Watermelon & Feta Salad, SRC June

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Hi friends!

I can’t wait to share today’s recipe with you- it’s delicious, healthy, and full of juicy summer flavor.  I just love a watermelon salad!

The recipe today comes from another talented blogger, “The Tasty Gardener“, my pairing for this month’s Secret Recipe Club.  The Secret Recipe Club is a really cool group I joined a little while back.  Every month, we are assigned a new blogger.  We get to pick ANY recipe that blogger has written about and cook it up ourselves.  We can make adjustments according to our tastes too.  All of the bloggers post their results on the same day and we all get to see who had who and more importantly, what delicious dishes were made!

Watermelon & Feta Salad

Ingredients:

2 cups Spring Mix Lettuce

1 cup Watermelon, chopped into small chunks

1/4 cup Reduced Fat Feta Cheese, chopped or crumbled

2 slices Sweet Onion, chopped

1/4 Red Bell Pepper, chopped

Mint Leaves

Cilantro Leaves

Olives, Sunflower Seeds, Balsamic Vinegar, Salt & Pepper

Directions:

Place lettuce in a bowl or tupperware container.  Add chopped ingredients and top with mint and cilantro.  Add with other salad toppings such as sunflower seeds and olives and lightly sprinkle with salt and pepper.  Add 1-2 Tablespoons Balsamic Vinegar and ENJOY!

Recipe adapted from:  The Tasty Gardener

The original recipe was more like a side salad, but I wanted to turn that recipe into a lunch appropriate salad with fresh lettuce and more veggies.  The flavors are just fantastic and the juicy watermelon is such a nice addition to my lunchtime salad.  It gives not only a sweetness but a crunchy texture bursting with flavor.  I loved it!

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Now take a moment to check out these other fab recipes from this month’s SRC Reveal:

End of Summer Thai Slaw

Well my friends… it’s about that time.  As far as I’m concerned, as of last night, Summer 2013 is over!

I hope you all had a fabulous summer!  Dave and I spent our final summer weekend at the shore house with the fam.  It was such a great way to end this crazy summer we’ve had.

A cute photo from our date night in Atlantic City :)

A cute photo from our date night in Atlantic City 🙂

I wanted to make one last summery side dish before my mind starts wandering off in pumpkin land!  The recipe for this slaw was from the Food Network’s 50 Slaw Recipe booklet.  The Thai version stood out to me since I was able to use my brand new SPICY peanut butter from Peanut Butter Co!  I love the Food Network’s 50 recipe booklets, they always inspire me… I want to make so many more too!

Thai Slaw w/ Spicy Peanut Butter

Ingredients:

1/2 cup Peanut Butter

1/3 cup Rice Vinegar

Juice from 2 Limes

1 Tablespoon Grated Ginger

1 Tablespoon Low Sodium Soy Sauce

1/4 head of Napa or Green Cabbage

1/2 cup Shredded  Carrots

1/2 cup Fresh Cilantro, chopped

2 Green Onions, chopped

1/4 cup Dry Roasted Peanuts, chopped

Directions:

1.  Stir or puree the peanut butter, rice vinegar, lime juice, ginger, and low sodium soy sauce.  

2.  In a separate bowl, combine cabbage, carrots, herbs, and peanuts.  Mix the dressing into the slaw and toss when ready to serve.

Recipe from:  Food Network Magazine

Ready for the dressin'!

Ready for the dressin’!

The star of the show!

The star of the show!

MMM!

MMM!

Thai Slaw

I love love loved this slaw!  I’m not a huge cole slaw fan because of the mayo that’s normally in it, so I really enjoyed this variation!  And I do have to tell you how delicious the spicy peanut butter made it.  There was nothing else spicy in the slaw and boy did it have heat!  It’s amazing how much flavor the spicy peanut butter brought to the table.  I might have to buy myself another jar already!

