THRIVE Chicken Sandwiches
I got the idea for these sandwiches from Amber over at Sprinkled with Flour. If you are ever looking for an amazing sweet treat, check her blog. She is talented! Unfortunately, I totally forgot to take a picture when I made them the other night. So, if you want to see a picture of this sandwich, head over to this post at Sprinkled with Flour!
One meal that a lot of Shelf Reliance consultants make at their parties is a shredded chicken salad served on rolls or crackers. The only problem is that is uses mayonnaise which doesn't have an extremely long shelf life and must be refrigerated once opened. I've wanted to find a sandwich for a while that was similar but didn't use mayonnaise. This one fit well. I used the basic idea from Sprinkled with Flour and then added a few extra THRIVE ingredients. While it isn't 100% THRIVE, it is 100% "home store" items. Or, in other words, all the ingredients store well for a long time.
3 Tbsp brown sugar
1 Tbsp paprika
2 tsp garlic salt
1/2 tsp fresh ground pepper
1/8 tsp cinnamon
4 cups THRIVE freeze dried chicken dices
2 Tbsp THRIVE freeze dried celery
1/2 Tbsp THRIVE freeze dried onions
2 Cups water
2 Tbsp THRIVE chicken broth
Rolls (try these, they are tasty)
1 cup THRIVE freeze dried cheddar cheese
Hydrate THRIVE cheese according to directions here. Mix all of the other ingredients (except rolls of course) together in a sauce pan. Bring to a boil, then cover and simmer for 5-7 minutes. Remove most of the chicken broth from the pan. Leave just enough to make it the desired consistency for your sandwiches. Place some of the chicken mixture on a roll, and top with hydrated shredded cheese. Put the rolls under the oven broiler for a few minutes to melt the cheese.
If you are interested in purchasing the Shelf Reliance products listed above at a discounted price (5%-40% off retail), you may do so directly on my Shelf Reliance Website. NO COUPON CODE NEEDED! If you would like to lower the prices you see there by 1%-4%, you can attend or host a party or create a Q.
Labels: dinnerrecipe

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