Categories
DESSERT

Key Lime Pie Dip

This cool, creamy no-bake Key Lime Pie Dip with bite sized pieces of key lime pie stirred right in was created as part of a compensated partnership with Collective Bias, Inc. and its advertiser. All opinions are 100% my own.

Oh it’s that time! Bring on the beach days and Spring picnics, family get togethers and potlucks! We are shaking off winter here in Florida … flowers are starting to bloom, the humidity is creeping back and that means more time spent outdoors. And that means more time together with friends and family. This weekend, we are heading to a big (no really, at least 30 of us!) ol’ family Easter egg hunt and lunch and I know exactly what my contribution to our shared meal will be …

Now, you know that this is not my first dessert dip rodeo. I have oodles of them shared here … Strawberry Marshmallow, Piña Colada, Loaded Carrot Cake and even Banana Cream Pie! But this Key Lime Pie Dip? Is a citrus-y super star!!
Based on the name, there is no surprise that there has got to be a pie in there somewhere, right? I picked up an EDWARDS® Key Lime Pie at Walmart – look at that creamy filling, fluffy whipped cream and cookie crust! These are perfect to keep on hand for any celebration or a just-because dessert!

Key Lime Pie Dip
Key Lime Pie Dip

Ingredients

  • One EDWARDS® Key Lime Pie
  • One small box of instant lemon pudding mix
  • One cup of cold milk
  • 8 oz.of thawed whipped topping
  • Your choice of dippers: graham crackers, shortbread cookies or pretzels
  • Lime (optional for zest and garnish)

Instructions

  1. Remove pie from freezer and allow to thaw about 10 minutes.
  2. While the pie is thawing, mix up the base for the dip.
  3. Whisk together milk and pudding mix.
  4. Allow pudding mixture to set for a minute or so.
  5. Fold in thawed whipped topping – mix just until pudding mixture and whipped topping are combined.

You can find complete recipes of this Key Lime Pie Dip in shakentogetherlife.com

Categories
DESSERT

Amazing Key Lime Cheesecake

Make this. Make this cheesecake soon. Today, if possible. But I suppose tomorrow will do as well.
As a lover of cheesecake in all it’s flavors and forms, this key lime version has completely stolen my heart. It’s downright incredible. Light and creamy and perfectly tangy, it solidifies the fact that while chocolate is my soulmate and first dessert of choice, there are a handful of non-chocolate desserts (this cheesecake and another creamy lime pie, in particular), that are so delicious, little ol’ dark chocolate should maybe start to look over its shoulder a bit more often.

INGREDIENTS
Crust:

  • 1 1/2 cups graham cracker crumbs (about 14 rectangle graham crackers, crushed)
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter, melted

Filling:

  • 3 packages (24-ounces total) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • Zest from 1 lime, about 1-2 teaspoons
  • 1/2 cup key lime juice OR 2 tablespoons fresh lemon juice + 6 tablespoons fresh lime juice
  • 3 large eggs

Topping:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Limes or additional lime zest for garnish, optional

DIRECTIONS

  1. Preheat the oven to 300 degrees F. Position the oven racks so one is just above the middle position and the other is in the bottom third of the oven. Lightly grease a 9-inch springform pan.
  2. In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until the graham cracker crumbs are evenly coated in sandy in texture. Press the mixture into the bottom and 1/2-inch or so up the sides of the prepared pan.
  3. Bake the crust for 15 minutes. Remove from the oven and let cool while you prepare the filling.
  4. In a large bowl with an electric mixer (or in the bowl of an electric stand mixer), whip the cream cheese, sugar, cornstarch and lime zest together until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the lime juice (or lemon + lime juice) and mix until combined. Add the eggs and mix until just combined (over mixing can cause the cheesecake to crack while baking thanks to all the extra air beat into the filling).

