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:

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!

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, 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

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

Divider

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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Oven-Roasted Onion Garlic Green Beans

I love vegetables, but sometimes… out of sheer laziness… I eat less veggies. (How about that for #transparenttuesday)

As mentioned yesterday, I’ve 100% determined that food prep is incredibly key to my success.  I’ve been working hard to bag up my veggies and to plan when I’ll be eating them.

Pinterest continues to be a huge tool to help me stay on track in the veggie department.  I am endlessly pinning pics of my favorite veggies transformed into delicious dishes.  I tend to lean toward green beans, beets, broccoli, and spinach on the cooked veggies side of the house.  So, when I spotted today’s recipe, I knew it was one to be pinned.  Months later, I’m finally trying it, and holy yum!!!

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

These beans are incredibly flavorful and the roasting really transforms their flavor, caramelizing them and exposing their rich flavor.  As a bonus, they’re incredibly easy to make…

Roll that beautiful BEAN footage… 

Roasted Onion-Garlic Green Beans

Adapted from Overtime Cook

Serves 3

INGREDIENTS

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

1 lb. green beans, ends trimmed

1/2 medium onion, finely diced or minced

2 cloves garlic, minced

1/2 Tbsp. olive oil

salt

black pepper

cooking spray

INSTRUCTIONS

1.  Preheat the oven to 425. Coat your baking sheet with cooking spray.

2.  Combine all ingredients in a large bowl, tossing well to evenly distribute everything.  Note:  I used Pink Himalayan salt for the first time in this recipe.  I simply grinder a few twists of the salt onto the beans prior to baking, and also added freshly ground pepper.  Salt and pepper tends to be a personal choice, so season as you see fit.

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

3.  Spread the mixture on the prepared baking sheet in a single layer as possible.

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

4.  Bake at 425 for 30 minutes (depending on how well done you like your green beans). Stir halfway through.  Serve hot, and enjoy!

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Per 1/3 recipe serving:

CAL 81; CARB 14g; FAT 3g; PROT 3g; FIB 5g; WW Points Plus: 2

DividerIf you love green beans like I do, here are a few more NTTC recipes to try… 

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Lightened Up Green Bean Casserole | No Thanks to Cake

Weight Watchers Green Beans with Mustard and Country Herbs | No Thanks to Cake

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Stuffed Poblano Peppers

Sometimes I stumble upon an amazing dinner…. and today’s recipe is one of those.

Stuffed Poblano Peppers | No Thanks to Cake

I didn’t plan to make this for dinner, and then it all just came together.

My local farmers’ market has stand that sells vegetables by the bag.  You can fill a pretty large bag with all of your favorite veggies, for just $10.  Pretty cool, right?

Stuffed Poblano Peppers | No Thanks to Cake

I ended up having a little room left and added two poblano peppers as a last minute addition.  I’m a big fan of Chile Relleno (a la Trader Joe’s), so I thought I would try to make my own version… but healthier with these peppers.

I also leveraged a few other recipes that I had made recently to create this dish.  Click the images below for the full recipes…

Crockpot Salsa Chicken | No Thanks to Cake

Restaurant Style Salsa | No Thanks to Cake

I can’t believe how delicious these peppers came out!  Poblanos have a much milder flavor than a bell pepper, and I really prefer them to traditional stuffed peppers.  I seriously wish I would have bought about 5 of those peppers!  Next time, I will!

Stuffed Poblano Peppers

Serves 1

INGREDIENTS

Stuffed Poblano Peppers | No Thanks to Cake

1/3 cup shredded chicken (I used Salsa Chicken)

1 poblano pepper

1 roma tomato, diced and seeded

1 wedge Laughing Cow Cheese – Chipotle and Queso Fresco flavor

2 Tbsp. diced onion

1 tsp. minced garlic

2 cups fresh spinach

cooking spray

salt and pepper

1 1/2 Tbsp. reduced fat 4-Cheese Mexican cheese, shredded

Salsa (I used Restaurant Style Salsa)

INSTRUCTIONS

1.  Preheat the oven to 350 degrees.

2.  Saute onions and garlic in a large skillet sprayed with cooking spray for 1-2 minutes over medium heat.  Add spinach and sauté until wilted, about 1-2 more minutes.

Stuffed Poblano Peppers | No Thanks to Cake

3.  Add chicken and tomatoes to the pan, and stir to combine.

Stuffed Poblano Peppers | No Thanks to Cake

4.  Add one wedge of Laughing Cow Cheese.  Stir to combine.

Stuffed Poblano Peppers | No Thanks to Cake

Stuffed Poblano Peppers | No Thanks to Cake

5.  Remove the top of the pepper where the stem is.  Cut the pepper vertically to allow for it to be filled.  Remove the seeds as best you can, and fill it with the chicken mixture.

Stuffed Poblano Peppers | No Thanks to Cake

6.  Place in a cooking sheet, sprayed with non-stick spray.  Top with shredded cheese.  Bake for 20-25 minutes until cheese is melted and pepper is cooked.

Stuffed Poblano Peppers | No Thanks to Cake

7.  Remove to a plate to serve.  Top with fresh salsa.

Stuffed Poblano Peppers | No Thanks to Cake

Stuffed Poblano Peppers | No Thanks to Cake

Per entire recipe serving:

CAL 307; CARB 20g; FAT 13g; PROT 33g; FIB 5g; WW Points Plus: 8

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