LOADED CAULIFLOWER CASSEROLE

LOADED CAULIFLOWER CASSEROLE
 
Ingredients
  • 1 head of steamed Cauliflower
  • 1 cup low fat sour cream
  • ¾ cup shredded cheddar cheese
  • 3 green onions, finely chopped
  • 3 -6 slices crisped turkey bacon crumbled
  • salt and pepper
Instructions
  1. Pre-heat oven to 350.
  2. Chop cooked cauliflower into small pieces.
  3. Mix sour cream, ½ of the green onions, ½ of the cheese, ½ of the bacon, and salt and pepper to taste in medium bowl.
  4. Stir in the cauliflower.
  5. Place in medium baking dish and sprinkle remaining cheese and bacon on top.
  6. Bake for 20 minutes.
  7. Sprinkle the remaining green onions on top just before serving.

 

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Mojo Peel & Eat Shrimp

Mojo Peel & Eat Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound shell-on, deveined shrimp
  • ½ cup Wildtree Mojo Sauce & Marinade
Instructions
  1. Place shrimp and Mojo Sauce & Marinade in a zip-top bag and marinate for 30 minutes in the refrigerator.
  2. Heat Organic Coconut Oil in a 12-inch nonstick skillet over medium heat.
  3. Add marinated shrimp and sauté for about 8 minutes or until cooked through.
Nutrition Information
Calories: 90 Carbohydrates: 2 gm Sodium: 210 mg Fiber: 1.5 gm Protein: 16 gm Cholesterol: 115 mg

Check out the Mojo Sauce and Marinade

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Warm Kale Salad with Bacon & Figs

Warm Kale Salad with Bacon & Figs
Serves: 2
 
Ingredients
  • 1 Bunch of Kale, stems removed and rough chopped
  • ½ Lg Onion, sliced
  • 3-4 slices bacon or pancetta, cooked (favorite cut)
  • ½ Lg. Jalapeno, sliced in rings (optional)
  • 1-2 slices Rotisserie Chicken, breast (skin removed)
  • 4 Mission Figs (can use dates or prunes)
  • 2 Tbsp Dried Cranberries
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Sesame Oil (optional, can substitute with EVOO)
  • Shaved Parmesan Cheese
  • Salt & Pepper to taste
Instructions
  1. Heat oil in a Large skillet over Med-High heat. Add onions until translucent. *Keep stirring, can brown quickly.
  2. Remove and drain on paper towels.
  3. Reduce heat to Medium and add Kale, let it cook down then ADD Salt & Pepper to taste, then add Figs.
  4. Return Onions to the pan, stir then remove from heat.
  5. Toss lightly with Dried Cranberries, Bacon, Jalapenos, and Parmesan Cheese
  6. Best served warm
Notes
- You can substitute any protein with this dish or opt to leave it out, as this salad is very satisfying on its own.
- I’ve prepared this dish using Shallots and prefer them to be CRISPY as a topping
- We love the heat of the Jalapeno – but feel free to remove the vein & seeds to reduce heat
- *Add Goat Cheese to take this Salad to another stratosphere!! Seriously, it’s that good!!

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Roasted Root Vegetables

Roasted Root Vegetables
 
Super Easy, Healthy Side Dish Serve it with a Rotisserie Chicken and Side Salad.
Ingredients
  • 1 Large Beet
  • 1 Large Sweet Potato
  • 1 Large Parsnip
  • 2 Tablespoon Coconut Oil (Of course, I use Wildtree)
  • Sea Salt To Taste
  • 1 Tablespoon Chopped Parsley
Instructions
  1. ) Preheat oven to 400 degrees
  2. ) Chop all veggies to a uniform bite size, place in roasting pan/dish
  3. ) Put oil on top, lightly salt all veggies and mix
  4. ) Place in oven for 10 minutes, stir.
  5. ) Cook 20 more minutes check with fork for doneness. If not done, stir again and cook for another 5 minutes. All ovens vary.
  6. ) Sprinkle with chopped parsley before serving.
  7. Enjoy!

