SAVORY SELECTIONS

FREEZER MEAL WORKSHOP RECIPES

Asian Java Pork Chops (#1)
In Freezer Bag
6 boneless pork chops (approx. 2 lbs)
1/3 cup Wildtree Asian Ginger Plum Dressing & Marinade
2 teaspoons Wildtree Java Rub
1 Tablespoon honey
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and
freeze. Defrost bag in fridge before cooking. Preheat oven to 350 degrees. Place pork
chops in 9x13 baking dish. Bake for 15 to 40 minutes (depending on thickness of pork
chops, test at 15 minutes). Turn pork chops over once during baking. The juices left in pan
make a great sauce to pour over angel hair pasta and vegetables. Use additional Wildtree
Asian Ginger Plum Dressing & Marinade and/or chicken/veggie broth to extend the amount
of sauce.

Ginger Pork Tenderloin (#2)

In Freezer Bag
2 to 2 lb package of pork tenderloins (usually comes in a package of 2 tenderloins)
cup Wildtree Asian Ginger Plum Dressing & Marinade
1 teaspoon Wildtree Red Bell Pepper & Garlic Blend
1 teaspoon Wildtree Lemon Pepper Blend
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and
freeze. Defrost bag in fridge before cooking. Preheat oven to 350 degrees. Remove
tenderloins from bag (save left over juice in bag) & place in baking dish. Bake for 20
minutes. Remove from oven & turn pork tenderloins over. Add the left over juice/marinade
to the baking dish. Cover baking dish with foil & bake an additional 15-25 minutes, until
meat is completely cooked through. Slice into medallions & serve with marinade as sauce.

Lemon Glazed Tenders (#3)

Bag 3a:
2 lbs chicken tenders (or thinly sliced breasts)
At cooking time:
2 teaspoons Wildtree Lemon Pepper Blend
2 TBSP melted
cup flour
butter
Bag 3b (Quart):
2 Tablespoons Wildtree European Dipping Oil-Tuscan
cup honey
cup lemon juice
1 Tablespoon soy sauce (provided at workshop)
Mix all ingredients into freezer bags as stated above. Remove air, seal & attach label.
Place both bags inside another bag and freeze. Defrost bags in fridge before cooking.
Preheat oven to 350 degrees. Place chicken pieces in sprayed 13x9 baking dish, keeping
as much flour mixture on chicken as possible. (Chicken will appear pasty or gooey, which
is normal.) In small bowl, combine 3b quart bag contents & 2 TBSP melted butter, stir.
Pour glaze mixture evenly over chicken pieces. Bake, uncovered, for approximately 20
minutes or until chicken is cooked thoroughly. Bake time depends on thickness of chicken
pieces. Glaze should be thickened. Remove from oven. Turn over each piece of chicken &
turn oven to broil. Broil chicken for approximately 2 minutes to brown & caramelize
chicken pieces.

Lemon Scampi Chicken & Broccoli Penne (#4)

Bag 4a:
1 lbs boneless, skinless chicken breasts
At cooking time:
2 Tablespoons Wildtree European Dipping Oil-Tuscan
cup half & half or heavy cream
1 Tablespoon Wildtree Scampi Blend
2 TBSP whole grain (or stone ground)
1 Tablespoon Wildtree Lemon Pepper Blend
mustard
1 Tablespoon Lemon Juice
8 oz penne pasta
1 teaspoon Salt (provided at workshop)
Optional: fresh grated parmesan
Bag 4b:
2 Cups Frozen Broccoli pieces
1 Tablespoon Scampi Blend
2 teaspoons chopped garlic (provided at workshop)
Mix all ingredients into freezer bags as stated above. Remove air, seal & attach label.
Place both bags inside another bag and freeze. Defrost bags in fridge before cooking.
Heat a large nonstick skillet over medium high heat. Add chicken and cook on both sides
until golden brown and completely cooked through (165F). Transfer to cutting board and
slice into strips. In meantime, cook 8 oz. penne according to package directions, reserving
cup cooking liquid. Drain pasta and set aside. Add 1 TBSP oil to the skillet you cooked
the chicken in; add the broccoli bag contents & saut for 2 minutes. Add the reserved pasta
liquid and scrape up any brown bits from the bottom of the pan. Reduce heat to medium
low and continue cooking until broccoli is tender, about 2 minutes more. Add the half & half
or cream and mustard, stir to combine. Cook until the mixture begins to thicken slightly,
about 1 minute. Add the pasta and chicken and toss to coat in the sauce. Continue cooking
until everything is heated through. Serve with fresh grated Parmesan.

