CHICKEN POT ROAST

CHICKEN POT ROAST
 
Ingredients
  • 4-5 lb whole chicken
  • 8 cloves garlic, smashed
  • 4-5 shallots, peeled and halved
  • 1 8-oz pkg of mushrooms (we used baby bellas)
  • 5-6 medium red potatoes, halved
  • 1-2 large green bell peppers cut into large chunks
  • 30 sprigs of fresh Thyme
  • 1 lemon, halved
  • 2 cups of dry white wine(we used Pinot Grigio)
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper(freshly ground)
Instructions
  1. Preheat over to 350 degrees
  2. Remove and discard any giblets, rinse and pat chicken dry.
  3. In a large CAST IRON DUTCH OVEN(the secret) place chicken. Add
  4. garlic, shallots, mushrooms, potatoes and thyme. Squeeze lemon over
  5. chicken and add lemon halves to pan. Add wine. Season chicken with salt and pepper.
  6. Cover and bake until chicken is tender and falling apart, approximately 3 hours.

 

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Kim’s Baked Cod Fish

Kim’s Baked Cod Fish
 
Ingredients
  • 4 6-ounce pieces cod
  • Garlic Salt(I prefer using Wildtree Garlic Galore)
  • ½ tbsp butter
  • 1 canola spray
  • Juice of 1 lemon
  • Parsley
  • Paprika
Instructions
  1. Preheat oven to 400 degrees.
  2. Place fish in a baking dish large enough to hold the fish in one layer.
  3. Lay out foil and spray with canola spray.
  4. Season fish with a little garlic salt, parsley, paprika, salt, and pepper.
  5. Add a pat or two of butter. Seal foil
  6. Bake for 12-14 minutes until fish flakes easily with a fork.

 

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Pizza Cones

Pizza Cones
 
Ingredients
  • Pizza Cones 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 1 Bell pepper diced
  • Meatballs
  • 1 jar (14 oz) pizza sauce
  • 1 package (3.5 oz) pepperoni slices
  • shredded mozzarella cheese
Instructions
  1. Move oven rack to lowest position. Heat oven to 400°F.
  2. Unroll dough on work surface. Using rolling pin, roll dough to 20x15-inch rectangle. Cut into 3 rectangles. Wrap 1 dough square around each cup; press to seal edges. Trim any excess dough at bottom of each cup.
  3. Place on large cookie sheet, open ends down. Bake on lowest oven rack 8 to 10 minutes or until light golden brown. When cool enough to touch, remove and discard foil-covered paper cones.
  4. Place ½ meatball in bottom of each cone. In large bowl, mix ¾ cup of the pizza sauce, the pepperoni, bell pepper and remaining meatball halves. Microwave uncovered on High 2 to 4 minutes or until hot. Spoon about ¼ cup of the mixture into each baked cone. Top each cone with about 1 tablespoon cheese. Serve hot with remaining pizza sauce. If you'd rather not shop for paper cone cups, make your own foil cone shapes: Cut 12 (9-inch) circles nonstick foil. For each: Fold foil circle in half. Roll foil starting at one side, until bottom open end of foil is 3 inches across. Place 1 dough square over nonstick foil cone, pressing edges to seal. Reshape foil into cone shape, and place open end down on cookie sheet. Bake as directed above.

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Quick & Easy Mini Chicken Pot Pies

Quick & Easy Mini Chicken Pot Pies
 
The family will love coming home to these on a cold chilly day!
Ingredients
  • 2 cups frozen mixed vegetables, thawed
  • 2 boneless chicken breast, cooked, diced and seasoned to taste
  • 1 can (10¾ oz) condensed cream of chicken soup
  • 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits
Instructions
  1. ) pre Heat your oven to 375°F.
  2. ) Mix well in a bowl; combine vegetables, chicken and soup.
  3. ) Flatten each biscuit into 5½-inch round circle.
  4. ) Place 1 round in each of 8 greased regular-size muffin cups. Press in bottom and up the side to form the pie cup.
  5. ) Spoon in a generous amount of chicken mixture into each cup.
  6. ) Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  7. Bake at 375°F for about 20 minutes or until biscuits are golden brown.
  8. ) Cool 1 minute; remove from pan.

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OVEN BAKED TACOS

OVEN BAKED TACOS
Serves: 12
 
These will be your new family favorite!
Ingredients
  • 2 lb ground beef
  • 1 can refried beans
  • 1 can of tomato sauce
  • 1 packet taco seasoning-I use Wildtree
  • 1 oz shredded cheese
  • 12 tortillas/taco shells
Instructions
  1. Start with the taco shells, buy them in the store or make em yourself.
  2. If you make them yourself, All you need is some tortillas and cooking spray. We use small, soft “taco” tortillas. We use the flour kind but corn is fine too.
  3. First you want to steam them… Wet some paper towels and wring them out well.
  4. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack.
  5. It is wise to put a baking sheet below them to catch any oil from the cooking spray.
  6. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!
  7. Okay, now for the filling
  8. Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet.
  9. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see whats best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms).
  10. Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish).
  11. Then just sprinkle the cheese over the top and bake at 375 degrees for about 10 minutes.

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Magic Chicken and Biscuit Casserole

Magic Chicken and Biscuit Casserole
 
This is absolutely delicious!
Ingredients
  • 4 Tbsp butter
  • 2 chicken breasts, cooked and shredded
  • Up to 2 cups mixed vegetables (can use frozen, fresh or a mix)
  • ¼ onion, diced small
  • ½ cup shredded cheddar cheese
  • 2 cups reduced fat biscuit mix
  • 1 ½ cups skim milk
  • 1 ½ cups chicken broth
  • 2-3 chicken bouillon cubes (if using canned broth, use all 3)
  • 1 can fat free cream of chicken soup
Instructions
  1. Heat oven to 350° F.
  2. In a 9X13 dish, place butter in cubes and allow to melt in the oven.
  3. Heat the broth and dissolve the bouillon, set aside.
  4. Remove the dish from the oven and layer chicken on top of the butter, do not stir.
  5. Place your favorite mix of vegetables and onions on top of the chicken, do not stir (I used corn, green peas, carrots, spinach and bell pepper).
  6. Top with the cheese, no stirring!
  7. Combine the biscuit mix and the milk, pour over the top and again, do not mix!
  8. Mix together the broth and the cream of chicken soup, pour THIS over the top of everything.
  9. DO NOT STIR…yep, it looks like a mess, but bake for 45-50 minutes and the magic happens! Remove when top is evenly browned and allow to sit for 5-10 minutes before serving.

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Chicken Broccoli Cheddar Pocket

Chicken Broccoli Cheddar Pocket
Prep time: 
Cook time: 
Total time: 
Serves: 4 large
 
Freshly baked sandwich pocket fresh from your own oven
Ingredients
  • ● ½ batch, or approx. 4 cups bread dough
  • ● 2 large chicken breasts
  • ● 2 cups steamed broccoli
  • ● 1 - 2 oz cream cheese
  • ● ¼ - ½ cup alfredo sauce
  • ● 1 - 2 cups cheddar cheese
  • ● various seasonings
  • ● ½ cup olive oil
Instructions
  1. Season and bake chicken breasts in a 350 degree oven until no longer pink in center. Dice chicken and set aside.
  2. Roll out a handful of bread dough into a ¼ inch thick rectangle. Spread 1-2 tsp of softened cream cheese over dough. Add 1-2 Tbsp of alfredo sauce over the cream cheese. Top with ½ cup diced chicken, ¼ cup steamed chopped broccoli, and ¼ - ⅓ cup cheddar cheese.
  3. Fold up ends of dough over the filling mixture. Fold other ends up and over and seal seams shut using a bit of water if necessary.
  4. Place seam side down on a prepped baking sheet, cut a small steam vent in the top, and let rise for about 30 minutes in a warm, draft-free place.
  5. Bake at 400 degrees until golden brown, about 20-25 minutes. Brush with oil mixture again after baking if desired.

 

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MIRACLE MEATLOAF

MIRACLE MEATLOAF
 
Ingredients
  • 2 lbs extra lean ground beef
  • 1 lb pork sausage
  • 2 eggs
  • ½ cup of milk
  • 1 cup cracker crumbs
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tbsp dried parsley
  • 1 tbsp dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 medium onion diced
Instructions
  1. Add all ingredients in large bowl and mix until well combined.
  2. Spray the inside of your crockpot with pam spray.
  3. Place meat mixture in crockpot forming a "loaf".
  4. Wrap potatoes in foil and place around meatloaf, as pictured.
  5. Set your crockpot to low for 8-10 hours.
  6. SUPER SIMPLE!!!

 

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Brown Butter Shrimp and Garlic Pasta

Brown Butter Shrimp and Garlic Pasta
Serves: 4
 
Fresh seafood does not need to be fussed over. All you’ll need are some very basic ingredients and a few minutes in the kitchen to create a mouthwatering seafood dish. This recipe for brown butter shrimp and garlic pasta is just that. It’s so simple, you’ll be surprised at how delicious it is!
Ingredients
  •  1 lb shrimp that has been deveined and cleaned. The shrimp should be thawed if using frozen.
  •  3 tablespoons unsalted butter
  •  3 cloves of garlic, crushed and roughly chopped
  •  ½ lb dry spaghetti or capellini that’s been cooked in salted water just until it is al dente
  •  Salt and pepper to taste
  •  Quarter cup of the pasta water used for cooking the pasta
  •  2 tablespoons spring onion, chopped into quarter inch sections
  •  Spanish paprika for garnish
Instructions
  1. In a skillet or frying pan over medium heat, carefully brown the butter just until you see it turning a bit darker in color. Add the chopped garlic and stir together until fragrant.
  2. Add the shrimp and cook on both sides until the shrimp turns pinkish orange.
  3. Then add the reserved pasta water, cooked pasta, and salt and pepper. You may not need to add salt if the pasta has been salted when cooking or if using salted butter. The extra liquid will help fully cook the shrimp and deglaze the pan so all the flavors can be absorbed by the pasta.
  4. Toss the pasta in the shrimp butter garlic sauce for a minute. Turn off the heat and add the spring onion. Toss again until everything is well combined.
  5. To serve, place in individual plates and sprinkle with some extra spring onion and a light dusting of Spanish paprika.

I often use Wildtree Scampi blend when making this recipe.

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CHICKEN AVOCADO BURGER

CHICKEN AVOCADO BURGER
 
Ingredients
  • 1 lb ground chicken
  • 1 large avocado
  • 1 garlic clove (chopped)
  • ¼ cup panko bread crumbs
  • Salt and pepper
  • Jalapeños or poblano peppers (optional) I prefer it WITH jalapeños!
Instructions
  1. Mix chicken, bread crumbs, garlic, peppers(optional) and spices.
  2. Dice up the avocado and add to the chicken mixture. Don't squish the avocado too much.
  3. Form Into patties and grill until done! Be careful not to overcook!

 

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Cornish Hens

Cornish Hens
 
These are absolutely Delicious!
Ingredients
  • 5 Cornish hens
  • 3 lemons cut in quarters
  • springs of rosemary or you can use dried
  • 4 garlic cloves minced
  • ¼ cup virgin olive oil
  • 2 tablespoons butter
  • parsley flakes
  • thyme
  • salt and pepper
Instructions
  1. Pre heat your oven to 350 degrees.
  2. In a one cup measuring cup add olive oil and butter and minced garlic. Microwave this mixture for about 1:00 and let stand.
  3. Prepare the hens by rinsing, and patting dry with several paper towels.
  4. Fill the In the cavity of the hens sprinkle with salt and pepper, add a spring of rosemary and 2 slices of lemon.
  5. Use a brush to coat the hens with the olive oil mixture, and then generously season with kosher salt, freshly ground black pepper, parsley and thyme.
  6. Season the bottom side first, then flip and repeat. Hens should be roasted breast side up.
  7. Cover a cookie sheet with tin foil and spray with cooking spray, arrange your hens on the cookie sheet.
  8. Roast in the oven for about 55 minutes or until done, and let stand for 10 minutes before serving.

 

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Cheesy Buttery Shrimp

Cheesy Buttery Shrimp
 
Absolutely amazing dish, if you are a shrimp lover this is for you!!
Ingredients
  • 2 lbs. of uncooked shrimp (I chose medium sized)
  • ½ cup Monterey and Colby Jack Cheese
  • 1-2 tsp. Oil- I use garlic grapeseed oil
  • ¼ cup lemon juice
  • ½ stick melted unsalted butter
  • 2 tsp. crushed garlic- I use garlic galore
  • ¼ cup finely chopped spring/green onions
  • 2 tsp. sea salt- I use Wildtree
  • 1 tsp. ground black pepper
Instructions
  1. Turn broiler on to high
  2. Rinse shrimp, peel and remove tails
  3. Add shrimp to a bowl and add extra virgin olive oil, melted butter, lemon juice, crushed garlic, spring/green onions, sea salt and ground black pepper, fold until incorporated
  4. Place shrimp in a baking dish or even a cookie sheet, make sure shrimp are spread out and not on top of each other
  5. Broil for 6 minutes
  6. Remove from broiler and sprinkle cheese all over shrimp, place back in broiler for 1-2 minutes or until cheese is melted. ENJOY! 🙂

 

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🍗🍗 Baked Fried Chicken 🍗🍗

I am pretty sure someone has discovered the KFC secret recipe!
It is DEAD ON!
It is also baked…not fried and there isn’t any skin!…
So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!
This is super easy and you are TOTALLY going to love it!

I brined this chicken for 24 hours before I cooked it. You can brine it anywhere from 2 hours to 24. I used Wildtree Brine

Brine(Or can can use this Brine)- a big ole pot, 3/4 cup salt, 1/4 cup sugar, a couple tablespoons of garlic salt

Fill pot halfway up with water and stir to mix the seasonings around, then
I put my frozen chicken in and let it do its thing in the fridge over night. ( can be frozen or thawed)

Mix in a Gallon Size Ziploc or Large Bowl:

1/2 tsp. Salt

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees.

I used a tablespoon of vegetable oil and a tablespoon of real salted butter.
Put it on a cookie sheet and pop it in the oven until the butter melts.

Spread melted butter around the bottom of the pan.
Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess brine off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 30 min. Turn each piece of chicken and continue cooking for 30 more minutes, or until cooked through.
ENJOY!

 

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Oven-roasted Sausages, Potatoes, and Peppers

Oven-roasted Sausages, Potatoes, and Peppers
 
Ingredients
  • 1-2 bell peppers, sliced
  • 1 package (at least 1 lb) of your favorite sausage links
  • 4-5 decent-sized potatoes
  • 3 tbsp olive oil (yes, it has to be OLIVE oil)
  • 1 small jar banana peppers
  • 1 large onion, sliced
  • salt & pepper
  • *optional — 2 tsp dried rosemary
  • *optional — tsp creole seasoning
Instructions
  1. spray a large baking pan w/ nonstick spray
  2. (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
  3. slice sausages into thin rounds, about ⅕″ thick.
  4. cut potatoes into ½″ chunks
  5. slice onion and pepper into strips
  6. place all ingredients on baking sheet and drizzle oil over.
  7. Toss everything together in the oil, making sure everything is coated.
  8. add salt & pepper and spices (if using)
  9. top w/ sliced banana peppers
  10. bake at 400 for about 30-35 min, until potatoes are tender
  11. EAT

 

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Italian Pot Roast

Italian Pot Roast
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 pound baby carrots
  • 1 pound baby red potatoes, halved
  • 2 celery stalks, chopped
  • 3 pound beef chuck roast
  • 1 (14.5 ounce)can no salt added petite diced tomatoes
  • ½ cup Wildtree Italian Simmering Sauce
  • ¼ cup flour
Instructions
  1. Add carrots, potatoes, and celery to a slow cooker.
  2. Place beef chuck roast on top of vegetables.
  3. Pour diced tomatoes and Italian Simmering Sauce over the roast.
  4. Cover and cook on high for 5 - 6 hours or low for 8 – 10 hours.
  5. Transfer roast and vegetables to a pan or bowl.
  6. Transfer half of the liquid to a separate mixing bowl. Whisk flour into broth until smooth and transfer mixture back to slow cooker. Whisk until completely incorporated and smooth.
  7. Cover and cook for 10 minutes or until slightly thickened.
  8. Serve as a gravy over the pot roast.
Nutrition Information
Calories: 340 Fat: 8 gm Saturated fat: 3 gm Carbohydrates: 22 gm Sodium: 220 mg Fiber: 3 gm Protein: 40 gm Cholesterol: 110 mg

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Check out Wildtree Italian Simmering Sauce

 

BLACK BEAN AVOCADO SALSA

BLACK BEAN AVOCADO SALSA
 
Ingredients
  • 1 (15 oz) can black beans, rinsed & drained
  • 1 (11 oz) can kernel corn, drained
  • 2 medium tomatoes, seeded & chopped
  • 1 small red pepper, diced
  • ¼ c diced red onion
  • 1 (4 oz) can green chilies
  • 2 tbsp lime juice (fresh preferred)
  • 2 tbsp red wine vinegar
  • ½ - 1 tsp minced garlic
  • ½ - 1 tsp sea salt
  • ½ tsp ground black pepper
  • 2 avocados, diced
  • Optional extras
  • ⅓ c chopped cilantro
  • 1 jalapeño pepper, seeded & minced
Instructions
  1. Mix black beans, corn, tomatoes, red bell pepper, onion, chilies (and jalapeño and cilantro if using) in a medium bowl.
  2. In a separate bowl mix lime juice, vinegar, garlic, salt, and pepper. Pour over bean mixture and mix all together.
  3. Fold in the diced avocados.
  4. Cover bowl with plastic wrap and chill at least 2 hours.

 

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Bacon Cheeseburger Mushroom Pie

Bacon Cheeseburger Mushroom Pie
 
Ingredients
  • 1 can (12 oz) Pillsbury Home style Buttermilk Biscuits
  • 1 lb lean (at least 80%) ground beef...
  • 6 strips of Bacon
  • ¼ cup chopped onion (1/2 medium)
  • ⅓ cup ketchup
  • 3 tablespoons yellow mustard
  • 2 tablespoons sweet relish
  • 1 can mushrooms
  • 1 teaspoon of garlic granules or powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • shredded cheese- Use about ½ package of a 3 cheese blend for 2
Instructions
  1. Heat oven to 400°F. Grease 9-inch pie pan with shortening. Separate dough into 10 biscuits. Press 6 biscuits in bottom and up side of pie pan to form crust.
  2. Cut remaining 4 biscuits into quarters; set aside.
  3. In a skillet, cook ground beef, bacon and onion over medium heat, stirring frequently, add mushrooms and cook till until beef is thoroughly cooked; drain.
  4. Stir in ketchup, relish, mustard, salt and pepper. Cook uncovered until bubbly.
  5. Spoon into biscuit-lined pan, Place biscuit quarters, point side down, around edge of hot beef mixture top with shredded cheese
  6. Bake 15 to 17 minutes or until biscuits are golden brown.

 

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Eggplant Pizza

 

Here is a healthier version of pizza for you to try

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

Taco-Stuffed Portobello Mushroom Caps

Taco-Stuffed Portobello Mushroom Caps
Prep time: 
Total time: 
Serves: 6
 
These delicious low-carb stuffed Portobello mushroom caps are really easy to make and deliver a ton of great flavor. Taco Tuesday will never be the same! To prepare the mushroom caps, gently remove stems by hand. Then, scoop out the gills with a spoon and discard. This will give you more room to add your toppings, plus it will remove the residual grit that can sometimes accumulate there.
Ingredients
  • 6 large Portobello mushroom caps, stems and gills removed
  • 3 T. garlic grapeseed oil
  • 1 lb. ground beef
  • 2–3 T. taco seasoning (I prefer Wildtree brand -gluten free, low in sodium, organic)
  • ½ c. water
  • 10 oz. four cheese Mexican-blend, finely shredded
  • 4 green onions, green part only, finely sliced
  • ½ pint grape tomatoes, washed and cut in quarters
  • 1 avocado, seed and skin removed, cut into small chunks
  • Sides (optional)
  • salsa
  • guacamole
Instructions
  1. Preheat oven to 375 degrees.
  2. Line a rimmed baking sheet with parchment paper. With a pastry brush, brush oil on outside of each mushroom cap, and around the interior and edges. Set finished caps on lined baking sheet and set aside.
  3. Over medium-high heat, brown ground beef in a large skillet until no longer pink inside. Carefully drain off excess fat and return to heat.
  4. Add 2-3 T. taco seasoning mix and ½ cup water to skillet. Stir to distribute taco seasoning evenly. Cook on medium-high heat for 5-7 minutes or until excess water cooks down, stirring occasionally. Remove from heat and cool for a couple of minutes.
  5. Divide the seasoned beef among the 6 mushroom caps. Add approximately 1 oz. of shredded Mexican cheese to each cap and top with sliced green onions.
  6. Place baking sheet on middle rack of oven and bake for approximately 15 minutes, until cheese is melted. Remove from heat and cool for a couple of minutes before serving.
  7. To serve, top with chopped tomatoes, avocado, additional cheese, and green onions. For added crunch, serve with baked sweet potato chips.

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

 

 

Reuben with a twist

Vegetarian Reuben
Recipe will make about four sandwiches.


Dressing:

Equal parts low fat mayonnaise and low-carb ketchup. I used 1/4 Cup of each. One dill pickle wedge, finely chopped. Optional a Tablespoon of capers. Mix all ingredients together, whisking until smooth, and refrigerate until ready to use.

Sandwich:

1 Can Sauerkraut, drained
1Cup chopped mushrooms
2 Cups wilted spinach (Use either frozen or fresh)
At least 2 slices low fat Swiss Cheese per sandwich (we used deli sliced and I used three slices per sandwich)
Bread of your choice. We used multi-grain, which was not really dense enough for this sandwich, although very tasty.
1/4 cup onion, chopped
1 clove garlic
1 tsp allspice
salt and pepper to taste
Butter for grilling sandwiches.

Sautee, onion and garlic together in pan until just beginning to turn translucent. Add drained sauerkraut and cook on low-medium stirring frequently until all fluid is cooked out and sauerkraut starts to brown.

In separate pan, sauté sliced mushrooms with salt, pepper and allspice until nicely browned and soft. Add spinach and cook until just wilted, or warmed through. Season to taste.

Build the sandwich.

Put Russian dressing on both slices of bread. Add a slice of Swiss cheese to either slice…this provides something of a moisture barrier to the sandwich. Add spinach mix and sauerkraut. Grill over medium heat until bread is browned and cheese melts. Serve hot.

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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