Garlic Galore Chicken in the Slow Cooker
Slice 2 stalks of celery and place in bottom of slow cooker. Place one whole chicken (4 lb) with 1 TBSP Italian Salad Dressing Mix inside the cavity. Pour one cup of broth over chicken, then sprinkly 2 TBSP of Garlic Galore on top. Cook on low for 8-10 hours. Yummy and low cal!
This is a favorite recipe of the Founder, Leslie Montie! Enjoy!
Friday, April 16, 2010
Wednesday, April 14, 2010
Go to the Freezer and Get the... Wildtree!
Do you remember that commercial? The one where the tired Mom directs her child to "go to the freezer and get the box". That has always been a saying in my family's household, that is until I found Wildtree.
In our busy lives, we, as spouses, moms, dads, entrepreneurs, faithful employees, volunteers, chauffeurs, (and so on and so fourth) we often resort to the quick fixes for meals: frozen pizzas, or dinners, take out or fast food. I hear it all the time at my parties!
Here is a fantastic idea to help you find HEALTH in your freezer instead of all of those nasty preservatives!
Once a week, or once a month, set aside some time to PRE-pare your meals! It's so easy, and way more tasty and LOTS more healthy than our frozen old friends.
Items Needed:
Best of Wildtree 8-Pack of Spices
Wildtree Infused Grapeseed Oil Set
Quart Size freezer bags or larger
Step 1. - Go grab your 8-Pack (or any Wildtree Spices) and your Infused Oil Set.
Step 2 - Grab whatever meat you were able to get on sale at the grocery story. You can use a variety of your favorites...pork chops, chicken, steak, fish, etc.
Step 3 - Trim up your meat to your liking
Step 3: Grab 5 freezer bags. Choose 5 Spice Blends from your Wildtree 8-Pack. Measure 2tsp of each blend and place in individual bags.
Step 4. Measure 2 TBS of your favorite Wildtree Grapeseed Oil for each bag.
Here are 5 different meal ideas!!
Bag 1: 2 tsp Fajita Blend & 2 TBS Natural Grapeseed Oil
Bag 2: 2tsp Garlic Galore & Garlic Grapeseed Oil
Bag 3: 2 tsp Scampi Blend & Garlic Grapseed Oil
Bag 4: 2 tsp Cajun Blend & Jalepeno Flavor Grapeseed Oil
Bag 5: 2 tsp lemon rosemary Blend & Lemon Grapeseed Oil
BONUS MEAL: 2tsp Ranchers Steak Rub & 2TBS of Hickory Grapeseed Oil
*These are just suggestions! You can add any spice/oil combo you wish!! Mix it up each week for lots of variety!
Step 5: Place two pieces of chicken (or pork chops, fish, steak, ground turkey, sausage, etc) in each bag and press to close.
Step 6: Simply smash the oil and the spice blends in each bag. Meat should be thoroughly coated.
Step 7: Label your bag with what combo it is and the date and put each in the freezer!.
Simply take out one baggie in the morning before you go to work or before you start your day and place in refrigerator! When you arrive home for dinner, the meat has marinated, thawed and is ready for you to Simply bake for 25 minutes (350 degrees) or throw it on the grill!
Meal Planning made simple (and healthy!).
In our busy lives, we, as spouses, moms, dads, entrepreneurs, faithful employees, volunteers, chauffeurs, (and so on and so fourth) we often resort to the quick fixes for meals: frozen pizzas, or dinners, take out or fast food. I hear it all the time at my parties!
Here is a fantastic idea to help you find HEALTH in your freezer instead of all of those nasty preservatives!
Once a week, or once a month, set aside some time to PRE-pare your meals! It's so easy, and way more tasty and LOTS more healthy than our frozen old friends.
Items Needed:
Best of Wildtree 8-Pack of Spices
Wildtree Infused Grapeseed Oil Set
Quart Size freezer bags or larger
Step 1. - Go grab your 8-Pack (or any Wildtree Spices) and your Infused Oil Set.
Step 2 - Grab whatever meat you were able to get on sale at the grocery story. You can use a variety of your favorites...pork chops, chicken, steak, fish, etc.
Step 3 - Trim up your meat to your liking
Step 3: Grab 5 freezer bags. Choose 5 Spice Blends from your Wildtree 8-Pack. Measure 2tsp of each blend and place in individual bags.
Step 4. Measure 2 TBS of your favorite Wildtree Grapeseed Oil for each bag.
Here are 5 different meal ideas!!
