Pear and Berry #Snickerdoodle Crisp

Pear and Berry #Snickerdoodle Crisp
This time of year I #crave desserts.  Like I don't want regular food at all!  This #Vegan recipe is just the ticket!  Organic coconut oil and fruit...Why it's practically health food!

If you'd like to get your hands on some of the Wildtree products in this recipe or would like to learn more about the company, visit my site here.  You can sub other products, but why would you want to?

Ingredients

1 (12 ounce) bag frozen mixed berries, thawed and drained 1 package Wildtree Snickerdoodles 1/2 cup rolled oats 4 tablespoons chilled Wildtree Organic Coconut Oil, cut into pieces 5 pears, diced 1 tablespoon Wildtree Raspberry or Strawberry Balsamic Vinegar

Method of Preparation

Preheat oven to 400°F and coat a shallow, 2-quart baking dish with cooking spray. In a large bowl, mix together 3/4 cup Snickerdoodles mix and oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. In another large bowl, toss pears with flavored balsamic vinegar, thawed berries, and remaining Snickerdoodles mix until well coated. Sprinkle evenly with oatmeal topping. Bake for about 50 minutes until fruit is tender and topping is golden brown.

Peppermint Hot Chocolate Truffles

Who doesn't love truffles?  You need to seriously reevaluate your life if you don't!  These peppermint hot chocolate truffles are a snap to make and are delicious!

Ingredients

1/2 cup heavy cream 2 tablespoons Wildtree Peppermint Hot Chocolate 1 cup chocolate chips, semisweet 1 cup peppermint candies, crushed Method of Preparation Whisk heavy cream and Wildtree Peppermint Hot Chocolate together in a pot and bring to a simmer. In a small bowl, pour the hot chocolate over the chocolate chips and cover with plastic wrap. Let it sit for 10 minutes, stir to combine, and refrigerate until stiff, about 1 hour. Scoop the ganache into rough spheres using a tablespoon and freeze for 1 hour. Wearing gloves, quickly roll the truffles into a sphere and toss in peppermint candy pieces. Serve chilled. If you'd like to get your hands on some delicious Wildtree Peppermint Hot Chocolate visit my website here. Don't forget to like my facebook page!

Dulce de leche Apple Wontons

I know it's technically Pumpkin season, but I've always been more of an apple girl.  Those are coming into their own too, and I love nothing more then a good apple pie.

I wanted to make something a little more portable, and also something that would be great for a party.  These are so delicious!  Crispy, creamy, sugary with just a little bit of tart.  This is my new favorite make to take!

Ingredients:

3 Granny Smith Apples
3 Gala Apples
2 teaspoons lemon juice
1 cup Dulce de leche
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon salt
1 tablespoons cinnamon
1/4 teaspoon Cardamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon all purpose flour
46 wonton wrappers
1/4 cup Wildtree Natural Grapeseed Oil

Method of Prep:

Core and peal apples, and dice into 1/2 inch chunks.  Place apples in a large mixing bowl and toss with lemon juice.  Add sugar, spices and flour and mix well with your hands making sure all apples are covered and mixture is incorporated fully.

Line a slow cooker with foil and put 1/3 mixture in the bottom.  Add 1/3 cup of Ducle De Leche. Add the second 1/3 mixture of apples and follow again with Dulce De Leche.  Continue with last of apples and top with last of Ducle De Leche.  Cover and cook on high for an hour.  With a spoon stir your apple pie mixture.  Taste for firmness.  Some may like it more mushy or with more of a crunch.  I think I ended up cooking mine about an hour and a half, but I could have stopped at an hour.

While your apples are cooking pre-heat oven to 400 and brush wontons with Grapeseed Oil on both sides,  Gently press them into a mini muffin pan, forming a cup.

Bake for 5-10 minutes.  Keep an eye on them because they can burn quick,and all ovens are different.  When they start turning golden brown they are done.  Mine were perfect at 7 minutes. You can also sprinkle them with sugar and cinnamon before they bake.  I chose not to do this because the mixture is already so sweet.

