Elvis Peanut Butter Pie

 

So before I inevitably start my New Year's pledge to rid my body of all the debauchery I consumed during the holiday season I just had to make one more thing.  It's been brewing in my brain for awhile - Elvis Pie.

Peanut butter pie is my thing.  We all have that thing.  You know, the one thing that everyone asks you to bring to an event because they love it so much.  I wanted to put a spin on my thing, make it different because quite frankly I am sick and tired of my thing.  Tell my your thing in the comments!

With not a lot of time and not a lot of extra things I came up with this Elvis Pie.  He famously was addicted to peanut butter and banana sandwiches.    Strike that, he was famously addicted to FRIED peanut butter and banana sandwiches.  Some say they had bacon in them, while others say they were merely fried in the bacon grease.

Either way, you can't really go wrong with bacon, now can you?  I decided that bacon grease probably wasn't the best thing for an actual pie, so I pulled out my Wildtree Smoky Bacon Grapeseed Oil.

I imagined this beautiful pie with perfectly caramelized banana chips arranged just right, but common sense told me I was headed towards a big Pinterest Fail.  I really didn't want a ton of bananas in this, just enough to give you the taste.  Plus I was short on time.  Plus I have the patience of a toddler, so here's what I came up with.  Not the most beautiful pie in the world, but let me tell you this:  You will understand why Elvis was addicted to these flavors!

Ingredients:

Pie Filling

1 Cup Extra Crunchy Peanut Butter

1 1/3 Cup Powdered Sugar

1 Package Cream Cheese

8 ounces of Cool Whip or make your own.

Banana Filling

3 Bananas

1/3 Cup Sugar

1 Teaspoon Wildtree Smoky Bacon Grapeseed Oil

Crust

For this one I just bought the pre made Oreo crust from my local grocery store.  I was running short on time, remember?   I do usually make my own, and if you have more than an hour to throw a pie together I use this recipe.

Method of Preparation:

I started with my bananas so they could cool slightly before adding the peanut butter mixture.  Cut your bananas into chips sized pieces, and then mix them with the sugar in a bowl.

Add your Smoky Bacon Grapeseed Oil to a non-stick skillet, and heat until it's scorching hot.  Grapeseed oil has an incredibly high smoke point, so it's perfect for this.  Add your bananas to the skillet and stir, stir, stir.  As they fry they will start to caramelize and fall apart.  This is what you want!  I know they say you eat with your eyes, but this will be on the bottom.  It will also be so good that people won't care what it looks like.

If you are a patient person you could also just gently flip each one until they are fried to a beautiful golden goodness.  God bless you if you can do that!

It'll take about 3-4 minutes.  Add the bananas to your pie crust, and put in the freezer to set while you make your peanut butter filling.  It should look like this:

Yes, it is not the most attractive thing in the world but trust me, it gets better!

On to the peanut butter pie filling!  I use a stand mixer, but you could use a hand mixer too.  I start by creaming my cream cheese for about 30 seconds.  Add in your extra crunchy peanut butter and mix until combined.  Slowly add the powered sugar to avoid a white Christmas in your kitchen.  Mix until combined.

Add in Cool Whip/Whipped cream and beat for at least 2 minutes.

Take your pie out of the freezer and top with the peanut butter mixture.  If you have the time, refridgerate for at least an hour, or throw it back in the freezer for a half hour.  Even though this didn't come out looking like it did in my head, it sure tasted how it should taste in my head.  This is wicked good, like it has replaced my thing good.  Regular peanut butter pie will never be good enough for my friends and family again!

If you'd like to order Wildtree Smoky Bacon Grapeseed Oil you can do so here.

Our system will be down from December 26th-January 4th because they are completely updating our site!  We will now have the full functionality to do our business completely from our phones.  How cool is that?

Speaking of business, if you'd like to know more about Wildtree shoot me an email or leave a message in the comments!  Unlike other direct sales companies January is a rockin' month for us!  Wildtree is organic products made to help you tame dinner.

Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Here are the FAQ's about my Wildtree Business!


Questions You May Have About the Wildtree Business Opportunity

1.  Exactly how much does it cost for me to become a representative?  For only $49.99 + shipping you will have all the samples you need to do your first 8-10 tastings, plus full size products!  The products are yours to keep- so there is absolutely no risk in giving Wildtree a test-drive!  The commission that you will receive for your first 1st tasting will exceed your investment, and at that point if Wildtree is not a “fit,” you can eat your kit!



