Weeknight Tacos

 

by Todd Leonard CEC

 

Servings: 9
Total Time: 50 min

Prep Time: 15 min

Cook Time: 35 min

Ingredients:

Filling
2 c. THRIVE Granny Smith Apple Slices – Freeze Dried
2 c. THRIVE Blueberries – Freeze Dried
1 1/4 c. water
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. Brown Sugar
1 lemon, juice and zest

Streuse
3/4 c. Brown Sugar
1 c. White Flour (All Purpose Unbleached Flour)
1 1/3 c. Quick Oats
1/2 tsp. Baking Soda
1/2 tsp. Iodized Salt
3/4 c. butter

Directions:

  1. Mix apples, blueberries, and water together and allow to sit for 5 minutes; do not drain. Add remaining filling ingredients and mix.
  2. To make the streusel, mix all dry ingredients together and cut in cold butter until crumbly.
  3. Spread half the streusel across bottom of a greased 8×8 pan, packing down to form crust.
  4. Spread filling over crust and top with remaining streusel.
  5. Bake at 375°F for 30–35 minutes or until golden brown.

Southwest Pasta Skillet

by Todd Leonard CEC

 

Servings: 4
Total Time: 20 min

Prep Time: 15 min

Cook Time: 15 min

Ingredients:

2 c. Egg Noodle Pasta
1/4 c. Bacon, chopped
1 tbsp. Garlic, minced
1/4 c. THRIVE Sweet Corn – Freeze Dried
1/4 c. THRIVE Onion Slices – Freeze Dried
2 c. Water
1/4 c. THRIVE Celery – Freeze Dried
1 tsp. THRIVE Chicken Bouillon
1 tsp. THRIVE Chefs Choice
1/4 c. THRIVE Instant Black Beans Soaked in 1/4 cup hot water
2 tbsp. THRIVE Green Chili Peppers – Freeze Dried
1/4 c. THRIVE Velouté (Rich Chicken Gravy)
2 tbsp. Sweet Baby Ray’s BBQ sauce
3 tbsp. Cholula, or to taste
1/2 c. THRIVE Seasoned Chicken Slices – Freeze Dried
1/4 c. THRIVE Red Bell Peppers – Freeze Dried
2 tbsp. THRIVE Green Onions – Freeze Dried

Directions:

  1. Cook the egg noodles, cool and set aside.
  2. In a skillet cook the bacon until brown, add in the garlic and caramelize, add in the corn and onions and stir to lightly toast.
  3. Add in the water and then the rest of the ingredients except the green onions, cooked pasta, and veloute.
  4. Simmer for 5 minutes.
  5. Add in the veloute, green onions and cooked pasta, stir to combine, simmer for 1 minute and serve!

Classic Shepherd’s Pie

by Todd Leonard CEC

 

Servings: 6
Total Time: 23 min

Prep Time: 4 min

Cook Time: 19 min

Ingredients:

Filling
1 tbsp. Garlic, minced
2 tbsp. Butter, salted
3 c. Water
1 c. THRIVE Ground Beef (Hamburger) – Freeze Dried
1/3 c. THRIVE Tomato Sauce
1/4 c. THRIVE Chopped Onions – Freeze Dried
1/2 c. THRIVE Tomato Dices – Freeze Dried
1 c. THRIVE Green Beans – Freeze Dried
3/4 c. THRIVE Sweet Corn – Freeze Dried
1 tbsp. THRIVE Italian Seasoning Blend
2 tsp. Beef bouillon

Mashed Potatoes
2 1/2 c. THRIVE Mashed Potatoes
3 c. Water
1 tsp. THRIVE Italian Seasoning Blend
1/2 tsp. Salt
3 tbsp. Butter, salted

Topping
1 c. Colby Jack Cheese, shredded

Directions:

  1. Preheat oven to 350
  2. In a medium sauce pan, saute garlic in butter until lightly caramelized. De-glaze with water and add in remaining filling ingredients.
  3. Bring sauce to a simmer until thick about 4-5 minutes. Set aside
  4. To make mashed potatoes add water, seasonings and butter to a small sauce pot and bring to a simmer add in potatoes and whisk until smooth.
  5. To assemble pour the filling into an 8×8 pan and cover with the mashed potatoes. Sprinkle cheese on top and bake in a 350 oven for about 15 minutes or until cheese is melted.

