Here’s another great meal compliments of Susan N. Over at Desertsky Quilting. I thought since I’m posting and put this one up too. Remember Stacey Trumble is my Thrive Consultant, she’s in Tennessee and I’m in CA. So it doesn’t matter where you live, and I have to tell you, Stacey has taught me so so much and answered some crazy questions! Lol she’s great! This is soooooo good, and I believe it came from Stacey originally.
Thrive: Meal In a Jar
Posted on March 11, 2015 by dezertsuz
It’s Wednesday, so that means it’s Thrive recipe day! You can use the Print Friendly button from your tool bar to save a .pdf of this recipe. Get the bookmarklet here if you don’t have it on your toolbar already, or put the url for this post only into the spot shown at the top of the page and you can generate a .pdf from there. If you put the blog url, you will have a LONG .pdf!
Today’s recipe is the one we made at a Thrive party a couple of weeks ago. It was SO tasty, and of course you can make adjustments to suit your family. For instance, I do NOT like anything spicy hot, so I left out the red peppers. And honestly? 1/4 t. might be too much anyway if you have good red peppers.
I photographed my jar sitting on the shelf downstairs. We used oxygen absorbers, but if you have the attachment for the Food Saver, you could just suck that air out of there. Or, hey, see if the quilting black hole would do it for you! (see previous post)
You’ll notice the jar isn’t completely full. This is enough for soup for 4-6 people. You could add more noodles, if you wanted, maybe a can of diced tomatoes when you cook it, and bump it up to thicker soup or soup for 8. If you want them, all Thrive ingredients can be ordered from HERE, then click on Shop. Use the search bar to find things most easily.
Other things you could easily add to this soup include freeze-dried zucchini, freeze-dried mushrooms, or other vegetable favorites. I add freeze-dried celery to almost everything, and when I make my own jars of this, not at a party, I will be tossing in 1/4 to 1/2 c. of Quinoa, too. Here is the official recipe, though, undoctored. 1f618
After filling the jar, add oxy absorber (oxygen absorbers are available at any LDS Home Storage Center, or LDS online or on Amazon, and close tightly, or use the Food Saver attachment to vacuum pack the jar. Be sure you get the 300 cc size, and that you keep the bag closed tightly. If you don’t, they will be absorbing oxygen and when you go to use them, they will not function.
I found it easier to use the wide-mouth jar, but a canning funnel does fit in the narrower mouth jars, too.
Ingredients (Place noodles in jar first):
farfalle2 c. mini farfalle1 noodles
3/4 c. Thrive FD2 Sausage Crumbles
1/4 c. Thrive FD chopped onion
1/4 c. Thrive tomato sauce powder
1/4 c. Thrive tomato powder
3 T. Thrive FD mixed red and green peppers
1 T. Thrive chicken bouillon powder3r_g_bells
1-2 t. garlic powder (to taste)
1 t. Chef’s Choice seasoning 4
1/4 t. crushed red pepper (optional)
Directions for Cooking:
Add contents of jar to 8 cups of rapidly boiling water. Stir well. Add 2 teaspoons of olive oil. Turn heat down and simmer 10-12 minutes until noodles are soft. Serve in bowls and top with shredded mozzarella cheese, if desired.
2 freeze dried
3 If you are using another brand, you might want to add at least an extra half teaspoon.
4 or a good Italian seasoning mix
Notes about jars and lids for dry-pack canning:
1. Make sure jars are clean and DRY. They don’t need to be warm, but if there’s any moisture, it will wreck your meal.
2. Just before you are ready to put oxygen absorbers in and close lids, warm lids in the oven for a few minutes. It softens the gasket for a tighter seal, and also assures any bacteria is probably disposed of. You don’t have to do this at 300 for an hour, just a few minutes on low setting. You should be able to handle the lid with your bare hands.
3. Be sure the rims of the jars have no food grains on them. Pop the OA in and quickly seal the jar, screwing down the lid. Be sure the OA doesn’t interfere with the lid sealing on the jar.
4. A vacuum should form in the jar, and you should hear the same kind of plink or plonk or ping, or whatever it sounds like to you when you water-bath or pressure can.
5. With a good seal, this should last 5-8 years on the shelf, but really, I doubt you’ll have them more than a year! If you do, put new ones behind, so you are rotating your food supply.
6. Make labels with name and directions for cooking so you don’t forget what’s in the jar! Nice lavender labels on Graphics Fairy.
Next week: The month-old banana!