Clean Eating Yummy Shepherd’s Pie

Clean Eating Yummy Shepherd’s Pie

 

Serves: 6 Hands-on time: 25 minutes Total time: 1 hour

 

INGREDIENTS:

1 lb Yukon gold potatoes, peeled and cut into 2-inch pieces

1 clove garlic, whole, plus 1 tsp garlic, minced, divided

2/3 cup buttermilk

1 tbsp chives, chopped

Sea salt and ground black pepper, to taste WATKINS of course

4 tsp WATKINS Grapeseed oil, divided

1 lb lean ground turkey breast

1 yellow onion, finely chopped (1 cup)

3 medium carrots, halved lengthwise and cut into half moons (about 1 cup)

1 celery stalk, diced (about 1/3 cup)

1 tsp fresh rosemary leaves, finely chopped

1 cup WATKINS chicken broth

1 tbsp tomato paste

1/2 cup frozen peas

 

 INSTRUCTIONS:

Preheat oven to 375˚F. Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with Watkins salt and pepper. Set aside. Meanwhile, heat 1 tsp Watkins Grapeseed oil in a large non-stick skillet over medium-high heat. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside. Heat 2 tsp Watkins Grapeseed oil in skillet over medium heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, Watkins Chicken broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp Watkins Grapeseed oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.

Egg-tastic Egg Salad Recipes

Egg-tastic Egg Salad Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk #336326  ~ www.productsof1868.com

Egg Salad for a Crowd

 

36 hard-cooked eggs, chopped

6 celery ribs, chopped

3 large carrots, finely shredded

3 small green peppers, finely chopped

3 small onions, finely chopped

3 cans (2-1/4 ounces each) sliced ripe olives, drained

3 cups mayonnaise

3/4 cup milk

1 tablespoon Watkins Mustard

Salt and Watkins Black Pepper to taste

Lettuce leaves, halved cherry tomatoes and sliced hard-cooked egg, optional

100 bread slices (about 6 loaves)

In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired.

For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice. Yield: 50 sandwiches, 50 servings, 1 sandwich per serving.

Curried Olive Egg Salad

6 hard-cooked eggs, chopped

1/2 cup reduced-fat mayonnaise

1/3 cup chopped sweet onion

1/4 cup chopped pimiento-stuffed olives

1/2 teaspoon celery seed

1/2 teaspoon Watkins Curry Powder

1/4 teaspoon sugar

1/4 teaspoon Watkins Black Pepper

1/8 teaspoon salt

8 pita pocket halves

8 lettuce leaves

In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad. Yield: 4 servings.

Egg Salad and Bacon Croissants

4 bacon strips, cooked and crumbled

1/2 cup shredded cheddar cheese

1/2 cup sour cream

1/3 cup mayonnaise

2 tablespoons Watkins Chives

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

10 hard-cooked eggs, chopped

8 lettuce leaves

8 croissants, split

In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.Yield: 8 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Comfort Cheese Food Recipes

Comfort Cheese Food Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk - www.productsof1868.com

 

Tomato-French Bread Lasagne

1 pound ground beef

1/3 cup chopped onion

1/3 cup chopped celery

2 garlic cloves, minced

14 slices French bread (1/2 inch thick)

4 large tomatoes, sliced 1/2 inch thick

1 teaspoon Watkins Basil

1 teaspoon Watkins Parsley

1 teaspoon Watkins Oregano

1 teaspoon Watkins Rosemary

1 teaspoon Watkins Garlic Powder

3/4 teaspoon salt

1/2 teaspoon Watkins Black Pepper

2 teaspoons Watkins Grapeseed Oil, Original Flavor, divided

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/2 cups milk

1/3 cup grated Parmesan cheese

2 cups (8 ounces) shredded mozzarella cheese

In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13-in. x 9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes.

Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil.

In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown. Yield:8-10 servings.

Homemade Mac and Cheese Comfort Style

2-1/2 cups uncooked elbow macaroni

1/4 cup butter, cubed

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

3 cups 2% milk

5 cups (20 ounces) shredded sharp cheddar cheese, divided

2 tablespoons Worcestershire sauce

1/2 teaspoon Watkins Paprika

Preheat oven to 350°. Cook macaroni according to package directions for al dente.

Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.

Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.

