This recipe is written to be made as a simple freezer meal but you can also just cook it right away. It’s delicious and very healthy!!
Put the following ingredients into a gallon size resealable bag.
1 small onion, diced
2 tsp. Wildtree Garlic Galore Seasoning Blend
2 Tbsp. Wildtree Hearty Spaghetti Sauce Blend
1 Tbsp. Wildtree Mediterranean Dry Rub
1 Tbsp. Wildtree Roasted Garlic Grapeseed Oil
2 cans fire roasted tomatoes, 14.5 oz, undrained
1 can tomato sauce, 15 oz
1 cup water
½ cup dried lentils – rinsed (uncooked)
Optional: ground beef or sausage in place of lentils, in separate bag
At cooking time: 1 package noodles of your choice and grated parmesan cheese. Use whole wheat noodles as a healthier option.
Combine all ingredients in a gallon size freezer bag, “smush” to allow seasonings to distribute. Place bag in freezer.
To prepare: Thaw in fridge. In large sauce pan, pour bag contents. Add lentils. Bring contents to a boil. Reduce heat to medium low, cover. Simmer until the onion and lentils are tender, approximately 20-30 minutes. Add more water if sauce begins to get too thick. Meanwhile, boil 1 package noodles according to package directions. Toss cooked noodles with lentil sauce and top with grated parmesan cheese.
1 cup Italian style bread crumbs
8 ounces French green beans (Haricot Verts)
2 tablespoons light sour cream
2 tablespoons light mayo
2 teaspoons Wildtree Garlic Galore Seasoning Blend
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
Method of Preparation
Preheat oven to 400°F. Line a baking sheet with parchment paper. Whisk the two eggs in a bowl. In a separate bowl add the bread crumbs. Dip the green beans in the egg, coat in the breadcrumbs, and place on the parchment line baking sheet. Bake for 12-15 minutes or until breadcrumbs are golden and green beans are tender. While the green beans are baking, mix together the remaining ingredients. Serve as a dipping sauce with the green bean fries.
Do you love ranch dressing? Compare Wildtree Ranch Dressing to your brand. It is delicious!!!
2 pounds of beef roast or steak
2-3 zucchini or yellow squash
grape tomatoes or 2-3 large tomatoes cut into chunks.
1 red onion
1/4 cup Wildtree Roasted Garlic Grapeseed Oil
1/2 cup lemon juice
2 tablespoons dried rubbed thyme
1 teaspoon Wildtree Rancher Steak Rub
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons Wildtree Zesty Lemon Grapeseed Oil
1/2 teaspoon salt
Cube the meat into 1 inch pieces. Mix all other ingredients together in a small bowl. Place meat in a zipper resealable bag. Pour marinade over the meat. Zip the bag closed. With your fingers, “smush” the ingredients together to mix well and cover the meat evenly. Let marinate in the refrigerator for at least 4 hours.
Cut vegetables into large chunks. Pour Wildtree Zesty Lemon Grapeseed Oil and salt over the veggies. Mix well. Allow to marinate for at least one hour.
When ready to cook, remove the meat and marinade from the bag. Either skewer with vegetables to grill or pan fry the meat and veggies together.
Serve with pita bread or rice.
If you would like to place an order for Wildtree products, please let me know!
My son had a tonsillectomy, and the recovery has been more time consuming and emotionally draining for me than I thought it would be. He is almost back to normal now and starts back to school tomorrow. My younger son doesn’t start back to preschool for another 2 1/2 weeks, so I’ve decided to put my blog on hiatus until both boys are in school. See you in September!
No menu plan this week…My son has had a fever for several days. He’s feeling better but I haven’t been able to work on my blog.