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

Ingredients 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  To taste, freshly ground Watkins Coarse Sea Salt

Directions 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. Makes 4 servings. All recipes taste better with Watkins products!

Chili Barbecued Chicken

Here one for some hot summer chicken:

1/2cup/125ml ketchup
1/3 cup/80ml apple jelly
2 tbsp/30ml Watkins mesquite barbecue sauce concentrate
1 tbsp/15ml(divided)Watkins chili Powder
8 chicken quarters ( remove skin if desired)
2 tsp/10ml Watkins Seasoning Salt
2 tsp/10ml Watkins Garlic Granules

Combine ketchup, apple jelly, barbecues sauce concentrate and 1 tsp/5ml of chili powder; set aside. Rub both sides of chicken with a combination of Seasoning Salt, Garlic Granules and remaining chili powder. Place on grill over medium heat; cook 45 to 60 minutes or until done, basting occasionally with barbecue mixture the last 15 minutes of cooking time. Makes 8 servings.