Tag Archives: recipes

Herbvocado Sauce

1 Aug

In the past few years, Greek yogurt has gone from relatively unknown to everybody’s food BFF.  It’s in EVERYTHING.  And while I like the way it tastes with a little fruit and honey, I find it to be way too sour for my taste to eat it plain.  Even when used in place of sour cream in recipes, it still seems a too sour.  BUT, it is so packed with protein and low in calories that I keep trying to find ways to work it into my diet.  And you know what makes everything better?  No, this time the answer is not bacon, but bacon’s championship counterpart THE AVOCADO.

Creamy and fat tasting, an avocado proved to be just what the Greek yogurt needed to help counter the sourness.  With a garden-load of fresh herbs staring me in the face, I decided to throw some in to add flavor and texture to the sauce.  The result is a thick, flavorful, healthy, protein-packed dip.  Describing it to my son, he said that Greek Yogurt Sauce with Avocado and Fresh Herbs would take so long to say that no one would want to eat it.  He said that if it were him, he’d give it a better name.

Herbs + Avocado = Herbvocado. Kid named, mom approved.

So far, I’ve used this sauce as a dip for vegetables, meatballs, and to top a burger.  It would be great used in place of ranch or blue cheese and served with hot wings.  Add a little water to the dip to thin it out and it would make an excellent salad dressing or a sauce drizzled over grilled vegetables.  It is versatile, light, and delicious.

Herbvocado Sauce
Serving size: 1/4 c.
Serves: 6

6 oz. nonfat Greek yogurt
1 avocado, peeled, pitted, and cut into chunks
1 clove garlic, chopped
1 T. light mayo
1 T. lemon juice
2 T. fresh herbs, finely chopped (mixture of mint, oregano, parsley)
Kosher salt and freshly ground black pepper

In a food processor add avocado, garlic, mayo, and lemon juice. Pulse until starting to blend together. Add Greek yogurt and pulse until smooth. Remove from food processor and add herbs, stirring until well mixed. Add salt and pepper to taste.

Estimated calories: 62 cal/serving

Print it:  Herbvocado Sauce

Notes:
– The amount that this recipe makes will vary slightly based on the size of the avocado.
– Each 1/4 c. serving of this dip contains around 3.5 g of protein.  That’s as much as half an egg a 1/4 c. of cooked beans!  For dip!

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Corn, Black Bean and Tomato Salad

29 Jun

The best thing about watching the kids play baseball four nights a week is that we’re outside watching baseball.  The worst thing is that we have a very small window to get home, ready for baseball, and eat dinner.  The eating dinner part of this is particularly tricky because it needs to be ready, quick to eat, and something everyone will eat because there’s no time for dilly-dallying at the dinner table while we have an EAT YOUR DINNER SHOWDOWN.  Last night I made a cold salad that I considered to be the ultimate meal – a base that everyone would enjoy, hidden protein, and lots of extra toppings to meet the needs of the picky palates at my table.  A cold salad featuring corn (everybody’s favorite), black beans, and tomatoes topped with a light honey-lime dressing.  The dressing is really nice, a little sweet and kind of tangy; it has the kid friendliness of French dressing with the added benefit of not being French dressing.  As I pulled out the bowls and encouraged everyone to DISH UP and ENJOY, I started to hear the words I dreaded most.

I hate black beans.
Are the tomatoes already mixed in?
Is there anything else?
Why isn’t this a pot pie?

Using the words that I knew their baseball coaches would later in the night, I told them to HUSTLE and GET GOING and NOT EVERYTHING IS A POT PIE (okay, no baseball coach is likely to say this, but they could because it is totally true).  I loved the dish, adding radishes and Sriracha to mine.  Martin said that it was edible, and liked the dressing even though the tomatoes contaminated the rest of his food.  And Sophie begged me to never to make it again.

Corn, Tomato and Black Bean Salad
Serves: 8
Serving Size: 1/2 c.

15.5 oz can black beans, drained and rinsed
12 oz bag corn, steamed, rinsed, and drained
2 roma tomatoes, diced
2 T. lime juice
2 T. olive oil
1 T. honey
Salt and pepper to taste

OPTIONAL ITEMS
Diced avocado
Chopped cilantro
Thinly sliced radishes
Sliced green onions
Jalapenos
Shredded lettuce
Tortillas
Corn chips
Salsa
Sriracha

In a large bowl, mix together black beans through salt and pepper.  Stir well to combine.  For best flavor, refrigerate for an hour before serving.

