Document 6455335

Freezer Meal Recipes Around the World with Wildtree Note: All meals should be double bagged…helps to prevent freezer burn and/or leakage when thawing. The items highlighted in yellow should NOT freeze and will need to be added to the meal at time of cooking. Bangkok Chicken Satay w/Thai Sesame Sun Butter Dipping (#1) 1 pound chicken, cut in cubes 2 T rice wine vinegar 1 T Pacific Fusion 1 T. Sweet Onion Spread 1 tsp Garlic Galore ¼ tsp. ground ginger ¼ tsp. red pepper flakes 1 red or sweet onion (Vidalia, Hawaiian sweet, etc), cut in chunks Optional for skewering: -­‐24 cherry tomatoes -­‐skewers Combine all ingredients in freezer bag (except tomatoes & skewers). Freeze. Thaw completely. If using the skewer method, skewer chicken, tomato, and tomatoes. Grill (or sauté without skewering) until meat is cooked thoroughly. Serve with Thai Sesame Sun Butter Sauce as dipping with rice and green salad or vegetable. Sesame Fusion Chicken (#2) 4-­‐6 chicken breasts ½ cup Natural Grapeseed oil ½ cup white wine (or chicken broth, or: ½ cup water and 1 tsp. Chicken Bouillon soup base) ½ cup Pacific Fusion 4 Tbsp. Sweet Onion Spread 2 tsp Garlic Galore 3 green onions, chopped 1 Tbsp. sesame seeds ½ tsp. sesame oil (optional for taste) Combine all ingredients in freezer bag. Freeze. Thaw completely. Reserve marinade….boil marinade for at least 2 minutes. Bake or grill chicken until meat is cooked thoroughly. Baste with marinade. Serve over rice with remaining marinade as sauce. Fajita Pulled Pork (#3) Pork shoulder roast (boneless) – about 2-­‐3 lbs 3 Tbsp. Fajita Blend 1 Tbsp. Garlic Galore 1 small can diced green chiles On cooking day: ½ cup chicken broth, or: ½ cup water and 1 tsp. Chicken Bouillon Soup Base Toppings of choice: lettuce, tomatoes, cheese, sour cream, guacamole Place Roast in Freezer Bag. Sprinkle Fajita blend and Garlic Galore over roast and rub gently to coat as much as possible. Add chiles. Freeze. Defrost. Place Roast in Crock pot. Mix bouillon soup base and water in small bowl and pour over roast. Cover and cook on high-­‐setting for 4-­‐5 hrs or on low setting for 6-­‐7 hours. With forks, shred pork in crock pot, mixing in fajita/garlic juices. Serve with tortillas and toppings of your choice (lettuce, tomatoes, guacamole, sour cream) Italian Herb Crusted Pork Chops (#4) 8 pork chops, thin sliced (about 2 lbs) 1 ½ cup bread crumbs 2 Tbsp. Hearty Spaghetti Seasoning ½ cup oil (great with Basil Pesto or Roasted Garlic Oil too!) ½ tsp. salt ¼ tsp. pepper Combine all ingredients in freezer bag. Seal and shake bag to combine ingredients and coat chops as much as possible. Freeze. Thaw completely. Remove chops (trying to keep as much as the crumb mixture on the chops as possible) and place on a broiling pan. There will be some crumb mixture left in bag. Take this and gently press onto the pork chops. Broil on high temperature for 2 minutes on one side. Lower oven temp to 350, turn chops over and bake for 15-­‐20 minutes or until meat is cooked thoroughly (cooking time will vary slightly depending upon the thickness of your chops). This is a definite “kid-­‐friendly” meal!! You can even slice these in strips (like chicken fingers) and eat with your fingers. Hungarian Beef Goulash (#5) 2 lbs. beef chuck, cut in pieces ½ cup flour 1 tsp. salt 1 tsp paprika (optional) ½ tsp. pepper 3 cups sliced onion 1 tsp. Garlic Galore 1 12-­‐oz. beer 2 Tbsp. Pacific Fusion 1 Tbsp. Hearty Spaghetti Seasoning 1 Tbsp. Sweet Onion Spread (2 Tbsp oil – for cooking beef on cooking day) – not in freezer bag Put meat in gallon sized freezer bag. Add flour, paprika, salt and pepper and shake to coat meat. Combine all other ingredients (except oil) in a separate freezer bag. Put both bags (meat and marinade) in