Honey Dijon Chicken (#5)

In Freezer Bag
10-12 boneless, skinless chicken thighs (approximately 2 lbs)
medium onion, chopped
1 Tablespoon Wildtree European Dipping Oil-Tuscan
1 teaspoon Wildtree Red Bell Pepper & Garlic Blend
1 teaspoon Wildtree Lemon Pepper Blend
1 teaspoon Wildtree Java Rub
cup honey
cup dijon mustard
2 Tablespoons soy sauce (provided at workshop)
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and
freeze. Defrost bag in fridge before cooking. Preheat oven to 350 degrees. Place chicken
thighs in sprayed 13x9 baking dish. (Save left over juice in bag). Bake for 20 minutes.
Remove from oven & turn chicken over. Add the left over juice from the bag to the baking
dish. Bake for additional 15-20 minutes. To Grill: preheat grill to medium heat. Place
chicken pieces on grill. Cook for 15-20 minutes per side, or until meat reaches 180
degrees. Boil marinade for at least a full minute before basting chicken on the grill or using
as a sauce.

Red Bell Pepper Chicken withAtCouscous

cooking time: (#6)
In Freezer Bag
2 lbs boneless, skinless chicken breasts
cup Wildtree European Dipping Oil-Tuscan

1 cup couscous
3 Tbsp Wildtree European Dipping
Oil-Tuscan (divided)
2 red bell peppers, sliced
1 medium onion, sliced

2 Tablespoons Wildtree Red Bell Pepper & Garlic Blend

1 teaspoon Wildtree Lemon Pepper Blend
cup lemon juice
1 Tablespoon dijon mustard
2 Tablespoons brown sugar (provided at workshop)
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and
freeze. Defrost bag in fridge before cooking. Preheat oven to 350. Place chicken pieces in
sprayed baking dish. Bake for approximately 25 minutes. ***OR GRILL: preheat grill to
medium heat. Place chicken on grill & cook for 8-10 minutes per side, or until chicken
reaches 170 internal temperature and juices run clear. While meat is cooking, prepare
couscous according to package directions, adding 1 TBSP Wildtree European Dipping OilTuscan. In separate skillet, saut cut veggies using 2 TBSP Wildtree European Dipping OilTuscan, until tender. If desired, add some Wildtree Red Bell Pepper & Garlic blend to skillet
for added flavor.
Note** If baking chicken, use the left over juice from the baking dish as a sauce over
chicken. If grilling, BOIL the marinade left over in freezer bag for at least a full minute.
Then pour over grilled chicken for sauce.

Steak Chili (#7)

In Freezer Bag
At cooking time:
2 lbs beef chuck roast, cut into -1 cubes
28 oz can diced tomatoes, 15 oz can
1 medium onion, chopped
pinto beans, 15 oz can beef broth, 8
3-4 Tablespoons Wildtree Leslies Chili Mix (This has a kick!)
oz can tomato sauce, 1 tsp salt (if
1 Tablespoon Wildtree Java Rub
desired)
1 Tablespoon Wildtree Scampi Blend
Sour cream & cheese as toppings
2 Tablespoons brown sugar (provided at workshop)
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and
freeze. Defrost bag in fridge before cooking. Pour bag contents in slow cooker. Add
additional at cooking time ingredients to slow cooker. Cover & cook on low for 4-6 hours.
Serve with sour cream, shredded cheese.

