Vegetarian Breakfast Pizza

Using Your April 2013 Q

Something I've had requests about lately is more vegetarian THRIVE recipes.  I have a recipe that comes from my mother-in-law that is a simple all inclusive meal that she typically serves when she is making coffee cakes or something else sweet and with a fruit platter as a final side.  Although her original recipe is not vegetarian, looking at it I realized that it would be easy to convert it to something tasty, THRIVE-ing and Veggieful.

Because the Bacon TVP is on sale this month, I tried adding that on the top, but forgot to take a picture of the just veggie finished product.  Sorry about that!  Other products from the April Q being used in this recipe include FD Cheddar Cheese, and FD Potato Dices.

Here's the line up of ingredients I used for the Vegetarian version (minus the sausage of course!).  I will also be adding a strictly 100% THRIVE Breakfast recipe meal to the 30 Days of THRIVE soon.

Original Breakfast Pizza Recipe adapted from Bev Breunig's Recipe

1 (8 oz.) can crescent rolls
4 eggs
1/2 t salt
1/4 t pepper
1/2 c milk
1 c Swiss or Monterey Jack cheese
1/2 lb bacon
2 c hash brown potatoes

Fry bacon; break into tiny pieces.  Brown hash browns lightly.  Separate crescent dough into 4 rectangles.  Place in ungreased 9x13 in pan. Press over bottom and 1/2 in up the sides to form crust.  Beat eggs, add milk, salt and pepper.  Pour over crust.  Add bacon, cheese and hash browns.  Spread evenly over top.  Bake 25-28 minutes at 350 degrees, or until golden brown.  Serve immediately.

Full Page Printable Recipe

THRIVE Vegetarian Breakfast Pizza

1 (8 oz.) can crescent rolls
3/4 c THRIVE Scrambled Egg Mix
2 T THRIVE Instant Milk
1/2 t salt
1/4 t pepper
1 1/4 c water

1/4 c THRIVE FD Onion
1/2 c THRIVE FD Green Bell Pepper (or 1/4 each red and green)
1/2 c THRIVE FD Mushrooms
2 c THRIVE FD Potato Dices
1 c water

1 c THRIVE FD Cheddar Cheese
1/2 c water (drizzled slowly...do not just dump it!)

1/3 c THRIVE Bacon TVP (Optional)
Chef's Choice Seasoning (Optional)

1. Preheat oven to 350 degrees. Separate crescent dough into 4 rectangles.  Place in ungreased 9x13 in pan.  Press over bottom and 1/2 in up the sides to form crust.
2. Measure Onions, Bell Peppers, Mushrooms, Potato Dices and combine into a bowl then add 1 cup of water.  Allow to soak through for 2 minutes.  Mix thoroughly with a fork to ensure that all of the veggies get rehydrated. Set aside.
3. Measure Cheddar Cheese into a bowl. Slowly drizzle cold water on the cheese turning over softly with a fork for a minute.  Set aside.
4. Combine Scrambled Egg Mix and Instant Milk Powder, salt and pepper then add 1 1/4 c water.  Pour mixture over the crescent dough crust. Pour the vegetable mixture on top of the egg mixture in the pan. Sprinkle cheese on top of the whole mixture.
5. Bake in preheated oven for 27-30 minutes. If using optional Bacon TVP take out after 24 minutes, sprinkle dish with Bacon TVP and Chef's Choice Seasoning, then return to the oven for the remaining 3-6 minutes.

It so easy and mess-free using your THRIVE ingredients and a little water:

Mama Mondays - Healthy Mama Series

Good Morning Mamas!

I am so glad that you are joining us again this Monday! Today is an exciting one because I will be introducing another series as a part of Mama Mondays! This is something that I am really passionate about and something I have personally struggled with. Being a Healthy Mama!!!

I will be adding great tips, tricks, and recipes to help you throughout your pregnancy and again while breastfeeding! Tune in every 2nd Monday of the month!

Perhaps a little back story would help you understand why I care so much about healthy mamas!!!

When I was pregnant with Noah (He was a pleasant surprise FYI), I was waist deep in a very intensive Diagnostic Medical Sonography Degree. It required that I work 40 hr week at my clinical internship site (which was 45 minutes from home), and put in about 30 more hours of study, assignment time, just to stay afloat!! I was not an overachiever my any means! I was highly stressed and worn out! This did not make ideal conditions for a pregnancy. Once I started thinking about it, most moms now have to deal with less than ideal conditions while pregnant these days. So what can we do to make sure that we stay as healthy as possible? Let me tell you what I did.....

