Mexican Rice for a Crowd

Mexican Rice for a Crowd

3 cups long grain white rice
1/4 cup oil
1 medium yellow or white onion, diced
26 oz can crushed tomatoes
4 oz can chilies
2 Tbsp fajita or taco seasoning (Wildtree Fajita Seasoning)
1 Tbsp chili powder
2 1/2 cups vegetable broth
2 1/2 cups water

Heat oil in large pan. Add rice and onion, Cook over medium heat until onion is translucent and rice starts to brown.
Add remaining ingredients and bring to a boil.
Turn down to low and simmer 30 minutes or until rice is tender and all the liquid is absorbed.  Add more water if gets too dry. 

20 - 25 servings

Can divide into freezer containers.  Allow to thaw in the refrigerator and heat through before serving.

Impossible Pie - variations

Impossible Pie - using baking mix
For each pie, unless stated otherwise, placed first ingredients in 10 inch pie greased pie plate.
Mix together milk, eggs, baking mix, and spices in blender for 15 seconds or with ah hand beater for 1 minute.  Pour over ingredients in pie plate. Bake at 400 for 25 - 35 minutes or until knife inserted in center comes out clean. Hi
Cool 5 minutes.  6 - 8 servings

Chicken and Broccoli
1 (10 oz) package frozen chopped broccoli
3 cups shredded Cheddar cheese (12 oz)
1 1/2 cup cut-up cooked chicken
2/3 cup chopped onion

1 1/3 cup milk
3 eggs
3/4 cup baking mix
3/4 tsp salt
1/4 tsp pepper


Beef Enchilada Pie
1 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
2 tsp chili powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 8 oz bottle taco sauce
2/3 cup finely crushed tortilla chips
2 cups shredded Cheddar cheese (8 oz)

1 1/4 cup milk
3 eggs
3/4 cup baking mix

Cook ground beef in skillet with onion and garlic until brown; drain.  Stir in chili powder, oregano, salt, pepper and 1/2 cup of the taco sauce.
Sprinkle the tortilla chips in the bottom of the pie plate.  Top with 1 1/2 cups cheese and all of the ground beef mixture.

Pour baking mix mixture over and bake.   When done, pour remaining taco sauce over top; sprinkle with the remaining cheese.  Bake until cheese melts (3-5 minutes)  Cool 10 minutes.  Server with chopped tomato, shredded lettuce, and sour cream.



Pizza Pie

Heat oven to 425

2/3 cup chopped onion
1/3 cup grated Parmesan cheese

1 1/2 cup milk
3 eggs
3/4 cup baking mix

Place onion and cheese in pie plate and cover with mixture.  Bake 20 minutes

Sauce -
1 can (6 oz) tomato paste
1/4 cup water
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp basil
1/4 tsp pepper
Mix all ingredients.

Spread sauce over baked crust in pie plate.  Top with your choice of ingredients from below and back until cheese is light brown, 15 - 20 minutes
1/4 cup grated Parmesan cheese
1 (3.5 oz) package sliced pepperoni
1/3 cup chopped onion
1/2 cup chopped green pepper
1 - 1 1/2 cup shredded mozzarella

Lasagne Pie

1/2 cup creamed cottage cheese
1/4 cup grated Parmesan cheese
1 lb ground beef, cooked and drained
1 cup shredded mozzarella
1 tsp oregano
1/2 tsp basil
1 can (6 oz) tomato paste

1 cup milk
2 eggs
2/3 cup baking mix
1 tsp salt
1/2 tsp pepper

Layer cottage cheese and Parmesan in the plate
Mix cooked beef, 1/2 cup Mozzarella cheese, oregano, basil, and tomato paste.  Spoon evenly over top.

Pour baking mix mixture over and bake 30-35 minutes or until knife in center comes out clean.  Sprinkle with remaining cheese.

