SUMMER MENU-A-DAY FOR JULY ~ Chicken Fried Rice

+ 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.

#13 - Chicken Fried Rice

 

Mmm...Chinese food is so tasty!! But it is oftentimes filled with MSG, high sodium or other things you may want to avoid. Here's a simple, healthy one dish meal. This recipe would be great to use with leftover chicken and any veggies you have lying around.

 

Chicken Fried Rice

1 teaspoon plus 1 tablespoon Wildtree Grapeseed Oil

8 ounces chicken breast, cut into strips

1/8 teaspoon Wildtree Rancher Steak Rub

2 eggs, beaten

1 small bell pepper, diced

8 ounce package baby corn

2 cups cooked rice

1/3 cup Wildtree Outrageous Orange Sauce

8 ounce package snow peas

3 scallions, chopped

 

In a large nonstick skillet heat 1 teaspoon of the Grapeseed Oil over medium high heat. Season the chicken with Rancher Steak Rub. Cook the chicken until it is golden brown and cooked through. Transfer to a plate. Reduce heat to medium. Add the beaten eggs and scramble until cooked through. Transfer to the plate with the chicken. Add the remaining 1 tablespoon of Grapeseed Oil. Add the bell pepper and baby corn. Sauté until the pepper is tender. Add the cooked rice and Orange Sauce, toss to combine and coat all the ingredients in the sauce. Add the snow peas and return the cooked chicken and egg to the pan. Fold all the ingredients together and cook until everything is heated through. Garnish with scallions.

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Chicken & Onion 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.

#12 - Chicken & Onion Stew

 

A northeast wind has been blowing hard all day on Cuttyhunk so I knew it was going to be the perfect night for a hearty soup. I prepared one of my family's all time favorite dishes from one of my favorite restaurants ~ Amoul's Deli in Little Venice, London. Oliver ate 3 bowls!

 

Chicken & Onion Stew

1 whole chicken 

1 teaspoon salt

2 pounds onions, sliced thinly (sounds like a lot but believe me you need them!)

2 Tbsp Wildtree Roasted Garlic Grapeseed Oil

1 garlic clove, peeled

2 large cinnamon sticks

1 whole nutmeg

1 TBSP Apple Cider Vinegar

 

Place the chicken, cinnamon sticks, nutmeg, garlic, vinegar and salt into a pot. (I love to use my Le Creuset pot  for this!) Cover with water and bring to a boil. Reduce to simmer and cook until the chicken is completely cooked (about 30 minutes, although this will depend on the size of the chicken). I prefer to let it simmer low and slow (3-4 hours) to leach all the nutrients from the bones which the vinegar helps to do. If the water evaporates, add a little more.

 

Once the chicken has cooked completely, remove it from the pot (leave liquid in pot although make sure you strain it) and let cool so that you can remove the meat from the bones. Throw the bones away and put the meat back into the pot with the liquid.

 

Meanwhile, put the oil in a frying pan over medium heat, and when it is hot but not smoking, add the onions and sauté until well browned. Add a little water to the pan to scrape up all the fond and then add it all to the pot with the chicken and simmer for 20 minutes.

 

Serve over short grain brown rice with a squeeze of lemon.

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Tomato Soup and Grilled Cheese

 

+ 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.

#11 - Tomato Soup and Grilled Cheese

 

It's a cool foggy day on Cape Cod, perfect night for soup and sandwiches.

 

Tomato Soup and Grilled Cheese

2 pounds tomatoes, chopped (about 8 tomatoes)

1 yellow onion, chopped

1 red bell pepper, chopped

3 tablespoons Wildtree Natural Grapeseed Oil

¼ teaspoon salt

¼ teaspoon black pepper

1 cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions

4 slices whole wheat bread

4 teaspoons Wildtree Sweet Onion Spread,

4 ounces Manchego cheese

2 slices prosciutto

2 teaspoons Wildtree Natural Grapeseed Oil

 

Preheat oven to 425 degrees F. In a bowl toss together the tomatoes, onion, bell pepper, Grapeseed Oil, salt, and pepper. Transfer to a lightly greased baking sheet. Roast for 35-40 minutes. Carefully transfer the contents of the baking sheet (including the juices) to a blend. Add the Chicken Bouillon and blend until completely smooth. Leave the soup in the blender with the lid on while you make your grilled cheese. Spread 1 teaspoon of the Sweet Onion Spread on all 4 slices of bread. Top two of the slices with 1 ounce of cheese, 1 slice of prosciutto, the remaining 1 ounce of cheese, and the top slice of bread. Brush both sides of each sandwich with Grapeseed Oil. Preheat a nonstick skillet over medium heat. Cook each sandwich until both sides are golden and cheese has melted. Slice each sandwich in half; serve with the prepared tomato soup

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Mexican Veggie Skillet

 

+ 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.

