SLOW COOKER ITALIAN CHICKEN

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SLOW COOKER ITALIAN CHICKEN
 
Throw this in the crockpot and head out to have fun...it will be ready when you get back. Easy...Healthy....Tasty!
Ingredients
  • 1 pound boneless skinless chicken..
  • 1 yellow pepper cut into chunks
  • 1 red pepper cut into chunks
  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 tsp dried basil
  • 1 tsp oregano
  • ½ tsp thyme
  • 1 tsp sea salt (optional)
  • 1 14.5 oz can stewed tomatoes
Instructions
  1. Place chicken in bottom of crockpot
  2. Place peppers and onions and garlic on top
  3. Sprinkle the basil, oregano, thyme and sea salt
  4. Pour stewed tomatoes with juice over all
  5. Cook on low for 6 hours
Notes
Serve over pasta or eat just the way it is !! Save the leftovers to use in wraps, YUM!

 

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Oven “Grilled” Romaine with Roasted Chicken Salad

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Oven “Grilled” Romaine with Roasted Chicken Salad
Serves: 4
 
Sometimes the smallest details make the biggest difference. Raw Romaine lettuce is a delicious, nutritious and crispy addition to any salad. However, when you cut a head of fresh Romaine in half and cook it on a grill for a few minutes… magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad. If you don’t have access to a grill – no problem. The directions below explain how to get similar results in your oven.
Ingredients
  • Salad Ingredients:
  • 2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
  • 8 oz. rotisserie chicken breast meat
  • 4 oz. goat cheese
  • 1 cup red cabbage, thinly sliced
  • ½ cup pecans, chopped
  • Balsamic Vinaigrette Ingredients:
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 T. fresh lime juice
  • 1 t. Dijon mustard
  • 1 clove garlic, finely minced
  • 2 t. honey
  • salt and pepper, to taste
Instructions
  1. Set your oven to broil.
  2. Cut the Romaine heads in half and place on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Place under the pre-heated broiler for a couple minutes (keeping a close eye on it because lettuce will burn quickly). Remove once the lettuce is a nice, golden brown.
  3. Add all the ingredients for the balsamic vinaigrette together in a glass bowl. Whisk thoroughly to combine. Allow vinaigrette to sit for at least half an hour to give the flavors a chance to meld.
  4. Place ½ browned Romaine head on each plate and top with 2 oz. of chicken and 1 oz. of goat cheese. Divide sliced red cabbage and chopped pecans among the four plates. Drizzle each salad with a little of the vinaigrette and serve immediately.

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BUFFALO CHICKEN CASSEROLE

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BUFFALO CHICKEN CASSEROLE
Serves: 6
 
This kickin’ casserole has all the classic buffalo chicken flavor you'll love. Definitely not your normal casserole. It delivers big, bold taste and is on the table in less than an hour!
Ingredients
  • 3 cups shredded cooked chicken breast
  • ⅓ cup Franks Original Red Hot Sauce
  • ⅓ cup Ranch Salad Dressing(I use Wildtree)
  • 6 ounces egg noodles (or pasta of your choice), cooked and drained
  • 1¾ cup Alfredo Sauce (make your own or use 14 oz jar of pre made)
  • ¼ cup shredded Parmesan cheese
  • ¼ cup crumbled blue cheese
  • 6 slices of ultra thin provolone cheese (for top)
  • ¼ cup shredded cheddar cheese (for top)
Instructions
  1. Heat the oven to 350°F.
  2. Lightly grease an 11x8x2-inch baking dish.
  3. Stir the chicken and Franks hot sauce in a large bowl. Stir in the noodles, Alfredo Sauce, Ranch dressing and ¼ cup parmesan cheese and ¼ cup blue cheese.
  4. Spoon the chicken mixture into glass baking dish.
  5. Cover the top with the 6 slices of provolone cheese and sprinkle with the cheddar cheese.
  6. Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted
Notes
Serve with more Franks Hot Sauce if you like it real spicy!
Nutrition Information
Serving size: 1 cup

