3 Main Dishes

Homemade Stuffed Manicotti Recipe  

Photo:  All Recipes

Crepe Noodles

1-1/2 cups all-purpose flour

1 cup whole milk

3 large eggs

1/2 teaspoon salt

Filling

1-1/2 pounds ricotta cheese

1/4 cup grated Romano cheese

1 large egg

1 teaspoon Watkins Organic Parsley Flakes

1 jar (26 ounces) meatless spaghetti sauce

Grated Romano cheese, optional

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.

For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.

Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Photo: Taste of Home

Italian Mushroom Meatloaf     

1 large egg, lightly beaten

1/4 pound fresh mushrooms, chopped

1/2 cup old-fashioned oats

1/2 cup chopped red onion

1/4 cup ground flaxseed

1/2 teaspoon Watkins Black Pepper

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed, crumbled

1 pound lean ground beef (90% lean)

1 cup marinara or spaghetti sauce

1 teaspoon Watkins Organic Italian Seasoning

Shredded Parmesan cheese, optional

In a large bowl, combine egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture and mix lightly but thoroughly.

Shape into a 10x4-in. loaf. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50 minutes; drain. Add Italian Seasoning to marinara sauce. Top with marinara sauce. Bake 10-15 minutes longer or until no pink remains and a thermometer reads 165°. If desired, top with Parmesan cheese.

Photo: Taste of Home

White Seafood Lasagna    

9 uncooked lasagna noodles

1 tablespoon butter

1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined

1 pound bay scallops

5 garlic cloves, minced

1/4 cup white wine

1 tablespoon lemon juice

1 pound fresh crab meat

Cheese Sauce

1/4 cup butter, cubed

1/4 cup all-purpose flour

3 cups milk

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

Dash Watkins Organic Nutmeg

Ricotta Mixture

1 carton (15 ounces) part-skim ricotta cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs

1 large egg, lightly beaten

Topping

1 cup shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

Minced fresh parsley

Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.

Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turns pink and scallops are firm and opaque. Remove from pan.

Add garlic to the same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.

For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.

Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

Learn more about Watkins at www.trustednaturalhomeproducts.com

Turkey Pot Pie

1 medium onion, chopped

1/3 cup butter

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1-3/4 cups chicken broth

2 tablespoons Watkins Chicken Soup and Gravy Mix

2/3 cup whole milk

2 cups cubed cooked turkey

1 cup shredded cheddar cheese

2 cups frozen peas and carrots

Pastry

2 cups all-purpose flour

2 teaspoons celery seed

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 5 tablespoons cold water

Whole milk, optional

In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth, chicken soup and gravy mix, and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.

For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball.

Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired.

Bake at 375° for 40-45 minutes or until crust is golden brown.

Photo Credit:  All Recipes

Watkins Products:  www.trustednaturalhomeproducts.com

Bacon Pot Pie

2 cups all-purpose flour

1/3 cup shortening

1/4 cup cold butter

5 to 7 tablespoons ice water

Filling

2 medium red potatoes, chopped

1 tablespoon water

2 tablespoons butter

3 tablespoons all-purpose flour

2 cups 2% milk

1/4 teaspoon Watkins Organic Garlic Powder

1/4 teaspoon Watkins Black Pepper

1 pound bacon strips, cooked and crumbled

1 medium onion, chopped

1 cup chopped fresh or frozen broccoli, thawed

1 cup shredded cheddar cheese

Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside.

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet.

Bake until crust is golden brown and the filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Watkins Products: www.trustednaturalhomeproducts.com

Photo Credit:  Taste of Home

Peppered Meatloaf

Peppered Meatloaf

2 large eggs, lightly beaten

1 large onion, chopped

1 can (8 ounces) tomato sauce

3/4 cup crushed saltines

1/2 cup ketchup

3 garlic cloves, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon Watkins Organic Seasonings with Salt

1/2 teaspoon Watkins Black Pepper

3 pounds ground beef

1 pound spicy bulk pork sausage

Sauce

1 cup ketchup

1/3 cup packed brown sugar

1-1/2 teaspoons Watkins Organic Mustard

1/2 teaspoon Watkins Organic Nutmeg

Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 6- or 7-qt. slow cooker. Coat strips with cooking spray.

