Dear Watkins Friends,
Mid February greetings to you and "Happy Valentines Day!" If you haven't gotten your special someone a valentine yet, let us help! Or even if you have and are reading this post Valentine's Day - add to the fun. Your valentine will think you are brilliant! Just print out this newsletter as a giant coupon for a Watkins Shopping Spree! Or, use the coupon at the bottom of this publication. Who wouldn't love to indulge themselves with something from our Natural Gourmet Section or Personal Care Section? There are those who just love to stock a medicine cabinet or cleaning cupboard as well! It is a fun and imaginative way to give the best!
Please enjoy this mid month's recipes! As always, we are only an email or phone call away!
In appreciation of your patronage,
Michael August
Independent Watkins Associate
PS We absolutely love referrals. Please forward this newsletter to your friends who love recipes and Watkins products! Thank you for your support!
Purchase a membership...buy wholesale.
May we also extend the additional opportunity of "saving" money or perhaps starting a business on the side? A Watkins Business is a viable opportunity for doing both.
For more information, please call me at:831.713.5500
| Pasta Alfredo
2 boneless/skinless chicken breast
1 1/2 tsp/7.5 mL Watkins Original Grapeseed Oil
1/2 cup/125 mL red pepper, chopped
1/2 cup/125 mL yellow pepper, chopped
1 cup cup/250 mL sliced mushrooms
1/4 cup/60 mL green onion, chopped
1/2 cup/125 mL Kalamata olives
1 lb/140 g pasta noodles
2 tsp/10 mL all-purpose flour
3/4 to 1 tsp/4 to 5 mL Watkins Garlic Liquid Spice
1 can (12 oz/340 g) evaporated skim milk
1/2 cup/125 mL grated Parmesan cheese
1/4 tsp/2.5 mL Watkins Black Pepper 6 oz
Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium heat. Add red and yellow peppers, mushrooms and green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook your favorite pasta according to package directions.
Remove chicken and vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice and evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese. Coat cooked noodles with sauce; stir in vegetables and slices of chicken. Sprinkle with pepper.
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| Chicken Fajita Pizza
1 Watkins White Deep-Dish Pizza Crust Mix
1 tbsp/15 mL Watkins Original Grapeseed Oil
4 boneless, skinless chicken breast halves, cut into 2-inch/50-mm by 1/2-inch/12-mm strips
1-1/2 tbsp/23 mL
½ tsp/2.5 mL Watkins Oregano
2 tbsp/30 mL lime juice
1 cup/250 mL thinly-sliced onion
1 cup/250 mL green or red bell pepper strips
1/2 cup/125 mL tomato sauce
1/4 to 1/2 tsp/1.2 to 2.5 mL
12 oz/340 g (3 cups/750 mL) shredded Monterey Jack cheese
if desired, Watkins Red Pepper Flakes |
Prepare pizza crust according to package directions. Increase oven temperature to 400°F/200°C. Sauté chicken in hot oil until lightly browned, about 5 minutes. Stir in next 5 ingredients; cook 1 to 2 minutes or until vegetables are crisp-tender. Spoon mixture over crust. Stir Salsa Seasoning into tomato sauce; spoon over pizza. Sprinkle with cheese. Bake on middle oven rack until crust is golden brown, approximately 12-15 minutes. Sprinkle to taste with red pepper flakes. Makes 8 servings. | |
| Blue Cheese Spread
1/2 cup/125 mL finely-chopped walnuts
1 package (8 oz/227 g) reduced-calorie cream cheese, softened
1/2 cup/125 mL reduced-calorie sour cream
1 package (4 oz/113 g) blue cheese (such as Danish Blue or Maytag), crumbled
1 tbsp/15 mL chopped pimentos
1 tbsp/15 mL minced green pepper
1/2 tsp/2.5 mL Watkins Garlic Granules
1/2 tsp/2.5 mL Watkins Onion Granules
Dash Watkins Black Pepper 6 oz
Pan-roast walnuts in a dry skillet over medium-high heat, shaking skillet and/or stirring constantly, until golden brown. Cool slightly. Beat cream cheese in bowl until smooth and creamy. Blend in sour cream, blue cheese, walnuts and remaining ingredients; mix well. Spoon into attractive serving dish. Keep refrigerated.
Makes 2 cups/500 mL.
Directions to give with spread: Store in refrigerator. Serve with unsalted crackers, party rye or French bread.
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| Simple Curry Vegetable Dip
1 cup mayo (can use lite - but regular is best)
2 tsp. Watkins Onion Flakes
1 tsp. Watkins Curry (natural or organic) - may add more for a lite yellow color - and to taste
1 T. freshly squeezed lemon juice (if you like it tangy)
Mix all ingredients in a small bowl and refrigerate for flavors to meld. This dip looks especially attractive in a red pepper bowl. Simply slice off one side of the pepper (save for cap or to set to the side as decoration), pull or cut out the seeds and shake out the remainder. Fill with the dip and place in the center of a plate surrounded by other vegetables.
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| Please share the fun with your friends and forward! Thanks!
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| | Save or Earn with a Watkins Home Base Business!
Ask me about it!
| Enjoy Desserts From the Oven and Tasty Dishes Direct From Your Slow Cooker?
To see recipes on:
Nutty Brownie Dream Bars
Pecan Topped Carrot Pie
Turkey with Mushroom Sauce
Mandarin Chicken
Click Here!
How about a few recipes that aren't all "that naughty!"
Banana-Mango-Rum Smoothies
Vanilla Nut Coffee Shake
Orange Muffins with Apricots & Cranberries
Classic Scones
Click Here!
Okay, these are naughty...
Fastnachts For Fat Tuesday!
Click Here
Enjoy the fun and visit us often at
my website:
There are always fun new recipes as well as many, many archived favorites!
Thank You!
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