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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Nana Belle’s Pickled jalapeño peppers

Nana Belle's Pickled jalapeño peppers

Nana Belle's Pickled jalapeño peppers
 
Warning. These are hot.
Ingredients
  • Tons of jalapeño peppers
  • ½ teaspoon of salt per jar
  • ½ teaspoon of basil per jar
  • apple cider vinegar
  • jars with lids Nana Belle uses plastic Like small peanut butter jars.
Instructions
  1. WEAR GLOVES (Nana Belle wears non latex) WHEN WORKING WITH THE PEPPERS THEY ARE HOT!
  2. cut up tons of jalapeño peppers Cut across so you have little circles ( can use whole peppers too just cut top off and put in jar.) Pack the jar tightly with peppers.
  3. WEAR GLOVES
  4. Add basil and garlic. Use 3 to 4 sections of garlic bulb for small jars and more for large.
  5. Add salt to each jar.
  6. Cover peppers with vinegar to the very top .
  7. Put top on jar and shake it like mad.
  8. Allow to sit on counter for 7 days before storing.
  9. Nana Belle stores on the shelf in her basement.
  10. Once you open place in fridge.
  11. Enjoy.

 

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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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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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BUFFALO CAULIFLOWER BITES

BUFFALO CAULIFLOWER BITES

BUFFALO CAULIFLOWER BITES
 
Low carb and delicious!!!!
Ingredients
  • 1 head of cauliflower
  • 1 cup water
  • 1 cup flour
  • Dash of hot sauce
  • Dash of salt
  • Dash of pepper
  • Second coating mix:
  • 5 tablespoons of hot sauce
  • 2 tablespoons of oil
  • Dash of salt
Instructions
  1. Cut cauliflower into florets (I prefer them smaller)
  2. Make a buffalo paste out of water, flour, salt, pepper and dash of franks
  3. Coat florets in the paste and set them on a greased baking sheet not touching. Bake at 450 for 20 min
  4. Once done. Take out and make second coating mix with franks and oil. Evenly coat bites and bake again for another 10 min
  5. Serve with ranch(I use Wildtree)

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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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Cheesy Cauliflower Patties

Cheesy Cauliflower Patties

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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

 

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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.

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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.

 

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CUCUMBER SALAD IN A JAR

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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

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Butternut Squash

squash
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CHEESY BAKED TOMATOES –

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CHEESY BAKED TOMATOES
 
Ingredients
  • 4 tomatoes, halved
  • ¼ cup freshly grated Parmesan cheese
  • 1 oz reduced fat provolone cheese, shredded
  • 1 tsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • ½ tsp salt
  • 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. Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.

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Zucchini Fritters

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Zucchini Fritters
 
Ingredients
  • 2 small zucchini (I used 1 large)
  • 1 egg, beaten
  • ¼ cup Parmesan cheese
  • ¼ cup flour
  • 3 tsp salt, divided
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbsp parsley (optional)
  • Oil, for frying (I use garlic grapeseed oil)
Instructions
  1. Grate zucchini.
  2. I grated mine into my strainer/colander in the sink then mix it with 2 teaspoons of salt and allow it to rest for about 10 minutes. Squeeze out as much of the liquid as possible.
  3. In a large bowl, toss grated zucchini with the egg. Add all the dry ingredients and mix well.
  4. Heat the oil in a skillet/pan.
  5. Drop spoonfuls of the mixture in the hot oil, flattening with a spatula, 3 to 4 minutes per side.
  6. I let mine cook for about 6 minutes per side (flipping twice and flattening to make sure they cooked evenly) to ensure that they were crispy.
  7. Drain on a paper towel. Enjoy!

 

 

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Grilled Summer Vegetable Medley with Herb Butter

