Lemon Dill Zucchini Chips

 

Lemon Dill Zucchini Chips

1 large zucchini, or summer squash

1 tablespoon Wildtree Natural Grapeseed Oil

1 teaspoon Wildtree Dill Dip Blend

1 tablespoon lemon juice

Preheat oven to 275°F. Use a mandoline, food processor with blade attachment, or knife to slice the zucchini into 1/8 inch slices. Toss the slices with Grapeseed Oil, Dill Dip Blend, and lemon juice. Spread the slices out in a single layer on a greased baking sheet. Bake for 30 minutes, flip and continue baking for another 30 minutes or until zucchini starts to turn golden brown.

 

To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.

Dinner's in the Bag!

Wildtree Ziploc Bag Meal Ideas 

The whole idea is this...
DUMP, SMUSH, SQUISH, FREEZE, THAW, COOK. 

A picture from Mandy's Workshop!

Basic Directions: 

• Take gallon Ziploc bags 
• Put family portion of protein and/or vegetables in bag and/or all other ingredients  
• Sprinkle few teaspoons of Grapeseed Oil on protein/veg 
• Sprinkle few teaspoons of any blend 
• Squish 
• Label & throw in freezer 
• When ready to use, pop in fridge to thaw, then cook in 350 degree oven for 20-25 minutes, or grill, or stovetop skillet sauté for 20 minutes (see individual recipes)

Thirteen recipes to put in your freezer!

Chicken & Veggies #1

4 chicken breasts 
4 -6 red potatoes cut into cubes/slices
½ bag frozen green beans or asparagus
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Rancher’s Steak Rub

+  +  +  +  +

Chicken & Veggies #2
4 chicken breasts 
4-6 red potatoes cut into cubes/sliced½ bag frozen green beans or asparagus
2 tbsp Wildtree Natural Grapeseed Oil
2 tbsp Wildtree Lemon Rosemary blend
1 tsp salt (sea salt is the healthier choice!)

+ + + + +

Chicken & Veggies #3
4 chicken breasts4-6 red potatoes cut into cubes/slices
½ bag frozen green beans or asparagus
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Garlic & Herb blend
½ tsp black pepper (optional)

+ + + + +

Southwestern Chicken Meal
4 chicken breasts – cut into small pieces
1 can rotel tomatoes – undrained
1 can green chiles
1 can black beans, drained & rinsed!
1 cup frozen corn
½ cup chopped onion
1½ tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Fajita seasoning

COOK THIS ON THE STOVE TOP – then serve with tortillas and shredded cheese

+ + + + +

Cajun Chicken & Sausage Meal 3 chicken breasts – cut into small chunks
1 lb andouille sausage (or other smoked sausage) preferably nitrate free (avail at whole foods – or other natural grocer)
3 red potatoes, cut into small chunks/pieces
1 cup frozen corn
1 can diced tomatoes – half the juice drained
1 can chicken broth
½ cup chopped onion
1 tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Cajun seasoning
1 tsp sea salt (optional)
1 cup rice

COOK THIS ON THE STOVETOP – DUMP, BRING TO A BOIL, THEN COVER AND SIMMER 15-20 MIN. until rice is cooked to desired consistency.
+ + + + +

Easy Italian Chicken & Roasted Potatoes 
1 whole cut up chicken4 -6 red potatoes, cut into wedges
2 tbsp Wildtree Garlic Grapeseed Oil
2 tbsp Wildtree Hearty Spaghetti blend
1 tbsp Wildtree Rancher’s Steak Rub

This one needs to bake for 30 min per side, at 350 degrees in a pyrex dish.

+ + + + +

Southwestern Ground Beef Hash
1 lb ground beef, broken into small chunks
4 red (or your choice) baking potatoes – cut into small pieces
½ cup chopped onion
1 cup frozen corn (the other ½ of the bag from the meal above!)
1 can rotel tomatoes – undrained
1 can green chiles
1 ½ tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Fajita seasoning
1 tsp sea salt (optional)

COOK THIS ON THE STOVE TOP! Can also be served with tortillas, shredded cheese, sour cream, etc.

+ + + + +

Meat & Potato Meal
1 lb ground beef – broken into chunks/pieces – OR – 1 lb sirloin cut into chunks (if you do this one, I’d skip the corn)
4-6 red potatoes cut into small pieces
1 cup yellow onion – chopped into pieces (smaller pieces for the ground beef hash, larger chunks for the sirloin bake)
Optional – 1 cup frozen corn
2 tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Rancher’s Steak Rub

COOK THIS ON THE STOVE TOP if you do GROUND BEEF – makes a ‘hash’ of sorts – good for colder weather. 

COOK IT IN THE OVEN ON A COOKIE SHEET/BROILER PAN IF YOU DO THE SIRLOIN – allow an extra 10 minutes for the potatoes. (so in other words, spread them separately onto the cookie sheet, and either put the potatoes in first, or take the beef out early).

