Chicken Parmigiana & Creamy Caesar Dressing

Chicken Parmigiana

Sauce

Ingredients:

·         1- 28 oz can no salt added basil & oregano diced tomatoes

·         1- 14.5 oz can no salt added basil & oregano diced tomatoes

·         3 TBS Wildtree Hearty Spaghetti Sauce Blend

·         2 TBS Wildtree Garlic Galore

·         2 TBS Wildtree Absolutely Onion

In a pot mix all ingredients, bring to a high heat, and then simmer for about an hour.

Chicken

Ingredients:

·         4 chicken breasts

·         2 cups sauce (see above)

·         1 cup whole wheat panko bread crumbs

·         1 cup low fat parmesan cheese

·         1 cup low fat mozzarella or Italian shredded cheese

·         1 TBS Wildtree Garlic Galore

·         2 TBS Wildtree Garlic Grapeseed Oil

Mix 1-cup breadcrumbs with ½ cup parmesan cheese, and 1 TBS garlic galore.  Pound chicken.  Coat chicken with breadcrumb mixture.  Heat 2 TBS garlic grapeseed oil med-high heat and place chicken into pan.  Pan sear both sides for 2 minutes each.  Transfer chicken to a casserole dish; pour sauce over chicken, and layer with mozzarella and Parmesan cheese.  Bake covered at 375° for 30 minutes.  Remove foil, and continue to bake for 5 more minutes.

Creamy Caesar Dressing

Ingredients:

·         ½ cup fat free mayonnaise

·         ½ cup skim milk

·         1 TBS lemon juice

·         3 anchovies filet

·         ¼ cup Wildtree Caesar blend

Blend well and refrigerate.

Lemon Quinoa with Veggies

Lemon Quinoa with Veggies
Ingredients:
• 1 cup zucchini, chopped in small pieces (or green beans)
• 1-2 TBS Wildtree Zesty Lemon Grapeseed Oil
• 1/8 cup scallions
• 1 cup cucumbers
• 1 cup cherry tomatoes
• 1 cup cooked Quinoa
• 2 tsp Wildtree Lemon Rosemary Blend (add more to taste if you desire)
• 3 TBS lemon juice
• 1 tsp lemon zest
• 1 tsp fresh squeezed lemon
• low sodium chicken stock
Cook quinoa according to package (in place of water use low sodium chicken stock).  Toss lemon grapeseed oil, rosemary blend, lemon zest with quinoa and vegetables.

Easy Basil Chicken and Vegetables

Ingredients (chicken):

·         4 chicken breasts

·         2 TBS Wildtree Basil Pesto Blend

·         ¼ cup Greek Yogurt

·         2 TBS fat free sour cream

·         1 TBS chopped garlic

·         1 tsp Wildtree Garlic Grapeseed Oil

·         2 TBS Lemon zest

·         2 TBS lemon juice

·         salt, pepper to taste

Toss all ingredients together and marinade for 6 hrs.

Ingredients (veggies):

·         2 zucchinis, chopped

·         1 yellow squash, chopped

·         1 cup chopped tomatoes

·         ½ cup chopped onions

·         2 TBS chopped garlic

·         2 TBS Wildtree Pesto Grapeseed Oil

·         1 cup mushrooms, sliced

·         ¼ cup chopped basil

·         3 TBS Wildtree Basil Pesto Blend

Put a little water and mix with basil pesto blend.  In a pan first sauté onions, garlic with a little pesto oil, add zucchini and squash for 5 minutes, add remaining ingredients and sauté for 5 more minutes.  In foil add veggies and chicken, fold and bake at 400° for 25-30 minutes.  Sprinkle with Parmesan cheese.

Chicken Fajitas & Crunchy Jicama and Mango Salad

Crunchy Jicama and Mango Salad with Pineapple Dressing

Ingredients:

·         1 medium jicama (about 1 pound)

·         2 small cucumbers

·         3 medium mangoes

·         ¼ cup roughly chopped cilantro leaves, plus sprigs, for garnish

·         1 lime, juiced

·         Wildtree Pineapple Dressing

Peel and cut the jicama into long thin strips.  Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips.  Peel the mangoes, cut the cheeks off, then slice into wedges.  Combine all the ingredients in a large mixing bowl with the chopped cilantro, and lime juice.  Toss with dressing and serve.

Chicken Fajitas

Ingredients:

·         1 ½  cup packed cilantro leaves, plus extra serving

·         ¼ cup lime juice, about 2 limes

·         ¼ cup low-sodium chicken broth

·         2 cloves garlic

·         1 ½ pounds boneless skinless chicken breasts

·         1 onion, sliced into ½ inch thick rounds

·         1 green bell pepper

·         1 red bell pepper

·         1 ½ tsp Wildtree grapeseed oil

·         3 TBS Wildtree fajita spice

·         12 corn tortillas

Put the cilantro, lime juice, broth, scallions, Wildtree fajita spice, and garlic in a mixing bowl. Add chicken breasts in a medium bowl and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes. Heat the oil in a small skillet set over medium heat until hot. Cook the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

Trio a la Fiesta

Fiesta Salsa

Ingredients:

·         1 can low sodium petite diced tomatoes

·         ½ cup green onions

·         ¼ cup cilantro

·         1 tsp Wildtree jalapeno grapeseed oil

·         ¼ cup Wildtree fiesta salsa mix

Mix all ingredients until well blended.  Refrigerate and serve.

Black Bean Salsa

Ingredients:

·         1 can black beans, drained and rinsed well

·         4 plum tomatoes, diced

·         1 red bell pepper, diced

·         1 green bell pepper, diced

·         ½ cup diced green onion

·         2 TBS chopped fresh cilantro

·         1 TBS Wildtree grapeseed oil

·         2 TBS fat free sour cream

·         3 tsp Wildtree jalapeno pepper blend

Mix all ingredients until well blended.  Refrigerate and serve.

Guacamole

Ingredients:

·         2 ripe Haas avocados

·         juice of 1 lime

·         ½ cup small diced tomato

·         2 TBS chopped fresh cilantro

·         2 tsp Wildtree guacamole spice

Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon.  Dice avocado, add ingredients to avocado and gently mix it all together. 

Caramelized Carrot Mash

Ingredients:

·         2 TBS olive oil

·         2 pounds fresh baby carrots

·         ¼ cup low sodium chicken stock

·         ¾ TBS honey

·         1 TBS dried parsley

·         Pinch kosher salt

Directions:

Preheat the oven to 400º.  Spread the oil on large rimmed baking sheet.  Arrange the carrots on the baking sheet.  Rub a little of the oil over the carrots and season with salt and pepper.  Bake carrots for about 30 minutes, or until the carrots are very tender and browned on the bottom.

In a large saucepan, heat the chicken stock with the honey.  Add the carrots and parsley.  In a blender, mash and mix.  Serve hot.

Shrimp and Grits

Ingredients:

·         2 cups low sodium chicken stock

·         2 cups skim milk

·         1 cup grits

·         2 TBS low fat margarine

·         2 cups shredded fat free sharp cheddar cheese

·         1 pound shrimp, peeled and deveined

·         6 slices bacon, chopped or 1 slice pancetta chopped

·         4 tsp lemon juice

·         2 TBS chopped parsley

·         1 cup thinly sliced scallions

·         1 large clove garlic, minced

·         2 TBS crushed tomatoes

·         1 TBS low sodium Worcester sauce

Directions:

Bring chicken stock and milk to a boil.  Add pepper.  Add grits and cook until mixture is absorbed, about 5 minutes.  Remove from heat and stir in margarine and cheese.

Rinse shrimp and pat dry.  Fry the bacon in a large skillet until browned; drain well.  In grease, add shrimp.  Cook until shrimp turn pink.  Add lemon juice, chopped bacon, parsley, scallions and garlic.  Sauté for 3 minutes.

Spoon grits into a serving bowl.  Add shrimp mixture and mix well.  Serve immediately

Roasted Red Pepper Humus

Ingredients:

·         1 can low sodium chick peas, ½ drained

·         2 TBS Tahini sauce

·         1 TBS Olive Oil

·         3 TBS Lemon Juice

·         3 Garlic Cloves

·         1 jar Roasted Red Peppers

Directions:

Add all ingredients to blender and blend until smooth.

Roasted Eggplant Spread

Ingredients:

·         2 Eggplants

·         2 TBS Olive Oil

·         1/3 cup Greek Yogurt

·         3 TBS Lemon Juice

·         1 TBS Tahini Sauce

·         Dash of Kosher Salt

·         Dash of Cracked Black Pepper

·         3 Garlic Cloves

Directions:

Coat eggplant in a little olive oil and kosher salt.  Wrap eggplant in foil, and bake at 400º for 20-25 minutes (until eggplant is tender).  Add all ingredients to blender and blend until smooth.

Shrimp & Sausage Paella

Ingredients:

·         1 medium onion

·         1 cup chopped mushrooms

·         8 oz Chicken sausage

·         1 tbsp olive oil

·         1 can low sodium chicken broth

·         1 cup uncooked instant brown rice

·         1 tbsp saffron

·         2 tbsp garlic

·         ½ turmeric

·         1 lb medium uncooked shrimp, peeled, deveined, and tails removed

·         1 28 oz can petite low sodium diced tomatoes

·         1 can green chiles

·         2 cans artichoke hearts

·         1 tsp cracked black pepper

Directions:

Chop onion.  Cut sausage crosswise into ¼ inch thick slices.  Combine onion, mushrooms, sausage and in oil in baker.  Microwave on high 2-3 minutes or until onion is tender.  Add broth, rice, garlic, and seasonings into baker; mix well.  Microwave, covered on high 16-20 minutes or until rice is tender, stirring every 5 minutes.  Carefully remove baker from microwave.  Add shrimp, tomatoes, and artichokes; mix well.  Microwave, covered, on high 3-5 minutes or until shrimp are opaque.  Let stand, covered, 5 minutes.  Garnish with chopped parsley, if desired.

Savoy Slaw with Sesame Dressing

Ingredients:

·         1 tbsp sesame seeds

·         1 (1 1/2 –pound) Savoy Cabbage, shredded (4 cups)

·         1 medium red bell pepper, cut into thin strips

·         1 tbsp toasted sesame oil

·         3 tsp red wine vinegar

·         ¼ tsp salt

·         1 tsp sugar splenda

·         1/8 tsp freshly ground black pepper

Directions:

In a small skillet, toast sesame seeds over medium-low heat, shaking the pan occasionally, until seeds are golden, about 5 minutes.  Remove from the heat.  In a large bowl, combine cabbage, bell pepper, sesame oil, vinegar, salt, and black pepper.  Add sesame seeds and toss.  Serve at room temperature.

Tomato-Cucumber-Feta Salad

Tomato-Cucumber-Feta Salad
• 4 tomatoes chopped into 1 in squares
• 2 cucumbers chopped into 1 in squares
• 1 package basil leaves, chopped
• 2 ounces low fat feta cheese
• Juice from one lemon
• 1/2 TBS of onion powder
• 1 TBS Dijon mustard (you can add more if you would like)
• Pinch of kosher salt
• Cracked black pepper (I like a lot in this dish)
Directions:
Combine lemon, onion powder, Dijon mustard, salt and black pepper in a small bowl. In a larger bowl combine cucumbers, tomatoes, and basil leaves. Pour sauce over and toss. Add the feta right before serving and toss.

Roasted Parmesan Garlic and Rosemary Potatoes

Roasted Parmesan Garlic and Rosemary Potatoes

·         3-4 medium to large redskin potatoes

·         2 TBS olive oil

·         2 TBS fresh rosemary

·         1/2 tsp onion powder

·         2 TBS minced garlic

·         3 TBS grated parmesan cheese

·         2 TBS lemon juice

·         ½ tsp kosher salt

·         ½ tsp black pepper

·         1 TBS parsley flakes

Directions:

Chop potatoes into 1in. squares. In a small combine all ingredients. Toss marinade and potatoes together. Lay on a sprayed baking sheet (make sure potatoes are evenly coated and are not touching each other). Bake at 400 degrees for 25-30 minutes.

Rosemary Lemon Chicken

Rosemary Lemon Chicken

·         1 lb boneless skinless chicken breasts

·         3 lemons freshly squeezed

·         ¼ cup olive oil

·         1 whole garlic coarsely chopped (use to your liking)

·         1 package fresh rosemary (take stems off but can leave them whole)

·         2 TBS lemon zest

·         2 TBS dried parsley

·         1 tsp cracked ground pepper

·         ½ tsp kosher salt

·         1 tsp dried thyme

Directions:

Combine all marinade ingredients together. In a Ziploc bag place chicken and pour marinade on top.  Marinate for 24-48 hours. It is much tastier on the grill but if you would like you can bake it as well.

If baking preheat oven to 375 and cook for 20-25 minutes depending on thickness.