Asian Lettuce Wraps (#8)

Bag 8a:
2 lbs LEAN ground beef
1 medium onion, chopped
1 Tablespoon Wildtree Scampi Blend

At cooking time:
1 can water chestnuts (drained &
chopped)
1 head of Bibb or Butter lettuce

Quart Bag 8b:

cup Wildtree Asian Ginger Plum Dressing & Marinade
cup hoisin sauce (usually in Asian section in grocery store)
1 Tablespoon soy sauce (provided at workshop)

Mix all ingredients into freezer bags as stated above. Remove air, seal & attach label.
Place both bags inside another bag and freeze. Defrost bag in fridge before cooking. Rinse
whole lettuce leaves with water & pat dry. Be careful not to tear leaves. Set aside.
Preheat skillet to medium high heat. Brown ground beef mixture. Depending on how lean
the meat is, may need to add 1 Tbsp oil when browning meat. After beef is cooked
through, drain extra juices. Add quart bag sauce & chopped water chestnuts to beef skillet.
Cook for 3 minutes. To serve, place lettuce leaves around outside of large platter. Spoon
beef mixture into center of platter. Allow each person to spoon a portion of beef mixture
into a lettuce leaf. Wrap the lettuce leaf around beef mixture & eat like a burrito.

Cowboy Skillet (#9)

In Freezer Bag
2 lbs LEAN ground beef

At cooking time:
10 small red potatoes, cut in quarters
May serve over bread or in tortilla
(can use salsa & sour cream as
toppings, optional)

(important to use LEAN meat, otherwise it will be too greasy)

1 medium onion, chopped
2 cups frozen corn
1 Tablespoon Wildtree European Dipping Oil-Tuscan
4 Tablespoons Wildtree Leslies Chili Mix
1 teaspoons Wildtree Lemon Pepper Blend
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and
freeze. Defrost bag in fridge before cooking. Heat (very) large skillet on stovetop to
medium heat. Pour bag contents in skillet. Add potatoes. Cover & cook over medium heat
until ground beef is done & potatoes are soft. Stir frequently. This will make a hash type
of meal. Serve this over bread/toast open face style, or on a tortilla/burrito style. This
also makes a great breakfast burrito! You are able to add approximately 6 eggs in last 5
minutes of cooking. Serve with salsa & sour cream or hot sauce.

Gourmet Java Burgers (#10)

In Freezer Bag
1 lb ground turkey
At cooking time:
1 lb lean ground beef
1 egg
medium onion, finely chopped/diced
4 oz mushrooms, finely diced
1 Tablespoon Wildtree Scampi Blend
(optional)
3 Tablespoons Wildtree Java Rub
Buns, slide buns
cup seasoned bread crumbs
4 oz Blue cheese, Feta, Asiago, or Parmesan
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and
freeze. Defrost bag in fridge before cooking. Pour bag contents into large mixing bowl.
Add egg and optional mushrooms. Mix together thoroughly. Form into patties. (Can form
into smaller patties for slider burgers). Grill or broil until cooked throughout.

Additional Recipes:

For more recipes, go to www.myWildtree.com

Click on Recipes, Use drop down to select name of
Wildtree product, click Find RecipesVoila!
Oven Baked Pork Roast with Apple Jelly BBQ Sauce
1 large boneless pork loin roast (approx. 4 lbs)
1 tsp salt
1 tsp Wildtree Lemon Pepper Blend
2 Tbsp Wildtree Leslies Chili Mix
BBQ Sauce: (in separate quart sized bag)
1 cup apple jelly
1 cup ketchup (preferably with no High Fructose Corn Syrup!)
2 Tbsp cider vinegar
2 Tbsp Wildtree Leslies Chili Mix
Place roast in a gallon sized freezer bag. Sprinkle it with salt, Wildtree Lemon Pepper
Blend, and Wildtree Leslies Chili Mix. Seal bag. In a quart sized freezer bag, add all BBQ
sauce ingredients. Seal very wellthis one tends to leak! Place large roast bag and sauce
bag into another gallon sized freezer bag and seal well. Freeze.

Thaw completely (will take at least a couple days in the fridge). Remove sauce bag and
place ingredients into a small saucepan. Boil sauce for about 2 min. and set aside. Place
roast (fat side up) in a large roasting pan (or 9 x 13 baking dish) and bake at 325 for about
2 hours (until internal temp. is 185). In last 15 minutes of baking, brush roast with some of
the sauce. Slice roast and serve with BBQ sauce.