Stuffed Cheesy Baked Potatoes

3 large baking potatoes (1 pound each)

1-1/2 teaspoons Watkins Grapeseed Oil, Original Flavor, optional

1/2 cup sliced green onions

1/2 cup butter, cubed, divided

1/2 cup half-and-half cream

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon Watkins White Pepper

1 cup (4 ounces) shredded cheddar cheese

Watkins Paprika

Scrub and pierce potatoes. Rub with oil if desired. Bake at 400° for 50-75 minutes or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside.

In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in onion mixture, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells.

Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake at 375° for 20 minutes or until heated through. Yield: 6 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

 

Cake Pan Casseroles

Cake Pan Casseroles

 

From Your Independent Watkins Consultant

Michelle Klimchuk - www.productsof1868.com

 

 

Eggplant Casserole

3 large eggs, beaten

2-1/2 cups panko (Japanese) bread crumbs

3 medium eggplants, cut into 1/4-inch slices

2 jars (4-1/2 ounces each) sliced mushrooms, drained

1/2 tsp Watkins Basil

1/8 teaspoon Watkins Oregano

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1 jar (28 ounces) spaghetti sauce

Preheat oven to 350°. Place eggs and breadcrumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake 15-20 minutes or until tender and golden brown, turning once.

In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.

Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.

Bake, uncovered, at 350° 25-30 minutes or until heated through and cheese is melted.Yield: 8 servings.

Grilled Cheese and Tomato Soup

3 ounces reduced-fat cream cheese

1-1/2 teaspoons Watkins Basil, divided

12 slices Italian, sourdough or rye bread (1/2 inch thick)

6 slices part-skim mozzarella cheese

6 tablespoons butter, softened

1/2 cup tomato paste

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1-3/4 cups 2% milk

2 large eggs

1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese

Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.

Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.

Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving. Yield: 6 servings.

Chicken and Olive Casserole

2 large onions, finely chopped, divided

3 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon salt

1 teaspoon Watkins Oregano

1 teaspoon Watkins Cumin

1/4 teaspoon Watkins Cinnamon

5 tablespoons Watkins Chili Powder

3 tablespoons all-purpose flour

4-1/2 cups chicken broth (make with Watkins Chicken Soup Base and respective amount of warm water)

1/2 ounce semisweet chocolate, coarsely chopped

6 cups shredded cooked chicken

12 corn tortillas (6 inches), warmed

1 cup sliced pimiento-stuffed olives

4 cups (16 ounces) shredded Monterey Jack cheese

In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate.

In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers.

Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Slow Cooker Recipes You've Never Tried

Slow Cooker Recipes You've Never Tried

 

From Your Independent Watkins Consultant

Michelle Klimchuk - www.productsof1868.com

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Slow-Cooked Stuffed Peppers

4 medium sweet red peppers

1 can (15 ounces) black beans, rinsed and drained

1 cup (4 ounces) shredded pepper jack cheese

3/4 cup salsa

1 small onion, chopped

1/2 cup frozen corn

1/3 cup uncooked converted long grain rice

1-1/4 teaspoons Watkins Chili Powder

1/2 teaspoon Watkins Cumin

Reduced-fat sour cream, optional

Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream. Yield: 4 servings.

Slow Cooker Bread Pudding

8 cups cubed day-old unfrosted cinnamon rolls

4 large eggs

2 cups milk

1/4 cup sugar

1/4 cup butter, melted

1/2 teaspoon Watkins Vanilla Extract

1/4 teaspoon Watkins Nutmeg

1 cup raisins

Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean. Yield: 6 servings.

Slow Cooker Mushroom Rice Pilaf

1 cup medium grain rice

1/4 cup butter

6 green onions, chopped

2 garlic cloves, minced

1/2 pound sliced baby portobello mushrooms

2 cups warm water

4 teaspoons Watkins Beef Soup and Gravy Mix, or to taste

Watkins Black Pepper to taste

In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms.

Transfer to a 1-1/2-qt. slow cooker. In a small bowl, whisk water and beef base; pour over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. Yield: 6 servings

Appetizing Apps

Appetizing Apps     

From Your Independent Watkins Consultant

Michelle Klimchuk ID#336326  www.productsof1868.com

Apple Brie Bites

1 package (17.3 ounces) frozen puff pastry, thawed

1 round (8 ounces) Brie cheese, cut into 1/2-inch cubes

1 medium apple, chopped

2/3 cup sliced almonds

1/2 cup chopped walnuts

1/4 cup dried cranberries

Watkins Nutmeg

Unfold puff pastry; cut each sheet into 24 squares. Gently press squares onto the bottoms of 48 greased miniature muffin cups.

