Claire from
The Barefoot Kitchen

Crescent Tuna Melts

I’m all about eating healthy these days, but as the saying goes, “Even God took Sunday off”. We all deserve a super easy to make, indulgent, lunch that’s mighty tasty and not so incredibly bad for you.. but not so incredibly good for you either. ;) I chose this delicious spin on your basic tuna melt sammie because it sounds just this side of sinful to me.

Crescent Tuna Melts from The Barefoot Kitchen

Serves 2 to 3.

WW Points: Boo.

INGREDIENTS:
1 can white albacore tuna
mayonnaise to taste
1 tube crecent rolls
sharp cheddar cheese

1. Preheat the oven according to package directions on the rolls. Mix the tuna with the mayo to taste.

2. Unroll the rolls. Separate each triangle of pastry. On the long end of each, drop a heaping tablespoon of tuna and stick of cheddar. Roll the roll around the filling and set on a baking sheet. Repeat for the rest.

3. Bake until golden brown. Enjoy!

Photo by Lis of
La Mia Cucina

Carnitas

Carnitas are basically pulled pork seasoned with onions, garlic and cilantro. This recipe is made in a crock pot, so you can assemble your ingredients in the morning, turn the crockpot on and forget about it until dinner time, when your pork roast will fall apart as soon as the fork touches it. Keep in mind, the crockpot is a great tool to use in the summer months as it will not heat up an already very hot kitche. :) I’m not a huge cilantro fan, but in small doses it brings out a fresh flavor in just about anything it touches. You don’t have to use a lot in this recipe, but I recommend adding at least a small amount. Keep in mind, the leftovers can be used again – and I’ve provided a delicious recipe for just that for Wednesday’s dinner.

Carnitas from La Mia Cucina

Serves 4

WW points: 8 per serving, 1 serving = one med. sized flour tortilla; filled with 2 oz. carnitas; 1 oz. low-fat cheddar cheese; 1 TBS. light sour cream; and 2 slices avocado. Free toppings include salsa, lettuce, olives, and mild banana or hot jalopeno pepper slices

INGREDIENTS:
Carnitas:
1-2 pound pork tenderloin
1-2 c. chicken stock (veggie stock would work well too)
1/2 c. white wine
3 cloves of garlic, finely minced
1 Spanish onion, sliced
Sea salt & cracked, black pepper to taste
1 lime, juiced
1 large handful of fresh, chopped cilantro

Fixins:
1 Avocado, sliced
Salsa or 1 tomato, diced (I went with Chi-Chi’s new Garden Salsa YUM!)
Shredded lettuce
Diced green chili (I used the canned kind)
Mild banana pepper slices
Jalepeno pepper slices
Light Sour Cream (Daisy’s – it’s the best)
Flour tortillas, home made or store bought – medium sized.

1. Place the stock and wine in the crockpot. Rub the roast with the salt & pepper and garlic. Cover the roast in the sliced onion rings. Turn on high, place the lid on and let it go for 2 hours – then turn heat to low and continue to cook for another 4-5 hours. If you are in a “hurry” cook on high for 5-6 hours.

2. Once the pork is fork tender, remove from crockpot, and shred with 2 forks or your hands, whichever you prefer. Add the fresh cilantro and the lime juice as well as more salt & pepper (if you so desire), mix and serve with warm tortillas and the rest of the fixin’s.

Photo by Meeta of
What’s For Lunch, Honey?

Peaches, Tomatoes & Mozarella Salad

Some of you might know how crazy I am about the sweet/savory thing or the sweet/salty thing. *slurp* So when I saw this recipe on Meeta’s blog, I couldn’t print it off fast enough. Peaches and Tomatoes? With Buffalo Mozarella balls? It’s downright weird.. but in the best weirdest way EVER. :)

Peaches, Tomatoes & Mozarella Salad from What’s For Lunch, Honey?

Serves 4.

WW Points: 8

INGREDIENTS:
750g (roughly 3 1/3 c.) ripe tomatoes – cut into quarters or eights, depending on their size
2 ripe peaches – sliced
150g (roughly 5 1/4 oz.) mini mozzarella balls – use buffalo mozzarella for a wonderful intense flavor
1 teaspoon sugar
Pinch of salt
Freshly cracked pepper
6 tablespoons olive oil
Handful of mint leaves – coarsely chopped

1. In a mixing bowl, slightly salt the tomatoes. Add the peach slices and the mozzarella balls and mix together.

2. Mix the lemon juice with the sugar and pepper. Whisk in the olive oil until thick and frothy. Pour the dressing over the tomatoes and peaches. Sprinkle with the mint leaves.