Cheeseburger Pie
1 lb ground beef
1 1/2 cup chopped onion
1/2 tsp salt
1/4 tsp pepper

1 1/2 cup milk
3 eggs
3/4 cup baking mix

Cook beef and onion in skillet until brown; drain. Stir in salt and pepper.
Place in pie plate.
Pour baking mix mixture over and bake for 25 minutes.
Top with sliced tomatoes and shredded Cheddar cheese.  Bake 5-8 minutes more.


Beef and Mushroom 
1 lb ground beef
1 jar (4 1/2 oz ) sliced mushrooms, drained
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, minced

1 1/4 cup milk
1 /2 c sour cream
3 eggs
3/4 cup baking mix
1 tsp salt
1/4 tsp pepper

Cook beef, mushrooms,
Pour mixture over and back 30 to 35 minutes or until knife inserted comes out clean.

Turkey 'N Stuffing Pie
2 cups cut-up cooked turkey
1 cup chopped celery
1/2 cup finely chopped onion
1/2 tsp salt
3/4 tsp ground sage
2/4 tsp thyme
1/2 tsp poultry seasoning
1/8 tsp pepper

1 1/4 cup milk
3 eggs
1 cup baking mix

Mix turkey, celery, onion and seasonings in plate.
Pour mixture over and bake until knife comes out clean - 25 - 30 minutes

Chicken Pot Pie
2 cups cut-up cooked chicken
1 1/2 cup frozen peas and carrots, thawed and drained
1/4 cup chopped mushrooms
1/4 cup chopped onion

1 1/3 cup milk
4 eggs
3/4 cup baking mix
1/2 tsp salt
1/4 tsp pepper

Bake 30 -35 minutes

Ham 'N' Swiss Pie
2 cups coarsely chopped cooked smoked ham
1 cup shredded Swiss cheese
1/3 cup chopped green onion

2 cups milk
4 eggs
1 cup baking mix
1/4 tsp salt
1/8 tsp pepper

Bake 35-40 minutes
Can substitute 12 slices crisp, crumbled bacon for the ham.


Pumpkin Pie
1 (16 oz) can pumpkin
1 (13 oz) can evaporated milk
2 tbsp margarine or butter, softened

2 eggs
3/4 cup sugar
1/2 cup baking mix
2 1/2 tsp pumpkin pie spice
2 tsp vanilla
Beat all ingredients in blender on high for 1 minute.
Bake 50 -55 minutes.

French Apple Pie
6 cups sliced pared tart apples
1 1/4 tsp cinnamon
1/4 tsp nutmeg

34 cup milk
2 tbsp margarine or butter, softerned
2 eggs
1 cup sugar
1/2 cup baking mix

Mix apples and spices and place in pie plate. Beat remaining ingredients and pour over the apples.
Sprinkle with streusel made but mixing 1 cup baking mix, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 tbsp firm margarine until crumbly.


Coconut Pie
2 cups milk
1/4 cup margarine or butter
1 1/2 tsp vanilla
4 eggs
1 cup coconut
3/4 cup sugar
1/2 cup baking mix

Blend all together on high for 15 seconds.  Bake 50-55 minutes.

Cherry Pie
1 cup milk
2 tbsp margarine or butter, softened
1/4 tsp almond extract
2 eggs
1/2  cup baking mix
1/4 cup sugar
1 can (21 oz) cherry pie filling.

Beat all ingredients except the pie filling and bake 25 minutes.
Top with streusel made by cutting 2 tbsp firm butter into 1/2 cup baking mix, 1/2 cup brown sugar, and 1/2 tsp cinnamon until crumbly.
Bake an additional 10 minutes.

Banana Cream Pie
1 cup milk
1/3 cup margarine or butter, melted
1 tsp vanilla
3 eggs
1 1/2 cup granulated sugar
1/2 cup baking mix
2 medium bananas, sliced
1 cup chilled whipping cream
2 tbsp powdered sugar

Heat oven to 350

Beat milk, margarine, vanilla, eggs, granulated sugar, and baking mix until smooth.
Bake 30 minutes.  Cool completely.
Arrange banana slices on top.
Beat whipping cream and powdered sugar in chilled bowl, until stiff, spread over top.


