Tag Archives: lime. juice

Warm Shrimp Cocktail

What a wonderful appetizer or lunch ! The marinade makes the shrimp nice and spicy. And the sauce is a great deviation from the typical ketchup and horseradish mixture…this one uses tomatoes and has a much fresher taste. Try dipping your avocado slices in the sauce too – the flavors go together perfectly.

8 servings
238 calories per serving

Warm Shrimp Cocktail
Warm Shrimp Cocktail

Cocktail Sauce
14.5 oz. can diced tomatoes, undrained
3 T cilantro
2 T lime juice
1 T prepared horseradish
1 T Worcestershire sauce
¼ t Kosher salt
¼ t pepper
(you can make this a day ahead)

Shrimp
24 fresh clean jumbo shrimp with tails on (if desired)
3 T lime juice
3 T chili sauce
1 clove garlic, minced
½ t Kosher salt
1/8 t pepper

4 ripe avocados, sliced

Prepare sauce and refrigerate at least 2 hours. Place shrimp in a zip loc bag with the juice, sauce and garlic and place in the refrigerator 1 hour. Heat grill and spray a grill basket with Pam. Drain shrimp and sprinkle with salt and pepper. Grill 7-8 minutes or until done. Serve with cocktail sauce and sliced avocados.

If you don’t have a grill, you can broil or pan fry the shrimp.

Citrus Tomatoes

What a great flavor ! The orange gives these tomatoes a great fresh flavor. Try on your favorite heirloom or farmer’s market tomatoes for a great side dish so low in calories, but so big in flavor !

Citrus Tomatoes
Citrus Tomatoes

2 servings
36 calories per serving

2 T fresh squeezed orange juice
1 ½ t orange zest
1 ½ t lime zest
1 T lime juice
Dash if kosher salt
Dash of Tabasco sauce
2 small tomatoes, sliced
1 t fresh chives, sliced

Mix together all except tomatoes and chives. Plate tomatoes and drizzle with dressing. Then sprinkle with chives.

Garlic and Lime Pork Tenderloin

Pork just has such flavor ! And when you add garlic and lime you get a great marinade that can easily be adjusted to just your taste. I added a ton of garlic powder to mine and the tenderloin was just fantastic !

Garlic and Lime Pork Tenderloin
Garlic and Lime Pork Tenderloin

6 servings
160 calories per serving

2 ¾ lb pork tenderloins
4 cloves garlic, sliced thin
2 T grated lime peel
1 T oil
2 t lime juice
½ t honey
¼ t salt
1/8 t pepper

Heat grill. Make small slits around the tenderloins and place slices of garlic inside them. Combine all the rest of the ingredients and brush over the pork. For extra garlicky goodness, sprinkle liberally with garlic powder just before cooking. Grill the tenderloins 20-25 minutes or until no longer pink.

You can also do this in the oven if you it is wintertime or you don’t have a grill. Preheat your oven to 400 degrees and place pork on a rack inside a baking pan. Place about ½ c of water in the bottom of the pan to help keep the pork moist during the longer cooking time. Cook 45 minutes to one hour flipping and re-basting during the halfway point.

Avocado Ice Cream

This is not your run of the mill ice cream ! It is filled with MUFA, is sweet and tasty, and will definitely turn heads ! Give it a try next time you are ready to make some ice cream.

Avocado Ice Cream
Avocado Ice Cream

8 servings
224 calories per serving

1 ½ c avocado puree (about 3 avocados worth)
1 ½ c water
1 1/3 c sugar
¼ c lime juice
1/3 c tequila
Lime zest garnish

Puree avocado and add water, sugar, lime juice and tequila and pulse until well combined. Refrigerate the mix from 1 hour to overnight. Place in ice cream maker and freeze according to instructions. Garnish with lime zest.

Curry Lime Chicken Kabobs

You know the drill – toss the skewers and throw this in a grill basket ! But I still call it a “Kabob” recipe so you can visualize it 🙂 The yogurt sauce is JUST PERFECT in this recipe. Serve with some cous cous on the side.

Curry Lime Chicken Kabobs
Curry Lime Chicken Kabobs

4 servings
261 calories per serving

1 lb. boneless skinless chicken breast, cut into bite size pieces
½ c plain yogurt
¼ c chopped cilantro
1 t grated lime zest
2 T lime juice
2 T oil
1 T honey
1 T Dijon mustard
2 cloves garlic, minced
½ t curry powder
¼ t salt
¼ t pepper
2 green bell peppers cut into 1 inch pieces
1 zucchini in ½ inch slices
10 grape tomatoes
Pam

For the marinade, mix yogurt, cilantro, lime peel and juice, oil, honey, mustard, garlic, curry, salt and pepper. Place chicken in a zip loc and pour in the marinade and refrigerate 4-24 hours. Heat grill and spray a grill basket with Pam. Cook 15 minutes or until chicken is done, stirring occasionally so that all sides of the meat and veggies get browned.

