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.

Masala Calzone

Masala Calzone

An amazing twist to an Italian classic!

 
2 tablespoons Wildtree Roasted Garlic Grapeseed Oil
1/3 cup onion, diced
6 ounces potatoes, diced
1 small red bell pepper, diced
2 cups chopped kale, packed
1 cup frozen peas
1 cup Wildtree Tikka Masala Sauce
1 cup heavy cream
1 bag Wildtree So Quick & Easy Pizza Dough Mix, prepared up to resting point
1 cup shredded mozzarella cheese

Preheat the oven to 425 degrees F. Heat the Garlic Grapeseed Oil in a nonstick skillet over medium heat. Add the onion, potato, and red bell pepper. Saute for about 10 minutes or until potatoes and tender. Add the kale and peas cover and continue cooking until kale is wilted about 5 minutes more. Remove from heat. Whisk together the Tikka Masala Sauce and heavy cream. Pour over the vegetable mixture and toss to coat. Roll the pizza dough to about a 12 inch circle. Transfer the vegetable mixture to the middle of the rolled out dough. Sprinkle with cheese. Pull one side of the dough over the filling and use your fingers to press the edges together. Slightly roll up the edges to seal tightly. Use a small knife to cut a few slits in the top of the calzone. Transfer the calzone to a greased sheet pan. Bake for about 15 minutes or until the crust is golden.

 

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

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. 

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!