GrilledSummerVeggieMedley_1

Grilled Summer Vegetable Medley with Herb Butter
 
Grilling is a great way to enhance the natural sweetness of summer garden vegetable. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.
Ingredients
  • 3 small yellow squash, washed and halved
  • 3 small zucchini, washed and halved.
  • 3 red bell pepper, core removed and cut into equal-sized flat pieces
  • 1 medium red onion, tough outer layer removed and cut into ½“ half round sections
  • 3 T. extra virgin olive oil
  • 1 T. black Hawaiian salt
  • For the Herb Butter:
  • 4 T. unsalted butter, room temperature
  • 2 t. fresh thyme leaves, stems removed
  • Pinch of salt, or prepare on Himalayan salt block.
Instructions
  1. For herb butter, combine butter, thyme and salt into a small bowl or on a Himalayan salt block, if you have one. (Do not add additional salt if you use this method). Combine thoroughly with a fork (bowl method) or a large knife blade (salt block). When finished, transfer to a serving container.
  2. Prepare grill by brushing grates with a wire brush. Set heat to medium. When ready, temperature should be between 350-450 degrees.
  3. Brush both sides of each vegetable section with extra virgin olive oil and place on grill. Cook on medium, direct heat until vegetables are crisp tender. For zucchini and yellow squash, this should take about 5 minutes. Onion and bell pepper will take approximately 10-12 minutes, maybe slightly longer. Turn once while cooking.
  4. Remove from heat and serve immediately with grilled bone-in pork chops. Add a pat of herb butter to the vegetables and pork chop for an extra bit of flavor and a nice presentation.

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*** RATATOUILLE ***

*** RATATOUILLE ***

*** RATATOUILLE ***
 
Here's a Great Healthy Recipe!!!
Ingredients
  • ¼ cup olive oil, plus more as needed
  • 1½ cups chopped onion
  • 1 teaspoon minced garlic
  • ½ teaspoon thyme
  • 4 mini yellow bell peppers sliced (cored and seeded)
  • 4 mini orange bell peppers slided (cored and seeded)
  • 4 mini red bell peppers sliced (cored and seeded)
  • 3 small yellow squash sliced thin
  • 3 small zucchini sliced thin
  • 1 small can original Rotel (if you like spicy)
  • 1 small can crushed tomatoes (if you don't like spicy then make it 2 cans)
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • Salt and Pepper to taste
Instructions
  1. Used a large 12" saute pan over medium heat, add olive oil.
  2. Once hot, add the onions and garlic.
  3. Cook, stirring frequently until onions are wilted and lightly caramelized, about 5 to 7 minutes.
  4. Add thyme, all the bell peppers, zucchini and squash, (added a fourth cup more olive oil here) continue to cook approx 15 minutes stirring frequently until vegetables are close to done.
  5. Add tomatoes, basil, parsley, salt and pepper and cook for a final 10 minutes.
  6. Stir well to blend and serve either hot or at room temperature.
Notes
Note: You can add Eggplant but don't cook as long as other ingredients when I did before the Eggplant were too mushy!

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ITALIAN/ONION SEASONED GRILLED VEGGIES

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ITALIAN/ONION SEASONED GRILLED VEGGIES
 
Ingredients
  • 3 Med. ears of fresh corn, cut each one in thirds
  • 1 pound of med. red potatoes..quartered
  • 1 cup baby carrots
  • 1 large green pepper, cut in 1 inch pieces
  • 1 large sweet red pepper, cut in 1 inch pieces
  • YOU COULD Use any other veggies you have or want too....
  • 1 envelope onion soup mix
  • 3 tbsp of fresh basil or 1 tbsp of dried basil
  • 1 tbsp of olive oil
  • ¼ tsp pepper
  • 1 tbsp butter
  • Sprinkle with Italian seasoning if desired
Instructions
  1. In a large bowl, combine the 1st 9 ingredients.
  2. Toss to coat, place on a double thickness of heavy duty foil... dot with butter...
  3. Fold foil around the veggie mix and seal tightly.
  4. Grill over med. heat my grill temp was set at 325 for 25 to 30 min...or until potatoes are tender.. Turning once..
  5. YUMMMY!!!!!!!!!!!

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

Loaded Cauliflower

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Loaded Cauliflower
 
Low Carb
Ingredients
  • 1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
  • 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
  • 6 Tbs chopped Chives
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • 2 cups Colby Jack Cheese ( may use cheddar)
  • 8 oz container sliced mushrooms
Instructions
  1. Preheat oven to 425°
  2. In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
  3. In a large bowl combine sour cream, mayo, ½ of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.

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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

 

Roasted Tomatoes with Pepper Jack Cheese

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Roasted Tomatoes with Pepper Jack Cheese
 
Ingredients
  • 2- Large Beef Steak Tomatoes
  • Pepper Jack Cheese
  • Basil
  • Salt & Pepper
  • We also used some garlic galore from Wildtree
Instructions
  1. Slice tomatoes put in pan salt, pepper and sprinkle basil on tomatoes.
  2. Put about ¼ of slice pepper jack cheese on each tomatoe.
  3. Put tomatoes in oven 350 degrees for 8 minutes, then put them up on the broiler for a few seconds until cheese turn brown.

 

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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