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.

Spinach Artichoke Dip

This recipe comes from Heather Lorimer at Cooking With My Food Storage.  Heather has lots of great recipes to help you learn to use your food storage! 

• 1 C. THRIVE Chopped Spinach
• 1 C. hot Water
• 2/3 C. THRIVE Sour Cream Powder
• 1/4 C. hot Water
• 8 oz. Cream Cheese, softened
• 1/4 tsp. Salt
• 2 tsp. minced Garlic
• 1 C. Marinated Artichoke Hearts, drained and coarsley chopped 
• 1/3 C. fresh grated Parmesan Cheese, plus more for top if desired

Preheat oven to 400 degrees.  Mix spinach with 1 C. hot water and let sit for 1-3 minutes, then drain water.

In a medium bowl combine the sour cream powder with 1/4 C. hot water and mix well.  Add the cream cheese and salt.  Beat till smooth with a hand mixer.  

Fold in the drained spinach, garlic, artichokes, and Parmesan cheese. 

Spread into a small baking dish.  Bake for 35-40 minutes, or until the top is slightly browned.  During the last 5 minutes of baking, sprinkle additional grated Parmesan cheese over the top if desired.

Serve with chips, crackers, or bread.

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