Another amazing salad!  When I made this I used cilantro, not parsley.  I thought it would complement the lime juice better.  I also omitted the celery. 

 Creamy Watermelon Salad

Ingredients

Dressing:
1 lemon, zested and juiced (use one teaspoon)
1 lime zested and juiced (use one tablespoon)
1/2 bunch cilantro or 1 bunch parsley, leaves only, chopped
1/2 cup fat-free Greek yogurt


1/4 teaspoon black pepper

Salad:
5-6 cups seedless watermelon, cubed*
2 stalks celery, sliced
1 red onion, thinly sliced
1/4 teaspoon black pepper
2 tablespoons feta cheese, crumbled

* If you can find a "personal" size watermelon, that's the perfect size for this recipe.

Directions

Whisk together the dressing ingredients in a small bowl.

Toss together all the salad ingredients with the dressing. Serve chilled.

Keep the salad and dressing separate until just before serving if you make this dish ahead.

Recipe #2!

 This is also an all star.  I haven't made this for Book Club but I think you will love this.  This is one of the best things I ever ate.  The recipe comes from my mother but she did not write it.  This recipe uses zucchini but makes it taste just like hot baked apples!  I think this could also be baked in a pie crust if you want to get creative.  I took the picture after we all tore this up at a dinner party!  I opted not to peel the zucchini as the recipe suggested.

Zucchini Crisp

8 Cups cubed peeled zucchini

¾ Cup lemon juice

½  Cup sugar

2 Teaspoons ground cinnamon

1 Teaspoon ground nutmeg

Topping

1 Cup brown sugar

1 Cup old-fashioned oats

1 Cup all-purpose flour

2/3 Cup cold butter or margarine  (can also use 1 stick and it will be fine)

In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg: mix well.

Pour into a greased 13 in x 9 in x 2 in baking dish.

For topping, combine brown sugar, oats, and flour in a bowl;  cut in butter until crumbly.  Sprinkle over the zucchini mixture.

Bake at 375 degrees F for 45-50 minutes or until bubbly and the zucchini is tender.  Serves 12.

Rebecca's All Stars

So, I'm a foodie.  I love food.  I love the taste, the smell, the texture, the presentation, the ambiance of a good meal, pretty much everything involved.  So to start our food blog for Book Club, I'm posting the best recipes I've ever made for the group or otherwise.  So, here we go...

NOTE:  I did not write this recipe.  This is from a contributor to Real Age, Dr. Oz's website.  But it is awesome either way!

Banana-Kiwi Salad

Ingredients
2 tbsp. lime juice
1 tbsp. canola oil
2 tsp. rice vinegar
1 tsp. honey (I used agave)
1/4 tsp. salt
Pinch of cayenne pepper or to taste
4 kiwis, peeled and diced
2 firm, ripe bananas cut into 1/2 inch thick slices
1/2 cup diced red bell pepper
2 tbsp. sliced fresh mint
2 tbsp.  chopped cashews, toasted

Whisk the first 5 ingredients together for the dressing.  Slice the bananas, kiwis, and peppers and toss with the dressing.  Sprinkle with the mint and cashews. 

Nutrition Info:
Calories: 170
Carbs:  30g
Fat: 6g
Sat. Fat:  1g
Monounsat. Fat:  3g
Protein:  3g
Fiber:  5g
Potassium:  544mg
Sodium:  151mg
190% daily Vitamin C
15% of daily Vitamin A