#1 Drink TONS of water!!!

While pregnant or nursing water is vital! You need plenty of water to keep you babies amniotic fluid at a good level as well as to clean the fluid. It is also very important for your own body. You are giving up so much to help that little one grow, your body needs the water to maintain its cells and critical functions, like the kidneys.

#2 Take some time for exercise!

I really loved to stretch while I was pregnant. You can find prenatal yoga and mediation videos everywhere!! This really helps to relieve some stress and help many fluids in your body to circulate much better!! Deep breaths and pamper those muscles!!! This can also help blood circulation and prevent varicose veins if done regularly.

#3 Plan to succeed!!! Plan Snacks & Meals!!!!

Make sure that you have a great eating plan. If you have a plan and take time to prepare your meals and snacks, you are giving yourself a head start. You are less likely to choose something that will will set you back. Healthy snacks and meals are essential to give your body the right fuel to keep you energized and grow that cute little baby! Here is some of my best advice....

Eat a really good breakfast! Make sure that you have a great protein source and that you add in some veggies!!! This gives you the best head start! MY favorite is to make an egg, veggie, and cheese omelet! Take your THRIVE Scrambled egg mix and create a "bed" for your favorite veggies and cheese. My favorite veggies are THRIVE Green Chile, THRIVE Asparagus, THRIVE Spinach, THRIVE Onions, and THRIVE Red and Green Bell peppers! I usually top it with just a little THRIVE Cheddar Cheese. Add some THRIVE Instant Milk and some THRIVE Quick Oatmeal to boost breast milk production!

Make sure that you plan some healthy snacks! One of my favorite snacks in the morning is an assortment of Yogurt bites and fruit and nuts! This ensures that you get a little protein! Add in any of your favorite THRIVE yogurt bites and favorite THRIVE fruits to some almonds and you are good to go! For a snack towards the afternoon (this is usually when most people begin to crave the sweets!) I love to add in something with a crunch! I LOVE the THRIVE Corn! It is almost like eating popcorn, but a little sweeter to satisfy my sweet tooth!

Make sure that your lunch is packed with good stuff! I love a great chicken salad with some fruit! Combine some of our THRIVE Superstars for a great lunch! Chicken, Onion, Celery, Apples or grapes, and some red or green bell peppers make an amazing chicken salad!

 

At dinner time it is important to pay attention to your balance between the carbs and proteins! You growing baby needs good proteins and veggies to carry you through the night. One of my favorite go to dinners is a stir fry! You get tons of protein and veggies in! Check back next Monday for my THRIVE Sizzle! Stir Fry recipe!!!

Last but not least, make sure that you are treating yourself! One of the biggest mistakes people make when trying to be healthy is that they feel like you have to completely cut out all the "Bad" things! NOT!!! If you love ice cream....eat a little ice cream!! The trick is, only eat a true serving size!!

#4 Perhaps the most important, Get good Sleep!

Getting enough sleep is so important when pregnant or nursing and probably the hardest to come by! Try and help yourself by winding down about 30 minutes before bed by doing some stretches and rubbing your feet. Use some lotion and really try to calm yourself down.

 

Try to remember that in order to take care of your growing little ones, you have to take care of yourself! Once you start you will love it!!  

Chef Todd Cooks it Up Veggie Style

Along with new monthly sales for October along comes new fresh recipes
from our very own Chef Todd

Click on any of the pictures to be taken
to the printable recipe link:

Vegitariian Lasagna

Now this one looks to die for! I think its going to be my favorite of the bunch.

Italian Bean Salad

A dish full of protein and veggies, YUM.

Stuffed Portabello Mushrooms

Mushrooms aren't my favorite but I'm sure my husband would be delighted to see this.

Creamy Tomato Pasta Primavera

But this one is a close second.

THRIVE Crepes with a specialty filling

I've never had a vegetable crepe but I'm excited to try this!

Happy Cooking and Happy Tuesday!

My New Favorite Shelf Reliance Product

I know that more than one person has shed a tear for the discontinued Dehydrated Mixed Bell Peppers that Shelf Reliance has decided to retire December of this year or whenever supplies run out....whichever comes first. Trust me, even many of the consultants have been begging SR to reverse this decision. If you loved them as much as most people, now will be your time to stock up before the last can leaves the shelf. While I too liked the Mixed Bell Peppers, it was husband's least favorite food due to its flavor and texture. They were tiny and flaky so they didn't have as much of a “presence” when it came to skillets. Needless to say, my family will be welcoming these wonderful strips of bell peppery goodness with open arms. I went to an Opportunity Meeting in Albuquerque last night and Jason Budge had these to sample.... I was in Heaven. They nearly melt it your mouth. The fresh aroma fills the air as soon as the can is opened. Then putting it in your mouth and tasting the sweet, then spice-melt-in-your-mouth-goodness is to die for. I think I may have just found a new favorite food. I thought that the Sweet and Sour Pineapple was delicious before, but now it is going to ROCK! Fajitas will be so moist and tender, pizza toppings so crisp and juicy, chili so warm and filling, Lasagna and stir fry....here I COME!!! Speaking of stir fry, I bet these will go great with the new Zucchini that was just released. Yahooey!

What do you use Bell Peppers in?

Which food wouldn't you be able to do without for a year?

Update: Due to customer and consultant requests, Shelf Reliance has decided not to retire the original mixed bell peppers.  Let your voice be heard!  What products do you love and wish they freeze dried...they listen.

Meals in Minutes: Taco Soup

Ever gone camping and wished that you had something light weight, quick and easy for dinner that was filling, not greasy and inexpensive....hey me too!  Are you a mom or dad without a whole lot of time to throw dinner together and wish that you could have something healthy and tasty that could be waiting for you in your pantry when dinner time approaches?  I have been reading Dinner is in the Jar by Kathy Clark and making changes to these recipes that make it a little more user friendly for my family.  For example, if I was supposed to be soaking beans overnight and then start simmering them for 2 hours before dinner, it wouldn't have helped me as much as if I had beans that were ready to go.  That is why I LOVE Shelf Reliance Instant Beans.  This first recipe I am posting for you is one that taste's absolutely fabulous and can actually be done in about 20 minutes.  Because you don't have to pre-soak the beans, everything can go in the same bag.  This makes it all the more tempting to rig up 10 bags at once (ok, maybe more like 4) so you have future dinners set and ready to go. Thank you to Kathy Clark who got the seasonings perfect on this one.  Hope you like the Shelf Reliance doctored soup. My husband said I, "have full permission to make this soup again and again."  Basically his way of saying he loves it!  Also, since Taco TVP is the Qpon item of the month, I thought it convenient to include a recipe which would taste great with Taco TVP.

Something else I should mention is that I typically don't put my food in Jars.  I prefer to use those for when I can beans, chicken, meat or veggies so I use mylar bags for my "Meals in Minutes".  To learn more about mylar and oxygen absorbers, this is where I bought mine. These are also very convenient for when you are camping.  Mylar bags are also reusable so you can just trim the top off to open then save them for the next time you fill bags.  I put an oxygen absorber in my bags to keep the product fresh and crisp.  If you are making a meal that you are going to be eating soon  (like in a couple of days) you can use a freezer bag with a good zip lock and it should work just fine.



Taco Soup
Bag Ingredients:
1 c THRIVE Instant Red Beans
1 c THRIVE Instant Pinto Beans
1 1/2 c  THRIVE Freeze Dried Ground Beef THRIVE Beef TVP, or 3/4 c THRIVE Taco TVP (you can substitute 1 lb ground beef instead of THRIVE meat)
1 c THRIVE Freeze Dried corn
2 T THRIVE Mixed Bell Peppers
2 T THRIVE Chopped Onions
1/4 c ranch dressing mix (about 1 packet of Hidden Valley Ranch Powder)
2 T chili powder
1 t garlic powder
1/4 t THRIVE oregano
1/2 t paprika
2 t cumin
1 t seasoning salt
1/8 t ground black pepper
Pinch of cayenne pepper

Additional Ingredients:
9 c water
2 cans of diced tomatoes (2 1/2 c THRIVE Tomato Dices w/1 c water)

Optional toppings: (I've used THRIVE cheese & sour cream or just regular stuff from the grocery market.  Depends on if you are in a situation with refrigeration or not!)
cheese
sour cream
tortilla chips


Directions:
Bring water to a boil then turn off the heat and immediately add all of the other ingredients from the bag and cover the pot.  Let all of the ingredients sit for 5 minutes to begin rehydrating.  Add tomatoes, recover, then bring to a simmer allowing it to simmer for another 10-15 minutes.   Top individual bowls with shredded cheese, sour cream and crushed tortilla chips.


