Virgin Strawberry Daiquiri

Virgin Strawberry Daiquiri

The perfect drink for a hot summer day, a virgin daiquiri (strawberry or whatever fruit suits your fancy) is tangy and thirst-quenching. Plus, because it's fruit-flavored and blended, you're less likely to notice the missing alcohol. Go for fresh strawberries over frozen; the flavor will be much better.

Ingredients:
1 ounce fresh lime juice
3 ounces frozen strawberries in syrup (or fresh, if available)
1 teaspoon sugar
Cracked ice

Preparation:
Fill a blender with cracked ice. Add lime juice, strawberries, and sugar. Blend until smooth, then pour into a chilled glass. Garnish with an extra strawberry (if you have one) or an orange slice.

Homemade Guacamole

(3g fiber/serving)

3 large Haas avacados ripe
1/2 red onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 small limes, juiced
2 tablespoons chopped cilantro
4 green onions, sliced thin

Cut avacados in half and remove pulp; mash well in bowl. Add all other ingredients and mix well. Chill.

Nutrintion Facts: Serving size, 2 ounces-calories 72, fiber 3g, protein 1g, fat 6g, saturated fat 0g, carbohydrate 5g, cholesterol 0mg, sodium 5mg, sugars 1g.

From Book: The Fiber35 Recipes

Homemade Salsa

(1g fiber/serving)

2 large tomatoes, seeded & chopped
1 serrano or jalepeno pepper, chopped
1/3 cup chopped green onion
2 tablespoons chipped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt
MIX ALL INGREDIENTS WELL & CHILL

Nutrition Facts: Serving size, 2 ounces - calories 13, fiber1g, protein 1g, fat 0g, carbohydrates 4g, cholesterol 0mg, sodium 100mg, sugars 2g.

From Book: The Fiber35 Recipes

Tropical Punch - from Our Best Bites

4 Cups Peach-Mango juice (found with the refrigerated juices), divided
1 (15-ounch) can cream of coconut
5 Cups pineapple Juice
1/2 Cup freshly squeezed lime juice (about 3-4 limes)
1 (1-liter) bottle of Sprite (or other lemon-lime soda)

1. Combind 3 cups of peach-mango juice with the can of cream of coconut in the blender. Blend until completely smooth.
2. Combine blended mixture with all other ingredients, except for the Sprite, in a serving bowl or pitcher. When ready to serve, add Sprite & serve over ice. Garnish with slices of lime, coconut and/or pineapple if desired.

Serves about 16 ~Our Best Bites cookbook~

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas October 17, 2011

Ingredients:

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
½ teaspoon garlic powder
3 boneless, skinless chicken breasts, cooked and shredded
2 cups green enchilada sauce, divided
1 cup sour cream
8-10 flour tortillas
2 cups grated Monterey Jack cheese

Method: Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.

Green Machine Dessert

Macee here's the recipe I was telling you about....
**this is so easy & yummy!***
I decided just incase I didn't get a birthday cake I would make this..Oh yeah yummy!

Crust:
1/2 cup Butter
12 Large graham crackers
1/2 cup sugar

Melt butter, add finely crushed crackers, sugar and mix well. Set a side.

Filling:
1/2 gallon Lime sherbet
9 oz. cool whip
2 teaspoon lemon juice

Soften sherbet & cool whip, then combined all 3 ingredients in a large bowl.

Sprinkle 1/2 crust in the bottom of a 9"x12" pan. Top with filling then sprinkle the left over crust mixture to the top.
Freeze 24 hours...

From a family cookbook submitted by Marilyn Roylance

Chicken Burritos

(from:200 Low-Carb Slow cooker Recipes ~ by Dana Carpender)

Ingrediance:
2 1/2 pounds boneless, skinless chicken thighs
5 clove garlic, crushed
2 tablespoons chili powder
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon salt
1 large jalapeno, minced or 2 teaspoons canned jalapenos
12 6inc low carb tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup light sour cream
3/4 cup salsa
1/2 cup chopped fresh cilantro (optional)

Directions:
In a bowl, mix the garlic, chili powder, oil, lime juice, salt, & jalapeno together. Pour over the chicken & stir to coat. Cover the slow cooker, set on low & let it cook for 10 hours. (OR cook on high for 5hours)

When the times up, stir the mixture with a fork to reduce the chicken to a big pot of tasty chicken shreds. Fill each tortillas 1/3 cup chicken and top with lettuce, cheese, 1 tablespoon sour cream, a generous tablespoon salsa & a sprinkling of celantro if desired. Wrap & EAT UP!

This is a great meal for families that has some low-carb & some non-low-carbers, just give them regular or (perferably) whole wheat flour tortillas. The chicken keeps well in the fridge & reheats quickly in the microwave for a fast snack.

Yeld: 12servings, per serving: 225calories, 13 g fat, 22 g protein, 14 g carbohydrate, 9 g dietary fiber, 5 g usable carbs.

Curry Ranch Dressing

Curry Ranch Dressing
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Cashew cream makes a luscious, creamy base for ranch-style dressings and sour cream-style sauces. Here I combined traditional ranch flavors with a kiss of curry. We enjoyed it on crisp herbal salad greens and as a dip for fresh carrot sticks.

