Tuesday, October 21, 2014

Remote Freezer Meal Workshop

Tried something fun and new yesterday. Had a Freezer Meal Workshop via facetime on my Iphone with my friend in New Jersey. Jenny hooked up her Iphone to her TV, so her guests could see me better. It was so much fun doing the workshop here while they were in Jersey.
I did my prep, all bags numbered with proteins and ready to add the Wildtree products.
This workshop was the Deliciously Easy, the 10 meals we prepped were:
Pizza Pork Chops
Italian Stuffed Pork Tenderloin
Tuscany Chicken Dinner
Italian Enchilada Stack
Honey Dijon Pecan-Crusted Salmon
Gobble, Gobble Pizza Patties
Spicy Grilled Ranch Chicken
Sausage Taco Soup
Chicken Delight

The products purchased for the workshop are pictured above and after prepping all these meals you still have plenty of product to make many other dishes. 

I didn't freeze all my meals, I cooked the Italian Enchilada Stack dinner, of course it was scrumptious. 

My freezer is full again and ready for another two weeks plus of meals. Just love this concept of never worrying "Whats for dinner" everything is ready for me when I come home just to cook. 

Big smiles from the Jersey gang that participated. 

Thanks to all of you for coming and helping Jenny get her new business started.


Sunday, October 12, 2014

Caprese Pasta Mason Jar Salad

This is the greatest idea. Mason Jar salads. I make up 8 once a week so Paul and I can have salad anytime we want. Paul takes them to work for lunch or snack. The recipes call for a quart mason jar, but I use pint jars. I double the recipes then divide it into 6 to 8 pint jars.
Most of us know how time consuming it is to make salads yet we love them. Well here is your way out. The salad is complete with dressing and all, just dump in a bowl and mix it up.


Caprese Pasta Mason Jar Salad
Servings
1
Prep Time
Cook Time
Ingredients
3 tablespoons Wildtree Basil Pesto
3 tablespoons warm water
2 teaspoons Wildtree Natural Grapeseed Oil
1/2 cup dry penne, prepared according to package directions
½ cup sundried tomatoes, chopped
¼ cup mild banana pepper rings, drained
1 ounce small mozzarella balls (cherry size), diced
1 cup packed baby spinach
Nutritional Info
Calories:
470
Fat:
22g
Saturated Fat:
8g
Carbohydrates:
52g
Fiber:
9g
Protein:
21g
Cholesterol:
35mg
Sodium:
1190mg
Print Caprese Pasta Mason Jar Salad Recipe
Method of Preparation
Hydrate the Basil Pesto with the warm water, then stir in the Grapeseed Oil; set aside. Once pasta is cooked, rinse and drain under cold water. Return the drained pasta to the pan and toss with the prepared Basil Pesto. Add the pasta to the bottom of a 1 quart mason jar. Layer with sun dried tomatoes, banana pepper rings, mozzarella balls, and baby spinach. Seal the jar and refrigerate until you are ready to eat. Shake to mix up the ingredients.





Friday, October 10, 2014

From Aggie Peters who hosted a freezer meal workshop

Thank you!
I have loved everything so far. Thank you for the October cooking recipes. I’m looking forward to making them.
Sincerely,
Aggie Peters


Once you have hosted a workshop or have participated in a workshop, I then send you new recipes for each month that you can make more freezer prepped meals. You will find the ease of prepping these meals so easy and enjoyable. For my self personally I am saving so much money at the grocery store, only buying what I need for a whole week plus in food. Meal planning is so much easier that takes all the thought out of "What's for dinner?". I can't wait to show you how to do these too.

Thanks and enjoy!

Thursday, October 9, 2014

Spice cabinet changing!

My whole spice cabinet is changing. Getting rid of the old stuff I used to use and replacing it with all Wildtree Products. Just so awakened by these products and the multitude of uses. And the BEST part no GMO's, no Pesticides, no Insecticides, no Food Dyes, no Preservatives, no Irradiation. WOW!!!

Bottom line for most of use, we all want to have access to better quality food products but they were also so much more expensive.....now you don't have to pay more to get the best.

ENJOY!

Grill Pork Chops and fresh Pineapple with WT Zesty Mustard Sauce

Got a new shipment of Wildtree Products in yesterday, so had to try one of them and I picked the WT  Organic Zesty Mustard Sauce. What delightful flavors of orange juice, apple juice, garlic, ground mustard, cinnamon, cloves, red peppers. I just knew from the flavor it would be great with pork.