Photo by Erica of
Favorite Family Recipes

Low-Fat Chicken Enchiladas

This version of Chicken Enchiladas takes a pretty fat laden recipe and lightens it up for a guilt-free, delicious south of the border dinner! The Spanish rice that I’ve chosen as an accompaniment is actually a main meal recipe and not a side dish recipe. But it’s all about portion control! A little of this excellent rice dish with your enchilada would be delish.. you can even leave the ground meat out of it. Or have a little rice tonight.. and make it a full-on Mexican Rice dinner a couple nights down the road. :)

Low-Fat Chicken Enchiladas from Favorite Family Recipes

Serves 4-5.

WW Points: 3 points per serving (serving size 1 enchilada w/o avocado as a side)

INGREDIENTS:
2 cups shredded chicken (Make life easier and buy a cooked rotisserie chicken from the grocery store, freeze the remaining meat for another quick recipe)
1 can Old El Paso green enchilada sauce
1 can 98% (or 99%) fat-free cream of chicken
1 c. low-fat cottage cheese
1/2 tsp. garlic salt
1 tsp. cumin
1 tsp. chili powder
red pepper flakes to taste
salt and pepper to taste
1/4 c. cheddar cheese (If you can find the 2% cheese use that)
10 “light” or “low-carb” tortilla shells

1. Mix together all of the ingredients (except the tortilla shells) in a medium-sized mixing bowl.

2. Put a little of the mix in each tortilla shell, roll up, and place in a 9×13 baking dish.

3. Spread any leftover mixture over the top and sprinkle on a LITTLE bit of cheese.

4. Bake at 350-degrees for 20-25 minutes.

5. Serve with olives, tomatoes, salsa, avocado, lettuce.. or anything else you like on your enchiladas!

Everything But The Kitchen Sink Salad

This is a favorite salad, but I’ve never bothered writing a recipe or even photographing it.. Oh hells no. I’m usually dead tired, my feet are barking, my back is aching and the only thing I have the energy to create in my kitchen is a quick throw in a bowl and toss dinner. And nothing goes better with this salad than a good crusty bread for sopping up the bottom of the bowl. :D

Everything But The Kitchen Sink Salad

WW Points: Depending on what you put in your salad.. if you stick with veggies and a low-fat dressing, probably about 2 points per serving. If you add meats and cheeses, add 1 point for every 1 oz. of meat and 2 points for every 1 oz. of low-fat cheese.

Since there is NO RECIPE, I’m going to tell you what I do, and then you can build your own special “throw it in a bowl and toss” salad that suits you and yours. My only “MUST DO” is make sure you’ve got good quality fresh ingredients and a good crusty bread to go with. :D

1 very large bowl.
Into which I throw:
torn (never sliced with a knife) lettuce.. iceberg, romaine, butter, green leaf, red leaf, spinach.. whatever ya like.
1/2 to 1 burpless cucumber, diced small
1/4 to 1/2 red onion, diced small or thinly sliced
1 beefsteak or 2 roma tomatoes, diced small
1/2 to 1 whole can drained black olives, green olives, kalamata, etc. – pitless
1/2 to 1 whole can hearts of palm, sliced
1/2 to 1 whole bell pepper, color of your choice, diced
big handful of sliced, fresh strawberries or blueberries or citrus
big handful of sliced almonds, or pecan halves, or whatever nut you like.. roasted, candied, raw.. whichever you prefer.
1/2 c. to 1 c. chunked or shredded cheese of your choice.. swiss, montery jack, aged provolone, munster, asiago, romano, goat, etc.
1/2 c. to 1 c. diced meat of your choice.. salami, pepperoni, ham, turkey, chicken, beef, tuna, white fish, etc.
croutons, croutons, croutons! Store-bought or homemade.. your call!

Toss it all together in your big bowl and then dress with your favorite dressing – balsamic & EVOO, ranch, honey-lime, raspberry vinaigrette, catalina, 1000 island, any fat-free dressing that floats your boat, etc.

