Katherine's Black Bean Chili Meal in a Jar

Layer in a quart jar in this order:

½ cup Thrive freeze dried ground beef

½ cup Thrive freeze dried sausage

¼ cup Thrive dehydrated mixed bell peppers

¼ cup dehydrated onion

2 Tbsp. tomato powder

1 tsp. chili powder

½ tsp. garlic

½ tsp. Chef’s Choice

½ tsp. cumin

½ cup Thrive freeze dried corn

1 cup Thrive Instant Black Beans

½ cup Thrive freeze dried diced tomatoes

Add contents of jar to 8 cup of rapidly boiling water. Stir well. Simmer 15-20 minutes

Goes good with Yummy Cornbread!

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.

Sausage/Egg Breakfast Casserole

I love breakfast foods, but I rarely eat them for breakfast. For this reason, we have added Breakfast For Dinner to our rotation. This morning, I made this for tonight's dinner. I am so looking forward to it!

4 large potatoes, cooked in the microwave for about 12 minutes, then cooled in the fridge overnight.
1 lb spicy sausage
2 cups of shredded pepper jack cheese
2 cups of cheddar cheese
1/2-1 chopped green bell pepper
1 can mushrooms
1 chopped onion (or dry minced onion)
1 dozen eggs
3/4 cup milk
1 tsp. garlic salt
1 tsp Seasoned All

Preheat oven to 350*. Grease 9x13 pan.

Peal potatoes and grate them into bottom of the pan. Spread the sausage over the hash browns. Follow with the cheese. Add bell pepper, mushrooms, and onion.

In a medium size mixing bowl, beat eggs, milk, garlic salt and Season All. Pour over the top of all other ingredients.

Bake for 1 1/2 hours or until done.

*Best if made the night before and refrigerated, then baked in the morning.

*Try it with wheat waffles.

Katherine's Chili

2 lb. sausage (Hot)
1 lb. hamburger
1 large onion
2 cans green chilies
1-2 green peppers, diced
3 cans black beans, drained (about 1 cup dry beans)
7 cans kidney beans, drained (about 2 1/3 cup dry beans)
8 cans stewed tomatoes
3 T. chili powder
1 T. cumin
2 T. garlic
¼ c. sugar
2 T. salt (or more, if needed)
2 t. pepper
2 T. Montreal Steak Seasoning
1-2 c. wheat berries

Brown sausage, hamburger and onions until tender. Add diced green pepper, green chilies and spices and sauté for a few minutes. Add canned beans and tomatoes and simmer for 30-45 minutes. This batch makes a HUGE pot and works great as a freezer meal.

*Goes great with Yummy Corn Bread!

Zuppa Toscana

1 lb hot Italian sausage
1 large diced white onion
4 Tbsp bacon pieces
4 cloves garlic,minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
6 Russet potatoes, thinly sliced
bunch of kale

1. Cook the Italian sausage over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes.
2. Add the bacon, onion and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth (water & bouillon) into a pot with the sausage, bacon, garlic and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream; heat through. Mix the kale into the soup just before serving.

Food Storage, you ask? Well, I always keep some Italian sausage in my freezer, and I always have onion, dry garlic, bouillon, and potatoes on hand, as well. In a pinch, you could even use milk instead of cream, or even dry milk.

Gnocchi

2 eggs
1 cup ricotta cheese
8 tsp. butter
1 cup Romano cheese, grated
1 cup instant potato flakes
1 tsp. salt
3 cups flour

Prepare instant potatoes as directed on package. Combine potato with eggs and salt and whip until fluffy. Add ricotta cheese, butter, Romano cheese and flour. Knead until smooth. Shape into 1/2″ rolls and cut into 1″ lengths. Make impression with thumb in each piece, then lightly dust with flour. Drop into boiling water and cook only until they rise to the surface. Drain and serve with your favorite red sauce, cream sauce, or both!

CHEESE SAUCE
1 cup butter
16 oz. cream cheese
2 c. whipping cream
1/2 tsp. dry minced garlic
1/2 tsp. salt

Combine all ingredients and heat very slowly. Stir until smooth and pour over pasta.

RED SAUCE WITH SAUSAGE
1-2 lbs. mild Italian sausage
2 jars spaghetti sauce (1 lb. 10 oz. each)

Bake or saute sausage as instructed on package, until fully cooked. Slice and add to jarred sauce. Heat and serve over pasta.

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Oriental Chicken & Rice Casserole

1 breast chicken (diced)
1 lb sausage
1 onion

Cook in fry pan.

Add...
½ green pepper (diced)
4 stalks celery (chopped)
¼ cup slivered almonds

Cook w/lid a few min.

Add...
5 cups water
1 ½ cup rice
2 pkgs Lipton noodle mix (mix well)

Transfer to casserole.
Cook 1 hour at 350◦.