2.  How much am I paid?  As a new rep, you will make a minimum 25% and up to 32%, based on your sales volume in that month.  As a Team Leader (which many new reps do within their first 8 weeks), you will receive 40% on your own sales, plus 12% on the sales volume of any reps you sponsor and 7% on everyone they sponsor.  We have one of the most generous compensation plan of any direct sales company.  You will find this business to be quite lucrative.


 3.    How is this different from other home shows?  We offer a product that everyone needs, yet no other direct sales company has: an all-natural product line that tastes great, is economical, is easy to use, and offers a multitude of meal solutions.  The greatest benefit to being a rep for Wildtree is that our delicious products are soon consumed by your customers, meaning they will come back asking for more!

 

4.  Are there regular meetings I must attend?  While there are meetings available to you, they are by no means mandatory.  Meetings are provided as a service to you, helping you to build the most successful business possible.



5.    Is it easy to get bookings?  Bookings come very easily because Wildtree shows are fun and provide all guests with something valuable:  solutions for the age-old questions…”What is for dinner?  How can I make it quick and healthy?”  Guests want to in turn share this with their friends.  I typically get 1-3 bookings off of each show.  Offering the Freezer Meal concept also increases your bookings.  People just love the concept of putting ten meals in their freezer all at once. 



6.    How do I get my first tastings lined up?  The best place to start is with a double launch at your home!  When your friends and family members taste our great products and realize how Wildtree can help them, they will want to host a show.  The bookings you get from your launch will segue into more bookings after those shows are held.



<p><p>I am not a “Sales Person”.  None of us are!  Our purpose is to share a concept that is long-overdue.  Food should be delicious, natural, easy to prepare, and economical.  We provide meal ideas and recipes that will hopefully be of benefit to our guests and their families.  Your enthusiasm and the products will speak loud and clear.</p><p> </p></p>



8.    I am short on time!  Most of us are.  That is why I would never work any other business!  I work only the hours that I chose and take as much time off as I choose.  A Wildtree tasting only takes a few hours.  Because we do office tastings, in-home tastings, Freezer Meal Workshops, and more, most people find no trouble finding something that works into their schedule.



9.    How will I be trained?  Your training will be primarily online – utilizing our “BASIC TRAINING SERIES”.  You may also shadow a rep at a live tasting, and of course be trained via phone by me.  Live conference calls are also offered weekly by our home office training team for a unique perspective as well as advanced training for those who wish to kick their business up a notch.



10.  Do I have to keep inventory on hand?  Absolutely not.  Orders are sent directly to customers at each tasting.  The only time inventory is helpful is when participating in a fair or expo.  That said, the easiest way to work this business is through tastings or Freezer Meal Workshops.



11.  Are there monthly sales quotas I must meet?  None!  How refreshing to work your business at your pace! 



12.  When can I start to sponsor other representatives?  Immediately, and you will want to do so as soon as possible! With no territories and so few reps nation-wide, you will want to share this business with everyone!  So many people are looking for additional income on a schedule of their choosing.  The rewards for helping other consultants to build a successful business are great!  When you have something so great you won’t want to keep it to  yourself. 
You can join by visiting my website and clicking the Enroll Now button!

Stuffed Pepper Soup

I really, really love stuffed peppers. Making them?  Not so much!  This soup has all the taste with a whole lot less work!

Ingredients
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.

Want to order Wildtree products?  Interested in starting your own Wildtree biz?  Organic and gluten free are hot,  and so is Wildtree if you are willing to work it!

Click here to order or learn more about the business!

Slow Cooked Apple Cinnamon Pork Tenderloin

I loves me some apple and cinnamon, and I really love apple, cinnamon, and pork!

Ingredients
2 pound pork tenderloin, silverskin removed
2 apples, sliced
2 tablespoons Wildtree Oatmeal Mix-in: Sugar & Spice
1 cup red onion, sliced
salt and pepper to taste

Method of Preparation

Cut slices in the pork tenderloin, about every inch, large enough to fit an apple slice. Lay the remaining apple slices in the bottom of the slow cooker. Top with the onion slices and tenderloin. Sprinkle the Oatmeal Mix-in over the top of the tenderloin and season with salt and pepper if desired. Cook on low for 4-5 hours or until pork is cooked through and tender.

