February 2014 – Soups & Stews – Menu Planner

February ’14Soups & StewsMenu Planner

Grocery

listbefore shopping for these items!

Misc. Items:2 (15.5oz) cans red kidney beans1 (15.5oz) can hominy1 (15oz) can tomato sauce1 (6oz) can tomato paste3 (14.5oz) cans diced tomatoes1 (10oz) can diced tomatoes w/chilis1 (15.5oz) can cannellini beans1 (20oz) bag green split peas1 (13.5oz) can coconut milkCapers, 1 tbspLemon zest, 1 tbspRed wine vinegar, 3 tbsp12 oz bottle beerKetchup, 2 tbspDijon mustard, 1 tspWorcestershire sauce, 1 tbsp

Your Wildtree Products Shopping List“Soups & Stews” Menu Planner Bundle

Natural Grapeseed OilVegetarian Black Bean SoupJalapeño Pepper BlendCalifornia Style Garlic Pepper BlendVegetable Bouillon Soup BaseChicken Bouillon Soup baseBeef Bouillon Soup BaseLasagna Skillet MealSavory Spinach DipSweet & Spicy Thai Chilli SauceWildtree Taco Sauce

Dairy:Fresh parmesan, ¼ cup gratedMilk, 1 cupCheddar cheese, 1½ cups shredded

Vegetables:Tomatillos, ½ lbTomatoes, 1½ lbsYellow onions, 5Red onions, 3Bell pepper, 1Yellow bell pepper, 1Red bell pepper, 1Yellow squash, 2 smallCelery, 5 cupsCarrots, 1½ lbsLeek, 1Garlic, 7 clovesButternut squash, 1 lbGreen beans, 6 ozCorn, 1 cupParsley, ¼ cupCilantro, garnishThyme, 2 sprigsBay leaf, 1Arugula, 3 cupsLettuce, 2 cupsKale, ½ lbBaby spinach, 3 cups packedPotato, 1 cup

Protein:Chicken sausage, 1 lbChicken sausage links, ½ lbHam, ¾ lbChicken, 1 lbChorizo, ½ lbGround beef, 2 lbs

Fruits:Lime zest, 1 tspDried cranberries, 2 tbsp

Be sure to check your cupboard

Bread/Pasta/Rice/Flour:Pearled barley, 1 cupLasagna noodles, 6 ozSmall shells, 8 ozFlour, ¼ cupCheese tortellini, 9 oz

Remove husks from tomatillos and slice into quarters. Place in a food processor and process until smooth; set aside. Bring water to a boil in a large stock pot. Add the Vegetarian Black Bean Soup, pureed tomatillos, and remaining ingredients. Cover, reduce heat, and simmer 15 minutes. Serve with desired toppings.

Calories 320; Fat 2.5g; Saturated Fat 0g; Carbohydrates 66g; Fiber 20g; Protein 17g; Cholesterol 0mg; Sodium 1220mg

½ pound tomatillos (about 4)5 cups water1 box Wildtree Vegetarian Black Bean Soup1 (15.5 ounce) can red kidney beans, drained and rinsed1 (15.5 ounce) can hominy, drained and rinsed2 teaspoons Wildtree Jalepeño Pepper Blend (optional)½ pound kale, stems removed and leaves chopped`

Black Bean & Kale StewServes 4

Heat the Natural Grapeseed Oil in a large stock pot over medium heat. Add the onion, celery, tomatoes, and California Style Garlic Pepper Blend. Sauté 5 minutes. Add the Vegetable Bouillon Soup Base and bring to a boil. Add the barley; cover and reduce heat. Simmer 20 minutes or until barley is cooked and flavors have developed in the soup. Serve with fresh basil and shredded parmesan if desired.

Calories 220; Fat 3.5g; Saturated Fat 0g; Carbohydrates 42g; Fiber 9g; Protein 8g; Cholesterol 0mg; Sodium 560mg

1 tablespoon Wildtree Natural Grapeseed Oil1 yellow onion, diced2 cups celery, diced4 cups tomatoes, diced (about 1 1/2 pounds)1 teaspoon Wildtree California Style Garlic Pepper Blend6 cups Wildtree Vegetable Bouillon Soup Base, prepared

according to package directions1 cup pearled barley

Tomato & Barley SoupServes 4

Heat a large stock pot over medium high heat. Add ground beef and cook until completely browned and cooked through. Drain beef and set aside. In the now empty pot whisk together the prepared Beef Bouillon Soup Base, tomato paste, and Taco Sauce. Return beef to pan along with beans, corn, and diced tomatoes. Cook over medium heat until heated through, about 10 minutes. Serve with desired toppings (shredded cheese, sour cream, cilantro, scallions, shredded lettuce, tortilla chips, etc.)