#10 - Mexican Veggie Skillet 

 

It's hot out...again! So here's another one of Wildtree's awesome Skillet Meals which means you do not have to turn on the oven or the grill.

Mexican Veggie Skillet
2 cups water
1 cup milk
1 bag Wildtree Mexican Skillet Meal seasoning
1 cup brown rice***
1 bell pepper, diced
1 cup diced scallions
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can diced tomatoes with green chilies, drained

In a large skillet stir together water, milk, and Mexican Skillet Meal seasoning packet. Stir in the rice, and bring to a boil stirring occasionally. Once sauce is boiling, reduce heat to low, cover and simmer for 35 minutes. Stir occasionally. Remove cover, add in the remaining ingredients, and stir to combine. Cook, covered, for 5 minutes more or until rice is tender. Remove from heat and uncover. Let sit about 2-3 minutes, sauce will thicken as it cools.

***You might need a little extra time for the rice to cook all the way.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Chicken Parmesan Skillet

 

+ 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.

#9 - Chicken Parmesan Skillet

 

Today is a busy day...perfect night for one of Wildtree's Skillet Meals! This recipe just kicks it up a notch without much effort!

 

Chicken Parmesan Skillet

1 tablespoon Wildtree Natural Grapeseed Oil

1 pound chicken, boneless skinless, cubed

2 cups water

1 (14.5 ounce) can tomato sauce

1 packet Wildtree Lasagna Skillet Meal

2 cups penne

4 ounces fresh mozzarella

2 tablespoon unsalted butter, melted

1 cup panko

 

Preheat oven to 400°F. Heat the Grapeseed Oil in a large, oven safe, nonstick skillet over medium heat. Add the chicken and brown on all sides. Stir in water, tomatoes, and the Lasagna Skillet seasoning packet. Mix thoroughly. Add pasta and bring to a boil, stirring occasionally. Once the sauce is boiling, reduce heat to low, cover, and simmer 11-13 minutes or until the pasta is tender, stirring occasionally. Remove from heat, uncover, top with mozzarella cheese. Mix together the melted butter and panko breadcrumbs. Sprinkle all over the top of the chicken parmesan. Transfer the skillet to the oven and bake for 15-20 minutes, or until the cheese is melted and the breadcrumbs are golden. Garnish with parsley if desired.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Mason Jar Salads

 

+ 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.

 

#8 - Mason Jar Salads

 

Is it hot where you live? I am in Boston and it is sizzling!! Today's menu plan is perfect for a hot day - all on one salads that can be assembled in the morning when it's still cool. The two recipes listed below both use quinoa - so make it once and use it for two different salads. Make enough for one meal today - and another tomorrow!

 

 

 

Mediterranean Quinoa Mason Jar Salad

½ cup water

¼ cup quinoa

1 tablespoon Wildtree Natural Grapeseed Oil

1 tablespoon sherry vinegar

2 teaspoon Wildtree Opa! Greek Seasoning

½ cup roasted red peppers, diced

½ cup artichoke hearts, diced

¼ cup kalamata olives, diced

¼ cup chicken peas, drained and rinsed

1 cup romaine, chopped

 

Combine the water and quinoa in a saucepan. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.  Remove from heat. Once the quinoa has cooled mix in the Grapeseed Oil, sherry vinegar, and Opa Seasoning. Add this to the bottom of a 1 quart mason jar. Layer the roasted red pepper, artichoke hearts, olives, chick peas, and romaine. Seal the jar and refrigerate until you are ready to eat. Shake to mix up the ingredients.

 

+   +   +

 

 

Fiesta Quinoa Mason Jar Salad

½ cup water

¼ cup quinoa

1 teaspoon Wildtree Taco Seasoning

Pinch of salt

½ cup canned diced tomatoes (with liquid)

2 tablespoons Wildtree Fiesta Salsa Mix

½ cup corn

¼ cup black beans

½ cup orange bell pepper

¼ cup shredded cheese

1 cup romaine, chopped

 

Combine the water and quinoa in a saucepan. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.  Remove from heat. Once the quinoa has cooled mix in the Taco Seasoning, salt, diced tomatoes, and Fiesta Salsa Mix. Add this mixture to the bottom of 1 quart mason jar. Layer with bell pepper, corn, black beans, and romaine. Seal the jar and refrigerate until you are ready to eat. Shake to mix up the ingredients.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Grilled Pizzas

+ 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.

