CHICKEN & BROCCOLI ALFREDO

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1 MAKE FRESH DINNERS - OCTOBER 2016 CHICKEN & BROCCOLI ALFREDO Calories 360; Fat 14g; Saturated Fat 8g; Carbohydrates 39g; Fiber 2g; Protein 19g; Cholesterol 55mg; Sodium 190mg * Parmesan cheese not included in the nutrient information. Grocery List WILDTREE PRODUCTS Organic Coconut Oil Wildtree s Alfredo Extraordinaire BREAD/PASTA/RICE/FLOUR Pasta, ½ pound DAIRY Butter, unsalted, 3 tablespoons Milk, whole, ½ cup PRODUCE Broccoli, ½ pound PROTEIN Chicken breasts, boneless and skinless, ½ pound Tools You ll Need Large saucepan Strainer Measuring cups Cutting board Rubber spatula Whisk 10-inch nonstick skillet Quick Note Remember to read all the directions before cooking. You ll thank us after! Nutrition Tip Counting carbs? Reduce the amount of pasta and increase the amount of broccoli! MAKES 5 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

2 INGREDIENTS ½ pound pasta ½ pound broccoli 1 teaspoon Wildtree Organic Coconut Oil ½ pound boneless, skinless chicken breasts, diced 3 tablespoons unsalted butter ½ cup whole milk ½ cup Wildtree s Alfredo Extraordinaire 1 Bring a large saucepan of water to a boil. Prepare pasta according to package directions. Add broccoli during the last 5 minutes of cooking. Drain and set aside. 2 While pasta is cooking, heat Organic Coconut Oil in a 10-inch nonstick skillet over medium-high heat. Season chicken with salt and pepper if desired. Sauté until browned and cooked through: 165 F. 3 In the same large saucepan used for the pasta, melt the butter with the milk over medium heat. Whisk in Wildtree s Alfredo Extraordinaire. 4 Add cooked broccoli, pasta, and chicken; toss to coat in sauce. 5 Serve with Parmesan cheese if desired. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

3 MAKE FRESH DINNERS - OCTOBER 2016 CREAMY CHICKEN SOUP Calories 410; Fat 12g; Saturated Fat 7g; Carbohydrates 44g; Fiber 4g; Protein 30g; Cholesterol 75mg; Sodium 550mg Grocery List WILDTREE PRODUCTS Organic Coconut Oil Chicken Bouillon Soup Base Wildtree s Alfredo Extraordinaire BREAD/PASTA/RICE/FLOUR Couscous, 1 cup Flour, 2 tablespoons DAIRY Butter, unsalted, 2 tablespoons Milk, low fat, 1½ cups PRODUCE Carrots, 3 each Celery, 3 stalks Garlic, 3 cloves Yellow onion, 1 each PROTEIN Chicken breasts, boneless and skinless, 1 pound Tools You ll Need Cutting board Large saucepan with lid Small saucepan Rubber spatula Measuring cups Measuring spoons Tongs Whisk Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Make this classic soup with any small pasta shape you have on hand. MAKES 5 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

4 INGREDIENTS 1 tablespoon Wildtree Organic Coconut Oil 1 yellow onion, diced 3 carrots, diced 3 celery stalks, diced 3 garlic cloves, minced 4 cups water 8 teaspoons Wildtree Chicken Bouillon Soup Base 1 pound boneless, skinless chicken 2 tablespoons unsalted butter 2 tablespoons flour 1½ cups low fat milk ¼ cup Wildtree s Alfredo Extraordinaire 1 cup couscous 1 Heat Organic Coconut Oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery. Sauté vegetables for 5 minutes. Add garlic and sauté 1 minute more. 2 Add water, Chicken Bouillon Soup Base, and chicken. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and cook for about 15 minutes or until chicken is cooked through: 165 F. Remove chicken from soup and transfer to a cutting board to cool. Keep soup warm over medium-low heat. 3 In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Whisk in milk until smooth. Bring mixture to a simmer and cook until milk has thickened slightly. Remove from heat and stir in Wildtree s Alfredo Extraordinaire. 4 Once chicken is cool enough to handle, shred and set aside. 5 Stir alfredo mixture from step 3 into soup. Add couscous to the soup along with shredded chicken. Cook about 7-10 minutes until couscous is tender. 6 Garnish with parsley if desired. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

