This is a great cocktail for a hot summer night, light refreshing with a little kick. I used the Vitamix to blend it up then stored in the freezer until cocktail time. You could also serve over ice.
2 TBSP superfine sugar
1 lime wedge
3 1/2 c cubed seeded watermelon
1/2 c tequila
3 TBSP fresh lime juice
1 TBSP Triple Sec
On a small plate, pour sugar. Use like wedge to moisten the rim of your glasses, then dip into sugar.
Pour sugar and remaining ingredient into a blender and purée.
I love using spaghetti squash in place of pasta. I usually cook one up when I’m heating a pizza stone, scoop out the insides and freeze 1/2 and use the other 1/2 for dinner the next night.
This dish just came to me, I had been to the Mexican market, picked up some chorizo and cheese and just happened to have some prepared spaghetti squash. It was wonderful and while high in fat it is packed with tons of fiber and vitamins. You could use soy chorizo to cut the calories.
2 onions, chopped
1 c peppers, chopped
1 lb Mexican chorizo
1/2 c Cotija, crumbled (Mexican cheese)
1/2 spaghetti squash, cooked
Preheat oven to 350.
In a large pan over medium high heat, cook the chorizo, breaking up into small bits. Add onions and peppers and cook for about 5 minutes.
In a large baking dish, add spaghetti squash and combine with sausage mixture and cheese. Cover and bake 30.
Serves 6 – 8
8 WW PP per serving (8 servings)