NOT YOUR MAMA S CROCKPOT FREEZER MEAL WORKSHOP RECIPES

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1 Chicken Tortilla Soup (#1) 3 or 4 boneless, skinless chicken breasts 2 Tbsps. Wildtree Chicken Soup Bouillon Base 2 Tbsps. Wildtree Taco Seasoning ¼ tsp. mustard powder ¼ tsp. cayenne pepper 14 oz. can tomato sauce 14 oz. can diced tomatoes or Rotel tomatoes 1 cup green pepper, chopped Juice of one lime NOT YOUR MAMA S CROCKPOT FREEZER MEAL WORKSHOP RECIPES Top with any of the following: tortilla strips, cheese, sour cream, lime juice or cilantro Add ingredients to freezer bag. Thaw and place in crockpot and add 3 ½ cups of water. Cover and cook on low for 6-8 hours. Pork Roast with Apricot Glaze (#2) 3-3½ lbs. boneless pork loin roast (trim fat from roast) 18 oz. jar all natural apricot preserves (no high fructose corn syrup) 1 tsp. Wildtree Chicken Bouillon soup base 2 Tbsps. Dijon- style mustard 1 large onion, chopped ½ tsp. salt ½ tsp. pepper Mix all ingredients in freezer bag and freeze. Thaw & place all bagged ingredients in crockpot. Cover & cook on low setting for 6-8 hours. Transfer meat to serving platter. Add 2 Tbsp of flour to liquid in crockpot & whisk briskly. Let thicken for a couple of minutes adding more salt and pepper to taste. Slice roast and spoon sauce over roast or serve on side.

2 Hearty Chicken Parmesan (#3) 4-6 boneless chicken breasts 28 oz. can crushed tomatoes (or diced) 1 Tbsp. Wildtree Hearty Spaghetti Sauce Blend 1 tsp. Wildtree Italian Salad Dressing Blend 1 cup shredded mozzarella Mix all ingredients in freezer bag except cheese & freeze. Thaw and place all bagged ingredients in crockpot. Cover and cook on low setting for 6-7 hours. Just before serving sprinkle shredded mozzarella cheese over chicken and melt slightly. Great served with pasta. Southwestern Flair Burritos (#4) 3-4 lbs. chuck roast or 1½ lbs. flank steak 3½ tsps. Wildtree Taco Seasoning 1 medium onion, sliced into strips 1 green pepper, sliced into strips 1 yellow pepper, sliced into strips 1 Tbsp. of lemon juice 14 oz. can diced tomatoes or Rotel tomatoes ¼ cup Wildtree Fiesta Salsa Mix cook on low setting 7-10 hours. Shred meat with fork. Great served on tortillas with shredded cheese, shredded lettuce, chopped tomatoes, salsa, sour cream and guacamole. Zesty Tomato Chicken (#5) 3-4 bone- in chicken breasts, skinned (approx 2½- 3 lbs.) 28 oz. can crushed tomatoes (or (2) 14 oz. cans diced tomatoes) 2 Tbsps. quick cooking tapioca 1 tsp. Wildtree Hearty Spaghetti Sauce Blend 3 tsps. Wildtree Garlic Galore 2 tsps. brown sugar 1 tsp. Wildtree Cajun Blend (optional) Couscous or rice of choice, or egg noodles cook on low setting for 6-7 hours. Skim fat from sauce and serve in shallow bowls with rice or couscous. Optional: top with scallions

3 Slow Cooker Black Bean Chili (#6) 1 lb. pork tenderloin, cut into 1 inch chunks 14 oz. can diced tomatoes or Rotel tomatoes 3 cans black beans, rinsed and drained (do at home) 1 medium red pepper, chopped 1 medium onion, chopped 1 tsp. Wildtree Chicken Soup Bouillon Base ¼ cup Wildtree Fiesta Salsa Mix 1½ tsps. Wildtree Hearty Spaghetti Sauce Blend 1-2 tsps. Wildtree Cajun Blend (optional) Juice of 2 limes cook on low setting for 6-8 hours or until pork is tender. Serve with sour cream, crispy tortilla strips, shredded cheddar cheese, or cilantro. Italian Beef (#7) 2-3 lbs. round steak or top round 1 small onion, sliced 1 green pepper, sliced 1-2 tsps. Wildtree Garlic Galore 3½ tsps. Wildtree Italian Salad Dressing Mix cook on low setting for 8-10 hours. Slice meat into thin strips and serve on hoagie rolls with provolone cheese. Can serve with pepperoncini1/2 bag of baby carrots.

