Monday, December 28, 2009

Weekly Meal Planner ~ Slow Cooker Part 2

This meal plan incorporates recipes from my Slow Cooker for the Freezer Series. You can cook them in a Dutch oven if you do not have a slow cooker, but during this hectic time of year, a crock pot comes in real handy! Click on the meal to get the recipe!

Slow Cooker for the Freezer Series Part 2 ~ Chicken Fricassee

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!


Chicken Fricassee
In first freezer bag combine:
4 -6 boneless, skinless chicken breasts 3 TBSP Butter GSO

In second freezer bag combine:
1 cup matchstick carrots
1 cup sliced onions
salt & pepper to taste

Instructions:
Defrost both bags. Place contents of vegetable bag into crock pot. In a hot fry pan quickly sear the chicken and place on top of vegetables. De-glaze the fry pan with 1 cup of broth. While stirring, whisk in 2 TBSP flour to form a roux. When thickened add to crock pot. Add additional 1 cup of broth to crock pot. Cook 5-6 hours on low.

When there are 15 minutes left to cook, turn the heat up to high, add 1/2 cup of half & half, and spoonfuls of the Biscuit mix on top of the casserole. Continue cooking for 15 minutes or until biscuits are done. To prepare the biscuits, stir together Biscuit mix, 3/4 cup of milk and 6 TBSP melted butter.

Slow Cooker for the Freezer Series Part 2 ~ Hearty Spaghetti Sauce

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

Hearty Spaghetti Sauce

In freezer bag combine:
two 28 oz cans of ground tomatoes
1 tsp salt (optional)
pre-cooked sausage or meatballs (optional)

Instructions:
Defrost. Pour all ingredients into crock pot and cook on low for 4-6 hours. Serve over pasta of your choice. Toss an arugula salad with Balsamic Vinaigrette and bocconcini and warm Italian garlic bread made with our Scampi Blend.

Last Chance for Discontinued Items!

One last note before we ring in the New Year with a brand new catalog & delicious new staples for your pantry. This is your last chance to order certain products as they are about to be discontinued. Let me know if you would like to place an order! Enter code 90124 when ordering at www.jenwarr.mywildtree.com to receive a free Hot Cocoa when you spend $60. Or if you are a Culinary Club Member - receive a Whole Wheat Pizza Dough with a $50 order at www.wildtreeclub.com . Contact me if you forgot your password!__________________________________________ Going, Going Gone List These items are only available until December 31st BUT some might go on a stop sell before then such as the Rockin' Red Bell Pepper Spread and the Szechuan sauce. So if you have favorites - don't wait too long to order. The first few products in red are seasonal and ones marked with a ***** are my favorites! *****Apple Cranberry Jam *****Cranberry Jalapeno Jelly *****Pumpkin Pancakes *****Gingerbread Cake Whole Grain Cranberry Orange Bread Catalog items gone forever: *****Absolutely Onion Blend Black Bean & Corn Salsa Blue Cheese Wing Dressing Cilantro Lime Rice Cinnamon Sugar Hummus Naturally Kidz Mac 'N' Cheese Moroccan Salmon Sauce Parmesan Rice *****Ponzu Raspberry Cheesecake Blend Red Beans with Rice Sate Delight Sea Salt Crystals Seafood Seasoning Shrimp & Crab Boil Sizzlin' Black Bean & Corn Salsa Spanish Rice Steak Glaze Thai Hot & Sour Sauce *****Traditional Pasta Sauce Uncle Frank's Good & Spicy Corn Casserole Whole Grain Pancake Mix Wildtree House Dressing Best of Wildtree - 12 pack set

Thursday, December 24, 2009

Wishing you sweet dreams on Christmas Eve!

Tuesday, December 22, 2009

What's for Dinner? Cheddar & Herb Chicken, Cuke & Pear Salad and Garlic Naan

I don't know about you, but my life has been a little hectic lately and I have not been good about meal planning which means we have been eating out a lot! More about how I am going to remedy that to come...but in the meantime, I thought I would post what we are having for dinner as I try to pull it together!

Last night I made Cheddar & Herb Chicken with broccoli. I realized that I am always talking about Wildtree's great skillet meals - how quick & easy as well as delicious they are, but I wasn't taking advantage of cooking them!

I browned 4 chicken breasts in some Garlic GSO which I cut up into bite sized pieces when done. I added one seasoning packet, 2 cups of water, 1 cup of milk, 2 heads of broccoli and a little over 2 cups of uncooked whole wheat penne to a large skillet. Brought it all to a boil, covered it and then simmered it for about 15 minutes. I served it with toasted Naan bread, and a quick salad I improvised using an English cucumber, a bosc pear and some red wine vinegar. This quick meal served 5 people and it was devoured!

Slow Cooker for the Freezer Series Part 2 ~ Wicked Good Pork

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

Wicked Good Pork

In freezer bag combine:
2 lb pork tenderloin

Instructions:
Defrost. Place contents into crock pot and cook on low for 6-8 hours. When finished cooking, shred pork and serve on a bulky roll as a sandwich with coleslaw or on a plate with rice and kale sautéed with Butter or Garlic GSO.