If you live in the Denver area or somewhere close by and would like to attend one of my Meals-in-Minutes group nights and store up a bunch of dinners for your family, contact me at Tiffany@HelpingFamiliesThrive.com. If you'd like to search the Shelf Reliance website and get the guaranteed best pricing available without having to use a coupon, you can visit www.helpingfamilies.thrivelife.com/home.

Freeze Dried Pineapple ... THRIVE Sweet and Sour Pork or Chicken

Today is Day 21 of the 30 Days of Faves and I just HAVE to post this because it is literally almost everyone's favorite product.  If you haven't already tried FD Pineapple, it will rock your world.  THRIVE outdid themselves as they went to 16 different companies before they chose this company for the finger licking, tongue tingling fruit. 

If you'd like a sample of this delectable fruit, email me at TiffsTreasures@gmail.com for more information.

The following recipe is adapted from the Betty Crocker Bridal Edition Cookbook.

Ingredients:

Getting Started:

1 1/2 c FD Pineapple

4 c water

8 cups cooked rice

1 1/2 lb boneless pork (or chicken)

Vegetable Oil

Batter:

1/2 c flour

1/4 c cornstarch

2/3 c cold water

1/2 t salt

1 1/2 T THRIVE egg powder

Skillet Mix:

3/4 c THRIVE Carrots

1/2 c THRIVE Mixed Bell Peppers

1/2 c brown sugar

1/2 c white vinegar

1/2 t salt

2 t soy sauce

1/2 t minced garlic

2 t cornstarch

1. Combine pineapple and 4 c water in a bowl and allow to soak in the fridge.  Begin cooking your rice.  Click here if you need a rice recipe and just double what it calls for.

2. Remove excess fat from pork or chicken and cut into 3/4 in cubes.  Heat deep fryer or dish to 360 degrees.  Note: I don't fry things very often so I just filled a skillet with about 1 in vegetable oil to cook the pork.

3. Combine all of the batter ingredients into a medium mixing bowl and whisk quickly until mixture becomes smooth.  Add pork pieces to batter and toss around until each piece is well coated.

4. Add pork pieces one at a time to frying oil leaving a little space in between each one so they will not stick together and so they will be easy to turn.  Cook them 5-6 minutes long turning each piece 2-3 times until golden in color.  Drain on paper towels and keep warm.

5.  Get 2 1/2 c water from bowl of pineapple (add water to equal 2 1/2 c if there isn't enough) and put this, brown sugar, vinegar, 1/2 t salt, soy sauce, THRIVE carrots, THRIVE Mixed Bell Peppers, and garlic into pan and bring to a boil.  Let it cook for 6-7 minutes.

6.  In pineapple bowl, add 2 T cornstarch (2 T water if there isn't any water remaining and the pineapple soaked it all up).  Mix well, then add cooked pork.  Mix again.

7. Add contents of the bowl into the pan with the rest of the cooked ingredients and allow to boil for 1 minute, stirring constantly.

Makes 6-8 servings.

Serve with one cup of cooked rice.

If you are lucky to end up with pineapple powder at the bottom of your can and aren't quite sure what to do with the powder, you can visit here for more ideas.  To purchase pineapple or see any of your other favorite THRIVE products, you can go to www.shelfreliancemom.shelfreliance.com/home.

To enter to win the free shelving system, don't forget to like me on Facebook and follow my blog.  For all of the details on the drawing you can go to win a free Harvest 72.  Hurry, contest ends June 30th.

Chicken Enchiladas featuring the Magic Mix

These recipe and excellent step-by-step directions come from Rena Hearn at http://thrivingtexasmama.blogspot.com

I love this book!  This was my first book I ever purchased about food storage, about a year before I became a Shelf Reliance consultant.   She breaks down how to use food storage items that you may be new to you, such as whole wheat, powdered eggs and powdered milk.  She also has conversion charts that I copied and keep in my kitchen for quick reference.

One of the wonderful things I learned from her book was how to make Magic Mix.  It was developed by the Utah State Extension Service as part of their Don't Waste Your Milk Campaign.  For some great recipes and ideas visit this link and download the top 5 files.

https://extension.usu.edu/?publications&srchStr=magic%20mix&start=0

I found lots of new uses for Magic Mix and can't wait to print these out and try them!

Magic Mix

2 1/3c THRIVE Non-fat Powdered Milk

1 c All Purpose Flour

1 c (2 sticks) Butter at room temperature.  (I have usedTHRIVE Butter Powder before!)

I use my Kitchen Aid Mixer with the wisk attachment.  To the flour and milk, simply add the butter a slice at a time.