Calories 360; Fat 6g; Saturated Fat 1.5g; Carbohydrates 45g; Fiber 12g; Protein 34g; Cholesterol 60mg; Sodium 940mg

1 pound ground beef3 cups Wildtree Beef Bouillon Soup Base,

prepared according to package directions1 (6 ounce) can tomato paste½ cup Wildtree Taco Sauce1 (15.5 ounce) can kidney beans, drained and rinsed1 cup corn1 (10 ounce) can diced tomatoes with chilies

Easy Taco SoupServes 4

Heat the Natural Grapeseed Oil over medium high heat in a large non-stick saucepan or Dutch oven. Add the sausage, onion, and bell pepper. Cook, stirring occasionally, until the sausage is crumbled and browned, 8-10 minutes. Add the water, Chicken Bouillon, tomato sauce, diced tomato, and Lasagna Skillet Meal. Stir to combine, bring to a boil. Cover and reduce heat to a simmer, stirring occasionally, and cook about 10 minutes. Add the noodles and continue cooking, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, about 10-12 minutes. Remove from heat. Serve with mozzarella or parmesan cheese.


1 tablespoon Wildtree Natural Grapeseed Oil1 pound chicken sausage, casings removed1 onion, diced1 bell pepper, diced5 cups water1 tablespoon Wildtree Chicken Bouillon Soup Base1 (15 ounce) can tomato sauce1 (14.5 ounce) can diced tomatoes, not drained1 bag Wildtree Lasagna Skillet Meal6 ounces lasagna noodles, broken into bite size pieces

Tastes Like Lasagna SoupServes 6

Heat a non-stick skillet over medium high heat. Add the sausage and cook until brown on all sides. Transfer to a cutting board to

cool slightly. Once cool cut into slices; set aside. Heat the Natural Grapeseed Oil in a non-stick skillet over medium heat. Add the

onion, bell pepper, and squash; sauté 5 minutes. Add the prepared Chicken Bouillon Soup Base, California Style Garlic Pepper Blend,

and sausage slices. Bring to a boil. Add the tortellini and cook until tender, about 9 minutes. Add the spinach and stir to combine.

Serve with shredded parmesan if desired.

Calories 300; Fat 10g; Saturated Fat 3g; Carbohydrates 34g; Fiber 3g; Protein 18g; Cholesterol 55mg; Sodium 960mg

½ pound chicken sausage, links1 tablespoon Wildtree Natural Grapeseed Oil

1 red onion, diced1 red bell pepper, diced

2 small yellow squash, diced6 cups Wildtree Chicken Bouillon Soup Base,

prepared according to package directions1 teaspoon Wildtree California Style Garlic Pepper Blend

9 ounces cheese tortellini3 packed cups baby spinach

Tortellini SoupServes 5

Heat the Natural Grapeseed Oil in a large stock pot over medium heat. Add the onion and carrots; sauté until onions are translucent. Add the prepared Vegetable Bouillon Soup Base, coconut milk, and Sweet & Spicy Thai Chili Sauce. Cover and cook until carrots are tender, about 30 minutes. Puree soup with an emersion blender or blender. Serve with more Sweet & Spicy Thai Chili Sauce and cilantro.


1 tablespoon Wildtree Natural Grapeseed Oil1 yellow onion, chopped1 pound carrots, peeled, chopped2 cups Wildtree Vegetable Bouillon Soup Base,

prepared according to package directions13.5 ounce can coconut milk¼ cup Wildtree Sweet & Spicy Thai Chili Sauce,

plus more for serving if desiredCilantro for garnish

Carrot Coconut SoupServes 4

Add all ingredients to a slow cooker. Cook on low 6-8 hours (or high 4-6 hours) or until chicken is cooked through and tender. Serve with desired toppings.


