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

 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

 

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!

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

 

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!!

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

 

Old Fashion Cornbread Dressing

Old Fashion Cornbread Dressing

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

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.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

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.
✔ Like ✔ “Share” ✔ Tag ✔ Comment ✔ Repost
To SAVE this , be sure to click SHARE so it will store on your personal page.

 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

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.

 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

 

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.

 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

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

Check out Garlic Grapeseed oil:   25 servings per container

Check out Red Enchilada Sauce:   Organic and Gluten Free

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

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.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

Check out Zesty Lemon Grapeseed Oil

 

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

Check out Orange Spice Glaze :      Each box contains 3 packages of glaze :  Click Here

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

 

Corn Pudding

Corn Pudding

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

Cheesy Cauliflower Patties

Cheesy Cauliflower Patties

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

Ricotta-Stuffed Tomatoes and Mushrooms…

Ricotta-Stuffed Tomatoes and Mushrooms...

Ricotta-Stuffed Tomatoes and Mushrooms...
 
This is a great side dish or appetizer.
Ingredients
  • 1 cup part skim Ricotta Cheese
  • ½ tsp -1 tsp basil (use your taste preference)
  • A couple dashes of salt and pepper
  • Tomatoes
  • Large Mushrooms with stems removed
  • About 1 tbsp garlic grapeseed oil
  • chopped parsley and snipped chives (optional)
Instructions
  1. Mix ricotta cheese with basil, salt, and black pepper.
  2. Wash mushrooms and remove stems.
  3. Cut the tops off of tomatoes and scoop out the seeds; fill the cavities with the ricotta mixture.
  4. Arrange the stuffed tomatoes and stuffed mushrooms in a baking dish, drizzle with oil, and bake in a 400-degree oven until heated through.
  5. Sprinkle with more snipped chives or finely chopped parsley before serving. These would be great to make ahead of time for a party, refrigerate until ready, then heat and serve.
  6. Enjoy!

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

 

 

Broccoli Salad

Broccoli Salad

Broccoli Salad
 
This is delicious!
Ingredients
  • 2½ cups of Broccoli
  • ½ c Red Onion
  • 1 c Celery
  • ½ c Bacon pieces crushed up
  • ¼ c Sunflower Seeds
  • ½ c Raisins
  • For the Dressing:
  • 1 c Mayo
  • ½ c Sugar
  • 2 Tbsp. Apple Cider Vinegar
Instructions
  1. Mix together your salad then add dressing just before serving

 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

Roasted Red Beets & Brussels Sprouts

beet

Roasted Red Beets & Brussels Sprouts
 
This easy, yet elegant, side dish can elevate a basic weeknight meal into something truly extraordinary. This eye-catching creation features rich, beautiful jewel tones that add a vibrant pop of color, along with plenty of great flavor.
Ingredients
  • 3 large red beets, cleaned, peeled, and cut into uniformly thick slices
  • 1 pound fresh Brussels sprouts, ends removed and cut in half
  • 3 T. oil, divided(I use grapeseed oil)
  • 1 T. garlic powder, divided(I use Garlic galore)
  • 1 red onion, outer skin removed and cut into uniformly thick slices and then quartered
  • 6 sprigs fresh thyme
  • 1 T. pink Himalayan sea salt
  • 1 t. fresh cracked black pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Add sliced red beets and Brussels sprouts and toss with 2 tablespoons oil and 2 teaspoons garlic powder.
  3. Arrange beets and Brussels sprouts on a rimmed baking sheet lined with parchment paper in a single layer. Add red onion quarters and brush with remaining oil and sprinkle with 1 teaspoon garlic powder.
  4. Add fresh thyme sprigs to baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and fresh-cracked black pepper. Bake in pre-heated oven for 25 minutes or until Brussels sprouts are golden brown and other vegetables are tender.
  5. Remove from oven and cool slightly before serving.

For info about Grapeseed oil Go Here and Garlic Galore:  Go Here

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Sausage-Stuffed Mushroom Caps

Sausage-Stuffed Mushroom Caps

Sausage-Stuffed Mushroom Caps
 
This versatile appetizer recipe is sure to be a big hit at your next party or casual gathering. When selecting mushrooms for this recipe, choose ones with small to medium-sized caps for best results. Using a mixture of baby Portobello and white mushrooms makes for an attractive presentation. However, it should be noted that the more delicately flavored white mushrooms do not compete with the filling the way the more distinctive tasting Portobello caps do.
Ingredients
  • 2 T. oil-We prefer garlic grapeseed oil from Wildtree
  • ½ c. Marsala (or dry white) wine, divided
  • 8 oz. package of baby Portobello mushrooms, cleaned
  • 8 oz. package of white mushrooms, cleaned
  • 12 oz. bulk spicy Italian sausage
  • 3 cloves garlic, peeled and finely minced
  • 4 fresh sage leaves, washed and julienned
  • 8 oz. cream cheese, softened
  • ⅓ cup Parmesan cheese, freshly grated
  • Salt and pepper, to taste
  • For the Toppings:
  • 3 T. Panko bread crumbs (optional)
  • 3 T. Freshly grated Parmesan cheese (optional)
  • 6 sprigs fresh parsley, chopped (optional)
Instructions
  1. Position rack in middle position and preheat oven to 350 degrees.
  2. Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting. Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger non-reactive bowl.
  3. Add olive oil and 3 tablespoons wine to bowl containing mushroom caps and toss gently to evenly coat. Set aside.
  4. In a large skillet, cook sausage over medium-high heat until thoroughly browned. Break apart all chunks with a spatula or wooden spoon as it cooks. Once browned, drain excess fat before proceeding.
  5. Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and start to release liquid. Add fresh sage and remaining wine and scrap up any brown bits of sausage from the bottom of the pan. Simmer for a couple minutes until excess liquid evaporates.
  6. Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and pepper to taste. Cool slightly.
  7. Add one rounded spoonful of sausage mixture to each marinated mushroom cap and arrange stuffing side up in a 13 x 9” glass baking dish. If desired, sprinkle each stuffed mushroom cap with Panko breadcrumbs, freshly grated Parmesan cheese or a combination of both before baking.
  8. Place glass dish in pre-heated oven on center rack and bake for 30 minutes or until mushrooms are soft and filling is browned on top. For a crispier topping, place baking dish under the broiler for a couple minutes when done cooking. If desired, garnish with chopped fresh parsley before serving.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

