Add this to your list of OH MY GOODNESS . . .
Today, as I was preparing lunch, I had an epiphany! I had just put a batch of FRESH green beans into a large skillet of boiling water (page 44 Cooking with Judy).
Pulled a package of chicken tenders from the freezer. Removed them from the package to a plate. Nuked on defrost enough to pull them apart and nuked on defrost another minute. All the while rolling my lemon across the counter, bearing down to loosen the juice inside.
You know me, never want to waste anything. Here was this gleaming 
gorgeous bright yellow lemon yelling at me, "Don't forget the zest!". So I grabbed my lunch plate and zested away. My first thought was to sprinkle the zest on top of the cooked food. Then it occurred to me to instead but the HOT food on top of the zest. What an amazing aroma that would make.
Just then the beans were knife point tender. Used tongs to put them in the ice bath I had prepared in a glass meat loaf pan. I like my beans "crisp and crunchy to the bite". With NOTHING on them just the luscious taste of FRESH garden beans.
Rinsed the skillet and put it back on the med-hot fire. Swirled the cold beans, placed them on a clean kitchen towel and rolled them up to remove the water. While they sat and got dry I added peanut oil to the hot skillet. Cut the now naked lemon and squeezed ALL the juice over both sides of the chicken pieces. Seasoned all generously with coarse sea salt and coarse black pepper.
Using a lid to protect myself from splattering HOT oil I placed the chicken in the pan, covered and allowed to brown over med hot heat. You will find Guilt Free Fried Chicken on page 15 in Cooking with Judy.
While the chicken was cooking, I grabbed a snack bag of smashed Yellow Dutch Potatoes from the freezer. YES, I know I never recommend potatoes except yams. Sometimes even I crave the texture of fried potatoes. So you'll find my secret here. Download Yellow Dutch Potatoes.pages.
You'll notice I have not completed Volume 7, in fact I still need to add something to the bottom of the page.
As soon as I got the potatoes in the hot butter. I warmed up some leftover carrots and grabbed, for dessert Dark Chocolate Ice Cream from the freezer, page 66 in Volume 2. Squeezed it into a bowl, sprinkled with some of the Lemon Zest and topped with a Dream Cloud, page 27 in Cooking with Judy and a Spoonful of Chocolate on page 47 in the same book. Lucky for me the last batch I made had an extra shake or two of cinnamon. OH MY GOODNESS what heaven!!!!!
After I flipped my chicken tender to brown the other side, I grabbed my lunch plate, swirled the zest to distribute fairly evenly. Put a hand full of cold green beans in the middle, carrots on the side, along with with crispy fried potatoes and a hot chicken tender on top. WOW -- the addition of Lemon Zest was magnificent!!!!!! Try it.
From your friend in the kitchen, Judy
Wash, remove tough ends, slice thin