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Beef StroganoffSince I make the claim that I cook with Thrive foods almost every day, people frequently ask me what I use.  I thought that posting recipes using Thrive foods would help answer that question, but I’ve decided it isn’t enough.  So, I have simply decided to keep a list (so-to-speak) of what I cook every day, and when I use Thrive.  Thrive ingredients will be in orange, for at-a-glance convenience.

Now, everyone please BE KIND TO ME!  I promise to be 100% honest about my family’s diet, but you can’t criticize me (too harshly, anyway) for times we eat fast food, etc.  How would YOU like to publish your family menus (what you REALLY eat, not what you WISH you were fixing)?  In the beginning, I didn’t keep a full menu, so the info’s a little sketchy.  Starting today, I will post full menus each week.  (P.S. – My kids come home from school for lunch).  Feel free to make comments or ask questions.

The primary purpose of this is to illustrate how easy it is to use food from your Home Store.  It is good practice to do that, because it rotates your food storage and saves you money in the short and long terms. You’ll find you take fewer trips to the grocery store for needed items and cut WAY down on your impulse buys.  You will also find that Thrive foods are ULTRA convenient.  Who doesn’t love that?!  So, here we go!

June 2 – June 30

  • Yes, well, I just totally spaced this month.  I still cooked with Thrive…..a LOT.  But we were gone so much for reunions, etc.,  I just didn’t get it all written down.  So, we’re starting fresh with July.  Thrive on!

May 26 – June 1

  • Sunday:
    • Breakfast: Granola with Thrive blueberries and apricots
    • Lunch: Pork roast, mashed potatoes and gravy (Thrive veloute sauce), broccoli and cauliflower, green salad, Thrive brownies and ice cream
    • Dinner: Blackberry milkshakes (Thrive blackberries), toast
  • Monday:
    • Breakfast: Omelets (Thrive sausage, mushrooms, onions, peppers) and cheese other vegies
    • Lunch: Wendy’s chicken sandwiches and frosty’s
    • Dinner: Leftovers from Sunday
  • Tuesday:
    • Breakfast: Granola with Thrive apricots and blueberries
    • Lunch: Nachos, salsa
    • Dinner: Taquitos with beans and Thrive taco TVP, watermelon
  • Wednesday:
    • Breakfast: Granola with Thrive apricots and blueberries
    • Lunch: Peanut butter sandwiches, watermelon
    • Dinner: Cheesy Chicken Vegetable Soup (Thrive potato chunks, diced carrots, celery, onion, chicken boullion)
  • Thursday:
    • Breakfast: Blueberry pancakes (Thrive blueberries), eggs
    • Lunch: Peanut butter sandwiches,  mixed FD fruit (Thrive strawberries, pineapple, vanilla yogurt bites), chips
    • Dinner:  Leftover soup from yesterday with whole wheat bread
  • Friday – Sunday:  We were at a family reunion.  I was in charge of breakfasts, so we had blueberry waffles with berries and cream (Thrive blueberries) one morning, and breakfast burritos (Thrive sausage and potato dices) another morning.  They were both a BIG hit and it was easy to transport what I needed in the freeze-dried form!  The third day was just cereal and bagels with cream cheese.

May 19-25

  • Sunday: 
    • Breakfast: Granola with Thrive apricots and blueberries
    • Lunch: Pork roast, mashed potatoes and gravy, green beans, salad, fruit salad, french bread (Thrive: potato beads, instant milk, veloute sauce
    • Dinner: leftovers and chocolate chip cookies
  • Monday:
    • Breakfast: Thrive 10 grain pancakes with blueberries, eggs
    • Lunch: Sandwiches (chicken or peanut butter)
    • Dinner: Shepherd’s pie (with Sunday’s leftovers)
  • Tuesday:
    • Breakfast:  Granola with Thrive apricots and blueberries
    • Lunch: Noodle Bake (Thrive egg noodles and sour cream), jello salad, mixed vegetables
    • Dinner: Fresh sourdough bread and leftovers
  • Wednesday:
    • Breakfast: Granola with Thrive apricots and blueberries
    • Lunch: Little Caesar’s pizza (from a kit)
    • Dinner: Taquitos (Thrive chicken, spinach, green chilies, onions) , jello salad, fresh vegies with dip
  • Thursday:
    • Breakfast: Omelets (Thrive ham, mushrooms, peppers, onions)
    • Lunch: Sandwiches, fresh vegies with dip
    • Dinner: Sweet Chili and breadsticks, Thrive brownies
  • Friday:
    • Breakfast: Granola with Thrive apricots and blueberries
    • Lunch: Little Caesar’s pizza from a kit
    • Dinner: Hot bread, butter, and milk
  • Saturday:
    • Breakfast:  burritos (Thrive sausage, potato dices), fruit smoothie (Thrive blackberries)
    • Lunch: Snacked on leftovers
    • Dinner: meat pies from the store, ice cream and oreos

