BEEF STEW SHEPHERD S PIE

Transcription

1 MAKE FRESH DINNERS - DECEMBER 2016 BEEF STEW SHEPHERD S PIE Calories 340; Fat 10g; Saturated Fat 5g; Carbohydrates 40g; Fiber 5g; Protein 24g; Cholesterol 60mg; Sodium 570mg Grocery List WILDTREE PRODUCTS Beef Stew Seasoning Mix DAIRY Butter, unsalted, 2 tablespoons Milk, low fat, 1 cup Parmesan cheese, ¼ cup grated MISC. Tomato sauce, no salt added, 1 (8 ounce) can Salt, ½ teaspoon PRODUCE Red potatoes, 2 pounds Yellow onion, 1 each Frozen mixed vegetables, 8 ounces Chives, 2 tablespoons chopped PROTEIN Ground beef, lean, 1 pound Tools You ll Need Knife Cutting board Large saucepan Strainer Potato masher Measuring cups Measuring spoons 10-inch cast-iron skillet Rubber spatula or wooden spoon Can opener Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Comfort food in its finest form! This recipe re-heats well in the microwave, and is a great solution for those busy nights when everyone comes home at different times. MAKES 6 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

2 INGREDIENTS 2 pounds red potatoes, diced 2 tablespoons unsalted butter 1 cup low fat milk ½ teaspoon salt 1 yellow onion, diced 1 pound lean ground beef 8 ounces frozen mixed vegetables 1 (8 ounce) can no salt added tomato sauce 1 package Wildtree Beef Stew Seasoning Mix 2 tablespoons chopped chives ¼ cup grated Parmesan cheese 1 Preheat oven to 400 F. Add potatoes to a large saucepan and cover with water. Bring to a boil and cook for about 15 minutes or until tender; drain. 2 Return potatoes to saucepan and mash with butter and milk. Season mashed potatoes with salt. 3 Meanwhile, heat a 10-inch cast-iron or nonstick skillet over medium-high heat. Add the onion and ground beef. Cook until the beef is browned and completely cooked through. 4 Stir in mixed vegetables, tomato sauce, and Beef Stew Seasoning Mix. Reduce heat to medium and continue cooking for about 2-3 minutes until sauce has thickened. 5 Remove skillet from heat and carefully spread mashed potatoes over the beef mixture. 6 Top with chives and Parmesan cheese. Bake for minutes or until golden. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

3 MAKE FRESH DINNERS - DECEMBER 2016 BEEF & BARLEY SOUP Calories 410; Fat 7g; Saturated Fat 2g; Carbohydrates 58g; Fiber 12g; Protein 28g; Cholesterol 50mg; Sodium 350mg Grocery List WILDTREE PRODUCTS Basil Pesto Grapeseed Oil Beef Stew Seasoning Mix BREAD/PASTA/RICE/FLOUR Pearl barley, ¾ cup Flour, 3 tablespoons MISC. Tomato paste, ¼ cup Beef broth, low sodium, 4 cups PRODUCE Carrots, 3 each Celery stalks, 2 each Mushrooms, 8 ounces PROTEIN Beef chuck, 1 pound Tools You ll Need Knife Cutting board Large saucepan with lid Measuring cups Measuring spoons Rubber spatula or wooden spoon Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Make sure to dice the beef up into small pieces, as this will help it become more tender during cooking. MAKES 5 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

4 INGREDIENTS 1 tablespoon Wildtree Basil Pesto Grapeseed Oil 1 pound beef chuck, cut into ½ inch pieces 3 tablespoons flour 3 carrots, diced 2 celery stalks, diced 8 ounces mushrooms, sliced ¼ cup tomato paste 4 cups low sodium beef broth 2 cups water 1 package Wildtree Beef Stew Seasoning Mix ¾ cup pearl barley 1 Heat Basil Pesto Grapeseed Oil in a large saucepan over medium heat. In a separate bowl, toss the beef in flour until coated. Add beef to saucepan and sauté until golden brown. 2 Add carrots, celery, and mushrooms and sauté for 5 minutes. Stir in tomato paste. 3 Add beef broth, water, Beef Stew Seasoning Mix, and barley. Bring to a boil, reduce heat, cover, and simmer for minutes or until both beef and barley are tender; stir occasionally. 4 Garnish with parsley if desired. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

