Watermelon Caprese

After I went to California a few months back, all I was talking about was that salad that Crystal and I had dining at a Temecula winery.

Watermelon Tomato Caprese Ponte | No Thanks to Cake

That’s how I am with food.  Once I eat something I love, I just want to talk about it a lot… and about how I loved it… and about how I’m going to recreate it.  Crys actually remade it before I did… and hers looked so pretty, I had to go for it.  Mine came out pretty gorgeous as well…  I mean, take a look.

Watermelon Caprese | No Thanks to Cake

To me, it’s the perfect way to say goodbye to summer.  You can still find gorgeous watermelon and beautiful tomatoes.  And, if you’re like me, you still have fresh herbs growing in your garden that you can leverage.  Luckily, I chose to grow both basil and rosemary this year…

There is something amazing about the sweet watermelon paired with the savory tomato, topped with salt and pepper.  Enter the fragrant basil and the creamy fresh mozzarella… and the dish comes together like none other.

 

Take a chance on this one.  You won’t be sorry.

Watermelon Caprese

Serves 1

INGREDIENTS
Watermelon Caprese | No Thanks to Cake

2 slices heirloom tomato, yellow and red

2 slice watermelon, seedless

2 thin slices of fresh mozzarella (about 2 oz.)

4 leaves basil

1/2 Tbsp. olive oil

1 tsp. balsamic vinegar reduction

salt

pepper

1 sprig of rosemary for garnish

INSTRUCTIONS

1.  Slice your heirloom tomatoes.  Note:  I think it looks prettier if you use two colors, but you can definitely use all red or all yellow.

Watermelon Caprese | No Thanks to Cake

2.  Plate your first tomato slice (red) and season with salt and pepper.

Watermelon Caprese | No Thanks to Cake

3.  Layer two basil leaves, and top with cheese.

Watermelon Caprese | No Thanks to Cake

Watermelon Caprese | No Thanks to Cake

4.  Top with watermelon slice.

Watermelon Caprese | No Thanks to Cake

4.  Repeat steps 1-4, making another layer, and ending with watermelon on top.

Watermelon Caprese | No Thanks to Cake

Watermelon Caprese | No Thanks to Cake

5.  Secure the stack with a piece of fresh rosemary.

Watermelon Caprese | No Thanks to Cake

6.  Drizzle with olive oil and balsamic reduction.

Watermelon Caprese | No Thanks to Cake

Watermelon Caprese | No Thanks to Cake

7.  Serve and enjoy!  Note:  I chopped my salad to make it easier to eat.

Watermelon Caprese | No Thanks to Cake

Watermelon Caprese | No Thanks to Cake

Per Entire Recipe Serving:

CAL 347; CARB 30g; FAT 20g; PROT 13g; FIB 2g; WW Points Plus: 9

Related posts:

Super Simple Marinara Sauce

As a reminder, I’m running a BLOGTASTIC READER SURVEY right now… I’d love to get your opinion on this little ol’ site of mine if you have a few minutes.

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On Saturday night, I couldn’t decide what I wanted for dinner.  What I knew is that I wanted comfort food.  Last Thursday, I got rear-ended on the way to work, and to be honest, I just haven’t felt the same since it happened.

My back is sore, my spirit is worn down, and I’m craving comfort food pretty consistently since the incident.  I’ve stayed within my calorie allotment for the most part, and have been tracking everything I’ve been eating… but it’s been more warm and carby than usual… which is I guess what happens when you get jolted unexpectedly.  Good news is my car only has slight damage and my back will heal….

Super Simple Marinara Sauce | No Thanks to Cake

My sister-in-law Beth tried this recipe a few weeks back and has been raving about it.  We both love a super simple sauce… and this one is perfect for pastas and to serve as a crockpot recipe base.  I was able to freeze 3 cups of the sauce for future use, and 2 cups are in my fridge for use this week.  So excited!

