My Favorite Recipes

I have tested these recipes and refined them to my own tastes.  Feel free to use these,
but please credit my blog if you post these on your own blog or site.  Thank you.  : )





 

I often get asked to break down the cost of a jar of soup.  It takes a lot of time to do this because food prices are always changing in this economy, but I've done this for vegetable soup using costs for the #10 cans of THRIVE (it's ALWAYS much more cost effective to purchase THRIVE in #10 cans).  You can easily change out items in this recipe to make this even cheaper: for example, I will use 1/4 cup alphabet pasta instead of the corn or carrots.  Most of my jar recipes cost from $7.25 to $9.00 a jar, showing that freeze dried foods are much cheaper (AND healthier) than most fast food meals!  Stock up on your favorite pantry items when they're on sale and you can have quick, healthy meals to give away as gifts or have them ready for your family in 15 minutes on your busy days!


VEGETABLE SOUP IN A JAR with December pricing breakdown


makes approximately
9 cups soup for about $8.25!









  • 1 cup Thrive freeze dried chopped beef                                (44.39)    4.04
  • 3/4  cup Thrive freeze dried green beans                              (15.59)     .90
  • 4 teaspoons Thrive beef bouillon (or 4 bouillon cubes)
  • 1/4 cup Thrive tomato powder                                                (31.69)    .74
  • 1/3 c thrive freeze dried celery                                                (25.79)    .58
  • 1/2  cup Thrive freeze dried corn                                            (17.79)    .77
  • 1⁄3 cup Thrive freeze dried chopped onions                       (17.79)   .52
  • 1/4 cup Thrive dehydrated carrots                                         (16.39)     .41
  • 1 tspn ground oregano
  • ½ tspn garlic powder
  • 2 tablespoons freeze dried mixed bell peppers                     (15.89)  ON SALE!  .20
  • Bay leaf

Instructions

  • In a quart size Mason Jar, layer the ingredients in the order listed. Gently tap jar to fit all ingredients in.  Seal.


VEGETABLE SOUP IN A JAR           
Add 8 cups water and simmer
15 minutes until veggies are tender.                                                             
Remove bay leaf before serving.


 



Chicken Tortilla Soup in Jar


Not only is this soup filling and delicious on a cold day, but
each bowl also contains almost 50% of RDA of Vitamin C:
THRIVE green chili peppers contains 110% per ¼  cup,

THRIVE tomato powder contains 50% per ¼ cup, and
THRIVE onions contain 20% per ½ cup!!  Sodium content
per bowl is approximately 233 mg (10% of RDA), but don’t
add the bouillon if you’re on a sodium restricted diet. 
  • 1 cup THRIVE freeze dried chicken
  • ½ cup THRIVE freeze dried tomato powder
  • 1 ½ tablespoons chili powder
  • 2 teaspoons THRIVE chicken bouillon
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ cup THRIVE freeze dried onion
  • 2/3 cup THRIVE freeze dried green chilies
  • 1 cup THRIVE freeze dried corn
  • 1/4 teaspoon ground Chipotle pepper (for extra heat)


In a quart-sized jar, add ingredients in order given and seal
(don't add the Chipotle pepper if you desire a milder soup;

I love the smoky hot flavor that Chipotle pepper adds!).

To prepare soup, add contents of jar into a soup pot, add 8 cups of water, and simmer for 15-20 minutes.  Serve with store bought corn chips or tortilla chips, or use the recipe below for healthier chips.  

To make baked tortilla strips:
1.    Preheat oven to 350°F.
2.    Lightly coat both sides of 8 corn tortillas with cooking spray and
sprinkle with salt.
3.    Stack the tortillas on top of one another, and cut the pile in half.
Cut each half into ¼ inch-wide strips. 
4.    Place tortilla strips on baking sheets in a single layer.
5.    Bake tortilla strips until crisp, lightly browned, and slightly curled, about 15 minutes. Stir and turn strips about 8 minutes into baking time.  Watch them carefully the last few minutes of baking time so that they don't burn.  