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Eggplant caprese stacks

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Eggplant caprese stacks
 
Ingredients
  • 2 ripe tomatoes
  • 18 oz ball fresh mozzarella
  • 6-8 leaves fresh basil
  • 1 tbsp oil (We use garlic grapeseed oil)
  • 6 (1/4 thick) slices eggplant
  • ¼ c flour
  • 1 egg lightly beaten
  • ½ c panko breadcrumbs
  • For dressing;
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. Slice tomatoes and mozzarella about ¼ inch thick. Rinse and pat basil dry (you can keep it whole or tear into smaller pieces). Set aside.
  2. Preheat large skillet to medium heat and add 1 tbsp olive oil. Prepare eggplant slices by coating lightly in flour, then egg and then panko all in separate dishes. Once skillet is hot, add eggplant slices and fry in batches about 3 mins per side until golden brown. Blot dry with paper towel.
  3. Combine dressing ingredients in a small bowl and whisk till well blended. On serving plates or platter build by alternating tomato mozzarella eggplant and basil. Repeat as desired to your preferred thickness. Drizzle with dressing. You can also set it on a bed of greens of your choice (as pictured!)

 

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GARLIC SHRIMP & BRUSSEL SPROUTS

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GARLIC SHRIMP & BRUSSEL SPROUTS
 
Healthy, low carb and just takes a few minutes to prepare!
Ingredients
  • 8 Brussels Sprout cut in half
  • 8 pre cooked shrimp
  • 2 garlic cloves sliced (I use garlic galore seasoning)
  • a pinch or 2 of basil
  • salt and pepper to taste
  • about a tsp butter
  • oil-I use Garlic Grapeseed Oil
Instructions
  1. Preheat a skillet with a little oil, add garlic and brussels sprout, cook for about 2 min on med-high heat, flipping your sprouts.
  2. Add butter, once it's melted add your shrimp, season with salt and pepper and basil.
  3. Make sure you flip your sprouts and shrimp so that both sides have nice color.
  4. Once everything has a nice brown color its done!

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Check out Garlic Grapeseed oil

Check out Garlic Galore(My favorite)

 

Crockpot Philly Cheese Steak Casserole

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Crockpot Philly Cheese Steak Casserole
Serves: 6
 
Perfect for low carb diets, this is a double bonus, as it cooks in the crock pot all day so you can come home to a great meal.
Ingredients
  • 2 lbs chip steak or 2 lbs cube steaks, cut into strips
  • 1 green pepper, cut into strips
  • 1 red pepper, cut into strips
  • 1 onion, thinly sliced
  • ½ lb mushroom, sliced more to taste
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt
  • ¾-1 teaspoon fresh ground pepper
  • ¼ lb pepperoni, thinly sliced
  • 8 ounces provolone cheese, thinly sliced
Instructions
  1. Saute mushrooms in olive oil until softened and light brown, about 5 minutes.
  2. Add to crockpot along with the rest of the ingredients, except the provolone.
  3. Cook on low for 6 hours.
  4. Stir well, add to 6 bowls.
  5. Cover with provolone and add some cooking juices to each bowl to melt the cheese...

 

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Memphis Grilled Salmon

	 Memphis Grilled Salmon

Memphis Grilled Salmon
Serves: 4
 
Ingredients
  • 1 mango, peeled and diced
  • ½ cup diced pineapple
  • ½ cup diced red bell pepper
  • ¼ cup diced red onion
  • ¼ cup chopped cilantro
  • ½ lime, juiced
  • 1 teaspoon apple cider vinegar
  • 4 salmon filets (about 1 pound)
  • 2 teaspoons Wildtree Hickory Smoked Grapeseed Oil
  • 2 teaspoons Wildtree Memphis Dry Rub
Instructions
  1. In a bowl combine mango, pineapple, red bell pepper, red onion, cilantro, lime juice, and apple cider vinegar.
  2. Season with salt and pepper if desired; set aside.
  3. Preheat grill over medium high heat.
  4. Rub the salmon with Hickory Smoked Grapeseed Oil and season with Memphis Dry Rub.
  5. Grill the salmon for about 3-4 minutes on each side or until cooked through.
  6. Serve with prepared salsa.
Nutrition Information
Calories: 260 Fat: 10 gm Saturated fat: 1.5 gm Carbohydrates: 18 gm Sodium: 100 mg Fiber: 2 gm Protein: 24 gm Cholesterol: 60 mg

