Savory Selections Freezer Meal Recipes Asian Java Pork Chops (#1) 6 boneless pork chops 1/3 cup Wildtree Asian Ginger Plum Dressing & Marinade 2 tsp Wildtree Java Rub 1 Tbsp honey Thaw completely in fridge. 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) 2-2 ½ lb package of pork tenderloins (usually comes in a package of 2 tenderloins) ½ cup Wildtree Asian Ginger Plum Dressing & Marinade 1 tsp Wildtree Red Bell Pepper & Garlic Blend 2 Tbsp soy sauce 2 Tbsp brown sugar ¼ tsp cinnamon ½ tsp ginger Optional: ¼-½ tsp Cayenne pepper Thaw completely in fridge. 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) ½ cup flour Bag 3b: 2 Tbsp Wildtree European Dipping Oil-Tuscan ¼ cup honey ¼ cup lemon juice 1 Tbsp soy sauce 2 Tbsp butter
Combine all ingredients in specified freezer bags, and smush to allow seasonings to distribute. Place quart size bag inside gallon size freezer bag & place in freezer. Thaw completely in fridge. Preheat oven to 350 degrees. Spray 9x13 baking dish. Place chicken pieces in baking dish, keeping as much flour mixture on chicken as possible. (Chicken will appear pasty or gooey, which is normal.) On stovetop or microwave, melt 2 Tbsp butter. Add quart size bag contents/glaze, to melted butter & stir. Pour glaze mixture evenly over chicken pieces. Bake, uncovered, for approximately 20 minutes or until chicken is cooking 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. Chicken Tuscan Luau (#4) 2 lbs chicken breasts, cut into 1 size pieces 1½ Tbsp Wildtree Red Bell Pepper & Garlic Blend 2 Tbsp Wildtree European Dipping Oil-Tuscan 1 Tbsp Wildtree Lemon Pepper Blend 2 medium zucchini, diced (optional) 1 cup pineapple chunks (packed in juice, not syrup); reserve juice ½ cup pineapple juice (from above can of pineapple) 1 cup rice 1½ cup chicken broth Note** Need to use total of 2 cups liquid (can use 1½ cup chicken broth & ½ cup pineapple juice, or 2 cups chicken broth) Thaw completely in fridge. Preheat oven to 350 degrees. Pour bag contents in bowl. Add at cooking time ingredients to bowl. Mix together. Spray 9x13 baking dish. Pour bowl contents into baking dish. Cover with foil. Bake for approximately one hour. Remove from oven, uncover & stir. Bake, uncovered, for an additional 20-30 minutes, until liquid is absorbed & rice is completely cooked. Honey Dijon Chicken (#5) 10-12 boneless, skinless chicken thighs (approximately 2 lbs) ½ medium onion, chopped 1 Tbsp Wildtree European Dipping Oil-Tuscan 1 tsp Wildtree Red Bell Pepper & Garlic Blend 1 tsp Wildtree Java Rub ½ cup honey ½ cup dijon mustard 2 Tbsp soy sauce Thaw completely in fridge. Preheat oven to 350 degrees. Spray 9x13 baking dish. Remove chicken thighs from bag (save left over juice in bag) & place in baking dish. Bake for 20 minutes. Remove from oven & turn chicken over. Add the left over juice/marinade 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 with Couscous (#6) 2 lbs boneless, skinless chicken breasts ¼ cup Wildtree European Dipping Oil-Tuscan 2 Tbsp Wildtree Red Bell Pepper & Garlic Blend ¼ cup lemon juice 1 Tbsp dijon mustard 2 Tbsp brown sugar 1 cup couscous 3 Tbsp Wildtree European Dipping Oil-Tuscan (divided) 2 red bell peppers, sliced 1 medium onion, sliced Thaw completely in fridge. Preheat oven to 350. Spray baking dish. Place chicken pieces in 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 baking/grilling, prepare couscous according to package directions, adding 1 Tbsp Wildtree European Dipping Oil-Tuscan. In separate skillet, sauté sliced bell peppers & onions using 2 Tbsp Wildtree European Dipping Oil- Tuscan. Sauté until veggies are 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) 2½ lbs beef chuck roast, cut into ½-1 cubes 1 medium onion, chopped 4 Tbsp Wildtree Leslie s Chili Mix 2 Tbsp Wildtree Java Rub 2 tsp Wildtree Onion & Chive Blend 2 Tbsp brown sugar Optional: ¼-½ tsp Cayenne pepper (1 tsp of Cayenne pepper is fire hot, for those who like lots of heat) 28 oz can diced tomatoes 15 oz can pinto beans 15 oz can beef broth (OR 4 tsp Wildtree Beef Bouillon Soup base & 2 cups water) 8 oz can tomato sauce (more if desired)
