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.

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)

Orange Chicken and Broccoli

Orange Chicken with Broccoli (4 servings - 5 Points Plus each)
1 lb boneless skinless chicken breast
2 1/2 Tbsp all purpose flour (divided)
1/2 tsp salt
1/4 tsp black pepper
2 tsp olive oil
1 1/2 cup fat free chicken broth
1 tsp minced garlic
2 1/2 cup uncooked broccoli, small florets and cut up stems
2 tsp orange zest
Juice of one orange

Cut chicken into thin slices or bite size pieces. Place in a large bowl and toss with the flour, sale and pepper.
Heat olive oil in a large skillet until water sizzles. Place chicken in skillet in a single layer and cook until lightly browned - about 5 minutes - turning as needed. Remove to a plate.
Put 1 cup of the broth and the garlic in the skillet and bring to a boil, scraping the browned chicken pieces from the skillet. Add broccoli, cover and cook 1 minute.

In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon flour and 1/4 teaspoon salt, add to skillet and bring to a simmer over low heat.

Cover and cook until broccoli is crisp tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and orange zest; heat through.

Remove skillet from heat and stir in orange juice.


Serve over rice.