Oven Roasted Turkey with Wildtree's Brine Cilantro Green Beans with WT Rancher's Steak Rub & WT Garlic GSO Whipped Cauliflower (Taste just like whipped potatoes without the extra carbs or calories!) seasoned with WT Rancher's Steak Rub, WT Garlic GSO and WT California Style Garlic & Pepper Blend Baked Sweet Potatoes using WT Butter GSO GF Stuffing from WT GF Bread Mix then seasoned with WT Brine, WT Garlic GSO and WT Garlic & Herb Blend Side Salads topped with one of my Wildtree Dressings: My Dressings and lastly.... GF DF Carrot Cake using WT GF Cake Mix!!!
1 pkg. Wildtree Gluten Free Brownie Mix 4 tablespoons Wildtree Natural or Butter Flavor Grapeseed Oil 2 large eggs 2 tablespoons milk (I use Almond Milk)
Preheat oven to 350 degrees F and grease a 9 x 9-inch baking pan. Place brownie mix, Grapeseed Oil or butter, eggs, and milk in a large bowl, and beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool and serve. Serves 16 (If each person can stop after just one haha)
Dressing: 1/3 C red wine vinegar 1/3 C (Your Favorite) Grapeseed oil 2 teaspoon WT chipotle lime rub 1 t sugar 1/2 t salt 1/2 t pepper 1 clove minced garlic
Mix dressing in a blender. Pour over black beans, corn, cilantro and tomatoes. Mix gently. Serve with chips.
1/4 C Zesty Lemon GSO 1/3 C honey 2 T WT Curry Garlic Blend 1 T salt cayenne juice of one lemon cilantro chopped 1/2 C red onion chopped 2 cucumbers sliced 1/2 C cashews chopped .5 tsp Rancher Rub
Mix ingredients and sprinkle with a pinch of Cayenne
Wildtree's Grapeseed oils are NOT just for IN your body!! Try them out ON your body
Anyone who has done therapeutic massage is familiar with the use of grapeseed oils for massaging. That is what inspired me to create my own Body Scrub at the fraction of the cost. I've never understood why a small container of body scrub made with natural ingredients and essential oils was so doggone expensive. Not too long ago, I ran out and was about to shell out $15.00 for another container when I thought - "Hmmm -- I think I can make this myself!" And that's exactly what I did. I mixed 1 cup of coarse sea salt, 1 cup of cheapo deapo Bloom brand white sugar and just enough plain grapeseed oil to coat. Sorry for all you "measurer's" out there - I'm a pourer and didn't pay attention to exactly how much oil I used. Just note that the sea salt and sugar will settle over night - so don't over do the oil - you can always add more later if necessary. Then I added 6-8 drops of lemon essential oil. Note that this is different than the liquid extracts you cook with -- essential oils are much stronger and aromatic. It is perfect, took me two minutes to whip up and cost me pennies to the dollar to make.
1 pound lean ground beef -- I use lean 1 pound lean ground turkey -- I use lean 1 sleeve low-sodium saltine crackers, crushed or GF crumbs 2 eggs, beaten 1 med yellow onion, diced
1 clove garlic, minced or 1-2 tsp garlic galore blend
1 teaspoon black pepper 4 tablespoons Wildtree Smoked Mozzarella and Tomato Blend 1 cup canned tomato sauce
Mix all ingredients in a freezer bag and “smoosh” together. Remove air and freeze. Defrost bag in fridge. Grease a 9x13 inch pan with cooking spray and preheat oven to 400 degrees F. When ready to cook, mix thoroughly in a bowl. Form a rectangular loaf in the pan, and bake for 55 minutes. Remove from oven. Spread tomato sauce on top of the loaf. Bake an additional 8 minutes, or until internal temperature reached 165 degrees
Thats whipped potatoes on top! How cute right?
