Lemon Sheet Cake

• 2 cups all-purpose flour, spooned and leveled
• 1 and 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons lemon zest (from 4 lemons)
• 3/4 cup lemon juice (from the same 4 lemons)
• 1/4 cup water
• 1 cup (2 sticks) butter
• 1/2 cup sour cream
• 2 large eggs

For the glaze

• 4 and 1/2 to 5 cups powdered sugar, sifted
• 1/2 cup lemon juice (from about 2-3 lemons)
• lemon slices, quartered (to garnish)
• raspberries, to garnish

Instructions

1. Preheat your oven to 375 degrees F. Spray a half sheet pan (18x12 inches) with nonstick spray, or line with parchment paper. Set aside.
2. In a large bowl or stand mixer, add the dry ingredients: 2 cups flour, 1 and 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt. Whisk together, then use a microplane grater to zest 4 lemons into the dry ingredients. You should get about 2 tablespoons. Whisk the zest into the dry ingredients and set aside.
3. Juice 4 lemons (I love to use an electric juicer), or as many as you need to get to 3/4 cup. Add it to a small saucepan with 1/4 cup water.* Add 1 cup (2 sticks) butter to the saucepan and set over medium high heat. Stir occasionally until the butter melts and the mixture comes to a boil, with bubbles all across the top.
4. Pour the wet ingredients into the dry ingredients and stir or beat until combined.
5. Add 1/2 cup sour cream and 2 large eggs. Beat until thoroughly combined, making sure to scrape the bottom and sides of the bowl.
6. Pour the batter into the prepared pan, and spread to the edges. Bake at 375 for 12-14 minutes until the edges are light brown and have started to pull away from the edges of the pan. A toothpick inserted into the center of the cake should come out with no wet batter on it.
7. Let the cake cool completely on a wire cooling rack.
8. When the cake is completely cool, make the glaze. Sift 4 and 1/2 cups of powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk until completely smooth. Add more powdered sugar to get the consistency you like.
9. Drizzle the glaze over the top of the lemon cake and spread to the edges. Let the glaze set up for about an hour or two, until hardened on top.
10. Slice and serve! Top each slice with a quarter of a lemon slice and a raspberry, if desired.
11. Store on the counter for the first 2-3 days, then store in the fridge.

Lemon chicken with tomato, olive, and feta salad

 pg 223 Year-round fresh 4 servings 1 point

4 (5 oz) thin-sliced skinless boneless chicken cutlets
Grated zest and juice of 1 lemon
½ t salt
¼ t black pepper
1 pint grape tomatoes, halved
¼ c pitted Kalamata olives, coarsely chopped
¼ c crumbled, red-fat feta cheese
2 T thinly sliced fresh mint
1 ½ t olive oil

1. Heat ridged grill pan over medium-high heat. Sprinkle chicken with lemon zest, salt, and 1/8 t pepper. Lightly spray chicken with olive oil nonstick spray. Place chicken in grill pan and cook, turning chicken once, uuntil cooked through, about 8 minutes.
2. Meanwhile, to make salad, combine lemon juice, tomatoes, olives, feta, mint, oil, and remaining 1/8 t pepper in medium bowl and toss to mix well.

Lemon-marinated grilled summer squash with dill

 4 serv 1 point GRILL Year-Round Fresh pg. 80

Grated zest and juice of 1 large lemon
1 T olive oil
1 t white balsamic vinegar
½ t salt
¼ t black pepper
2 yellow summer squash, halved crosswise and cut lengthwise into thick slices
2 zucchini, halved crosswise and cut lengthwise into thick slices

1 T small fresh dill sprig
1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2. Stir together lemon zest, juice, and oil, vinegar, salt, and pepper in large bowl. Add squash and zucchini and toss to coat. Let stand at room temperature about 15 minutes.
3. Remove vegetables from marinade; reserve marinade in bowl. Place vegetables on grill rack and grill, turning often, until lightly browned and crisp-tender, 8-10 minutes.
4. Return vegetables to bowl with marinade. Add dill and toss to coat. Serve warm, at room temp, or chilled. (3/4 c is one serving)

