1/28
From the Recipe Creator:
Once you've tried this tangy yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with Parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
Nutrition Facts:
1 chicken breast half: 232 calories, 9g fat (4g saturated fat), 75mg cholesterol, 346mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
2/28
From the Recipe Creator:
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Nutrition Facts:
3 ounces cooked steak with 3 tablespoons sauce: 336 calories, 26g fat (7g saturated fat), 73mg cholesterol, 462mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 22g protein.
3/28
From the Recipe Creator:
My children absolutely love these tender "mini" potatoes. Fingerling potatoes can be found at farmers markets and specialty grocery stores, though Yukon Gold potatoes would work too. —Michelle Herren, Las Vegas, Nevada
Nutrition Facts:
3/4 cup: 141 calories, 9g fat (3g saturated fat), 9mg cholesterol, 184mg sodium, 12g carbohydrate (1g sugars, 2g fiber), 3g protein.
4/28
From the Recipe Creator:
This fresh Cuban sauce wonderfully complements steak, but pour it over a burger and your taste buds will thank you! —Elaine Sweet, Dallas, Texas
Nutrition Facts:
2 tablespoons: 95 calories, 9g fat (1g saturated fat), 0 cholesterol, 122mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.
5/28
From the Recipe Creator:
Green onions and fresh parsley give this rice its name, but the appealing flavor is what makes it memorable. —Karin Bailey, Golden, Colorado
Nutrition Facts:
1 cup: 240 calories, 7g fat (2g saturated fat), 8mg cholesterol, 505mg sodium, 39g carbohydrate (1g sugars, 1g fiber), 5g protein.
6/28
From the Recipe Creator:
The herby goodness of my favorite sauce shines in this nostalgic bread recipe that comes together quickly thanks to refrigerated biscuits. Serve warm as an appetizer with marinara for dipping or as a side to an Italian entree. —Eden Dranger, Los Angeles, California
Nutrition Facts:
1 serving: 209 calories, 11g fat (3g saturated fat), 0 cholesterol, 588mg sodium, 25g carbohydrate (3g sugars, 0 fiber), 3g protein.
7/28
From the Recipe Creator:
What's a picnic without potato salad? This recipe will add delightful new flavor to yours. The spices make the difference. —Cam Cox, Hemet, California
Nutrition Facts:
3/4 cup: 182 calories, 11g fat (2g saturated fat), 8mg cholesterol, 229mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 3g protein.
8/28
From the Recipe Creator:
Every busy cook will appreciate the convenience of being able to prepare this refreshing salad ahead of time. And your family will enjoy a marvelous meal. —Joan Gatling, Bernalillo, New Mexico
Nutrition Facts:
1 cup: 333 calories, 23g fat (5g saturated fat), 83mg cholesterol, 508mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 24g protein.
9/28
From the Recipe Creator:
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California
Nutrition Facts:
1 piece: 394 calories, 26g fat (13g saturated fat), 209mg cholesterol, 380mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.
10/28
From the Recipe Creator:
Chimichurri is a green sauce from South America that goes with grilled meats. My citrus version brightens up grilled chicken, which gets its juiciness from brining. —Tyffanie Perez, Springville, Utah
Nutrition Facts:
1 chicken breast half with 2 tablespoons sauce: 427 calories, 31g fat (5g saturated fat), 94mg cholesterol, 279mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 35g protein.
11/28
From the Recipe Creator:
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Nutrition Facts:
1 serving: 94 calories, 7g fat (1g saturated fat), 0 cholesterol, 2mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
12/28
From the Recipe Creator:
The trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. —Sherry Day, Pinckney, Michigan
Nutrition Facts:
1 fillet: 161 calories, 4g fat (1g saturated fat), 65mg cholesterol, 95mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.
13/28
From the Recipe Creator:
For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare. —Dorothy Pritchett, Wills Point, Texas
Nutrition Facts:
1 cup: 150 calories, 8g fat (5g saturated fat), 20mg cholesterol, 84mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 2g protein.
14/28
From the Recipe Creator:
If you're looking for a simple fish dish, make this Italian-inspired recipe that combines salmon, broiled grapefruit and a fragrant gremolata. Halibut may be substituted for the salmon. —Gilda Lester, Millsboro, Delaware
Nutrition Facts:
1 serving: 332 calories, 16g fat (3g saturated fat), 85mg cholesterol, 387mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
16/28
From the Recipe Creator:
A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Nutrition Facts:
3/4 cup: 161 calories, 14g fat (2g saturated fat), 0 cholesterol, 342mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 vegetable.
