Dinner tonight...Italian Stuffed Pork Tenderloin

 

Italian Stuffed Pork Tenderloin

 

My family devoured dinner!! I served this roast with mashed potatoes and steamed broccoli. This delicious dinner could be waiting for you in the freezer! Yes, I said freezer. This recipe is from my Downright Delicious Freezer Meal Workshop. If only I could post the smell - it was mouth watering!!!!!

 

To order your Wildtree ingredients please contact me or go to www.jenwarr.mywildtree.com.

Balsamic Steak Salad for Two

Balsamic Steak Salad for Two

2 Tbsp Wildtree Balsamic Vinegar (whichever flavor you prefer)

2 tsp red wine vinegar

½ tsp brown sugar

½ pound strip steak

½ tsp plus ¼ tsp Wildtree Rancher Steak Rub

1 tsp Wildtree Roasted Garlic Grapeseed Oil

1 bell pepper, diced

1 onion, diced

1 tomato, diced

1 tsp Wildtree Garlic Galore Seasoning Blend

4 cups lettuce

½ cup feta, crumbled

 

Preheat your grill to high. While the grill preheats mix together the Balsamic Vinegar, red wine vinegar, and brown sugar; set aside. Season the steak with ½ teaspoon Rancher Steak Rub. Grill for about 2-3 minutes per side, or until cooked to desired doneness. While the steak cooks heat the Grapeseed Oil over medium heat. Add the chopped vegetables, Garlic Galore and remaining ¼ teaspoon Rancher Steak Rub. Sauté until tender, about 5 minutes. Divide the lettuce among two plates. Top with cooked vegetables and feta. After steak has rested, slice against the grain and place on top of the salad. Drizzle with the Balsamic Vinegar mixture.

 

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

Maple Dijon Chicken with Bacon Couscous

Yummy! Yummy! Dinner!!!

 

Maple Dijon Chicken with Bacon Couscous
2 tablespoons Wildtree Honey Dijon Dressing & Dipping Sauce
2 tablespoons maple syrup
4 slices bacon, chopped
4 chicken breast (about 1 pound)
½ onion, finely diced
1 ¼ cup water
1 tablespoon Wildtree Chicken Bouillon Soup Base
1 cup couscous
1 tablespoon fresh chopped chive
2 teaspoons apple cider vinegar
¼ teaspoon Wildtree Rancher Steak Rub

Whisk together the Honey Dijon Dressing and maple syrup; set aside. Cook the bacon in medium nonstick skillet over medium heat until crisp, about 6-8 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Pour off all but 2 tablespoons fat from the skillet and return pan to medium heat until the fat shimmers. Pat the chicken dry with paper towels. Cook chicken until golden brown and cooked through, about 6 minutes per side. Transfer to platter, brush with mustard mixture, brush with the Honey Dijon mixture, and tent loosely with aluminum foil. Add the onion to the now empty skillet and cook over medium heat, about 3 minutes. Add broth and bring to a simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, chives, vinegar, and Rancher Steak Rub into the couscous. Serve with chicken.

 

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

Spinach and Ricotta Stuffed Shells

My family LOVES stuffed shells! They are a slight bit labor intensive but not difficult so here's my suggestion...make a triple batch and freeze them! It will be SO worth it on a night when all you have to do is pop a pan into the oven and out comes a delicious meal!

 

Spinach and Ricotta Stuffed Shells
1 (12 ounce) box jumbo shells, prepared according to package directions
1 (14.5 ounce) can tomato sauce
1 tablespoon Wildtree Perfect Pizza Seasoning
1 egg
2 cups part skim ricotta
2 tablespoons Wildtree Savory Spinach Dip
3/4 cup shredded parmesan, divided
2 teaspoons Wildtree Rancher Steak Rub
1 (10 ounce) package frozen spinach, thawed and squeezed

Preheat oven to 350 degrees F. Once shells are cooked and drained, lay them in a single layer on a sheet pan so they do not stick and are easier to handle. Combine the tomato sauce and Pizza Seasoning and pour into the bottom of an 8x8 baking dish. To prepare the filling combine the egg, ricotta, Spinach Dip, ½ cup parmesan, Rancher Steak Rub, and spinach Using a spoon, scoop a small amount of the filling and stuff into a pasta shell. Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled. Top the shells with the remaining ¼ cup of parmesan. Tightly cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown. Remove from the oven and allow to rest for 5 minutes before serving.

 

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

Creamy Chicken Piccata

A simple, delicious, meal that will brighten your taste buds on a cold winter's day!

 

Creamy Chicken Piccata
2 tablespoons lemon juice
1 tablespoons Wildtree Roasted Garlic Grapeseed Oil
¼ teaspoons Wildtree Rancher Steak Rub
1 ¼ teaspoon dried basil, divided
¼ teaspoon dried oregano
2 chicken breasts (about 8 ounces)
2 cups penne
½ cup Wildtree Perfect Piccata Sauce
¼ cup heavy cream
2 tablespoons capers
¼ cup grated Parmesan cheese

Whisk together the lemon juice, Grapeseed Oil, Rancher, ¼ teaspoon dried basil, and dried oregano. Add the chicken breast to a resealable bag; add the lemon juice mixture and close the bag. Use your hands to move the chicken around in the marinade. Marinate for 20 minutes. Preheat a medium nonstick skillet over medium high heat; spray with pan spray. Add the chicken and cook until cooked through. Meanwhile cook the pasta according to package directions. Once the chicken is cooked, transfer to a cutting board and tent with foil. Add the Piccata Sauce to the now empty skillet over medium heat. Add the cream, capers, and Parmesan; stir to combine. Add the cooked, drained pasta to the sauce. Toss to combine; cook until the sauce has thickened slightly and coats the pasta, about 5 minutes. Serve with chicken.

