Bolognese Sauce ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.


Bolognese Sauce
1 TBSP Wildtree Roasted Garlic Grapeseed Oil
1⁄2 cup finely chopped onion
1⁄2 cup finely chopped celery
1⁄4 cup finely chopped carrot
2 lbs cooked & drained ground beef
2 (28 oz) cans peeled, crushed tomatoes (plain)
2 TBSP Wildtree Hearty Spaghetti
1 TBSP Wildtree Garlic Galore

1/4 cup red wine (optional)
Salt & pepper to taste (or my favorite substitute - Wildtree's Rancher Steak Rub!)

Instructions

Pour all ingredients into crock pot and cook on low 6-8 hours. In the

last 1⁄2 hour of cooking, remove the lid to allow excess liquid to evaporate and reduce the

sauce. Serve over pasta of your choice with an arugula salad with bocconcini, garlic sautéed broccolini and warm Focaccia Bread or garlic bread.

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

 

***Here's a version for the stove top - http://wildtreecooking.blogspot.com/2010/08/bolognese-sauce.html

Crockpot Swiss Steak ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Crockpot Swiss Steak
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend 
1 (8 ounce) can hunt's tomato paste, no salt added 
1 (14 ounce) can hunt's petite diced tomatoes, undrained 
1 cup water 
1 small onion, thinly sliced
1 small green pepper, sliced
1/2 cup flour
4 cube steaks, cut into 2 inch pieces 
1 tablespoon Wildtree Natural Grapeseed Oil

Method of Preparation
Mix together Spaghetti Sauce Blend, tomato sauce, water, and diced tomatoes. Add onions and green pepper and cook; set aside when done. Coat cube steak with flour and fry in the grapeseed oil over medium heat. When the steak is browned remove from heat and place in the crockpot. Pour tomato mixture over cube steak and cook in the crockpot on low heat for 6 hours. Serve over mashed potatoes.

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

General Tso’s Shredded Pork with Broccoli Slaw ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

 

General Tso’s Shredded Pork with Broccoli Slaw
1 pound pork tenderloin
2/3 cup Wildtree Sweet & Spicy Thai Chili Sauce
2 cups broccoli slaw
¼ cup orange juice
2 tablespoons fresh chopped cilantro
2 teaspoons rice vinegar

Method of Preparation
Add pork and Thai Chili Sauce to slow cooker. Cook on high for 4 hours or until pork is tender and shreds easily with a fork. Shred pork and toss in remaining liquid from slow cooker. Combine the remaining ingredients to make a slaw. Season with salt and pepper if desired. Serve pork and slaw on a tortilla, as a sandwich or even with noodles.

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

Harvest Pork Roast ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Harvest Pork Roast
3 pound pork butt
1 TBSP Wildtree Roasted Garlic Grapeseed Oil 
1 onion, chopped

Wildtree's Apple Cranberry Jam
½ cup chopped celery
2/3 cup brown sugar
1 apple and 1 pear – peeled, cored & wedged
salt & pepper

Instructions:
Defrost. Empty all contents into crock pot and add 1/2 jar of Wildtree's Apple Cranberry Jam and cook on low for 6-8 hours. Serve with mashed potatoes and sautéed green beans. Cook’s Note: You can also add 1 cup of fresh cranberries when you put everything into the crock pot.

 

***This meal can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

 

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

Corned Beef & Cabbage ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.
 

 

Corned Beef & Cabbage4 cups water
1 packet Wildtree Sweet Pickle Spice
3 pound corned beef (with spice packet)
1.5 pound red potatoes, halved
2 pound baby carrots
1 small head cabbage (red or green)

Method of Preparation
In a slow cooker combine the water and Pickle Spice. Add the corned beef, fat side up, and the seasoning packet. Add the potatoes and carrots around and on top of the corned beef. Cover and cook on low 6 hours. Cut the cabbage in half and then quarter each half. Add to slow cooker and continue coking 30 minutes more or until cabbage is teder. Remove corned beef from slow cooker. Rest 5 minutes. Slice and serve with vegetables.

 

Click here for a different version of this meal!

 

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

Outrageous Orange Slow Cooker Short Ribs ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.