*Try it in a crockpot! -- for directions go to the "My Favorite (Crockpot) Meatloaf Blog
2 Tablespoons WT Roasted Garlic GSO 2 Teaspoons fresh lime 1 teaspoon WT Adobo Seasoning Blend 1/4 crushed red pepper flakes 1lb jumbo shrimp, peeled, deveined 1 large red bell pepper, cut into 1 inch squares 8 wooden skewers -- I soke mine in water
Mix all ingredients in a freezer bag. Remove air and marinate for at least 2 hours. Preheat grill to medium heat. Alternately skewer shrimp and pepper. Grill shrimp approximately 1 to 2 minutes per side.
If you have never roasted a spaghetti squash - it is time you did!! IT IS SO EASY. Simply cut the squash length wise and scoop out the seeds & globby stuff. Fill a cake pan with about 2" of water and place the squash flesh side down in the pan. Place in the oven preheated to 375 degrees for about 40-45 minutes depending upon the size of your squash. You'll know the sqaush is done when your fork goes into the flesh very easily. Remove from the oven and from the cake pan and let cool long enough so that you can handle it. Using a fork - scrape the squash -removing the fresh in long strands - thus the name "spaghetti" squash. You can actually roast a squash and store it for several days before using it - FYI
While your squash is roasting, open one or two cans of Diced Tomatoes (depending upon how many you are feeding) and add PER CAN 1 tsp of Wildtree's Hearty Spaghetti Seasoning Blend, 1 tsp of Wildtree's Garlic Galore & a dash of Ranchers Steak Rub. Let this simmer. About 10 minutes before you are ready to eat - add leftover Spanish Style Shrimp & Red Peppers to the sauce OR 1 bag of thawed Wild Caught peeled shrimp (the only place in Fburg where I can find WILD CAUGHT bagged/frozen/peeled shrimp is Super Target in Southpointe). Let this simmer.
When ready to eat - spoon the sauce/shrimp over the warm spaghetti squash and dash with Parmesan Cheese.
This recipe was the result of a substitution made for one of the Freezer Meals that I've been making in our Freezer Meal Workshop.
6 Salmon Filets
1/2 cup European Dipping-Oil - Mediterranean Balsamic (Shake well before pouring so you get a nice mix of oil and balsamic "yummy!"
1/2 cup honey
1/4 cup brown sugar or Sucanat
1/4 cup soy sauce
Mix the oil, honey, sugar & soy sauce in a large freezer bag. Mix well. Add the defrosted salmon filets. Remove the air and marinate overnight or for several hours.
Broil or bake in oven until filets are done to desired wellness.
I've begun cooking my meatloaves in the crockpot -- thanks to Barb Frasher's suggestion at a recent Freezer meal Workshop. It is awesome prepared this way. Simply prepare your meatloaf (below is my favorite recipe) - plop it in your crockpot - top it with tomato sauce, tomato soup or vegetable soup. I cook a 2 lb meatloaf on low for 6 hours or on high for 4 hours. It is foolproof!!
My Favorite Meatloaf Recipe 2 lbs ground beef, ground turkey, ground turkey or a mix of beef/turkey or beef/chicken 1/4 cup soy sauce 2 large eggs slightly beaten 1/4 cup milk - (I use unsweetened almond milk) 1 package Wildtree's Just Like Mom's Meatloaf Mix
Mix well and form into meatloaf in the crockpot . *See cooking instructions above.
*The Southwestern Stew makes amazing Nacho's! Make the stew according to the directions on the package and then spread this mixture over top corn chips along with freshly chopped onions, tomatoes, peppers, jalapenos, if desired, and shredded chedder cheese.
*The Tortilla soup can be made just with chicken broth, ground or shredded meat and chopped tomatoes for a brothier version. OR add a can of tomato sauce for a thicker, more tomato based soup. Thanks to my great hostesses - I've had both and they are both wonderful!!
*Don't forget the infused oils when it comes to Sunday brunch or other times of the week when you are making eggs for your family/guests. The jalapeno grapeseed oil adds some heat to mexican omelets or breakfast burritos, the basil pesto and garlic oils are equally wonderful in scrambled eggs, the butter flavored is great when poaching eggs and when you combine the oils and any number of spice blends (basil pesto, scampi, garlic and herb, Ranchers Steak Rub)-- you are talking 5 star!!