4 Chicken & Vegetables in Wine Sauce (#8) 2½ lbs. bone- in chicken breasts, skinned ½ of 16 oz. bag baby carrots (save other half for #10) 2 stalks celery, cut into 1- inch pieces 1 small onion, sliced 1 Tbsps. Wildtree Hearty Spaghetti Sauce blend 2 tsps. Wildtree Absolutely Onion blend 1 tsp. Wildtree Italian Salad Dressing blend 2 tsps. Wildtree Chicken Bouillon Soup Base ½ cup dry white wine (or add another and 1 tsp bouillon) 3 Tbsps. flour 3 Tbsps. butter 1 cup water cook on low setting for 6-8 hours. Using a slotted spoon, transfer chicken and vegetables to a warm platter. Cover to keep warm. For gravy, skim and discard fat from cooking juices. In a large saucepan, melt butter. Stir in flour and cook for one minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pass the gravy with chicken and vegetables. Garlic Chicken with Artichokes (#9) 2½- 3 lbs. bone- in chicken breasts 2 red peppers, cut into strips 1 large onion, cut into strips 6 tsps. Wildtree Garlic Galore 1 Tbsp. quick cooking tapioca 1 tsp. Wildtree Chicken Bouillon Soup Base 1 tsp. ground pepper 2 tsps. Wildtree Lemon Rosemary Blend Cook pasta according to package directions. Drain. Meanwhile, brown ground beef and onion until onion is soft and translucent. Add tomatoes, Taco Seasoning, salsa, olives, and cheese. Stir in the pasta. Transfer to 9x13 inch baking dish sprayed with cooking spray. Cover and bake for 20 minutes. Uncover, sprinkle with crushed tortilla chips and bake for 10 minutes.

5 Absolutely Onion Pot Roast (#10) 3-3½ lbs. pound boneless beef pot roast ½ of 16 oz. bag baby carrots (save other half for #7) 3 stalks celery, chopped in 1 inch pieces ½ cup red wine ½ cup Wildtree Absolutely Onion Blend Cook pasta according to package directions. Drain. Meanwhile, brown ground beef and onion until onion is soft and translucent. Add tomatoes, Taco Seasoning, salsa, olives, and cheese. Stir in the pasta. Transfer to 9x13 inch baking dish sprayed with cooking spray. Cover and bake for 20 minutes. Uncover, sprinkle with crushed tortilla chips and bake for 10 minutes. ADDITIONAL RECIPES Onion Burgers 1/2 cup Wildtree Absolutely Onion Blend 2 pounds lean ground turkey 1/2 cup water Mix water and Onion Blend into a paste. Mix in ground meat until just combined. Grill or broil at medium- high heat until cooked through. Serve on buns with your favorite toppings and condiments. Grilled Blackened Tilapia 1 pound tilapia fillets 2 teaspoons Wildtree Natural Grapeseed Oil 2 teaspoons Wildtree Cajun Seasoning Brush fillets with the Grapeseed Oil. Sprinkle Cajun Seasoning on the fillets and pat to help the rub adhere. Cook over medium- high heat on a grill until cooked through; 3-5 minutes per side depending on thickness. Easy Chicken & Rice Soup 4 cups water 2 tablespoons plus 2 teaspoons Wildtree Chicken Bouillon Soup Base 12 ounces cooked chicken, shredded 1 tablespoon Wildtree Absolutely Onion 2 cups sliced carrots 1 1/2 cups minute brown rice Combine all ingredients, except for rice, in a 4 quart pot over medium heat. Bring to boil and cook carrots until tender. Add rice and cook for an additional 5 minutes. Baked Cod with Fiesta Salsa 4 cod fillets 2 cups Wildtree Fiesta Salsa Mix, prepared