Slow Cooker for the Freezer Series Part 2 ~ Harvest Chicken

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

Harvest Chicken

In freezer bag combine:
2 pounds chicken thighs
2 TBSP Garlic GSO

In second freezer bag combine:
½ cup leeks, sliced
½ cup chopped onion
½ butternut squash, diced
1 cup apple cider
fennel bulb, sliced

Instructions:
Apple Cranberry Jam. Serve with jasmine rice and steamed broccoli.

Sunday, December 20, 2009

Slow Cooker for the Freezer Series Part 2 ~ Lager Stew

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!


Lager Stew

In freezer bag combine:
2 pounds stew meat

In second freezer bag combine:
1 cup chopped onion
1 cup carrot rounds
½ cup chopped celery
½ butternut squash, diced
1 diced turnip
handful mushrooms, quartered

Instructions:
Defrost both bags. Empty contents of vegetable bag into crock pot. In a hot fry pan quickly sear the stew meat and place on top of vegetables. De-glaze the fry pan with 1 cup of water. While stirring whisk in 2 TBSP flour to form a roux. When thickened, add to crock pot. Add 2 cups of ale or lager to crock pot. Cook 6-8 hours on low. Serve with Yukon gold smashed potatoes with butter and Onion Chive Blend.

Thursday, December 10, 2009

Weekly Meal Planner

This meal plan incorporates recipes from my Slow Cooker for the Freezer Series. You can cook them in a Dutch oven if you do not have a slow cooker, but during this hectic time of year, a crock pot comes in real handy! Click on the meal to get the recipe!
Day 4 ~ Turkey Chili

Slow Cooker for the Freezer Series ~ Citrus Rotisserie Chicken

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

Citrus Rotisserie Chicken

In freezer bag combine:
4 - 6 boneless, skinless chicken breasts
1/2 tsp Pepper
1/2 tsp Salt
1 orange, zested & juiced
1 lemon zested & juiced
1 cup onions

Instructions:
Defrost. Empty contents into crock pot and cook on low for 6-8 hours. To serve as a burrito: Cook short grain brown rice with 1 TBSP Butter GSO and 1/2 TBSP Scampi Blend. When finished, toss with chopped scallions. Once chicken has cooked, put a serving of rice, chicken, sliced avocado and sliced tomato into the burrito. Add anything else your family desires...cheese, salsa, sour cream to name a few.


Slow Cooker for the Freezer Series ~ Turkey Chili

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

Turkey Chili

In freezer bag combine:
2 pounds ground turkey (cooked and drained)
6 TBSP Chili Blend
8 oz can tomato sauce

 Instructions:
Defrost. Add contents of bag to crock pot and add 2 cups of water. Cook on low for 4-6 hours. Serve with Wildtree’s Texas Cornbread (2 bags to a box). Cook’s Note: Add a can of beans to crock pot for heartier chili.

Slow Cooker for the Freezer Series ~ Tortilla Soup

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

Tortilla Soup

 In freezer bag combine:
4 boneless, skinless chicken breasts

In second freezer bag combine:
Wildtree's Tortilla Soup seasoning packet
4 Roma tomatoes, chopped
8 oz can tomato sauce

Instructions:
Defrost both bags. Quickly sear chicken on stove top on both sides—do NOT cook through. Slice chicken into 1 inch strips. Add chicken, contents of other bag and 3 1/2 cups of water to crock pot. You may also add one cup of frozen corn. Cook on low for 6-8 hours. Serve with sides of sour cream, shredded monterey jack cheese and Wildtree’s Texas Cornbread (2 bags to a box).

Slow Cooker for the Freezer Series ~ Harvest Pork Roast

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!


Harvest Pork Roast

 In freezer bag combine:
3 pound pork butt
1 cup chopped onions
½ cup chopped celery
2/3 cup brown sugar
1 apple and 1 pear – peeled, cored & wedged
salt & pepper

Instructions:
Defrost. Empty all contents into crock pot and add 1/2 jar of Wildtree's Apple Cranberry Jam and cook on low for 6-8 hours. Serve with mashed potatoes and sautéed green beans. Cook’s Note: You can also add 1 cup of fresh cranberries when you put everything into the crock pot.

Tuesday, December 8, 2009

Slow Cooker for the Freezer Series ~ Lemon Rosemary Chicken

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

Lemon Rosemary Chicken
 In freezer bag combine:
4 - 6 boneless, skinless chicken breasts
2 TBSP Lemon, Butter or Garlic GSO (or any combination of them)
1 cup chopped onions
1 cup diced carrots
Salt & pepper Instructions:

Defrost.
Empty contents into crock pot and add 1 cup chicken stock and some red bliss potatoes, quartered. Cook on low for about 6 -8 hours. Serve with roasted asparagus.