You can pour your Dulce de leche apples into a bowl and place your wontons around it, creating a make your own apple pie bar.  Hell you can keep the apple mixture in the crock pot to keep it all warm and ooey gooey and hot.  Warm apple pie on demand?  Yes please!

There are lots of things you can set out with it too.  Crumble topping, nuts, and whipped cream are just a few things I can think of off the top of my head.  It's just so. good.

If you'd like to learn more about Wildtree products or purchase our awesome oils, check out my website!

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Smokey S'mores Popcorn Bars

Google S'mores recipes and you'll come up with an avalanche of cookies, cupcakes, cheesecakes, brownies, tarts....well you get the picture.  If it is in food form there is a recipe for it.

A lot of them forget one key ingredient to a great S'mores.  The campfire.  Sure, some of them have you either toasting the marshmallow part with a torch or broiling them in the oven, but I wondered if there was a way to get that without the flame.




Ingredients:

16 Ounces of marshmallows (I used homemade following Alton Brown's recipe. It's easy and it makes a huge difference!)

1 cup unsalted butter

1 cup brown sugar

1 teaspoon ground cinnamon

1 cup crushed graham crackers

6 tablespoons unpopped popcorn

2 tablespoons Wildtree Hickory Smoked Grilling Grapeseed Oil

1 cup chocolate chips (dark chocolate, mild chocolate, semi-sweet - pick your poison)

1 cup mini marshmallows

First you are going to make your popcorn.  I did it old school on the stove in a large dutch oven.  Heat oil on meadium high heat and add popcorn. Cover and shake until popping stops.  That's it, and you get a popcorn with a hint of smoke.  Campfire problem solved!

Place popcorn in a large, and I mean like the largest bowl you have.  You will need it for the mixing.  Melt butter in large sauce pan on medium high heat, and add brown sugar, stirring frequently until all sugar has melted into the butter.  Add the marshmallows, stirring constantly until everything is liquid.  Add cinnamon and stir to combined.  Turn off heat add pour mixture over popcorn, stirring to incorporate.  Gently stir mixture, adding graham cracker crumbs a little at a time so that they are evenly distributed.

Poor into a large, parchment covered cookie sheet.  Spread until it is evenly distributed, and top with mini marshmallows and chocolate chips.

Let cool completely and gently cut into bars.  This is so delicious and I must warn you, highly addicting.  I would say you can save it in an air tight container for a few days, but trust me, it won't last that long!

If you'd like to try out our awesome Hickory Smoked Grapeseed Oil and many other infused oils that will spark your culinary creativity visit my website.

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Peanut Butter Cup Chocolate Cupcakes

Ok, so every once in awhile you have to make something decadent. .. delicious ... scrumptious.

It's all about balance, right? This is what I like to make when I'm needing a chocolate fix!

Can you say delicious?  It is also incredibly easy!

Ok, so I cheat and use a box mix cake. There are plenty of things you can do to spruce up a cake mix. I replace the liquid with strong coffee when I'm making a chocolate cake. I also use Wildtree organic coconut oil instead of vegetable oil.

The coffee brings out the chocolate flavor, and the coconut oil makes the cake moist and fluffy. I simply follow the rest of the directions on the box and make my cupcakes.

For the peanut butter filling and icing I combined one 8 ounce cream cheese, one and one fourth cup confectioners sugar, and 1 cup peanut butter.

Once the cupcakes have cooled I use an apple corer or you can use a knife and I cut the center out of the Cupcake. Depending on how much filling you want is how big you make the hole.

In a bowl I put crushed peanuts and chocolate sprinkles. Fill your cupcake with the peanut butter mixture. You can pipe it in in a pastry bag, or just use a knife like I do. Pipe or spread the mixture over the top. Again this depends on how much peanut butter to chocolate you want in your cupcake.

Once this is complete simply roll your cupcakes in the bowl of peanuts and sprinkles. For those of us that lack the patience for proper piping skills this gives you a professional looking cupcake without the skills!

Trust me people will rave about these cupcakes. They will swear you bought them from your favorite bakery they are that good!