Combine the cheese, apple, nuts and cranberries; spoon into cups. Bake at 375° for 12-15 minutes or until cheese is melted. Sprinkle with nutmeg. Yield: 4 dozen.

Crispy Caraway Delights

1 egg

1 tablespoon water

1 teaspoon country-style Dijon mustard

3/4 cup shredded Swiss cheese

1/4 cup finely chopped onion

2 teaspoons minced fresh parsley

1-1/2 teaspoons Watkins Caraway Seeds

1/4 teaspoon Watkins Garlic Powder

Dash of salt

1 sheet frozen puff pastry, thawed

In a small bowl, beat egg, water and mustard; set aside. In another bowl, combine the cheese, onion, parsley, caraway seeds,garlic powder and salt.

Unfold pastry sheet; brush with egg mixture. Sprinkle cheese mixture lengthwise over half of the pastry. Fold pastry over filling; press edges to seal. Brush top with remaining egg mixture. Cut widthwise into 1/2-in. strips; twist each strip several times.

Place 1 in. apart on greased baking sheets, pressing ends down. Bake at 350° for 15-20 minutes or until golden brown. Serve warm. Yield: about 1-1/2 dozen.

Sausage Rolls

1-1/4 pounds bulk pork sausage

1 medium onion, finely chopped

1 teaspoons Watkins Chives

½ teaspoon Watkins Basil

2 garlic cloves, minced

1 teaspoon Watkins Paprika, divided

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1 package (17.3 ounces) frozen puff pastry, thawed

In a large bowl, combine the sausage, onion, chives, basil, garlic, 3/4 teaspoon paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11-in. x 10-1/2-in. rectangle. Cut widthwise into 3-1/2-in. strips.

Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces.

Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350° for 20-25 minutes or until golden brown.Yield: 3 dozen.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Chocolate Desserts

Chocolate Desserts         

From Your Independent Watkins Consultant

Michelle Klimchuk ID #336326  www.productsof1868.com

Pepperminty Chocolate Cake

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup baking cocoa

1-1/2 teaspoons baking soda

1-1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk

1/2 cup Watkins Grapeseed Oil, Original Flavor

2 eggs

2 teaspoons Watkins Vanilla Extract

1 teaspoon Watkins Pure Peppermint Extract

1 cup boiling water

Filling

2 cups heavy whipping cream

1/4 cup confectioners' sugar

1 teaspoon Watkins Vanilla Extract

2 drops red food coloring, optional

2/3 cup crushed peppermint candy, divided

Glaze

2 tablespoons butter

2 tablespoons baking cocoa

2 tablespoons water

1/2 teaspoon Watkins Vanilla Extract

1 cup confectioners' sugar

In a bowl, combine dry ingredients. Add milk, oil, eggs and extracts; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans.

Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top.

For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator. Yield: 12-16 servings.

Chocolate Oatmeal Bars

1 cup plus 2 tablespoons butter, softened, divided

2 cups packed brown sugar

2 eggs

4 teaspoons Watkins Vanilla Extract, divided

3 cups quick-cooking oats

2-1/2 cups all-purpose flour

1-1/2 teaspoons salt, divided

1 teaspoon baking soda

1 can (14 ounces) sweetened condensed milk

2 cups (12 ounces) semisweet chocolate chips

1 cup chopped walnuts

In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually add to creamed mixture and mix well. Press two-thirds of oat mixture into a greased 15-in. x 10-in. x 1-in. baking pan.

In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture.

Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.

Swiss Chocolate Bars

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

1/2 cup sour cream

1 cup water

1/2 cup butter, cubed

1-1/2 ounces unsweetened chocolate

1 teaspoon Watkins Vanilla Extract

Frosting

4 cups confectioners' sugar

1/2 cup butter, cubed

1/3 cup milk

1-1/2 ounces unsweetened chocolate

1 teaspoon Watkins Vanilla Extract

Pecan halves

In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs, vanilla and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 30 minutes.

Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside.

In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars. Yield: about 3 dozen.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.