As is, this makes a nice side dish.  Add avocado, cilantro, radishes, green onions, or jalapenos if desired.  If serving as a main dish, serve in a bowl, over lettuce, in tortillas, or with corn chips.  Top with salsa or sriracha for extra kick.

Estimated Calories:  138 cal/serving

Print it: Corn, Tomato and Black Bean Salad

Braised Ribs

21 Jun

My son Martin really loves ribs.  He orders them any time he spots them on a menu, and when we talk about going to TX, his list of activities always include EATING RIBS (love that boy).  Unfortunately for him, I don’t make ribs at home very often.  It’s not that they are that hard really that hard, it’s just that the idea of grilling them up can be kind of daunting.  After you’ve had GREAT ribs, like those found at Coopers and The Salt Lick, it is pretty hard to make any ribs that measure up.  Since we are not in Texas and our access to THOSE ribs is limited, we decided to give making ribs a try.  And since baseball season is in full swing, leaving no time for a grilled meal, we went with the next best option:

Slow-cooked, braised ribs.

I started with a recipe I tried a few years ago for baby back ribs.  I remembered that they were really tender, but also felt like there were a lot of steps.  Using this recipe as a guide, I made some changes to better suit our tastes and to simplify it a bit.  I made two different sets of ribs, one for the child who hates all things spicy (salt, sugar, and ketchup only), and one set for the child who loves a touch of heat (peppery spice blend, sugar, BBQ sauce).  Both were good, but I preferred the peppery version.  The other big change to note is that I used Pork Loin Back Ribs instead of Baby Back Ribs.  I prefer the Pork Loin Back Ribs because they are meatier, with thicker chunks of meat on top of the bone.  The braising method makes the pork fall-off-the-bone tender, which is good for me because I hate gnawing on a rib like a caveman.  I like to look like a lady; a lady who really likes ribs.

When I made ribs this week, I was banking on baseball being cancelled due to rain.  The weather held out that night, and we did not have time to eat the dinner I had planned.  Instead of trying to cram in the tasty meal, I left them wrapped up and finished them with sauce the following night.  They were perfect.  I would highly recommend making these a day ahead, and finishing them to serve the next night.  These would be perfect for a crowd, as it would be just as easy to double or triple the recipe for more guests (or hungrier guests).

Braised Ribs
Serving size: Approx. 3 ribs
Serves: 6

 

3-1/2 lbs pork loin back ribs
1/2 c. white wine
1 T. cider vinegar
1 T. Worcestershire
1 T. ketchup
+ One of the options listed below

OPTION 1 (mild)
1 T. brown sugar
3/4 t. kosher salt
Ketchup

OPTION 2 (medium)
1 T. brown sugar
Peppery spice blend (recommend Coopers)
BBQ sauce (recommend Coopers & The Salt Lick Original, mixed)

 

Decide which spice blend option you prefer, then mix together the brown sugar and salt or pepper blend.  Divide the mixture evenly between each of the racks of ribs, sprinkle on top and lightly rub into the meat.  Completely wrap the rack of ribs in foil, leaving one end rolled for easy access later.  Place the foil-wrapped racks in the refrigerator for at least 1 hour.

Preheat oven to 250° F.

In a small container, mix together the wine, vinegar, Worcestershire, and ketchup.

Place the ribs on a rimmed baking sheet.   Gently open one end of each of the foil packs and pour in some of the liquid.  Divide the liquid pretty evenly between each of the foil packets, then seal it back up.  Place the tray of ribs in the oven and cook for 2 hours.

If you are ready to serve, remove the ribs from the foil and return to the baking tray.   Top with the ketchup or BBQ sauce (depending on which Option you chose above) and spread it around a bit.  Increase oven temperature to 350° F, return ribs to oven, and cook for 15 minutes.

If you are making ahead, leave the ribs in the foil packets and refrigerate until you are almost ready to serve.  Place the wrapped ribs in the oven at 200 degrees and reheat for 30 minutes.   Top with ketchup or BBQ sauce and spread around a bit.  Increase oven temperature to 350° F, return ribs to oven, and cook for 15 minutes.