17/28
From the Recipe Creator:
Tabouli is a super fresh, mostly parsley salad with finely cracked wheat, juicy tomatoes, onion, fresh lemon juice, good quality extra virgin olive oil and a hint of fragrant mint. I added a little gluten-free twist to this recipe by replacing the cracked wheat with quinoa and then added some cucumbers for a nice crunch. For a delicious and colorful appetizer, serve it in butter lettuce cups or endive leaves. —Nikki Haddad, Germantown, Maryland
Nutrition Facts:
3/4 cup: 160 calories, 8g fat (1g saturated fat), 0 cholesterol, 258mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
18/28
From the Recipe Creator:
The herb butter can be used for everything from vegetables to roast chicken, turkey or game hens—let your imagination be your guide. —Sandra Corey, Caldwell, Idaho
Nutrition Facts:
1 serving: 143 calories, 12g fat (7g saturated fat), 31mg cholesterol, 180mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 1g protein.
19/28
From the Recipe Creator:
After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. —Trisha Kruse, Eagle, Idaho
Nutrition Facts:
1 fillet: 232 calories, 10g fat (6g saturated fat), 87mg cholesterol, 477mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.
20/28
From the Recipe Creator:
Classic chimichurri gets a Hawaiian twist thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. —Naylet LaRochelle, Miami, Florida
Nutrition Facts:
1 chicken breast half with about 1/4 cup sauce : 428 calories, 24g fat (3g saturated fat), 94mg cholesterol, 686mg sodium, 19g carbohydrate (13g sugars, 2g fiber), 37g protein.
22/28
From the Recipe Creator:
Elbow macaroni, shrimp and crunchy veggies like celery, sweet red pepper and onion get covered in a creamy dressing made from mayonnaise and yogurt. It's the perfect go-to when you're looking for something light and tasty. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 243 calories, 15g fat (3g saturated fat), 66mg cholesterol, 263mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 11g protein.
23/28
From the Recipe Creator:
Looking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania
Nutrition Facts:
1 mini quiche: 31 calories, 2g fat (0 saturated fat), 12mg cholesterol, 32mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.
24/28
From the Recipe Creator:
My friends and family always ask me to make this. I guarantee you’ll be asked for the recipe. —Lisa Moore, North Syracuse, New York
Nutrition Facts:
2 tablespoons: 114 calories, 10g fat (1g saturated fat), 0 cholesterol, 96mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1/2 starch.
25/28
From the Recipe Creator:
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Nutrition Facts:
3/4 cup: 103 calories, 10g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
26/28
From the Recipe Creator:
As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. —Mary Shenk, DeKalb, Illinois
Nutrition Facts:
3/4 cup: 218 calories, 11g fat (2g saturated fat), 0 cholesterol, 370mg sodium, 27g carbohydrate (8g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.
28/28
From the Recipe Creator:
Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. —Lynne Keast, Monte Sereno, California
Nutrition Facts:
6 ounces cooked beef with 1/3 cup sauce: 901 calories, 78 g fat (17 g saturated fat), 146 mg cholesterol, 567 mg sodium, 5 g carbohydrate (0 sugars, 2 g fiber), 45 g protein.
Parsley Recipes FAQ
What dishes use parsley as the main ingredient?
Fresh parsley shines as the main ingredient in dishes like falafel, lentil salads with chopped herbs, parsley soup and hearty grain bowls filled with greens. In soups and stews, it works best as a base herb added early for depth, not just sprinkled on top. It plays well in cold dishes, such as summer garden couscous salad or chickpea mash, where its brightness offsets earthy or creamy flavors. The herb also forms the backbone of condiments, herb-forward dips and zesty dressings. When cooking with dried parsley, use about one-third the amount, since dried herbs carry a stronger, more concentrated flavor.
How do I store fresh parsley to keep it fresh longer?
To keep parsley vibrant and fresh longer, store fresh herbs like a bouquet. Trim the stems, place them upright in a glass of water, loosely cover the glass with a storage bag and place in the fridge. Change the water every few days to prevent wilting. You can also wrap washed parsley in a slightly damp paper towel and seal it in a resealable bag. For longer storage, chop and freeze parsley in ice cube trays with olive oil. The cubes are perfect for tossing into soups, grains or pan sauces.
What are some parsley-based sauces or dressings?
Recipes with fresh parsley often highlight the herb in sauces and dressings. Parsley pesto is a classic blend of olive oil, garlic and Parmesan, perfect for pasta, sandwiches or roasted vegetables. Or, make green goddess dressing with parsley, mayonnaise, lemon juice and anchovies for a creamy herb-packed dip or salad topper. The herb also stars in zhoug, a spicy parsley and chili sauce with warm spices. Or, use it in salsa verde variations made with capers, lemon and olive oil. For something quick, stir chopped parsley into yogurt or tahini for a dip or puree it into a bright vinaigrette. These sauces store well in the fridge and add fresh flavor to everyday meals.
