My New Favorite Shortcut for Beans

Welcome back to our 30 Days of THRIVE Tuesday!

Today we have another side recipe that can easily be turned into an economical main meal with the addition of homemade tortillas to our recipes.

Double Decker Mexican Pizza made with Shortcut Refired Bean Recipe.

I was excited to see that the THRIVE Black Beans were on sale this month because there is a new trick I've been dying to share with everyone this month.

I know in the past we've already discussed how I like to substitute beans for butter in my desserts.  I bring them to events and get asked for recipes and no one is the wiser until I let them in on the little secret.  (In fact, I have another fantastic one coming again soon :) People either think its genius or disgusting.  Make sure to tell me what you think by commenting below.

Well, I think this next trick I am going to share with you will be considered genius across the board.  I love beans and really love the simplicity and ease of bean burritos.  I do often think about how nice it would be if less electricity and time were used to make them.  It would bring me so much joy to cook up some tasty burritos in the blink of an eye without having to have soaked them the night before and cooked them all day in my crockpot.

Enter bean flour...
Some of you may be saying what the heck is that.

This is bean flour... white bean flour.  It amazes me how similar it looks to well, flour.

It has totally changed things for me and I am excited to share a bean recipe that will now only take you a few minutes so you really can have that "instant" bean fix at any time.

I love my Blendtec Kitchen Mill Grinder since I can use it on SO many things (post coming about that on Saturday), so I would highly recommend getting one because they truly pay for themselves  once you take the time to mill your own products.  However, if you don't have the money to buy one right now, you can even do this in a blender.  Make sure that you only blend small amounts of beans at a time so it can grind everything to an even powder.

The first time I ground my beans into powder, lets just say breathing was not easy and I wasn't sure what I had done wrong.  Thankfully, I found out that this is a common thing for people so here are some tips for success.

When using the Kitchen Mill Grinder, here are some tips for success:
- Set Kitchen Mill in a DRY, empty kitchen sink, fill hopper with beans, cover with a towel before turning on, then start the machine.  This will trap a lot of dust that may have seeped out.
- Be sure to clean your "F" shaped filter out with each hopper load of beans.  You can just scrape the edges of this into the hopper before loading your next batch of beans so the flour isn't wasted.  (It holds alot!)
- Clean your "F" filter with soap and water and allow to completely air dry before next batch so it will be ready for the nest use.

Now for the recipe.  Although when I make refried beans, typically I just season them the way I like depending on the mood I am in, I got this one off of allrecipes.com because it specifically calls for BEAN FLOUR to make the recipe super speedy.  Now I know that is calls for Salsa and if you are using this as a THRIVE only (plus spices) recipe then you may not have salsa on hand, but you can simply add a little more seasoning, Tomato Powder FD Green Chile and you're in business.... or if you'd prefer, you can decrease the water to 2 c and and add in my Homemade El Pato Recipe.


Printable Recipe
Shortcut Refried Beans 30 Days of THRIVE Recipe:
3/4 c THRIVE Black Beans (Equals about 1 c bean flour)*
1 1/2  t THRIVE Salt
2 T THRIVE FD Onions
1/4 t garlic powder (optional)
1/2 t ground cumin
1/4 t chili powder
3 c warm water
2 T THRIVE FD Green Chile
2 t THRIVE Tomato Powder

1. Grind beans in a blender or grinder.  Set aside.
2. Combine water, FD Green Chile, Tomato Powder and seasonings in a medium sized pot.
3. Whisk in Black Bean Powder.  Bring to a boil and let simmer for about 15 minutes or until thickened. Serve warm.

*To make mixture thicker for bean burritos, increase to 1 c dried beans.  You can also use Pinto Beans instead of Black Beans if you'd prefer and it will work great.\

Original Recipe:
3/4 c dried bean
1/2 t salt
1/2 t ground cumin
1/2 t chili powder
2 1/2 c warm water
1/2 c salsa

1. Grind beans until fine using blender or food grinder.  Place in a saucepan and whisk in salt, cumin, chili powder and water.  Boil for 15 minutes.

2. When the mixture has thickened stir and cook another 4 minutes.  Remove from heat and stir in salsa.  Use as dip or for burrito filling.

Mini Corn Dogs

Today I am posting my very first recipe so please bare with me! AND I could not find my camera anywhere, so I had to use my cell phone. I am completely embarrassed.

My childhood best friend made these for my brother's family when their third baby girl was born. I stayed with them that week to help out with older girls and so I got to enjoy all of the delicious meals that people brought to them. I must admit I couldn't stop eating these and immediately asked her for the recipe. I make these at least once a month and keep them in the fridge. I just pop them in the microwave to heat em up. My husband and son both approve.

You can find the original recipe here.

I should mention first that you will need a mini muffin tin. I hate when you read through a recipe that you are chomping at the bit to make only to discover that you don't have the proper cooking utensils. I had to go out and buy the mini muffin tin for this recipe but it was worth it. Now let's get to it.

Gather together sugar, butter (not pictured), apple sauce, buttermilk, eggs, flour, cornmeal, salt, baking soda, and hotdogs.

 Whisk together the sugar, butter, eggs, and buttermilk.

In a separate bowl mix together the flour, cornmeal, salt, and baking soda.

 Add the wet ingredients to the dry.

 Spoon 1 Tbs of batter into muffin cups and put a hotdog piece in each. Bake for 12-18 minutes

Feed to your hungry toddler with some ketchup and enjoy.

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Ingredients:
1/2 c. melted butter (or 1/4 c. melted butter and 1/4 c. applesauce)
1/2 c. sugar (you can make this with Stevia or Splenda but my husband swears he can tell the difference)
2 eggs
1 c. buttermilk (if you don't have buttermilk don't worry, just add 1 Tbs white vinegar to 1 c. milk, stir and let sit a couple minutes)
1/2 tsp baking soda
1 c. cornmeal
1 c. flour
1/2 tsp salt
8-10 hotdogs cut into 1" pieces (the original recipe uses Hebrew's National, but any of the "skinnier" kind work. The chubby ones just take up too much room)

First preheat the oven to 375 and spray your mini muffin tin.
Mix together the butter, sugar in a small bowl. Whisk in the eggs followed by the buttermilk.
In another bowl mix together your dry ingredients.
Whisk your wet ingredients into the dry ingredients mixing well.
Spoon about 1 Tbs of batter into the muffin cups.
Place a hotdog piece into each cup.
Bake for 8-12 minutes. Cool in muffin tin for minutes.
To reheat just pop in the microwave for 20-30 seconds.

Enjoy and don't forget the ketchup!

PS. Don't forget to check out our Giveaway that's starting in less than a week.

Chef Todd Video Recap

Just in case you are new to Shelf Reliance or Chef Todd's THRIVE LIVE videos, I thought I would post some links to some of the videos from the recent THRIVE LIVE's so you can know what to be anticipating on Tuesday.

These recordings are held on the second Tuesday of every month at 7 PM MST on the THRIVE LIVE Channel. Can't view the recording live?  Not a problem.  You can visit the channel at anytime to view previous month's videos, recipes and more.

Without further adieu... Chef Todd:

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!

October Specials: We're going Vegetarian

I love our vegetables.  The first time I ever tasted them I was S-O-L-D.

THRIVE Mushrooms (FD)

I think I've mentioned this a time or two, but before Shelf Reliance, I didn't like mushrooms. Really... I know I'm crazy.  However, I had so many people that would rave about how great they were so I decided to be brave and give them a try and OhMyGosh they are sooo good.  You can bet the Mushrooms are in my cart this month.  I use them to make homemade Cream of Mushroom Soup.

THRIVE Onions FD

The FD Onions are probably my most used item.  I use them nearly every day since my children can no longer spot the "chunks of onions" or aliens as my son calls them. Super high on my list of faves.

THRIVE Small Navy Beans

Our beans are so clean and fresh.  You can use these Small white beans in place of butter.

Click here to view all of the October sales on my site,  or write me at TiffsTreasures@gmail.com if you'd like me to send you the flyer, pricelist or any other info.

I Just Got Started, Now What?

Alert! Did you see my post about our Instant Milk winning the taste test yesterday? Our Instant Milk Bucket sale is back!  Check out the details here.  Order here.

