Foody Goody Treats

Posts Tagged ‘Dinner

A wonderful meal that is a great way to eat all of that yummy zucchini, and bid farewell to summer 馃槮

Garlic Basil Pesto Linguine with Zucchini and Peas
Provided by Wildtree from Warwick, RI
SERVINGS: 3

INGREDIENTS:
1 tablespoon, plus 录 cup Wildtree Roasted Garlic Grapeseed Oil, divided
1 zucchini, sliced
1 cup frozen peas
1/3 cup Wildtree Basil Pesto
2 tablespoons water
6 ounces linguine, cooked according to package directions

PREPARATION:
Heat 1 tablespoon of Garlic Grapeseed Oil in a medium nonstick skillet over medium high heat. Add the zucchini and saut茅 for about 10 minutes, until zucchini is tender and browned. Add the peas and continue cooking until heated through. Meanwhile in a mixing bowl hydrate the Basil Pesto with the water. Whisk in the remaining 录 cup Garlic Grapeseed Oil. Add the prepared pesto to the hot cooked pasta and toss to coat. Add the cooked zucchini and peas and toss to combine. Season with salt and pepper to taste; can be served with fresh grated parmesan cheese.

Calories 490; Fat 25 g; Saturated Fat 3.5 g; Carbohydrate 53 g; Fiber 6 g; Protein 14 g; Cholesterol 5 mg; Sodium 220 mg

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Posted on: July 31, 2012

Here’s a recipe from one of our readers! If you are tying to decrease your fat/calorie intake you can replace the whipping cream with half and half or 2% milk, use lowfat cheese, substitute the pork Italian sausage for turkey Italian sausage, and/or reduced sodium chicken or vegetable stock. Enjoy!

sumthissumthat

I have been making this soup since the fall of last year and everybody who eats it raves about how great it taste. So it鈥檚 time to share the wealth, so to speak.

The serving size for the recipe I鈥檓 going to give is six鈥o bring your friends and family over for some fabulous soup!

  • 1 tsp vegetable oil
  • 1 lb mild italian sausage (bulk or with casings removed)
  • 1 large onion, minced
  • 1 can (14oz) diced tomatoes , with juice
  • 1 lb baking potatoes peeled and cut into small dice
  • 4 cups chicken or vegetable stock
  • 1 tsp salt
  • 2 zucchini, cut into small dice
  • 1 cup of whipping (35%) cream
  • 2 cups of shredded sharp (old) Cheddar cheese tossed with 1 tbsp of flour
  • freshly ground pepper to taste

So, now that we got the ingredients out of the way, like Arsenio Hall would say, lets get busy!

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Here’s a great summer soup made with yummy avocados!

Creamy Avocado Soup
Provided by Wildtree from Warwick, RI
SERVINGS: 5

INGREDIENTS:
2 large ripe avocados, coarsely chopped
1 1/4 cups plain Greek yogurt (divided)
4 cups water
2 tablespoons Wildtree Vegetable Bouillon Soup Base
2 tablespoons Wildtree Guacamole Blend
1 cup corn
Wildtree European Chili Dipping Oil

PREPARATION:
Place avocado in a medium bowl with 1/4 cup Greek yogurt. Mash the avocado and combine with the yogurt; set aside. In a large saucepan whisk together the water, Wildtree Vegetable Bouillon Soup Base, and Wildtree Guacamole Blend, and heat over medium heat. Once hot, but not simmering, stir in the remaining Greek yogurt. Add half the corn and the avocado mixture. Heat, but do not let the mixture come to a boil. Using an immersion blender or standard blender in small batches, blend the soup. Ladle the soup into bowls and garnish with remaining corn and Wildtree European Chili Oil.

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Here’s a great side dish for your next meal… it combines the wonderful flavor of New Orleans with yummy mushrooms!

Jambalaya Stuffed Portabellas
Provided by Wildtree from Warwick, RI
SERVINGS: 5

INGREDIENTS:
2 陆 cups water
1 1/2 tablespoons Wildtree Vegetable Bouillon Soup Base
1 box Wildtree Jumpin鈥 Jambablya
5 portabellas, stems and gills removed
3 tablespoons Wildtree Roasted Garlic Grapeseed Oil
1/2cup panko
1/2 cup shredded parmesan

PREPARATION:
In a medium saucepan combine the water and Vegetable Bouillon; bring to a boil. Once boiling add the contents of the Jumpin鈥 Jambalaya box. Cover, reduce heat to medium, and cook for 10-15 minutes or until rice is tender and liquid is absorbed; stir occasionally. Meanwhile preheat oven to 350 degrees F. Place cleaned portabella caps in a baking dish. Brush the insides using 2 tablespoons Grapeseed Oil. In a small bowl combine the panko, parmesan, and remaining 1 tablespoon Grapeseed Oil; set aside. Divide the cooked Jambalaya among the 5 mushroom caps. Top each cap with the panko mixture. Bake for 25-30 minutes or until mushrooms are knife tender and panko topping is golden brown.

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Hello all, today’s recipe spotlight is a lean-mean chicken meatloaf!!! Using Wildtree’s聽 Just Like Mom’s Meatloaf mix and their Wicked Good Slow Cooker Sauce, you’ll have a meatloaf that everyone will want seconds (or even thirds)! The Wicked Good Slow Cooker Sauce is a wonderful chili sauce that isn’t too spicy, but will be a pleasant and tasty surprise that kicks up regular meatloaf to the next level!

Wicked Good Chicken Meatloaf
Original recipe provided by Marlene Spiegel from Orlando, FL (revised by your’s truly)
SERVINGS: 6
INGREDIENTS:
聽聽聽 2 pounds ground chicken (or turkey)
聽聽聽 1 package Wildtree Just Like Mom’s meatloaf Mix
聽聽聽 1/4 cup low-sodium soy sauce
聽聽聽 2 eggs, slightly beaten
聽聽聽 1/4 cup skim milk
聽聽聽聽 1 cup Wildtree Wicked Good Slow Cooker Sauce

PREPARATION:

Preheat oven to 350掳F. Mix together chicken, Wildtree Just Like Mom’s Meatloaf mix, soy sauce, eggs, and milk. Mold meatloaf into loaf pan. Bake for one hour. When done, top with Wildtree Wicked Good Slow Cooker Sauce (I’d put mine in a platter and cover with sauce, but use as much or as little sauce as you desire).

To purchase the Just Like Mom’s Meatloaf mix and the Wicked Good Slow Cooker Sauce click here!

Today’s Product Spotlight is Wildtree’s Hearty Spaghetti Sauce Blend! This lovely blend of seasonings can be used to make a customized spaghetti sauce, season meals, or even make a healthy salad dressing! Below is a video showing a use of the blend. Happy Eating! 馃檪

 

 

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