When Life Gives You Lemons, Eat Them for Crock-Pot Thursday!

Why do lemons have such a bad, or should we say sour, reputation? Sure, they might seem a bit tart when you first experience them, but if you treat them right while you prepare them, they'll treat you right, right back. We were able to experience this first-hand for Crock-Pot Thursday this week, as lemony goodness played a starring role in our meal--despite our not having filmed this week.

Lemon Chicken and Potatoes in Foil

(Serves 4)

Ingredients:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper, to taste16 ounces baby red potatoes, halved
• Kosher salt and freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts
• 1 lemon, thinly sliced
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Preheat oven to 375 degrees F.
2. In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
3. Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
4. Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine.
5. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.
6. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.*
7. OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
8. Serve immediately, garnished with parsley, if desired.

Recipe courtesy of http://damndelicious.net/2015/06/13/lemon-chicken-and-potatoes-in-foil/

Jello Lemon Bars

(Serves 12)

Ingredients:

• 1 package of yellow cake mix
• 1 (3 ounce) dry package of lemon Jell-O gelatin
• 4 eggs
• 3/4 cup water
• 3/4 cup vegetable oil
• Icing:
• 2 cups of powdered sugar
• 2 lemons, juiced (about 6 tablespoons)
• 2 tablespoons of melted butter

Directions:

1. Preheat your oven to 350 degrees.
2. Mix together the cake mix, jello, eggs, water and oil. Make sure it is mixed well.
3. Spray a 9×13 glass pan with non-stick spray and pour your batter into it.
4. Bake for 35 to 40 minutes or until a toothpick comes out clean.
5. Mix together your butter, powdered sugar and lemon juice.
6. When your cake is done cooking, poke holes all over the cake.
7. Pour the frosting over the cake while it is still hot from the oven. That way the frosting will seep into the cake. You can serve it warm or cold.

Recipe Courtesy of: http://www.sixsistersstuff.com/2014/04/jello-lemon-bars.html