Super Simple Marinara Sauce

Adapted from Food.com

Makes 5 1/2 cups

INGREDIENTS

Super Simple Marinara Sauce | No Thanks to Cake

56 oz. tomatoes with basil, whole and canned
1 Tbsp. olive oil
1/4 cup onions, minced
2-3 garlic cloves, peeled and minced
1/4 tsp. salt and pepper, freshly ground
fresh basil leaves, sliced chiffonade-style
1/8 teaspoon dried oregano

INSTRUCTIONS

1.  Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrance, set aside.

Super Simple Marinara Sauce | No Thanks to Cake

Super Simple Marinara Sauce | No Thanks to Cake

Super Simple Marinara Sauce | No Thanks to Cake

2.  Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, salt, and pepper and cook until soft and just beginning to brown, about 3 minutes.

Super Simple Marinara Sauce | No Thanks to Cake

3.  Stir in garlic, and cook until softened, about 30 seconds.

Super Simple Marinara Sauce | No Thanks to Cake

4.  Stir in tomatoes and reserved juices, increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.

Super Simple Marinara Sauce | No Thanks to Cake

Super Simple Marinara Sauce | No Thanks to Cake

5.  Stir in basil and oregano.  Continue cooking 1 minute more. Remove from heat and serve.

Super Simple Marinara Sauce | No Thanks to Cake

Super Simple Marinara Sauce | No Thanks to Cake

6.  Serve over pasta, zoodles, and in place of your favorite pasta sauce.

Super Simple Marinara Sauce | No Thanks to Cake

Super Simple Marinara Sauce | No Thanks to Cake

7.  Save the leftover sauce for later use.  Note:  I put 3 cups in the freezer for later use.

Super Simple Marinara Sauce | No Thanks to Cake

Per 1/2 cup sauce:

CAL 41; CARB 7g; FAT 1g; PROT 1g; FIB 1g; WW Points Plus: 1

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Honey-Lime Sriracha Chicken

When the temps start dipping, it’s only natural that I get obsessed with my grill.  Trying to squeeze as much grill-time in as possible before I cover it up one last time for the season.

That being said, I’m a huge fan of marinating meats and cooking them outdoors… and this dish is a new one in my rotation, officially as of this week!

Honey Lime Sriracha Chicken | No Thanks to Cake

A recipe with honey, lime, and SRIRACHA in the title… it definitely caught my attention.  I was able to marinate the meat overnight and quickly grill it up on Monday afternoon for a fast and easy dinner… full of flavor!

Despite having sriracha in the name, this dish is more flavorful and less spicy… fear not, those who are not spicy fans!  If you’re a huge fan of sriracha and are looking for an extra kick of heat, add a little extra.

Honey-Lime Sriracha Chicken

Adapted from Handle the Heat via Pinterest

Serves 4

INGREDIENTS

Honey-Lime Sriracha Chicken | No Thanks to Cake

1/4 cup honey
3 tablespoons low-sodium soy sauce
1/2 tablespoon olive oil
Zest and juice of two limes
3 garlic cloves, peeled
2 tablespoons Sriracha sauce
1 teaspoon kosher salt
4 boneless skinless chicken breast halves (about 6 ounces each)

INSTRUCTIONS

1.  Mix first 7 ingredients in a small bowl.  Whisk to combine.

Honey-Lime Sriracha Chicken | No Thanks to Cake

 

Honey-Lime Sriracha Chicken | No Thanks to Cake

 

2.  Place chicken in a ziploc bag and refrigerate overnight to marinate.

Honey-Lime Sriracha Chicken | No Thanks to Cake

 

3.  Cook on a hot grill until done, about 4-6 minutes on each side.

Honey-Lime Sriracha Chicken | No Thanks to Cake

 

4.  Allow to rest for 5 minutes, and serve with some lovely veggies.  Note:  I served mine with my favorite Italian green bean recipe.

Honey Lime Sriracha Chicken | No Thanks to Cake

 

Honey-Lime Sriracha Chicken | No Thanks to Cake

 

 

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Lightened Up Jalapeño Poppers

Have you guys heard that there is a new Laughing Cow Cheese on the block??

Your favorite wedged cheese now comes in SPICY PEPPER JACK!!!  OMG…

Lightened Up Jalapeño Poppers | No Thanks to Cake

My friends over at Laughing Cow were sweet enough to send me a few wheels of cheesy goodness to try out and to share the spicy, cheesy news with all of you!