Every now and then you may need to stop your mixer and strap the wisk.

When it has a cornmeal like texture you are done.  Don't over mix, because you don't want to warm up the butter and cause it to melt down...don't ask how I know that!   Store in an empty Thrive or coffee can in the fridge.

Chicken Enchiladas

1 cup THRIVE FD Chunk Chicken

1/4 cup THRIVE FD Mixed Peppers

1/4 cup THRIVE FD Onions

1 cup THRIVE FD Mozzerella Cheese

2/3 cup Magic Mix

1 cup boiling water

1 can Enchilada Sauce

1/4 cup THRIVE Sour Cream Powder

warm flour tortillas

Reconstitute the chicken, onions and mixed peppers in the same bowl by covering with water for about 15 minutes then drain.  Reconstitute the cheese by placing in a plastic bowl with lid and adding 1T of water.  Put lid on bowl and shake up!  Every few minutes give it another shake.

Place about 2 T chicken mixture on a flour tortilla, sprinkle with a little cheese and roll up.  Place in glass casserole dish that has been sprayed with nonstick spray.  How many it makes will depend on how much chicken you like in them.

To make sauce wisk in 2/3 cup Magic Mix into boiling water. 

Stir as it thickens!  Add salt, pepper and garlic to taste.   Stir in enchilada sauce.

Wisk in THRIVE Sour Cream Powder.  Pour over enchiladas and top with any remaining cheese.  Bake in 350 degree oven until sauce is nice and bubbling hot. 

YUMMY!!!  Give it a try and let me know how it turns out.

More great recipes with Magic Mix are coming soon!  I LOVE this stuff!!

It's easy to keep up with the great sales and recipes! Just subscribe to stay up to date!  If you are interested in winning the Free Harvest 72" be sure to "Like Me" on Facebook and follow me through my blog for extra entries in the drawing.

Doughn't you like Homemade Pizza?

I am a huge fan of homemade pizza and have a few recipes for the crust that I absolutely adore.  I received two this week that I haven't got to try yet, but here is one that is getting rave reviews...can't wait to try it out.

This is from Jamie at http://shelfrelianceswwashington.blogspot.com

Pizza Dough

My family has become spoiled!  I make home made pizza once a week.  I know your probably thinking pizza isn't very healthy.  I have made a healthier pizza that my fam LOVES!  I make a whole wheat crust and add veggies for the toppings.  I got this recipe from my fave blog www.everydayfoodstorage.net.  Here is a video showing how to make the dough.  Krystal is making bread sticks but also talks about how to make the dough into pizza.  One thing I do different from Krystal is I don't put butter on my cookie sheet (cut calories) I spray mine with pam instead.  I also don`t let my dough rise.  I just put it in the oven right away.

2 in 1 Pizza Dough & Bread Sticks

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. THRIVE Sugar
Let the yeast rise.


Add

3 Tbsp. Oil
1 tsp. THRIVE Salt
6 C. THRIVE Flour (I do 100% whole wheat but you can use any variation of white or wheat flour)

Note:  This recipe will make 2 cookie sheets of pizza or 1 pizza and 1 bread stick.  Or you can 1/2 the recipe and just have 1 bread stick or pizza.  Any of the THRIVE ingredients can be exchanged for other brands.

Toppings:

Cheese, olives, THRIVE mushrooms, THRIVE mixed peppers, THRIVE oinions, THRIVE Spinach THRIVE sausage (FD or TVP), THRIVE ground beef, THRIVE ham & FD pineapple (Hawaiian pizza).  The sky is the limit as far as toppings go.  Several THRIVE ingredients will go perfect for toppings.

Put dough directly onto a pam sprayed cookie sheet or pizza pan.  Spread with your fingers.  No need to flour your counter or dirty your rolling pin!


Before I start making my dough I take a SMALL bowl and add a few Tbs of oil and several crushed/minced garlic cloves and mix it together.  When I take my pizza dough out of the oven to top it I brush on the oil mixture.  Bake 400 deg for about 7-10 minutes (for pizza) 10-12 minutes for bread sticks or until desired browning is accomplished for bread sticks.  Baking the dough prior to topping it for the pizza keeps the dough from being soggy.

 For pizza take out of oven and top with your fave toppings.  I top ours with cheese, mushrooms, olives, chopped peppers and sometimes broccoli.  Then put it back in the oven just to melt the cheese.

For bread sticks top them how ever you like.  We brush some butter or oil and garlic (like for the pizza) then add some cheese.   Cut into strips and enjoy