Yield: 1- 8×8 pan

Weeknight Tacos

by Todd Leonard CEC

 

Servings: 4
Total Time: 12 min

Prep Time: 5 min

Cook Time: 7 min

Ingredients:

1/3 c. THRIVE Chopped Onions – Freeze Dried
1 1/3 c. THRIVE Ground Beef (Hamburger) – Freeze Dried
2 tbsp. THRIVE Tomato Sauce
3/4 c. THRIVE Tomato Dices – Freeze Dried
1 tbsp. Garlic, minced
2 tbsp. Butter
1 1/2 tsp. Chili Powder
1 tsp. Cumin
1 tbsp. Lime Juice
1 tsp. Cholula
1/4 tsp. Salt
1 3/4 c. Water

Directions:

  1. In a small sauce pot, saute garlic, onion and in butter until caramelized, stir in hamburger and lightly toast.
  2. Add in remaining ingredients except tomato sauce and bring to a simmer for 3-4 minutes.
  3. Sprinkle in tomato sauce mix while whisking to combine.
  4. Simmer for about 2-3 minutes, or until thickened. Serve on tortillas with your choice of toppings.
  5. Assemble tacos with 8 6″ tortillas and your choice of optional toppings like lettuce, sour cream, cheddar cheese, or salsa.

Yield: 2 cups, 8 tacos

Loaded Beef Burritos

by Todd Leonard CEC

 

Servings: 4
Total Time: 35 min

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

2 tbsp. butter
1 tsp. garlic, minced
1/2 c. THRIVE Sausage Crumbles – Freeze Dried
1/2 c. THRIVE Small Diced Beef- Freeze Dried
2 1/2 c. water
1/4 c. Instant Pinto Beans
2 tbsp. THRIVE Chopped Onions – Freeze Dried
2 tbsp. Mixed Bell Peppers
1/4 c. THRIVE Potato Chunks
1/4 c. THRIVE Sweet Corn – Freeze Dried
1/4 c. THRIVE Green Chili Peppers – Freeze Dried
1/4 c. THRIVE Instant White Rice
1/2 tsp. cumin
1/4 tsp. chipotle powder
1/2 tsp. THRIVE Chefs Choice
1/4 tsp. chili powder
2 tbsp. THRIVE Cilantro
1 tbsp. THRIVE Beef Bouillon
1/4 c. THRIVE Tomato Dices – Freeze Dried
2 c. Shredded Colby Jack Cheese – Freeze Dried (rehydrated)
4 flour tortillas, large

Directions:

  1. Reconstitute cheese (preferably night before).
  2. Sweat butter and garlic together in a medium sized pot. Add sausage and roast beef and lightly caramelize and toast.
  3. Add water and all remaining ingredients except for tomatoes and cheese. Cook on low simmer for 5 minutes. Add tomatoes and cook until liquid is mostly gone.
  4. Fold half the cheese and ¼ cup THRIVE Enchilada Sauce (see recipe online) into the filling mixture.
  5. Scoop 1 cup of the filling into the bottom center of each of 4 large tortillas and roll up tightly.
  6. Place burritos in baking dish and top with remaining cheese and sauce. Bake at 350⁰ F for 14 minutes.

Yield: 4 burritos.

Tortilla Soup with Corn and Cheddar Biscuits

by Todd Leonard CEC

 

Servings: 4
Total Time: 25 min

Prep Time: 5 min

Cook Time: 20 min

Ingredients:

1 tbsp. Butter
2 tbsp. Garlic, minced
8 c. Water
3/4 c. THRIVE Seasoned Chicken Slices – Freeze Dried
1/2 c. THRIVE Red Bell Peppers – Freeze Dried
1/2 c. THRIVE Onion Slices – Freeze Dried
1/2 c. THRIVE Sweet Corn – Freeze Dried
1/4 c. THRIVE Green Chili Peppers – Freeze Dried
1/2 c. THRIVE Instant Black Beans
2 tsp. THRIVE Chefs Choice
1 tbsp. Chili powder
2 tsp. Cumin
1 tsp. Cholula Hot Sauce
1 can Tomatoes, diced (drained) or 2 Roma tomatoes diced
5 Corn tortillas, cut into 1 inch squares
1/2 c. THRIVE Velouté (Rich Chicken Gravy)
1/4 c. Cilantro, fresh, chopped
2 tbsp. Lime Juice

Corn and Cheddar Biscuits
2/3 c. Whole Milk
1 tsp. Lemon Juice
2 tbsp. THRIVE Sweet Corn – Freeze Dried
2 tbsp. THRIVE Onion Slices – Freeze Dried
2 tbsp. THRIVE Green Chili Peppers – Freeze Dried
1 tsp. THRIVE Chefs Choice
3/4 tsp. Granulated garlic
1/2 c. Shredded cheddar cheese
1 c. White flour
1 tbsp. Baking powder
1/4 c. Butter, melted

