, smoothing the top.   Cover and chill until firm, about 3 hours or overnight.