Wednesday, December 2, 2009

Come visit my Wildtree Booth at the Westland School

After the pumpkin... the turkey, the dressing... It’s time to think Holiday Shopping and stressing.... WAIT!!! Forget the stress. That was soooo last year! This year come to our fabulous... “WESTLAND HOLIDAY BOUTIQUE” 16200 Mulholland Drive Friday, December 4th 10 AM - 1 PM (right after the sing) Bring your list and check it off quick. We have lots of exciting new vendors and something for everyone...from kids to friends to picky Aunt Fern. Fill your totes with jewelry, ceramics and art. TOYS!! Cool women’s and kids’ clothing, wares for the home and maybe even something special for you, too! (We Westland elves won’t tell.) Join us on the blacktop after the sing. We’re open to the public. So ask your friends to come! Bring your neighbors! In fact, e-mail five friends right now! Tell them we accept all major credit cards. Remember, 20% of all proceeds go to our beloved school. After you’ve whittled that list, celebrate! Take a friend to lunch! Mulholland Grill, Beverly Glen Deli and Fabrocini’s (all in the Beverly Glen Centre) will give Westland shoppers 15% off lunch that day. Just show your receipt. Ready, set...mark your calendar!... And don't forget to forward this to a few friends! The more the merrier.

Tuesday, December 1, 2009

MOPS' Jingle Bell Shop

Come visit me at the Jingle Bell Shop!
Calvary Community Church 5495 Via Rocas Westlake Village Tuesday December 1st 9 - 12 LOTS of great vendors!

Friday, November 27, 2009

Black Friday Sale

If you are looking for gift ideas that are convenient, practical and utterly delicious, then look no further than Wildtree! Why not give a gift that everyone needs...simple, healthy food. Place an order today and receive 10% off. (30% for my Culinary Club Members. Not a member...join today and receive a $5 discount by mentioning my blog!)
Here are some gift ideas and I have lots more!
For the friend who likes to get warm with toast and tea...One of our delicious jams or jellies...Cranberry Jalapeno, Apple Cranberry, Wildly Blueberry or Dark Chocolate & Strawberry!
For the sweet tooth...Wildtree's Fondue Pot with our Dark Chocolate Fudge Sauce
Garlic Lover's SetFor the busy family ~ a quick & easy solution to dinner that is always delicious! One of Wildtree's Skillet meals (3 variteies), as well as our Alfredo or Scampi Blends. Dinner can be ready in less than 30 minutes! www.jenwarr.mywildtree.com

Thursday, November 26, 2009

Hard Sauce

A recent discussion about Cool Whip brought up the fact that our family eats Hard Sauce with our Pumpkin Pie. No, it's not healthier. Although I would argue that fact since it is made with only 3 ingredients, all of which are very common. Not sure the same can be said about Cool Whip! It originated from my Mum, whose very British family enjoyed Plum Pudding & Hard Sauce. She used to make it with Brandy, but we have long since done away with the 'hard' part of the sauce. In fact, growing up I thought it was called Hard Sauce because it actually is physically hard! I don't really have a recipe to follow - we soften a stick of butter and add several cups of confectioner's sugar until you get the right taste & consistency...not too buttery...not too sugary. And then you add about a teaspoon of vanilla. The real stuff - not imitation. Spoon it into a bowl and place in the fridge to harden. Serve with pumpkin pie, minced meat pie or whatever delicious pie your family enjoys!

Wednesday, November 25, 2009

Going Going Gone List

This time of year is always exciting as I will soon find out what new products Wildtree is launching in our January catalog. But it is bittersweet, as it also means some products will be no longer be available. There are a few of my favorites which have been big hits at my Freezer Meal Workshops and I am sad to see them go such as the Ponzu!! Please take a look at the list and let me know if you would like to stock up on any. They are only available until December 31 unless they sell out beforehand. I've starred my favorites! ***** Black Friday Sale ~ If you receive my newsletter you already know about my Black Friday Sale. In case you missed it, place an order on Friday November 27 and receive a 10% discount. That's a 30% discount for my Culinary Club Members! Seasonal items which will return next fall: *****Apple Cranberry Jam *****Cranberry Jalapeno Jelly *****Pumpkin Pancakes *****Gingerbread Cake Whole Grain Cranberry Orange Bread Catalog items gone forever: *****Absolutely Onion Blend Black Bean & Corn Salsa Blue Cheese Wing Dressing Cilantro Lime Rice Cinnamon Sugar Hummus Naturally Kidz Mac 'N' Cheese Moroccan Salmon Sauce Parmesan Rice *****Ponzu Raspberry Cheesecake Blend Red Beans with Rice Rockin' Red Bell Pepper Spread Sate Delight Sea Salt Crystals Seafood Seasoning Shrimp & Crab Boil Sizzlin' Black Bean & Corn Salsa Spanish Rice Steak Glaze Thai Hot & Sour Sauce *****Traditional Pasta Sauce Uncle Frank's Good & Spicy Corn Casserole Whole Grain Pancake Mix Wildtree House Dressing Best of Wildtree - 12 pack set

Friday, November 13, 2009

December's Freezer Meal Workshop - All About the Slow Cooker!

