Category Archives: Borrowed Recipes

Watermelon and Cucumber Salad

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This recipe is simple and delicious. It is not one of mine, it’s from an old Weight Watchers Magazine (2006). Every summer, my friend Marie and I have the same email conversation: “Do you still have that watermelon salad? You know the one with the cucumber?” and it goes on, one of us find it and we happily make it all over again.

You can’t get simpler than this, it’s delicious too! I am posting it on here mainly because she just asked for it again and I want to have it where I can get my hands on it! HA!

Watermelon and Cucumber Salad
4 servings,

Ingredients
2 pounds seedless watermelon, rind removed, cut into ¾ inch chunks (about 3 cups)
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1 Jalapeno pepper, seeded and minced
2 TBSP Red-wine vinegar
¼ tsp salt

Directions
Combine all the ingredients in a large bowl. Let stand until the flavors are blended about 15 minutes.

Source: Weight Watchers Magazine July/August 2006 p. 131

Memorial Day: Jamaican-Style Potato Salad

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Every summer I trot this recipe out for us, for BBQs, for everything. It’s delicious just made, it’s delicious the following day.

It’s one of those easy recipes that are always a win at parties. Love it!

Jamaican-Style Potato Salad
6 servings,

Ingredients
1 ½ pound new potatoes, halved if large (I like to mix red and yellow for looks)
1 TBSP canola oil
2 Celery stalks, finely chopped
1 small onion, thinly sliced
½ green bell pepper, seeded and finely chopped
½ red bell pepper, seeded and finely chopped
½ cup reduced sodium chicken broth
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2 tsp Dijon mustard (I like to use whole grain, prettier)
½ tsp sugar free jerk seasoning
½ tsp salt

Bring a large pot of water to a boil, add potatoes, return to a boil. Reduce heat and simmer until the potatoes are fork-tender, 15-20 minutes. Drain in a colander; set aside.

Meanwhile, to make the dressing, heat oil in a large nonstick skillet over medium-low heat. Add the celery, onion, and bell peppers; cook, stirring, until softened, 6-8 minutes. Stir in the remaining ingredients and cook, stirring, until heated through, about 3 minutes. Remove the skillet from the heat.

When the potatoes are cool enough to handle, cut into ¾ inch chunks; transfer to a serving bowl. Pour the dressing over the potatoes and toss gently to coat. Serve within 4 hours or refrigerate, covered up to 2 days. For the best flavor serve at room temperature.

Nutritional Information (2/3 cup): Calories 122; fat 3g; Carbs 24g; Fiber 4g; Proteins 3g.

Source: Weight Watchers, Savoring Summer 2007, p. 70.

Memorial Day: Ginger Chicken Yakitori

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This has been a favorite of ours ever since the book came out! If I remember right, I bought the book after reading the recipe even. It’s great as finger food, I’ve added vegetables to the skewers to lower the amount of calories per skewers. Again, that sauce could be used with all sorts of stuff, it’s just a matter of trying it out. I’m thinking it’d be a great marinade for a pork tenderloin, or for tofu!

I hope you like ginger!

Ginger Chicken Yakitori
6 serving,

Ingredients
3 TBSP reduced sodium Soy sayve
2 TBSP mirin (cooking rice wine)
2 TBSP Sake or dry Sherry
2 TBSP grated, peeled fresh ginger
2 tsp sugar
1 pound skinless bonless chicken thighs, cut into 2-inch chunks
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1- Spray the grill rack with nonstick spray. Preheat the grill to medium-high. If using wooden skewers, soak them in water 30 minutes.

2- Meanwhile, to make the sauce, combine the soy sauce, mirin, sake, ginger, and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until the sauce is reduced to 1/3 cup, about 6 minutes. Remove the saucepan from the heat; set aside.

3- Thread the chicken on 6 (8 inch) skewers dividing it evenly. Place the skewers on the grill rack and grill, turning frequently and basting with the sauce, until the chicken is cooked through, about 10 minutes. Sprinkle the chicken with the sliced scallion. Serve hot or warm.

Great idea: Grill a few green onion whole and serve with the chicken (baby leeks would be even better!)

Nutritional Information (1 Skewer): Calories 145; fat 6g; Carbs 4g; Fiber 0g; Proteins 17g.

Source: From: Sizzle it, Weight Watchers 2008, p. 27.