Greek Chicken Burgers

 

If you like dill, you are going to love this recipe as much as I do!

1 1/2 tablespoons Wildtree Natural Grapeseed Oil

1 1/2 tablespoons Wildtree Tzatziki Seasonoing Blend

1/4 cup Bread Crumbs

1/4 cup Crumbled Feta

1/2 cup Frozen Chopped Spinach, thawed

1/4 Red Onion, chopped

1 pound Ground Chicken

1/2 cup Nonfat Greek Yogurt (or Tofutti)

1/2 Cucumber, peeled and thinly sliced

Juice of 1/2 Lemon

Hamburger Buns (or Schar Gluten Free Chibatta Buns!)

Combine 1 tablespoon Wildtree Tzatziki Seasoning Blend, bread crumbs, feta, spinach, onion and chicken.  Shape into burgers and saute in Natural Grapeseed Oil until cooked through.  While burgers cook, combine yogurt (or Tofutti), 1/2 tablespoon Wildtree Tzatziki Seasoning Blend, cucumber and lemon juice.  Serve burgers on buns topped with cucumber mixture.

Split Pea Soup

I’m always looking for ideas to use up leftovers after the holidays.  I had a lot of ham left from Christmas, and I was feeling like some comfort food.  The results:  this pea soup recipe.  I have to say, it is the best pea soup I have ever had, if I do say so myself!

Ingredients:

16 oz packet of dried split peas

3 carrots, cut up

2 celery stalks, diced

1 medium onion, diced

2 cups diced ham

1 box organic vegetable broth

2 cups water

2 tablespoons Wildtree Smoky Bacon Grapeseed Oil

1 teaspoon Wildtree Herbes de Provence

1 teaspoon Wildtree Gourmet Sea Salt:  Smoked

1 teaspoon Wildtree Garlic & Herb Blend

Wash peas in a strainer and check for any stones.  Heat Bacon Grapeseed Oil in a pan and add vegetables and ham.  Saute for 5-10 minutes.

Place vegetable mixture in crockpot and add remaining ingredients.  Cook on high 5 hours.  Stir and enjoy!

Note:  If you prefer to cook the soup all day while at work, prepare the veggies the night before.  Heat on high 30-60 minutes in the morning while prepping for work.  Turn heat to low before leaving for work and cook on low all day.  Come home to the delicious smell and taste of this comforting soup!

P.S.  Do you like my beautiful pottery bowl?  The set was a gift from our neighbors, Randy and Karla Glotfelty.  Randy owns Lakeland’s JenKen Kilns, and he is a master potter!

 

Smoky Roasted Spaghetti Squash

1 spaghetti squash

Wildtree Smoky Bacon Grapeseed Oil

Wildtree Gourmet Sea Salt:  Smoked

Shredded Cheddar Cheese

If you avoid yummy spaghetti squash because it is so difficult to cut open, I have great news for you:  you don’t have to cut the squash open before cooking it!  You can roast a spaghetti squash, whole, without the need to struggle with getting a knife to cut through the tough vegetable.

For this yummy recipe, preheat your oven to 375 degrees. Poke the squash throughout with a sharp knife and place in baking pan.  Roast in the oven for 1.25 hours.  Let it cool on the counter until it is cool enough to handle.

When you are able to handle the squash, cut it in half and remove the seeds.  Cut each half again so that you have four quarters.  Place the quarters back in the pan.  Drizzle with the Smoky Bacon Grapeseed Oil, sprinkle with the Smoked Gourmet Sea Salt and shredded cheese.  Place back in the oven for 15 minutes, until cheese melts.

Enjoy!

Vegetarian Chili Recipe

4 large sweet potatoes, peeled and cut into cubes

1 medium onion, diced

2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

2 cans fire roasted tomatoes

4 cups (1 box) organic vegetable broth

1 cup water

1/2 cup quinoa

1 teaspoon Wildtree Garlic Galore Seasoning Blend

1 tablespoon Wildtree Leslie’s Chili Blend

2 teaspoons Wildtree Spicy Carne Asada Seasoning

1 teaspoon Wildtree Gourmet Sea Salt – Smoked

2 tablespoons tomato paste

Saute potatoes and onion in Garlic Grapeseed Oil until onion is translucent.  Add remaining ingredients and simmer one hour or more, or until potatoes are tender.

Note:  sweet potatoes are on the “clean” list – it is not necessary to spend your money on organic sweet potatoes if you are trying to watch your grocery budget!

 

Traditional Chili Recipe

1 medium onion, chopped

1 green pepper, chopped

2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

2 pounds hormone-free, grass fed lean ground beef

1 28-oz can organic crushed tomatoes

1 15-oz can organic chopped tomatoes

4 tablespoons Wildtree Leslie’s Chili Blend

1 tablespoon Wildtree Taco Seasoning

1 teaspoon Wildtree Chipotle Lime Rub

1 teaspoon celery seed

 

Saute onion and pepper in Garlic Grapeseed Oil in large pot.  Add ground beef and cook until cooked through.  Drain any grease.  Add remaining ingredients and simmer for one hour or more.  (Make ahead tip – prepare the night before, put in slow cooker crock and refrigerate until following day.  Heat on low in slow cooker until ready to eat.

 

Healthier Smashed Cauliflower

tuna-stea

 

1 head cauliflower

1/4 cup goat cheese

1/8 cup Tofutti artificial sour cream

1 1/2 teaspoons Wildtree Scampi Blend

Wash and cut cauliflower into small chunks.  Steam until tender.  Mash cauliflower and combine with remaining ingredients.  Place in greased casserole dish and heat in 350 degree oven for 20-30 minutes.

Note:  Cauliflower is on the “clean” list!  If you are trying to manage your grocery spending, cauliflower is considered a safer vegetable without having to buy organic.

Served here with Thai Ahi Tuna.

Salmon Piccata

salmon-piccata

Ingredients

1 tablespoon Wildtree Natural Grapeseed Oil

4 (4 ounce) salmon fillets

2 tablespoons capers

1/4 cup Wildtree Piccata Sauce

Method of Preparation

Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add the salmon, skin-side down, and cook for about 4 minutes on each side or until cooked through: 140°F. Transfer salmon to serving plates. Add capers and Piccata Sauce to skillet and stir until heated through. Pour the heated sauce over the salmon fillets.

Apple Balsamic Glazed Steak with Pan-Fried Potatoes and Green Beans

apple-balsamic-glazed-steak

Ingredients

For the steak:

1/2 pound New York strip steak

Pinch black pepper

1 teaspoon Wildtree Roasted Garlic Grapeseed Oil

2 stalks fresh thyme

2 tablespoons red wine

1/2 tablespoon tamari

1 tablespoon water

2 tablespoons Wildtree Apple Balsamic Vinegar

1 teaspoon honey

1 tablespoon unsalted butter, chilled

 

For the vegetables:

2 medium gold potatoes, cut into 1/2-inch cubes

1 1/2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

1 onion, sliced

1/4 teaspoon Wildtree Gourmet Sea Salt: BBQ

1/4 teaspoon black pepper

8 ounces green beans, ends trimmed

Continue reading “Apple Balsamic Glazed Steak with Pan-Fried Potatoes and Green Beans”

Not So Sloppy Sliders

not-so-sloppy-sliderss

Ingredients

1 ½ pounds ground beef

½ medium onion, finely diced

½ bell pepper, finely diced

1 teaspoon yellow mustard

3 tablespoons Wildtree Sloppy Joe Blend

3 tablespoons tomato paste

1 tablespoon brown sugar

12 slider buns

Method of Preparation

Combine all ingredients up to slider buns. Form meat mixture into 12 small patties. Grill to desired doneness. Serve burgers on slider buns with desired toppings.