Chipotle Coconut Lime Shrimp Salad

I made this dish last night -- we devoured and vowed to make again!

1 lb peeled, deveined shrimp (if at all possible it will be easier to work with if shrimp are fresh and not frozen) OR you can substitute 1 pkg of chicken tenders or 2 chicken breasts cut into strips like I did last night.
2 eggs beaten
Wildtree's Chipotle Lime Rub
Wildtree's Hearty Oatmeal - Mix In: Coconut

**Mix in 1 tsp. Wildtree's Chipotle Lime Rub per every 2 Tablespoons Hearty Oatmeal- Mix In:Coconut

1 cup corn
2 avocados diced - to divide on 4 salads
1/3 cup scallions - chopped to divide on 4 salads
1½ cups shredded red cabbage

Enough Baby Romaine, Regular Romaine or Mesculin Greens for 4 Salads

Preheat oven to 425 degrees. Beat two eggs. Dip shrimp/chicken strips in the beaten eggs then dredge in bowl that contains Hearty Oatmeal - Mix in: Coconut & Chipotle Lime Rub. Place shrimp/chicken  on greased baking sheet or one lined with parchment paper. Bake shrimp for 8 minutes, turn over and bake additional 7-8 minutes.  Chicken strips take a bit longer. Remove from oven. While shrimp/chicken is  baking, chop avocados, defrost corn, chop scallions & shred cabbage. Portion out salad greens and fixings.

Definitely take the time to make the following dressing to top off this salad:

Hickory Chipotle Vinaigrette

½ cup red wine vinegar

¼ cup Hickory Grilling Grapeseed Oil

1/3 cup honey

2 tsp Grey Poupon Dijon mustard

1 tsp lime juice

1 tsp Smoked Paprika

¼ tsp Wildtree Garlic Galore

¼ tsp Wildtree Hearty Spaghetti

                                    1¼ tsp Wildtree Chipotle Lime

Donna's Salad Dressings

“Go To” Everyday Dressing

4 TBSP lemon juice or juice of two fresh lemons

4 TBSP water

½ cup balsamic vinegar or any of Wildtree’s flavored vinegars

4 TBSP Natural Grapeseed Oil

1 TBSP Garlic Galore

1 tsp Ranchers Steak Rub

½ tsp California Pepper Blend

Hickory Chipotle Vinaigrette

½ cup red wine vinegar

1/3 cup honey

2 tsp Grey Poupon Dijon mustard

1 tsp lime juice

1 tsp smoked paprika

1¼ tsp Chipotle Lime Rub

¼ tsp Garlic Galore

¼ tsp Hearty Spaghetti Blend

¼ cup Hickory Grilling Grapeseed Oil

Zesty Orange Dressing

2 tsp orange zest

1 cup orange juice

¼ cup Dijon mustard

¼ cup rice, balsamic or red wine vinegar

¼ cup Zesty Lemon Grapeseed oil

1 tsp Ranchers Steak Rub

½ tsp Garlic Galore

1 tsp Chipotle Lime Rub

Asian Ginger Dressing

¼ cup water

1 tsp ginger powder or grated fresh ginger

1/3 cup rice vinegar

1/3 cup soy sauce or GF substitute

¼ cup Natural Grapeseed Oil

3 TBSP Sweet Onion Spread

2 tsp Garlic Galore

Poppy Seed Vinaigrette

½ cup rice vinegar

2-3 TBSP of sugar or you can do like me and use a combination of sugar & stevia

½ tsp dry mustard

2 tsp poppy seeds

¼ cup Natural Grapeseed Oil

½ tsp Ranchers Steak Rub

Broccoli Slaw Dressing

½ cup rice vinegar

1 TBSP lime juice

1 TBSP sugar (or stevia works great as well - to taste)

¼ cup Wildtree Grapeseed Oil

2 tsp Garlic Galore

1 tsp Ranchers Steak Rub

Lemon Dill Dressing

¼ cup apple cider vinegar

3 TBSP water

½ cup Lemon Grapeseed Oil

1 tsp Dill Blend or Opa Greek Seasoning Blend

¼ tsp Ranchers Steak Rub

"French" Garlic & Herb Dressing

¼ cup apple cider vinegar

3 TBSP water

1 tsp dark brown spicy mustard

½ cup Garlic Grapeseed Oil

1 heaping tsp Garlic & Herb Blend

Dragonfly Studios Mini Quinoa Meatballs

·         ½ cup dry quinoa, pre-rinsed

·         1 cup water

·         1 cup cooked green lentils, well drained

·         ¼ cup diced red bell pepper

·         ½ cup diced onion

·         2 cloves garlic, minced

·         ½ cup gluten free bread crumbs -- We love Ians!!! 

c     *Add crumbs if the meatballs need to be firmer and aren't holding together well

·         ¼ cup freshly grated parmesan

2     3 tablespoons Wildtree Hearty Spaghetti Blend

·        Ranchers Rub to taste

·         ¼ teaspoon cayenne pepper

·         1 egg 

·        1.5  tablespoons European Tuscan Dipping Grapeseed Oil

Directions

Add pre-rinsed quinoa and water to a medium pot, cover, bring to a boil. Reduce heat to a simmer and continue cooking 15 minutes or until water is completely absorbed. In the meantime, in a large non-stick skillet add 1 tablespoon grapeseed oil, heat to medium-low and sauté diced onions and bell pepper until tender about 4 minutes, add spaghetti blend and sauté one additional minute.

Leftovers Night: Spaghetti Squash with Spanish Shrimp

ROASTED SPAGHETTI SQUASH

 W/DICED TOMATOES & LEFT OVER SPANISH STYLE SHRIMP

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.

Meatloaf Cupcakes

New Twist on Meatloaf

1 pound lean ground beef 
• 1 pound lean ground turkey 
• WT Just Like Mom's Meatloaf Mix 
• 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 WT Smoked Mozzarella and Tomato Blend

To have available to complete this meal: 
• 1 cup canned tomato sauce with 1 tbl. of WT hearty spaghetti blend

Mix all ingredients in a freezer bag and “smoosh” together. Remove air and freeze. Defrost bag in fridge. Grease a cupcake pan, pour mix into pan, spread tomato sauce on top, bake at 350 for 12 to 15 mins. 

Spaghetti Dinner

Happy Friday!
Tonight "my gang" requested spaghetti and meatballs. Its not often we have pasta around here so when we do its a real treat!!! Here is my thrown-together recipe...


Meatballs:
1lb turkey -- we like turkey better than beef, but beef works too
2tbl. WT hearty spaghetti blend
1/4 c. GF bread crumbs
1 egg
1/8 tsp. WT ranchers 
Throw that in a bowl, mix it up, toss it in the over 350 for 20 mins and done


Sauce:
1 can crushed tomatoes
1 tbl. WT hearty spaghetti blend
1 tsp. WT garlic gso
Pour your tomatoes straight into a pot on the stove, add your hearty spaghetti and GSO, bring to a boil, remove from heat and toss the meatballs into the sauce


We are a gluten free household so we LOVE Tinkyada's rice angel hair pasta, but for you non gluten-free eaters, whole wheat pasta works just as well.


Plate the pasta, pour on the sauce and meatballs 
and Bon Appetit!


This spaghetti goes great with my Hickory Smoked Ranchers Green Beans -- check out that post!