FREEZER MEAL WORKSHOP RECIPES
Crockpot Chicken Posole (#1)
In Freezer Bag
2 lbs chicken thighs, drumsticks or
breasts, skin removed
2 medium carrots cut into ½“ pieces
1 medium onion chopped into ¼” pieces
At cooking time:
½
cup chopped cilantro
Lime
wedges
Fresh
avocado
Tortilla
chips
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2 cans (15 oz) hominy, drained
1 can (14 oz) Mexican style diced tomatoes
2 cans (7 oz) diced green chilies
2 Tablespoons Wildtree Garlic Galore
Seasoning Blend
2 Tablespoons Wildtree Fajita Seasoning
Blend
½ teaspoon salt (provided at workshop)
1½ teaspoons black pepper (provided at
workshop)
Mix all
ingredients into freezer bag. Remove
air, seal & attach label. Double bag
and freeze. Defrost bag in fridge
before cooking. Place contents of bag in
crockpot. Cook on low for 5-6 hours or on high for 3½ hours. Remove chicken and pull the meat off the
bones in large shreds. Stir back into
the crockpot. Stir in cilantro, and
serve with lime wedges, fresh avocado, and tortilla chips.
Chicken & Tomato Garlic Cream Sauce (#2)
At cooking time:
1
container sliced mushrooms, 8 oz, (white or baby portabella)
½
cup dry white wine (optional)
½
cup grated parmesan cheese
¼
cup heavy cream
1
lb linguine noodles
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In
Freezer Bag
4-6 chicken breasts with or without bones,
skin removed
1 can (28 oz) crushed tomatoes
1 Tablespoon Wildtree Roasted Garlic
Grapeseed Oil
1 Tablespoon Wildtree Hearty Spaghetti
Sauce Blend
2 Tablespoons Wildtree Garlic Galore
Seasoning Blend
1 Tablespoon Wildtree Chicken Bouillon
Soup Base
2 Tablespoons quick cooking tapioca/Minute
Tapioca
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze. Defrost bag in fridge before cooking. Place contents of the bag in the crockpot,
and add mushrooms and wine (if using). Cook on low for 4½ hours ***DO NOT OVERCOOK
THIS DISH, OR THE CHICKEN WILL BE GRAINY!
Boil the 1lb of linguine noodles per
suggested cooking time on the package.
Transfer the chicken to a cutting board, let cool slightly, shred into
bite sized pieces. Let sauce in crockpot
settle for 5 minutes, then remove fat from surface using a large spoon. Add shredded chicken and cream into crockpot
and stir. Let sit until heated through, about 5 minutes. Stir in parmesan. Before serving, season with salt and pepper
to taste. Serve creamy chicken on top of
noodles.
Absolutely Onion Pot Roast (#3)
In freezer bag
2½-3 lbs boneless beef chuck/pot roast
At cooking time:
¾
cup water
1
lb small red potatoes, halved
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4 celery stalks, cut into 1” pieces
4 medium carrots, cut into 1” pieces
1 Tablespoon Wildtree Roasted Garlic
Grapeseed Oil
½ cup Wildtree Absolutely Onion Blend
¼ cup white wine or water (provided at
workshop)
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze. Defrost bag in fridge before cooking. Place contents of bag in crockpot along with
¾ cup water and the red potatoes; cook on low for 6-7 hours or until beef is
tender. You may need to add a little
more water to the crockpot during cooking to prevent it from drying out.
Mediterranean Chicken (#4)
In freezer bag
2-3 lbs chicken thighs, skin removed (can
use breasts also, but adjust cooking time to 4-5 hours on low)
At cooking time:
½
cup water
Linguine
pasta, 1 lb
½
cup feta cheese
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2 (14 oz) cans diced tomatoes, undrained
1 (6 oz) jar marinated artichoke hearts,
drained
1 (2½ oz) can sliced, pitted ripe olives,
drained
2 Tablespoons Wildtree Hearty Spaghetti
Sauce Blend
1½ teaspoons Wildtree Chicken Bouillon
Soup Base
1½ Tablespoons quick cooking tapioca/Minute
Tapioca
½ teaspoon salt (provided at workshop)
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze. Defrost bag in fridge before cooking. Pour contents of bag in crockpot. Add ½ cup water. Cook on low for 6-7 hours or
on high for 3½-4 hours. Prepare Linguine
pasta according to box directions. Serve
with hot noodles and a sprinkling of feta cheese on each portion.
