Chickpea Nuggets your family will love!

I made these chickpea nuggets in place of chicken nuggets for supper this evening and the consistency, texture and taste were awesome. If I hadn't told the kids they were not chicken nuggets, they would have never made the distinction. But so simple, healthy and more than tasty enough for all the picky palates in the family.

Chickpea Nuggets

1 can (15 oz) chickpeas, rinsed and drained (or dried chickpeas cooked until tender)
1 small onion, chopped
salt and pepper
Seasoning of choice (I used Wildtree's Rockin Moroccan Rub)
1/2 cup flour
1 large egg

Method: Pulse chickpeas and onion in food processor. Add the rest of the ingredients and pulse until mostly smooth. Heat 1/4 inch oil of your choice in skillet and heat medium high. Using a table spoon, dollop into nugget-size pieces in the skillet and fry until golden brown on both sides. Serve with your favorite "nugget" sauces. (I used Greek yogurt with Wildtree's Java Rub mixed in for my dipping. The husband and children used ketchup and BBQ.) YUM!

Basil Parmesan Chicken Salad

I am always looking for new ways to make an ordinary dish into something spectacular. For me, this one was a real winner! These ingredients are approximate, so increase or decrease to taste and desired consistency.

Basil Parmesan Chicken Salad

3 cups cooked, diced/shredded chicken
About 2 Tablespoons fresh basil leaves (more or less to taste), plus 1 Tablespoon water to process
1/2 cup plain Greek Yogurt
1/4 cup mayonnaise (more if needed)
1/4 cup freshly grated Parmesan cheese
Dash of salt and pepper (I used Wildtree's Rancher Steak Rub

Method: Place diced chicken in a medium mixing bowl. Process basil leaves and just enough water to mince in a blender or smoothie maker. Process until very finely chopped, but not pureed. Pour onto chicken and add the rest of the ingredients. Stir well and refrigerate for an hour or more. Garnish with a sprig of fresh basil. Serve on Italian Herb Bread.

(For the bread, I made my favorite whole wheat recipe and shaped 2/3 of it into a regular loaf and made a disc with the remaining 1/3. I placed the disc in a greased round cake pan and brushed the top with Wildtree's Basil Pesto Grapeseed Oil and sprinkled with Wildtree's Tuscany Bread Dipper Seasoning. Then I cut it into triangles to serve with the chicken salad. It was scrumptious!!!!)

Fruit Pizza

This is a beautiful tasty treat that will have your guests and family asking for more... AND the recipe.
This recipe can easily be doubled and can be fun for theme parties. For Christmas, use red and green fruit, for July 4th, red and blue. You can also use star fruit for something different.

Fruit Pizza

Crust:
1 cups sugar
1/2 cup butter
1 large egg or 2 small (if doubling recipe use 3 eggs)
1/2 cup sour cream
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon lemon extract

Filling:
2 cups whipped cream
4 oz cream cheese
1/2 cup powdered sugar
Optional - 4 teaspoons of Wildtree's very berry cheesecake blend

Fruit:
Your choice entirely! This one has kiwi, strawberries and blueberries. Use your creativity and imagination. We also love peaches, mango, papaya, and kiwi for the fruit. Mandarin oranges, pears, pineapple chucks or slices and halved grapes are also yummy. (Frozen blueberries are not recommended.)

Optional - Glaze: 
The pizza above does not have the glaze on it.
Juice drained from mandarin oranges plus enough water added to ale 1 1/4 cup liquid. (Or you could just use orange juice mixed with water.)
1 1/4 Tablespoon cornstarch
sugar to taste

Method: Mix together the ingredients for the dough. Roll out into a jelly roll pan or on a large round pizza stone. Bake at 350 degrees for 15-17 minutes or until slightly golden. Do not overbake.

Cool the crust

Mix together filling ingredients and spread on cooled crust.

Top with sliced fruit.

For glaze, heat the mandarin orange juice, cornstarch and sugar in a saucepan. Heat until thickened. Cool. Pour over sliced fruit.

Quick and Easy Chicken Salad

You can vary this recipe SO many ways. Use your imagination with the ingredients in your cabinet and enjoy. Just don't eat bland chicken salad ever again. :)

2 cups cooked chicken, diced or shredded (Use leftover grilled chicken breast for added flavor or even use canned. Your choice.)

