Noodles and Veggies

My toddler is a picky eater. When he was on baby food he ate like a champ and I often joked that he didn't discriminate when it came to food. Fast forward a year and some months later and I have a hard time getting him to eat a lot of things. One thing that he loves is spaghetti like noodles. He'll gobble up spaghetti, chow mein, and ramen. Now I'm not necessarily proud that little man eats ramen, but hey I'm human!

I had made myself some ramen one day when I was craving some comfort food, and he wanted some. I started to think about how I could make the ramen better. And I remembered one of my professors in college. He started talking one day about all of the different ways you could amp up your ramen, and the one I remembered most was adding frozen peas. So I pulled out some THRIVE and a package of ramen and in just a few minutes I had a happy customer.

You Will Need:
1 package of ramen (any flavor)
2 Tbs THRIVE peas
2 Tbs THRIVE corn
1 Tbs THRIVE carrots

Directions:
Boil 2 cups of water. Add your ramen noodles and then just toss in the veggies. Boil for 3 minutes. Periodically mix up veggies and noodles (you might want to break up the noodles before you boil them if your making it for a little one). I like to drain some of the liquid before adding my seasoning, but that's just me. If you are concerned about the sodium content (holy cow!) you can skip the packet and flavor it anyway you like, salt and pepper, a dash of low sodium soy sauce, I'm sure there are lots of options! Serve to your eagerly awaiting toddler and watch them ask for more!

Sausage and Veggies Pasta Soup - 30 Days of THRIVE Day 1

Welcome Back!  Or if this is your first time joining us, welcome aboard!

Is it freezing and windy where you live?  Here in Denver, its 16 degrees with a windchill factor of -1 degrees... um, yah, fun :)  What's a girl to do on days like these?  Make a warm filling bowl of soup of course!

If you caught my post last Wednesday, you heard all about this new series we're bringing to you.  Since I started the blog almost 2 1/2 years ago, I have been dying to do something like this, but it is an immense undertaking to do alone especially while keeping up with all of the other posts that need to occur.  Thankfully, Brianna and Meilea are go getters who are up for the challenge of helping us bring you a complete 30 Day line up of pantry stable meals that you can depend on.

We will be adding a 100% THRIVE recipe to this series every Tuesday (and continue to have other recipes throughout the week and Thrifty Thursdays throughout the month). This first 30 Days of THRIVE series will finish the final week in October.  Then, in November, we will be able to offer a free ebook to you, our fantastic readers, as well as a shopping list that says exactly how many cans you will need of each thing to make each of these recipes once in the 30 days.  Do you want to build up a year supply? Us too! We will also create a list that shows you how to buy a years supply of these staples to have on hand in your pantry. Easy peasy, right?

When I was out of town for Convention a couple of weeks ago, we stayed with my Aunt Karen in Utah.  She made an amazingly filling, tasty soup in her crockpot that we could enjoy once we got back to the house.  It was called Tortellini Sausage Soup from Our Best Bites.  Yum! I love a good filling soup that is full of veggies and flavor.  Something I really thought was unusual about it though, is Kate added apple cider to the liquids to give it a bit of a sweetened flavor.  I didn't expect it, but I enjoyed it. I posted the original recipe at the bottom of the page in case there are some things that you have on hand (ie canned diced tomatoes or chicken broth) that you want to use instead of some of the THRIVE if you don't have a stocked pantry yet. Just remember to also reduce the water with the addition of your other items.

Now for the recipe!

I love the recipe and REALLY love tortellini, but I thought, I can definitely make this a lot faster if I'm not having to grate veggies or open a ton of cans. And, I can make it shelf stable if I use a different, non-refrigerated variety of pasta.  You have to admire the beautiful color of these THRIVE veggies fresh out of the can.

Plus, something I love to do is cook for multiple nights at a time.  Wouldn't it be brilliant if I made this in the pot, but then added all of the same ingredients in a Ziplock bag to use sometime in the near future. (Meal-in-a-Jars really speak to me :)) So, here you go, Meal in a Bag:

I recommend that you have these things on hand in your pantry already, but if you do not, the soup will still taste great on its own.

If you are making it in a pot on the stove:                                            If you are making the Meal in a bag variety:
-Cooking wine (optional to help get carmelized flavor into soup)     -Garlic Powder or Garlic Salt
-Olive Oil
-Minced Garlic (refrigerated)

So are you all dying to know how to make this recipe from 100% THRIVE? Here we go!
Print the Full Page Recipe

Delicious Sausage Pasta and Veggie Soup by Tiffany
2 c THRIVE FD Sausage
1/2 c THRIVE FD onions
2 T THRIVE chicken bouillon
*2 T THRIVE Orchard Apple Drink Powder
1/3 c THRIVE Tomato Powder
1/2 c THRIVE carrot dices
2 c THRIVE FD Zucchini
1 1/2 c THRIVE FD Diced Tomatoes
1/2 c THRIVE FD Spinach
^1- 1 1/4 c THRIVE elbow macaroni (Depends on if you like you soup thick and hearty or a little more soupy)
1 t THRIVE basil
1 t THRIVE oregano
2 T THRIVE Parsley

Preparing in a Crockpot or Meal in a Bag Directions:
Add all of the ingredients to a Ziplock bag, or dump straight into the crockpot.  Add 9 cups of water.  Stir the mixture a little bit to make sure that the seasonings are well blended.  If you added the optional 1 t garlic powder or garlic salt, you would add that at the same time as the rest of the ingredients.  Set on low for 6-8 hours.  You made need to add another cup or two of water towards the end of cooking time depending on how hot your crockpot gets.