5 MAKE FRESH DINNERS - DECEMBER 2016 CREAMY CHICKEN MARSALA Calories 550; Fat 21g; Saturated Fat 8g; Carbohydrates 43g; Fiber 2g; Protein 36g; Cholesterol 125mg; Sodium 560mg Grocery List WILDTREE PRODUCTS Basil Pesto Grapeseed Oil Hearty Spaghetti Sauce Blend Garlic Galore Seasoning Blend BREAD/PASTA/RICE/FLOUR 3 cups egg noodles DAIRY Heavy cream, ½ cup MISC. Marsala cooking wine, 1 cup Salt, ½ teaspoon Black pepper, ½ teaspoon PRODUCE Mushrooms, 16 ounces Grape tomatoes, 1 pint PROTEIN Chicken breasts, boneless and skinless, 4 each (about 1 pound) Tools You ll Need Knife Cutting board 12-inch nonstick skillet 10-inch skillet with lid Measuring cups Measuring spoons Tongs Rubber spatula or wooden spoon Saucepan Strainer Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Marsala cooking wine is often found in the oil and vinegar aisle of the grocery store, but may also be found in the international aisle near the pasta. MAKES 4 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

6 INGREDIENTS 2 tablespoons Wildtree Basil Pesto Grapeseed Oil, divided 16 ounces sliced mushrooms 1 tablespoon Wildtree Hearty Spaghetti Sauce Blend 1 tablespoon Wildtree Garlic Galore Seasoning Blend 1 cup Marsala cooking wine 4 boneless, skinless chicken breasts (about 1 pound) ½ teaspoon salt ½ teaspoon black pepper 1 pint grape tomatoes ½ cup heavy cream 3 cups egg noodles 1 Heat 1 tablespoon Basil Pesto Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms and Hearty Spaghetti Sauce Blend and sauté for 7-10 minutes or until golden brown. 2 Add the Garlic Galore Seasoning Blend and Marsala cooking wine. Cook for about 5-7 minutes over medium-high heat to reduce the wine. Remove pan from heat. 3 Meanwhile, season chicken with salt and pepper. Heat remaining 1 tablespoon Basil Pesto Grapeseed Oil in a 10-inch skillet over medium heat. Sear chicken until golden brown on each side. 4 Add mushroom sauce to the skillet with the chicken. Top with tomatoes; cover and simmer for 5-10 minutes or until the tomatoes have softened and chicken is cooked through: 165 F. 5 Meanwhile, prepare egg noodles according to package directions. 6 Once chicken is cooked through, stir in heavy cream. Serve chicken with sauce over egg noodles. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

7 MAKE FRESH DINNERS - DECEMBER 2016 CHICKEN BREAST WITH CREAMY MUSTARD SAUCE Calories 500; Fat 25g; Saturated Fat 9g; Carbohydrates 37g; Fiber 4g; Protein 32g; Cholesterol 100mg; Sodium 270mg Grocery List WILDTREE PRODUCTS Basil Pesto Grapeseed Oil Garlic Galore Seasoning Blend Zesty Mustard Sauce DAIRY Mascarpone cheese, ¼ cup PRODUCE Red potatoes, 2 each Red onion, ¼ each Red bell pepper, ½ each Brussels sprouts, ½ pound Thyme, 1 tablespoon PROTEIN Chicken breasts, boneless and skinless, 4 each (about 1 pound) Tools You ll Need Knife Cutting board Measuring spoons Measuring cups 12-inch nonstick skillet 10-inch skillet Rubber spatula or wooden spoon Whisk Tongs Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Mascarpone is typically used in sweet applications, but adds the perfect creamy texture and slight sweetness to savory dishes as well. Can t find Mascarpone? Cream cheese makes a fine substitute in this dish. MAKES 4 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

