Wildtree Giveaway!

So today I decided to do a product highlight.  Some of you may know I have recently started selling Wildtree.  What is Wildtree? Wildtree offers the highest quality herbs, spices and culinary blends that are FREE of preservatives, additives, fillers, MSG and promote a healthier lifestyle!  Wildtree recently became certified organic!!  And they believe in the value of making cooking a quicker, easier, and a more healthful project for those who are short on time, and a fun, interesting adventure for those who wish to be more creative in the kitchen!

Cooking with Wildtree is so easy and makes meal planning so much easier.  Simply add a protein and veggies to one of the delicious Grapeseed Oils and/or seasonings and you have a simple, all-natural dinner.  Wildtree's products are extremely diverse.  Lets not forget the amazing freezer meals you can make! With just a few seasonings, you can create a multitude of meals without cluttering your pantry with a multitude of spices.  For example, the Rancher's Steak Rub can be used on steak, hamburgers, veggies, chicken(MY FAVORITE), fish, shrimp, potatoes and pasta!}

Did I mention Wildtree's products are completely all-natural - no MSG, food dyes, or chemicals.  And Wildtree is also very economical as it is less expensive per serving than most grocery store brands - no fillers means you use less seasoning!

So what do they offer?  Over 150 items which span breads, soups, culinary blends, sauces, dressings, salsas, marinades, sweets and the finest expeller pressed Grapeseed Oils!

Who is ready to give some of these products a try?

Today's giveaway will give you the opportunity!!

Here are the details:

• Giveaway is for one $25gift certificate good towards a Wildtree order placed with Becca!
• Giveaway is open to US residents only.
• Giveaway is will close Thursday January 31st at midnight.
• One winner will be selected using random.org.
• Be sure to check the blog next Thursday to see if you are the winner!

To enter {each entry requires a separate comment}:

• Check out Becca's Website and leave a comment here letting me know what amazing products you would try if you won!
• For a second entry, follow my blog {where you will find all sorts of great recipes, stay up to date on what's new with Wildtree}, and leave a comment back here stating you did.
• For a third entry, share this giveaway on facebook AND pin to pinterest! *Leave a comment with the link!
• For a fourth entry, go to http://www.mywildtree.com/shop/preshop.aspx and place an order under the Giveaway event! 1 entry for every $10 spent!

To many goodies to decide on?  Here are Wildtree's top selling items:

• 10226 Roasted Garlic Grapeseed Oil
• 10229 Natural Grapeseed Oil
• 10416 Rancher Steak Rub (my all time favorite)
• 10282 Natural Butter Flavor Grapeseed Oil
• 10697 Fiesta Salsa Mix
• 10759 Creamy Ranch Dressing & Dip Mix
• 10643 Wildtree's Alfredo Extraordinaire
• 10450 Scampi Blend
• 10575 Taco Seasoning Blend

And last but not least, anyone who orders with Becca through her online giveaway show will receive a generous seasoning sample!!$25 minimum.

Thanks everyone and GOOD LUCK!

Cheese Balls

Did I get your attention with that awesome title?!  I finally bit the bullet and tried out the cheese ball recipe I have been drooling over on Pinterest.  I did make a few adjustments though.  Obviously I had to find a way to incorporate my Wildtree product. So that is exactly what I did!  It is also VERY kid friendly. My kiddo's and I made these up in about 5 minutes before tossing them in the oven to become a melted ball of love. :)

Cheese Balls ala Wildtree:

5 Cheese Sticks (cut into 4 pieces each) (let kids do this with a butter knife)
1/2 bag of the Wildtree Crispy Chicken Blend
1/4c. milk

After cutting each piece of string cheese into 4ths, dip each one into milk then into the Wildtree Crispy Chicken Blend.  Place on a greased baking sheet. 

Bake of 425 for 10 minutes.



Serve with a side of Wildtree Perfect Pizza Sauce

Who's menu planning?

Hey friends!  Hope everyone had a great weekend!  Sorry for no post on Friday the fam and I headed home for some extended family time.  I also had a Wildtree party!

Last week didn't go well, I did a lot of winging it when it came to meals.  Just not feeling it I guess. So here is the plan for this week:

Steak and Potatoes

Chicken Parmesan Muffins

Jambalaya

Chicken Pot Pie

Slow Cooker Veggie soup (with left over steak for the beef)

Leftovers

Chicken Fingers using the Wildtree Crispy Chicken Blend

That is all for the day, but stay tuned because I have 3, yes THREE new recipes coming at ya this week!  PLUS a giveaway!!!!!!

Where has the week gone...

Hey friends!  How is everyone doing this week.  We have had a crazy busy week full of fun adventures and not some many fun ones.

L had her 6 month check up this week.  We tried our second doctor since moving and let me tell you, finding a new doctor is not easy.  We are 0 for 2 on finding a doctor.  I may or may not be a bit picky, however I have pretty realistic expectations that I look for in a doc.   For one if you have never met me you probably should introduce yourself to me and maybe shake my hand or even ask me what my name is.  I realize doctors see a ton of patients, but if you have to ask ME if you have ever seen my daughter there is a problem. Then to bash me for refusing 2 shots for my daughter when I have clearly said no, is not the way to win me over either.  Anyway, enough about that tangent. 

In other news this week, I finally got around to starting my reading list.  Who else is Booking it with Becca?

 

I started "The Bridge" by Karen Kingsbury.  I have only gotten in a few chapters, but already love the way she pulls you into her stories.  If you haven't read any of the Karen Kingsbury books, you really need to pick one up. They are addicting and written very well. 

What books are you reading this week? 

Monday Menu Plan

Hey Friends!  This morning will be a quick post as we are headed out for Rapid as the girls have Doctor appts and shots.  I never look forward to shots, but the baby Tylenol and saved breast milk are all packed so hopefully it won't be to bad for her.

So here is the plan for the week.

Monday: Today is left overs or fend for yourself day since we won't be home until late.

Tuesday: Nachorific Chicken

Wednesday: Chicken Parmesan muffins (oh yes!)

Thursday: Sloppy Joes/Chips (we are feeding a big crowd this night)

Friday: Left Overs for Lunch, then probably Subway for supper :D

Saturday: Roast beef sliders (recipe to come!)

Sunday: We will be traveling, so honestly we will eat leftovers for lunch before we head out and then whatever is in the fridge when we get home!

Not to exciting, but you get the picture! Well we are off! What does your menu look like this week? Have a fantastic day all! :)

Slow Cooker Recipe

Hello Friends! Hope everyone is enjoying their snow day! It is crazy out there.  In light of the cold I thought today would be the perfect day to share another soup recipe with you.  This is a weight watcher friendly recipe as well. I personally count it as 6pp for a 1 cup serving.  This should make approximately 6-8cups of soup. Enjoy!

Slow Cooker Chicken Chili

Ingredients

• 2 heaping tsp of mined garlic
• 1/2 cup diced sweet onion
• 2 -3 chicken breasts (about 5oz each)
• 1 (14.5 ounce) can fire roasted tomatoes with liquid (if you don't like chunks throw this in a food processor and puree.
• 1 (6 ounce) can tomato paste
• 1 1/2 cups chicken broth,  low sodium
• 1/2 teaspoon cayenne pepper (more or less to taste)
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (15.5 ounce) can pinto, drained and rinsed
• 1 (15.5 ounce) can Kidney beans, drained and rinsed(totally could get away with 1/2 a can)
• ¼ cup reduced fat cheddar cheese for garnish (optional)

Directions

Combine all the above ingredients in the slow cooker. Cover and cook on low 8 hours or high for 3-4 hours in a 4-6 quart slow cooker. When soup is almost ready pull out chicken and shred.  It should shred easily and then put it back in with the soup. Spoon into bowls and garnish with a little cheddar cheese and diced onion, if desired.

Note: My chicken was frozen when going in the slow cooker. If you already have cooked chicken, just add it about an hour before the end of cooking time. 

I adapted this recipe from HERE. Feel free to check it out.

Of course we paired ours with some amazing corn bread, but I highly recommend making some cinnamon rolls to go along with this.  Yes, I am one of those who loves cinnamon rolls with chili. <3 br="br">

***What is your favorite soup for cold days***

Pinterest Recipe of the Week

I don't know if any of you remember me saying I would like to try one recipe a week from Pinterest and blog about it.  We all know I love to cook and any excuse to use my Rachael Ray stuff works for me.

This week we tried a recipe for Chicken Tortilla Soup.  I picked this one because the point value was fairly low.  You could have one cup for only four points.  That is a winner in my book.  Anyway, how was it? Fantastic!!!! There is a Mexican restaurant where I'm from and they buy chicken tortilla soup by the bag and this was so close to the real deal it was unreal.  Now I will give you a heads up as you are pouring all the ingredients into the pan you will be grossed out and it will look mushy and gross. .Give it a chance though, you will be so glad you did!  I did take a picture on my iPhone, but lets face it that picture is horrible so I used a photo from the original source up top.

Now for the recipe:
(adapted from Emily bites, which she adapted from food.com)

Chicken Tortilla Soup

Ingredients:
6 oz cooked chicken breast, shredded or chopped
1 cup water
1 (15 oz) can fat free, low sodium chicken broth
1 can Campbell’s 98% Fat Free Cream of Mushroom Soup
1 can Campbell’s 98% Fat Free Cream of Chicken Soup
1 can Campbell’s 98% Fat Free Cream of Celery Soup
1 can Campbell’s Cheddar Cheese Soup
½ can of Rotel Tomatoes & Green Chiles I did not use this because the family is not big on tomatoes
½ cup chunky salsa (I used Medium)
½ onion, chopped Did not use this either, although only because I didn't have it.
¼ cup fresh cilantro, chopped Did not use. We do no like cilantro in our house
2 garlic cloves, minced
½ t red chili powder I didn't add this in the soup, but did add red crushed pepper flakes to my personal bowl, since I have 5/6 year old eating this it couldn't be spicy.
Salt to taste
Pepper to taste
12 T of tortilla strips (the type found in bags by the salad toppings) – I prefer New York Texas Toast brand in Chili Lime, but Fresh Gourmet also sells something similar

Directions:
1.    In a large pot, combine all ingredients except the tortilla strips and stir until mixed. Bring to a boil and then simmer covered for one hour. When serving, sprinkle 1.5 tablespoons of tortilla strips over each cup of soup.

It says that it is 4pp per 1 cup serving (if you are keeping track) I personally always add a point to soups unless I have plugged it in myself, which I haven't had time to do with this one.

Now a picture: courtesy of EmilyBites.com