Chicken Tortilla Soup - Wildtree

Chicken Tortilla Soup - Wildtree freezer crock pot meal

8 boneless, skinless chicken thighs

15 oz can diced tomatoes, undrained

15 oz can tomato sauce

3 cups chicken broth

1 small onion, diced

1 cup frozen corn

1 pkg Robust Tortilla Soup mix

½ tsp Ranchers Steak Rub

On cooking day:

4-6 tortillas, cut into strips

½ cup shredded cheese

1 avocado, peeled, diced and tossed with lime juice (optional)

Fresh cilantro – chopped (optional)

Mix together all ingredients in a bag and add label. Double bag and freeze.

Thaw in fridge before cooking.  Place contents in slow cooker.  Cook on high for 3 hours until chicken is tender.  Remove chicken and shred or cut into bite-size pieces.  Return to slow cooker and put temperature on low to continue cooking for one hour. 

Toast the tortilla strips by arranging on an oiled baking sheet.  Spray strips lightly with oil Place under broiler for 1-2 minutes until lightly browned.  Turn over, spray with oil and return to broiler for 1-2 minutes.  Watch closely so they don't burn.   You can add salt, cumin, chili powder or other seasoning by sprinkling lightly after spraying with the oil.  Serve in soup bowls, topped with cheese, avocado and cilantro.

Marinated Cucumbers and Onions - Wildtree

This is based on a recipe I found on the Wildtree website.  You can see the original recipe here.

Marinated Cucumbers and Onions

4 mini cucumbers, trim off ends and slice 

1/2 red onion, cut into slices

1/2 cup apple cider vinegar

1/4 cup water

1/4 cup honey

1/8 cup Wildtree Natural Grapeseed Oil

1/2 TBSP Wildtree Garlic Galore Seasoning Blend

1/2 TBSP Wildtree Dill Dip Blend

Place cucumbers and onions into a heat resistant bowl.  

In a sauce pan, combine vinegar, water, honey, and heat to a boil.  Add the Garlic Galore and Dill Dip Blend.  Stir until combined. 

Pour mixture over the cucumbers and onions.  Refigerate at least one hour before serving.  Best is marinated overnight. 

Bacon Jalapeno Cheddar Bread

This is based on a muffin recipe on the Wildtree website.  You can see it here.

Bacon Jalapeno Cheddar Bread

Toasted with some cream cheese

1 package Wildtree Quick and Easy Beer Bread
1 cup milk
1/2 cup shredded fiesta cheese (or cheddar)
4 oz can diced chilies, drained (use 1/2 can if you don't want it so spicy)
2 slices bacon, cooked and crumbled

Preheat oven to 350.   Mix together all of the ingredients.  Coat loaf pan with spray oil.  Transfer the batter to the loaf pan.  Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.  Let sit for 5-10 minutes before removing from the pan and cooling completely.

Chicken Avocado Burritos

Found this recipe on Pinterest and made a few modifications (of course)

Chicken Avocado Burritos

2 to 2 1/2 cup cooked shredded chicken

1/2 cup Mexican cheese blend

1 avocado, diced

1/2 tsp Wildtree Chipotle Lime Rub

Flour tortillas - I used fajita size and needed 10. 

Spray oil

Mix the chicken, cheese, avocado, and Wildtree Chipotle Lime Rub together in a mixing bowl. 

Place about 1/4 cup of the mixture in the center of a tortilla.  Fold up from the bottom, then fold in the sides.  Lastly, roll it up over the top to the tortilla.  

These can be cooked on the grill and probably could be baked.  I used my George Foreman grill.  Spray the grill with a little oil.  Arrange the burritos on the grill and close.  Cook for several minutes until browned and warmed through.  

Serve with salsa, sour cream and guacamole. 

These can be frozen up to 3 months according to the original recipe.  I would probably use the option to cook before freezing - might as well while the grill is hot.   Then you just heat in the microwave for 3 minutes or until warmed.  