I recently listened to Leslie Montie, Wildtree's founder, rattle off a million ideas for the slow cooker that are her family's favorites. I was inspired, as I love the easy cooking of a slow cooker, and created an entire workshop devoted to Crock-pot meals. If you would like to attend the class, I am holding it on Dec 2 at 7 pm or Dec 3 at 10 am. Space is filling up fast so contact me soon! Here's the menu: Lager Stew
Tortilla Soup Harvest Chicken Hearty Spaghetti Sauce Citrus Rotisserie Chicken Lemon Rosemary Chicken
Harvest Pork Roast Chicken Fricassee Pulled Pork Turkey Chili Remember, all these meals will be made without MSG, HFCS, food dyes, additives, preservatives, minimal salt or sugar and 100% peanut free!

Tuesday, November 10, 2009

A Few Thanksgiving Ideas

Basil Pesto Turkey
Serves 10-12

1/3 cup Basil Pesto
1/3 cup Roasted Garlic GSO
one 12 - 14 pound turkey, fully thawed

Preheat oven to 400 degrees. In a small bowl, combine Basil Pesto and Garlic oil. Remove neck and giblets from cavity and pat turkey dry with paper towels. Tie legs with kitchen twine and tuck wings under bird. Rub Basil Pesto paste all over turkey and under skin. Place turkey on a roasting rack and bake, uncovered, until the thickest part of the breast meat registers 160 degrees, about 2 1/2 hours. Let turkey rest before carving.
_____

Mashed Potato Casserole
Serves 6-8
4 pounds russet potatoes, peeled and cut into 1 inch chunks
1/2 cup of half & half
1/2 cup low sodium chicken broth
6 Tablespoons unsalted butter
4 large eggs
2 Tablespoons Onion & Chive Blend

Preheat oven to 375 degrees. Bring potatoes (covered with water by an inch) to a boil in a large pot over high heat. Reduce to medium heat and simmer until potatoes are tender, about 20 minutes. Heat half-and-half, broth, butter and Onion & Chive Blend on low heat. Keep warm. Drain potatoes and transfer to a large bowl. Using an electric mixer on low speed beat potatoes slowly adding half-and-half mixture until smooth and creamy. Scrape bowl and beat in eggs one at a time until well blended. Pour into a 2 quart greased baking dish. Bake until potatoes rise and begin to brown about 35 minutes. Let cool about 10 minutes.

Make ahead ~ The baking dish with the potatoes can be covered with plastic wrap and refrigerated for up to 24 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase the baking time by 10 minutes.
_____

Spinach Artichoke Green Bean Casserole
Serves 8

1 bag Cream of Mushroom Soup Base, prepared as a base according to package directions
1 jar Spinach, Artichoke and Parmesan Spread
1 1/2 pounds fresh green beans, ends trimmed and cut in half
1 cup milk
1 1/3 cup french fried onions
 salt and pepper to taste

Preheat oven to 350 degrees. In a mixing bowl combine mushroom soup base, spinach artichoke spread, green beans, milk, salt, pepper and 2/3 cup fried onions. Pour into greased baking dish and bake for 30 minutes until bubbly. Sprinkle remaining fried onions on top and bake for another 5 minutes until onions are golden brown and crispy. Let green bean casserole rest for 10 - 15 minutes before serving.

Sunday, November 8, 2009

Wildtree's Bento Lunch Box Ideas

Bento is the Japanese word for meal served in a box and it is traditionally made with rice, poultry, meat or fish and pickled or other cooked vegetables. This is a fun variation to a bagged lunch and a great way to get kids involved in cooking and having fun with food! Experiment with your family's favorite food and remember to keep it simple.

Mediterranean Themed Bento
Opa! Greek seasoned chicken breast cut into strips.
Cucumber Slices
Grape Tomatoes
Roasted Red Peppers
Whole Wheat Pita Wedges
Hummus made with Wildtree's Lemon GSO
Wildtree Dill Dip

Mexican Themed Bento
Wildtree Spanish Rice or Mexican Skillet Meal leftovers
Cheese Quesadilla Wedges
Red & Yellow Bell Pepper Strips
Wildtree Guacamole

Mini Fruit Snacks
12 Mini Rice Cakes
6 Slices of Strawberry
6 Slices of Banana
Top each rice cake with 1 tsp of sweet dip and a slice of fruit.

To order any Wildtree products please go to www.jenwarr.mywildtree.com and place your order anytime on my secure website. Thank you!