 

Estimated calories:  670 cal/serving

Print it: Braised Ribs

Baby Banana Crumble

19 Jun

I’ve gotten into a rut when it comes to breakfast foods.  Every morning I sling one of the following, based on what my audience wants on any given day: toast, oatmeal, cereal, or eggs.  For the most part, the kids are pretty happy with this functional and fast breakfast style.  But me?  I’m bored.

This morning I tried something new, which honestly was pretty risky for a Tuesday (but sort of a Monday since the kids were gone yesterday).  The recipe is very simple – smashed banana with a crumble topping, and then baked.  The prep is very simple, and the hands-off baking time leaves me free to make lunch/prep bags/yell like a drill sergeant to GET GOING PUT ON PANTS WHERE ARE YOUR SOCKS BRUSH YOUR TEETH.  Basically, this recipe is perfect for those mornings when you want something hot and sweet but are short on time.  I made ours in individual ramekins, but if you were cooking for a crowd simply increase the recipe and place the whole thing in a baking dish that can contain the number of servings you need.

The critics say:

“This would be good with some maple syrup on top.” – Martin

“This would be better if it were toast with French dressing on it.” – Sophie

Baby Banana Crumble
Serving size: 1 serving
Serves: 1

1 ripe banana
1 T. flour
1 T. oatmeal
2 t. brown sugar
1 t. non-dairy margarine
Dash salt

Preheat oven to 350° F.

In a ramekin or small individual baking dish, smash a banana until it is creamy.  In a separate bowl, mix together remaining ingredients.  Spoon topping over banana and bake for 15 minutes.  Remove, let cool a bit, and serve.

Estimated calories:  210 cal/serving

Print it: Baby Banana Crumble

Notes:
– Feel free to substitute the non-dairy margarine for regular margarine or butter.
– I used frozen and thawed bananas in this recipe.  If you haven’t frozen super ripe bananas before, I’d highly recommend it.  They thaw quickly, and after snipping off one end, you can squeeze the mushy banana right out of the peel like squeezing a tube of toothpaste.  The banana is basically pre-mashed and ready to go.  If you don’t have a freezer filled with black, ripe bananas like I do, any really ripe banana will work in this recipe.

Flashback Meatballs

1 Jun

There are a few party recipes that were very popular when I was a kid, and every once in a while I really crave them.  Sometimes nothing can compare to a big bowl of Chex Mix (the original recipe, not any of the variations), ripple potato chips with french onion dip, cream cheese topped with chili sauce and crab from a can, or meatballs cooked in a sauce made with grape jelly.  It’s this last recipe that I’ve searched for the longest.  When I’ve asked people how to make it, it’s always the same answer – one bottle of chili sauce and some grape jelly (amount varies).  It’s never quite as good as I remember it as a kid, but maybe it’s because now I’m the one making it.  Food always seems to taste better when someone else makes it for you.

I make a lot of meatballs, but the one thing I don’t like about making them is that they can be kind of tedious.  So when I found a recipe last year for meatballs that can be cooked in a crock pot and don’t require any pre-cooking, I was thrilled.  They were pretty good, but the flavor wasn’t quite what I had in mind.  And, the recipe called for 1.5 lbs of ground beef and since the beef in my freezer is in 1 lb. packages, that strikes me as completely inconvenient.  To fit the size of the beef packages in my freezer and to bring back that old grape jelly-laden memory, I made a few changes.

These meatballs are darn easy to make and very tasty.  Throw some on a plate, grab a pile of toothpicks, close your eyes and you’ll feel like you’re back in 1982.

Flashback Meatballs
Serving size: 3 balls
Serves: 10

1 c. grape jelly
1 bottle chili sauce
1 slice white bread
1 lb ground beef
1 egg, lightly beaten
Salt and pepper

In a crock pot, mix together jelly and chili sauce.  Fill the chili sauce bottle about 1/3 full with water and add to the sauce.  Stir until well combined.  Set crock pot to low.

In the white bread to a food processor and pulse into crumbs.

In a large bowl, combine beef, breadcrumbs, egg, salt and pepper.  Form into small-sized (about 30) meatballs.

There are two methods for cooking the meatballs:

Slow method: Add the raw meatballs to the crock pot and gently stir to coat with sauce.  Cover and cook on low for 8-10 hours, stirring occasionally.

Speed method: Spray a baking sheet with cooking spray and cook meatballs for 30 minutes at 350° F, turning halfway through cooking.  Transfer the meatballs to the crock pot and stir to cover with sauce.  Heat on low for at least an hour to allow the meatballs to sauce up.