Stuffed Bell Pepper Soup

This is my all-time favorite soup. I tried it for the first time in a restaurant just a few years ago and have been playing around with recipes ever since.  It is SO DELICIOUS and SO GOOD for you: 2 tablespoons of THRIVE Tomato Powder contains 25% of your Vitamin C, 40% of your Vitamin A, and 10% of your iron; 1/4 cup of THRIVE Mixed Bell Peppers contains 540% of your Vitamin C and 60% of your Vitamin A!!  You can use all ground beef or all sausage if you wish.  

  • ½ cup THRIVE freeze dried ground beef
  • ¼  cup THRIVE freeze dried sausage crumbles
  • ¾  cup THRIVE tomato powder
  • 1 ½ tablespoons Worcestershire powder http://www.americanspice.com/worcestershire-powder/
  • 1 teaspoon garlic powder
  • 1 tablespoon THRIVE beef bouillon
  • 1 cups THRIVE dehydrated mixed bell peppers
  • 1/3 cup THRIVE freeze dried onion
  • ¼ cup THRIVE freeze dried celery
  • ¾  Cup THRIVE instant brown rice

Instructions
  1. Layer ingredients as they are listed above.
    You may need to gently tap the jar to ensure all of the ingredients fit in.
  2. Top with oxygen absorber or vacuum seal..
To prepare: Boil 8-10 cups of water and empty contents into it.
Reduce boil to a simmer and cook (stirring frequently) for 15-20 minutes.
Add more or less water for desired soup thickness (I usually use 9 cups). 





Pat's THRIVE Apple & Cranberry Chicken Salad with Toasted Pecans



This chicken salad is delicious and light. Go the extra mile by toasting the pecans and you won't have any leftovers!  Just 146 calories per half cup serving (8 servings) 
Calorie information

2 cups Thrive freeze dried chopped chicken
1 cup Thrive freeze dried Fuji Apples (each slice broken into bite-sized pieces)
3 cups water
1/2 cup Thrive freeze dried celery
1/3 cup dried cranberries (cut in half)
1/2 cup Kraft Mayo with Olive Oil
1/4 cup toasted pecan pieces


Combine chicken, apples and water in a sauce pan over high heat. Bring to a boil and reduce heat to low and simmer until reconstituted (about 10 minutes).  Add the celery and the cranberries (I use a clean scissor to cut the cranberries in half).  Put a lid on the pot and allow to sit for 10 minutes. 

While the chicken mixture is sitting in the pot, toast the pecans in microwave: spray a pie plate with non-stick cooking spray and microwave the pecans 1-3 until warm and fragrant.

Put the mixture into a colander and allow to drain for about 5 minutes. Make sure to get all the excess water out (I take a spoon and squeeze it down a bit). Combine the chicken mixture with mayo and pecans.  Season the chicken salad with salt and pepper to taste.  Refrigerate until cool.  Spoon onto bread or crackers.




Pasta Fagioli Soup in a Jar

  • 1/4 cup THRIVE dehydrated carrot dices  
  • 1/2 cup Barilla Ditalini pasta
  • 1⁄2 c THRIVE freeze dried chopped onions
  • 3/4 cup THRIVE instant pinto beans
  • 3/4 cup THRIVE freeze dried ground beef
  • 1/2 cup THRIVE tomato powder
  • 1 tablespoon THRIVE vegetarian beef bouillon 
  • 1 tspn garlic                                                                               
  • 1/2 tspn basil
  • 1/2 tspn oregano
  • 1/2 tspn thyme
  • 1/4 tspn pepper
  • 1/3 cup THRIVE freeze dried celery
  • 3 tablespoons THRIVE dehydrated mixed bell peppers 

    In a quart size Mason Jar, layer the ingredients in order. Place lid on top.  If this is for a gift, I like to decorate the lid with fabric and raffia.  To make soup, pour jar contents into a soup pot.  Add 8 cups of water.  Simmer for 15 minutes until vegetables and pasta are tender.  Serve with grated Parmesan, garlic bread and/or garlic biscuits. 




     Taco Soup in a Jar

  • 1 cup THRIVE Instant Black Beans
  • 3/4  cup THRIVE Freeze Dried Corn
  • 1/3 cup THRIVE Freeze Dried Chili Peppers  
  • 3/4 cup THRIVE Freeze Dried tomatoes
    (or ½ cup Tomato powder)
  • 1 cup THRIVE Taco TVP or Freeze Dried Ground Beef
  • 1/3 cup THRIVE Freeze Dried Onion   
  • 1/4 cup homemade taco seasoning (see recipe below)
  • 1 ½ teaspoons ranch dressing mix (see recipe below)

    Layer the ingredients in the order given in a quart canning jar; as the jar fills up, tap jar on counter top to fit everything in. When you get to the seasonings,  lightly tap jar on counter top so it works its way into the cracks.