Saturday, October 31, 2009

Our Daily Cocktail

Since this blog is supposed to be about health & wellness, not just recipes, I thought I would post our daily cocktail. With everyone trying to stay healthy this flu season, this concoction was recommended to us by our homeopath as well as pediatrician and it definitely gives me some peace of mind. Many of these products can be found at any health minded store.
  • Vitamin D ~ There are SO many studies out today showing the positive effects of vitamin d on our immune system. Even in sunny SoCal, we are not getting enough. I just got my levels tested and I'm anxious to see the results. I've been giving it to Oliver since last year!
  • Moxxor ~ Omega 3's support our immune system, among other things. And not all 'fish oils' are created equal.
  • Pro-biotic ~ Another important supplement to support your immune system. I take Culturelle and Oliver takes Ultrabifidus.
  • Immunition (from our homeopath)
  • Each day I alternate giving Oliver Child's Life' First Defense and Immunity Plus (from our homeopath)
  • I also alternate each day between Astragalus and Echinacea for Oliver
  • For me, I also take Polycil Wellness, folic acid and calcium.

Oliver takes Moxxor and Immunition in their pill forms, but I put the rest into his orange juice. I would love to add in vitamin c, but I can't find one Oliver likes. And if we ever do get sick, there's another whole cocktail we add in!

Friday, October 30, 2009

Chicken & Onion Stew


This recipe is from one of my all time favorite restaurants ~ Amoul's Deli in Little Venice, London. I befriended Amoul when we lived there several years ago, and she continues to inspire me with her passion for cooking good, wholesome, healthy and delicious family food. I was beyond excited when her cookbook became available as I just couldn't figure out her simple, yet hidden ingredients. If you ever have the pleasure of eating her food, you will not regret it. Habib's Chicken and Fatoush are incredible works of culinary art! Chicken & Onion Stew is a favorite in our house - requested often by Oliver! It is perfect for these cool, fall days.

This is taken directly from Amoul's amazing cookbook, 'Amoul ~ Some Family Recipes'

Ingredients
1 whole chicken or 2 breasts and 2 thighs (I've even used whole chicken breasts)
Juice of 1 lemon
1 teaspoon salt plus salt for washing the chicken
2 pounds onions, sliced thinly (sounds like a lot but believe me you need them!)
2 large cinnamon sticks
1 whole nutmeg

Directions
1. Wash the chicken with lemon and salt, then rinse and put it into a pot. (I love to use my Le Creuset pot for this!) Cover with water and bring to a boil. Using a slotted spoon, remove the foam that collects at the top of the pot.

2. Once all the foam has been removed, add the cinnamon sticks, nutmeg and 1 teaspoon of salt to the water. Keep the chicken over medium heat into it is well cooked (about 30 minutes, although this will depend on the size of the chicken). If the water evaporates , add a little more. I usually remove the bones of the chicken and add stock.

3. Meanwhile, put the oil in a frying pan over medium heat, and when it is hot but not smoking add the onions and saute until well browned.

4. Remove all but 1Tbsp of the onions from the pan and put them on top of the chicken. Continue frying the remaining spoon of onions until dark brown then add one or two large spoonfuls of the stock and mix until the water has turned dark brown then add this mixture to the chicken and simmer for 20 minutes.

Best served over short grain Egyptian rice with a squeeze of lemon. Serves 4- 6

Wednesday, October 28, 2009

Weekly Meal Planner

Here's a weekly meal planner to get you started. Recipes are coming!
Day 1 ~ Turkey Meatballs made with all kinds of veggies in the crockpot with red sauce and whole wheat spaghetti.
Day 3 ~ Nutritional Nuggets (Oliver's latest favorite!) with roasted yam fries and roasted red chard.
Day 4 ~ Pork Tenderloin with Asian Spiced Pears and roasted butternut squash.
Day 5 ~ Chicken & Biscuit Casserole

Tuesday, October 27, 2009

Pumpkin Pie Playdough

After a fun trip to the Pumpkin Patch, we decided to make our own! Oliver loves the feel and the smell. We even made a few extra batches to bring to school to share.

Materials
1 cup flour
1/2 teaspoon cinnamon
1/2 cup salt
1 tablespoon vegetable oil
2 teaspoons cream of tartar
1 cup water
2 teaspoons pumpkin pie spice
food coloring (6 drops red, 15 drops yellow)

Directions
1. Combine the dry ingredients in a non-stick saucepan. Add the oil, water and food coloring and whisk until smooth. Stirring constantly with a rubber spatula, cook the mixture over medium heat until it forms a ball, about 3 - 4 minutes.

2. Turn the dough onto a counter, let it cool slightly, then knead the dough until it has a smooth texture, about 1 minute. The dough will keep up to a week in a ziploc bag.

3. To make stems, place fusilli into a small plastic bag with about 5 drops of green food coloring. Smoosh it all around and then let it air dry on a piece of waxed paper for about 5 minutes or until it is dry.

Roasted Red Chard

My New Favorite Veggie!
So easy...so delicious...so healthy!

Preheat oven to 400 degrees. Rinse and cut one or two bunches of red chard into strips with ribs removed. Place on Large Bar Pan and drizzle with Garlic GSO & kosher salt.
Roast for about 6 minutes. Drizzle with balsamic vinegar before serving.