If you are interested in my Wildtree organic coconut oil and other organic products, please visit my website http://www.mywildtree.com/kellycalton

Garlicky Broccoli Chicken Alfredo Bake

Oh it is glorious #cheatday!  If I’m going to cheat, I’m going to CHEAT!  This is my go-to cheat meal.  It is decadent, cheesy, gooey, buttery, garlicky...I could go on and on.

Just because it's cheat day doesn't mean I'll consume a bunch of toxic ingredients, and this Alfredo mix I have from Wildtree could go head to head against any Alfredo I've had in any restaurant.  It is seriously that good!

Ingredients:

12 Oz your favorite noodles (I use egg noodles)

1 pound boneless skinless chicken breasts

18 oz broccoli florets

1 cup milk

1 cup mozzarella 

8 tablespoons butter

1 cup Wildtree Alfredo Extraordinaire

1 tablespoon Wildtree Garlic Galore Seasoning Blend

2 teaspoons Wildtree Natural Grapeseed Oil

Salt to taste

Method of Prep:

Marinate chicken breasts in Garlic Galore and oil for at least an hour.  Bake at 350 degrees or until chicken reaches an internal temp of 165.  Roast your broccoli at the same time for 20 minutes.  I add light salt to the broccoli.  Cut chicken into 1/2 inch cubes once cooled.

Prepare noodles to package directions minus a minute or so.  In a sauce pan melt butter and add milk.  Whisk in Wildtree Alfredo Extraordinaire until mixture starts to simmer.  Add noodles, broccoli and chicken to sauce and combined fully.  Sprinkle mozzarella and combine.  Pour finished product in a pan sprayed with non-stick spray and bake for 20 minutes at 350.  Choose your pan side on how much "crispy" you want.  I use a deep glass dish when I make this!

You could replace the Wildtree products with others, but why would you want to?  They are all natural, certified organic, and unbelievably delicious!

Check out my website to order or learn more about the company :)  http://www.mywildtree.com/kellycalton

You can also view my FAQS here.

Stuffed Eggplant

One of the best things about summer is all the delicious things you can make with fresh veggies.  This recipe is an all-time favorite!  Click each slide for a larger view and step by step pictorial directions!

Chicken Quesadilla Muffins

So i love Mexican food.  Seriously love Mexican food.  As I try to clean up my eating habits I've been challenged to find a way to still have things I enjoy that are just a bit more healthy.

Chicken Quesadilla's are a favorite of mine, but I wanted to replace the shell with a more complex carb option.  I also love single serving type recipes, so I came up with this!

I could totally binge on these - they are so freakin' good!  I say could because they are so incredibly filling that there is just no way that's going to happen!

The beautiful part of this recipe is that most of it came out of my freezer and was cooked in the crock pot!

Ingredients:

For Chicken Filling:

1 ½ lbs. boneless skinless chicken breasts 

1 (10 ounce) can Rotel tomatoes 

1 (4.5 ounce) can diced green chilies 

2 teaspoon Wildtree Chicken Bouillon blend 

¼ cup Wildtree Fiesta Salsa blend 

For Corn Muffin:

4 cups water

1 cup corn meal

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

2 eggs

3 tablespoon milk

Reserved:

1 teaspoon Wildtree Grapeseed Oil

1 cup cheddar jack cheese

1/4 cup sour cream

I make my Polenta ahead of time.  Actually I always try to have some polenta in my refridgerator for recipes like this!  Bring water to a boil, and slowly, and I mean slowly whisk in corn meal.  If you add to much at once it will clump, and trust me, you do not want that!  Cook on low, stirring constantly for about 10 minutes, until it is really hard to stir and it pulls away from the side of the pan.  If making that day bring to room temp before adding eggs and milk.

Combine polenta with eggs and mild.  Best way to do this?  The good old fashioned way with your hands!  Now I use the large silicon muffin pan, so I put about 1/2 cup polenta into each slot.  If you don't use silicon I would recommend lining your pan for easy removal.

Lightly brush Grapeseed Oil in each muffin slot, and add polenta.  I cover a spice bottle with plastic wrap and gently press down, making an indentation.  Bake for 10 minutes at 350 to set.

Chicken Filling:

Combine all ingredients for chicken filling in a large Ziploc freezer bag and freeze if preparing later. When ready to cook, empty thawed bag into crockpot, add ½ cup water, cover, and cook on low for 8 hours. At serving time, shred the chicken with a fork, add ½ cup sour cream, and stir. Let simmer an add’l 5-10 min. 

Fill each muffin with chicken filling.  I get about 8 muffins using my large muffin pan.  Bake 25 minutes or until top of corn muffin starts to brown.  Sprinkle with cheese and cook for a few more minutes, until cheese melts.

With a few substitutions this recipe is awesome for people doing the Weight Watcher Simply Filling Technique.  Hell it's good for the points system too!  It is so delicious and filling!

Want to check out some of the seasonings in this recipe?  You can get any of them from my website, http://www.mywildtree.com/kellycalton  Wildtree is certified organic and most of our products are gluten free!  I love my Wildtree business and if you'd like to know more, check out my FAQS!!  Getting my groceries for free and making money at the same time?  Winning!

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Blueberry Chicken Salad with Strawberry Balsamic

So this guy I work with brought me a big bag of fresh blueberries.  Let me tell you, I am a blueberry fanatic.  I eat them Every. Day.  I wanted to try something a little different then a muffin or cereal.

I think I found my new blueberry addiction!

Blueberry Chicken Salad!  

I don't think I can describe how delicious this is!  Packed with protein, whole ingredients and flavor that makes you mouth sing this is one of the best things I've made in a long time, and it took no time at all!

There are a few substitutions you can make, and I'll probably try in the future.  I usually put onions in my chicken salad, but with the addition of Feta I decided it would be to much.  I think it is a one thing or the other type deal.  Pick your poison.

Ingredients:

1 pound poached skinless chicken breasts

2 Tbs Wildtree Coconut Citrus Blend

1/2 Tsp Salt

2 stalks celery, chopped

1 cup Blueberries

2 Tbs Wildtree Apple Balsamic Vinegar

1 Cup FF Greek Yogurt

3 Oz Feta Cheese

Method of Prep:

My Mom taught me a long time ago that while poaching chicken you had the perfect opportunity to "perfume" it.  Place chicken breasts in the bottom or a pot or deep skillet.  Sprinkle salt and Coconut Citrus Blend on chicken, and cover with water until it is about a 1/2 above the chicken.  Bring to a slow rolling boil, cover and cook for five minutes.  Remove from heat, keeping it covered.  Check temperature of chicken in about 10-12 minutes.  It should reach 165 and be perfectly poached with a hint of citrus!  Let it rest until it cools to room temperature, and shred or cube, whichever is your preference.

Which Apple Balsamic Vinegar and Greek yogurt together.  Mix in with chicken, celery, and feta.  Once incorporated well gently fold in the blueberries.

Eat on a lettuce wrap or your favorite bun!

Want to check out some delicious, organic products?  We are striving to be all organic and gluten free!  click here to check out our awesome products!

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Mexican Veggie Carne Asada Pie with Polenta Crust

Well hello gorgeous!  Well, it's gorgeous now, not so much when you take it out of the pan.  I've got to work on that!  It's what's on the inside that counts, right?  Well I'll tell you what, the inside of this dish is chocked full off veggies, beans, and other clean eating ingredients!

Ingredients:

1 Red Bell Pepper, chopped

1 Green Bell Pepper, chopped

1 Medium White Onion, chopped

8 Oz Baby Bella Mushrooms, sliced

1 16 oz Can Chick Peas, rinsed

I Cup Colby Jack Cheese

I Cup FF Refried Beans

2 1/2 TBS Wildtree Taco Seasoning

1 TSP Wildtree Spicy Carne Asada Seasoning

2 TSP Wildtree Garlic Grapeseed Oil, divided

1/4 Cup Water

Polenta Crust:

Ok, I cheated.  I bought the prepared tube of polenta you can find at any grocery store.  You can use the 24 oz tube, or make from scratch.  I use this recipe when I make my own.

1 Egg

3 TBS FF Milk

Method of Preparation:

Heat one tsp of garlic grapeseed oil in a skillet, and add peppers, onions and mushrooms.  Cook 2-3 minutes over medium heat, until onions are almost translucent. Add mushrooms and chick peas and cook an additional 3 minutes.  Add 1/4 cup water and the Taco and Carne Asada seasonings, stirring to incorporate, simmering until water is evaporated.  Set skillet aside. 

