Type what you have

Ingredients

• ✓ lemon juice
• rainbow chard
• olive oil
• garlic
• red pepper flakes

Instructions

1. 1 Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.
2. 2 Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.
3. 3 Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.

By ISISILLUSION

Ingredients

• ✓ lemon juice
• shrimp
• butter
• dijon mustard
• garlic
• parsley

Instructions

1. 1 Gather all ingredients.Preheat oven to 450 degrees F (230 degrees C)
2. 2 In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. 3 Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. 4 Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

By Kimber

Ingredients

• ✓ lemon juice
• beef broth
• heavy cream
• butter
• lemon zest
• lime zest
• pasta

Instructions

1. 1 Combine broth, cream, and butter in a large saucepan or skillet. Bring to a simmer over medium heat; cook until reduced by about half. Stir in lemon juice, lemon zest, and lime zest. Set sauce aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Add pasta to sauce and toss until well coated.

By MARBALET

Ingredients

• ✓ lemon juice
• fettuccine pasta
• alfredo sauce
• caper
• lemon zest
• black pepper
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

By Caitlyn Diimig, RD

Ingredients

• ✓ lemon juice
• orzo pasta
• pesto
• cherry tomato
• mozzarella cheese
• pepperoni
• basil leaf

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
2. 2 Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
3. 3 Mix in basil right before serving.

By thedailygourmet

Ingredients

• ✓ lemon juice
• kale
• olive oil
• garlic
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
2. 2 Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.

By Julia Phillips

Ingredients

• ✓ lemon juice
• cream of chicken soup
• salad dressing
• curry powder
• spinach
• chicken breast
• paprika
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice, and curry powder.
3. 3 On the bottom of a 9x13 inch dish, spread squeezed spinach evenly. Place chicken on top of spinach. Pour soup mixture over top of chicken so that all is covered, then sprinkle with paprika. Spread cheese over top.
4. 4 Bake for approximately 1 1/2 hours in the preheated oven, until cheese is lightly brown. (You can cover the dish with a piece of foil and leave it in the oven on warm until ready to serve, or it can be made the day before and reheated!)

By Carol Henriques

Ingredients

• ✓ lemon juice
• basil
• parmesan cheese
• olive oil
• pine nut
• garlic

Instructions

1. 1 Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.

By ANDERVAL

Ingredients

• ✓ lemon juice
• gelatin
• water
• heavy cream
• white sugar
• lemon peel
• kosher salt
• vanilla extract
• buttermilk

Instructions

1. 1 Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
2. 2 Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
3. 3 Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

By John Mitzewich

Ingredients

• ✓ lemon juice
• shrimp
• butter
• white wine
• parsley
• cayenne pepper
• garlic
• bread crumb

Instructions

1. 1 Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
2. 2 Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
3. 3 Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
4. 4 When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
5. 5 Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.

By WannaBACook

Ingredients

• ✓ lemon juice
• olive oil
• garlic
• shrimp
• seafood seasoning
• red pepper flakes
• angel hair pasta
• alfredo sauce

Instructions

1. 1 Heat oil in a large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and sprinkle with seafood seasoning; toss until completely coated. Stir in red pepper flakes and cook until shrimp are bright pink on the outside and the meat is opaque, 10 to 15 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta.
3. 3 Add pasta to the skillet and toss with shrimp and olive oil to combine. Stir in Alfredo sauce and drizzle with lemon juice.

By Bripuett

Ingredients

• ✓ lemon juice
• flounder
• butter
• salt
• pepper
• tomato
• basil
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder.
3. 3 Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

By sue416

Ingredients

• ✓ lemon juice
• catfish fillet
• salt
• black pepper
• parmesan cheese
• butter
• mayonnaise
• roma tomato
• sun-dried tomato

Instructions

1. 1 Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
2. 2 In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
3. 3 Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

By Anne Marie Sweden

Ingredients

• ✓ lemon juice
• new york strip steak
• pink himalayan salt
• arugula
• olive oil
• grape tomato
• parmesan cheese
• red onion
• balsamic vinegar

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Season both sides of each steak with Himalayan pink salt.
3. 3 Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
4. 4 Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
5. 5 Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ lemon juice
• linguine pasta
• butter
• garlic
• shrimp
• pinot grigio wine
• half-and-half
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
3. 3 Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

By thedailygourmet

Ingredients

• ✓ lemon juice
• butter
• bacon
• beef short rib
• salt
• black pepper
• beef broth
• red wine
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
3. 3 Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
4. 4 Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

By Kimber

Ingredients

• ✓ lemon juice
• olive oil
• salt
• black pepper
• swordfish
• onion
• flour
• white wine
• fava bean
• parsley

Instructions

1. 1 Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
2. 2 Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
3. 3 Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

By Salvatore

Ingredients

• ✓ lemon juice
• calamari
• tomato sauce
• chianti wine
• olive oil
• garlic
• black pepper
• cayenne pepper
• basil
• romano cheese

Instructions

1. 1 Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
2. 2 In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
3. 3 Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

By NCANGELONE

Ingredients

• ✓ lemon juice
• tomato
• onion
• basil
• mozzarella cheese
• olive oil
• oregano
• salt
• black pepper

Instructions

1. 1 Place tomato slices around edge of a plate, overlapping slightly. Tuck halved onion slices and basil leaves between tomato slices; place mozzarella cheese in center of the plate.
2. 2 Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a small bowl until well combined; drizzle over tomato salad.

By lutzflcat

Ingredients

• ✓ lemon juice
• butter
• olive oil
• mushroom
• basil
• rum
• cooking sherry
• sour cream
• parmesan cheese
• salt

Instructions

1. 1 Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.