In a large bowl, combine eggs, onion, tomato sauce, saltines, ketchup, garlic, Worcestershire sauce, seasoned salt and seasoned pepper. Add beef and sausage; mix lightly but thoroughly. Shape into a loaf; transfer to slow cooker. Combine sauce ingredients; pour over top.

Cook, covered, on low until a thermometer inserted into meat loaf reads at least 160° , 6 to 6-1/2 hours. Using foil strips as handles, remove meat loaf to a platter.

Watkins Products: www.trustednaturalhomeproducts.com

Photo Credit: Taste of Home

Au Gratin Ham Pie

Au Gratin Ham Pie

Photo Credit: Taste of Home

1 package (4.9 ounces) au gratin potatoes

1-1/2 cups boiling water

2 cups frozen peas and carrots

1-1/2 cups cubed fully cooked ham

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 can (4 ounces) mushroom stems and pieces, drained

1/2 cup milk

1/2 cup sour cream

1 jar (2 ounces) diced pimientos, drained

Watkins Black Pepper to taste

1 sheet refrigerated pie pastry

 In a large bowl, combine potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream, pimientos and pepper. Transfer to an ungreased 2-qt. round baking dish.

Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.

www.trustednaturalhomeproducts.com

10 Food Substitutions

It never fails you always run out of something when the store is closed! Here are 10 food substitutions you can swap out in your recipes.


1.  No lemon juice? 1 tbsp. lemon Juice  =  1/2 TBSP vinegar

2.  No cornstarch?  1  tbsp. cornstarch = 2 TBSP all purpose flour

3.  No Mayonnaise?  Chip dip makes a great change of pace

4.  No Sour Cream?  Greek yogurt or strained yogurt makes a great swap.

5.  No cake flour?  Substitute a cup less 2 tbsp.  all purpose cake flour.

6.  No buttermilk our sour milk?  Just a 1 tsp.  lemon juice or 1/2 tsp baking soda to each  cup of milk the recipe calls for.

7.  No dry breadcrumbs? Substitute cracker crumbs or corn flake crumbs.

8.  No whole milk?  For every 1 cup needed use 1 cups skim or nonfat milk plus 2 tbsp. butter or margarine.

9.  No baking powder?  If your recipe calls for 1 tsp.  baking powder use 1/4 tsp. cream or tartar plus 1/4 tsp baking soda.

10.  No cake flour?  Substitute 1 cup less 2 tbsp. all purpose flour for each cup needed.




Start a business, Find a Rep or Shop for Watkins products.
www.trustednaturalhomeproducts.com

Tater Tot Taco Dish

Tater Tot Taco Dish

4 cups frozen miniature Tater Tots

1 pound ground beef

1 envelope Watkins Organic Taco Seasoning Mix

2/3 cup water

1/2 cup shredded cheddar cheese

2 cups shredded lettuce

1/4 cup sliced ripe olives, optional

1/4 cup taco sauce

1/2 cup sour cream

Bake Tater Tots according to package directions.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning and water. Bring to a boil; cook and stir until thickened, about 2 minutes.

To serve, top Tater Tots with beef mixture, cheese, lettuce and, if desired, olives. Serve with taco sauce and sour cream.

Fish Tacos

   Get ingredients at:  www.trustednaturalhomeproducts.com

Biscotti

6 eggs

2 cups sugar ( beat slowly into eggs)

1 cup vegetable oil ( add slowly in mixture, beat well 5 minutes until creamy)

And 1 TBSP Watkins Anise Extract ( or Extract of your choice) in to the mixture.

1 pinch of Watkins Sea Salt

3 TBSPS Baking Powder

6 Cups Flour, sifted

Mix well until mixture forms a dough.   Cut dough into 4 pieces and shape into oblong loafs (using gloves or hands sprayed with Watkins Cooking Spray.  Place loafs into baking pans sprayed with Watkins cooking stray.

Bake at 325 – 350 degrees for 40 – 45 minutes until golden brown.  Take out of oven and let cool for 5 minutes then cut.  Spray knife with cooking spray for a easier  cut.

Decorate with melted chocolate if desired.