Watermelon Sandwich

Carb Counting? Have a Gluten Intolerance? I have an idea for you!

Ingredients:
8 slices seedless watermelon (4 x 6 x ½ inch thick)
2 cups homemade* or homemade style, bread and butter pickles (sandwich stackers)
(*A lot of farmers’ markets have vendors with these as well as gourmet supermarkets)
 2 cups chopped fresh basil leaf 16 ¼ inch thick slices fresh mozzarella cheese

Instructions:
Divide the bread and butter pickles in an even layer over 4 of the slices of watermelon. Sprinkle the basil leaf over the pickles. Places an even layer of cheese over the basil using four slices per sandwich. Place a remaining slice of watermelon atop each sandwich. Using two decorative picks each, secure the sandwiches together such that you can cut them diagonally into 2 pieces. Serve sandwiches with corn chips or over greens as “fork sandwiches.” 

Watermelon slices are a great alternative to bread,  are low in calories, and keep you hydrated! Next time you want a turkey club or ham sandwich try using watermelon instead!

Watermelon Slushies

Watermelon Slushies

Total Time: 10 Minutes
Number of Servings: 4
Calories Per Serving: 68
Fat Per Serving: .3 gm
Sodium Per Serving: 2 mg

Ingredients:
6 Cups Chopped, Seedless Watermelon

Directions:
Puree 6 cups chopped seedless watermelon in a blender until smooth, pour into a shallow airtight container and freeze overnight. Thaw slightly, mash with a fork and spoon into cups.  This is a great recipe for a Summer Picnic!

Watermelon, Arugula, and Pistachio Salad

Servings: 4

Calories per serving: 132 kcal

Fat per serving: 7.5 g

Sodium per serving: 77 mg

Ingredients:

1 watermelon

1 tablespoon maple syrup

2 teaspoon white wine vinegar

1 tablespoon fresh basil, chopped

1/2 cup salted pistachios

5 oz baby arugula

Directions:

1. Seed a one pound watermelon and cut into bite-size balls.  Whisk together 1 tablespoon pure maple syrup, 2 teaspoons white wine vinegar, and 1 tablespoon chopped fresh basil in a large bowl.

2. Add melon, 1/2 cup salted pistachios, and 5 oz baby arugula. Toss gently and serve immediately.

Cantaloupe Custard

Total time:  2 hours 45 minutes

Servings: 6

Calories per serving:  155 kcal

Fat per serving: 11 g

Sodium per serving: 32 mg

                                   

Ingredients:

1 Cantaloupe, peeled, seeded, and cut into large pieces

3 teaspoons unflavored powered gelatin ( roughly 2 packets)

1/2 cup low-fat plain Greek yogurt

3/4 cup heavy cream

2 tablespoons honey

Salt

Directions: 

1. Puree cantaloupe in a blender until smooth.  There should be 2 cups of puree after discarding any solids.  Pour 1/3 cup juice into a small bowl and sprinkle gelatin over the top. Let sit for 5 minutes. Meanwhile, whisk yogurt into remaining juice.

2. In a saucepan, bring cream, 2 tablespoons honey, and salt to a simmer over medium.  Whisk in gelatin mixture and cook until dissolved. (1 minute) Whisk cream mixture into yogurt mixture and divide into six glass bowls.  Refrigerate until set (about 2.5 hours or overnight)

3. To unmold custard, run a small knife around the outside edge of each bowl and invert onto a serving plate, gently shaking side to side to release.

*Sprinkle honey on top of custard and serve with fresh berries or orange juice 

Grilled Corn with Seasoned Salt and Olive Oil

Total time:  20 minutes

Servings: 12

Calories per serving:  75 kcal

Fat per serving:  5 g

Sodium per serving: 2 mg

Ingredients:

1 cup chopped fresh cilantro

1/4 cup Olive Oil

2 teaspoons fresh lime juice

Seasoned Salt, to taste

12 medium size ears of corn, husked

Parmesan cheese (low sodium), for sprinkling

Directions:

1. Puree cilantro, olive oil, and  lime juice in food processor

2. Heat grill to medium-high.  Lightly brush corn with cilantro mixture and season with seasoned salt.  Grill corn, turning occasionally, until nicely charred and bright in color, 10 to 12 minutes.  Brush corn again with remaining cilantro mixture.  Sprinkle with cheese. Serve warm and enjoy! 

Red Pepper and Sweet Corn Summertime Treat

 Total Time: 40 minutes

Servings: 4

Calories Per Serving: 115 kcals

Fat Per Serving: 4 g

Sodium Per Serving: 65 mg

Ingredients:

Salt and Pepper, to taste

2-3 ears of corn, husked and halved

3-4 red peppers

Extra-virgin olive oil, drizzled

1-2 tablespoons torn fresh basil

Directions:

1. Bring pot of water to boil, season with salt.  Cook corn until tender

2. Add sliced red peppers to water, simmer, partially covered, until tender

3. Cut kernels from corncobs and place in a large bowl.  Add red peppers and drizzle with oil. Season with salt and pepper and stir in torn basil.

*Serve this as a meatless entree or as a great side dish

*Optional: Add in cooked chopped tomatoes and green peppers for a colorful plate  

Cantaloupe Munch-N-Crunch

Total Time: 1 hour

Servings: 9

Calories Per Serving: 165 kcals

Fat Per Serving: 3.3 g

Sodium Per Serving: 205 mg

Ingredients:

3 cups cubed cantaloupe

1/3 cup lemon juice

3 tablespoons Stevia

1 tablespoon all-purpose flour

2 tablespoons applesauce

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

1 package white cake mix

1/2 cup applesauce

Directions:

1. Preheat the oven at 350 degrees F

2. In a medium bowl, mix together the cantaloupe, lemon juice, stevia, flour, 2 tablespoons applesauce, cinnamon, nutmeg, and vanilla.  Transfer to a 9 inch square baking dish and spread the dry cake mix evenly over the top.  Sprinkle the 1/2 cup applesauce on top of the dry cake mix. Bake for 45 minutes in the preheated oven or until the top is golden brown.

This is GREAT on top of vanilla ice cream or alone as a sweet crunchy treat!