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Buffalo Chicken Cups

buffalochickencups

 

Buffalo Chicken Cups

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (Frank’s is the brand I like)
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles

Directions

1. Preheat oven to 375 degrees. Spray brownie pan very lightly with kitchen spritzer.

2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

3. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time.

5. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cup out.

Wicked Slow Cooker Chicken with Orzo and Herb Roasted Potatoes

wickedchickenorzoherbroastedtaters
(My own recipe!)

Serves 6

Wicked Chicken with Orzo
6 lbs of chicken breasts, boneless and skinless
1 bottle of Wildtree Wicked Slow Cooker Sauce
1 box of Orzo

Put chicken in slow cooker with all of one bottle of Wildtree Wicked Slow Cooker sauce. Cook on low for 8 hours. One hour before serving, add the box of orzo to the contents of the slow cooker. Re-cover. Stir once or twice before serving. Orzo will absorb any extra sauce.

Herb Roasted Red Potatoes
12 small red potatoes, cut into wedges
1 medium onion, cut into 6 to 8 wedges
1 tablespoon of Wildtree Tuscan European Dipping Oil
1 teaspoon of Essence of Emeril
1 teaspoon of rosemary leaves
1 teaspoon of Wildtree Scampi Blend
1/2 teaspoon of garlic powder
Wildtree Natural Grapeseed Oil

Preheat oven to 425 degrees. Oil a shallow baking pan with Wildtree Natural Grapeseed Oil.

Combine potato wedges, onion wedges and seasonings in a large bowl. Toss to combine and coat the potatoes and onions. Once combined, add all ingredients to the baking pan. Roast in oven for 45 minutes, turning occasionally, until potatoes are tender and golden brown.

Wildtree products used:
Wicked Slow Cooker Sauce
Tuscan European Dipping Oil
Scampi Blend
Natural Grapeseed Oil

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Baked Chicken Parm with Quinoa

bakedchickenparmwithquinoa

 

Baked Chicken Parm with Quinoa
Servings 5

Ingredients
1 cup quinoa
2 cups water
1 (14.5 ounce) can diced tomato
1 (14.5 ounce) can tomato sauce
1 tablespoon Wildtree Garlic Galore Seasoning Blend
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
1 pound chicken, cooked and shredded
1/3 cup shredded mozzarella
1/3 cup shredded cheddar
2 tablespoons grated Parmesan
2 tablespoons breadcrumbs

Nutritional Info
Calories: 390
Fat: 9g
Saturated Fat: 3g
Carbohydrates: 36g
Fiber: 4g
Protein: 40g
Cholesterol: 85mg
Sodium: 1000mg

Method of Preparation
Preheat oven to 375°F. In a pan add the quinoa and water. Bring to a boil. Reduce heat, cover, and simmer 20-25 minutes or until quinoa is tender and liquid is absorbed. In a large mixing bowl combine the diced tomato, tomato sauce, Garlic Galore, and Spaghetti Blend. Add the cooked quinoa and shredded chicken; toss until completely combined. Grease a baking dish and add half of the mixture. Top with half the mozzarella and half the cheddar cheese. Spread remaining quinoa mixture over the top. Finish with remaining mozzarella and cheddar as well as Parmesan and breadcrumbs. Cover with foil and bake 15 minutes. Remove foil and bake another 10-15 minutes or until cheese is melted and bubbling.

Wildtree Product(s):
Garlic Galore Seasoning Blend
Hearty Spaghetti Sauce Blend
Hearty Spaghetti Sauce Blend (large Plastic)

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Patty’s Grilled Stuffed BBQ Chicken Burritos

pattysgrilledstuffedBBQchickenburritos

Patty’s Grilled Stuffed BBQ Chicken Burritos

3 lb of boneless skinless chicken breasts

1 onion, diced

Large tortilla shells

Fritos

Banana peppers

Taco cheese

Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

Preheat your Panini press or George Foreman grill.

Lay out your tortilla shell. Drain the excess BBQ sauce from a cooking spoonful of chicken and put chicken in the center of your tortilla shell. Add onions, fritos, banana peppers, and cheese. Keep ingredients away from the edges of the shell.

pattysbbqchickengrilledstuffedburrito1

Fold in from two opposite sides towards the center (so the edges meet in the middle). Then roll the burrito up. Spray your press or grill with cooking spray. Place your burrito on the press and close lid.

pattysbbqchickengrilledstuffedburrito2

 

Cook until you get nice even grill marks, then remove and enjoy!

pattysbbqchickengrilledstuffedburrito3

Buffalo Stuffed Chicken

buffalostuffedchicken

Buffalo Stuffed Chicken

4 boneless skinless chicken breasts
2 cups panko bread crumbs
2 eggs
2 T melted butter
2 T hot sauce (Frank’s Redhot)
4 ounces reduced fat cream cheese
4 T blue cheese
4 pieces crispy bacon, crumbled

Preheat oven to 375

Put bread crumbs in a shallow dish. In a second shallow dish, whisk eggs for egg wash. Combine melted butter and hot sauce and drizzle over bread crumbs. Toss bread crumbs until all are coated with hot sauce and butter mixture. Pound each chicken breast between two pieces of wax paper until about 1/4-1/2 inch thick.

