Crunchy Baked Chicken

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Crunchy Baked Chicken
 
This recipe can be altered to your taste - add or subtract the spices and herbs to your liking. It's really good cold the next day and makes a great picnic addition as long as it's kept cold until eaten.
Ingredients
  • Cut up chicken, I use 2 kgs (4.4 lbs) of boneless skinless chicken breasts cut in half.
  • 1 box Panko Bread Crumbs
  • ¼ cup olive oil
  • 1 tsp salt
  • 2 tsps. paprika
  • 2 tsps. celery salt
  • ½ tsp pepper
  • ¼ tsp garlic salt
  • 2 tsps. basil
  • 2 tsps. oregano
Instructions
  1. Wash chicken and pierce it with a knife. ¼ - ½ inch slits work perfectly.
  2. Marinate it in milk (buttermilk or regular) for at least ½ hour.
  3. Shake milk off and coat with above mixture.
  4. I do it in batches to keep the breadcrumb mixture dry so it sticks better.
  5. I also use my knuckles to press the breadcrumbs into the chicken firmly.
  6. Bake at 375 for 40 minutes.

 

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LOW CARB QUICHE

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LOW CARB QUICHE
 
Ingredients
  • 1 lb bacon...
  • 1 large onion, chopped
  • 1 Bell Pepper ( I used a few mini ones)
  • 1 C Mushrooms
  • 2 tablespoons butter, divided
  • 1 teaspoon olive oil
  • 10 ounces frozen spinach, thawed
  • 6 ounces swiss cheese, shredded
  • 6 eggs
  • ½ cup heavy whipping cream
  • salt
  • pepper
Instructions
  1. Chop bacon and cook thoroughly.
  2. While bacon cooks, chop onion and shred cheese.
  3. Put bacon onto a paper towel to absorb excess oil.
  4. Add chopped onion, mushroom, and bell pepper and stir to coat in bacon grease.
  5. When onion turns glossy, add thawed spinach, bacon, and stir to mix. Heat about 5 minutes,
  6. then remove from heat to cool.
  7. Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
  8. Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
  9. Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
  10. Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
  11. Let rest 5 minutes before cutting & serving.

Instead of olive oil, we used:  Smoky Bacon Flavored grapeseed oil.  It was delicious

 

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Steamed Citrusy Orange Roughy

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Steamed Citrusy Orange Roughy
 
If you haven’t tried foil packet cooking, you are in for a real treat! Preparation only takes a few minutes and clean up is a breeze. You can use this method indoors year round, or toss the packets onto your grill to enjoy a light and healthy meal during the warmer months. This recipe uses orange roughy filets, but this technique can be used with any type of fish, lean protein and veggie combination. You can use fresh or preserved lemons to make this recipe. I recommend trying the preserved lemons because they add a lot more flavor. You can either buy a container of preserved lemons or easily make your own with Himalayan salt blocks. A word of caution, however, if you use preserved lemons, don’t add additional salt to the filets without tasting.
Ingredients
  • 4 orange roughy filets
  • 12 slices fresh or salt-cured preserved lemon
  • 8 slices fresh lime
  • 2 T. fresh cilantro, stems removed and chopped
  • 1 T. fresh jalapeno pepper, seeds and veins removed and finely chopped
  • 4 T. unsalted butter
  • salt and pepper, to taste
Instructions
  1. If preparing indoors, preheat oven to 400 degrees.
  2. Tear off 4 sheets of aluminum foil into sections large enough to fold over filets, with another couple of inches on each side to seal. Place a filet slightly off center on each sheet and add 3 lemon slices and 2 lime slices on top of each. Top each filet with ¼ of the cilantro and jalapeno pepper. Top with 1 T. of butter and sprinkle with salt and pepper, to taste.
  3. To seal packet, fold aluminum foil in half over the ingredients. Fold the 3 open sides, one at a time, over several times to seal the packet completely. The goal is to seal the packet tight enough to hold in the steam, but allow enough room for the air to expand.
  4. Place foil packet in preheated oven for 15 minutes, or place on hot grill over medium, direct heat and cook for approximately 8 - 10 minutes. Add a couple minutes to your cooking time if starting with frozen filets.
  5. To serve, open the foil packets, carefully avoiding the hot steam. Discard lemon and lime slices. Transfer filets to plates (if desired) or leave inside foil packets. Top with spicy peach salsa and serve.

