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!

Chicken Tetrazzini- YUM!!

Here's one that will be sure to please a crowd- even your kids! Have company showing up and need something easy? A neighbor who's sick and needs a meal? This is perfect!!

Chicken Tetrazzini

1 ¼ cup THRIVE chicken dices, reconstituted

¼ cup THRIVE celery, reconstituted

¼ cup THRIVE onions, reconstituted

¼ cup THRIVE mixed bell peppers

1 ½ C THRIVE Monterey Jack cheese, reconstituted

1 can cream of mushroom soup

½-1 lb spaghetti (I like mine exceptionally creamy, so I use less spaghetti)

Pepper

Garlic powder

Cook spaghetti according to package directions, drain and set aside.

Place reconstituted bell peppers, celery and onions in a small pan with 2 TB margarine. Sautee. Add chicken, pepper and garlic powder to taste. Add soup and cheese and mix well. Add spaghetti. Place mixture in a casserole dish and bake at 350 until hot and bubbly.

My kids can't stand bell peppers, so I either reduce the amount or leave them out completely.

ENJOY!