Don’t forget that crusty bread!

Photo by Phemom of
Phemomenon

Spaghetti and Meatballs
Who doesn’t love Spags ‘n Balls? Many have their own recipe for the sauce or “gravy” as it’s sometimes called. That’s why I chose this recipe to share with all of yous. It’s pretty basic and can be made as your own quite easily. Not to mention, that Holly is a doll and I love her blog. ;)

Spaghetti and Meatballs from PheMOMenon

Serves 4.

WW Points:
Meatballs: 6 pts. per serving. Serving = 1 meatball (cooking oil included)
Spaghetti Sauce: 0 pts. per serving. Serving = 1/2 c.
Spaghetti (cooked): 4 pts. per serving. Serving = 1 c. (grated cheese topping NOT included)

INGREDIENTS:

Meatballs
Mix and form into 1 1/2 inch balls…
3/4 lb ground beef (Holly says: I used all beef)
1/4 lb ground pork
1 cup fine dry bread crumbs (Holly says: I used a mixture of dry bread crumbs and Ritz cracker crumbs)
1/2 cup grated Parmesan cheese
1 Tbsp. minced parsley (Holly says: I used flat-leaf Italian parsley)
2 small cloves garlic, cut fine
1/2 cup milk
2 eggs, beaten
1 1/2 tsp salt
1/8 tsp pepper

Heat 4 Tbsp of extra-virgin olive oil in a large frying pan. Add the meatballs and 1 cup minced onion. Allow the meatballs to brown on all sides, gently turning them or shaking the pan a little to move them around.

Sprinkle the browned meatballs with 2 Tbsp of flour, then add the following and simmer the entire mixture for about 1 hour…

Sauce
5 cups cooked tomatoes (Holly says: I used crushed)
6 Tbsp minced parsley
6 Tbsp minced green pepper (Holly says: I used red)
2 1/2 tsp salt
1/4 tsp pepper
3 tsp sugar
2 small bay leaves, crumbled
1 tsp Worcestershire sauce

Serve hot over hot drained boiled spaghetti noodles. Sprinkle with grated cheese. (Using whole wheat noodles makes this dish even better for those of us counting our carbs)

Photo by Glenna Muse of
A Fridge Full of Food

Vietnamese Cole Slaw

This crispy asian salad is a perfect bring to work lunch. Leave out the turkey to make it completely vegetarian and to save on Weight Watcher points.

Vietnamese Cole Slaw from A Fridge Full of Food

Serves 8.

WW Points:
Dressing: 2 pts. per serving. Serving = 1.5 tsp.
Dressing with turkey (white meat, skinless): 3 pts. per serving. Serving = 1/2 c. marinated turkey
Salad: 0 pts.

INGREDIENTS:
For Dressing, Combine:
2 red chillies, finely chopped with or without the seeds
1 clove garlic, minced
2 Tbsps sugar
1 Tbsp rice vinegar
3 Tbsp or juice of 1 lime
4 Tbsp fish sauce
3 Tbsps vegetable oil
black pepper

Toss dressing with onion and turkey and leave to marinate for 15 minutes:
1 red onion, sliced thinly into rings
4 cups cold shredded turkey or chicken

For the Salad:
8 cups red cabbage (approx 1 1/2 lbs), chopped
8 oz. radishes, sliced
5 Tbsp chopped fresh cilantro

1. Toss dressing/poultry mixture with salad base and serve.

Lemongrass & Caramel Pulled Pork Sauce

What better way to use the left over pulled pork from Sunday’s Carnitas dinner than to dress it up with a yummy sauce and serve between two fresh buns? No.. not those kinds of buns.. dirtybird. :P Fresh burger or hoagie buns is what I’m talkin’ ’bout. The link below will give full instructions on how to make Vietnamese pulled pork from scratch, but for tonight’s meal, I’m just posting the Lemongrass & Caramel sauce. Any of that left over Vietnamese salad would be a perfect side dish, sans the turkey.