To order Wildtree products please visit http://www.mywildtree.com/kellycalton

Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Slow Cooker Loaded Baked Potato Casserole

Do you like loaded baked potatoes?  Seriously I don't know anyone who doesn't like loaded baked potatoes, and this recipe is ahhhhmazing!

This is about the easiest and most awesome recipe I have ever made. It truly tastes like a loaded baked potato, without all that butter! If you are anything like me, those commercials that had the peeps walking around with a whole stick of butter coming out of the potato and said "yum" instead of "gross", well this recipe is for you! It is so rich and decadent!

Ingredients:
3 pounds Red Potaoes, diced into bite sized pieces
2 cups your prefered type of cheese (I like the way colby and Jack cheddar melts)
2 Tablespoons Wildtree Creamy Ranch Dressing & Dip Mix
6 Pieces bacon (cooked crisp and cut into pieces)
3 Green Onion

Method of prep:
Line your slow cooker with foil. Be sure to leave extra foil as you will be completely covering your potatoes with the foil so that they steam.

Add your potatoes, Ranch Dressing, 1 1/2 cups of your cheese, green onions, and crumbled bacon to crock. Mis together thoroughly. Wrap up with extra foil, cover, and cook on High for 4 hours or Low for 7-8 Hours.

When you have 15 minutes of cook time left. open crock pot and add remaining 1/2 cup cheese to the top. Cook last 15 minutes with lid on, foil open.

You can top with sour cream if you like. It is so good. Like magically good. Like I better only make this once a month good because I will want to eat the entire thing good.

You can sub another brand for the Wildtree Creamy Ranch Dressing & Dip Mix, but I Love my Wildtree :)

To order Wildtree products please visit http://www.mywildtree.com/kellycalton

Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Puking Pumpkin

How awesome is this?  Oh how I love #Halloween! My parents were HUGE into it, like crazy into Halloween.  I'm always on the look out for new things to do, and this is so adorably gross!

Ingredients 
3 avocados
2 tablespoons Wildtree #Guacamole Seasoning
1/4 cup red onion

To order Wildtree products please visithttp://www.mywildtree.com/kellycalton

Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95!https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Method of Preparation

Mash together the avocados and Guacamole Seasoning. Fold in the red onion. Cover with plastic wrap, letting the plastic wrap lay right on top of the prepared guacamole, and chill until you are ready to serve.

Pizza Dip

Baked #Pizza #Dip Pizza dip? Hello....yes please! #nomnom! 

Ingredients 

 1 cup ricotta 

8 ounces cream cheese, softened 

1 1/2 cup mozzarella... 

2 tablespoons Wildtree Perfect Pizza Seasoning, divided 

1 (14.5 ounces) can diced tomatoes, drained 

To order Wildtree products please visit http://www.mywildtree.com/kellycalton Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Method of Preparation

 Preheat oven to 400 degrees F. Mix together ricotta, cream cheese, 1 cup of mozzarella, and 1 tablespoon of Pizza Seasoning. 

Once the ingredients are combined spread in the bottom of a 5x7 baking dish. Next combine the drained diced tomatoes with the remaining 1 tablespoon of Pizza Seasoning. 

Spread the dice tomatoes evenly over the cheese mixture. Sprinkle the remaining ½ cup of mozzarella on top of the tomatoes. Bake for 25 minutes or until cheese is bubbly.

Make a DYI Pumpkin Cooler!

I'll be the first one to admit that I am more likely to be on a Pinterest Fail page than one of the top rated crafts. I can hold my own when it comes to creativity, but I really lack the patience it takes to follow complicated directions unless I am extremely motivated, hence the Pinterest Fail Remark.

So when faced with the how to keep my awesome Greek Chicken Salad cold at a Halloween inspired party in a cute way I put that creativity to work.

You'll need to start with your pumpkin. I knew what sized bowl I would be using, so I took it with to be sure it could fit inside the pumpkin with room to spare. Once you have picked out your pumpkin, clean it out thoroughly, scraping the sides a bit more than if you were just going to carve it.