    To prepare Taco Soup: place contents of jar in a gallon pot.  Add 8 cups of water and simmer  15 -20 minutes until veggies are tender.  Delicious served with Mexican corn bread, sour cream and/or salsa. 



     

    Easy Taco Seasoning Mix

  • 1/4 cup all-purpose flour
  • 1/4 cup chili powder
  • 3 teaspoons onion powder
  • 1 tablespoon garlic powder
  • 2-1/2 teaspoons salt (can leave this out for low sodium diets)
  • 2 teaspoons ground oregano
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons cayenne pepper
    (I substitute 1 teaspoon ground Chipotle pepper for the cayenne)
  • 1 teaspoon ground coriander

    Store in an airtight container in a cool dry place for up to 1 year. 
    I use a canning jar with a screw off lid. 

    Makes enough for FOUR 1/4 cup batches (about 1 cup total mix).


    To prepare tacos:
      In a large skillet, cook 1 pound ground beef over medium heat until no longer pink; drain off fat (I rinse my cooked ground beef with hot water, too).  Add 1/4 cup taco seasoning mix and 3/4 cup water.  Bring to a boil; simmer and stir for 2 minutes.


    Homemade Ranch Dressing Mix


    This recipe is wonderful to use in the Taco Soup above, in other recipes and in salad dressings.  Make your own mix and store in the refrigerator to save $$ and to adjust to your own dietary needs---whether that be low fat, low sodium or preservative free. 

     

    • 1/2 cup buttermilk powder

    • 3 tablespoons dried parsley flakes

    • 1 tablespoon dried dill weed

    • 1 tablespoon onion powder

    • 1 tablespoon salt (I like to use “Real Salt”)

    • 1 1/2 teaspoons garlic powder

    • 3/4 teaspoons freshly ground pepper

     

    Combine in a food processor for a few seconds until all the spices are combined into the buttermilk powder.  Store in a sealed container in the refrigerator. 

                                                                                                                    

    To make salad dressing:

    3  tablespoons mix, 1 cup mayo and 1 cup milk.  Mix well and allow to thicken in the refrigerator.  Add more or less milk for desired thickness.  I like to use a low fat mayo (or Greek yogurt) and skim milk.  Experiment to your own taste, caloric and thickness preferences.  Add more milk to make thinner dressing, less milk for thicker.  

    To make dip:

    Mix together 3 tablespoons mix with a 16 ounce container of sour cream. Cover and refrigerate. 


    There are 21 tablespoons of mix in an 8 ounce container of "Hidden Valley Ranch Seasoning and Salad Dressing Mix".  I paid about $7 at Wal-Mart for the Hidden Valley.  I bought the buttermilk powder at Wal-Mart for $3.50 and there’s enough to for about 7 batches of homemade ranch mix at 50 cents each, PLUS the cost of your own spices (which I didn’t add in because I already had them on hand). This recipe makes about 15 tablespoons of mix.   






    Quinoa Tabbouleh using THRIVE ingredients

    Tabbouleh is traditionally made using bulgur (a wheat product).
     
  • THRIVE quinoa, 1 cup
  • THRIVE freeze dried celery, 1/2 cup
  • THRIVE dehydrated red/green chopped peppers, 1/4 cup
  • THRIVE freeze dried onions, 1/2 cup (can use fresh if you prefer the crunch of fresh onions)
  • 3 tomatoes, finely chopped
  • Olive Oil, 2 tbsp
  • Freshly squeezed lemon juice, .25 cup
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon sea salt (or to taste)

Directions:

Rinse quinoa using a fine strainer.  In a saucepan bring 2 cups water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, lemon juice, sea salt, oregano, and, tomatoes. Rehydrate your THRIVE onions, celery, and peppers. Stir in quinoa after it has cooled. Refrigerate to allow flavors to blend. Makes approximately eight 1/2 cup servings.



