Lemon And Herb Scented Spring Vegetables Recipes
SLOW-COOKED LEMONY SPRING VEGGIES
These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish with a sprinkle of chives. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low until vegetables are tender, 4-5 hours., Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon zest. Sprinkle with chives.
Nutrition Facts : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 298mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CHICKEN AND SPRING VEGETABLE PARCELS WITH LEMON AND HERB BUTTER
Make and share this Chicken and Spring Vegetable Parcels With Lemon and Herb Butter recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the butter, grated lemon zest and herbs. Preheat the oven to 400ºF.
- Take 4 squares of foil and divide the vegetables between them, place a piece of chicken on top.
- Spread over some of the lemon & herb mixture, season generously with salt and freshly ground black pepper, then sprinkle over the lemon juice. Fold the edges of the foil together, sealing tightly then place on a baking tray.
- Cook for 25-30 minutes, until the vegetables are tender and chicken cooked through.
Nutrition Facts : Calories 895.5, Fat 20.9, SaturatedFat 11.8, Cholesterol 114.2, Sodium 338.3, Carbohydrate 135.2, Fiber 21.7, Sugar 17.9, Protein 50.1
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