Spinach and Strawberry Salad

Spinach and Strawberry Salad

Ingredients

• 1 (10 to 12-ounce) package baby spinach, washed and dried
• 1/3 cup sliced almonds, toasted
• 1 pint strawberries, hulled and quartered
• 1 medium cucumber, peeled, seeded, and finely diced

Dressing:

• 1 lemon, juiced
• 4 tablespoons apple cider vinegar
• 1/3 cup splenda sugar
• 1 tablespoon olive oil
• 1 teaspoon poppy seeds

Directions

In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.

For the dressing:

In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds. Whisk together in the glass bowl or shake if using a jar.

Dress the salad right before serving.

Chicken Burgers Filled with Brie and Granny Smith Apples

Chicken Burgers Filled with Brie and Granny Smith Apples

Ingredients:

• 2 pounds ground chicken
• 4 (1/2-inch) cubes of Brie cheese
• 4 TBS rosemary
• ¼ cup egg beaters
• ¾ package chopped chives
• 2 cups chopped mushrooms
• 1/3 cup Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 1 large Granny Smith apple, cored and sliced 1/2-inch crosswise
• 1 tablespoon vegetable oil
• 1 package deli thins
• 1 cup arugula

Directions:

Preheat a gas or charcoal grill to high. Shape the ground turkey into 4 round patties about 1 1/2-inches thick. Make a small indentation in the center of each patty, place 1 cube of cheese in it, and press the turkey up and around, to cover it. Brush both sides of the burger lightly with the olive oil and season with salt and pepper.

Grill until cooked through, about 4 minutes on each side.

While the burgers are cooking, brush the apples on both sides with vegetable oil and grill until golden, about 2 minutes on each side.

Split the bread and toast on the grill, cut side down, until golden. Place a burger on the bottom of each quarter. Top with 1 or 2 apple slices, several sprigs of arugula, and the remaining bread. Arrange the burgers on a platter.

Mediterranean Summer Salad

Mediterranean Summer Salad

Ingredients:

¾ large red onion, diced

2 green bell peppers, diced

1 cucumber, diced

¼ cup chopped kalamata olives

½ cup crumbled fat free feta cheese

¼ cup chopped fresh parsley

¼ cup chopped fresh chives

Dressing:

2/3 cup fresh lemon juice

3 tbs. balsamic vinegar

¼ cup olive oil

2 tbs. Greek seasoning

Mix ingredients together.  Drizzle dressing evenly over top.  Stir until evenly mixed. 

Quinoa with a hint of Garlic

Ingredients:

2 cups fat free low sodium chicken broth

1 clove garlic, minced

1 cup uncooked quinoa

Bring the broth and garlic to a boil in a saucepan.  Stir in quinoa, reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed (15-20 minutes).  Serve hot or cold.

Refreshing Salmon Burgers

Refreshing Salmon Burgers

For Burgers:

• 2 teaspoons freshly chopped parsley leaves
• 1 Vidalia onion, diced
• 2 eggs or ¼-1/2 cup eggbeaters
• 3 stalks celery chopped
• 1/2 teaspoon cracked black pepper
• 1 teaspoon kosher salt
• 1 lemon, zested
• 4 tablespoons light Dill Mayonnaise, recipe follows
• 2 (6 1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well or 1lb fresh salmon skin removed chopped or coarsely blended in the blender
• 2 tablespoons olive oil
• 2 teaspoons capers
• 1 tablespoon dill cream cheese, recipe follows

Directions

Preheat oven to 400 degrees F.

In medium bowl, combine, parsley, onions, eggs, celery, capers, black pepper, salt, lemon zest and light Dill Mayonnaise together. Add drained salmon or fresh salmon and mix well together. Make 4 patties and set aside.

In a large skillet on medium, heat 2 tablespoons of olive oil and Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.

Serve on buns or lettuce wraps and serve with Dill Mayonnaise and/or dill cream cheese .

Dill Mayonnaise:

• 1/2 cup light mayonnaise
• 1/2 lemon, juiced
• 4 tablespoons freshly chopped dill leaves
• Pinch cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

Combine all the ingredients in a small bowl and set aside.

Dill Cream Cheese

·         1 tub of cream cheese

·         5 tablespoons chopped dill

·         2 tablespoons skim milk

·         ½ teaspoon kosher salt

Combine all ingredients in a small bowl and set aside. Use one tablespoon on top of your burger.