You are here: Home / Archives for lime juice

Lime Seasoned Chicken Wraps

July 3, 2010 By The Recipe Mom 1 Comment

What You Need:

2/3 C of lime juice
1 tbsp salt free seasoning blend
1 tbsp ground cumin
1 tsp pepper
1 tsp chili powder
1/2 tsp garlic powder
1 lb. boneless skinless chicken breasts cut into strips
1 green bell pepper, julienne
1 sweet red bell pepper, julienne
1 onion, halved and sliced thin
6 (8 in.) flour tortillas

How to Make It:

Whisk together the lime juice, seasoning blend, cumin, pepper, chili and garlic powders.
Set 2 tbsp of the marinade aside and pour the remaining marinade into a plastic bag.
Add the chicken strips, seal and turn to coat them well.
Chill the marinade for at least 30 minutes, turning occasionally.
Place a skillet sprayed with a non stick cooking spray over medium heat.
Add the peppers and onions to the skillet and sauté for 45 minutes or until crisp tender.
Remove the vegetables to a bowl and set aside.
Place the chicken into the skillet and discard the marinade.
Add the reserved 2 tbsp of the marinade to the skillet.
Cook the chicken in the marinade for 5 minutes, stirring intermittently until the chicken is cooked through.
Return the cooked vegetables to the skillet.
Cook for 3 minutes or until hot, stirring often.
Spoon the chicken mixture down the center of each tortilla.
Fold the tortilla around the filling.

Makes 6 wraps

This healthy wrap is enhanced by the lime juice marinade. Low on fat but high on taste this sandwich will ensure a healthy lunch for the entire family. Use any type of bell peppers you like including yellow, orange or even purple. The colorful vegetables help when it comes to getting our children and even some adults to eat healthy foods.

Preparation Time: approximately 10 minutes
Marinating Time: approximately 30 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 53 minutes

Nutritional Information: (approximate value per wrap)
Calories 199; Fat 2g; Saturated Fat 0g; Carbohydrates 23g; Protein 22g; Fiber 3g
Cholesterol 44 mg; Sodium 96 mg

Filed Under: Health Concious, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , , , , ,

Ginger Glazed Melon

June 24, 2010 By The Recipe Mom Leave a Comment
honeydew

What You Need:

3 tbsp water
1/3 C of sugar
2 tsp lime zest, grated
1 tbsp lime juice
1 tsp fresh ginger, peeled and grated fine
1 honeydew melon, cut into bite size pieces

How to Make It:

Pour the water into a saucepan and place the pan over medium heat.
Stir in the sugar and bring the mixture to a brisk boil.
Remove the pan from the heat and stir until the sugar has completely dissolved.
Place the pan in the refrigerator and chill for 5 minutes.
Stir the lime zest, lime juice and ginger into the chilled mixture.
Put the melon chunks into a large serving bowl.
Pour the ginger glaze over the melon and gently toss to coat.

Makes 8 servings

Melons are the icing on the cake when it comes to summer fruits. Honeydew melons are often overlooked for the more popular cantaloupe or watermelon even though they have an exceptional taste. When topped with this syrup they are even tastier. Too quickly peel and cut a melon, cut a thick slice from the bottom and top of the melon. Cut the melon in half crosswise and scoop out the seeds with a spoon. Turn each half upside down and working from the top to the bottom, remove the rind. Once the rind is removed chop the melon in the desired size for your recipe.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 5 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 75; Fat 0g; Saturated Fat 0g; Carbohydrates 20g; Protein 1g; Fiber 2g;
Cholesterol 0mg; Sodium 21mg

Filed Under: Health Concious, Kid Friendly, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , ,

Cantaloupe and Pork Salad

June 11, 2010 By The Recipe Mom Leave a Comment
melonpork

What You Need:

1 (1 lb.) pork tenderloin
1 tbsp + 1 tsp dry Caribbean jerk seasoning, divided
1 tsp lime zest, grated
1/4 C lime juice
1 tbsp honey
8 C of mixed salad greens
1/2 cantaloupe, cut into wedges

How to Make It:

Heat the oven to 425 degrees.
Rub 1 tbsp of jerk seasoning over the loin and place the loin on a rack in a shallow baking pan.
Place in the oven and roast for 30 minutes or until the internal temperature reaches 155 degrees.
Transfer the loin to the cutting board and cover loosely with foil to keep warm.
Let the loin stand at least 10 minutes, uncover and slice.
Whisk together the lime zest, juice and honey.
Place the greens on to a platter, add the cantaloupe wedges and carefully pour the sauce over the top.