 

Check out Hickory Smoked Grapeseed Oil and Memphis Dry Rub

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Garlic-Lemon Braised Chicken & Potatoes

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Garlic-Lemon Braised Chicken & Potatoes
 
Serves 4-8 (4 large breasts can easily be cut in half and serve 8 if you are watching your portions)
Ingredients
  • 2 tsp olive oil- We used grapeseed oil
  • 4 split bone-in chicken breasts
  • ½ tsp sea salt(We use Wildtree)
  • ½ tsp black pepper
  • 900 mL carton reduced sodium chicken broth
  • 1½ lb bag of mini potatoes (can use red potatoes, sweet potatoes, etc)
  • ¾ cup chopped celery
  • 1-12 oz bag mini carrots
  • 4 garlic cloves, minced
  • 1 lemon sliced (toss out the ends)
Instructions
  1. Preheat oven to 400F.
  2. Season all sides of chicken with salt and pepper.
  3. Heat a large skillet to medium-high heat, add the oil and breasts (skin side down).
  4. Sear until brown.... About 10 minutes.
  5. Turn over and brown the other side as well.
  6. Place chicken, skin side up in a large baking pan.
  7. Pour broth around the chicken and add the rest of the ingredients.
  8. Cover with foil and bake 35-40 minutes.
  9. Uncover and bake for another 10 minutes (crisp skin).
  10. Enjoy!

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Jambalaya Stuffed Peppers in Crock Pot

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Jambalaya Stuffed Peppers in Crock Pot
 
Tip: if you want it spicier then add about ¼ cup Louisiana hot sauce!
Ingredients
  • 5-6 Bell Peppers
  • 1 pound ground beef or sausage
  • 1 12 oz box Zatarains Original Jambalaya Mix
  • 1 14.5 oz can stewed tomatoes
  • 1 cup cheddar cheese, shredded
Instructions
  1. Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
  2. Combine ground beef, stewed tomatoes, whole box of Zatarains mix, and ½ cup of cheese and mix thoroughly.
  3. Stuff each bell pepper with mixture.
  4. Put ¼ cup water in the bottom of slow cooker.
  5. Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
  6. About 15 minutes before serving, sprinkle remaining cheese and let it melt.

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Sweet and Spicy Chicken Wings

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Sweet and Spicy Chicken Wings
 
Thanks to their distinctive smokey flavor, canned chipoltle peppers really bring this recipe to life, but they can be a little intimidating if you haven't worked with them before. Here are a couple tips to keep in mind: First, be careful while handling the peppers not to rub your eyes! If you have sensitive skin, wear gloves. Most recipes call for a very small amount (for good reason!), which means you end up with an almost full can when you finish. To get around this, remove the peppers from the can and pour all of the flavorful liquid into a food processor. If you don't have one, use a small glass bowl. Cut the peppers in half and scrape out and discard the seeds. The seeds pack a lot of heat, so keep some of them if you like extra spice. Place the peppers in your food processor and pulse them until a paste is formed. If you don't have a food processor, finely mince the peppers with a knife and add them to the bowl of reserved liquid. Stir to combine thoroughly. Next, line a large plate with plastic wrap and scoop the pepper paste in 1 teaspoon measurements onto the plate, leaving enough space between them that they don't run together. Place plate in the freezer to harden. Once set, wrap the edges of the plastic wrap around the now-firm pepper paste portions and place in a freezer-safe bag and freeze. Pull out 1 or 2 teaspoon-sized portions and use in your favorite chili or other recipe that calls for a little heat. Start small with the amount of chipoltle peppers you use. You can always add more if you like a little more heat.
Ingredients
  • 3 pounds chicken wings
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tablespoons butter
  • 3-4 cloves fresh garlic, finely minced
  • 1 T. fresh ginger, finely minced
  • 2 tsp canned chipoltle peppers
  • ⅓ cup honey
  • ⅓ cup soy sauce
  • 2 T. rice wine vinegar
Instructions
  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray. Add chicken wings to baking sheet in a single layer, not touching or overcrowding. Season wings with salt and pepper, then place in oven. Bake until skin is crisp, approximately 45 - 50 minutes.
  2. About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium heat until garlic becomes translucent. Reduce heat to low and add ginger, chipoltle peppers, honey, soy sauce and vinegar. Reduce heat to low and simmer for about 15 minutes, until the liquid becomes syrupy.
  3. Transfer the sauce to a glass bowl and add the cooked wings. Toss until coated and either serve immediately, or place on a rimmed baking sheet lined with parchment paper (or sprayed with non-stick cooking spray) and place under broiler for a couple minutes, until brown and bubbly. Serve with celery and carrots and ranch dressing.