If preparing from scratch, let polenta come to room temperature.  If using store bought crumble entire tube with your hands.  Add egg and milk and smoosh until mixed together well.  I've found using my hands is the best way to accomplish this :)

Poor remaining Garlic Grapeseed Oil into a medium sized cast iron skillet.  I used a silicon brush to apply to the entire inside of pan.  Pressed polenta evenly in the bottom of the pan, working your way up the sides.

Poor veggie mixture into pan.  I heated my cast iron skillet up on the stove, then baked at 350 for 20 minutes.  I topped with the cheese, and back in the over for 25.

Like I said earlier this is a sexy dish before you cut it...lol  Here's the dreaded after photo:

Not so gorgeous, right?  My crust fell a bit.  I think next time I will heat the pan and then carefully put the polenta in, and also use about 8 oz more polenta.

One thing I can tell you though, is this is DELICIOUS.  I mean seriously good eating.  Top it with a little sour cream, lettuce, tomatoes....Pick your poison it will only make it better!

If you'd like to check out Wildtree products please visit my website,  http://www.mywildtree.com/kellycalton 

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Baked Smoked ‪#‎Mozzarella‬ Penne

This is so good and I love to make it when I'm looking to have something different for dinner!

Ingredients

1 tablespoon Wildtree Natural Grapeseed Oil
1 onion, thinly sliced2 tablespoons fresh thyme¼ cup flour2 tablespoons Wildtree Smoke Mozzarella and Tomato Blend2 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions1 cup milk,2%1 pound boneless, skinless chicken breast, cubed4 ounce container sundried tomatoes12 ounce penne, prepared according to package directions1 (12 ounce) bag frozen ‪#‎broccoli‬ florets¾ cup bread crumbs2 tablespoons Wildtree Natural Butter Flavored Oil

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

Preheat oven to 400° degrees F. In a large nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion and thyme cook until softened and beginning to brown, about five minutes. Add the flour and Smoke Mozzarella Blend and cook, stirring constantly, until golden, about one minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about six to seven minutes. Stir in the sun-dried tomatoes. In a large bowl combine the chicken mixture with the penne and broccoli. Once completely combined transfer to a 9x13 baking dish. In a small bowl combine the bread crumbs and Butter Grapeseed Oil. Sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about fifteen minutes. Serve immediately.

Italian Stuffed Spaghetti Squash

For all you #WeightWatchers out there, this is fabulous and very easy on the points!

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

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I Heart You Dill Deviled Eggs

So how cute is this for Valentine's Day?  After watching this YouTube video I really didn't think it would work, but low and behold I have heart shaped eggs!

Okay, okay, not the prettiest of presentations, but I was excited to share :)

Ingredients

18 eggs  1 1/4 cups mayonnaise 1 tablespoon yellow mustard 1 tablespoon white vinegar 2 1/2 teaspoon Wildtree Dill Dip Blend To Color Eggs: 1 Can of Beets 2 tsp white vinegar Method of Preparation Place eggs in a large stock pot and cover with enough cold water to cover. Bring eggs to a rolling boil. Remove eggs from heat and allow to sit for 15 minutes. Replace water with cold water and allow to sit for 10 minutes.  If you wish to dye your eggs reserve juice from one can of sliced beets.  Add vinegar and stir.  You can roll your eggs one by one in the mixture, and place on a paper towel to dry.  The longer it is in the dye, the darker the color. I cut an empty orange juice carton's corner out to make my template to shape the eggs.  Place egg in corner, and run a chop stick or another thin cylinder object (I used a wooden spoon) across the top and secure with rubber bands on each end.  It usually only needs to sit for about 10 minutes! This one is a bit off center, but you can move it around to get it right! With a small knife, half eggs lengthwise. Remove yolks and add to a food processor. Set whites aside. Add mayonnaise, mustard, vinegar, and Wildtree Dill Dip Blend to the food processor. Blend until mixture is smooth and lump free. Add yolk mixture to a sealable plastic bag and cut a tiny hole in one corner, about the size of a dime. Squeeze the yolk mixture slowly to the corner of the bag and gently into each egg. Garnish with fresh or dried dill or paprika. To order Wildtree products please visit http://www.mywildtree.com/kellycalton Interested in learning about a white hot business?  With #organic and gluten free options there has never been a better time to join!  Check out my FAQ's to learn more about how you to can have your own amazing business!   https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229