Preparing on the Stove:
1. Add sausage, garlic, onions and 1/2 c water (and optional drizzle of olive oil) to warm pot and allow to brown for 3 minutes to carmelize in the pan, stirring occasionally.  (If you have cooking wine, add a splash of it now to remove carmelized flavor from pan)
2.Add 9 cups of water to the pot. Whisk in the tomato powder, apple drink mix, chicken bouillon, oregano, basil and parsley.
3. Finally add remaining ingredients before water reaches a boil: carrot dices, zucchini, spinach, tomato dices and noodles.  Allow the covered pot to simmer on low for 30-40 minutes.

We like to top it with rehydrated FD Monterey Cheese (or you can put it in dry if you want a little bit of crunch).  If you like it creamy, you can even add a little Sour Cream Powder. Yum.

^ Using 1 1/4 macaroni creates a more filling, thicker soup.  If you would like your soup to be a little more "soupy" decrease the macaroni to 3/4 or 1 cup depending on how liquidous you like it!

*Note that she uses apple cider to give it a little sweetness.  We really enjoyed it.  If you are afraid sweet won't be "your thing" you can leave this out and increase the chicken bouillon to 3 T.

To make it more diabetic friendly, you can use both switches thus decreasing the sugar from the pasta and apple drink mix.

 Original recipe from Our Best Bites:
Tortellini Sausage Soup
3 links Italian Sausage
4 cloves, pressed garlic
1 onion, diced
1/2 c water
2 - 15 oz cans chicken broth
1/2 c apple cider
1 16 oz can diced tomatoes
1 - 8 oz can tomato sauce
1 c sliced carrots
1 t dried basil
1 t dried oregano
2 medium zuccini, grated
2 T parsley
8-10 oz package cheese tortellini

1. Remove the casings from the link sausages and crumble into a large soup pot.  To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage then peel back the casing.
2.  Chop onion and add to pot with garlic and a drizzle of olive oil.  Continue cooking until onions are translucent and your sausage is cooked.  (This is one of my favorite smells on earth by the way!)
3. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil.  Cover and simmer for 1/2 hour.  Add parsley and zucchini and simer for another 15 minutes or so.  Add the tortellini and cook until tender, then serve with bread and freshly-grated Parmesan.

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.

Dinner in 20 minutes- Easy Chicken and Rice in a Pot

This recipe is one that I use at parties (usually with the cornbread) because it is so simple.  I know that it will turn out perfect even if I am not giving it much attention since I am focusing on the party guests rather than cooking.  It is actually a go-to recipe for me on crazy nights when I don't feel like cooking, but I want to have a home-cooked meal.


Please note that this recipe makes A BUNCH since I use it at parties.  I love having left overs.  Feel free to cut it in half if you are not the type to eat meals 2 nights in a row :)  Since all of THRIVE foods are washed, chopped up and ready to go its easy to create Thrive recipes in a snap!


Easy Chicken and Rice in a Pot
2 c rice
8 c water
1 T THRIVE Butter Powder
4 T THRIVE Chicken Bouillon 
1/3 c THRIVE Carrots
1/3 c THRIVE FD Corn
1/3 c THRIVE FD Onions
1/3 c THRIVE FD Peas
1/8 c THRIVE FD Celery
2 cooked chicken breasts or FD Chicken


Throw all of the ingredients into a large pot and bring to a rolling boil.  Turn the heat down and allow to simmer with the lid on for about 20-25 minutes or until rice is cooked.  Use a fork to shred the chicken that is on top of the rice and serve.

              

                      Click here to Print Full Page recipe

Click here to Print 4x6 or 3x5 of this recipe

Another Time Saving  Tip

While I am on the subject of quick and easy meals, I thought I'd let everyone in on a little secret of mine that makes for quick dinners especially on nights that I don' t feel like cooking.  When I buy a large package of raw chicken breasts from the store, I put them all into a crockpot right when I get home.  I put a little seasoning on them: McCormick Montreal Chicken Seasoning, Chicken Bouillon, or just good old fashioned salt and pepper will do the trick. I allow these babies to cook on low for a few hours until fully cooked.  I put the chicken breast in a variety of freezer bags depending on the amounts I need for different recipes, then pop them in the freezer.  They are wonderully flavored and moist since they cook in their own broth and save tons of oven time, heat (my house gets REALLY hot in the summer so this is a HUGE bonus for me), and money since I don't have to pay to heat up my oven each time I need cooked chicken.  Don't forget to save that leftover broth.  You can either put it into a Rubbermaid container if you know that you are going to be using it within a few days, or freeze it into little ice cubes that you can just throw into soups or rice later to replace the water and add alot more flavor to the dish without the added sodium.