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Pulled BBQ Pork Sliders

PulledPorkSliders

Pulled BBQ Pork Sliders
 
This recipe is perfect for those hot summer days when the idea of standing in front of a hot stove is more than you can stand. All you need to do is put the ingredients into your slow cooker first thing in the morning and you’ll have a yummy, easy dinner waiting for you at the end of the day. The BBQ aspect of this recipe is fairly low key. Adding it to the slow cooker infuses the meat with a great BBQ flavor, but the meat won’t be saturated in it. If you want more pronounced BBQ flavor on your sliders, you can add more sauce to the meat after it is shredded.
Ingredients
  • 2 pound pork shoulder roast
  • 1 T. kosher salt
  • 1 ½ t. black salt
  • ¼ cup apple cider vinegar
  • ¾ cup prepared BBQ sauce
  • 2 whole cloves garlic, smashed, peels removed, roughly chopped
  • 1 small yellow onion, chopped
  • 2 T. shallot, minced
  • slider buns, opened with inside buttered and grilled (or toasted in the oven)
  • red cabbage, thinly sliced (optional)
Instructions
  1. Add the pork shoulder to slow cooker and season with salt and pepper. Add cider vinegar, BBQ sauce, garlic, onion, and shallot. Cover and cook for 8 hours on low.
  2. The roast should be very tender after 8 hours. Carefully remove from slow cooker and place on a serving platter or cutting board reserved for meat. Using a fork in each hand, start “pulling” in two directions, working on one small section of pork at a time. The goal is to “shred” the meat into small strands.
  3. Place shredded meat into a serving container or add it directly to the prepared slider buns. Top with red cabbage for some crunch and color - or add any of your favorite toppings. Serve immediately.

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★ Bubble Up Pizza Casserole ★

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★ Bubble Up Pizza Casserole ★
 
This is so easy and dangerously delicious!!!
Ingredients
  • 2 Tbsp olive oil(We use wildtree grapeseed oil)
  • 1 16 oz. can of Pillsbury Grand Biscuits (cut into eighths or bite size pieces)
  • 1 14 oz jar pizza sauce
  • 6 oz pepperoni slices, cut in half
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon Oregano
  • 1 teaspoon garlic powder
  • Pinch of crushed red pepper flakes
  • ¼ cup parmesan cheese
  • 1 cup shredded Italian Mix Cheese
  • 1 cup shredded 2% Mozzarella cheese
  • Optional Toppings of Choice: Jalapeños, Sauteed Mushrooms, Onions, Italian Sausage, Bacon, Black olives, Green peppers, Pineapple, Ham, etc.
Instructions
  1. Pre-heat the oven to 350 F.
  2. Grease 10 X15 baking dish with olive oil and set aside.
  3. Place cut Biscuit pieces in bottom of baking dish, top with pepperoni slices, drizzle pizza sauce over the top of pepperoni and biscuits with a spoon, sprinkle with italian seasoning, oregano, garlic powder, parmesan cheese, add toppings of your choice, and sprinkle with 1 cup Italian cheese mix.
  4. Bake for 25 minutes.
  5. Remove from oven and sprinkle the 1 cup Mozzarella over the top.
  6. Return to the oven for another 15 minutes or until hot and bubbly.
  7. -6 servings

