Introducing Rainbow Farfalle Pasta, Whole Grain Penne Pasta, and Cranberries

THRIVE Life is always looking for great new products

 to add to our great line of THRIVE foods.  

We are happy to introduce three great new products:

Try THRIVE's new products in your favorite dish or try it is Chef Todd's Southwestern Farfalle Pasta, Vegetable Farfalle Pasta, Farfalle Pasta Alfredo, Lemon Herb Chicken Penne, Whole Grain Pasta Salad, Cranberry Blueberry Pucker Bars, or Cranberry Cornbread.

And speaking of new products, 

check out the new little guy that we just added to our family!

THRIVE Life is having a special Summer Sale!  

You won't want to miss these great prices.

You can shop online here, or call me and I can place your order for you.

(Click here for Larger Image)

Introducing THRIVE Classic Lemonade for a limited time!

Click here for more details

One Pot Tomato Basil Pasta

After a long, hot day at the pool with the kids I couldn't bring myself to go outside and barbecue the hamburgers I had planned on having for dinner tonight.  I had seen a recipe going around Facebook for Tomato Basil Pasta that you toss all the ingredients into a pot and let it simmer.  I had been meaning to give it a try, and tonight was the night.  It was a very easy recipe to throw together, and THRIVE made it even easier.  You can find the original recipe at www.apronstringsblog.com.

• 12 ounces of pasta of your choice
• 1 1/2 C. THRIVE Tomato Dices
• 3/4 C. THRIVE Chopped Onions
• 1 tsp. THRIVE Tomato Powder
• 2 tsp. THRIVE Oregano
• 1 tsp. THRIVE Basil
• 4 1/2 tsp. THRIVE Chicken Bouillon
• 1/2 tsp. Red Pepper Flakes
• 1/4 tsp. Salt
• 4 cloves Minced Garlic
• 2 Tbsp. Extra Virgin Olive Oil
• 5 1/2 C. Water
• Parmesan Cheese

Place all the ingredients into a large pot except for Parmesan Cheese.  Cover the pot and bring to a boil.  Reduce to a low simmer and keep covered.  Cook for about 10 minutes, stirring every 2 minutes.  After 10 minutes, most of the liquid will have evaporated, but you can cook for a little longer to reduce more of the liquid.  Stir and serve, garnishing with Parmesan Cheese and enjoy!

THRIVE Chicken Verde Wonton Tacos

I love Mexican Food.  If I could I would eat Tacos and Enchiladas everyday.  When I saw this recipe at The Girl Who Ate Everything, I knew I had to try it using THRIVE, and I wasn't disappointed!  I hope you enjoy them as much as I did.

• 1 Cup THRIVE Chopped Chicken
• 1/4 Cup THRIVE Corn
• 2 Cups hot Water
• 2 Tbsp. THRIVE Sour Cream Powder
• 1 Tbsp. hot Water
• 1/4 Cup Salsa Verde 
• 1/2 tsp. Chili Powder
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Cumin
• 1/4 - 1/2 tsp. Salt
• 2 Tbsp. THRIVE Green Onions
• 3 Tbsp. THRIVE Monterey Jack Cheese (rehydrated)
• 3 Tbsp. THRIVE Cheddar Cheese (rehydrated)
• 16-18 Wonton Wrappers

Preheat the oven to 400 degrees and line a baking sheet with parchment paper if desired.

Mix the chicken, corn and 2 Cups hot water in a small bowl and set aside for 5 minutes, stirring occasionally. 

In a separate bowl, mix the sour cream powder with 1 Tbsp. hot water, until smooth.  Mix in salsa verde, chili powder, garlic powder, cumin, and salt.

Drain any extra water from the chicken and corn.  Pour sauce over the chicken and corn and stir until combined.  (If you want to make the filling ahead of time, cover the bowl and place it in the Fridge until you are ready to make your Tacos)

Spoon 1 Tbsp. of the chicken mixture onto each wonton.  Sprinkle cheese evenly over the chicken.
Rub water on two corners of the Wonton Wrapper with your finger.  Bring those two corners together and push together until they stick.

Place the Wonton Tacos on the baking sheet and bake for 5-10 minutes until the wontons start to brown.  Watch carefully so they don't burn.

Barbeque Chicken Quesadilla

I've always loved Cheese Quesadillas and so do my kids.  I tried this recipe at Shelf Reliance's THRIVE Live last year and it has become on of my quick go to dinners ever since.   

If you haven't made it to THRIVE Live you are missing out.  Chef Todd shows you how to use THRIVE food to make delicious meals for your family and friends and then you get to try all the delicious food that he's made.  The show is usually the first Tuesday of each month.  It is then broadcast on the internet the following Tuesday here.  You can also watch previous shows and get all Chef Todd's great recipes here.

• 1 Cup THRIVE Seasoned Chicken, or 1 Cup Shredded Chicken
• 2 Tbsp THRIVE Sour Cream Powder
• 1 Tbsp Water
• 1/4 Cup Barbeque Sauce
• Butter
• 4-6 Flour Tortillas 
• 2 Cups THRIVE Cheddar Cheese (rehydrated), or 2 Cups Shredded Cheese

Reconstitute the chicken by adding enough warm water to cover the chicken.  Let it sit for 10 minutes and then drain any excess water.  

Mix the Sour Cream, Water, and Barbeque Sauce together.  Stir the chicken into the sour cream mixture until it is coated well.  

Butter one side of your tortilla.  Flip the tortilla over and spoon in the chicken filling and cover with shredded cheese.  Fold the tortilla in half and place in a hot frying pan.  Cook for about 3 minutes on each side, or until the cheese melts and the tortilla begins to brown.

January Specials

Happy New Year!
 I hope you've enjoyed THRIVE Food this past year as much as I have.  
There are some great products on sale this month.  The Yogurt Bites make a great snack.  I love using the Spinach and Sour Cream Powder in my Spinach Artichoke Dip.  If you'd like to order any of this months sale items contact me by January 31st or you can purchase straight from my website.

This months THRIVE Live, will feature Appetizers.  Check out the recipes that Chef Todd will be preparing here.  It is next Tuesday, January 8th, at 5:00 pm, at the Shelf Reliance Store (691 South Auto Mall Drive, American Fork).  Make sure you come hungry.  You will be part of the live studio audience, so please arrive at the THRIVE Kitchen by 4:40 pm to participate, as the studio doors will shut at 4:45 pm in preparation for the broadcast .
If you aren't able to attend, but would like to watch the broadcast, you can watch it here on Tuesday, January 15th, at 7:00 pm.