Well here’s my goodbye to you Summer 2013!  Excited to see what the fall will bring us 🙂

Clams w/ Israeli Couscous

Summah-summah-summah timeeeeeee…

will smith

Wasn’t it just yesterday that I told myself it was appropriate to blast my favorite Will Smith song in my car with the windows down?  How has this summer gone by so fast?!  I’m still holding on to the last few weeks of summer.  I need to make it last!

I think there’s no better way to celebrate the summer than eating fresh summer food.  I’ve been indulging in berry smoothies and farm fresh squash and zucchini.  Delish!  I’ve also realized our meals have been way lacking fresh seafood this summer.  What was I thinking?!  To catch up on everything I’ve missed, I wanted to try a new recipe from this month’s Cooking Light… a recipe with CLAMS!

Have you ever made clams at home?  It’s so easy!  I can’t believe I’ve waited this long to try it out myself.  Go ahead, pick up a pound of clams and try it out…

Clams with Israeli Couscous

Serves: 2

Ingredients:

  • 1 teaspoons olive oil 
  • 1/2 finely chopped yellow onion 
  • 1/2 cup uncooked Israeli couscous 
  • 2 garlic cloves, thinly sliced 
  • 1/4 cup dry white wine 
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/2 cup tomato sauce 
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon crushed red pepper
  • 1lb Littleneck Clams, thoroughly washed/scrubbed
  • 2 Tablespoons chopped Green Onions or Parsley
  • 2 lemon wedges 

Ingredients:

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add onion and sauté 3 minutes. Add couscous and garlic to pan; sauté 1 minute.
  2. Add the wine and cook for 1 more minute or until most of the liquid evaporates.  Stir in the broth, tomato sauce, salt, crushed red pepper, and bring to a boil. Cover and reduce heat.  Simmer for 7 minutes.  
  3. Nestle the clams in the couscous mixture.  Cover and cook for 8 minutes or until the clams are open.
  4. Discard any clams that have not opened, don’t eat those!  Sprinkle with green onions and serve with a lemon wedge.  

Recipe adapted from:  Cooking Light

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This recipe rocks.  The couscous and the clams are so flavorful from the wine and red sauce… I even snuck some extra crushed red pepper in there… of course.  I gotta tell you, after trying this dish, I’m not only a clam convert but I’m LOVING the Israeli Couscous!  I can’t wait to taste what’s next.

If you don’t have something in mind to make this weekend, pick up some clams and try this one out, savor the summer!

Summer Salad

Usually when I come home from work and working out, the last thing I feel like doing is making a fancy dinner.  If I put together a salad or some stir-fry… chances are that I won’t be writing about it on the blog.

With that being said, this “ordinary” weeknight dinner salad was just too pretty and too delicious to not brag about!

Summer Salad

Recipe by:  It’s Good to be the Cook
Makes 1 Serving @  5 WW Points
Ingredients:
1/4 Head Iceberg Lettuce, torn
1/4 Champagne Mango
1/4 Cucumber
1/4 Avocado
1 slice Bacon, cooked crisp
6 Grape Tomatoes
4 Green Beans
Green Onion, Sea Salt &  Black Pepper
1 teaspoon Sunflower Seeds
1/4 lb Cooked Shrimp
Strawberry Balsamic Vinegar
Directions:
1.  Chop all of the ingredients except the shrimp.  Mix in a large bowl with the iceberg lettuce.  Pull the tails off of the shrimp and top the mixed salad.
2.  Dress the salad with some chopped green onion, a sprinkle of sea salt, and a few grinds of black pepper.  Sprinkle w/ a teaspoon of Sunflower Seeds.  Drizzle w/ Strawberry (or plain) Balsamic Vinegar.

Loved this salad!  I am not a big fan of raw veggies, so my salads tend to rely on the heavier, less healthy items such as chicken, cheeses, croutons, nuts, etc.  This salad was the perfect combination of the “good” stuff & the “bad” stuff.  I don’t put oil on my salads when I use Vinegar, and trust me, you aren’t missing it.  The touch of salt and pepper enhances the flavors and makes everything delish!

As ginormous as this salad is, believe it or not, it only racks up FIVE Weight Watchers Points.  FIVE!  OMG!