Lemongrass & Caramel Pulled Pork Sauce from Sunday Nite Dinner

WW Points:
Lemongrass & Caramel Sauce: 9 pts. per serving. Serving = 1/2 c.
Pulled Pork: 1 pt. for every 1 ounce of pork.
Buns: 3 pts. per bun or 1 pts. per 1 light bun

INGREDIENTS
5 tablespoons canola oil
3 medium stalks lemongrass (9 tablespoon), mince in a food processor
5 cloves of garlic, minced
2 large shallots, minced
6 tablespoons caramel sauce (see below)
5 tablespoons fish sauce
5 Thai chili peppers or Serrano pepper, minced
1/2 teaspoon black pepper
1 cup low sodium chicken stock

Caramel Sauce:
Makes 1 cup

1 cup sugar
1/4 cup plus 1/2 cup water

Lemongrass Caramel Sauce Directions:

1. In a saucepan, heat canola oil over medium heat. Add the lemongrass, garlic, shallots, stir and cook for 2 to 3 minutes. Stir in caramel sauce, fish sauce, chili peppers, and black pepper. Gently simmer for 2 minutes. Add chicken stock, return to a simmer for 3 minutes and then set aside.

Caramel Sauce Directions:

the sink with enough water to come halfway up the side of a 1-quart, heavy-bottomed saucepan. Place the sugar and 1/4 cup of the water into the saucepan and cook over medium-low heat. Stir until the sugar dissolves, about 2 to 3 minutes.

As the sugar melts, the mixture will go from opaque to clear. Small bubbles will form at the edge and gradually grow larger, moving toward the center of the pan. Eventually, bubbles will cover the entire surface. After about 15 minutes, the sugar will begin to caramelize and turn in color. You’ll see a progression from cham pagne yellow to light tea to dark tea.

When smoke starts rising, remove the saucepan from the heat and slowly swirl it around. Watch the sugar closely as it will turn darker by the second; a reddish cast will set in (think the color of a big and bold red wine) as the bubbles become a lovely burnt orange. Pay attention to the color of the caramel underneath the bubbles. When the caramel color is that of black coffee or molasses, place the pan in the sink to stop the cooking process. The hot pan bottom will sizzle upon contact and the bubble action will subside.

Add the remaining 1/2 cup of water (there may be a small dramatic reaction) and place the saucepan back on the stove over medium heat, stirring until the caramel has dissolved into the water. The result will be slightly viscous; flavor-wise, it will be bittersweet. Pour the caramel sauce into a small glass jar and let it cool; it will thicken further. Store indefinitely in your kitchen cupboard.

Leftover Pulled Pork Directions:

In a large skillet re-warm the pork and sauce until heated through. Serve on fresh hamburger buns.

Claire from
The Barefoot Kitchen

Curry Lime Chicken Salad

This curry chicken salad sounded so packed full of taste that I couldn’t imagine this week’s menu without it. I’ve lightened the recipe up a bit, but feel free to go full fat. :)

Curry Lime Chicken Salad from The Barefoot Kitchen

Serves 4.

WW points: 5 points per serving. Serving = 3/4 cups

INGREDIENTS:
2 cups fat free chicken broth
4 cups water
1 lb. boneless skinless chicken breasts or left over chicken from Monday’s Enchiladas
1/4 cup raisins
1/4 cup light mayonnaise
1/4 cup nonfat greek yogurt or plain yogurt
3 teaspoons curry powder
1 tablespoon fresh lime juice
zest of 1/2 lime
1 teaspoon honey
1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
1/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cashews, chopped
about 10 large mint leaves, roughly chopped

1. Bring the chicken broth and water to a simmer in a pot. cook the chicken breasts for 6 minutes, then remove from the heat and cover. Let the chicken finish cooking for 10 minutes, until white all the way through. Remove the chicken to a plate, and let cool. Tear into small pieces and set aside.

2. Cover the raisins with hot water and set aside.

3. In a small bowl, mix together the mayo, yogurt, curry powder, lime juice, zest, honey, ginger, chili, salt and pepper.

4. Mix the chicken and the sauce in a bowl. Drain the raisins and add them to the chicken. Add the cashews and chopped mint and stir until well combined.

Add more salt to taste.

Joe from
Culinary in the Desert

Oven Fried Fish and Chips

This recipe is a take on a traditionally chock full of fat recipe. Fish’n'chips, mate? (My British immitation sucks) Anyhoo.. instead of the deep fat fried version, this crispy filet o’fish and yummy fries are oven baked so you can munch without worry. :D

Oven Fried Fish and Chips from Culinary in the Desert

Serves 4.