Homemade Spaghetti and Meatballs with Garlic Polenta Cakes

I love things that go in the slow cooker.  I love to make freezer meals that are ready to cook on a minute's notice.  Everyone is busy, and if we can figure out how to cook healthy and delicious in a small amount of time, that's awesome.

But then, every once in awhile, a day comes along where we can actually develop a meal.  We can simmer and stir and make something our Grandmother's would have served for Sunday supper.

Oh yeah, a long simmering sauce with meatballs?  Yes Please! Garlic Polenta Cakes with fresh grated Parmigiano Reggiano?  Oh Yeah!

Okay, so food photography is not my thing.  What is my thing is making delicious, healthy meals!  This recipe serves A LOT.  Like you could feed at least 10 peeps with it!

Ingredients:

For Sauce:

4 15 ounce cans crushed tomatoes

1 small white onion diced

2 tablespoons Wildtree Hearty Spaghetti Sauce Blend

2 tsp Wildtree Roasted Garlic Grapeseed Oil

2 cloves garlic, minced

2 teaspoons salt (optional)

1 teaspoon fresh ground pepper

1/2 cup white wine

For Meatballs:

1 pound 80/20 ground chuck

1 pound ground pork

1 cup panko bread crumbs

2 eggs

1 1/2 tablespoons Wildtree Hearty Spaghetti Sauce Blend

2 teaspoons Wildtree Garlic and Herb Blend

3 tablespoons fresh parsley, chopped

1 teaspoon fresh ground pepper

1/2 teaspoon salt (optional)

For Polenta Cakes:

4 cups water

1 cup corn meal

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1 tablespoon butter

Pasta:

1 pound of your favorite pasta, prepared to package directions

Additional:

1 1/2 cup grated Parmigiano Reggiano

Timing is everything with this meal since you will be cooking parts of it low and slow!  I get my meatball mixture done first, since it needs to sit in the refrigerator AT LEAST an hour.  Combined all ingredients listed for the meatballs, form into a ball, and refrigerate.  The longer it refrigerates, the better it will be!

Once your meatball mixture is tucked away in the refrigerator, it's time to start your sauce.  In a large sauce pan heat oil on medium heat.  Once it is screaming hot add your onions, stirring occasionally, about 5 minutes.  Turn heat to low and add your minced garlic.  Stir to combined with onions and cook about 2 minutes.

Add  your tomatoes (don't throw away one or two of the cans), Wildtree spice blends, salt, and pepper.  Stir to incorporate and turn to the lowest heat possible.  This is going to cook until you are ready to eat! You will want to check on it occasionally through the whole process, stirring as needed. 

Next up you have to get your polenta ready.  Bring water, salt, black pepper, and Wildtree Garlic and Herb seasoning to a boil.  Slowly, and I mean SLOWLY add in your corn meal, whisking constantly.  Cook on low heat for around 18 minutes.  It will get hard to stir towards the end, and that's what you want!

Clean the cans from your tomatoes.  Make sure there was a clean cut and no metal is sticking out from when you opened the can.  Pour the polenta into the can.  You can do about a can and a half.

Cover and either let cool on the counter, or put in refrigerator to speed up the process.  Once set, it will look like this:

Pretty awesome, right?  I'm getting a head of myself here though, so let's get back on track!

Once your meatballs have been refrigerating for an hour, take out and form into balls.  I use a regular ice cream scoop to make sure they are all uniform, but you can make them smaller if you'd like. You'll get about 20 large meatballs with this recipe.

Heat Wildtree Roasted Garlic Grapeseed oil in a stainless steal frying pan until it is screaming hot.  Add the meatballs one by one, being careful not to splash any oil.  Fry meatballs until all sides are brown, and transfer to sauce.

Use white wine to deglaze pan, and add that to sauce as well.  Cover sauce, stirring occassionaly and cook at least 45 minutes or until meatballs reach internal temp of 165.

You'll want to start boiling water for your pasta when there is about 15 minutes to go with your meatballs.  As the water is coming to a boil, it's time to prepare your polenta cakes.

As pictured above it should slide right out of your can once set.  Like the meatloaf this usually takes about an hour of refrigerator time.  Slice into 1/2 inch round cakes.

In a non-stick skillet melt butter over medium heat.  Add polenta rounds and fry until golden brown, about 4 minutes.  Flip and sprinkle with Parmigiano Reggiano.  Cook another 4 minutes and cover when you are half way done to facilitate the melting of the cheese.

You were watching that water and started cooking your pasta, right?  Now here's where your personal choice comes in.  I usually use Angel Hair for this recipe so I do not add the pasta to the sauce.  I plate the pasta and then spoon sauce over it and add meatballs and a sprinkling of Parmigiano Reggiano.  

If you are going to add the pasta to the sauce, leave a few minutes of cooking time for when your pasta is bathing in that Italian goodness.

Plate it up, and watch it disappear!  You would not believe how incredibly good this is!  It's definitely not something I have the time to do every day, but when I DO have the time it is an awesome meal that will leave your friends and family begging for more!

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 ‪#‎organic‬by 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 Tomato Soup & Grilled Cheese

Do you ever just get one of those cravings that won't go away?  I think that most people who fall off the healthy eating wagon do so because they ignore those cravings.  Well lately I've been craving me some tomato soup and grilled cheese.

Throwing a healthy riff on a recipe won't always help those cravings.  It has to be delicious too.  I mean having dry plastic grilled cheese and not at all creamy tomato soup would do nothing to help my cravings, so I came up with this.  It was soooo good, soooo healthy, and soooo delicious!

Ingredients:

2 pounds tomatoes, chopped (about 8 tomatoes)

1 yellow onion, chopped

1 red bell pepper, chopped

3 tablespoons Wildtree Garlic Grapeseed Oil

¼ teaspoon salt

¼ teaspoon black pepper

1 cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions

1 teaspoon Wildtree Ranchers Steak Rub (2 if you like a more peppery taste)

4 Multi Grain English Muffins

8 Slices of your favorite cheese (I used Sargento's 40 calorie a slice Colby Jack Cheese)

2 teaspoons Wildtree Organic Coconut Oil

Method of Preparation

Preheat oven to 425 degrees F. In a bowl toss together the tomatoes, onion, bell pepper, Grapeseed Oil, Wildtree Ranchers Steak Rub, salt, and pepper. Transfer to a lightly greased baking sheet. Roast for 35-40 minutes. Carefully transfer the contents of the baking sheet (including the juices) to a blender. Add the Chicken Bouillon and blend until completely smooth.  Leave the soup in the blender with the lid on while you make your grilled cheese. Heat skillet on medium high heat and add Wildtree Organic Coconut Oil.  Place English Muffins top side down, cooking a minute or two, depending how crispy you like them.  Turn off heat, flip them over and place cheese on top.  Cover and let sit for a minute or until cheese is melted. The English Muffins get a great buttery taste from the little amount of coconut oil you use, and there is just enough cheese to satisfy that craving.  You get a little crispy cheese around the edges that is just delicious! The soup is creamy and just warms you from the inside out! 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

Simple. Healthy. Dinner. January!

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.

Isn't this CRAZY?! Families should be eating good, healthy, dinners, together! So have a program  called Simple. Healthy. Dinner. that will help you tame dinner!  This program contains the following:

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 

Here's an example of one of our Simple. Healthy. Dinner. recipes for January!  You will be emailed the step by step directions to make all 8 dinners.  This one is my favorite for this month!

The end result is this:  A delicious, healthy dinner your whole family will enjoy!  This sauteed chicken with red bell pepper sauce is becoming one of my favorite meals!

You can order the Simple. Healthy. Dinner bundle for January by going to my website, http://www.mywildtree.com/kellycalton and ordering # 70011.  Enjoy!