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Kidtastic
Freezer Meal Recipes
Ranch Pork Chops (#1)
4-6 center cut pork chops, ¾” thick
1 medium onion, sliced
½ cup shredded Parmesan cheese
3 Tbsp Wildtree Creamy Ranch Dressing and Dip Mix
2 Tbsp Wildtree Smoky Bacon Flavor Grapeseed Oil
½ tsp salt
½ tsp pepper
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze.
Thaw bag in fridge. Preheat oven to 375°. Place on a baking sheet & cook 20-35 minutes.
Check for internal temperature at 20 minutes to avoid overcooking. It is fully cooked when
internal temperature reaches 155°. Serve with Mac & Cheez Bites (recipe included).
Surf-n-Turf Skewers (#2)
1½ lbs jumbo shrimp, uncooked, peeled & deveined
1 lb pre-cooked smoked sausage or Kielbasa, cut into 18 slices
1 Tbsp Wildtree Smoky Bacon Flavor Grapeseed Oil
1 Tbsp Wildtree Adobo Seasoning Blend
At Cooking Time:
Wooden skewers or long toothpicks
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze.
Thaw bag in fridge. Tuck a sausage slice in the crook of a shrimp & thread onto a long
toothpick or wooden skewer; the shrimp should be attached at both ends. If using long
toothpicks- one shrimp & one sausage. If using wooden skewers- you can fit 3 to a skewer.
Heat a greased grilling stove top pan (or skillet) over medium high heat. Working in batches,
cook the skewers on both sides until cooked through, about 2 minutes on each side. Serve
with roasted corn on the cob with spiced butter (½ stick softened butter mixed with 1 to 2 tsp
Wildtree Adobo Seasoning Blend) and coleslaw.
Slow Cooker Chicken Chili (#3)
1-1½ lbs boneless, skinless chicken breasts, cut into 1" cubes
1 medium onion, finely chopped
15 oz can black beans, drained & rinsed
15 oz can white beans, drained & rinsed
1 cup frozen corn
14.5 oz can diced tomatoes
1 cup low sodium chicken broth
1 Tbsp Wildtree Adobo Seasoning Blend
1 bag Wildtree Creamy Ranch Dressing and Dip Mix
4 oz can diced green chilies (optional)
1 Tbsp hot sauce (optional)
At Cooking Time:
8 oz package cream cheese, cubed
¼ cup fresh cilantro, chopped (optional)
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze.
Thaw bag in fridge. Place contents of bag in slow cooker. Cook covered on low 6-8 hours or
on high 4 hours. Shred chicken by pulling apart with two forks & add cream cheese. Combine
with cream cheese in slow cooker. Cook an additional 30 minutes on high. Stir to combine.
Top with cilantro, if desired. Serve with tortilla chips, rice (serve chili on top), or corn bread.
Adobo Taco Stack (#4)
1½ lbs boneless, skinless chicken thighs
2 Tbsp Wildtree Adobo Seasoning Blend
1 Tbsp brown sugar
2 Tbsp Wildtree Smoky Bacon Flavor Grapeseed Oil
2 Tbsp red wine vinegar
1 tsp hot sauce (optional)
At Cooking Time:
4 large flour tortillas
1 cup shredded Monterey Jack or cheddar cheese
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze.
Thaw bag in fridge. Place contents of bag in slow cooker. Cook covered on low 7-8 hours or
on high 3-4 hours. Shred chicken with two forks & combine with juices in slow cooker.
Preheat oven to 375°. Lightly grease baking dish. Place one flour tortilla on prepared pan.
Spread 1/3 of chicken mixture on tortilla, and top with ¼ cup shredded cheese. Repeat two
more times. Cover with remaining tortilla & cheese. Bake for 15 minutes. Cut into wedges &
serve. Serve with salad with chopped egg, corn, tomato & cheese and/or Avocado, Orange &
Red Onion Salad (recipe included).
Note: Can also serve as burritos by rolling into individual tortillas.
Slow Cooker Adobo Chicken (#5)
1½ lbs boneless, skinless chicken thighs
2 medium onions, quartered & sliced
1 red bell pepper, sliced
¾ cup low sodium soy sauce
2 Tbsp Wildtree Adobo Seasoning Blend
2 Tbsp Wildtree Smoky Bacon Flavor Grapeseed Oil
1 Tbsp minced garlic
1 Tbsp lime juice
¼ cup rice vinegar
2 Tbsp brown sugar
½ tsp salt
½ tsp pepper
At Cooking Time:
2 cups frozen peas
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze.
Thaw bag in fridge. Pour contents of bag into slow cooker & cook 7-8 hours on low or 3-4
hours on high. Add the peas in the slow cooker during the last hour of cooking time. Serve
with brown rice or Zesty Rice (recipe included).
Macaroni & Beef Casserole (#6)
Bag 6a:
1½ lbs lean ground beef
1 small onion, diced
Bag 6b:
14.5 oz can diced tomatoes, drained
2-3 tsp Wildtree Adobo Seasoning Blend
1½ tsp oregano
½ tsp salt
½ tsp pepper
At Cooking Time:
1/3 cup Wildtree Kids Cheez
1/3 cup milk
2 cups pasta (Penne or Ziti works great)
1 cup cheddar cheese, shredded
12 butter crackers, crushed
1 Tbsp butter, melted
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag both bags
together and freeze. Thaw bag in fridge. Preheat the oven to 350°. In skillet, over mediumhigh heat, brown meat mixture (bag 6a) until no pink is visible. Drain excess oil. Mix in
contents of bag 6b & simmer until tomatoes are heated through.
In a separate pot, boil water and cook pasta. Cook the pasta a few minutes less than the
package directions. Drain the pasta & leave it in the colander. Using the same pot that you
cooked the pasta in, return the pot to stove top & add Wildtree Kids Cheez & milk. Whisk until
sauce is thick. Add the pasta back in & stir to coat pasta with cheese sauce. Pour the beef &
pasta mixture into a buttered 9 x 13 baking pan. Top evenly with cheddar cheese, cracker
crumbs, and butter. Bake in the oven for about 15 min. or when topping is brown, hot &
bubbly around the edges. Serve with mixed veggies.
Not-So-Sloppy Sliders (#7)
1½ lbs lean ground beef
1 small onion, finely diced
½ green bell pepper, finely diced
1 tsp yellow mustard
3 Tbsp Wildtree Sloppy Joe Blend
1 Tbsp brown sugar
3 Tbsp tomato paste
At Cooking Time:
12 Hawaiian rolls or slider buns
Burger toppings
Chopped mild banana peppers (optional)
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze.
Thaw bag in fridge. Form meat mixture into 12 mini patties. Grill or cook on stove top to
doneness preference. Prepare burger with toppings of choice. Serve with Sweet Potato Fries
with Avocado Dip (recipe included) and side salad.
Slow Cooker Beef Stroganoff (#8)
1½ lbs beef stew meat
8 oz package mushrooms, sliced
½ medium onion, chopped
1 bag Wildtree Stroganoff Skillet Meal Seasoning
½ tsp salt
½ tsp pepper
1 cup water
At Cooking Time:
4 oz cream cheese, cubed
8 oz package egg noodles, cooked
4 oz sour cream
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze.
Thaw bag in fridge. Place contents of bag in slow cooker. Cook covered on low 6-8 hours or
on high 4 hours. Add cream cheese & sour cream to slow cooker for the last 30 minutes. Stir
to combine. Serve over egg noodles and with side dish of red leaf lettuce salad (dried
cranberries, cucumber) and Italian Peas (recipe included).
Sloppy Skillet (#9)
Bag 9a:
1½ lbs lean ground beef
½ medium onion, chopped
½ green bell pepper, chopped
Bag 9b:
14.5 oz can diced tomatoes
6 oz can tomato paste
3 Tbsp Wildtree Sloppy Joe Blend
1 Tbsp red wine vinegar
½ tsp salt
½ tsp pepper
At Cooking Time:
2 cups elbow macaroni, uncooked
1 cup Mozzarella cheese, shredded
Mix all ingredients into appropriate freezer bags. Place both bags into another bag to keep
both bags together. Remove air, seal & attach label. Double bag and freeze. Thaw bag in
fridge. Heat large skillet to medium-high heat. Add contents of bag 9a & sauté ground beef
until cooked through; drain & return to pan. Add bag 9b to skillet & mix thoroughly. Add
pasta & 2 cups of water; bring to a boil, stirring occasionally. Once the sauce is boiling,
reduce heat to low, cover & simmer 11-13 minutes until pasta is tender, stirring occasionally.
Remove from heat, uncover. Sprinkle with Mozzarella. Serve with tossed salad with
avocados, cheddar cheese & diced tomatoes or green beans cooked with 1 Tbsp Wildtree
Smoky Bacon Flavor Grapeseed Oil and garlic bread.
Cheesy Chicken Tenders (#10)
Bag 10a:
1½ lbs chicken breast, cut into strips
2 Tbsp Wildtree Smoky Bacon Flavor Grapeseed Oil
½ tsp salt
½ tsp pepper
Bag 10b:
1 bag Wildtree Crispy Chicken Blend
¾ cup Wildtree Kids Cheez
1 tsp Wildtree Adobo Seasoning Blend
At Cooking Time:
2 eggs, whisked
Mix all ingredients into freezer bag. Remove air, seal & attach label. Double bag and freeze.