May 12-18

  • Sunday:
    • Breakfast: Granola with apricots, blackberries, and blueberries
    • Lunch: BBQ pork chops, Thrive instant rice, green salad, italian vegetables with Thrive peppercorn seasoning
    • Dinner: toast, oranges, oatmeal fudgies (with Thrive instant milk)
  • Monday:
    • Breakfast: Dutch babies
    • Lunch: roast chicken sandwiches, green salad
    • Dinner:  Cookout at the neighbors — Grilled hamburgers, potato salad, relish tray, baked beans, homemade donuts (donuts made with Thrive instant milk)
  • Tuesday: 
    • Breakfast: Granola with Thrive blueberries and apricots
    • Lunch: roast chicken or peanut butter sandwiches
    • Dinner: Little Caesar’s pizza from a kit (because I was gone)
  • Wednesday:
    • Breakfast: Granola with Thrive blueberries and apricots
    • Lunch: macaroni and cheese
    • Dinner: Baked spaghetti (Thrive ingredients: tomato sauce), green salad, fruit smoothie (Thrive raspberries)
  • Thursday:
    • Breakfast: toast and granola with Thrive blueberries and apricots
    • Lunch: bagels with cream cheese and melted cheese on chips, Thrive pineapple
    • Dinner: Cup-o-noodles (I was gone again)
  • Friday:
    • Breakfast: toast and granola with Thrive blueberries and apricots
    • Lunch: bagels with cream cheese, leftover baked spaghetti
    • Dinner: Taco salad, fruit salad, chocolate chip cookies
  • Saturday
    • Breakfast: granola with Thrive blueberries and apricots, cinnamon toast
    • Lunch: chicken tenders and french fries
    • Dinner: Leftover salads from last night, ice cream

May 5 – 11

  • Sunday
    • Breakfast: none
    • Lunch: Gluten-free Italian crockpot chicken, rice, stir fry vegetables, salad, chocolate cookies.  (Thrive ingredients: chicken boullion, instant rice, peppercorn seasoning, baking powder)
    • Dinner: leftovers from lunch
  • Monday
    • Breakfast: Toast with various toppings
    • Lunch: Ramen noodles with cheese
    • Dinner: Hamburgers, fried Thrive potato dices, raw vegetables, oreo milkshakes
  • Tuesday
    • Breakfast: Dutch Babies
    • Lunch: Taquitos and chimichangas (Thrive ingredients: chopped chicken, spinach, onion, green chilis, shredded colby cheese)
    • Dinner: Homemade baked KFC, mashed potatoes and gravy, green salad and dressing
  • Wednesday
    • Breakfast: Toast and granola with Thrive apricots and blueberries
    • Lunch: Peanut butter sandwiches
    • Dinner: Little Caesar’s Pizza from a kit
  • Thursday
    • Breakfast: Dutch babies (Thrive instant milk)
    • Lunch: ramen noodles and cheese
    • Dinner: Lemon Pepper Chicken, Thrive instant rice, green beans, green salad (Thrive ingredients: instant milk)
  • Friday
    • Breakfast: French toast made w/homemade bread (Thrive instant milk)
    • Lunch: Melted tomato/mozzarella on homemade bread, chimichangas
    • Dinner: Lasagna (Thrive ground beef, onions, green peppers), green beans, carrot sticks, birthday cake
  • Saturday
    • Breakfast: granola with apricots and blueberries
    • Lunch: Subway sandwiches
    • Dinner: Savory bean soup in a crockpot (Thrive ingredients: pinto beans, onions, carrots, celery), french bread, oranges