Chili Garlic Tuna

A nice ‘beefy’ tuna steak on the grill is one of those great summer treats. The leftovers make a GREAT tuna salad – just add a little low fat mayo and some diced up pickles or celery.

Chili Garlic Tuna
Chili Garlic Tuna


4 servings
335 calories per serving

2 cloves garlic, minced
½ t crushed red pepper
4 tuna steaks – 8 oz. each
2 t Chili Garlic sauce (found in the Asian section of your market)
Salt and pepper to taste
4 t oil
Lime zest as garnish
Lime juice

Heat the grill or preheat the broiler. Combine garlic, pepper flakes, chili garlic sauce and salt. Make several small slits in the tuna steaks and insert the garlic mix into the slits. Then rub the oil on the steaks and sprinkle with salt and pepper and grill or broil 3 – 5 minutes per side or until desired doneness. Squirt with a bit of lime juice and sprinkle with lime zest and serve.

Winter Fruit Salad

Fruit salad with a kiss of lime and honey. This is a great fruit combination – the sweet mango, crunchy jicama, tart pomegranate and citrus are a perfect taste treat. So very healthy, make a batch and eat off it for a few days !

Winter Fruit Salad
Winter Fruit Salad

8 serving
118 calories per serving

1/2 c pomegranate seeds (about 1 pomegranate)
1/2 c julienned jicama (if you do not have this substitute apple)
2 medium ripe mangoes, peeled and cut into thin slices
2 tangerines or clementines, peeled and sectioned
2 blood oranges, peeled and sectioned (sub red grapefruit or navel oranges if you cannot find blood oranges)
1 pear, thinly sliced
2 T fresh lime juice
2 T honey
1/4 t ground red pepper
1/8 t coarse sea salt

Mix the fruits and toss gently. Combine honey, lime, salt and pepper and pour over fruit. Serve room temperature or chilled.

Fruit Salsa

Try serving this with Cinnamon Tortilla Crisps. This has such a flavor explosion already then you add the kick from the jalapeno and this is a dessert or snack that is near perfection ! Be sure to chop everything very small and very uniform – that is part of what makes this as special as it is.

Fruit Salsa
Fruit Salsa

Makes 3 cups
1 T = 44 calories

1 c finely chopped strawberries
1 orange, peeled and finely chopped
3 small kiwi, peeled and finely chopped
8 oz. crushed pineapple, drained
¼ c finely chopped yellow bell pepper
1 T lime juice
1 fresh jalapeno, seeded and finely chopped

Fruit Salsa
Fruit Salsa

Combine all ingredients and cover and chill at least 6 hours.

Chicken and Arugula Sandwich

Sometimes a sandwich just hits the spots and this one is not your boring old sandwich ! Chicken in fajita seasoning combined with a tangy sauce and arugula is taste treat you’ll be craving after you sample this one !

Chicken and Arugula Sandwich
Chicken and Arugula Sandwich

4 servings
303 calories per serving

2 t oil
6 oz. chicken tenders (Perdue Shortcuts work great here)
1 T fajita seasoning
¼ c light mayonnaise
3 T chopped cilantro
1 t grated lime zest
1 T lime juice
4 Arnold Bagel Thins (110 calories each) or Arnold Select Thins
1 tomato, thinly sliced
1 ½ c baby arugula

Sprinkle chicken with fajita seasoning and cook 3 minutes per side or until done. Cut into thin slices. Mix mayo, cilantro, lime zest and lime juice and spread on cut sides of bread. Place chicken on bread and add tomato and arugula then cover with the top of the bread and cut into 4 wedges.

Spicy Hot Glazed Chicken

Just enough spice, just enough glaze – this is a great grilled chicken.

Spicy Hot Glazed Chicken
Spicy Hot Glazed Chicken


4 servings
361 calories per serving

3 T honey
3 T soy sauce
1 t grated lime zest
3 T lime juice
1 t red pepper flakes
½ t hot chili garlic sauce (available in the Asian section of your market)
4 5 oz. boneless skinless chicken breasts

Mix honey, soy, lime zest and juice, and red pepper in a zip loc bag. Add chicken, seal and refrigerate for 2-12 hours. Preheat grill and spray with high heat cooking spray and cook chicken 5 minutes each side or to desired doneness.

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