a freezer bag and freeze. Thaw completely. Brown meat in oil in 2-­‐3 batches (meat does not have to be cooked thoroughly. You are just browning the meat on all sides. Put meat and all other ingredients in crockpot. Cook for 2-­‐3 hours on high or 3-­‐4 hours on low. Serve with egg noodles or mashed potatoes and vegetable. Asian Flank Steak (#6) 1 ½ lb. flank steak ½ cup red wine (or chicken broth, or 1/2 cup water, 1 tsp Chicken Bouillon soup base) ½ cup soy sauce 2 Tbsp. Sweet Onion Spread 2 tsp Garlic Galore 1 tsp. ginger 1 Tbsp. sesame oil (optional for taste) Combine all ingredients together in freezer bag. Freeze. Thaw completely. Remove steak and reserve marinade. Grill or broil steak until desired doneness. Boil marinade at least a full minute and serve as sauce with steak. Thai Sesame Sun Butter Chicken (#7) 4-­‐6 chicken breasts ½ cup Thai Sesame Sun Butter Sauce 3 Tbsp. Sweet Onion Spread 1 tsp. Garlic Galore ½ tsp. crushed red pepper *2-­‐3 Tbsp. Natural Grapeseed oil-­‐(*not in freezer bag) Combine all ingredients (except oil) in freezer bag. Freeze. Thaw completely. Remove chicken, reserving marinade. Saute chicken in oil until brown and almost cooked completely…about 5 minutes each side, depending upon the thickness of chicken breasts. Add marinade from freezer bag and simmer 15 minutes. Serve with rice or noodles and vegetable or salad. Zesty Citrus Chicken (#8) 4-­‐6 chicken breasts ¼ cup orange juice ¼ cup white wine (or ¼ cup chicken broth, or: ¼ cup water and ½ tsp. Chicken Bouillon Soup base) 1 Tbsp. Natural Grapeseed oil 2 tsp. Hearty Spaghetti Seasoning 1 tsp. Garlic Galore 1 tsp. grated orange peel ½ tsp salt Combine all ingredients in Freezer bag. Freeze…Thaw completely. Pour bag contents into 9x13 dish and bake until chicken is cooked thoroughly (about 20 minutes, depending upon size/thickness of breasts). Remaining juice in dish can be used as a sauce for chicken and side dishes (rice and veggie) Can also be broiled. This chicken is also awesome as a salad topper…hot or cold! Crockpot Swiss Steak (#9) 4 cube steaks, cut into 2 inch pieces ½ cup flour ½ tsp salt ¼ tsp pepper 8 oz tomato sauce 1 cup water 14 oz diced tomatoes, undrained 1 Tbsp. Hearty Spaghetti seasoning 1 Tbsp. Fajita Blend 1 small onion, thinly sliced 1 small green bell pepper (1-­‐2 Tbsp. Natural Grapeseed oil-­‐ not in freezer bag) Coat cube steak with flour, salt, and pepper in a gallon sized freezer bag. In separate bag, mix together remaining ingredients. Tomato paste through bell pepper. Put both bags (meat and sauce/veggies) in another freezer bag. Freeze. Thaw completely. Brown meat in the grapeseed oil over medium heat. When the steak is browned (does not have to be cooked thoroughly) remove from heat and place in the crockpot. Add about 2 Tbsp. water to sauté pan and heat…breaking flour/meat bits from pan. Add to crock pot. Pour tomato mixture over cube steak and cook in the crockpot on low heat for 6 hours. Serve with red potatoes and vegetable or salad. Spicy Green Chicken Burritos (#10) 1 ½ -­‐ 2 lbs. boneless chicken breasts, cut into ½ inch strips 1 med. zucchini, halved lengthwise and cut into ¾ inch slices 1 large green bell pepper, cut up (approx 1 inch pieces) 1 small can diced green chiles 1 med. onion, coarsely chopped ½ cup celery, coarsely chopped 1 8 0z bottle green taco sauce (Wildtree’s Tomatillo sauce or store bought) 1 tsp. Chicken Bouillon Soup base ½ tsp Fajita Blend Add later, when cooking meal: 1 cup instant rice tortillas 1 cup Monterey Jack cheese with jalapeno peppers tomatoes green onions lettuce sour cream Place all ingredents (chicken through Fajita blend) in gallon freezer bag. Seal tightly. Freeze… Thaw completely (or at least enough to get into crock pot easily). Put