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.

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.

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!