Watermelon Cake

Here are a couple of pictures of a watermelon cake that I made by carving a fresh watermelon into the shape of a rose, then I garnished it with fresh sliced strawberries and pineapple. It's so good, I want some right now. 

Cucumber Sandwiches

  These cucumber sandwiches are delightful. They remind me of the appetizers that were served at weddings when I was a child, and I love going to weddings. They're also a great way to enjoy the fresh cucumbers in abundance throughout the summer, and the leftover cream cheese spread can be used as a dip for other seasonal vegetables. Enjoy! 

Ingredients: 

1 8-oz. package 1/3 less fat neufchatel cream cheese

3-4 Tbsp. dried chives

1 medium cucumber

4-6 slices dense texture whole grain bread

Directions:

Mix the cream cheese and dried chives by hand in a small mixing bowl. Use 3-4 Tbsp. of dried chives, depending on your taste preference. 

Use a whole grain bread with a dense texture so it doesn't fall apart with all the cream cheese and cucumber slices on it. Bakery style breads work really well for these sandwiches. 

Cut the cucumber in half and then slice it longways. It can be peeled or unpeeled, depending on your preference. 

Spread some cream cheese mixture on 2 pieces of bread. Then place the cucumber slices. 

Sandwiches can be served whole or cut into halves or thirds. 

Save any leftover chive cream cheese to use as a dip for tomatoes, carrots, or any of your favorite seasonal vegetables.  

Sauteed Baby Bella Mushrooms

  This recipe takes just a few minutes and only 4 ingredients. It can be served as an appetizer or a side dish. The portabella mushrooms have a meatier texture than regular mushrooms, and they hold flavors better and maintain a firmer texture when cooked.

 

Ingredients:

1 carton baby bella mushrooms

olive oil

garlic powder

dried basil

Directions:

Wash mushrooms thoroughly and drain to dry.

Heat oil in a skillet over medium heat. 

Add whole mushrooms. Sprinkle with garlic powder and basil.

Saute mushrooms evenly on both sides. 

Serve immediately.

Tomato and Okra Vegetable Soup

  It's cold outside today, and this healthy soup is the perfect meal for warming up. The base of the soup is corn and tomatoes. I used a combination of no added salt and regular canned vegetables, simply because the grocery store didn't have everything I needed in the no added salt variety. This soup contains primarily canned and frozen vegetables, with the exception of a fresh onion and a green pepper, making it ideal for late fall and winter. A little bit of sugar and white vinegar add a boost of flavor.

 

Ingredients: 

2 cans no added salt whole kernel corn

2 cans no added salt diced tomatoes

1 can shellie beans

1 can sliced carrots

1 onion, chopped

1 green pepper, chopped

1 12 oz. bag frozen okra

2 Tbsp. sugar

1 Tbsp. white vinegar

Directions: 

Combine all ingredients in a large pot and cook on medium-high heat for 30 minutes, stirring occasionally. 

  Serve soup with hot, fresh cornbread.

 

Pumpkin Pancakes

I love pumpkin in the Fall. The smell, taste, and lovely orange color really make the season. Pumpkin for breakfast in the Fall! Now that's a great start to the day. 

This recipe comes from Expect the Best: Your Guide to Healthy Eating Before, During & After Pregnancy by American Dietetic Association. 

Ingredients: 

2 cups plain low-fat yogurt

1/4 cup plus 1 tablespoon sugar

1-2/3 cups AP flour

1 teaspoon baking soda

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1 cup skim or 1% milk

2 Tbsp. tub margarine, melted

1 egg

1/2 cup canned pumpkin

Directions: 

In a small bowl, mix the yogurt with 1/4 cup of sugar. Set aside. 

In a large bowl, combine 1 Tbsp. sugar with the flour, baking soda, cinnamon, and nutmeg.

In a medium bowl, combine the milk, egg, pumpkin, and yogurt-sugar mixture, stirring well. 

Add the wet ingredients to the dry ingredients in the large bowl. Stir until it is moist and free of lumps. 

Lightly coat a griddle or skillet with non-stick cooking spray, and heat to low-medium heat. 

Using a 1/4 cup measure, pour the batter onto the hot griddle. Cook until the bubbles begin to burst, then flip and cook until golden brown. 

Makes 6 servings, one serving is 3 pancakes. 

Nutrition Facts per serving: 282 calories, 0 g. trans fat, 45 g. carbohydrates, 6 g. fat, 42 mg. cholesterol, 3 g. fiber, 3 g. saturated fat, 198 mg. sodium, 12 g. protein

Friday Night MyPlate

  I love to cook, obviously, but I also enjoy dining out, especially on the weekends. Restaurant meals, even pizza, can be healthy if you keep in mind the MyPlate model and Dietary Guidelines. Tonight I had carry-out veggie pizza and added a salad to make half my plate vegetables. A few olives and the salad dressing added heart healthy polyunsaturated fats. It was delicious! 

Not gonna lie, I had 2 pieces.