Skinny Mashed Potatoes

Total Servings: 4
Serving Size: 1/2 Cup
WW SP per serving: 3

Ingredients
1 lb potatoes (about 2 medium potatoes)
1 cup fat-free chicken or beef broth
4 tbsp. fat-free sour cream
1/2 tsp. salt

Instructions
1.  Wash and scrub potatoes.
2.  With a fork, pierce many holes around the potatoes.
3.  Microwave your potatoes for about 6 minutes, or until soft.
4.  Potatoes will be very hot.  Wait a few minutes.
5.  Cut your potatoes in smaller pieces and put them in a mixing bowl.  If you would like, you can scoop out the middle, but my family likes the skin mixed in.
6.  Add all ingredients to the potatoes.
7.  Using a hand mixer, beat the potatoes until smooth.

Spicy Chicken Enchilada Soup

Total Servings: 5
Serving Size: 1 1/2 Cups
WW SP per serving: 3

Ingredients
1 tbsp. olive oil
1 jalepeno pepper
1 onion
3 garlic cloves, minced
1/2 cup corn
1 (6 oz) package Southwestern grilled chicken breast
1 tbsp. chili powder
2 tsp. salt
1/2 tsp. pepper
2 (15 oz) cans fat-free chicken broth
1 (10 oz) can diced tomatoes with green chilies
1 (10 oz) can enchilada sauce
3 tbsp. tomato paste
Optional: sour cream, shredded cheese, tortilla chips, and/or cilantro (not included in SP total)

Instructions
1.  In a large skillet, heat oil over medium heat.  Chop up jalepeno and onion, and add to the skillet.  Allow to cook fo 6-8 minutes, or until tender.
2.  Add garlic and corn and cook one minute longer.
3.  Mix in chicken (cut bite-sided), chili powder, cumin, salt, and pepper.
4.  Stir in broth, tomatoes, enchilada sauce, and tomato paste.  Cook an additional 6-8 minutes, or until warm.
5.  Serve with optional ingredients.

Creamy Chicken Vegetable Soup

Total Servings: 8
Serving Size: 1 1/2 Cups
WW SP per serving: 4

Ingredients
3 tbsp. butter
1/2 lb sliced mushrooms
5 medium chopped carrots
3 sliced celery ribs
1 large chopped onion
1/4 cup flour
1 tsp. parsley flakes
1/4 tsp. pepper
10 cups water
5 tsp chicken bouillon (add more if needed)
1 cup brown rice
1 1/2 cups cooked chicken, diced
1 cup fat-free half-and-half

Instructions
1.  In a 6-qt. stockpot, heat butter over medium-high heat.
2.  Add the mushrooms, carrots, celery, and onion.
3.  Cook and stir 8-10 minutes, or until vegetables are tender.
4.  Stir in flour, parsley, and pepper until blended.
5.  Stir in water and chicken bouillon.  Bring to a boil.
6.  Reduce heat.  Stir in rice and simmer uncovered 20 minutes, or until the rice is tender.
7.  Turn off heat.  Stir in the chicken and the half-and-half.
8.  Serve warm.

Chicken Pot Pie Soup in a Jar

1 cup seasoned chicken slices, broken into smaller pieces
1/3 cup freeze dried carrots
½ cup dried onions
1 cup potato chunks
1/3 cup freeze dried peas
1/3 cup Veloute sauce (chicken gravy)
1-2 Tbsp. chicken bouillon
1 Tbsp. butter powder
½ Tbsp. powdered milk
2 Tbsp. flour
1 tsp. Chef’s choice seasoning

Put all ingredients into a pot.  Add 6 cups of water and bring to a boil . Stir well for a minute or two, allowing the gravy to thicken.  Simmer 10 -15 minutes.  Serve with rolls.

Katherine's Ham Fried Rice

2 cups rice
2-3 tbsp. olive oil
5 1/2 cups water
1 tbsp. chicken bouillon
1/2 cups Thrive freeze-dried peas
1/2 cup Thrive freeze-dried corn
1/2 cup Thrive dehydrated carrots
1/2 cup Thrive dehydrated onion
1 cup Thrive freeze-dried ham
5-6 scrambled eggs, already cooked, and chopped into bite-sized pieces.
soy sauce, to taste.

1.  Saute' the rice in the olive oil until the rice is translucent.
2.  Add all of the other ingredients, except the eggs and the soy sauce, bring to a boil, and then simmer for 15-20 minutes.
3.  Add the scrambled eggs and soy sauce.