8 INGREDIENTS 3 tablespoons Wildtree Basil Pesto Grapeseed Oil, divided 2 red potatoes, diced (about 2 cups) ¼ red onion, diced ½ bell pepper, diced ½ pound Brussels sprouts, trimmed and diced 1 tablespoon Wildtree Garlic Galore Seasoning Blend 4 boneless, skinless chicken breasts (about 1 pound) ³¾ cup Wildtree Zesty Mustard Sauce ¼ cup water ¼ cup Mascarpone cheese 1 tablespoon thyme 1 Heat 2 tablespoons Basil Pesto Grapeseed Oil in a 12-inch nonstick skillet over high heat. Add the potatoes, and sauté 5 minutes, stirring frequently. 2 Reduce heat to medium-low. Add the onion, bell pepper, Brussels sprouts, and Garlic Galore Seasoning Blend. Continue cooking until all the vegetables are tender, about minutes; stir occasionally. Season with salt and pepper if desired. 3 Meanwhile, heat the remaining 1 tablespoon Basil Pesto Grapeseed Oil in a 10-inch skillet over medium heat. Season the chicken breasts with salt and pepper if desired. Sear chicken until golden brown on each side. 4 Transfer chicken to a plate. Reduce heat to medium-low and add Zesty Mustard Sauce and water. Use a rubber spatula or wooden spoon to loosen any brown bits from the bottom of the pan. Whisk in mascarpone and thyme until completely incorporated. 5 Return chicken to the skillet and toss to coat with sauce; cook until sauce is hot and chicken is cooked through: 165 F. 6 Serve chicken with sauce and Brussels sprout hash. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

9 MAKE FRESH DINNERS - DECEMBER 2016 LASAGNA SOUP Calories 310; Fat 8g; Saturated Fat 4g; Carbohydrates 35g; Fiber 3g; Protein 25g; Cholesterol 50mg; Sodium 570mg Grocery List WILDTREE PRODUCTS Lasagna Skillet Meal BREAD/PASTA/RICE/FLOUR Lasagna noodles, 8 each DAIRY Ricotta cheese, reduced-fat, 1 cup Parmesan cheese, ¼ cup grated MISC. Tomato sauce, no salt added, 1(15 ounce) can Petite diced tomatoes, no salt added, 1 (14.5 ounce) can Chicken broth, low sodium, 6 cups PRODUCE Yellow onion, 1 each Red bell pepper, 1 each Parsley, 2 tablespoons chopped PROTEIN Ground beef, lean, 1 pound Tools You ll Need Knife Cutting board Large saucepan Measuring cups Mixing bowl Rubber spatula or wooden spoon Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Skip the casserole clean-up and hours of cook time! This recipe will satisfy your lasagna craving in 35 minutes or less. MAKES 8 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

10 INGREDIENTS 1 pound lean ground beef 1 yellow onion, diced 1 red bell pepper, diced 1 (15 ounce) can no salt added tomato sauce 1 (14.5 ounce) can no salt added petite diced tomatoes 6 cups low sodium chicken broth 1 package Wildtree Lasagna Skillet Meal 8 uncooked lasagna noodles 1 cup reduced-fat ricotta cheese ¼ cup grated Parmesan cheese 2 tablespoons chopped parsley 1 Heat a large saucepan over medium-high heat. Add beef, onion, and red bell pepper and cook until beef is browned. 2 Stir in tomato sauce, diced tomatoes, chicken broth, and Lasagna Skillet Meal. 3 Break lasagna noodles into 2-inch pieces and add to the saucepan. Bring to a boil, reduce heat, and simmer for about minutes or until lasagna noodles are tender. 4 Mix together ricotta, parmesan, and parsley. 5 Divide soup among bowls. Top with ricotta mixture. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