Ingredients:
1 cup soaked, raw cashews
1/2 cup fresh filtered water
1 tablespoon fresh lemon or lime juice
1/2 to 1 teaspoon mild gluten-free curry powder, to taste
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder
Pinch of sea salt, to taste
Black pepper, to taste
1 teaspoon fresh minced dill
2 teaspoons fresh minced parsley
2 teaspoons fresh minced basil leaves

Instructions:
Combine the soaked cashews, water, lemon juice, curry, garlic, and onion powder in a Vita-Mix or blender and blend until smooth and creamy. If the sauce is too thick, add a tablespoon of filtered water to thin; pulse. Season with sea salt and black pepper, to taste. Add the fresh chopped herbs. Pulse briefly to combine. Taste test! Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors get better as it chills.

Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks and broccoli florets. Makes four servings.

Karina's Notes: For a thicker dip for crudities, use a little less liquid to start. You can always add more. Out of fresh herbs? Use dried. Start with a teaspoon each of dried herbs. Using this as a veggie dip is a tasty way to get kids to munch healthy foods. Best used within four days.

Total Servings: 4

Nutritional Information Per Serving
Calories: 204
Carbohydrates: 12.6g
Cholesterol: 0mg
Fat: 16.1g
Saturated Fat: 3.2g
Fiber: 1.6g
Sodium: 7 mg
Protein: 5.6 g

For more recipes go to Foodily.com

Quinoa Taco Salad

Quinoa Taco Salad
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

My vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add 'em in. You can also add crumbled goat cheese on top, if you desire.

Ingredients:
1 cup quinoa cooked in two cups water
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes,
then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
Gluten-free tortilla chips
1 large avocado, pitted, peeled, diced

Instructions:
Cook the quinoa per package instructions. Fluff the cooked quinoa with a fork. Scoop the quinoa into a bowl.

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season the mixture with sea salt, to taste.

Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge.

More Options:
Add a cup of chilled, drained black beans, if you like your taco salad super hearty.
Add sliced red or yellow cherry or grape tomatoes, if you desire.
Sprinkle with the cheese of your choice.
Serve with your favorite salsa on the side.

Total Servings: 4

Nutritional Information Per Serving:
Calories: 240
Carbohydrates: 41.2g
Cholesterol: 0mg
Fat: 4.4g
Saturated Fat: 0.6 g
Fiber: 5.4g
Sodium: 24 mg
Protein: 6.7 g

For more recipes go to Foodily.com ~ Find more WebMD recipes on the Recipe Finder

Ghoulade Recipe

Ghoulade Recipe
Ingredients:

•4 (6 oz.) cans of frozen concentrate limeade
•6 cups of Sprite
•7 cups of green Gatorade
•Green food coloring
•Whipped cream

Directions:

Combine thawed limeade, Sprite, and Gatorade in a punch bowl. Add drops of green food coloring until you've reached the desired shade of green. Place a dollop of whipped cream in each cup, and add cherry "eyeballs" as a garnish.

Tropical Fruit Salad

Tropical Fruit Salad

Fruit salad is a light, sweet, and good-for-you summer salad recipe. Simply toss honey and lime juice with your favorite tropical fruits, and add flaked coconut. Feel free to use this recipe as a general guide, substituting your favorite tropical fruit as desired.

Yield: 6 servings (serving size: 1 cup)

2 cups (1-inch) cubed fresh pineapple
1 cup chopped peeled papaya or mango
1 cup sliced peeled kiwifruit (about 3 kiwifruit)
1 cup red seedless grapes
2/3 cup (1/4-inch-thick) slices carambola (star fruit; about 1)
1/4 cup flaked sweetened coconut
3 tablespoons honey
2 tablespoons fresh lime juice

Combine first 6 ingredients in a medium bowl. Chill at least 30 minutes.

Combine honey and juice in a small bowl, and toss with fruit just before serving.

CALORIES 128 (13% from fat); FAT 1.9g (sat 1.3g,mono 0.1g,poly 0.2g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 24mg; CARBOHYDRATE 29.7g; SODIUM 14mg; PROTEIN 1.1g; FIBER 2.9g

Cooking Light, JANUARY 2001

Lime Cilantro Rice

Lime Cilantro Rice

Prep Time:10 Min, Cook Time:20 Min, Ready In:30 Min
Original Recipe Yield 2 cups

Ingredients
2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro

Directions:
Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Lime Chicken

Ingredients:
4 to 6 boneless chicken breasts, skinned
1/3 c. olive oil
Juice of 3 limes
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. fresh cilantro, chopped, (optional)
Red and yellow peppers, roasted, (optional)
Directions:
Combine olive oil, lime juice, garlic, etc. in a bowl. Place chicken in marinating dish and pour mixture over chicken. Marinate for at least 1 hour. Cook on grill, until done.

Key Lime "No Cook" Cool Whip Recipe

Nellie & Joe's Recipes from the Keys

Key Lime "No Cook" Cool Whip Recipe
1 can sweetened condensed milk
½ cup Nellie & Joe's Key West Lime
8 oz. container coolwhip
Graham cracker crust Whisk sweetened condensed milk with Nellie & Joe's Key West Lime Juice until evenly mixed. Fold in coolwhip and fill crust. Refrigerate. This pie may also be frozen for a great summer treat. May be garnished with thin sliced pieces of lime.