• 4 – 6 oz. Chicken Breast, boneless and pounded
• 1 – Cup Portabello Mushrooms
• 1/4 Cup Flour
• 2 Tbsp. Wildtree’s Roasted Garlic Grapeseed Oil
• 2 – Cups Wildtree’s Marsala Sauce

Coat Chicken evenly with flour. In a large skillet, heat oil over medium heat. Saute chicken for about 3 minutes on each side. Add mushrooms and sauce. Turn heat down to a simmer. Stir and cover. Simmer for about 20 to 25 minutes. Serve with a side of linguini or garlic mashed potatoes.

• 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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• 4 – Whole Chicken Legs
• 4 Cups Carrots, cut into 2 ” chunks
• 4 Cups Cauliflower Florets
• 2 – Tbsp. Wildtree’s Lemon Rosemary Blend
• 2 Tbsp. Wildtree’s Lemon Zest Grapeseed Oil

Preheat oven to 375 degrees. In a large bowl, combine carrots, cauliflower and 1 tbsp. of the lemon rosemary seasoning. Brush the roasting pan with the 1/2 of the grapeseed oil. Place the chicken legs in the center of the roasting pan. Sprinkle the remaining lemon rosemary seasoning over the legs. Spoon the vegetables around the chicken legs. Bake uncovered for 45 minutes, stirring once. Once chicken is well browned and registers 180 degrees on the thermometer, transfer the chicken to a platter. Add remaining oil to the pan and stir and scrape the dripping with the vegetables. Transfer the vegetables around the chicken. Serve immediately. Click to shop now or join the Wildtree group.

• 1/4 cup Goat Cheese, shredded
• 4 – 6 oz. Chicken Breast, boneless and slit down the middle
• 3 – Tbsp. Wildtree’s Garlic and Herb Blend
• 2 Tbsp. Wildtree’s Roasted Garlic Grapeseed Oil

Preheat oven to 350 degrees. Mix goat cheese and garlic and herb blend. Cut the chicken breasts horizontally to form a pocket. Stuff about 4 tsp.of cheese mixture into each pocket. Heat oil in large oven prooof skillet over medium high heat. Add Chicken to pan and cook for 3 minutes on each side. Bake covered for 15 minutes or until a thermometer registers 165 degrees. Let stand for 5 minutes before serving. Click to shop now or join the Wildtree group.

• 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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• 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. Chicken Breast, boneless and skin removed
• 4 Tbsp. Wildtree Spinach and Artichoke Dip
• 2 Tsp. Wildtree Roasted Garlic Grapeseed Oil
• 1 cup Cooked Brown Rice
• 1 Tbsp. Wildtree Basil Pesto Blend

Preheat oven to 350 degrees. Slit chicken breasts horizontally. Combine the spinach and artichoke dip and the cooked rice. Stuff 1/4 of the mixture in the chicken center. Brush top and bottom of the chicken with the garlic oil. Place on baking dish and sprinkle the basil pesto blend over the top. Cook from 12 to 15 minutes or until chicken is fully cooked to 150 degrees. Serve immediately.

Optional: Substitute fish such as flounder, halibut, grouper for the chicken. Cook at 400 degree for about 10 to 12 minutes or until fish is opaque.

Read more about this recipe for Spinach & Artichoke Stuffed Chicken in my blog.

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• 1 lb. Whole Wheat Pasta, cooked
• 2 cups Steamed Broccoli
• 3/4 Cup Wildtree Alfredo Sauce
• 9 Tbsp. Butter, unsalted or 4 tbsp. of Wildtree Butter Grapeseed Oil
• 1 cup Milk

Heat milk and butter or butter oil in a pan. Add Alfredo Sauce Seasoning and whisk until smooth. At same time, place 6 qts. water in a pan. Bring to a boil. Add pasta and cook until tender. Steam broccoli. Combine pasta and broccoli. Stir in alfredo sauce. Serve immediately.

Optional: Add 1 cup cooked chicken, shrimp or seafood to mixture.

Read more about this Vegetarian Alfredo recipe in my blog.

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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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• 1 1/2 lb Chicken Breast, cut in 1 ” cubes
• 2 Tbsp Wildtree Natural Grapeseed Oil
• 3 Tbsp Wildtree Thai Red Curry Paste
• 1 Cup Broccoli
• 1 Cup Red Bell Peppers
• 1 Cup Yellow Bell Peppers

Heat oil in large saute’ pan over medium heat. Add chicken and saute’ about 3 minutes. Add vegetables and curry paste, stirring constantly. Cook for about 5 to 7 minutes. Serve over brown rice.

Read my blog for more information about this recipe.

• 1 Package of Semi Hard Tofu, cut into 1 ” cubes
• 4 Tomatoes, diced
• 2 Zucchini, sliced
• 2/3 cup couscous
• 1 Tbsp Wildtree European Garlic Grapeseed Oil
• 1 Tsp Wildtree Butter Grapeseed Oil
• 2 Tbsp Wildtree Moroccan Grilling Sauce

In a large skillet, heat oil over medium low heat. Cook tofu for about 10 minutes or slightly golden. Stir in tomatoes and 2 Tbsp of water. Bring to a boil then reduce to a simmer. Cook, stirring until most of the liquid is evaporated but still remains saucy. Stir in Moroccan Sauce. Add the tofu and zucchini. Cover and simmer about 20 minutes.

Couscous: Bring 2/3 cup of water and the butter grapeseed oil to a boil. Add couscous, stirring constantly. Remove from heat and cover. Let stand 5 minutes. Fluff with a fork. Spoon couscous on plate. Top with Moroccan tofu, zucchini and tomato sauce.

Optional: Substitute chicken, grouper, snapper, salmon or halibut for the tofu. In the video below, I used chicken.

Quick Moroccan Chicken Recipe — powered by eHow.com

Read more information about this recipe in my blog.

• 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

• 4- 6 oz Chicken Breast, boneless and skinless
• 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

Preheat oven to 350ºF. Place chicken in a glass baking dish. Mix the tomatoes, garlic and herb blend, scampi blend and grapeseed oil together in a bowl. Pour the tomatoe mixture over the chicken. Cover and bake for 20-25 minutes or until the chicken is done. Serve.