April 28-May 4

  • Sunday
    • Breakfast: Granola with Thrive fruit
    • Lunch: Lemon Pepper Chicken, Oriental vegetables, green salad (with Thrive peppercorn blend and chef’s choice seasonings)
    • Dinner: Toast and oranges
  • Monday
    • Breakfast: Dutch Babies and granola with Thrive blueberries and apricots, and instant milk
    • Lunch: Sandwiches (peanut butter, and tomato with melted cheese on homemade bread) and leftovers
    • Dinner: Chicken Pot Pie (Thrive ingredients: chicken, onions, carrots, potato chunks, chicken boullion)
  • Tuesday
    • Breakfast: Breakfast Burritos (Thrive ingredients: sausage crumbles, potato dices, chef’s choice seasoning), oranges
    • Lunch: Leftover chicken pie
    • Dinner: Ham Fried Rice (Thrive ingredients: Ham dices, peppercorn blend seasoning), green salad
  • Wednesday
    • Breakfast: Granola with Thrive Apricots and Blackberries
    • Lunch: Tomato Mozzarella melt on Homemade bread/Peanut Butter Sandwiches, oranges
    • Dinner: Deliciously Healthy Taquitos (Thrive ingredients: chopped chicken, green chilies, spinach, onions, cheddar and mozzarella cheese), Fruit Smoothies (Thrive ingredients: raspberries -the powder in the bottom of a can)
  • Thursday
    • Breakfast: Pear Muffins with streusel topping (Thrive ingredients: pears, baking powder, brown sugar)
    • Lunch: Zesty quinoa salad
    • Dinner: Pulled Pork dinner – purchased for a youth fundraiser – baked beans, potato salad, cornbread
  • Friday
    • Breakfast: Homemade wheat toast w/choice of peanut butter, butter, or cinnamon sugar
    • Lunch: Tomato Mozzarella melt on Homemade bread, ramen
    • Dinner: Baked Potato Bar with cheese, bacon, and ranch dressing, leftover zesty quinoa salad, ice cream, oreo cookies
  • Saturday
    • Breakfast: Leftover breakfast burritos (frozen from earlier in the week), donuts.  Thrive ingredients: potato dices, sausage crumbles
    • Lunch: Subway sandwiches, chips, drinks and cookies.
    • Dinner: no meal

April 14-27

  • I spent these two weeks away, helping my son, daughter-in-law, and new grandsons…..TWINS!  They live 6 hours away, so my family was on their own in my absence.  Suffice it to say, they ate a LOT of toast, pizza, corn dogs, and cold cereal.  I have no further comment on that. :) I AM glad to be home. 

April 7-13

  • Sunday (7 hour trip to visit relatives)
    • trip snacks: popcorn, oatmeal fudgies, homemade deli sandwiches, cheetos, licorice, starburst
    • Dinner: (cooked by my amazing new daughter-in-law) Roast beef, mashed potatoes and gravy, corn, peas, monkey bread, pistachio salad
  • Monday (the day my first granchildren were born – twin grandsons!)
    • Breakfast: Sausage biscuits from Carl’s Jr.
    • Lunch: Chinese food from my awesome brother-in-law
    • Dinner: fast food on the way home (Taco Bell and Wendy’s)
  • Tuesday
    • Breakfast: Cold cereal and Granola with Thrive blueberries and strawberries
    • Lunch: turkey sandwiches
    • Dinner: Thrive egg noodles and Quinoa with Alfredo sauce and Bolognese sauce (Thrive ingredients – Bechamel and Tomato sauce, carrots, ground beef, onions, celery)
  • Wednesday
    • Breakfast: Granola or cold cereal with Thrive apricots and blueberries
    • Lunch: chimichangas
    • Dinner: Pork pie (Thrive ingredients – carrots, potatoes, onion, peas), fruit smoothies
  • Thursday
    • Breakfast: Granola or cold cereal with Thrive apricots and blueberries

