Baked Parmesan Tomatoes

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Baked Parmesan Tomatoes
 
Ingredients
  • 4 tomatoes, sliced
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil-We use garlic grapeseed oil
Instructions
  1. Preheat oven to 450° F
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil
  3. Bake until the tomatoes are tender, about 10 minutes

 

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Ricotta-Stuffed Tomatoes and Mushrooms

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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 olive oil- We use 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 olive 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!

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ZUCCHINI BAKE

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ZUCCHINI BAKE
 
Low Carb!
Ingredients
  • 1 large Zucchini
  • 2 medium tomatoes
  • 1 large onion (any type)
  • 2 green/red peppers
  • 1# bacon
  • 2 cups shredded cheddar cheese
Instructions
  1. In a 11X14 pan, start layering your vegetables.
  2. First layer zucchini slices. You may want to put some seasonings on each side of the zucchini slices as it is bland. (We just a little bit of garlic galore from wildtree)
  3. Second layer tomato slices.
  4. Third layer onion slices.
  5. Fourth layer sliced green or red peppers.
  6. Fifth layer cubed bacon (You can use turkey bacon). I cut it up and precook it in the microwave for a bit. Not completely done though because you want some of the juiced to cook into veggies.
  7. Sixth layer shredded cheddar cheese to cover the veggies.
  8. Bake uncovered at 350 degrees for 45 minutes or until cheese starts to brown.

 

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Broccoli Rice Cups

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Broccoli Rice Cups
 
Ingredients
  • 1 10 – ounce thawed broccoli
  • 1 cup chicken stock
  • 1 cup white rice
  • ¼ cup fat free Ranch Dressing
  • 1 egg, lightly beaten
  • 1 cup low fat grated cheese (any of your favorite kind) I used Cheddar
  • ½ tsp garlic powder
  • ½ tsp salt and pepper
Instructions
  1. Boil rice according to package instructions.
  2. Once done, transfer cooked rice to a medium bowl and allow to cool for a minute.
  3. Mix together all the ingredients, but only using ½ of the cheese.
  4. Grease a 12 cup muffin tray and fill tray.
  5. Top with the remaining cheese.
  6. Bake in oven for 25 minutes at 350 degrees or until golden and crispy.

 

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Check out Wildtree Ranch Dressing Mix   

Pickled Asparagus

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Pickled Asparagus
 
Ingredients
  • 8 Cups water
  • ⅓ Cup Coarse salt (for Bath)
  • 30 Spears of Asparagus
  • 1-2/3 Cups Vinegar
  • ⅔ Cup Sugar
  • 1 tsp Coarse Salt
  • 1 tsp mustard seed
  • 1-1/2 tsp Dill Seed
  • 1 White Onion sliced
  • ½ tsp chili flakes
  • 2 Smashed Garlic Cloves (for bottom of jars)
Instructions
  1. Trim the cut end of the asparagus spears, and cut them into 3 inch lengths.
  2. Place them in a large bowl with ⅓ cup salt, and cover with water.
  3. Let stand for about 2 hours. Drain and rinse under cool water, and pat dry.
  4. Sterilize two, pint size (wide mouth is easier) jars in simmering water for 5 minutes.
  5. Combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion slices in a saucepan over medium heat. Bring to a boil, and boil for one minute.
  6. Sprinkle in ¼ teaspoon of red pepper flakes (or to taste) and 1 crushed garlic clove in each jar. Pack the asparagus spears, tips up, in the hot jars leaving ½ of space from the rim.
  7. Pour hot pickling liquid into the jars, filling to within ¼ inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
  8. Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. If any jars have not sealed properly you can refrigerate and eat within two weeks.
  9. Label and date jars and store in a cool dark place.

