February Cooking Collection bundles 4 products with a digital meal plan that includes: 8 tasty recipes that make perfect slow-cooked meals (also includes pressure cooker instructions), individual grocery lists, and 2 weekly grocery lists.
Products include: Wicked Good Slow Cooker Sauce, Tia Rosa’s Red Enchilada Sauce, Spicy Carne Asada Seasoning, and Creamy Ranch Dressing & Dip Mix.
Recipes include: BBQ Chicken Chili, Enchilada Pork Tacos, Chicken Enchilada Soup, Pulled Pork Nachos, Mississippi Pot Roast, Chicken Bacon Ranch Soup, Mexican Cheese Steaks, Pollo Asada Bowls
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INSPIRE EXCITING CULINARY ADVENTURES !!
The Wildtree Slow Cooker Collection...
Make it EASY this February with Set It & Forget It Mealtimes
that Puts Your Favorite Appliance to Work!
Grab your favorite slow cooker (or pressure cooker) + the February Cooking Collection Bundle + these recipes to Set It & Forget It (with an included grocery list of readily available ingredients) = eight no-fuss, cozy, delicious dinners to cook and eat!
Whether you’re cuddling up inside or getting outside for snowy winter activities, if you want to make mealtimes easy this February, the Slow Cooker Collection is full of convenience and cozy comfort for anyone faced with a too-full schedule and hungry people to feed!
Convenience and Cooking, Healthy Nutrition & Comforting Foods
Okay, I know, it might seem like an oxymoron. Still, convenience and cooking don’t need to contradict one another – for that matter, neither does healthy nutrition and comforting foods we can feel good about eating.
So while you’re searching for cozy foods as part of your resolve to continue to eat healthier in the new year, stick with me for eight great recipes that will help you keep those resolutions for still another month with just a little time spent in the kitchen.
And who doesn’t love healthy filling meals that practically make themselves?
Before we get started on the recipes…
As I’m talking about Wildtree products and how much I love them, I thought this might be a good time to bring up a couple easy to remember and follow tips to help you figure out the healthiest products to buy no matter where you’re shopping.
Early in my health coach certification coursework studying nutrition, one of the things taught was how to read product labels and what to look for when looking at the ingredient list on the packaging.
If you’ve been following me for a while, you know I’m all about clean eating. When you’re eating clean, you’re focusing on the bulk of your purchases being non-processed foods. But there will always be items and ingredients you need to buy pre-packaged by a food manufacturer. So knowing how to read labels to help you buy the healthiest best products is a smart thing to know.
Here are my top two tips about reading labels.
Let’s look at the Spicy Carne Asada (uh·saa·dow) Seasoning in this month’s slow cooker collection. The ingredient label lists: Paprika, sea salt, cayenne pepper, garlic, onion, white vinegar powder (white vinegar, organic maltodextrin), citric acid, cumin, black pepper, dark brown sugar, lime juice powder (organic maltodextrin, organic lime juice), oregano, rosemary, ground mustard (with a note that they are all certified USDA Organic).
(By the way, Carne Asada is a spice blend inspired by the classic Mexican marinade that gives dishes a mildly spicy robust flavor.)
Anyway, all these ingredients and spices, I’m sure you would agree, are recognizable. They are familiar foods and herbs that we’ve heard of before.
If you have celiac disease or a non-celiac gluten sensitivity, there’s one more thing I want to bring up about this list of ingredients. It’s about the organic white vinegar powder and the lime juice powder – because, in parenthesis, it states “(maltodextrin).” So a question that’s come up in the past is, “Is maltodextrin gluten-free?”
“Is maltodextrin gluten-free?”
Yes. The ingredient maltodextrin is gluten-free, despite including the word “malt,” which is typically an indication that there’s Barley in it.
Maltodextrin is a common food additive used in food production. You’ll find it in various processed foods, including many soft drinks, candies, and even some beers. It’s often used as a thickening agent and therefore is also part of some infant formulas.
