Coleslaw

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Coleslaw
Serves: 7
 
This is not a "soupy" or heavily coated coleslaw. It gives you just enough of the sweet while still letting the taste of the vegetables come through. It's really tasty. If you wanted it to be heavier on the dressing you could double the last 4 ingredients.
Ingredients
  • 3 cups shredded fresh cabbage or ½ 16 oz bag of shredded cabbage
  • 1 cup chopped broccoli florets
  • 2 stalks green onion (tops only)
  • ¼ c Miracle Whip
  • 2 tsp Apple cider vinegar
  • ⅛ tsp dry mustard
  • dash of salt and pepper
Instructions
  1. Mix bottom 4 ingredients in a small mixing bowl.
  2. Place cabbage, broccoli and green onion in a medium serving bowl. Pour dressing over the top and toss lightly.
Nutrition Information
Serving size: ½ cup

 

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Summer Salad Delight

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Summer Salad Delight
 
Ingredients
  • 1 bag of foxy romaine lettuce
  • 1 orange pepper
  • 1 red pepper
  • 1 yellow pepper
  • 10 radish
  • 10 cherry tomatoes
  • 1 cucumber
Instructions
  1. Cut up all ingredients and toss it in a bowl.
Notes
You can save it for the week Easier to eat healthy when you prep in advance. Feel free to add additional items of your choosing. The more colorful the better!

We use Balsamic Vinegar as our dressing:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/Catalog/ProductSearch.aspx?filter=&search=balsamic+vinegar

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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   

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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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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Lemon-Garlic Asparagus

asparagus

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Note:  If you wish to serve string beans that taste just as fresh , try this method of cookery!

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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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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