11 MAKE FRESH DINNERS - DECEMBER 2016 ONE-POT SHRIMP & SPINACH FETTUCCINE Calories 390; Fat 7g; Saturated Fat 1g; Carbohydrates 52g; Fiber 4g; Protein 31g; Cholesterol 140mg; Sodium 690mg Grocery List WILDTREE PRODUCTS Basil Pesto Grapeseed Oil Garlic Galore Seasoning Blend Hearty Spaghetti Sauce Blend BREAD/PASTA/RICE/FLOUR Fettuccine, 8 ounces DAIRY Parmesan cheese, ¼ cup grated MISC. Crushed tomatoes, 1 (28 ounce) can Chicken broth, low sodium, 2 cups PRODUCE Yellow onion, 1 each Baby spinach, 1 (6 ounce) bag PROTEIN Shrimp, 1 pound Tools You ll Need Knife Cutting board Measuring cups Measuring spoons Tongs Rubber spatula or wooden spoon Can opener Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Cooking the fettuccine with the sauce and chicken broth not only makes for simple clean-up, but also adds flavor to the pasta that you wouldn t get by boiling in just water. MAKES 5 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

12 INGREDIENTS 1 tablespoon Wildtree Basil Pesto Grapeseed Oil 1 yellow onion, diced 1 (28 ounce) can crushed tomatoes 1 tablespoon Wildtree Garlic Galore Seasoning Blend 1 tablespoon Wildtree Hearty Spaghetti Sauce Blend 2 cups low sodium chicken broth 8 ounces fettuccine 1 pound shrimp, peeled and deveined 1 (6 ounce) bag baby spinach ¼ cup grated Parmesan cheese 1 Heat Basil Pesto Grapeseed Oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes. 2 Add crushed tomatoes, Garlic Galore Seasoning Blend, Hearty Spaghetti Sauce Blend, chicken broth, and fettuccine; bring to a boil. Reduce heat and simmer for minutes or until pasta is tender; stir occasionally. 3 Stir in shrimp. Cook for about 3 minutes or until shrimp is pink and opaque. 4 Stir in spinach and Parmesan cheese. 5 Finish with additional Parmesan if desired. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

13 MAKE FRESH DINNERS - DECEMBER 2016 PUMPKIN RAVIOLI Calories 460; Fat 22g; Saturated Fat 6g; Carbohydrates 56g; Fiber 4g; Protein 11g; Cholesterol 30mg; Sodium 590mg Grocery List WILDTREE PRODUCTS Garlic Galore Seasoning Blend Basil Pesto Grapeseed Oil BREAD/PASTA/RICE/FLOUR Wonton wrappers, 50 each DAIRY Parmesan cheese, ¼ cup shredded Butter, unsalted, 3 tablespoons MISC. Ground nutmeg, ¹ 8 teaspoon Ground cinnamon, ¹ 8 teaspoon Pumpkin puree, 1 (15 ounce) can Pine nuts or walnuts, ¼ cup PRODUCE Sage, 2 tablespoons thinly sliced Tools You ll Need Mixing bowl Measuring cups Measuring spoons Large saucepan Slotted spoon 10-inch nonstick skillet Knife Cutting board Can opener Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Pumpkin is an excellent source of vitamin A, and its vibrant orange color is thanks to specific precursors to vitamin A, including Beta Carotene. MAKES 5 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

