• 3 – 8 oz. Chicken Breasts, Boneless and sliced
• 4 oz Cheddar Cheese, Shredded
• 12 Fat Free Tortillas
• 2 – Tbsp. Wildtree’s Jalapeno Blend
• 1/4 Cup Wildtree’s Fiesta Salsa
• 8 – oz. Sour Cream, fat free
• 2 – Large Tomatoes, diced
• 2 – Tbsp. Wildtree’s Taco Seasoning
• 2 – Tbsp. Wildtree’s Natural Grapeseed Oil

Combine sour cream and jalapeno blend in a bowl. In a separate bowl, combine tomatoes and fiesta salsa seasoning. Place in refrigerator. In a medium skillet, heat oil over medium high heat. Add chicken and taco seasoning. Saute for about 5 to 7 minutes. Serve with cheese, salsa, jalapeno blend, over the tortilla wraps.

Optional: Substitute ground chicken, turkey, beef or cubed beef, shrimp, or tilapia or portabello mushrooms for the sliced chicken. Click to shop now or join the Wildtree group.

• 2 – Chicken Breasts, boneless and sliced
• 4 oz. Cheddar Cheese, shredded
• 8 Tortilla Whole Wheat Wraps
• 1 – Tbsp. Wildtree's Taco Blend
• 1 Tbsp. Wildtree's Roasted Garlic Grapeseed Oil
• 2 Tbsp. Wildtree's Jalapeno Blend
• 1 – 8 oz. Fat Free Sour Cream
• 1/4 Cup Wildtree's Fiesta Salsa
• 2 Large Tomatoes, diced

Heat oil over medium high heat. Add chicken and taco seasoning and cook for about 5 to 7 minutes. Spoon hot mixture over half the tortilla. Sprinkle the cheese over the chicken. Fold over the tortilla. In a bowl, combine jalapeno blend and sour cream. Combine in a separate bowl the salsa and tomatoes. Top quesadillas with sour cream mixture and salsa.

Optional: Substitute beef, shrimp, eggplant or portabella mushrooms for chicken.
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• 1-1/2 lbs. Sirloin Strip Steak, cut into cubes
• 4 Tbsp. Wildtree Balsamic Vinaigrette

2 Tbsp. Wildtree Cilantro Lime Rub

• 24 Grape tomatoes

Assemble 4 long skewers, alternating 5 beef cubes and 6 grape tomatoes. Arrange skewers in a glass baking dish. Mix Balsamic vin. and Cilantro Lime rub. Pour Cilantro Lime mixture over the skewers, turning to coat. Cover and let stand in refrigerator for 2 hours. Heat grill to high heat. Place skewers on grill and cook for about 1 to 2 minutes per side, until meat is cooked.

Optional: Can substitute portabella mushrooms for a vegetarian dish, or chicken and shrimp for beef.
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• 1 Cooked Chicken, sliced thinly
• 1 Pkg. Wildtree Gourmet Crepe Mix
• 11 oz. Water
• 2 Tsp. Wildtree Butter Grapeseed Oil
• 1/2 Cup Soy Sauce, in small serving dish
• 6 – Scallions, slivered

Combine crepe mix and water. Stir. In a small nonstick skillet, heat oil over medium high heat. Pour 1 oz. of batter into hot skillet. Let cook 30 seconds on one side. Turn and cook another 10 seconds. Remove from heat. Repeat until batter is gone.

Preheat oven to 350 degrees. Place chicken in covered baking dish. In heated oven placed chicken and heat for 5 minutes or until chicken is warm throughout. Stack crepes on platter. Arrange sliced chicken, scallions and soy sauce on platter around crepes. Serve and let all assemble their own wraps.

Optional: Can add slivered carrots, alfalfa sprouts, or diced cucumbers. Can substitute shrimp for chicken.
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• 32 Large shrimp, peeled and deveined
• 1/2 Jar Wildtree Our Own Ketchup

2 Tbsp. Horseradish

• 2 Tsp. Wildtree Lemon Zest Grapeseed Oil
• 2 lemons, wedged into quarters

Heat 3 quarts of water and lemon oil to a boil. Place shrimp in top steamer. Steam shrimp about 2 to 3 minutes or until shrimp is opaque in color. Place in refrigerator and cool 2 hours. (Can be made one day in advance.) Combine Ketchup and horseradish. Place in refrigerator. Serve shrimp with cocktail sauce and lemon.
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• 64 oz. Chicken Broth (8 cups water and 16 tsp. of Wildtree Chicken Bouillon
• 2 Tbsp. Wildtree Hearty Spaghetti Seasoning
• 2 Tbsp. Wildtree Garlic Galore
• 2 Tbsp. Wildtree Onion and Chive blend
• 1 Cup Carrots, diced
• 1 Cup Celery, diced
• 1 lb. Meatballs,
• 1 pkg. Spinach
• 1 Cup Pastini, uncooked

Place Broth in sauce pan over medium high heat. Add spaghetti seasoning, garlic galore and onion and chive blends, meatballs, carrots and celery. Bring to a boil for 10 minutes. Add spinach and pasta. Cook another 10 minutes.

Optional: Add endive and/or hard boiled eggs to soup.
Turkey Meatballs – 1/2 lb. Ground Turkey, 1 egg, 1/2 cup Panzo Bread Crumbs, 2 tsp. Wildtree Hearty Spaghetti Seasoning, 2 tsp. Wildtree Garlic Galore. Combine all ingredients. Roll into 1/2″ balls. Place on cookie sheet in a 350 degree oven for 10 minutes. Set aside for soup.

For more information about this recipe, read my blog.

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• 2 Avocados, mashed
• 4 1/2 Tsp Wldtree Guacamole Seasoning

Dice and mash 2 avocados. Add the guacamole seasoning. (Place the avocado pit in with the blend to keep fresh). Cover and refrigerate for up to 3 hours. Serve with chips, as a side with tacos, quesadillas and nachos.
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• 2 Tbsp Wildtree Cranberry Horseradish
• 8 oz Cream Cheese, low fat
• 5 Soft Whole Wheat Tortilla
• 5 oz Lean Deli Turkey, Sliced Thin

Combine cranberry horseradish blend and cream cheese. Spread 1/5 of the blend on the tortilla shell. Add 1 oz of the turkey. Roll Up. Cut into 8 pieces per wrap. Serve immediately.

Can be refrigerated for up to 3 hours.

Optional: Add lettuce. Cut into two pieces for a quick lunch. You can also substitute roast beef, as you’ll see in the video below.

Quick Cranberry Wraps Recipe — powered by eHow.com
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• 2 Large Tomatoes, diced
• 1 Tsp Wildtree’s Garlic and Herb Blend
• 1 Tsp Wildtree’s Scampi Blend
• 2 Tsp Wildtree’s Roasted Garlic Grapeseed Oil
• 1 Baguette, sliced 1/4″ thick

Mix tomatoes, garlic and herb blend, scampi blend and grapeseed oil in a bowl. Toast baguette slices in oven until slightly crisp, about 5 minutes. Spoon tomatoe mixture on top of the toasted bread. Serve.

Optional: Shave parmesan cheese over the top of tomato mixture on toast.
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• 1/4 cup Wildtree Natural Grapeseed Oil
• 1 teaspoon Wildtree Red Bell Pepper & Garlic Blend
• 1/4 teaspoon Wildtree Garlic & Herb Blend
• 1-11 ounce tube of refrigerated bread sticks

Preheat oven to 400ºF. In a small bowl combine Grapeseed oil, Red Bell Pepper Blend, and Garlic & Herb Blend. Set aside. Unroll dough and separate into individual pieces. Using a pastry brush, brush each piece with the herb mixture. Tie dough into knots and place on an ungreased cookie sheet. Bake 8-10 minutes or until golden brown.
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