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

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.

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

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.

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

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.

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

This pesto sauce is so incredibly flavorful that you will want to put it on everything. Usually pestos have nuts in them – the subtraction of the nuts leaves you with a lighter pesto and this one would go great with so many different dishes.

White Fish with Lime Basil Pesto

4 servings
226 calories per serving

1 c basil leaves
¼ c grated parmesan
½ t grated lime zest
2 T lime juice
1 ½ T oil
¼ t salt
3 garlic cloves, chopped
4 6 ounce sea bass fillets (or other white fish)
Salt and pepper to taste
Pam

Mix basil, parm, lime juice and zest, oil, garlic and salt in a food processor until very finely chopped.

Spray a skillet with Pam and cook fish 3-4 minutes per side or until done. Sprinkle with salt and pepper and serve with basil blend.

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

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.

Basil is in the mint family – don’t let its addition to a dessert throw you – but if you can’t get past it, then just substitute mint instead. But whatever you do, don’t skip this recipe – it is a FANTASTIC summer dessert.

Lime Basil Sorbet

8 servings
220 calories per serving

1 ½ c sugar
2 c lime juice (about 20 small limes)
½ c light corn syrup
¾ c basil leaves, chopped
2 c water
1 T grated lime zest

Mix sugar, 1 c juice and syrup and cook for 2 minutes to melt sugar then add the basil or mint and remove from heat. Pour into a metal bowl (mixture will cool quicker) and add rest of the juice, water and the zest. Cover and chill completely. Freeze in an ice cream maker according to manufacturer instructions then move to your freezer for an hour or so. If you don’t eat it right away, then defrost 10 minutes or so before eating.

My friend grows the tastiest cucs ! And they are just perfect in this salad. Just a bit of curry, just a bit of Tabasco, lotsa lime and great veggies. This is one you’ll make again and again.

Curried Cucs and Avocado

3 servings
106 calories per serving

1 large cucumber peeled, seeded and diced
1 t salt
½ red bell pepper, diced
Zest of one lime
Juice of one lime
2 T chopped cilantro or parsley
1 ½ t sugar
½ t curry powder
A Couple of dashes of Tabasco
1 avocado, diced

Take the cucumber pieces and sprinkle with salt and set in a colander to drain. This helps some to remove some of the bitterness that some cucumbers have. Mix pepper, lime zest, lime juice, cilantro, sugar and Tabasco. Pat the cucumbers dry and add to the pepper mix. Finally add the avocado and serve immediately.

The fish was so simply done – the ginger butter was really the show stealer here. It made plain, ordinary fish into a delightful meal. I think it would be equally good on shrimp or chicken – and it makes cooking such a snap !

Tilapia with Ginger Butter

4 servings
202 calories per serving

1 ½ T chopped cilantro
1 ½ T butter, room temperature (you can use any butter substitute here that you wish)
1 t minced jalapeno pepper
½ t grated lime rind
¼ t grated ginger root
Salt to taste
4 6 oz. tilapia fillets
Pam

Mix cilantro, butter, pepper, lime, ginger and ¼ t salt. Chill until butter is firm.

Heat a skillet and spray with Pam. Salt and pepper both side of the fillets and sauté 3 minutes per side or until done. Plate and add butter pats to the top of each fillet.

Ginger Butter

This has such a burst of lime flavor ! Your tastebuds really dance when you enjoy this parfait. At only 125 calories – have 2

Key Lime Parfait

8 servings
125 calories per serving

12 oz. evaporated milk
1 envelope unflavored gelatin
½ c confectioner’s sugar
½ c low fat sour cream
½ t grated lime zest
½ c bottled or fresh key lime juice

Pour the milk in a bowl and place in the freezer for about an hour, or until crystals begin to form. In a glass measuring cup, sprinkle gelatin over ¼ c cold water and let stand 5minutes then place the cup in a pan of simmer water and heat 4-5 minutes or until gelatin has dissolved and then cool it to room temperature.

Beat the milk until soft peaks form and then gradually add sugar and beat until stiff peaks form. Beat in the sour cream and lime zest and then the cooled gelatin mix. Place bowl in refrigerator and chill ½ hour or so then fold the juice into the milk mixture and place into parfait glasses and chill another 2 hours.