I think they would be good with additional ingredients such as corn, black beans, green onions, and green chilies.  I will have to experiment :-) 

Roasted Avocado

Roasted Avocado

Avocados, ripe but not too soft.
Wildtree Chipotle Lime Rub
Wildtree Ranchers Steak Rub
Olive oil spray

Preheat oven to 400 degrees.   Line a baking sheet with a piece of crumpled aluminum foil.  I found the crumpled foil works well because you can smooth out a little spot for the avocado to help it stand upright.
Cut avocados into 4 or 6 wedges.   Peel if the skin is loose enough - or use a spoon to scoop out each section.
Place on the baking sheet.  Spray liberally with the oil.  Pinch some of the Chipotle Lime Rub between fingers and rub fingers together to lightly sprinkle on the avocados.  Sprinkle with the Ranchers Steak Rub (it is peppery - don't over do it).
Bake for 6-7 minutes.

Southwest Shrimp and Rice Bowl

Southwest Shrimp and Rice Bowl

I found this recipe on the Wildtree website.  Of course, I made some modifications (don't I always) The original recipe can be found here.

12 oz frozen shrimp
1 cup instant rice
1 can black beans, rinsed and drained
1 cup frozen corn
5 tsp Wildtree Chipotle Lime Rub, divided
2 tsp Wildtree Grapeseed Oil (or Wildtree Jalapeno Grapeseed Oil)
1/2 tsp red pepper flakes (omit is using jalapeno oil)


Thaw shrimp and remove tails if necessary.   Place in a bowl and sprinkle on 2 tsp of the Wildtree Chipotle Lime Rub.  Mix well and refrigerate for at least an hour.  ( I do this on my lunch break so I am ready to start cooking when my work day ends).
Cook rice according to package directions (1 cup water and 1 cup instant rice), adding 3 tsp of the Wildtree Chipotle Lime Rub to the water.
While rice is cooking, heat the oil in a skillet and saute the shrimp until heated through.  The shrimp will shrink up and tighten a little.  Add the corn and beans and continue cooking for a few minutes. Stir in the rice.

4 servings (The amount in the photo is about 2/3 of a serving since I divided the recipe into 6 servings)

Cajun Chicken Pasta - PREP COOK

Cajun Chicken Pasta - skillet dinner (PREP COOK recipes contain directions for cooking in preparation ahead of time.  I like to PREP COOK on the weekend and then have quick, easy meals during the week using the prepped dishes).

1 1/2 lb boneless, skinless chicken breast, cut into cubes

2 Tbsp Wildtree Natural Grapeseed oil, divided

2 Tbsp Cajun seasoning, divided - can use more or less to your taste

6 to 8 mini peppers, depends on sizes

1 small yellow onion, chopped

1 (14 oz) can diced tomatoes with basil, garlic and oregano, drain well

2 cups chicken broth, divided

1 cup heavy cream (could use the fat free variety)

2 tsp Wildtree Garlic Galore Seasoning Blend

1 pound uncooked pasta

Sprinkle 1 Tbsp Cajun seasoning over the chicken pieces.  Toss to coat.   Heat 1 Tbsp oil in a large skillet over high heat.  Add chicken and allow to brown on one side.  Turn chicken to brown the other side.  Remove and place on a clean plate - set aside.  

Add 1/2 Tbsp oil, peppers and onions,  Cook until caramelized (dark/black areas).  Add tomatoes and cook about 1 minute to heat through.  Remove vegetables and add to chicken - set aside.

Pour in 1 cup chicken broth. Bring to a boil, scraping the bottom of the skillet to deglaze.  Reduce heat to medium and slowly add the heavy cream, whisking constantly.   Add remaining 1 Tbsp Cajun seasoning (more or less, to taste) and Garlic Galore.   Cook over medium heat until starts to thicken.   Return chicken and vegetables to the skillet.  For PREP COOK - stop here and see notes below.

Stir in 1 cup chicken broth and 1 cup water bring to a boil.  Add 1 pound pasta (I used penne).  Continue to cook, stirring occasionally, until pasta is al dente. Add more water if necessary as it cooks to keep it 'saucy'. 

PREP COOK sauce

PREP COOK - stop where noted above.  Refrigerate the sauce until meal time.   Place sauce in skillet and continue as instructed in the recipe.

You can also stop at the PREP COOK note and serve over spaghetti type pasta or noodles.