5 MAKE FRESH DINNERS - OCTOBER 2016 SPINACH & ARTICHOKE CALZONE Calories 390; Fat 12g; Saturated Fat 7g; Carbohydrates 51g; Fiber 6g; Protein 19g; Cholesterol 45mg; Sodium 670mg Grocery List WILDTREE PRODUCTS So Quick & Easy Whole Wheat Pizza Dough Organic Coconut Oil Wildtree s Alfredo Extraordinaire DAIRY Eggs, 1 each Ricotta, part skim, 1 cup MISC. Artichoke hearts, 1 (14 ounce) can PRODUCE Baby spinach, 1 (6 ounce) bag Tools You ll Need Mixing bowls Measuring cups Measuring spoons Rubber spatula Cutting board 10-inch nonstick skillet Tongs Rolling pin Sheet pan Pastry brush Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Not a fan of artichokes and spinach? Go ahead and switch them out for your family s favorite vegetables! MAKES 4 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

6 INGREDIENTS 1 package Wildtree So Quick & Easy Whole Wheat Pizza Dough ½ cup warm water 1 tablespoon + 1 teaspoon Wildtree Organic Coconut Oil 1 (6 ounce) bag baby spinach 1 (14 ounce) can artichoke hearts, chopped 1 cup part skim ricotta ¼ cup Wildtree s Alfredo Extraordinaire 1 egg, beaten 1 Preheat oven to 375 F. Prepare dough according to package directions using ½ cup warm water and 1 tablespoon melted Organic Coconut Oil. 2 While dough is resting, heat remaining 1 teaspoon Organic Coconut Oil in a 10-inch nonstick skillet over medium heat. Sauté spinach until wilted. Transfer to a bowl to cool. Once cool enough to handle, use your hands to squeeze liquid from spinach. 3 Toss together spinach, artichoke hearts, ricotta, and Wildtree s Alfredo Extraordinaire. 4 Roll dough out to a 12-inch circle and transfer to a lightly greased baking sheet. 5 Place ricotta mixture in center of the dough. Fold over 1 side to make a calzone. Roll edges slightly and pinch to seal. 6 Cut slits in top to allow steam to escape. Brush entire calzone with egg. Bake for 25 minutes or until crust is crisp. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

7 MAKE FRESH DINNERS - OCTOBER 2016 SWEET POTATO & BLACK BEAN TACOS Calories 500; Fat 24g; Saturated Fat 8g; Carbohydrates 65g; Fiber 15g; Protein 14g; Cholesterol 10mg; Sodium 400mg Grocery List WILDTREE PRODUCTS Organic Coconut Oil Taco Seasoning BREAD/PASTA/RICE/FLOUR Corn tortillas, 6-inch, 12 each DAIRY Feta cheese, ½ cup PRODUCE Avocados, 2 each Cilantro, 1 cup Garlic, 2 cloves Lime, 1 each Sweet potatoes, 2 each Yellow onion, 1 each PROTEIN Black beans, 2 (15.5 ounce) cans Pumpkin seeds, roasted, ½ cup Tools You ll Need Cutting board Measuring cups Measuring spoons 12-inch skillet with lid 10-inch skillet Potato masher Rubber spatula or wooden spoon Tongs Food processer Quick Note Remember to read all the directions before cooking. You ll thank us after! Nutrition Tip This recipe is a nutrient powerhouse packed with vitamins, minerals, and heart healthy fiber! MAKES 6 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

8 INGREDIENTS 2 tablespoons Wildtree Organic Coconut Oil, divided 2 sweet potatoes, cut into ½-inch dice 2 tablespoons Wildtree Taco Seasoning, divided ½ cup water, divided 1 yellow onion, diced 2 (15.5 ounce) cans black beans, drained and rinsed 2 avocados ½ cup roasted pumpkin seeds 1 cup cilantro 2 cloves garlic, chopped 1 lime, juiced 12 (6-inch) corn tortillas ½ cup crumbled feta cheese 1 Prepare and measure out ingredients. 2 Heat 1 tablespoon Organic Coconut Oil in a 12-inch nonstick skillet over medium heat. Add the diced sweet potato and season with 1 tablespoon Taco Seasoning. Sauté for 5 minutes. Add ¼ cup water, cover, and simmer for about 20 minutes or until potatoes are tender. 3 Meanwhile, heat remaining 1 tablespoon Organic Coconut Oil in a separate 10-inch nonstick skillet over medium heat. Add the onion and sauté for 5 minutes. Stir in the black beans, remaining 1 tablespoon Taco Seasoning, and remaining ¼ cup water. Simmer for 5 minutes. Mash up half of the beans; set aside. 4 Combine avocado, roasted pumpkin seeds, cilantro, garlic, and lime juice in a food processor. Blend until smooth. Season with salt and pepper if desired. 5 Warm tortillas in a skillet or over the burner on a gas range. 6 Serve black beans in tortillas with sweet potato and avocado sauce. Top with feta cheese. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

