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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