Lemon Meltaway Cookies

Repost from this recipe on Allrecipes.com. Reportedly yields 30 cookies, but I guess I made them small because I got about 45


3/4 cup butter (no substitutes), softened
1/3 cup confectioners' sugar
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon lemon juice
1 teaspoon grated lemon peel
3 drops yellow food coloring (optional)

1- In a mixing bowl, cream butter and confectioners' sugar until light and fluffy; beat in lemon juice.

2- Combine the flour and cornstarch; gradually add to the creamed mixture.

3-Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.

4-Unwrap and cut into 1/4-inch slices. Place 2 in. apart on ungreased baking sheets. 

5-Bake at 350 degrees F for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.

6- For frosting, in a small mixing bowl, combine the butter, confectioners' sugar, lemon juice, lemon peel and food coloring if desired; beat until smooth. Frost cooled cookies.

Avocado Quinoa Salad

Adapted from allrecipes.com
Yield 4 servings (or 2 if you are like us and love the veggies)

1/4 cup quinoa
1 cup chicken broth
1 large avocado
juice of 1 lemon
2 Roma tomatoes, diced
1/2 English cucumber, diced (with skin on)
salt and pepper to taste

Cook quinoa according to package directions. If you got yours in the bulk section, then get the broth boiling on the stove, in a pot that has a lid. Add the quinoa, put the lid on, and simmer on low for 15 minutes. Remove it from the heat and leave it covered for 3 minutes, or until all the liquid is absorbed. Allow to cool and fluff with a fork.

Cut the avocado in chunks and add to a bowl with the lemon juice. Toss gently, then add the tomato, cucumber, quinoa, and salt and pepper.

The recipe said to allow it to sit, but I ate it right away and it was delicious. I paired it with some simple grilled chicken breast (olive oil and a pampered chef rub), and it was a great meal!

Grilled Lemon Chicken with Tabbouleh

Adapted from Pampered Chef  "It's Good For You" cookbook
Yields 4 servings

Tabbouleh
1 1/2 cups water
1 tbsp olive oil
1/2 tsp salt
1 cup uncooked bulgar wheat
1 large tomato, seeded and diced
1/4 cup sliced green onions with tops
1 cup snipped fresh parsley
2 tbsp snipped fresh mint (optional)
1 tbsp lemon zest
1/4 cup lemon juice

1- Bring water, salt and oil to a boil in a small sauce pan. Add the bulgar, cover, and remove from heat. Let stand 25 minutes or until the water is absorbed.

2- In a bowl, mix the rest of the ingredients with the bulgar, cover and refrigerate at least 2 hours to let the flavors blend. It can be refridgerated overnight (great make-ahead option)

Grilled Lemon Chicken

4 boneless skinless chicken breasts
1 tbsp olive oil
1 tsp lemon pepper seasoning

1- Heat grill to medium high. Rinse and pat the chicken dry. Brush with olive oil and sprinkle with lemon pepper seasoning.

2- Grill 6-7 minutes per side, turning once.

Grilled Pita Bread Wedges

Cut Pita into 4 wedges. Brush with olive oil and grill 1-2 minutes per side, until it is crsipy and lightly browned.