Line your pumpkin with something that will keep the moisture from melting ice away from your pumpkin. I picked up this Halloween plastic tablecloth for a dollar at the dollar store. Push down inside pumpkin making sure you have plenty of hang over on all sides.

*First timers lesson* If you are goin to decorate the outside with paint, markers or stickers, you want to do it now. It is not easy to do once the pumpkin is frozen.

Place your pumpkin in the freezer and add water. You will need to fill it about 1/4 of the way up. You may need more or less, and you'll be able to tell once you place your bowl in the pumpkin, but a good rule of thumb is 1/4

Place your bowl inside the pumpkin, gently pushing down so that the water rises around it. You will need to weigh the bowl down. I used my small crock pot insert, and when that wasn't enough I added a can of peanuts. Whatever works, right? You do not want the bowl to hit the bottom, so make sure you don't put to much weight in the pumpkin. It took about 4 hours for mine to freeze solid, and I checked on it after 2. Depending on the size of your pumpkin it may be take longer, but be sure to check that your bowl isn't being pushed up or crooked. Once frozen you can leave it in there until it is ready to be used!

*First timers lesson #2*: Be sure your pumkin is level. I have the bottom freezer and when I pushed the drawer back in it tilted a bit.

I then trimmed the plastic tablecloth, added my Greek Chicken Salad, and took to the party! I don't think the ice even melted at all after 5 hours! Pumpkins make great coolers - who would have thunk it? Once it does start melting there is no reusing - it will deflate like a balloon.

Click here if you'd like my healthy Greek Chicken Salad recipe!  It is delicious!

I use Wildtree to make it,  which means it is natural and healthy!

Don't forget to like my Facebook page http://facebook.com/freezeit


To order products or learn more about my team please visit my website, http://www.mywildtree.com/kellycalton If you do‪ #‎lowcarb‬ or weight watchers, send me a message to learn about our naked protein pack and how it can make your life a million times easier 

Roasted Red Pepper & Sausage Alfredo

When I was a kid a million years ago we always sat down at the table and ate dinner together.  Eating out was a rare occurrence reserved for birthdays and good report cards.  It didn't hurt that my Mom was a list maker extraordinaire. 

She would meticulously plan our meals, make grocery lists for just those meals, and stayed on plan.  I am no where near being that organized, and if I made a list I'd probably lose it.  In this fast-paced world it is hard to keep up with everything and be an organizer extraordinaire.

That's why I love our Simple.Healthy.Dinner. bundle that comes out each month.  You get everything you need from the grocery list to the step-by-step directions on how to prepare the meals with pictures!  Wildtree is super concerned about their carbon footprint, so these lists are electronic so you can either print them or use your electronic devices to view them!  

Did you know that: The average family’s eating habits over the course of a week generally look like:

• 1-2 days a week, families are going out to eat, spending way too much for generally unhealthy food, just because it is convenient!
• 2 days a week families are eating leftovers, or taking the easy way out with plain old grilled cheese or ramen noodles.
• Only 3-4 days a week are families taking the time to sit together and have a home cooked meal.

Once a month, you can order Simple. Healthy. Dinner. as one item number, which contains:

-      8 Amazing yet simple, complete recipes, all under 600 Calories

-      Step by Step image break-downs for each!

-      A bundle with all of the products to make all 8 recipes 

One of the recipes in this month's bundle looks so good I just can't wait to try it!  Here is the recipe and an example of the awesome directions you'll get - step by step - on how to prepare these delicious meals!

Looks delicious, right? Here are the other recipes and proudcts you can get with Simple. Healthy. Dinner. this month!

If you'd like to order this bundle you can do so at http://www.mywildtree.com/kellycalton  October's Simple.Healthy.Dinner is #70008

Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Healthy Chicken Lemon "Rice" Soup Riff

There are some recipes that require you to be a Grandma - to make a dish that lives in a person's memory forever.  They've been passed down generation to generation and perfected.  I can still remember what our old neighbor's tamales tasted like, and I was like 5 the last time I had them.  Their Grandma would spend all day making them, and they are the gold standard to which I hold all tamales, 30 some odd years later.

Polish Grandma = life changing Peirogies.  Southern Grandma = Red Velvet Cake (made with beet juice thank you very much)  Italian Grandma = Anisette cookies....You get my drift.