You can find complete recipes of this Amazing Key Lime Cheesecake in melskitchencafe.com

Categories
HEALTHY

STRAWBERRY, LIME, CUCUMBER AND MINT INFUSED WATER

There is something about warmer weather that makes me want to drink all the flavored beverages ever. Somehow, it seems like plain ole water just doesn’t do the trick when it’s 75 degrees like it did when it was blizzarding back in January. If I’m being totally honest, what I really want is a really cold gin and tonic, heavy on the lime, that I sip on while swinging on our front porch swing as the sun goes down, but I’ll have to wait for that kind of beverage until June.
strawberries, cucumbers, lime, mint
For now, I’m getting my fill of fun, flavorful drinks by consuming a ton of naturally-flavored waters. I know, I know. You can buy flavored waters (both regular and sparkling) at the grocery store for almost nothing, and it’s so much easier than making your own. You’re right, it is so much more convenient to just snag a bottle or two off the shelf, but I love being able to customize my own combinations. I love knowing exactly what I’m drinking. And I love seeing this beautiful jar of deliciousness sitting in the fridge. It’s like a work of art!
Even though I was a water-drinking expert pre-pregnancy, I’ve struggled a lot with staying hydrated throughout my pregnancy because the taste of water (even filtered water) really didn’t agree with my pregnancy tastebuds. Flavored waters have been a lifesaver over the past eight months.
Water is important all the time. And it’s important throughout an entire pregnancy. But it’s especially important in the third trimester, when dehydration has been shown to trigger preterm labor. If I can keep Baby J growing inside for a bit longer just by getting my fill of water each day, I’m going to do it! Plus, staying property hydrated during the third trimester helps keep me from retaining water—no swollen feet or ankles for me (yet).
What I’ve been doing is filling up a half-gallon Mason jar (we inherited ours, but I’ve seen these at craft stores—check Michael’s and Hobby Lobby) with my water flavorings, ice and water in the morning, with a goal of getting through it twice in a day. That’s roughly 120 ounces of water, or 15 glasses, a day. The flavoring fruits, veggies and herbs will easily get me through two jar fill-ups and still keep their flavor. And in fact, I usually use them for two or more days. Basically, when they lose their flavor, I toss them in the compost and start over with a new combo. But until then, I just keep on filling it up!

INGREDIENTS

  • 1 cup sliced strawberries
  • 1 cup sliced cucumbers
  • 2 limes, sliced
  • ¼ cup fresh mint leaves
  • Ice cubes
  • Water

INSTRUCTIONS

  1. In a half-gallon jar, or a 2 quart pitcher, layer the strawberries, cucumbers, lime slices, and mint leaves with the ice cubes. Fill jar or pitcher with water. Let chill for 10 minutes, and then enjoy!

You can find complete recipes of this STRAWBERRY, LIME, CUCUMBER AND MINT INFUSED WATER in wholefully.com

Categories
AVOCADO HEALTHY

ZESTY LIME SHRIMP AND AVOCADO SALAD

Talk about a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long. Made with cooked peeled shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.
I’m remaking this from the archives for lunch today, so I took the opportunity to re-shoot this since the photos needed some updating. This is perfect to serve as an appetizer, or for a lunch or light meal. You can put this over a tostada to make it a little more substantial and you can easily adapt this to suit your taste by adding more or less
cilantro, jalapeño etc.
If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving. This easily doubles for a large crowd.

INGREDIENTS:

  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro

INSTRUCTIONS :

  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper.
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  3. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  4. Combine all the ingredients together
  5. Add cilantro and gently toss
  6. Adjust salt and pepper to taste.

You can find complete recipes of this ZESTY LIME SHRIMP AND AVOCADO SALAD in skinnytaste.com

Categories
HEALTHY

Cilantro Lime Cauliflower with Avocado

I used to hate cauliflower. Then I saw how many of you guys like it. I made Roasted Garlic & Parmesan Cauliflower and then my cauliflower world was totally rocked by this Cauliflower Crust Pizza. Cauliflower is white, mild in taste and low in calories. Hello, what not to like?!
Wohoo, let’s abuse cauliflower for the next 50 recipes. It’s dirt cheap, which is quite important as I’m spending hundreds of $$$ on organic chicken breasts on my quest to see the abs.
Last weekend we went to our friends’ house for dinner. My girlfriend, Danielle, is all things cilantro and lime. I think she even makes cilantro pancakes, mac and cheese and ice cream. The girl likes Mexican food, obviously. The same night I brought the Mexican Bean Salad. And then we ended up having Indian Chicken Korma along these hispanic dishes. Go figure.
Anyways, she gave me a head of cauliflower to chop and then said to toss it in lime juice and cilantro. At first I was like “Whaaaaat, where is my Parmesan cheese?!” and Danielle was like “Duuuuh!”. And then I was like “Why not?!”. So, here we go, my friends. Easy and clean cilantro lime cauliflower for our abs. And it’s cheesy and delicious!