Lightened Up Jalapeño Poppers | No Thanks to Cake

I continue to use Laughing Cow as my go-to snacking cheese.  Whether I’m pairing it with veggies (cucumbers, carrots, and peppers are my faves) or a light cracker (34 Degrees crisps!), I’ve established a deep-rooted love for these little triangles!

As part of their Pepper Jack campaign, Laughing Cow challenged me to come up with a fantastic new way to snack on their creamy wedges… and I’ve come up with a REALLY tasty recipe for all y’all!

Lightened Up Jalapeño Poppers | No Thanks to Cake

Just in time for football season, you’ve got a new go-to healthier jalapeño popper to enjoy!  It’s not fried or breaded like it’s high-fat cousin… instead, it’s loaded with veggies, white-meat chicken, and, of course, our star:  Laughing Cow Spicy Pepper Jack cheese!

Lightened Up Jalapeño Poppers featuring Laughing Cow Cheese

Serves 2

INGREDIENTS

Lightened Up Jalapeño Poppers | No Thanks to Cake

5 jalapeño peppers, halved horizontally with seeds removed

2 wedges Laughing Cow Spicy Pepper Jack flavor

1 1/2 Tbsp. white onion, minced

1 clove garlic, minced

1/4 cup baby spinach, chiffonade

2 Tbsp. cooked white meat chicken, chopped finely

1 Tbsp. reduced fat Mexican cheese

cooking spray

salt

pepper

INSTRUCTIONS

1.  Preheat your oven to 350 degrees.

2.  Slice and remove the seeds of your peppers.  You should have 10 halves to work with.

Lightened Up Jalapeño Poppers | No Thanks to Cake

3.  Take one of your pepper halves, and dice it finely.

Lightened Up Jalapeño Poppers | No Thanks to Cake

4.  Add your onion, garlic, and diced jalapeño to a skillet and sauté on medium heat for 2 minutes.  Add the spinach and cook entire mixture until spinach has wilted, about 1-2 minutes, stirring frequently.

Lightened Up Jalapeño Poppers | No Thanks to Cake

5.  Add your chicken, and cook another minutes.  Note:  I prepared my chicken in a crockpot the day before, and then simply chopped it finely and added to the pan.  You could also very easily use rotisserie chicken or grilled chicken breast.

Lightened Up Jalapeño Poppers | No Thanks to Cake

6.  Remove mixture from the heat to a small bowl.  Add your Laughing Cow wedges, and mash with a fork to combine.  Add salt and pepper to taste.

Lightened Up Jalapeño Poppers | No Thanks to Cake

Lightened Up Jalapeño Poppers | No Thanks to Cake

7.  Using a spoon, scoop the mixture into the peppers.  Place the stuffed peppers on a baking sheet, sprayed with cooking spray.

Lightened Up Jalapeño Poppers | No Thanks to Cake

Lightened Up Jalapeño Poppers | No Thanks to Cake

8.  Carefully top the peppers with 1 Tbsp. of cheese.  Just a few shreds per pepper will add a touch of added cheese goodness.

Lightened Up Jalapeño Poppers | No Thanks to Cake

9.  Bake these bad boys in the oven for 20-25 minutes, until peppers soften and cheese melts.  Garnish with sliced grape tomatoes and finely chopped cilantro, if desired.

Lightened Up Jalapeño Poppers | No Thanks to Cake

Lightened Up Jalapeño Poppers | No Thanks to Cake

10.  Serve hot, and enjoy!!!

Lightened Up Jalapeño Poppers | No Thanks to Cake

Lightened Up Jalapeño Poppers | No Thanks to Cake

Lightened Up Jalapeño Poppers | No Thanks to Cake

Per about 5 stuffed pepper halves:

CAL 103; CARB 4g; FAT 5g; PROT 9g; FIB 1g; WW Points Plus: 2

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For more tasty Laughing Cow Cheese recipes, check out my recent Recipe Roundup

Recipe Roundup: Laughing Cow Cheese | No Thanks to Cake

Note:  The Laughing Cow provided me with product and a gift card for this review.  However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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