 

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EASY VEGGIE SHISH KABOBS

 

Mushrooms
Yellow Squash
Zucchini
Pineapple
Onion
Alternate each on skewer and put on grill!
Healthy and Delicious!

 

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Baked Spinach Mashed Potatoes

Baked Spinach Mashed Potatoes
 
Ingredients
  • 2 large potatoes, peeled and washed
  • 2 T unsalted butter
  • ¼-1/2 c Skim milk
  • ½ c cooked chopped spinach
  • ¼ t ground black pepper
  • ½ t dried oregano
  • 2-3 T crumbled light feta cheese
  • 1 T light shredded cheddar cheese
Instructions
  1. Boil potatoes, drain, add butter and milk... Mash until smooth.
  2. Preheat oven to 425 degrees F.
  3. Add spinach, pepper and oregano... Stir until well blended.
  4. Top with cheeses and bake for 20-25 minutes... Cheese should be melted and lightly browned.
  5. Enjoy!

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Bacon Ranch Potato Salad

Bacon Ranch Potato Salad
 
Ingredients
  • 2 lbs of potatoes
  • 1 cup of Sour Cream...
  • ½ cup of miracle whip
  • 1pkg of Hidden Valley Ranch dip(Or sub. I use Wildtree)
  • 6 strips of BACON (cooked)
  • ½ med size onion (chopped)
  • ¼ cup of shredded cheddar cheese
Instructions
  1. Scrub your potatoes and then cut into quarters.. boil till soft but not mushy
  2. drain.... let cool a bit.. while they are cooling in another bowl mix sour cream, miracle whip and dressing mix
  3. crumble in your already cooked bacon and sautéed onions (what I do is cook the bacon then when its done put it on a plate to cool... I already have my onions chopped and I put them in the grease and cook for approx 3 min.)
  4. Mix everything together well and fold onto the potatoes .. make sure to cover them all well.. then I add the cheese and mix well..
  5. ENJOY

 

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Bacon Cheesy Ranch Potatoes

Bacon Cheesy Ranch Potatoes
 
Ingredients
  • 8 medium baking potatoes
  • 8 ounces cream cheese
  • ½ cup sour cream
  • ½ cup medium yellow onion, chopped finely
  • 1½ cup shredded cheese (used old cheddar and some mozzarella)
  • ½ cup bacon bits (use can use real bacon too)
  • 1 package dry ranch dressing mix
  • green onions for the top
Instructions
  1. Wash and pierce potatoes with a fork and microwave on high for 10 minutes.
  2. Preheat over to 350 degrees Fahrenheit.
  3. Grease an 9X11 inch baking pan.
  4. Let potatoes cool while you mix up your sour cream and cream cheese mixture.
  5. After you mix the sour cream and cream cheese well, add your onion and ½ of the bacon and mix. Next cut up potatoes to add. I leave the skin on mine but if you prefer you can peel them first or scoop the inside out. Add potatoes to the mixer and mix. Add half your cheese and add ranch dry packet.
  6. Spread the mixture into your greased baking pan and bake for 30 minutes, After 30 minutes take it out and add the rest of the cheese and bacon, bake another 5 minutes, Add green onions to the top and enjoy!!

 

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Vegetable Dumplings

Vegetable Dumplings
Serves: 10
 
Ingredients
  • 1 tablespoon Natural Grapeseed Oil
  • 2 cups shredded cabbage
  • 1 cup shredded carrot
  • 3.5 ounce package shiitake mushrooms, chopped
  • 1 teaspoon Gourmet Sea Salt: Sweet & Sour
  • 1 tablespoon sesame seeds
  • 2 tablespoons Sweet & Sour Sauce
  • 40 wonton wrappers
Instructions
  1. Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat.
  2. Add cabbage, carrots, mushrooms, Gourmet Sea Salt: Sweet & Sour, and sesame seeds.
  3. Sauté for 5 minutes or until softened. Transfer to a bowl to cool slightly; toss with Sweet & Sour Sauce.
  4. Fill each wonton wrapper with about ½ tablespoon of vegetable filling.
  5. Working in batches, steam wontons in a steam basket for 2 minutes.
  6. Optional: pan fry for a crisp dumpling. Serve with additional Sweet & Sour Sauce for dipping.
Nutrition Information
Calories: 13 Fat: 2.5 gm Carbohydrates: 23 g Sodium: 290 mg Fiber: 1 gm Protein: 4 gm Cholesterol: 5 mg

