“Democracy is the government of the people, by the people, for the people” ~Abraham Lincoln

I stepped totally out of the box on this one, folks.

This is a recipe I would normally skipped right on past.

But it was the Fourth of July and what better fits that holiday more than watermelon?

– Not much.

And who is trying to lose baby weight?

– Me.

So I thought “why not?”.

I was still skeptical even as I filled the bowls but after all the garnish was applied, it all came together.

The flavors were amazing together and every bite was better than the last!!

Watermelon Gazpacho

1 large tomato, pureed
1/2 Serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon.

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-abp

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“You’re in pretty good shape for the shape you are in.” ~ Dr. Seuss

Believe me – I’m not a health nut.

I would love to be but I cannot even pretend to be.

I know lately all I seem to be posting are lighter, healthier meals but let’s be honest, I’m not trying to be health conscious – I still have baby weight to lose!! 🙂

So one of the “healthy” things I now incorporate with my meals is using whole wheat pasta. This is because I need to not because I want to. I still vastly prefer the regular but what can you do?

I will tell you! You make a fabulous sauce that masks any taste you are not particularly found of in the whole wheat pasta.

Here’s an example.

Chicken and Penne Pasta with Lemon-Shallot Vinaigrette

For the Vinaigrette:

  • 1/2 cup fresh lemon juice
  • 1 minced shallot
  • 1 cup olive oil
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon honey
  • 1 tablespoon whole grain Dijon mustard
  • Salt and pepper to taste

Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

For the Pasta:

  • 2 – 3 pan grilled chicken breasts or 2-3 cups rotisserie chicken (can be served whole or chopped, shredded)
  • 1 (16-oz.) package whole wheat penne pasta
  • 1 (8-oz.) package thin green beans, cut into 1 1/2-inch pieces
  • 1 pt. grape tomatoes, halved
  • 1.5 cup Lemon-Shallot Vinaigrette
  • 1/4 cup chopped fresh dill
  • Feta cheese

Cook pasta according to package directions, adding green beans to boiling water during last 6 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Toss together chicken, pasta mixture, tomatoes, and vinaigrette. Just before serving, stir in dill, and add salt/pepper and feta to taste.

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-abp