Vegetables With Lemon Chive Butter Microwave Recipes

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GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER



Grilled Seafood Foil Packs with Lemon-Chive Butter image

Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butter - a wonderful dinner topped with chives.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 9

32 shell clams (littlenecks or cherrystones)
32 uncooked medium shrimp in shells (about 1 1/4 lb), thawed if frozen
32 sea scallops (about 2 1/2 lb)
4 ears fresh sweet corn, husks removed, cleaned, cut into fourths
32 large cherry tomatoes
1/3 cup butter or margarine, melted
2 tespoons grated lemon peel
2 teaspoons chopped fresh or 1/2 teaspoon freeze-dried chives
Fresh chive stems or chopped fresh chives, if desired

Steps:

  • Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
  • Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
  • To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.

Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g

LEMON BUTTER SEASONED VEGETABLES



Lemon Butter Seasoned Vegetables image

These are great with any kind of beef. My kids love them too! They always fight over the carrots!

Provided by Mikki

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 7

6 potatoes, unpeeled and chopped
½ pound baby carrots
6 tablespoons butter, melted
¼ cup lemon juice
1 teaspoon salt
½ teaspoon pepper
1 tablespoon Italian seasoning

Steps:

  • Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
  • To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 43.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 958.9 mg, Sugar 3.7 g

LEMON-CHIVE FETTUCCINE



Lemon-Chive Fettuccine image

Looking for an easy side dish idea? Then try this fettuccine and chives recipe with a citrusy twist to it - ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

6 ounces uncooked fettuccine
1/3 cup reduced-fat sour cream
3 tablespoons chopped fresh or 1 tablespoon freeze-dried chives
1 tablespoon grated lemon peel
2 tablespoons lemon juice
1 teaspoon margarine, softened
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Cook and drain fettuccine as directed on package-except omit salt. Mix remaining ingredients; toss with fettuccine.

Nutrition Facts : Calories 185, Carbohydrate 31 g, Cholesterol 45 mg, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

SPRING VEGETABLE TAGLIATELLE WITH LEMON & CHIVE SAUCE



Spring vegetable tagliatelle with lemon & chive sauce image

Put some spring into your pasta, with this fresh yet simple supper idea. It's on the table in under half an hour and is low-fat too

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 27m

Number Of Ingredients 7

450g mixed spring vegetables such as green beans, asparagus , broad beans and peas
400g tagliatelle
1 lemon
1 tbsp Dijon mustard
1 tbsp olive oil
3 tbsp snipped chives
grated parmesan (or vegetarian alternative), to serve

Steps:

  • Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.
  • Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.
  • Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.

Nutrition Facts : Calories 469 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 0.48 milligram of sodium

LEMON-PEPPER VEGETABLES



Lemon-Pepper Vegetables image

Our Test Kitchen tossed together this colorful side dish that's sure to brighten up any dinner table. The mild seasoning lets the veggies' fresh flavors shine.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 pound fresh green beans, trimmed and cut into 2-inch pieces
2 tablespoons water
1 small yellow summer squash, cut into 1/2-inch slices
1 cup halved cherry tomatoes
2 tablespoons butter
3/4 teaspoon lemon-pepper seasoning
1/4 teaspoon Italian seasoning

Steps:

  • In a large microwave-safe bowl, combine green beans and water. Cover and microwave on high for 5-6 minutes or until crisp-tender. , Stir in squash. Cover and microwave on high for 2 minutes. Add tomatoes. Cover and cook 30 seconds longer or until heated through; drain. Gently stir in the butter, lemon-pepper and Italian seasoning.

Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 88mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

VEGETABLES WITH LEMON SAUCE



Vegetables With Lemon Sauce image

Make and share this Vegetables With Lemon Sauce recipe from Food.com.

Provided by Bev. E.

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 cup cauliflower floret
1/3 cup sliced carrot
1/2 cup broccoli floret
1/4 cup julienne-sliced sweet red pepper
1/4 cup julienne-sliced yellow sweet pepper
1/2 cup chicken broth
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
2 teaspoons butter
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon sliced green onion
1 dash white pepper
1 dash seasoning salt

Steps:

  • Combine cauliflower and carrot in a steamer basket over boiling water.
  • Cover and steam vegetables 5-7 minutes.
  • Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
  • Drain.
  • Meanwhile, heat chicken broth in a small saucepan.
  • Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
  • Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
  • Drizzle lemon sauce over vegetables jut before serving.

Nutrition Facts : Calories 81.9, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.1, Sodium 245, Carbohydrate 9, Fiber 1.8, Sugar 2.5, Protein 2.9

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