Sunday, October 25, 2009

Freezer Meal Workshops

Tame Dinnertime Chaos Save Time ~ Save Money ~ Have Fun
Want to get out of your dinnertime rut? Want to add some new family favorites to your repertoire?
Want to feed your family healthy meals in minutes?
Then come to my freezer meal workshop! Bring your cooler and your friends and you will leave with dinner in the 'bag'. I will provide you with a list of proteins to bring (flexible for vegetarians) and you will create 10 easy, healthful entrees and a few side dishes using Wildtree's all natural products. You will go home with recipes, cooking directions and samples to try. For a $35 fee ($30 for my Culinary Club Members), you will try an endless array of Wildtree sauces, grapeseed oils, rubs, marinades & spices to see which ones quickly become family favorites! Upcoming Workshop Dates & A Couple Menu Ideas
Sign up now to reserve your spot - menu changes each month! One Pot Meals ~ Thursday Nov 12 @ 10 am or 7 pm
Mexican Skillet Meal
Orange Salmon
Pork Chops with Apple Stuffing Cheddar Herb Skillet Meal
Tuscan Beef Stew Slow Cooker Meals ~ Thursday Dec 3 @ 10 am or 7 pm
Harvest Chicken
Tortilla Soup Lager Stew Hearty Spaghetti Sauce Chicken Fricassee Turkey Chili Citrus Rotisserie Chicken
Call or email me for more information. Happy, healthy cooking! Jen

Wednesday, October 21, 2009

Nutritional Nuggets from Mom-a-licious!

My son has never been a typical kid eater in that he doesn't like mac & cheese, hot dogs, carrots or ketchup. His favorites have included fish, asparagus, butternut squash, meatballs and my homemade red sauce. It sounds good, but believe me when I say I struggle too! He won't eat most fruits and he would like to live off of crackers, bread, cookies and ice cream. He has discovered chicken tenders or nuggets when we are at a restaurant - and to be honest I oftentimes don't even tell him when they are on the menu as I know he will eat something healthier. And now I have discovered a really easy and completely nutritious way to make chicken nuggets at home. I found the recipe in the Mom-a-licious cookbook, Wildtree-ized it and they were a huge hit!
I served them with Roasted Swiss Chard and Risotto.

 
Nutritional Nuggets
4 half chicken breasts or 2 whole ones
1 cup breadcrumbs (I used Panko but you could also use a whole wheat version)
4 Tbsp nutritional yeast
3 Tbsp Wildtree's Roasted Garlic Grapeseed Oil
3 Tbsp grated Parmesan cheese
 
Preheat oven to 375 degrees. Mix the breadcrumbs, yeast, oil and parmesan cheese in a bowl. The recipe calls for pounding the chicken first and then cutting into strips - I just cut it into strips! Coat the chicken with the breadcrumb mixture and place on Large Bar Pan. Cook for 10 minutes or until chicken is done.
 
To order your Roasted Garlic Grapeseed Oil or any other Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Friday, October 16, 2009

Chicken Tropicana

Last week was another great Freezer Meal Workshop and this is one of the recipes we made. I cooked it Friday night after a hot day at the pumpkin patch. Dinner was ready in about 30 minutes - mind you I had prepped and frozen most of the ingredients already so it was just a matter of cooking it all up! A few days before cooking, this is what I placed into a freezer bag: 2 large boneless, skinless chicken breast halves (or however many you need to feed your family) 2 Tbsp Pacific Fusion 2 Tbsp Natural GSO 4 slices of pineapple and some juice 1/2 tsp Garlic & Herb Blend handful of bell pepper strips 1/2 cup Moroccan Salmon Sauce The night before cooking, I took the bag out of the freezer and placed into the refrigerator to defrost. For dinner, I started by putting the rice on to cook with 1 Tbsp Butter GSO. Then I pre-heated a large skillet with a drizzle of Garlic GSO and quickly browned the chicken from the freezer bag, then I added the all the sauce and goodies and even cut up a zucchini to throw in. I let it simmer until the chicken was done, the veggies were tender and the sauce had condensed slightly. Served it over rice and it was a delicious sweet & spicy dinner!

Monday, October 5, 2009

What does it mean to you to be healthy?

I think about this a lot! And each person's answer will be different. For some, it means going to McDonald's only once a week, for others it means never eating at the Golden Arches. For my family, it means trying the best we can to fill our bodies with healthful food, but appreciating that food should be soul filling, savored and shared. I try to look at the big picture instead of worrying about every meal. And I definitely make room for sweet treats, which many will argue is not healthy, but life without chocolate just isn't a fulfilled life to me! I would love to hear what it means to you to be healthy. Please feel free to post your family's routines and traditions as maybe we can inspire each other. Here are a few things that I try to do for my family...
 
1. We switched from white rice, pasta and bread to whole grains. One word of advice - try short grain brown rice and dif't brands or pasta and bread until you find the one your family likes. UPDATE: We are now Gluten, dairy, egg and yeast free.
 
2. We drink mostly water - no soda in the house which is difficult for my husband but so important to model for OIiver! I also try to limit juice to about a cup a day. It's usually orange juice in the morning loaded up or taken with immune boosting supplements such as probiotics, Moxxor, echinacea, vitamin d and other things. UPDATE: Still water for us all but Oliver also likes hazelnut milk too. And we have added Juice Plus gummies and Protandum to our daily regimen.
 