Chicken & Vegetables in Gravy (#5)
In freezer bag
2-3 lbs chicken thighs, drumsticks or
breasts, skin removed
At cooking time:
1
cup water
3
Tablespoons butter
3
Tablespoons flour
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4 medium carrots, cut into ½ inch pieces
2 stalks celery, cut into 1-inch pieces
1 small onion, sliced into thin slices
1 Tablespoon Wildtree Hearty Spaghetti
Sauce Blend
2 teaspoons Wildtree Absolutely Onion
Blend
1 teaspoon Wildtree Garlic Galore
Seasoning Blend
3 teaspoons Wildtree Chicken Bouillon Soup
Base
Mix all
ingredients into freezer bag. Remove
air, seal & attach label. Double bag
and freeze. Defrost bag in fridge
before cooking. Place contents of bag in
crockpot. Add 1 cup water. Cook on low for 6-7 hours or on high for 4-4½
hours. Using a slotted spoon, transfer
chicken and vegetables to a warm platter. Cover to keep warm.
To make the gravy: skim and discard fat from cooking juices in crockpot. In a large saucepan, melt butter and stir in
flour cooking for one minute. Add 1½ cups
liquid from crockpot, cook and stir until thickened and bubbly. Approximately 2 minutes. Serve with chicken & veggies.
**optional** serve over egg noodles.
Chili Con Cerveza (#6)
In freezer bag
2 lbs
beef chuck roast, cut into ¾ inch cubes or stew meat
1
medium onion cut into ¼” pieces
At
cooking time:
6 oz beer or 6 oz water
Delicious topped with grated cheese,
chopped fresh cilantro, and Wildtree Guacamole!
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1 bell pepper (your choice of color) cut
into ½” pieces
1 (14
oz) can crushed tomatoes or tomato sauce
1 (14
oz) can diced tomatoes, undrained
2 (15
oz) cans beans (kidney, pinto, white, etc.), drained
2
Tablespoons Wildtree Java Rub
2
Tablespoons quick cooking tapioca/Minute Tapiaoca
½ teaspoon
salt (provided at workshop)
¼ teaspoon
red pepper flakes (provided at workshop)
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze. Defrost bag in fridge before cooking. Place contents of bag in crockpot, add beer
or water. Cook on low for 7-8 hours or
on high for 4-5 hours. Delicious topped
with grated cheese, chopped fresh cilantro, and Wildtree Guacamole! (If you like your chili on the thick side
then cook uncovered for the last hour of cooking).
Shredded Chicken Burritos (#7)
In freezer bag
At
cooking time:
1
cup instant rice (or 1 bag frozen brown rice that can ‘steam in the bag’)
4 –
5 large Flour tortillas
1
package shredded cheddar/jack cheese,
8 oz or more, if desired
10 oz
can green chile enchilada sauce
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2 lbs boneless, skinless chicken breasts
cut into ½” strips
1
zucchini, halved and cut into ½” slices
1 large
red bell pepper, cut into ½” strips
1
medium onion cut into ¼” pieces
1 (4
oz) can diced green chilies
4
ounces of green taco sauce
1
teaspoon Wildtree Chicken Bouillon Soup Base
2
teaspoons Wildtree Fajita Seasoning Blend
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze. Defrost bag in fridge before cooking. Place contents of bag in crockpot and cook
for 5 hours on low. Just before serving,
stir in the rice. Cover and let stand
for 5 minutes in crockpot. Warm the
tortillas in the microwave for 30 seconds.
