Spicy Mexican Chicken Filling

Anyone who knows me knows I LOVE Mexican food!! I was able to make a chicken filling that tastes like it was simmered for hours- all in about 20 minutes from my THRIVE food storage! Here's how....

2 TB THRIVE tomato powder
1/3 C THRIVE freeze dried onions
1/4 C THRIVE mixed bell peppers
2 handfulls THRIVE chicken. Ok, I was lazy. I didn't measure.
2 C water

Mix the above together, then add the following:
1 tsp cumin
1 tsp garlic powder
1/2 tsp cayenne pepper (more or less to taste)
1 tsp chili powder
dash salt

Simmer on medium-low for about 15 minutes. You can use this to fill enchiladas or tacos, or even serve it on top of a baked potato. If you really like it spicy, add some green chile peppers or a dash of Tobasco sauce. You could also try adding some corn or olives, if desired.

Enjoy!

Raspberry Sauce

OK, I have a confession to make. I made brownies the other night for a show and used a brand-new mini muffin pan. I forgot to spray it, and my brownies stuck. Bad. So I ended up with brownie pieces. Well, never one to let a little chocolate crumbiness get me down, I decided to serve brownie pieces, macaroon pieces, and raspberry sauce over ice cream at my party. I whipped up some raspberry sauce, and voila! Yumminess.

Raspberry Sauce
1/2 C THRIVE raspberries
1 C water
1/4 C sugar
1 tsp cornstarch if necessary

Reconstitute raspberries in water by cooking over low heat. Add sugar and stir until dissolved. Add cornstarch if necessary. The longer you cook the sauce the fewer full raspberries you'll have.

So here's another confession: I'm not exactly sure how much water I used. It was about a cup. And it was a little much, so even after cooking it down, it was too thin- hence the cornstarch. And the reason I tell you this is you really can't go wrong when you're using THRIVE!! Don't be afraid to play with your food!