Growing up in a small prairie town in the hot summer with not much to do, one tends to remember very specific childhood aha moments. My older brother was a bit of a mystery to me as he was 16 years older and either in college or married ever since I could remember. When he came home, we had loads of fun. Especially when he cheated at playing cards, but that's another story. One day while outside we were eating watermelon and he started to put salt on his. I thought, whoa! Who puts salt on fruit? He said try it, you will really love it. Well, he was right. Salted watermelon was just like putting salt on raw potatoes or tomatoes or cucumbers right from the garden. It helps the flavor dance on your tongue. So I was inspired to combine a few salty ingredients with some watermelon. Perhaps this salad will become your aha dancing tongue summer moment.
- 1 Large Cucumbers
- Salt To Brine Cucumbers
- 1 Tablespoon Light Mayonnaise
- 1 Tablepoon Skim Milk
- 1 Teaspoon Vinegar (Apple Cider Or A Fruit Flavor)
- 1 Teaspoon Sugar
- 6 Cups Seedless Watermelon
- 2 Thin Slices Prosciutto
- 8 Tablespoons Goat Cheese
- Salt & Pepper For Seasoning
- Slice the cucumbers using a mandolin. Salt and set aside in colander to drain. Preferably about an hour.
- Place cucumbers on paper towel and dab remaining water off.
- Mix mayonnaise, milk, vinegar, and sugar. Add cucumbers and place in refrigerator. It is best if they sit for another hour, but if needed you could use after about 10 to 15 minutes.
- Cut the watermelon into rectangles. Really, any shape will do. Stack the slices in a bowl.
- Spread cucumber slices on either side of the watermelon. You may have cucumber left over.
- Chop the prosciutto and place it around the watermelon and cucumber.
- Crumble goat cheese over salad.
- Spoon a bit of cucumber dressing over the salad.
- Season with salt and pepper.
About 140 calories per serving.
A friend of mine I met during my college years while we were both waiters at a local Mexican restaurant makes a wonderful cheesy egg dish. But first, you should know that she has the most delightful personality, an incredible sense of humor, a voracious love of coffee and about a thousand voices including the most convincing baby voice. So, of course we hit it off famously. Many times our restaurant gang would end up at her house either after a late night shift or in the morning for brunch. Along with her very strong and aromatic coffee, she would make her famous cheesy eggs. I'm convinced the magic to cooking them is the love she put into that pan because simply all she did otherwise was just cook the cheese right into the eggs as they were scrambling. They were creamy and delicious; melt in your mouth good. I honestly could not eat enough of them. So I have been making versions of her eggs now for years for my family and I finally decided it was time to "skinny" them up because I've put on a few pounds over the years eating those dang eggs. So here is my version of Debi's Cheesy Eggs albeit a little bit skinnier, just like I'm hoping to be!
- 2 Eggs
- 2 Laughing Cow Cheese Wedges
- 2 Slices Kirkland Lean Ham
- Spray Oil
- Salt & Pepper
- Optional Hot Sauce For Serving
- Heat a large non stick pan to medium.
- Chop the ham
- Spray the pan with oil.
- Add the ham and stir until starting to warm.
- Add the cheese wedges and lower heat to medium low.
- Once the cheese starts to soften and melt quickly whisk the eggs and add them to the pan.
- Stir as the cheese melts and the eggs start to set.
- Cooking the eggs on a lower temperature will take a little longer than normal. Once cooked you may season to taste.
- Serve with fruit and strong coffee of course!
About 260 calories per serving. You could lower the calorie count by about 35 calories if you substitute 1/4 cup egg white for one of the eggs.Tips
Eggs scramble best if the pan is already hot, the pan temperature is lower than normal, and you whisk them well right before adding them.