Katherine's One-Pot Chicken Alfredo

• 1 cup Thrive freeze-dried chopped chicken
• 1 tsp. Thrive chicken bouillon
• 1 tsp. garlic powder
• 1/4 tsp. pepper
• 14 oz water
• 1 cup cream
• 1/2 lb pasta (I like the Thrive Whole Graine Penne Pasta or the spirals)
• 1/4 cup Thrive dehydrated carrots
• 1/4 cup Thrive freeze-dried broccoli
• 1/4 cup Thrive freeze-dried cauliflower
• 1 1/2 cup Thrive freeze-dried Parmesan cheese

Combine all ingredients in a pot and bring to a boil.  Simmer for 15-20 minutes, or until the pasta is tender, stirring occassionally.  Just before eating, add the Parmesan cheese.  There should still be some liquid in the pasta to hydrate the cheese nicely.

Spanish Rice

2 tbsp. olive oil
2 tbsp. chopped onion
1 1/2 cups uncooked white rice
2 tbsp. chicken bouillon
2 cups water
2 cups chunky salsa

1.  Heat oil in a large skillet over medium heat.  Stir in onion, and cook until tender, about 5 minutes.
2.  Mix rice into skillet, stirring often.  When rice begins to brown, stir in chicken bouillon, water, and salsa.  Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
3.  Add more water, if needed, to prevent sticking or burning.

Lasagna Soup in a Jar

Layer in a quart jar in this order:
¼ cup dehydrated Onion

1-2 tsp garlic powder

1-2 Tbsp chicken bouillon

½ cup Thrive tomato powder

1 Tbsp Thrive Italian Seasoning
1 tsp Thrive Chef’s Choice seasoning
¼ teaspoon crushed red pepper (optional)
¾ cup Thrive Freeze Dried Sausage
¼ cup Thrive dehydrated mixed bell peppers
2 cups Thrive farfalle (bowtie) noodles.

Add contents of jar to 8 cup of rapidly boiling water. Stir well. Add 2 teaspoons olive oil. Simmer 10 -12 minutes until noodles are soft. Top with shredded mozzarella cheese. 

Katherine's Zuppa Toscana in a Jar

Put in a quart jar in this order:
2 1/4 tbsp. powdered milk
4 tbsp. powdered butter
2 tbsp. chicken bouillon
1/4 tsp. cayenne pepper
1/2 tsp. dehydrated garlic or garlic powder
1/2 cup freeze dried spinach
1/4 cup dehydrated onion
1 cup freeze dried sausage
1 1/2 cup dehydrated potato chunks

Dump all ingredients into a pot and add 8 cups of water. Bring to a boil, then turn down to medium heat and let simmer for about 20 minutes or until potatoes are tender.

How To Use Chicken Bouillon

Here are a few ways I use chicken bouillon... and it's on sale this month at Thrive Life!  Let me know if I can order you some!

Stuffed Pepper Casserole
Lasagna in a Pot
Creamy Chicken Soup With Dumplings
Chicken Enchilada Soup
Chicken Noodle Soup
Chicken and Salsa Soup
White Chili
Creamed Tuna
Cauliflower Cheese Soup

Cauliflower Cheese Soup

2 cups THRIVE cauliflower
1/4 cup THRIVE chopped onions
1/4 cup THRIVE carrot dices
1/4 cup THRIVE celery
4 cups chicken broth (or 4 cups water & 4 tsp. chicken bouillon)
2 cups heavy cream
1/2 tsp. Worcestershire sauce
1 cup cheddar cheese

1.  Combine the cauliflower, onions, carrots, celery, & broth in a pot and boil until vegetables are soft and cooked through, about 15 minutes.  Fresh vegetables can be substituted for THRIVE.  Just reduce the water/broth to 3 to 3 1/2 cups.

2.  Puree the vegetables.  I used a wand blender.  Worked great.

3.  Add cream, Worcestershire sauce, cheese, & desired salt & pepper

*From the THRIVE LIFE cookbook

Stuffed Pepper Casserole

1 lb ground beef
3 green peppers, diced
1 medium onion, diced
2 cloves of garlic, chopped
3 tomatoes, diced
1 8 oz can tomato sauce
2 cups of water
4 bouillon cubes
1 tsp. oregano
2 tsp. Worcestershire sauce
1 cup of rice
2 cups shredded cheese

Using THRIVE LIFE:
1 1/2 cups ground beef
3 cups green and/or red peppers, freeze-dried or dehydrated.
1/2 cup onion
2 cloves of garlic, chopped
3 cups of tomatoes
1/2 cup of tomato powder
4-5 cups of water
4 tsp. chicken bouillon
1 tsp. oregano
2 tsp. Worcestershire sauce
1 cup of rice
2 cups shredded cheese



1.  Brown the ground beef.  Add peppers, onion, & garlic and cook until soft.

2.  Add tomatoes, water, bouillon, oregano, Worcestershire sauce, & rice.  Cover & bring to a boil, then simmer for 20-25 minutes. 

