Mediterranean Quinoa ~ Mason Jar Salad Recipe

July14

Mediterranean Quinoa Mason Jar Salad

Ingredients

  • ½ cup water
  • ¼ cup quinoa
  • 1 tablespoon Olive Oil
  • 1 tablespoon sherry vinegar
  • 2 teaspoon Greek Seasoning
  • ½ cup roasted red peppers, diced
  • ½ cup artichoke hearts, diced
  • ¼ cup kalamata olives, diced
  • ¼ cup chicken peas, drained and rinsed
  • 1 cup romaine lettuce, chopped

Instructions

  1. Combine the water and quinoa in a saucepan.
  2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
  3. Remove from heat. Once the quinoa has cooled mix in the Olive Oil, sherry vinegar, and greek Seasoning.
  4. Add this to the bottom of a 1 quart mason jar.
  5. Layer the roasted red pepper, artichoke hearts, olives, chick peas, and romaine.
  6. Seal the jar and refrigerate until you are ready to eat.
  7. Shake to mix up the ingredients.

Quick Notes

Calories: 480 Fat: 26g Saturated Fat: 2.5g Carbohydrates: 53g Fiber: 9g Protein: 13g Cholesterol: 0mg Sodium: 1040mg

Number of servings (yield): 4

Fiesta Quinoa Mason Jar Salad

July14

Wildtree Fiesta Quinoa Mason Jar Salad

Recipe: Fiesta Quinoa Mason Jar Salad

Summary: Nutritional Information – 2 Servings

Ingredients

  • ½ cup water
  • ¼ cup quinoa
  • 1 teaspoon Taco Seasoning
  • Pinch of salt
  • ½ cup canned diced tomatoes (with liquid)
  • 2 tablespoons Salsa
  • ½ cup corn
  • ¼ cup black beans
  • ½ cup orange bell pepper
  • ¼ cup shredded cheese
  • 1 cup romaine, chopped

Instructions

  1. Combine the water and quinoa in a saucepan.
  2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
  3. Remove from heat.
  4. Once the quinoa has cooled mix in the Taco Seasoning, salt, diced tomatoes, and Fiesta Salsa Mix.
  5. Add this mixture to the bottom of 1 quart mason jar.
  6. Layer with bell pepper, corn, black beans, and romaine.
  7. Seal the jar and refrigerate until you are ready to eat.
  8. Shake to mix up the ingredients.

Quick Notes

Nutritional Info

Calories: 470      Fat: 14g      Saturated Fat: 6g      Carbohydrates: 72g   Fiber: 13g      Protein: 22g   Cholesterol: 30mg      Sodium: 920mg

Brussel Sprouts & Avocado Salad

October20


Brussel Sprouts & Avocado Salad

Ingredients

  • Outer leaves of fresh Brussel Sprouts
  • Optional – Iceberg Lettuce or other Salad Greens
  • 2 Avocados, sliced
  • 1 Blood Orange, segmented
  • Pecan Halves, 1 handful
  • 1/4 cup Olive Oil
  • Juice of 1 Lemon
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon Mayonnaise
  • 1/2 teaspoon Poppy Seeds
  • 1/2 teaspoon Sesame Seeds

Instructions

  1. Wash & tear brussel sprouts (plus greens if using) & place on serving platter
  2. Arrange sliced avocado’s, orange segments, & pecans on top of the greens
  3. Stir together the five dressing ingredients & drizzle over the salad

Notes

Adapted from a recipe that I saw in a magazine at the beauty salon. I’ll have to get the exact magazine name & add credit later!

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Potato Leek Soup

April12

Potato Leak Soup

Summary: J.C. Huizenga Recipe, modified by Mary
Thanks to my friend Jennifer for once preparing this yummy soup for my family.

Ingredients

  • 4 large Potatoes (about 4 cups)
  • 2 cups Water
  • 2 tablespoons Olive Oil
  • 1 tablespoon diced Onion
  • 2 large Leeks, thinly sliced, using all of the white and some of the green
  • 1 tablespoon Flour
  • 2 cups Milk or Half-and-Half (or combination)
  • 1 teaspoon or so of Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon or more Celery Salt
  • 1/4 cup chopped Parsley
  • Grated Cheddar Cheese for garnish, optional

Instructions

  1. Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil
  2. When potatoes are tender, pour potatoes and cooking water into a food processor or blender and pulse till smooth
  3. Pour the oil into the clean saucepan, and sauté onion and leeks until soft, about 4 minutes
  4. Stir in flour and cook for 1 minute
  5. Add pureed potato mixture and stir till combined and smooth
  6. Add milk and cook on low heat until slightly thickened, about 5-10 miutes
  7. Season with seasonings – Taste and adjust seasoning
  8. Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like

Number of servings (yield): 6

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Jalapeño Artichoke Dip

February14

Recipe: Jalapeño Artichoke Dip

Ingredients

  • 1 cup Mayonnaise, light
  • 8 ounces Greek Yogurt, fat free
  • 2 cans Artichoke Hearts, drained & chopped
  • 1 cup shredded Monterey Jack Cheese
  • 1⁄2 cup shredded Parmesan Cheese
  • 1 – 2 tablespoons Jalapeño juice from jarred Jalapeños to taste

Instructions

  1. Mix all of the ingredients together
  2. Warm in a crock pot on low for 1 hour or in an oven at 350°F for 15 minutes

Quick Notes

Calories 210; Fat 16g; Saturated Fat 3.5g; Carbohydrates 9g; Fiber 0g; Protein 9g; Cholesterol 25mg; Sodium 520mg

Microformatting by hRecipe.

Outrageous Orange Salmon

December21

Outrageous Orange Salmon

Summary: Wildtree Site Recipe

Ingredients

  • 1 (1 pound) Salmon Fillet
  • ½ cup Wildtree Outrageous Orange Sauce, #10785

Instructions

  1. Preheat oven to 375°F
  2. Place the 1 pound salmon fillet on a foil lined sheet pan and baste with a thin layer of Outrageous Orange Sauce
  3. Bake for 25 minutes, basting at 10 and 20 minutes
  4. Flake with a fork to test for doneness – internal temperature of 145°F

Quick Notes

Calories 220; Fat 4g; Saturated Fat 0.5g; Carbohydrates 19g; Fiber 0g; Protein 24g; Cholesterol 60mg; Sodium 520mg

Number of servings (yield): 4

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Brandied Pumpkin Soup

October11

Pumpkin Soup Recipe

Wildtree Brandied Pumpkin Soup

Ingredients

  • ½ cup Butter
  • ½ cup chopped Onion
  • ½ teaspoon each Ground Ginger and Nutmeg
  • 3-½ tsps powdered Chicken Bouillon Soup Base blended with 3 1/2 cups hot Water
  • 3 cups canned Pumpkin
  • 1 cup Half-and-Half
  • 2 Tbsp Brandy, optional
  • Salt and Pepper to taste
  • Crouton Garnish

Instructions

  1. In saucepan, cook onion in melted butter until transparent
  2. Blend in spices and broth – bring to a boil
  3. Blend in pumpkin and half-and-half
  4. Reduce heat & stir occasionally until soup is hot
  5. Stir in brandy
  6. Season to taste
  7. Garnish with croutons

Quick Notes

Yield 2 quarts

Sloppy Joes

October11

Wildtree Sloppy Joes

Recipe #1: Simple Sloppy Joes

Ingredients

  • 1 pound Ground Beef
  • 2 tablespoons Heinz 57 Sauce
  • 1 6-ounce can Tomato Paste or Ketchup
  • 1 ¼ cups Water
  • 1/2 small Onion, diced
  • 1/2 Green Pepper, diced
  • 1 tablespoon prepared Mustard
  • Season with Salt & Pepper to taste

Instructions

  1. Brown 1 pound of ground beef in skillet, drain off excess fat
  2. Add remainder of the ingredients to the skillet
  3. Cover & simmer for 10 minutes
  4. Serve on hamburger buns

Variations

1. Add simmered Sloppy Joe mixture to macaroni for American Chop Suey
2. Make stuffed green bell peppers – add the mixture and bake

Wildtree Crock Pot Sloppy Joes

posted under Beef Recipes, Home, Main Dishes, Sandwiches & Wraps | Comments Off on Sloppy Joes

Crispy Ranch Chicken

August3

Crispy Ranch Chicken

Recipe: Crispy Ranch Chicken

Ingredients

  • 1 bag Ranch Dressing & Dip Mix
  • 1 cup Instant Mashed Potato Flakes
  • 1 large Egg, beaten
  • 6 bone-in Chicken pieces (breasts, legs, and/or thighs)

Instructions

  1. Preheat oven to 400°F
  2. Combine Ranch Dressing Mix and instant mashed potato flakes in a shallow dish
  3. Place beaten egg in a separate shallow dish Dip chicken pieces in the egg, then coat with potato flake mixture
  4. Bake chicken on an un-greased baking pan for 40-50 minutes or until no longer pink in the center and juices run clear
posted under Chicken & Turkey Recipes, Home | Comments Off on Crispy Ranch Chicken

Corn on the Cob

August3

Recipe: Corn on the CobCorn on the Cob

Ingredients

  • Corn
  • Butter
  • Salt, Pepper, or other seasoning

Instructions

  1. Shuck the corn & set aside
  2. Here are several ways to cook the corn:
  • Bring the water to a boil – Place in a steamer basket and steam for 8-10 minutes
  • Bring the water to a boil – Reduce the water to a simmer and add the corn cobs for about 8 minutes
  • Bring the water with corn up to a boil, turn heat off, cover, let steam for 20 minutes
  • Another option is to steam, boil, or grill the corn by keeping on the husks, which can intensify the flavor

Quick Notes

Slice corn from the cobs after steaming or boiling. Toss with butter or the Olive Oil & a Blend of salt or other seasonings, such as Chipotle.

Grilled Vegetables

August3

Recipe: Grilled Vegetables

Ingredients

  • Zucchini
  • Yellow Squash
  • Red Onions, cubed
  • Mushrooms
  • Red Pepper
  • Bottled Italian Dressing

Instructions

  1. Slice zucchini & squash 1/8 – 1/4 inch thick
  2. Cut the red peppers into about 1/2 inch chunks
  3. Toss into a ziploc bag or bowl and toss with the marinade to coat
  4. Put in the fridge until ready to grill
  5. Slide onto skewers or bamboo skewers that you have soaked in water for a bit
  6. Grill on a hot grill, turning occasionally until desired doneness

Quick Notes

After I cut the red onion into chunks, I do not actually place them in the marinade, where they will tend to fall apart. Instead, I wait & place them on the skewer as a chunk & then drizzle any remaining marinade over the entire kabob, onions get a little extra drizzle.

Kelle’s First Watermelon Basket

August3

Watermelon Basket

Ingredients

  • Watermellon
  • Strawberries
  • Blueberries
  • Bananas
  • Other ideas: Cantloupe – Honeydew Mellon – Pineapple – Peaches – Raspberries or other Berries

Instructions

  1. Cut off a little less than half of the watermellon with a good chef’s knife
  2. Cut triangle shapes along the edge of the mellon
  3. Use a scoop to form watermellon balls
  4. Slice the fruits & gently toss in the watermellon basket
  5. Refrigerate, and add banana slices just prior to serving

Microformatting by hRecipe

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