Watermelon Poke Cake

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The 4th of July weekend is almost over with. Thankfully, I took Monday off so I could have a 4 day weekend.  It’s the only way to recover from these 20 mosquito bites I got. Yep, you heard me, 20. Cortizone cream doesn’t really work to get rid of mosquitos. Calamine lotion does however. It’s in this pink bottle and even the lotion is pink. I itch all over but it was worth it. There were so many fireworks being shot off in every direction of the lake. Wish I had a panoramic pic to show you guys but these will have to do.

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I also got some shots of lilly pads.

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It was overall a fun weekend and summer is 1/2 ways over with. Hard to believe.

Watermelon poke cake was my attempt at making a cake taste like watermelon. If you have never made a poke cake before it’s pretty fun. You poke holes all over the cake and pretty much fill it with whatever you want. I chose watermelon, because I’ve been obsessed with the fruit lately. The jolly rancher watermelon flavor instant jello will give this cake it’s watermelon flavor. I was thinking of how I could make this cake look more like a real watermelon. Thought about putting some chocolate chips in for the black seeds but decided against that. Usually, I just buy seedless watermelon anyway. Chocolate chips and watermelon just sound weird together don’t they? For the green shell, I j used some green food coloring in the cool whip. If you love watermelon this cake won’t disappoint!

To make this cake lighter, use a can of diet soda in place of the ingredients it calls for on the box and use sugar free instant jello.

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Watermelon Poke Cake
 
Ingredients
  • 1 (18¼ ounce) box cake mix (any flavor, yellow and white is best)
  • 1 (1/3 ounce) box Watermelon jello (any flavor, strawberry is always good)
  • 1 (12 ounce) can diet soda (diet cream soda is great for this)
  • 3 tablespoons unsweetened applesauce
  • 8 ounces fat-free whipped topping (typically half of the container)
Instructions
  1. Mix cake mix with diet soda and applesauce, mix until well blended.
  2. Pour batter into desired pan (I use 13x9).
  3. Bake at 350 for 20-30 minutes until done.
  4. Cool cake and then poke holes in cake with knife or fork approximately one inch apart.
  5. Prepare jello as directed (typically this uses 2 cups of water, 1 boiling 1 cold).
  6. Pour jello over cake evenly.
  7. Place cake in refrigerator for 1-2 hours until cooled.
  8. Frost with cool-whip and enjoy!
Notes
Weight Watcher Points Plus: 4 points
Nutrition Information
Serving size: 8 Calories: 161.8 Fat: 4.7 g Carbohydrates: 27.0 Fiber: 0.3 g Protein: 2.8 g

It’s fun to see the different colors in this cake.

 

 

Skinny Bang Bang Shrimp

Skinny Bang Bang Shrimp

I recently tried Bang Bang shrimp at the Ground Round. If you don’t have a Ground Round, it’s pretty much like a Ruby Tuesdays type restaurant. On their menu they had this appetizer called Boom Boom Shrimp. Boom Boom shrimp is similar to Bang Bang shrimp. And while we were eating the shrimp we pretty much made fun of the name the whole time. I know, talk about childish right? ha ha.  The shrimp was deep fried, and covered in this wonderful spicy hot sauce and underneath it was a bed of cole slaw that had a taco seasoning in it. The taco seasoning in the cole slaw was very different. I’ve never had any cole slaw like that before and it was super good. As Guy Fierri would say “It took me on the road to flavor town!”

I’m going to start keeping this sauce in my fridge at all times. It’d be good on burgers, or brushed on grilled corn.

