SIMPLY WHOLESOME

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SIMPLY WHOLESOME

$199.00

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Product Description

Garlic Balsamic Chicken (#1)

In Freezer Bag
Bag 1A:
1½ lbs. chicken, cut into 1” cubes
1 red bell pepper, cut into large chunks
1 yellow or green pepper, cut into large chunks
1 onion, cut into large chunks (optional)
¼ cup Wildtree European Dipping Oil – Garlic
1 Tablespoon Wildtree California Style Garlic Pepper Blend
1 teaspoon dried Basil
Bag 1B:
¼ cup balsamic vinegar

Baked Cajun Tilapia (#2)
In Freezer Bag
1 – 1 ½ lbs. Tilapia
2 Tablespoons Wildtree Cajun Blend
1 Tablespoon Wildtree Natural Grapeseed Oil

Tuscan Pork Chops (#3)
In Freezer Bag
In Bag 3A (Gallon):
2 lbs. boneless Pork Chops
1 Tablespoon Wildtree European Dipping Oil – Garlic
1 Tablespoon Wildtree Tuscany Bread Dipper Herb Blend
In Bag 3B (Gallon):
1 red onion, chopped
1 Tablespoon Wildtree European Dipping Oil – Garlic
1 Tablespoon Wildtree Tuscany Bread Dipper Herb Blend
1 pound cherry tomatoes, halved or quartered
1 (14 ounce) can artichoke hearts, drained
½ cup olives, green and/or Kalamata, chopped

Homestyle Meatloaf (#4)
In Freezer Bag
1 lb. Ground Chicken or Turkey
1 lb. Ground Beef
1 small yellow onion, chopped
5 Tablespoons coconut flour (or ¾ cup cooking oats)
2 eggs
1 Tablespoon tomato sauce – provided at workshop
1 Tablespoon Wildtree Red Bell Pepper & Garlic (rehydrated in 1 Tbsp. warm water)
1 Tablespoon Wildtree Rancher Steak Rub

Italian Burgers (#5)
1 – 1 ½ lbs. ground beef
1 Tablespoon Wildtree Tuscany Bread Dipper Herb Blend
½ Tablespoon Wildtree European Dipping Oil Garlic
4 slices bacon, cooked and crumbled (can use pre-cooked)
*Prosciutto may be easier to find Whole30 compliant and may be substituted for bacon if needed.

California Style Shrimp (#6)
In Freezer Bag
1 to 1½ lbs. uncooked jumbo shrimp, peeled, deveined
1 large red bell pepper, cut into 1 inch squares
2 Tablespoons Wildtree Natural Grapeseed Oil
2 ¼ teaspoons Wildtree California Garlic Pepper Blend
1 Tablespoon lemon juice
¼ teaspoon dried oregano

One Pan Steak and Veggies (#7)
In Freezer Bag
In Bag 7A:
2 steaks, 1 lb. each, about 1 to 1 ½ inches thick
(Cuts good for broiling: porterhouse, T-bone, ribeye, sirloin, top loin, eye round)
1 Tablespoon Natural Grapeseed Oil
1 Tablespoon Rancher Steak Rub
In Bag 7B:
1 onion, cut in half and sliced
6 oz. fresh mushrooms, sliced
1 carrot, thinly sliced
1 Tablespoon Natural Grapeseed Oil
½ – 1 Tablespoon Rancher Steak Rub
In (snack size) Bag 7C :
Balsamic Vinegar for drizzling

Roasted Cajun Chicken (#8)
In Freezer Bag
1 whole chicken (cut into pieces)
1 ½ – 2 Tablespoon Wildtree Cajun Blend
2 Tablespoon Natural Grapeseed Oil
1 sweet onion (coarsely chopped)
1 small yellow squash (sliced)

Garlic Pepper Chicken (#9)
In Freezer Bag
1 ½ lbs. thinly sliced (pounded) boneless, skinless chicken breast
½ Tablespoon lemon juice
1 Tablespoon Wildtree California Garlic Pepper Blend
1 Tablespoon Wildtree Natural Grapeseed Oil

Slow Cooker Flank Steak (#10)
In Freezer Bag
In Bag 10A:
1 lb. flank steak, sliced thin
1 Tablespoon Wildtree European Dipping Oil – Garlic
1 Tablespoon Wildtree Rancher Steak Rub
In Bag 10B:
1 medium yellow onion, sliced thin
1 Tablespoon Wildtree Natural Grapeseed Oil
1 cup mushrooms (Portabellas are my favorite!)
½ teaspoon Wildtree Rancher Steak Rub

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