SUMMER MENU-A-DAY FOR JULY ~ Roasted Caesar Chicken with Watermelon Lime Granita

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#31 - Roasted Caesar Chicken with Watermelon Lime Granita

The perfect dinner on a beautiful summer day! Prepare the granita in the morning so it is ready for dessert!

Roasted Caesar Chicken
4 chicken cutlets
1 package Wildtree Classic Caesar Dressing Mix
1 cup panko bread crumbs
3 tablespoons Wildtree Natural Grapeseed Oil, divided
2 tablespoons fresh parsley, chopped
2 heads of romaine, halved
1 teaspoons Wildtree Rancher Steak Rub

Preheat oven to 450°F . Line a baking sheet with foil. Place the chicken breast on the prepared sheet. Combine the Caesar Dressing Mix, panko, 2 tablespoons Grapeseed Oil, and parsley in a bowl. Pat the panko mixture onto the chicken breast. Roast the chicken until the crumbs begin to turn golden brown, about 7 minutes. Meanwhile brush the romaine halves with the remaining 1 tablespoon of Grapeseed Oil and sprinkle with Rancher Steak Rub. Remove the sheet from oven place the romaine around the chicken. Roast until chicken is cooked through and the lettuce is browned on edges, about 5 minutes. Serve the chicken on a wedge of lettuce with a drizzle of Wildtree Ranch Dressing.

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Watermelon Lime Granita
3 pounds seeless watermelon, rind removed, diced
1/4 cup fresh mint
1 bag Wildtree Watermelon Lime Frozen Drink Mix

Working in batches, puree all ingredients in a blender until smooth. Transfer watermelon mixture into a freezer-safe container and place in the freezer until frozen solid, about 3-4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses.

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

SUMMER MENU-A-DAY FOR JULY ~ Greek Tacos in Pita with Tzatziki Dip & Veggies

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#30 - Greek Tacos in Pita with Tzatziki Dip & Veggies

I LOVE Greek food! If you have never tried it, you are missing out!

Greek Tacos in Pita
1 pound ground beef
1 tablespoon Wildtree Opa! Greek Seasoning (You can also use Wildtree's Italian Salad Dressing Mix for a different flavor.)
4 cups baby spinach
10 kalamata olives, diced
¼ cup feta, crumbled
3 pitas, halved

Heat a medium nonstick skillet over medium high heat. Add the ground beef and Opa!Seasoning and cook until the beef is browned and cooked through. Add the spinach and continue cooking until wilted. Remove from heat, fold in the olives and feta. Dived the mixture among the 6 pita halves.

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Tzatziki Dip
1 cup nonfat Greek yogurt 
1 tablespoon Wildtree Tzatziki Seasoning Blend 
1/2 cucumber, seeded and grated

Combine Greek yogurt, Tzatziki Seasoning Blend and cucumber in a bowl and mix thoroughly. Refrigerate 1 hour before serving. Serve with an assortment of veggies.

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

SUMMER MENU-A-DAY FOR JULY ~ BLT Salad Rollups with Baked Kale Chips

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#29 - BLT Salad Rollups with Baked Kale Chips

 Sometimes it's nice to take a break from cooking a traditional dinner, especially on hot summer nights, but still serve something hearty and delicious.

BLT Salad Rollups
8 ounces Neufchatel cream cheese, softened
2 tablespoons Wildtree Smoked Mozzarella & Tomato Blend
5 strips bacon, cooked and crumbled
1 cup shredded lettuce
1/2 avocado, diced
2 burrito size flour tortillas

In a large bowl combine all the ingredients except the tortillas. Divide the mixture among the 2 tortillas; spread in an even layer. Tightly roll up each tortilla. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour. Cut into 1-inch slices; secure each slice with toothpick.

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Baked Kale Chips
3 cups kale, torn into bite size pieces
1 tablespoon Smoky Bacon Flavor Grapeseed Oil
1 tablespoon Wildtree Spicy Cheddar Popcorn Seasoning (or Rodeo Rub, or Scampi or ANY Wildtree favorite!)

Preheat oven to 350 degrees F. In a large bowl add the kale and Bacon Oil. Use your hands to scrunch the leaves and cover the leaves with the Oil. Add the Spicy Cheddar Popcorn Seasoning and toss with hands so all the leaves are covered. Place in a single layer on a sheet pan (use two pans if necessary.) Bake for 10 minutes, turn the chips, and then continue cooking for 10-15 minutes more. (Smaller pieces will crisp up faster and can be removed from the other sooner. Check every 5 minutes for doneness.)

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

Wildtree's Fall 2013 ORGANIC Catalog & a Special Gift for You!

Wildtree's Fall 2013 Catalog
16 New ORGANIC Products!

 I have some exciting news...Wildtree launched their NEW Fall Products...16 of them! And they are all 100% Certified ORGANIC! In fact, Wildtree revealed that they will never again launch a product that is not organic. HOORAY for Wildtree!