Thaw bag in fridge. Preheat oven to 425°. Pour bag 10b into a shallow dish. Crack 2 eggs into
another dish & whisk. Dip chicken tenders into eggs & let excess drip off. Generously roll
chicken tenders into the bread crumb mixture (bag 10b). Arrange the breaded chicken in a
single layer on a non-stick baking sheet or greased baking pan. Bake until golden & cooked
through, about 15-17 minutes. Serve with honey mustard dip (1/3 cup honey mixed with 1/3
cup Dijon or whole-grain mustard). Serve with coleslaw and Bacon Ranch Packet Potatoes
(recipe included).
Additional Recipes:
Sweet Potato Fries with Avocado Dip
2 large sweet potatoes, peeled or unpeeled, cut into 4” long & ¼ to ½” thick fries
2 Tbsp Wildtree Natural Grapeseed Oil (add more oil as needed)
1 tsp Paprika
½ tsp Wildtree Adobo Seasoning Blend
½ tsp ground Coriander
Coarse sea salt & freshly ground black pepper, to taste
Preheat oven to 450°. Line a baking sheet with aluminum foil & set aside. Place the sweet
potatoes in a large bowl & toss with oil until the sweet potatoes are coated. Add the Paprika,
Wildtree Adobo Seasoning Blend, Coriander, salt, & pepper; toss to distribute evenly.
Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the
lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven &
bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip (below).
Avocado Dip
1 avocado
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded & chopped
2 scallions, white & light green part only, chopped
1 lime, juiced
Salt & freshly ground black pepper
Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, & lime juice into a blender
or small food processor. Blend for 1 minute or until you have a smooth paste. Season with
salt & pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
Mac & Cheez Bites
2 cups elbow pasta, prepared according to pkg. directions
1 cup milk
1 cup Wildtree Kids Cheez
1 egg, beaten
1 cup shredded Sharp Cheddar cheese
Crumb Mixture:
10 butter crackers, crushed
2 Tbsp butter, melted
Preheat oven to 400°. Whisk together milk & Wildtree Kids Cheez in a saucepan over medium
heat. In a large bowl combine cooked and drained pasta, prepared cheese sauce, cheddar
cheese, & egg until completely combined. Divide the mixture among greased muffin tins;
filling up each of them ½ way. Top each mac & cheese muffin evenly with the cracker crumb
mixture. Bake at 400° for 15-20 minutes. Cool for 5 minutes before handling. Use a spoon to
scoop out each mac & cheese bite. This recipe will fill a regular 12 cup muffin tin.
Optional: Add cooked ham, chicken or turkey to hot mac & cheez bites.
Italian Peas
2 Tbsp Wildtree Smoky Bacon Flavor Grapeseed Oil
1 small onion, chopped
2 garlic cloves, minced
16 oz package frozen peas
Salt & pepper to taste
Heat Smoky Bacon Flavor Grapeseed Oil in a skillet over medium heat. Stir in onion & garlic;
cook about 5 minutes. Add frozen peas. Season with salt & pepper. Cover, & cook until the
peas are tender, about 10 minutes.
Avocado, Orange & Red Onion Salad
1 large ripe avocado, pitted, peeled & sliced
3 navel oranges, peel & white pith removed, sliced into wedges
1 small red onion, thinly sliced
¼ cup Cilantro leaves, chopped
1 lime, juiced
2 Tbsp honey
1 Tbsp Wildtree Natural Grapeseed Oil
¼ tsp salt
¼ tsp pepper
Whisk together lime juice, honey, Wildtree Natural Grapeseed Oil, salt & pepper. Arrange
avocado, orange & onion slices on plate; scatter Cilantro on top. Drizzle lime dressing on top.
Bacon Ranch Packet Potatoes
3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices cooked bacon, crumbled
1 bag Wildtree Creamy Ranch Dressing and Dip Mix
Salt & pepper to taste
3 Tbsp Wildtree Smoky Bacon Flavor Grapeseed Oil
Sour cream for serving, if desired
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes,
bacon, & Wildtree Creamy Ranch Dressing and Dip Mix. Add salt & pepper to taste. Drizzle
Wildtree Smoky Bacon Flavor Grapeseed Oil on each serving. Wrap securely. Grill on
medium-high heat for 20-30 minutes or bake in the oven 400° for 15-20 minutes. Let it sit for a
few minutes before serving. Serve with sour cream.
Zesty Rice
2 cups chicken broth
14.5 oz can diced tomatoes with juice
1 cup frozen corn
1 medium onion, chopped
1 Tbsp Wildtree Natural Butter Flavor Grapeseed Oil or butter
1 Tbsp Wildtree Adobo Seasoning Blend
1 Tbsp Wildtree Kids Cheez
1½ cups long grain rice
8 oz Mexican style shredded cheese
Bring all ingredients (except Mexican cheese) to a boil. Cover & reduce to simmer for 20
minutes. Add shredded cheese. Stir & cover. Cook for an additional 5 minutes.