 

Blackened Broccoli

broc_blackened1

Blackened Broccoli
 
This simple, yet delicious, side dish comes together quickly so it is perfect for mid-week meals. When lightly tossed with sesame oil, it pairs perfectly with Asian-inspired dishes like this Seared Sesame Tuna with Mixed Greens.
Ingredients
  • 2 heads fresh broccoli, washed and florets removed (stalks and stems reserved for another use)
  • or
  • 2 12 oz. bags of frozen broccoli florets
  • 2 T. water
  • 3 cloves garlic, peeled and finely minced
  • 2 T. olive oil, divided
  • 1 t. crushed red pepper flakes (optional)
  • 2 T. unsalted butter, divided
  • 2 T. sesame oil
  • salt and pepper, to taste
Instructions
  1. Place fresh or frozen broccoli florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwaves, so test after 2 minutes and adjust cooking time accordingly. Do not overcook. Florets should be firm when finished.
  2. Add one half of the chopped garlic to cold skillet with one tablespoon olive oil. Set heat to medium and add ½ teaspoon crushed red pepper flakes (if desired) and one tablespoon of butter.
  3. Cook garlic over medium heat for approximately 1-2 minutes, stirring constantly. Increase heat to medium-high and add ½ broccoli florets to pan. Stir broccoli constantly while searing the florets.
  4. Once blackened, remove the broccoli from the skillet and place in a large glass bowl. Cover and keep warm.
  5. Repeat process with remaining garlic, olive oil, red pepper, butter and broccoli.
  6. When second batch of broccoli is finished, add it to the bowl with the original batch. Drizzle with sesame oil and toss to coat. Season with salt and pepper, to taste. Serve immediately.

 

Enter your email address to subscribe to this Blog 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

 

CUCUMBER SALAD IN A JAR

14203126_934546539990474_7174576305665557489_n1

CUCUMBER SALAD IN A JAR
 
Here is a Cucumber Salad Recipe that Will Stay Fresh For 2 Months!!!
Ingredients
  • 7 large dills, pickling cucumbers unpeeled sliced thin
  • 1½ cup sliced onions
  • 1½ cup sliced red peppers
  • 1-tbsp salt
  • 1-cup white vinegar
  • 2-cups sugar (or stevia)
  • 1-tsp celery seed
  • 1-tsp mustard seed
Instructions
  1. Mix cucumbers, onions, peppers and salt in one bowl and set aside
  2. Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
  3. Remove from heat and let cool for one hour before pouring over cucumber mixture
  4. Pour mixture over vegetables
  5. Put in jars and store in refrigerator
Notes
Will keep up to 2 months
Makes 2 quart jars

Enter your email address to subscribe to this Blog 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Cheeseburger Mac

14046061_1584709424888499_1236687135956001998_n[1]

Cheeseburger Mac
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Our ultimate kid friendly meal - and we can guarantee that you'll love it too!
Ingredients
  • 1 cup dry elbows
  • ½ pound ground beef
  • ½ teaspoon onion powder
  • 1 teaspoon Wildtree Garlic Galore Seasoning Blend
  • ¼ teaspoon black pepper
  • ¾ cup diced tomato
  • ⅓ cuplow fat milk
  • ⅓ cup Wildtree Kids Cheez Blend
Instructions
  1. Prepare pasta according to package directions.
  2. Drain; set aside.
  3. Heat a 12-inch nonstick skillet over medium-high heat. Add the ground beef, onion powder, Garlic Galore Seasoning Blend, and pepper.
  4. Cook until beef is browned and completely cooked through.
  5. Half way through cooking time, add the diced tomatoes.
  6. Reduce heat to medium; add the cooked pasta and toss to combine.
  7. Whisk together milk and Kids Cheez Blend, then add to the skillet.
  8. Toss to combine.
  9. Cook over medium heat until heated through.
  10. Serve with shredded lettuce if desired.
Nutrition Information
Calories: 230 Fat: 8 gm Saturated fat: 2.5 gm Carbohydrates: 24 gm Sodium: 190 mg Fiber: 1 gm Protein: 19 gm Cholesterol: 45 mg

 

Enter your email address to subscribe to this Blog 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

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

Garlic galore seasoning blend:  Here

Kids Cheez Blend Here