Thaw in fridge. 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 & Wildtree Texas Corn Bread. Asian Lettuce Wraps (#8) Bag 8a: 2 lbs LEAN ground beef 1 medium onion, chopped 1 tsp Wildtree Onion & Chive Blend Bag 8b: ¼ cup Wildtree Asian Ginger Plum Dressing & Marinade ¼ cup hoisin sauce (usually in Asian section in grocery store) 1 Tbsp rice vinegar 1 Tbsp soy sauce 1 can water chestnuts (drained & chopped) 1 head of Bibb or Butter Lettuce Combine all ingredients in specified freezer bags, and smush to allow seasonings to distribute. Place quart size & gallon bags into another gallon sized Ziploc bag. Place in freezer. Thaw in fridge. 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 size bag contents and the chopped water chestnuts to beef skillet. Cook for another 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) 2 lbs LEAN ground beef (Important to use LEAN meat, otherwise it will be too greasy) 1 medium onion, chopped 1 Tbsp Wildtree European Dipping Oil-Tuscan 4 Tbsp Wildtree Leslie s Chili Mix 1½ tsp Wildtree Lemon Pepper Blend 2 cups frozen corn 10 small red potatoes, cut in quarters Combine all ingredients in a gallon size freezer bag, smush to allow seasonings to Thaw completely in fridge. 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) 1 lb ground turkey 1 lb lean ground beef ½ medium onion, finely chopped/diced 2 tsp Wildtree Onion & Chive Blend 3 Tbsp Wildtree Java Rub ¼ cup seasoned bread crumbs 4 oz Blue cheese, Feta, Asiago, or Parmesan 1 egg Optional: 4 oz mushrooms, finely diced Thaw completely in fridge. 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: Oven Baked Pork Roast with Apple Jelly BBQ Sauce 1 large boneless pork loin roast (approx. 4 lbs) 2 Tbsp Wildtree Leslie s 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 Leslie s Chili Mix Place roast in a gallon sized freezer bag. Sprinkle it with salt, Wildtree Lemon Pepper Blend, and Wildtree Leslie s Chili Mix. Seal bag. In a quart sized freezer bag, add all BBQ sauce ingredients. Seal very well this 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 Leslie s Chili Mix
1 cup corn chips (Fritos), crushed -OR- 1 cup Japanese bread crumbs (Panko) 1 tsp Wildtree Leslie s 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. That s 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 sauté until tender. Crispy Cheddar Ranch Chicken In a quart sized bag: ½ cup cornflakes, crushed ½ cup shredded cheddar cheese In a Gallon Sized bag: 2 lbs chicken breasts ½ 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 ¼ cup mayo 1/8 tsp sea salt ½ cup dry bread crumbs 2 tsp Wildtree Onion & Chive Blend 1 tsp Wildtree Java Rub
½ tsp cayenne pepper or red pepper flakes 2 Tbsp Wildtree European Dipping Oil-Tuscan Combine everything in bowl, except oil. Shape into patties. Heat a large skillet on med-high. 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 ¼ cup Wildtree Asian Ginger Plum Dressing & Marinade Marinate Salmon in sauce and then grill or broil Salmon steaks until cooked throughout. Tuscan Sautéed Vegetables 1 zucchini, ¼" sliced 1 yellow squash, ¼" 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 sauté till tender or 5 minutes. Savory Barley Casserole (Double amounts for a 9x13 dish) 1 cup barley ¼ cup butter 1 cup sliced mushrooms 4 green onions, thinly sliced including green stems 1 cup almonds, sliced 1 Tbsp Wildtree Onion & Chive Blend 1 tsp Wildtree Java Rub 2¼ 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 time so 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 can t 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 reheated, in oven or microwave (It s 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 1½ hours, stirring once or twice while cooking.