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Teriyaki Slow Cook Rib

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Teriyaki Slow Cook Rib
 
falls off the bone good! Forget bbq sauce or messy condiments -- this recipe is sooo easy anybody can make this! A total no-fail one pot recipe!
Ingredients
  • Pork short ribs
  • Pepper (to taste)
  • Adobe/or all purpose seasoning of your choice ( sprinkle to taste)
  • Teriyaki sauce (We use Wildtree Teriyaki Sauce)
Instructions
  1. Teriyaki sauce (drizzle, but don't drown the ribs!)
  2. Sprinkle condiments and drizzle teriyaki sauce over ribs to cover evenly.
  3. No need for salt at all, and do not drown the ribs in teriyaki sauce, just drizzle over evenly -- cover and set for low in crockpot for 4-6 hours!
  4. That's it and it literally soaks up all the flavors and seals it in!
  5. No mess, no fuss!

Try Wildtree Teriyaki sauce

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Southwestern Bean and Quinoa Salad

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Combine:

2 cups of cooked kidney beans (or black beans)
1 cup cooked quinoa
1 small onion chopped fine
1 chopped tomato
1/2 cup corn niblets
1/2 cup chopped cucumber
1 sm red pepper chopped
Tbsp green chili peppers (optional)

Dressing

Mix together and pour over bean mixture:

Juice of one lemon
1 tsp minced garlic
2 tbsp olive oil
1 tsp chili powder
1 tbsp parsley flakes
Salt and pepper to taste
Dash cayenne – optional

Chill for a few hrs for flavours to blend. Serve chilled…
Enjoy!

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Bourbon Chicken

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Bourbon Chicken
 
Ingredients
  • 4 chicken breasts
  • ½ teaspoon minced garlic
  • ¼ cup apple juice
  • ½ cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • ½ cup water
  • ⅓ cup soy sauce
  • 1 tablespoon cornstarch
Instructions
  1. Cut chicken in small chunks and fry until cooked through (I use olive oil).
  2. Drain any excess grease from frying pan.
  3. In a bowl, mix together garlic, apple juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, and cornstarch. Whisk together till cornstarch is fully dissolved.
  4. Add sauce to skillet with chicken. Stir to coat chicken. Reduce heat to simmer. Cover and simmer for 10 minutes.
  5. Serve over white rice, noodles or on hoagie bun.

 

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Cupcake Pizza

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Cupcake Pizza
 
Ingredients
  • Pillsbury Refrigerated Pizza Dough
  • Pizza Sauce
  • Shredded Cheese
  • Pepperoni
  • Cupcake Tin
Instructions
  1. Preheat oven to 425 degrees (as the package directed) and grease the cupcake pan.
  2. Separate the dough into 4 equal parts.
  3. Push the dough into the molds and try to make the dough cover the sides.
  4. Cover dough with pizza sauce, cheese and pepperoni (what you like)
  5. Bake for 10-15 minutes.

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Bacon Cheeseburger Loafs

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Bacon Cheeseburger Loafs
 
This one is WOW... GOOD!!
Ingredients
  • *Roll (can) of Refrigerator Biscuits... I used Grand's Home style Original
  • *1 cup of shredded cheddar/mozzarella blend cheese
  • *1 cup of browned hamburger
  • *1/4 cup of Real Bacon Bits
  • * Pepper and Garlic to taste
  • *1 Egg White Beaten
  • *Parmesan Cheese Grated
Instructions
  1. *Flatten your biscuit
  2. *Top with Pinch of Cheese, tsp. hamburger, small pinch of bacon bits and tiny bit more cheese... season... then fold your sides up and close it... I shaped mine like a loaf... seam side down in a greased 9 x 13 pan
  3. *Brush tops with beaten Egg White and Sprinkle with Parmesan
  4. * Bake at 350 for 30 min. or until golden brown
  5. Enjoy