Bag 1: 2 tsp Fajita Blend & 2 TBS Natural Grapeseed Oil
Bag 2: 2tsp Garlic Galore & Garlic Grapeseed Oil
Bag 3: 2 tsp Scampi Blend & Garlic Grapseed Oil
Bag 4: 2 tsp Cajun Blend & Jalepeno Flavor Grapeseed Oil
Bag 5: 2 tsp lemon rosemary Blend & Lemon Grapeseed Oil
BONUS MEAL: 2tsp Ranchers Steak Rub & 2TBS of Hickory Grapeseed Oil
*These are just suggestions! You can add any spice/oil combo you wish!! Mix it up each week for lots of variety!
Step 5: Place two pieces of chicken (or pork chops, fish, steak, ground turkey, sausage, etc) in each bag and press to close.
Step 6: Simply smash the oil and the spice blends in each bag. Meat should be thoroughly coated.
Step 7: Label your bag with what combo it is and the date and put each in the freezer!.
Simply take out one baggie in the morning before you go to work or before you start your day and place in refrigerator! When you arrive home for dinner, the meat has marinated, thawed and is ready for you to Simply bake for 25 minutes (350 degrees) or throw it on the grill!
Meal Planning made simple (and healthy!).
Tuesday, March 23, 2010
Not MY Pantry!
When I started using Wildtree products I began to learn more about what was really lurking in my pantry! Im not talking about little bugs, or spoiled food, I'm talking about the hidden additives to every box, bottle, envelope and yes, SPICE!
Did you know that the average spice purchased at the store is only 30% Spice and 70% FILLER? EWE!!!
I have been weeding through my spices and noticing things like, "red dye", "sylicone dioxide", MSG, Gluten and on and on.... REALLY? In a Spice?
Does this look familiar?
I was used to seeing this in the box my new shoes came in, NOT my PANTRY!!
But it WAS! In my taco seasoning, my chili seasoning, my SEASONED SALT!! Yes, I said Seasoned Salt! I was appalled!
So after a little more research, I wanted to learn more about what else was hiding out in the spices and products that I used to feed the people I love.
Here is a partial list of additives and preservatives to avoid:
acesulfame-K (acesulfame potassium)
acetylated esters of mono- and diglycerides
ammonium chloride
artificial colors
artificial flavors
aspartame
azodicarbonamide
benzoates in food
benzoyl peroxide
BHA (butylated hydroxyanisole)
BHT (butylated hydroxytoluene)
bromated flour
brominated vegetable oil (BVO)
calcium bromate
calcium disodium EDTA
calcium peroxide
calcium propionate
calcium saccharin
calcium sorbate
calcium stearoyl-2-lactylate
caprocaprylobehenin.
certified colors
cyclamates
cysteine (l-cysteine), as an additive for bread products
DATEM (Diacetyl tartaric and fatty acid esters of mono and diglycerides)
dimethylpolysiloxane
dioctyl sodium sulfosuccinate (DSS)
disodium calcium EDTA
disodium dihydrogen EDTA
disodium guanylate
disodium inosinate
EDTA
ethyl vanillin
FD & C colors
GMO Foods
GMP (disodium guanylate)
hexa-, hepta- and octa-esters of sucrose
HFCS High Fructose Corn Syrup
hydrogenated fats
IMP (disodium inosinate)
irradiated foods
lactylated esters of mono- and diglycerides
methyl silicon
methylparaben
microparticularized whey protein derived fat substitute
monosodium glutamate (MSG)
natamyacin
nitrates/nitrites
partially hydrogenated oil
polydextrose
potassium benzoate
potassium bisulfite
potassium bromate
potassium metabisulfite
potassium sorbate
propionates
propyl gallate
propylene glycol
polypropylene glycol
propylparaben
saccharin
silicon dioxide
sodium aluminum phosphate
sodium aluminum sulfate
sodium benzoate
sodium bisulfite
sodium diacetate
sodium glutamate
sodium nitrate/nitrite
sodium propionate
sodium stearoyl-2-lactylate
sodium sulfite
solvent extracted oils, as standalone single-ingredient oils
sorbic acid
sucralose
sucroglycerides
sucrose polyester
sulfites (sulfur dioxide)
TBHQ (tertiary butylhydroquinone)
tetrasodium EDTA
vanillin
Can you say SCARY? We live in such a "fast paced", "quick fix" , "need it now" society that we have fallen into the trap of convenience.
