Cajun Shrimp Pasta

Thursday, April 26 2012

Yum! We devoured this last night! This is one of the recipes featured in the Freezer Bag Workshops that I host! Spend an hour with me and you'll leave with 10 meals ready to pull out of your freezer! I love that I can give my family a meal that is organic and so easy to prepare!

SERVINGS: 4
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: You can make this at a workshop or you make it the day of!
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!

Ham and Cheese Cannelloni 

Wednesday, April 25 2012

These are divine! It was fun to make ham in a whole new way. This recipe is simple. Only took me about 10 minutes prep time. Quick, Easy and Delicious!

SERVINGS: 8

INGREDIENTS:

1 cup whole milk ricotta cheese


1 cup shredded mozzarella cheese
1 large egg
2 serving portion of Wildtree's Alfredo Extraordinaire
8 egg roll wrappers
8 slices of deli ham or left over ham sliced up
1/2 cup parmesan cheese

PREPARATION:

Preheat oven to 400 degrees F. In a medium bowl, combine the ricotaa, mozzarella and the egg. Reserve 3/4 of the alfredo sauce and spread the remainder on the bottom of an 8 x 8 baking pan. Arrange egg roll wrappers on a work surface, spread 3 tablespoons of cheese mixture over the wrapper and cover with a slice of ham. Roll up each wrapper to form a log, jelly role style. Spoon the reserved alfredo over the cannelloni, top with the parmessian cheese and bake for 20 minutes.