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Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Country Chicken Casserole

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Country Chicken Casserole
Serves: 4
 
Ingredients
  • 3 Large Chicken Breasts (Grill or use Precooked)
  • 1 Medium Onion ( Chopped)
  • 5 Slices Bacon
  • 4 - 6 Medium - Large Potatoes (Cubed)
  • 1 Can Mushroom Pieces
  • 1 Can Cream of Celery Soup ( Can use Cream of Chicken)
  • 1 Cup Chicken Broth
  • 1 Cup Mixed Vegetables
  • Salt & Pepper to taste
  • 1 Tbsp. Mrs Dash Seasoning
Instructions
  1. Slice and Cook Bacon, Drain and set aside.
  2. Cube Potatoes and Chop Onion then add to Bacon drippings and fry until soft.
  3. Add Mushrooms to the mixture and continue to cook. Season to taste.
  4. Once Potatoes are soft add Cream of Celery Soup and Chicken Broth. Turn to low and simmer.
  5. Season and Grill your Chicken. Once cooked cut it into cubes.
  6. In your Casserole Dish add Bacon, Chicken, and Potato Mixture.
  7. Stir in Mixed Vegetables.
  8. Cover with foil or lid and bake for 30 minutes at 425.

 

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Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Hot Wings

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Hot Wings
 
These are sure to be a big hit!!
Ingredients
  • 24-30 Chicken wings (may cut into 2 pieces each)
  • 1 bottles of Hot sauce (your choice)
  • 2-4 Tbsp. butter (NOT margarine)
  • 2-4 Tbsp. salt
  • enough water to cover all wings
  • season salt
  • pepper
  • onion powder
  • garlic powder or garlic salt(We use wildtree garlic galore)
Instructions
  1. If you are not cutting your wings into pieces fold them so they stay folded.
  2. In a large bowl that has a lid, (big enough to hold all the wings) place your 2-4 tbsp of non iodized salt and pour in a little bit of water to dissolve the salt. Once salt is dissolved place all chicken wings in bowl and cover with cold water. Let soak in salt water in the refrigerator for at least 4 hours. If you have cut them into 2 pieces each it should only take a couple of hours.
  3. Take wings out of water, and discard water. Rinse salt brine off of chicken and pat dry.
  4. Sprinkle chicken with spices of your choice and prepare the grill. Grill chicken until completely cooked through. Needs to reach an internal temperature of 160.
  5. While chicken is grilling you can prepare your sauce.
  6. Empty both bottles of hot sauce into a saucepan and add butter. Let sauce come to a boil. Turn off heat. (Tip: Do Not take a deep breath over this sauce it will choke you, I learned from experience ha)
  7. When your wings are cooked, turn sauce back on and bring to a boil. Start dipping your wings into the sauce, making sure they are coated very well. (My family likes a lot of sauce on wings so I let the wings sit in sauce for a couple of minutes)
  8. Repeat with all wings, the longer the sauce boils the thicker it will get.

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Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

HEAVENLY CHILI CHICKEN!!!

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HEAVENLY CHILI CHICKEN!!!
 
Ingredients
  • 5 boneless chicken breasts
  • Chili Seasoning of your choice(I prefer Wildtree)
  • 2 tbsp coconut oil(I use Wildtree)
  • 1 medium red onion, chopped
  • ½ pound fresh mushrooms, sliced
  • 4 ounce can chopped green chilies
  • 8 ounces pepper-jack cheese, shredded
Instructions
  1. Flatten and season the chicken breasts with chili seasoning of your choice.
  2. Let marinate for a few hours in refrigerator.
  3. Sauté in 1 tbsp. Coconut oil until no pink is visible and keep warm.
  4. Next, sauté the onions and mushrooms in coconut oil until the onions are tender.
  5. Stir in the can of chilies.
  6. Place the chicken pieces on a baking sheet.
  7. Top with the mushrooms mixture, then top with the cheese.
  8. Bake at 350º about 5-10 minutes until the cheese has melted!
  9. Enjoy !!

 

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Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

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Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes