Cheesy Potatoe Bake

This was a hit at our church potluck! A great take long meal or something familiar to whip up at home. Here's how you do it:

Ingredients:

 ·         1 ½ cups low-fat milk

·         1 ½ cups water

·         2 tablespoons Wildtree Natural Grapeseed Oil

·         1 tablespoon Wildtree Chicken or Vegetable Bouillon Soup Base

·         1 package Wildtree Cheesy Cheddar Soup Mix

·         1 tablespoon Wildtree Fiesta Salsa Mix

·       1 package of frozen shredded potatoes

·        2 cups shredded mild cheddar

·         Salt and black pepper

·        One pound of ground hamburger

Preheat oven to 350 degrees F.

Bring milk, water and Grapeseed Oil to a boil in a medium saucepan over medium high heat. Whisk in Cheddar Soup Mix and Fiesta Salsa Mix, and bring to a simmer. Lower heat and continue to simmer for 5 minutes, stirring occasionally. Set aside.

Brown Hamburger.

Place the shredded potatoes in the bottom of a casserole dish ( 9 by 13in). Poor in hamburger. Mix potatoes and hamburger so that they are evenly spread. Sprinkle evenly with 1 cup of the shredded cheese and season with salt and pepper.  Pour cheddar soup over potatoes and top with remaining cheese. Bake until golden brown and a fork inserted into center meets little resistance, 75 to 90 minutes. Let cool 10 minutes before serving.

* You could also substitue the ground beef for sausage to make this a great breakfast or brunch dish!

Cajun Shrimp Pasta

Yum! Yum! Yum! This is so tasty and different than the average shrimp and pasta dinner. Even our one year old gobbled this up!

INGREDIENTS:

• 1 pound jumbo shrimp, rinsed, peeled and de-veined 
• 1 bottle of pasta sauce (your choice) 
• 1/2 pound pasta of your choice, uncooked 
• 1 teaspoon Wildtree Cajun Seasoning
• 1 half green pepper, diced
• 1 half white onion, diced
• Wildtree Roasted Garlic Grapeseed Oil

PREPARATION:

In a saucepan, bring water to a boil and cook pasta according to directions on package or until al dente. In a skillet, saute the peppers and onions in the grape seed oil over medium-high heat.  Add the shrimp and Cajun Blend. Cook until the shrimp are almost done before adding sauce, and heat through. Toss together with pasta and serve.

Meatloaf

This is one of my husband's favorite meals. While I have never been a huge fan of meatloaf I was pleasantly surprised by how savory this recipe was. Not only did it taste great, the instructions couldn't be simpler! Take a look!

INGREDIENTS:

• 2 pounds Ground Beef
• 1 package Wildtree Just Like Mom’s Meatloaf Mix
• ¼ cup soy sauce
• 2 eggs, slightly beaten
• ¼ cup skim milk
• ½ cup Wildtree Our Own Ketchup

PREPARATION:

Preheat oven to 350ºF.  Mix together beef, Wildtree Just Like Mom's Meatloaf mix, soy sauce, eggs and milk.  Mold meatloaf into loaf pan.  Top with the ketchup. Bake for one hour

Busy Day Lasagna

Busy Day Lasagna
             Here is a great spin off a favorite family dinner!

Ingredients

• 1 (16 ounce) box mafalda or farfalle pasta (mini lasagna noodles or bow ties)
• 1 tablespoon Wildtree Natural Grapeseed Oil
• 1 pound lean ground beef
• ½ cup chopped yellow onion 
• 1 (28 ounce) can low-sodium tomato sauce
• 1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
• 2 (5 ounce) cans evaporated low-fat milk
• 8 ounces reduced-fat cream cheese, cubed
• 8 ounces part-skim mozzarella cheese, shredded 

PREPARATION:

Preheat oven to 350 degrees F. Cook pasta according to package directions, drain, and set aside. In a large skillet, heat Grapeseed Oil over medium high heat. Brown ground beef with onion, drain off fat, and add tomato sauce and Spaghetti Blend. Simmer 10-15 minutes on low heat. In a small sauce pan, combine evaporated milk and cream cheese. Melt dairy products on medium heat. Add milk and cheese mixture to noodles; mix well. Arrange noodles in bottom of a 9x13 inch baking dish. Evenly spread meat sauce over noodles. Sprinkle with mozzarella cheese. Bake uncovered for 20-30 minutes, or until cheese is melted and lightly browned. 

Dish may be made ahead of time and refrigerated. Increase baking time to 30-45 minutes, and cover with foil. Remove foil for last several minutes to melt cheese. 

Pizza Pockets

Here is great kid friend meal!  Think Hot Pocket convenience with a homemade taste.

Ingredients:

One package of Crescent Rolls

One 15 oz can of tomato sauce

3 tbs of Wild Tree Perfect Pizza Seasoning

2 cups of shredded mozzarella cheese

pizza toppings of your choice.

Combine tomato sauce and Wildtree Perfect Pizza Seasoning. Next separate can of crescent rolls into individual pieces. Spread a a bit of pizza sauce on half of the crescent roll pieces. Sprinkle some cheese on each ( be care not to add to much as you want all the ingredients to remain inside the roll. Next add your toppings. Roll each topped crescent roll up . Next take one empty crescent roll and wrap it around a filled crescent roll the opposite way so your ingredients are contained in your crescent roll. Bake according to crescent roll packaging baking instructions. 

Enjoy! 

* We made extra of these and put them in our freezer. Now we have our own pizza pockets that are ready to be stuck in our toaster oven.

Garlic & Herb Oyster Crackers

How about an easy healthy snacks for your children? This could not be more simple.
Ingredients:
A package of oyster crackers ( or crackers of your choice)
2 tbs of GrapeSeed Oil
2 tbs of Garlic & Herb Blend

Mix all these ingredients together. Lay crackers out on a paper towel to let dry. That's it! You're done! Enjoy!

Buffalo Mac and Cheese?! Yes Please!

SERVINGS: 8 INGREDIENTS: 1 pound shells 3 tablespoons butter ¼ cup flour 1 cup low fat milk 1 cup heavy cream 3 tablespoons Wildtree Blazin’ Buffalo Blend 1 teaspoon Smoky Chipotle Hot Sauce 4 ounce American cheese, chopped 8 ounces white cheddar, shredded Print Recipe Return PREPARATION: Bring a large pot of water to boil. Cook the pasta according to package directions until al dente. Drain well. Return to the stockpot off the heat. Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2 minutes. Slowly whisk in the milk and heavy cream until no lumps remain. Stir in the Buffalo Blend and Hot Sauce. Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6-8 minutes. Remove the sauce from the heat. Stir in the cheese a handful at a time, mixing until fully melted before adding more. Once all the cheese has been added and the sauce is smooth, pour the sauce over the pasta in the stockpot. Mix well until the pasta is fully coated in the sauce. Serve immediately.