Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas 

I found this recipe over on www.realmomkitchen.com  and made it healthier by using Wildtree ingredients. 

Oven Baked Chicken Fajitas

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp Wildtree Garlic Grapeseed Oil
• 1 or 2 Tbsp Wildtree Fajita Blend (depending on taste preference) You can also use Wildtree's Chili Blend or Adobo Seasoning (a little less spicy).
• ¼ tsp salt (if desired)
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, Wildtree seasoning and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

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

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. 

Smoked Mozzarella & Tomato Meatloaf

Smoked Mozzarella & Tomato Meatloaf

Ingredients:
1 pound lean ground beef
1 pound lean ground turkey
1 cup oats
2 eggs, beaten
1 med yellow onion, diced
2 tsp Wildtree Garlic Galore Blend
1 tsp black pepper
4 TBSP Wildtree Smoked Mozzarella & Tomato Blend
1 cup canned tomato sauce (or ketchup or your favorite BBQ sauce)***

Directions: 

Put all ingredients (except the tomato sauce) in a bowl and gently mix together incorporating everything. Grease a 9x13 inch pan (or a loaf pan) with cooking spray or grapeseed oil and preheat oven to 400 degrees. Form an oval loaf in the 9 x 13 pan or put into loaf pan, and bake for 55 minutes. Spread tomato sauce on top of the loaf and bake an additional 8 minutes or until internal temperature reaches 165 degrees. Serve with roasted red potatoes and steamed broccoli. 

***For a yummy topping try mixing some ketchup, brown sugar and Wildtree's Honey Mustard together to pour on top before baking.

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

Apple and Cheddar Frittata

Apple and Cheddar Frittata

Ingredients:
5 eggs plus 5 egg whites

1 tablespoon Wildtree Smoked Mozzarella & Tomato Blend

1/2 cup shredded cheddar, divided

2 apples, peeled, cored, and sliced

Method of Preparation:

Preheat oven to 450 degrees. In a medium bowl, whisk together eggs, Smoked Mozzarella Blend, and ¼ cup of the cheese. Heat a greased medium cast-iron or nonstick ovenproof skillet over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining ¼ cup cheese. Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

To order Wildtree's Smoked Mozzarella & Tomato Blend or any other Wildtree groceries, please go to www.jenwarr.mywildtree.com

What's in Cranbery Sauce?

What's in Cranberry Sauce?

Sugar, sugar, and more sugar.

If you buy the traditional Ocean Spray Jellied Cranberry Sauce you will be eating high fructose corn syrup AND corn syrup. That ends up being 76% sugar as two out of the four ingredients are sugar.

Here's some interesting information about sugar...

(I won't go into detail about the dense information I recently absorbed about the difference between sucrose, fructose, high fructose corn syrup, etc.)

*Sugar can suppress the immune system. 

*Sugar contributes to a weakened defense against bacterial infection.

*Sugar interferes with absorption of calcium.

 

With winter on its way...sugar is the last thing your immune system needs! BUT I love my cranberry sauce! So what's a girl to do? Here are a couple options...

 

Homemade Cranberry sauce can be super simple to make and although it still contains sugar, you can control the amount as well as omit all the artificial ingredients most canned products contain.

Here is my Mum & Dad's super simple Cranberry Sauce Recipe

1 bag of fresh cranberries

1 cup water

1 cup sugar (although I suggest using less or experimenting with maple sugar)

lemon peel (optional)

pinch of nutmeg or cinnamon (optional)

Melt the sugar in the water and then add cranberries, lemon peel and spices. Bring to a boil and immediately lower the heat to simmer. Cranberries will pop as they cook. Once they all pop - pour into a container to cool and then refrigerate it. 

My Mum also loves to make a Cranberry Compote, but I'll save that for another post.

 

You can also try Wildtree's Apple Cranberry Jam or Cranberry Jalapeno Jelly instead!

It still has sugar - but it's evaporated cane juice instead of hfcs. I use the Jam for cooking chicken, pork, mixing in with rice or just as a plan old accompaniment to a traditional turkey dinner.  Order your Cranberry Jams & Jellies while you can at www.jenwarr.mywildtree.com. They are available until December 31st and then not again until next fall.

Apple Cranberry Wild Rice

Apple Cranberry Wild Rice
The perfect side dish for a fall dinner.

 

Ingredients
1/4 cup butter
1/2 cup leeks, white portion chopped
1/2 cup pecans, coarsely chopped
1 clove garlic, minced
1/2 cup wild rice, rinsed and drained
3 cups chicken broth
1/2 tsp. salt
1/2 cup basmati rice
1/2 cup Wildtree Apple Cranberry Jam

1/4 cup dried cranberries

Directions
 Melt the butter in a medium saucepan over medium heat.
Add the leeks and pecans, sauté until the leeks are soft.
Add the garlic and sauté 1-2 minutes, making sure it does not brown.
Add the wild rice, chicken broth and salt. Cover and cook 60 minutes.
When there are twenty minutes left in the cook time add the basmati rice. When the rice is done cooking and tender (but not mushy), let stand 5 minutes longer covered. Drain any excess liquid. Add Wildtree's Apple Cranberry Jam and dried cranberries to garnish and serve.

 

To order Wildtree's Apple Cranberry Jam or any other Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Horseradish Mashed Potatoes

Horseradish Mashed Potatoes
I must credit Stonewall Kitchen for this recipe - they always have amazing yumminess!! But I managed to make it even better by using Wildtree ingredients.

Ingredients
4 large Yukon Gold potatoes, peeled and cut into chunks
½ cup heavy cream, slightly warmed
6 Tablespoons butter
6 oz. goat cheese
¼ cup Wildtree's Horseradish Mustard
2 teaspoons prepared horseradish (optional)
¼ cup finely chopped scallions (green onions)
Stonewall Kitchen Maine Sea Salt and pepper, to taste

Directions
In a medium saucepan place potato chunks and approximately 1 TBSP of salt. Fill with water, covering potatoes and bring to a boil over high heat.  Reduce the heat to medium, cover and cook the potatoes until fork tender (approximately 20 minutes).

Drain potatoes and place potatoes back into the pan, off the heat. Mash the potatoes and add butter by tablespoon, stirring until melted.  Add goat cheese and cream. Continue blending until creamy and smooth.  Add remaining ingredients (horseradish, Wildtree's Horseradish Mustard, scallions and salt and pepper). Stir until blended.

Serve warm. Can be made one day ahead and gently heated over a double boiler on the stove. Garnish with additional scallions, if desired.

 

To order your Horseradish Mustard, or any other Wildtree groceries, please go to www.jenwarr.mywildtree.com.