Wildtree has afforded me the opportunity to slow down, re-think how I shop, cook and eat! Best of all, THERE IS NO MORE LABEL READING! I don't have to worry about what's in my spices, mixes, and sauces because I know FOR SURE that Wildtree Products contain NOTHING but all natural ingredients!
Want to try some of Wildtree's Products? Call 916-868-7562 or email: reba1717@gmail.com
Did you know that the average spice purchased at the store is only 30% Spice and 70% FILLER? EWE!!!
I have been weeding through my spices and noticing things like, "red dye", "sylicone dioxide", MSG, Gluten and on and on.... REALLY? In a Spice?
Does this look familiar?
I was used to seeing this in the box my new shoes came in, NOT my PANTRY!!
But it WAS! In my taco seasoning, my chili seasoning, my SEASONED SALT!! Yes, I said Seasoned Salt! I was appalled!
So after a little more research, I wanted to learn more about what else was hiding out in the spices and products that I used to feed the people I love.
Here is a partial list of additives and preservatives to avoid:
acesulfame-K (acesulfame potassium)
acetylated esters of mono- and diglycerides
ammonium chloride
artificial colors
artificial flavors
aspartame
azodicarbonamide
benzoates in food
benzoyl peroxide
BHA (butylated hydroxyanisole)
BHT (butylated hydroxytoluene)
bromated flour
brominated vegetable oil (BVO)
calcium bromate
calcium disodium EDTA
calcium peroxide
calcium propionate
calcium saccharin
calcium sorbate
calcium stearoyl-2-lactylate
caprocaprylobehenin.
certified colors
cyclamates
cysteine (l-cysteine), as an additive for bread products
DATEM (Diacetyl tartaric and fatty acid esters of mono and diglycerides)
dimethylpolysiloxane
dioctyl sodium sulfosuccinate (DSS)
disodium calcium EDTA
disodium dihydrogen EDTA
disodium guanylate
disodium inosinate
EDTA
ethyl vanillin
FD & C colors
GMO Foods
GMP (disodium guanylate)
hexa-, hepta- and octa-esters of sucrose
HFCS High Fructose Corn Syrup
hydrogenated fats
IMP (disodium inosinate)
irradiated foods
lactylated esters of mono- and diglycerides
methyl silicon
methylparaben
microparticularized whey protein derived fat substitute
monosodium glutamate (MSG)
natamyacin
nitrates/nitrites
partially hydrogenated oil
polydextrose
potassium benzoate
potassium bisulfite
potassium bromate
potassium metabisulfite
potassium sorbate
propionates
propyl gallate
propylene glycol
polypropylene glycol
propylparaben
saccharin
silicon dioxide
sodium aluminum phosphate
sodium aluminum sulfate
sodium benzoate
sodium bisulfite
sodium diacetate
sodium glutamate
sodium nitrate/nitrite
sodium propionate
sodium stearoyl-2-lactylate
sodium sulfite
solvent extracted oils, as standalone single-ingredient oils
sorbic acid
sucralose
sucroglycerides
sucrose polyester
sulfites (sulfur dioxide)
TBHQ (tertiary butylhydroquinone)
tetrasodium EDTA
vanillin
Can you say SCARY? We live in such a "fast paced", "quick fix" , "need it now" society that we have fallen into the trap of convenience.
Wildtree has afforded me the opportunity to slow down, re-think how I shop, cook and eat! Best of all, THERE IS NO MORE LABEL READING! I don't have to worry about what's in my spices, mixes, and sauces because I know FOR SURE that Wildtree Products contain NOTHING but all natural ingredients!
Want to try some of Wildtree's Products? Call 916-868-7562 or email: reba1717@gmail.com
Saturday, March 20, 2010
Recipe: Spanish Style Garlic Shrimp
Spanish Style Garlic Shrimp
Serves 4
2 tablespoons Roasted Garlic Grapeseed oil
2 teaspoons fresh lime juice
1 teaspoon Adobo Seasoning Blend
1⁄4 teaspoon crushed red pepper
1 pound jumbo shrimp, peeled and deveined
1 large red bell pepper, cut into 1-inch pieces
6 to 8 skewers soaked in water for 10 minutes
Preheat grill to medium-high. In a bowl combine oil, lime juice,
adobo and pepper flakes. Set aside. Alternately skewer shrimp
and pepper pieces and brush with mixture. Grill shrimp until
opaque, about 1 to 2 minutes per side.
