Watermelon Margaritas

When I saw these in the July issue of Cooking Light, I knew I had to try them.  They were delicious and refreshing.  These margaritas seemed a lot lighter than regular margaritas and are great for the summer.  At only 105 calories, definitely give them a try!

Watermelon Margaritas from this recipe from Cooking Light

 Yield: 6 servings

2 teaspoons sugar
1 lime wedge
3 1/2 cups cubed seeded watermelon
1/2 cup tequila
2 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon Triple Sec (orange-flavored liqueur)
Lime wedges or watermelon balls (optional)

1. Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.

2. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.

Calories:105      Fat:0.2g (sat 0.0g,mono 0.0g,poly 0.1g)
Protein:0.6g      Carbohydrate:14.1g
Fiber:0.4g         Cholesterol:0.0mg
Iron:0.2mg        Sodium:1mg
Calcium:7mg

Bittersweet Chocolate Souffles

I made these for a special dinner and they came out fabulous!  I really liked the chocolate flavor and texture.  They were also pretty simple and didn't take too much time.

Bittersweet Chocolate Souffles from Cooking Light

Prep:  20 min.  Cook:  20 min.

Cooking spray

2 tablespoons granulated sugar

3/4 cup granulated sugar, divided

1/2 cup Dutch process cocoa

2 tablespoons all-purpose flour

1/8 teaspoon salt

1/2 cup 1% low-fat milk

1 teaspoon vanilla extract

2 large egg yolks

4 large egg whites

1/8 teaspoon cream of tartar

3 ounces bittersweet chocolate, finely chopped

1 tablespoon powdered sugar

1.  Preheat oven to 350.

2.  Coat 8 (4 oz.) ramekins with cooking spray, and sprinkle evenly with 2 tablespoons granulated sugar.  Place ramekins on a baking sheet.

3.  Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan.  Gradually add milk, stirring with a whisk until blended.  Bring to a boil over medium heat.  Cook until thick (about 3 min.), stirring constantly.  Remove from heat and let stand for 3 min.  Gradually stir in vanilla and egg yolks.  Spoon chocolate mixture into a large bowl and cool.

4.  Place egg whites in a large bowl;  beat with a mixer at high speed until foamy.  Gradually add 1/4 cup granulated sugar and cream of tartar, beating until stiff peaks form.  Gently stir 1/4 of egg white mixture into chocolate mixture.  Gently fold in remaining egg white mixture and chopped chocolate.  Spoon into prepared ramekins.

5.  Bake at 350 for 15 minutes or until puffy and set.  Sprinkle with powdered sugar.  Serve immediately.  Yield:  8 servings  Serving size:  1 souffle

CALORIES:  206   FAT:  5.5 g  FIBER:  2.3 g

Macaroni Salad

I LOVE macaroni salad.  I could eat it any which way.  This recipe was really delicious.  The good thing about it is that you can change it to fit your tastes.  Add or omit any vegetables you like to suit your preferences.

Macaroni Salad (adapted from http://www.allrecipes.com/)
8 oz. elbow macaroni
3 eggs
1/2 cup light mayonnaise
1/4 cup light Ranch dressing
1/4 teaspoon ground mustard
1 tablespoon of red wine vinegar
1/4 cup finely chopped onion
1/2 cup chopped green or red bell pepper
1/4 tablespoon of celery seed
salt and pepper to taste
1/2 cup cherry tomatoes (halved)
1/2 cup diced cheese (I used mozzarella.)
1/4 cup chopped parsley


1.  Cook pasta in a large pot of boiling water until al dente.  Drain and set aside.

2.  Meanwhile, place eggs in a saucepan and cover completely with cold water.  Bring water to a boil.  Cover and remove from heat.  Let eggs stand in hot water for 10 to 12 minutes.  Remove from hot water and place into an ice bath until cooled.  Peel and chop eggs.

3.  In a large bowl combine all ingredients, except the mayo and ranch dressing.  In a small bowl, combine mayo and ranch.  Stir into macaroni and mix well. 

I like to let it rest in the refrigerator for a few hours to let the flavors meld.