So I reached out to Beyond Celiac, an authority on celiac disease, which routed me to their website; they state that “Maltodextrin is typically gluten-free even when derived from wheat, due to the nature of its processing. It is generally considered safe for both those with celiac disease and non-celiac gluten sensitivity.”
That’s good to note!
Among the things I love most about Wildtree products is that I can trust them as being made with minimal ingredients, and the products contain only food ingredients.
Every product is USDA Organic, Certified Gluten-Free, Star K Kosher, Safe Quality Food (SQF) Certified, and Peanut Free.
And every product is a delicious addition to many of the recipes I make!
On to the recipes...
Packed with fantastic south of the border flavor, these Enchilada Pork Tacos are a delicious way to enjoy slow-roasted pork tenderloin.
The pork hangs out cooking low and slow in the crockpot for 6 hours, with tomato sauce, diced green chilis, Tia Rosa’s Red Enchilada Sauce, and Spicy Carne Asada Seasoning. Then you’ll turn up the heat for another 4 hours to make it juicy, tender, and bursting with flavor. If you’re more of an Instant Pot person, you can alternately combine it all in the electric pressure cooker for 45 minutes before releasing the pressure to shred the pork with forks or tongs in the liquid.
While this is cooking, you’ll marinate a sliced red onion in lime juice and season it with a little salt (if desired) for garnishing on top.
To serve, pile the shredded pork on corn tortillas, top them off with chopped cilantro (or parsley) and a few marinated red onion slices. Yum!
If you’re a fan of chicken enchiladas, you’re going to love this recipe for Chicken Enchilada Soup. It’s creamy, warm, and oh so delicious – just perfect for a cold winter day!
Begin by adding boneless skinless chicken breasts, bell pepper, beans, diced tomatoes, corn, chicken broth, and Tia Rosa’s Red Enchilada Sauce to your slow cooker. Cover it to cook on low for 6 hours or high for 4 hours. Alternately, you could cook these ingredients in an Instant Pot for 25 minutes before using the quick release to vent the pressure.
When it’s done cooking, shred the chicken with forks or tongs, stir in the cream cheese until melted and smooth, then serve with your favorite toppings such as sour cream, scallions or garnish with cilantro.
Hey, it’s game day season. Are you watching the Super Bowl this weekend?
For game day or any day you’re craving easy munchable food, make these easy Pulled Pork Nachos! Shredded pork that’s so tender and good – piled on top of crunchy tortilla chips, then topped with creamy ranch coleslaw. Finish them off with a few sliced pickled jalapenos and thinly-sliced green onions for a sheet pan field painted with irresistible nachos to score BIG with your home team.
Start by cutting up one pound of pork tenderloin into 2-inch sections and season with Spicy Carne Asada Seasoning. Add them to a slow cooker with ¼ cup chicken broth, then cover and cook on high for 4 hours or on low for 6 hours until the pork is very tender. Alternatively, you can cook the ingredients in an Instant Pot for 45 minutes before using the quick release to vent the pressure. When done, remove the pork, shred or dice it and toss with Wicked Good Slow Cooker Sauce.
Next, spread tortilla chips on a large sheet pan. Top with one cup of shredded cheddar cheese, the shredded, sauced pork, then another cup of shredded cheddar cheese. Bake at 350°F for about 10 minutes until the cheese melts.
Meanwhile, mix shredded coleslaw mix, mayo, and one bag of the Creamy Ranch Dressing & Dip Mix.
For final assembly, top the baked nachos with prepared coleslaw and your choice of desired toppings. Enjoy this crowd-pleasing favorite!
WHAT? Too cold for grilling? Dear Hubby says, “NEVER!” But if grilling in bitter cold temps and snowstorms don’t appeal to you, you’ll get delicious barbeque flavor in this BBQ Chicken Chili!
Wicked Good Slow Cooker Sauce is the secret ingredient for making super yummy chicken chili with a south-of-the-border taste.
To make it, you’ll add boneless skinless chicken breasts; use one 15.5-ounce can each of pinto beans and kidney beans, a can of green chilis, diced yellow bell pepper, chopped onion, chicken broth, and this Wicked Good Sauce to a slow cooker. Cover and cook for 4-5 hours (or electric pressure cooker for 25 minutes). When it’s done cooking, shred the chicken with forks or tongs.