Estimated calories:  240 cal/serving

Print it: Flashback Meatballs

Chocolate Whiskey Ice Cream

24 May

Some people say that inspiration is born of desperation, which is exactly what happens when it is cold and gloomy on a summer holiday and nothing sounds better than some coffee with Bailey’s.  Except that when the holiday lands on a Sunday and nobody thought of this ahead of time and you are in Minnesota, then you are out of luck because liquor stores are closed on Sundays.  It was on a day just like this that the recipe for Chocolate Whiskey Ice Cream was born.  My thought was that a little scoop of the ice cream would be PERFECT in coffee, except that it was so tasty that it never quite made it that far.

Although this ice cream technically meets my criteria for low-calorie at 201 calories/serving, a half cup size serving is not huge.  So, watch the portion size when dishing up.  Compared to other premium ice creams, it has about 1/3 fewer calories.  Which seems shocking because it sure does not taste low in calories, even relatively speaking.

A few notes about ingredients:
– The first time I made this, I used 2% milk.  It was really tasty.  The second time, I used raw milk and I could definitely taste a creamier difference.  Because I believe that convenience sometimes trumps all, use whatever is easiest for you.
– As far as whiskeys go, I have become partial to 2GINGERS.  It is really tasty in cooking, baking, and in cocktails.  It is versatile and pretty smooth.  I would totally recommend it.
– Have you tried the Dutch cocoa powder from Penzeys?  It is AMAZING.  If you’re ordering some to give it a try, might as well get some Sandwich Sprinkle while you’re at it.  Not needed for this recipe of course, but good on every other thing in the world.

Chocolate Whiskey Ice Cream
Serving size: 1/2 c.
Serves: 10

8 egg yolks, beaten
1 c. powdered sugar
3 c. whole milk
1/2 c. cocoa powder
2 t. vanilla
1 c. whiskey

In a large bowl, whisk together the egg yolks and powdered sugar until it is lighter in color (similar in color to butter) and texture.  Set aside.

In a double-boiler, heat the milk over medium heat.  Very slowly, add about 1/3 c. of warm milk to the egg mixture and keep mixing.  Adding the milk too quickly can result in cooked egg bits, so do it slowly and just keep the mixer moving.  Slowly mix in the cocoa powder and vanilla, mix until well blended.

Return the milk mixture to the double boiler and heat until thickened and coats the back of the spoon.  Stir the milk frequently to be sure it isn’t sticking to the bottom, and so that you can tell when it starts to thicken up.  If your double-boiler is small (like mine), do this step in two batches.

Remove from the heat and stir in whiskey.  Cover and refrigerate for a few hours.  When it is thoroughly cooled, churn in ice cream machine for about an hour.  Spoon into a container and freeze for a few hours.

Serve and enjoy.

Estimated calories:  201 cal/serving

Print it: Chocolate Whiskey Ice Cream

Notes:

  • You can substitute lower fat milk in this recipe, although it may change the texture a bit
  • I’ve also made this with chocolate chips instead of cocoa powder, and it was great.  In that case, omit the cocoa powder, and stir in the chocolate chips at the end, but before the whiskey.
  • Even after freezing, this ice cream has a texture similar to soft serve.

Sriracha Shrimp with Steamed Coconut Rice

21 May

There are many nights when I sit, staring out the window and wish that somebody would drop off a bag of food.  It would be exactly what I didn’t know I wanted, from a restaurant that made excellent food and was conveniently located nearby.

On those nights, while I’m waiting for my food miracle to arrive, this might be my new go-to dish.  It is super easy, delicious, and practically cooks itself while I’m staring out the window.

Sriracha Shrimp with Steamed Coconut Rice

To prepare the rice part of this dish, I used a vegetable steamer with a rice insert.  I picked up an inexpensive one at Target this winter and I LOVE it (Model: Black and Decker).  To make the coconut rice, simply mix together the uncooked rice, water, light coconut milk and veggies, then add water, cover and leave alone until the timer goes off.  THAT’S IT.  The rice has a very mild flavor, isn’t sticky, and because it was cooked in the steamer it was easy to throw a few veggies in there and save myself a little effort.  With just a few minutes of prep and 35 minutes of doing something else, the rice and veggies are ready to eat.  AWESOME.

