ASIAN PORK TENDERLOIN WITH SPICY ROASTED SQUASH

MAKE FRESH DINNERS - JAN/FEB 2017 ASIAN PORK TENDERLOIN WITH SPICY ROASTED SQUASH Calories 350; Fat 9g; Saturated Fat 3g; Carbohydrates 30g; Fiber 4g; Protein 39g; Cholesterol 120mg; Sodium 620mg Grocery List WILDTREE PRODUCTS Sweet & Spicy Thai Chili Sauce Natural Grapeseed Oil DAIRY Feta cheese, ¼ cup crumbled MISC. Ground fennel seed, ½ teaspoon Salt, ½ teaspoon Ground cinnamon, ½ teaspoon Ground cloves, ½ teaspoon Black pepper, ¼ teaspoon PRODUCE Acorn squash, 2 each Scallion, 1 each Cilantro, 2 tablespoons chopped PROTEIN Pork tenderloin, 1½ pounds Tools You ll Need Knife Cutting board Spoon Sheet pan Sheet pan Baking dish Brush Measuring cups Measuring spoons Mixing bowl 12-inch nonstick skillet Tongs Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Acorn squash has a mildly sweet and nutty flavor, and packs a nutrient punch with dietary fiber and potassium. This recipe is Gluten-Free. MAKES 4 SERVINGS START TO FINISH 40-50 MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

INGREDIENTS 2 acorn squash ¹ ³ cup Wildtree Sweet & Spicy Thai Chili Sauce ½ teaspoon ground fennel seed ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon black pepper 1½ pounds pork tenderloin 1 tablespoon Wildtree Natural Grapeseed Oil ¼ cup crumbled feta cheese 2 tablespoons cilantro 1 scallion, sliced 1 Preheat oven to 400 F. Halve squash and remove seeds. Cut each half into ½ inch slices. 2 Place acorn squash slices on a lightly greased sheet pan. Brush generously with Sweet & Spicy Thai Chili Sauce and bake for about 30 minutes or until squash is tender. 3 Meanwhile mix together fennel, salt, cinnamon, ground clove, and black pepper. 4 Pat pork dry and rub with spices from step 3. Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Sear pork on all sides until browned. Transfer pork to a baking dish. Bake for about 20 minutes or until cooked through: 145 F. 5 Rest pork for 5 minutes. Slice and serve with roasted squash. Garnish with feta cheese, cilantro, and scallions. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

MAKE FRESH DINNERS - JAN/FEB 2017 BAKED STUFFED SPAGHETTI SQUASH Calories 290; Fat 11g; Saturated Fat 4.5g; Carbohydrates 31g; Fiber 4g; Protein 21g; Cholesterol 50mg; Sodium 480mg Grocery List WILDTREE PRODUCTS Natural Grapeseed Oil Cheddar & Herb Skillet Meal DAIRY Ricotta cheese, part-skim, ½ cup Italian cheese blend, ¾ cup MISC. Petite diced tomatoes, no salt added, 1 (14.5 ounce) can PRODUCE Spaghetti squash, 2 each Yellow onion, ½ each Basil, ¼ cup chopped PROTEIN Ground beef, lean, 1 pound Tools You ll Need Knife Cutting board Baking dish or sheet pan 12-inch nonstick skillet Rubber spatula or wooden spoon Can opener Measuring cups Measuring spoons Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Replacing your average pasta with the more nutrient dense (and in season!) spaghetti squash makes for a delicious and easy-to-prepare meal. This recipe is Gluten-Free. MAKES 8 SERVINGS START TO FINISH 40-50 MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

INGREDIENTS 2 spaghetti squash 1 tablespoon Wildtree Natural Grapeseed Oil 1 pound lean ground beef ½ yellow onion, diced 1 (14.5 ounce) can petite diced tomatoes, no salt added 1 package Wildtree Cheddar & Herb Skillet Meal ½ cup part-skim ricotta cheese ¼ cup chopped basil, divided ¾ cup Italian cheese blend, divided 1 Preheat oven to 400 F. Cut squash in half lengthwise and remove seeds. Brush the inside of each squash with Natural Grapeseed Oil and bake for 30 minutes or until tender. 2 Meanwhile, heat a 12-inch nonstick skillet over medium heat. Add the ground beef and onion and sauté until beef is completely browned. 3 Reduce heat to medium-low and stir in diced tomatoes and Cheddar & Herb Skillet Meal; cook until thickened. Remove pan from heat. 4 In a mixing bowl, combine the ricotta cheese, 2 tablespoons basil, and ¼ cup Italian cheese blend; set aside. 5 Remove squash from oven. Divide ricotta mixture between the squash halves. Top with meat sauce and remaining ½ cup Italian cheese blend. 6 Broil until cheese is melted and browned. Top with remaining 2 tablespoons basil. Slice each squash in half to serve. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

