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

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

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!

Make Ahead Southwest Chicken or Turkey Burgers

I have a confession to make.  I am a huge food waster.  Like I'll go to the store, buy all this healthy stuff, have a complete week from hell and only end up making half of it because I am either to tired or stressed out to cook every night.

Enter these awesome make ahead meals, or freezer meals if you will.  I got a lot of good feedback on Facebook with the last one I posted, so this is one of my absolute favs.

What's really nice about this recipe is when I make the burgers I individually wrap them in parchment so I can just take a couple out.  The recipe makes four burgers, but when ground turkey or chicken go on sale I'll make 3 or 4 pounds worth and have them at my ready in the freezer. With the cost of food skyrocketing, this has most definitely saved me some big time money.

These burgers pack a punch in the flavor department, and you'd never know you are eating something healthy!

Ingredients:

1 lb. Ground Chicken or healthier option: ground turkey
1 Tablespoon Wildtree Garlic Grapeseed Oil
2 Tablespoons Wildtree Fiesta Salsa Blend
1 Tablespoon Wildtree Rancher Steak Rub

Combine all ingredients in a freezer Ziploc and smush to blend. *Before freezing, you can shape meat into 4 patties, wrap in parchment and then freeze. Otherwise, the chicken is a little difficult to form into patties once thawed. I definitely recommend forming into patties before freezing.

 Freeze. 

When ready to serve, thaw bag in fridge. Heat 1 Tablespoon of Wildtree Garlic Grapeseed Oil in a large non-stick skillet over medium-high heat. If using chicken where you didn’t pre-form the patties, spoon into the hot pan as the meat will be difficult to form into patties and pan fry or grill for about 5 min per side. If using turkey, form into patties and cook 5-6 min per side. Serve on buns with mayo or sour cream,  I like to add onions and tomatoes too :)

OPTIONAL: add provolone cheese slices during the last 3 min of cooking,

and melt by making an “aluminum foil tent” over the skillet. Serves 4.

Calories 280; Fat 19 g; Saturated Fat 0 g; Carbohydrate 7 g; Fiber 2 g; Protein 21 g; Cholesterol 85 mg; Sodium 580 mg

The nutritional below reflect the recipe using extra lean ground turkey (no dark meat):

Calories 180; Fat 5 g; Saturated Fat 0 g; Carbohydrate 7 g; Fiber 2 g; Protein 21 g; Cholesterol 45 mg; Sodium 570 mg

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