14 INGREDIENTS 1 (15 ounce) can pumpkin puree 1 tablespoon Wildtree Garlic Galore Seasoning Blend ¹ 8 teaspoon ground cinnamon ¹ 8 teaspoon ground nutmeg ¼ cup Parmesan cheese, shredded 50 wonton wrappers 3 tablespoons unsalted butter 3 tablespoons Wildtree Basil Pesto Grapeseed Oil 2 tablespoons thinly sliced sage ¼ cup toasted pine nuts (or walnuts) 1 Combine the pumpkin puree, Garlic Galore Seasoning Blend, cinnamon, nutmeg, and Parmesan cheese in a bowl. Season with salt and pepper if desired. 2 Place 2 teaspoons of the pumpkin filling in the center of a wonton wrapper. 3 Wet a finger or brush, and run it around the edges of the wonton wrapper. Place another wonton wrapper on top and seal it by pressing the edges together. Repeat this process until all the ravioli are made. (makes approximately 25 ravioli) 4 Bring a large saucepan of water to a boil. Add ravioli one at a time to prevent them from sticking together. Boil for about 5 minutes or until they float to the top. Use a slotted spoon to remove them from the pan. Divide cooked ravioli among 5 plates. 5 Meanwhile, heat butter in a 10-inch nonstick skillet over medium heat. Cook until the butter is golden brown; remove from heat. Stir in Basil Pesto Grapeseed Oil and sage. 6 Spoon prepared sage butter over plated ravioli. Garnish with toasted nuts. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

15 MAKE FRESH DINNERS - DECEMBER 2016 FARRO & SAUSAGE STUFFED ACORN SQUASH Calories 430; Fat 15g; Saturated Fat 2g; Carbohydrates 66g; Fiber 8g; Protein 16g; Cholesterol 45mg; Sodium 440mg Grocery List WILDTREE PRODUCTS Basil Pesto Grapeseed Oil Hearty Spaghetti Sauce Blend Garlic Galore Seasoning Blend Zesty Mustard Sauce BREAD/PASTA/RICE/FLOUR Farro, ½ cup MISC. Dried cranberries, ½ cup PRODUCE Celery stalk, 1 each Red onion, ¼ each Mushrooms, 4 ounces Parsley, ¼ cup chopped Acorn squash, 2 each PROTEIN Italian chicken sausage, 2 links (about ½ pound) Tools You ll Need Small saucepan Measuring cups Measuring spoons 12-inch nonstick skillet Wooden spoon or rubber spatula Knife Cutting board Baking dish or sheet pan Foil Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Farro has been a staple in Italy for over 2,000 years it s about time this heart-healthy grain made it to the states! Worried About Time? No need to worry! The time below is the total time it takes to make this meal. The active time is really only minutes! MAKES 4 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

16 INGREDIENTS ½ cup farro 2 tablespoons + 2 teaspoons Wildtree Basil Pesto Grapeseed Oil, divided 2 links Italian chicken sausage (about ½ pound) ¼ red onion, diced 1 celery stalk, diced 4 ounces sliced mushrooms 1 teaspoons Wildtree Hearty Spaghetti Sauce Blend 2 teaspoon Wildtree Garlic Galore Seasoning Blend ¼ cup chopped parsley ½ cup dried cranberries ¼ cup WIldtree Zesty Mustard Sauce 2 acorn squash 1 Preheat oven to 375 F. Prepare farro according to package directions. Drain and transfer to a mixing bowl. 2 Heat 2 tablespoons Basil Pesto Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Remove sausage from casing and cook, breaking up with a wooden spoon. 3 Add the onion, celery, mushrooms, Hearty Spaghetti Sauce Blend, and Garlic Galore Seasoning Blend to skillet. Sauté for about 5-7 minutes or until vegetables are tender. Transfer to bowl with farro. Add parsley, dried cranberries, and Zesty Mustard Sauce to the bowl with cooked ingredients and stir to combine. 4 Cut the top and bottom of each acorn squash so it is flat on both ends. Cut each squash in half and remove the seeds. Place squash hollow-side up in a baking dish or on a sheet pan. Brush the insides of the squash using the remaining 2 teaspoons Basil Pesto Grapeseed Oil. Stuff squash with filling. 5 Cover with foil and bake for minutes or until squash is tender. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES