Freezer Meal Workshop

A few weeks ago I went to a Wildtree Tasting Party and got excited about their products and their freezer bag workshops.  As you know, I love freezer cooking!  When the representative said it would take only an hour to put together 10 meals (more if you have a small family and can split the recipes), she had my full attention.
What is Wildtree?  Here is what is listed on their website: 

"Wildtree is an exciting direct-sales company whose all natural gourmet culinary blends, infused Grapeseed oils, dressings and sauces are sold through home Tasting parties.

Our Independent Representatives will show your guests how to make cooking everyday and gourmet food quicker, easier and more healthful for those who are short on time, and a fun, interesting adventure for those who wish to be more creative in the kitchen.

Wildtree's food line contains all natural, no preservatives, no msg, no food dyes, no food additives. Wildtree provides recipes for breakfast, brunch, lunch, dinner, holiday meals, appetizers and other special occasions. Wildtree provides an excellent home based business opportunity for Independent Representatives who want to make part-time money or build a full-time career."  http://wildtree.com/Home/default.aspx

Who doesn't want to put together 10 meals in one hour and know the ingredients are all natural?!? 

So I booked my freezer workshop and started spreading the word, I got a lot of positive interest, which got me thinking maybe this is a company I could work for.  My partner in crime, MK, had a great idea to see if we could get some better meat prices if all of us ordered together.  There was 10 of us, so that is a lot of meat.  (I think it was 100 lbs!)  She called a bunch of butchers, visited them in person, and worked her magic.  We got great meat prices and the butcher cut it just how we needed it and packaged it in the sizes each of us would need! (chunks, strips, boneless)

To prep for the workshop you have to bag your protein and veggies and label the bags with the right number.  I would say this took less than an hour to do.  On the day of the workshop the representative brings your purchased bundle of oil and spices. (I will post a picture below)  And gives you the directions on what needs to be added to each bag.  She also gave us labels to stick to the bags with instructions.  We all quickly got to work and sure enough in about an hour with all had 10 plus meals.  We also were given some side suggestions for meals and the nutrional information.

Note to vegetarians:  The Wildtree rep can give you vegetarian options, I made a few of my meals vegetarian so Nathan would have lots of meals to enjoy too.

Here is what we made:

Garlic and Herb Pork Chops

Italian Chicken Tenders

Herb Crusted Tilapia

Lemon Rosemary Roasted Tenderloin

Opa! Greek Kabobs (I did half mine tofu, half chicken)

Greek Chicken Burgers

Shrimp Scampi (I did mine vegetarian-so the substitute was peppers and mushrooms)

Baked Chicken Scampi and rice (I made mine tofu)

Fajitas (I used Portebella mushrooms instead of steak)

Taco Night (I used lentils, everyone else used ground turkey)

 

Here is the postivie, you have a lot of spices and oils to make even more meals!  So the upfront cost does not seem as bad.

 

work station

Spices and oil

meals all done

What you get in the bundle, this was after I made the meals, so you can see a lot is left.

 

 

Update on life...

It has been a very busy fall.  This time of year seems to be a whirlwind when you have a child in school.  I thought I better do a little update on what everyone is up to.
D-She is enjoying 1st grade and is the new challenges that 1st grade brings.  She is participating in a gymnastics class once a week and starts a walking club on Monday.  We are trying hard to fit an hour in of physical activity for her, as well continuing to adjust her diet.  We are meeting with a nutritionist in a few weeks.  She had to have an x-ray which found enlarged adenoids (her tonsils are fine), she is going to have a sleep study in November to see if they are affecting the quality of sleep she is getting.  We are so very lucky that she has been a very healthy child, so we will take this bump in the road as it comes.
E-is a very busy toddler.  She is beginning to string words together which is fun to hear.  She is finally getting some more teeth, we are up to 8 now!  We still don't know how long she will be with us, so we just take it one day at a time.
N-is busy with work and some house projects.  He has also adjusted some things in his diet and is seeing results.  He has started the couch to 5K program again and hopes to run a 5K this winter.
Me-I am keeping busy with the girls, MOPS, Moms Club, and volunteering at school.  I am still running and going to start a new program this coming week to help me add distance.  (right BFF?)  I am looking forward to a freezer cooking party I am having Wednesday....and will try to blog about that next week!

Brrrr...time for some soup!

We had a bowl full of tomatoes from our garden to use up and N already made some sauce, he thought of making salsa, but after a few chilly days I convinced him to make his Tomato Basil Soup.  He created the recipe after we fell in love with a similar soup at a restaurant in NY. 
Here is the recipe, enjoy!

2 – 28oz Can Crushed Tomatoes, or substitute one can of crushed tomatoes for one can of diced for a chunkier texture

1 – Can Tomato Paste

1 – Can Tomato Paste with Italian Herbs

5 – 28ozs Cans Water

3 – Tablespoons Dried Basil Leaves

1 – Tablespoon Italian Seasoning

¼ - Cup Sugar  (add more to your own liking, I usually need more in mine)

1 – Teaspoon Salt

½-¾ – Lbs Grated Swiss Cheeses (Thick Strands)

 

Place all of the ingredients (not including the cheese) in a large pot and bring to a boil. 

• Once boiling, reduce the heat to a simmer uncovered and hold for 3 hours
• Remove from heat and let cool for 15 minutes
• Add 1 cup of the grated cheese and stir
• Prior to serving heat the soup to a near boiling
• Remove the pot from heat and serve
• Top with remaining cheese to ones bowl as needed/wanted
• Top with Oyster Crackers or Saltines to taste

Yields: ~ 1gallon of soup

We have had great success freezing and reheating as well.