Monday, February 21, 2011

Dream Freezer

Sub-Zero...one of my dream appliances!
And in my dreams it is filled with simple, delicious, healthful meals for my family.
Here are the links to my Freezer Meal Bundles so you can fill your freezer too...
You can purchase any of these bundles from me at any time although prices and availability may vary. Each one comes with recipes, labels with cooking instructions and side dish suggestions and the ability to make multiple meals over and over.

Contact me to order before the end of February and shipping will be free!

Freezer Meal Bundle

Can’t make it to the Freezer Meal Workshop but still want to save time, money & stress?
Then purchase a bundle and receive all the recipes, cooking directions and side dish suggestions. When you purchase a Freezer Meal Bundle you will receive recipes for Cheesy Noodle Bake, Chili Rubbed Steak Fajitas, Fresh Vegetable Skillet, Curried Chicken w/ Sweet Peas, Arroz con Pollo Verde, Lemon Pepper Swordfish, Asian Glazed Grilled Chicken, Peanutty Noodles with Shrimp, Greek Pork Chops, Seasoned Breaded Chicken Cutlets. You will also receive the guest special of the month. The 10 Meal Bundle allows you to make all the recipes multiple times as well as many others!

10 Meal Bundle
Curried Garlic
Lemon Pepper
Grapeseed Oil of your choice
Thai Sesame Sunbutter Sauce

Leslie's Chili Blend
Opa! Greek Seasoning
Tomatillo Sauce
Kickin' Asian
Perfect Pizza Seasoning

Onion Chive Blend
Vegetable Bouillon
February Gift - Cheesy Cheddar Soup Mix
Bundle valued at… $108
Only pay… $100.50

My Culinary Club Price… $80.40

Friday, February 11, 2011

A Valentine's Dinner to Serve Any Day


Strawberry Sweetheart Salad
Serves 4

3 cups arugula
1 ½ cups radicchio
6 strawberries, thinly sliced
2 blood oranges, peeled and segmented
1/3 cup Wildtree Wildberry Dressing
¼ cup crumbled blue cheese
¼ cup chopped walnuts

In a medium size bowl, toss together the arugula, radicchio, strawberries, and blood orange segments. Drizzle with the Wildberry Dressing, and toss making sure that the salad is evenly coated. Divide among four plates, and top with blue cheese and walnuts.
Calories 190g; Fat 11g (Sat. Fat 2g); Protein 4g; Carb 20g; Fiber 3g; Chol 5mg; Sodium 120mg

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Tuscan Pork Tenderloin with a Pomegranate Cherry Relish
Serves 4 to 6

2 tablespoons Wildtree Natural Grapeseed Oil
1 ½ pounds pork tenderloin
2 tablespoons Wildtree Tuscany Bread Dipper Herb Blend
1 jar Wildtree Sweet Onion Spread
½ cup dried cherries
 ½ cup pomegranate juice
¼ cup pomegranate seeds (optional)

Preheat oven to 450º F. Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season pork with Tuscany Bread Dipper and salt. Sear pork on all sides, about 2 minutes. Place skillet with pork in the oven. Roast pork until thermometer inserted into center registers 145ºF for medium, about 10 minutes. Let rest 10 minutes and slice. Meanwhile, combine the jam, cherries, and pomegranate juice in a small saucepan and bring to a boil, reduce heat, and simmer for 10 minutes. Take off heat and stir in pomegranate seeds, if using, and serve with the pork.
Calories 360g; Fat 9g (Sat. Fat 1.5g); Protein 5g; Carb 45g; Fiber 3g; Chol 75mg; Sodium 140mg
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Strawberry Truffle Brownies
 Serves 16

I package Wildtree O’ So Fudge Brownie Mix
6 tablespoons unsalted butter, melted
3 large eggs, lightly beaten
2 tablespoons low-fat milk
1 jar Wildtree Strawberries & Dark Chocolate Jam, divided
¾ cup semisweet chocolate chips
2 tablespoons honey
2 tablespoons unsalted butter

Preheat oven to 325ºF. Grease an 8x8-inch baking pan. In a medium sized bowl, combine the brownie mix with butter, eggs, milk, and 2/3 cup jam, and stir well. Spread into prepared baking pan. Bake 50 to 60 minutes or until toothpick inserted in the middle comes out clean. Cool them 1 hour before glazing. For the glaze, combine the remaining jam, chocolate chips, honey and butter in a small saucepan over low heat until the chocolate and butter are melted. Stir until smooth and spread over the cooled brownies. Cool for several hours before cutting the brownies.
Calories 280g; Fat 11g (Sat. Fat 6g); Protein 4g; Carb 47g; Fiber 2g; Chol 55mg; Sodium 30mg

Tuesday, February 8, 2011

February's Freezer Meal Bundle

Can’t make it to the Freezer Meal Workshop but still want to save time, money & stress? Then purchase a bundle and receive all the recipes, cooking directions and side dish suggestions.

When you purchase a Freezer Meal Bundle you will receive recipes for Picadillo, Chicken & Onion Stew, Crispy Ranch Chicken, Garlic & Herb Chicken, Sweet & Sour Stir-Fry, Lemon Rosemary Chicken, Lemon Dill Salmon, CA Garlic Pepper Steak, Perfect Pizza Sauce and Chicken Scampi. You will also receive the guest special of the month. The 10 Meal Bundle allows you to make all the recipes multiple times as well as many others!

10 Meal Bundle
Garlic & Herb Blend
Sweet Onion Spread
Bouillon of your choice
Scampi
Lemon Rosemary
Butter Grapeseed Oil
Ranch Dressing
Moroccan Grilling Sauce
Adobo Savory
Sofrito
Dill Dip
CA Garlic Pepper
Perfect Pizza Seasoning
February Gift - Tortilla Soup
Bundle valued at… $130.50
Only pay… $122.50 My Culinary Club Price… $98

March's Freezer Meal Workshop

Save time, money and your sanity...come to the March Freezer Meal Workshop! If you cannot attend - just place your order and the meals will be assembled for you to pick up or you can purchase the Freezer Meal Bundle and make the meals at home! Friday March 11th at 10 am or 6 pm Saturday March 12th at 10 am Sign up now to reserve your spot!
The cost is only $40 ($35 for my Culinary Club Members) Cheesy Noodle Bake Chili Rubbed Steak Fajitas Fresh Vegetable Skillet Curried Chicken w/ Sweet Peas Arroz con Pollo Verde Lemon Pepper Swordfish Asian Glazed Grilled Chicken Peanutty Noodles with Shrimp Greek Pork Chops Breaded Onion Chive Rotisserie Chicken

Sunday, February 6, 2011

Fiesta Cheddar Soup & Roast Beef Sandwiches

Fiesta Cheddar Soup
Serves 4
 
2 cups low-fat milk
2 cups prepared Wildtree Bouillon Soup Base or water
2 TBSP Wildtree Natural Grapeseed Oil
1 pkg. Wildtree Cheesy Cheddar Soup Mix
1 TBSP Wildtree Fiesta Salsa Mix
 
Bring milk, water and Grapeseed Oil to a boil in a medium saucepan over medium-high heat. Whisk in Cheddar Soup Mix and Salsa Mix, and bring to a simmer. Lower heat and continue to simmer for 5 minutes. Stir occasionally.
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Roast Beef Sandwiches
Serves 4

2 tsp Wildtree Beef Bouillon Soup Base
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

Preheat oven to 350 degrees F. Open the hoagie rolls and lay out on a baking sheet. Heat Wildtree Beef Bouillon and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.