Mar 31- April 6

  • Sunday: 
    • Breakfast – none
    • Lunch: Baked ham, Pioneer Potatoes, Salad, French bread
    • Dinner: Leftovers from lunch, cold cereal with Thrive instant milk
  • Monday
    • Breakfast: Pancakes and eggs
    • Lunch: Peanut butter sandwiches on homemade bread
    • Dinner: Chicken pie (Thrive ingredients – potatoes, onions, carrots, peas, chicken boullion, shortening powder)
  • Tuesday
    • Breakfast:Toast from homemade bread
    • Lunch: Leftover chicken pie
    • Dinner: Taco salad
  • Wednesday
    • Breakfast: Dutch babies (Thrive ingredient – instant milk)
    • Lunch: Thrive Express Garden Vegetable Chowder and cheese toast
    • Dinner: Spaghetti (Thrive ingredients – ground beef, green bell peppers, onions), asian vegetables (with Thrive Peppercorn seasoning), fruit smoothie (with Thrive instant milk)
  • Thursday
    • Breakfast: Breakfast scramble (Thrive ingredients – potato dices, sausage crumbles)
    • Lunch: Peanut butter sandwiches on homemade bread
    • Dinner: Spaghetti, garlic bread, salad, (yes, we had spaghetti two days in a row — long story)
  • Friday (family reunion!)
    • Breakfast: Cold cereal (Thrive blueberries)
    • Lunch: everyone just fended for themselves – some were off hiking, etc.  Some had homemade bread with cheese and fruit
    • Dinner: Baked potato bar (used instant milk to make ranch dressing)
  • Saturday – family reunion still…..cold cereal and a lot of leftovers.

Mar 24-30

  • Sunday: Parents still gone
  • Monday:
    • Breakfast: Pancakes and eggs and Thrive instant milk
    • Lunch: Leftover Cafe Rio style burritos
    • Dinner: Chapatis with chicken and vegetables (cabbage, peppers, and onions) and sweet chili sauce
  • Tuesday:
    • Breakfast: Toast from homemade bread and granola (Thrive blueberries, strawberries, raspberries, instant milk)
    • Lunch: Ramen, donuts, fruit
    • Dinner: Noodle bake (Thrive ingredients: egg noodles, sour cream), green beans, carrot sticks
  • Wednesday:
    • Breakfast: Dutch babies
    • Lunch: Peanut butter sandwiches, oranges
    • Dinner: Leftovers and Thrive Express Southwest Chicken and Rice
  • Thursday:
    • Breakfast: Pear Streusel muffins (Thrive ingredients: pears, instant milk, baking powder)
    • Lunch: Tator tots, homemade fruit smoothie, leftover muffins
    • Dinner: Quinoa pilaf with spinach (Thrive spinach), salad
  • Friday:
    • Breakfast: Granola w/fruit (Thrive blueberries, strawberries, raspberries)
    • Lunch: Sausage panini and oranges
    • Dinner: Cold cereal
  • Saturday:
    • Breakfast: Dutch babies (Thrive instant milk)
    • Lunch: Lemon pepper chicken, salad, oranges (Thrive Bacon TVP on the salad)
    • Dinner: none

Mar 17-23

  • Sunday: Traveling back from wedding (sandwiches, crackers, granola bars, clementines, apples, pumpkin cookies)
  • Monday: 
    • Breakfast: cinnamon toast or toast with peanut butter (homemade bread)
    • Lunch: “Like-new-leftovers” (shepherd’s pie, sweet and sour meatballs – made previously with Thrive ingredients)
    • Dinner: Spaghetti carbonara, asian vegetables, fruit smoothies
  • Tuesday:
    • Breakfast: Pancakes and eggs
    • Lunch: Peanut butter sandwiches on homemade bread, fruit
    • Dinner: Chili (from a can), rice, cheese, lettuce, salad dressing
  • Wednesday:
    • Breakfast: German Pancakes or Dutch babies
    • Lunch: Burritos – Cafe Rio Style (leftovers from a party the night before)
    • Dinner: Chicken pot pie (Thrive ingredients: carrots, onions, potato chunks, green peas)
  • Thursday:
    • Breakfast: Egg and sausage english muffin sandwiches (Thrive ingredients: sausage crumbles)
    • Lunch: Chicken pot pie leftovers
  • Thursday evening – Sunday: We parents were out of town.  The kids ate convenience food, etc.

