fresh lime juice

Cantaloupe- Lime Sorbet

Cantaloupe- Lime Sorbet

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 Cantaloupe- Lime Sorbet
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
Instructions
  1. In a food processor or blender, process the cantaloupe, banana, lime zest and lime juice for 1 to 2 minutes or until the mixture is smooth, scraping the sides as needed.
  2. Add the stevia sweetener. Process for 15 to 20 seconds or until the mixture is smooth.
  3. Pour the mixture into an electric ice cream maker. Freeze according to the manufacturer’s directions. Or place the mixture in a 1 – quart bowl. Freeze, covered, for 4 to 6 hours, or until frozen, stirring every hour.
  4. Garnish with the mint and lime slices.
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Shrimp Tacos With Citrus Cabbage Slaw

Shrimp Tacos With Citrus Cabbage Slaw

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 Shrimp Tacos With Citrus Cabbage Slaw
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
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Halibut With Sugar Snap Pea Salad

Halibut With Sugar Snap Pea Salad

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 Halibut With Sugar Snap Pea Salad
Course Main Dish
Cuisine American, Seafood
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Course Main Dish
Cuisine American, Seafood
Prep Time 10 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. Add the snap peas, onion, and sesame seeds, if desired, and toss to coat.
  3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.
  4. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  5. Serve with the salad and lime wedges.
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Chicken with Roasted Sweet Potato Salad

Chicken with Roasted Sweet Potato Salad

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 Chicken with Roasted Sweet Potato Salad
Tossing the warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with fish or lean beef.
Cuisine American
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Cuisine American
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
  3. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.
Recipe Notes

Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.

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