Makes 4 servings

Jerk seasoning comes in many forms such as powder, dry paste or even as a marinade. Try making your own by mixing together allspice, hot chilies, salt and thyme then add your own special touch. These touches can be garlic, cinnamon, nutmeg, ginger or even brown sugar. Pork and cantaloupe compliment each other well making this both a healthy and tasty salad main course meal.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 265; Fat 6g; Saturated Fat 2g; Carbohydrates 27g; Protein 26g; Fiber 2g Cholesterol 67mg; Sodium 104mg

Filed Under: Brunch Ideas, Dinner Ideas, Health Concious, Lunch Ideas, Pork, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , , , , , ,

Broiled Bean Quesadillas

June 1, 2010 By The Recipe Mom Leave a Comment
quesadillas

What You Need:

1 tbsp olive oil
2 tsp bottled minced garlic, divided
2 C plum tomatoes, chopped
1 C fresh cilantro, chopped and divided
1 (15 oz.) can black beans, rinsed and drained
4 (8 in.) flour tortillas
3/4 C of Mexican cheese blend, shredded
1 C frozen corn
2 tbsp lime juice
1 red bell pepper, chopped

How to Make It:

Set the oven to broil and place a baking sheet into the oven to preheat.
Place a skillet over medium high heat and add the oil.
When the oil is hot but not smoking add 1 1/2 tsp of garlic and sauté for 30 seconds.
Add the tomatoes, 1/2 C of the cilantro and the beans.
Stirring frequently, cook the mixture for 5 minutes.
Coat the heated baking sheet with a non stick cook spray.
Place the open tortillas on the baking sheet.
Spread each tortilla with 1/2 C of the bean mixture.
Sprinkle the cheese evenly over the beans.
Fold the tortilla over the filling.
Spray the top of each folded tortilla with the cooking spray.
Place the pan in the oven and broil the quesadillas for 3 minutes or until browned.
In a saucepan over high heat combine the corn, lime juice and bell pepper.
Stir in the remaining cilantro and garlic and bring the mixture to a boil.
Cook for 2 minutes stirring frequently or until heated through.
Cut each quesadilla into 3 wedges and top each wedge with the salsa.

Makes 4 servings

Broiling quesadillas is time saving in more ways than one. First it allows you to cook all your quesadillas at once instead of one at time as you would in a skillet. It also helps in keeping the filling inside the tortilla. Since there is no turning there’s no chance of the filling falling out onto the pan.

Nutritional Information: (approximate values per serving)
Calories 420; Fat 14.4g; Saturated Fat 5.5g; Protein 17.8g; Carbohydrates 60g; Fiber 10.3g; Cholesterol 19mg; Sodium 590mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Grilled Orange Salsa Steak

May 29, 2010 By The Recipe Mom Leave a Comment
grilledsteak

What You Need:

1/2 C of soy sauce
1/2 C green onions, chopped and divided
3 tbsp lime juice
2 tbsp brown sugar
1/8 tsp hot sauce
1 garlic clove, minced
2 lbs. boneless sirloin steak, 1 inch thick
2 oranges, peeled, sectioned and chopped
2 tbsp orange juice
2 tbsp red wine vinegar
2 tbsp lemon, chopped
1 tbsp lime, chopped
1 tbsp sugar
1 tsp cilantro
1 tsp jalapeno pepper, minced
1/2 tsp lemon peel, grated
1/2 tsp lime peel, grated
1/8 tsp salt

How to Make It:

Put the soy sauce and 1/4 C of the green onions into a large sealable bag.
Add the lime juice, brown sugar, hot sauce and garlic, seal the bag and shake to blend.
Place the steak into the marinade, seal the bag and turn to coat.
Refrigerate at least 2 hours, turning the bag occasionally to keep the meat well covered.
Preheat the grill to medium heat.
Remove the steak from the marinade, place it on the grill and discard the marinade.
Grill the steak for 5 minutes.
Turn the steak and grill for 5 minutes longer or until the internal temperature reaches 160 degrees for a medium done steak.
Cool the steak and slice across the grain.
Place the remaining ingredients into a mixing bowl and stir until blended together well.
Sever the salsa over the slices of steak.

Makes 4 servings

The citrus salsa adds a little zing to this delicious grilled steak leaving you with no need for that heavy steak sauce. The marinade gives you a steak that is moist and full of flavor. To grill the steak to medium rare the meat thermometer should read 145 degrees and for well done it should read 170 degrees.

Filed Under: Beef, Dinner Ideas, Grilled, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Fresh Mint Melon Dish

May 22, 2010 By The Recipe Mom Leave a Comment
mint

What You Need:

1 C of water
3/4 C of sugar
3 tbsp lime juice
1 1/2 tsp fresh mint chopped
1/8 tsp salt
1/2 small watermelon, cubed
1 small cantaloupe, cubed
1 small honeydew melon, cubed
1 large peach, sliced
1 C of fresh blueberries

How to Make It:

Place the water into a saucepan and place the pan over medium high heat.
Add the sugar, lime juice, mint and salt and stir to blend in.
Bring the mixture to a boil and boil for 2 minutes.
Remove the pan from the heat, cover and let stand until completely cooled.
Mix the melon cubes together in a large non metal bowl.
Gently fold in the peaches and blueberries.
Add the cooled syrup and gently stir until the fruit is well coated.
Cover the fruit and refrigerate for 2 hours, stirring occasionally.
Drain well before serving.