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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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Grilled Watermelon Salad

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Grilled Watermelon Salad
 
Ingredients
  • 1 tbsp + 4 tsps EVOO
  • ½ tsp sea salt, divided
  • ½ tsp black pepper, divided
  • 4 seedless watermelon wedges, (about 2lbs)
  • Spring Mix salad blend or spinach leaves
  • 2 oz goat cheese, crumbled
  • 8 tsp honey
Instructions
  1. Preheat grill to medium high. Combine 1 tbsp oil and ¼ tsp of salt and pepper in a bowl.
  2. Brush over watermelon wedges evenly.
  3. Place watermelon on grill for roughly 2-3 on each side.
  4. Remove from heat and set aside.
  5. Divide salad mix on 4 plates.
  6. Top with watermelon, then goat cheese.
  7. Whisk together remaining oil, honey, salt and pepper. Drizzle over salads.

We used 5 pepper sea salt   (It comes 32 servings per container)

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Dill Pickles

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Dill Pickles
 
Ingredients
  • 7½ Cups water
  • ½ cup white Vinegar
  • ⅓ cup pickling salt
  • 5 lbs cucs
  • 6-8 cloves garlic
  • 1 bunch of dill
Instructions
  1. Layer cucs, dill and garlic in gallon jars till full.
  2. In a saucepan combine water, vinegar, and salt bring to a good boil.
  3. Pour over cucs in jars.
  4. Put in the fridge.
  5. They will be ready to eat in 5 days.
  6. ~ENJOY~

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Cauliflower Salad!!!

I love potato salad…but I hate all those carbs…so I made a low carb potato salad / with cauliflower instead ….

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Cauliflower Salad!!!

1 head of cauliflower steamed or boiled until tender in bite size pieces

6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
together.

1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)

3 tbs of mustard

3 tbs of pickle relish

1/8 cup of chopped onion (uncooked) can use more if you prefer

salt/pepper to taste

mix all together and you can garnish with egg slices and parsley

chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

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Cowboy Caviar

cowboy

 

Cowboy Caviar

1 can rinsed corn (fresh or canned)
1 can rinsed black beans
2 tomatoes
1 avocado chopped
1/2 red or sweet onion
Cilantro chopped

DRESSING
1 lime – squeezed
1 clove garlic – minced
2 tbls oil (optional)
1tbls vinegar
Salt & Pepper to taste

Mix & chill for an hour. Serve with crackers or nacho scoups.

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Picnic Broccoli Slaw

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If y’all haven’t tried this one you should!! Your family is going to love it

Nutritious and Delicious!

1 bag of broccoli slaw
1/4 cup raw honey
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 tsp. sea salt
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
Mix all together until slaw is completely covered. Refrigerate for at least 2-3 hours before serving. This is great for a picnic because there is nothing dairy based in it.
Enjoy!!

 

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Low Carb Italian Squash

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Low Carb Italian Squash
 
Talk about GOOD... Tastes Just like spaghetti without the calories.... You could even do a meat sauce on top if you want... I have a spiral cutter and LOVE it...
Ingredients
  • 1 -2 Med. Zucchini Squash
  • 1-2 Med. Summer Squash
  • ¼ Cup of Chicken Stalk
  • 1 Tbsp of Minced Garlic
  • ¼ Tsp salt
  • ¼ Tsp Pepper
  • ½ Tsp Italian Seasoning
Instructions
  1. Heat your chicken stock and seasonings over a med heat...let simmer for 2 min.
  2. Add squash and toss till well mixed..
  3. Cook for 5 min. or until the "noodles" are tender
  4. You can Top with Parmesan Cheese and chopped Parsley if desired
Notes
Talk about GOOD... Tastes Just like spaghetti without the calories....
You could even do a meat sauce on top if you want...
I have a spiral cutter and LOVE it...

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Kale and Faro Salad

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Kale and Faro Salad
 
Ingredients
  • 1 cup cooked farro
  • 1 bunch of Kale
  • ½ red onion
  • ½ red bell pepper
  • For the Vinaigrette:
  • 2 T extra virgin olive oil
  • 2 T champagne vinegar (or your favorite flavored vinegar)
  • 1 t honey
  • juice squeezed from a lime wedge
Instructions
  1. Remove stems from kale and tear into bite size pieces.
  2. Blanch kale in boiling water for 1-2 minutes just to soften a bit.
  3. Drain kale and toss with cooked farro.
  4. Finely slice red onion and slice red pepper into bite sized pieces. Mix with kale and farro.
  5. Mix all ingredients for dressing in a jar and shake, or whisk in a bowl. Pour dressing over other ingredients and toss till everything is coated.