6 2 tablespoons Wildtree Hearty Spaghetti Sauce Blend salt and black pepper to taste Preheat oven to 350 F. Lightly grease a baking sheet. In a small bowl combine the salsa with the spaghetti sauce blend, stir until blended and set aside. Lay fish in baking pan and season with salt and pepper. Spoon salsa on top of the fish and bake until bubbly and fish is flaky, about 15 minutes. Mexican Pizza 1 Wildtree Quick & Easy Pizza Dough, prepared according to package directions 1/2 cup refried beans 1/2 cup Wildtree Fiesta Salsa Mix, prepared according to package directions 1 1/2 cups cheddar cheese, shredded 1/2 pound chicken sausage, casing removed 1 teaspoon Wildtree Fajita Seasoning Blend 1/4 cup canned jalapenos, chopped 2 tablespoons cilantro, minced Preheat oven to 450ºF. In a medium skillet, sauté sausage with fajita seasoning until cooked through; set aside. Stretch out dough into a pizza pan. Spread refried beans over dough followed by the salsa. Sprinkle cheese, sausage, and jalapenos on top. Bake pizza until brown on bottom and cheese is melted, about 12 to 14 minutes. Garnish with cilantro. Cheesy Garlic Mashed Potatoes 5 medium potatoes, boiled 2 tablespoons Wildtree Garlic Galore Seasoning Blend 1/2 cup sharp cheddar cheese 1/2 cup milk, skim 1 tablespoon butter Mix butter, milk, Garlic Galore Seasoning and potatoes and mash until they are smooth. Add cheese and stir to combine. Chicken Chowder 6 boneless chicken breast 1/2 cup carrot, peeled and chopped 1 cup skim milk 1 cup chicken broth 1 yellow onion diced 2 tablespoons Garlic Galore 1 potato peeled and cubed 2 cans cream corn Combine chicken, carrot, skim milk, chicken broth, onion, Garlic Galore, potato, and cream corn to the slow cooker. Cook on low for 6 hrs. Amazing Anytime Mini Meatballs 3 tablespoons Wildtree Hearty Spaghetti Sauce Seasoning 1 pound lean ground beef 3 tablespoons parmesan cheese 1 tablespoon plain bread crumbs 1 large egg

7 2 teaspoons salt 1/4 teaspoon ground pepper In a large bowl combine the beef, Hearty Spaghetti Sauce Seasoning, cheese, bread crumbs, egg, sea salt, and pepper. Shape mixture into 40 small meatballs. Arrange in a single layer on a baking sheet or on two large plates. Freeze for one hour, once frozen transfer to an airtight container or resealable plastic bag; label and date. Bake at 350 degrees for minutes. Wildtree Rice Pilaf with Tomatoes 1 tablespoon Grapeseed or Olive Oil 1/2 cup finely chopped onion 1 cup long grain brown rice 1 tablespoon Wildtree Hearty Spaghetti Sauce Seasoning 1 (14.5 ounce) can unsalted diced tomatoes 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cups water Heat oil in a small sauce pan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden. Stir in tomatoes, Spaghetti Seasoning, and one cup water. Season with salt and pepper. Bring to a boil, reduce heat to medium- low, and simmer, tightly covered, until rice is tender, approximately 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving. South- of- the- Border Taco Bake 1 pound farfalle pasta 1 pound lean ground beef 1/4 cup chopped onion 1(15.5 ounce) can diced tomatoes 5 tablespoons Wildtree Taco Seasoning 1 jar black bean salsa 1/4 cup sliced black olives 2 cups shredded sharp cheddar cheese 2 cups crushed tortilla chips Cook pasta according to package directions. Drain. Meanwhile, brown ground beef and onion until onion is soft and translucent. Add tomatoes, Taco Seasoning, salsa, olives, and cheese. Stir in the pasta. Transfer to 9x13 inch baking dish sprayed with cooking spray. Cover and bake for 20 minutes. Uncover, sprinkle with crushed tortilla chips and bake for 10 minutes.