Cheesecake
3/4 cup milk
2 tsp vanilla
2 eggs
1 cup sugar
1/2 cup baking mix
2 (8 oz) packages cream cheese, cut into about 1/2 inch cubes and softened

Heat oven to 350.  Place milk, vanilla, eggs, sugar and baking mix in blender and mix on high 15 seconds.
Add cream cheese and blend on high 2 minutes.

Bake 40-45 minutes, cool.
Spread with sour cream topping (1 cup sour cream, 2 tbsp sugar and 2 tsp vanilla).


Pecan Pie
1 1/2 cup chopped pecans
3/4 cup milk
3/4 cup corn syrup
1/4 cup margarine or butter, softened
1 1/2 tsp vanilla
4 eggs
3/4 cup packed brown sugar
1/2 cup baking mix

Heat oven to 350.
Sprinkle pecans in plate.
Beat remaining ingredients 15 seconds in blender.
Bake 50 - 55 minutes

Brownie Pie
4 eggs
1/4 cup margarine or butter, melted
1 bar ( 4 oz) sweet cooking chocolate, melted and cooled
1/2 cup packed brown sugar
1/2 cup baking mix
1/2 cup granulated sugar
3/4 cup chopped nuts

Heat oven to 350.
Beat eggs, margarine and chocolate until smooth, 10 seconds in blender on high.  Add brown sugar, baking mix, and granulated sugar. Beat 1 minute on high, stop occ'ly and scrape sides.
Pour into plate - sprinkle with nuts.   Bake until knife comes out clean - about 35 minutes.  Cool.


Chocolate Cream Pie 
1 cup milk
1/4 cup margarine or butter, melted
1 tsp vanilla
2 eggs
2 squares (1 oz each) unsweetened chocolate, melted and cooled
1 cup sugar
1/2 cup baking mix

Heat oven to 350
Place all ingredients in blender - high for 1 minute.  Pour into plate.  Bake until no indentation remains when touched lightly in center - about 30 minutes.
Cool completely.  Serve with whipped cream.

Baking mix pizzas

Baking Mix Pizza

Thin crust -

1 1/2 cup baking mix
1/3 cup very hot water

Preheat oven to 450. 
Mix baking mix and water; beat vigorously about 20 strokes.
Turn dough onto surface well floured with baking mix. 
Knead until smooth and no longer sticky, about 60 times.

Press dough into 13 inch circle on greased cookie sheet or pizza pan.  Pinch edge, forming a 1/2 inch rim.

Sauce -
8 oz can tomato sauce
1 tsp Italian seasoning
1/8 tsp garlic powder

Mix all ingredients.   (Can also use 1 cup prepared pizza sauce)


Deep Dish -

1 package active dry yeast
3/4 cup warm water
3 cups baking mix

Heat oven to 425. 
Grease jelly roll pan (15 1/2 x 10 1/2 x 1 inch or cookie sheet)

Dissolve yeast in the warm water.  Stir in the baking mix and mix; beat vigourously 20 strokes.
Turn dough onto surface well floured with baking mix.  Knead until smooth and no longer sticky, about 60 times.  Let dough rest 5 minutes.  Press dough in bottom and up sides of pan.  Or pat into rectangle 13 x 10 inches, on cookie sheet; pinch edges or rectangle, forming a 3/4 inch rim.

Sauce
1 small can tomato paste
1 15 oz can tomato sauce
1 tsp dried basil
1 tsp dried oregano
1 clove garlic, minced

Mix all ingredients.

Toppings
Sliced mushrooms
Chopped green peppers
Sliced green onions
Chopped onion, or caramelized onion
Sliced ripe olives
Sliced pimiento-stuffed olives

1/2 to 1 lb ground beef, cooked and drained
1/2 to 1 lb Italian sausage cooked and drained
1 (3 1/2 oz) package sliced pepperoni
1 (6 oz) package sliced Canadian bacon

Veggie Freezer Taquitos

Veggie Freezer Taquitos  ( revised 5/25/18)

Makes between 32 - 40 small taquitos

8 oz cream cheese (low fat works well)

2 Tbsp lime juice
1/4 cup salsa verde

1 tsp cumin

2 tsp chili powder

1 can black beans, drained and rinsed

1 cup fresh spinach

2 cup frozen corn kernels

1/2 red bell pepper, chopped

2 c mexican style shredded cheese

30 + small whole wheat tortillas (fajita size - 6 inch)

Allow cream cheese to soften at room temperature.  Thaw corn in cool water and drain well.

