Sunday, January 27, 2013

Shelf Reliance Hot Dog Chili

Has this happened to you?  Your company has arrived,dinner is almost ready and you realize that you have forgotten something at the store.  Grrr.....how frustrating.

This weekend I fell into that very scenario.  As the hot dogs were going on the grill I realized we didn't have any chili and quickly thought about making my own chili with our freeze dried ground beef.  It only took 5 minutes to make and tasted great.  From now on we will definitely be making our own hot dog chili.

Shelf Reliance Freeze Dried Ground Beef

Ingredients:
3/4 Cup Water
1 Tbs Ketchup 
1 1/2 tsp Chili Powder
1/8 tsp Salt

Combine all ingredients in a sauce pan over medium heat for 5 minutes.  Remove from pan and blend in a food processor until you reach your desired consistency.  You can return the chili to your pan to keep it warm before serving.

Tuesday, January 22, 2013

Queso Blanco Chicken Casserole

It doesn't get much better than combining a bunch of ingredients from the pantry and coming up with such a tasty meal.  While searching through the cabinets I spotted a can of queso cheese and decided that this was going to be the inspiration for our dinner.

All you need is a can of queso and rotel tomatoes, a few tortillas, rice and chicken and you are good to go.  Its great that you can have all of these ingredients in your pantry ready for when you need them.  These are all shelf stable items, no refrigeration required. The recipe makes a good bit. You could easily cut it in half although you would need to find another use for the other half of your canned tomatoes and cheese. Enjoy!



Ingredients:
6 Flour Tortillas (6")
1 Can Rotel Fiesta Tomatoes
1 Can White Queso Cheese
1/4 Cup THRIVE Freeze Dried Green Onions
2 Cups THRIVE Freeze Dried Chicken - Rehydrated
1 Cup THRIVE Instant White Rice - Prepared

Preheat oven to 325.  Layer a deep casserole dish (I used a 9" x 6" oval) with two tortilla shells, half of your rice, green onions, chicken, tomatoes and 1/3 cheese.  Repeat this layer and then top with two more tortillas and layer with the remaining cheese.  Bake covered for 30 minutes.

Wednesday, January 16, 2013

Sawyer Point Zero Two Water Filter

Shelf Reliance just announced that we are now carrying the Sawyer Point Zero Two water filter.  This filter has a removal rate of 0.02 microns (99.9997%), filtering harmful viruses and bacteria.  The Sawyer Point Zero Two removes protozoa, bacteria and viruses in just 15 minutes.  This eliminates the need to have stored water and reduces the risk of water storage becoming contaminated.




While the Sawyer is lightweight and small it still provides up to 170 gallons of clean water per day for over 16 years!!  The filter has a 1 million gallon guarantee.  This is the one and only filter that you need for your water storage needs!

The kit includes everything you need to attach the filter to any plastic bucket or container (bucket not included). 

Assembly Kit Includes:
    1 - Sawyer 0.02 Absolute Micron Inline Water Purifier
    1 - Adapter
    1 - Hose
    1 - Hole Cutter
    1 - Faucet Adapter (optional)
    1 - Filter Hanger
    1 - Filter Cleaner
    Detailed Instruction Sheet 






Tuesday, January 15, 2013

DIY Emergency Beeswax Candles

These mini emergency beeswax candles are a great addition to your emergency supply plan.  I used these small metal containers that I found at my local craft store.  They were only a few dollars on clearance and I can reuse them!  The small size allows them to easily be added to a 72 hour kit or car emergency kit.

Some people may wonder why you would want to have a candle in a 72 hour kit.  I can tell you its not for a romantic candlelit dinner!  When you find yourself needing to use your kit you may be without power in your home and need a light source or you may be stuck outside and need assistance building a fire.  Either way these little candles will come in handy.  Each one will burn for about 3 hours.

I chose beeswax to make my candles because they are all natural and burn cleaner than other waxes. They also have a great scent that isn't overpowering.  You can find beeswax blocks at your craft store or natural food stores.  When melting the wax I chose to use an old THRIVE can that I had instead of messing up one of my good pots.  This worked well and I threw the can out after I was done making the candles.  When I made this batch, I didnt have any wick bases so I improvised using tinfoil.  I wrapped about an 1/8" of the wick in foil and then pinched it tight and formed a little base.  It actually worked quite well especially since I had wick on a roll.



1.  Prepare your candle containers and wicks and lay them out on a protected surface. You will want to leave the wick a little over the edge of your container.  You will trim it later.
2.  Add about 2"-3" of water into a medium pot.
3.  Break off medium sized chunks of beeswax from your block and place them in an old can. You could also use a double boiler to melt your wax.
4.  Slowly melt the was over medium heat.  Do not over boil the wax.
5.  Once wax is melted use an oven mitt to remove the container from the water and slowly fill each of your candle tins.  Leave just a little space from the top of your container.
6.  Allow candles to dry for a few hours and then trim the wick.


Friday, January 11, 2013

Shelf Reliance Year In Review 2012




Last year Shelf Reliance added several awesome new products and improved a few others.  I have to say that my most favorite new product is our Fuji Apple Slices.  They are the perfect snack to keep at your  desk, for the kids to much on while travelling or just sitting on the couch watching TV.  A close runner up would be the Beef Dices.  I can't tell you how many times I have come home late from work and my husband has used these to make a hearty stew with a few mushrooms, potato dices, carrots and onions.  Its so quick and easy to use them that he does not mind cooking!