9 MAKE FRESH DINNERS - OCTOBER 2016 TACO PIZZA Calories 420; Fat 18g; Saturated Fat 9g; Carbohydrates 35g; Fiber 6g; Protein 26g; Cholesterol 65mg; Sodium 590mg Grocery List WILDTREE PRODUCTS So Quick & Easy Whole Wheat Pizza Dough Organic Coconut Oil Taco Seasoning DAIRY Cheddar cheese, 1 cup shredded MISC. Black olives, sliced, ¼ cup Tomato sauce, no salt added, 1 (8 ounce) can PRODUCE Lettuce, 2 cups shredded Tomato, 1 each PROTEIN Ground beef, lean, 1 pound Tools You ll Need Mixing bowls Measuring cups Measuring spoons 10-inch nonstick skillet Rubber spatula or wooden spoon Small whisk or spoon Rolling pin Sheet pan Cutting board Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Make this recipe vegetarian: use pinto beans instead of beef! MAKES 6 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

10 INGREDIENTS 1 package Wildtree So Quick & Easy Whole Wheat Pizza Dough 1 tablespoon Wildtree Organic Coconut Oil, melted 1 cup warm water, divided 1 pound lean ground beef 5 teaspoons + 2 tablespoons Wildtree Taco Seasoning, divided 1 (8 ounce) can no salt added tomato sauce ¼ cup sliced black olives 1 cup shredded cheddar cheese 2 cups shredded lettuce 1 tomato, diced 1 Preheat oven to 425 F. Prepare So Quick & Easy Whole Wheat Pizza Dough according to package directions using Organic Coconut Oil and ½ cup warm water. 2 While the dough is resting, brown the ground beef in a 10-inch nonstick skillet over medium heat. Drain fat if necessary. Stir in 5 teaspoons Taco Seasoning and remaining ½ cup water. Bring to a boil, reduce heat to low, and simmer for 5 minutes. 3 Mix together tomato sauce and remaining 2 tablespoons Taco Seasoning. 4 Shape dough into a 10 x 12 inch pizza on a lightly greased sheet pan. 5 Top dough with sauce from step 3, cooked taco meat, olives, and cheese. Bake for about 15 minutes or until the bottom of the crust is golden brown. 6 Top with lettuce and tomato. Slice and serve. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

11 MAKE FRESH DINNERS - OCTOBER 2016 TERIYAKI HAWAIIAN BURGERS Calories 350; Fat 9g; Saturated Fat 3g; Carbohydrates 45g; Fiber 7g; Protein 25g; Cholesterol 50mg; Sodium 670mg Grocery List WILDTREE PRODUCTS Organic Coconut Oil Teriyaki Sauce BREAD/PASTA/RICE/FLOUR Panko bread crumbs, ½ cup Whole wheat buns, 5 each PRODUCE Avocado, ½ each Carrot, ½ cup shredded Lettuce, 5 leaves Pineapple, 5 slices (fresh or canned) Red onion, 1 each Scallion, 1 each PROTEIN Ground turkey, lean, 1 pound Tools You ll Need 10-inch nonstick skillet Cutting board Measuring cups Measuring spoons Rubber spatula Mixing bowls Platter Grill or grill pan Spatula Tongs Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Did you know our Teriyaki Sauce is gluten-free? Make this whole recipe gluten-free by switching out the bread crumbs and burger buns for your favorite gluten-free option! MAKES 5 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

12 INGREDIENTS 1 tablespoon Wildtree Organic Coconut Oil 1 red onion, sliced 1 pound lean ground turkey ½ cup shredded carrot 1 scallion, sliced 8 tablespoons Wildtree Teriyaki Sauce, divided ½ cup panko bread crumbs 5 slices pineapple 5 lettuce leaves 5 whole wheat buns ½ avocado, sliced 1 Heat Organic Coconut Oil in a 10-inch nonstick skillet over medium-low heat. Add red onion and sauté for about 30 minutes or until onions are soft and browned. Stir occasionally. 2 While onions are cooking, prepare the burgers. Combine ground turkey, shredded carrot, scallion, 3 tablespoons Teriyaki Sauce, and panko bread crumbs. 3 Preheat grill to medium heat. Clean and grease the grill grates. Shape turkey mixture into 5 patties. Grill for about 5 minutes on each side or until cooked through: 165 F. 4 Quickly grill pineapple on both sides until lightly charred. 5 Place lettuce on bottom half of each bun. Top with a burger. Add an additional 1 tablespoon Teriyaki Sauce to each burger. Top with grilled pineapple, avocado, and cooked onions. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

