Here is my plan...I want to cook with THRIVE foods for one week, at least one meal a day, if not more. One of the Platinums at Convention mentioned that she only ate from her THRIVE home store for, I think, one month. She wanted to see if she really could live off of it, and she wanted to be able to tell her customers that the food really could be used on a daily basis. She didn't want to tell them something she didn't really know or believe. So she did this little experiment. I don't think I could do a month, but I can do a week, and I can do one meal a week. What about you? I would challenge you to give it a try! I was doing my PATH homework the other night and it asked me to start cooking with THRIVE. Now, I do cook with THRIVE, but it's not everyday. It's usually when I'm missing an ingredient to a recipe and don't want to run to the store. However, I've resolved that if I'm going to tell my customers to do it, I'm going to do it more often too. Thus my experiment!
On tonight's menu is this little ditty:
Chicken and Rice, by CT...AKA Chef Todd.
I chose it because it had the new seasonings and Veloute sauce in it. I wanted to give those a try! I rate it a
perfect 10 because it was so easy to make and it tasted wonderful. I'd have to say that the new seasonings are turning out to be some of my favorite things! They make everything taste so fresh! This recipe has the Italian Seasoning and the Chef's Choice. LOVE!!!
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| One pot dinner! LOVE! |
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| Can you believe that this is all I had to do to make this great dinner? |
I did a few things differently than the recipe called for. I didn't incorporate the rice. I don't love instant rice, so I made mine separatly and put the sauce on top. I chose to use the Seasoned Sliced Chicken too, because I wanted big chunks of meat for dinner.