My all time favorite though, is one of my Greek friend's Grandma's Lemon Rice Soup.  Rich and velvety, comforting and delicious, I would beg, borrow and steal to get an invite when Ya-Ya was making the soup for dinner.  She even gave me her recipe and while I could make a mean Lemon Rice Soup, it never was close to being as good as hers.

Expanding waist lines and cholesterol levels have driven me to do the unholy - try and make a healthy version, for the slow cooker non-the-less.  I wanted to eliminate the Eggs! and use a complex carb.

This can't go well, right? Wrong!  Now I wouldn't in a million years compare it to hers, but it could stand up to those soups those 24 hour Greek restaurants pump out.

It's healthy, filling, comforting, rich, and delicious!

Ingredients:
5 Cups Water
10 Teaspoons Wildtree Chicken Bouillon
3/4 Cup Bulgur Wheat
1/4 Cup Yellow Corn Meal
1/2 Cup Non-Fat Greek Plain Yogurt
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Teaspoons Wildtree Smokey Bacon Grapeseed Oil
1 cup Rotisserie Chicken
1 1/2 Lemons

Method of Preparation:

Combined water,bouillon, bulgur, salt, and pepper in your slow cooker.  I used a 2 quart slower cooker for this recipe.  Cook on high for 2 hours.

Add cornmeal, yogurt, chicken and oil.  Squeeze Lemons and add juice.  Stir well to incorporate new ingredients. Cover and cook for 1 more hour on low.

I added left over rotisserie chicken because I wasn't sure of the cook time while I made it.  I think it is the best way to go with cooking in the slow cooker for this recipe.

I use Wildtree products in all my recipes.  You could definitely sub, by why would you want to do that?  Wildtree is all natural, GMO and preservative free!

To order Wildtree products please visit http://www.mywildtree.com/kellycalton

Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Slow Cooker Enchilada Lasagna

So I've been looking through different recipes for the slow cooker and seeing how I can change them around to suit my liking and for a smaller size.  Some have worked out, and some were a disaster.

 Tip: Don't EVER leave bulgur wheat in a crock pot for 7 hours unless you like hard mush.  Eh hem.

But I've made a couple of winners, and this is one of my favorites so far!  Unless you have a big appetite it definitely serves 3 or 4 instead of 2, but you won't mind these leftovers!  This recipe is really good on the points if you follow weight watchers.

Slow Cooker Enchilada Lasagna

Slow Cooker Enchilada Lasagna

6 oz 94% lean ground beef
3 oz portobello mushrooms - chopped
1 small onion - diced
1/4 can black beans - drained
4 tsp Wildtree Taco Seasoning
3/4 cup Wildtree Tia Rose's Red Enchilada Sauce
1 cup monterey jack cheese
4 corn tortillas
1/2 cup water

Brown beef in skillet.  Add mushrooms, onions, and black beans.  Add water and Wildtree Taco seasoning.  Lower heat to lowest setting, stirring occasionally until water has reduced.  Add Tia Rose's Red Enchilada Sauce.  Stir to incorporate and remove from heat.

Line 1.5 quart slow cooker with foil.  Place 1 corn tortilla in the bottom.  Top with 1/4 beef mixture and 1/4 cheese mixture.  Layer next tortilla, continuing to make your layers until the last one ends with beef and cheese on top.

Cover and cook on low for 3 hours.  Turn off and let cool at least 10 minutes before removing lasagna from slow cooker by pulling up on the foil.  Let rest 10 more minutes to set.

Top with your favorite toppings like lettuce, tomato and sour cream

You can replace Wildtree products with others, but why would you want to do that?

To order Wildtree products please visit http://www.mywildtree.com/kellycalton

Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Fiesta Quinoa Salad

I love this! Mason jars are the ultimate MacGyver kitchen accessory. You can bake in it, you can preserve food in it, and now you can eat lunch out of it!

Veggies will stay fresh longer too!

