Ingredients
1 ½ lbs. lean ground turkey
1 chopped onion
4 egg whites
1 c salsa
¾ oats, uncooked
1 pkg. dry vegetable soup mix
¼ tsp ground black pepper
½ c ketchup
6 portions red potatoes
2 lbs. green beans
¾ c skim milk
2 tbsp Butter Buds

Directions
1. Preheat oven to 350 degrees
2. In large mixing bowl, combine turkey, onion, egg whites, salsa, oats, soup mix, and pepper. Press mixture into 9” x 5” loaf pan and spread ketchup over top. Bake in oven until no longer pink in the center – about 60 minutes
3. About 25 minutes after putting the meatloaf in the oven, cut potatoes into 1” chunks. Place in large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until tender – about 20 minutes
4. Cut stems off green beans and place in a large saucepan with 1” of water. Heat to boiling over high heat. Then reduce heat and simmer uncovered for 6-8 minutes until crisp-tender. Drain
5. Remove meatloaf from oven and let sit 5 minutes before slicing.
6. Drain potatoes and return to pan. Mash while adding skim milk a little at a time. Add butter buds and mash vigorously until light and fluffy.

Related posts:

1. Italian-Style Turkey Meat Loaf
2. Turkey Loaf
3. Grilled Cheese Mini Meat Loaf Recipe

2        pounds lean ground turkey

1        cup fine Italian-style bread crumbs

1/2    cup ketchup

1        cup grated mozzarella

1        cup finely chopped onion

2        cloves garlic, minced

1/2    cup chopped fresh parsley

2        teaspoons Watkins Basil

1/2    teaspoon Watkins Thyme

1        teaspoon salt

1/2    teaspoon Watkins Pepper

2        eggs, lightly beaten

2        cups pasta sauce

Directions:

Heat the oven to 350 degrees.  Oil a large jelly roll pan or a roasting pan and set it aside.

Combine all the ingredients except the pasta sauce in a large mixing bowl.  Using your hands, toss the ingredients lightly to evenly distribute them, then knead the mixture well.

Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide.  Bake it for 40 minutes, then remove it from the oven and spread a cup of pasta sauce over the top.  Keep baking the meat loaf until it is cooked through, about 35 minutes more.  Allow the loaf to sit in the pan for 15 minutes before slicing it.  Serve it with more pasta sauce, if desired.  Makes 8 or more servings.

Related posts:

1. Turkey Loaf
2. Homestyle Meat Loaf
3. Grilled Cheese Mini Meat Loaf Recipe

Related posts:

1. Oven Rubbed Chicken Breasts
2. Aloha Chicken
3. Oven-Barbecued Chicken

Ingredients:
4 boneless and skinless chicken breasts

1 teaspoon Watkins Ginger

1 teaspoon Watkins Paprika

1 teaspoon onion powder

1 teaspoon garlic salt

3 tablespoon cider vinegar

1 cup ketchup

1/8 cup soy sauce – can use up to 1/4 cup

1 can crushed pineapple in syrup (20 ounce can)

1/4 cup brown sugar

Directions:

Arrange chicken pieces in a single layer in a 9 x 13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well.

Brush 1/2 of above mixture over the chicken pieces and bake in the oven for 15 minutes.

Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer.

Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time us up, spoon the pineapple/soy sauce mixture over the chicken. Bake for another 30 minutes. Serve while hot.

