Herbed Lentils and Quinoa (or Rice)

I also make this with organic brown rice instead of quinoa. I like the quinoa best and the family seemed to like it better than rice as well. This dish can be adapted to be vegetarian or even vegan.

Herbed Lentils and Quinoa

2 & 2/3 cups chicken broth, vegetable broth or water
3/4 cup dry lentils
1/2 cup dry quinoa or dry brown rice
3/4 cup chopped onion (I omit for the sake of the children)
1/4 cup dry white wine (or extra broth or water)
1/2 teaspoon dried crushed basil
1/4 teaspoon salt
1/4 teaspoon dried crushed thyme
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded Swiss, Parmesan, or cheddar cheese (or a mixture)

Method: Mix together broth, lentils, quinoa OR brown rice, onion, wine, basil, salt, thyme, garlic powder, and pepper. Pour into small greased casserole dish.

Bake covered at 350 degrees for 1 and 1/2 hours.

Remove from oven. Top with cheese and return to oven until cheese melts.

Here is a dip of the lentils and quinoa along with my favorite asparagus simply lightly sauteed in coconut oil and sprinkled with fresh ground salt and pepper, dilled baked tilapia, and cheese souffle. 

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!!!

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.

Fried Cabbage and Quinoa

This is an alternative to the fried cabbage and noodle dish I grew up eating. Although it carries the word "fried," don't panic, it won't sabotage your healthy eating plan at all.

1 head of cabbage, heart removed and sliced in thin strips (It will look like a LOT, but it reduces down to just enough.)

Fry cabbage in a Tablespoon or two of Wildtree's Butter grapeseed oil (or regular butter.) Stir often. Add about a teaspoon or two of sugar to the cabbage when its starting to look brown around the edges. Salt and pepper to taste. Serve with cooked quinoa or cooked buttered noodles.

Apple Crisp

Our children love apples. I use them for baking and cooking, eating raw, sliced, diced, chopped, you name it. I had some Granny Smith apples that needed used up so I made a basic apple crisp.

Wish I would have gotten more of the crisp and less of the ice cream in the photo

Ingredients:
5 cups sliced, peeled cooking apples
2-4 Tablespoons granulated sugar
I also added 1 Tablespoon Wildtree's Cranberry Spice Blend
1/2 cup regular rolled oats (not quick oats)
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger or cinnamon
1/4 cup butter
1/4 cup chopped nuts (optional)

Method:
Place chopped apples in 2-quart baking dish. Stir in granulated sugar. (This is also where I added the Cranberry Spice Blend.) Stir well

For topping: In medium bowl, combine the oats, brown sugar, flour, and nutmeg. Cut in butter until mixture resembles fine crumbs. Stir in nuts of using. Sprinkle over top of fruit.

Bake at 375 for 30-35 minutes or until fruit is tender and topping is golden. Serve warm with ice cream or freshly whipped cream.

Citrus Pork and Roasted Vegetables

I had too many carrots and potatoes to go in the roaster with the meatloaf I made for the picnic Friday, so on Sunday I made a marinated pork roast using the rest of the vegetables.

Ready for roasting

I threw some of Wildtree's Lemon Rosemary Blend (about 2 Tablespoons) and Wildtree's Dill Dip Blend (about 1 Tablespoon) in a gallon plastic storage bag. I added about a tablespoon of Red Wine Vinegar and a splash Wildtree's Zesty Lemon Grapeseed Oil. I put the pork loin in the bag and marinated that overnight. The next morning, I placed it in the roaster and added the carrots and potatoes, making sure they were covered with the marinade as well. Then I squeezed a fresh lemon over it all and slow-roasted it for several hours. I served the sliced loin with Wildtree's Outrageous Orange Sauce and the vegetable were fabulous with the seasonings from the marinade. The pink peppercorns in the Lemon Rosemary Blend make this dish really stand out. As always, to learn more about all-natural, preservative-free Wildtree, visit my Wildtree page.

Our Favorite Meatloaf

Our Favorite Meatloaf

Regina’s Original Recipe

This past week, we hosted our fourth annual Sadie Rose Foundation memorial picnic and balloon release to remember our children gone too soon. While everyone is invited to bring a dish, I like to fix a good-sized contribution since we are the hosts. This year, I made an 8-pound meatloaf and roasted it with potatoes and carrots. Whether you make one batch or double or triple it, this is an excellent potluck contribution wherever you go. 

Meatloaf recipes are a dime a dozen online, but this original creation of mine is our family's favorite. 

I also made some yummy bars and iced coffee for the picnic that I will share in another post.

I forgot to take a photo once it was baked, but this was the meatloaf ready for the oven. I sprinkled the vegetables with Wildtree's California Garlic and Pepper Blend.

2 pounds quality ground beef

½ cup crushed Ritz crackers

1 large egg, beaten

2 Tablespoons Wildtree Absolutely Onion Blend (an all-natural alternative to Lipton’s Onion Soup Mix)

¼ cup soy sauce

A few splashes of your favorite hot sauce (I use Wildtree’s Smoky Chipotle Hot Sauce)

A good ½ cup of milk (more if it seems too dry)

1 teaspoon Wildtree Rancher Steak Rub OR salt and pepper to taste

Add veggies to your liking. (diced peppers, onions, etc)

For a meatloaf of this size, you will need a large mixing bowl

Method: Mix together and shape into loaf. Place in greased pan. Top with glaze recipe below and bake at 350 for 60-75 minutes.(Adjust cooking time for larger meatloaf.)

Glaze:

½ cup ketchup

1 teaspoon Worcestershire sauce

1 – 2 Tablespoons brown sugar

1 teaspoon prepared mustard

(Can add 1 Tablespoon of your favorite jelly: grape, peach, strawberry, blueberry and apple are all good.)

After glazing, I like to sprinkle some Wildtree’s Perfect Pizza Sauce Seasoning Blend over the glaze. Any Italian seasoning would work.

In the roaster, ready for glazing

Enjoying the meal

We write personal messages to our children that have died and release the balloons together

Inevitably, some balloons get stuck in a nearby tree, but still always an emotional and incredible moment as we remember our children together.

Sweet Baked Chicken with Summer Veggie Saute and Whole Wheat Penne

3 recipes posted here ~ The chicken recipe was one of the freezer meals I had put together with my first Freezer Meal Workshop. I have really enjoyed pulling these pre-prepared meals out on busy days and knowing that dinner is taken care of. I also love the taste of fresh summer squash and zucchini so I sauteed them and served them over buttered garlic penne. (If you are interested in a Freezer Meal Workshop ~ let me know.)

So first off, here's the chicken recipe. It does call specifically for Wildtree ingredients and I would be happy to help you get your hands on those. We ALL loved this chicken, especially my husband.

Sweet Baked Chicken
  Provided by Nancy from Madison, WI

½ cup Wildtree Sweet Onion Spread 2 tablespoons Wildtree Natural Grapeseed Oil 1 tablespoon Wildtree Garlic Galore Seasoning Blend 2 tablespoons balsamic vinegar 2 pounds chicken thighs, boneless, and skinless

PREPARATION:

Place the first 4 ingredients into a zip lock bag, then add the chicken and massage until the meat is well coated. 

Place in freezer until needed. 

Thaw in refrigerator overnight. 

Place all ingredients in baking dish and bake for 1 hour at 350 degrees.

Halfway through baking, turn thighs and baste. Repeat just before serving. 

This could be prepared in the crock pot by cooking on low for 6 to 8 hours.

 Calories 274; Fat 15g; Saturated Fat 2g; Carbohydrates 2g; Fiber 0g; Protein 30g; Cholesterol 125mg; Sodium 147mg

Buttered Garlic Whole Wheat Penne

I just cooked the penne according to package directions then tossed a little butter in with two pressed garlic cloves. 

Summer Veggie Saute

I sliced two summer squash, to zucchini and tossed them into a skillet with Wildtree's Roasted Garlic Grapeseed Oil. I added two fresh chopped tomatoes and some whole Baby Portabella Mushrooms then squeezed the juice of one lemon over the mixture and seasoned with a dash of Wildtree's Rancher Steak Rub. (You could use whatever oil you have on hand and regular salt and pepper for seasoning.)   

The entire meal was incredibly SIMPLE, incredibly DELICIOUS and incredibly HEALTHY ~ all part of what makes it appealing to this busy mama! 

Millet-Stuffed Red Peppers

These made a great dinner, but were a little time-consuming so don't try to make them on a busy evening. I think this recipe would be great for a company meal if you know whether or not they like peppers and if they are prone to heartburn. They were so tasty, my family did not mind that there was no meat to be found in the meal. (Look for millet in the grains or natural foods section of your grocery store.)

Ingredients:

1/2 cup uncooked millet, rinsed and drained

1-1/2 cups vegetable broth (I use Wildtree's Vegetable Bouillon)

4 medium sweet red peppers (I used red, yellow and orange)

3/4 cup frozen corn thawed 

1 medium onion, finely chopped (I omitted this since it also calls for a green onion)

1/3 cup finely chopped celery

1/4 cup chopped walnuts

1 green onion, finely chopped

1 tbsp chopped fresh mint or 1 tsp dried mint flakes

2 tsp shredded lemon peel

1-1/2 tsp fresh chopped oregano or 1/2 tsp dried oregano

1 garlic clove, minced

1/2 tsp salt

1/4 tsp pepper (I use Wildtree Rancher Steak Rub in place of salt and pepper - great taste - greatly reduces sodium intake!)

2 tbsp olive oil - (I used Wildtree Roasted Garlic Grapeseed Oil)

In saucepan, bring millet and broth to a boil. Reduce heat, cover and simmer until millet is tender and broth is absorbed. About 30-35 minutes. Transfer to large bowl and set aside.

Meanwhile, cut tops off peppers and remove seeds. In large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water, set aside.

Fluff millet with fork. Add the corn, onion, celery, nuts, green onion, herbs and seasonings. Stir well.Spoon into sweet peppers. Drizzle with oil.

 Place in lightly greased baking dish. Cover (I totally forgot to cover them and they were still great.) and bake at 350 degrees for 55-60 minutes or until tender.

ENJOY!

Nutrition Facts: 1 stuffed pepper equals 281 calories, 13 g fat, 1 g saturated fat, 0 cholesterol, 684 g sodium, 37 g carbohydrates, 6 g fiber and 8 g protein.

Variation: Couscous stuffed peppers; Use 1-1/2 cups cooked couscous for the millet and vegetables and proceed with recipe as directed.