13 MAKE FRESH DINNERS - OCTOBER 2016 TERIYAKI PORK FRIED RICE Calories 420; Fat 13g; Saturated Fat 6g; Carbohydrates 53g; Fiber 2g; Protein 22g; Cholesterol 105mg; Sodium 550mg Grocery List WILDTREE PRODUCTS Teriyaki Sauce Organic Coconut Oil BREAD/PASTA/RICE/FLOUR White rice, 1½ cups DAIRY Eggs, 2 each PRODUCE Bean sprouts, 1 cup Peas, 1 cup Scallions, 2 each Yellow onion, 1 each PROTEIN Pork chops, boneless, 1 pound Tools You ll Need Cutting board Mixing bowls Measuring cups Measuring spoons Large saucepan with lid 12-inch nonstick skillet Rubber spatula or wooden spoon Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip This recipe is great for using up leftover rice and it is already gluten-free no need swap anything out! MAKES 6 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

14 INGREDIENTS 1 pound boneless pork chops, cubed ¾ cup Wildtree Teriyaki Sauce, divided 1½ cups dry white rice 3 cups water 2 tablespoons Wildtree Organic Coconut Oil 1 yellow onion, diced 1 cup peas 2 eggs, beaten 1 cup bean sprouts 2 scallions, sliced 1 Marinate pork in ¼ cup Teriyaki Sauce. 2 While pork is marinating, cook the rice. Bring rice and water to a boil in a large saucepan. Cover, reduce heat to low, and simmer for about 15 minutes or until rice is tender and liquid is absorbed. 3 Once rice is cooked, heat Organic Coconut Oil in a 12-inch nonstick skillet over medium-high heat. Add onion and pork and sauté for 7-10 minutes or until pork is cooked through: 145 F. 4 Stir in rice and peas; cook until heated through. 5 Make a well in the middle of the rice. Add the eggs, scramble, and stir into the rice. 6 Toss with remaining ½ cup Teriyaki Sauce, bean sprouts, and scallions. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

15 MAKE FRESH DINNERS - OCTOBER 2016 TUNA NOODLE CASSEROLE Calories 320; Fat 10g; Saturated Fat 6g; Carbohydrates 40g; Fiber 3g; Protein 18g; Cholesterol 55mg; Sodium 160mg Grocery List WILDTREE PRODUCTS Organic Coconut Oil Wildtree s Alfredo Extraordinaire BREAD/PASTA/RICE/FLOUR Egg noodles, 6 ounces Flour, 2 tablespoons Whole wheat panko bread crumbs, ¼ cup DAIRY Milk, whole, 2 cups PRODUCE Celery, 2 stalks Peas, ½ cup Yellow onion, 1 each PROTEIN Tuna, canned white in water, 1 (5 ounce) can Tools You ll Need Large saucepan Strainer Cutting board 10-inch cast iron pan (or other oven safe pan) Rubber spatula Measuring cups Measuring spoons Can opener Quick Note Remember to read all the directions before cooking. You ll thank us after! Nutrition Tip Panko is a light, crispy style of breadcrumb traditionally used in Japanese cuisine. Prefer cracker crumbs or regular bread crumbs? That will work just fine, too! MAKES 5 SERVINGS START TO FINISH MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

16 INGREDIENTS 6 ounces egg noodles 1 tablespoon Wildtree Organic Coconut Oil 1 yellow onion, diced 2 celery stalks, diced 2 tablespoons flour 2 cups whole milk ¼ cup Wildtree s Alfredo Extraordinaire ½ cup peas 1 (5 ounce) can white tuna in water, drained ¼ cup whole wheat panko bread crumbs 1 Bring a large saucepan of water to a boil. Add egg noodles and cook for about 5 minutes or until tender. Drain and set aside. 2 Meanwhile, heat Organic Coconut Oil in a 10-inch cast-iron skillet over medium heat. Add onion and celery; sauté for 5 minutes. 3 Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute more. Stir in milk and bring to simmer; cook for about 5 minutes or until milk thickens slightly. 4 Turn off heat. Stir in Wildtree s Alfredo Extraordinaire, peas, and tuna until completely combined. 5 Stir in noodles. 6 Top with panko bread crumbs and broil for about 2 minutes or until lightly browned. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

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