Monday, March 6, 2017

Pork Medallions and Mushrooms

Pork Medallions and Mushrooms

1 lb pork tenderloin cut into 1 inch slices (I could only find the 2 lb packages so I cut 4 1-inch slices from one end and put the other lb or so into the freezer for a freezer meal).
1 lb fresh mushrooms. sliced ( I spent the little extra to purchase the sliced fresh mushrooms :-)
2 tbsp grapeseed or olive oil (divided)
3/4 cup Wildtree Piccata Sauce (divided)
1 teaspoon minced garlic
2 tbsp Dijon mustard

Preheat oven to 425 F.
Place 1 Tbsp oil in 9 x 13 baking dish.  Toss sliced mushrooms with 1/4 cup Piccata Sauce and the garlic. Bake for 30 minutes.
While mushrooms are baking, put remaining 1 tbsp oil in a skillet.  Add pork and brown on each side.
Mix together remaining 1/2 cup Piccata Sauce and mustard in a bowl.
When mushrooms have finished, place pork slices on top of mushrooms and top with the Piccata Sauce mixture.  Turn over down to 350.  Place baking dish back in oven and bake for 10 minutes or until pork is 145 F.

Cheese Twists

Cheese Twists - WW 1 pt each

1 can pizza crust (Pillsbury - I used the thin pizza crust)
1/3 cup grated parmesan cheese
1 tsp paprika
1/8 tsp crushed red pepper
Spray oil

Preheat oven to 425 F.
Mix the cheese and spices together in a bowl.
Spread the pizza dough out into a 12 x 8 inch rectangle.
Lightly spray the dough with the oil.  Sprinkle about 2/3 of the cheese mixture over the dough.
Fold in half to make a 6 x 8 inch rectangle.
Spray with oil and sprinkle on the remaining cheese mixture.  Press down slightly.
Cut into 16 strips - each 8 inches long.  If you cut into half, cut those halves in half, cut those 4 pieces into half. Then cut those 8 into half - and finally cut those 8 into half - you will get 16 pretty equal pieces.
Lightly spray a baking sheet with oil.  Take a strip one at a time and holding the ends twist several times.  Place on the baking sheet.  Repeat until all 16 are twisted.
Bake for 8 minutes.
(The original recipe is here .  It says to place them 1/2 inch apart but mine were more like 1/4 inch apart and some did touch but that was fine.)

Sweet Onion Chicken and Spinach Salad

Sweet Onion Chicken and Spinach Salad (Wildtree)

In freezer bag -
2 lb boneless, skinless chicken breasts
1 red onion, sliced
2 Tbsp Dijon mustard
1/2 tsp black pepper
1 tsp Wildtree Gourmet Salt :BBQ
3/4 cup Wildtree Sweet Onion Dressing

To prepare, thaw bag and place ingredients in slow cooker.  Cook on low for 4-6 hours.

Salad ingredients -
Fresh baby spinach
Gala apple, diced
Yellow bell pepper, diced
Green scallion, diced
Bacon pieces
Sliced Sweet Onion chicken (let cool slightly before slicing)
Add a little Wildtree Sweet Onion Dressing

Burger Veggie Soup - Wildtree

One of my favorite soups - from Wildtree.

Burger Veggie Soup

1 lb ground beef/turkey/chicken
1 (16 oz) bag frozen mixed vegetables
1 can (10¾ oz) tomato soup – I used Great Value
1 (14.5 oz) can diced Fire Roasted Tomatoes, undrained
12 oz Vegetable Juice, I used original V-8
1 cup beef broth
2 tsp Ranchers Steak Rub
2 tsp Garlic Galore
1 tsp Herbes de Provence
Mix all ingredients together in freezer bag. Freeze. When ready to prepare, defrost. Place in
crockpot. Cover and cook on low for 6-8 hours or high for 4 hours. If necessary break up the ground meat while it’s cooking.

8 servings 

Saturday, September 10, 2016

Caramel Apple Taquitos

 Caramel Apple Taquitos (found on Pinterest)

1 can (20 oz) apple pie filling
Caramel sauce (ice cream topping)
2 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
melted butter
tortillas (I used the smallest ones)

Preheat oven to 350.  Butter 9 x 13 pan.  (I got a lot more out of the recipe than 12 so I also had to use an 8 x 8 pan)
Pour pie filling into large bowl.  Chop the apple pieces into small bits.  I used a pastry blender but you can just use a knife.
Spread about 1/2 tsp caramel sauce (more if you wish) in a stripe across the bottom 1/3 of a tortilla.  Spoon some of  the apple pie filling over the sauce.  Roll up the tortilla and place seam side down in the prepared pan.   Repeat until you have used all the pie filling.
Brush the taquitos with the melted butter.
In a small bowl, mix together the sugar, cinnamon and nutmeg.  Sprinkle on the taquitos.
Bake 15 minutes or until the filling is bubbly.
Serve with whipped cream or ice cream.

Wednesday, June 15, 2016

Honey Lime Chicken - Freezer Meal

Honey Lime Chicken (6 servings)

4 chicken breasts, cut into strips or bite size pieces
1 Tbsp Wildtree Roasted Garlic Grapeseed Oil (or use olive oil and add 1 1/2 tsp garlic powder)
1 20-oz can pineapple tidbits, reserve the juice
1/4 cup honey
3 Tbsp lime juice
2 Tbsp soy sauce
2 tsp corn starch

If using the garlic powder, sprinkle on the chicken pieces.  Heat oil in skillet over med-high heat.  Add chicken and cook until golden brown.
Drain pineapple (RESERVE JUICE).  Add 1/4 cup of the pineapple juice to the skillet. Cover and simmer 6-8 minutes.
Remove the chicken from the pan and keep warm.
Mix honey, lime juice, soy sauce, cornstarch, and the remainder of the pineapple juice.  Add to skillet. Bring to a boil, stirring constantly.  Cook and stir until thick, about 1 minute.
Add chicken and pineapple tidbits. Heat through.
Serve over rice.  Can garnish with some green onions and chow mein noodles.

To freeze - cook all the way  Allow to cool before adding to gallon size freezer bag. To serve, thaw and warm.

Cranberry Apple Spinach Salad

Cranberry Apple Spinach Salad

These are my ingredients - use quantities to suit your tastes and the number of servings.

Fresh spinach
Dried cranberries
Sliced crisp tart apples
Crumbled bacon
Feta cheese
Sunflower kernels
Cranberry Poppy Seed Dressing (I used the Wildtree brand - you could probably use any poppy seed dressing.  Of course, it won't taste quite as good as mine)