I just love our new instant brown rice!! It has a lower glycemic index than white rice, and I like to make healthy rice pilafs using THRIVE vegetables.  I even get my picky hubby to eat more veggies this way!  Experiment with this recipe by adding 1/3 cup THRIVE instant black beans, increasing water by 1/2 cup.



Southwestern Rice Pilaf


1 cup THRIVE brown rice
2 tspn THRIVE chicken bullion
1/2 teaspoon garlic powder (or 1 clove minced garlic)
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/3 cup THRIVE dehydrate carrots
1/3 cup THRIVE freeze dried corn
1/3 cup THRIVE freeze dried onions
3 tablespoons THRIVE freeze dried green chilies
3 tablespoons THRIVE dehydrated red and green peppers
2 tspn olive oil
2 cups water

Directions using fresh garlic:


Heat the olive oil in a medium-sized pot, stir in garlic and saut√© until golden.  Add the rest of the ingredients and stir to combine.  Simmer over medium heat until liquid is absorbed and the vegetables are tender, approximately 10-15 minutes.  Cover and allow to stand 5 minutes before serving.  

*Directions using garlic powder:

Add all the ingredients in a medium-sized pot.  Simmer over medium heat until liquid is absorbed and the vegetables are tender, approximately 10-15 minutes.  Cover and allow to stand 5 minutes before serving.

*This a
lso makes a nice jar gift by using garlic powder and, of course, leaving out the olive oil.  Layer each item in a pint canning jar.  When you measure your ingredients, make sure you don't have them overflowing and it will all fit in the jar with some light tapping on the counter as put in each ingredient.

*NOTE*  I've been having a difficult time getting this to fit in a pint jar, so I've been using seal-able bags.


I like to give soups as gifts: to people going through a difficult time, after an illness or hospital stay, or to new mothers.  A couple in our church just had their 6th child, so I made up the below vegetable soup using alphabet pasta and put used my FoodSaver to vacuum seal it. 


VEGETABLE SOUP (for larger family)



  • 1 1/2 cup Thrive freeze dried chopped beef or ground beef
  • 1 cup Thrive freeze dried green beans
  • 6 teaspoons Thrive beef bouillon
  • 1/4 cup PLUS 2 TBSN Thrive tomato powder
  • 1/2 c thrive freeze dried celery
  • 3/4cup  Thrive freeze dried corn
  • 1/2 cup Thrive dehydrated carrots
  • 1/3 cup alphabet pasta
  • 1⁄2 c Thrive freeze dried chopped onions
  • 1 ½  tspn ground oregano
  • 1 tspn garlic powder
  • 1/4 cup Thrive freeze dried peppers
  • Bay leaf

Instructions

  • Layer ingredients In vacuum sealing bag
  • Add the Bay leaf and the oxygen absorber last
  • Seal bag according to manufacturer’s directions
  • Attach soup directions to sealed bag


Vegetable Soup
REMOVE OXYGEN ABSORBER AND DISCARD!!
Add 11-12 cups of water and simmer
for 15 minutes until veggies are tender.
Remove bay leaf before serving.







Pancake Recipes:

I just love our THRIVE 10 Grain Pancake Mix, but what I love better is adding THRIVE freeze dried fruit to the mix!!  I found that some recipes call for adding the freeze dried fruit right to the mix, adding water and then allowing your mixture to sit for 10 minutes so that the fruit rehydrates.  I prefer rehydrating the fruit BEFORE adding the pancake mix, and found that I get a much nicer pancake. 



Blueberry Pancakes

  • 1cup THRIVE 10 Grain Pancake Mix (plus 2 TBSN: see hint below)
  • 1/2 cup THRIVE freeze dried blueberries
  • 1 cup water

Put the blueberries in a medium sized bowl and rehydrate them with the 1 cup of water for about 10 minutes.  Add 1 cup pancake mix and stir until combined, but do NOT over mix---your batter will be thin and lumpy.  Use a 1/4 cup measuring cup or measuring spoon to ladle the batter onto a greased griddle that has been preheated to 300 degrees.  Cook until bubbly, flipping after 1-2 minutes. 

