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.

Sausage and Egg Casserole

I love breakfast, but my favorite time to eat breakfast food is at dinner time.  Here is one of my favorite Breakfast Casseroles that is so easy to make from your TRHIVE food.

• 1 1/2 Cups THRIVE Sausage Crumbles
• 1/2 Cup THRIVE Green Chili Peppers (optional)
• 7-9 Slices White Bread
• Butter
• 2 Cups grated Monetery Jack Cheese 
• or THRIVE Monterey Jack Cheese (rehydrated)
• 2 Cups grated Cheddar Cheese 
• or THRIVE Cheddar Cheese (rehydrated)
• 2 Cups Milk
• 3/4 Cups Water
• 6 Tbsp THRIVE Whole Egg Powder
• 1 tsp Kosher Salt
• 1 tsp Oregano
• 1/2 tsp Paprika
• 1/2 tsp Black Pepper
• 1/4 tsp Garlic Powder
• 1/4 tsp Dry Mustard

In a small bowl add hot water to the Sausage Crumbles until they are covered.  Stir and set aside.  In another small bowl add hot water to the Green Chili Peppers and set aside.

Remove the crust from the bread and butter one side of each slice.  Place the bread, butter side down, in a 9x13 pan.  Make sure the bottom of the pan is covered with no big gaps.

Grate your cheese and sprinkle it over the top of the bread.  Drain any excess waster from the sausage and sprinkle it on top of the cheese.  Then drain any extra water from the green chili peppers and sprinkle on top of the casserole.

Place the milk, water, egg powder, salt, oregano, paprika, pepper, powder, and mustard in a blender and blend well.  Pour the egg mixture evenly over the casserole.  Cover well and place in the fridge overnight.

In the morning, preheat the over to 350 degrees.  Uncover your casserole and bake for 50-60 minutes.  Make sure the center of your casserole has set.  It will be puffy and the edges should be golden brown.  Remove from oven and let sit for 10 minutes.  The casserole will settle as it cools.  Cut into squares and serve.

Adapted from Overnight Sausage and Egg Casserole from one of my
favorite recipe blogs - http://www.ourbestbites.com/