Chipotle Lime Chicken Salad - 5 PP

Summer is coming and that means two things for my meal planning.  Garden fresh produce and lots of grilling!  We always have left over grilled chicken at our house and this recipe is a great way to make use of it.  

It only makes one serving since I typically make it from a leftover chicken breast and as a lunch for myself.  You can easily double or triple it if you want to make it to feed more.

Ingredients
4 oz cooked chicken chopped into small pieces
1 tbsp light mayo
1 tbsp chopped cilantro
1 tbsp chopped onion (white, red, green, whatever you have)
2 teaspoons lime juice
1 teaspoon Wildtree Chipotle Lime Rub

Mix all ingredients together and enjoy!

The points value is only for the chicken salad.  I prefer to eat mine with tortilla chips which I account for separately.  This would be great in a pita, a whole wheat wrap, a lettuce wrap, on crackers. . .whatever you prefer or have on hand!  Pair it with small bowl of mixed fruit salad or apple slices!

You can order Chipotle Lime Rub from your personal Wildtree rep or visit mywildtree.com/joni .  Email me (wildtreejoni@gmail.com) about hosting an online/facebook party to get your product for free!

Chicken & Pepper Stir Fry - 5 PP

I am just crazy about Wildtree's new Asian Spice Blend.  It won't be available to order until April 27, but many reps (including myself) are taking preorders.  This blend is bursting with flavor and really inspires my culinary creativity!  I received two jars of this blend only a week ago and I've made 4 different recipes with it!

Stir fry is probably the most obvious use for this blend but the combination of proteins and veggies is endless.  For this recipe,  I chose chicken, peppers, and onion.  

You can skip the marinating (and vinegar) if you like, but we like our chicken to be extra flavorful!  Just add the chicken to the pan after the coconut oil and then season with the Asian Spice Blend.


You will want to start preparing your rice while your chicken and vegetables cook.

Ingredients
Combine the highlighted ingredients in a ziploc bag and allow to marinate.

1 lb boneless, skinless chicken breast cut into chunks or strips
1 tbsp vinegar
2 tbsp Wildtree Asian Spice Blend

1 tbsp Wildtree Coconut Oil
2 bell peppers, chopped
1 large onion, chopped
4 tbsp Wildtree Hoisin Sauce

1. Heat the coconut oil to non-stick pan
2. Add the chicken/Asian Spice Blend to the pan and cook until no longer pink.
3. Add bell pepper and onion.  Cook until desired tenderness.
4. Add hoisin sauce and heat through.

Serving size is 1/4 of the pan.

I thought about measuring out how big a serving is but it will vary depending on the size of your veggies and if you decide to add other veggies into the mix!  

I did not include any rice in the point calculations so you may add your choice.  I served mine over 1/2 cup of white rice for 3 PP.

Asian Spice Blend will be available to order April 27, 2014!  It will also be available as a customer promotion bundle in May (1/2 price when you spend $50!).  May is a great time to host a party!  Contact your personal Wildtree rep or visit mywildtree.com/joni .  Email me (wildtreejoni@gmail.com) about hosting an online/facebook party to get your product for free!

Asian Chicken Cashew Salad - 10 PP

The new Spring releases were announced just a week ago and Wildtree reps started receiving their preview bundles a few days later.  There are six items being added to the Wildtree line up.  The much anticipated Organic Coconut Oil, Simple Sangria Mixer, Fresh & Easy Coleslaw Dressing, Cranberry Poppy Seed Vinaigrette, our very own Organic Ketchup, and Asian Spice Blend.

Of all of the new releases, the Asian Spice Blend was the one I was least excited about it. Wildtree has some pretty awesome Asian inspired sauces and I couldn't imagine what this new spice blend could really add.  Boy, was I wrong!

I tasted the dry blend by itself and my taste buds took off.  The next day I had this dish using the new blend in three different ways (and dare I say, I have a few other ideas!)  

I am going to list each component separately with ingredients, directions, and points.  If you don't want to use cashews or the dressing, you can easily just make the chicken!

Makes 4 - 10 PP servings

Crunchy Asian Cashews ( 1/2 oz - 3 PP)

4 oz unsalted cashews
2 teaspoons grapeseed oil
1 tablespoon Wildtree Asian Spice Blend

-Preheat oven to 225 degrees.
-Toss all ingredients together.  
-Arrange cashews in a single layer on a foil lined pan.
-Bake 20 minutes, stirring half way.
-Allow to cool.


Asian Spice Dressing (2 tbsp - 2 PP)
2 tbsp Wildtree Sweet Onion Spread
1 tbsp Wildtree Asian Spice Blend
2 tbsp vinegar
2 tbsp low sodium soy sauce
2 teaspoon sesame oil

Blend ingredients well and allow to sit.


Asian Spice Grilled Chicken Salad (1/4 chicken & veggies  - 5 PP)
Combine the yellow highlighted ingredients in ziploc bag and allow to marinate.
Grill chicken until done.

1 pound skinless boneless chicken breasts
2 tablespoons Wildtree Asian Spice Blend
1 tablespoon grapeseed oil
1 tablespoon vinegar

chopped lettuce
sliced red bell pepper
chopped sugar snap peas or snow peas
sliced scallions


Place 1/4 of your veggies and grilled chicken along with half an ounce of cashews and two tablespoons of the dressing.

The new products will be available to order April 27, 2014!  They will also be available as a customer promotion bundle in May (1/2 price when you spend $50!).  May is a great time to host a party!  Contact your personal Wildtree rep or visit mywildtree.com/joni .  Email me (wildtreejoni@gmail.com) about hosting an online/facebook party to get your product for free!

