GARLIC LIME CHICKEN

~ Saving Dinner

1/8 t. cayenne
1/8 t. paprika
1/2 t. salt
1/2 t. pepper
1/2 t. onion powder
1/2 t. thyme
1 t. garlic powder
4 boneless skinless chicken breasts
1 1/2 T. butter
1 1/2 T. olive oil
3 T. lime juice
1/3 c. chicken broth

Mix first seven ingredients together, then sprinkle on both sides of chicken breasts.

In a skillet over medium-high heat, heat butter and olive oil together. Saute chicken in oil and butter until golden brown, about five minutes per side. Remove from skillet and keep warm.

Add lime juice and broth to skillet, stirring in any browned bits stuck to the bottom of skillet. Cook until slightly reduced, then return chicken to skillet and coat with sauce before serving.

Notes: We sprinkle half of the seasoning blend on one side of the chicken breasts, whichever side will go down in the skillet first, then sprinkle the second half on the other side right before flipping the breasts over. 

CUMIN LIME SWEET POTATO STICKS

~ Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 lb. sweet potatoes, peeled and cut into 1/2-inch thick sticks
1 T. olive oil
1 1/2 t. cumin
1 t. salt
1/4 bunch cilantro, leaves only, roughly chopped
1 medium lime

Preheat oven to 425 degrees. Line rimmed baking sheet with parchment paper. 

Place sweet potato sticks in bowl and toss with oil, cumin, salt,and cilantro until well coated. Spread in a single layer on lined baking sheet. Bake 45 minutes or until sweet potatoes are browning on edges and tender.

Remove baking sheet from oven and squeeze lime juice over sweet potato sticks before serving.

Notes: We lightly coat a baking sheet with cooking spray instead of using parchment paper or use Pampered Chef's stoneware without cooking spray or parchment paper and use three tablespoons of bottled lime juice instead of a fresh lime. We love eating this as is, but also think it's delicious served alongside Cuban black beans & coconut rice or in an egg & sweet potato scramble with avocado dressing.

CUMIN, LIME, & CHICKPEA SALAD

~ Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 15 oz. cans chickpeas, drained and rinsed
1/2 medium red onion, finely diced
1/2 bunch cilantro, leaves only, roughly chopped
2 cloves garlic, minced
juice of 1 medium lime
2 T. olive oil
1 t. cumin
1/4 t. salt
1/8 t. cayenne

In a large bowl, mix chickpeas, onion, cilantro, garlic, and lime juice. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and cayenne. Pour dressing over bean mixture and toss until salad is evenly coated in dressing.

Notes: I use four cups of chickpeas I've previously cooked in the crockpot and frozen instead of canned beans. This is part of a tasty vegetarian meal if you serve it with Mexican layer salad and roasted radishes. If you have leftovers, toss them in a food processor with some salsa to make a Mexican hummus.

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PINEAPPLE DIPPING SAUCE

~ Just A Pinch Recipes

1/4 c. crushed pineapple with juice
3/4 c. pineapple preserves
1 t. lime juice
1 T. honey

Place all ingredients in a small saucepan. Heat over medium-low, stirring frequently, for 10 minutes. Serve warm.

Makes one cup.

Notes: We've made this with apricot pineapple jam and it was delicious. It's great with Hawaiian chicken strips.

CUMIN LIME BLACK BEAN QUINOA SALAD

 ~ Oh She Glows

SALAD
1 c. uncooked quinoa (or 3 c. cooked)
1 1/2 c. water or vegetable broth
14 oz. can black beans, drained and rinsed (or 1 1/2 c. cooked)
1 1/2 c. cilantro, chopped
3 medium carrots, julienned or 1 large sweet potato, roasted and chopped
4 green onions, sliced
salt and pepper, to taste
Optional garnishes - tahini lemon dressing, sliced avocado, pita slices, crackers

DRESSING
5-6 T. lime juice, to taste
1 /4 c. olive oil
2 garlic cloves, minced
2 t. cumin
2 t. pure maple syrup, or to taste
3/4 t. fine grain sea salt, or to taste

Put uncooked quinoa and water or broth in pot. Bring to a boil, then cover and reduce heat to medium-low. Simmer about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let steam with lid on for five minutes. Fluff with fork and cool in fridge for at least 15 minutes.

In a large bowl, toss quinoa, black beans, cilantro, carrots or sweet potato, and green onions. Whisk dressing ingredients together in small bowl, then toss with salad. Season with salt and pepper to taste. Add optional garnishes, if desired.

Makes about six cups.