 

 

Outrageous Orange Slow Cooker Short Ribs

 1½-2 pounds beef short ribs

1 bottle Wildtree Outrageous Orange Sauce

2 carrots, rough chopped

1 onion, rough chopped

1 head baby bok choy, rough chopped

Salt & Pepper, to taste 

 

Season the ribs and vegetables with salt and pepper. In a crock pot, place the short ribs on top of the vegetables and slather with sauce. Do not stir. Cook for 3 hours on high. 

 

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

Slow Cooker Pasta e Fagioli ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.

 

Slow Cooker Pasta e Fagioli
2 tablespoons Wildtree Natural Grapeseed Oil
1 medium onion, diced
½ cup carrot, diced
1 cup celery, diced
1 tablespoon Wildtree Garlic Galore Seasoning Blend
2 teaspoons Wildtree Rancher Steak Rub
1 teaspoon Wildtree Hearty Spaghetti Sauce Blend
2 (15.5 ounce) cans red kidney beans
6 cups Wildtree Vegetable Bouillon, prepared according to package directions
1 (8 ounce) can tomato sauce
1 ½ cups ditalini (pasta), orzo, or small pasta of your choice

Method of Preparation
In a nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion, carrot, and celery; sauté until onion is translucent, about 5 minutes. Transfer to slow cooker along with all the remaining ingredients except the pasta. Stir to combine. Cover and cook on high for about 4 hours or low for 6. Add the pasta and cook an additional 25-30 minutes, or until pasta is tender. Serve with shredded cheese and fresh herbs if desired.

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

Pizza Sloppy Joes ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

 

Pizza Sloppy Joes
2 pounds ground beef
2 onions, chopped
1 bell pepper, chopped
2 (14 ounce) can tomato sauce
2 tablespoons Wildtree Perfect Pizza Seasoning
3 ounce sliced pepperoni
8 buns

Method of Preparation
In a slow cooker combine all of the ingredients except the buns. Cook on low 4-6 hours or until the beef is cooked through and they vegetables are tender. Serve on the buns with
shredded mozzarella cheese if desired.

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

Crock Pot Lemon Rosemary Chicken ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.

 

This picture is a similar recipe made in a skillet - see below for the recipe!

Crock Pot Lemon Rosemary Chicken

4 red bliss potatoes, quartered 

1 package baby carrots 

1/4 cup water 

1 tablespoon Wildtree Zesty Lemon Grapeseed Oil 

2 teaspoons Wildtree Lemon Rosemary Blend 

1 pound chicken breasts, boneless, skinless

 

Method of Preparation

Place potatoes, baby carrots, and water in the crock pot. Rub Grapeseed Oil on chicken breasts and sprinkle with Lemon Rosemary Blend. Layer chicken on top of veggies. Cook on low 6 hours.

 

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

 

Lemon Rosemary Chicken Skillet 

1 pound chicken breast cutlets

2 tablespoons Wildtree Lemon Rosemary Blend

1 tablespoon Wildtree Natural Grapeseed Oil 

3 cloves garlic, minced 

1 zucchini, sliced 

1 yellow squash, sliced 

1 medium red onion, chopped 

1 lemon, juiced

  

Method of Preparation

Season both sides of each chicken breast with the Lemon Rosemary Blend. Heat the Grapeseed Oil in a large non stick skillet over medium high heat. Add the chicken and cook until the chicken is cooked through, about 3 minutes per side. Remove the chicken. Add the garlic, zucchini, yellow squash, and onion. Season with salt and pepper if desired. Add the lemon juice. Add the chicken back to the skillet by placing it right on top of the vegetables. Cover and cook for 5 minutes or until vegetables are tender.

Crockpot Vegetable Soup ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Crockpot Vegetable Soup
4 cups hot water 
2 tablespoons plus 2 teaspoons Wildtree Vegetable Bouillon Soup Base 
1 (46ounce) can low-sodium tomato juice 
1 (28 ounce) can diced tomatoes
1 small yellow onion, diced 
1 1/2 cups frozen green beans 
1 1/2 cups frozen peas 
1 1/2 cups frozen corn 
1 1/2 cups baby carrots, quartered 
1 1/2 cups bell pepper, chopped 
1 teaspoon garlic, minced

Method of Preparation
Prepare Vegetable Bouillon Base according to package directions. Pour vegetable broth in crockpot. Add all other ingredients and stir. Set crockpot to low and simmer for 4 hours, stirring occasionally. Can also be made on stovetop in stockpot, simmering until vegetables are tender. Serve with Wildtree Beer Bread.

