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!