Recipe of the Day

Chicken Breasts Stuffed with Sage-Walnut Pesto

1/2 cup/125 mL fresh parsley leaves, packed

1/4 cup/60 mL walnuts, toasted

1 tbsp/15 mL

Watkins Sage

1/4 cup/60 mL

Watkins Garlic & Parsley Grapeseed Oil

2 tbsp/30 mL Parmesan cheese, grated

2 tbsp/30 mL ricotta cheese

Watkins Sea Salt

to taste

Watkins Peppercorns

of choice, freshly ground, to taste

4 split chicken breasts with skin on.  To make pesto: Place parsley leaves and walnuts in a food processor and pulse 4 to 5 times to roughly chop. Add sage and grapeseed oil, parmesan and ricotta cheese, and purée until smooth. Season pesto with salt and ground peppercorns to taste.

Preheat oven to 350°F/180°C. Divide the pesto evenly between the 4 chicken breasts, stuffing the pesto under the skin of each and patting it into an even layer. Place the chicken breasts skin-side-up on top of a rack in a roasting pan and bake 50 to 60 minutes. To test for doneness, the juices should run clear when the meat is pierced. Serve on top of Watkins Walnut Heartland Rice Blend with Provencal Pepper Stew. Serves 4.   

Curried Couscous Salad 

1-1/2 cups/375 mL water
2 tsp/10 mL Watkins Chicken Soup & Gravy
1 cup/250 mL uncooked instant couscous
1/2 cup/125 mL sliced almonds, toasted
1/2 cup/125 mL raisins
1/2 cup/125 mL chopped red apple
1/4 cup/60 mL sliced green onions
Curry Dressing (recipe below)

Curry Dressing
2 cups/500 mL plain nonfat yogurt
2 to 3 tbsp/30 to 45 mL brown sugar, to taste
1 tbsp/15 mL lemon juice
2-1/2 tsp/12.5 mL Watkins Curry Powder
1/2 to 3/4 tsp/2.5 to 4 mL, to taste Watkins Cinnamon
1/2 tsp/2.5 mL
Mix all ingredients until well-combined.

In medium saucepan, bring water and soup base to a boil. Stir in couscous; remove from heat and let stand 5 minutes; fluff with a fork. Place in a large bowl along with all of the remaining ingredients; toss lightly. Cover and refrigerate at least 4 hours to allow flavors to develop. Stir before serving.

Butter Pecan Pumpkin Pie

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon Watkins Cinnamon 
1/4 teaspoon Ginger (Tin)
1/4 teaspoon Ground Nutmeg (Tin)
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

Vanilla Cream Cheese Dip 

1 package (8 oz/227 g) reduced-calorie cream cheese
1 jar (7 oz/198 g) marshmallow cream
1-1/2 tsp/7.5 mL Watkins Double-Strength Imitation Clear Vanilla   

Combine all ingredients and beat until smooth. Chill 1 to 2 hours. Serve with assorted fruit, such as pineapple, apples, pears, or strawberries.

Makes 2 cups, 2 tbsp/serving.