Wildtree Asian Skillet Meal

When my husband travels for work, the girls and I are always looking for quick, easy meals. Last night I made Wildtree's Asian Skillet Meal. It was sooo easy and the girls and I really enjoyed it. It is so nice to enjoy a delicious meal without spending the money for Take-out plus we didn't have to worry about MSG. Shop for the Asian Skillet Meal and all Wildtree products on my website at www.mywildtree.com/simpleandhealthy

Chicken Enchilada Tamale Pie

Last night's dinner received another 4 Thumbs Up from the Hagan Family.

It was very easy to make and so delicious.
Plus, we topped it with some sour cream and guacamole.

2/3 cup flour
½ cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon Wildtree Spicy Carne Asada Seasoning (substituted Wildtree Fajita Seasoning)
2 tablespoons Wildtree Natural Grapeseed Oil
1/3 cup milk
1 eg
1 (15 ounce) can creamed corn
1 (4 ounce) can diced green chilies
3 cups cooked shredded chicken
¾ cup Wildtree Tia Rosa’s Red Enchilada Sauce
1 cup shredded cheese
cilantro and scallions for garnish (I skipped these 2)

Greek Chicken with Feta & Olives

We started renovations on a bathroom today which meant workers were in and out of our house. It also meant that I wasn't going to have much time to plan, prepare and cook dinner for the family tonight. It was such a great feeling to realize that I could just grab a Wildtree Freezer Meal out of the freezer this morning to thaw and be ready to cook this evening. I made, one change to the recipe, instead of cooking the orzo, I cooked some quinoa with some Wildtree Vegetable Bouillon and the Opa! Greek Seasoning. Plus, I served it with a side of steamed broccoli. DELICIOUS!

Greek Chicken with Feta, Olives & Orzo (Quinoa)

1 ½ - 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 Tbsp minced garlic

1 medium onion, diced

¼ cup chopped Kalamata Olives (optional)

½ cup sun-dried tomatoes* (not in oil - in produce aisle), chopped

2 Tbsp Wildtree Roasted Garlic Grapeseed Oil

¼ cup Wildtree Rosemary Garlic Dressing

1 Tbsp Wildtree Opa! Greek Seasoning

1 tsp Wildtree Rancher Steak Rub

Day of Cooking:

½ lb orzo, cooked (Quinoa)

5 oz crumbled feta

4 Tbsp fresh parsley, chopped 

1 Tbsp Wildtree Opa! Greek Seasoning

2 Tbsp Roasted Garlic Grapeseed Oil

Combine all ingredients in freezer bag. Freeze. 

Defrost. In a large-size deep skillet pan over medium-high heat, saute bag until chicken till no longer pink - about 8 minutes. 

Prepare quinoa per package instructions with Wildtree vegetable bouillon.  Once it is cooked, add 1 tsp Opa! Greek.  Serve the chicken topped with crumbled feta cheese, kalamata olives and chopped parsley.  

Italian Herb Crusted Pork

After Winter Storm Linus hit us yesterday and I spent most of the day shoveling snow, it was nice to have a Freezer Meal ready to go. 

Italian Herb Crusted Pork Chops

8 pork chops, thin sliced (about 2 lbs)

1 ½ cup bread crumbs

2 Tbsp. Hearty Spaghetti Seasoning

½ cup oil (great with Basil Pesto or Roasted Garlic Oil too!)

½ tsp. salt

¼ tsp. pepper

Combine all ingredients in freezer bag.  Seal and shake bag to combine ingredients and coat chops as much as possible.  Freeze. 

Thaw completely.  Remove chops (trying to keep as much as the crumb mixture on the chops as possible) and place on a broiling pan.  There will be some crumb mixture left in bag.  Take this and gently press onto the pork chops.  Broil on high temperature for 2 minutes on one side.  Lower oven temp to 350, turn chops over and bake for 15-20 minutes or until meat is cooked thoroughly (cooking time will vary slightly depending upon the thickness of your chops).  This is a definite “kid-friendly” meal!!  You can even slice these in strips (like chicken fingers) and eat with your fingers.

I also made a side of Zucchini Fritters which were delicious!

Thai Peanut Lettuce Wraps

One of our family's favorite meals is Thai Peanut Lettuce Wraps. It has been fun trying some different ways to incorporate Wildtree products into the recipe. I browned some ground turkey in Wildtree Roasted Garlic Grapeseed Oil with some green onions. I added about a 1/4 cup of Wildtree Pacific Fusion Sauce, 1/4 cup of Wildtree Hoisin Sauce, 1/4 cup of thai peanut sauce, 1/4 cup of peanut butter, 1/4 cup of Soy Sauce. Taste and add more of any of the ingredients to taste. Serve in lettuce cups (romaine, bib or iceberg lettuce) Enjoy!

Green Curry with Chicken & Bok Choy

Last night I made the Green Curry with Chicken & Bok Choy, it was DELICIOUS! Although mine doesn't look like Wildtree's photo, it was delicious and soooo easy to make. I cooked some extra chicken and added a side of broccoli since I only put it on top of a couple spoonfuls of rice. I am trying to not eat white rice, but that is all I had on hand. I also used button mushrooms instead of shitake and I skipped the crushed red pepper flakes, basil and lime. The nice thing to remember is you can make these recipes to fit your family's likes and dislikes or what ingredients you have on hand.

Here is the recipe:
Ingredients
1 pound chicken breasts
1 teaspoon Wildtree Natural Grapeseed Oil
¼ teaspoon salt
½ teaspoon crushed red pepper flakes (optional)
1 (14 ounce) can coconut milk
½ cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions
3 tablespoons Wildtree Thai Green Curry
3.5 ounce package shitake mushrooms
1 pound bok choy, chopped
¼ cup fresh chopped basil
1 lime, quartered

Method of Preparation
Heat a nonstick skillet over medium high heat. Rub chicken with Natural Grapeseed Oil, salt, and red pepper flakes. Add to the hot pan and cook until golden on both sides and completely cooked through (165°F). While the chicken is cooking, add the coconut milk, chicken broth, and Thai Green Curry to a saucepan. Bring to a boil. Reduce to medium heat. Remove and discard shitake stems. Slice mushrooms and add to the curry; cook for 3 minutes. Add the bok choy and continue cooking for another 5 minutes or until fork tender. Serve prepared curry in bowls (with rice if desired). Slice chicken and place on top of curry. Garnish with fresh basil. Serve with lime wedges.

Chicken Basil Pesto Pizza

One of Wildtree's new products just released this month, is Basil Pesto Sauce. It has just a great flavor. Years ago, my husband and I would enjoy a Chicken Basil Pesto Pizza from a local restaurant so I thought why not, let's see if I can make one.

I made Wildtree's Whole Wheat Pizza dough as directed (the box holds 2 bags so I made them both and doubled the recipe) While the dough was rising I cooked up some chicken thighs and red onion in some Wildtree Roasted Garlic Grapeseed Oil. After the pizza dough was ready, I pressed it out on a baking sheet and baked it for 10 minutes. While the crust was baking, I added a half of a jar of Wildtree's Basil Pesto Sauce to the cooked chicken and onions. I let it simmer while the crust was baking. I then topped the crust with the basil chicken mixture, topped it with 2 cups of mozzarella cheese and baked it for another 10 minutes until done. DELICIOUS!