Baked Smoked Mozzarella Penne

 

Baked Smoked Mozzarella Penne

Ingredients: 
1 tablespoon Wildtree Natural Grapeseed Oil
1 onion, thinly sliced
2 tablespoons fresh thyme
¼ cup flour
2 tablespoons Wildtree Smoke Mozzarella and Tomato Blend
2 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions
1 cup heavy cream
1 pound boneless skinless chicken breast, cubed
4 ounce container sundried tomatoes
12 ounce penne, prepared according to package directions
1 (12 ounce) bag frozen broccoli florets
¾ cup bread crumbs
2 tablespoons Wildtree Natural Butter Flavored Oil

 

Method of Preparation:

 Preheat oven to 400 degrees F. In a large nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and Smoke Mozzarella Blend and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes. In a large bowl combine the chicken mixture with the penne and broccoli. Once completely combined transfer to a 9x13 baking dish. In a small bowl combine the bread crumbs and Butter Grapeseed Oil. Sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

To order any Wildtree groceries please go to www.jenwarr.mywildtree.com. 

Cheesy Noodle Bake

This yummy casserole can easily be made ahead of time and frozen for another day!

Cheesy Noodle Bake
Serves 8

8 ounces elbow pasta
10 ounces frozen broccoli, chopped
7 ounces ham steak, cubed
1 pkg. Wildtree Cheesy Cheddar Soup Mix, prepared according to package directions
Salt and black pepper
1/3 cup grated Parmesan cheese
1/3 cup shredded cheddar cheese

Preheat oven to 375 degrees F. Add the pasta to a large pot of boiling water and cook according to the directions on the package, 6 to 8 minutes. Drain well. In a large bowl, mix together the broccoli, cubed ham, pasta, and the prepared Cheddar Soup; season with salt and pepper. Transfer to a casserole dish and top with Parmesan and cheddar. Bake until golden brown, about 20 minutes.

To order any Wildtree products please go to www.jenwarr.mywildtree.com.

Honey Mustard Chicken with Crispy Onions

I must pay homage to one of my family's favorite meals! They love it because it's delicious. I love it because it's quick, easy and healthful! Sadly, the main ingredient is about to be discontinued...I will be buying a case!!!!

Honey Mustard Chicken with Crunchy Onions

4 boneless, skinless chicken breasts

1 cup Wildtree Honey Mustard Vinaigrette

1/2 can Durkee Fried Onions

Place the chicken breasts in an oven proof dish, pour sauce over them and bake in a preheated 350 degree oven for 15 minutes. Pour the onions on top and continue baking until the chicken is thoroughly cooked. Serve over rice with garlic sauteed kale, spinach or chard.

And here's a variation on my recipe...

Curried Honey Mustard Chicken
2 T butter, melted
 2/3 cup Wildtree Honey Mustard
1 TBSP Wildtree Curried Garlic Blend
3 chicken breasts, cut into half or thirds
 pinch of ground cayenne pepper (optional)

In a medium bowl combine melted butter, honey mustard, curry powder and optional cayenne. Mix well with a whisk. Place chicken breasts in a baking dish coated with cooking spray and pour honey mustard mixture over chicken. Cover and place in refrigerator. Marinate 4 hours or overnight. Preheat oven to 375. Remove dish from refrigerator and bake, covered, for 10 minutes. Remove cover and bake about 10 minutes more, until chicken is cooked through. Serve over rice with steamed broccoli.

Lemony-Parmesan Chicken & Veggies

This is simple, delicious and easily made as a freezer meal to store up for a busy night! Pre-heat oven to 400 degrees. In a bowl combine: 4 TBSP Garlic GSO 1 lemon, juiced 2 TBSP Parmesan Rice Blend pinch of pepper Toss mixture with 4 skinless, boneless chicken breasts, 2 sweet potatoes (peeled and cut into bite size pieces), head of broccoli and some carrots (cut into bite size pieces). Place all contents into baking dish and bake in pre-heated 400 degree oven for about 20 minutes. Serve with a red leaf lettuce or arugula salad with lemon vinaigrette. Cook's Note - Use Lemon GSO to make a quick vinaigrette. Mix with champagne vinegar, salt & pepper.

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.