Wednesday, January 11, 2012

Making a New Year's Resolution is Easy...

A Healthy You is a Happy You!
It's true what they say, you are what you eat. And it's easy to make healthy substitutions for the not-so-healthy snacks we sometimes crave. With nutritious foods and recipes from Wildtree, you and your family can eat healthy food in moderation and feel better than ever! Healthy eating does not mean boring, tasteless foods. Wildtree's products are so good you won't even remember they are good for you!

Balsamic Dipper Dinner Salad with Beer Bread Garlic Croutons

  • 3 cups mixed greens
  • 1 red onion, sliced
  • 10 cherry tomatoes, halved
  • 1 slice beer bread, cubed
  • 1 tablespoon Wildtree Roasted Garlic Grapeseed Oil
  • 1 tablespoon Wildtree Garlic Galore Seasoning Blend
  • 8 shrimp, pan fried
  • 2 tablespoons Wildtree Mediterranean Balsamic Dipping Oil
In a medium-sized skillet, toss the Grapeseed oil with Garlic Galore Seasoning over medium heat. Add the bread cubes and toss, cooking until crispy on the outside and soft on the inside. Mix the greens, onion, and tomatoes in two bowls. Top each salad with shrimp and 1-2 tablespoons Balsamic Dipping Oil.
Serves 2

  Opa! Tuna Salad Sandwiches
  • 4 finger rolls
  • 1 can white albacore, sodium free, water packed, drained
  • 2 tablespoons mayonnaise
  • 1/2 tablespoon Wildtree Opa! Greek seasoning Blend
  • 10 Kalamata olives, pitted, drained
  • 1/2 cup baby spinach

In a medium bowl, mix together the mayonnaise and Opa! Seasoning. Add the tuna and olives and stir to combine. Place some baby spinach on each finger roll and fill with the Opa! tuna salad.
Serves 2

Soba Noodle Soup
  • 4 cups water
  • 6 teaspoons Wildtree Vegetable Bouillon
  • 1/4 pound soba noodles
  • 1 head baby bok choy
  • 1 package shitake mushrooms, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon Wildtree All Natural Grapeseed Oil
In a saucepan, heat the oil and saute' the mushrooms. When the mushrooms begin to brown, add the vegetable bouillon while stirring. Bring the bouillon to a boil and add the soba noodles, cook until al dente (6-8 minutes). Remove from the heat; add bok choy and red pepper flakes and let stand, covered, for 3-5 minutes to allow the bok choy to soften.
Serves 3

Tips to Healthier Eating...
  • Fill the plate with colorful vegetables
  • Avoid eating at restaurants because they add extra fat, oil and butter to their recipes
  • Choose Whole Grains
  • Eat Breakfast
  • Look for alternatives to processed meat

People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas. - Author Unknown

Tuesday, September 13, 2011

Fall is Upon Us!

Fall is upon us with football and loads of Fun!
 Here are some timely recipes for your back-to-school ease and tailgating fun! 
Chicken Alfredo Pizza
  • 1 package Wildtree So Quick & Easy Pizza Dough, prepared to package directions.
  • 1 package Wildtree Alfredo Extraordinaire, prepared & divided in 1/2 (save half for future use)
  • 1 pound chicken breasts cooked, sliced into strips
  • 1 tablespoon Rancher's Steak Rub
  • 2 cups fresh spinach leaves
  • 2 teaspoons Wildtree Garlic Grapeseed Oil
  • 1/4 cup sun-dried tomatoes
  • 3/4 cup shredded pizza cheese 
  • Season the chicken breast with Rancher's Steak Rub.  Lightly cook the spinach in the Wildtree Garlic Grapeseed Oil, drain off excess oil and set aside.  Stretch prepared dough evenly around a pizza pan.  Spread the prepared Wildtree Alfredo Extraordinaire evenly around the dough, leaving half an inch from the edge to form crust. Top pizza with chicken, spinach, tomatoes and cheese. Bake according to package directions.
Serves 4

BBQ Pulled Pork Sandwiches
  • 2 1/2 pound pork roast
  • 1 1/2 cups Wildtree Wicked Good Slow Cooker Sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lemon juice

Place pork roast in slow cooker.  Cover and cook on low for 10-12 hours or high for 5-6 hours. Remove roast from pot.  Shred meat using two forks.  Pour out any liquid remaining in the pot. Return shredded pot roast to slow cooker.  Add Wildtree Wicked Good Slow Cooker Sauce, brown sugar and lemon juice.  Stir.  Continue cooking 1-2 hours on low.  Serve warm on hamburger buns or hard rolls. 
Serves 8.

  • 3/4 pound lean ground beef or turkey
  • 1/2 cup canned tomato sauce
  • 3 tablespoons Wildtree Savory Sofrito Cooking Base
  • 1 tablespoon Wildtree Adobo Seasoning Blend
  • 1 (15 ounce) package refrigerated pie crust
Preheat oven to 400 degrees F. Lightly grease a baking sheet. Saute' ground beef in a large skillet over medium heat until browned, breaking up meat with a spoon, about 10 minutes. Stir in tomato sauce, Sofrito Cooking Base and Adobo Seasoning Blend. Lower heat and simmer until mixture thickens, about 10 minutes.
Unroll pie crust on a lightly floured surface and roll into a 15 inch circle. Cut out rounds using a 3 inch cookie cutter (use a 1-2 inch cutter for appetizer sized empandas). Re-roll dough as needed. Repeat procedure with remaining pie crust, making 12-15 circles in total. Place a tablespoon of filling in the center of the round and fold dough over filling, pressing the edges with a fork to seal. Repeat with remaining rounds and beef mixture. Arrange empanadas on prepared baking sheet and bake for 15 minutes or until they are golden brown.
Serves 6.