In another bowl combine softened cream cheese and blue cheese. Mix well. Place a spoonful of the cheese mixture in the middle of each flattened chicken breast (divide mixture evenly). Crumble one piece of bacon over cheese mixture in each chicken breast. Roll chicken up and tuck ends in. Dip each piece of chicken into egg wash and roll in breadcrumbs covering completely. Secure each piece with toothpicks or kitchen twine and place seam side down in a baking dish sprayed with non-stick cooking spray.

Cook at 375 for 30-40 minutes until chicken is cooked through and breadcrumbs are golden brown. Remember to remove toothpicks or twine before serving.

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Chicken Sliders with Wasabi Ginger Sauce

chickensliderswithwasabigingersauce

Chicken Sliders with Wasabi Ginger Sauce
Servings 8

Ingredients
1 pound ground chicken
2 tablespoons fresh chopped cilantro
¼ cup scallions, diced
1 teaspoon lime zest
1 egg white
½ teaspoon Wildtree Rancher Steak Rub
1 teaspoon Wildtree Garlic Galore Seasoning Blend
8 slider size hamburger buns
½ cup thinly sliced cucumber
¾ cup grated or thinly sliced carrot
8 teaspoons Wildtree Wasabi Ginger Sauce

Nutritional Info
Calories: 230
Fat: 10g
Saturated Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 14g
Cholesterol: 45mg
Sodium: 310mg

Method of Preparation
Using your hands combine the chicken, cilantro, scallion, lime zest, egg white, Rancher Rub, and Garlic Galore. Divide into 8 equal portions and shape into patties. Heat grill or grill pan to medium high; light grease. Add the chicken patties and cook on both sides until completely cooked through (165°F). Serve the chicken patties on the slider buns with sliced cucumber and carrot. Top with Wasabi Ginger Sauce and top bun.

Wildtree Product(s):
Rancher Steak Rub
Garlic Galore Seasoning Blend
Wasabi Ginger Sauce

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Buffalo Chicken Sweet Potatoes

buffalochickensweetpotatoes

Buffalo Chicken Sweet Potatoes
Servings 4

Ingredients
2 sweet potatoes
2 teaspoons Wildtree Natural Grapeseed Oil
¼ cup celery, diced
¼ cup shredded carrot
1 cup cooked and shredded chicken
1 (4 ounce) can diced green chilies
1 tablespoon Wildtree Blazin’ Buffalo Blend
½ cup shredded cheddar cheese
½ avocado, diced lime and cilantro for garnish

Nutritional Info
Calories: 250
Fat: 12g
Saturated Fat: 4.5g
Carbohydrates: 18g
Fiber: 5g
Protein: 17g
Cholesterol: 45mg
Sodium: 440mg

Method of Preparation
Preheat oven to 400°F. Poke a few holes in each potato using a fork and wrap in foil. Bake until knife tender, about 1 hour. Remove from oven and cook. While potatoes are cooling, heat Grapeseed Oil in a nonstick skillet over medium heat. Add the celery and carrot. Cook 3 minutes. Add the chicken, chilies, and Buffalo Blend; toss to combine and continue cooking 2 more minutes. Remove from heat. Slice potatoes in half lengthwise. Use a spoon to remove the flesh of the potato and transfer to a bowl. Place potato “shells” on a baking sheet. Mash the potato flesh to desired consistency. Add the chicken mixture to the potato and stir to combine. Divide the chicken/potato mixture among the 4 shells. Top with cheddar cheese. Bake 10-15 minutes or until cheese is melted. Remove from oven. Serve sweet potatoes with diced avocado. Garnish with fresh cilantro and a wedge of lime.

Wildtree Product(s):
Natural Grapeseed Oil
Blazin’ Buffalo Dip

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Club Quesadillas

clubquesadilla

Club Quesadilla

1/4 cup onion, chopped
1/4 cup bell pepper, chopped
2 teaspoons fat free ranch dressing
1/8 teaspoon hot sauce
1/2 ounce Avocado, mashed ( about 1 tbsp.)
1 dash each chili powder, ground cumin, and garlic powder
1 medium-large high-fiber flour tortilla ( with 110 calories or less, like the kind by La Tortilla Factory)
1/4 cup fat-free cheddar cheese, shredded
2 ounces chicken breasts, cooked and chopped
2 slices turkey bacon, cooked crisp
Optional
nonfat sour cream, salsa

Directions
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 – 5 minutes. Remove from skillet and set aside.
In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
Slice into wedges, and if you like, serve or top with sour cream and salsa!

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Patty’s Crockpot Chicken and Dumplings

pattyschickenanddumplingslhwp

Patty’s Chicken and Dumplings

6 skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium potatoes, cut into 1-inch pieces
2 cups whole baby carrots (or sliced carrots)
1 can peas, drained
2 stalks celery, sliced
1 large can of Cream of Chicken soup
1 cup water
1/4 tsp sage
1/4 tsp ground black pepper
2 cups of Bisquick
2/3 cup of milk

Directions:
Place the chicken, potatoes, carrots, peas and celery into slow-cooker. In a bowl, stir the soup, water, sage and black pepper. Pour over the chicken and vegetables.

Cover and cook on low for 7-8 hours (4-5 hours on high) or until the chicken is cooked through.

Stir the Bisquick and milk in a bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase heat to high. Tilt lid to allow venting and cook for 30 minutes or until the dumplings are cooked in the center.

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Sweet Baby Ray’s Crockpot Chicken

sweetbabyraycrockpotchicken

Yum Yum

Sweet Baby Ray’s Crock pot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray’s sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

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