Tuesday, August 17, 2010

Spicy Beef Kabobs and Minted Watermelon Salad

The August issue of Real Simple magazine was incredible. I was so inspired by the cover alone that I decided to replicate the two recipes on my own. I was even more pleased to find that the recipes came from a special "3 Ingredient Dishes" section, so I had to purchase very few items to get this beautiful meal.
I added more veggies with additional vegetable kabobs. Also, I couldn't find red jalapeno peppers so I used green ones--and they were HOT. Brent and I couldn't even eat them. Next time I think I'll use green chilies or maybe poblano peppers.

The minted watermelon salad was amazing. I've made it again since this and it was just as good. I'd recommend using a seedless watermelon so you don't have to mess with removing the seeds. It can almost serve as dessert if the melon is sweet enough.

Minted Watermelon Salad
Spicy Beef Kabobs

My finished product

Zucchini Chicken Couscous

The second zucchini recipe for the week also comes from Weight Watchers, but I adapted this a bit since I didn't have mint, but I did have basil leftover from an earlier soup I'd made.

This was also easy to make--I think I had the whole thing ready in about 10 minutes. I bought a rotisserie chicken from the store on Sunday night and used it as the shredded chicken this recipe calls for.

Zucchini Chicken Couscous
1 1/2 cups chicken broth
2 medium zucchini, sliced
1 tsp fresh grated ginger
1 tsp lemon zest
2 Tbsp fresh chopped basil
4 oz couscous
1 cup shredded cooked chicken breast
Salt and pepper to taste

Place medium stock pot over medium high heat. Add first five ingredients and bring to a boil for 2 minutes. Add couscous, stir and remove from heat. Let rest, covered, for 5 minutes. Fluff couscous with a fork and gently stir in chicken. Add salt and pepper to taste.

Serves 2 for only 6 points each.

Before the couscous step

This tasted light and it was really filling. Next time I think I'll try to find mint as the original recipe suggested since ginger and mint and lemon go so well together. You could also substitute lime for the lemon and add cilantro instead of basil or mint. Easy to mix and match as you please.
Generous helping of the finished dish

Zucchini Basil Soup

July and the beginning of August flew by for several reasons, but now I'm back and in full swing. Until the wedding and honeymoon of course!

Zucchini is in season right now and so I found two recipes highlighting the green squash this week. They both come from a Weight Watchers cookbook, but you'd never guess it. They're delicious.

Look at all my beautiful zuchhini!
Zucchini Basil Soup
1 Tbsp olive oil
1 Tbsp light butter
1 large white onion, chopped
5 cups chicken broth
1 8 oz potato, peeled and chopped (I used a yellow one)
6 medium zucchini, chopped
4 Tbsp fresh chopped basil leaves
Salt and pepper to taste

In a large stock pot, melt butter and olive over medium high heat. Add onion and cook about 2 minutes until soft. Add chicken broth and bring to a boil. Add potatoes and cook about 8 minutes until potatoes are soft. Add zucchini and cook 5 minutes. Make sure not to overcook the zucchini or the soup will not turn out bright green. Add basil leaves. Remove pot from heat and let cool slightly. Puree with immersion blender (or you can use a food processor) until smooth. Add salt and pepper to taste. Serve warm or cold.

Serves 8
Only 1 point for 1 1/4 cups!!

Immersion blender in case you've never seen one

This was so easy! I have enough to last me through the week. I love basil so this was a home run for me. I'll add this to my arsenal of healthy, easy and affordable summer dishes.
Garnished with a sprig of basil...delish!