The Well Dressed Kitchen

Snacks

Grilled Watermelon

by

Grilling watermelon takes the flavor to a completely different level. We all love the sweet, juicy bite of watermelon on a summer day, am-I-right!?!? I am pretty sure you will be oh-so-pleasantly surprised and happy with this Grilled Watermelon. 

The goal for the remainder of my summer recipes is ways to keep things light and fresh so we can all spend more time outside enjoying our last days of warm weather rather than slaving away in the kitchen. This is a recipe you will want to try before summer comes to an end!
Now some of you might be skeptic and thinking hmmm this is weird…grilling watermelon. Others might be thinking, WOW!!! I never thought of this and I can’t wait to give it a try. I know Grilled Watermelon sounds weird, but trust me when I say this… it will forever change your Summer Cook-Outs. Grilling watermelon completely changes the texture and flavor. It brings out a smoky and savory taste… a whole new side of watermelon.

How to Grill Watermelon: 

Cut the watermelon in thick triangle wedges. Brush each side lightly with olive oil and sprinkle with sea salt  (I used Jacobsen) and pepper. Grill over high heat until grill marks have formed and the watermelon is slightly softened, roughly 5 minutes. Remove from grill and sprinkle with desired toppings.

Lemon Vinaigrette

Arugula Salad with a Lemon Vinaigrette Dressing

I served along side an arugula and herb salad with a lemon vinaigrette dressing and it was the perfect pairing. In a large bowl, toss together the arugula, spinach, basil, or whatever fresh herbs and greens you have on hand. In a medium bowl, whisk together 1/3 cup olive oil and juice of a lemon; season with salt and pepper, to taste. Toss the dressing with the greens and top with goat cheese or feta. For full recipe CLICK HERE!!!

Grilled Watermelon
 
Author: 
Prep time: 
Cook time: 
Total time: 
Save Print
Ingredients
  • Eight 2-inch-thick watermelon wedges
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, juice of
  • ½ teaspoon freshly ground black pepper
  • Sea salt, I used Jacobsen
Instructions
  1. Heat a grill or grill pan over high heat. Brush both sides of the watermelon wedges with the olive oil and juice of ½ lemon.
  2. Season each watermelon wedge with pepper.
  3. Grill each watermelon wedge until char marks appear, flipping once, about 3 minutes per side. Transfer to a plate and season with the sea salt and more lemon juice.

Grilled Watermelon

YOU MAY ALSO LIKE…

Sweet & Spicy Salmon

SWEET & SPICY GLAZED SALMON

Banana Protein Muffins

by

A clean eating recipe for Banana Protein Muffins that are full of natural sweetness. These muffins get their moisture by using very ripe mashed bananas. A base of oats, full of protein, naturally sweet — and these muffins don’t even taste “healthy” at all!!

Banana Protein Muffins

I am all about balance so when I am craving something sweet sometimes it’s nice to have recipes made with whole ingredients.

I am a huge fan of muffins and I would eat them everyday if they were better for me. I created this Banana Protein Muffin as a clean recipe that I can eat on the go for breakfast without the guilt. The base for these muffins are oats, they are filled with protein, naturally sweet, and taste like the “real deal”.

For this recipe, I used PB Fit Powder and I use it in so many of my recipes. It gives that peanut butter taste we all love without all the calories and fat. Works great in baking and smoothies. You can use any flavor protein powder you like or even leave it out and add nuts for extra protein and flavor. I personally love the combination of banana and peanut butter together, definitely my fav!

I never let any food go to waste. The simplest and most underrated way to save money on food is to not ever let anything go to waste. I don’t eat a lot of bananas, but I love baking with them and having them for smoothies, so I never let me go to waste. I allow my bananas to fully ripen on the counter. When the skin is browned I throw them in the freezer, skin on, and allow them to thaw out when I use them for baking. I also take a few bananas, remove the skin, cube them, place in plastic freezer safe bags for quick access when making smoothies.

WHAT I LOVE ABOUT THIS RECIPE:

  1. They are easy to grab on the go!  
  2. Enjoy any time of day – Breakfast, snack, top with peanut butter to fulfill that late night craving.
  3. Naturally Sweet – Really ripe bananas add sweetness and moisture.
  4. Make ahead of time as part of your meal prep – The muffins will last all week-long. Simply place them in a plastic bag, seal, and store at room temperature for up to 5 days. To freeze muffins, wrap them tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months.

To make these muffins low carb, substitute coconut flour. Be careful and make sure you measure out the coconut flour EXACT – it’s more absorbent than regular flour so if you add too much it will make your muffins dry instead of moist.