NEW Adobo Seasoning Blend — 10723 — p 8
Roasted Garlic Grapeseed Oil — 10226 — p 7
Serves 4
2 tablespoons Roasted Garlic Grapeseed oil
2 teaspoons fresh lime juice
1 teaspoon Adobo Seasoning Blend
1⁄4 teaspoon crushed red pepper
1 pound jumbo shrimp, peeled and deveined
1 large red bell pepper, cut into 1-inch pieces
6 to 8 skewers soaked in water for 10 minutes
Preheat grill to medium-high. In a bowl combine oil, lime juice,
adobo and pepper flakes. Set aside. Alternately skewer shrimp
and pepper pieces and brush with mixture. Grill shrimp until
opaque, about 1 to 2 minutes per side.
NEW Adobo Seasoning Blend — 10723 — p 8
Roasted Garlic Grapeseed Oil — 10226 — p 7
Wednesday, March 17, 2010
NEWS: Pancreatic Cancer and High Fructose Corn Syrup
Pancreatic Cancer Patients Have Elevated Fructose Levels New Test May Help in Understanding the Health Effects of High Fructose Intake
Released: 3/16/2010 3:00 PM EDT
Source: Wolters Kluwer Health: Lippincott Williams & Wilkins
Newswise — Patients with pancreatic cancer have higher-than-normal blood levels of the refined sugar fructose, according to a recent study in the journal Pancreas (www.pancreasjournal.com), official journal of the American Pancreatic Association and the Japan Pancreas Society. The journal is published by Lippincott Williams & Wilkins, a part of Wolters Kluwer Health, a leading provider of information and business intelligence for students, professionals, and institutions in medicine, nursing, allied health, and pharmacy.
The study also lends new insights into the way the body handles fructose, compared to other sugars. The results may provide important clues to understanding the health effects of high fructose intake—including a recent study linking consumption of soft drinks to pancreatic cancer risk. The study was led by Anthony P. Heaney, M.D., of David Geffen School of Medicine at UCLA.
Body's Handling of Fructose Is 'Underdeveloped,' Test Suggests
The researchers developed and evaluated a new test to measure the level of fructose in blood samples. Fructose is a natural sugar that, in highly refined and concentrated forms, is widely used in commercially produced foods and beverages, including soft drinks.
After confirming the precision of the new test, the researchers used it to measure fructose levels in healthy volunteers. After an overnight fast, the volunteers drank two cans of sugared soda—which contains a high dose of fructose, in addition to glucose. After drinking the soda, the volunteers' serum fructose level rose dramatically—more than eight times higher within 30 minutes. Fructose level decreased gradually, remaining elevated for longer than two hours.
In contrast, the volunteers' serum glucose levels did not rise as sharply and returned to normal within one hour. The difference suggests that the body is unable to metabolize such a large dose of fructose as rapidly as glucose. "[T]he human capacity to deal with large fructose loads is underdeveloped in comparison to tight physiological glucose control," Dr. Heaney and coauthors write.
In Pancreatic Cancer Patients, Fructose Levels Are Higher
The same test was used to measure fasting fructose levels in patients with pancreatic cancer. Their fructose level was more than twice as high as in healthy volunteers. (The pancreatic cancer patients did not perform the soda/high-fructose test.)
This result takes on special importance in light of preliminary studies linking fructose intake to obesity, diabetes, and other health problems—including pancreatic cancer. Most recently, a study reported that people who regularly drink soda may be more likely to develop pancreatic cancer. In that study, published in the February issue of Cancer Epidemiology Biomarkers & Prevention, people who drank two or more sodas per week had an 87 percent increase in pancreatic cancer risk.
The new test provides a simple new approach to measuring serum fructose level, overcoming the difficulties of previous tests. Measuring fructose levels may provide new insights into the relationship between high sugar intake and pancreatic cancer risk, according to Dr. Heaney and colleagues. "Considering the dramatic increase that has occurred in human fructose consumption and preliminary connections made between fructose intake and obesity rates," they conclude, "we believe that further investigations are urgently necessary to advance our knowledge of human circulating and tissue fructose concentrations and to establish guidelines for the safe consumption of fructose in both healthy subjects and those with a disease."
Released: 3/16/2010 3:00 PM EDT
Source: Wolters Kluwer Health: Lippincott Williams & Wilkins
Newswise — Patients with pancreatic cancer have higher-than-normal blood levels of the refined sugar fructose, according to a recent study in the journal Pancreas (www.pancreasjournal.com), official journal of the American Pancreatic Association and the Japan Pancreas Society. The journal is published by Lippincott Williams & Wilkins, a part of Wolters Kluwer Health, a leading provider of information and business intelligence for students, professionals, and institutions in medicine, nursing, allied health, and pharmacy.
The study also lends new insights into the way the body handles fructose, compared to other sugars. The results may provide important clues to understanding the health effects of high fructose intake—including a recent study linking consumption of soft drinks to pancreatic cancer risk. The study was led by Anthony P. Heaney, M.D., of David Geffen School of Medicine at UCLA.
Body's Handling of Fructose Is 'Underdeveloped,' Test Suggests
The researchers developed and evaluated a new test to measure the level of fructose in blood samples. Fructose is a natural sugar that, in highly refined and concentrated forms, is widely used in commercially produced foods and beverages, including soft drinks.
After confirming the precision of the new test, the researchers used it to measure fructose levels in healthy volunteers. After an overnight fast, the volunteers drank two cans of sugared soda—which contains a high dose of fructose, in addition to glucose. After drinking the soda, the volunteers' serum fructose level rose dramatically—more than eight times higher within 30 minutes. Fructose level decreased gradually, remaining elevated for longer than two hours.
In contrast, the volunteers' serum glucose levels did not rise as sharply and returned to normal within one hour. The difference suggests that the body is unable to metabolize such a large dose of fructose as rapidly as glucose. "[T]he human capacity to deal with large fructose loads is underdeveloped in comparison to tight physiological glucose control," Dr. Heaney and coauthors write.
In Pancreatic Cancer Patients, Fructose Levels Are Higher
The same test was used to measure fasting fructose levels in patients with pancreatic cancer. Their fructose level was more than twice as high as in healthy volunteers. (The pancreatic cancer patients did not perform the soda/high-fructose test.)
This result takes on special importance in light of preliminary studies linking fructose intake to obesity, diabetes, and other health problems—including pancreatic cancer. Most recently, a study reported that people who regularly drink soda may be more likely to develop pancreatic cancer. In that study, published in the February issue of Cancer Epidemiology Biomarkers & Prevention, people who drank two or more sodas per week had an 87 percent increase in pancreatic cancer risk.
The new test provides a simple new approach to measuring serum fructose level, overcoming the difficulties of previous tests. Measuring fructose levels may provide new insights into the relationship between high sugar intake and pancreatic cancer risk, according to Dr. Heaney and colleagues. "Considering the dramatic increase that has occurred in human fructose consumption and preliminary connections made between fructose intake and obesity rates," they conclude, "we believe that further investigations are urgently necessary to advance our knowledge of human circulating and tissue fructose concentrations and to establish guidelines for the safe consumption of fructose in both healthy subjects and those with a disease."
Monday, March 15, 2010
Recipe: Crab Cakes
Crab Cakes
Serves 4
1 pound lump crabmeat
1 tablespoon fresh parsley, chopped
11⁄2 teaspoons Bayou Blend
2 tablespoons breadcrumbs
1⁄4 cup mayonnaise
1 large egg
1⁄4 cup all-purpose flour
1⁄4 cup Natural Grapeseed Oil
Gently mix crabmeat, parsley, bayou blend, mayonnaise,
breadcrumbs and egg in medium bowl, being careful not to break
up crab lumps. Season with salt and pepper to taste. Divide crab
mixture into 4 portions and shape into a round cake, about 3 inches.
Arrange on a plate; cover with plastic wrap and chill at least 30
minutes. (Can refrigerate up to 24 hours).
Lightly dredge crab cakes in flour. Heat oil in large non-stick
skillet over medium-high heat until hot but not smoking. Gently lay
chilled crab cakes in skillet; pan-fry until outsides are crisp and
browned, 4 to 5 minutes per side. Serve hot with dill dip, tartar
sauce or cocktail sauce.
NEW Bayou Blend — 10724
Natural Grapeseed Oil — 10229
Serves 4
1 pound lump crabmeat
1 tablespoon fresh parsley, chopped
11⁄2 teaspoons Bayou Blend
2 tablespoons breadcrumbs
1⁄4 cup mayonnaise
1 large egg
1⁄4 cup all-purpose flour
1⁄4 cup Natural Grapeseed Oil
Gently mix crabmeat, parsley, bayou blend, mayonnaise,
breadcrumbs and egg in medium bowl, being careful not to break
up crab lumps. Season with salt and pepper to taste. Divide crab
mixture into 4 portions and shape into a round cake, about 3 inches.
Arrange on a plate; cover with plastic wrap and chill at least 30
minutes. (Can refrigerate up to 24 hours).
