I don’t even need cold temperatures to begin craving my favorite comfort foods. It’s enough to turn the calendar page from September to October for me to start craving things like meatloaf and mashed potatoes! Here are 2 comforting recipes from ThriveLife that will help you stay warm and cozy on the coldest of winter days.
Potato Gems Stew
5 cups ThriveLife Freeze Dried Chopped Chicken, prepared
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6 cups water
5 teaspoons ThriveLife Chicken Bouillon, prepared
12 tablespoons unsalted butter
2 cups ThriveLife Freeze Dried Chopped Onions, reconstituted
1 cup ThriveLife Freeze Dried Celery, reconstituted
3/4 cup flour
2 teaspoons salt
1/2 teaspoon pepper
¼ cup heavy cream
2 cups ThriveLife Dehydrated Diced Carrots, reconstituted
2 cups ThriveLife Freeze Dried Green Peas, reconstituted
1/2 cup minced fresh parsley or 2 tablespoons ThriveLife Freeze Dried Parsley
1 cup ThriveLife Mashed Potatoes, prepared
In a large pot or Dutch oven, melt the butter and sauté the onions and celery over medium-low heat for 10-15 minutes, until tender. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
Add the hot chicken bouillon to the sauce.
Simmer over low heat for 1 more minute, stirring, until thick.
Add salt, pepper, heavy cream, prepared chicken, carrots, peas, onions, and parsley.
Simmer on low for 30 minutes.
In a saucepan, prepare 1 cup of ThriveLife mashed potatoes according to directions. Transfer chicken stew to serving dish. Place spoonfuls of prepared potato gems on top of stew. Enjoy.
Easy Shepherd’s Pie
1 1/2 cups ThriveLife Freeze Dried Ground Beef, reconstituted
1/2 cup ThriveLife Freeze Dried Chopped Onions, reconstituted
1/2 cup ThriveLife Freeze Dried Diced Carrots, reconstituted
3 cups ThriveLife Mashed Potatoes, prepared
3 tablespoons butter
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
Prepare mashed potatoes according to label directions and set aside.
Melt 3 tablespoons butter in large frying pan then add rehydrated vegetables, meat substitute, salt and pepper, Worcestershire sauce and beef broth. Cook over medium heat for about 10 minutes or until vegetables are tender.
Distribute vegetables and beef mixture evenly in the bottom of an oven-proof baking dish.
Top with mashed potatoes. Create peaks with a fork that will brown nicely.
Bake at 400°F about 30 minutes or until bubbling and brown. Broil for last few minutes, if necessary, to brown.
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