1/2 cup mayonnaise
1/2 cup Greek yogurt or sour cream

Now here's where it gets fun. For this recipe, I used 2 Tablespoons Wildtree Absolutely Onion Blend (similar in nature to Lipton's onion soup mix) and about 1/2 to 1 teaspoon of Wildtree Dill Dip Blend. I enjoyed my husband's raves from this combination.

Use whatever seasonings you like from your own spice cabinet. Just zest it up with something.

You can also add finely chopped celery and/or onion for a little crunch. Sometimes I use milder seasonings (like Wildtree Opa! Greek Seasoning) and add grapes (quartered), chopped walnuts and the smallest amount of bleu cheese.

Mix, refrigerate for a minimum of 1/2 hour so flavors can blend and enjoy!

Lunch

A vegetable salad with mixed greens, chopped yellow bell pepper, tomatoes, cucumbers, Feta cheese and Wildtree's honey Dijon dressing and dipping sauce.

To drink... Yogi Raspberry passion perfect energy tea.

Buttermilk Pancakes

A little late on sharing this for Shrove Tuesday, but this is what we had for dinner tonight.

Buttermilk Pancakes

1 Cup Flour
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons oil (I use Wildtree Butter flavored grapeseed oil
1 cup buttermilk
1 egg

Optional: After pouring the batter onto the griddle in individual cakes, drop a few chocolate chips or fresh blueberries on top before flipping them over to come te the frying.

Mix all together. Fry on griddle or non-stick skillet.

Salmon and Sugar Peas

Tonight's dinner: salmon glazed with Wildtree's Outrageous Orange Sauce, Sugar Peas with slivered almonds, Wildtree's Butter Flavored Grapeseed Oil and Wildtree's Dill Dip Blend and hot cup of African Rooibos Tea to drink. Yum. What are you having for dinner?

Turkey Wraps

Does this look like leftover Thanksgiving turkey? It is! And oh so yummy!

Sometimes I cook a turkey or chicken and do this just to have handy portions, but this is actual leftover Thanksgiving turkey. I pull the meat apart and portion into serving sizes for our family then pop it in the freezer. Makes for all kinds of handy healthy meals.

This meal is turkey sauteed with fresh onions, mushrooms, and garlic. I added Wildtree's Chipotle Lime Rub. Add whatever seasoning you have on hand that sounds good for a little extra flavor.

Then I wrapped them in a whole wheat tortilla with some shredded cheddar, some lettuce and some Greek yogurt. Delish.

Juicy Hamburgers

This is a great way to stretch your ground beef and the hamburgers are delicious.

1 pound lean ground beef
1 small onion, finely chopped (I used 1/8 - 1/4 cup Wildtree Absolutely Onion Blend)
1/2 cup quick oats (I only had old fashioned oats - they worked fine)
1/3 cup tomato juice OR milk
dash of hot pepper sauce
dash of salt and pepper (I use Wildtree Rancher Steak Rub)

Mix all together. Let set for about 15-20 minutes. Shape into 4 large patties and grill, broil or fry until desired doneness. Serve with your favorite toppings. 

Quick and Easy Ham, Mac n Cheese

Busy moms will love this!

There are several options...

Take a ham steak and cut into small cubes or use pieces of leftover ham.

Cook either whole wheat macaroni or several potatoes, diced.

When macaroni or potatoes are cooked, drain and add ham pieces.

I like to use about 1/2 cup Wildtree Kids Cheese and milk or you can make a quick sauce with 2 Tablespoons butter, melt in separate pan. Add 2 Tablespoons flour. Stir well. Add a cup or more of milk and stir until thickened. Add a cup of grated cheese.

Stir this sauce over the macaroni or potatoes and ham and add a side vegetable and voila, dinner is served. Kids love this.

Beef Stroganoff

I vary this recipe to our liking. (This recipe comes from a Better Homes and Gardens Cookbook.) This is one of those comfort foods that I can only make on occasion, because I have a hard time not eating the entire dish. I love eating fresh-sliced garden tomatoes with this dish. Almost doesn't seem complete without them on the side. This dish is SO YUMMY and so easy to make.

Beef Stroganoff
4 servings

1 pound lean ground beef (or 12 ounces boneless beef sirloin steak) I use ground beef
8 ounces sour cream or Greek Yogurt
2 Tablespoons all-purpose flour
1/2 cup water
Dash of black pepper (I use Wildtree's Rancher Steak Rub)
2 teaspoons instant beef bouillon granules (I use Wildtree's beef bouillon soup base)
2 cups fresh sliced mushrooms
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 Tablespoons butter (I use Wildtree's Natural Butter Flavored Grapeseed Oil)

You can also add a packet of Ranch dressing mix for extra flavor. I add a dash of Wildtree's dill dip blend, a dash of Wildtree's Absolutely onion blend, and a dash of Wildtree's California Style Garlic and Pepper Blend in place of ranch seasoning.
 
2 cups hot cooked noodles/macaroni/or rice to serve over

(I start cooking my noodles or rice before I start making the stroganoff so they are ready about the same time.)

Method: Brown ground beef (or sliced sirloin), mushrooms, onions and garlic in skillet with butter or grapeseed oil. Cook for 5 minutes or until meat is cooked through. Drain off fat if desired.

In small bowl, combine sour cream OR Greek Yogurt, flour, 1/2 cup water, beef bouillon granules and black pepper or Steak Rub. 

Add sour cream mixture to skillet with meat mixture and combine thoroughly. Cook until bubbly. 
Serve over hot cooked noodles/macaroni/or rice.  

Ground Beef Stroganoff served over hot cooked whole wheat macaroni

 

 
        

Qunioa Stuffed Portabella Mushrooms

I made this recipe up. It is original to me so if you share, please include my information.

This recipe can be vegan-friendly or meat-friendly. Adapt to your liking.

They are delicious and so healthy you can eat two without feeling guilty.

 

 Quinoa Stuffed Portabella Mushrooms

5 Portabella Mushrooms
1/2 cup uncooked quinoa
1 cup vegetable or chicken broth (I used Wildtree's vegetable bouillon soup base mixed with water.)
2 medium Roma tomatoes, de-seeded and chopped
1/2 cup raw spinach, torn or chopped
1/2 cup cheddar cheese, cubed or chopped
Optional - 1 Tablespoon Wildtree's Zesty Lemon Grapeseed oil

Method: Preheat oven to 350 degrees. Cook quinoa in vegetable broth. (I used Wildtree's vegetable soup bouillon base with water.) While quinoa is cooking, remove stems from mushrooms. Chop the stems and place in food prep bowl. Wipe mushroom caps clean with damp paper towel or cloth. De-seed and shop tomatoes into small chunks and put in bowl with chopped mushroom stems. Tear or chop raw spinach into small pieces and add to bowl. Cut cheese into small cubes or pieces and add to bowl with vegetables. I added about a tablespoon of Wildtree's Zesty Lemon Grapeseed oil to the vegetable mixture. You could really use any variation of vegetables you like. When quinoa is fully cooked, add to vegetables in food prep bowl. Place mushrooms, cap side down, in greased pan. (9X13). Divide filling evenly among the five mushroom caps. I sprinkled the top of the filling with Wildtree's California Style Garlic and Pepper Blend. Bake for about 20 minutes. Serve fresh from the oven.

Calories per serving: 163, Calories from fat: 53, Protein, 9 grams. 

Read More http://nutritiondata.self.com/facts/recipe/2748940/2#ixzz2HfyzKvDm

Quick Easy Quesadillas

Quesadillas are one of my favorite foods fast. When you make them at home, you can "healthify" them to your liking. I always start with the basic whole wheat tortilla and cheese and "build" from there. Use your imagination and your family's favorite ingredients to make your own.

To make one quesadilla, I take two whole wheat tortillas.

I pour a teaspoon or so of any flavor of Wildtree Grapeseed Oil in a cold skillet. (You can use butter instead and just butter one side of each tortilla.)

I rub one side of each tortilla in the Grapeseed oil, leaving one in the pan.

Turn skillet on to medium heat.

I add cheese and whatever other ingredients I have on hand. (Our son prefers cheese only.)

In this one, I took leftover pork loin and tore it into small pieces.

I sauteed green onions and mushrooms and placed them into the tortilla in the skillet.

Sauteed green onions, mushrooms and leftover pork loin ready for the tortilla

 
I sprinkle lightly with Wildtree's California Style Garlic and Pepper Blend.

I then added shredded cheddar cheese and placed the second tortilla on top, turning it once the one on the bottom had browned nicely.

Transfer from skillet onto plate or cutting board. Use a pizza cutter to slice into wedges.

I served these with sour cream mixed with Wildtree's Garlic and Herb Blend. You can use your favorite dip or they are great as is.

Lentil and Brown Rice Casserole

Quick to assemble, cheap ingredients and so easy to make! It does require a good bit of baking time so prepare for that in advance. We are not vegetarians, but we absolutely love this casserole. I took it to a family Christmas meal where it received rave reviews. I got the original recipe here. 

This time, I used red lentils because that's all I had on hand. I recommend using brown because they seem to hold up better for the casserole and seemed to absorb the liquid a little better. I also used white cheddar and I generally use yellow cheddar, but it was equally delish!

Casserole served with green peas. The casserole was a little juicy with the red lentils

 
One reviewer on the recipe where I found it said she combines the dry ingredients and puts it in baggies and gives it out as gifts to all her vegetarian friends. I loved that idea. All they have to do then is add water, bake and add the cheese.

Enjoy. 

Lentil and Brown Rice Casserole

3 Cups vegetable or chicken broth (I use Wildtree's vegetable bullion base)
3/4 cup lentils
1/2 cup brown rice
3/4 cup chopped onion (I use 1/4 cup Wildtree's Absolutely Onion Blend)
1 teaspoon Italian seasoning (I use Wildtree's Perfect Pizza Sauce Blend)
1/4 teaspoon garlic powder (I use Wildtree's California Style Garlic and Pepper Blend and instead of incorporating it into the casserole I sprinkle it on top after I have added the cheese.)
1 Cup grated cheese (cheddar or a blend is preferable)

 Method: Preheat oven to 300 degrees. Mix all ingredients together in a baking dish except the cheese. (An 11X7 pan work great.) 

Baked and ready for cheese and 20 more minutes in the oven

Topped with white cheddar and ready for a few more minutes in the oven

Cover with foil and bake for one (1) hour and ten (10) minutes. Remove foil. Top casserole with cheese and sprinkle with Wildtree California Style Garlic and Pepper Blend if using.

Return to oven and bake another 20 minutes.   
 


Served sautéed onions, mushrooms, minced garlic, chopped kale and halved cherry tomatoes with this dish this evening. Oh so yum!!!

How Big's Your Want To? My Weight Loss Journey

How Big’s Your “Want To?”

My Weight-Loss Journey

By Regina Cyzick Harlow

            Three stressful difficult pregnancies bore us the most beautiful and precious children in the world, but it also added more than 40 pounds to my body that hung around long after the babies were out instead of in. If you want an awakening, figure out what you weigh and what you should weigh then place the difference in a bucket or wagon or container and try carrying it around. Forty plus pounds is not just something I could carry on my hip all day, but I was lugging that extra weight around all the time.

Creamy Carrot Soup

Here's a quick back story: One of our favorite bedtime stories is a book about three bunnies spending a summer evening playing, eating dinner, having family time, then going to bed. In that story, the bunnies eat carrot stew, radishes and lettuce for supper.Of course, as I post this, I can't find the book to refer to. You should have seen me grasping around the book shelf with only Eli's night light, trying to find this book. The name of it is "Sweet Dreams" and I think it was written by Lisa McClure. I am a firm believer in playing with food, making it fun, having the kids help cook and it turn, hope that I am helping them develop a healthy relationship with food. So... we made dinner tonight from one of our favorite children's books.

I searched for "Carrot Stew Recipes" online and found many. I am so glad I chose this one.
Looks like any combination of suggestions below would make a delicious carrot soup. I might have to try all the combinations throughout the winter.

 Carrot Soup from the 1977 edition of Moosewood Cookbook

2 pounds peeled or scrubbed, chopped carrots
4 cups stock or water (I added Wildtree's Chicken Bullion Soup Base, you could also use their Vegetable Bullion)
1 1/2 teaspoon salt
1 medium potato, chopped (optional, for heartier soup)
3-4 tablespoons butter (I used Wildtree's Butter Flavored Grapeseed Oil)
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds (I used almonds)

Choose one:
1 cup milk
1 cup yogurt or buttermilk plus a little honey (I used whole-milk Greek Yogurt and about 1 Tablespoon honey)
1/2 pint heavy cream
3/4 cup sour cream

Seasoning choices:
-2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon (I used these seasonings but used fresh mint from our garden.)
-1 teaspoon each of thyme, marjoram and basil
-1 teaspoon grated ginger

Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.

Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice.

Puree everything together in a blender until smooth (I deviate from her recipe at this stage. I dump the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. It saves dishes and energy).

Whisk in one of the dairy products. As I mentioned in the beginning, I often leave this step out until I'm just about to eat a bowl of soup. I'll stir in a little milk, a spoonful of yogurt or some cottage cheese just before serving (and just after reheating, if I'm using the microwave).

Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.

Moroccan-Style Stuffed Acorn Squash

I can't remember where I got the original recipe for this, maybe WebMD? But our family really enjoys it. Just another great way to take a wonderful food such as squash and make it irresistible even for non-squash eaters while keeping it healthy too. 

Moroccan-Style Stuffed Acorn Squash 

2 large acorn squash halved/seeded
     (Bake squash cut side down until tender - 350 degrees for about 30 minutes)
Keep squash warm while preparing filling since you do not return this stuffed squash to the oven.)

(The original recipe calls for 2 Tablespoons brown sugar and 1 Tablespoon melted butter. Dissolve sugar in melted butter and brush into the baked squash cavity. ~ I skip this step, but I'm sure it is a tasty addition.)

2 Tablespoons Grapseseed Oil or butter
2 cloves garlic, chopped or minced
2 stalks celery, chopped (Sometimes I use one diced apple in place of the celery)
2 carrots, chopped
1 cup Garbanzo beans, rinsed and drained
1/2 cup raisins (I have also used dried Cranberries in place of raisins)
1&1/2 teaspoons ground Cumin (I use Wildtree's "Rockin' Moroccan Rub!" YUM
Salt and Pepper to taste (I use a shake of Wildtree's Rancher Steak Rub in place of salt and pepper)
1 14-oz can chicken broth (I use Wildtree's chicken or vegetable bullion soup base)
1 cup uncooked couscous

Heat grapeseed oil or butter, Stir in garlic, celery (or apples, whichever you are using) and carrots. Cook five minutes. Add Garbanzo beans, raisins and seasonings. Cook until veggies are tender. Add chicken broth and couscous. Cook, stirring often, just until couscous is tender. Pile mixture into squash halves and serve.

 

Marinated Moroccan Chicken

 I just threw these ingredients together and we LOVED it.

1 pound chicken breasts or tenderloins, (thawed)
1/2 cup plain Greek yogurt
2 Tablespoons Wildtree's Rockin Moroccan Rub (Could use any seasoning you like really.)

Rub Greek yogurt and Moraccan Rub over chicken. Marinate for several hours. Grill.

Roasted Cauliflower

This makes a delicious side dish and the leftovers make an excellent addition to a toss salad. I couldn't find my photo of the cauliflower in the pan or plate, but I have included one of the leftovers on a toss salad.This recipe is easily doubled for "leftovers on purpose." I got the original recipe here.

1 head cauliflower
2-3 cloves garlic peeled and minced
Lemon juice from half a lemon
Grapeseed Oil (or oil of your choice)
Coarse ground salt and pepper (I use Wildtree Rancher Steak Rub)
Parmesan cheese (I skipped this because I didn't have any on hand, but know it would be a tasty addition!)

Method: Preheat oven to 400 degrees. Cut cauliflower into florets and place single-layer into oven-proof baking dish. Toss the minced garlic and salt and pepper or steak rub in with cauliflower florets. Squeeze lemon juice over top and drizzle with Grapeseed oil.

Bake uncovered for 25-30 minutes or until cauliflower is fork-tender and cauliflower tops are lightly browned. Remove from over. Sprinkle with Parmesan cheese (if using) and serve immediately.

Well, I thought I had a photo of the roasted cauliflower, but here it is as leftovers on top of a salad.

Brussels Sprouts with Bacon Horseradish Dressing

Believe it or not, Brussels sprouts is a favorite family vegetable in our household. I often drizzle any flavor of Wildtree Grapeseed Oil and toss with any Wildtree seasoning (Example: Roasted Garlic Grapeseed Oil and California Style Garlic and Pepper Blend or the Lemon Rosemary Blend.) Then I put them on a cookie sheet and roast them at 350 degrees until they are nice and brown. You can eat them hot or as a cold salad.

So, that's what I did with these Brussels sprouts, but then I added a creamy bacon horseradish dressing for something different.

Ingredients:
2 packages fresh Brussels sprouts (2 pounds)
1 Tablespoon Wildtree Grapeseed oil or oil of your choice
Dash of preferred seasoning (can just be salt and pepper)

Dressing: 4 strips bacon (fried and crumbled)
1/4 cup sour cream (I do not use non or low fat)
2 teaspoons horseradish

Method: Cut stems from Brussels sprouts and halve or quarter. Toss with Grapeseed Oil and seasoning. Roast at 350 degrees until nice and brown. (You can steam these instead if you prefer.)

Mix dressing ingredients together and stir to coat. Delicious hot or cold.