Kitchen Hint of the Day!

June 12, 2020 at 6:00 AM | Posted in Kitchen Hints | 3 Comments
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Kitchen Hint of the Day! FRIDAY

Buying Watermelon……………………….

Pick it up! Big or small, the watermelon should feel heavy for its size. Look for the yellow spot: Watermelons develop a splotch where they rest on the ground. When this splotch is creamy yellow, it’s ripe. Give it a thump: Tap the underbelly of the watermelon.

Then to store it. Watermelons can be stored uncut and unrefrigerated for about 10 days to 2 weeks. Place them in a very cool place to increase their storage time. If cut, watermelon will keep in the refrigerator for about 4 days wrapped tightly in plastic. Watermelon will decay if stored below 50°F (10°C) for more than a few days.

Watermelon Feta Turkey Pizza

September 14, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Passing along another Jennie – O Turkey recipe, Watermelon Feta Turkey Pizza. Made using JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin along with Feta Cheese and Kalamata Olives all served on a slightly charred slice of Watermelon. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Watermelon Feta Turkey Pizza
You’ll never see this on any pizza delivery menu! You take a slightly charred slice of watermelon and top it like a Mediterranean pizza—complete with Feta cheese, Kalamata olives and JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin. With sweet and savory flavors, this nutritious watermelon pizza recipe will have guests’ mouths watering!

INGREDIENTS
½ (24-ounce) package JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin
1 watermelon slice, cut 1-inch thick from center of the widest part
½ cup crumbled Feta cheese
¼ cup Kalamata olives, sliced
¼ cup chopped mint leaves
1 tablespoon balsamic glaze

DIRECTIONS
1) Prepare grill for medium heat. Cook turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Shred and set aside.
2) Grill watermelon slice 3 to 5 minutes or until slightly charred. Cut into wedges. Place shredded turkey on watermelon slices.
3) Top with Feta cheese, olives and mint leaves. Drizzle with balsamic glaze.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 120
Protein 12g
Carbohydrates 7g
Fiber 1g
Sugars 5g
Fat 4.5g
Cholesterol 35mg
Sodium 520mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1153-watermelon-feta-turkey-pizza

Top 10 Foods You Should Eat This Summer

June 11, 2016 at 4:54 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Some great tips on eating healthy this Summer. From the Diabetic Living Online website its Top 10 Foods You Should Eat This Summer. Check out the Diabetic Living website for all your Diabetic Friendly recipes and tips! http://www.diabeticlivingonline.com/

 

 

Top 10 Foods You Should Eat This SummerDiabetic living logo

If you’re wondering what the best foods are to eat with diabetes this summer, check out our top picks for fresh and flavorful summer eats that will keep you cool and your body nourished.

 

Summer Power Foods

From fresh fruits to sizzling vegetables, you’ll love knowing that you’re taking care of your body and your diabetes while feasting on the power foods of summer. Visit your local farmer’s markets for the best in seasonal fare.

 
Watermelon

Refreshing, tasty, and hydrating, watermelon needs no dressing up to provide the nutrition and flavors we crave. Summertime is when watermelons are best in quality and price. Watermelons come in all shapes and sizes, and they have thick green rinds that are spotted or striped……

 
Cucumbers

Keep cool as a cucumber and include these versatile vegetables into your summer cuisine. One cup of sliced cucumbers has only 16 calories and 4 grams of carb. Florida and California provide cucumbers to the United States most of the year, with cucumbers from Mexico found in stores during the winter months. China is the largest producer of cucumbers, providing two-thirds of the global supply. Health benefits of cucumbers are numerous. The skins and seeds of cucumbers are rich in nutrients and higher than the flesh, so consuming the whole fruit is desirable…….

 
Pluots

One of the most delicious fruits of summer with their natural sweetness and unique flavor, pluots are an easy, highly nutritious addition to any diabetes and weight management eating plan. A cross between an apricot and a plum, it looks more like a plum because genetically the fruit is about 70 percent plum and 30 percent apricot……

 

 

* Click the link below to get all the Top 10 Foods You Should Eat This Summer
http://www.diabeticlivingonline.com/food-to-eat/nutrition/top-10-foods-you-should-eat-summer

Fruit of the Week – Watermelon

August 1, 2011 at 2:58 PM | Posted in Food, fruits | 1 Comment
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Watermelon (Citrullus lanatus (Thunb.), family Cucurbitaceae) is a vine-like (scrambler and trailer) flowering plant originally from southern Africa. Its fruit, which is also called watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp). Pepos are derived from an inferior ovary, and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon – although not in the genus Cucumis – has a smooth exterior rind (green, yellow and sometimes white) and a juicy, sweet interior flesh (usually pink, but sometimes orange, yellow, red and sometimes green if not ripe). It is also commonly used to make a variety of salads, most notably fruit salad

A watermelon contains about 6% sugar and 92% water by weight. As with many other fruits, it is a source of vitamin C.