WW points: 7 per serving. Serving = 1 filet and roughly 1 potato

INGREDIENTS:

1 1/2 pounds russet potatoes
1 1/2 tablespoons canola oil
1 1/2 teaspoons Cajun seasoning, divided (Joe says depending on how spicy your Cajun seasoning is, you might want to add another 1/2 tsp.)
2 1/4 cups cornflakes, coarsely crushed
1/4 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites, lightly beaten
4 4-ounce Pacific cod fillets

Preheat oven to 425 degrees with racks set in the upper and lower third of the oven.

Slice potatoes lengthwise into 1/4″ thick planks. Slice each plank into 1/4″ thick strips. Set sliced potatoes into a large bowl and cover with hot water – set aside to stand for 10 minutes. Drain well and dry potatoes with paper towels.

Meanwhile, place a large baking sheet coated with cooking spray into the oven to heat for 5 minutes.

In a large bowl, toss together potatoes, oil and 3/4 teaspoon Cajun seasoning. Remove baking sheet from the oven and carefully spread potatoes on the pan in a single layer. Place pan onto the lower rack and bake, turning every 10 minutes, until tender and golden, about 30 to 35 minutes in total.

Spread cornflakes in the bottom of a shallow dish. In another shallow dish, combine flour, remaining 3/4 teaspoon Cajun seasoning and salt. In one more shallow dish, add beaten egg whites.

Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the crushed cornflakes. Place coated fish onto a wire rack, spray with cooking spray and set over a baking sheet. Spray both sides of the fish with olive oil cooking spray.

Place fish onto the upper oven rack and bake until the crust is golden and the fish is opaque in the center, about 18 to 22 minutes.

Recipe adapted from Eating Well. Make sure you check Joe’s post out for some valuable tips and tricks to make this dinner the best it can be. :)

Maki from Just Bento

Spaghetti Bento

Although there is a recipe included, I chose this “Spaghetti” Bento as Friday’s lunch more for the fun of packing lunch in a Bento box. I don’t know much about Bentos, but they look adorable and I’d be tickled PINK to be served one! :)

Spaghetti Bento from Just Bento

WW points: (Appox.) 9 pts. per serving. Serving = 1/2 c. spag. 1 meatball, 1/4 to 1/2 c. sauce, non-starchy vegetables + 2 TBS EVOO.

INGREDIENTS:
leftover spaghetti and meatballs from Tuesday
2 c. sauted vegetables of your choice, diced or sliced
Worcestershire sauce, to taste
chili peppers or cayenne papper to taste
salt to taste
2 TBS olive oil or Olive oil cooking spray for -2 points

Heat 2 TBS olive oil in large skillet, add your vegetables with a little salt to taste. Saute until cooked/crisp. Add Worcestershire and chili pepper to taste.

Add 1/2 c. spaghetti sauce. Slice or large dice the meatballs. Add to vegetables and stir until heated through. Add leftover cooked spaghetti, toss until warmed through.

Pack into bento box or other container after it cools for a bit.

Photo by RecipeGirl

Asian Vegetable Stir Fry

I liked the idea of keeping an Asian theme throughout the day, plus having something light and very low in carbs for dinner after a long week at work. Besides, who wants to cook something elaborate on a Friday night? Friday nights are meant for either partying or putting your barking feet up on a pillow and just chillin’!

Asian Vegetable Stir Fry from Recipe Girl

Serves 4.

WW points: 2 pts. per serving. Serving = 1 cup

INGREDIENTS:
1 Tbs sesame oil
1 Tbs water
1 cup broccoli florets
1/2 large red bell pepper, sliced into strips
1 clove garlic, minced
1 tsp fresh ginger, minced
3/4 cup julienned carrots
6 fresh shiitake mushrooms, sliced into slivers
1/3 cup cashews
1 cup bok choy or Napa cabbage, shredded
3 Tbs nonfat chicken broth
3 Tbs low-sodium soy sauce
1 Tbs cornstarch

1. In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes.

2. Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.

3. Serve alone or over rice or noodles

My father taught me this recipe. Well actually, he just made it eleventy billion times, so it pretty much became a no-brainer. I prefer this salad with the flaked fish.. it pairs so well with the balsamic & EVOO dressing, the tomatoes and the onions. If I could eat any salad every day of the week, this would be it. Sorry there is no photo, I’m just realizing I’ve never blogged this recipe before.. huh.