The shrimp part of this dish is SPICY.  Depending on your tastes, you could add more (to burn your face off) or reduce it.  Take note, there’s also a lot of garlic in here, which adds to the spice and also gives you pretty potent breath.  This might be good for the nights when you are sitting home, staring out the window BY YOURSELF.

The rice part of this dish would make an excellent side for all kinds of food.  The shrimp will be far too spicy for my kids, but I’d bet the rice will be popular.

Sriracha Shrimp with Steamed Coconut Rice
Serving size: 3 oz. shrimp + 1 c. rice
Serves: 4

1 c. Texmati rice
1/2 c. diced carrots
1/2 c. frozen peas
3/4 c. water
1/2 can light coconut milk
12 oz. shrimp (tails removed)
1/4 c. onion, diced
3 cloves garlic, minced
2 T. olive oil
2 T. water
1 T. Sriracha
1 T. Worcestershire
Salt and pepper to taste

In a rice steamer, add rice, carrots, peas, water, and coconut milk.  Stir to mix.  Cover and steam for 35 minutes.

Meanwhile, mix together remaining ingredients and shake or stir to coat.  Let marinate while the rice mixture is cooking.  When the rice is done, add the shrimp mixture to a skillet over medium-high heat and cook for 2-3 minutes or until the shrimp is done.

Fluff the rice, then divide between four bowls, then divide the shrimp, placing it on top of the rice.  Serve extra Sriracha on the side.

Estimated calories:  360 cal/serving

Print it: Sriracha Shrimp and Steamed Coconut Rice

Notes:

  • If you don’t have Texmati rice, Basmati or any other long grain white rice would be a good substitute.
  • I used cooked, frozen shrimp because that is what I had on hand.  Fresh would be better.

Honey Baked Chicken Tenders

19 Apr

When it comes to meat, there are very few options that Sophie is interested in eating.  Given a choice, she would eat primarily salami, pepperoni, sausage, summer sausage, and chicken nuggets.  All delicious in moderation, but not the healthiest choices on the block.  So when I suggested that we could make our own chicken nuggets, she said that I was sort of missing the point.  And while I was probably missing her point, my point was this – there has to be an option that would be both healthier AND something we’d all like to eat.

And of course, there is.

These chicken tenders were super easy to make, definitely healthier, and decidedly tastier than their processed-out-of-a-bag counterparts.  Without much prep and a little time in the oven, the chicken tenders were done in no time.  Made a bit crispy from an egg/flour coating and a little sweet with the addition of honey, they were delicious.  And everyone ate them – WITHOUT COMPLAINT.

Honey Baked Chicken Tenders
Serving size: 3 oz.
Serves: 4

Olive oil cooking spray
12 oz. chicken breast, cut into 16 pieces
1/2 c. all-purpose flour
1 t. kosher salt
1/2 t. garlic salt
10 turns freshly ground black pepper
1 egg
2 T. soy milk
1 T. honey

Preheat oven to 375° F.  Spray baking sheet with olive oil cooking spray.

In a bowl, combine flour, salt, garlic salt, and pepper.  Stir to combine.

In another bowl, mix together a lightly beaten egg, soy milk, and honey.   Add chicken and stir until all of the chicken is coated in the egg mixture.

Remove each piece of chicken and dredge it in the flour mixture.  Place on baking sheet so that none of the pieces touch.  Spray all of the chicken with olive oil cooking spray.

Bake in oven for 15 minutes, turning chicken every five minutes and spraying again with olive oil cooking spray.  When chicken is lightly browned and a bit crispy, remove from oven and serve.

Estimated calories:  234 cal/serving

Print it: Honey Baked Chicken Tenders

Roasted Lamb with Sweet Potatoes

16 Apr

Considering that we’re just coming out of winter (today’s puny snowflakes notwithstanding), I really didn’t make very many traditional comfort foods this winter.  Sophie’s lack of interest in red meat has put a damper on the slow-roasted recipes I often make in the wintertime.  But yesterday, when it was sort of gloomy and gusty, it felt like the kind of day that called for something slow-roasted and aromatic in the oven.  Digging through the freezer, I uncovered a lamb shoulder roast, and set it out to thaw.  Channeling my inner Lynne Rossetto-Kasper, I whipped up a marinade using ingredients I had on hand and let the roast sit for a few hours in the refrigerator, flipping it every now and then while daydreaming about how awesome it was going to taste later.

