Salad

BBQ Pulled Crock Pot Turkey with Apricot Glaze

Crockpot Low Fat pulled BBQ

It’s BBQ season!  And if you’re a 20-something living in an apartment, not having a grill can be really upsetting.  Sunshine and smoke-charred foods are such a natural pairing, and without access to a barbecue it can be tough to recreate that match.  Enter, crockpot..and a little help BBQ sauce, of course.

This recipe requires three ingredients.  Three.  All of which are commonly found at your local grocery store, and very inexpensive. The sweetness from the apricot preserves allows the tang from the BBQ sauce to shine through, and even makes the sauce thicker than your typical pulled-pork recipe.  Plus, it’s a whole new spin on how to eat turkey (and keep it juicy), and will definitely be a crowd pleaser at any outdoor event.  Did I mention there’s almost zero fat in this recipe, and you get up to double the serving size and protein power for the same caloric value as a standard pulled pork recipe?  Or that it can be made ahead of time, frozen individually or in bulk, and requires 15 minutes?  Wins, all around.

Ingredients:

-2 lbs. turkey tenderloin (or turkey/boneless, skinless chicken breasts)

-2 cups of your favorite BBQ sauce (I love Stubbs!)

-1 cup apricot preserves

(That’s it)

Easy BBQ Pulled Crock Pot

Instructions:

Put turkey (or chicken) in crockpot, pour over BBQ sauce and apricot preserves.  Turn crockpot on high for 10 hours.  When the time is up, shred the turkey in the crockpot so that the meat can absorb all of the sauce. (That’s it…I know, right?)  I let mine cool overnight, then portioned it out to freeze.  I’ve since had enjoyed this pulled turkey on many occasions, and so far my favorite has been over juicy veggies and greens, with a little corn and cheese, of course.

Healthy Summer BBQ Salad

I will say, this freezes/reheats perfectly, and is a great alternative to the grill.  If you choose to freeze this recipe in bulk, I’d recommend using an oven-safe dish, and allow the pulled turkey to heat back up in a 350 degree oven until warm.  For individual portions, I use small freezer bags, then put the frozen turkey on a dish in the microwave for a few minutes to defrost (no bags in the microwave, please).

High Protein BBQ Recipes Freezer

What recipes help you get your grill-time fix?  Let us know, and find us on Instagram @whattodowithlemons!

 

 

 

 

Winter Greens with Citrus Thyme Dressing

Blood Orange Tangerine Salad Dressing Recipe

It’s CITRUS SEASON!  Here at Lemons we are so so excited for citrus season.  It brings a ton of brightness to our foods – in taste and in presentation – and helps us dream of warmer weather while we’re stuck in this winter tundra.  Plus, lemons are a citruis fruit, so it’s almost like a celebration for us…and as I’m sure you can see, we love to celebrate.

 Orange Honey Dressing

I love love love vegetables, and I’m not ashamed of it!  So many people think it’s sarcasm, but as my sarcastic/joking skills are not resume worthy, I can assure you it’s the truth.  But in the winter time, all I want is BREAD.  Anything bread-y.  And dense and rich and carb-centric.  Another wonderful thing about citrus?  It is an amazing compliment to lighter proteins and (almost) all vegetables, and starts to pull us out of our carb-induced hybernation and into the fresh and even raw foods that we enjoy in the spring and summer months.  In this case, we’re complimenting sweet citruis and raw honey with sharpness of fresh shallots, and keeping it winter appropriate with the bitterness in the greens and warmth from the thyme. 

Swiss Chard Salad Recipe

 

Ingredients:

-fresh juice from 4 small citrus fruits – I used 2 blood oranges and 2 honey tangerines

-2t raw honey

-1 shallot, divided

-2-4T extra virgin olive oil – this just depends on how light you want to make the dressing

-2t dried thyme

-salt and pepper to taste

-winter greens – I used swiss chard

Orange Thyme Salad Dressing

Instructions:

(If you’re making the salad and not only the dressing…) Wash your greens!  When choosing your greens for this salad, pick something in season and hearty – for winter, that means dark, leafy, and nutrient PACKED!  I chose a mixture of white and red swiss chard.  I love the texture of both, and the color and earthy flavor of the red chard – it’s almost beet like.  The white chard is much more mild in it’s earthiness, so if you’re not a fan of anything remotely similar to beets, stick with the white.  Plus, its a good winter green that is still enjoyable raw!  If chard’s not your thing, try kale, escarole, collard greens…anything that looks fresh.  Just keep in mind, some greens are best when cooked, and some leafy stems are just not fun to eat (i.e. kale).  Not sure what green to use? Ask your produce man, or better yet…ask us!!

Swiss Chard Chopped

I washed, rinsed, and de-stemmed the chard, keeping the stems for later on.  Stacking the leaves on top of one another, I tightly rolled them almost like a sleeping bag and cut the chard into ribbons.

How to Cut Swiss Chard

Next, juice your citrus.  I don’t have any type of citrus juicing tools, and find that a good squeeze works just fine.  If your fruit is a little stubborn, try using a fork like a traditional reamer.  Remove all seeds using a strainer or fork. 

 Healthy Citrus Salad Dressing Recipe

Add the honey, and whisk.  I’m LOVING raw honey these days – the texture is almost like gooey table sugar but the taste is sweet and floral.

 Raw Organic Honey Recipe

Next, mince the shallot, and add half to the bowl.  Crush the dry thyme in your palm, and add all spices to the bowl, whisk.  Finally, add your olive oil, and you guessed it, whisk again.  At this point, you can pour the dressing over the greens and mix, or you can store the dressing for use, later.  If you are using the dressing in a hearty-greens salad, it’s perfectly OK to make this dish in advance and let it sit in the refridgerator.  Winter greens are very strong and will actually benefit from this pseudo marinating technique both in texture and in flavor.

 Healthy Dressing Swiss Chard with Shallots and Citrus Juice

 

Heat the rest of the shallot in a little olive oil in a sautee pan.  Chop the stems of the chard – which will look like celery and rubarb stalks – and sautee in the pan for a few minutes, just to slightly soften and remove some bitey bitterness. 

 Citrus Salad Recipe Winter Greens

Add the stems to the dressed salad, mix, and enjoy!  This would pair wonderfully with roasted chicken, walnuts and cranberries, or heighten the earthiness with beets and goat cheese!  How do you eat your greens?? Let us know!!

Easy Restaurant Style Greek Salad

greek salad with vinegar dill pickles

There is a greek place on the corner of my apartment block that I just LOVE.  Their salads are fresh and amazing, but expensive, and something I treat myself to once in a while.  The problem is, I could eat this salad every day, and I have…and though my taste buds were totally satisfied, my wallet was NOT.  So, I set out to mimic their simple salad, but I just couldn’t get it right.  I made tzatziki, marinated chicken, mixed up a vinaigrette, and even tried different types of oregano. After some (many) more orders of take out, I finally figured out an easy solution to make a salad taste like the pros – quick, dill “pickles!” Ok, so they aren’t really pickles, but they are soaked in just the right amount of “brine” so that they pick up that vinegar bite, but keep their crunch.  You have to try this one…you really can’t go wrong!

greek salad with dried dill cucumbers

Ingredients:

– romaine lettuce – as much as you need for a large salad

-1 large cucumber

– grape tomatoes

– red onion

– red wine vinegar

– quinoa, any style

– vegetable broth

– 1-2T dried dill, or about a handfull of fresh dill

– dried oregano

– fresh cracked pepper

– feta cheese, crumbled

– cooked chicken (optional)

Instructions:

Cut up your cucumbers into bite sized chunks, and place them in a container with a tight sealing lid.  Dice about a quarter of a red onion, and add to the cucumbers.  Crush the dried dill in your hand, and sprinkle over the cucumbers.  I bought a bunch of dill the first time I made these cucs, and thanks to Hayley’s post, I dried it out before it went bad!   Next, pour in about a third a cup of vinegar, close the container, and shake.  Set the container in the refridgerator to chill – this can be done days in advance.  Chop all of your vegetables as you’d like to present them in your salad, and prepare your quinoa according to the package.  I used red quinoa for color, and cooked it in vegetable broth for added flavor.  When your ready to serve, add all your ingredients together, and add feta and chicken, “if desired.”  I like to finish the dish off with some crushed oregano and black pepper.  The dilly-cucumbers are so, so good.  And so easy! The vinegar and dill acts like a dressing that brings all of your ingredients together – I can’t imagine how this could get any more simple.  You don’t even really have to cook anything for this recipe, and it will still be a hit. I make this for a week’s worth of lunch once a month, and I never get sick of it.  Is it lunchtime yet??

greek salad feta dill quick pickles

 

Roasted Graffiti Eggplant and Yellow Zucchini Salad

You can find some pretty interesting things at a farmers market, and on my last trip I snagged some graffiti eggplant and yellow zucchini – not squash, neon yellow zucchini.  To be honest, I had never seen these vegetbles before, but was excited to take them home and experiment.  I made big plans for these finds – grilled vegetable skewers, using a few veggie add ons I had at home – but quickly realized that I’d have to come up with a new idea, due to “equiptment restrictions” (I don’t have a grill).  Roasted vegetables are great as a side dish, or sprinkeld over some greens  for a savory lunch salad, and in retrospect, I’m so happy to have roasted these veggies.  Graffiti eggplant’s opaque white center becomes completely marbled in the oven, and the zucchini skin retains it’s vibrant yellow color – it was a great surprise, and a great lunch add-on!

Ingredients:

  • 2 graffiti eggplant (they are about half the size of a standard eggplant)
  • 1 yellow zucchini
  • half of a red onion
  • 2T (or more) extra virgin olive oil
  • Spices, to taste
  • spinach or other salad greens
  • 2 cups balsamic vinegar
  • 2-3 cloves of garlic

Instructions:

Preheat your oven to 350.  Chop the eggplant, zucchini, and onion into any shape or size that you want to eat – just remember that the vegetables will shrink down when you roast them so don’t cut them too small.  Because I keep the skin on my vegetables, I also have to cater my shapes to the texture of each one.  For example, eggplant skin can be chewy when roasted, but the flesh stays soft, so I cut mine into smaller cubes as opposed to round slices – if not, you’d end up mashing the middle to cut through the skin when you’re ready to eat.  Next, place your vegetables on a foil-lined baking sheet, drizzle over the olive oil, and toss the veggies to coat.  Sprinkle over your spices, and toss again.  I used salt, black pepper, and a mix of oregano, basil, and parsley.  If your spices are dried like mine were, crush them between your fingers before sprinkling them over the veggies to release the flavors.  Distribute your veggies inthe pan, and bake for 25-30 minutes, or until the vegetables are roasted, but not too soft.  I used the onions as a judge for this one – once they were translucent and browned but not completely mushed, I knew they were ready.

photo 3

I used my 25-ish minute wait time to make a balsamic reduction to dress my vegetables.  I used to think that this was a complicated, fancy dressing, but really it just sounds fancy and complicated, and you can bump your chef-cred in no time.  Take 2 cups of balsamic vinegar and 2-3 cloves of garlic, and heat on medium-high for about 30 minutes, or until the vingegar has reduced by about half, stirring often – cool before serving.  The vinegar will bubble and simmer, and reduce into this syrupy-sweet drizzle, perfect for a salad.  You can make the reduction without the garlic, or subsititue in any other flavors that you’d like – sage leaves, thyme sprigs – just cater the spices to those you’ve already used on the vegetables.  I love garlic, so I used 3 cloves that I had roasted earlier to enhance the flavor.

When the veggies are done, and the balsamic is cooled, assemble your salad, and enjoy!  I also added baby heirloom tomatoes for an extra color boost – add in whatever you like!

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