Jumping into the world of canned food can seem overwhelming at first.  The food seems so foreign because its dried and you're never quite sure when you should rehydrate the food first or just leave it dry.  Thankfully there are many "pioneers" of sorts who have traveled this road long before you so you do not have to reinvent the wheel!

Today I wanted to give you a few places to get started on recipes.  My hopes for October is that I will be able to start some linky parties with other customers and consultants who would like to join in on the fun.  If you are interested in joining in on the fun, please leave a comment with your name and email and I will let you know what the plan will be.  It will be simple and sweet....don't you just love sharing!

Ok, back on focus.  Here's my favorite book for just getting started on food storage.  To order books, or be connected to sites, just click on the picture and you'll be redirected.

My Top Picks for Cookbooks that will get

Your Home Store in Shape:

#1 I Can't Believe It's Food Storage

Crystal goes over all of the basics for people who are just getting started. Has places to set goals with different foods and has you ease your way in. Very handy starter book.

#2 Deals to Meals Blog

Though Shandra doesn’t have a cookbook, she should!  I have developed a “cookbook” of recipes that I have put together from her site all put together on a Microsoft Word document.  I love her and can’t recommend her enough.  Her program that she has with grocery shopping the sales is fun and easy to follow so you know you’re getting a good deal.  I would highly recommend checking out her program as you also get recipes related to the weekly deals on top of the savings.

#3 Our very own THRIVE cookbook :)

This cookbook has alot of helpful conversion charts for those of you who are thinking, okay, I just got started, now what?!

#4 Make a Mix and similar cookbooks

Though Shelf Reliance doesn't sell this one yet, they should.  It has tons of recipes that you can mix into a jar and a-la-ca-zam you’ve got dinner.  She also explains the basics of making mixes from the recipes your family already uses and loves.

#5 The Sneaky Chef and all of the follow up books are AWESOME!

This chef goes beyond recipes.  I love her book because she explains how to combine foods for maximum nutritional benefits.  I have had many customers who have turned our FD food into easy-to-sneak-in partners in crime to create fantastic sneakily healthy recipes.  She also has a website that has tons of free recipes to help you get started.

#6 Volcano Cookbook

Though this is a thin cookbook, it really helps break the ice for people who are just getting started with this alternative cooking lifestyle.  If we had to live without power, this would be one less thing to have to freak out about.  We also sell the Volcano Oven, the full kit as well as the "upgrades".  I can't wait to use mine.

Your Turn: What are your favorite recipe website or book secrets?  I'd love to hear them!

If you liked this post, you may also like:

Instant Milk Sale, Beans for Dessert? Do the butter swap!, 

Enchiladas Using Magic Mix, Taco Soup Made in Minutes

Thanks for Stopping By!

Tiffany Daumueller

Independent Consultant and Director at Shelf Reliance/ THRIVE Foods

Shelf Reliance Mom Blog | Online Shelf Reliance Discount Store | Facebook |  Shelf Reliance Specials Mailing List| 575-323-1132 | Become a Shelf Reliance Consultant

Light and Easy Alfredo Pasta

I had my beautiful niece, Lauren, visiting me from Virginia this summer (I miss her and so do my kids:( wiping away tears) and we did some cooking when she'd come over to my house a couple of times a week. Did I mention I miss her.. I wish I'd had money to buy a Cube-our deal to get her to stay and watch my children, forever... okay back on topic.


We were on a mission to make something that can bring so much comfort to the soul but that has a bad reputation for all of the grease puddles, healthier. I am delighted to tell you that we found a recipe that we LOVE that only has ½ T of oil. Some of the fat is made up in Parmesan Cheese, but its a much healthier fat- woohoo! Next step, BEG Shelf Reliance to start making Freeze Dried Garlic and Parsley, yum!
Not cooking with food storage? Skip down to the bottom.


Printable Recipe THRIVE recipe on page 1, non-THRIVE on page 2


Light and Easy Alfredo Sauce
Prep Time:25-35 minutes(depending on how long you leave it in the oven) Serves:6-8
Ingredients:
½ T Extra Virgin Olive Oil                     1 T THRIVE Chicken Bouillon
1 T garlic                                               3 T Flour
½ T THRIVE onions                           1 t salt
3 c water                                                ¼ t black pepper
5 T THRIVE Instant Milk powder      Dried Parsley
½ c grated Parmesan Cheese

1. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   
2. In a small saucepan, stir together water, milk powder, bouillon, flour, salt and pepper. Stir until smooth and thick.
   
3. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick.
   
4. Stir in the Parmesan cheese then sprinkle with parsley and your done!
   

Want to make of meal of it? Let's do it!
This sauce works well with all sorts of noodles. We started with a campanelle noodle, but also tried egg noodles. If using store bought noodles, cook up a full package. If using THRIVE noodles, you have spaghetti, macaroni , and egg noodles to choose from.


Alfredo Pasta Casserole
Ingredients:
1 package of pasta or 6 c THRIVE egg noodles       1 c THRIVE FD Spinach or FD Broccoli
2 c THRIVE FD Chicken                                        1 recipe Light and Easy Alfredo Sauce
¼ c cold water                                                        1 c THRIVE FD Mozzerella Cheese

1. Begin boiling water to cook noodles.
   
2. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   
3. Add noodles to water to be boiled.
   
4. In another small saucepan, stir together water, milk powder, bouillon, flour, salt and pepper. Stir until smooth and thick.
   
5. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick. Stir in the Parmesan cheese then sprinkle with parsley.
   
6. Place Mozzerella Cheese on a plate and spread the cheese flat. Pour ¼ c cold water on top of cheese and allow to soak up water. Place FD Spinach (or FD Broccoli) with FD Chicken in your 9x13 casserole dish.
   
7. Before draining your noodles, reserve 1 c water and pour it on your veggies and chicken. If there is a lot of excess water, you can add more veggie in. Drain noodles and rinse with cold water so they don't get too soft.
   
8. Pour your noodles in a 9x13 pan and mix around with the veggies and chicken. Coat noodle mixture evenly with Alfredo Sauce and stir. Sprinkle Mozzarella cheese over the rest of your dish.
   
9. Cook at 350 about 10 minutes or until cheese is slightly melted and crisp.\
   -------------------------------------------------------------------------------------------------------
   
   
   Don’t have THRIVE?  You can still make this dish, you’ll just need to make sure you have precooked chicken and veggies.
   Light and Easy Alfredo Sauce
   Ingredients:
   ½ T Extra Virgin Olive Oil 1 T Chicken Bouillon
   1 T garlic 3 T Flour
   ½ T dried onions 1 t salt
   3 c milk ¼ t black pepper
   ½ c grated Parmesan Cheese Dried Parsley
   1. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   2. In a small saucepan, stir together milk, bouillon, flour, salt and pepper. Stir until smooth and thick.
   3. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick.
   4. Stir in the Parmesan cheese then sprinkle with parsley and your done!
   
   This sauce works well with all sorts of noodles. We started with a campanelle noodle, but also tried egg noodles. If using store bought noodles, cook up a full package. If using THRIVE noodles I would use 1 lb of noodles which is about 6 cups, you can add more or less if you need to stretch it further or keep it more saucy.
   
   Alfredo Pasta Casserole
   Prep Time: 25-35 minutes (depending on how long you heat it in the oven) Serves 6-8
   Ingredients: 1 recipe Light and Easy Alfredo Sauce
   1 package of pasta or ½  c frozen Spinach, defrosted
   6 c any noodles 2 c Cooked Chicken
   ¼ c cold water 1 c shredded Mozzerella Cheese
   1. Begin boiling water to cook noodles.
   2. Saute garlic garlic, onions, and EVOO until golden brown in large non-stick pan.
   3. Add noodles to water to be boiled.
   4. In another small saucepan, stir together water, milk powder, bouillon, flour, salt and pepper. Stir until smooth and thick.
   5. Add milk mixture to the sauteed garlic mixture and continue to cook over medium heat, stirring frequently, until sauce is thick. Stir in the Parmesan cheese then sprinkle with parsley.
   6. Place Mozzarella Cheese on a plate and spread the cheese flat. Pour ¼ c cold water on top of cheese and allow to soak up water. Place FD Spinach (or FD Broccoli) with FD Chicken in your 9x13 casserole dish.
   7. Drain your noodlesand rinse with cold water so they don't get too soft.
   8. Pour your noodles in a 9x13 pan and mix around with the veggies and chicken. Coat noodle mixture evenly with Alfredo Sauce and stir. Sprinkle Mozzarella cheese over the rest of your dish.
   9. Cook at 350 about 10 minutes or until cheese is slightly melted and crisp.
   