And I was right.  This low effort meal was as delicious and flavorful as I had expected.  After letting the roast marinate for a few hours, I stuck it in the oven, left it alone, added sweet potatoes, left it alone again, and then served it up.  Everything was perfectly done and delicious.  To me.  However, if you were my kids, the review would have been slightly different.

Sophie’s Report: The lamb was fine.  For someone else to eat.
Martin’s Report: The lamb was really good, the potatoes were tasty, but he could have used a tweezers to remove every piece of rosemary from the plate.  Rosemary is INEDIBLE.

Unless you’re having them over for dinner, I’d highly recommend it.

Roasted Lamb with Sweet Potatoes
Serving size: Lamb + Sweet Potatoes
Serves: 4

1/2 c. lamb stock (beef or vegetable stock if lamb stock not available)
2 T. olive oil
2 T. onion, minced
1 T. brown sugar
1 T. cider vinegar
1 T. Dijon mustard
1 t. dried rosemary
1 clove garlic, minced
1/2 t. kosher salt
10 turns freshly ground black pepper
1-1/2 lbs shoulder of lamb roast
1-1/2 lbs sweet potatoes, peeled and cubed

In a large ziptop bag mix together stock through salt and pepper.  Close the top, shake well to mix thoroughly.  Add lamb and refrigerate for 4 hours or overnight.

Preheat oven to 325°F.  In a casserole dish, add the lamb and marinade.  Cover, and cook for 1 hour.  Add sweet potatoes, stir to mix in with the marinade, cover again and cook for an additional 30 minutes.  Remove from oven and let sit, covered, for 10 minutes.

Slice lamb across the grain and divide between plates.  Remove sweet potatoes from liquid and divide between plates.  Drizzle lamb and potatoes with cooked the juices from the pan.  Serve.

Estimated calories:  729 cal/serving

Print it: Roasted Lamb with Sweet Potatoes


Watermelon Lemon Fizz

11 Apr

At the end of last summer, we walked to a Farmers Market a few blocks from our house.  Spying a table filled with watermelons, the kids BEGGED to have one.  Looking at their hot and sweaty faces, I agreed to buy one.  AND HAULED IT THE SEVERAL BLOCKS BACK TO OUR HOUSE.  We immediately sat down and cut off a few big slabs.  I handed them over, they took a bite, and declared it GROSS.  Certain they were exaggerating, I took a bite, and had to admit that while it wasn’t inedible, it wasn’t a very good watermelon.  Sort of mealy and somewhat flavorless; no one wanted to eat it.  A large, unwieldy watermelon that I CARRIED FOR BLOCKS that NO ONE WANTED TO EAT.

Determined not to waste it, I chopped it up into chunks, pureed the whole thing in the blender, set it over a fine mesh strainer to collect the juice.  I divided the juice into 2 c. portions and froze it.  And promptly forgot about it until I recently cleaned out the freezer and discovered several containers of frozen watermelon juice.

Watermelon juice on its own is mild and not very sweet.  Drinking it on its own, it feels a little bit bland.  It is refreshing and light, but still, no one really wanted to have more than a taste until we boosted it up.  In a large pitcher, we mixed together a can of frozen lemonade concentrate to add the sweet & sour that the watermelon lacked, and fizzed it up with some club soda.  The resulting punch was perfectly sweet and tart.  So easy to make, and a great way to use up watermelon should you find yourself with any overripe or not-that-tasty watermelon on hand.

Side note: To my adult and booze-lovin’ friends – consider this a base for your new summertime cocktail.  Add some rum or vodka for a light and refreshing drink.  Also, it would be delicious with champagne for a Bellini-like cocktail.

Watermelon Lemon Fizz
Serving size: 8 oz.
Serves: 8

5 c. ripe watermelon, cubed
12 oz can lemonade concentrate, thawed
1 liter club soda

Puree watermelon in blender.  Place a fine mesh strainer over a large bowl, and pour puree into the strainer.  As the liquid drips through, press the watermelon with the back of a spoon to remove as much liquid as possible.   Let sit until most of the liquid has been removed, then discard remaining solids.

In a large pitcher, mix together watermelon juice and lemonade concentrate, and stir well to combine.  Add club soda and stir gently to mix.

Serve over ice.  Stir as needed to keep well-mixed.

Estimated calories:  139 cal/serving

Print it: Watermelon Lemon Fizz