Wednesday, January 28, 2015

Wildtree Wednesday 1/28/15

Good Wednesday Morning!
I am gifting you with three Wildtree Recipes and Reviews:

Review number one:
Gluten Free Pizza Dough
                     Another gluten-free product, this pizza dough is made with rice, potato, teff, amaranth and other ancient grain flours. Mix with just a few ingredients to make the dough, flatten into a pan, and cook! Each bag makes 2, 12” thin-crust pizzas.

1 package Wildtree Gluten Free Pizza Dough Mix

1 ½ cups milk, low-fat

2 ½ tablespoons Wildtree Grapeseed Oil

3 teaspoons apple cider vinegar

1 (0.25 ounce) packet or 2 ¼ teaspoons active dry yeast

3 large eggs
Method of Preparation:
Preheat oven to 400°F. Place Pizza mix, milk, Grapeseed oil, vinegar,

yeast, and eggs in a large bowl and beat with an electric mixer on

medium speed for 2 minutes; dough will be sticky. Spread dough onto a

14” greased pizza pan or, for a thin crust pizza, two 12” round pizza pans

and let rise for 20 minutes. Bake for approximately 11 minutes. Remove

from oven and top as desired. Return to oven and bake for 5 to 10

minutes more until the bottom is browned and the toppings are cooked.

Yields 14 slices of pizza.
Nutritional Information:
Calories: 130

Fat: .5g

Saturated Fat: 0g

Carbohydrates: 31g

Fiber: 2g

Protein: 2g

Cholesterol: 0mg

Sodium: 320mg
*** Farruggia Family Review:
I only needed to make one of these crusts.  It could actually be spread onto two sheets.  We chose to use a baking sheet and used one box per sheet which produced a very thick crust.  SO I feel like I wasted an extra box.  You prebake the crust for 11 minutes and then pull out to top with your favorite toppings... we overloaded number one with plenty of ham, pineapple, olives, mushrooms, and cheese.
It took a little longer to bake on the second round as it was loaded. But it was enough to fill this family up.  The second box of crust wans made into a cheese pizza.  We were full from the first so we did not finish. 

Due to our lack of knowledge, about the amount of crust, the value was actually worth the $14/box. So if you are smaller than a family of five. Only use one box.  If you like a thinner crust divide it up and if you like thick crust use one pan.  The dough does not get flattened out like a regular pizza dough you use a spatula, and it is not over liquidy so you can make any shape you like.  I find that when we make a Wildtree meal we eat a normal serving size and are full.  I know for some reason that does not make sense, as we would probably over eat a processed pizza, but I believe it is the ingredients.

So on the crust I give it a 6 out of 10.  It is actually going to have to be tried again by me, as a thin crust pizza and I believe my family would enjoy it more. 

Review number two:
Making pizza has never been easier! Add this seasoning to canned tomato sauce and spread on a So Quick & Easy Pizza Dough for a delicious all-natural pizza. It’s also great as a seasoning in lasagna, meatballs, stuffed shells, and garlic bread. Makes enough sauce for over 30 pizzas!
Add two teaspoons to 14.5 oz tomato sauce.
***I double batched this as I am a over cooker.  It was delish!  A little does go a long way, and I have left overs to use for later.  My family gives it a 10 out of 10 rating on flavor, value, and purpose.
Review number three:
Primavera Meat Lasagna (#9)
In freezer bag
1 lb ground beef, the lowest in fat you can find
1 small onion cut into ¼” pieces
1 medium green bell pepper cut into ¼” pieces
1 cup zucchini cut into ¼” pieces
1 cup yellow squash cut into ¼” pieces
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 Tablespoons Wildtree Hearty Spaghetti Sauce Blend
1 Tablespoon Wildtree Garlic Galore Seasoning Blend
½ tsp salt (provided at workshop)

At cooking time:
Aluminum Foil (for lining your slow cooker for better cooking)
6-8 uncooked lasagna noodles broken in half,  (depending on crock pot size)
1¾ cups ricotta cheese
1¼ cups grated parmesan cheese (divided)
1 tbsp Wildtree Hearty Spaghetti Sauce Blend
1 large egg
½ tsp salt
½ tsp pepper
4 cups mozzarella cheese

Mix all ingredients into freezer bag.  Remove air, seal & attach label.  Double bag and freeze.   Defrost bag in fridge before cooking.  At cooking time:  Line your slow cooker with aluminum foil to prevent burning.  Double line the back side, as most slow cookers have a tendency to get hotter on the back.  In a separate bowl, mix the ricotta, 1 cup parmesan, 1 tbsp hearty spaghetti sauce blend, egg, ½ tsp salt, and ½ tsp pepper together.
Spread ½ cup of the meat & sauce mixture from your freezer bag into the bottom of the slow cooker.  Arrange 4 lasagna noodle pieces (uncooked) into the slow cooker next.  (They may overlap).  Then dollop rounded tablespoons of ricotta mixture over noodles.  Sprinkle 1 cup mozzarella cheese on top, then add ½ cup of meat sauce mixture from freezer bag.  Repeat layering of noodles, ricotta, mozzarella and sauce twice more.  For final layer, arrange remaining 4 noodles in slow cooker and top with remaining sauce and sprinkle remaining mozzarella and remaining parmesan.  Cover and cook until lasagna is heated through – approximately 4-5 hours on LOW or 2½ hours on high.  DO NOT OVERCOOK!  IF OVERCOOKED, THE MEAT SAUCE BECOMES GRAINY!

*** This was crock pot meal number 9 in our freezer meal workshop.  I thought that this was going to be awful... but it was not.  It actually cooked beautifully, had good flavor and was enough for leftovers again!  We are a family of 5 and can eat pretty good.  We each had one good scoop with all three layers on our plate, and with a small side salad it was enough.  I personally like green bell peppers but I would use less next time and maybe add mushrooms at the time of cooking.
My family rates this meal a 7 out of 10. Flavor, value, and the clean up!

Would you like to join me for the next round of freezer meals? Then email me at I am trying out the newest combos and am thrilled to report that they all sound delish!

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