Lemon Chicken Spaghetti Toss

This spaghetti dish is one of the first I successfully cooked from scratch. Up until then I had made some ok attempts and had a love hate relationship with boxed and bagged foods. Prepackaged foods were easy and nearly fool proof, but lacked flavor and had way too much junk in them. I wanted something better.

This was it.

I still to this day make this meal nearly once a week. It makes an excellent lunch but also serves as really nice lighter supper.

I'm going to post the recipe as I made it for years, but now that the kids are hitting their teenage years I have to double it. It doubles quite successfully and is still just as delicious.

Lemon Chicken Spaghetti Toss

2 green onions, chopped separating the green tops from the lighter white bottoms
2 cloves garlic, minced
2 Tbls. butter
2 Tbls. olive oil
1 lb. chicken breasts, sliced thinly
3 Tbls. lemon juice
1 Tbls. dried parsley
1 tsp. seasoned salt
1/2 tsp. lemon pepper seasoning
8 oz. thin spaghetti

In a large pot, cook spaghetti noodles according to the package directions.

Meanwhile, in a large skillet, saute the chicken, green onion bottoms (the white part)and garlic in butter 4-5 minutes or until onions are tender and chicken is nearly cooked through.

Add the lemon juice, seasoned salt, lemon pepper and parsley to the skillet. Cover and cook on med-low heat for 15 minutes (the spaghetti noodles should be done about the same time).

Drain spaghetti. Add to the chicken mixture in the skillet. Toss to coat.

Top each serving with the remaining green onion tops.

This is also very good with Parmesan cheese sprinkled on top.


For more great recipes visit Tasty Tuesdays, Create Link Inspire, Totally Talented Tuesday, and Hearth and Soul.

Lemon Battered Fish

This is one of those recipes I have had around for years. I'll make it a bunch and then somehow forget all about it until some months later I come across it again. And then when I make it I can't figure out how I forgot about it!

This fish recipe makes such a light, crispy fish with a yummy citrus flavor. I love citrus and fish!

I use tilapia a lot while making this, but cod, perch and other similar white fish will work as well.

Lemon Battered Fish

1 cup + 1/2 cup flour, divided
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. sugar
1 egg, beaten
2/3 cup water
1/3 cup + 1/3 cup lemon juice, divided
2 lbs. tilapia or other white fish
Oil for frying


Pour oil into a large skillet suitable for frying (cast iron works awesome!) so the oil is approx 1 inch deep. Please make sure your skillet is deep enough that the oil will not overflow while frying. This could be a fire hazard!

Heat oil over med to med-high heat until it reaches 350*. A candy thermometer works great for this.

Meanwhile, in a medium bowl, combine 1 cup flour, baking powder, salt and sugar; set aside. In another bowl, beat together the egg, water and 1/3 cup lemon juice. Add to the flour mixture and mix well until smooth.

Place the remaining lemon juice in a small bowl and the remaining flour in a separate small bowl.

When oil is ready, dip each fish fillet first in the lemon juice, then the flour and finally the egg batter. Carefully drop battered fish pieces two or three at a time into hot oil. Fry for 2-3 minutes on each side or until golden and fish flakes easily with a fork.

Drain fish on paper towels before serving.


For more great recipes visit Tasty Tuesday, Create Link Inspire, Totally Talented Tuesday, Melt in Your Mouth Monday, and Recipe Sharing Monday