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!

Chicken Rice Soup

Fall is one of my favorite times of the years because I get to start making soup as much as I want again.  Here is one of my all time favorites made easier with THRIVE!

• 2 cups diced chicken or THRIVE Chopped Chicken
• 3 cups hot water 
• 1 1/2 cups THRIVE Rice
• 1/2 cup THRIVE Carrots
• 3 1/2 cups water
• 1 cup THRIVE Chopped Onions (freeze dried)
• 1 1/2 cups THRIVE Celery
• 4 cups Water
• 1 cup Butter
• 1 cup THRIVE Flour
• 8 cups water
• 2 Tbsp. THRIVE Chicken Bouillon
• 2 cups Milk
• Salt and Pepper to taste

1. If you are using THRIVE Chopped Chicken, place the chicken in a bowl and add 3 cups hot water.  Stir and set aside.  
2. Cook rice according to directions
3. In a large pan combine carrots and 3 1/2 cups water.  Bring to a boil and simmer for 6 min.  Remove from heat and add the celery and onions and let sit.  
4. In a large pot, melt the butter and then blend in the flour.  Add 8 cups water, bouillon, and milk and stir still smooth.
5. Drain any excess water from the chicken and the vegetables and add to the soup.  Bring to a boil and simmer for 8-10 minutes, stirring occasionally.  Add salt and pepper to taste.

Top Crust Chicken Pot Pie

One of my favorite things ever is Chicken Pot Pie.  The only problem is that it takes all day to prepare.  I took my favorite recipe and made it with THRIVE, and it turned out great!  And it took less than an hour to prepare.  

Crust

• 3 C. Flour
• 1 1/2 tsp. Salt
• 4 Egg Yolks
• 6 Tbsp. cold Water
• 1 1/3 C. cold Butter

Filling

• 4 Cups Water
• 1/3 C. THRIVE Carrot Dices
• 3/4 C. THRIVE Potato Chunks
• 1 1/2 C. THIRVE Peas
• 3/4 C. THRIVE Chopped Onions
• 1 C. THRIVE Celery
• 2 C. THRIVE Seasoned Chicken
• 3 C. hot Water
• 4 Tbsp. Butter
• 5 Tbsp. Flour
• 2 1/2 tsp. THRIVE Chicken Bouillon
• Water
• 2/3 C. Milk

Make the crust by mixing the flour and salt in a bowl.  Make a depression in the center of the flour and add the egg yolks and water.  Slice the butter into small pieces and add to the flour.  Cut the wet ingredients into the dry ingredients.  When the flour is moistened, use your hands to finish making the dough.  Roll into a ball and cover with plastic wrap.  Refrigerate for 1-2 hours to make it easier to roll out.

To make the filling boil 4 cups water.  Add the carrots and potatoes and boil for 10 minutes.  In another bowl, combine chicken and 3 C. hot water.  Let sit for 10 minutes.  Drain chicken, reserving the water for later.  When the carrots and the potatoes have boiled for 10 minutes, remove from heat and add the peas, onions, and celery.  Set aside for a few minutes, stirring occasionally. 

In a large pot, melt the butter over medium heat.  Add the flour and bouillon and whisk until smooth.  Add 2 3/4 cups of the reserved water (you may need to add more water to get to the 2 3/4 cups), and milk.  Continue to heat over high heat until the mixture comes to a boil, stirring continually.  Cook for an additional minute or so until thick, and then reduce the heat to low.  Add the chicken and vegetables and simmer the mixture over medium low heat for 4-5 minutes, stirring occasionally.  Salt and pepper to taste.  I like to make the filling in the morning, and refrigerate it until I'm ready to make dinner that night.

Preheat the oven to 425 degrees.  My kids like to have their own individual pot pies, so I usually make individual pies using ramekins or small oven safe bowls.  You can also use a pie pan.  You will have enough to make 2 large pies, or about 10 small pies.  I like to divide it in half and make one for dinner and save the rest for dinner the next day.  

Fill the dishes with the filling.  Roll out the dough on a floured surface.  Use a knife to cut a circle about 1 inch larger then the dish you a using.  Place the crust on top of the dish.  Fold the edge of the dough over the edge of each dish and press firmly to create a seal.  Brush the top of the pie with a beaten egg.

Bake the pies on a cookie sheet for 30-40 minutes or until the top crust is light brown.

Chicken Enchiladas

Here is another great recipe that was inspired by one of my favorite recipe blogs  - Mels Kitchen Cafe.  If you like enchiladas, you'll love these.

• 1/4 Cup THRIVE Freeze Dried Chopped Onions
• 1 Tbsp. THRIVE Red and Green Bell Peppers
• 1/4 Cup hot Water
• 1 tsp. Oil
• 3 Cloves Garlic, minced
• 2 Tbsp. Chili Powder
• 2 tsp. Cumin
• 3 tsp. Sugar
• 3 Cups Water
• 1/2 Cup THRIVE Tomato Powder
• 2 Cups shredded cooked Chicken or 2 Cups THRIVE Chopped Chicken
• Salt
• 1 Cup shredded Cheddar Cheese
• 1 C shredded Monterey Jack Cheese
• 10-12 Flour or Corn Tortillas

If you are using THRIVE Chicken add 1 3/4 cups hot water to the chicken and let sit for 10-15 minutes while you make the sauce.  Mix onions, peppers, and 1/4 cup hot water in a bowl and let it sit for 5 minutes.  Heat oil in pan and add onions and peppers.  Cook over medium heat, stirring often, for 4-5 minutes.  Add the garlic, chili powder, cumin, and sugar.  Cook for 1 more minute, stirring constantly.  Add 3 C. water, Tomato Powder, and shredded chicken or THRIVE Chicken.  Bring to a boil and simmer for 20 minutes.  

Now separate the sauce from the chicken by straining it, pressing any extra liquid out.  Set the chicken aside.  Pour the sauce back into the pan.  Salt to taste.  Heat the sauce until slightly thickened, about 5 minutes.   

Heat oven to 400 F.  Stir 1/2 cup cheddar cheese and 1/2 cup monterey jack cheese into chicken.  Salt to taste.  Spoon about 1/3 cup of the chicken evenly down the center of each tortilla.  Tightly roll the tortillas and lay seam-side down in a greased 9x13 inch pan.

Pour the sauce evenly over the top of the enchiladas and top with the remaining cheese.  Cover with foil and bake for 20 minutes.  Remove the foil and bake for 5 more minutes, or until the cheese browns.  Remove from the oven and let stand for 5-10 minutes before serving.

THRIVE Black Beans

• 1/4 Cup THRIVE Freeze Dried Chopped Onions
• 2 Tbsp. THRIVE Red and Green Bell Peppers
• 1/2 C. hot water
• 1-2 Tbsp. Oil
• 3 Cloves Garlic, minced
• 1 tsp. Chili Powder
• 3/4 tsp. Coriander
• 1/2 tsp. Cumin
• 1-2 tsp. Salt
• 5 - 5 1/2 cups water
• 2 tsp. THRIVE Chicken Bouillon
• 2 Cups THRIVE Instant Black Beans

Mix onion, peppers, and 1/2 C. water in a bowl and let it sit for 5 minutes.  Heat oil in pan and add onions and peppers.  Cook over medium heat, stirring often, for 4-5 minutes.  Add garlic, chili powder, coriander, cumin, and salt.  Cook for 2 minutes, stirring constantly.  Add 5- 5 1/2 cups water, chicken bouillon, and black beans.  Bring to a boil.  Reduce to medium heat and simmer for 25-30 minutes.  After 20 minutes smash some of the beans with a spoon to help thicken the sauce.

Paprika Chicken Stroganoff

If you're like me, you're always looking for new recipes.  One of my favorite places to find recipes online is melskitchencafe.com.  If you haven't checked Mel's website out, you need to!  When I checked her website today I was excited to see that I had all the ingredients to make her newest recipe tonight.  And like everything else I've tried from her website, it was delicious.  So here is how I made Mel's Paprika Chicken Stroganoff using my THRIVE food.

• 1/2 C. THRIVE Freeze Dried Chopped Onions
• 1 C. THRIVE Mushrooms
• 1 C. warm water
• 1 lb. chicken breasts, cut into bite-size pieces
• 1 Tbsp. Paprika
• 1 tsp. Salt
• 1/2 tsp. Pepper
• 2 Tbsp. Flour
• 2 Tbsp. Olive Oil plus more if needed
• 2 Cloves Garlic, minced
• 1 3/4 tsp. THRIVE Chicken Bouillon mixed with 1 3/4 C. water
• 2 Tbsp. THRIVE Tomato Powder mixed with 2 Tbsp. water
• 1 Bay Leaf
• 1/4 C. THRIVE Sour Cream Powder mixed with 2 Tbsp. water

Mix onions, mushrooms, and 1 C. warm water.  Set aside to reconstitute, stirring occasionally.

Mix paprika, salt, and pepper in a medium bowl.  Toss chicken in the mixture until it is coated.  Sprinkle flour on top and toss until coated.

Heat the olive oil in a large skillet over medium heat until hot.  Add the chicken in a single layer and cook until golden brown on each side, stirring occasionally, about 5 minutes.  It will cook more later, so don't worry about cooking it all the way through.  Take the chicken out of the pan and put it onto a plate.

Add another teaspoon of oil to the pan if you need.  Drain any excess water from mushrooms and onions, and put in pan.  Saute, stirring occasionally, until the onions and mushrooms are browned, about 5 minutes.  Add garlic and saute for 1 more minutes, making sure to not burn the garlic.

Pour in about 1/4 C. of the chicken broth and deglaze the pan by scraping up any bits from the bottom.  Stir in the tomato paste, whisking until combined.  Stir in the rest of the chicken broth and the bay leaf.

Add the chicken back in to the skillet ad simmer over medium, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes.  Stir in the sour cream and cook for 2-3 minutes more.

If you want to thicken the sauce more, mix 1-2 Tbsp. water with 1 Tbsp. cornstarch.  Whisk in quickly to mix well.  Simmer for 2-3 more minutes until the sauce thickens.

Serve over egg noodles.

Serves 4-6

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.

Potato Corn Chowder

• 
  
• 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