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

Here are the last 10 meals that I promised (don’t forget to check out Post #1 and Post #2). All of these meals can be made using The Best of Wildtree 8 Pack Set and our Garlic and Natural Grapeseed Oil Set. 😀

21 Black Bean Chorizo Soup

21. Black Bean Chorizo Soup

2 (15.5 ounce) cans black beans, drained and rinsed
8 ounces chorizo, diced
2 carrots, peeled and diced
1 onion, diced 2 celery, diced
2 cups Beef Broth
1 tablespoon Wildtree Cajun Seasoning
½ tablespoon Wildtree Garlic & Herb Blend

Method of Preparation:
Combine all ingredients in a slow cooker. Cook on high 4-5 hours or on low 6-7 hours. Serve with desired toppings.

22 Baked Salmon w Dill Sauce

22. Baked Salmon with Dill Sauce

4 (4 ounce) salmon fillets
¼ cup nonfat Greek yogurt
1 ½ tablespoons low fat milk
1 teaspoon Wildtree Dill Dip Blend
½ teaspoon lemon zest
1 teaspoon honey

Method of Preparation:
Preheat oven to 400°F. Place salmon in a greased baking dish. Season with salt and pepper if desired. Bake for 10-12 minutes or until cooked through. While salmon is cooking mix together remaining ingredients. Serve cooked salmon with sauce.

23 Slow Cooker Meatballs and Sauce

23. Slow Cooker Meatballs and Sauce

For the sauce:
2 (28 ounce) cans crushed tomatoes
1 (8 ounce can) tomato sauce
2 1/2 tablespoons Wildtree Hearty Spaghetti Sauce Blend
1/8 teaspoon granulated sugar
1 bay leaf
2 cups mushrooms, sliced
1 medium white onion, diced
1/2 cup grated Parmesan cheese

For the meatballs:
2 eggs
1 1/2 pounds lean ground beef
1 pound ground Italian sausage
2 tablespoons Wildtree Hearty Spaghetti blend
1 tablespoon Wildtree Garlic Galore Blend (or Garlic Granules)
1 cup Italian seasoned bread crumbs
3/4 cup grated Parmesan cheese

Method of Preparation:
Combine all sauce ingredients in the slow cooker. In a large bowl, beat the eggs. Add the other meatball ingredients and mix lightly until fully incorporated. Shape 1 ounce meatballs and place in the slow cooker. After all the meatballs are in the sauce, gently stir to make sure the meatballs are covered. Cook on high for 5 1/2 hours. Serve over your choice of pasta.

24 Chicken Cacciatore

24. Chicken Cacciatore

2 tablespoons Roasted Garlic Grapeseed Oil, divided
1 pound chicken breast
1 onion, diced
2 bell peppers, diced
8 ounces mushrooms, sliced
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
1 teaspoon Wildtree Rancher Steak Rub

Method of Preparation
Heat 1 tablespoon Roasted Garlic Grapeseed Oil in a large sauce pan over medium heat. Add chicken and cook on both sides until browned and cooked through. Transfer to a cutting board. Add the remaining 1 tablespoon Roasted Garlic Grapeseed Oil. Add the onion, bell pepper, and mushrooms. Sauté vegetables for 10 minutes. Add the crushed tomato, tomato sauce, Hearty Spaghetti Sauce Blend, and Rancher Steak Rub. Shred or chop the cooked chicken and stir into the sauce. Cover and bring to a simmer. Reduce heat to medium low and cook for 30 minutes to allow flavors to develop. Serve over pasta of choice.

25 Stuffed Pepper Soup

25. Stuffed Pepper Soup

1 pound lean ground beef
1 yellow onion, diced
1 bell pepper, diced
1 (14.5 ounce) can diced tomatoes
2 teaspoons Wildtree Garlic & Herb Blend
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
1 teaspoon Wildtree Rancher Steak Rub
4 cups beef broth, low sodium
2 cups cooked rice

Method of Preparation:
Heat a large pot over medium high heat. Add the ground beef and cook until browned. Add the onion, bell pepper, diced tomato, Garlic & Herb Blend, Hearty Spaghetti Sauce Blend, and Rancher Steak Rub. Stir and cook for 10 minutes. Add the beef broth and cooked rice. Cover and simmer over medium low heat for 20 minutes or until soup is heated through and vegetables are tender.

26 Asparagus and Mushroom Quiche

26. Asparagus and Mushroom Quiche

1 tablespoon Wildtree Natural Grapeseed Oil
1/2 cup onion, sliced
1 cup baby Portabella mushrooms, sliced
7 stalks asparagus, sliced into 1/4″ coins
4 large eggs
1/2 cup milk
1/3 cup sour cream
2 teaspoons Wildtree Lemon Rosemary Blend
1/2 cup shredded chedder cheese
1 frozen 9-inch deep dish pie crust, thawed

Method of Preparation:
Preheat oven to 375°F. Heat Natural Grapeseed Oil in a 10-inch skillet over medium-high heat. Add onions and sauté until soft and translucent. Add mushrooms and asparagus and sauté for 5 minutes. Remove from heat and let cool. In a large bowl, whisk together eggs, milk, sour cream and Lemon Rosemary Blend. Fold in cooled vegetables and shredded cheddar cheese and pour into the pie crust. Bake for 25-30 minutes or until center is set and top is golden brown.

27 Pork Loin with Garlic and Wine Cream Sauce

27. Pork Loin with Garlic & Wine Cream Sauce

2 pound pork loin
2 teaspoons Wildtree Scampi Blend
2 tablespoons Wildtree Roasted Garlic Grapeseed Oil
1 cup white wine
1 tablespoon flour
1 tablespoon Wildtree Garlic & Herb Blend
½ cup heavy cream

Method of Preparation
Season pork loin with Scampi Blend. Heat Roasted Garlic Grapeseed Oil in a deep 12-inch skillet over medium heat. Sear pork on all sides. Remove pork. Add the white wine scraping the bottom of the pan to release any brown bits stuck to the bottom of the pan. Return pork to pan. Cover and simmer over medium-low heat for about 45 minutes or until completely cooked through: 145°F. Transfer pork to cutting board to rest. Whisk flour and Garlic & Herb Blend into the wine in the pan until smooth. Whisk in cream. Cook over medium-low heat until slightly thicken, about 5 minutes. Slice pork and return to pan. Spoon sauce over the pork.

28 Shrimp Scampi Bucatini

28. Shrimp Scampi Bucatini

1/2 pound bucatini pasta
6 tablespoons Wildtree Natural  or Garlic Grapeseed Oil, divided
8 teaspoons Wildtree Scampi Blend, divided
1 pound large shrimp, peeled and deveined
1/2 cup white wine
12 sun dried tomatoes, thinly sliced
1 1/2 cups baby spinach

Method of Preparation:
Prepare pasta according to package directions. Drain pasta and set aside. Mix together 2 tablespoons Natural Grapeseed Oil and 2 teaspoons Scampi Blend in a cold, non-stick skillet. Add the shrimp, toss and turn the heat on low. Cook shrimp until pink, turning often while cooking. Remove shrimp from the skillet, leaving the cooking juices in the pan. Increase the heat to medium and add the remaining 4 tablespoons Natural Grapeseed Oil, white wine, and 6 teaspoons Scampi Blend. Stir to combine and simmer rapidly for 1 minute. Add the sun-dried tomatoes and cooked pasta to the pan and toss to combine. Add spinach and stir until lightly wilted. Serve pasta with cooked shrimp. Top with grated Parmesan and fresh parsley if desired.

29 Cajun Fish Tacos

29. Cajun Fish Tacos

2 mangos, peeled and diced
2 teaspoons lime juice
2 tablespoons red onion, finely diced
2 teaspoons fresh cilantro, finely chopped
1 pound firm white fish, cut into large bite size pieces (ie: mahi-mahi)
1 ½ tablespoon Wildtree Cajun Seasoning
1 tablespoon Wildtree Natural Grapeseed Oil
8 (6 inch) corn tortillas

Method of Preparation:
In a bowl combine the mangos, lime juice, red onion, and cilantro. Season with salt and pepper if desired; set aside. Toss fish with Cajun Seasoning and Grapeseed Oil. Grill fish or cook in a skillet over medium high heat until fish is cooked through and flakes easily with a fork. Serve fish on tortillas with mango salsa.

30 Open Face Tuna Melt

30. Open Face Tuna Melt

1 (5 ounce) can tuna in water, drained
2 tablespoons corn
2 tablespoons diced green pepper
2 tablespoons fresh chopped parsley
½ teaspoon Wildtree Dill Dip Blend
2 tablespoons light mayo
2 teaspoons Dijon mustard
2 wheat English muffins, halved
1 tomato, sliced
¼ cup shredded mozzarella cheese

Method of Preparation:
Preheat oven to 400°F. In a bowl combine the tuna, corn, bell pepper, parsley, Dill Dip Blend, mayo, and mustard. Divide the tuna mixture among the 4 English muffin halves. Top each with slices of tomato and mozzarella cheese. Bake for about 5 minutes or until cheese has melted.

Whew! That’s it!
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!

For Recipes 1-10, CLICK HERE.
For Recipes 11-20, CLICK HERE.

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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