Tag Archives: lime. juice

Lunch, Soups

Spicy Tomato and White Bean Soup

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This has the down home earthy flavor that all good soups should have. I had a leftover baked potato when I made this last, so I cubed it up and threw it in for some extra bulk. Sometimes I used canned chipotle pepper instead of poblanos. This one is easy to make your own – so many extras go so well with the ingredients.

Spicy Tomato and White Bean Soup
Spicy Tomato and White Bean Soup

4 servings
157 calories per serving

14 oz. can chicken broth, divided
1 c water
2 t chili powder
1 t ground cumin
16 oz. can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into wedges
1 pint grape tomatoes
1/4 c chopped cilantro
2 T lime juice
1 T oil
1/2 t salt
¼ t pepper

Mix broth, chili powder and cumin in a large soup pot on medium high heat. Mix the water with the pepper and onion in a food processor and pulse to chop veggies. Add onion mix to pot. Mash some beans a bit to help thicken the soup and then add all beans to the pots. Put tomatoes and cilantro in food processor and coarsely chop then add this to the pot. Bring all to a boil then cover, reduce heat and simmer 5-7 minutes. Remove from heat and stir in lime juice, oil, salt and pepper.

Dinner, Fish

Spicy Jamaica Tilapia

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Quite sweet and definitely tastes of the islands ! This sweet/spicy sauce would do well on any white fish, but I love tilapia !

Spicy Jamaica Tilapia
Spicy Jamaica Tilapia

6 servings
150 calories per serving

¼ c brown sugar
1 t ground cumin
1 t red pepper flakes
6 tilapia fillets, 4 oz. each
¼ c lite zesty Italian dressing
¼ c lime juice
½ c orange juice
¼ c chopped cilantro
2 T chopped mint leaves

Heat dressing in a skillet on medium high. Combine sugar, pepper and cumin and sprinkle 2 T over one side of the fish and put in skillet sugar side down then sprinkle with the rest of the sugar mix. Cook 5 minutes each side or until done. Remove from pan. Add juices to skillet and heat through then stir in cilantro and mint and spoon over the fish.

Asian, Dinner, Fish

Asian Fish Packets

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When fish steams in a packet it gets a wonderful consistency – meaty and rich. The sauce that goes with this has a great Asian flair – the ginger, garlic and soy combine to perfection. Pair with Homemade Lo Mein for a great meal.

Asian Fish Packets

4 servings
236 calories per serving

1 T lite soy sauce
1 T maple syrup
2 t oil
2 T lime juice
2 t finely grated ginger
2 cloves garlic, minced
½ t pepper
1 bell pepper cut into thin slices
2 T minced parsley
4 scallions, sliced
1 ½ lb. flounder, tilapia or other white fish
1 lemon, cut into wedges
Pam

Preheat oven to 350 degrees. In a bowl combine soy, maple syrup, oil., lime juice, ginger, garlic and pepper. Create 4 foil packets and spray lightly with Pam and place fish in packet. Lay pepper strips atop the fish and sprinkle with parsley and scallions. Close foil tightly and bake 20 minutes or until fish is done. Serve with lemon wedges.

Lunch, Mediterranean, Salads

Couscous Salad

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This salad uses Israeli couscous which is a bigger grain and is more like a piece of orzo in size than a piece of pastina. This makes for a heartier couscous suitable for all type of salads. This on is particularly good !

Couscous Salad
Couscous Salad

5 servings
346 calories per serving

2 T oil
1 c Israeli couscous
1 ½ c water
Kosher salt to taste
Pepper to taste
½ lb sliced mushrooms
4 scallions, sliced, greens and whites separated
1 ¼ c frozen corn, thawed
15/5 oz. can black beans, rinsed and drained
2 T lime juice
1 jalapeno, thinly sliced
1 avocado, sliced

Heat 1 T oil and add couscous. Stir until it begins to brown, about 4 minutes. Then add water and salt and bring to a boil. Lower heat, cover and simmer 15 minutes or until liquid is absorbed. Heat 2 t oil in a skillet and cook mushrooms until brown, about 5 minutes. Add salt and pepper and move to a bowl. Add another teaspoon of oil to the pan and cool scallion whites with corn about 5 minutes, season with salt and pepper and add to the mushrooms. Add couscous, black beans, lime juice, jalapeno and scallion greens to the mushroom mix, season with salt and pepper and divide into bowls. Top with avocado slices.

Dinner, MUFAs, Pork, Salads, Summer

Grilled Pork Salad

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This tasted equally as good all nestled inside a wrap for easy portability…what a great brown bag lunch !