Then when you’re ready to eat, serve with your favorite chili toppings like sour cream, scallions, shredded cheese, cilantro, and tortilla strips over the top. Delicious!
As we continue north of the border, we’re stopping in Mississippi, where I love downhome, crowd-pleasing recipes like this Mississippi Pot Roast that is so easy to make!
Originating from a home cook living in Mississippi, the cook (word has it) never referred to the recipe as anything other than a roast. Still, as it spread among friends and family, to all regions in the south, and eventually to the internet, the recipe emerged as “Mississippi Pot Roast,” as it’s known today.
What makes the roast unique is its ingredients. Traditionally the chuck roast is seared to a golden brown, then slow-cooked with pepperoncini peppers, gravy, and seasonings until tender. You’ll begin by adding the beef broth, pepperoncini peppers with the brine, sliced onion, and minced garlic to the slow cooker in this recipe.
Next, cut the chuck roast into 4-inch pieces, trimming off any excess fat, then seasoning with Creamy Ranch Dressing Mix.
Heat Natural Grapeseed Oil in a 12-inch skillet over medium-high heat. Sear the beef on all sides until browned. Transfer the seared meat to the slow cooker, cover, cooking on high heat for 5 hours, or low heat for 7 hours, or until the beef gets very tender. You can also cook the ingredients in an Instant Pot for 70 minutes before using the quick pressure release.
When finished, shred the meat with forks or tongs. Serve with your favorite sides or as a sandwich.
Chicken Bacon Ranch Soup’s original popularized name came from a chicken seasoning in Lansing, Michigan. Many of you may already be familiar with the Instant Pot recipe derived from the viral recipe “Crack Chicken,” named for its addictive taste. The version I saw on Pinterest had me at bacon. So straight away, it went in my “I should fix this list,” and there are thousands of variations on the recipe, but you see, I never got around to making it because I have a problem with the name, “Crack Chicken.”
You’ll understand my objection to it even more if you Google its definition in the Urban Dictionary, which I came across while searching for similar recipes. Maybe it will bother you too.
Because I like to keep up on current newsworthy topics, I watch the news. And that “news” has heightened my awareness of how highly addictive crack cocaine has ruined people across the nation. It increased my knowledge about this problem’s destruction — how it has rippled down through not only their families but also into their neighborhoods, seeping into our schools. Their addiction has become everyone’s problem, even for those of us who live far away from big cities. And I fear for the innocent children and all of the lives that eventually that addiction may grip.
That said, I confess that there was a time, even a few years ago, that the name wouldn’t have caused me to blink. After all, it’s meant to be fun, right? and I’m not one without humor. Still, I’ve grown to be more thoughtful in recent years, and making light of crack cocaine – and addictions of any sort – can’t be a good idea for a recipe name.
Then along came this recipe for Chicken Bacon Ranch Soup. Humm.
Without coining the not-to-be-named popular recipe, this comparable version, first of all, has a soul-satisfying flavor I can sink my teeth into, or rather slurp up with a name that’s much more appealing. Its hearty, creamy, and delicious flavors come together into a one-bowl dish with a whole ‘lotta YUM to keep you full and satisfied. And bacon, well, yeah!
Okay, I’ll endorse this version. And it’s one that you’re ‘gonna give your stamp of approval on too!
Two Thumbs Up for this Chicken Bacon Ranch Soup!
To make Chicken Bacon Ranch Soup, add boneless skinless chicken breasts into the bottom of your slow cooker. Whisk together chicken broth and Creamy Ranch Dressing & Dip Mix and pour it over the chicken. Then cover and cook on high for 6 hours or low for 4 hours or until chicken is very tender. Alternately you can cook the ingredients in an electric pressure cooker for 25 minutes before using quick pressure release.
When the chicken is done, shred the chicken, add the broccoli, and continue cooking for about 15 minutes or until broccoli is tender. (Cook for 2 minutes in the pressure cooker. Use natural pressure release.)