Ingredients

  • 1 large cauliflower head, chopped into bite size pieces
  • 1 lime, juice of
  • 4 garlic cloves, crushed
  • 1/2 cup cilantro, finely chopped + more for garnish
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup Tex Mex/Colby Jack/Mozzarella cheese, shredded
  • 1/2 avocado, diced (optional)

Directions

  1. Preheat oven to 425 degrees F. In a large mixing bowl, add cauliflower, lime juice, garlic, cilantro, cumin, salt and pepper. Mix to combine and let stand for 5 – 10 minutes. You can also let it marinate overnight and proceed to Step 2 the next day.

You can find complete recipes of this Cilantro Lime Cauliflower with Avocado in ifoodreal.com

Categories
HEALTHY

Skinny Chicken Taco Salad with Lime Chili Chicken

We love tacos, so this Chicken Taco Salad is a big hit in our house. My husband has been in a huge salad kick. I am not the type who can just eat a boring salad over and over again. I need to change it up and I need to feel full after eating my salad. I love this Chicken Taco Salad for this very reason, it is very filling with the chicken and the beans. Yet it has a light dressing with the Greek yogurt. If you would like you can portion into individual salad bowls like in my picture above. I love making this Chicken Taco Salad with my chili lime chicken.

INGREDIENTS:

  • 1/2 cup taco sauce
  • 1/2 cup Greek yogurt
  • 1/2 ranch dressing
  • 1 head Romaine lettuce, washed and roughly chopped
  • 2 cups grape tomatoes, halved
  • 1 cup shredded sharp cheddar cheese
  • 1 can black beans, rinsed and drained
  • 1 can whole kernel corn, drained
  • 1 can black olives, drained
  • 2 chicken breast cooked, sliced

DIRECTIONS:

  1. First bake your chicken (or use the Chili Lime Chicken), in a baking pan add a little olive oil and rub it on the bottom of the pan so the chicken does not stick. Then cook at 400 degrees for 30-40 minutes. You want the chicken to be at 165 degrees Fahrenheit. You can let the chicken cool or you can use it warm. Then slice the chicken into thin slices.
  2. Wash and chop your lettuce into bite sized pieces and place in a large salad bowl.
  3. Then in a small bowl mix together the taco sauce, Greek yogurt and ranch dressing, this is your salad dressing. So once prepped set aside.

You can find complete recipes of this Skinny Chicken Taco Salad with Lime Chili Chicken in midgetmomma.com

Categories
HEALTHY

Avocado Cilantro Lime Rice

Are you tired of the same old Mexican rice? I know I’m getting a little bored of mine because I make it with nearly every Mexican meal, so I decided to switch things up a bit. This recipe could also be called guacamole rice because it tastes just like so. I love it though because I always find myself dolloping a generous amount of guacamole over my Mexican rice all the time.
Aren’t we all always on the lookout for a quick and easy, healthy lunch, one that isn’t boring. This rice is just what I’ve been looking for. It begins with brown rice, then it’s covered in a creamy avocado, vibrant cilantro and a zesty lime mixture. It requires minimal ingredients but together they create something completely delicious! Really though, if you say the word avocado, I’m in. I just love avocados! Lately I’ve just been mashing them up and slathering them on my toast in place of butter and surprisingly enough it tastes incredibly good. I think it’s safe to say they are one of the worlds best ingredients.
Healthy lunch or appetizer, look no further. This one you’ve got to try!
Enjoy!