Notes: Despite making it as directed for the picture, we use crockpot beans from the freezer instead of canned beans, grated carrots instead of julienned, avocado dressing instead of avocados, and the tahini lemon dressing linked in the ingredient list. Although it's tasty as is, sometimes we eat it on a bed of spinach or lettuce.

COCONUT BROCCOLI SOUP

~ 101 Cookbooks

14 oz. can full fat coconut milk
3 cloves garlic, chopped
1 large yellow onion, chopped
1 small serrano chile, stemmed and chopped
2 t. fine grain sea salt
4 1/2 c. water
2-3 large heads of broccoli, cut into small florets
2-3 large handfuls of spinach
optional garnishes - green onions, toasted almonds, pan-fried tofu cubes, lime juice

Scoop a spoonful of thick coconut cream from the top of the coconut milk can and put it in a large pan over medium heat. When hot, stir in garlic, onion, chile, and salt. Saute about two minutes until softened. Add water and remaining coconut milk, then bring to a simmer. Add broccoli and spinach to simmering soup and just until broccoli is tender. Remove soup from heat and puree with immersion blender. Serve with optional garnishes.

Makes about 10 cups.

Notes: You can use coconut oil to fry tofu cubes in and/or as a substitute for coconut cream if your milk can doesn't have any. We sometimes opt for avocado dressing instead of lime juice as a garnish, as it tastes like lime and makes the soup a little heartier.

AVOCADO CHICKEN SALAD

~ Lean and Green Meals

20 oz. cooked chicken, shredded or finely diced
1 c. Greek yogurt
6 oz. chopped avocado
1 t. garlic powder
1/2 t. salt
1/4 t. pepper
2 T. + 2 t. lime juice
1/2 c. chopped cilantro
salad greens

Combine all ingredients except salad greens in mixing bowl. Chill until ready to eat. Serve over salad greens.

Notes: If you don't like the texture of avocado, then mash it up before adding it to the salad.

SPICED LENTIL SOUP

~ Oh She Glows

1 1/2 T. olive oil
2 c. diced onion
2 large garlic cloves, minced
2 t. turmeric
1 1/2 t. cumin
1/2 t. cinnamon
1/4 t. cardamom
15 oz. can diced tomatoes, with juice
15 oz. can full-fat coconut milk
3/4 c. dried red lentils
3 1/2 c. vegetable broth
1/2 t. fine sea salt, or to taste
black pepper, to taste
red pepper flakes or cayenne pepper, to taste
5 oz. baby spinach
2 t. lime juice, or more to taste

In  a large pot, add oil, onion, and garlic. Add a pinch of salt, then stir over medium heat for 4-5 minutes or until the onion softens.

Stir in the turmeric, cumin, cinnamon, and cardamom until combined, then continue cooking for another minute until fragrant.

Add the diced tomatoes with juice, coconut milk, red lentils, broth, salt, and pepper. Add red pepper flakes or cayenne, if desired. Stir to combine, then increase heat to high and bring to a low boil.

One the soup starts boiling, reduce heat to medium-high and simmer, uncovered, for 18-22 minutes or until lentils are tender.

Remove pot from heat and stir in spinach until it wilts. Add lime juice, then season with more salt and pepper, if desired.

Makes about 7 cups.

Notes: The only change I recommend is to chop the spinach a bit before adding it, but that's purely a matter of preference.

TUNA BOATS

~ Bethany Weathersby

3 avocados
1 T. lime juice
22 oz. canned tuna
1 cucumber, chopped
salt and pepper, to taste (optional)
20 grape tomatoes, halved
8 lettuce leaves

Pit and peel the avocados, then mash with lime juice. Stir in tuna, cucumber, salt, and pepper. Scoop tuna mixture onto lettuce leaves. Garnish with tomatoes.

Notes: The amount of each ingredient is just a starting point, so adjust according to taste. If you have avocado dressing on hand, you can use it in place of the avocado and lime juice. 

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING

~ Tasty

SALAD
1 red bell pepper, roughly chopped
1 lb. butternut squash, peeled, seeded, and chopped
1 lb. Brussels sprouts, halved
2 t. dried oregano
1 t. salt
1 t. pepper
3 T. olive oil
4 oz. mixed greens

DRESSING
juice of 1 lime
1/4 c. olive oil
1 avocado
1 small garlic clove
1/4 t. pepper
1/2 t. salt

Preheat oven to 400 degrees.

In a large bowl, mix bell pepper, butternut squash, Brussels sprouts, oregano, salt, pepper, and olive oil until vegetables are evenly coated. Spread in one even layer on baking sheet and roast for 40 minutes.