1 pound chicken, diced½ pound chorizo, sliced and sautéed1 red onion, chopped1 red bell pepper, chopped1 yellow bell pepper, chopped1 leek, chopped2 cloves garlic, minced1 (14.5) ounce can diced tomatoes3 cups Wildtree Chicken Bouillon Soup Base, prepared

according to package directions2⁄3 cup Wildtree Taco Sauce

Chicken & Chorizo StewServes 4

Heat the Natural Grapeseed Oil in a non-stick skillet over medium heat. Add the onion, celery, and carrots. Sauté 10 minutes. Transfer vegetables to slow cooker with remaining ingredients. Cook on low 4-6 hours. If the soup is too thick for your liking, add water until you reach your desired consistency.


1 tablespoon Wildtree Natural Grapeseed Oil1 yellow onion, diced4 stalks celery, diced

2 carrots, peeled and diced1 (20 ounce) bag green split peas (or about 3 cups)

6 cups Wildtree Vegetable Bouillon Soup Base, prepared according to package directions

1 teaspoon Wildtree California Style Garlic Pepper Blend1 bay leaf

2 sprigs thyme, leaves only

Split Pea SoupServes 5

Heat a non-stick skillet over medium high heat. Add the ground beef and cook until completely browned and cooked through. Drain and set aside. Heat the Natural Grapeseed Oil in a large stock pot over medium heat. Add the onion, carrots, and celery; sauté 10-15 minutes or until slightly tender. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir to combine; cook 1 minute. Add the beer and prepared Beef Bouillon Soup Base. Stir up any bits that are stuck to the bottom of the pan. Add the Jalepeño Pepper Blend, cooked ground beef, diced potato, ketchup, mustard, Worcestershire sauce, and diced tomatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Add the lettuce, milk, and cheese. Cook until the cheese is melted without bringing the soup to a boil.


1 pound ground beef1 tablespoon Wildtree Natural Grapeseed Oil1 onion, diced2 carrots, peeled and diced2 celery stalks, diced2 garlic cloves, minced¼ cup flour12 ounce bottle beer2 cups Wildtree Beef Bouillon,

prepared according to package directions2 teaspoons Wildtree Jalepeño Pepper Blend1 cup diced potato2 tablespoons ketchup1 teaspoon Dijon mustard1 tablespoon Worcestershire sauce1 (14.5 ounce) can diced tomatoes2 cups lettuce, chopped1 cup milk1 ½ cups cheddar cheese, shredded

Jalapeño Cheeseburger SoupServes 5

Heat 1 tablespoon of Natural Grapeseed Oil in a large stock pot. Add the ham, onion, celery, and garlic; sauté 10 minutes. Add the butternut squash and green beans; sauté another 5 minutes. Add the prepared Chicken Bouillon Soup Base; bring to a boil, cover, and simmer 20 minutes or until squash is tender. While the soup is cooking prepare the pesto by combing all ingredients in a bowl; set aside. Add the beans and Savory Spinach Dip to the soup. Cover and cook on low. While the soup is cooking, prepare the pasta. Once the pasta is cooked and drained, return to the pan and toss with remaining 1 tablespoon Natural Grapeseed Oil and parsley. To serve soup, divide the pasta among bowls. Ladle soup over pasta and top with prepared arugula pesto.


2 tablespoons Wildtree Natural Grapeseed Oil, divided¾ pound ham, diced1 red onion, diced2 celery stalks, diced2 cloves garlic, minced1 pound butternut squash, peeled and diced6 ounces green beans, cut into 1 inch pieces8 cups Wildtree Chicken Bouillon Soup Base,

prepared according to package directions1 (15.5 ounce) can white kidney beans (cannellini)¼ cup Wildtree Savory Spinach Dip8 ounce small shells, or other small pasta

prepared according to package directions¼ cup fresh chopped parsley

Arugula Pesto:3 cups arugula, finely chopped1 tablespoon capers, finely chopped1 garlic clove, minced1 tablespoon lemon zest¼ cup grated fresh parmesan1 tablespoon red wine vinegar3 tablespoons Wildtree Natural Grapeseed Oil

Squash and Bean Minestrone with Arugula PestoServes 6

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February 2014 – Soups & Stews – Menu Planner