 

Today is a beautiful day on Cape Cod - perfect for grilling pizzas after a day on the water. Prep everything ahead of time so all you have to do is come home, fire up the grill and assemble!

 

 

#7 - Grilled Pizzas (pick one or make a variety!)

 

 

Grilled Margherita Pizza

1 bag Wildtree So Quick & Easy Pizza Dough

1 tablespoon Wildtree Natural Grapeseed Oil

½ cup warm water

4 ounces fresh mozzarella, thinly sliced

2 tomatoes, sliced

2 tablespoons Wildtree European Dipping Oil: Mediterranean Balsamic

2 tablespoons fresh chopped basil

 

In a mixing bowl combine the Pizza Dough, Grapeseed Oil, and warm water. Prepare the dough according to the package directions. Preheat grill to high. Roll out your pizza dough to desired size. Grease the grill and add your dough. Close lid and grill for 2 minutes. Pop any large bubbles; flip the pizza. Top with mozzarella and tomato slices. Reduce heat to medium, close grill, and cook until crust is crisp. Remove pizza from grill; brush with Mediterranean Balsamic and garnish with basil. 

 

+   +   +  

 

 

 

Grilled Chicken and Mushroom Alfredo Pizza
1 bag Wildtree So Quick & Easy Pizza Dough
1 tablespoon plus 1 teaspoon Wildtree Natural Grapeseed Oil, divided
½ cup warm water
½ pound chicken breast salt and pepper to taste
4 ounces mushrooms, sliced
¼ cup low fat milk
2 tablespoons unsalted butter
¼ cup Wildtree Alfredo Extraordinaire
¼ cup shredded mozzarella cheese

In a mixing bowl combine the Pizza Dough, 1 tablespoon Grapeseed Oil, and warm water. Prepare the dough according to the package directions. While dough is resting preheat grill to medium high. Grill the chicken breast on both sides until completely cooked through (season with salt and pepper if desired). Transfer to a cutting board. After resting for a few minutes cut the chicken breast into slices or cubes; set aside. Heat the remaining 1 teaspoon of Grapeseed Oil in a small nonstick skillet. Add the mushrooms and cook until tender. In a small saucepan heat the milk and butter over medium heat. Whisk in the Alfredo; remove from heat. Increase grill heat to high. Roll out your pizza dough to desired size. Grease the grill and add your dough. Close lid and grill for 2 minutes. Pop any large bubbles; flip the pizza. Spread the Alfredo sauce over the entire pizza. Top with sautéed mushrooms, grilled chicken, and mozzarella cheese. Reduce heat to medium, close grill, and cook until crust is crisp.

 

+   +   +

 

 

Grilled Pesto Pizza with Roasted Eggplant and Pepper

1 bag Wildtree So Quick & Easy Pizza Dough

3 tablespoons Wildtree Natural Grapeseed Oil, divided

½ cup plus 2 tablespoons warm water, divided

¼ cup Wildtree Basil Pesto

½ cup canned crushed tomatoes

1 teaspoon Wildtree Perfect Pizza Seasoning

½ red bell pepper, sliced

½ small eggplant, sliced

½ cup shredded mozzarella cheese

 

In a mixing bowl combine the Pizza Dough, 1 tablespoon Grapeseed Oil, and ½ cup warm water. Prepare the dough according to the package directions. While the dough is resting, hydrate the Pesto blend with remaining 2 tablespoons warm water in a small bowl. Stir in 1 tablespoon of the Grapeseed Oil until combined; set aside. In a separate bowl combine the crushed tomato and Pizza Seasoning; set aside. Brush the bell pepper and eggplant with remaining tablespoon of Grapeseed Oil. Grill vegetables over medium heat until tender. Increase heat on grill to high. Roll out your pizza dough to desired size. Grease the grill and add your dough. Close lid and grill for 2 minutes. Pop any large bubbles; flip the pizza. Spread the crush tomatoes over the entire pizza. Top with grilled vegetables, and mozzarella cheese. Reduce heat to medium, cover and cook until cheese is melted and crust is crisp. Remove pizza from grill and dollop with prepared Pesto.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.