Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (5)
Yummy! I did add all the lemon zest like someone else suggested I will definitely be making this again!
I am trying some easy plant based recipes to help with my gut issues since getting my gallbladder out. I tried this one tonight but instead of the peppers, I added tomatoes. I also did not add the mushrooms as my husband is not a fan. I added some seasonings as well. It was tasty!
I made this tonight with brown rice pasta and a ton of broccoli and cauliflower. Was good! I didn’t make it according to the directions (oops, I cooked the pasta separately) but I made it work and the lemon and tarragon flavor was yum! I added the juice of the whole lemon, as well as the zest. And I didn’t have roasted peppers so I omitted that. Will make again!
Made this tonight…very tasty!!
Added Nooch for serving.
Next time I will add a protein, to make it balanced.
Husband gave it a “9”
With all recipes I am looking for the sodium,Potassium,Phosphorus amounts due to kidney failure and diabetes. This recipes sounds good, just have to check amounts. Thank you for another great recipe.