Mar 10-16

  • Sunday:
    • Breakfast: Toast (made with homemade bread)
    • Lunch: Frozen pizza (mom and dad still gone…)
    • Dinner: Homemade chocolate chip cookies (Thrive ingredients: Thrive whole eggs, baking soda)
  • Monday:
    • Breakfast: Granola with Thrive blueberries and strawberries
    • Lunch: Chicken sandwiches with homemade bread
    • Dinner: Spaghetti (sauce made with Thrive onions, green peppers), salad, frozen corn, french bread
  • Tuesday:
    • Breakfast: German pancakes or dutch babies
    • Lunch: Ramen with cheese
    • Dinner: Homemade burritos with homemade whole wheat tortillas, refried beans, lettuce, salsa, seasoned Thrive instant rice
  • Wednesday- Saturday: Whole family out of town for a wedding.  Lots of eating out, PB&J’s, fast food and snacks. :)

Mar 3 – 9

  • Sunday: I used THRIVE instant milk in salad dressing and no-bake cookies
  • Monday: I used milk again in salad dressing
  • Tuesday: Breakfast scramble (THRIVE ingredients: potato dices)
  • Wednesday: THRIVE Germade for breakfast
  • Thursday:
    • Breakfast: Egg and sausage breakfast sandwiches (THRIVE ingredients: sausage crumbles)
    • Lunch: Ramen noodles with cheese
    • Snacks: Thrive strawberries and pineapple
    • Dinner: Lemon pepper chicken and country carrots (Thrive ingredients: instant milk, chicken boullion)
  • Friday:
    • Breakfast: German Pancakes or “Dutch Babies” (Thrive ingredients: instant milk)
    • Lunch: Ramen noodles with cheese
    • Snacks: homemade brownies made with Thrive whole eggs and baking powder, popcorn, hot bread
    • Dinner: Amber Spackman’s taco soup (Thrive ingredients: green chilies, corn, onion, celery, tomato powder, tomato dices, instant black beans, mushroom pieces), green salad, chips, Thrive sour cream
  • Saturday:
    • Breakfast: Granola with blueberries
    • Lunch: Peanut butter sandwiches on homemade bread, chips, granola bars, oranges
    • Dinner: Frozen pizza (mom and dad were out of town)

Feb 24 – Mar 2

  • Sunday: Sausage Paninis (THRIVE ingredients: mozzarella cheese)
  • Monday: Biscuits and Gravy (THRIVE ingredients: instant milk, beef boullion, baking powder)
  • Tuesday:
    • Breakfast: Breakfast Burritos with homemade flour tortillas (THRIVE ingredients: ham and mozzarella cheese)
    • Dinner: Spaghetti Carbonara (THRIVE ingredients: instant milk)
  • Wednesday: Pear Streusel Muffins (THRIVE ingredients: pears, milk, baking powder, brown sugar)
  • Thursday: I used instant milk all day in all my cooking and with breakfast cereal
  • Friday:
    • Breakfast: Granola with THRIVE blueberries and strawberries
    • Dinner: Chicken pie (THRIVE ingredients: chicken boullion, carrots, potato chunks, onions, peas)
  • Saturday: nothing

Feb 17-23

  • Sunday: Turkey casserole (THRIVE ingredients: celery, onion)
  • Monday: nothing
  • Tuesday: nothing
  • Wednesday:
    • Breakfast: Granola with THRIVE blueberries and strawberries
    • Dinner: Taco Soup (THRIVE ingredients: green chilies, corn, onion, celery, tomato powder, tomato dices, instant black beans, mushrooms
  • Thursday: nothing
  • Friday: nothing
  • Saturday:
    • Breakfast: Granola with THRIVE blueberries and strawberries
    • Dinner: THRIVE Express – Loaded Scalloped Potatoes

Feb 10-16

  • Sunday: Granola with blueberries. (THRIVE ingredients: blueberries)
  • Monday: Turkey pie (THRIVE ingredients: peas, carrots, potatoes, onions)
  • Tuesday:
    • Breakfast: THRIVE Germade
    • Dinner: Sweet and Sour Meatballs with Rice (THRIVE ingredients: ground beef, onions, green peppers, red peppers, milk, instant rice)
  • Wednesday: Turkey noodle soup (THRIVE ingredients: carrots, celery, onion, egg noodles, chicken boullion)
  • Thursday: Valentines Day!  I ate THRIVE pineapple chunks for a snack
  • Friday: no THRIVE
  • Saturday: Chicken Salad (THRIVE ingredients: chicken, celery, onion)

Feb 3-9

  • Mon-Fri: I hadn’t started keeping track yet
  • Saturday – Bean soup (THRIVE ingredients: black beans, carrots, celery, onion)

 

 

 

 

 

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