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.

Recipes:
Minted Watermelon Salad
Spicy Beef Kabobs

My finished product

Fish Sandwich with Mango-Peach Salsa

I read something about the Fillet 'O Fish sandwich from McDonald's the other day. I do love those sandwiches, but the sodium content and lack of any real nutrition made me sad. However, I still wanted to eat a fish sandwich. I had one fillet leftover from the Tilapia with Zesty Tomato Sauce so I decided to make a quick fish sandwich after my late swim workout. Luckily I had all the components to make this tasty, healthy sandwich in a snap (sans breading and pickles like the original).

It doesn't really need a recipe. I took an Orowheat Sandwich Thin and sprayed it lightly with Butter-flavored Pam and then popped it in the toaster. While that was toasting I microwaved the leftover fish fillet. I spread 1 tablespoon of light mayo on the bread and topped with lettuce and tomato and then the fillet. I had some great Mango-Peach Salsa in the fridge so I place a large tablespoon of that on top. I served some Baked Scoops tortilla chips on the side to dip in the salsa that fell out of the sandwich while I was eating.

I counted 6 points for my whole meal. It filled me up, provided protein, whole grain, and vegetables in a matter of five minutes.

Not your normal fish sandwich

Perfect Dessert Hunt Complete

My hunt for the perfect dessert yielded one of the best sweet treats I've ever made...well, besides my Tres Leches Cake, which I'll save for a later post. I'm not the world's best baker; Brent can vouch for that based on a Valentine's Day Red Velvet cake flop. But I can certainly cook, so I guess he can trade baking for cooking--if we need delicious pies with homemade crusts and perfect cakes, we'll just call up his sisters.

Back to the subject...here's the recipe for the mini-cheesecakes adapted from Cook's Country Magazine.

Mini Raspberry and Strawberry Cheesecakes

12 Keebler Sandies cookies (they fit perfectly into muffin tins--I used Pecan Sandies because I love pecans)
1/4 cup seedless raspberry jam
1/4 cup strawberry jam (I used sugar-free because I had it on hand)
8 oz. cream cheese, softened
1/2 cup fat-free sweetened condensed milk
2 large eggs
6 fresh raspberries
3 fresh strawberries

Heat oven to 300. Line a muffin pan with 12 liners. Place one cookie in the bottom of each liner. I decided to do half as strawberry and half as raspberry, so place 1 tsp of raspberry jam on top of 6 cookies and 1 tsp strawberry jam on the other 6 cookies.

Strawberry Jam on cookies

In a bowl, mix cream cheese at medium speed for about 3 minutes until light and fluffy. Add condensed milk and mix 1 minute, scraping down sides as necessary. Add one egg at a time, beating another two minutes until well combined and smooth. Divide mixture evenly among liners. Bake 20 minutes, until cheesecakes are set--there should be no jiggle. Let cool about 20 minutes before removing from pan, placing in refrigerator for at least 1 hour.

Baked cheesecakes--light and fluffy

Microwave remaining jams for about 10 seconds until more liquid. Top each cheesecake with corresponding dollop of jam. Place one fresh raspberry on each raspberry filled cheesecake and place 1/2 of fresh strawberry on each strawberry filled cheesecake.

Makes 12 cheesecakes. I didn't count points. :) 

 

I had to mark the half of my pan with raspberry filling so I could tell them apart once they were baked. Then I placed the raspberry cheesecakes in a different container to cool. Otherwise I would have mixed them up before I topped them.

These were a huge hit with everyone who tried them! I'm planning to make them again for my PEO dessert next week, in a double batch. I may add in a blueberry flavor next time--red white and blue. So easy to do!