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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Apple and Sausage-Stuffed Butternut Squash

Apple and Sausage-Stuffed Butternut Squash

Apple and Sausage-Stuffed Butternut Squash
 
Unlike many stuffed winter squash recipes, this one is more savory than sweet thanks to the spicy sausage and fresh sage. The combination of sausage, meaty Portobello mushrooms, sweet apples and crunchy walnuts rounds out the flavor of this satisfying main course. Variations: For less heat, use ½ pound spicy and ½ pound mild Italian sausage. If you prefer a sweeter dish, simply add more brown sugar prior to baking.
Ingredients
  • 2 butternut squash, cut in half, seeds and pulp removed
  • 2 T. olive oil
  • 1 lb. spicy Italian pork sausage
  • 3-4 cloves fresh garlic, peeled and finely minced
  • ½ red onion, chopped
  • 1 ½ cup baby Portobello mushrooms, cleaned and sliced
  • 2 T. fresh sage leaves, julienned
  • 2 medium apples, peeled, cored, and chopped into small chunks
  • 2 t. ground cinnamon
  • 4 oz. chopped walnuts
  • 3 T. cold butter, cut into small chunks
  • 2 T. brown sugar (optional)
  • Parmesan cheese, freshly grated
  • Fresh parsley, chopped for garnish (optional)
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray two 13 x 9” glass baking dishes with non-stick cooking spray. Place butternut squash halves in glass dishes, cut side up. Brush exposed edges lightly with olive oil.
  3. Place both dishes in oven on middle rack at 375 degrees. Bake until soft enough to scoop out interior with a spoon, approximately 45 – 50 minutes. (Actual baking time will vary depending on individual oven temperature, size of squash and how ripe it is).
  4. While the squash are baking, add sausage to a large skillet and cook over medium-high heat. While the sausage is cooking, break it into small pieces with a spatula or wooden spoon.
  5. After sausage is mostly browned, add garlic, red onion and chopped mushrooms to the skillet and cook over medium heat for several minutes until the mushrooms are soft, stirring occasionally.
  6. Add fresh sage, chopped apples, and cinnamon to pan. Continue cooking over medium heat for 2 to 3 minutes or until apples become soft, stirring occasionally.
  7. Remove from heat and if necessary, drain excess liquid from skillet. Stir in chopped walnuts and season mixture with salt and pepper to taste.
  8. When ready, remove squash from oven and allow to cool slightly. Reduce oven temperature to 350 degrees.
  9. Remove squash one at a time from hot glass baking dish and place on a cutting board. With a sharp knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border and reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process.
  10. When finished, return each empty squash shell to the baking dish.
  11. Cut the cooked squash into bite-sized chunks and add to sausage mixture. Gently fold mixture together until all ingredients are thoroughly combined.
  12. Spoon sausage mixture into empty squash cavities and top each with chunks of butter, brown sugar (if desired) and freshly grated Parmesan cheese.
  13. Place in 350-degree oven and bake for 25-30 minutes or until filling is nicely browned. Remove from oven and top with additional Parmesan cheese and chopped fresh parsley, if desired. Serve immediately while hot.

 

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Cheesy Mashed Cauliflower

Cheesy Mashed Cauliflower

Cheesy Mashed Cauliflower
 
Ingredients
  • 1 med/ large head of cauliflower chopped up small
  • 5 oz Cream Cheese
  • ¼ cup light cream
  • ½ tsp Salt
  • 1½ tsp minced garlic
  • ¾ cup shredded Monterrey Jack cheese
  • 2 and ½ Tbs Parmesan Cheese
  • 1 tsp Paprika
  • Non stick spray
Instructions
  1. Pre heat oven to 350°
  2. Chop Cauliflower and add to a boiling pot of hot water and boil for 10- 12 minutes.
  3. Drain cauliflower well. ( while draining in colander.. I push out any excess water out with paper towels.)
  4. Meanwhile in a bowl combine the cream cheese, light cream, salt, garlic and Parmesan cheese and using hand mixer mix until blended... add cooked cauliflower and mash together with mixture. I then use hand mixed to mix ..leaving some small chunks and place into greased baking dish, top with cheese sprinkle with paprika and bake for 30 minutes or until cheese starts to lightly brown.

 

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Butternut Squash and Black Bean Enchilada Skillet

Butternut Squash and Black Bean Enchilada Skillet

Butternut Squash and Black Bean Enchilada Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons Wildtree Natural Garlic Grapeseed Oil
  • 1 butternut squash, peeled and ½-inch diced
  • 1 yellow onion, diced
  • ½ jalapeno, seeded and diced (optional)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 8 (6-inch) gluten-free corn tortillas, cut into chunky pieces
  • 1 cup Wildtree Tia Rosa’s Red Enchilada Sauce
  • 1 (8 ounce) can no salt added tomato sauce
  • ½ cup shredded cheddar
Instructions
  1. Heat the Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat.
  2. Add the butternut squash, onion, and jalapeno and cook, stirring occasionally, until the squash is slightly tender, about 15 minutes.
  3. Add the black beans, corn tortilla pieces, Tia Rosa’s Enchilada Sauce, and tomato sauce; stir to combine.
  4. Reduce heat to medium-low and sprinkle cheese on top. Cover for about 2-3 minutes to melt the cheese.
Nutrition Information
Calories: 320 Fat: 12 gm Saturated fat: 2.5 gm Carbohydrates: 50 gm Sodium: 400 mg Fiber: 9 gm Protein: 9 gm Cholesterol: 10 mg

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Lima’s Quinoa Salad

Lima's Quinoa Salad

Lima's Quinoa Salad
 
Ingredients
  • 1 Cup of cooked quinoa
  • 1 big tomato chopped
  • 1 onion chopped
  • A handful of lettuce
  • ½ cup of corn
  • Cheddar cheese cut into small cubes (Optional)
  • For the dressing:
  • Salt and pepper as per taste
  • ¼ of lemon juice
  • 3 or 4 tbsp of olive oil or any oil of choice(I use zesty lemon grapeseed oil)
Instructions
  1. In a bowl mix all the veggies with quinoa.
  2. In a glass jar add the lemon juice, oil, and season with salt and pepper, close the lid and shake it like a mad man, pour the mixture on your salad right before serving.
  3. Enjoy
  4. You can add avocado, olives, tuna, and boiled eggs if you want to make it more filling.
  5. It can replace a whole meal.

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Slow Cooker Glazed Root Vegetables

Slow Cooker Glazed Root Vegetables

Slow Cooker Glazed Root Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound carrots, peeled and roughly chopped
  • 1 pound parsnips, peeled and roughly chopped
  • ½ cup orange juice
  • 1 package Wildtree Orange Spice Glaze
Instructions
  1. Mix all ingredients together in a slow cooker and cook on high for 2½ hours. Uncover and finish cooking for 30 minutes to help the glaze thicken.
Nutrition Information
Calories: 110 Fat: .5 gm Carbohydrates: 27 gm Sodium: 85 mg Fiber: 6 gm Protein: 2 gm

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Corn Pudding

Corn Pudding

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