Grilled Pork Salad
Grilled Pork Salad

4 servings
400 calories per serving

¼ c oil
2 T lime juice
1 T Dijon mustard
½ t salt
1 lb. pork tenderloin
Raspberry Vinaigrette
3 bunches watercress torn into pieces
1 small peach, cut into ½ inch pieces
½ c raspberries

Mix oil, lime, mustard, and salt in a zip loc bag and add pork. Mix up and refrigerate in the sealed bag at least 1 hour. Heat grill and cook pork 10 minutes each side or until done. Cut diagonally into ¼ inch slices and set ½ of it aside for another meal. Arrange meat on watercress pieces and drizzle with vinaigrette then garnish with fruit.

Vinaigrette
¼ c oil
2 T raspberry vinegar
1 t honey
½ t salt
½ t ground mustard

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Chicken, Dinner, Kid Friendly, Summer

Mojo Chicken

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This marinade is reminiscent of a Mojito – it makes a great, refreshing, summery chicken recipe. Sometimes instead of boneless breasts I par boil split breasts and then slightly score the breast meat before marinating and grilling.

Mojo Chicken
Mojo Chicken

6 servings
200 calories per serving

6 boneless skinless chicken breasts (Perdue Perfect Portions work great here !)

Marinade:
¾ c orange juice
3 T lime juice
3 T oil
2 T parsley, minced
2 t mint, minced
2 t oregano
2 cloves garlic, minced
½ t salt
½ t ground ginger
½ t ground allspice
Pam

Make some shallow slits in the chicken and place in a zip loc bag along with all the other ingredients. Refrigerate at least 4 hours.

Spray a grill with High Heat Pam and grill chicken to desired doneness.

Mexican, Vegetables

Chili Lime Corn

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Hot, hot, hot and good, good, good !

Chili Lime Corn
Chili Lime Corn

4 servings
129 calories per serving

2 11 oz. cans of corn, well drained
2 T butter, soft
¼ t grated lime zest
2 t lime juice
½ t minced chipotle pepper in adobo sauce (available in the Mexican section of your grocer – or with most other Goya products)
1 t chili powder
½ t Kosher salt

Melt the butter and mix in the rest of the ingredients other than the corn. Then stir in corn and simmer until heated through.

Lunch, MUFAs, Salads, Tex Mex, Vegetables

Southwest Spinach Salad

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What a symphony of flavors ! Your mouth doesn’t know what to be the happiest about – is it the pine nut accent? Or the spicy pepperjack cheese? Or the creamy avocados? Or the smoky chipotle dressing? This is one of THE BEST salads I’ve ever made.

Southwest Spinach Salad
Southwest Spinach Salad

4 servings
300 calories per serving

8 c fresh baby spinach
1/2 c corn with sweet peppers
1/3 c halved black pitted olives
2 T chopped fresh cilantro
2 oz. diced pepper jack cheese
2 plum tomatoes, cut into 8 wedges each
2 hard boiled eggs, quartered
1 ripe avocado cut into 16 slices
3 T lime juice
2 T oil
1 t chopped chipotle pepper in adobo sauce
1/8 t salt
1 garlic clove, minced
2 T toasted pine nuts
A few extra squirts of lime juice if you like your salad nice and ‘wet’

Combine spinach, corn, olives, cilantro and cheese. Place 2 c worth on each plate. Arrange tomato, egg and avocado slices atop the spinach. Combine lime juice, oil, chopped chipotle, salt and garlic. Whisk well and pour over salads. Sprinkle with pine nuts.

Dinner, Fish

Curried Shrimp and Broccoli

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The curry sauce in this dish is just perfect – very creamy and just enough of it. This makes a great professional tasting dinner and does not take long at all to put together.

Curried Shrimp and Broccoli
Curried Shrimp and Broccoli

4 servings
290 calories per serving

1 c uncooked brown rice
1 c water
1 t oil
2 cloves garlic, minced
4 c small broccoli florets
½ c fat free chicken broth
3 t curry powder
1 c fat free evaporated milk
1 T cornstarch
½ t salt
4 t lime juice
¾ lb. cleaned and shelled shrimp
Salt and pepper to taste

Cook rice in water according to package instructions. Heat oil in skillet and add garlic and cook 30 seconds then add broccoli, broth and curry and heat until simmering. Cover and continue cooking 8 minutes or until broccoli is starting to get tender. Mix milk, starch and salt and add to skillet. Bring to a boil and cook 2 minutes or until thickened, stirring constantly. Stir in lime juice and shrimp and cook until shrimp is done and all is heated through. Add salt and pepper.

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