See the best way to peel and slice your citrus for tasty results!
Citrus-Sesame Chicken Salad Toss 4 cups shredded rotisserie chicken, 1 cup tangerine segments, 1 cup each shredded carrots and red cabbage, ¼ cup each lime juice and chopped cilantro, and 1 Tbsp sesame oil. Season. Serve on lettuce. Top with toasted sliced almonds. NUTRITION (per serving) 364 cal, 44 g pro, 13 g carb, 3 g fiber, 14.5 g fat, 3 g sat fat, 139 mg sodium
Grapefruit, Avocado & Shrimp
Toss ¾ lb peeled, deveined shrimp with ½ tsp each cumin and smoked paprika. Saute in 1 Tbsp oil in skillet over medium-high heat, stirring, until cooked, 4 min. Remove peel and pith from 1 grapefruit and slice. Divide among 4 plates. Top with 1 chopped avocado and shrimp. NUTRITION (per serving) 199 cal, 18 g pro, 9 g carb, 3 g fiber, 10 g fat, 1.5 g sat fat, 129 mg sodium
Chile-Lime Chicken Marinate 4 boneless, skinless chicken breasts in ¼ cup lime juice, 2 Tbsp Thai red chile paste, and 1 Tbsp olive oil in zip-top bag 30 min. Broil chicken, turning, until cooked through, 10 min. Serve with rice. NUTRITION (per serving) 253 cal, 37 g pro, 3 g carb, 0 g fiber, 9 g fat, 1.5 g sat fat, 263 mg sodium
Orange, Fennel & Onion Salad Remove peel and pith from 2 oranges and slice. Toss with 1 thinly sliced fennel bulb, ½ cup thinly sliced red onion, 2 Tbsp extra virgin olive oil, and 2 Tbsp orange juice. Season. NUTRITION (per serving) 121 cal, 2 g pro, 14 g carb, 4 g fiber, 7 g fat, 1 g sat fat, 31 mg sodium
Lemony Green Beans Cook ½ lb green beans in boiling salted water until tender, 5 min. Drain. Heat 2 tsp olive oil in skillet over medium heat. Add beans and ¼ cup chopped hazelnuts. Cook 2 min. Stir in 1¼ tsp each lemon juice and grated zest. Season. NUTRITION (per serving) 86 cal, 2 g pro, 6 g carb, 3 g fiber, 7 g fat, 0.5 g sat fat, 133 mg sodium
Tuna With Grapefruit & Shiitakes Season 4 tuna fillets. Cook in large nonstick skillet coated with cooking spray over medium-high heat, turning, 6 min. Transfer to 4 serving plates. Add ½ lb sliced shiitake mushroom caps to skillet and cook, stirring, until tender, 6 min. Stir in 3 cups grapefruit segments and 1 Tbsp each honey and butter. Serve with fish. NUTRITION (per serving) 269 cal, 36 g pro, 22 g carb, 3 g fiber, 4.5 g fat, 2 g sat fat, 58 mg sodium
Clementine-Soy Skirt Steak Marinate ¾ lb trimmed skirt steak in ½ cup clementine juice and 1 Tbsp each reduced-sodium soy sauce, lime juice, oil, honey, and minced garlic in zip-top bag 30 min. Cook beef in nonstick skillet over medium-high heat, turning, 4 min. Let stand 10 min before slicing. NUTRITION (per serving) 206 cal, 17 g pro, 9 g carb, 0 g fiber, 11 g fat, 3.5 g sat fat, 194 mg sodium Note: All recipes serve 4. MORE:
