make fresh dinners - december 2016 beef stew … · 12/9/2016 · minutes or until golden. 2...

BEEF STEW SHEPHERD’S PIE®

Grocery List WILDTREE PRODUCTS

Beef Stew Seasoning Mix

DAIRY

Butter, unsalted, 2 tablespoonsMilk, low fat, 1 cupParmesan cheese, ¼ cup grated

MISC.

Tomato sauce, no salt added, 1 (8 ounce) canSalt, ½ teaspoon

PRODUCE

Red potatoes, 2 poundsYellow onion, 1 eachFrozen mixed vegetables, 8 ouncesChives, 2 tablespoons chopped

PROTEIN

Ground beef, lean, 1 pound

Tools You’ll Need KnifeCutting boardLarge saucepanStrainerPotato masherMeasuring cupsMeasuring spoons10-inch cast-iron skilletRubber spatula or wooden spoonCan opener

Quick Note Remember to read all the directions before cooking. You’ll thank us after!

Food Tip Comfort food in its finest form! This recipe re-heats well in the microwave, and is a great solution for those busy nights when everyone comes home at different times.

START TO FINISH45-50 MINUTES

MAKE FRESH DINNERS - DECEMBER 2016

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MAKES 6SERVINGS

Calories 340; Fat 10g; Saturated Fat 5g; Carbohydrates 40g; Fiber 5g; Protein 24g; Cholesterol 60mg; Sodium 570mg

FOR EVEN MORE DELICIOUS RECIPES, VISIT WILDTREE.COM/RECIPES

INGREDIENTS 2 pounds red potatoes, diced2 tablespoons unsalted butter1 cup low fat milk½ teaspoon salt1 yellow onion, diced1 pound lean ground beef

8 ounces frozen mixed vegetables1 (8 ounce) can no salt added tomato sauce1 package Wildtree Beef Stew Seasoning Mix2 tablespoons chopped chives¼ cup grated Parmesan cheese

1 Preheat oven to 400°F. Add potatoes to a large saucepan and cover with water. Bring to a boil and cook for about 15 minutes or until tender; drain.

3 Meanwhile, heat a 10-inch cast-iron or nonstick skillet over medium-high heat. Add the onion and ground beef. Cook until the beef is browned and completely cooked through.

5 Remove skillet from heat and carefully spread mashed potatoes over the beef mixture.

6 Top with chives and Parmesan cheese. Bake for 15-20 minutes or until golden.

2 Return potatoes to saucepan and mash with butter and milk. Season mashed potatoes with salt.

4 Stir in mixed vegetables, tomato sauce, and Beef Stew Seasoning Mix. Reduce heat to medium and continue cooking for about 2-3 minutes until sauce has thickened.

BEEF & BARLEY SOUP


Basil Pesto Grapeseed OilBeef Stew Seasoning Mix

BREAD/PASTA/RICE/FLOUR

Pearl barley, ¾ cupFlour, 3 tablespoons

MISC.

Tomato paste, ¼ cupBeef broth, low sodium, 4 cups

PRODUCE

Carrots, 3 eachCelery stalks, 2 eachMushrooms, 8 ounces

PROTEIN

Beef chuck, 1 pound

Tools You’ll Need KnifeCutting boardLarge saucepan with lidMeasuring cupsMeasuring spoonsRubber spatula or wooden spoon


Food Tip Make sure to dice the beef up into small pieces, as this will help it become more tender during cooking.




MAKES 5SERVINGS


®


INGREDIENTS 1 tablespoon Wildtree Basil Pesto Grapeseed Oil1 pound beef chuck, cut into ½ inch pieces3 tablespoons flour3 carrots, diced2 celery stalks, diced8 ounces mushrooms, sliced

¼ cup tomato paste4 cups low sodium beef broth2 cups water1 package Wildtree Beef Stew Seasoning Mix¾ cup pearl barley

1 Heat Basil Pesto Grapeseed Oil in a large saucepan over medium heat. In a separate bowl, toss the beef in flour until coated. Add beef to saucepan and sauté until golden brown.

3 Add beef broth, water, Beef Stew Seasoning Mix, and barley. Bring to a boil, reduce heat, cover, and simmer for 35-45 minutes or until both beef and barley are tender; stir occasionally.

2 Add carrots, celery, and mushrooms and sauté for 5 minutes. Stir in tomato paste.

4 Garnish with parsley if desired.

CREAMY CHICKEN MARSALA


Basil Pesto Grapeseed OilHearty Spaghetti Sauce BlendGarlic Galore Seasoning Blend


3 cups egg noodles

DAIRY

Heavy cream, ½ cup

MISC.

