• 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 Lb. Beef Cubes
• 1 Cup Barley Cooked, see below
• 3 cups Beef Stock, (3 cups Water and 6 tsp. Wildtree Beef Bouillon)
• 1 Onion, chopped
• 1 Tbsp. Wildtree Roasted Garlic Grapeseed Oil
• 1 Tbsp. Wildtree Scampi Blend
• 2 Tbsp. Flour

Heat oil over medium high hear in a sauce pan. Saute beef cubes and onion in oil, about 5 minutes. Add broth, cooked barley, flour and scampi blend. Lower heat and simmer 30 minutes.

Barley – Bring 2-1/2 cups water to a boil. Add 1 cup of Barley. Lower heat and simmer for 45 minutes, stirring occasionally.

Optional: Can be cooked in a slow cooker. Add all ingredients into the slow cooker except the barley. Cook on low for about 6 hours. Add barley and cook for another 2 hours.
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• 4 – 6 oz. Halibut Filets
• 1 Tbsp. Wildtree Natural Grapeseed Oil
• 2 Tsp. Wildtree Smoked Tomato and Mozzarella blend

Heat grill pan over medium high heat on the grill. Brush the top and bottom of the filets with the grapeseed oil. Sprinkle the top of each filet with 1/2 tsp. of the tomato and mozzarella blend. Place the filets on hot grill pan. Cook about 5 to 7 minutes on each side or until fish is opaque.

Optional: Substitute any type fish filet for this dish. Or use eggplant or portabello mushrooms for the vegetarian, or chicken breast or beef filet mignon for those meat eaters.
Also, try any of the different types of Wildtree culinary blends and varieties of the grapeseed oils to change the taste of the dish. Click to shop now or join the Wildtree group.

• 4 – 6 oz Filet Mignon Steaks, about 1-1/4″ thick.
• 1 Tbsp Wildtree Natural Grapeseed Oil
• 1 Tbsp Wildtree Rancher Steak Rub

Brush steaks with Natural Grapeseed Oil on each side. Sprinkle Ranchers Steak Rub on each side of steaks. Heat your grill to medium high. Place the steaks on the grill and cook for 3 minutes per side for medium rare. Serve immediately.
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• 3 lb. Center Cut Beef Tenderloin
• 4 Large Portobello Mushrooms, sliced
• 4 Tbs. Wildtree European Garlic Dipping Oil
• 2 Tbs. Brandy
• 1 Cup Red Wine

Preheat oven to 450 degrees. Heat 2 tbs. Euro. Garlic Oil in pan on top of stove over medium high heat. Add the beef tenderloin and sear on one side then the other. Continue to sear all sides, about two minutes total time. Put pan directly into the oven. Roast for 20 to 30 minutes, depending on how rare you like the meat. (130 degrees will give you a med. rare beef, so remove the meat when it reaches 120 degrees as it will continue to cook.) Place on a platter and cover loosely with foil. Place pan on top of stove. Add the remaining Euro. Garlic Oil. Heat on medium and add mushrooms. Saute about two minutes. Add the brandy, stirring continuously to deglaze the pan. Turn the pan to low and add wine. Simmer until the sauce reduces, about 10 minutes. Cut meat into 1-1/2 thick slices. Pour the sauce and mushrooms over meat and serve immediately.
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• 4 Chicken Breast, Pounded about 6 oz each and cut in halves
• 2 Tbsp Flour
• 1 Tbsp Wildtree Natural Grapeseed Oil
• 1 cup of Wildtree Piccata Sauce
• 1 Tbsp Capers (optional)

Coat the chicken evenly with the flour. In a medium skillet, heat the Natural Grapeseed Oil over medium heat. Saute’ the chicken breasts for about 3 minutes on each side. Add the Piccata Sauce and capers. Stir. Cover and simmer for about 15 minutes. Serve with a side of Fettuccini, Risotto or Brown Rice.

Optional: Substitute Veal or Red Snapper for the Chicken

• 3 tablespoons Wildtree Hearty Spaghetti Sauce Seasoning
• 1 pound lean ground beef
• 3 tablespoons parmesan cheese
• 1 tablespoon plain bread crumbs
• 1 large egg
• 2 teaspoons salt
• 1/4 teaspoon ground pepper

In a large bowl combine the beef, Hearty Spaghetti Sauce Seasoning, cheese, bread crumbs, egg, sea salt, and pepper. Shape mixture into 40 small meatballs. Arrange in a single layer on a baking sheet or on two large plates. Freeze for one hour, once frozen transfer to an airtight container or resealable plastic bag; label and date. Click to shop now or join the Wildtree group.