Fiesta Quinoa Salad
½ cup water ¼ cup quinoa
1 teaspoon Wildtree Taco Seasoning Pinch of salt
½ cup canned diced tomatoes (with liquid)
2 tablespoons Wildtree Fiesta Salsa Mix ½ cup corn
¼ cup black beans
½ cup orange bell pepper
¼ cup shredded cheese

1 cup romaine, chopped
To order Wildtree products please visit http://www.mywildtree.com/kellycalton
Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229
Combine the water and quinoa in a saucepan. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes. Remove from heat. Once the quinoa has cooled mix in the Taco Seasoning, salt, diced tomatoes, and Fiesta Salsa Mix. Add this mixture to the bottom of 1 quart mason jar. Layer with bell pepper, corn, black beans, cheese and spinach. Seal the jar and refrigerate until you are ready to eat. Shake to mix up the ingredients when ready to eat.
Calories 470; Fat 14 g; Saturated Fat 6 g; Carbohydrate 72 g; Fiber 13 g; Protein 22 g; Cholesterol 30 mg; Sodium 920 mg

Southwest Stuffed Sweet Potatoes with Pico de Gallo

Southwest Stuffed Sweet Potatoes with Pico de Gallo
#NomNom! These are incredibly #tasty and so good for you!
Ingredients
2 sweet potatoes
1 cup tomato, seeded and diced
2 tablespoons cilantro, chopped
2 tablespoons finely diced onion
¼ teaspoon salt
2 teaspoons lemon juice
1 cup cooked, shredded chicken
1 /2 cup black beans
1 teaspoon Wildtree Spicy Carne Asada
¼ cup shredded cheese

To order Wildtree products please visit http://www.mywildtree.com/kellycalton Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year!

Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Method of Preparation
Preheat oven to 400°F. Wash and wrap potatoes in foil. Bake for about an hour or until potatoes are cooked through. Meanwhile prepare Pico de Gallo by tossing together the tomato, cilantro, onion, salt, and lemon juice; set aside.

Once potatoes are cool enough to handle, cut each in half lengthwise. Scoop out some of the potato flesh with a spoon leaving a shell to hold the filling.

Mash half of the scooped out potato in a bowl. Add the shredded chicken, black beans, and Carne Asada seasoning; toss to combine. Season with salt and pepper if desired.

Fill each potato shell with the chicken mixture. Top each with cheese. Bake at 400°F for 10-15 minutes or until cheese is melted and filling is heated through. Serve potatoes with Pico de Gallo and sour cream if desired.

Mac-n-Cheese Bites? Yes Please!

The great thing about making these simple one to two people meals with Wildtree products is the left over products you'll have left over. If you make the Cheesy Bulgur Garlic Broccoli Chicken Bake ( http://kellycalton.blogspot.com/2014/09/cheesy-bulgur-garlic-broccoli-chicken.html ) you will have left over Kids Cheez.

It is similar to the cheese packet you'll find in a box of mac-n-cheese, without out all the unnatural ingredients found in said packets. So here's a bonus recipe for that Kids Cheez that will delight everyone in your family!

 Mac & Cheese Bites with Ketchup Dipping Sauce
 Ingredients
2 cups elbows, prepared according to package directions
1 cup milk
1 cup Wildtree Kids Cheez
1 cup shredded sharp cheddar cheese
1 egg, beaten
10 butter crackers
2 tablespoons butter, melted
2 teaspoons Wildtree Garlic Galore Seasoning Blend

 Dipping Sauce:
1/4 cup ketchup
1/8 teaspoon black pepper
 1 teaspoon Wildtree Smoky Chipotle Hot Sauce

 Method of Preparation Preheat oven to 400 degrees F. Whisk together milk and Kids Cheez blend in a saucepan and heat. In a large bowl combine cooked pasta, prepared Kids Cheez, cheddar cheese, and egg until completely combined. Divide the mixture among 30 greased mini muffin tins. In a resealable bag crush the crackers until they are fine crumbs. In a bowl mix together the cracker crumbs, butter, and Garlic Galore. Top each mac and cheese muffin evenly with the cracker crumb mixture. Bake at 400 degrees F for 10 minutes. Cool for 5 minutes before handling. Use a spoon to scoop out each mac and cheese bite. While they are cooking, mix together the ketchup, black pepper, and Hot Sauce. Dip the mac and cheese bites in the ketchup.

