March's Freezer Meal Workshop Info

The time has come again...time to sign up for your next Freezer Meal Workshop. I have had rave reviews for the Enchiladas and the Chimichurri Steak from February's Workshop. You have until the last day of February to purchase one of the February's Freezer Meal Bundle or sign up for March.

Tame Dinnertime Chaos Save Time ~ Save Money ~ Have Fun Upcoming Workshop Dates & Menus Wednesday March 3 @ 10 am in STUDIO CITY ***One time Valley Workshop*** Wednesday March 10 @ 6 pm in CULVER CITY Thursday March 11 @ 10 am or 7 pm in CULVER CITY Apricot-Lemon Chicken Sweet & Spicy BBQ Grilled Scampi Halibut Spanish Style Garlic Shrimp Pesto Fettuccine with Chicken Hawaiian Chicken Mustard Molasses Flank Steak Greek Chicken Cutlets Rustic Chicken Cacciatore Asian Ginger Pork Chops One more thing...many of you do not live nearby and cannot attend these workshops. Don't worry - you can still partake by using the recipes and creating them yourselves! Check out March's Freezer Meal Bundles. They will be available starting March 1st, but you must contact me to order them!

Garlic Galore Chicken in the Slow Cooker

This is a recipe straight from the creator of Wildtree herself, Leslie Montie. She is an inspiring home cook that is all about simple & healthy food.

Garlic Galore Chicken in the Slow Cooker

Slice 2 stalks of celery and place in bottom of slow cooker. Place one whole chicken (4 lb) with 1 TBSP Italian Salad Dressing Mix inside the cavity. Pour one cup of broth over chicken, then sprinkle 2 TBSP of Garlic Galore on top. Cook on low for 8-10 hours. Yummy and low cal!

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

What is Natural? And What Does Natural Mean to Wildtree?

I thought this was really intersting information from Wildtree! The Industrial Revolution transformed the food supply in the 20th century from dependence on locally grown fruits, vegetables and meats cooked at home to large companies using many new ingredients from many different sources. The food became processed and by the mid 20th century many new chemicals were added to "aid" processing, enhance flavor, preserve flavor and color, extend shelf life, prevent mold, etc... As many childhood diseases were eliminated, the medical research focus turned to diseases that emerge in old age. Cancer began to be thought of as caused by chemicals... This laid the foundation for the Delaney Clause. The Delaney Clause (1958) is still in effect. It prohibits the FDA from approving any food additive found to induce cancer in humans or animals. 1960's countercultures – organic movement. Many had strong reservations about using certain chemicals and processing methods in food production. 1970s, FDA issued new regulations defining "natural flavor and color" so that consumers could make more informed decisions about the foods they purchased. 1988, the FDA informally defined natural to mean that nothing artificial or synthetic has been added to a food that would not normally be expected to be in the food. 1991, FDA has concerns over evidence that natural was used on a variety of products to mean a variety of things. The FDA reviewed definitions by other agencies, state governments, the food industry and solicited a wide range of comments from industry. 1993, the FDA announced its decision not to define the term natural due to limited resources and other priorities but will retain its 1988 policy noted above. Conflict and Controversy 2006, the Sugar Association petitioned FDA to define natural by regulation to exclude high fructose corn syrup (HFCS), a request that was strenuously opposed by the Corn Products Association. Sara Lee submitted a separate petition asking FDA to collaborate with USDA to establish a single definition of natural by regulation. The FDA is unlikely to grant either of these petitions because FDA does not review and approve product labeling prior to marketing. The FDA has little incentive to expend the resources that defining natural by regulation would consume. This means that there is no realistic possibility that a single definition of natural will be established in the near future. So, food manufacturers continue to make their own decisions on what is natural. What Does Natural Mean at Wildtree? •No artificial colors •No artificial flavors •No preservatives •No high-fructose corn syrup •No MSG •No hydrogenated oils •No irradiation •No hydrolyzed protein (vegetable or dairy)

Everything's Betta with Butta!

I have wondered about this for awhile...how would the Butter GSO work when trying to cook a grilled cheese? I already LOVE using it when baking, making rice, sauteing veggies and popping popcorn, but now I can add grilled cheese to the list! It was so good I didn't even notice that I was missing 'real' butter. And let me tell you how much we love butter in my house...my 5 year old even knows the phrase, 'Everything's better with butter!'

Chocolate Braised Short Ribs

I'll try anything with chocolate! Chocolate Braised Short Ribs Serves 4 Ingredients: 4 tablespoons Wildtree Jamaican Jerk Seasoning 3 lb beef short ribs, cut into 4-inch pieces 1 cup onion chopped 1 1⁄2 tablespoons Wildtree Natural Grapeseed Oil 2 medium carrots, chopped 2 celery ribs, chopped 1 cup beef broth 1 (12 ounce) bottle chocolate flavored or regular stout beer 1 (14 ounce) can diced tomatoes 3 tablespoons semisweet chocolate chips Place oven rack in lower third of oven and preheat to 375°F. Pat ribs dry and arrange in 1 layer in a shallow baking pan or shallow dish, then generously coat all sides of ribs with Wildtree Jamaican Jerk Seasoning. Heat oil in a large oven proof pot or Dutch oven over high heat until hot but not smoking; quickly brown ribs on all sides without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add onions, carrots, celery to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Stir in broth, beer, diced tomatoes, and chocolate chips; add ribs with juices and remaining spices accumulated on plate and bring to a boil, uncovered. Cover pot and transfer to oven, braise until meat is very tender, 2 to 2 1/2 hours. Skim off excess fat from surface of sauce and serve. Tip: These ribs can be made the day before and still retain great flavor. Simply pour ribs and sauce in an airtight container and refrigerate overnight. On the following day skim off fat that has accumulated on top of meat, place ribs and sauce in a pot and reheat in a 350 degree oven until heated through.

One Delicious Chicken Dinner

This is an incredibly quick, easy, delicious and low calorie dinner for the slow cooker! Garlic Galore Chicken one whole chicken (about 4 lbs) 2 stocks of celery, sliced 2 TBSP Garlic Galore 1 TBSP Italian Salad Dressing Mix 1 cup of broth Place the celery on the bottom of your slow cooker. Sprinkle the Italian seasoning inside the cavity of the chicken and place on top of the celery. Pour the broth around the chicken and then put the Garlic Galore on top. Cook on low for 8-10 hours. You can shred the chicken to use for a variety of ways - or just serve as is with creamy mashed potatoes and acorn squash.

Quick & Easy Beef Stew

I had to pull dinner together the other night, but wasn't going to be home all day! There were not many groceries in my house as I had been traveling, so this is what I came up with. I coated 2 lbs of stew meat in flour seasoned with a little Scampi blend. I put 1 sliced onion on the bottom of the slow cooker, poured a bag of frozen butternut squash soup on top and placed the meat on top of that. I used 1 cup of stock to deglaze the pan I browned the meat in and also added in 1 packet of our Absolutely Onion Blend while it deglazed. I poured this mixture over the meat and veggies and put the crockpot on low for the day. It turned out great! The butternut squash melted into the sauce and was delicious. I served it with orzo and roasted zucchini.