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.

Crock Pot Beef and Gravy

Total Servings: 4
Serving Size: 1 cup meat
WW SP per serving: 4

Ingredients
1/2 tbsp olive oil
1 lb lean and trimmed beef strip sirloin
1/1 tsp. salt
1/4 tsp. pepper
1/2 lb. sliced mushrooms
1 onion
2 cups fat-free beef broth
1 tbsp. Worcestershire sauce
2 tbsp cornstarch
1/4 cup cold water


Instructions
1.  Heat oil in a large skillet over medium-high heat.  add beef to the skillet and sprinkle with the salt and pepper.  Allow to cook for 5-6 minutes, turning meat oer once.  Beef does not have to be cooked all the way through.  This is for browning the meat; the crockpot will cook the meat.
2.  While the meat is cooking, slice the mushrooms and onion and place them in the crockpot. 
3.  Transfer the meat to the crockpot on top of the mushrooms and onion.
4.  Add beef broth and Worcestershire sauce to the skillet anc scrape any browned bits from the skillet into the broth mixture.
5.  Pour the mixture over the meat in the crockpot.
6.  Cook on low 6-8 hours, or until the meat is tender.
7.  In a small bowl, mix the cornstarch and water until smooth and stir into the crockpot.
8.  Cook, covered, on high 15-30 minutes, until the gravy is thickened.
9.  Serve over skinny mashed potatoes. not included in the WW SP value.

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 Cordon Bleu w/ Green Beans & Mushrooms

Total Servings: 4
Serving Size: 3 oz piece of cooked chicken, 1 oz ham, 1 slice cheese, 3/4 cup veggies.
WW SP per serving: 4

Ingredients
1 lb boneless, skinless chicken breast (4-4 oz breasts)
Salt and pepper to taste
1 tbsp olive oil
1 (12 oz) package frozen cut green beans
1 cup fresh mushrooms, chopped or sliced
4 oz deli ham (about 8 thin slices)
4 mozzarella cheese slices

Instructions
1.  Sprinkle chicken with salt and pepper.
2.  Heat oil in a large skillet and add chicken. Cook for 5-7 minutes on each side, or until fully cooked.  Transfer chicken to a plate.
3.  Add the green beans and mushrooms to the skillet.  Sprinkle with salt and pepper.  Cook 5-6 minutes.  Transfer the green bean and mushroom mixture to another bowl.
4.  Put chicken back in the pan and allow to heat up a little.  Flip each piece of chicken over and top with one oz. of sliced ham (2 slices) and top each with one slice of cheese.  Cook covered about 2-4 minutes, or until cheese is melted.
5.  Serve 1 chicken breast with 3/4 cup green beans and mushrooms.

Shredded Beef Sandwiches

Total Servings: 12
Serving Size 1/3 Cup of Meat*
WW SP per serving: 3*

Ingredients
1 (.7 oz) packet o f Italian seasoning
1 (.88 oz) packet brown gravy mix
1 (1 oz) packet Ranh mix
1 1/2 cups water
3 lbs lean beef sirloin, fat removed
12 buns, optional for extra WW Smart Points

Instructions
1.  Mix the Italian seasoning, gravy mix, and Ranch seasoning with the water.
2.  Put your meat in the low cooker.  Pour mix over meat.
3.  Cook on low for 6-8 hours.
4.  Once cooked, shred the meat in the sauce and serve 1/3 cup mean on a bun, if you choose.


*3 WW SP for 1/3 cup meat does not include buns.

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.

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!

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.

Featuring: THRIVE Life Tomato Powder

THRIVE tomato powder is one of my favorite THRIVE Life products.  It's very versatile!  Use it for paste, sauce, juice, soup thickener, flavor enhancer--you won't know how you ever lived without it.  I use a couple tablespoons in vegetable beef soup and to make pizza sauce.  I also use it in these recipes:

Stuffed Pepper Casserole
Lasagna in a Pot
Shepherd's Pie
Taco Soup
Tamale Pie in a Skillet
Lasagna Soup in a Jar
Homemade Pizza

Prep:  Add water to Tomato Powder to reach desired consistency for paste, sauce, or juice.

1 c. powder + 2 c. water = 3 c. paste
1 c. powder + 4 c. water = 5 c. sauce
1 c. powder + 6 c. water = 6 c. juice

Tips & More:
*Sprinkle tomato powder into tortillas with some tomato dices for a sun-dried tomato flavor.
*It's easy to sprinkle into soup to add flavor, or mix it with your favorite herbs and use it as a rub for meats!

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.