Saturday, August 13, 2011

Summers Not Over Recipes

Smoked Mozzarella Broccoli Calzones 
  • 1 ball Wildtree So Quick & Easy Pizza Dough, prepared according to package directions
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1 cup frozen broccoli spears, thawed and chopped
  • 1/4 cup roasted red peppers, chopped
  • 2 tablespoons Wildtree Smoked Mozzarella & Tomato blend
  • 1/2 tablespoon Wildtree Natural Grapeseed Oil
Preheat oven to 450 degrees F. Grease a baking sheet.
Combine mozzarella cheese, ricotta, broccoli, roasted red peppers and Smoked Mozzarella Blend in a medium bowl. On a lightly floured surface, roll out the ball of dough into a 12-inch round. Mound filling onto one side of the dough, leaving a 1-inch border along the edges. Brush the edges of the dough with water. Fold the other half of the dough over the filling and press edges to seal. Transfer to prepared baking sheet, use a sharp knife or kitchen shears to cut 5 slits diagonally across the top of each calzone. Brush the oil over the top and bake until golden, 15-20 minutes.
Serves 2-4.

Cranberry Graham Snackers
  • 6 ounces non-fat Greek yogurt
  • 3 tablespoons cream cheese
  • 2 tablespoons honey
  • 1 tablespoon Wildtree Cranberry Spice Blend
  • 8 honey Graham Crackers
  • 1 pear, sliced

Blend yogurt, cream cheese, Cranberry Spice Blend and honey with an electric hand mixer until almost smooth. Spread onto graham crackers and pear slices and serve.
Serves 8.

Tortellini Kabobs
  • 1 (8 ounce) package spinach tortellini
  • 1 pint grape tomatoes
  • 1 (7 ounce) package fresh baby mozzarella
  • 20 wooden skewers
  • 1/3 cup Wildtree Basil Pesto
  • 1/4 cup warm water
  • 1/2 cup ricotta cheese
  • 2 tablespoons sour cream
Bring water in a medium sized sauce pan to a boil. Add tortellini and cook about 10 minutes or until pasta is al dente. Drain and rinse under cold water to cool off enough to handle with your hands. Thread each skewer with a tortellini followed by a tomato, another tortellini and topped with a mozzarella ball. For the dipping sauce blend Basil Pesto Blend with warm water to hydrate. Then add ricotta and sour cream. Stir to blend.

Pressed Fajita-Chicken Sandwiches
Serves 4
4 ciabatta rolls
3 tablespoons Wildtree Sweet Onion Spread
3 boneless, skinless chicken breasts, pounded thin
3 tablespoons Wildtree Fajita Seasoning Blend
1 roasted red bell pepper, sliced
4 slices Swiss cheese

Slice rolls in half lengthwise, and spread each side with the Onion Spread; set aside. Coat chicken breasts with the Fajita Seasoning and grill until cooked through and a dark crust has formed. Remove from heat, cut into strips and place directly onto roll. Top with roasted red pepper slices and Swiss cheese. Place the top on the sandwich and individually wrap sandwiches tightly in aluminum foil. Weigh sandwiches down with a large can, other picnic foods in the cooler, or a large skillet, etc. and let rest for at least 20 minutes. Unwrap and serve!
Calories 420; Fat 13g; Saturated Fat 5g; Carb 45g; Fiber 3g; Protein 33g; Chol 80mg; Sodium 770mg

Quick Dill Dip Pickles
Serves 20
3 cups water
2 tablespoons salt
1/4 cup sugar
1 teaspoon red pepper flakes
2 tablespoons Wildtree Dill Dip Blend
1/4 cup apple cider vinegar
1 pound assorted vegetables, sliced (Carrots, Cucumber,
Radish, Onion, Squash, etc)

In a large pot, bring all ingredients except for vegetables to a boil. Immediately pour over veggies in a separate, heat proof bowl. Place large plate over vegetables to ensure they are submerged in brine. Allow to brine for 4-18 hours. Drain liquid and serve.
Calories 20; Fat 0g; Saturated Fat 0g; Carb 4g; Fiber 0g; Protein 0g; Chol 0mg; Sodium 380mg

Cilantro-Lime Chips
Serves 10
1 (10 ounce) bag ruffled potato chips (preferably "Low Sodium")
1 tablespoon Wildtree Cilantro-Lime Rub
1 tablespoon course chopped cilantro

Lay out contents of entire chip bag onto a baking sheet in an even layer. Bake at 400 degrees F for about 5 minutes or until warm and natural oils begin to show. Immediately dust with spice blend (more than 1 tablespoon if you like them extra zesty!) and cilantro. Toss to make sure that they are evenly coated; serve warm.
Calories 170; Fat 10g; Saturated Fat 1g; Carb 15g; Fiber 1g; Protein 2g; Chol 0mg; Sodium 310mg

Berry Lemonade
Serves 4
1 whole lemon
2 mint sprigs
3 tablespoons Wildtree Wildly Blueberry Jam
1 tablespoon agave nectar
3 cups water

Into a large pitcher, juice lemon making sure to not get any seeds. Bruise mint and add to juice; mix in agave nectar and jam. Stir well to combine. Add water and ice, and serve.
Calories 60; Fat 0g; Saturated Fat 0g; Carb 0g; Fiber 0g; Protein 0g; Chol 0mg; Sodium 5mg