To make dressing, place all dressing ingredients in a blender or food processor and blend until light and creamy.

Assemble salad by placing mixed greens on a plate, topping with roasted vegetables, and spooning dressing on top.

Makes four servings.

Notes: The dressing is thick and works well as a flavorful, non-dairy substitute for sour cream in tacos or other Mexican dishes. We like it so much I made a separate post for it. 

AVOCADO YOGURT DIP

~ Eating Well magazine - March/April 2014

1 avocado, peeled and pitted
1/2 c. plain yogurt
2 T. chopped onion
1/3 c. packed cilantro
1 T. lime juice
1/4 t. salt
1/4 t. pepper
hot sauce, to taste (optional)

Place all ingredients in a food processor and process until smooth. Season with hot sauce, if desired.

Makes one cup.

SESAME GARLIC BEEF TACOS

~ Better Homes and Gardens magazine - March 2015

TACOS
8 white or yellow corn tortillas
1 lb. ground beef
2 T. toasted sesame oil
2 cloves garlic, minced
1/4 c. soy sauce
3 T. packed brown sugar
3 T. rice vinegar
1 T. water
1/4 t. crushed red pepper
quick pickled cucumbers and slaw (see below)
lime wedges (optional)

QUICK PICKLED CUCUMBERS & SLAW
1/4 c. vinegar
2 T. sugar
1/2 t. salt
1 c. very thinly sliced cucumber
1 c. shredded red cabbage

Preheat oven to 350 degrees. Stack tortillas and wrap in foil. Heat in oven for 10 minutes.

Meanwhile, in a large skillet, brown beef over medium-high. Drain fat, then remove beef from pan and set aside.

Reduce heat to medium, then add sesame oil and garlic to skillet. Cook 30 seconds or until garlic is lightly browned. Stir in soy sauce, brown sugar, rice vinegar, water, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Return beef to skillet until heated through.

To make slaw, whisk vinegar, sugar, and salt together in a medium bowl.  Add cucumber and cabbage, then let stand at least 15 minutes and up to 6 hours.

T serve tacos, spoon seasoned beef onto warm tortillas. Use a slotted spoon to top beef with pickled cucumbers and slaw. Garnish with lime wedge.

Notes: Our corn tortillas fall apart, even when warmed, but it still tastes good. You could serve this with rice instead of tortillas, though, if you want something less messy and more convenient, or just eat it all with a fork like we do. We use bottled lime juice because we always have it on hand. If you like this, then you may also like Korean beef and rice. It has a similar ingredient list for seasoning the beef, but skips the veggie topping. 

CHIPOTLE CHICKEN SALAD

~ All You magazine - 4/22/11

1 1/2 lb. chicken breasts
1 red onion, cut into wedges
1 T. olive oil
salt and pepper, to taste
1 c. chopped roasted red peppers
3 T. sour cream
2 T. mayonnaise
1 T. minced seeded chipotles in adobo, plus 2 t. adobo sauce
1 T. lime juice
1/3 c. finely chopped cilantro

Preheat oven to 350 degrees. Place chicken on a rimmed, foil-lined baking sheet and surround with red onion wedges. Drizzle with olive oil and sprinkle lightly with salt and pepper. Bake 20 minutes or until onions are softened and chicken is cooked through, then let cool 10 minutes on baking sheet.

Transfer chicken to cutting board and cut into half-inch cubes. Coarsely chop onion, then transfer chicken and onion to serving bowl and cool to room temperature. Stir in roasted red peppers.

In a small bowl, combine sour cream, mayonnaise, chipotles, adobo sauce, and lime juice. Stir until combined, then pour over chicken and toss until coated evenly. Sprinkle chicken with cilantro and serve.

Makes about six cups.

Notes: I like to serve this with Mexican layer salad and sometimes use avocado dressing instead of sour cream and mayonnaise. 

ROASTED VEGGIE & BLACK BEAN TACOS

~ Cooking Classy

1 1/2 c. tomatoes, cored, seeded, and diced
1 1/2 c. corn kernels cut from cob
1 1/2 c. diced zucchini
1 1/2 c. diced yellow squash
1 c. diced yellow onion
1 c. diced red bell pepper
1 1/2 T. olive oil
1 1/2 T. canola oil
1 t. cumin
1 t. chili powder, divided
3/4 t. salt, or to taste
1/4 t. pepper, or to taste
1 c. canned black beans, drained, rinsed, and warmed
1/3 c. cilantro, chopped
1 1/2 T. lime juice
corn or flour tortillas, warmed
queso fresco (optional)
sour cream (optional)
Mexican hot sauce (optional)

Preheat oven to 400 degrees. Place first six ingredients in a mound on a large baking sheet. In a small bowl mix both oils, cumin, 1/2 teaspoon chili powder, salt, and pepper. Drizzle oil mixture over veggies, toss to coat, then spread veggies in an even layer. Roast ten minutes, toss and spread again into an even layer, then roast another ten minutes or until veggies reach desired tenderness.