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Wildtree Product(s):

Gourmet Sea Salt:Sweet & Sour  

Sweet & Sour Sauce  

Natural Grapeseed Oil

UPSIDE DOWN SWEET POTATOES

UPSIDE DOWN SWEET POTATOES
 
Ingredients
  • 6 tablespoons melted butter
  • 6 tablespoons grated parmesan cheese
  • 4 medium sweet potatoes
  • about ¼ cup brown sugar
Instructions
  1. Preheat oven to 400 degrees.
  2. Pour melted margarine in 8x11 baking dish.
  3. Sprinkle Parmesan cheese over melted butter.
  4. Cut potatoes in half lengthwise, rub with brown sugar and place cut side down over butter/cheese mixture.
  5. Bake for 30-35 mins or till tender.

 

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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 wrapped New Potatoes

Bacon wrapped New Potatoes
 
So yummy and so easy to make
Ingredients
  • New potatoes
  • Low Carb Bacon Jam (check my page for this recipe)
  • Bacon
  • Skewer
Instructions
  1. Wrap each new potato with a bacon strip depending on size of your potatoes you can make 3 or more on each skewer.
  2. Brush with the previously prepared Low Carb Bacon jam, recipe posted here
  3. Place in 350 degree oven for about 25-30 minutes until done

 

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SPAGHETTI SQUASH AU GRATIN

SPAGHETTI SQUASH AU GRATIN
Serves: 6
 
Tastes like a Potato Casserole without all the carbs!!!!
Ingredients
  • 1 medium spaghetti squash
  • 3 tablespoons butter
  • 1 small yellow onion, very thinly sliced
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon garlic salt
  • Salt and pepper to taste
  • ¾ cup sour cream
  • 1 cup shredded cheddar cheese
Instructions
  1. Cut the spaghetti squash in half and remove the seeds.
  2. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
  3. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.
  4. Using a fork, scrape the insides of the squash and transfer to a small bowl.
  5. Mix the squash, onions, sour cream and half the cheese together and mix well.
  6. Transfer the mixture to a buttered baking dish and top with remaining cheese.
  7. Place into a 375º for 20-25 minutes.
  8. Put on broil in the last minute until golden brown on top.

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Crack Potatoes

Crack Potatoes
 
Ingredients
  • 4 potatoes – peeled and cubed
  • 1 can Cream of Mushroom soup
  • ¾ cup Milk
  • ½ Envelope of Ranch Dressing
  • 1 cup cheese – grated
  • 4 pieces bacon – cooked and crumbled
Instructions
  1. Boil potatoes in water for about 8 – 10 minutes – just til almost cooked. Drain and set aside. Combine the soup, milk, ranch dressing powder – mix well. Add ½ of the cheese and all of the bacon. Stir well. Put into an 8 x 8 greased baking dish. Bake at 350 for 25 – 40 minutes or until potatoes cooked. Remove from oven and sprinkle remaining cheese over top and put bake in oven under Broil to melt cheese. Enjoy!!!

