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Posts Tagged ‘Thrive Food’


IMG_2940I am really excited to announce that I will now be a contributing writer for the blog at ModernHomesteaders.net.  I have been a fan of theirs for awhile and being asked to contribute was very flattering and exciting.  I am scheduled to write for them once a week.

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I will be talking about my road to prepping and the accomplishments I have made.  I hope to show how anyone, even if you are on a tight budget, how to start and build up emergency supplies and equipment.  But as importantly, I will be teaching alternative cooking methods, food preservation and other great DIY projects to help save you money.  I will share product reviews and a host of other things that should help you develop your own plan or hone in on the plan you have to move you ahead.

I’ve seen many things happen in the way of disasters.  Things like hurricanes, tornadoes, super storms, terror attacks and an economic system teetering in the brink of decline.  I see families displaced, left without a home to live in or even clothes on their backs.  I see these people at the mercy of charities and government agencies for their very survival.  I don’t want my family to be like those families we all see on television after such a big event. I hope you will follow me as I contribute to the great work Shane is doing at Modern Homesteaders.  If you don’t already subscribe to Modern Homesteaders, please click this link and visit them on Facebook by clicking here.

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Expedition Supreme Kit

Expedition Supreme Kit

Supreme 1 Year Food Supply

Supreme 1 Year Food Supply

 

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Cheesy-Potato-and-Bacon-Soup_1

 

 

A delicious soup from food storage by THRIVE Life.

Click here for the full recipe

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Soup, whether it’s winter or summer is a regular rotation in my meal planning.  With a side of bread and or salad, it’s a healthy way to get in a well-balanced meal.  This happens to be one that my family loves so I decided to make it into an easier recipe using my food storage.  I have worked inside and out all day and when it came to dinner time, I needed something fast.  I’ve cooked with my THRIVE for so long, it’s just a natural “go-to” meal for us.  Tonight I decided to convert our favorite Stuffed Green Pepper Soup recipe in to a convenient Meal In A Jar recipe.  No cutting veggies (which I didn’t have fresh anyway), no frying up ground beef (THRIVE is already cooked) and virtually no cleanup.  I was so pleased with the result that if you love the convenience of boil and serve Meals In A Jar, I knew you would love this easy recipe, too.

Stuffed Green Pepper Soup

Stuffed Green Pepper Soup

Meal In A Jar Newsletter

Prepping Jars

Stuffed Green Pepper Soup
Recipe Type: Soup
Cuisine: American
Author: PrepperPenny
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6
This recipe converts my standard soup into a meal in a jar. It’s an excellent soup!
Ingredients
  • 1 Cup THRIVE Tomato Powder
  • 1 Tbsp Sugar
  • 1 tsp Garlic Granules or Powder
  • 2-3 Tbsp THRIVE Beef Bouillon Powder
  • 1 Cup THRIVE Freeze Dried Ground Beef
  • 1/2 Cup THRIVE Freeze Dried Onion
  • 1/2 Cup THRIVE Freeze Dried Tomato Chunks
  • 1/2 Cup Instant Rice
  • 1/2 Cup THRIVE Freeze Dried Green Pepper (Or Red/Green Bell Pepper)
Instructions
  1. Layer ingredients as I have listed them. You may need to shake (or pound) your jar as you fill it to make sure it all fits.
  2. Top with a 100cc Oxygen Absorber if you are not going to cook this for more than a few days. Or you can use you vacuum seal system to draw out the air.
  3. To Cook: Boil 10-12 cups of water and empty contents into it. Reduce boil to a simmer and cook (stirring frequently) for 20-30 minutes. You can add more water for a more brothy soup or cook to reduce for a thicker soup. Salt and Prepper to taste, serve with a side of sourdough bread and salad, enjoy!

 

To purchase any THRIVE Freeze Dried ingredients, please visit my store by clicking below!

For any THRIVE food, please visit my store by clicking here

For any THRIVE food, please visit my store by clicking here

 

 

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Finished MIJ ChiliI am married to a Texan.  A few things I learned to cook when we were married was bbq brisket, bbq beans and chili.  He really is a chili snob.  So I felt really challenged when I set out to make a dry version from the ingredients we have in our food storage.  After all, preparing for hard times is being affected as little as possible.  Having your favorite foods will make the hard times much easier and healthier to face.  It took a few tweaks, but I put a recipe together that he is very happy with and is regularly rotating into my menu.

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Add and adjust your personal preference in spices. Sprinkling a dash of red pepper will add some heat

As with any meal in a jar, they are quite pretty sitting in my glass front, antique cupboard.  But I have to say, these make adorable gifts, too.  I have given away many and always get great reviews.  With a decorative tag where you write or print the cooking instructions on and a mini-bottle of tabasco, they are a fun gift to give and look even more pretty in your cupboards.

For more information on freeze-dried food, I have put information in this document to answer questions you may have.   Meal In A Jar Newsletter.  For safely preparing your jars, I have put together this document  Prepping Jars

Chili Meal In A Jar
Recipe Type: Soup
Cuisine: American/Mexican
Author: PrepperPenny
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4-6
Layer your ingredients in the order listed. You may have to lightly pound you jar on your countertop to get the ingredients to settle and fit in your 1 quart jar. If you have a vacuum seal system, use the attachment to draw out all the air. If you do not have one, you will need to add a 100cc oxygen absorber which will draw out any air.
Ingredients
  • 1/2 Cup THRIVE Tomato Powder
  • 1 Tbsp Chili Mix
  • 1 Tbsp Beef Bouillon
  • 1 Cup THRIVE Instant Red Beans
  • 2/3 Cup THRIVE Freeze-Dried Ground Beef
  • 1/3 Cup THRIVE Freeze-Dried Sausage Crumbles
  • 1/4 Cup THRIVE Freeze-Dried Onions
  • 1/2 Cup THRIVE Freeze-Dried Mixed Bell Peppers
  • 1/2 Cup THRIVE Freeze-Dried tomatoes
  • 1/4 Cup Celery
  • 1/4 Cup THRIVE Freeze-Dried Green Chili Peppers
Instructions
  1. Bring 8-10 cups of water to boil. Empty ingredients into the boiling water and reduce to a simmer. Cook for 30-45 minutes.
  2. Adjust salt, pepper and preferred spices to taste
  3. If you like chili mac, simply reduce the amount of instant beans and replace with the pasta of our choice. Or you can simply add pasta when you cook this meal.