   
   
   
   I hope Lauren comes back next summer!

A little piece of Heaven....Homemade Flour Tortillas

Don't forget to enter my giveaway going now through December 3rd.  Please leave a comment for each thing you do so I can give you points accordingly!


I'm a New Mexico girl as you all know and I love myself some tortillas. Quesadillas, Breakfast Burritos, Green Chile Beef and Potato Burritos or just plain tortillas.... we eat a lot of these in our family!  I have had trouble finding tortillas that are actually made by hand. I was looking at recipe after recipe and they all said mix with food processor, blender, etc. I wanted a fall back, go to recipe that I could use if we didn't have plugged in appliances. Thanks to LaDonna on allrecipes.com I have a recipe that I love and can make with my very own two hands. I only had to change 1 ingredient amount.


Printable Recipe
Homemade Flour Tortillas
Prep Time: 15 Minutes
Cook Time: 45 Minutes


Ingredients:
4 c all purpose flour                              2 ½ T THRIVE shortening, prepared (or lard)
1 t salt                                                  1 ½ c water
2 t baking powder

1.Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in shortening with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together.
2. Place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
3. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking remaining dough.

For an easy treat spread a little bit of butter on a hot fresh tortilla and sprinkle it with cinnamon and sugar.  Yummy!

To make Shortcut Bean Burritos, go here to mind out how to make Shortcut Bean Burrito Mix in 20 minutes without the 8 hours of presoaking.  I know, fantastic, right!

To shop Shelf Reliance at a discount of up to 45% please go to my discount site.

Meals in Minutes: 5 Minute Taco Night

This Meal in Minutes is brought to you by Tawny at tawnysthrivinghomeblog.com  I thought it was perfect since its about our Qpon product of the month!

Have I mentioned we have a rather crazy dynamic to our household right now?  This mean, it’s incredibly hard to please everyone. I have never been, and will never be, one to make different or special meals for everyone in the household.  Everyone in the family was incredibly happy to hear my new idea for tonight’s dinner: 5 Minute-Please-Everyone-Tacos. With this easy dinner, everyone can make what they like!

I love Taco TVP. It is my number one ‘go to’ item. I use it in everything!

Tonight I made taco, nachos, and a taco salad in less time than it takes to order at the fast food restaurant!! And did so with zero added preservative, salts, or sugar! I fed my family REAL healthy food. And did it in less than 5 minutes!

5 Minute Taco Night

You Will Need:

*Thrive Taco TVP         *Lettuce              *Salsa

*Thrive onions              *Tomatoes          *Corn chips

*Thrive Peppers           *Cheese                *Tortillas

Directions:

1.Reconstitute enough TVP for your family’s needs. Remember the TVP almost doubles when reconstituted. For example, if you need 1 cup of TVP, reconstitute half a cup. I reconstitute my TVP by covering it in HOT water and letting it sit. I drain off any excess water. 2. Reconstitute onions and peppers to meet you family’s needs. Again, cover with water, let sit, and drain excess water.

3. While your other ingredients are reconstituting, warm your tortillas in the over. I warm mine at 300F for 5 min.

4. Again while other ingredients are reconstituting, chop lettuce and tomatoes.

5. I keep grated cheese in my fridge, but if you don’t, now is a great time to grate that cheese. You could also reconstitute some yummy Thrive freeze dried cheese.

6. Open your chips and salsa.

7. Serve

I serve this ‘buffet style’ and let everyone make his or her own plate. Some make Taco Salad with a salsa dressing, some have tacos, some have nachos, and some have a combination of them all! It is a real crowd pleaser!

This is also GREAT served with Beans! Yummy!!

Who doesn’t love a crowd pleaser that is healthy and can be prepared in less time than it takes to order at a fast food restaurant?

What are your favorite quick recipes? Do you have a yummy taco meat or taco TVP recipe you would like to share? Comment below.

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.