Ingredients

  • 4 – 5 cups cooked brown (preferably day old)
  • 2 medium ripe avocados (11 oz before peeling and coring)
  • 2 Tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 + 1/8 tsp ground cumin
  • 1 small clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste

Directions

  1. Mash avocados in a large mixing bowl. Stir in lime juice, cilantro, cumin and garlic, then season with salt and pepper to taste. Stir in warm cooked rice and serve warm.

You can find complete recipes of this Avocado Cilantro Lime Rice in cookingclassy.com

Categories
HEALTHY

CILANTRO LIME CHICKEN WITH FRESH AVOCADO SALSA

This Cilantro Lime Chicken with Fresh Avocado Salsa is delicious served with rice for a fresh tasting family dinner.  It’s also a heart healthy recipe!
We eat a lot of chicken in our house, everyone loves it, it’s comparatively inexpensive and it just works with so many different flavours.
We recently moved to the outskirts of the main city but we now have a grocery store I can walk to in under 5 minutes. While it’s not my favourite chain, it works in a pinch when we run out of things through the week but I’ve also found that it’s really great for picking up our chicken. They have some of the best prices around for chicken and the chicken they carry is Canadian raised, bearing the Raised by a Chicken Farmer logo on the packaging.
It’s important to me that the chicken we buy is Canadian raised and the best way to insure of that is to look for the Raised By a Canadian Farmer logo in stores/on products when shopping for your favourite cuts of chicken. What it means is that the chicken is fresh, safe and high quality – raised to the highest standards by Canadian farmers. It also means they are raised free of hormones and steroids, and under Canada’s highly regulated chicken industry.
I feel safe knowing that the plump, flavourful chicken I am serving my family has been raised with care.
Let’s not forget that February is health month and I have decided to share this delicious, heart healthy recipe wit you. Chicken is a great protein to serve with heart health in mind as it is leaner than red meat.

Ingredients:

  • 2 tbsp fresh Cilantro (Coriander), minced
  • 3 tbsp fresh lime juice
  • 2 tbsp extra virgin olive oil
  • 4 boneless, skinless chicken breasts

For the Salsa:

  • 3 roma tomatoes, diced
  • 1/2 red onion, diced
  • 2 tsp fresh lime juice
  • 1/4 tsp freshly ground black pepper
  • 1 avocado, diced
  • 1 tbsp Cilantro, minced

Directions:

  1. Combine cilantro, lime juice, evoo, and chicken in a large bowl and marinate for 20 minutes in the fridge.
  2. Grill chicken over high heat and cook about 8 minutes per each side or until done.

You can find complete recipes of this CILANTRO LIME CHICKEN WITH FRESH AVOCADO SALSA in frugalmomeh.com

Categories
AVOCADO

Chicken Avocado Lime Soup

Even though it’s summer I’m still eating soup like crazy. Maybe it has something to do with the fact that I’m not outside a lot, rather sitting in a nice and cool home. I’m seriously so grateful for air conditioning! I can’t imagine life without it. When I used to live in Arizona I’d hear people talk about how they grew up without air conditioning, in 110 degree+ weather! I’m sure I wouldn’t be eating hot soup in that. I’d be living at Bahama Bucks (the best snow cone place known to man, how I miss it.) and Cold Stone.
This soup is definitely a new favorite for me. It’s basically just avocado amped up tortilla soup. It is seriously loaded with avocado, as in about 1/2 an avocado per serving of soup. I love tortilla soup and lately I’m obsessed with avocados so this is just meant to be. If you want to keep this soup healthy then just omit the optional toppings, which I think that’s the way it’s intended to be but sometimes I just can’t resist. Like, ever. I see true healthy eating in my future…maybe. Life is too short not to enjoy good food, just all things in moderation right?
Enjoy!

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts*
  • 1 Tbsp olive oil
  • 1 cup chopped green onions (including whites, mince the whites)
  • 2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
  • 2 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes, seeded and diced
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice
  • 3 medium avocados, peeled, cored and diced
  • Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

Directions

  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat.
  2. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

You can find complete recipes of this Chicken Avocado Lime Soup in cookingclassy.com