 

For any THRIVE food, please visit my store by clicking here

For any THRIVE food, please visit my store by clicking here

 

 

 

 

 

 

 

 

 

 

 

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Soy Sauce

Here is another easy and shelf-stable recipe to help you in building your home store.  There are many uses for soy sauce.  Making your own is cheap, easy and more delicious than commercially produced sauces.  I use it as a spice in meatloaf, soups and stews.  And if you are a DIY junkie, you have the ingredients already in your home.  If not, I have linked products for this recipe below for your convenience.

 

Soy Sauce
Recipe Type: Spice
Author: PrepperPenny
Prep time: 5 mins
Total time: 5 mins
Serves: 2 cups
Ingredients
  • 1-1/2 cups boiling water
  • 4 Tbsp Beef Bouillon
  • 4 Tbsp Cider Vinegar
  • 1 Tbsp Dark Molasses
  • 1 tsp sesame seed oil
  • pinch of black pepper
Instructions
  1. Whisk all ingredients together until dissolved and pour into an airtight container. May be refrigerated indefinitely.

THRIVE beef-bouillon

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Blueberry Muffin Mix

Recipe Type: Breakfast
Cuisine: American
Author: PrepperPenny
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6
You can easily mix the flour, sugar, baking powder and salt to store. Then all you have to do is add 1/2 cup milk, 1 stick of melted butter, 1 C. fresh blueberries (or a fruit you chose) and 2 eggs. For convenience, you can make several batches at a time to have on-hand in your home store!
Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking power
  • 1/2 teaspoon salt
  • 3/4 C THRIVE Freeze-Dried Blueberries*
  • 2 TBSP THRIVE Whole Egg Powder*
  • 1/2 C THRIVE Powdered Milk*
Instructions
  1. Combine ingredients and store in an airtight container for up to 6 months.
  2. To Prepare: Start by adding 3/4 cup water. You may need to adjust it a little to accommodate for the powdered and freeze-dried ingredients. But allow mix to sit while oven preheats to allow blueberries, egg powder and powder milk to rehydrate. However, blueberries do NOT need to be rehydrated as they will plump while they bake.
  3. Bake the muffins at 350 degrees for 25 to 30 minutes.

blueberries_1WholeEggsInstantMilk

 

Click any image to be taken to PrepperPenny’s THRIVE on-line store!

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Chicken Enchilada’s

Recipe Type: Main
Cuisine: Mexican
Author: Chef Todd w/THRIVE
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Shredded Colby Cheese is perfect for your favorite warm winter meals, from soups to grilled cheese sandwiches. Save 25% when you order Shredded Colby Cheese #10 or pantry cans this month, and try it in Chef Todd’s Chicken Enchiladas!
Ingredients
  • FILLING:
  • 3 c. THRIVE™ Chopped Chicken (FD)
  • 1/3 c. THRIVE™ Green Onions (FD)
  • ½ c. THRIVE™ Green Chili Peppers (FD)
  • 1/3 c. THRIVE™ Chopped Onions (FD)
  • 2½ c. water
  • 1/3 tsp.chili powder
  • ¾ tsp. cumin
  • ¾ tsp. season salt
  • ¾ c. THRIVE™ Shredded Colby Cheese (FD), reconstituted
  • SAUCE:
  • 2 tsp. garlic, fresh
  • 2 tbsp. butter
  • 2 2/3 c. water
  • 1½ tbsp. THRIVE™ Chicken Bouillon
  • 1/3 c. THRIVE™ Chopped Onions (FD)
  • ½ c. THRIVE™ Green Chili Peppers
  • 2 tsp. THRIVE™ Tomato Powder
  • ¾ tsp. cumin
  • 1/3 tsp. chili powder
  • 1/3 c. sour cream
  • 2/3 c. THRIVE™ Shredded Colby Cheese (FD), reconstituted
  • 1 tbsp. corn starch + 2 tbsp. cold water
  • TOPPING:
  • 1 c. THRIVE™ Shredded Colby Cheese (FD), reconstituted
  • 16 corn tortillas
Instructions
  1. In a bowl, mix all filling ingredients except cheese and let sit for a minimum of 5 minutes. Sauté mixture in small amounts in a very hot skillet to brown and caramelize. Set aside, let cool, and fold in ¾ c. cheese.
  2. In a medium-size saucepan, sauté garlic in butter until softened. Add remaining sauce ingredients except sour cream, cheese, and cornstarch slurry. Bring to a simmer for about 5 minutes or until starting to thicken and then blend in blender until smooth. Pour back into pan. Mix cornstarch slurry, add to sauce, and simmer for 2 minutes. Remove from heat and fold in sour cream and cheese.
  3. Mix 1 cup of sauce with filling. Stir lightly without breaking up the chicken. Fill each tortilla with ¼ cup filling and roll up. Place enchiladas in 9×13 baking dish. Cover with remaining sauce and sprinkle cheese over top. Bake at 350⁰F for 15–20 minutes, until bubbly and browned.

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