 Here's the list of our NEW products (see below for how you could win them all!):
Hoisin Sauce
Spiced Cranberry Jam
Hearty Oatmeal Mix In: Coconut
Pot Pie Skillet Meal
Chai Spiced Bread
Dessert Bar Crust
Pumpkin Chocolate Cheesecake
Marvelous Macaroon Mix
Wasabi Ginger Sauce
Everything Spice Blend
Garam Masala
Spicy Carne Asada
4 Flavored Vinegars (orange, strawberry, apple, and raspberry)

 I am gifting the first four hosts who book a Freezer Meal Workshop (in August or September - virtual or in person) with ALL of these delicious products!!! Just contact me now to pick your menu and invite your guests. All you need to do to qualify is have at least 8 friends join you and get the order in before midnight on July 31st. This gift is in addition to your FREE Workshop Bundle for being the host!

 

What are you waiting for?

Dinner is just a few hours away!

Wouldn't you like to know the answer to "What's for dinner?"

Cheers to happy, healthy freezer cooking and to all the new Wildtree groceries!

(Contact me via my website at www.jenwarr.mywildtree.com or message me on Facebook at https://www.facebook.com/WildtreeCookingwithJenWarr.)

SUMMER MENU-A-DAY FOR JULY ~ Italian Beef Stew

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#28 - Italian Beef Stew served with a Butter Lettuce Salad

I hope the sun is shining where you are...it is not on Cape Cod! This Beef Stew recipe is sure to hit the spot on such a foggy day!

Italian Beef Stew
5 tablespoons Wildtree Natural or Roasted Garlic Grapeseed Oil, divided
4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
1 onion, diced
2 tablespoons Wildtree Garlic Galore Seasoning
2 ½ pound rump roast, fat trimmed and cut into 1 inch cubes
¼ cup flour
1 teaspoon Wildtree Rancher Steak Rub
4 cups Wildtree Beef Bouillon Soup Base, prepared according to package directions, divided 1 tablespoon red wine vinegar
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ pounds red potatoes, cut into 1 inch cubes
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
2 tablespoons fresh thyme
1 tablespoon fresh rosemary, chopped

Heat 2 tablespoons of the Grapeseed Oil olive oil in a large pan over medium heat. Once hot add carrots, celery and onion and sauté until lightly golden, about 5 - 6 minutes. Add Garlic Galore and sauté 30 seconds longer. Transfer mixture to a slow cooker and set to high. Place beef in mixing bowl, add flour and Rancher Steak Rub. Toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tablespoons Grapeseed Oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup Beef Bouillon and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Transfer to slow cooker. Add remaining 3 cups Beef Bouillon, diced tomatoes, potatoes, and Hearty Spaghetti Seasoning; stir to combine. Cover and bring mixture just to a boil, stirring occasionally. Reduce heat to low, cover, and cook 5 hours, stirring occasionally, until beef is very tender. Stir in fresh thyme and rosemary. Season with salt and pepper to taste (if desired).

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

SUMMER MENU-A-DAY FOR JULY ~ Teriyaki Turkey Meatballs

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#27 - Teriyaki Turkey Meatballs served over steamed rice and broccoli

Make this dinner ahead of time before heading out to the beach, on the water, to the pool, on the boat, into the mountains...anywhere you choose to spend a beautiful Saturday! This way, you're sure to come home to a delicious home cooked meal.

Teriyaki Turkey Meatballs

Meatballs:
2 pounds ground turkey
1 box Wildtree Just Like Mom’s Meatloaf Mix
2 eggs, beaten
2 scallions, diced
1 teaspoon grated ginger
¼ cup Wildtree Pacific Fusion

Sauce:
½ cup Wildtree Pacific Fusion
½ cup brown sugar
½ tablespoon sesame oil
1 tablespoon rice vinegar

Preheat oven to 400°F. Mix all of the meatball ingredients together in a mixing bowl. Form the mixture into 2 inch meatballs (should make about 32 meatballs). Heat a large nonstick skillet over medium to high heat. Sear the meatballs on all sides. Transfer them to a greased baking sheet and bake for about 15 minutes, or until they are cooked through. Meanwhile prepare the sauce. Combine all the sauce ingredients in a large saucepan (big enough to hold all the meatballs). Heat the sauce over low heat. Stir often. Once the meatballs are cooked, transfer them to the saucepan. Use a rubber spatula to “stir” the meatballs and coat them in the sauce. Cover and continue cooking for about 5 minutes. Serve the meatballs and sauce over rice with steamed broccoli.

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

SUMMER MENU-A-DAY FOR JULY ~ Tilapia Piccata with Orzo Salad

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#26 - Tilapia Piccata with Orzo Salad

This is a super simple meal that you can use with any white fish or chicken.

Tilapia Piccata with Orzo Salad

¾ cup orzo

1 cup grape tomatoes, halved

2 tablespoons parsley, chopped

½ teaspoon Wildtree Lemon Pepper Blend, divided

3 tablespoons flour

2 tilapia filets (about 12 ounces)

1 tablespoon Wildtree Natural Grapseed Oil

½ cup Wildtree Perfect Piccata Sauce

1 tablespoon butter

 

Cook pasta according to package directions. Drain; stir in tomatoes, parsley, and 1/4 teaspoon Lemon Pepper Blend. Set aside and keep warm. Combine remaining Lemon Pepper Blend and flour in a large shallow dish. Dredge fish in flour mixture. Heat the Grapeseed Oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add Piccata Sauce to pan; cook 30 seconds. Remove from heat. Add butter to pan; stir until butter melts. Serve fish with sauce and pasta.

 

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