1/2 cup Thrive FD Sweet Corn
1/3 cup Thrive FD Chopped Onions
1.2 cup Thrive FD Green Chili Peppers
1/3 cup Thrive FD Red Bell Peppers
1/4 cup Thrive FD Cilantro
1/4 tsp. salt
1 tbsp Thrive Limeade drink mix (refreshed with 1tbsp water)
1/2 tsp cumin
1 tbsp hot sauce of your choice
1 3/4 cup water
This year, I made a Christmas gift for my 81-year-old mother who sometimes just doesn’t like to cook anything. She tells me that it is just too much trouble to get everything out and make herself something to eat when it is just her. For her, a peanut butter sandwich is enough. So I decided to help her Thrive and made her 10 meals in a jar! Each one is only about 3 servings a piece. All she needs to do is get a pan fill with water and pour contents of jar in. They take about 10 to 15 min cook and then she will have a very healthy meal.
Be sure to check out gwendavies.thrivelife.com/recipes for more awesome recipes!
General Jar Directions: Layer ingredients in a quart-sized jar, shaking the jar will help to add all ingredients. I used an oxygen absorbic packet (will last about 6 months). But if you want longer storage you could seal the jars with a food saver. Make sure your jars are completely dry before you start putting in your dry ingredients. Wide mouth jars are better.
All of the ingredients will fit in the jar. If you are having trouble getting them to fit tap the bottom of the jar lightly on a hard surface until the contents settle.
Taco Soup in a Jar
½ cup of Thrive Life freeze dried Sausage Crumbles
½ cup of Thrive Life freeze dried Ground Beef
¼ cup of Thrive Life freeze dried Chopped Onions
1 cup of Thrive Instant Black Beans (optional)
1/3 cup of Thrive Life freeze dried Corn
3 – 4 Tbsp Thrive Life Mixed Dehydrated Peppers
2 – 3 Tbsp Thrive Life freeze dried Green Chilies
2 – 3 Tbsp. Taco Seasoning Mix (non-Thrive Life)
1 – 2 Tbsp. Cumin (non-Thrive Life)
¼ cup Thrive Life Sour Cream Powder
¼ cup Thrive Life Tomato Powder
¼ cup Thrive Life Cheese Blend
1 Tbsp. Thrive Life Cilantro Seasoning
Put in Jar in order.
Add contents of Jar to about 6 cups of water (depending on how thick you like your soup). Whisk, bring to a boil and simmer for about 15 to 20 min. Serve with crackers or Lemon/Lime tortilla chips and a dollop of sour cream.
Spaghetti Sauce in a Jar
½ cup Thrive Life freeze dried Ground Beef
1 cup Thrive Life Tomato Sauce (not tomato powder)
2 Tbsp. Thrive Life Italian Seasoning
2 Tbsp. garlic powder (non-Thrive Life)
¼ cup Thrive Life freeze dried Sausage Crumbles
¼ cup Thrive Life freeze dried Zucchini (did not fit in the pint jar)
¼ cup Thrive Life freeze dried Chopped Onions
¼ cup Thrive Life freeze dried Celery
½ cup Thrive Life freeze dried Mushrooms
½ cup Thrive Life freeze dried Tomato Dices
Put in Jar starting in that order.
Boil 5 to 6 cups water, (depending on desired thickness) Add entire contents of jar and whisk until well blended. Simmer for about 10 to 15 min until vegetables and meat are fully re-refreshed Add more water if needed. Serve over cooked spaghetti or any pasta.
Layer in Quart size jar starting with Sausage
¾ cup Thrive Life freeze dried Sausage
¼ cup Thrive Life freeze dried Chopped Onions
3 Tbs Thrive Life dehydrated mixed bell peppers
2 tsp garlic powder
1 Tbs Thrive Life Chicken Bouillon
¼ cup Thrive Life tomato sauce
¼ cup Thrive Life tomato powder
1 tsp Thrive Life Chef’s choice seasoning
2 cups your choice of pasta.
Remove oxygen absorber and pour into 8 cups of boiling water Stir well, add 2 tsp olive oil. Simmer 10 to 12 min until noodles are soft. Top with your choice of shredded cheese. 7 servings
Chicken Noodle Soup
¾ cup Thrive Life freeze dried Chopped Chicken
2 Tbsp Thrive Life Chicken Bouillon
1 tsp Thrive Chef’s Choice Blend
1 tsp Thrive Life Salad Blend
¼ cup Thrive freeze dried Celery
¼ cup Thrive freeze dehydrated Carrots
¼ cup Thrive freeze dried Onions
1 ½ -2 cups Egg Noodles, I used fettuccine noodles
Fill the jar up
Cooking Directions: Add contents of jar to 8 cups of rapidly boiling water: Stir well. Simmer 10 -12 minutes until noodles are soft.
Stuffed Bell Pepper Soup (6 servings)
½ cup Thrive Life freeze dried ground beef
¼ cup Thrive Life freeze dried sausage crumbles
¼ cup Thrive Life tomato powder
1 ½ Tbs Worcestershire powder Optional (I did not use)
1 tsp garlic powder
1 Tbs Thrive Life beef bouillon
1 cup Thrive Life dehydrated mixed peppers
1/3 cup Thrive Life freeze dried onions
¼ cup Thrive Life celery
¼ cup Thrive Life instant brown rice
Boil 8 to 10 cups of water empty jar contents into it. Reduce boil to a simmer and cook (stirring frequently) for 15-20 min. Add more or less water for desired soup thickness.
