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Friday, January 4, 2013
First recipe for 2013!
Heres tasty treat for all the nfl parties or any kind of party try'em out and let me know what you think
Vegetable Stuffed Potatoes
Nutrition Facts: Makes 4 servings.
Nutritional Information Per Serving
Calories 330 Protein 7 g Carbohydrates 64 g Sodium 280 mg Fat 7 g Saturated Fat 0 g Cholesterol 0 mg Dietary Fiber 8 g
4 medium baking potatoes2 tbsp/30 mL
1 medium zucchini, cut into 1/2-inch/1-cm pieces
1 cup/250 mL fresh sliced mushrooms
1 large red or yellow bell pepper, cut into 1/2-inch/1-cm pieces
1 can (14.5 oz/411 g ) Italian-style stewed tomatoes
2 tsp/10 mL balsamic vinegar
To taste, Watkins Garlic Peppercorn Blend
Prick potatoes with a fork and bake at 350ºF./180ºC. for 50 to 60 minutes or until tender. In medium skillet, heat grapeseed oil and sauté the zucchini, mushrooms, and peppers for 5 to 10 minutes. Add stewed tomatoes, balsamic vinegar, Pepper, and Salt; heat through. Cut open potatoes and press gently to fluff potato. Spoon over potatoes.