Italian Chicken Burgers

Skip the drive thru and try something new on burger night - tender ground chicken breast with savory Italian seasonings, grilled and topped with zesty homemade pizza sauce and two cheeses. It's fast, delicious, and healthy - and it's Thrive!

 1lb Ground Chicken
1T Thrive Freeze Dried Onions
1T Thrice Freeze Dried Celery
1/2t Garlic Powder
1/4t Salt
4T Homemade Pizza Sauce
4 Hamburger Buns
Mozzarella Cheese
Parmesan Cheese

Combine ground chicken, onions, celery and seasonings. Form into 4 patties and pan fry or grill until cooked through. Top each patty with 1T pizza sauce and desired amount of mozzarella cheese. Serve on buns sprinkled with parmesan cheese.

Bacon and Egg Salad Sandwiches

Thrive Whole Egg Powder makes these sandwiches a low fat alternative to the original version, without giving up the flavor you love. Feel free to add your favorite seasonings, or try something new like curry powder!

3/4c Thrive Whole Egg Powder
1c Water
1/4c Thrive Chopped Onions
1/4c Thrive Celery
2T Thrive Carrot Dices
4 Slices Cooked Bacon, Crumbled
1/2c Light Mayo
2T Relish
Salt and Pepper
8 Slices Bread

Whisk together egg powder and water until smooth. Microwave in 1 minute increments, stirring occasionally, until the eggs are cooked through. Fluff with a fork and set aside.

In a small saucepan, simmer onions, celery and carrots until soft (about 10 minutes). Drain well and add to eggs. Refrigerate for 30 minutes or until chilled. Add bacon, mayo and relish to egg mixture and stir until well combined. Season with salt and pepper. Makes 4 sandwiches.

Meatloaf with Tomato Glaze

This low fat meatloaf comes together quickly and is loaded with veggies. Replace the traditional ketchup topping with a homemade tomato glaze for a four star weeknight meal!

1lb Lean Ground Beef
1lb Ground Chicken, Pork or Turkey
2T Thrive Whole Egg Powder
2T Thrive Tomato Powder
2T Thrive Carrot Dices
2T Thrive Freeze Dried Celery
2T Thrive Red & Green Peppers
1/4t Garlic Powder
1/4t Salt
1/3c Water

Preheat oven to 350 degrees and line a baking sheet with tin foil (non stick foil works best). In a large bowl, combine all ingredients and mix well. Pour meat mixture onto baking sheet and shape into a loaf. Bake at 350 for 30 minutes.

While the meatloaf is baking, make the glaze. In a small saucepan, combine:

1/2c Thrive Tomato Powder
2T Grated Parmesan
3t Brown Sugar
2t Worchestershire
1t Garlic Powder
1t Onion Powder
1t Ground Mustard

Stir well and simmer for 15 minutes or until sauce starts to thicken. Cover and keep warm.

After the meatloaf has baked for the first 30 minutes, turn the oven to 400 degrees and continue baking, brushing the top and sides with the glaze every 10 minutes until a nice crust forms and the meatloaf is cooked through - usually an additional 30 minutes depending on how thick your loaf is. Slice and serve the meatloaf, drizzled with additional glaze if desired.

Spaghetti Pie

1/2c Thrive Tomato Powder
1T Thrive Freeze Dried Onions
1T Thrive Carrot Dices
1T Thrive Freeze Dried Celery
1T Thrive Red & Green Bell Peppers
1/2t Garlic Powder
1T Italian Seasonings
1/2t Thrive White Sugar
2c Hot Water
1/2lb Spaghetti
1c Thrive Freeze Dried Ground Beef, rehydrated
1 Recipe Homemade Ricotta
1 1/2c Shredded Mozzarella Cheese, divided
1/2c Grated Parmesan Cheese, divided

Preheat oven to 350 degrees. Combine tomato powder, onions, carrots, celery, peppers, garlic, Italian seasonings, sugar and water. Stir well. Bring to a boil, reduce heat and simmer, uncovered, for 15-20 minutes or until sauce has thickened.

 Sauce Ingredients

Meanwhile, cook pasta according to package directions; drain. In a large mixing bowl, combine pasta, rehydrated ground beef, ricotta cheese, 3/4c mozzarella and 1/4c parmesan. Pour into greased pie plate. Top with marinara sauce, remaining 3/4c mozzarella and 1/4c parmesan. Bake uncovered for 25 minutes or until cheese is bubbly. Serve hot with crusty garlic bread.