Banana Protein Muffins
 
Author: 
Prep time: 
Cook time: 
Total time: 
Save Print
Banana Protein Muffins make for a delicious, easy breakfast or snack and are sure to fulfill your late night sweet tooth. These muffins get their moisture by using very ripe mashed bananas which also adds a lot of sweetness.
Ingredients
  • 11/2 cups quick cooking oats
  • 11/4 cup unsweetened almond milk or any milk you prefer
  • ½ cup brown sugar
  • ½ cup flour (you can substitute ½ cup + 2 Tbsp. coconut flour)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 Tbsp. P&B fit powder or any protein powder you prefer
  • 1 cup mashed ripe bananas (roughly 2 to 3 bananas)
  • 2 large egg whites
  • 2 Tbsp honey
  • 1 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degree F.
  2. Line a muffin tin with cupcake wrappers or spray with nonstick cooking spray.
  3. Mix wet ingredients in medium-sized mixing bowl until well combined including milk, egg whites, honey, coconut oil, and vanilla extract. Mix in brown sugar and set aside.
  4. In a large mixing bowl combine all dry ingredients including oats, flour, baking soda, salt, and protein powder.
  5. Slowly stir wet ingredients into dry ingredients until completely combined. Stir in mashed bananas.
  6. Using a spoon or cookie scoop, fill muffin tin until roughly ¾ full.
  7. Bake for 25 minutes.

YOU MAY ALSO LIKE…

CRANBERRY, NUT, AND CHOCOLATE QUINOA ENERGY BARS

Cranberry, Nut, and Chocolate Quinoa Energy Bars

PUMPKIN SPICE GRANOLA + PECANS AND PUMPKIN SEEDS

Pumpkin Spice Granola

Skinny Buffalo Chicken Dip

by

A lighter version of this go-to Super Bowl Sunday Dip, this “Skinny” Buffalo Chicken Dip tastes exactly like the regular version. It’s so addicting so why not lighten it up a bit and eat more!! What if nobody could taste the difference, would you make this lightened up dip!?

Buffalo Chicken Dip

The best part about football is the food! I mean, come on, I don’t look forward to actually watching the game… I want to eat!! Oh, and watch the half time show.

I don’t eat Buffalo flavors often, but when it’s Super Bowl Sunday I can’t resist. Every year I find myself hanging out around the Buffalo Chicken Dip so this year I created a “lighter” version so that I can eat twice the amount! The best part is you can’t taste the difference.

I know Super Bowl is a day full of wings, dips, and beer and I am all about that… but I thought what if I create a lighter version that still tastes the same. If nobody can tell the difference then why not. I swapped for Greek yogurt, reduced-fat cream cheese, and part skim mozzarella. My sister was a taste tester and neither of us could taste the difference. Score!

WHAT I LOVE ABOUT THIS RECIPE:

  • It’s cheesy and delicious!! This dip is easy and comes together just like that! You can add crumbled light blue cheese if you desire.
  • It is lighter than original recipe and you can’t taste the difference: There are many variations of this recipe, but I found Greek yogurt, reduced-fat cream cheese, and mozzarella cheese are great in this recipe.
  • There is heat: I used a 1/2 cup of Frank’s Hot Sauce, but you can use any hot sauce and use less or more depending on how much heat you desire.
  • It is the ultimate Super Bowl Dip: Everyone’s favorite dip, definitely a crowd pleaser 🙂

Buffalo Chicken Dip

I think this dip is delicious with tortilla chips and celery, but crackers, Hawaiian rolls, and pretzels also taste delicious with this dip.

Make this Recipe Even Easier:

  1. Use Rotisserie Chicken or Canned Chicken: If you don’t have the time to shred your own chicken, buy a rotisserie chicken from the grocery store, or use canned chunk chicken (drained).
  2. Make in Slow Cooker: In a bowl, mix together all ingredients together except 1/2 cup of shredded mozzarella cheese then transfer into slow cooker. Top with remaining mozzarella cheese. Place lid on the slow cooker and turn on to the low or warm setting for up to 4 hours. Transfer to a serving dish or serve straight from the slow cooker!
Buffalo Chicken Dip
 
Author: 
Recipe type: Dip
Prep time: 
Cook time: 
Total time: 
Save Print
Ingredients
  • 4 chicken breasts, cooked and shredded (roughly 3 cups)
  • ½ cup hot sauce (plus more if you prefer more heat)
  • 1 cup plain Greek yogurt
  • 4 oz. reduced-fat cream cheese (1/2 block)
  • 1 cup part skim mozzarella cheese, shredded
  • scallions, for garnish (optional)
  • tortilla chips, celery, pretzels, sweet rolls (all great options for dipping)
Instructions
  1. Preheat oven to 350 degree F.
  2. In a large bowl, combine all ingredients and mix until well combined. Spray a small baking dish with cooking spray and transfer mixture to dish. Bake for 30 minutes or until cheese is melted and sides of dip begin to slightly brown.
  3. Remove from oven and serve immediately.
  4. How to cook and shred chicken:
  5. Place a single, even layer of chicken breasts into the bottom of slow cooker. Sprinkle with salt and pepper. Cover chicken breasts with chicken stock or water. Cook on low for 3 to 5 hours or when chicken is cooked through and shreds easily with a fork. You can finish off the dip in the slow cooker by mixing in all of the ingredients with the cooked, shredded chicken and stir until well combined. Heat on low for until cheese is melted and serve immediately.
  6. To do this on the stove, combine all ingredients and simmer on low heat for roughly 30 minutes.

What is your favorite Super Bowl Recipe!?

If you make this recipe, take a pic and post on Instagram with the hashtag #thewelldressedkitchen. I would love to see what you’re cooking.

You May Also Like: 

Easy Homemade Guacamole

Mini Bell Pepper Nachos

Asian Turkey Meatballs 

Buffalo Chicken Dip