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.

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 Homemade Mac N’ Cheese

1.  Boil 1 package of macaroni noodles (12-16 oz).  Drain and return to pot.

2.  Add 1 can of cream of mushroom soup (or make your own white sauce) and 1 pint of cottage cheese.  Heat on medium. 
3.  Grate 1 lb. of cheddar cheese and mix in.  Continue to mix until cheese is melted.
4.  Add salt and/or pepper to taste.