3. I try to include Oliver in the cooking process as often as I can. I find he is more open to trying things and has a growing appreciation for different ingredients. One day he will hopefully cook me dinner! UPDATE: Oliver has grown into an amazing little chef in training!
 
4. I meal plan. Without a plan, I will spend most nights at Koo Koo Roo! I find I save time and money when I have my week in order. This ensures less take out, less fast food and a lot less stress! UPDATE: Meal planning has evolved into Freezer Meal Workshops aka lifesavers!
 
5. I don't feel guilty when we indulge in a brownie or a cookie or an ice cream cone. Life is short and I want to enjoy it! I try so hard to fill my family's bodies with healthful food, that I try not to freak out about a few treats. That being said, we talk a lot about why we have to balance 'sweet treats' with 'good for our body' food. UPDATE: We still love our treats!
 
I'll update my 'healthy' list in the future - but in the meantime I look forward to reading yours!
 

Greek Rice

Yesterday was our back to school picnic and it was the perfect fall day! Everyone brought a dish that reflected our family's heritage...we brought Greek Rice. And no, we are not Greek! Andy is mostly Italian and about a 1/4 Jewish, I am mostly English with some Welch, French and Spanish thrown in the mix - so our dish reflected the Mediterranean side of our family. The recipe is from a very dear friend of mine who is a culinary inspiration among other things! Her name is Kristen and her blog, Vegetarian Family Cooking, is full of the most delicious recipes. I cannot take any credit for the Greek Rice recipe - it is all hers - and it is delicious! (The picture above is from Kristen too.) It's filled with sundried tomatoes, kalamata olives, feta cheese, zucchini, garlic, spinach and more! I added a little salt and pepper before serving and some green beans when cooking the zucchini as I only had one. You can use it as a side dish, a lunch entree, wrapped in a tortilla with avocado or a tasty and healthy snack. Click here for the Greek Rice recipe. Happy, healthy cooking! Jen

Friday, October 2, 2009

Catering a Heartlink Meeting

I helped cater a Heartlink meeting the other night and had the most wonderful time! Mindy Schinnerer, who is not only one of the most generous and kind woman I know with a personal story to tell, she is also the area coordinator for Heartlink - an incredible way for women to support one another in all that we do! I always walk away feeling inspired, uplifted, supported and most importantly, that I have spent good times with wonderful friends!

One might think that catering an event is difficult, but I must confess, Wildtree makes it so easy! I made our Mexican Skillet Meal, Cheddar Herb Skillet Meal, Baked Brie with Apple Cranberry Jelly, Rustic Eggplant Caponata, Gingerbread and Marbled Pound Cake. We also used a variety of Wildtree's salad dressings on the most delicious organic salad which Denise brought.

Other than baking the desserts the night before, I made the entire meal, which fed 23 women, in about an hour! We used short brown rice in the Mexican Skillet Meal, which some women thought was risotto and could not believe it was brown rice.

If I can feed 23 people in such a short time, imagine what you can do with 20 minutes to feed your family. That's all you need to make a one pot meal using our new skillet meals. I even added brocolli to the Cheddar Herb Skillet Meal so that it was a complete dinner. Don't despair over what's for dinner anymore! Keep one of each of our Skillet Meals on hand (Mexican, Cheddar Herb and Stroganoff) and you will always be able to get dinner on the table for 2 or 23!

Tuesday, September 29, 2009

Last Chance!

I am busy working on my next newsletter, weekly meal plans to share on the blog and so much more! In the meantime, it is the end of the month and the last chance to receive a FREE Tortilla Soup and Texas Cornbread Mix with your order of $75 or more. Please contact me today and I will pay for your shipping! You can check out all the products at my website but please contact me to order so that I can add the soup and bread to it!

Tuesday, September 22, 2009

Freezer Meal Workshop

Tame Dinnertime Chaos! It's 5 pm...there is no plan for dinner...everyone is hungry & getting grumpy...you are exhausted from a busy day...and when you look in your pantry or your fridge, everything is wilted or moldy or you just don't have the energy to peel it, slice it, dice it, marinate it and cook it! What can you do to stay sane, save time & money all while having fun? Come to my next Freezer Meal Workshop and prepare 10 healthy & delicious meals. Using Wildtree's all natural ingredients and your own protein, you will walk away with a meal plan, recipes, cooking directions, side dish suggestions and tasty samples. All this for less than $1 per serving! All new menu for October includes: Pan Seared Scallop Scampi Lemon Rosemary Chicken Grilled Cilantro Salmon Herb Chicken Cutlets Honey Sesame Pork Upcoming Workshop Date: Thursday October 15 at 10 am or 7 pm Contact me today to reserve your spot! For each friend you bring - receive a $5 discount!