Chili Cheese Chicken Bake

4-6 chicken breasts (about 2 lbs)
1 cup buttermilk
1 Tbsp honey
2 tsp Wildtree Red Bell Pepper & Garlic Blend
2 tsp Wildtree Leslies Chili Mix
1 tsp Wildtree Lemon Pepper Blend
1 tsp salt
At Cooking Time:
1 cup corn chips (Fritos), crushed -OR- 1 cup Japanese bread crumbs (Panko)
1 tsp Wildtree Leslies Chili Mix
1 cup finely shredded cheddar cheese (or Mexican blend)
Combine all ingredients in gallon freezer bag. Freeze.
Thaw completely in fridge. Remove chicken from marinade and place in a 9 x 13 baking
dish. Bake uncovered at 350 for 20-30 minutes (until cooked throughout), turning once.
Cover with corn chip/chili cheese mixture and bake an additional 10 minutes. (For chicken
that is a bit more moist, you can spoon some of the marinade on top of the chicken, but
understand that the buttermilk in the marinade tends to coagulate a bit. Thats not a
problem, but some people do not like the way it looks. It also can make the crumb topping
a bit soft.)

Red Bell & Garlic Green Beans

1 package frozen green beans
3 Tbsp Wildtree European Dipping Oil- Tuscan
2 Tbsp Wildtree Red Bell Pepper & Garlic Blend
In skillet pan, heat Wildtree European Dipping Oil-Tuscan on medium heat. Add all
ingredients and saut until tender.

Crispy Cheddar Ranch Chicken

In a quart sized bag:
cup cornflakes, crushed
cup shredded cheddar cheese
1 tsp Wildtree Lemon Pepper Blend

In a Gallon Sized bag:

2 lbs chicken breasts
cup prepared Ranch dressing

Mix cornflakes, cheese and Wildtree Lemon Pepper Blend in a quart freezer bag. In a gallon
freezer bag, mix chicken and Ranch dressing. Put both bags in another gallon sized freezer
bag.
Preheat oven to 350 degrees. Place chicken in a single layer in a 13x9 casserole or on a foil
lined cookie sheet. Sprinkle cornflakes evenly over pieces of chicken. (You can also roll the
chicken in the cornflake mixture) Bake for 30-35 minutes until chicken is cooked through
and the topping is crispy and golden.

Tasty Crab Cakes

24 oz crab meat

1 egg, lightly beaten

1 tsp ground mustard
cup mayo
1/8 tsp sea salt

cup dry bread crumbs

1 Tbsp Scampi
1 tsp Wildtree Java Rub
tsp cayenne pepper or red pepper
flakes

At Cooking Time: 2 Tbsp Wildtree European Dipping Oil-Tuscan

Combine everything in bowl, except oil. Shape into patties. Heat a large skillet on medhigh. Cook patties in oil for 3-4 minutes on each side or until golden brown.

Asian Grilled Salmon

4 Salmon steaks
2 Tbsp dijon mustard
3 Tbsp low sodium soy sauce
cup Wildtree Asian Ginger Plum Dressing & Marinade
Marinate Salmon in sauce and then grill or broil Salmon steaks until cooked throughout.

Tuscan Sauted Vegetables

1 zucchini, " sliced
1 yellow squash, " sliced
1 red onion, 1/8" sliced
1 small package sliced mushrooms
4 Tbsp Wildtree European Dipping Oil-Tuscan
1 Tbsp Wildtree Red Bell Pepper & Garlic Blend
Medium Heat - heat Wildtree European Dipping Oil-Tuscan in skillet. Add all other
ingredients and saut till tender or 5 minutes.

Savory Barley Casserole

(Double amounts for a 9x13 dish)
1 cup barley
cup butter
1 cup sliced mushrooms
4 green onions, thinly sliced including
green stems
1 cup almonds, sliced

1 Tbsp Scampi Blend

1 tsp Wildtree Java Rub
2 cups chicken broth
2 Tbsp cooking sherry (optional) if not
using, add 2 more Tbsp water

PLAN AHEAD when preparing this dish it bakes a long timeso if you are also baking a
main dish, the timing can be tricky, or having enough room in the oven can be an issue. If
you cant fit both main dish and barley casserole in oven, we would suggest cooking barley
first, (or even a day ahead) then setting aside when baking main dish. This casserole is
easily re-heated, in oven or microwave (Its one of those recipes that tastes even better as
leftovers!)
**In lg. skillet, brown barley in butter on med. heat for about 3 minutes (until barley starts
turning golden brown). Add mushrooms, almonds, and green onions and cook one more
minute. Pour into a greased casserole dish and add other ingredients. Bake (covered) at
350 for 1 hours, stirring once or twice while cooking.