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

Italian Shredded Beef Sandwiches ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Italian Shredded Beef Sandwiches
2 pounds beef sirloin
1 1/2 teaspoons Wildtree Italian Dressing Mix
1/4 cup Wildtree Absolutely Onion Blend
1/4 teaspoon of cayenne pepper
1 teaspoon black pepper
1/4 cup water
2 tablespoons low-sodium Wildtree Worcestershire sauce
1 garlic clove, minced
1 medium red pepper, julienned
1 medium onion, julienned
6 bread rolls

Method of Preparation
Season beef with Wildtree Italian Dressing Mix, Wildtree Absolutely Onion Blend, cayenne and black pepper. Place beef and water in a 5 quart slowcooker. Cook on low for 7-8 hours. Remove the beef, shred it, and return it to pot with remaining ingredients. Cook on high for one more hour. Serve on bread rolls.

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

Slow Cooker Santa Fe Chicken ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Slow Cooker Santa Fe Chicken
1.25 pounds chicken breasts
2 (10 ounce) cans diced tomatoes with green chilies
1 (15.5 ounce) can black beans, drained and rinsed
3 tablespoons Wildtree Taco Seasoning
¾ cup shredded cheddar
¾ cup scallions, sliced
¼ cup chopped cilantro

Method of Preparation
Add the chicken, diced tomatoes, black beans, and Taco Seasoning to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours. Remove chicken and shred. Return to slow cooker and toss. Serve over rice or in tortillas with shredded cheese, scallions, and cilantro.

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

 

Mole Chicken Tacos ~ Daily Crockpot Recipe for October

 

 

Every day in October I am featuring a CROCKPOT 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.

 

Mole Chicken Tacos
1 ½ pounds chicken breasts, boneless and skinless
¾ cup Wildtree Nut Free Mole
6 (8 inch) flour tortillas

Method of Preparation
Combine chicken and Mole sauce in a zip top freezer bag. Remove air from bag and seal. Use your hands to work the sauce all over the chicken. Freeze. To cook: Completely thaw contents of bag by transferring bag from freezer to refrigerator. Empty contents of bag into a slow cooker. Cook on high 2-3 hours or until chicken is cooked through and tender. Transfer chicken to a bowl or other working surface. Once cool enough to handle, shred the chicken. Return to the slow cooker and toss in the remaining liquid. Serve the chicken on tortillas with desired toppings.

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

Wicked Good Meatballs ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

Wicked Good Meatballs
1 pound ground beef
1 pound ground sausage
2 boxes Wildtree Just Like Mom's Meatloaf Mix
2 eggs
1/2 cup soy sauce
1/4 cup milk
1/4 cup Wildtree's Organic Ketchup
1/2 cup Cabernet Sauvignon
1 bottle Wildtree Wicked Good Slow Cooker Sauce

Method of Preparation
Combine the meats with Wildtree Just Like Mom's Meatloaf Mix, eggs, soy sauce, milk, and Wildtree's Organic Ketchup. Use a cookie scoop to form meatballs. Add wine to slow cooker and then place meatballs inside. Pour Wildtree Wicked Good Slow Cooker Sauce over the meatballs. Cook on high for about 4 hours or until meatballs reach an internal temperature of 165°F. Serve on spaghetti, as a sandwich, or as an appetizer.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com

 

Slow Cooked Apple Cinnamon Pork Tenderloin ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.



Slow Cooked Apple Cinnamon Pork Tenderloin
2 pound pork tenderloin
2 apples, sliced
2 tablespoons Wildtree Oatmeal Mix-in: Sugar & Spice
1 cup red onion, sliced
salt and pepper to taste

Method of Preparation
Cut slices in the pork tenderloin, about every inch, large enough to fit an apple slice. Lay the remaining apple slices in the bottom of the slow cooker. Top with the onion slices and tenderloin. Sprinkle the Oatmeal Mix-in over the top of the tenderloin and season with salt and pepper if desired. Cook on low for 4-5 hours or until pork is cooked through and tender.