Marsala cooking wine, 1 cupSalt, ½ teaspoonBlack pepper, ½ teaspoon

PRODUCE

Mushrooms, 16 ouncesGrape tomatoes, 1 pint

PROTEIN

Chicken breasts, boneless and skinless, 4 each (about 1 pound)

Tools You’ll Need KnifeCutting board12-inch nonstick skillet10-inch skillet with lidMeasuring cupsMeasuring spoonsTongsRubber spatula or wooden spoonSaucepanStrainer


Food Tip Marsala cooking wine is often found in the oil and vinegar aisle of the grocery store, but may also be found in the international aisle near the pasta.




MAKES 4SERVINGS


®


INGREDIENTS 2 tablespoons Wildtree Basil Pesto Grapeseed Oil, divided16 ounces sliced mushrooms1 tablespoon Wildtree Hearty Spaghetti Sauce Blend1 tablespoon Wildtree Garlic Galore Seasoning Blend1 cup Marsala cooking wine4 boneless, skinless chicken breasts (about 1 pound)

½ teaspoon salt ½ teaspoon black pepper1 pint grape tomatoes½ cup heavy cream3 cups egg noodles

1 Heat 1 tablespoon Basil Pesto Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms and Hearty Spaghetti Sauce Blend and sauté for 7-10 minutes or until golden brown.

3 Meanwhile, season chicken with salt and pepper. Heat remaining 1 tablespoon Basil Pesto Grapeseed Oil in a 10-inch skillet over medium heat. Sear chicken until golden brown on each side.

5 Meanwhile, prepare egg noodles according to package directions.

6 Once chicken is cooked through, stir in heavy cream. Serve chicken with sauce over egg noodles.

2 Add the Garlic Galore Seasoning Blend and Marsala cooking wine. Cook for about 5-7 minutes over medium-high heat to reduce the wine. Remove pan from heat.

4 Add mushroom sauce to the skillet with the chicken. Top with tomatoes; cover and simmer for 5-10 minutes or until the tomatoes have softened and chicken is cooked through: 165°F.

CHICKEN BREAST WITH CREAMY MUSTARD SAUCE


Basil Pesto Grapeseed OilGarlic Galore Seasoning BlendZesty Mustard Sauce

DAIRY

Mascarpone cheese, ¼ cup

PRODUCE

Red potatoes, 2 eachRed onion, ¼ eachRed bell pepper, ½ eachBrussels sprouts, ½ poundThyme, 1 tablespoon

PROTEIN

Chicken breasts, boneless and skinless, 4 each (about 1 pound)

Tools You’ll Need KnifeCutting boardMeasuring spoonsMeasuring cups12-inch nonstick skillet10-inch skilletRubber spatula or wooden spoonWhiskTongs


Food Tip Mascarpone is typically used in sweet applications, but adds the perfect creamy texture and slight sweetness to savory dishes as well. Can’t find Mascarpone? Cream cheese makes a fine substitute in this dish.




MAKES 4SERVINGS


®


INGREDIENTS 3 tablespoons Wildtree Basil Pesto Grapeseed Oil, divided 2 red potatoes, diced (about 2 cups) ¼ red onion, diced ½ bell pepper, diced ½ pound Brussels sprouts, trimmed and diced 1 tablespoon Wildtree Garlic Galore Seasoning Blend

4 boneless, skinless chicken breasts (about 1 pound) ³¾ cup Wildtree Zesty Mustard Sauce ¼ cup water¼ cup Mascarpone cheese1 tablespoon thyme

1 Heat 2 tablespoons Basil Pesto Grapeseed Oil in a 12-inch nonstick skillet over high heat. Add the potatoes, and sauté 5 minutes, stirring frequently.

3 Meanwhile, heat the remaining 1 tablespoon Basil Pesto Grapeseed Oil in a 10-inch skillet over medium heat. Season the chicken breasts with salt and pepper if desired. Sear chicken until golden brown on each side.

5 Return chicken to the skillet and toss to coat with sauce; cook until sauce is hot and chicken is cooked through: 165°F.

6 Serve chicken with sauce and Brussels sprout hash.

2 Reduce heat to medium-low. Add the onion, bell pepper, Brussels sprouts, and Garlic Galore Seasoning Blend. Continue cooking until all the vegetables are tender, about 10-15 minutes; stir occasionally. Season with salt and pepper if desired.

4 Transfer chicken to a plate. Reduce heat to medium-low and add Zesty Mustard Sauce and water. Use a rubber spatula or wooden spoon to loosen any brown bits from the bottom of the pan. Whisk in mascarpone and thyme until completely incorporated.

LASAGNA SOUP


Lasagna Skillet Meal


Lasagna noodles, 8 each

DAIRY

Ricotta cheese, reduced-fat, 1 cupParmesan cheese, ¼ cup grated

MISC.

Tomato sauce, no salt added, 1(15 ounce) canPetite diced tomatoes, no salt added, 1 (14.5 ounce) canChicken broth, low sodium, 6 cups

PRODUCE

Yellow onion, 1 eachRed bell pepper, 1 eachParsley, 2 tablespoons chopped

PROTEIN

Ground beef, lean, 1 pound

Tools You’ll Need KnifeCutting boardLarge saucepanMeasuring cupsMixing bowlRubber spatula or wooden spoon


Food Tip Skip the casserole clean-up and hours of cook time! This recipe will satisfy your lasagna craving in 35 minutes or less.




MAKES 8SERVINGS


®


INGREDIENTS 1 pound lean ground beef1 yellow onion, diced1 red bell pepper, diced1 (15 ounce) can no salt added tomato sauce1 (14.5 ounce) can no salt added petite diced tomatoes6 cups low sodium chicken broth

1 package Wildtree Lasagna Skillet Meal 8 uncooked lasagna noodles1 cup reduced-fat ricotta cheese¼ cup grated Parmesan cheese2 tablespoons chopped parsley

1 Heat a large saucepan over medium-high heat. Add beef, onion, and red bell pepper and cook until beef is browned.

3 Break lasagna noodles into 2-inch pieces and add to the saucepan. Bring to a boil, reduce heat, and simmer for about 10-15 minutes or until lasagna noodles are tender.

5 Divide soup among bowls. Top with ricotta mixture.

2 Stir in tomato sauce, diced tomatoes, chicken broth, and Lasagna Skillet Meal.

4 Mix together ricotta, parmesan, and parsley.

ONE-POT SHRIMP & SPINACH FETTUCCINE


Basil Pesto Grapeseed OilGarlic Galore Seasoning BlendHearty Spaghetti Sauce Blend


Fettuccine, 8 ounces

DAIRY

Parmesan cheese, ¼ cup grated

MISC.

Crushed tomatoes, 1 (28 ounce) canChicken broth, low sodium, 2 cups

PRODUCE

Yellow onion, 1 eachBaby spinach, 1 (6 ounce) bag

PROTEIN

Shrimp, 1 pound

Tools You’ll Need KnifeCutting boardMeasuring cupsMeasuring spoonsTongsRubber spatula or wooden spoonCan opener


Food Tip Cooking the fettuccine with the sauce and chicken broth not only makes for simple clean-up, but also adds flavor to the pasta that you wouldn’t get by boiling in just water.




MAKES 5SERVINGS


®


INGREDIENTS 1 tablespoon Wildtree Basil Pesto Grapeseed Oil1 yellow onion, diced1 (28 ounce) can crushed tomatoes1 tablespoon Wildtree Garlic Galore Seasoning Blend1 tablespoon Wildtree Hearty Spaghetti Sauce Blend

2 cups low sodium chicken broth8 ounces fettuccine1 pound shrimp, peeled and deveined1 (6 ounce) bag baby spinach¼ cup grated Parmesan cheese

1 Heat Basil Pesto Grapeseed Oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes.

3 Stir in shrimp. Cook for about 3 minutes or until shrimp is pink and opaque.

5 Finish with additional Parmesan if desired.

2 Add crushed tomatoes, Garlic Galore Seasoning Blend, Hearty Spaghetti Sauce Blend, chicken broth, and fettuccine; bring to a boil. Reduce heat and simmer for 15-20 minutes or until pasta is tender; stir occasionally.

4 Stir in spinach and Parmesan cheese.

PUMPKIN RAVIOLI


Garlic Galore Seasoning BlendBasil Pesto Grapeseed Oil


Wonton wrappers, 50 each

DAIRY

Parmesan cheese, ¼ cup shreddedButter, unsalted, 3 tablespoons

MISC.

Ground nutmeg, ¹�8 teaspoonGround cinnamon, ¹�8 teaspoonPumpkin puree, 1 (15 ounce) canPine nuts or walnuts, ¼ cup

PRODUCE

Sage, 2 tablespoons thinly sliced

Tools You’ll Need Mixing bowlMeasuring cupsMeasuring spoonsLarge saucepanSlotted spoon10-inch nonstick skilletKnifeCutting boardCan opener


Food Tip Pumpkin is an excellent source of vitamin A, and its vibrant orange color is thanks to specific precursors to vitamin A, including Beta Carotene.




MAKES 5SERVINGS


®


INGREDIENTS 1 (15 ounce) can pumpkin puree 1 tablespoon Wildtree Garlic Galore Seasoning Blend ¹�8 teaspoon ground cinnamon ¹�8 teaspoon ground nutmeg ¼ cup Parmesan cheese, shredded

50 wonton wrappers 3 tablespoons unsalted butter 3 tablespoons Wildtree Basil Pesto Grapeseed Oil 2 tablespoons thinly sliced sage¼ cup toasted pine nuts (or walnuts)

1 Combine the pumpkin puree, Garlic Galore Seasoning Blend, cinnamon, nutmeg, and Parmesan cheese in a bowl. Season with salt and pepper if desired.

3 Wet a finger or brush, and run it around the edges of the wonton wrapper. Place another wonton wrapper on top and seal it by pressing the edges together. Repeat this process until all the ravioli are made. (makes approximately 25 ravioli)

5 Meanwhile, heat butter in a 10-inch nonstick skillet over medium heat. Cook until the butter is golden brown; remove from heat. Stir in Basil Pesto Grapeseed Oil and sage.

6 Spoon prepared sage butter over plated ravioli. Garnish with toasted nuts.

2 Place 2 teaspoons of the pumpkin filling in the center of a wonton wrapper.

4 Bring a large saucepan of water to a boil. Add ravioli one at a time to prevent them from sticking together. Boil for about 5 minutes or until they float to the top. Use a slotted spoon to remove them from the pan. Divide cooked ravioli among 5 plates.

FARRO & SAUSAGE STUFFED ACORN SQUASH


Basil Pesto Grapeseed OilHearty Spaghetti Sauce BlendGarlic Galore Seasoning BlendZesty Mustard Sauce


Farro, ½ cup

MISC.

Dried cranberries, ½ cup

PRODUCE

Celery stalk, 1 eachRed onion, ¼ eachMushrooms, 4 ouncesParsley, ¼ cup choppedAcorn squash, 2 each

PROTEIN

Italian chicken sausage, 2 links (about ½ pound)

Tools You’ll Need Small saucepanMeasuring cupsMeasuring spoons12-inch nonstick skilletWooden spoon or rubber spatulaKnifeCutting boardBaking dish or sheet panFoil


Food Tip Farro has been a staple in Italy for over 2,000 years – it’s about time this heart-healthy grain made it to the states!

Worried About Time? No need to worry! The time below is the total time it takes to make this meal. The active time is really only 20-30 minutes!




MAKES 4SERVINGS


®


INGREDIENTS ½ cup farro2 tablespoons + 2 teaspoons Wildtree Basil Pesto Grapeseed Oil, divided 2 links Italian chicken sausage (about ½ pound)¼ red onion, diced 1 celery stalk, diced 4 ounces sliced mushrooms

1 teaspoons Wildtree Hearty Spaghetti Sauce Blend 2 teaspoon Wildtree Garlic Galore Seasoning Blend ¼ cup chopped parsley½ cup dried cranberries¼ cup WIldtree Zesty Mustard Sauce2 acorn squash

1 Preheat oven to 375°F. Prepare farro according to package directions. Drain and transfer to a mixing bowl.

3 Add the onion, celery, mushrooms, Hearty Spaghet-ti Sauce Blend, and Garlic Galore Seasoning Blend to skillet. Sauté for about 5-7 minutes or until vegetables are tender. Transfer to bowl with farro. Add parsley, dried cranberries, and Zesty Mustard Sauce to the bowl with cooked ingredients and stir to combine.

5 Cover with foil and bake for 50-60 minutes or until squash is tender.

2 Heat 2 tablespoons Basil Pesto Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Remove sausage from casing and cook, breaking up with a wooden spoon.

4 Cut the top and bottom of each acorn squash so it is flat on both ends. Cut each squash in half and remove the seeds. Place squash hollow-side up in a baking dish or on a sheet pan. Brush the insides of the squash using the remaining 2 teaspoons Basil Pesto Grapeseed Oil. Stuff squash with filling.

make fresh dinners - december 2016 beef stew … · 12/9/2016 · minutes or until golden. 2...

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