Lemon Orzo with Asparagus & Peas - 5 PP

Just in time for spring, this dish is light and delicious and full of green veggies!  I found this recipe on the WW website and made some modifications to make it WT friendly.  I like that it pairs frozen vegetables with fresh!

 

Ingredients

1 1/2 cups uncooked orzo

2 tbsp butter, divided

1 small onion, chopped

2 cups asparagus, cut into bite size pieces

1 cup frozen green peas

1 tsp Wildtree Lemon Pepper Blend

2 tsp Wildtree Dill Dip Blend

1 lemon (juice and zest)

1/2 cup feta cheese, crumbled

1. Cook orzo according to package directions

2. In a large non-stick pan, melt 1 tbsp of butter.  Add onion and cook until tender.

3. Add asparagus, cook about 2 min.  

4. Add peas and Lemon Pepper Blend, cook about 3 minutes.

5. Remove from heat.

6. Stir in cooked orzo, Dill Dip Blend, feta cheese, remaining butter, and lemon juice.  Start with 1 tbsp of lemon juice and add more to taste.   

7. Sprinkle lemon zest on top for garnish

Serving size is about 1 cup

You can order Lemon Pepper Blend and Dill Dip Blend from your personal Wildtree rep or visit mywildtree.com/joni .  Email me (wildtreejoni@gmail.com) about hosting an online/facebook party to get your product for free!

Wicked Chicken & Cheese Quesadilla - 10 PP

This is my preferred dish to eat the Wicked Chicken Crockpot.  To make it a complete meal,  I serve it with a garden salad with zero point salsa.

 

Here's what you'll need

1 serving (a little over 3 ounces) Wicked Chicken Crockpot

1 oz reduced fat shredded cheddar cheese

2 taco size flour tortillas

You don't want too much sauce in your quesadilla or they will be soggy.

Lay tortilla in skillet. Spread 1/2 of the shredded cheese and 1/2 of the chicken on one side.  Fold the other side over.  Heat until tortilla begins to brown and cheese begins to melt.  Turn carefully and toast the other side.

Repeat with remaining tortilla, cheese, and chicken.

I like to dip mine in a little of the slow cooker sauce or Cactus Pete's Agave BBQ Sauce.

Wicked Chicken Crockpot - 4 PP

2 - 2 PP Tortillas - 4 PP

Reduced fat cheese - 2 PP

You can always substitute fat free cheese or whole wheat or 1 point tortillas and make this even lower. 

Wicked Chicken Crockpot - 4 PP

This is a very simple recipe that can be used to create many dishes.  I will be sharing a few ways that I use Wicked Chicken and will refer to this recipe. 

1 pound chicken breast, boneless & skinless
1/2 cup Wildtree Wicked Good Slowcooker Sauce
1 medium onion sliced
salt & pepper (or Wildtree Rancher Steak Rub)

Sprinkle chicken breast with salt/pepper or Rancher Steak Rub.
Place chicken breast in a crockpot, top with onion slices.
Pour 1/2 cup of the Slowcooker sauce over the chicken and onion.

Cook on high for 4 hours or low for 6-8. (Depending on your slow cooker)

When the chicken is done, remove and shred with fork.  Return shredded chicken to the crockpot. 

Salt and pepper to taste.

4 servings, approximately a little more than 3 oz

You can order Wicked Good Slow Cooker Sauce from your personal Wildtree rep or visit mywildtree.com/joni .  Email me (wildtreejoni@gmail.com) about hosting an online/facebook party to get your product for free!

--RECIPES--
Wicked Chicken & Cheese Quesadillas 

Chipotle Lime Steak Fajitas - 11 pts

I'll be perfectly honest with you. . we are not big on beef here.  We eat mostly chicken and tons of veggies.  There's no particular reason, just personal taste.  It's one of the many reasons I like having a team of recipe contributors.  Every now and then, we just want STEAK! This steak recipe is fantastic! 

Something about the warmer weather has me anxious to start grilling!  I made a trip to the local butcher and the flank steak caught my eye.  It pairs perfectly with Wildtree's Chipotle Lime Rub.  I'm positive you will love it!

 

The Steak 

1lb flank steak, fat trimmed

2 cloves chopped garlic

1 tbsp vinegar

1 tbsp grapeseed oil

1 tbsp water

1 tbsp Wildtree Chipotle Lime Rub

Combine in a ziploc bag, shake around until steak is covered.  Allow to marinate over night if possible.

Grill until desired temp.   Allow the meat to rest before cutting.  Slice thinly, against the grain, and at an angle.

Serving size - approx 3 oz cooked flank steak

The Veggies

2-3 Bell Peppers cut into slices

1 large onion cut into slices

2 tsp grapeseed oil

1 tsp Wildtree Chipotle Lime Rub

Toss together.  While the steak is cooking, saute in pan over medium heat until desired tenderness.

Pico de Gallo

3-4 diced roma tomatoes

medium red onion diced

1 jalapeno (remove seeds/ribs if you don't like too much heat!)

1 tbsp chopped cilantro

pinch of salt

squeeze of lime juice

Breakdown:

I don't claim to be an expert however I want to give you the most accurate information possible. Here is how I calculate my points for this dish.

The Points Plus value on this will vary.  I have trouble calculating points with marinades when so much of the marinade is left in the bag.  

Assuming all of the oil is used, it is 5 pts per 1/4 of the marinated meat.

1/4 of the peppers and onions will have 1/2 a teaspoon of grapeseed oil at .5 point.

I use 2 pt tortillas for a total of 4 pts.

I use 1 oz reduced fat shredded cheddar cheese for 2 pt

You can order Chipotle Lime Rub from your personal Wildtree rep or visit mywildtree.com/joni .  Email me (wildtreejoni@gmail.com) about hosting an online/facebook party to get your product for free!