 

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Kerry’s Chicken Piccata

 

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Kerry's Chicken Piccata
 
Ingredients
  • 4 skinless chicken breasts (butterflied)
  • ¾ c flour
  • 8 tbsp. butter
  • 6 tbsp. olive oil
  • ½ c lemon juice (I used fresh lemons)
  • 1 c chicken broth
  • 3-4 tbsp. capers
  • salt & pepper
Instructions
  1. Put flour in a medium bowl and season with salt & pepper. Set aside.
  2. Place chicken breasts between plastic wrap and beat with a meat tenderizer on both sides. (the plastic wrap keeps splattering contained)
  3. In a large saute pan, heat olive oil and 2 tbsp. of butter over med/high heat.
  4. Salt & pepper both sides of each chicken breast then dredge in the flour mixture and place in heated pan.
  5. Cook on each side approx. 3-4 minutes, til browned on each side.
  6. Remove from pan and set aside. Into the hot pan add the lemon juice, capers and chicken broth and stir well.
  7. Place chicken back into the pan and add remaining butter. Cook over medium heat til liquid cooks down and thickens & chicken finishes cooking.

 

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Loaded Chicken & Potatoes

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Loaded Chicken & Potatoes
 
Ingredients
  • 1 lb boneless chicken breasts, cubed (1″)
  • 6-8 medium skin on red potatoes, cut in ½″ cubes
  • ⅓ c olive oil
  • 1½ tsp salt
  • 1 tsp black pepper
  • 1 Tbsp paprika
  • 2 Tbsp garlic powder
  • 2 Tbsp hot sauce (more if you like it HOT)
  • For theTopping:
  • 2 c fiesta blend cheese
  • 1 c crumbled bacon
  • 1 c diced green onion
Instructions
  1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
  2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
  3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
  4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
  5. Serve With: extra hot sauce and/or ranch dressing or sour cream...

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Meaty Ham And Cheese Ring

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Meaty Ham And Cheese Ring
 
Ingredients
  • 2 cans (8 oz each) refrigerated Crescent dinner rolls
  • 1 cup mozzarella cheese
  • ⅓ pound salami
  • ⅓ pound ham
  • ¼ pound prosciutto
  • 6 slices Havarti cheese, halved
  • pepper to taste
  • dried basil
Instructions
  1. Preheat the oven to 375˚F / 190˚C.
  2. Unroll cans of dough, separate into triangles. On a large cookie sheet, I used a pizza sheet worked awesome Place a bowl in the centre (about 5 inches in diameter). Arrange the triangles in a ring around the bowl, dough should overlap.
  3. Layer cheese, salami, ham, prosciutto, and Havarti on each triangle closest to the ring. Season with pepper and basil .
  4. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
  5. Bake for 30 minutes or until the dough is golden brown.
  6. Cool 5 to 10 minutes before cutting into serving slices.
  7. Enjoy

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Grilled Chicken Taco Salad

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Grilled Chicken Taco Salad
Serves: 4
 
Ingredients
  • 4 chicken breast cutlets
  • 1 tablespoon Wildtree Taco Seasoning
  • ½ cup low fat sour cream
  • ¼ cup milk
  • 2 teaspoons Wildtree Spicy Chipotle Ranch
  • 6 cups chopped romaine lettuce
  • 1 avocado, sliced
  • ½ cup black beans, drained and rinsed
  • ½ cup corn
  • 1 cup shredded cheese
Instructions
  1. To prepare the chicken, rub the breast with the Taco Seasoning and grill it on a greased grill until it is cooked through.
  2. Meanwhile whisk together the sour cream, milk, and Chipotle Ranch; set aside.
  3. Divide the salad among 4 plates, top with avocado, black beans, corn and cheese.
  4. Slice each grilled chicken breast and lay it on top of the salad.
  5. Drizzle with the Chipotle Ranch Dressing.
Nutrition Information
Calories: 440 Fat: 23 gm Saturated fat: 10 gm Carbohydrates: 20 gm Sodium: 570 mg Fiber: 7 gm Protein: 40 gm Cholesterol: 115 mg

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Cauliflower Crust Pizza

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Cauliflower Crust Pizza
 
Ingredients
  • CRUST:
  • 1 small head cauliflower
  • 2 eggs
  • 1 cup finely shredded mozzarella cheese (or another kind!)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried minced garlic (or fresh garlic)
  • ½ teaspoon onion salt
  • TOPPINGS:
  • Whatever you like!
Instructions
  1. We used a food processor and mixed all the ingredients for the crust in it.
  2. 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.
  3. We topped ours with cheese, salami and onion
  4. That is all!
Notes
Note: You can make the crust thinner and bake longer if you want it crispier.