 

To order Wildtree's Perfect Piccata Sauce, Rancher Steak Rub or Roasted Garlic Grapeseed Oil please go to www.jenwarr.mywildtree.com.

Spaghetti Squash with Meatballs

Spaghetti Squash with Meatballs

Ingredients

1 large spaghetti squash (about 3 pounds)
1 teaspoon Wildtree Natural Grapeseed Oil
¼ teaspoon Wildtree Rancher Steak Rub
1 pound ground beef
1 egg
1/8 teaspoon salt
¼ cup plain bread crumbs
1 tablespoons Wildtree Perfect Pizza Seasoning
1 (14.5 ounce) can tomato sauce
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
½ cup shredded mozzarella cheese.

 

Preheat oven to 375 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Place the 2 squash halves on a baking sheet. Brush the insides of the halves with Grapeseed Oil, then season with Rancher Steak Rub. Turn cut side down and bake 40-45 minutes, or until squash is tender and strings like spaghetti when scraped with a fork.

 

Meanwhile prepare the meatballs. Combine the ground beef, egg, salt, bread crumbs, and Pizza Seasoning in a bowl. Shape into 10 meatballs. Sear the meatballs on all sides and then finish baking in the oven with the squash for about 25 minutes or until cooked through. Remove the meatballs and squash from the oven. Turn oven up to 400. Turn the squash upright and scrape the squash with a fork and fluff the "spaghetti" strands. Combine the tomato sauce and the Spaghetti Sauce Blend. Place 5 meatballs and ½ the sauce over top of each squash half. Sprinkle each with 1/4 cup mozzarella cheese. Return the pan to the oven and bake until the cheese is melted and bubbly and everything is heated through, about 10 minutes. Top with fresh basil and serve.

 

To order any Wildtree groceries, 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!

Guest Chef ~ The Versatile Stir-Fry!

I love a good stiry-fry!
It's quick, easy, delicious and a great way to use up leftovers!
This is another Guest Chef entry from Wild for Wildtree with Yvonne who believes stir-fry is not limited to Asian flavors.

Why oh why do we all think of Asian style food when we hear the term, “stir fry”? Wildtree does have some great Asian style stir fry sauces. I LOVE using the Asian Ginger Plum or the Thai Sesame Sun Butter. Hubby prefers the Kickin Asian Stir Fry Sauce since it is more traditional. But there is so much more that we can do with stir-fry! If you have some sort of protein (beef, pork, chicken, tofu) and/or veggies and some rice, try some of these other varieties of my favorite stir-fries! They are quick and easy (since the meat should be diced whether precooked or raw) and good for ya!
Italian Stir FryGarlic grapeseed oil sautéed chicken (or sausage), mushrooms, onion and diced tomatoes. Combine the tomatoes with some Hearty Spaghetti blend or Garlic Galore prior to adding them to the stir-fry skillet. Serve over Parmesan Rice.
Mexican Stir Fry Jalapeno grapeseed oil sautéed chicken/beef, onion, peppers, black beans, Fajita or Adobo blend (use about 1/2 TBSP). Top with shredded cheese & Fiesta Salsa and serve over Cilantro Lime Rice. You can also just add some cilantro and a squeeze of lime as well.
Basil Pesto Stir Fry Basil Pesto grapeseed oil sautéed chicken/shrimp and tomatoes – add spinach the last few minutes to wilt. Also great with some toasted pine nuts. Mix with some prepared Basil Pesto blend, to taste, with rice.
The All American (Yvonne's Hubby’s FAVORITE!) Butter flavored grapeseed oil sautéed chicken/steak, onions and mushrooms, diced potatoes and liberally sprinkled with Rancher’s Steak Rub to taste.

Here’s another one that I enjoy straight from the Wildtree recipe search tool:
Chipotle Lime Fried Rice 2 tablespoons Wildtree European Dipping Oil - Hot Chili
1 small onion diced
1 1/2 cups sliced mushrooms
2 cups white or brown rice, cooked
2 teaspoons Wildtree Chipotle Lime Rub
3/4 cup frozen peas
3/4 cup pineapple cut into small chunks
PREPARATION: Heat oil in a large frying pan over medium-high heat. Cook the onion until soft and translucent and add the mushrooms. Cook for a couple of minutes and then add the rice and seasoning. Finish by adding the pineapple and peas and cooking for 3-5 more minutes.

Kelly's Potatoes

This is a super simple, very yummy recipe from one of my Wildtree customers.

Rub your baking potatoes with a little Grapeseed Oil - Garlic or Hickory Smoked would be delicious and then sprinkle with Rancher Steak Rub or CA Garlic Pepper. Bake at 350 degrees for about an hour or until they are nice and tender. Cut open, add a pat of butter and a sprinkling more of the seasoning and eat it all up!