I can't wait to see what 2013 brings!!












Thursday, January 10, 2013

Shelf Reliance Mini Pot Pies


















I couldn't imagine my life without THRIVE!  It makes cooking so much easier. I don't have to plan my meals in advance because my home store is always has what I need in stock!  Here is another simple recipe for a quick and tasty dinner.  I love cooking in mini dishes.  It allows you to cook for one just as easily as cooking for ten.  It also gives you the ability to customize each person's meal.



Ingredients Per Pie:
1/2 Cup THRIVE Freeze Dried Chicken
1/2 t THRIVE Freeze Dried Celery
1 t  THRIVE Carrot Dices
1/8 t THRIVE Freeze Dried Onions
3 TBS Cream of Chicken Condensed Soup
Ready Made Pie Crust

Preheat oven to 325.  In a small pot bring 1 cup of water to a boil with the first 4 ingredients.  Cook on low for 5 minutes.  Remove from heat and drain excess water then mix with cream of chicken soup.  Pour mix into a 6-8oz ramekin. For topping roll out a small section of pie crust and cut into 1/4" strips and criss-cross the dish.  Bake for 20-25 minutes or until golden brown.

Sunday, January 6, 2013

Shelf Reliance Buffalo Chicken Casserole


Tonight I tried out a new recipe that I found online.  It turned out pretty good although I wasn't surprised.  I love everything that is in it!  The recipe called for blue cheese dressing and all I had on hand was ranch but it worked out just fine.   


I started out with my dry ingredients: whole egg powder, instant milk, freeze dried chicken dices, celery and green onions.  This was my first time cooking with our new green onions and they were great. They had a lot more flavor than I expected.  In the past I would end up omitting them because I never had them on hand when I decided to make a recipe.


Once I added water the beautiful bright green color came right back.  


Once everything was rehydrated I layered the bottom of my dish with the sauce mixture.  I then topped it with all of the chicken, half of the onions, cheese and celery and cheese.  Everything looks and tastes so fresh you would never guess that they were from our food storage.


I think mixed the rest of the cheese, celery and onions with the biscuit mix and poured it over the dish.  


It looked beautiful and tasted great!  This would be a really easy dish to make for watching football game. And it would go great with wings and beer!  You can find the original recipe here.

Ingredients:
1/4 Cup Ranch or Blue Cheese Dressing
1/4 Cup Franks Red Hot Sauce
3oz Softened Cream Cheese

Begin by rehydrating chicken, onions and celery in separate bowls with cool water. After 10 minutes drain excess water and set aside.  Mix dressing, hot sauce and cream cheese in a small bowl. In a medium bowl combine instant milk and egg powder with 3/4 cup water + 6 Tbs and mix well. Add Bisquick, the remaining cheese, onions and celery. Cover the bottom of a 9 x 9 glass dish with the dressing mixture.  Top with chicken and half of your celery, onions and cheese.  Pour Bisquick mixture over top of the chicken.  Bake on 400 for 25-35 minutes.

Friday, January 4, 2013

Mini Pecan Treats

Over the Christmas holiday I was lucky enough to spend a few hours with my Mom in the kitchen. She shared with me this super easy recipe for her mini pecan treats.  She makes these a few nights a week since  they only take a few minutes to prepare.


Ingredients Per Treat:
6-8 Pecans
Refrigerated Pie Crust

Preheat oven to 325.  Roll out a small section of refrigerated pie crust.  Use the bottom of your ramekin as a guide to cut out the circles with knife and cut out three small leaf shapes for topping. Place pecans in a small (2 1/2") ramekin and cover with sugar, honey and butter. Top with pie crust and bake for 15-20 minutes or until crust is golden brown.

*prepared



Thursday, January 3, 2013

Shelf Reliance Convention 2013




Don't miss out on the "Early Bird" discounted price for the 2013 convention. This year the convention will be held in Provo, UT March 21-23 featuring key note speaker Allison Levine.  Join us for this fun filled and educational weekend that will give you the tools and motivation to grow your business.  If you are not 






Tuesday, January 1, 2013

Shelf Reliance Featured Product: Sour Cream Powder

I remember growing up, I hated sour cream.  You couldn't pay me to eat something made with it and no way was I going to ruin a baked potato with a dollop.  Luckily as the years went by I ventured out of my safe picky zone and gave it a try.  Man, I can't believe that I went without it for so long.


These days sour cream is much more than a potato topping for me.  I love adding it to casseroles, cakes and dips.  It just seems to make everything a little tastier.  When I first started using THRIVE products I couldn't wait to try out our Sour Cream Powder.  I was always running out of fresh sour cream at the worst time, like when guest were coming for dinner in an hour and I just realized I was out!  Since we live about 20 minutes from the nearest grocery store I had to quickly rethink my dinner menu.

So I am sure you are wondering what I though about it?  Well I love it!       The texture is a little different from the sour cream you would pick up at the store.  You can play around with the amount of water that you add to get your desired consistency. When using powdered sour cream in a recipe I cant tell a difference. When using it as a topping for tacos or potatoes there is a slightly different taste than what you would expect from fresh, its not as tart.  If I am using it for a topping I will let it chill in the fridge for about an hour so it can firm up get nice and cold.

Click here for THRIVE Equivalents.

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