Just before the veggies are done roasting, toss warmed black beans with remaining 1/2 teaspoon chili powder. Once veggies have been removed from the oven, add bean mixture, cilantro, and lime juice. Toss until well mixed. Serve on warmed tortillas and top with queso fresco, sour cream, and hot sauce, if desired.

Notes: Dice all veggies approximately the same size for even cooking. We use crockpot beans instead of canned, frozen corn that's been thawed instead of fresh off the cob, cotija or queso fresco, and corn tortillas. We double this for our family (about 18 cups of produce and beans for six people) and only have a little left at the end of the meal.

CILANTRO LIME RICE

rice
water
chopped cilantro
lime juice

Prepare as much rice as desired, then stir in cilantro and lime juice to taste.

Notes: I looked at several recipes online and they all had some variation of this basic recipe. Different types of rice were used, some recipes included oil and/or lime zest, and broth was sometimes used instead of water in cooking the rice. If you want a more precise recipe, then just search online and you'll find many to choose from. Otherwise, just make it to suit your preferences. I start with about one half cup of cilantro and three tablespoons of lime juice for six cups of cooked rice, then add more to taste.

KEYS-STYLE CITRUS CHICKEN

~ Better Homes and Gardens 30-Minute Meals

6 medium chicken breast halves, about 1 1/2 lb.
3-5 garlic cloves, thinly sliced
1 1/2 T. butter
1 1/2 t. lime zest
3 T. lime juice
3/8 t. ground ginger
just under 1/4 t. crushed red pepper
1 1/2 oranges

In a large skillet, cook chicken and garlic in butter over medium heat for 8-10 minutes or until chicken is tender and no longer pink, turning chicken once and stirring garlic occasionally.

Meanwhile, combine zest, juice, ginger, and red pepper; set aside. Peel orange. Reserving any juice that comes out, slice orange crosswise, then cut slices into quarters. Add reserved juice and lime mixture to skillet with cooked chicken. Top chicken with orange slices, cover, and cook 1-2 minutes or until heated through. Spoon juices over chicken when serving.

Makes six servings.

Notes: Our Zaycon chicken is bigger than this recipe indicates, so I just cut 1 1/2 pounds into six (close to) equal pieces. 

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CUMIN CHICKEN WITH NECTARINE SALSA

~ Better Homes and Gardens 30-Minute Meals

6 medium chicken breast halves, about 1 1/2 lb.
1 1/2 T. lime juice
1/2 - 1 T. cumin
3/4 c. chunky salsa
1/2 c. chopped nectarine
3 T. chopped cilantro
lime wedges (optional)

Preheat gas grill or broiler. Brush chicken with lime juice, then sprinkle with cumin. Grill on the rack of an uncovered grill directly over medium heat or broil for 12-15 minutes or until chicken is tender and no longer pink, turning once.

Meanwhile, mix salsa, nectarine, and cilantro in a small bowl. Spoon over cooked chicken. Serve with lime wedges, if desired.

Makes six servings.

Notes: Our Zaycon chicken is bigger than this recipe indicates, so I just cut 1 1/2 pounds into six (close to) equal pieces. 

CREAMY BEAN CASSEROLE WITH LIME & CILANTRO

~ Bethany Weathersby

6 flour tortillas
1 c. salsa
4 c. crockpot beans or 2 cans black or pinto beans
1/2 c. sliced olives
1 c. sour cream
1 c. chopped cilantro
2 T. lime juice

Preheat oven to 350 degrees. Pour enough salsa in the bottom of a 9x13 pan to just coat it. Place two tortillas next to each other on the bottom of the pan. Spread two cups of beans over them. Repeat layers, then top with two tortillas. Spread remaining salsa over tortillas, then sprinkle with olives. Bake for 30 minutes.

Meanwhile, mix sour cream, cilantro, and lime juice in a small bowl. Place a dollop of sour cream mixture on each serving.

ASIAN SPAGHETTI & CHICKEN MEATBALLS

~ Better Homes and Gardens

1 egg, lightly beaten
3/4 c. panko bread crumbs
2 T. soy sauce
1 T. finely chopped cilantro
3 garlic cloves, minced
1 t. grated fresh ginger
1 t. sesame oil
1 lb. ground chicken
1 T. vegetable oil
8 oz. uncooked angel hair
1 1/2 c. chicken broth
1 medium red bell pepper, cut into bite-sized strips
1/2 c. shredded carrot
1 c. green or Napa cabbage
2 green onions, sliced
1/4 c. roasted cashews, coarsely chopped
cilantro sprigs
Asian chile sauce
limes, cut into wedges

In a large bowl, combine egg, bread crumbs, soy sauce, cilantro, garlic, ginger, and sesame oil. Add chicken and mix well. Shape into 1 1/2-inch meatballs. In a very large skillet, heat oil over medium-high heat. Add meatballs and cook 10-12 minutes, or until browned and cooked through, turning occasionally. Remove from skillet and cover to keep warm.

Cook pasta to desired tenderness, then drain and keep warm. Meanwhile, add broth to the skillet, scraping up browned bits, and bring to a boil. Add bell peppers and carrots. Reduce heat, cover, and simmer 3 minutes. Add cabbage, cover, and cook 1 minute. Add pasta and meatballs, tossing gently to mix. Divide among individual bowls and garnish with green onions, cashews, and cilantro. Serve with chile sauce and lime wedges.

Makes four servings.

Notes: The pasta and veggies are fine, but the meatballs are delicious! Sometimes I skip the pasta and veggies and serve the meatballs over rice instead. I've used all chicken or a 50/50 mix of ground turkey and ground chicken, regular bread crumbs or a mix of bread crumbs and oat powder (just oats that went through the food processor), and bottled lime juice instead of fresh, just because I like to make do with what I already have on hand. I've served it with spicy cilantro peanut slaw or spicy Asian zucchini slaw as side dishes, but the meatballs would would also be good with peanut butter pasta.

CHIPOTLE SWEET POTATO NACHOS

~ Naturally Ella

SWEET POTATOES
1 T. olive oil
1/2 c. diced red onion
1 1/2 c. cubed sweet potatoes, about 1/4" cubes
1 chipotle
2 T. adobo sauce
1 T. honey
juice from one lime
1/2 c. black beans, drained and rinsed if using canned

CHEESE SAUCE
3 c. grated cheddar
1 1/2 T. cornstarch
6 T. - 3/4 c. milk, 2% or whole only
3/4 t. smoked paprika
3/4 t. garlic powder

GREMOLATA
1 c. cilantro
1 clove garlic
zest from one lime

OTHER
6-8 servings of tortilla chips
lime wedges, optional

Heat olive oil over medium heat in a skillet. Add onions and cook 3-4 minutes or until beginning to soften. Add sweet potatoes and cook another 3-4 minutes.

Meanwhile, combine the chipotle, adobo sauce, honey, and lime juice in a mortar and pestle. Break the chipotle into small pieces. If you don't have a mortar and pestle, like yours truly, then just finely chop the chipotle and mix it with the other ingredients. Pour the chipotle mixture into the skillet with the sweet potatoes and reduce the heat to medium-low. Cook until sweet potatoes have softened, about 15 minutes. Stir in black beans and cook until warm.

While the sweet potatoes are cooking, prepare the cheese sauce and gremolata. To make the cheese sauce, combine the cheddar and cornstarch in an small pot over medium heat, stirring until the cheese begins to melt. Add 6 tablespoons of milk, along with all of the paprika and garlic powder, then stir until mixture pulls together. Add an additional 1-2 tablespoons of milk at a time until sauce has reached a pourable consistency.

To make the gremolata, finely chop the cilantro leaves and put in a bowl. Grate the garlic and lime zest on a microplane, or the fine side of a metal box grater like I do, and mix with cilantro. Put 3/4 of the gremolata into the skillet with the sweet potatoes and stir until combined, reserving the remaining 1/4 of the mixture.

Spread half of the chips on a serving platter and drizzle half of the cheese sauce over it, then top with half of the sweet potato mixture. Repeat layers, then garnish with remaining gremolata. Serve hot with a plate of lime wedges, if desired.

Notes: These nachos are amazingly scrumptious! One of the little Ws said this is the best way they've ever had sweet potatoes and Tim said I'd outdone myself when he tried them for the first time. 

I use yellow onions, crockpot beans, and regular paprika, as I always have them handy, and just do one layer of everything because it's easier that way. I've made it all at once and also pre-made the sweet potato mixture to freeze for future meals. Both ways work great. I double the recipe for our family of six and serve it in an 11x17-inch pan.