Hello Party People!
It’s Monday, the first day of our incredible Team Shrinking Jeans Bash to benefit the Leukemia and Lymphoma Society. Have you checked out all the fabulous door prizes we’re giving away? No? GO RIGHT NOW (but please, do come back!).
So now, let’s get down to business. Happy Hour! And who doesn’t need a happy hour on a Monday?
For the next two weeks, we will be featuring HEALTHY cocktails and pupus every evening! So please, stop by, tell your friends, let’s make this the biggest virtual party EVER!
Today’s featured recipes are Mediterranean in origin: Sangria from Spain and Tzatziki from Greece. Can you just feel the sun on your face? Mmmmmm.
Tzatziki Sauce (or dip)
1 pint Fat Free Greek yogurt (you can use regular plain yogurt, but the consistency is just not the same)
1 large clove garlic, grated on a microplane (NOT the whole head, you don’t want to kill anyone)
1/2 English cucumber, grated with a cheese grater (I prefer English or Persian to plain old cukes with seeds – but they’ll do in a pinch)
1 T fresh dill, roughly chopped (or you can skip it you’re not big on dill)
1/2 T dried oregano
Sea salt to taste
Mix it all together and let it marinate in the fridge for a bit, at least an hour – overnight is ideal. Serve with whole wheat pita chips or crudite (fancy talk for cut up veggies).
Nutrition Information (8 servings per batch – dip only)
Sangria (from Cooking Light – by the way, we’re giving away a Cooking Light subscription over at the Bash. Just saying.)
The great thing about Sangria (besides being delicious)? You’re getting in a serving of fruit, and for an alcoholic beverage, this drink has a decent dose of fiber!
1 cup cherries, pitted and halved
1 cup blueberries
1 cup raspberries
1 cup quartered small strawberries
1/2 cup chopped nectarine (about 1)
1/3 cup brandy
1 cup apricot nectar, chilled
1 (750-milliliter) bottle cava or prosecco, chilled
Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.
Hope you enjoy today’s recipes – and don’t forget to stop by during the next two weeks and join us for happy hour!
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