My chives are in full bloom in my garden. They make for such a pretty garnish. Beats spending .89  at the grocery store for some green onions. :)

 

Skinny Bang Bang Shrimp

Skinny Bang Bang Shrimp

 

Skinny Bang Bang Shrimp
 
Ingredients
  • 1 lb shrimp (about 50 shrimp), cooked or uncooked. shelled or deveined.
  • 10 skewer sticks (optional)
  • 3 T chobani plain greek yogurt
  • 3 T chopped green onion, plus more for garnish
  • 1½ T sweet chili sauce (I used Franks brand)
  • ½-3/4 T sriracha sauce
Instructions
  1. (If you're grilling on a grill, be sure to soak wooded skewers a couple minutes in water to avoid burning)
  2. combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside. (if you want to make the sauce a bit thicker, do 2 T yogurt and 1 T light mayo)
  3. place 5 shrimp on each skewer
  4. If shrimp are raw:
  5. grill on each side for 5-8 minutes, until opaque and cooked through
  6. If shrimp are pre-cooked:
  7. Place shrimp skewers on a baking sheet and bake at 350 for 5-10 minutes
  8. Brush each hot skewer liberally with the sauce, on both sides
  9. serve immediately
Nutrition Information
Serving size: 4 Calories: 122 Fat: 5.65g Carbohydrates: 2.79g Sodium: 435mg Fiber: 0 Protein: 14.4g

Recipe adapted from The Cookie Rookie

Weight Watcher’s Recipe Lemon Bars

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Weight Watcher’s lemon bars are only 4 points a piece. They even have butter and eggs in them and any kind of recipe that calls for butter and it’s a Weight Watcher recipe is sure to please anyone! If you are a fan of sweet and tart then you will love these. They are creamy and decadent.

I’ve been on a lemon kick lately. Made those lemon cupcakes last week and a dessert called Lemon Lust which is a layered dessert kind of like that Chocolate Lasagna recipe going around but it calls for lemon instead. These bars are almost like that dessert, but the only thing missing on them is the cream cheese layer, and some cool whip topping. Feel free to add that on top of these. That would only make them even better! For some reason my bars ended up cracking in the middle of it, almost like a cheese does. Does anyone know if that is normal?

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Recipe from Weight Watcher’s

Points Plus: 4

Weight Watcher's Lemon Bars
 
Ingredients
  • 1⅓ cup(s) all-purpose flour
  • 5 Tbsp packed light brown sugar
  • 8 Tbsp regular butter, cold, cut into ½-inch pieces
  • 4 large egg(s)
  • ½ tsp vanilla extract
  • 1½ cup(s) powdered sugar, divided
  • ¾ cup(s) fresh lemon juice
  • 2 tsp lemon zest
Instructions
  1. Preheat oven to 350°F.
  2. To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
  3. Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and ¾ cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
  4. As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.

 

 

Weight Watcher’s Marshmallow Bark

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Weight Watcher’s Marshmallow Bark is only 3 ingredients and the recipe is super easy to make. SUPER EASY. Measure masrhmallows in a bowl. Microwave all the chocolate in a microwave safe bowl and butter. I actually left the butter out. Microwave the chocolate for 2 minutes until it has melted and pour it into the marshmallow bowl. Stir that together until the choccolate is coating all marshmallows. Pour the chocolate and marshmallows into an 8X8 pan covered in parchment paper. I let mine cool fridge so that I could eat them faster. Super easy and healthy snack. Did you know that eating dark chocolate every day can help reduce high blood pressure? Well, now you know! Was reading that in a list of foods that helped reduced blood pressure and was a long with bananas and avocados.

This is a nice little treat to have when you’re craving chocolate and need a little pick me up!

Points Plus: 4

Recipe from Weight Watchers

Weight Watcher's Marshmallow Bark
 
Ingredients
  • 8 oz bittersweet chocolate, finest quality recommended
  • 2 tsp regular butter
  • 3 cup(s) mini marshmallows
Instructions
  1. Line a 9- X 9-inch pan with heavy-duty aluminum foil.
  2. In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows.
  3. Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat. Cut into 12 pieces and serve. Yields 1 piece per serving.

In case you guys haven’t noticed there is now a 5 star rating at the bottom of the recipe where you can rate how many stars you feel like. You can also choose to print the recipe too. Have fun saving and rating recipes!

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