A few months ago I bought myself a bag of Granny Smith apples from the grocery store. I ate one every day for 3 days. For some reason I didn’t eat one the next two days or so, but then over the weekend I was craving another apple. I went to my bag of apples anticipating my delicious treat only to find that they weren’t as firm as they were at the beginning of the week. Disappointed I cut them in half hoping to eat at least some. And what did I find?? MUSHINESS! Yuck!
Thanks to SpicyVegan for the recipe!
2.5 cups THRIVE Lentils
1/3 cup THRIVE Green Onions
1/4 cup THRIVE celery
1 bay leaf
10 cups water
1/4 cup THRIVE carrots
1 cup THRIVE potato dices
1/2 teas. Thrive Life Chef’s Blend Seasoning
1-3 tbsp. Thrive Life Chicken Bouillon
1 teas. salt
2 drops basil essential oil (ask me how to order some!)
1 tbsp. lemon juice
1. Sort and rinse lentils.
2. Combine all ingredients except lemon juice in a 5- to 6- quart slow cooker. Cover and cook on low for 2 hours on high.
3. Remove the bay leaf. Just before serving, stir in lemon juice. Taste and adjust seasoning.
Serves 18 cups
Thanks to YourOwnHomeStore.com for the recipe!
What you need:
- 1 cup Tomato Powder
- 7 cups warm water
- 1/2 cup Freeze Dried Onion
- 2 cups Freeze Dried Tomato Dices
- 2 T. Sugar
- 3 T. Chicken Bouillon
- 2 T. THRIVE Orchard Apple Drink Powder
- 1/4 cup Apple Cider Vinegar
- Freshly Ground Black Pepper
- 1 T. dried parsley
- 1 T. dried basil
- 6 T. THRIVE Instant Milk Powder
- 1 1/2 cups water
What to do:
- Fill a large pot with 7 cups warm water
- Whisk tomato powder into water
- Add onion, tomato dices, sugar, bouillon. Mix well.
- Add lots of freshly ground black pepper. Stir to combine and heat almost to boiling.
- Add drink powder, and vinegar, then parsley and basil.
- In a separate bowl, mix milk powder and 1 1/2 cups water until dissolved.
- Remove soup from heat and slowly add the milk to the soup. Stir it all together.
- Top with a bit more black pepper and enjoy!
1 Cup butter, room temperature
3/1/3 Cup Thrive Life Sugar Cookie
Mix 1 1/3 Cup Thrive Life Peanut
Flour 1⁄4 cup water
1. Add softened butter to a mixer and whip until light. Add eggs and mix until blended.
2. Add cookie mix and peanut flour and mix together. Add water and mix until dough forms.
3. Scoop onto greased cookie sheet and press with a fork. Sprinkle tops with sugar.
4. Bake at 350F for 9–10 minutes. Makes about 36 cookies
1 cup Thrive Beef TVP or Ground Beef (reconstituted)
16 oz tomato sauce
1-2 cups Thrive corn
1-2 cups Green beans
Mashed Potatoes (I make 8 servings worth)
Shredded cheddar cheese
Heat oven to 350.
Heat beef in tomato sauce and add Italian Seasoning.
Pour mixture into the bottom of a 9×12 pan. Layer on green beans and corn on top of the tomato and beef mixture. Spread mashed potatoes on top (the smoother the mashed potatoes, the easier it will be to spread – add more milk as needed while prepping potatoes). Sprinkle cheese on top.
Bake for 15-20 minutes or until cheese is melted and heated through
Combine eggs, milk, water, and salt in blender and blend until fluffy. Tap in flour a little at a time, beating until well blended.
Preheat empty 9×13 pan in oven for 3–4 minutes. Melt butter in preheated pan, pour in egg mixture, and immediately return to oven. Bake for 25 minutes at 425⁰F.
Brush with melted butter and dust with powdered sugar before serving
1 1⁄2 tsp Thrive Life Chicken Bouillon
1 1⁄2 cups of water
2 cups of Thrive Life (FD) Broccoli
1 cup of Thrive Life (FD) onions
1 1⁄2 cup of Thrive Life (FD) Cheddar Cheese
Small shake of Thrive Life Chef Todd’s seasoning
2 eggs slightly beaten
1 clove of garlic minced
1⁄2 tsp Paprika
Rinse Quinoa, then place in pan of 1 1⁄2 cups of water along with 1 1⁄2 tsp of Thrive Life
Chicken Bouillon. Cook for 15 min. Let cool.
Reconstitute Thrive Life (FD) Broccoli, Onions, Cheddar Cheese.
Combine in a bowl Broccoli, Onions, Cheddar Cheese. Chef Todd’s seasoning. 2 eggs
slightly beaten 1 clove of garlic minced and 1⁄2 tsp paprika. After Quinoa has cooled mix
Preheat oven to 350 spray mini muffin tin.
Put heaping tablespoon of mixture into muffin tin Bake for 15 or 20 min or until edges turn
a golden brown.