Cut up spinach into small pieces.

Blend cream cheese, lime juice, salsa verde, cumin, and chili powder in a large bowl. ( I use my KitchenAid mixer) 

Stir in black beans, spinach, corn, bell pepper, and cheese until thoroughly mied. 

Place about 2 Tbsp of the mixture on the lower 1/3 of a tortilla.  Roll up tightly and place on baking sheet lined with waxed paper or parchment.  Continue until the baking sheet is full.  Place in freezer for a couple hours until frozen and transfer to a freezer container or bag.  

Continue until all the mixture has been used. 

To cook - Preheat oven to 425. 

Place taquitos on baking sheet - not touching.  Bake 20 - 25 minutes until heated through.  If the edged start to brown, cover with aluminum foil. 

Sever with quacamole, salsa and sour cream. 

Salsa Stuffed Peppers - weight watchers

Salsa Stuffed Peppers - 4 servings

4 medium peppers
2 cups bottled salsa, divided
2 cups chopped zucchini
1 (15 oz) can black beans, rinsed and drained
cheese (I used velveeta queso blanco slices)

Cut tops of bell peppers, discard tops, membranes and seeds.
Combine 1 cup salsa, zucchini, and beans in a medium bowl.
Spread remaining 1 cup of salsa in the bottom of a 6 quart slow cooker.  Stuff the peppers with the vegetable mixture and place in the slow cooker.  If you have any remaining vegetable mixture, you can spoon it around the peppers in the slow cooker.
Cover and cook on low for 4 hours.  Place cheese on top of each pepper and cook  until melted.

Serving suggestion - top with sour cream and serve with brown rice on the side.

Roasted Potatoes

Roasted Potatoes

Heat oven to 425.
Wash and slice potatoes in 1/4 to 1/2 inch slices.
Lightly spray oil on baking sheet.  Layer potatoes in a single layer on the baking sheet.  Spray potatoes lightly with oil.
Bake potatoes for 20 - 22 minutes, turning midway.  When browned, remove from baking sheet to large bowl.  Sprinkle with salt, pepper and any other seasoning you desire.  Toss - serve.

Zucchini with Feta

Zucchini with Feta

2 small zucchini, diced
2 green onions, diced
Greek seasoning to taste ( I used Wildtree Opa! Greek Seasoning Blend)
2 tsp olive oil (I used Wildtree Lemon Pesto Grape Seed Oil)
1 tbsp lemon juice (I omitted)
1 tsp lemon zest (I omitted)
2 Tbsp Feta cheese, crumbled

Heat the oil in a skillet.  Add zucchini and onions.  Cook until caramelized.
Toss with the Greek seasoning, lemon juice, lemon zest and Feta cheese.
( The Wildtree seasoning has lemon flavor and with the lemon pesto grape seed oil, I did not need the lemon juice or zest.)

Eggs with Ham and Parmesan Cheese

Eggs with Ham and Parmesan Cheese - adapted from WW recipe

1/2 Tbsp butter
1/2 cup diced honey ham lunch meat
2 eggs
2 egg whites
1 Tbsp parmesan cheese
1 pinch black pepper
1 green onion, diced
1 pinch salt

Add butter to skillet over medium heat.  When melted, add ham and cook until slightly browned (3 minutes)
Meanwhile in a small bowl, whisk together the eggs, egg whites, parmesan cheese and black pepper.
Add to skillet and stir with ham.  Scramble until eggs are cooked but soft.
Divide between 2 plates, garnish with the green onion.

