When you've had a busy day or you're running short on time, turn to THRIVE to help you get a healthy dinner on the table. One of the great things about THRIVE is that you can take your favorite recipes and incorporate THRIVE ingredients to help cut on prep time.
THRIVE Life has a great recipe website to give you ideas on all the different ways you can use THRIVE. It includes recipes from Chef Todd and many THRIVE Life Consultants.
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.
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!
I love Mexican Food. If I could I would each 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.
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.
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 recipeshere.
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.