For the pork and fresh pineapple, I just basted them both with the WT Zesty Mustard Sauce then put them on the grill, done!

For the green beans and grape tomato's 2 tbsp of WT Garlic Grapeseed oil in a pan with 1 and 1/2 tbsp of WT Hearty Spaghetti Sauce Blend, saute'd for about 4 minutes, done!

Wow everything was bursting with flavor and so fast and simple. You will see a bunch of my cooking right now with grape tomato's as my plant is producing tons of them and they are great.

I tell you I have been cooking for years and have always enjoyed great flavors, these Wildtree products are off the charts! One being I believe due to the natural products they use are better quality and still retain the fresh flavors when fully ripened and no over processing.

Enjoy!

Friday, October 3, 2014

Chiotle Lime Fajitas leftovers

Good Friday morning to all! Thought I would share what I did with the left overs we had from Wednesday nights meal, the Chiotle Lime Fajitas. It took about 15 minutes from start to finish and I couldn't even finish mine as it was so filling and satisfying.
I took the chicken fajitas, which had bell peppers and onions in it, chopped them up into small bite size pieces, then made a blend of the Wildtree Chipotle Lime Blend with sour cream. I had on hand in my fridge romaine lettuce, which I chopped up small pieces, an avocado sliced, grated cheese, some diced jalapenos and some grape tomato's I sliced in half.
A tip on the flour tortillas, I moisten a paper towel and roll my flour tortilla in it, place it in the micro wave for about 15 to 20 seconds. This makes the tortilla very soft and heats it up a bit.
Tossed the chicken fajitas bits in a pan over medium heat for about 3 minutes just to heat.
Spread a couple of tablespoons of the Wildtree Chipotle Lime/sour cream mixture on flour tortilla.
Piled on the rest, grated cheese, chicken fajita bits, sliced grape tomato's, sprinkle of chopped jalapeno's, lettuce.
roll it up and eat.
Easy peasy!
Enjoy!

Thursday, October 2, 2014

Freezer Meal Workshop-Comfort Foods


Freezer Meal Workshop Options $79.00

Each “meal kit” (bundle) will make the 10 recipes feeding a family of 4 to 6 listed PLUS you’ll have enough leftover products to make multiple additional meals at home!
Check out my website mywildtree.com/dixon  for more recipes for our wonderful products. Price includes Wildtree Items for that Bundle, Grocery List, Recipe Instructions, Freezer Inventory Sheet, & Labels for your Freezer Bags. The recipes can be cooked on your stove top, grill, oven, or crock pot and with your choice of protein.

Comfort Foods Meals

Smoked Mozzarella & Tomato Meatloaf
Honey Balsamic Chicken Drumsticks
Smoked Mozzarella Chicken & Pasta
Slow Cooker Chipotle Lime Chicken
Spanish Style Garlic Shrimp
Italian Chicken Medallions
Adobo Grilled Chicken
Chipotle Lime Fajitas
Best Burgers EVER!
Italian Flank Steak

Then you get these Wildtree Products to take home and make even more recipes:

Chipotle Lime Rub
Ranchers Steak Rub
Adobo Seasoning Blend
Italian Salad Dressing Blend
Roasted Garlic Grapeseed Oil
Smoked Mozzarella & Tomato Blend
European Dipping Oil-Mediterranean Balsamic

Chipotle Lime Fajitas

Last night was the first time I have ever cooked Fajitas, to my amazement, they were great! You will hear me say over and over "I just can't believe how simple this is". Just pull it from the freezer and cook. I will be adding the recipe to each of these posts, so if you want to try them out you can. 

This post is from my freezer meal work shop of Comfort foods recipes.

Chipotle Lime Fajitas (#5)
2 pounds boneless, skinless chicken breasts or steak, cut into strips
2 cups bell peppers (approx. 2 peppers), cut into slices
1 white onion, cut into slices
4 Tablespoons Wildtree Roasted Garlic Grapeseed Oil 
3 Tablespoons Wildtree Chipotle Lime Rub
Mix all ingredients in a freezer bag. Remove air and either marinate for 2 hours or freeze. To prepare:
Defrost bag in fridge. Heat skillet to medium-high heat and place contents of bag into skillet (or grill in 
a grill pan). Cook until meat is done. Serve with rice, tortillas, sour cream and cheese. Serves 8.
Calories 220; Fat 9 g; Saturated Fat 1 g; Carbohydrate 6 g; Fiber 2 g; Protein 27 g; Cholesterol 65 mg; Sodium 330 mg

I divided all the ingredients in half as the serving is too large for just two people and still we have left overs, which is great. 