Cucumber, Tomato & Onion Salad with (or without) Fish
Recipe from Lisa of La Mia Cucina

WW points: 6 pts. per serving. Serving = 1 c. salad and 1 filet of white fish

INGREDIENTS:
1 burbless (English) cucumber or 4 gourmet baby cukes
1 beefsteak tomato or 4 roma tomatoes
2 spring onions
garlic salt to taste
4 TBS. balsamic vinegar
2 TBS. canola or extra virgin olive oil – divided
2-4 (depending on size) filets of a firm, mild white fish – such as Lake Erie Walleye or Haddock
Sea salt & cracked black pepper to taste

1. Place fish filets on a cookie rack that’s been set inside a jelly-roll pan OR in a foil bundle for the grill. Drizzle with a little EVOO, sprinkle sea salt & cracked black pepper and broil/bake or grill until fish flakes easily with a fork.. about 10 minutes, but check often.

2. Dice cukes and tomatoes to small bite sized chunks. Thinly slice onions, using as much of the dark green part as you can. Flake fish filets and combine with veggies in large bowl, then lightly sprinkle a little garlic salt. In a small container with a lid, combine the vinegar and oil and shake until it emulsifies, or whisk briskly until it emulsifies.. then pour over salad and toss gently.

Photo by Lis from
La Mia Cucina

Spanish Rice

This is my mom’s recipe, and although I doubt it’s very “authentic” it’s extremely delicious. Definitely one of my comfort foods from childhood. :) This recipe can be made with or without the ground beef (or ground turkey) for vegans/vegetarians.

Spanish Rice from La Mia Cucina

Serves 4-5.

WW points:

With ground round: 8 pts. per serving. Serving = 1 cup
With ground sirloin: 5 pts. per serving. Serving = 1 cup
With ground turkey: 4 pts. per serving. Serving = 1 cup
Without any ground meat: 3 pts. per serving. Serving = 1 cup

INGREDIENTS:
1 lb. lean ground round, sirloin or turkey
1 medium Spanish or Vidalia onion, diced small
1 medium bell pepper (whichever color that floats your boat), diced small
2 cloves garlic, minced
2 TBS. olive oil
1 32 oz. can of plain tomato sauce
1 32 oz. can of water
1 scant TBS. dried oregano
2 Bay leaves
Salt & pepper to taste
1 TBS. garlic powder (optional)
1 1/8 c. short grain white rice, uncooked

1. Sauté the onion, pepper and garlic in the olive oil until just translucent (about 5 minutes). Add the ground meat and cook until browned, then drain any excess fat (although there shouldn’t be if you are using lean round or sirloin).

2. Once the meat is browned, pour in the can of tomato sauce, then fill the empty can with water and pour that in. Season with the oregano, bay leaves, salt & pepper and the garlic powder if using. Add the uncooked rice and let simmer for about 30 to 45 minutes or until the rice is tender.

3. You should end up with a pot full of thick and creamy Spanish (Americanized) rice with not a lot of sauce left over. We love it this way as it resembles risotto, but it might be dry to someone else, so you can thin it by adding a little water or low-sodium chicken broth.

Photo by Lis from
La Mia Cucina

The Mojito

And finally.. a favorite summer drink that refreshes and relaxes even after the toughest day at the office, on the construction site, in the store, etc.

The Mojito from La Mia Cucina

Makes 1 cocktail.

INGREDIENTS:

8-10 fresh mint leaves
2-3 wedges of lime (I used 2 wedges that I cut in half)
1 lg. jigger of simple syrup (See Note)
2 lg. jiggers of rum
Club soda
ice

1. In a cocktail glass, muddle the mint leaves, simple syrup and lime wedges until they are crushed well. Add ice then fill glass with rum, leaving about a 1/2 inch from the top of glass. Fill to top with club soda. Stir and enjoy!

*Note: To make simple syrup – in a medium saucepan, place equal parts of water and sugar – I used 2 c. water and 2 c. sugar) and heat until it boils. Let cool. You can store this syrup in your refrigerator for up to 2 months. I washed out an empty vodka bottle and stored my syrup in there. It also made it easy to use as I just topped the bottle off with a pourer.

Enjoy your week everyone! :)

xoxo