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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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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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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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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Grandmother’s Slow Cooked Meatballs The Best IN TOWN

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Grandmother’s Slow Cooked Meatballs The Best IN TOWN
 
Ingredients
  • 1½ pounds extra lean ground beef
  • 1 cup dry breadcrumbs
  • ½ cup egg substitute
  • ⅓ cup chopped fresh parsley
  • 2 tablespoons minced fresh onion
  • ⅓ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 16 ounces cranberry sauce
  • 12 ounces chili sauce
  • Parsley sprigs -- optional
Instructions
  1. Combine first 5 ingredients in a large bowl
  2. Shape mixture into30 (11/2-inch) meatballs.
  3. Combine ketchup, sugar, juice, and sauces in an electric slow Cooker; gently stir in meatballs.
  4. Cover with lid; cook on low-heat setting for 8 to 10 hours.
  5. Garnish with parsley, if desired

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Holly Jo’s Sloppy Stuffed Peppers

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Holly Jo's Sloppy Stuffed Peppers
 
Ingredients
  • 4 Bell Peppers (any color you choose)
  • 2 lbs Ground Beef
  • 1 Small Onion (chopped)
  • ¾ cup of chopped carrots
  • ¾ cup of chopped celery
  • 1tsp minced garlic
  • 8 oz can of mild Rotel
  • ⅓ cup of beef broth
  • ¼ cup of reduced sugar ketchup
  • 2 tbsps of tomato paste
  • 1 tbsp. of Worcestershire sauce
  • 1 tsp. mustard
  • 1 tbsp of chili powder
  • 1tsp cumin
  • 1tsp salt
Instructions
  1. Preheat your oven to 350 degrees
  2. Wash your peppers and cut the tops off..clean seeds out....
  3. Grease your pan and then salt and pepper your peppers ....bake for 35 min.
  4. Over Med heat...cook your ground beef, onion, carrots, celery, and garlic.
  5. If you have grease drain it.
  6. Then add the Rotel, beef broth, ketchup, tomato paste, Worcestershire sauce,mustard, chili powder, cumin, and salt...... Mix all well and simmer for 10 min.
  7. Remove your peppers from the over... stuff with mixture and ENJOY ~

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Crockpot Beer Chicken

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Crockpot Beer Chicken
 
Ingredients
  • 2lbs skinless, boneless chicken breast(or thighs)
  • 1 bottle or can of your favorite beer
  • 1 tsp salt
  • 1 tsp garlic powder or 3 cloves of minced
  • 1 tbsp. dried oregano
  • ½ tsp black pepper
Instructions
  1. Place all ingredients in the crock pot and cook on high for 4-5 hours or low 6-8 hours
  2. Feel free to change out the spices and herbs and use whatever you like!
  3. I found using a dark beer like guieness it has strong flavor and using a lighter beer you get a good flavor without a really beer taste..so use what you like!
Notes
I found browning the chicken first give even MORE flavor!

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Sunken Chicken

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Sunken Chicken
 
Another great low carb Recipe!!
Ingredients
  • 2 pkgs of thin sliced chicken breast
  • ¾ of a bag fresh organic baby spinach leaves
  • 6-8 slices of prosciutto
  • 1 8 oz pkg sliced mushrooms
  • 1 heaping tsp of chopped garlic
  • ½ cup white wine
  • ¼ cup olive oil
  • 1 pkg Lipton savory herb and garlic
  • 1 bag of shredded mozzarella cheese
  • non stick spray
Instructions
  1. Preheat oven to 375°F
  2. Spray a 13" x 9" baking dish with non stick spray.
  3. Add chicken to baking dish. Top the chicken with sliced prosciutto, followed by the baby spinach and mushrooms.
  4. In a small bowl, mix together the wine, garlic, oil, and pkg of herb and garlic.
  5. Mix well and pour over the entire baking dish. Cover very lightly with foil and bake for 30 minutes.
  6. Remove from oven and add bag of shredded mozzarella. Return to oven and bake until cheese is well melted, 5-8 minutes.
  7. Serve with sides of your choice. Enjoy!!!

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GARLIC & LEMON CHICKEN W/ RED POTATOES & GREEN BEANS

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GARLIC & LEMON CHICKEN W/ RED POTATOES & GREEN BEANS
 
Gluten free. Low Carb, Diabetic Friendly and so simple to make!
Ingredients
  • 6 tablespoons oil (We use Garlic grapeseed)
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts
Instructions
  1. Preheat oven to 400°F .
  2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the oil.
  3. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  4. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat.
  5. Pour this mix into the pan and spread around evenly.
  6. Roast for 50 minutes or until cooked through.
Notes
We use our wildtree seasonings-We use the lemon pepper or lemon rosemary blend in this recipe at times. You can change it up and use any seasonings you choose.

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LEMON ROSEMARY CHICKEN

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LEMON ROSEMARY CHICKEN
 
Ingredients
  • 1 Chicken breast...
  • 1 Onion
  • 6 Cremini mushrooms
  • 1 Tsp of Lemon Rosemary Blend seasoning(We used Wildtree)
Instructions
  1. Sautee all ingredients in skillet with a teaspoon of butter, until chicken is cooked through.
  2. Place over a bed of lettuce on tortilla, or on rice.
  3. Also makes great wraps.
Notes
Increase or decrease amount of each ingredient based on personal preference.

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Sweet & Sour Meatballs

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Sweet & Sour Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Seriously - if you have not tried our new Sweet & Sour Sauce yet you are missing out!
Ingredients
  • 1 pound lean ground beef
  • 1 egg
  • ¾ cup panko bread crumbs
  • 1 teaspoon Wildtree Rancher Steak Rub
  • ½ cup Wildtree Sweet & Sour Sauce
Instructions
  1. Mix together ground beef, egg, panko bread crumbs, and Rancher Steak Rub.
  2. Shape mixture into meatballs using 2 tablespoons per meatball; makes about 18 meatballs.
  3. Heat 1 tablespoon Natural Grapeseed Oil in a 10-inch nonstick skillet over medium-high heat.
  4. Add the meatballs and sear until browned on all sides.
  5. Reduce heat to low. Add Sweet & Sour Sauce and stir to coat the meatballs.
  6. Cover and cook for 7-10 minutes or until meatballs are cooked through: 160°F.
  7. Garnish with sesame seeds and scallions if desired.
Nutrition Information
Serving size: 3 meatballs Calories: 180 Fat: 4.5 gm Saturated fat: 2 gm Carbohydrates: 15 gm Sodium: 410 mg Fiber: 1 gm Protein: 18 gm Cholesterol: 80 mg

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Citrusy Cauliflower Kale Summer Salad

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Citrusy Cauliflower Kale Summer Salad
 
Without question, the addition of the salt-cured lemon slices is what elevates this recipe from bland to grand. The bright, briny flavor of the preserved lemon adds a fresh burst of flavor . The lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks. Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.
Ingredients
  • Salad:
  • 1 small zucchini, washed, cut in half and uniformly sliced
  • 1 small yellow squash, washed, cut in half and uniformly sliced
  • 1 head cauliflower, washed and trimmed, florets only
  • 1 head broccoli, washed and trimmed, florets only
  • 4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
  • 3 T. olive oil
  • 12 grape tomatoes, washed and cut in half lengthwise
  • 6-8 large fresh basil leaves, washed, rolled and cut into thin strips
  • 4-6 salt-cured organic lemon slices, very finely chopped including rinds
  • ¼ cup dried cranberries [optional]
  • Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 T. rice vinegar
  • 1 T. fresh lemon juice
  • 1 t. lemon zest
  • 2 t. honey
  • 2 t. Dijon mustard
  • Kosher salt and cracked black pepper, to taste
Instructions
  1. In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. If possible, make in advance to allow the flavors to mingle. Taste and adjust seasonings as desired. Set aside.
  2. Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 T. water. Cover and microwave on high for about 5 or 6 minutes, or until crisp tender. Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool.
  3. In a large glass bowl, add torn kale and drizzle with olive oil. With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste. Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl. Toss to combine. Serve immediately or store in the refrigerator for up to two days.
  4. Right before serving, add desired amount of citrus vinaigrette and toss to coat thoroughly. Add salt and pepper to taste.