Lightly dredge crab cakes in flour. Heat oil in large non-stick
skillet over medium-high heat until hot but not smoking. Gently lay
chilled crab cakes in skillet; pan-fry until outsides are crisp and
browned, 4 to 5 minutes per side. Serve hot with dill dip, tartar
sauce or cocktail sauce.
NEW Bayou Blend — 10724
Natural Grapeseed Oil — 10229
Friday, March 5, 2010
Discontinued Wildtree Products: Limited Quantity Available!
Discontinued products for 2009 – stock is limited
10719 APPLE CRANBERRY JAM
10718 GINGERBREAD CAKE
10716 WHOLE GRAIN CRANBERRY ORANGE BREAD
10717 PUMPKIN PANCAKES
10720 CRANBERRY JALAPENO JELLY
18001 MOROCCAN SALMON SAUCE 8 FL OZ BOTTLE
10060 BLACK BEAN & CORN SALSA 16 OZ JAR
10556 SIZZLIN BLACK BEAN AND CORN SALSA 16 OZ JAR
10663 ROCKIN RED BELL PEPPER SPREAD 8.6 OZ JAR
10417 SEAFOOD SEASONING 3 OZ JAR
10642 KIDZ MAC N CHEESE 6 OZ BOX
10572 BLUE CHEESE WING DRESSING 1.1 OZ JAR
10425 PONZU SAUCE 10 OZ
10681 HUMMUS NATURALLY 9 OZ JAR
10580 RASPBERRY CHEESECAKE BLEND 1.6 OZ JAR
10660 SHRIMP AND CRAB BOIL 2.4 OZ JAR 10674
PARMESAN RICE 10659 SATE DELIGHT 8.8 OZ JAR 10661
CILANTRO LIME RICE 7 OZ BOX
10672 RED BEANS WITH RICE 10619
SEA SALT CRYSTALS 20 OZ BOX
10637 ABSOLUTELY ONION BLEND 1 OZ BAG
10715 Whole Grain Pancake Mix
10427 CINNAMON SUGAR 4 OZ JAR
10583 WILDTREE HOUSE DRESSING 2.85 OZ JAR
10597 UNCLE FRANKS GOOD N SPICY CORN CASSEROLE – 8 OZ BOX
10631 SPANISH RICE 6.85 OZ BOX
18002 STEAK GLAZE 8 FL OZ BOTTLE
10136 THAI HOT & SOUR SAUCE 12 FL OZ BOTTLE
Call me to order: 916-868-7562 or email: reba1717@gmail.com
Don't wait!
10719 APPLE CRANBERRY JAM
10718 GINGERBREAD CAKE
10716 WHOLE GRAIN CRANBERRY ORANGE BREAD
10717 PUMPKIN PANCAKES
10720 CRANBERRY JALAPENO JELLY
18001 MOROCCAN SALMON SAUCE 8 FL OZ BOTTLE
10060 BLACK BEAN & CORN SALSA 16 OZ JAR
10556 SIZZLIN BLACK BEAN AND CORN SALSA 16 OZ JAR
10663 ROCKIN RED BELL PEPPER SPREAD 8.6 OZ JAR
10417 SEAFOOD SEASONING 3 OZ JAR
10642 KIDZ MAC N CHEESE 6 OZ BOX
10572 BLUE CHEESE WING DRESSING 1.1 OZ JAR
10425 PONZU SAUCE 10 OZ
10681 HUMMUS NATURALLY 9 OZ JAR
10580 RASPBERRY CHEESECAKE BLEND 1.6 OZ JAR
10660 SHRIMP AND CRAB BOIL 2.4 OZ JAR 10674
PARMESAN RICE 10659 SATE DELIGHT 8.8 OZ JAR 10661
CILANTRO LIME RICE 7 OZ BOX
10672 RED BEANS WITH RICE 10619
SEA SALT CRYSTALS 20 OZ BOX
10637 ABSOLUTELY ONION BLEND 1 OZ BAG
10715 Whole Grain Pancake Mix
10427 CINNAMON SUGAR 4 OZ JAR
10583 WILDTREE HOUSE DRESSING 2.85 OZ JAR
10597 UNCLE FRANKS GOOD N SPICY CORN CASSEROLE – 8 OZ BOX
10631 SPANISH RICE 6.85 OZ BOX
18002 STEAK GLAZE 8 FL OZ BOTTLE
10136 THAI HOT & SOUR SAUCE 12 FL OZ BOTTLE
Call me to order: 916-868-7562 or email: reba1717@gmail.com
Don't wait!
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