Optional Topping
3 tbsp. Melted butter
1 tbsp. Chopped parsley
1/2 tsp. Granulated garlic

Directions:

  1. Tortilla soup: Saute butter and garlic in a 4 qt pot.
  2. Tortilla Soup: Add all Tortilla Soup ingredients except Veloute, tortillas, cilantro, and lime juice. Simmer for 15-20 minutes covered, or until black beans are done.
  3. Corn and Cheddar Biscuits: Preheat the oven to 400. Crush the Sweet Corn, Green Chili Peppers, and Onion Slices in a resealable bag by pounding lightly into small pieces.
  4. Corn and Cheddar Biscuits: Mix the milk with the lemon juice. Add the crushed vegetables to the milk mixture and let it rest. Combine and stir dry ingredients in a bowl and fold in milk mixture, cheese and melted butter until just combined.
  5. Corn and Cheddar Biscuits: Scoop out 8 large biscuits onto a greased cookie sheet. Bake in oven for 12-15 minutes or until golden brown. If desired, brush melted butter garlic herb mixture on the top of each biscuit.
  6. Tortilla Soup: Add in remaining ingredients to the soup and simmer on low another 3-5 minutes. Taste and adjust seasonings if needed.

Dish soup into bowl, top with chips or guacamole topping. Serve with corn and cheddar biscuits.

Chicken Fajitas

by Todd Leonard CEC

 

Servings: 4
Total Time: 24 min

Prep Time: 4 min

Cook Time: 20 min

Ingredients:

2 tbsp. Butter
1 tbsp. Garlic, minced
3/4 c. THRIVE Onion Slices – Freeze Dried
3/4 c. THRIVE Red Bell Peppers – Freeze Dried
2 c. Water
1 1/2 c. THRIVE Seasoned Chicken Slices – Freeze Dried
3 tbsp. THRIVE Green Chili Peppers – Freeze Dried
1/2 tsp. Cumin
1/2 tsp. Chili Powder
1/2 tsp. THRIVE Chefs Choice
1 tbsp. THRIVE Velouté (Rich Chicken Gravy)
1 tsp. Lime Juice
8 Flour or Corn tortillas, 4 inch
1/3 c. Sour cream, optional topping
1/3 c. Guacamole, optional topping
1/2 c. Shredded Cheese, optional topping
1/4 c. Cilantro, optional topping

Directions:

  1. Saute garlic in butter. Add in Onion Slices, Red Bell Peppers, and Seasoned Chicken Slices and toast lightly.
  2. Add in remaining ingredients except for the Veloute and lime juice. Simmer until water is mostly reduced.
  3. Sprinkle in Veloute while stirring and then finish with the lime juice. Mix should be slightly saucy.
  4. Allow to cook for an additional minute and serve with tortillas and additional toppings if desired.
  5. Place a 1/4 cup portion of the fajita chicken mix into a 4 inch flour or corn tortilla and top with any of your favorite toppings. Serve with the rice and beans.

Mango Buttercream Frosting

by Kristen Brady

 

Servings: 20
Total Time: 5 min

Prep Time: 5 min

Cook Time: 0 min

Ingredients:

1/2 c. Butter, softened
4 1/2 c. Powdered Sugar
1/4 c. THRIVE Instant Milk
1 tsp. Pure Vanilla Powder – Spice Can
2 tbsp. THRIVE Mango – Freeze Dried powdered – add more to taste

Directions:

  1. Beat softened butter until fluffy then slowly add half the powdered sugar
  2. Add milk and slowly beat in the vanilla and remainder of the sugar
  3. Add Mango powder (or other fruit powder) for desired flavor! You may need additional milk for desired consistency.

Zesty Black Beans and Green Chili Sweet Corn Brown Rice

by Todd Leonard CEC

 

Servings: 4
Total Time: 28 min

Prep Time: 8 min

Cook Time: 20 min

Ingredients:

Zesty Black Beans
2 sli. Bacon, diced
1 tbsp. Garlic, minced
1/2 c. THRIVE Onion Slices – Freeze Dried
1/4 c. THRIVE Green Chili Peppers – Freeze Dried
4 c. Water
2 c. THRIVE Instant Black Beans
3/4 tsp. Chili powder
3/4 tsp. Cumin
2 tbsp. Cilantro, fresh, chopped
1 tsp. Cholula Hot Sauce
1/4 c. BBQ sauce
1 tsp. THRIVE Chefs Choice
1 tbsp. Lime juice