MAKE FRESH DINNERS - JAN/FEB 2017 CHEDDAR CHICKEN & BROCCOLI SOUP Calories 250; Fat 9g; Saturated Fat 3g; Carbohydrates 24g; Fiber 3g; Protein 20g; Cholesterol 40mg; Sodium 600mg Grocery List WILDTREE PRODUCTS Natural Grapeseed Oil Cheddar & Herb Skillet Meal DAIRY Milk, reduced fat, 2 cups MISC. Chicken broth, low sodium, 4 cups PRODUCE Yellow onion, 1 each Russet potato, 1 each Broccoli florets, 8 ounces Carrots, matchstick, ½ cup PROTEIN Chicken breasts, boneless and skinless, ½ pound Tools You ll Need Knife Cutting board 10-inch nonstick skillet Tongs Large saucepan Rubber spatula or wooden spoon Measuring cups Measuring spoons Food processor/blender/ immersion blender Ladle Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip This classic soup is a family favorite made the Wildtree way with all of the flavor and none of the MSG! This recipe is Gluten-Free. MAKES 5 SERVINGS START TO FINISH 40-45 MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

INGREDIENTS 1½ tablespoons Wildtree Natural Grapeseed Oil, divided ½ pound boneless, skinless chicken breasts 1 yellow onion, diced 1 russet potato 4 cups low sodium chicken broth 8 ounces broccoli florets ½ cup matchstick carrots 2 cups reduced fat milk 1 package Wildtree Cheddar & Herb Skillet Meal 1 Heat ½ tablespoon Natural Grapeseed Oil in a 10-inch nonstick skillet over medium-high heat. Season chicken with salt and pepper if desired. Cook chicken for about 4 minutes on each side or until cooked through: 165 F. Transfer to a cutting board to cool. Shred or dice; set aside. 2 Meanwhile, heat remaining 1 tablespoon Natural Grapeseed Oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes. Add potatoes and chicken broth. Bring to a boil, and cook until potatoes are tender. 3 Puree mixture until smooth. 4 Add broccoli, carrots, and chicken. Simmer until vegetables are tender. 5 Stir in milk and Cheddar & Herb Skillet Meal. Cook over medium heat until heated through. 6 Serve with shredded cheddar if desired. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

MAKE FRESH DINNERS - JAN/FEB 2017 HERBES DE PROVENCE QUICHE Calories 140; Fat 7g; Saturated Fat 2.5g; Carbohydrates 11g; Fiber 2g; Protein 9g; Cholesterol 160mg; Sodium 300mg Grocery List WILDTREE PRODUCTS Natural Grapeseed Oil Herbes de Provence Blend DAIRY Eggs, 5 each Milk, low fat, ¼ cup Cheddar cheese, ¼ cup shredded MISC. Salt, ½ teaspoon PRODUCE Frozen shredded potato, ½ pound Asparagus, ¼ pound Mushrooms, 4 ounces Yellow onion, ½ each Chives, 2 tablespoons chopped Tools You ll Need Knife Cutting board 10-inch nonstick skillet Pie dish Mixing bowl Measuring cups Measuring spoons Whisk Rubber spatula or wooden spoon Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Make this quiche ahead of time and have breakfast ready to go! Just cook, slice, and store in the refrigerator. This recipe is Gluten-Free. MAKES 6 SERVINGS START TO FINISH 40-50 MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

INGREDIENTS 2 tablespoons Wildtree Natural Grapeseed Oil, divided ½ pound frozen, shredded potatoes ¼ pound asparagus, chopped 4 ounces mushrooms, sliced ½ yellow onion, thinly sliced 5 large eggs ¼ cup low fat milk ½ teaspoon salt 1½ tablespoons Wildtree Herbes de Provence Blend ¼ cup shredded cheddar 2 tablespoons chopped chives for garnish 1 Preheat oven to 375 F. Heat 1 tablespoon Natural Grapeseed Oil in 10-inch nonstick skillet over medium heat. Add frozen potatoes, and cook until potatoes have thawed and softened. Press potatoes into the bottom and sides of a lightly greased pie dish to form a crust for the quiche. 2 In the now empty skillet, heat the remaining 1 tablespoon Natural Grapeseed Oil over medium heat. Add the asparagus, mushrooms, and onions and sauté for about 5 minutes until vegetables have softened. 3 In a large bowl, whisk together the eggs, milk, salt, and Herbes de Provence Blend. 4 Fold in the vegetables. 5 Pour the egg mixture over the potatoes in the pie dish. Bake in the oven for 20 minutes until eggs have fully cooked. Remove quiche from the oven, and sprinkle cheese on top. Return to the oven and broil on high until cheese is melted and slightly browned. 6 Remove from the oven and garnish with chives. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