3.  Remove from heat.  Top with grated cheese and cover for 5-10 minutes.

Creamy Chicken Soup With Dumplings

Soup:
1 cup diced carrots
3/4 cup chopped celery
1/2 cup chopped onion
6 cups water
6 chicken bouillon cubes
1 - 1 1/2 lbs chopped chicken, cooked (or one can)
1 tbp. Italian seasoning

Dumplings:
1 cup flour
1 cup whole wheat flour
2 tsp baking powder

1 tbsp sugar
1 tsp salt
3/4 cup milk

Roux:
2 tbsp butter (I use olive oil)
3 tbsp flour
2 cups of water

1.  Prepare the soup by combining all the ingredients.  Bring to a boil, stirring occasionally until vegetables are soft.

2.  Mix all the ingredients for the dumplings and drop by tablespoon into the boiling water.  Cover while boiling for three minutes.

3.  For roux, melt butter (or oil) and whisk flour into it.  Cook over medium until lightly browned.  Add 2 cups of water, whisking until blended and thickened .  Stir mixture into soup and simmer for another 2 minutes.

Lasagna in a Pot

1 lb ground beef
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cans (14 oz) chicken broth or two tsp. chicken bouillon and 2 cups of water
2 cans (14.5 oz) tomatoes (I used a quart that I had bottled from our garden)
1 can (15 oz) tomato sauce (or 1/2 cup THRIVE tomato powder & 2 cups water)
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 tsp. salt
1 tbsp. brown sugar, packed
12 oz. Italian trio noodles or corkscrew noodles or any kind you like
1 cup Parmesan cheese
2 cups Mozzarella cheese

1. Brown ground beef. Add onion, bell pepper & garlic.

2. In a pot, add chicken broth, stewed tomatoes, tomato sauce, seasoning, salt & brown sugar. Add beef mixture.

3. Bring to a boil. Add noodles; cook to your liking.

4. Add Parmesan cheese.

5. Garnish with Mozzarella cheese.

Chicken Enchilada Soup

I got this recipe from my friend Holli. She made it for Super-Saturday last October, and I loved it.

I tweeked a few things, just to use my food storage.

2 cans chicken
1 tbsp dried onion
1 tbsp dried garlic
5 cups water
4 cubes chicken bouillon
2 cups water
1 cup masa harina (Maseca)
1 cup red enchilada sauce
16 oz Velveeta cheese
1 tsp. salt
1 tsp chili powder
1/2 tsp. cumin

1. Add 5 cups water and bouillon to pot and bring to a boil.
2. Add onion and garlic.
3. Combine masa harina and 2 cups water in a bowl and whisk until well blended.
4. Add masa mixture to the pot, along with enchilada sauce, cheese, and spices. Bring to a boil.
5. Add chicken (shred it with a fork).
6. Reduce heat and simmer 30-40 minutes.
7. Serve with shredded cheese, tortilla chips and/or pico de gallo.

Chicken Noodle Soup

10 cups water
6 cubes chicken bouillon
1/2 lb carrots, chopped
2 celery ribs, chopped
1 onion, chopped
salt and pepper to taste.
1 can chicken (or 1-2 cooked chicken breasts, diced)
1 pkg frozen noodles
optional, dash of basil

Add everything except the noodles and bring to a boil. Boil for about 5 minutes, then add the frozen noodles, making sure to separate them as you put them in. Boil for about 10-12 minutes.

Chicken and Salsa Soup

2 (8 oz.) cans chicken
1 3/4 cups water
1 can chicken broth
1-2 tsp. cayenne pepper
1 ½ cups frozen whole-kernel corn
1 cup salsa, thick & chunky
½ cup pepper jack cheese
3 cups tortilla chips

Combine all ingredients except cheese and chips in large saucepan. Heat through. Add cheese. Serve with tortilla chips.

White Chili

from Katie

Saute:
4 chicken breasts cubed (you can also use canned chicken)
1 med. Onion chopped
1 ½ t. garlic powder

Mix together in large pan:
2 small cans green chilies
3 cans white beans (or any kind will do)
1 t. salt
½ t. pepper
1 t. ground cumin
1 t. dried oregano
¼ t. cayenne pepper
2-3 cups chicken broth or 3 tsp of bouillon and 3 cups of water
Simmer for 30 minutes
Add 1 c. sour cream and ½ cup  cream