Related posts:

1. Oriental Chicken
2. Oriental Chicken Salad
3. Presto Change-o Chicken and Pineapple Kabobs

Ingredients: 

• 1         tablespoon plus 1 teaspoon margarine
• 2         tablespoons plus 2 teaspoons all-purpose flour
• 1/2      teaspoon Watkins Powdered Mustard
• 1/4      teaspoon Watkins Rubbed Sage
• 1 1/2   cups skim milk
• 1         tablespoon Watkins Chicken Soup and Gravy Base
•           dash white pepper, or to taste
• 4         ounces cheddar cheese, shredded
• 8         ounces skined and boned cooked chicken diced
• 1         cup each sliced carrots, stemmed sliced mushrooms, and sliced green beans (tender-crisp)
• 4         ready-to-bake refrigerated buttermilk flaky biscuits (1 ounce each)*

Directions:

1. Preheat oven to 400 degrees.
2. In a 3-quart saucepan heat margarine over medium heat until bubbly and hot;
3. Add flour, mustard, and sage and stir quickly to combine thoroughly.
4. Stirring constantly, gradually add milk; continue to stir and cook, until smooth.
5. Add chicken soup and gravy base with pepper and mix well.
6. Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5 to 10 mniutes;
7. Add cheese and cook, stirring, until melted.
8. Add chicken and vegetables and continue cooking until chicken and vegetables are heated through, about 3 to 5 minutes .
9. Spray 1 1/2-quart casserole with nonstick cooking spray and pour chicken mixture into casserole.
10. Carefully separate each biscuit into 2 layers of dough, make eight circles;
11. arrange biscuits over chicken mixture in an even layer, overlapping circles slightly.
12. Bake until biscuits are goldedn, 7 to 10 minutes.

Enjoy!

*Keep biscuits refrigerated until ready to use.  Separate dough into layers as soon as biscuits are removed from refrigreator; they will be difficult to work with if allowed to come to room temperature.

Related posts:

1. Oven Barbecued Chicken and Cheesy Biscuits
2. Chicken and Rice
3. Irish Chicken Stroganoff

Ingredients:

• 6         small chicken breast halves (about 3 pounds), skinned and boned
• 2         tablespoons reduced-calorie margarine
• 1/2      cup dry white wine
• 1         tablespoon lemon juice
• 1/8      teaspoon Watkins dill weed
• 1/2      lemon, thinly sliced
• 2         tablespoons sliced green onions (with tops)

Directions:

1. Remove excess fat from chicken.
2. Cook chicken in margarine in 10-inch nonstick skillet over medium heat, turning once, until light brown, about 10 minutes.
3. Mix wine, lemon juice, salt and dill weed; pour over chicken.
4. Place  lemon slices on chicken.
5. Heat to boiling, reduce heat.
6. Cover and simmer until chicken is done, 10 to 15 minutes.
7. Remove chicken; keep warm.
8. Heat wine mixture to boiling; cook until reduced by half, abut 3 minutes.
9. Pour over chicken; sprinkle with onions.

Enjoy!

Related posts:

1. Hot Puffy Chicken Sandwiches
2. Lemon-Basil Chicken
3. Lemon Chicken Scaloppini

Ingredients:

• 1 1/2 cups tomato juice
• 3/4 cups distilled white vinegar
• 1 tablespoon plus 1 1/2 teaspoons Watkins Meat Magic
• 1 tablespoon firmly packed dark brown sugar
• 1 Watkins Bay Leaf
• 1/2 teaspoon salt
• 1/4 teaspoon Watkins Cayenne Pepper
• 1/4 teaspoon Watkins Powdered Mustard
• Dash pepper
• 3 pounds chicken parts, skinned
• 1 cup thinly sliced onions

Directions:

1. Preheat oven to 350 degrees.
2. In 1-quart saucepan combine all ingredients except chicken and onions;
3. Cook over medium heat, stirring frequently, until flavors are blended, 5 to 10 minutes.
4. In 13 x 9 x 2-inch baking dish arrange chicken parts in an even layer;
5. top with onion slices, then tomato juice mixture.
6. Bake, basting chicken frequently, until chicken is cooked through 50 minutes to 1 hour.
7. Remove and discard bay leaf before serving.

Makes 4 servings.

Enjoy!