Wednesday, October 1, 2014

Chicken marinated in WT Asian Ginger Plum dressing and Fried Rice

Had some requests for this recipe, so here it is.

3 chicken breasts marinate in WT Asian Plum Dressing for at least 1 hour, I did it over night. Cook on the grill, then warmed a 1/4 cup of APD and poured it over the top of chicken and added chopped green onions.

Rice-I have been making this pork fried rice for over 30 years, my mom taught me to make it.

1 and 1/2 half cups of rice or more is you like more. Rinse and boil in 3 cups of water.
1/2 to 1 lb of bacon depending on how much you like. I use 1/2 lb. cook till crisp, drain most of bacon drippings and reserve leaving a bit in pan. 
dice 1 onion add to bacon drippings cook till wilted, once rice is cooked add to the pan with bacon drippings and onions. Best if cooked in a high sided pan like a wok type. Add a bit of sesame oil, not too much as it can be overpowering. If rice seems a bit dry add more of the reserved bacon drippings.
Scramble 3 eggs in different pan, then add to rice.
Chopped up crisp bacon add to rice. Keep stirring now and then to fry the rice mixture, takes about 1/2 an hour. Last add about 1 cup of frozen peas to rice and cook another 15 minutes.

If you like you can add Soy sauce when you add the peas. Make sure the rice dries back out before serving. I do add my soy sauce at that time.

You are done now enjoy.

Holidays are Coming

Yep the holidays are on the way, our schedules will be busier than ever. I have found a way to take all the guess work out of your daily meals.

After shopping all day or working all day, come home pull your prepped meal from the fridge and cook. Saves so much time. No more eating fast food, as you can come home and have fast food that is good for you.

Prepping in advance saves you so much time, meal planning can save you hundreds of $$$$ a month.

Yes it's the Wildtree way. We have hundreds of products that are good for you and the same price you would pay at the grocery store but with the added benefit of being natural and/or organic. Then we have hundreds of recipes to use all our products all at your finger tips.

DID YOU KNOW?
WILDTREE IS ORGANIC!

  • No GMOs
  • No Pesticides
  • No Preservatives
  • No Insecticides
  • No Irradiation
  • No Food Dyes
  • All regulated by the USDA and certified organic by Quality Assurance international.
Wow another wonderful meal with my Wildtree products. Spanish Style Shrimp!

Just pulled the prepped shrimp from the freezer yesterday morning, defrosted while I was at work. Came home to wilt some spinach in Wildtree lemon and garlic grape seed oil. Grilled the shrimp on skewers with grape tomatoes. Then for a light topping added a dollop of sour cream that I mixed Wildtree Chipolte Lime Blend in. Wow such popping flavor and so easy.

I have found a way to never have that dreaded thought "Whats for dinner" anymore. Just prepped my 15 meals in about 2 hours total, put them in the freezer, each morning go to my list on the side of the fridge, select a meal, put it from the freezer to defrost during the day. That's it! Then just cook it according to the directions or add lib yourself.

Oh added a piece of  french bread, that I topped with butter and Wildtree Garlic Blend and toasted. Great addition for those of us who love bread :).

The recipe

Spanish Style Garlic Shrimp (#1)
1 ½ Tablespoons Wildtree Roasted Garlic Grapeseed Oil
2 teaspoons fresh lime juice (juice of one lime)
1 teaspoon Wildtree Adobo Seasoning Blend
¼ teaspoon crushed red pepper flakes
1 – 1 ½ pounds uncooked large shrimp, peeled, deveined
1 large red bell pepper, cut into 1 inch squares
Mix all ingredients in a freezer bag. Remove air and either marinate 2 hrs. or freeze. To prepare:
Defrost bag in fridge. Preheat a well-oiled grill to medium heat. Alternately skewer shrimp and pepper
pieces and brush with marinade from bag. Grill shrimp approximately 1 to 2 minutes per side. Or drain
off ¾ of the liquid in the bag and sauté in hot skillet until shrimp is cooked throughout. Serves 4.
Calories 200; Fat 9 g; Saturated Fat 1 g; Carbohydrate 4 g; Fiber 1 g; Protein 24 g; Cholesterol 170 mg; Sodium 240 mg