Sunday, September 20, 2009

Weekly Meal Plan #1

I often talk about how much I value meal planning. I save money, waste less food, stress less over the old question, "What's for dinner?", and feel like something can be checked off my crazy to-do list! I only plan for 5 dinners, figuring that there will be leftovers for a couple nights or perhaps we will eat out one night. I also take into account if we are all home or if there will be late nights and I need to have the crockpot ready for a night when I will not have any time to cook!. I've decided to post them on my blog to help you out and take the stress out of planning your busy weeknights. These are just suggestions, so feel free to make any changes and please share your thoughts and ideas! If you need the recipes - just let me know!
 
Monday - Short Rib Ragu with Chiocciole and broccoli. (I freeze extras for another week.
 
Tuesday - Chicken & Onion Stew served over Rice. Sauteed Red Chard on the side. (Normally I would freeze these extras too but there never seem to be any!)
 
Wednesday - Enchiladas and a side salad (These can be made ahead and frozen.
 
Thursday - Roasted Chicken Breasts with root vegetables and mashed potatoes.
 
Friday - Turkey Meatballs (with all kinds of veggies hidden inside), red sauce and penne.

Tuesday, September 15, 2009

Busy day? Time for the Slow Cooker!

This is Oliver's first official week in kindergarten and I am trying to get organized. That means meal planning as some days are very hectic. For instance, today we start speech therapy after school. We won't get home until about 5:30 which is a 1/2 hour past when Oliver usually wants to eat dinner. He gets really grumpy when he is hungry just like his Mummy! At first I thought we would go to KooKooRoo, but then I remembered my slow cooker and thought it would be nice to come home to a warm healthy meal and save some money too. So I just threw this together and we'll see how it comes out! I drizzled a little bit of Butter GSO on the bottom of the slow cooker and spread it around. Next I poured 1 cup of jasmine brown rice in, followed by 2 cups of low sodium chicken broth. I put 1 1/2 lbs of boneless, skinless chicken breasts on top and sprinkled with some garlic powder. I combined 1 cup of Russian Dressing (the red kind) with 1 package of Absolutely Onion Blend and poured it over the chicken. I started it on high just to get it going and will turn it down to low to cook for several hours. I am hoping for yumminess! I'll post pics and reviews later! UPDATE ~ It was delicious! The brown rice was soft and flavorful from the sauce, the chicken just fell apart - no knife needed. I think I would figure out how to add veggies next time, maybe broccoli, so it can be a one pot meal!

Barefoot Books :: Kids Kitchen Contest

Win a $500 Whole Foods Gift Card from Barefoot Books - one of my favorite kid bookstores! If you are ever in Cambridge, MA ~ you have to check it out. Barefoot Books :: Kids Kitchen Contest

Sunday, September 6, 2009

Blueberry Crostata

 My mom made this several times this summer.
So simple and so delicious!

Wednesday, August 26, 2009

My First Try at Quinoa!

I have been wanting to cook with quinoa for a long time. I have bought it many times - only to eventually throw it out because I didn't know what to do with it! I now feel pretty stupid - as it couldn't be easier!! Tonight I made Crunchy Onion Chicken with zucchini and quinoa...

Crunchy Onion Chicken
4 boneless skinless chicken breasts
1 cup french fried onion rings 

Pre-heat oven to 350 degrees. I put the chicken in Pampered Chef's Deep Dish Baker and covered them with the Vinaigrette. Cooked them for 20 minutes and then put the onions all over the top. cooked another 10 minutes or so until the chicken was thoroughly cooked. 

Sweet Roasted Zucchini
3 zucchini, chopped into large bite size pieces
1/2 onion, largely chopped
drizzle of butter and natural grapeseed oils 

I cannot take credit for the sweet zucchini. It came today from our CSA and was so fresh! I roasted it in the oven with the chicken on my Pampered Chef Large Bar Pan. 

Herbed Quinoa
1 cup quinoa
2 cups chicken stock
1 carrot chopped
1/2 onion chopped
drizzle of garlic, lemon and butter grapeseed oils
sprinkle of Wildtree's Seafood Seasoning (see Cook's Note)
fresh sprig of flat leaf parsley
handful of fresh chive 

I heated the oils in my Le Creuset Dutch oven - my favorite pot to cook rice in! Then I added the onion and carrots and cooked until they were softened. Next I added the quinoa for a minute and then the stock, covered and brought to a boil. I added in the fresh herbs and Seafood Seasoning as it cooked and when it was done I fluffed it with a wooden spoon.
SO GOOD!!!!! 
Everyone had seconds - even Oliver!
There are NO leftovers!!

Cook's Notes:
~  Wildtree's Honey Mustard Vinaigrette is no longer available but you can use the Honey Mustard in place of it. And if you would like to see the Honey Mustard Vinaigrette come back,  let me know. The more requests we have the greater the chance that Wildtree will listen - they are good about that!

~  Wildtree's Seafood Seasoning is no longer available but there are numerous other blends that would work such as CA Garlic Pepper, Garlic & Herb, Adobo, Dill Dip...the list goes on!

To order any Wildtree products or to view more recipes please go to www.jenwarr.mywildtree.com.