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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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Suggested meats to use rub on: Fish, Chicken breast, Lean pork, Lean lamb, or Lean beef. Each serving is 3/4 teaspoon. I found this recipe in Diabetic Living. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 tablespoon dried basil, crushed |
1 tablespoon dried thyme, crushed |
1 tablespoon dried marjoram, crushed |
1 tablespoon finely shredded lemon peel or 1 tablespoon dried lemon peel |
1 tablespoon garlic powder |
2 teaspoons dried sage, crushed |
2 teaspoons fennel seeds, crushed |
1 teaspoon onion powder |
1 teaspoon salt |
1 teaspoon black pepper |
Directions:
1. In a small bowl, combine all ingredients. Rub 1 tablespoon herb mixture on 1 pound of meat and cook as desired.
2. To store: If using fresh lemon peel, store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month. If using dried lemon peel, store in anairtight container at room temperature up to 6 months.
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