Green Chili and Sweet Corn Brown Rice
1 tbsp. Butter
1 tbsp. Garlic, minced
2 3/4 c. Water
1/4 c. THRIVE Green Chili Peppers – Freeze Dried
1/2 c. THRIVE Sweet Corn – Freeze Dried
2 c. THRIVE Instant Brown Rice
1/4 c. THRIVE Red Bell Peppers – Freeze Dried
1/4 c. THRIVE Onion Slices – Freeze Dried
1/4 c. THRIVE Velouté (Rich Chicken Gravy)
2 1/2 tsp. THRIVE Chefs Choice
2 tbsp. Cilantro, fresh, chopped

Directions:

  1. Zesty Black Beans: In a medium sauce pan, cook the bacon until brown and drain half the fat. Add in the garlic, Onion Slices, and Green Chili Peppers to toast lightly.
  2. Zesty Black Beans: Add in the water and the rest of the Zesty Black Bean ingredients except for the cilantro and lime juice. Simmer for 15-20 minutes covered or until beans reach desired tenderness.
  3. Green Chili and Sweet Corn Brown Rice: In a small sauce pan, saute the garlic in butter until golden brown. Add in the water and remaining ingredients except the cilantro and simmer covered for 5 minutes.
  4. Zesty Black Beans: Test simmered beans for tenderness. Sauce should be thickened. Add more water if needed.
  5. Zesty Black Beans: Add cilantro and lime juice. Simmer for 1-2 more minutes or until desired thickness and then let rest for 2-3 minutes.
  6. Green Chili and Sweet Corn Brown Rice: Take off heat and let stand for 5 minutes covered. Fold cilantro into the rice and fluff.

No Bake Cookie Cups

by Emily Thrives

 

Servings: 4
Total Time: 55 min

Prep Time: 15 min

Cook Time: 40 min

Ingredients:

1 THRIVE Classic Cookie Dough Mix PC
1 c. Butter, salted
2 1/2 tbsp. Water
1 1/2 c. Semisweet Chocolate
2 pkg. Semisweet Chocolate

Directions:

  1. Combine the classic cookie dough mix, butter, and water together in a mixing bowl and mix together. Add 1 1/2 cups of chocolate chips and mix.
  2. Roll cookie dough into small balls on wax paper.
  3. Melt two packages of chocolate in a microwave until smooth.
  4. In a muffin pan, insert muffin cups and scoop melted chocolate onto the bottom of each cup.
  5. Add a cookie dough ball into the center and cover with chocolate. Shake pan to settle chocolate.
  6. Set pan in freezer for 40 minutes, or until chocolate is solid. Enjoy!

Navajo Taco Chili

by Todd Leonard CEC

 

Servings: 7
Total Time: 20 min

Prep Time: 20 min

Cook Time: 0 min

Ingredients:

2 tbsp. Garlic, minced
2 tbsp. Butter
1 c. THRIVE Ground Beef (Hamburger) – Freeze Dried
1 c. THRIVE Sausage Crumbles – Freeze Dried
1 1/2 tsp. Cumin
2 tsp. Chili Powder
6 c. Water
1/2 c. THRIVE Green Chili Peppers – Freeze Dried
1/4 c. THRIVE Green Bell Peppers – Freeze Dried
1/4 c. THRIVE Red Bell Peppers – Freeze Dried
1/2 c. THRIVE Onion Slices – Freeze Dried
1 c. Instant Pinto Beans
1/4 c. Tomato Powder
1/2 c. THRIVE Espagnole (Savory Beef Gravy)
1 tsp. THRIVE Chefs Choice
2 tbsp. THRIVE Cilantro
1/2 c. THRIVE Tomato Dices – Freeze Dried
1/2 tsp. THRIVE Summer Limeade (Seasonal)
2 tsp. Cholula Hot Sauce

Directions:

  1. In a large pot, sweat the garlic and butter together. Sprinkle in the ground beef, sausage, chili pepper, and cumin. Allow to lightly toast.
  2. Add water and the rest of the chili ingredients. Allow to simmer for 10 minutes, stirring occasionally. Keep warm as needed.