contents of bag into crock pot for 6-­‐7 hours on low setting or 3-­‐4 hours on high setting. Just before serving, stir in the rice…Cover and let stand for 5 minutes. Warm tortillas according to package directions. Divide chicken mixture evenly among warmed tortillas. Top with cheese and additional ingredients. Fold up tortillas, burrito style. Secure with wooden toothpicks, if necessary. Additional Recipes Cheesy Garlic Mashed Potatoes 5 medium potatoes, boiled 2 T Wildtree Garlic Galore Seasoning Blend ½ cup sharp cheddar cheese ½ cup milk, skim 1 T butter Mix butter, milk, Garlic Galore Seasoning and potatoes and mash until they are smooth. Add cheese and stir to combine. Garlic Roasted Vegetables ½ pound carrots, peeled and quartered lengthwise ¼ pound green beans, trimmed 1 T Wildtree Natural Grapeseed Oil 1 T Wildtree Garlic Galore Preheat oven to 425 F. Toss the carrots and green beans with Grapeseed Oil and the Garlic Galore. Place in a baking dish and roast for 25-­‐30 minutes, or until carrots are knife tender. Pacific Skirt Steak ¾ cup Wildtree Pacific Fusion Sauce 2 ½ pounds skirt steaks, cut in half 1 red onion, thinly sliced ¼ cup cilantro, chopped 3 limes halved 2 T hot sauce 1 tsp salt
Place the steaks in a resealable plastic bag. Pour in Pacific Fusion sauce and marinate for
2 to 3 hours. Prepare a grill to medium heat. Cook to desired doneness. Remove steaks
from the grill and set aside to rest for at least 5 minutes. Place the onion, pepper and
cilantro into a medium serving bowl. Grill the limes until they are slightly brown. Cut
the steaks into ½ inch strips and toss with the onions, pepper and cilantro. Season with
the hot sauce and salt. Squeeze the grilled limes over the mixture and wrap the mixture
in warm flour or corn tortillas.
Thai Sesame Sun Butter Asian Slaw 4 cups coleslaw mix ¼ cup peeled sunflower seeds ¼ cups sliced or slivered almonds ¼ cup dried currants ¾ cup Wildtree Thai Sesame Sun Butter 1 tsp. lime juice In a large bowl, combine all ingredients and mix well. Let sit for at least 30 minutes to develop flavors. Fajitas Stew
2 ½ lbs boneless top round cut ito 2 inch slices
2 tsp Garlic Galore
2 T flour
14 oz can of diced tomatoes
2 tsp Fajitas Seasoning Blend
1 yellow onion diced
1 red bell pepper, diced
1 green bell pepper, diced
¼ cup water
In a small mixing bowl, mix flour and water together to make a paste and set aside. Add
beef, Garlic Galore, tomatoes, Fajitas Seasoning, onion, green bell pepper and red bell
pepper to the slow cooker and then add flour and water mixture. Cook on low for 8 hrs.
Serve over rice.
Turkey Burger with Cheddar and Onion Spread
1 T Wildtree Natural Grapeseed Oil
4 fresh or frozen 1/3 pound turkey burgers
4 slices sharp cheddar cheese
4 crusty rolls, split and toasted if desired
½ cup Wildtree Sweet Onion Spread
Romaine Lettuce
Sliced Tomatoes
Heat Grapeseed Oil in a large skillet over medium high heat. Add burgers and cook 5 to
6 minutes per side. Place a cheddar slice on each patty in the last 2 minutes of cooking.
Place burgers on rolls, top with onion spread, and lettuce and tomato, if desired.
Wildtree Rice Pilaf with Tomatoes
1 T Natural Grapeseed Oil
½ cup finely chopped onion
1 cup long grain brown rice
1 T Wildtree Hearty Spaghetti Sauce Seasoning
1 (14.5 ounce) can unsalted diced tomatoes
¼ tsp salt
¼ tsp black pepper
1 cup water
Heat Grapeseed Oil in a small sauce pan over medium heat; add onion and rice. Cook,
stirring frequently, until rice is golden. Stir in tomatoes, spaghetti seasoning and one cup
water. Season with salt and pepper. Bring to a boil, reduce heat to medium-low and
simmer, tightly covered, until rice is tender, approximately 18 minutes. Let stand off
heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving.