Skillet Starter Pack – Treats and Eats June Edition

Watch this month’s episode of Treats and Eats with Krista and Jodi where we introduce the new Skillet Starter Pack making four of the recipes from it!
Please note: To be notified of future cooking demos you can text the word “DEMO” to 717-788-3663

CLICK HERE to learn more about all the new starter packs that are a great way to get started with Thrive! Order this pack or any other items get 20-30% off and with free shipping if you shop through the Thrive delivery service or contact the person who invited you to watch the demo.

June Recipes

Skillet Shepherd’s Pie
Cheesy Beef and Broccoli Skillet
Sweet Chicken Mash
Roasted Red Pepper Soup

May Cooking Demo Replay – “Southwest Starter Pack”

SKLLET SHEPHERD’S PIE

Ingredients:
3 Tbsp butter
1 c. Thrive Life Ground Beef
1/4 c. Thrive Life Chopped Onions
2/3 c. Thrive Life Green Peas
2/3 c. Thrive Life Sweet Corn
1 tsp. Thrive Garlic
1 tsp Thrive Life Chef’s Choice seasoning
2 T. Thrive Tomato Sauce
2 tsp. Thrive Beef Broth
2 c. Water
2 servings Thrive Life Mashed Potatoes
 
Directions:
Add butter to a medium skillet and melt. Add all ingredients to skillet except broth and flour.
Sauté ingredients for 1-2 minutes, stirring constantly to avoid burning. Mix beef broth and tomato sauce into two cups of water in a small bowl. Add the liquid to the skillet and stir well. Cover, and simmer for about 10 minutes on medium heat.

Make the Thrive Life Mashed Potatoes by following directions on can. You can a tablespoon of instant milk our sour cream, salt, or butter if you want to increase the flavor. Add potatoes to the top of the skillet mixture and add grated cheese on top (if you want to get really fancy you can use freeze-dried cheese). Replace the lid and warm until cheese is melted. Serve warm and enjoy!

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CHEESY BEEF AND BROCCOLI SKILLET

Ingredients:
3/4 c. Thrive Life Ground Beef
1 c. Thrive Life Broccoli
1/4 c. Thrive Life Red Bell Peppers
1 T. Thrive Life Chopped Onions
1 tsp. Thrive Life Garlic
2 T. Thrive Life Cheese Sauce
1 T. Thrive Life Espagnole
1/2 tsp. Thrive Life Vegetarian Beef Bouillon
1/2 tsp. Thrive Life Italian Seasoning Blend
1/2 tsp. Dry Mustard
1/4 tsp. Kosher Salt
Black Pepper to taste
pinch of Cayenne Pepper
pinch of Nutmeg
1/2 c. Macaroni or Shells Pasta
2 oz. Cream Cheese
3/4 c. Shredded Cheddar or Colby Jack Cheese
1/2 c. half and half
3 1/2 c. water

Directions:
Add the first 15 ingredients to a large skillet. Cover with 3 ½ cups water and stir to combine. Bring to a boil over medium high heat. Reduce heat to medium-low and simmer for 12-15 mins or until beef and pasta are tender, stirring occasionally and adding more water if necessary.

Add cream cheese and stir until melted. Add half and half and heat through. Top with grated cheese and cover with a tight-fitting lid. On medium-low heat, simmer an additional 5 mins or until cheese is melted.

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SWEET CHICKEN MASH

Ingredients:
1 c Thrive Life Mashed Potatoes
1 1/2 c boiling hot water
3 T. Heavy Cream
1 T. Butter
1 T. Chopped Green Onions (or Chives)
1 c. Thrive Life Green Peas
1/4 c. Thrive Life Carrot Dices
2 T. Thrive Chopped Onions (DIVIDED)
1 T. Butter to grease skillet
1 c. Thrive Life Chicken Slices
1/2 T. Minced Garlic or Thrive Garlic
1 T. Soy Sauce
1 c. Water
3 T. Brown Sugar
1/2 tsp. Thrive Life Chef’s Choice seasoning

Directions:
In a large bowl combine mashed potatoes and water. Add cream, butter, and 1 Tbsp green onions or chives and combine well. Set aside. In a small bowl rehydrate the peas, carrots, and 1 T of chopped ones with 3/4 cup hot water. Let sit for 20 minutes. (Save excess liquid after rehydrated.) Once rehydrated, add the vegetable mixture to a skillet with butter and sauté them all until are soft. Set aside.

In a small bowl rehydrate the chicken with water. Let sit for 10 minutes, then drain. (Save excess liquid after rehydrated.) Grease skillet and brown the chicken. Add garlic, remaining 1 T. of chopped onions, brown sugar, soy sauce, and ½ cup of the reserved water to the pan and cook about 4-5 minutes. Add Chef’s Choice and cook for a few more minutes. Add saved water and cook until reduced to a thick caramelized sauce.
To serve, top mashed potatoes with veggies and chicken and enjoy! You could also serve it over rice!

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ROASTED RED PEPPER SOUP

Ingredients:
3 T. Olive Oil
1/2 c. Thrive Life Red Bell Peppers
1 T. Thrive Life Chopped Onions
1/2 T. Thrive Life Carrot Dices
2 T. Thrive Life Green Peas
2 T. Thrive Life Celery
2 T. Thrive Life Mashed Potatoes
1 T. Thrive Life Classic Tomato Sauce
1 tsp. Thrive Life Vegetarian Chicken Bouillon
1 tsp. Thrive Life Garlic
1 tsp. Dried Basil
1/2 tsp. Kosher Salt
black pepper to taste
1/2 c. Heavy Cream
2 c. water
Optional: Add a few handfuls of red peppers into the soup for a little bulk and texture

Directions:
Add all dry ingredients to a blender and blend into a fine powder, about 20 seconds. In a large skillet, heat 3 Tbsp olive oil. Once the oil is hot and shimmering, add blended vegetable powder.
Stir the powder into the oil and sauté for about 15 seconds or until fragrant. (Do not burn.)
Quickly, add 2 c. water and stir to combine. Bring to a light boil and simmer for 5 minutes. Add cream or half and half and warm through. Add red pepper chunks if desired.

Pasta sauce option: To make a delicious pasta sauce reduce water by 1/2 c. and add in 1 c. of rehydrated chicken slices to the sauce mixture after the cream.

- Jodi Weiss Schroeder
http://yourthrivelife.com