Related posts:

1. Oven Barbecued Chicken and Cheesy Biscuits
2. Oven Barbecued Pork Chops
3. Oven Chicken Kiev

Ingriendts:

• 2         chicken breast, boneless and skinless
• 1         teaspoon melted low-fat margarine
• 1/2      cup white wine
• 1/4      teaspoon Watkins Tarragon
• 1/2      teaspoon Watkins Onion Powder
•           Salt and pepper to taste
• 2         teaspoons cornstarch
• 2         tablespoons water

Directions:

1. Preheat oven to 350 degrees.
2. Rinse chicken and pat dry.  Place in a medium-size shallow baking dish.
3. In a small bowl, blend margarine, wine, tarragon, onion powder, salt and pepper; pour over chicken.
4. Bake, uncovered, 30 minutes or until tender, basting occasionally with juices.
5. Pour juices from cooked chicken into a pan; set over medium heat.
6. Blend cornstarch with water.
7. Add to juices, stirring constantly until thickened.
8. Spoon over chicken and serve.

Yield: 2 servings.

Enjoy!

Related posts:

1. Oven Rubbed Chicken Breasts
2. Oven Chicken Kiev
3. Chicken Salad Sandwich

Ingredients:

• 2         tablespoons all-purpose flour
• 1         tablespoon non-fat powdered milk
• 1 1/4   cup skim milk
• 1/4      teaspoon salt
•           Pepper to taste
• 1/2      teaspoon  Watkins Marjoram
• 1/2      teaspoon Watkins Thyme
• 1/2      cup celery, thinly sliced diagonally
• 1/2      cup fresh sliced mushrooms
• 1/2      cup chopped onion
• 3         cloves garlic, minced
• 1 1/2   tablespoon Watkins Chicken Soup and Gravy Base
• 1         cup plus 1 tablespoon warm water
• 3         cups cooked rice
• 2 1/2   cups cubed cooked chicken
• 1         tablespoon chopped fresh parsley

Directions:

1. Preheat oven to 350 degrees.
2. Mix Watkins Soup and Gravy Base with warm water, set aside.
3. In a medium saucepan, combine flour and powdered milk.
4. Slowly add skim milk, stirring to blend.
5. Cook over medium heat until sauce thickens, stirring constantly.
6. Add salt, pepper, marjoram and thyme; set aside.
7. In a large non-stick skillet over low heat, cook celery, onions, garlic and mushrooms in 1 tablespoon broth until tender.
8. Stir in rice,  remaining broth (1 cup) chicken and sauce.
9. Pour into a shallow casserole.
10. Sprinkle with parsley.
11. Bake, covered, 35 minutes, remove lid and bake about 10 minutes longer or until bubbling.
12. Serve immediately.

Yield four servings.

Enjoy!

Related posts:

1. Chicken and Rice
2. Chicken, Cheese and Biscuits
3. Irish Chicken Stroganoff

Ingredients:

• 3 pound broiler-fryer chicken
• 1 lemon
• 1 clove garlic, thinly sliced
• 1/2 cup snipped fresh basil leaves or 1 tablespoon Watkins basil
• 1/2 teaspoon Watkins garlic powder

Directions:

1. Heat oven to 375 degrees.
2. Remove excess fat from chicken; fasten neck skin of chicken to back with skewer. Fold wings across back with tips touching.
3. Grate 2 teaspoons lemon peel; reserve.
4. Cut lemon into halves; rub chicken with juice from 1 lemon half.
5. Place garlic, 2 tablespoons of the fresh basil (or 1 teaspoon Watkins basil) and remaining lemon half in cavity.
6. Rub chicken with reserved lemon peel.
7. Sprinkle garlic powder and remaining basil over chicken.
8. Place chicken, breast side up, on rack in shallow rectangular roasting pan.
9. Cover and bake 1 hour.
10. Uncover and bake until drumstick meat feels very soft when pressed between fingers, about 30 minutes longer.

Enjoy!

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1. Lemon Chicken
2. Sticky Chicken
3. Cinnamon-Scented Grilled Chicken Breast