Yield: approximately 6 pancakes.
Hint: THRIVE 10 grain pancakes cook up very thick and fluffy, so your batter needs to be slightly thin, otherwise you’ll end up with pancakes that are raw on the inside.  Add more water to get the right consistency, or add a tablespoon or more of pancake mix if your mixture is too thin.
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Apple Pecan Pancakes

  • 1 cup THRIVE 10 Grain Pancake Mix (plus 2 TBSN: see hint below)
  • 1/2 cup THRIVE freeze dried Granny Smith apples, broken into small pieces
  • 1 cup water
  • 1/4 cup chopped pecans
  • 1/2 teaspoon cinnamon
I like to add lots of apples, so I break up each slice into thirds, until I have an overflowing ½ cup.  Put the apples in a medium sized bowl and rehydrate them with the 1 cup of water for about 10 minutes.  Add the pancake mix, pecans and cinnamon to the bowl of apples, and stir until combined, but do NOT over mix---your batter should be thin and lumpy.  Use a 1/4 cup measuring cup or measuring spoon to ladle the batter onto your griddle.  Use a 1/4 cup measuring cup or measuring spoon to ladle the batter onto a greased griddle that has been preheated to 300 degrees.  Delicious with butter pecan syrup.  

Yield: approximately 8 pancakes.

Hint:  THRIVE 10 grain pancakes cook up very thick and fluffy so your batter needs to be slightly thin, otherwise you’ll end up with pancakes that are raw on the inside.  Add more water to get the right consistency, or add a tablespoon or more of pancake mix if your mixture is too thin.


Chicken with Broccoli Stir-Fry Meal in a Jar


1 cup of THRIVE Freeze Dried Chicken
1 cup THRIVE Freeze Dried Broccoli
¼ cup THRIVE Dehydrated Carrots
½ Cup THRIVE Freeze Dried Red Peppers
2 tablespoons THRIVE Green Onions
1 tablespoon THRIVE Chopped Onion
1 tablespoon THRIVE Freeze Dried Celery
2 tablespoons THRIVE Chicken Bouillon
1 tablespoon brown sugar
1 teaspoon dried parsley
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ - ½ teaspoon dried crushed red pepper flakes
1 ½ Cup THRIVE Instant Brown Rice


 In a quart-sized jar, layer ingredients in the order listed; you may need to use the back of a spoon to pack in spice before adding the rice.  Add an oxygen absorber and vacuum seal the jar.


Cooking Instructions:

Add 5 1/2 cups of water to a pot and bring to a boil.  Add contents of jar and stir well.  Return to boil, turn off the heat, cover and allow to sit for 15 minutes (this is necessary to allow the bigger pieces of chicken to rehydrate).  Turn heat back on low and simmer for 20 to 25 minutes covered, stirring occasionally.




Chili Macaroni with Corn Meal in a Jar

My hubby doesn’t like beans, so I took substituted corn for the beans.  This is a delicious and hearty meal, so have several on hand for your busy nights or to give as gifts.  I makes sure I have "spicey" and "mild" jars of this meal available in my pantry so I can give the mild to families with young children.  When I make this for church functions, kids really seem to enjoy this!


1 cup THRIVE Freeze Dried Ground Beef
1 1/4 cups elbow macaroni
2 tablespoons THRIVE chopped onion
2 tablespoons THRIVE mixed bell peppers
2 tablespoons THRIVE celery
1/3 cup THRIVE Tomato Powder
1/3 cup THRIVE Cheese Blend
2/3 cup THRIVE Freeze Dried Corn
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground mustard


For a little extra “heat” add:

2 tablespoons THRIVE chili peppers
1/4 - 1/2 teaspoon crushed red pepper flakes



In a quart-sized jar, layer ingredients in the order listed.  Add an oxygen absorber and vacuum seal the jar. 


 Cooking directions:

Add 5 1/2 cups of water to a pot and bring to a boil.  Remove oxygen absorber, add contents of jar and stir well.  Simmer 15-20 minutes or until macaroni is cooked.  Stir occasionally while cooking, as the sauce thickens as it cooks.  Wonderful served with a little shredded Colby Jack on top. Makes about 4 adult-sized servings.  





* * RECIPES I'M CURRENTLY WORKING ON * *
(come back soon)



Chicken Broccoli Alfredo in a Jar


Pasta Dinner in a Jar

Sloppy Joes in a Jar

Mexican Cornbread (Cheesy Cornbread with Green Chilies)



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