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** Please note ThriveSisters is no longer used. Everything will be under MyThriveChef You can shop at ThriveStore.com and reach me via email at MyThriveChef@gmail.com

Sunday, November 17, 2013

Soups, Stews, Casseroles ... oh and Ice Cream!

The fall and winter are wonderful time for nice warm hearty stews, rich flavorful soups and oh so delicious casseroles.

There is just one drawback to that and that's all the prep work that goes into making them!

I use to walk into Panda Express and say MAN how I wish someone would do all that prep work for me and load up my refrigerator like that!



But then I also knew even if some how that magically happened for me I would never use up everything before things got slimy and ended up in the trash.  I also know that once produce is peeled and cut they loses their nutrients a lot faster. Grrr

But that was before I found Thrive. Now I have Thrive as my sous-chef! I have all my veggies washed, chopped peeled and waiting for me.  My meats are cooked and the fat has been disposed of. Fruits are ready and waiting. Onion, no more tears. OK OK, you already know all of this. So let me tell you how easy it is when you have Thrive as your own personal sous-chef.

I decided I wanted to make stuffed peppers. I usually go out and buy red, orange and green bell peppers to make a pretty dish. I just did not feel like leaving the house. I also didn't feel like making a mess in my kitchen.  I usually clean, cut and par-boil my peppers as I like mine on the softer side. Then there is the browning of the meat which means there is grease to drain and dispose of. Rice needs to be cooked.  That is three pans right there. Yuck!

Francesca's UnStuffed Peppers
We've been cooking more and more with our Thrive and it has saved us so much time. I can honestly say it has saved us a great deal of money over the months we have been keeping track. I knew we were saving money I just didn't realize how much until I decided to really track it. I was very pleasantly surprised. I'm sure a lot of you were like I was in the beginning.  You look at the price of a #10 can and say hummmmm that sounds like a lot! I know it's good for 25 years but I don't see how that's going to end up saving me money. I've started using and comparing and even without taking into consideration the money that gets thrown away with food that spoils before I get to use it or is too long on the shelf or in the freezer I am STILL saving money. 

Starting in January I will be teaching Thrive Cooking Classes and I will be giving the cost breakdown of the dishes I make and compare, as best I can, to local costs.  That will make it easier for everyone to wrap their brain around how this does save time AND money for your own food budgets.  If you are interested in a Cooking Class just let me know.

Back to my UnStuffed Peppers ...

I decided to "cook" once and eat four times. Only this time that meant making two Jar Meals, one Soup and one Casserole. 

Both the soup version and the casserole version were excellent! Add more water and make it a soup or less water to use as a casserole. Brilliant, if I do say so myself. Now my guys can just grab a jar and THEY can make dinner one night. 


I added garlic to mine, you can use fresh, powdered or granulated if you like.  This will fill one 1/2 gallon jar. I cut the recipe in 1/2 to fill the quart sized jar. 

To make soup you add 10 cups of water bring up to a boil and simmer for 15 minutes.  For the casserole you add only 6 cups of water, let everything rest and rehydrate for about 10-15 minutes before placing in a 350 degree oven for 20-25 minutes.  I topped mine with 2 cups shredded white cheddar but you can use what ever you like. 

I have been accumulating Jar Meals from other Thrive Life Consultants and I have put them on a link so we can all share these recipes with everyone.  Take a look at Our Jar Meals and see if there is something you like there.  We are constantly creating more and more recipes all the time. 

If you would like me to take a recipe of yours and "Thrive-lize It" I would love to do that. Send me an email with your recipe and I will make sure to get back to you on how to convert and make your meal time easier.

To get a easy printable version of this recipe bop on over to my guest post on my good friend Misty's blog

Oh, at the top I mentioned ice cream.  Tonight I made ice cream with our newest product.

Yup, I used Thrive Pineapple, which I pulverized, and our seasonal Thrive Cranberries to make a delicious and creamy frozen dessert. I will post the recipe in a future post. 

There are just endless possibilities with Thrive on your side!

Cranberry Pineapple Gelato


Francesca Hutchinson
Silver Executive
Independent Thrive Life Consultant
Email: ThriveSisters@gmail.com
Shop: ThriveStore.com
Phone: 805-813-1265      

I do find it very enjoyable to walk into My Home Store and think of all the possibilities I have in creating enjoyable meals for myself and my family. I’m hoping the more of the Thrive products you add to your Home Store give you a similar pleasure in being able to make fast, health and good tasting meals for your family.

The more we can save money while feeding our families nutritious food; prepare ourselves, our friends, and our neighbors, the better off we ALL are.


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