This month’s live cooking demo features 4 delicious recipes highlighting 18, yes EIGHTEEN of the items that are on sale during Thrive’s Spring Sale! You can save up to 50% off select items if you shop now through April 29th. (Click here to view the complete sale flyer) and contact whoever invited you to the demo to start shopping!
Please note: To be notified of future cooking demos you can text the word “DEMO” to 717-788-3663
April Recipes
- Beef Stroganoff
- Cranberry (or blackberry or raspberry) Gluten-Free Buttermilk Pancakes
- Mexican Roll-Ups
- Apple/Mango Crumble
If you need to grab any of the ingredients to make these recipes you can get them at up to 50% off and with free shipping if you shop the Spring Sale through the Thrive delivery service or contact the person who invited you to watch the demo.
April Cooking Demo Replay – Spring Sale Recipes
BEEF STROGANOFF
This is a family favorite and OH SO EASY to make with Thrive. If you don’t make stroganoff often because it’s a lot of work, you will definitely want to try this version.
Ingredients
1.5 cups Thrive Ground Beef (or roast beef)
1/3 cup Thrive Freeze Dried Onions (sliced or chopped)
1 cup Thrive Freeze Dried Mushrooms
3 cups uncooked Egg Noodles (or substitute)
4 cups water
4 teaspoons Thrive Beef Bouillon
1.5 cups prepared Thrive Sour Cream Powder
¼ teaspoon ground pepper
Salt, if needed
Directions:
In a fry pan on high heat, bring to a boil the water with the bouillon. Add dry beef, onions, mushrooms and stir. Add noodles to boiling water. Cover. Simmer on low for about 10 minutes (until pasta is done), stirring occasionally. While simmering, prepare 1.5 sour cream powder according to direction. Stir in prepared sour cream to roast beef mixture. Let cook a little while longer, as the sauce with thicken. Add salt and pepper to taste. EnJoy!
CRANBERRY GLUTEN-FREE BUTTERMILK PANCAKES
These pancakes can be customized with whatever fruit you like. You can use regular buttermilk but they work just fine with my powdered milk substitution. I also used gluten-free flour and they turned out great! They will be a bit fluffier if you use regular flour.
Ingredients:
1/2 tsp. Salt
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 c. Flour, sifted
1 T. Sugar
1 Egg
1 c. Buttermilk (or 1/4 Instant Milk, 1 c. Water, and 1 T. Lemon Juice)
1 Tablespoons Butter, unsalted and melted
Cranberries (or any other fruit or chocolate chips)
Directions:
Whisk together dry ingredients into a medium bowl. Make buttermilk (if desired) in a small bowl. Add egg and whisk well. Make small well in the dry ingredients and pour the wet mixture into it. Stir gently with a wooden spoon. This will be slightly clumpy and that’s ok. Once it’s mixed pretty well add the melted butter. Your batter should be thick. If you use gluten-free flour you may need to add a little extra flour.
Rehydrate the cranberries or other fruit you want to use for just a few minutes. Pour batter onto a greased heated griddle in 1/3 cup increments. Sprinkle fruit on top of the batter. Flip once it starts bubbling on top. Cook until golden brown. You don’t HAVE to rehydrate the fruits first, but some of the bigger fruits will be a bit chewy if you don’t. Cranberries do fine with just sprinkling them on and pressing them into the batter. Top with butter and syrup and enjoy!
MEXICAN ROLL-UPS
You can dump these ingredients all together to make a delicious roll-up mixture or you can mix and match ingredients and cook them up separately to make a Mexican buffet where people can incorporate the items they want!
Ingredients:
1/2 tsp. Ground Cumin
3/4 tsp. Salt
1/4 tsp. Pepper
1/2 tsp Garlic Powder
1 tsp. Chili Powder
1/4 c. Thrive Freeze-Dried Chopped Onions
1/4 c. Thrive Green Chili Powder
1 c. Thrive Instant Refried Beans
1/2 c. Thrive Instant White Rice
1/2 c. Thrive Freeze-Dried Cheddar Cheese
3/4 c. Thrive Freeze-Dried Grilled Chicken (or ground beef)
1/2 c. Thrive Freeze-Dried Sweet Corn
Optional: Thrive Sour Cream Powder (to thicken)
Directions:
1. Combine contents of jar with 3 cups of water in medium saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes or until meat is softened. Let stand another 10 minutes to thicken up. Serve in tortillas with favorite toppings!
APPLE/MANGO CRUMBLE
This crumble recipe can be made with whatever fruit you desire. It makes a VERY crumble-heavy dessert. If you prefer more fruit you can simply double the items in the fruit section and keep the crumble the same. But who doesn’t love a lot of crumble???
Jar Ingredients:
1/8 tsp. Cinnamon
1 T. Brown Sugar
2 1/4 tsp. Flour (can use gluten-free)
1/2 c. Thrive Mangos
1 c. Thrive Granny Smith Apples
Crumble Topping:
1/16 tsp. Kosher Salt
1/2 tsp. Cinnamon
1/2 tsp. Baking Powder
1/2 c. Brown Sugar
1/2 c. Rolled Oats
Directions:
To make jar: Add first 5 ingredients to jar in order listed. Put remaining 5 ingredients in a small baggie and set gently inside jar. (A wide-mouth jar works best for this recipe). Add an oxygen absorber or seal with a foodsaver jar lid attachment.
To prepare: Preheat oven to 350 degrees. Remove baggie and pour ingredients into a small bowl. Add 1/4 cup of melted butter and stir to combine. Set in freezer to cool. Pour remainder of jar into another small bowl and add 6 T. of water. Let sit for 10 minutes until water is mostly absorbed. Pour fruit mixture into a greased baking dish (I used a small bread loaf pan). Take chilled crumble mixture out of freezer and break it into small chunks with your hands. Sprinkle over top of the fruit mixture. Bake for 30 minutes or until topping is golden brown and fruit mixture is bubbling up the sides. Let stand 10 minutes and then serve warm with ICE CREAM!
SHOP THE SPRING SALE!!!
Are you ready to start cooking up some of these great recipes? Get with whoever invited you to this cooking demo and get your order started today! If you are one of my readers/customers you can start shopping now using my direct link here: THRIVE LIFE SPRING SALE.
Please let me know if you have any questions about the products, recipes, or the sale. I’m here to help!
- Jodi Weiss Schroeder
http://yourthrivelife.com
Hi there! I’m Jodi. I teach busy moms how to save time and money in the kitchen while making healthy and delicious meals using freeze-dried foods.
Theresa Constantino says
Hi Jodi,
I may be missing it but I’m presuming all the recipes go into a quart size jar. For my circumstances I’m going to mostly use pint size jars so I will be halving all your measurements. I’m not trying to double your work, honest. It would be a great help to me if you could include the halved measurements in parenthesis in your directions. I’m a very senior person whose attempt to write in all those measurements would totally ruin the neatness of your book. My handwriting at my age is not the best.
Maybe you could think of another method or maybe I’m just out of luck. But I’m hoping you can solve my dilemma.
I’ve enjoyed you since the beginning some years ago. Thanks so much.
Theresa Constantino
I’m computer incompetent so does your website category below mean you are asking for my ‘website’? I dont have a website.