Wildtree

My cousin had been talking about having a freezer party. It sounded like a good idea; prep food for busy times. The more I learned, about the company that she did the party through, the more I liked it. Wildtree wasn't just about prepping food, it was about healthy food. We all need help making healthy choices. We picked what bundle of spices we wanted to buy to make 10 recipes at the party with. We prepped meat and veggies for the party. At the party, we got our spices and measured everything out into the freezer bags. I'm in grad school and working full time. Fall is an especially busy time for me in both areas. I knew that I needed all the help I could get to make healthy choices. So, I was very excited for the freezer party.

Since then, I've been eating some tasty, healthy meals that are so easy to prepare. My favorite is the Mexican Chili, so good! Many of the products are also organic and gluten-free. I'm definitely making efforts to move to more organic eating.

Since, I have rheumatoid arthritis and often deal with swollen feet, I pay a lot of attention to sodium content. Thankfully, Wildtree's products have low sodium content and no weird preservatives.

Now, my cousin that introduced me to Wildtree is selling it, check it out: www.mywildtree.com/tessieriffel

Recipe # 23: White Chicken Chili

White Chicken Chili is one of my favorite soup recipes, especially during cold weather. It's a healthy recipe from Spark People. I made a lot extra and put it in the freezer.
I made a couple of tweaks, I added more cannelloni beans, and more chicken stock. Here's the tasty recipe.

What's your favorite soup recipe?

Recipe #6: Corn Chowder

I found this recipe from sparkpeople.com. I've been making it for years. It's really hearty and healthy. It's actually pretty easy and quick to make. My mom loves this recipe. I did add in baby carrots too. We paired ours with turkey sandwiches.

Corn Chowder

Using low-fat milk instead of cream lowers the saturated fat content in this hearty dish.

INGREDIENTS

•1 tablespoon olive oil

•2 tablespoons finely diced celery

•2 tablespoons finely diced onion

•2 tablespoons finely diced green pepper

•1 package frozen whole kernel corn (10 oz.)

•1 cup peeled, diced, 1/2" raw potatoes

•2 tablespoons chopped fresh parsley

•1 cup water

•1/4 teaspoon salt

•black pepper to taste

•1/4 teaspoon paprika

•2 tablespoons flour

•2 cups low-fat (1%) or skim milk

•1/4 cup fresh parsley, minced

DIRECTIONS
1. Heat oil in medium saucepan.

2. Add celery, onion, and green pepper and saute for 2 minutes.

3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.

4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.

5. Add gradually to cooked vegetables and add remaining milk.

6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.

Yield: 4 servings--Serving Size: 1 cup

Nutritional Info
Ammount Per Serving:
Calories: 205.7
Total Fat: 5.3g
Total Carbs: 33.3g
Dietary Fiber: 2.7mg
Protein: 8.1g

Enjoy!!!