German Potato Soup.

So far I have only made this recipe with Thrive onions and carrots but I'm sure you could also use Thrive Potato Dices or Potato Chunks and Beef Bouillon.

German Potato Soup

4 tablespoons butter
2-4 tablespoons Thrive FD Carrots
1/4 cup Thrive FD Chopped Onion
2 pounds potatoes, peeled and sliced
32-48 ounces (4-6 cups) beef stock
Salt and pepper to taste
Splash of vinegar

Combine butter, carrots, onions, and potatoes in a slow cooker. Add enough beef stock to cover all the vegetables. Add salt and pepper to taste. Cover and cook on high for 2-3 hours.
     Use a potato masher or spoon to mash some of the potatoes for thickening the soup. Cover and let cook for 30 more minutes on low. Add a hint of vinegar and serve. Yield: 3-4 servings.

Chicken Salad Sandwiches.

Chicken Salad Sandwiches


1 1/2 cups THRIVE freeze-dried chicken
1/2 cup THRIVE celery
1/3 cup THRIVE onion
3 cups water
1/2 cup mayonnaise
Salt and pepper

Combine chicken, celery, onion and water in a saucepan over high heat. Bring to a boil and reduce heat to low and simmer until reconstituted (about 10 minutes). Put the mixture in a colander and let the water drain for about 10 minutes. Make sure to get all excess water out. Set aside in the refrigerator until cool.

Combine the cooled chicken mixture with mayonnaise. Season with salt and pepper to taste. Spoon onto bread or crackers.

Sweetened Condensed Milk.

Here is a handy recipe for sweetened condensed milk. Lately I like to drizzle this on fruit (especially strawberries) or make Brazilian Lemonade.

Sweetened Condensed Milk


1 cup THRIVE instant milk
1 cup sugar
1 tablespoon THRIVE butter powder
1/2 cup water

Combine all ingredients in blender and blend until smooth. Yield: about 1 1/2 cups.


Brazilian Lemonade


4 juicy limes
1 cup sugar
6 cups cold water
6 tablespoons sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. (This step can be done ahead of time.)

Wash limes thoroughly. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in a blender and add 1/2 of the sugar water. Place the lid on the blender and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp from the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk.

Taste test the lemonade. If it is bitter, add some more sugar and maybe a little more sweetened condensed milk. Serve immediately over lots of ice. This does not keep well so you'll want to drink it all right away, which shouldn't be a problem because it's so yummy! Yield: 4 servings.

Baked Creamy Chicken Taquitos.

This recipe also came from Our Best Bites, but I did change a couple things. Click on the title below to see their recipe and pictures. You can prepare the filling ahead of time and store it in the fridge.

Baked Creamy Chicken Taquitos


1/3 cup (3 ounces) cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons sliced green onions
2 cups THRIVE freeze-dried chicken dices
1 cup grated monterey jack cheese
Small corn tortillas
Kosher salt
Cooking spray

Heat oven to 425 degrees. Rehydrate chicken. Line a baking sheet with foil and lightly coat with cooking spray.
     Heat cream cheese in the microwave for 20-30 seconds to soften. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder; stir. Add green onions, chicken and cheese and combine well.
     Working with a few tortillas at a time, heat in the microwave between damp paper towels, about 20-30 seconds. If they crack or come unrolled shortly after you roll them up, try heating them longer.
     Place 2-3 tablespoons of filling on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll the tortilla up as tight as you can. Place seam side down on the baking sheet. Secure with a toothpick if you like. Fill and roll all the tortillas and lay on the baking sheet so they aren't touching each other. Spray the tops lightly with cooking spray and sprinkle with some kosher salt.
     Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with salsa, sour cream or guacamole. Yield: 14-16 taquitos.

Baked Chicken Penne.

This recipe is adapted from a recipe from Our Best Bites. I think next time I make this I will substitute some bacon for the sun-dried tomatoes. I also had a bit of provolone cheese left over that I sprinkled on top-yummy!

Baked Chicken Penne

3 tablespoons butter, plus more for baking dish

1/2 pound penne rigate

1/2 teaspoon olive oil

1 cup THRIVE freeze-dried chicken dices

Kosher salt and black pepper

1/4 cup plus 1 tablespoon flour

3 garlic cloves, finely minced

3 cups whole milk

3/4 cup THRIVE freeze-dried mushrooms

1/2 cup oil-packed sun-dried tomatoes, drained and sliced

3/4 cup shredded provolone cheese

3/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. Butter a 2-quart baking dish. Rehydrate the chicken and mushrooms. In a large pot of boiling salted water, start cooking pasta. Cook 3 minutes short of al dente (mine was about 8 minutes); drain pasta and set aside.

     While pasta is boiling, heat oil over medium-high heat in a large skillet. Toss the mushrooms in and saute until golden brown (3-4 minutes).

     In a large saucepan, melt butter over medium heat. Add flour and garlic; cook, whisking, for 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually stir in provolone and 1/4 cup Parmesan. Add chicken to pot and season with salt and pepper to taste.

     Place pasta in baking dish and cover with sauce and stir a bit. Sprinkle remaining Parmesan cheese on top.

     Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving. Yield: 4-6 servings.

Enchilada Sauce.

Enchilada Sauce

1/3 cup THRIVE tomato powder
1 3/4 cups water
1 tablespoon chili powder
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin

In a small saucepan, dissolve tomato powder in water. Add the rest of the ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Use with your favorite enchilada recipe.

Creamy Chicken Penne.

Creamy Chicken Penne

1 cup penne pasta, uncooked
1/2 cup THRIVE freeze dried chicken dices, rehydrated
1/4 cup THRIVE freeze dried chopped onions, rehydrated
1/2 tablespoon olive oil
1 cup snow peas
2 tablespoons red pepper, chopped
1 teaspoon minced garlic
1 tablespoon butter
1/2 tablespoon flour
3/4 cup milk
2 ounces cream cheese, cubed
1/4 cup grated Parmesan-Romano cheese
1/2 tablespoon finely chopped fresh parsley

Cook pasta as directed on package. Meanwhile, cook chicken, onions, snow peas, red pepper and garlic in hot oil for 8-10 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat; cover to keep warm.

Melt butter in medium saucepan. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook on medium heat 2 minutes or until thickened, stirring constantly. Add cream cheese, grated cheese, salt and black pepper, to taste; cook 1-2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley.

Yield: 2 servings.

Macaroon Surprise Brownie Bites.

Macaroon Surprise Brownie Bites

1 cup THRIVE macaroon mix

2 1/2 tablespoons water
3 cups THRIVE brownie mix
7 1/2 tablespoons water


Preheat oven to 350 degrees. Grease two mini muffin tins.
    Mix macaroon mix and 2 1/2 tablespoons water. Let stand for 5 minutes. Meanwhile, in a separate bowl, stir brownie mix and 7 1/2 tablespoons water until well blended. Fill muffin tin wells with 1/2 tablespoon brownie mixture. Drop 1/2 teaspoon macaroon mixture on top of brownie mixture. Top with another 1/2 tablespoon brownie mixture. Bake for 10 minutes. Yield: 24 brownie bites.


This recipe still needs a little help as I had extra macaroon mix. I just made a batch of macaroons with the extra.