+ + + + +

Simple Steak Fajitas – (or chicken)
4 sirloin steaks, or 4 chicken breasts, cut into slices
1 bag frozen tri-color peppers
1 large white onion, cut into slices
½ cup water mixed with 3 tbsp fajita seasoning to make a ‘liquid’
2 tbsp natural grapeseed oil
1 tsp salt (optional)
Mix all together

COOK ON THE STOVETOP IN A SKILLET. Serve with tortillas, sour cream, shredded cheese

+ + + + +

Salmon with Dill & Potatoes
4 salmon filets
4 red potatoes cut into small pieces
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Dill Dip blend

This one is best on the grill in the summer (*use a grill pan for the potatoes*) and in the oven in the winter. Allow extra time for the potatoes. Serve with Caesar salad.

+ ++ + +

Garlic and Herb Fish with Pasta Alfredo
4 fish fillets (Mahi, Halibut, Salmon)
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Garlic & Herb blend
Bake or grill

Prep the Alfredo Pasta separately while the fish is baking/grilling. Follow the directions on Wildtree's Alfredo jar. Excellent with a Caesar salad too.

+ + + + +

BEST Fish
4 fish fillets – your choice – (halibut or mahi work great)
1 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Rancher’s Steak rRb

Serve with “Rice Alfredo” – prep rice normally, then prep Wildtree's Alfredo  Sauce. Mix together to make a ‘healthy’ “lipton rice side” – so good!!

Serve with a simple salad – lettuce, dried cranberries, sunflower seeds, and any vinaigrette (Wildtree's Wildberry or Balsamic Vinaigrette are both great!)

+ + + + +

Lemon Rosemary Pork Chops & Potatoes
4 boneless pork chops
4 red potatoes cut into pieces
1 bag frozen asparagus – or green beans
2 tbsp Wildtree Natural Grapeseed Oil
2 tbsp Wildtree Lemon Rosemary blend

THIS ONE IS BEST ON THE GRILL – but works well in the oven during winter.

To order any of the Wildtree products referenced above, please go to www.jenwarr.mywildtree.com and place an order any time day or night!

Corned Beef and Cabbage...in a slow cooker!

This is one of my favorite meals that usually only gets cooked once a year for St Patrick's Day. This recipe is super simple as everything is cooked in the crockpot. I always cook extra so we can make corned beef hash for breakfast!

Corned Beef and Cabbage

2 lb. Corned Beef, lean

1 sm. Green Cabbage, cut into wedges

1 sm. Yellow Onion, cut into fours

4 large carrots, peeled and cut into 1" coins (can be added later or cooked separately)
2 Tbsp. Wildtree Dill Blend

2 Tbsp. Wildtree Scampi Blend

4 Cups Water with 8 tsp. Wildtree Veg. Bouillon

2 cups Water

Place all ingredients in a slow cooker on low. Cook for 10 to 12 hours or until beef is tender. Serve with boiled potatoes.

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

Quick Dill Dip Pickles

These Quick Dill Dip Pickles will be the perfect side dish to the Pressed Fajita-Chicken Sandwiches. 

Quick Dill Dip Pickles

Serves 20

3 cups water
2 TBSP salt
1/4 cup sugar
1 tsp red pepper flakes
2 TBSP Wildtree Dill Dip Blend
1/4 cup apple cider vinegar
1 pound assorted vegetables, sliced (Carrots, Cucumber, Radish, Onion, Squash, etc)

In a large pot, bring all ingredients except for vegetables to a boil. Immediately pour over veggies in a separate, heat proof bowl. Place large plate over vegetables to ensure they are submerged in brine. Allow to brine for 4-18 hours. Drain liquid and serve.

Fresh Herb Salad with Grilled Salmon

Fresh Herb Salad with Grilled Salmon

Ingredients

2 medium shallots, finely chopped

1 TBSP capers, drained

2 TBSP fresh lemon juice

2 TBSP mayonnaise (I prefer Vegenaise)

1/2 tsp coarsely ground black pepper, divided

16 fresh asparagus spears (about 8 oz), trimmed

4 skinless salmon fillets (3 oz)

1 TBSP Wildtree Dill Dip Blend

1 small fennel bulb (about 4 oz)

6 cups mixed greens salad blend

1/4 cup snipped fresh chives

1 can (14.5 oz) no-salt-added Great Northern beans, drained and rinsed

Directions

1. For dressing, combine shallots, capers, juice, mayonnaise and 1/4 tsp of the black pepper in bowl, mix well and set aside.

2. Heat grill pan over medium-high heat 5 minutes. Cook asparagus 2-3 minutes or until light grill marks appear. Remove asparagus from pan to cutting board; cool slightly. Cut asparagus into 1-in. pieces; set aside. Season salmon with Dill Dip Blend. Cook salmon 2-2 1/2 minutes on each side or until salmon flakes easily with a fork; remove from pan and let stand 5 minutes. Slice salmon into 1/2-in. pieces.

3. Trim fronds from fennel; snip fronds with scissors and set aside. Slice fennel stalks and bulb crosswise into thin slices; cut slices in half. In kmixing bowl, toss together asparagus, fennel, mixed greens, chives and dressing.

4. To serve, divide salad among serving plates. Top with beans and salmon; sprinkle with fennel fronds and remaining 1/4 tsp black pepper.

Yield: 4 servings

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