 

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Roasted Brussels Sprouts and Cauliflower

Roasted Brussels Sprouts and Cauliflower
 
Ingredients
  • 2 lbs of Brussels Sprouts ...cut in half or thirds if they are big
  • 1 lb of cauliflower....sliced thinly
  • 1 small onion sliced thinly
  • ¼ cup of olive oil
  • 1 tsp black pepper
  • ½ tsp sea salt
  • 1lb of bacon cooked and crumbled
  • ½ cup of balsamic vinaigrette
Instructions
  1. Heat your oven to 350
  2. In a large bowl toss the brussels sprouts , cauliflower and onion with the olive oil, salt and pepper.
  3. Put on a greased cookie sheet and Roast for 20-25 min. or until veggies are tender.
  4. Right before you serve it add crumbled bacon and drizzle with balsamic vinaigrette ...toss well

 

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Cheesy Broccoli Patties

Cheesy Broccoli Patties

Cheesy Broccoli Patties
 
Ingredients
  • 2 cups (16 ounces) fresh or frozen broccoli (if using frozen, thaw it, make sure it is drained well), chopped very small - if you have large chunks, it won't hold together into a patty!
  • 1.5 to 2 cups grated Monterey Jack Cheese, grated (if you like lots of cheese, do the full 2 cups but add an extra egg!)
  • 4 eggs + 2 egg whites
  • 1 cup of Italian seasoned bread crumbs, partially crushed
  • 1 teaspoon smoked Paprika
  • 2 cloves garlic, minced very fine
  • *optional - sea salt & freshly ground pepper, to taste
Instructions
  1. Preheat oven to 375F.
  2. Thoroughly combine all ingredients in a large bowl.
  3. Use your hands to form small patties and place each one on a parchment lined baking sheet.
  4. Bake for 15 minutes, then flip them over and continue to bake for another 10 minutes.
  5. Serve warm or allow to cool and dip them in ranch dressing!

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Cajun Green Beans

Cajun Green Beans

Cajun Green Beans
 
Ingredients
  • • 5 slices bacon, finely chopped
  • • 1 medium onion, chopped
  • • 1 cloves garlic, minced
  • • 2 lbs. green beans, trimmed and sliced in half (8 cups)
  • • ½ lb. baby potatoes, lightly steamed and halved
  • • 1 tbsp. seasoning salt
  • • 1 tsp. ground black pepper
  • • ½ tsp. cayenne pepper
  • • ¼ cup water
Instructions
  1. In a very large skillet or wok, fry bacon until crisp, 3 to 4 minutes. Add onion and garlic and cook, stirring, until browned, an additional 4 to 5 minutes.
  2. Add green beans, potatoes, seasonings and water and cook, stirring constantly, until beans are just cooked through and tender-crisp, 4 to 5 minutes.
  3. Enjoy!!

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Old Fashion Cornbread Dressing

Old Fashion Cornbread Dressing

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KFC Cole Slaw

KFC Cole Slaw

KFC Cole Slaw
Serves: 10-12
 
Ingredients
  • ½ cup mayonnaise
  • ⅓ cup granulated sugar
  • ¼ cup milk
  • ¼ cup buttermilk
  • 2½ tablespoons lemon juice
  • 1½ tablespoons white vinegar
  • ½ teaspoon sat
  • ⅛ teaspoon pepper
  • 8 cups finely chopped cabbage (about 1 head)
  • ¼ cup shredded carrot (1 medium carrot)
  • 2 tablespoons minced onion
Instructions
  1. Be sure cabbage and carrots are chopped up into very fine pieces, very small about the size of rice.
  2. Then combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
  3. Now you are ready to add cabbage, carrots, and onion, and mix very well.
  4. Put in refrigerator for at least 2 hours before serving.

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QUINOA BITES

QUINOA BITES

Super Healthy and Delicious!!

Directions

1 Preheat oven to 170 degrees and spray a mini muffin tin with cooking spray.
2 In a medium bowl, mix the warm cooked quinoa with shredded cheese of your choice to melt the cheese. Add 2 eggs w, garlic, salt, and spinach leaves (or chopped peppers, or any veggie you can possibly think of — the combinations are endless!!!) Stir to combine.
3 Spoon mixture into mini muffin tins, filling to the top. Bake at 170 degrees for 20 minutes. Remove from oven and let cool for 10 minutes. Run a small knife around the edges to loosen and pop out of the muffin tin.
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