Tips, Tricks, & a Recipe
Lemons
By Leanne Ely, C.N.C
Lemons are an amazing, multi-purpose fruit. From whiting your laundry, to skin care, to adding its distinct tangy flavor to dishes and drinks, the lovely lemon can multi-task its way around your home. The bonus is this fruit is available year round and provides an excellent
source of vitamin C.
Here’s Today’s TRICK:
The ascorbic acid in lemons (vitamin C) helps prevents the discoloring of the flesh of fruits and vegetables that oxidize quickly when exposed to the oxygen in the air (like apples, avocado, or pears). Simply sprinkle a little juice on the cut produce and mix well.
Lemon juice can also be used to tenderize meat or it can be used as a substitution for vinegar in dressings. Lemon juice added to steamed vegetables will help them keep their bright colors and enhance their flavor. Fun stuff!
Here’s a TIP:
It’s cold and flu season, so here’s a few tips to use lemons as a home remedy.
To use as a cough suppressant, mix 1 part lemon juice and 2 parts honey. Do not give to children under the age of 1 year.
To soothe a sore throat, drink honey and lemon tea. It will have a relaxing effect on the throat and will also help to suppress a cough.
Ease the effects of the flu by drinking hot water with honey and lemon added..
And Your RECIPE:
Crock Cooker Lemon Chicken
Serves 4
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
6 (6-oz.) boneless skinless chicken breast halves
1/4 cup low sodium chicken broth
3 tablespoons lemon juice
1 1/2 teaspoons minced garlic
1 1/2 cups low fat sour cream
2 teaspoons chopped parsley
In a small bowl or cup, combine oregano, seasoned salt and black pepper; rub over chicken
then place in a slow cooker. In a small bowl, combine chicken broth, lemon juice and garlic; pour over chicken. Cover and cook on LOW for 4 to 6 hours or until chicken is cooked through. Remove chicken from slow cooker and keep warm. Add a little of the cooking liquid to the sour cream, then add sour cream and parsley to slow cooker; cover and cook for 15 minutes or until heated through. Serve sauce with chicken.
NUTRITION per serving: 214 Calories; 3g Fat; 41g Protein; 4g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 261mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat.
Points: 5