Breakfast Casserole

by Todd Leonard CEC

 

Servings: 12
Total Time: 45 min

Prep Time: 15 min

Cook Time: 30 min

Ingredients:

1 c. THRIVE Potato Chunks + 2 c. boiling water
1 1/2 c. THRIVE Sausage Crumbles – Freeze Dried
1/3 c. THRIVE Chopped Onions – Freeze Dried
1/3 c. THRIVE Green Chili Peppers – Freeze Dried
1/3 c. THRIVE Green Bell Peppers – Freeze Dried
1/3 c. THRIVE Red Bell Peppers – Freeze Dried
1/3 c. THRIVE Green Onions – Freeze Dried
1 1/2 tsp. THRIVE Chefs Choice
1/4 tsp. THRIVE Peppercorn
1 1/2 c. water
2 c. THRIVE Scrambled Egg Mix
2 1/2 c. water
1 1/2 c. THRIVE Shredded Cheddar Cheese – Freeze Dried (reconstituted)

Directions:

  1. Add boiling water to potato chunks and set aside. Allow to rehydrate for 5–10 minutes. Drain once reconstituted.
  2. Combine the sausage, all veggies, and seasoning blends with the 1 1/2 c. water. Stir well and set aside.
  3. Mix the 2 1/2 c. water into scrambled egg mix until completely smooth.
  4. Combine eggs, potatoes, and veggie mixture (do not drain) and mix well.
  5. Pour into a greased 9×13 pan and sprinkle cheese on top. Cover with foil for light and fluffy eggs, or cook uncovered for brown and crispy texture.
  6. Bake at 350F for about 30 minutes, or until egg is set.

Dutch Oven Deep Dish Pizza

by Todd Leonard CEC

 

Servings: 16
Total Time: 102 min

Prep Time: 90 min

Cook Time: 12 min

Ingredients:

Crust
1 c. water
2 tbsp. water
1 pkg. Instant Dry Yeast equal to 2 1/4 tsp dry yeast
2 tbsp. olive oil
3 3/4 c. THRIVE Country White Dough Mix

Sauce
1/2 c. THRIVE Tomato Sauce
2 c. hot water
2 tbsp. olive oil
1 tbsp. garlic, minced
1/4 tsp. THRIVE Peppercorn
1 tbsp. THRIVE Italian Seasoning Blend

Toppings
2 c. THRIVE Shredded Mozzarella Cheese – Freeze Dried reconstituted as per can directions
4 oz. pepperoni slices
1 c. black olives, sliced
1 c. THRIVE Green Bell Peppers – Freeze Dried reconstituted as per can directions
1 c. THRIVE Sausage Crumbles – Freeze Dried reconstituted as per can directions
3/4 c. THRIVE Chopped Onions – Freeze Dried reconstituted as per can directions

Directions:

  1. Prepare crust as per directions on bread can adding water and yeast to bread mix and kneading for 5 minutes. Cover and let rise until doubled.
  2. Shape dough into 2-3 separate pieces. Take one and roll out into 12-14 inch circle on floured table.
  3. Prepare briquettes and let smolder to create white hot coals.
  4. Coat bottom of 12 inch dutch oven with 2-3 tablespoons olive oil. Once coals are white, set oven on coals with lid on to preheat.
  5. To prepare the sauce, heat olive oil in skillet over medium heat. Add garlic and saute until slightly golden.
  6. Add hot water to pan to deglaze the garlic, add tomato sauce mix and whisk until combined, bring to simmer. Add peppercorn and Italian seasoning.
  7. Turn heat to low and let simmer until ready to use.
  8. Take rolled dough and carefully place in hot dutch oven, making sure crust lays flat and carefully press crust up sides 1-2 inches with spoon.
  9. Spread sauce on crust to edges and add toppings, cheese last.
  10. Cover and set back on coals. Add 18 coals to top, and 10 to bottom. (internal temp to be 425 degrees)
  11. Cook undisturbed for 12-20 minutes or until crust is golden and cheese is melted and bubbly.

Buon Appetito Cowboy!
*repeat to use other dough balls or use for scones or bread sticks. Extra sauce is great for dipping!

Thrive Vanilla Ice Cream Base

by Todd Leonard CEC

 

Servings: 12
Total Time: 100 min

Prep Time: 90 min

Cook Time: 10 min

Ingredients:

3 tbsp. THRIVE Instant Milk
1 c. water, for milk
2 c. heavy cream
1 c. Cane Sugar
1/2 c. THRIVE Scrambled Egg Mix
3/4 c. water (for eggs)
1 1/2 tbsp. THRIVE vanilla powder
1/2 tsp. coconut extract
1/4 tsp. salt

Directions:

  1. Heat instant milk, 1 cup water and cream together until just comes to simmer.
  2. Mix scrambled eggs, 3/4 cup water, sugar, vanilla and salt together in separate bowl.
  3. Temper egg mixture with hot milk and cream by adding the hot cream slowly to the eggs while stirring.
  4. After combined, add the custard back into the pot and heat until slightly thickened.
  5. Strain and chill. (for quick chill, place in ice bath and stir well.) Stir and store in fridge or freezer.
  6. Add to ice cream machine after completely chilled and freeze according to manufacturer’s freezing instructions.