Chicken Crescent Wreath

One of my quick family favorites just got even easier with THRIVE food!

• 2 pkgs. refrigerated Crescent Rolls
• 1 C. THRIVE Broccoli
• 2 T. THRIVE Freeze Dried Onions
• 2 T. THRIVE Red & Green Bell Peppers (optional)
• 1 C.THRIVE Chopped Chicken
• 1 5 oz. can Water Chestnuts, chopped
• 1- 1 1/2 C. Cheddar Cheese or THRIVE Cheddar Cheese (rehydrated)
• 1 can cream on chicken soup
• Salt and Pepper to taste

Preheat oven to 350°.  Put broccoli, onions, peppers, and chicken into a bowl with 1 1/4 C. hot water, and let sit for 3 minutes.  On a cookie sheet, arrange crescents in 2 large circles with wide ends overlapping in center and the tips pointing toward the outside.  Drain any excess water from the vegetables.  Stir in water chestnuts, cheese, and soup.  Scoop mixture evenly onto widest end of each crescent.  Fold tips of crescents down over filling and tuck under.  Bake 30-35 min. or until golden brown.

THIRVE Chicken Salad

• 1 1/2 cups THRIVE Chopped Chicken
• 1/2 cups THRIVE Celery
• 1/3 cups THRIVE Chopped Onion (freeze dried)
• 3 cups water
• 1/2 cups mayonnaise
• Salt and Pepper to taste

 Combine the chicken, celery, onions, and water in a saucepan  Bring to boil over high heat.  Reduce heat to low and simmer for about 10 min.  Put the mixture into a colander and let the water drain for about 10 min.  Make sure to get all excess water out.  Put mixture into a bowl and gently fold in mayonnaise.  Season with salt and pepper to taste.  Chill in the fridge until ready to use.  You can add grapes, nuts, or anything else that you would add to chicken salad to make it a little fancier.

Rehydrating THRIVE Cheese

I love cheese!  It is a staple in my cooking.  One of the things that first caught my attention when I was looking into THRIVE food was their Freeze Dried Cheese.  Now I can have cheese in my food storage!  Here is a great video that will teach you the best way to rehydrate your THRIVE Cheese.  

Check out other great THRIVE tips and recipes here.

Potato Corn Chowder

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• Serves 8

• 2 cups THRIVE Potato Chunks, dehydrated
• 1⁄4 cups THRIVE Carrot Dices, rehydrated
• 1⁄2 cups THRIVE Celery
• 1 1⁄4 cups THRIVE Sweet Corn
• 2 Tbsp THRIVE Freeze Dried Onions
• 1 Tbsp dried Parsley
• 1⁄4 tsp Dill Weed
• 1⁄2 tsp Salt
• 1⁄8 tsp freshly Ground Pepper
• 2 Tbsp THRIVE Butter Powder
• 1 Cup Cream Soup Mix**

Rehydrate the carrots, celery, corn, and onions according to instructions.  Combine 8 C. water with dehydrated potatoes, parsley, dill weed, salt and pepper in a large pot.  Add the rehydrated vegetables.  Simmer, uncovered, till all vegetables are tender, about 20 minutes, or until liquid is reduced by 1/4th.  

In a separate bowl, combine butter powder, and the Cream Soup mix.  Gradually blend in 3 C. water to reconstitute.  Slowly add cream mixture to simmering soup, stirring until thickened.

**Cream Soup Mix
Mix the following ingredients and store in a jar for an easy soup mix:

• 1 Cup THRIVE Non-Fat Powdered Milk
• 3/4 Cup Cornstarch
• 1/4 Cup THRIVE Chicken Bouillon
• 4 Tbsp THRIVE Freeze Dried Onions
• 1 tsp dried Basil
•  tsp dried Thyme
• 1/2 tsp. Pepper  

(For the equivalent of one can of condensed cream soup, mix 1/3 C dry mix with 
1 1/4 C water. Cook until thick.)

Recipe by Holly Cooley

My Favorite Cornbread

• 2 eggs (or THRIVE Whole Egg Powder - 2 Tbsp egg powder + 4 Tbsp water)
• 2 cups milk (or 3 1/2 Tbsp THRIVE Non-Fat Powdered Milk + 2 cups water)
• 1 cup melted butter or margarine
• 2 cups sugar (THRIVE Sugar)
• 2 cups flour (THRIVE White Flour)
• 2 cups corn meal (THRIVE Cornmeal - It is seriously the best and makes a difference in your bread)
• 2 tsp. baking powder (THRIVE Baking Powder - Great for your long-term storage)
• pinch of salt

Preheat your oven to 350`.  In a large bowl, beat the eggs and milk.  Add melted butter and mix.  Add all of the dry ingredients and mix until all the lumps are gone.  Pour into a greased 9x13 glass dish.  If you want, you can sprinkle the top with 1-2 Tbsp of sugar.  After it is cooked, this creates a yummy layer of sugar crystals that your kids will love.  Bake for 30-40 minutes, until it is golden brown on top, and a toothpick inserted in the middle comes out clean.

This recipe comes from my dear friend Diana at www.grocerycents.blogspot.com