Instructions

1. Slice the chicken sausage into about 1/2 inch rounds
2. Saute’ the sausage in the oil until nicely browned, set aside and keep warm
3. Meanwhile, add the pasta to boiling water for 7- 10 minutes until al dente
4. Add the peas to the pasta and boil for the last 4-5 minutes
5. Drain the pasta and peas
6. Blend the milk and Cheese Spread, blend in a skillet over medium heat until it begins to simmer
7. Add the pasta, peas, and the sausage pieces
8. Stir and heat through.
9. Toss the tomatoes in for just a minute or so
10. Transfer to serving bowl
11. Sprinkle with Cajun Seasoning or Paprika and garnish with finely shopped herbs

Instructions

1. Heat the oil in a nonstick skillet over medium heat
2. Add the onion; sauté for about 4-5 minutes or until onions begin to brown slightly
3. Add the carrot, chick peas, buffalo sauce, and bouillon
4. Increase heat slightly; bring mixture to a boil and allow the liquid to cook off
   This will take about 5 minutes
5. Serve chick pea mixture on a tortilla with shredded lettuce and top with shredded cheddar and hot sauce if desired

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, and diced tomatoes.
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.

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
5. Freeze in single serving size portions for a quick lunch or supper meal
   Variations

Instructions

1. Heat a well oiled grill to medium-high heat and brush the salmon with the lemony olive oil and sprinkle with the dill blend.
2. Grill for 2-5 minutes per side to an internal temperature of 145°F.

Instructions

1. Cut chicken into tender size strips & flatten a bit with meat tenderizer.
2. Dip each chicken piece in flour & place in a heated skillet with about 3 tablespoons of Grapeseed Oil, add more oil if needed.
3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry until golden brown on both sides.
4. Place on tortilla shells with other toppings. Wrap tightly & serve.
5. Topping Ideas: Mayonnaise or a Wildtree Blend blended with cream cheese, oil & vinegar, or sour cream. Such as…Garlic & Herb Blend, Mediterranean Rub, Smoked Mozzarella Blend,- Lettuce, Tomatoes, Olives, Peppers, Mushrooms, Shredded Cheese

Notes

Omit the chicken & you have a yummy veggie wrap with any of the blends above.