• 32 – Large Shrimp, peeled and deveined
• 8 oz. Whole Wheat Pasta
• 4 – Cups Broccoli Florets
• 6 Tbsp. Wildtree’s European Chili Oil

Cook pasta in large pot of boiling water, about 10 to 12 minutes until al dente. Drain and stir in 2 tbsp. of oil throughout the pasta. Place 2 tbsp. oil in a large skillet and heat over medium high heat. Add shrimp and saute for about 3 minutes or until shrimp is opaque. Set shrimp aside. Add 2 tbsp. of oil to the skillet and heat over medium high heat. Add broccoli and saute for 5 minutes. Combine pasta, shrimp and broccoli. Serve immediately.

• 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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• 2 Tbsp. Wildtree Roasted Garlic Grapeseed Oil
• 4 Scallions, thinly sliced
• 2 pts. Cherry Tomatoes, halved
• 1-1/2 lbs. Large Shrimp, peeled, deveined and tails removed
• 4 – oz. crumbled Feta Cheese
• 1 Tbsp. Wildtree Hearty Spaghetti Seasoning

In a large skillet, heat oil over medium heat. Add scallions, tomatoes, and spaghetti seasoning. Cook for about 10 to 15 minutes or until no liquid remains. Add shrimp. Stir to combine. Pour mixture into 8″ square baking dish. Sprinkle the feta cheese on top of the shrimp mixture. Bake in a preheated oven at 475 degrees for about 10 minutes or until shrimp is opaque throughout. Serve immediately.

Optional: Serve over pasta.
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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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• 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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• 8 oz whole wheat pasta or pasta of your choice
• 2 Tbsp Wildtree Roasted Garlic Grapeseed Oil
• 1 1/2 Tsp Wildtree Scampi Blend
• 1 lb shrimp, shelled and deveined
• 2 Tbsp Wildtree Roasted Garlic Grapeseed Oil
• 1 Tsp Wildtree Scampi Blend
• Dry White Wine (Optional)

Cook the pasta using the package directions; drain reserving 1/4 cup of the liquid. Combine 2 Tbsp Garlic Grapeseed Oil and 1 1/2 Tsp Scampi Blend in a cold skillet and blend well. Add the shrimp and cook over medium low heat until the shrimp turn pink, turning often. Remove the shrimp to a bowl using a slotted spoon and keep warm.

Add 2 Tbsp of the Garlic Grapeseed Oil and 1 Tsp Scampi Blend to the liquid in the skillet. Add the pasta and cook over low heat until the liquid is absorbed, adding the reserve pasta liquid or the white wine if the pasta seems too dry. Combine the pasta and the shrimp in a bowl and serve.
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