 

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Broccoli and Cauliflower w/ Capers and Lemon Dressing

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Dressing

Ingredients:
1 head broccoli
1 head cauliflower
2 Tbsp capers


Dressing:
3 Tbsp extra virgin olive oil
½ Lemon, juiced (2 tbsp)
1 tsp garlic, crushed (1 clove)
1 spring onion, sliced very thin
Pinch of Sea Salt
Dash of Pepper
.
Directions:
Put lemon juice, olive oil, garlic, finely chopped spring onion, salt and pepper in a small jar, shake well.
Cut the broccoli and cauliflower into florets. Add the capers. Steam the vegetables for about 5 minutes.
Rinse in cold water. (This stops the cooking process.) Drain well.
Place vegetables in a large bowl; shake the jar of dressing again. pour vinaigrette over top, toss, serve.

 

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Balsamic Chicken Skillet

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Cucumber Salad

What you need is
1 large english Cucumber
3 medium Tomatoes
1 medium sweet onion

In a medium bowl cut up and add your Cucumbers, tomatoes, and onions

To make your dressing in a small bowl add the following
1/2 cup canola oil
1/4 cup Apple Cider Vinegar
1 tsp garlic powder
1 tsp oregano
1 tsp basil
salt and pepper to taste

Mix well and pour over top of your cucumber mix. Mix well. You can serve right away but it tastes best once it have been refrigerated for a few hours

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BAKED Cheesy TOMATOES

BAKED Cheesy TOMATOES
 
For all you LOW CARBERS!!!
Ingredients
  • 4 tomatoes, halved
  • ¼ cup freshly grated Parmesan cheese...
  • 1 oz reduced fat provolone cheese, shredded or Mozzarella
  • 1 tsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • Salt to taste
  • Freshly ground pepper, to taste
Instructions
  1. Preheat oven to 450° F.
  2. Place tomatoes cut-side up on a baking sheet.
  3. Top with Parmesan, provolone, oregano, basil, salt and pepper.
  4. Bake until the tomatoes are tender, about 15 minutes.

 

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Southwestern Bean and Quinoa Salad

Bean and Quinoa

Combine:

2 cups of cooked kidney beans (or black beans)
1 cup cooked quinoa
1 small onion chopped fine
1 chopped tomato
1/2 cup corn niblets
1/2 cup chopped cucumber
1 sm red pepper chopped
Tbsp green chili peppers (optional)

Dressing

Mix together and pour over bean mixture:

Juice of one lemon
1 tsp minced garlic
2 tbsp olive oil(I use Grapeseed Oil From Wildtree)
1 tsp chili powder
1 tbsp parsley flakes
Salt and pepper to taste
Dash cayenne – optional

Chill for a few hrs for flavours to blend. Serve chilled…
Enjoy!

http://www.mywildtree.com/Pws/WendyWilkes/store/AM/product/NATURAL-GRAPESEED-OIL,1329,1.aspx

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Asparagus/Brussel Sprout Delight

Asparagus/Brussel sprout Delight!

Asparagus/Brussel Sprout Delight
 
Ingredients
  • One bunch of asparagus cut into pieces
  • 10-15 large brussel sprouts, cut stem, then cut in half
  • Pre-cooked bacon strips
  • 2 TBSP garlic grapeseed oil
  • Salt/Pepper to taste
  • Onion powder to taste
  • Garlic powder to taste
  • Adobo seasonings to taste
Instructions
  1. Sauté chopped up aspargus and brussel sprouts with garlic oil until cooked, but still crunchy.
  2. Season to taste.
  3. Cut up and dice some strips of cooked bacon and mix well!
  4. That's it!! Simple, quick, nutritious and delicious!!!

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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 Adobo Seasoning Blend:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/ADOBO-SEASONING-BLEND,1398.aspx