Wednesday, December 30, 2015


Here are some recipes for you to try. If you don't have the dry ingredients on hand, you can substitute fresh.

 The Taco Soup recipe (found on the Thrive Life website) is designed to be layered in a jar for you to have on hand for a quick meal. It is easy and very good. I halve the recipe and put in a pint jar (it doesn't fill it all the way) and use 2 cups of water. I simmer for an extra 5-10 min. for the beans to soften up more. It is just the perfect amount for my husband and me. Top with some sour cream, shredded cheese, and corn chips. I don't add in the green chili peppers, the mixed bell peppers, or the tomato dices because my husband doesn't like them. It is still very tasty.

Taco Soup
Top of Form
Bottom of Form

  1. Add all ingredients to a Wide Mouth Quart size Canning Jar in the order listed above. Cap Jar until ready for use. When ready to cook, empty jar contents into a pan, add 1 Quart of water for soup or 2 Cups water for dip. Simmer 15 min. or until beans are soft. Fill bowls & sprinkle THRIVE FD Cheese over the top & serve. Consider toppings like olives, chips, Thrive Sour Cream dollups, Jalapenos, Thrive Green Onions & etc. Serves 4.
 Chicken Salad

3/4 C water, minus 1 TB
3/4 C chopped Freeze Dried Chicken (21567)
1/2 tsp Chef's Choice (23628) or seasoning salt
1/4 C Freeze Dried Celery (21223)
2 3/4 TB Freeze Dried Onions (21227)
2 3/4 TB mayonaise

Add water, chicken, & seasoning and let sit for 10 min.
Add celery & onions to chicken mixture and let sit for 10 more min.
Add mayo, mix and serve, or chill.

If you don't have the freeze dried celery or onions, use fresh. It will still be great. Serve on crackers or bread for sandwiches. Serves 1-2. I LOVE this salad and take it to work a lot with crackers and an apple. The numbers in parentheses are the Thrive product numbers for ordering.

Green Chicken Chili Enchiladas
(recipe is on the Thrive Life website)

I leave out the green chilies because my husband doesn't care for them. This is the first recipe I made when I got my Smart Start Kit on the Q. It comes with what you need to put this fantastic dish together. My husband even really liked it. It was way different than I expected, especially since it had the cream cheese in it. I also used Thrive Instant Black  Beans and added enough water to reconstitute because I wanted to give them a try, and them simmered for a little longer.  I made half the recipe and we had leftovers for another meal. Outstanding.


  1. Rehydrate chicken in ¾ cup water or stock .
  2. Brown bacon in skillet and drain off grease. Add garlic and chicken and lightly sauté.
  3. Add in all remaining ingredients except cheese and enchilada sauce. Bring up to a simmer and cook until thick (about 5 minutes).
  4. Fill each tortilla with ⅓ cup of filling and some cheese. Roll up tortillas and place in two 9x13 pans.
  5. Pour one can of sauce over each pan and sprinkle remaining cheese over enchiladas. Bake at 350°F for 10–15 minutes.

Yield: 12 enchiladas

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