MAKE FRESH DINNERS - JAN/FEB 2017 SWEET & SPICY THAI CARROT SOUP Calories 390; Fat 25g; Saturated Fat 18g; Carbohydrates 37g; Fiber 8g; Protein 10g; Cholesterol 0mg; Sodium 310mg Grocery List WILDTREE PRODUCTS Natural Grapeseed Oil Sweet & Spicy Thai Chili Sauce BREAD/PASTA/RICE/FLOUR Red lentils, ½ cup MISC. Vegetable broth, low sodium, 3 cups Coconut milk, 1 (13.5 ounce) can PRODUCE Yellow onion, 1 each Carrots, 1 pound Tools You ll Need Knife Cutting board Large saucepan with lid Measuring cups Measuring spoons Rubber spatula or wooden spoon Food processor or blender Ladle Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip This soup tastes creamy and decadent, yet it's gluten-free and dairy-free! And with 8g of fiber, you'll feel fuller longer. This recipe is Gluten-Free. MAKES 4 SERVINGS START TO FINISH 30-40 MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

INGREDIENTS 1 tablespoon Wildtree Natural Grapeseed Oil 1 yellow onion, chopped 1 pound carrots, peeled, chopped 3 cups low sodium vegetable broth 1 (13.5 ounce) can coconut milk ¼ cup Wildtree Sweet & Spicy Thai Chili Sauce ½ cup red lentils 1 Heat Natural Grapeseed Oil in a large saucepan over medium heat. Add the onion and carrots; sauté until onions are translucent. 2 Add the vegetable broth, coconut milk, and Sweet & Spicy Thai Chili Sauce. Bring to a boil. 3 Add lentils and continue cooking for about 20 minutes more until both carrots and lentils are tender. 4 Puree soup until smooth. 5 Serve with cilantro and additional Sweet & Spicy Thai Chili Sauce if desired. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

MAKE FRESH DINNERS - JAN/FEB 2017 TACO STUFFED PEPPERS Calories 240; Fat 8g; Saturated Fat 3.5g; Carbohydrates 19g; Fiber 3g; Protein 22g; Cholesterol 55mg; Sodium 590mg Grocery List WILDTREE PRODUCTS Taco Seasoning BREAD/PASTA/RICE/FLOUR Quinoa, ½ cup DAIRY Shredded cheddar cheese, ½ cup MISC. Salsa, 1 cup Pickled jalapeños, ¼ cup PRODUCE Bell peppers, 3 each Cilantro, 2 tablespoons Tomato, ½ cup diced PROTEIN Ground beef, lean, 1 pound Tools You ll Need Knife Cutting board Measuring cups Measuring spoons Baking dish or sheet pan 10-inch nonstick skillet Rubber spatula or wooden spoon Small saucepan with lid Foil Mixing bowl Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Don t prefer quinoa? Swap it out for 1 prepared cup of your favorite gluten-free grain! 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 15-20 minutes! This recipe is Gluten-Free. MAKES 6 SERVINGS START TO FINISH 60-70 MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

INGREDIENTS 3 bell peppers 1 pound lean ground beef 5 teaspoons Wildtree Taco Seasoning ½ cup water ½ cup dry quinoa 1 cup salsa ½ cup shredded cheddar cheese ½ cup diced tomato ¼ cup diced pickled jalapeños 2 tablespoons chopped cilantro 1 Preheat oven to 400 F. Slice bell peppers in half and remove the seeds. Place cut side up on a sheet pan or in a baking dish. 2 Heat a 10-inch nonstick skillet over medium heat. Cook the ground beef and drain off the excess fat. Add the Taco Seasoning and water and bring the mixture to a boil while stirring constantly. Reduce the heat to low and simmer for 5-10 minutes or until sauce thickens. 3 Meanwhile, prepare quinoa according to package directions. 4 Combine cooked taco meat, cooked quinoa, and salsa. 5 Stuff peppers with taco filling, and top with cheddar cheese. Cover with foil and bake for about 40 minutes or until peppers are tender. 6 Garnish peppers with diced tomatoes, pickled jalapeños, and cilantro. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