5 smart points

Bacon Wrapped Apple BBQ Chicken Breasts - Freezer Meal

Bacon Wrapped Apple BBQ Chicken Breasts

2 lb boneless, skinless chicken breasts or tenders (if breasts are big, cut into 2 or 3 pieces)
1 lb bacon slices
3/4 cup applesauce
1/2 tsp black pepper
1 tsp Wildtree Gourmet Sea Salt:BBQ
1/2 cup Wildtree Cactus Pete's Agave Barbecue Sauce

Wrap the bacon around the chicken breasts (I was able to wrap 2 slices of bacon around each breast piece)
Place in freezer bag and cover with the remaining ingredients.

To cook - thaw freezer bag enough completely (mine was still partially frozen but I was able to separate the portions).  Cook on low 4-6 hours.

Preheat broiler to high heat. Place breasts on broiler pan.  Broil 2-5 minutes or until crisp.
Serve with sauce from the slow cooker.  (I thickened with some corn starch).

12/6/2020

I made this recipe using boneless, skinless thighs and was very good. I used 8 thighs.  I did not freeze but cooked them and put them in a pan in the frig until the next day. 

I changed the sauce a little - 

3/4 cup honey bbq sauce

3/4 cup unsweetened applesauce

1 tsp salt

1/2 tsp Wildtree Rancher Steak Rub ( could just use black pepper )

I made a second batch of the sauce and spooned some on the thighs after they were warm, then placed under the broiler for a few minutes.  

Slow cooker Beef Stroganoff

Slow Cooker Beef Stroganoff (modification of a Wildtree recipe)

1 lb to 1 1/2 lb beef steak or roast, sliced into bite sized pieces
8 oz package of mushrooms, sliced
1 cup water
1 package Wildtree Stroganoff Skillet Meal
1-2 oz cram cheese
3/4 to 1 cup sour cream
Egg noodles

Place beef, mushrooms, in the slow cooker.   Whisk together the water and skillet meal packet.  Pour over the contents of slow cooker. Cook on high 4-5 hours or low 6-8 hours.
Add cream cheese about 30 minutes before end of cook time.  Stir often.  Before serving, stir in sour cream.
Sever over noodles.

Skinny Southwestern Goulash

Skinny Southwestern Goulash

1 cup uncooked elbow macaroni (cook according to package)
1 lb lean ground beef
1/2 cup onion (I used green onions)
2 cans (14.5 oz) diced fire roasted tomatoes, undrained
1 cup frozen corn kernels
8 oz can tomato sauce

While cooking macaroni, brown the ground beef with the onions in a large skillet or pot over medium heat until meat is no longer pink.
Add tomatoes, corn, and tomato sauce.  Bring to a boil and lower the heat. Simmer for 4-5 minutes.
Stir in drained macaroni.

Sauteed Zucchini and Carrots

Sauteed Zucchini and Carrots

1 medium zucchini, sliced
2 medium carrots, sliced (I used some rainbow carrots - 1 medium purple carrot, 1 small yellow and 1 small orange carrot)
1 Tbsp grapeseed oil
2  Tbsp butter
1 tsp dried thyme
sea salt and pepper to taste

Heat a large skillet over medium-high heat.  Add the oil and butter.
Once butter melts, add the zucchini and carrots.  Sprinkle with the thyme, salt and pepper.  Toss to coat.
Saute until lightly browned and tender, stirring occasionally.

Greek Yogurt Pancakes -WW 2 pts

Greek Yogurt Pancakes

5.3 oz container of Greek yogurt vanilla or fruit flavor (heaping 1/2 cup)
1 large egg
1/2 c flour
1 tsp baking soda
1/2 fresh  blueberries or 1/2 large banana

Mix yogurt and egg in a medium bowl until smooth.  Add flour and baking soda and stir until mixed.  Will be thick.
Preheat skillet or griddle to medium heat.  Spray with oil.  Scoop 1/4 to 1/3 cup batter into the pan.  Spread into a circle and add some fresh fruit on top.
Cook about 3 minutes until golden brown, then flip.  Cook about 2 minutes.  
Serve with additional fruit or syrup.

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