Watermelon Cake

I wanted to post the written recipe for this cake...usually I try these recipes before I post them so that I can tell you my version of a recipe.  Well, I haven't gotten around to making this one yet, and summer is half over. So here is a YouTube video that will help you create this "cake" for your next picnic!

Source:YouTube

Marinated Zucchini Salad

This recipe is based on an eggplant recipe that I saw a week or so ago.  I kind of took some liberties and did my own thing--based on the eggplant idea--and voila!  These salads are great in the hot weather because you can make them earlier in the day..put them aside...and bring them back out when it's dinner time.

Marinated Zucchini Salad

serves 3

1 medium green zucchini

1 medium yellow zucchini

1 medium onion

1 clove garlic, minced

12 grape tomatoes, halved

salt

pepper

1 1/2 tbsp white balsamic vinegar

2-3 tbsp olive oil

1 tsp. Herbs De Provence

Preheat a  non-stick skillet to medium high on the stove.  While it's heating up, cut the zucchinis lengthwise into quarters, then lay the quarters alongside one another and slice approximately 1/4 inch thick.  Peel the onion and cut it into chunks about the same size as the zucchini.  

Place about half the olive oil into the skillet and add the zucchini and onion.  Cook until the vegetables begin to soften and caramelize a bit, then add the garlic and saute for another minute or so.  Raise the heat a bit and add the balsamic vinegar, allowing it to come to a boil and reduce.  Add salt and pepper; stirring well. Remove from heat, transfer to a bowl, and allow to rest for a few minutes.

Add the tomatoes, remaining oil, and herbs to the cooled cooked vegetables and give the mixture a stir. Allow to sit at room temperature or in the refrigerator for several hours before serving.

Never Fail Hard Boiled Eggs

We almost always have some hard boiled eggs in the fridge...they make the perfect snack, or help to round out a meal.  Eggs are an inexpensive source of protein and are a "simply filling" food in the Weight Watcher program.  It took a long time, but I think I have finally found the perfect preparation method!

Never Fail Hard Boiled Eggs

Here's what you'll need:

eggs (preferably a week old, or so)

salt 

white vinegar

water

Here are the directions:

 Fill a large heavy pot with some cold water.  Place on stove and add as many eggs as you wish.  Make sure the water covers the eggs by an inch or so. 

Turn the burner to a high setting...when the water starts boiling, I add a couple pinches of salt (this really helps to make peeling the cooked eggs much easier) and a splash of white vinegar (the vinegar helps to keep the whites from running too far should the shell crack before it is cooked).

When the pot comes to a full rolling boil, turn the burner off and place the lid on the pot. Leave the pot on the same burner, and set the kitchen timer for 17 minutes or so.  When time's up, take the eggs out of the pot and put them in some ice water.  Once the eggs are cool enough to handle, you can eat them or place them in the refrigerator for future use.

WW points: 2 per egg