*USE THE WILDTREE SWEET BREAD MIXES TO MAKE PANCAKES!! How cool of an idea is that? One of my best Wildtree customers & supporters attended a tasting recently and shared with the rest of the group that recently she went to make pancakes for breakfast and realized she was out of the Wildtree Buttermilk Pancake mix -- so she improvised and adjusted the Banana Banana bread mix to make pancakes with that. We're guessing you can do the same with the Pumpkin Bread and the Cranberrry Orange bread when it's back in season. And to make them even healthier -- add some ground up flaxseed to increase the fiber content.
*Another Wildtree Rep on my team has this great recommendation: Add the Roasted Tomatilla Salsa to the Tia Rosa's Enchilada sauce for a great taste combination as well as a great way to extend the Enchilda sauce. Again -- Great thinking!!
*Yet another great suggestion I heard at a tasting was to use the Roasted Red Pepper Blend on Pot Roast made in the crockpot. Can't you just smell that right now??
Coat cleaned asparagus and toss with lemon flavored grapeseed oil and Lemon Pepper or Lemon Rosemary blend. Toss lightly with a dash of Ranchers. Roast in oven at 350 until done crisp.
1 container of organic mini spinach leaves 1 bottle of Wildtree Wildberry Dressing 2 hard boiled eggs 1/4 cup toasted chopped almonds or pecans 1/3 cup crumbled feta or goat cheese crumbles Sliced Fresh strawberries or a firm but ripened pear
Mix together all ingredients and enjoy! Simple as that!
FRESH ASPARAGUS MARINATED IN "NEW" ITALIAN DRESSING
1 Wildtree Italian Dressing (Make according to recipe on bottle) 1lb Asparagus
Mix one batch of the Wildtree Italian Dressing. For this recipe, I like to use balsamic vinegar. Clean one pound of fresh asparagus and place it in 1 gallon freezer bag. Pour in Wildtree Italian Dressing and place in refrigerator. Best if allowed to marinate overnight but sometimes we can't wait!!
2 (15 oz) cans of black beans, drained 2 (15 oz) cans of black eye peas, drained 1 small bag of frozen corn, defrosted by running cold water over it. 1 (4 oz.) can green chilis 1 red bell pepper, chopped 1 green bell pepper, chopped 1 small onion, chopped 1 bunch of cilantro, washed and chopped 1/4 c. Garlic GSO .5 tsp Garlic Galore sprinkle of Ranchers Steak Rub
Mix all the above ingredients together. Next mix 1/2 cup rice vinegar 1/4 cup Garlic Grapeseed oil, 1/3 cup cane sugar, 1/2 tsp. Garlic Galore seasoning blend. Pour this dressing over the rest of the ingredients, sprinkle with Ranchers Steak Rub and refrigerate. My daughter makes this non stop over the summer with Baked Scoops it is a great snack!
Brush sliced bread with Garlic GSO. Chop tomato & add the seasoning blends. Top each bite sized piece of bread with tsp. of tomato mixture and sprinkle with Parmesan cheese. Put under the broiler for about 10 minutes.
Brush the salmon with the oil and sprinkle with the dill blend. I like to let this sit in the refrigerator for a couple hours when I have the time. Grill the salmon skin side down over medium heat until fish is opague in the center. If grilling steaks - only turn once during the grilling process.
These are soooooo easy and taste soooooo good!
Cut up fresh zucchini in bite sized pieces. Clean fresh corn and cut the ears into 2-3" pieces. Peel a sweet onion and cut into 1 1/2 to 2 inch pieces. Put all veggies in a bowl and cover lightly with Garlic GSO Next sprinkle with Scampi Blend until all are well-covered. *For best flavor - let the veggies marinate in the refrigerator for an hour or so.*
Skewer the veggies and place on the grill. Keep a close eye - as it only takes them about 10-15 minutes on a hot grill.