The amino acid citrulline was first extracted from watermelon and analyzed. Watermelons contain a significant amount of citrulline and after consumption of several kg, an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorders.

Watermelon rinds, usually a light green or white color, are also edible and contains many hidden nutrients that most people avoid eating due to its unappealing flavor. They are sometimes used as a vegetable. In China, they are stir-fried, stewed or more often pickled.  When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US. Watermelon juice can also be made into wine.

Watermelon is also mildly diuretic and contains large amounts of beta carotene. Watermelon with red flesh is a significant source of lycopene

There are more than 1200 varieties of watermelon ranging in size from less than a pound, to more than two hundred pounds, with flesh that is red, orange, yellow or white. Several notable varieties are included here.

* Carolina Cross: This variety of watermelon produced the current world record watermelon weighing 262 pounds. It has green skin, red flesh and commonly produces fruit between 65 and 150 pounds. It takes about 90 days from planting to harvest.
* Yellow Crimson Watermelon: variety of watermelon that has a yellow colored flesh. This particular type of watermelon has been described as “sweeter” and more “honey” flavored than the more popular red flesh watermelon.
* Orangeglo: This variety has a very sweet orange pulp, and is a large oblong fruit weighing 20–30 pounds. It has a light green rind with jagged dark green stripes. It takes about 90–100 days from planting to harvest.
* The Moon and Stars variety of watermelon has been around since 1926. The rind is purple/black and has many small yellow circles (stars) and one or two large yellow circles (moon). The melon weighs 20–50 pounds. The flesh is pink or red and has brown seeds. The foliage is also spotted. The time from planting to harvest is about 90 days.
* Cream of Saskatchewan: This variety consists of small round fruits, around 10 inches in diameter. It has a quite thin, light green with dark green striped rind, with sweet white flesh and black seeds. It can grow well in cool climates. It was originally brought to Saskatchewan, Canada by Russian immigrants. These melons take 80–85 days from planting to harvest.
* Melitopolski: This variety has small round fruits roughly 11–12 inches in diameter. It is an early ripening variety that originated from the Volga River region of Russia, an area known for cultivation of watermelons. The Melitopolski watermelons are seen piled high by vendors in Moscow in summer. This variety takes around 95 days from planting to harvest.
* Densuke Watermelon: This variety has round fruit up to 25 lb. The rind is black with no stripes or spots. It is only grown on the island of Hokkaido, Japan, where up to 10 000 watermelons are produced every year. In June 2008, one of the first harvested watermelons was sold at an auction for 650 000 yen (6300 USD), making the most expensive watermelon ever sold. The average selling price is generally around 25 000 yen (250 USD).

Watermelon Gazpacho

August 1, 2011 at 2:54 PM | Posted in Food, fruits | Leave a comment
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Watermelon Gazpacho

Ingredients:

* 6 cups seeded and cubed watermelon
* 1 1/2 cups chopped apples (I use Golden Delicious apples)
* 1/2 cup finely chopped onion
* 1/2 cup finely chopped green bell pepper
* 1 teaspoon dried basil
* 1/2 teaspoon salt, to taste
* pepper
* 1/4 teaspoon chili powder
* 1 tablespoon cider vinegar

1. 1 In a blender, puree the watermelon; pour into a large mixing bowl.
2. 2 Stir in remaining ingredients.
3. 3 Refrigerate, covered at least 1 hour to blend flavors.
4. 4 This recipe serves four but can easily be doubled.

Watermelon Gazpacho

Serving Size: 1 (318 g)

Servings Per Recipe: 4

Amount Per Serving
% Daily Value
Calories 106.6

Total Carbohydrate 26.8 g
8%

http://www.food.com/recipe/watermelon-gazpacho-100020

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