One of my FAVORITES! Serve with 
Lemon-Chive Potatoes and Grilled Zucchini with Feta and Lemon

Grilled Zucchini with Feta and Lemon

  Simply 5 pg 147  6 servings                       1 point

½ c crumbled reduced-fat feta cheese
3 scallions, thinly sliced
1 T Extra virgin olive oil
Grated zest of one lemon
4 (6 oz) zucchini. Ends trimmed
½ t kosher salt
¼ t black pepper

1. Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2. Meanwhile, stir together feta through zest in small bowl; set aside.
3. Cut zucchini lengthwise in half and cut each half into 4  or 5 pieces. Put zucchini into large bowl and lightly spray with olive oil nonstick spray. Sprinkle with s & p. tossing to coat.
4. Place zucchini on grill rack and grill, turning until well-marked and tender, about 6 minutes. Transfer to platter and sprinkle with feta mixture.
GRILL

We LOVE LOVE LOVE this recipe!

Lemon Icebox Pie

 (Carrie Owen’s favorite)
¾ stick salted butter
1 cup graham cracker crumbs
¼ c sugar
Melt butter. Stir in crumbs and sugar. Put in greased pie plate and press.
Squeeze 3 lemons. Mix the juice with 2 cans Eagle Brand milk. Pour into pie crust. Top with 1 container Cool Whip. Cover & refrigerate.

WW Lemon-Basil Chicken and Vegetable Kebabs

 4 serv pg 22 1 point
Grated zest and juice from 1 large lemon
4 t canola oil
3 garlic cloves, minced
½ t salt
¼ t black pepper
1 lb boneless skinless chicken breast, cut into cubes
1 zucchini halved lengthwise and sliced
1 yellow squash halved lengthwise and sliced
1 pint cherry tomatoes
1 red onion cut into 8 wedges
¼ c chopped fresh basil
Lemon wedges

1. Spray grill rack with nonstick spray; preheat grill to med-high.
2. Stir together lemon zest and juice, oil, garlic, salt, & pepper in large bowl; add chicken, zucchini, squash, tomatoes, and onion; toss to coat. Thread onto 16 6” skewers.
3. Place skewers on grill rack and grill, turning frequently, until browned and cooked through, 10-12 minutes. Transfer to serving platter and sprinkle with basil. Serve with lemon wedges.

This was delicious!

Low Fat Lemon Crinkle Cookies

 
  Prep 5 mins    Cook 8 mins     Total 13 mins              2 dz 
              
 1 box lemon cake mix (any kind)
    1 egg, lightly beaten
    2 cups Cool Whip, thawed (8 ounce container)
    1/2 to 1 cup powdered sugar
    Preheat oven to 350.
    In a large bowl, combine cake mix, egg, and Cool Whip (The batter will be sticky).
    Form dough into tablespoonfuls and roll in powdered sugar.
    Bake for 8 to 10 minutes, until the edges are golden.
    Allow to cool 1 minute on baking sheet; then remove to cooling rack.

Notes

Only 2+ Weight Watchers Points

Weight Watchers Lemon Pound Cake

 
   18 servings = 3 SmartPoints each or 12 serv 5 pts
1 lemon cake mix         DELICIOUS
1 small package sugar free lemon pudding mix
4 eggs
¾ cup nonfat Greek yogurt
¾ cup lemon juice
¼ cup water
2 Tablespoons lemon juice
1 cup powdered sugar

Preheat oven to 350*F. Spray the inside of the cake or bundt pan with Pam or other 0 point spray.
Combine cake mix, pudding mix, eggs, yogurt, 3/4 cup lemon juice and ¼ cup water. Whisk until combined. Do not overbeat.
Pour batter into cake pan and bake according to cake package instructions.
Combine powdered sugar, and 2 Tablespoons lemon juice. Stir until all ingredients are combined. Use remaining lemon juice to bring to a consistency that will allow you to drizzle the glaze over the cooled cake. After the cake has cooled, drizzle the glaze over the cake.