Kay's Bolognese Sauce - A Family Favorite

Kay's Bolognese Sauce

A Family Favorite

by Kay Curtiss

In the time it takes you to boil your pasta of choice, you can have our Family Favorite Bolognese Sauce to put on it - Yes that is correct - in less than 20 minutes Dinner Is Ready!

I've always "doctored" recipes, even before "Thrivealizing" recipes.  It always drove my friends nuts that it was hard to give them an actual recipe as I would throw in a little of this and a little of that.
Anyway, for years my husband was a "Ragu" man when it came to spaghetti sauce -- of course I doctored it up too, but the base had to be Ragu. Then last year Thrive introduced their new Sauce and Seasoning lines and a new sauce was born from the Thrive Tomato Sauce.  It started with the recipe that is printed on the can and I even Thrivealized that to make my own version.

There are many uses for this rich sauce and pasta isn't the only thing you can put it on.  With summer coming on and my summer squash will be ready soon,  I experimented with making zucchini and yellow squash pasta yesterday, using my mandoline.  What is a mandoline? Mine is a Norpor Deluxe Mandoline and looks like this and I originally got it so I could slice onions really thin to make my cousin's french onion soup (another recipe, another post :)

The first zucchini made noodles a little bigger than I wanted for my "spaghetti" noodles so I just sautéed them in a little coconut oil, garlic and an Oriental Spice seasoning I had and that was my lunch and it was delicious.  I then put the correct attachment onto my mandoline and got the size "noodles" I wanted.  My summer squash "noodles looked like this.

I blanched them in boiling salted water for 3 minutes and then let them drain good while I made the sauce.

Now for the sauce.  Click here for the original Bolognese Sauce recipe that is on the can was developed by Chef Todd at Thrive and here is my "Thrivealized" version that my family loves:

Kay's Bolognese Sauce

FD - Freeze Dried
Thrive numbers are for Pantry size cans except for Seasonings

Ingredients:

1⁄2 cup Thrive FD Ground Beef (#22564)
1/2 cup Thrive FD Sausage Crumbles (#22568)
2 Tablespoons butter
1 Tablespoon minced garlic
2 teaspoon fennel seeds (optional)
1/2 cup red wine (optional)**
2 Tablespoons Thrive Carrot Dices (#22221)
2 T Thrive Mixed Bell Peppers (#22235)
1/4 cup Thrive FD Chopped Onions (#22227)
1/4 cup Thrive FD Celery (#22223)
1/4 cup Thrive FD Spinach (#22234)
2 T. Thrive Tomato Powder (#22237)
1/2 t. Thrive Baking Soda (#22661)
2 tiny scoops Stevia or to taste
1 1/2 teaspoon Thrive FD Italian Seasoning Blend (#23627)
1⁄2 teaspoon Thrive Chef's Choice Seasoning blend (#23628)
1⁄2 cup Thrive Tomato Sauce, (#22604), dry
4 cups water
Thrive FD Shredded Mozzarella Cheese (#22443), right out of the can as garnish if desired.

Instructions:

Measure out all ingredients. Reconstitute ground beef and sausage by soaking in ½ cup water about 5 minutes. Do not drain. Sauté garlic and fennel in butter until softened. Deglaze with red wine and reduce by half. Add carrots, mixed peppers, onions, celery, and meat and reduce until syrupy. Add remaining ingredients and bring to a simmer. Simmer on low for 8–10 minutes. Serve over pasta or veggie "pasta".  Garnish with Thrive Mozzarella Cheese right out of the can.

**Click here to see Alcohol Substitution Blog Post

This recipe is GLUTEN FREE 

if you use the Summer Squash Pasta.

Summer Squash Pasta

Summer Squash Pasta

OR 

TRY ONE OF OUR THRIVE PASTAS

RAINBOW FARFALLE PASTA (#22138)

Kid's love this one

Rainbow Farfalle Pasta

Whole Grain Penne Pasta (#22137)

A healthier alternative

Whole Grain Penne Pasta

Make it Vegetarian - 

Just leave off the meat and the cheese garnish and you still have a wonderful sauce over squash "pasta"

Click to download Kay's Bolognese Sauce Recipe

Big Mac Salad - the Thrive Low Carb Way!

Big Mac Salad

The Thrive Low Carb Way!

by Kay Curtiss

I've been reorganizing around my house today and time got away from me and I realized I was hungry. I'd seen a recipe for a Big Mac Salad from Our Abundant Blessings Blog and pinned it to one of my boards.  It sounded good but I didn't have any hamburger thawed to make a burger - THRIVE to the rescue again --  I love my Thrive Home Store!

Remember the Big Mac jingle?  

Well, I've made up a new one for the Big Mac Salad, 

the Thrive Low Carb Way! --

Thrive freeze dried beef, special sauce, 

lettuce, cheese, pickles, onions 

And don't need that sesame seed bun!

So here's you go -- my Thrive version of the:

Big Mac Salad

FD - Freeze Dried
Thrive product numbers are for Pantry sized cans
THM friendly "S" recipe.

Ingredients:

Special Sauce:
1/2 cup mayonnaise
2 Tablespoons my Sugar Free Sweet Fire Ketchup or any sugar-free ketchup
2 teaspoons yellow mustard
2 Tablespoons dill pickle relish

Salad:
Romaine lettuce
1/4 - 1/2 cup Thrive FD Ground Beef (#22564), reconstituted
2 Tablespoons Thrive FD Diced Tomatoes (#22241) or grape tomatoes cut in half
Dill pickles, chopped
1 Tablespoon Thrive FD Onions (#22227) or Onion, chopped
2 Tablespoons Thrive FD Cheddar cheese (#22440), right out of the can! Adds a nice crunch!

Instructions:  

Mix up the sauce and let the flavors blend for about an hour (if you can wait - I couldn't so used it right away and it was delicious!)

Layer your salad ingredients in the order listed

Look at that wonderful ground beef and cheddar cheese.

This salad has the grape tomatoes cut up and

I love big pieces of onion so I cut one up! 

However, both the Thrive Tomato Dices and Onions

are in my Home Store for a future salad! 

Add your dressing and ENJOY!  

Now wasn't that easy?

Click to download Thrive Big Mac Salad Recipe

Thrive Meatballs - Season it Your Way!

Thrive Meatballs

Season It Your Way!

by Kay Curtiss

I've got a great recipe I'm Thrivealizing that requires meatballs (Reuben Casserole with Pastrami Meatballs -- coming soon!) so I played with our Thrive Freeze Dried Ground Beef and Sausage Crumbles -- took me 2 tries but I think I got it - at least my husband approves of them -- So that's good enough for me!

This is a basic way to make up meatballs.  You can use all Thrive FD Ground Beef (#22564) or all Thrive FD Sausage Crumbles (#22568).  I chose to mix it 1/2 and 1/2.  Since they both are cooked and seasoned, you could just leave it at that OR you can choose to flavor it up for a specific dish, i.e., Mexican, Italian, Asian, etc. - that's for you to decide.  However you decide to season it, I found you don't need any more salt.  I bet any of the Thrive FD Meats -- Chopped Chicken (#22567), Seasoned Chicken (#22575), Roast Beef (#22566), or Beef Dices (#22576) would work just as well.


FD - Freeze Dried
Thrive Product Numbers are for Pantry Cans

Ingredients:

1 cup Thrive FD Ground Beef (#22564)
1 cup Thrive FD Sausage Crumbles (#22568)
3/4 cup hot water
optional seasonings
2 T. Thrive Whole Egg Powder (#22570), reconstituted with 4 T. water
1/4 cup crushed Pork Rinds (no carbs) or Thrive Oatmeal (#22121)
1/4 cup half and half or 1/4 cup Thrive Instant Milk (#22446), reconstituted

Instructions:

Put Thrive FD Ground Beef and Sausage Crumbles in a mixing bowl.  Add 3/4 cup hot water, stir and let sit for about 10 minutes to reconstitute.  Reconstitute your eggs and if using oatmeal soak in 1/4 cup 1/2 & 1/2 or milk.  If using pork rinds, no need to soak them.

Put meat into a Food Processor and blend until crumbly.  Dump back into mixing bowl.  Add any additional seasonings, eggs, soaked oatmeal OR pork rind crumbs and 1/2 & 1/2.

Mix well and form into 25 1 inch meatballs and put on cookie sheet sprayed with oil spray or you can use parchment paper or a silicon mat.

Bake at 350 degrees for 10 minutes.  Take them out of the oven and let them sit on the pan until cool.
Makes 25 One Inch Meatballs.

Here's the nutritional information for 1 meatball made with Oatmeal and Instant Milk:

Here's the nutritional information for 1 meatball made with Pork Rind Crumbs and Half & Half:

Click to download Thrive Meatball Recipe

Thrive Chicken Burgers (or Meatballs) - Lunch or Dinner, You Decide

Thrive Chicken Burgers (or Meatballs) 

Lunch or Dinner, You Decide!

by Kay Curtiss

This week I've been doing a lot of cooking and experimenting in the kitchen, working on my new way of eating, following for the most part the Trim Healthy Mama (THM) eating style. I've lost just over 15 pounds in the last month.  I'm not hung up with counting calories or carbs but there are a few guidelines I work within for any meal/snack as I'm creating and Thrivealizing recipes and eating this way:

1.  Only 1 primary Fuel Source per Meal/Snack - Either Fat or Glucose
2.  ALL meals have protein
3.  THREE Types of Meals/Snacks:
     *   Satisfying Meal/Snack (or "S" for short) provides Fat as the Fuel Source contains:
         -   Greater Than 5g Fat

         -   Less Than 10g NET carbs (Carbs - Fiber = NET Carbs)
         -  "S" Salad Dressings should be 2 Carbs or less

     *   Energizing Meal/Snack (or "E" for short) provides Glucose as the Fuel Source contains:
          -   Less Than 5g Fat
          -   Between 10-45 NET carbs (Carbs - Fiber = NET Carbs)
          -   "E" Salad Dressings - Less Than 4g Fat

     *   Fuel Pull Meal/Snack (or "FP" for short) provides virtually neither fuel source so your body             is forced to pull it's fuel from it's stored reserves and contains:
          -   Less Than 5g Fat
          -   Less Than 10g NET Carbs (Carbs - Fiber = NET Carbs)
          Note:  FP's are thrown in occasionally as meals and are great as more frequent "snacks" but will             slow your metabolism if used for too long consistently - however, they are great to use (up to a               week) to kick start or break a "plateau" when trying to lose weight.

4.  There MUST be 3 hours between an "S" or "E" meal/snack so that the primary fuel of the previous meal/snack has been used.

5.  DRINK lots of water, "Feel the Burn" Lemonade, Herbal teas sweetened with stevia, (THM) Good Girl Moonshine (GGMS), etc.

Now, back to our recipe - 

I love the convenience of the Thrive FD Chopped Chicken - already washed, cooked, cut, prepped ready to scoop and go!  It makes a wonderful Chicken Salad in less 10 minutes and can be enhanced in a variety of ways making it different every time - another post will be coming about that so keep an eye out for it.

Thrive Chicken Burgers (or Meatballs)

FD - Freeze Dried
Thrive product numbers are for Pantry Size Cans except for Seasonings
THM - Protein that can be used in any of the THM Meals

Ingredients:

1 1/2 cups Thrive Chopped Chicken (#22567)
2 Tablespoons Thrive FD Onions (#22227)
2 Tablespoons Thrive FD Green Onions (#22244)
1 teaspoon Minced Garlic
1/4 cup crushed Pork Rinds (no carbs :O)
1/4 teaspoon Thrive Peppercorn Blend (#23629)
2 Tablespoons Thrive Whole Egg Powder (#22570)
2 teaspoons Red Curry Paste
1 Tablespoon Thrive Diced Carrots (#22221)
3/4 cup water

Instructions:

In a small bowl, mix Whole Egg Powder, red curry paste, carrots and water.  Mix well and let sit for 10 minutes to reconstitute carrots.

Put chicken into a food processor and grind to a powder.

Dump chicken powder into a medium mixing bowl and add both the onions, garlic, pork rinds and peppercorn blend and mix.  Add water mixture and mix well.  Add additional water a tablespoon at a time to get the consistency you want to make burgers or meatballs.

Make into 6 burgers and cook in frying pan with coconut oil to keep from sticking.

Serve on Parmesan Onion Rolls with mayo 

add additional toppings of choice (lettuce and tomatoes, etc.) 

OR 

put on a salad to add some good protein.

Click to Download Chicken Burger (or Meatball) Recipe

Thrive Chicken Vegetable Curry

Thrive Chicken Vegetable Curry

by Sarah Schmickrath

During the February 2014 Thrive It Up Broadcast, Sarah Schmichrath made her Thrive Chicken Vegetable Curry.  It looked delicious and so I tried it and it was delicious.  Watch Sarah make it:


Here's her recipe:

Ingredients:
2 tbsp. coconut oil
½ c. THRIVE™ Chopped Onions
3 cloves pressed garlic or 1 T. minced
1 tbsp. fresh ginger, grated or 1 t. ginger powder
1 tbsp. curry powder (heaping)
1 tsp. cumin
½ tsp. turmeric (optional)
3 c. water
3 tsp. THRIVE™ Chicken Bouillon
½-1 c. THRIVE™ Chopped Chicken
½ c. THRIVE™ Green Chili Peppers
½ c. THRIVE™ Tomato Dices
1 can coconut milk

Instructions:
Heat oil on low and add onions; stir for a minute or less to brown slightly. Add garlic, ginger, curry, cumin, and turmeric and stir. Add water and bouillon and bring to a simmer.

Add chicken, peppers, tomatoes, and about ½ cup each of 3 or 4 other vegetables (I like to use THRIVE Green Beans, Zucchini, Cauliflower, and Red Bell Peppers). Stir in coconut milk and heat through. Add salt and pepper to taste and serve over rice.

Click here to download Thrive Chicken Vegetable Curry

Beef, Red Pepper & Asparagus Stir-Fry

Beef, RedPepper & Asparagus Stir-Fry

Thrivealized by Kay Curtiss

May's Monthly Q-Pon is our Thrive Red Bell Peppers.  They are good in so many things! As an accent, try putting them on a salad--right out of the can--for a nice crunch, OR as one of the main ingredients as in this dish.

FD – Freeze Dried

Product numbers after products are for Pantry Cans

Ingredients:  

1st Group:

1 1/2 cups Thrive FD Beef Dices (#22576)

1 cup Thrive FD Red Peppers (#22243)

1 1/2 cups Thrive FD Asparagus (#22245)

2 cups Water

2nd Group:

1/2 cup Water

1 1/2 Tablespoon Oyster Sauce

1 1/2 Tablespoons Braggs Liquid Aminos (or low-sodium Soy Sauce)

1/8 teaspoon ground Ginger

2 teaspoons minced Garlic

2 teaspoons Arrow Root (or Cornstarch)

3rd Group:

1/2 teaspoon crushed Red Peppers

1/2 cup Thrive FD Green Onions (#22244)

2 Tablespoons Sesame Oil

Rice:

2 cups Thrive Instant White Rice (#22120) OR Thrive Instant Brown Rice (#22132)

2 cups water

2 Tablespoons butter, optional

Directions:

In a medium Mixing Bowl combine the 1st group of ingredients: Beef Dices, Red Peppers and Asparagus.  Pour 1 3/4 cups water and let it sit 10 minutes to rehydrate – Do not drain the water. 

In another small Mixing Bowl or measuring cup get your sauce ready by combining the 2nd group of ingredients: 1/2 cup water, Braggs Liquid Aminos, ginger, garlic & Arrow Root.

In a medium saucepan make your rice following the directions on the can.

Heat a large skillet.  Add your meat mixture and heat through for 1-2 minutes.  Add the 3rd group of ingredients: Crushed Red Peppers, Green Onions & Sesame Oil.  Add sauce mixture and simmer until thickened.

Serve over Rice.

Makes 4 servings

Click to download Beef, Red Pepper & Asparagus Stir-Fry

Inspired by the recipe “Steak & Asparagus Stir-Fry” on MyRecipes.com

Matt's Thrive Chicken Spinach Pasta Supreme

Matt's Thrive Chicken Spinach Pasta Supreme

My son, Matt, is starting to experiment in the kitchen with our Thrive products.  Here's one of his favorite creations.  I stood over his shoulder today while he made it and made him measure things so I could write down a recipe.  Try it yourself -- it is delicious!

Matt's Main Thrive Ingredients

Note:  FD – Freeze Dried

Stock Number after Thrive products are for Pantry Size Cans

Ingredients:

4 cups water

1 teaspoon Thrive Salt (#22668)

1 pantry can Thrive Rainbow Farfalle Pasta (#22138)

1/2 cup Thrive FD Chopped Chicken (#22567)

2 Tablespoons butter

1 teaspoon minced garlic

1/2 cup Thrive FD Spinach (#22234)

1 cup Thrive Instant Milk, reconstituted (#22446)

3 Tablespoons Thrive Veloute Sauce (#22601)

1 Tablespoon Thrive Tomato Sauce (#22604)

Parmesan Cheese, garnish (optional)

Matt's Thrive Sauce Ingredients

Directions:

Bring 4 cups of water to a boil in a saucepan.  Add Rainbow pasta and chopped chicken and cook 12 – 14 minutes until desired tenderness of pasta is achieved.  Drain.

Melt butter in saucepan.  Saute garlic about a minute.  Add milk, Veloute & Tomato Sauce.  Mix well.  Add the drained chicken/pasta and spinach and mix.  Serve sprinkled with Parmesan Cheese, if desired.

You can adjust the thickness of the sauce by either adding a little more milk if too thick or a little more of each sauce if too thin.

Matt hiking in the Smoky Mountains

Matt’s Directions – even easier:  When Matt saw the recipe I typed up, he said that's not how I did it.  So here is how he did it!

Bring 4 cups of water to a boil in a saucepan. Add Rainbow pasta and chopped chicken and cook 12 – 14 minutes until desired tenderness of pasta is achieved.  Drain.

Put pasta/chicken back in the pan.  Add the butter and stir until melted.  Add the rest of the ingredients (except parmesan cheese) and stir until thickened.  Serve sprinkled with Parmesan Cheese, if desired.

You can adjust the thickness of the sauce by either adding a little more milk if too thick or a little more of each sauce if too thin.

Print out Matt's Thrive Chicken Spinach Pasta Supreme Recipe