By Aaron Phillips

Ingredients

• ✓ lemon juice
• egg
• bread crumb
• veal scaloppini
• olive oil
• white wine
• cornstarch
• chicken broth
• garlic pepper
• lemon pepper
• heavy cream

Instructions

1. 1 Put egg and breadcrumbs in two separate shallow bowls. Dip veal into beaten egg, then press into breadcrumbs. Gently shake off excess, and set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini and cook until golden brown on both sides and no longer pink on the inside, 3 to 4 minutes per side. Remove to a paper-towel-lined plate. Tent lightly with foil to keep warm.
3. 3 Add lemon juice and white wine to the skillet. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve cornstarch in 2 tablespoons chicken broth and set aside. Add remaining chicken broth, garlic pepper, and lemon pepper to the skillet. Bring to a boil.
4. 4 Stir in dissolved cornstarch, and cook until sauce thickens, about 1 minute. Remove sauce from heat, then whisk in heavy cream. Place veal on a serving platter, top with sauce, and serve.

By tlthompson

Ingredients

• ✓ lemon juice
• olive oil
• butter
• red onion
• garlic
• swiss chard stem
• swiss chard leaf
• white wine
• parmesan cheese
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter together in a large skillet over medium-high heat. Stir in onion and garlic and sauté until fragrant, about 30 seconds. Add chard stems and white wine; simmer until the stems begin to soften, about 5 minutes.
3. 3 Stir in the chard leaves and cook until just wilted.
4. 4 Sprinkle lemon juice on top and stir to combine; add Parmesan cheese and season to taste with salt if needed.
5. 5 Serve hot and enjoy!

By DannyBoy

Ingredients

• ✓ lemon juice
• olive oil
• onion
• garlic
• tomato
• caper
• black olive
• red pepper flakes
• parsley
• red snapper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium skillet, heat olive oil. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 1 minute. Stir in tomatoes, capers, olives, pepper flakes, and parsley. Bring to a boil, then simmer for 10 minutes.
3. 3 Spread 1/2 cup sauce in an 11x7-inch baking dish. Arrange snapper fillets in a single layer over sauce. Drizzle fillets with lemon juice, then pour remaining sauce over top.
4. 4 Bake in the preheated oven for 15 minutes for 1/2-inch thick fillets, or 30 minutes for 1-inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

By Ro

Ingredients

• ✓ lemon juice
• chicken breast
• black pepper
• parmesan cheese
• parsley
• garlic
• salt
• oregano
• worcestershire sauce
• white wine

Instructions

1. 1 Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
2. 2 Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
3. 3 In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!

By Jill M.

Ingredients

• ✓ lemon juice
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• italian seasoning
• chicken breast
• mushroom
• white wine
• butter
• penne pasta

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ricotta cheese, ¼ cup plus 2 tablespoons mozzarella cheese, ¼ cup Parmesan cheese, and Italian seasoning in a large bowl until well combined.
3. 3 Lay pounded chicken breasts on a flat work surface; spoon 2 tablespoons ricotta mixture in center of each breast. Roll chicken breast around ricotta mixture; secure with a toothpick. Repeat with remaining chicken breasts and ricotta mixture. Place rolled chicken into a 9x13-inch glass baking dish.
4. 4 Spread mushrooms around rolled chicken breasts; pour white wine and lemon juice over top. Scatter 1 tablespoon butter over chicken; sprinkle remaining ¼ cup plus 2 tablespoons mozzarella cheese and remaining ¼ cup Parmesan cheese over top.
5. 5 Bake in the preheated oven until chicken is no longer pink in centers and juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, return penne to the pot, and stir in remaining 1 tablespoon butter.
7. 7 Divide penne among serving bowls, place chicken over top, and spoon pan juices over chicken and penne.

By Aimes

Ingredients

• ✓ lemon juice
• all-purpose flour
• paprika
• salt
• pepper
• chicken breast
• vegetable oil
• mushroom
• chicken stock
• garlic powder
• artichoke heart

Instructions

1. 1 In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
2. 2 Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
3. 3 To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

By Sharon

Ingredients

• ✓ lemon juice
• whole wheat bread
• olive oil
• red wine vinegar
• parsley
• salt
• tomato
• red onion
• black olive
• basil
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
2. 2 Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
3. 3 Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

By Cecilia Smith

Ingredients

• ✓ lemon juice
• farfalle pasta
• olive oil
• garlic
• red pepper flakes
• pine nut
• black olive
• sun-dried tomato
• feta cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

By Cathy Johnston

Ingredients

• ✓ lemon juice
• egg
• milk
• all-purpose flour
• bread crumb
• pecorino romano cheese
• adobo seasoning
• olive oil
• veal cutlet
• arugula
• raisin
• balsamic vinegar
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
3. 3 Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
4. 4 Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

By DaniCook914

Ingredients

• ✓ lemon juice
• bread crumb
• parmesan cheese
• salt
• black pepper
• all-purpose flour
• egg
• chicken breast
• pizza sauce
• mozzarella cheese
• pepperoni

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine bread crumbs, Parmesan cheese, salt, and black pepper in a shallow bowl; place flour into a second bowl. Whisk egg and lemon juice together in a third bowl.
3. 3 Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge chicken in crumb mixture until coated. Place coated chicken breasts into a baking dish.
4. 4 Bake in the preheated oven until chicken is heated through and crumbs are golden, about 20 minutes.
5. 5 Spoon 2 tablespoons pizza sauce onto each chicken breast, sprinkle each with half the mozzarella cheese, and top each with half the pepperoni slices.
6. 6 Bake until chicken is no longer pink inside and the juices run clear, about 10 more minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

By Tracyg654