The more scientists and researchers learn about watermelon, the more impressed they become. Watermelon is turning out to be nothing short of a superfood. We’ve all known for quite some time that watermelon is very tasty, but great taste is only the tip of the iceberg. Watermelon is a valuable food that can heal the body and provide a surprising amount of nutrition. Let’s take a look at three big reasons to love this big fruit!
Reason #1 to Love Watermelon: It’s Rich in Lycopene
Reason #2 to Love Watermelon: It’s a Great Source of Hydration
Reason #3 to Love Watermelon: It’s Loaded with Vitamins A and C
Bonus! Reason #4 to Love Watermelon: It Fights Inflammation
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped 1 can (8 oz) sliced water chestnuts, drained 1 cup chicken broth 2 tablespoons soy sauce 1/2 teaspoon finely chopped gingerroot 2 tablespoons cornstarch 3 tablespoons cold water 1 cup sliced fresh mushrooms (3 oz) 1 cup snow pea pods (4 oz) Chow mein noodles, if desired
In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place carrots, celery, onion, garlic and water chestnuts; top with chicken. In small bowl, mix broth, soy sauce and ginger root; pour over chicken. Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover; cook 15 minutes longer. Serve over noodles.
*Boneless skinless chicken breasts can be substituted.
I was excited to find this recipe. My husband loves Chinese food and rice. I also like that it is a slow cooker recipe. Always looking for good crock-pot recipes.
I've already placed an order to update some of my outdoor Christmas decorations. On many of the items they offer monthly payment plans. Last year I waited till November to place my order and just about everything was sold out. This girl is getting an early start this year. Sometimes you can't beat QVC's quality and prices.
1 pkg. (2-layer size) white cake mix 1 cup boiling water 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin 1/2 cup cold water 1 cup quartered fresh strawberries 1/2 cup each fresh blueberries, blackberries and raspberries 1 Tbsp. KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix 2 cups thawed COOL WHIP Whipped Topping
PREPARE cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork or skewer at 1/2-inch intervals.
ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; slowly pour over cake. Refrigerate 3 hours. Meanwhile, toss berries with drink mix. Refrigerate until ready to serve.
FROST cake with COOL WHIP; top with berries
HOW TO THAW COOL WHIP Place unopened tub in refrigerator for 4 hours. Do not thaw in microwave. SUBSTITUTE For variety, prepare using orange or lime flavor JELL-O Gelatin and KOOL-AID. TAKE ALONG This is a great cake to bring to a picnic or potluck party. Bake the poke cake as directed. Place COOL WHIP and berries in separate containers. Refrigerate all until ready to bring to the party. Top the cake with the COOL WHIP and fruit just before serving.
One of my families favorite refreshing summer cakes. Thank you Kraft for reminding me about this cake. I must make at once.