Friday, March 25, 2011

Lipton Onion Roasted Potatoes

Guess where I found this recipe? The back of the Lipton onion soup mix box! I had an extra packet and figured it was worth a try. Corey loved these - we have had them twice since I found the recipe.


Recipe Notes

Watch your oven - mine took a little bit less time than recommended. Also, I used about half as much vegetable oil as is called for in the recipe. I am not sure how many calories and fat grams that switch saves, but it should be substantial.

Nutritional Information (per serving - serves 4)

360 calories - 18 g. fat - 5 g. protein - 45 g. carbohydrates - 4 g. fiber


  • 1 envelope Lipton onion soup mix
  • 4 medium all-purpose potatoes (I used peeled russet potatoes), cut into large chunks
  • 1/3 c. vegetable oil


1. Preheat oven to 425 degrees.

2. Combine ingredients in a large bowl and transfer to a 9x13 roasting pan (I used half as much vegetable oil as called for in recipe).

3. Bake, stirring occasionally, until potatoes are tender and golden brown (approximately 35 minutes).

4. Lipton also recommends substituting onion soup mix with savory herb and garlic flavor, onion mushroom flavor, or golden onion flavor mix.

Thursday, March 24, 2011

Meyer Lemon Chicken Piccata

When I found this recipe in Cooking Light, I was skeptical about the use of Meyer lemons. They have a very different flavor than regular lemons. However, Corey and I loved the flavor and the preparation. I served this with rice and broccoli for an easy dinner. For easy clean-up, steam basmati rice with chicken broth and water in the bottom of a rice cooker while steaming broccoli florets in the steamer basket on top. If you start it at the same time as this chicken dish, it should all finish at about the same time.


Recipe Notes

Once again, I highly recommend having your butcher make four chicken cutlets for you out of two chicken breast halves - it will save you a bunch of time. I also used less butter than is called for in the recipe (about 1.5 tbsp. instead of 2) which cut down on the fat and calories but didn't seem to sacrifice flavor.

Nutritional Information (serves 4)

214 calories - 7.3 g. fat - 27.5 g. protein - 8.5 g. carbohydrates - 0.6 g. fiber


  • Two 8-oz. boneless, skinless chicken breasts, made into four cutlets
  • Salt & fresh ground black pepper
  • 1/4 c. all-purpose flour
  • 2 tbsp. butter, divided
  • 1/3 c. sauv blanc or other crisp white wine (I used vinho verde)
  • 1/2 c. fat free chicken broth
  • 1/3 c. Meyer lemon juice (from about 3 lemons)
  • 2 tbsp. capers, rinsed and drained
  • 1/4 c. chopped flat-leaf parsley


1. Make the two chicken breasts into cutlets or skip to step 2 if the butcher makes them for you.

2. Sprinkle cutlets with salt and pepper and dredge individually in flour.

3. Melt 1 tbsp. butter in a skillet over medium-high heat. Add two cutlets to pan and saute for two minutes. Turn cutlets over and saute until cooked through. Remove cutlets from pan and repeat with remaining butter and cutlets.

4. Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until wine almost evaporates.

5. Stir in chicken broth and bring to a boil. Cook until broth is reduced and thickened (about 2 tbsp. of total liquid). Add lemon juice and capers.

6. Serve sauce over chicken, sprinkle with parsley.