30 Simple. Healthy. Dinners. (Post 2 of 3)

Here we go on our second round of recipes.

Click HERE for recipes 1-10.
Click HERE for recipes 21-30.


Cheeseburger Mac

11. Cheeseburger Mac

2 cups elbows, dry
1 pound ground beef
1 teaspoon Absolutely Onion Blend
1 teaspoon Wildtree Garlic Galore Seasoning Blend
1/2 teaspoon black pepper
1 – 15oz can of tomatoes, diced or crushed
2/3 cup milk
2/3 cup Wildtree Kids Cheez Blend
Method of Preparation:
Prepare pasta according to package directions. Drain; set aside. Heat a
large nonstick skillet over medium high heat. Add the ground beef,
Absolutely Onion Blend, Garlic Galore, and pepper. Sauté until beef is browned and
completely cooked through. Half way through cooking time, add the
diced tomatoes. Reduce heat to low; add the cooked pasta and toss to
combine. Sprinkle Kids Cheez Blend over mixture and stir well to combine. Slowly stir in milk and mix well until nice and creamy. Serve with shredded lettuce if desired.

Lemon Rosemary Roast Pork and Veg

12. Lemon Rosemary Roast Pork and Vegetables

4 tablespoons Wildtree Natural Grapeseed Oil
4 tablespoons of Wildtree Lemon Rosemary Blend
3 medium baking potatoes, cubed
3 medium zucchini, sliced
2 medium onions, halved and sliced
8 cloves of garlic, peeled and smashed
2 pound pork loin

Method of Preparation:
Preheat oven at 450°F. Mix Grapeseed Oil with Lemon Rosemary Blend
and set aside. On a large rimmed baking sheet, toss vegetables and
garlic with half of the Grapeseed Oil mixture.
Season vegetables with salt and pepper. Rub the pork with the remaining
Grapeseed Oil mixture. Place on top of the vegetables. Roast, tossing
vegetables occasionally for 35-40 minutes or until internal temperature of
pork reaches 140°F.

Honey Balsamic Chicken Drumsticks

13. Honey Balsamic Chicken Drumsticks

12 skinless chicken drumsticks (or 6 chicken breasts) (I de-skinned my drumsticks)
1/2 cup Wildtree European Dipping Oil – Mediterranean Balsamic
1/2 cup honey
1/2 cup brown sugar
1/4 cup low sodium soy sauce

Method of Preparation:
Mix the European Dipping Oil, honey, brown sugar, and soy sauce in a freezer bag. Shake and squeeze the contents of the bad to dissolve the honey and brown sugar. Add the chicken to the bag. Remove the air and either marinate 2 hours or freeze. Defrost in fridge.

Preheat oven to 450 degrees. Place the drumsticks on a foil-lined and greased baking sheet (VERY IMPORTANT to not skip this step… unless you want to spend precious time over your kitchen sink scrubbing away). Bake until the skin is caramelized and very dark in spots, about 20-30 minutes.

Meanwhile, place leftover marinade in a small saucepan. Bring the marinade to a boil for 5 minutes, in order to kill bacteria. Reduce the heat to a simmer and cook until thick, about 15-20 minutes and set aside. Use a pastry brush to brush the cooked marinade onto the cooked chicken or serve marinade alongside as a sauce/gravy. Serves 6.

Jerk Sweet Potato Hash

14. Jerk Sweet Potato Hash
(Double recipe to serve 6)

2 tablespoons Wildtree Organic Coconut Oil
1 sweet potato, cut into ½ inch cubes
½ red onion, diced
½ bell pepper, diced
¼ cup water
1 cup shredded Brussels sprouts
1/2 – 1 teaspoon Wildtree Jamaican Jerk Seasoning (very spicy!)
3 eggs

Method of Preparation:
Heat Organic Coconut Oil over medium high heat. Add the sweet
potatoes and sauté for 5 minutes or until starting to brown. Reduce heat
to medium; add onion and bell pepper. Sauté for 5 minutes more. Add
water; reduce heat, cover, and simmer for about 5 minutes or until
potatoes are nearly tender. Stir in Brussels sprouts and Jamaican JerkSeasoning. Make 3 wells in the hash. Crack an egg into each well. Cover
and cook over medium low heat until eggs are cooked to desired
doneness: about 10 minutes for medium eggs.

Potato Egg Cups

15. Potato Egg Cups

4 cups frozen potato shreds, thawed and squeezed dry
2 tablespoons Wildtree Smoky Bacon Grapeseed Oil
1 teaspoon Wildtree Adobo Seasoning
6 large eggs
2 large egg whites
2 tablespoons Kids Cheez Blend
1/2 red bell pepper, diced
1 cup frozen chopped broccoli

Method of Preparation:
Preheat oven to 400°F and grease a muffin tin. Toss potato shreds,
Smoky Bacon Grapeseed Oil, and Adobo Seasoning together and divide
between the 12 cups; press done to cover the bottom and sides of each
cup. Bake for 25 minutes or until the potatoes are brown and crispy.
Whisk remaining ingredients together until combined. Add ¼ cup of the
egg filling to each of the potato cups and bake for an additional 15-20
minutes. Run a small knife along the sides of the cups and gently pull the
sides in to loosen the bottom of the egg cups.

Shrimp and Rice Foil Packets

16. Shrimp & Rice Foil Packet

2 cups cooked brown rice, divided
¼ cup mayonnaise
1 Tablespoon Wildtree Zesty Mustard Sauce
½ pound green beans, cut into 2 inch pieces
½ cup sliced sun dried tomatoes
½ pound shrimp, peeled and deveined

Method of Preparation:
Preheat grill to medium high heat. Divide rice between four 12×12 inch
sheets of foil. In a mixing bowl, whisk together the mayonnaise and Mustard Sauce. Add green beans, sun dried tomatoes, and
shrimp and toss to coat. Divide between the 4 foil sheets. Seal foil
packets. Grill for 10 minutes or until shrimp are cooked through and
green beans are tender.

Zesty Mustard Chicken and Roasted Veg

17. Zesty Mustard Chicken and Roasted Vegetables

5 bone-in, skin-on chicken thighs
1/3 cup Wildtree Zesty Mustard Sauce
1 tablespoon Wildtree Herbes de Provence Blend
1 large sweet potato, chopped into 3/4-inch cubes
1 pound Brussels sprouts, halved
2 fuji apples, cored and sliced
2 shallots, peeled and sliced
4 slices bacon, chopped into 1-inch pieces
2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

Method of Preparation:
Preheat oven to 450°F and line a sheet pan with foil. In a gallon freezer
bag, add chicken, Zesty Mustard Sauce, and Herbes de Provence Blend
and coat chicken well. Set aside for 10 minutes while preparing
vegetables. Toss sweet potato, Brussels sprouts, apple, shallot, and
bacon with Roasted Garlic Grapeseed Oil and spread into an even layer
on prepared sheet pan. Season with salt and pepper if desired. Place
chicken thighs, and any remaining sauce in the bag, on top of
vegetables; bake for 35 minutes, or until chicken is coked through: 165°F.

Ranch Chicken Sheet Pan Meal

18. Ranch Chicken Sheet Pan Meal

4 chicken breast cutlets
¾ cup panko breadcrumbs
1 packet Wildtree Creamy Ranch Dressing & Dip Mix
1 tablespoon fresh dill, chopped
3 tablespoons Wildtree Natural Grapeseed Oil, divided
8 ounces green beans salt and pepper to taste

Method of Preparation:
Preheat oven to 425°F. Lightly grease a sheet pan and place the chicken
breasts on it. In a bowl combine the panko, Ranch Dressing Mix, dill, and
2 tablespoons of Grapeseed Oil. Pat the mixture on top of the chicken
breast. Roast the chicken until the crumbs begin to turn golden brown,
about 5 minutes. Meanwhile toss the green beans with the remaining 1
tablespoon of Grapeseed Oil and season with salt and pepper if desired.
Remove the sheet pan from oven place the green beans around the
chicken. Roast until chicken is cooked through and the green beans are
tender, about 5 minutes.

Vegetable Enchiladas with Red Bell Pepper Sauce

19. Vegetable Enchiladas with Red Bell Pepper Sauce

2 tablespoons Wildtree Natural Grapeseed Oil
½ red onion, diced
1 medium zucchini, diced
1 (5 ounce) bag baby spinach
1 cup frozen corn
1 (15.5 ounce) can black beans, drained and rinsed
1 cup Wildtree Red Bell Pepper Sauce, divided
12 (6 inch) whole wheat tortillas
¾ cup shredded pepper jack (or cheddar)

Method of Preparation:
Preheat oven to 350°F. Heat Natural Grapeseed Oil in a non-stick skillet
over medium heat. Add the onion and zucchini and sauté 5 minutes. Add
the spinach and cook until wilted. Add the corn and black beans and cook
until heated through. Remove pan from heat and stir in ½ cup Red Bell Pepper Sauce.
Spread about 1/3 cup of the vegetable filling down the
middle of each tortilla. Roll tightly and place seem side down in a baking
dish. Top enchiladas with remaining ½ cup Red Bell Pepper Sauce and
shredded cheese. Bake for 20-25 minutes or until cheese is melted and
enchiladas are heated through. Top with fresh herbs such as basil or
parsley if desired.

Garlic Wine Pork Chops

20. Garlic Wine Pork Chops

Prep Time: 1 hour (includes marinating time)
Cook Time: 5-10 minutes
6 boneless, lean pork chops
3/4 cup Wildtree Garlic Wine Marinade
1 tablespoon Wildtree Natural Grapeseed Oil

Method of Preparation:
Place pork chops and Garlic Wine Marinade in a zip-top bag and marinate
for 1 hour in the refrigerator. Heat Natural Grapeseed Oil in a 12-inch
non-stick skillet over medium heat. Remove the pork from the marinade,
pat dry, and reserve the marinade. Sear the pork chops for
approximately 1 – 2 minutes per side. Add the reserved marinade back to
the pan. Turn the heat down to medium-low, cover the pan, and cook for
about 5 minutes more or until the pork chops are cooked through: 145°F.


Please keep in mind that Wildtree aims to keep all their products low sodium, so you may need to add salt to the recipes.

Simple. Healthy. Dinner bundle

If you like simple, healthy, dinners, then make sure to check out Wildtree’s Simple. Healthy. Dinner. bundle that they have every month. You get a bundle of products along with recipes and instructions for them all! It’s a really great way to keep things simple and healthy. 😉

Thanks for stopping by!

Click HERE for recipes 1-10.
Click HERE for recipes 21-30.

Disclaimer: I am a Wildtree Representative and the underlined links go to my Wildtree website. I do receive a small commission on any orders. Thank you for your support. 🙂

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