MAKE FRESH DINNERS - JAN/FEB 2017 TACO CHICKEN STUFFED SWEET POTATOES Calories 230; Fat 9g; Saturated Fat 4g; Carbohydrates 17g; Fiber 3g; Protein 20g; Cholesterol 60mg; Sodium 200mg Grocery List WILDTREE PRODUCTS Natural Grapeseed Oil Taco Seasoning DAIRY Sour cream, ½ cup Cheddar cheese, ¼ cup shredded PRODUCE Sweet potatoes, 3 each Roma tomatoes, 2 each Red onion, ¼ each Cilantro, 2 tablespoons chopped Lime, ½ each PROTEIN Chicken breasts, boneless and skinless, 1 pound Tools You ll Need Knife Cutting board 10-inch nonstick skillet Measuring cups Measuring spoons Tongs Potato masher Rubber spatula Mixing bowls Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Pico de Gallo is salsa in its freshest form! Ripe tomatoes, fresh cilantro, crisp red onion, and zesty lime juice complement these flavorful sweet potatoes perfectly. This recipe is Gluten-Free. MAKES 6 SERVINGS START TO FINISH 40-45 MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

INGREDIENTS 3 sweet potatoes 2 Roma tomatoes, diced 2 tablespoons chopped cilantro ¼ red onion, finely diced ½ lime, juice 1 tablespoon Wildtree Natural Grapeseed Oil 1 pound boneless, skinless chicken breasts 1½ tablespoons Wildtree Taco Seasoning ½ cup sour cream ¼ cup shredded cheddar cheese 1 Preheat oven to 400 F. Wash potatoes and wrap them in foil. Bake for about an hour or until potatoes are cooked through. (Alternately, microwave, unwrapped, on high for 5-8 minutes or until tender.) Once potatoes are cool enough to handle, cut each in half lengthwise. Scoop out some of the potato flesh with a spoon leaving a shell to hold the filling. 2 Meanwhile, prepare Pico de Gallo by combining tomato, cilantro, onion, and lime juice. Season with salt if desired. 3 Heat Natural Grapeseed Oil in a 10-inch nonstick skillet over medium heat. Season chicken breasts with Taco Seasoning. Cook chicken for about 5 minutes on each side or until cooked through: 165 F. Transfer to a cutting board to cool slightly; shred or dice. 4 Mash the scooped out sweet potato with sour cream. Fold in cooked chicken. 5 Fill each potato shell with the chicken mixture, and top with cheese. Bake at 400 F for 10-15 minutes or until cheese is melted and filling is heated through. 6 Serve potatoes with prepared Pico de Gallo. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

MAKE FRESH DINNERS - JAN/FEB 2017 TACO TURKEY CHILI Calories 310; Fat 8g; Saturated Fat 0g; Carbohydrates 35g; Fiber 13g; Protein 25g; Cholesterol 45mg; Sodium 360mg Grocery List WILDTREE PRODUCTS Natural Grapeseed Oil Taco Seasoning MISC. Crushed tomatoes, 1 (28 ounce) can Black beans, 2 (15.5 ounce) cans Chicken broth, low sodium, 1½ cups PRODUCE Yellow onion, 1 each Bell pepper, 1 each Corn, ½ cup Garlic, 3 cloves PROTEIN Ground turkey, 1 pound Tools You ll Need Knife Cutting board Measuring spoons Measuring cups Can opener Strainer Large saucepan with lid Rubber spatula or wooden spoon Quick Note Remember to read all the directions before cooking. You ll thank us after! Food Tip Top this chili with a tasty cheese like pepper jack for an extra kick of spice! Feeling adventurous? Try Cotija cheese, a crumbly cow s milk cheese often referred to as the Mexican version of Feta cheese because of its somewhat similar flavor. This recipe is Gluten-Free. MAKES 6 SERVINGS START TO FINISH 45-50 MINUTES SHARE YOUR MAKE FRESH DINNERS WITH US ON SOCIAL #IWILDTREE

INGREDIENTS 1 tablespoon Wildtree Natural Grapeseed Oil 1 yellow onion, diced 1 bell pepper, diced 3 cloves garlic, minced 1 pound ground turkey 3 tablespoons Wildtree Taco Seasoning 2 (15.5 ounce) cans black beans, drained and rinsed 1 (28 ounce) can crushed tomatoes 1½ cups low sodium chicken broth ½ cup corn 1 Heat Natural Grapeseed Oil in a large saucepan over medium heat. Add onions, bell pepper, and garlic; sauté for 5 minutes or until tender. 2 Add turkey and cook until completely browned. 3 Add Taco Seasoning, beans, crushed tomatoes, and chicken broth; bring to a boil. Reduce heat, cover and simmer for 25 minutes. 4 Stir in corn; cook until heated through. 5 Serve with desired toppings. FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES