Archives for category: lime

Super Easy Cilantro-Lime Rice Recipe: Copycat Chipotle – Make a huge batch and freeze the extras in individual portions. 

Cilantro Lime Rice Recipe - make a bunch and freeze the extras

A few years ago I posted a recipe for Cilantro-Lime Rice, which you can make on the stove. I love making HUGE batches of this and freezing individual portions. Just reheat in the microwave and you have a perfect side dish, main dish, in a rice bowl with chicken or steak, in burritos, or as a nacho topping.

I am also totally in love with my rice cooker, so recently I’ve been doing it the super-easy way. Just prepare the rice in the steamer using jasmine rice and chicken broth (instead of water, for more flavor). After it’s cooked, stir in fresh squeezed lime juice, freshly grated lime zest, and chopped cilantro leaves. Fresh and easy.

My rice cooker holds 3 cups dry rice (which ends up being around 6 cups after cooking), so you can adjust this recipe accordingly.

If you prefer the stovetop method instead of a rice cooker, here’s my original recipe for Cilantro-Lime Rice.

WHAT YOU NEED:

  • Jasmine rice (I used 3 cups per batch)
  • Chicken or Vegetable broth (I used 2 cups per batch)
  • Limes (I used 2-3 per batch)
  • Fresh cilantro (I used the leaves from half of one bunch per batch)
  • Optional: Sea Salt, to taste

WHAT YOU DO:

Measure dry rice and rinse under water (to keep the rice from getting too sticky), then drain.

Add rinsed rice to cooker and add chicken broth to the line indicated on your cooker.

Cook according to manufacturer instructions (on mine, this means just put a lid on it and press the ON button). While rice is cooking, rough-chop the cilantro leaves.

After rice has finished, pour cooked rice into a large mixing bowl. Stir in cilantro, the juice and zest from the limes.

Optional: add salt, to taste.

TO FREEZE: Cool finished rice then place in freezer-safe, microwavable containers, in whatever portions you will need, and mark the date with a Sharpie (keeps up to 3 months). To reheat, remove lid, sprinkle the frozen rice with 1-2 Tbs. water, cover with a damp paper towel and microwave for 1-3 minutes depending on the portion size. Fluff gently then repeat. Let stand for a couple of minutes before fluffing once more and serving. Or, to save freezer space, use ziplocks (instead of containers), flatten the ziplocks down, and put in a microwave-safe dish before reheating.

Cilantro Lime Rice Recipe - freezer friendly and so easy just use a rice cooker and it is perfect

Oh slow cooker recipes. How I love thee. Here’s a healthy meal that’s low-carb, low-fat, and high-flavor. It’s also Whole30 compliant. And super easy! Just make a homemade sauce out of a bell pepper, onion, tomato paste, garlic, and herbs in a food processor. Then pour it over chicken in the slow cooker, set it, and forget it! (Then shred it, and sprinkle with delicious fresh lime juice and chopped cilantro.)

homemade-fiesta-sauce-in-the-slow-cooker-with-chicken-awesome-clean-eating-crock-pot-recipe

Healthy Slow Cooker Fiesta Chicken · recipebookandmore.wordpress.com · 

WHAT YOU NEED:

  • 1 large red bell pepper, cored, seeded, and rough chopped
  • 1 onion, rough chopped
  • 6 oz. tomato paste
  • 4 cloves minced garlic
  • 1 tsp. parsley flakes
  • 3/4 tsp. ground cumin
  • 3/4 tsp. sea salt
  • 3/4 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • juice and zest of 1 lime
  • 4 lbs. uncooked, boneless, skinless chicken breast
  • 1/2 c. chopped fresh cilantro

WHAT YOU DO:

In a food processor, combine bell pepper, onion, tomato paste, garlic, parsley flakes, cumin, salt, chili powder, cayenne pepper, and lime zest. Mix until smooth, scraping down the sides as needed. (I added a teaspoon or two of water to thin it out slightly.)

Line slow cooker (optional). Place chicken in slow cooker then pour the sauce over the top. Cover and cook on high for 2-3 hours, or low for 4-6 hours, until chicken is tender and thoroughly cooked.

Before serving, shred with two forks. Sprinkle with lime juice and cilantro.

Crock-Pot Programmable Cook and Carry Slow CookerSlow Cooker liners for Crock Pot recipes

recipe adapted from The 150 Healthiest Slow Cooker Recipes on Earth by Jonny Bowden

avocado-lime-mason-jar-salads-zucchini-noodles-and-fresh-veggies

Our garden still runneth over with zucchinis. I made a batch of mason jar salads, using spiralized zucchinis instead of lettuce. I threw in some baked chicken breast and fresh veggies. Then put the jars in the fridge for a week’s worth of lunches. For the dressing I mixed up avocado, lime juice, fresh cilantro, garlic, and olive oil. Can you say delicious?!?

This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a big fancy spiral cutter called “The Inspiralizer.” However I just use a tiny GEFU Spirelli Spiral Slicer. Anyway here’s what I came up with:

WHAT YOU NEED:

  • 1 lb. cooked boneless, skinless, chicken breasts, diced
  • 1 avocado, cubed
  • 1/2 red bell pepper, seeded and diced
  • 3/4 c. sliced black olives
  • 2 or 3 zucchini, spiralized into noodles
  • 12 cherry tomatoes
  • 3 Tbs. olive oil
  • salt and pepper, to taste
  • juice of 1 lime
  • 1 garlic clove, minced
  • 3 Tbs. chopped fresh cilantro
  • 4 pint-size mason jars

WHAT YOU DO:

Make the dressing: In a food processor, combine cilantro, garlic, salt, pepper, olive oil, lime juice, and avocado. Pulse until creamy. Add some room temperature water a few teaspoons at a time then pulse after each addition of water, until desired consistency is reached.

Assemble the salads: Divide the ingredients and the dressing among the four jars: First the dressing (bottom layer), then the remaining ingredients up to the top. Place lids on the jars and refrigerate.

*I assembled everything in advance except for the dressing (just in case the avocado browned), so I prepared the dressing right before serving.

Here’s an awesomely delicious AND easy one-pot meal: sriracha lime chicken.

It has just 5 ingredients but lots of flavor. I made this recipe in a cast iron skillet and served it with rice (made in my handy dandy rice cooker).

Easy One-Pot Meal - Sriracha Lime Chicken - just 5 ingredients

One-Pan Sriracha Lime Chicken

WHAT YOU NEED:

  • 1 lb. uncooked boneless skinless chicken breasts, cut into chunks
  • salt & pepper
  • ¼ cup extra virgin olive oil (EVOO)
  • juice of 1 lime
  • ½ large onion, sliced into rings
  • 1 tablespoon sriracha
  • optional: mix up a few tablespoons of mayonnaise with a few teaspoons of sriracha to use as a topping (squeeze from a condiment bottle, or a ziplock bag with the corner cut off)

WHAT YOU DO:

Season chicken with salt & pepper.

In a gallon size ziplock bag, combine chicken, EVOO, lime juice, sriracha, onion slices. Seal, mix, and
refrigerate for 1 hour.

Preheat oven to 400ºF.

Transfer contents of bag to a cast iron skillet. Season with salt & pepper.

Bake for 25 minutes, then broil for another 5 minutes until the tops brown and start to crisp.

Remove from oven and serve.

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recipe adapted from runningtothekitchen.com

 

P.S. During my internet research (ha!) I came across this. Apparently If you reallllyyy looooooovvvve your sriracha, you can take it with you everywhere. LOL!

Sriracha 2 Go

 

 

Delicious chicken chimichangas – baked not fried! I used a slow cooker 3-ingredient fiesta chicken for the filling, stuffed with delicious guacamole, and refried beans.

Chicken Chimichangas - awesome slow cooker chicken plus your fave fillings and toppings. Oven baked, not fried.

WHAT YOU NEED:

  • 1 lb. uncooked skinless boneless chicken breasts
  • 1 can cheddar cheese soup (don’t add water)
  • 1 16-oz jar salsa
  • 6 flour tortillas (fajita size)
  • ½ c refried beans
  • 1 c guacamole
  • 1 c shredded cheese (cheddar, monterey, jack cheese, etc.)
  • oil or cooking spray
  • optional toppings: additional guacamole, salsa, sour cream, olives, lettuce, jalapenos, green onions, cilantro, lime zest, lime wedges

WHAT YOU DO:

  • In slow cooker, add the soup, salsa, and chicken. Cook 3-4 hours on LOW (or 2-3 hours on HIGH), or until throroughly cooked. After chicken is done, using 2 forks, shred into small pieces.
  • Preheat oven to 425, and spray a baking sheet with non-stick cooking spray, or cover with a thin layer of oil.
  • While oven is heating, lay tortillas out on a flat surface. Spread refried beans in the middle of each.
  • Spread guacamole on top of the beans. Add chicken, then shredded cheese.
  • Roll into a burrito shape, and place on baking sheet. Spray the tops with cooking spray, or brush a tiny amount of oil on each.
  • Bake for 15-20 minutes or until the tortillas brown and are crispy.
  • Add optional toppings, and serve.

Oven Baked Chicken Chimichanga - slow cooker chicken plus your favorite fillings and toppings. So delicious. This recipe is a keeper for sure.

recipe adapted from lecremedelacrumb.com

Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas.

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.

Skinny Reuben Panini - lightened up with turkey, fat free cheese, and dill mustard instead of dressing.

Roasted Chickpeas - just 5 ingredients but tons of flavor. Perfect for a low fat healthy snack.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!

Sriracha Lime Garlic Roasted Chickpeas – just 5 ingredients but tons of deliciousness. Perfect for a healthy snack (just 3 WW+ points; or 2 “old” WW points). I split them up into little ziplock bags for 100 calorie portions. Just grab ’em and go.

Roasted Chickpeas - just 5 ingredients but tons of flavor. Perfect for a low fat healthy snack.

Sriracha Lime Garlic Roasted Chickpeas

  • Servings: 4
  • Difficulty: easy
  • Print

WHAT YOU NEED:

  • 1 can (15 oz) chickpeas (garbanzo beans); rinsed, drained and patted dry
  • 1 1/2 Tbsp sriracha hot sauce
  • 1/2 tsp garlic powder
  • juice of 1 lime
  • 1/4 tsp Kosher salt

WHAT YOU DO:

  1. Preheat oven to 400F.
  2. In a mixing bowl, whisk sriracha and lime juice together.
  3. Add chickpeas to a bowl, tossing gently to coat. Add garlic and salt, and combine.
  4. Spread chickpeas on a parchment paper lined baking sheet. Bake for 45-50 mins stirring/shaking pan every 15 mins or so.
  5. Remove from oven once chickpeas reach your desired texture.

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Estimated Nutrition Information: recipe makes 4 servings — per serving:

  • Calories: 110
  • Fat: 2 g
  • Fiber: 4 g
  • Carbs: 18 g
  • Protein: 7 g

Roasted Chickpeas - just 5 ingredients - perfect for 100 calorie DIY snack packs. Garlic, Sriracha, and Lime. Low-fat.

recipe adapted from kidtestedfirefighterapproved.com

. . . . .

Lovin’ the chickpeas? Here’s a recipe for homemade ranch hummus!

Make “noodles” out of zucchinis: lemon garlic shrimp & zoodles.

Try a crostini with fresh mozzarella, tomatoes, and basil: Fresh Mozzarella, Tomato, and Basil Crostini.

Enjoy a fresh lunch with a Whole Wheat Noodle Bowl and Fresh Veggies.

Use Greek yogurt to make Creamy Tomato Basil Soup – only 125 calories a bowl!

This weekend we grilled some buffalo lime marinaded chicken breasts and they were delicious!

I adapted a recipe from sweetlittlebluebird.com and stored it in the freezer until we needed it. Here’s what we ended up with:

Kickin Buffalo Lime Chicken grilled sandwich - Add your favorite toppings - hello summer!

WHAT YOU NEED:

  • 4-6 uncooked boneless chicken breasts
  • 1 c. Frank’s Red Hot Wings Buffalo Sauce
  • 1/4 c. Extra Virgin Olive Oil
  • 1/4 c. lime juice + more if you want to squeeze some on top before serving
  • 1 tsp. minced garlic
  • Optional: sandwich buns, toppings such as onions, provolone cheese, mayo, shredded lettuce, sliced tomatoes, Ranch dressing, buffalo sauce for dipping, etc.

WHAT YOU DO:

Place in a gallon ziplock bag: chicken, sauce, EVOO, lime juice, and garlic. Place in refrigerator and allow to marinade for 4-ish hours. Remove chicken from marinade and grill. While grilling, baste with marinade.

OR if freezing, combine all ingredients in a gallon ziplock bag, label, and freeze. Before grilling, remove from freezer and thaw. Remove chicken from marinade and grill. While grilling, baste with marinade.

Kickin Buffalo Lime Chicken on the grill - includes freezer instructions so you can make a double batch and freeze the extras for your next cook-out.Need more freezer meal ideas? Here’s a 5-ingredient Cheesy Pork Chops and Potatoes recipe

Here is an easy salsa: Mango Salsa. You lika tha Mango? 😉

It has just a few fresh simple ingredients, yet still bursts with flavor. I paired it with tortilla chips, but you could also use it as a topping for a main course such as tacos, fish, or chicken.

fresh mango salsa

WHAT YOU NEED:

  • 2 mangos, chopped
  • 1 red onion, chopped
  • 1 bunch cilantro, stems removed and chopped
  • 1 lime

WHAT YOU DO:

In a bowl, combine mangos, onion, and cilantro. Squeeze the lime juice into the mixture & stir to combine. Chill for one hour to let flavors blend.

recipe adapted from livingwellspendingless.com

I needed a couple of avocados for a recipe, and ended up with an entire bag of ’em (thanks, Costco, lol). I decided to use the rest in some homemade guacamole. I combined just a few simple ingredients and came up with this:

fast & fresh & easy guacamole

WHAT YOU NEED:

4 ripe avocados, sliced and mashed

3 cloves garlic, minced

lime juice (I used 2 Tbs. bottled)

2 Tbs. onion, chopped

Kosher salt, to taste

WHAT YOU DO:

Combine all ingredients and stir. Serve with chips.

What can I say, I’m a sucker for the rice at Chipotle. Something about the lime/cilantro flavor makes me want to eat it all day long. I was so excited to make my own and freeze it so we can have it on demand LOL. It’s great on its own, in a rice bowl with chicken or steak, in burritos, or as a nacho topping.

cilantro lime rice

jasmine rice

cilantro lime rice - make a giant batch and freeze the extras

Cilantro-Lime Rice adapted from tideandthyme.com

I usually double this recipe and freeze the extras…

WHAT YOU NEED:
2 Tbsp olive oil
2 c. jasmine rice
4 c. chicken broth (or a mixture of broth and water)
4 Tbsp fresh chopped cilantro
4 Tbsp fresh lime juice
Kosher salt, to taste

WHAT YOU DO:
Heat olive oil in a saucepan over med-high heat. Add rice to pan and saute for 1-2 mins, add broth/water then cover and bring to a boil. Reduce heat to low and simmer for 18 mins.

Remove lid and fluff rice with fork. Remove from heat and let sit for 5 mins. Add in lime juice, cilantro, and salt then toss lightly to combine.

TO FREEZE: Cool finished rice then place in freezer-safe, microwavable containers, in whatever portions you will need, and mark the date with a Sharpie (keeps up to 3 months). To reheat, remove lid, sprinkle the frozen rice with 1-2 Tbs water, cover with a damp paper towel and microwave for 1-3 mins depending on the portion size. Fluff gently then repeat. Let stand for a couple of mins before fluffing once more and serving. Also, to save space in the freezer I have frozen the rice in ziplocks (instead of containers) since you can flatten the ziplocks down, but for reheating I cut the bags open and put the frozen block of rice into a microwaveable bowl. It saved freezer space but made more work when I needed to reheat it.

Cilantro-Lime rice as a side for Cheesy Pork Chops and Potatoes (both are freezer-friendly - make double batches and freeze the extras).

Cilantro-Lime rice as a side for Cheesy Pork Chops and Potatoes (both are freezer-friendly – make double batches and freeze the extras).