Spanish Sangria 3 Ww Points Recipes

Steps:

• In a large pitcher combine the wine, gin, sugar, the juice from 3 oranges, 3 lemons, and 1 lime. Slice the remaining orange, lemon, and lime and add them to the pitcher as well. Stir the mixture and let it sit overnight in the refrigerator.
• Pour the sangria into glasses filled with ice and top with guarana soda.

Steps:

• Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
• When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Steps:

• Combine the wine, orange juice, pineapple, apple, sugar and lime juice in a large pitcher; stir until the sugar is dissolved. Refrigerate at least 2 hours, up to overnight.
• Just before serving, stir in the club soda. Pour sangria into 6 ice-filled glasses, being sure to include some fruit.

Steps:

• Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes; drain in a colander. Rinse the shrimp under cold running water; drain. Do not let the shrimp fully cook as the lime juice in the marinade will continue to "cook" it.
• Peel and devein the shrimp; transfer to a large bowl. Stir in the tomatoes, onion, lime juice, cilantro or parsley, oil, cumin, salt and pepper. Cover and refrigerate at least 2 hours or up to 6 hours.
• Place a romaine leaf on each of 4 plates. Top with onr-fourth of the shrimp mixture and the radishes. Serve with lime slices.

Steps:

• Preheat oven to 400 degrees.
• In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes).
• In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well.
• Spray a small baking dish with nonstick spray.
• Heat tortillas in the microwave until slightly warm.
• Lay the tortillas on a clean, dry surface, and then spread about 2 tablespoons of the enchilada sauce onto each one.
• Place one half of the cheese slice on each tortilla.
• Then, evenly distribute the bean mixture into the center of each tortilla.
• Wrap the tortillas up tightly, and place them in the baking dish seam side down.
• Pour the rest of the enchilada sauce over the enchiladas.
• Bake in the oven for about 10 minutes (until the enchiladas are hot).
• Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty).
• Top with additional fat free sour cream, salsa or chopped green onions, if desired.

Steps:

• Mix wine with sugar in a bowl to dissolve. Add vodka, gin, rum, and tequila.
• Cut orange and lemon in half, then into slices. Stir into sangria. Refrigerate for 8 hours, or overnight.
• Add ginger ale. Serve over a lot of ice.