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Minute Microwave Lasagna in a Mug (Low Carb)

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Minute Microwave Lasagna in a Mug (Low Carb)
 
Ingredients
  • 3 Tbsp pizza sauce
  • 3 Tbsp cottage cheese or 2 Tbsp pesto
  • ⅓ cup fresh spinach or greens
  • 4 slices pepperoni
  • ¼ cup shredded mozzarella cheese
Instructions
  1. Layer in pizza sauce.
  2. Top with pesto or cottage cheese.
  3. Add spinach and pepperoni.
  4. Add cheese.
  5. Microwave on high for one minute. Let cool slightly. Serve.
Nutrition Information
Serving size: 1 Calories: 255 Fat: 15.8 gm Saturated fat: 6.9 gm Trans fat: .4 gm Carbohydrates: 8.2 gm Sugar: 1.7 gm Sodium: 886 mg Fiber: 1 gm Protein: 19.9 gm Cholesterol: 41 mg

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Braised Chicken Thighs with Portobello Mushrooms and Goat Cheese

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Braised Chicken Thighs with Portobello Mushrooms and Goat Cheese
 
Ingredients
  • 2 T. extra virgin olive oil
  • 1 T. smoked paprika
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 6 chicken thighs
  • 3 T. butter
  • 2 cups baby Portobello mushrooms, thinly sliced
  • 1 medium shallot, sliced
  • 3 cloves garlic, finely minced
  • 2 cups chicken broth
  • 2 tablespoons fresh rosemary, finely chopped
  • 4 oz. goat cheese, room temperature
  • salt and pepper, to taste
Instructions
  1. In a 10" skillet, heat the extra virgin olive oil over medium-high heat.
  2. Combine the smoked paprika, garlic powder, dried oregano, cayenne pepper, salt and pepper in a small bowl.
  3. Season the chicken thighs with the smoked paprika mixture and place skin side down in the heated pan.
  4. Sear the chicken thighs for approximately 4 or 5 minutes, or until they are nicely browned.
  5. Turn and repeat on the other side.
  6. Remove the chicken from the pan and set aside.
  7. Add the butter and mushrooms to the heated pan and saute the mushrooms for about 4 or 5 minutes.
  8. While the mushrooms cook, stir them occasionally until they are browned and very little moisture remains in the pan.
  9. Add the shallot and garlic to the pan and saute until translucent, about 3 to 4 minutes.
  10. Add the chicken broth and rosemary and bring to a boil.
  11. Reduce to a simmer and add the seared chicken thighs back to the pan and reduce to a simmer.
  12. Cook the chicken for 25-30 minutes, then turn it over and continue cooking another 30 minutes or until the meat is very tender.
  13. Remove from chicken thighs from pan and keep warm.
  14. Separate goat cheese into 3 or 4 chunks and add to the warm sauce.
  15. Stir until completely melted.
  16. Season with additional salt and pepper, to taste. Serve warm chicken thighs topped with creamy pan sauce along with mashed potatoes, garlic mashed cauliflower or your favorite side dish.

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GARLIC & LEMON CHICKEN W/ POTATOES & GREEN BEANS

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GARLIC & LEMON CHICKEN W/ POTATOES & GREEN BEANS
 
Ingredients
  • 6 tablespoons oil (We used Zesty lemon Grapeseed Oil)
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ pound trimmed green beans
  • 8 small red potatoes, quartered (I mixed red & yellow in pic)
  • 4 chicken breasts
Instructions
  1. Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
  3. Roast for 50 minutes or until cooked through. Serve warm.

 

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Hoisin Shrimp Stir-fry

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Hoisin Shrimp Stir-fry
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 4 ounces soba noodles
  • 1 zucchini
  • 1 yellow bell pepper, thinly sliced
  • ½ red onion, thinly sliced
  • ½ cup shredded carrots
  • 3 teaspoons Wildtree Roasted Garlic Grapeseed Oil, divided
  • 1 pound shrimp, peeled and deveined
  • 1 cup snap peas
  • ½ cup Wildtree Hoisin Sauce
Instructions
  1. Prepare noodles according to package directions. Drain and set aside. Cut zucchini into ¼-inch thick planks and then slice into long, thin strips; set aside. Heat 2 teaspoons Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add shrimp and sauté until cooked through. Transfer to a bowl. Heat remaining 1 teaspoon Roasted Garlic Grapeseed Oil in the now empty skillet. Add bell pepper, carrots, red onion, and snap peas. Cook vegetables for 7-10 minutes or until tender, but still crisp. Add cooked shrimp, zucchini, cooked noodles, and Hoisin Sauce to the skillet. Toss to combine; cook until heated through. Garnish with sesame seeds if desired.
Nutrition Information
Calories: 270 Fat: 5 gm Saturated fat: 0 Carbohydrates: 32 gm Sodium: 850 mg Fiber: 3 gm Protein: 24 gm Cholesterol: 135 mg

 

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Roasted Garlic Grapeseed Oil :  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/Roasted-Garlic-Grapeseed-Oil,811.aspx

Hoisin Sauce http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/Hoisin-Sauce,1667.aspx

Cordon Bleu Chicken Burger

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Cordon Bleu Chicken Burger
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 pounds ground chicken
  • 1 package Wildtree Crispy Chicken Blend
  • 4 slices swiss cheese, cut into quarter sized pieces
  • 4 slices deli ham, cut in half
  • ½ cup light mayonnaise
  • ¼ cup Wildtree Zesty Mustard Sauce
  • 1 cup arugula
Instructions
  1. Preheat grill to medium-high heat. Clean and grease the grill grates. Mix ground chicken and Crispy Chicken Blend together until well combined. To prevent sticking, coat hands in oil before shaping chicken burgers. Shape ½ cup of ground chicken into a thin patty. Fold ½ slice of deli ham into a small square and place between two pieces of swiss cheese. Place the stacked meat and cheese in the center of the patty and wrap the ground chicken around it to create a stuffed burger. Repeat for the rest of the chicken; makes 8 burger patties. Grill for 5 minutes on each side until lightly charred and cooked through: 165°F. Whisk mayonnaise and Zesty Mustard Sauce together to make a sauce. Place a chicken burger on a bun and top with arugula. Drizzle with mustard sauce.
Nutrition Information
Calories: 410 Fat: 19 gm Saturated fat: 6 gm Carbohydrates: 30 gm Sodium: 590 mg Fiber: 1 gm Protein: 30 gm Cholesterol: 120 mg

 

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For more information about  Wildtree products go here:  http://mywildtree.com/wendywilkes

Crispy Chicken Blend:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/CRISPY-CHICKEN-BLEND,1656.aspx

Zesty Mustard Sauce :  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/Zesty-Mustard-Sauce,1701.aspx

 

Cauliflower crust pizza

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CRUST:
1 small head cauliflower
2 eggs
1 cup finely shredded mozzarella cheese (or another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt


TOPPINGS:
Whatever you like!
We used a food processor and mixed all the ingredients for the crust in it.
Shape it into a 9 to 12-inch round. Bake the crust. 400 F for 30-40 minutes Top it with desired sauce and toppings.and return to oven until cheese melted/browned.
We topped ours with cheese, salami and onion
That is all!

Note:  You can make the crust thinner and bake it longer if you like it crispier.

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