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

Slow Cooker Chicken Stroganoff ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.

 

Slow Cooker Chicken Stroganoff
1 pound chicken breasts, diced
8 ounce package sliced mushrooms
1 cup water
1 packet Wildtree Stroganoff Skillet Meal
3 ounces Neufchatel cream cheese
8 ounces egg noodles, prepared according to package directions

Method of Preparation
Add the chicken and mushrooms to a slow cooker. Whisk together the water and Stroganoff Skillet Meal packet. Add to the slow cooker and stir to coat all the ingredients. Cook on high for 4-5 hours. Add the cream cheese and cook for another half hour, stirring often to incorporate the melting cream cheese. Serve over egg noodles.

 

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

Honey Sesame Chicken ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.

 

Honey Sesame Chicken
1 ½ pounds chicken
½ cup honey
¼ cup Wildtree Teriyaki Sauce (or Wildtree's Pacific Fusion for a spicy version)
½ cup diced red onion
½ cup tomato sauce
2 teaspoons rice vinegar
1 tablespoon Wildtree Natural Grapeseed Oil
1 tablespoon Wildtree Garlic Galore Seasoning Blend
¼ teaspoon crushed red pepper
1 tablespoon flour
1 tablespoon water
Scallions and sesame seeds for garnish

Method of Preparation
Add chicken to a zip top freezer bag. Whisk together the Teriyaki Sauce, red onion, tomato sauce, rice vinegar, Grapeseed Oil, Garlic Galore, and crushed red pepper. Pour into the bag with the chicken. Remove air from bag and seal. Use your hands to work the sauce all over the chicken. Freeze. To cook: Completely thaw contents of bag by transferring bag from freezer to refrigerator. Empty contents of bag into a slow cooker. Cook on high 2-3 hours or until chicken is cooked through and tender. Transfer chicken to a bowl or other working surface. Once cool enough to handle, shred the chicken. Whisk together the flour and water. Add to the remaining liquid in the slow cooker; whisk until combine. Cover and cook until sauce come together, about 10 minutes. Add the shredded chicken back to the slow cook and toss in the sauce. Garnish with chopped scallions and sesame seeds.

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

 

Loaded Baked Potato Soup ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

 

 

Loaded Baked Potato Soup
1 large onion, finely diced
1 tablespoon Wildtree Garlic Galore Seasoning Blend
2 tablespoons flour
4 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions
3 pounds russet potatoes, peeled and diced into ½ inch cubes
4 ounces shredded cheddar
½ cup heavy cream
2 teaspoons Wildtree Tuscany Bread Dipper Herb Blend

Method of Preparation
Heat the Grapeseed Oil in a medium skillet over medium heat. Add the onion and sauté until tender and slightly golden, about 8 minutes. Add the Garlic Galore and flour. Sauté for another minute, stirring constantly. Gradually whisk in 1 cup of the Chicken Bouillon. Once completely incorporated, transfer mixture to the slow cooker. Stir in the remaining 3 cups Chicken Bouillon and potatoes. Cook on low for about 4 hours or until the potatoes are fork tender. Transfer about 2 cups of the potato mixture to a bowl and mash until smooth. Stir the shredded cheese into the potato mixture in the slow cooker until completely melted. Add the heavy cream, potatoes that you mashed, and Tuscany Bread Dipper; stir until combined. Cover and heat through, about 10 minutes. Serve with crumbled bacon, shredded cheese, and chopped scallions.

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

 

 

Jumpin' Jumbalaya ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

 

Jumpin' Jumbalaya

1 package Wildtree Jumpin' Jumbalaya

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes

1 pound chicken thighs, boneless, skinless

12 ounces Andouille sausage

4 cups chicken broth, low sodium

Cut chicken thighs in half and cut each link of sausage into 4 pieces. Place all the meat in the bottom of the slow cooker. Next, layer rice, vegetables, spices, tomato sauce, and diced tomatoes. Lastly, pour all of the broth into the slow cooker. Cover and cook on his for 4-5 hours or on low for 7-8 hours. Season with salt & pepper to taste.

 

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

Worcestershire Brisket ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.

 

Worcestershire Brisket
2 yellow onions, quartered
3 celery stalks, chopped
2 carrots, peeled and chopped
4 sprigs rosemary
4 bay leaves
3 pounds beef brisket
½ cup Wildtree Worcestershire Sauce
½ cup beef broth

Add onion, celery, and chopped carrots to the bottom of a slow cooker. Top with rosemary and bay leaves. Place brisket on top of the vegetables. Stir together the Worcestershire Sauce and beef broth then pour over the top of the brisket. Season with salt and pepper if desired. Cook on high for about 2-3 hours or until tender and cooked through. Slice brisket and serve with kale slaw and mashed potatoes. Can be served with the vegetables from the slow cooker.

Here are the other recipes to complete the meal from the picture.

 Kale & Carrot Salad
2 lemons
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon Wildtree Italian Salad Dressing Mix
2 cups kale, thinly sliced
½ cup carrot, grated
½ cup radicchio, thinly sliced (or red cabbage)

 

Whisk together juice from 2 lemons, honey, Dijon, and Italian Salad Dressing Mix. Combine the kale, grated carrot, and radicchio in a bowl. Toss with the dressing. Refrigerate until you are ready to serve.

The Best Mashed Potatoes

2 pounds potatoes
½ cup milk
½ cup Greek yogurt
1 tablespoon butter
½ cup shredded cheddar cheese
1/3 cup chives, chopped

Cube potatoes and add to a pot. Cover with water; bring to a boil and cook until fork tender, about 15 minutes. Drain potatoes, return to pan and mash to desired consistency. Stir in the milk, Greek yogurt, butter, cheddar, and chives. Season with salt and pepper if desired.

 

To order your Wildtree groceries please go towww.jenwarr.mywildtree.com.

Slow Cooker Italian Chicken ~ Daily Crockpot Recipe for October

 

Every day in October I am featuring a CROCKPOT 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.

 

 

Slow Cooker Italian Chicken

Ingredients
1 tablespoon Wildtree Italian Salad Dressing Mix
¼ cup plus 2 tablespoons Wildtree Natural Grapeseed Oil, divided
2 tablespoons vinegar
4 chicken breasts (about 1.25 pounds)
8 ounces egg noodles
16 ounces mushrooms, sliced
1 cup Marsala wine (or white wine if you’d prefer a different flavor profile)
1 cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions
2 ounces Neufchatel cream cheese
2 tablespoons fresh chopped parsley

Method of Preparation
Combine the Italian Salad Dressing Mix with ¼ cup Natural Grapeseed Oil and vinegar. Add chicken to a shallow dish and cover with the dressing. Marinate at least 1 hour. Transfer chicken to a slow cooker along with the marinade. Cook on low 2 1/2 - 3 hours or until chicken is tender. Turn slow cooker off, leaving chicken inside while you prepare the rest of the meal. Prepare egg noodles according to package directions. Heat remaining 2 tablespoons Natural Grapeseed Oil in a large nonstick skillet over medium high. Add the mushrooms and sauté for about 5-7 minutes until they start to brown. Add the wine and chicken stock. Boil for about 5 minutes or until liquid is reduced by half. Remove pan from heat. Add the cream cheese and stir until it is completely melted and incorporated. Slice chicken and serve on top of the egg noodles. Top with the mushroom sauce. Garnish with parsley.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

Raspberry Hoisin Pork ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.

 

 

Raspberry Hoisin Pork

Ingredients
2 pound pork loin
½ cup Wildtree Hoisin Sauce
½ cup raspberry jam
2 tablespoons Wildtree Raspberry Balsamic Vinegar

Method of Preparation
Whisk together the Hoisin Sauce, raspberry jam, and Raspberry Balsamic Vinegar. Add the pork to a slow cooker and pour the sauce over the top. Toss the pork so it's completely coated in the sauce. Cook on low for 6-7 hours or high for 4-5 or until pork is tender and falling apart. Remove pork from slow cooker and shred. Transfer liquid in the slow cooker to a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes. Pour over the pork and toss to coat. 

 

Serve over Jasmine rice with roasted bok choy.

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.