Spoon cheese and filling into each tortilla, and roll into a burrito,
tucking the sides. Place in a glass Pyrex
9x13. Warm the green chile enchilada
sauce in a saucepan and pour over the burritos.
Top with a little more cheese.
Place on “broil” in the oven for 2-3 minutes to melt the cheese.
Fajita Pulled Pork (#8)
At
cooking time:
½ cup
water
1
tsp Wildtree Chicken Bouillon Soup Base
Serve
with tortillas and toppings of your choice (lettuce, tomatoes, Wildtree
guacamole, sour cream, and/or cheese).
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In
freezer bag
1 boneless
pork shoulder roast, 2-3 lbs
1 (4
oz) can diced green chilies
3
Tablespoons Wildtree Fajita Seasoning Blend
1
Tablespoon Wildtree Garlic Galore Seasoning Blend
Mix all
ingredients into freezer bag. Remove
air, seal & attach label. Double bag
and freeze. Defrost bag in fridge
before cooking. Place contents of bag in crockpot. Mix Wildtree Chicken Bouillon Soup Base and
water in small bowl and pour over roast.
Cook on high for 4-5 hours or on low for 6 -7 hours. With two forks, shred pork in crockpot,
mixing in fajita/garlic juices. Serve with
tortillas and toppings of your choice (lettuce, tomatoes, Wildtree guacamole,
sour cream, and/or cheese).
At
cooking time:
Aluminum
Foil (for lining your slow cooker for better cooking)
6-8
uncooked lasagna noodles broken in half, (depending on crock pot size)
1¾
cups ricotta cheese
1¼
cups grated parmesan cheese (divided)
1 tbsp
Wildtree Hearty Spaghetti Sauce Blend
1
large egg
½
tsp salt
½
tsp pepper
4
cups mozzarella cheese
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Primavera
Meat Lasagna (#9)
In freezer bag
1 lb
ground beef, the lowest in fat you can find
1 small
onion cut into ¼” pieces
1
medium green bell pepper cut into ¼” pieces
1 cup
zucchini cut into ¼” pieces
1 cup
yellow squash cut into ¼” pieces
2 (15
oz) cans tomato sauce
1 (6
oz) can tomato paste
2½ Tablespoons
Wildtree Hearty Spaghetti Sauce Blend
1
Tablespoon Wildtree Garlic Galore Seasoning Blend
½ tsp
salt (provided at workshop)
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze. Defrost bag in fridge before cooking. At cooking time: Line your slow cooker with aluminum foil to
prevent burning. Double line the back
side, as most slow cookers have a tendency to get hotter on the back. In a separate bowl, mix the ricotta, 1 cup
parmesan, 1 tbsp hearty spaghetti sauce blend, egg, ½ tsp salt, and ½ tsp
pepper together.
Spread ½ cup of the meat & sauce mixture from your freezer bag
into the bottom of the slow cooker.
Arrange 4 lasagna noodle pieces (uncooked) into the slow cooker
next. (They may overlap). Then dollop rounded tablespoons of ricotta
mixture over noodles. Sprinkle 1 cup
mozzarella cheese on top, then add ½ cup of meat sauce mixture from freezer
bag. Repeat layering of noodles,
ricotta, mozzarella and sauce twice more.
For final layer, arrange remaining 4 noodles in slow cooker and top with
remaining sauce and sprinkle remaining mozzarella and remaining parmesan. Cover and cook until lasagna is heated
through – approximately 4-5 hours on LOW or 2½ hours on high. DO NOT OVERCOOK! IF OVERCOOKED, THE MEAT SAUCE BECOMES GRAINY!
Flank Fajitas (#10)
In freezer bag
1½ lbs flank steak or flat iron steak
At
cooking time:
Tortillas
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2
medium onions cut into ¼” slices
2 medium bell peppers (your choice of
color) cut into ¼” stripes
1 (10 oz) can Rotel diced tomatoes with
green chilies
3 Tablespoons Wildtree Fajita Seasoning
Blend
1 Tablespoon Wildtree Garlic Galore
Seasoning Blend
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze. Defrost bag in fridge before cooking. Place contents of bag in crockpot. Cook on
low for 5-6 hours or on high for 3-4 hours. Remove flank from crockpot and
slice across the grain. Serve in tortillas adding peppers & onions from
crockpot.
Additional Recipes:
For more recipes, go to www.AmyGajeski.mywildtree.com
Click on “Recipes”, Use drop down to select name of Wildtree
product, click “Find Recipes”…Voila!
Java Roasted Pork
Medallions w/ Onions & Potatoes
Ingredients
1
pound pork tenderloin, sliced into 1 inch thicken medallions
1
pound small Yukon Gold potatoes, cut into 1/2-inch-thick rounds
2
onions, cut into slices
1
cup chopped fresh sage leaves
3
tablespoons Wildtree Natural Grapeseed Oil, divided
1
teaspoon Wildtree Rancher Steak Rub
1
tablespoon Wildtree Java Rub
Method
of Preparation
Preheat
oven to 450 degrees . Lightly grease a baking sheet with pan spray. Place
onions in a medium bowl, drizzle with 1 tablespoon Grapeseed Oil, and season
with 1 teaspoon Rancher Steak Rub. Toss gently to coat without breaking up
slices. Transfer onions to prepared baking sheet, spreading out in an even
layer. Combine remaining 2 tablespoons Grapeseed Oil, potatoes, and sage in
same bowl season with Rancher Steak Rub and toss to coat. Place potatoes on sheet,
tucking in among onions. Roast onion-potato mixture until potatoes are
beginning to brown around the edges, about 20 minutes. Season the pork
medallions with Java Rub. Place pork on baking sheet atop potatoes and onions.
Roast until pork is cooked through, about 10 minutes.
Cowboy Burgers
Ingredients
1
pound ground beef
2
tablespoon Wildtree Java Rub
4
slices provolone cheese
4
slices bacon, cooked
4
hamburger buns
4
leafs lettuce
4
slices tomato
4
tablespoons Wildtree Cactus Pete's Agave BBQ Sauce (OR check out the recipe for
Smoky Espresso BBQ Sauce using Wildtree Java Rub at www.wildtree.com)
Method
of Preparation
Combine
ground beef with Java Rub until completely incorporated. Divide into 4 patties
and cook until desired doneness. Top with provolone cheese and allow it to melt
before removing from heat. To assemble burger: top bottom bun with a lettuce
leaf, a slice of tomato, the cheeseburger, and one slice of the cooked bacon.
Spread the top bun with 1 tablespoon of BBQ Sauce and place on top of the
burger.
Italian Meatballs
Ingredients
1½
lbs lean ground beef
1
cup bread crumbs
1
tablespoon Wildtree Hearty Spaghetti Sauce Blend
1
teaspoon salt
¾
cup grated parmesan cheese
2
large eggs
Method
of Preparation
Preheat
oven to 350°F. Combine all ingredients in a large bowl. Form into 1¼ inch balls
and place in a shallow baking dish, leaving a little space in between each
meatball. Bake for 30 minutes.
Baked Shrimp with
Tomato & Feta
Ingredients
1½
lbs large shrimp, peeled, deveined and tails removed
4
scallions, thinly sliced
2
pints cherry tomatoes, halved
2
tablespoon Wildtree Roasted Garlic Grapeseed Oil
1
tablespoon Wild Hearty Spaghetti Sauce Blend
½
cup crumbled feta cheese
Method
of Preparation
Preheat
oven to 475ºF. In a large skillet, heat
oil over medium heat. Add scallions, tomatoes and spaghetti seasoning. Cook for
about 15 minutes or until no liquid remains. Add shrimp. Stir to combine and
pour into an 8" square baking dish. Sprinkle the feta cheese on top of
shrimp mixture. Bake for about 10 minutes or until shrimp is opaque throughout.
Onion & Goat
Cheese Tartlets
Ingredients
30
mini fillo shells
1
egg
1/3
cup heavy cream
2
scallions, chopped
1
tablespoon chives, chopped
1
tablespoon Wildtree Absolutely Onion Blend
3
ounces goat cheese, crumbled
Method
of Preparation
Preheat
oven to 350 degrees F. Place the mini fillo shells on a baking sheet. In a bowl
add the remaining ingredients, whisking to combine. Divide the mixture among
the shells. Bake for 10 minutes or until the egg mixture has set.
Absolutely Onion
Oven Roasted Potatoes
Ingredients
2
lbs small new red potatoes, cleaned and quartered
¼
cup Wildtree Roasted Garlic Grapeseed Oil
1½-2 tablespoons Wildtree Absolutely Onion
Blend
Method
of Preparation
Preheat
oven to 475°F. In a large bowl, toss
quartered potatoes with Garlic Oil and Onion Blend until combined. Spread potatoes out in a single layer on a
lightly greased sheet pan. Place the
potatoes in the oven and roast for about 25-30 minutes, shaking the sheet pan
occasionally, until the potatoes are nicely browned and fork tender.
Chicken Pot Pie
Ingredients
1
tablespoon Wildtree Garlic Grapeseed Oil
1
chicken breast, cubed
2
teaspoons Wildtree Garlic Galore
1
cup frozen mixed vegetables
1
tablespoons flour
1
cup Wildtree Chicken Bouillon Soup Base, prepared according to package
directions
1
cup heavy cream
1
(10 ounce) package puff pastry shells, prepared according to package directions
1
tablespoon parmesan, grated
Method
of Preparation
Heat
Grapeseed Oil in a large skillet over medium high heat. Season the chicken with
1 teaspoon Garlic Galore and add to the hot pan. Cook chicken for about 5
minutes; add the frozen vegetables and remaining Garlic Galore. Continue
cooking 5 minutes more or until chicken is cooked and vegetables are heated
through. Add in the flour and cook, stirring frequently, for 1-2 minutes. Stir
in the chicken stock and bring liquid to boil. Reduce heat and simmer as sauce
thickens (4-6 minutes). Stir in heavy cream and parmesan cheese and cook for 4
minutes. Evenly divide the mixture among the 6 puff pastry shells. Serve hot.
Chicken Fajita Rice
Ingredients
1
tablespoon Wildtree Natural Grapeseed Oil
½
cup chopped red onion
½
cup chopped carrots
¼
teaspoon ground black pepper
4
teaspoons Wildtree Fajita Seasoning Blend
½
teaspoon sea salt
1
cup brown rice, rinsed
4½
cups water
2
teaspoons Wildtree Chicken Bouillon Soup Base
½
of a Rotisserie chicken, shredded,
(about 2 cups meat)
1/8
cup chives, chopped
Method
of Preparation
In
a large heavy skillet, heat Grapeseed Oil on medium-high heat. Add onions and
saute for 3 minutes. Add carrots and cook until they become tender. Add black
pepper, Fajita Seasoning Blend, sea salt, and rice. Saute rice for one minute
before adding water prepared with Chicken Bouillon Soup Base. Bring to a boil,
then reduce heat, cover, and simmer for 35 minutes. Add rotisserie chicken and
chives. Cover again and let cook for an additional 10-15 minutes, or until the
water is absorbed and rice is cooked.
Sweet Baked Chicken
Ingredients
2
pounds chicken thighs, boneless, and skinless
2
tablespoons balsamic vinegar
3
tbsp Wildtree Garlic Grapeseed Oil
4
tablespoons sweet onion, diced ½ inch
1
tablespoon Wildtree Garlic Galore Seasoning Blend
Method
of Preparation
Place
thawed chicken in bag. Add ingredients in this order: balsamic vinegar,
Wildtree Garlic Grapeseed Oil, sweet onion, and Wildtree Garlic Galore
Seasoning Blend. Let marinate for minimum of 1 hour in refrigerator. Place all
ingredients in baking dish and bake for 1 hour at 350 degrees F. Halfway
through baking, turn thighs and baste. Repeat just before serving.
