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.