Stir in cream cheese, cheddar cheese, and heavy cream until thoroughly combined.
Meanwhile, as everything becomes melty, cook bacon in a 12-inch nonstick skillet to your desired doneness, then drain on a paper towel-lined plate.
Serve the soup topped with bacon, adding extra cheese and thinly sliced scallions if desired. Enjoy!
Eat this saucy Mexican Cheese Steak piled high on a gluten-free sub bun or wrap the beef mixture up in a flour tortilla with sauteéd onions, peppers, then pepper-jack cheese for a burrito. Either way, this makes the tastiest so-good Sammy that’s lip-smacking, finger-licking Mexi at its best!
To make it add 1 ½ pound of beef chuck roast cut into 2-inch pieces and one tablespoon Spicy Carne Asada Seasoning and beef broth to a slow cooker. Cover and cook on low for 6 hours or high for 4 hours or until beef is very tender. You can also cook the ingredients in an Instant Pot 45 minutes before using the quick release to vent the pressure.
After cooking, remove the beef from the slow cooker and shred it with forks or tongs and toss with Tia Rosa’s Red Enchilada Sauce.
While the beef is hanging out in the sauce, heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat, add the onion, bell pepper, and remaining one teaspoon Carne Asada Seasoning for robust mildly-spicy flavor. Saute for 5-10 minutes or until vegetables are tender.
Assemble subs with shredded beef, onions and peppers, and shredded pepper jack cheese. As options, you can bake the assembled subs at 400°F for about 5 minutes until cheese becomes melty and bread is lightly toasted, or wrap up everything into a gluten-free flour tortilla, tucking the mixture in tightly to wrap it up for a burrito.
You say Asada I say Asado…
Carne Asada, which in English means “grilled meat,” is beef. The beef is marinated in lime juice and seasonings, hence the inspiration for Spicy Carne Asada Seasoning, the spicy grilled meat seasoning we’re using in this dish.
But for this Mexican inspired bowl of comforting goodness for Pollo Asada Bowls, we’re using boneless skinless chicken breasts instead to make Pollo Asado.
What is Pollo Asado?
Pollo Asado is Mexican grilled chicken marinated in a mixture of citrus juices and spices like cumin, oregano, paprika, and achiote (aa·chee·ow·tei) powder or paste to give the chicken its signature orange and red color.
To make the dish traditionally, you would grill it, but you can also roast the chicken in the oven or make it in the slow cooker or Instant Pot the way we’re doing it in this recipe.
Doing it this way makes the dish super simple to make it up ahead of time!
In this Set It and Forget It method for Pollo Asado, you begin by adding the onion, garlic, black beans, lime juice, and orange juice to a slow cooker. You will season 1 ½ pound of chicken breast meat with Spicy Carne Asada Seasoning and add it to the slow cooker. Then cover and cook on high for 4 hours or low for 6 hours, until chicken is very tender. Alternately you can cook ingredients in an electric pressure cooker for 25 minutes before using the quick release to vent the pressure.
When the chicken has cooked, you’ll shred it and toss it with the sauce in the slow cooker.
While that hangs out in the juices, prepare the rice according to package directions.
To serve, add equal parts of the chicken and bean sauce mixture and prepared rice to a bowl. Toppings such as avocado, Cojita cheese, cilantro, and a splash of fresh lime are perfect for making this meal an unforgettable experience!
For those who cook and those who eat...
As always, I love helping you enjoy the satisfaction that cooking brings. Thanks for reading and supporting the companies I partner with, which allows me to create even more unique content and recipes for #CookingGfreeDeliciously. All opinions are always my own.
*Please Note: Not all of the recipes found at the G-Free Deliciously Wildtree Store site use strictly gluten-free ingredients or products. If you are celiac, gluten-intolerant, or following a strict gluten-free diet, be sure to substitute an all-purpose gluten-free flour blend in place of whole-wheat or gluten-containing flours. And, always check the ingredient labels, and swap out any products that may include wheat, barley, or rye for certified gluten-free versions when making recipes not explicitly tagged gluten-free.
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