Makes 6 servings

Fresh melon is a great way to cool off on a hot summer day. Add grapes, strawberries or any of your favorite fruits to this dish. Better yet make it into a delicious dessert by adding a little whipped topping to each serving.

Filed Under: Desserts, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , ,

Cabbage with Minted Pork

February 2, 2010 By The Recipe Mom Leave a Comment
porkcabbage

porkcabbageWhat You Need:

2 C of jasmine rice
2 C of vegetable broth
1 T of grated lime zest
1 T of grated lemon zest
1/2 C lime juice
2 T of lemon juice
2 T of soy sauce
2 T of rice vinegar
3 t of light brown sugar
2 t of jalapeno pepper, minced
4 scallions, chopped
1 bell pepper, cored, seeded and diced
1 C of fresh mint, chopped
1 1/2 lb. ground pork
1/2 head of cabbage, chopped
1 C of snow peas

How to Make It:

Spray the bottom and sides of a cast iron Dutch oven well with cooking spray.
Preset the oven temperature to 450 degrees.
Place the rice into the pan.
Pour the broth over the rice and smooth the rice into an even layer.
Place both types of zest into a mixing bowl.
Add both the lime and lemon juice, the soy sauce, vinegar and the brown sugar to the bowl.
Stir until all the ingredients are mixed together well.
Stir in the jalapeno peppers, scallions, bell peppers and the mint.
Break up the ground pork into the bowl and stir until completely blended in.
Drop the mixture by spoonfuls into the pot.
Stuff the cabbage into the pan and spread the snow peas over the cabbage.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

This dish is a little spicy with the infusion of the jalapeno peppers. If you like a little less spice, use a milder pepper such as Serrano or Anaheim instead.

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 652; Fat 21g; Carbohydrates 81g; Cholesterol 99 mg; Sodium 123 mg; Protein 35g; Fiber 4g

Filed Under: Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Zesty Spiced Shrimp

October 17, 2009 By The Recipe Mom Leave a Comment
spicyshrimp

spicyshrimpWhat You Need:

1 1/2 lbs large shrimp, peeled and deveined
1 1/2 C of orange juice
1 t lime juice
1 t orange zest, grated
1 t lime zest, grated
1 t ground cumin
1 t of salt
1 t ground cinnamon
1/4 t cayenne pepper

How to Make It:

Lay the shrimp into the pressure cooker.
Pour the orange and lime juice over the shrimp then add the both zests.
Sprinkle the cumin, salt, cinnamon and pepper into the mixture.
Cook on high pressure 1 minute.
Take from the heat and let the pressure drop by itself.
Remove the cooker lid and let the shrimp cool at room temperature for 1/2 hour.
Replace the lid and chill the shrimp in the juice for 30 minutes.
Remove the shrimp from the liquid and place in a bowl over ice.
Discard the remaining liquid.

These are great as an appetizer for any dinner party. If you prefer you may use lemon juice and lemon zest instead of the lime.

Makes 4 servings

Filed Under: Appetizers, Recipe Cards, Seafood Tagged With: , , , , , , , , , ,

Colorful Vegetable on Sticks

July 29, 2009 By The Recipe Mom Leave a Comment
veggiemarket

veggiemarketWhat You Need:

1 lb extra firm tofu
1 head of broccoli cut in bite size pieces
2 tbsp sesame seed oil
1 tbsp canola oil
1 tbsp fresh ginger, minced
2 cloves of garlic, minced
1/2 C tamari
1/4 C dry cooking sherry
3 tbsp brown sugar
2 tbsp lime juice
1/4 C pineapple juice
1 tbsp cornstarch
4 oz. snow peas
1 red bell pepper, cubed
4 oz. button mushrooms, trimmed

How to Make It:

Wrap the tofu in a clean kitchen towel and place a heavy object is set on top of the tofu.
Allow the tofu to rest for at least 30 minutes so that any excess water can drain.
Unwrap the tofu and cut into cubes.
In a saucepan over high heat cover the broccoli with water and bring the water to a boil.
Reduce the heat to medium and steam the broccoli 2 minutes or until crisp tender.
Plunge the broccoli into cold water to stop the cooking process and then drain.
Set the grill to medium high temperature.
Put in a saucepan over medium heat both of the oils, garlic and ginger and cook 1 minute, stirring constantly.
Stir in the tamari, sherry, brown sugar and lime juice and bring to a rolling boil.
Mix in the pineapple juice and cornstarch to form a smooth paste.
Stir the mixture into the saucepan and cook 5 minutes or until thick.
Set the sauce aside to cool slightly.
When cooled pour half of the sauce into a shallow bowl.
Add the tofu, broccoli, snow peas, pepper and mushrooms and coat well with the sauce.
Thread the vegetables onto the bamboo skewers and baste with the remaining sauce.
Grill for 10 minutes, or until the vegetables are done, turning occasionally and basting with every turn.

Filed Under: Dinner Ideas, Grilled, Kid Friendly, Lunch Ideas, Recipes, Side Dishes Tagged With: , , , , , , , , , ,