 

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MEXICAN STYLE CABBAGE SKILLET

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MEXICAN STYLE CABBAGE SKILLET
 
Any cabbage lovers? This one is easy and delicious!
Ingredients
  • ½ head of cabbage chopped
  • 1 lb of Ground Turkey or lean ground beef
  • 1 can of rotel or diced tomatoes if you like it less spicy
  • 1 packet taco seasoning or 2 T of your homemade taco seasoning
Instructions
  1. Brown hamburger, drain.
  2. Sauté chopped cabbage in 2Tbs of butter until tender.
  3. Add the beef to the cabbage, taco seasoning, can of rotel and half can of water.
  4. Simmer until liquid is absorbed.
Notes
We use Wildtree Taco seasoning. It only has 65 mg sodium per teaspoon(Serving-which is half of the sodium in most taco seasonings)

 

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LOW CARB PIZZA CASSEROLE

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LOW CARB PIZZA CASSEROLE
 
Ingredients
  • 1 lb chicken cooked and shredded
  • about 20 pepperonis (more or less according to your taste)
  • 1 cup low carb pizza sauce
  • ½ diced green bell pepper
  • 1½ cup shredded cheese of your choice
Instructions
  1. Spray a 8x13 baking pan.
  2. Cover the bottom with chicken,
  3. then spread the pizza sauce over that.
  4. Next layer the peppers, then the cheese, then the pepperoni.
  5. Bake at 350 for 15-20 minutes until the cheese is melted.
Notes
You can also add any of your other favorite pizza toppings, just make sure they are carb friendly if you are watching your carbs.

 

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Honey Mustard Chicken Wings

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Honey Mustard Chicken Wings
 
Chicken wings are such a great choice for casual outdoor gatherings because they are easy to make and are perfect for eating with your fingers. They are also extremely versatile because they can be tossed with any number of sauces or seasonings. The honey-mustard sauce used in this version is delicious and it pairs beautifully with potato salad or other picnic-worthy side dishes.
Ingredients
  • For The Honey-Mustard Sauce:
  • 1 T. unsalted butter
  • 2 cloves garlic, finely minced
  • 3 T. honey
  • ¼ c. Dijon mustard
  • 1 t. hot sauce (optional)
  • For The Wings:
  • 3 pounds chicken wings
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray.
  3. Add chicken wings to baking sheet in a single layer, not touching or overcrowding.
  4. Season wings with salt and pepper, then place in oven.
  5. Bake until skin is crispy, approximately 45 - 50 minutes.
  6. About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium high heat until garlic becomes translucent.
  7. Reduce heat to low and add honey and Dijon mustard. Stir to combine.
  8. Simmer for a few minutes, until honey dissolves completely. Remove from heat and stir in hot sauce, if using.
  9. Add the cooked wings to a glass bowl and pour honey-mustard mixture over them.
  10. 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.

©2016 WendyWeighsin

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Salmon tacos

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Salmon tacos
Serves: 10 tacos
 
Ingredients
  • 14 to 16 ounces cooked salmon, flaked
  • or 14.5 oz canned
  • 1 Tbsp. lime juice
  • ⅓ cup diced red sweet pepper
  • 1 cup corn
  • Corn tortillas or taco shells, warned in the oven
  • Package shredded cabbage with carrot (coleslaw mix)
  • Queso cheese
  • For the Sour Cream Drizzle:
  • ½ cup light sour cream
  • 1 Tbsp. finely chopped fresh cilantro
  • 1 Tbsp. lime juice
  • ⅛ tsp. salt
  • ⅛ tsp. ground chili powder
Instructions
  1. In a small bowl, toss together salmon and lime juice until combined.
  2. Combine the corn and sweet diced pepper together.
  3. In each corn tortilla or taco shell, put the cabbage mix, corn and
  4. sweet peppers, the salmon on top.
  5. For the Sour Cream Drizzle:
  6. In a small bowl, stir together sour cream, chopped cilantro, lime juice, salt, and chili powder, or put in your bullet and pulse for a few seconds to blend.
  7. Top each taco with Sour Cream Drizzle. Sprinkle with chopped cilantro,
  8. Queso cheese, and serve with lime wedges

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3 INGREDIENT CHICKEN

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3 INGREDIENT CHICKEN
 
Super easy!!!!!! Super yummy!!!!
Ingredients
  • 2 packets Dry Italian Dressing Mix
  • ½ Cup Brown Sugar
  • 6-8 Chicken thighs (You can use any chicken pieces)
Instructions
  1. Preheat oven to 350 deg.
  2. Line a metal rimmed baking sheet or pan with foil.
  3. Place brown sugar and seasoning packets in a large Ziploc freezer bag and shake to mix.
  4. Add chicken pieces to bag and coat.
  5. Place chicken pieces on pan skin side up.
  6. Bake for 35 minutes for thighs, longer for thicker breast pieces or until juices run clear.

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

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

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

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

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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