For tons more recipes to use with your Wildtree products please visit http://www.mywildtree.com/kellycalton

To order Wildtree products please visit http://www.mywildtree.com/kellycalton

Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Cheesy Bulgur Garlic Broccoli Chicken Bake

So my first foray into cooking at work with my cute little slow cooker was a raging success!  This recipe was absolutely delicious!  The air was filled with cheesy garlic goodness all morning and I looked on with pity to those that were eating a boring sandwich or greasy take-out.

Bulgur (or cracked wheat) has long been a favorite of mine.  A complex carb that is 100% whole wheat, bulgur  is a good source of fiber, protein, iron and vitamin B-6.   If you haven't tried it please do!  I sub rice with it all the time, and now when I do eat rice it seems so unsubstantial.

Cheesy Bulgur Garlic Broccoli Chicken Bake

Ingredients:

Chicken - marinate this for at least 2 hours or freeze in individual freezer bags and take out the night before :)  I buy a pound of chicken, cube it into nugget size, and make 4 pint sized bags for the freezer.

3 oz chicken - cubed

1/2 teaspoon Wildtree Garlic and Herb Blend

1/2 teaspoon Wildtree Roasted Garlic Grapeseed Oil

Sauce - I put these ingredients in first and stir.  It will not totally incorporate, but will work itself out while cooking

1/2 cup skim milk

1/2 cup Wildtree Kidz Cheese

1/2 cup water

1 1/2 teaspoons Wildtree Vegetable Bouillon

The rest -  add this to your sauce mixture and give it a good stir

1/4 cup Bulgur Wheat

1 cup broccoli

After mixing your sauce and the rest of the ingredients, place chicken on top.  Cover slow cooker and cook on low for 6 hours, or on low for 3 hours and turn to high for 1 hour.  Both methods worked fine for me, so it depends on how much time you have before lunch.  Just be sure your chicken reaches 165 degrees :)  

I stirred everything together after 3 hours.

This was such a great lunch, and I ended up eating it for two days.  The bulgur is so filling I could not eat it all in one setting!

You may notice I use Wildtree products.  You most certainly can find replacements for them I'm sure, but since they use no gmo's, preservatives or artificial ingredients they are the way to go for me.  Oh, and I also sell them so with my demonstrator discount it's a no brainer for me :)

To order Wildtree products please visit http://www.mywildtree.com/kellycalton

Interested in joining a white hot business? Wildtree will have 65% of their products certified #glutenfree and 88% of their products certified #organic by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95! https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Slow Cooking for Slow Morning Peeps

It's hard cooking for one or two people. Hell, sometimes it's hard to cook at all. I always have the best intentions of course but they go down the drain as life (and the snooze button) get in the way. I used to have a 130 pound alarm.

My fur child Nitro hates the alarm, like HATES IT. The minute it would go off he would start barking, and let me tell you when a 130 pound dog barks the windows shake and you get up quickly. Well after years of him being there to make sure I get up at 3 am (my start time kind of sucks) he learned something.

He could just grab a pillow and go sleep on the couch sometime before the alarm went off. My guaranteed wake you up from a dead sleep bark was gone. I know, i know perhaps I shouldn't let my dog on the couch. I don't, but when I'm not there he thinks it's okay. I'm just another dog parent who treated her dog like a kid and he responds in kind. I mean the dog totally has no conscience. He will tear up the garbage and sit in the middle of it like "Look what I did!" Ahh but my dog problems are for another post I suppose. All that matters is he's sweet and kind and gentle (unless you aren't a little kid or elderly - then look out as he will want to hug and/or sit on you).

So my time in the morning has been greatly reduced lately. I mean when it comes down to I only have time to take a quick shower or fix my lunch, well lunch is going to become take out. I know I could fix a nice salad or sandwich the night before, but they just don't seem "fresh" after sitting in the fridge all night.

 We have lots of good take out places where I work. They are full of fried, cheesy, greasy hole in the wall goodness, those diamond in the roughs people love to find but whose arteries would appreciate not so frequent visits.

 So I knew I had to do something as I'm not exactly 20 anymore. I found a totally cute 1.5 quart slow cooker at Amazon and figured I could do something with that. I mean all you need is electric and you are set.

Things could be planned in advance and you could even freeze stuff ahead of time for those mornings when you wear out the snooze button. I'm going to document all my adventures in slow cooking for one here. Something has got to give, and my waistline has given enough :)