April 2014 Specials

April Specials

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Beef prices hit all-time high in U.S. – LA Times

rising-pricesThere is no better time than now to take advantage of April’s THRIVE Q-PON Freeze Dried Beef Dies are on sale.  Beef prices are in record territory and are not expected to come down any time soon.   Now is the time to stock up if you have not already.

Beef prices have reached all-time highs in the U.S. and aren’t expected to come down any time soon.

Extreme weather has thinned the nation’s beef cattle herds to levels last seen in 1951, when there were about half as many mouths to feed in America.

“We’ve seen strong prices before but nothing this extreme,” said Dennis Smith, a commodities broker for Archer Financial Services in Chicago. “This is really new territory.”

The retail value of “all-fresh” USDA choice-grade beef jumped to a record $5.28 a pound in February, up from $4.91 the same time a year ago. The same grade of beef cost $3.97 as recently as 2008.

The swelling prices are roiling the beef supply chain from rancher to restaurant.

Norm Langer managed to go two years without raising prices at his famed Westlake delicatessen.

But last week, he reluctantly began printing new menus showing a 50-cent increase for sandwiches at his 67-year-old restaurant.

So what is the best way to stock up?

You can buy a bunch of beef, spend more money and your “free time” repackaging and freeze it then worry about it all getting freezer burned or getting ruined if the power goes out.

You can spend several hours processing, cooking and canning it then worry about keeping it rotated with your other food storage and your glass jars getting damaged if there is a nature disaster of some sort.

You can dehydrate it and live off beef jerky…

Or you can purchase THRIVE Freeze Dried Beef Dies at a great price this month.  Store them away worry free because the are good for 25 years unopened.  No worries about quality because the are freeze dried, vacuumed sealed in our very strong steal, double-lined cans that protect them from light, moisture, and pests.  Then when it comes time to use them prepare normal meals for yourself and your family.

…not eat beef jerky Sad smile

 

Take advantage of the April Q-PON now!

BeefDices.jpgfull article: Beef prices hit all-time high in U.S. – latimes.com

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April Q-PON – Beef Dices

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*** To see all of the April specials click here ***

Beef Enchiladas
by Chef Todd Leonard, CEC
Prep time: 35 min.
Serves 4

Instructions

Combine enchilada ingredients except tortillas and cheese and let sit for 10 minutes. Sauté mixture in a hot skillet (do not drain). Cook until tender and set aside.

Combine all sauce ingredients except espagnole, cheese, and sour cream in a saucepan and bring to a simmer. Add espagnole and simmer for 2 minutes. Pour into a blender and blend until smooth, then return to pan. Fold in sour cream and ½ c. cheese. Stir into sauce until incorporate. Stir ¼ cup sauce into filling mixture.

Assemble enchiladas with ¼ cup filling and 1 tbsp. cheese on each tortilla. Roll tortillas up, place in 9×13 pan, and pour sauce over enchiladas. Top with remaining cheese and bake at 350°F for 15–20 minutes.

Enchilada Ingredients:
2 – c. THRIVE™ Beef Dices (FD)

¼ – c. THRIVE™ Chopped Onions (FD)

¼ – c. THRIVE™ Green Chili Peppers (FD)

1 – tsp. cumin

1 – tsp. chili powder

¼ – c. THRIVE™ Tomato Dices

1 – tbsp. THRIVE™ Espagnole sauce, dry

2½ – c. water

1½ – c. THRIVE™ Cheddar Cheese (FD), reconstituted

8 – flour tortillas

Sauce Ingredients:

2 – tbsp. THRIVE™ Chopped Onions (FD)

2 – tbsp. THRIVE™ Green Chili Peppers

1 – tsp. cumin

1 – tsp. chili powder

1 – tbsp. lime juice

2½ – c. water

1/3 – c. THRIVE™ Espagnole sauce, dry

½ – c. THRIVE™ Cheddar Cheese (FD), reconstituted

¼ – c. sour cream

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March Madness – Up To 50% Off All THRIVE!

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The Biggest Sale of the Year starts March 18th!

You’ll get up to 50% off ALL THRIVE foods March 18–25. You may shop online during the sale dates to get the same deal that we can usually get you! Just shop at: Our Online Store!

Pantry cans, #10 cans, cases, and 10 packs will all be on sale—click above to see the sale pricing and fill your shopping cart now! You’ll be ready to make your order with one click once sale pricing becomes active at 12:01am MST March 18.

This sale is while supplies last, so plan what to order now to make sure you get all your favorite THRIVE foods at unbelievable prices!

Shop Now *** Our Online Store *** Shop Now

 

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March Q-pon Vegetarian Lasagna

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Don’t waste time chopping, order THRIVE Zucchini (FD), March’s Q-pon! Try Chef Todd’s Vegetarian Lasagna recipe below and see which other meals you can slash the prep time on with THRIVE Zucchini! Order today to save 25%!

 

Vegetarian Lasagna

by Chef Todd Leonard, CEC
Prep time: 55 min.
Serves 12

Ingredients

1 box lasagna sheets (16 oz.)
1 tbsp. garlic, minced
1 tbsp. extra virgin olive oil
3 tbsp. butter
5 tbsp. THRIVE™ White Flour
¾ c. THRIVE™ Chopped Onions (FD)
¼ c. THRIVE™ Tomato Powder
1 tsp. Italian seasoning
5 c. THRIVE™ Instant Milk, reconstituted
2 c. whipping cream
1 tsp. THRIVE™ Iodized Salt
¼ tsp. pepper
1 tsp. season salt
1 c. THRIVE™ Broccoli (FD)
½ c. THRIVE™ Green Beans (FD)
¾ c. THRIVE™ Cauliflower (FD)
1 c. THRIVE™ Red Bell Peppers (FD)
1 c. THRIVE™ Mushroom Pieces (FD)
1 c. THRIVE™ Zucchini (FD)
½ c. THRIVE™ Carrot Dices
½ c. THRIVE™ Celery (FD)
1 c. THRIVE™ Chopped Spinach (FD)
1½ c. THRIVE™ Tomato Dices (FD)
1½ c. parmesan cheese
3 c. THRIVE™ Shredded Mozzarella Cheese (FD), reconstituted
3 tbsp. basil, chopped fresh

Instructions

Cook and cool the lasagna sheets and set aside. Preheat oven to 350?F. In a 4-quart sauce pot, sweat the garlic, olive oil, and butter together. Add the flour to make a roux, stirring to incorporate. Turn heat to low. Add the onions, tomato powder, and Italian seasoning and stir. Add the cream and then the milk to the pot; stir with a whisk. Bring to a simmer on medium heat. Add the salt, pepper, and season salt and simmer another 2–3 minutes.

While the sauce is simmering, place all the vegetables except the tomatoes and spinach in a bowl and cover with water. Drain through a strainer, completely pressing the excess water out; add to sauce and simmer another 2 minutes.

Turn off heat and fold in spinach, tomatoes, parmesan, and 1 cup of the mozzarella. Spray a 9×13 pan and layer the bottom with pasta. Pour ? of the sauce over the noodles, add another layer of noodles, and repeat to create 3 layers. Top the last layer with the remaining pasta, the rest of the mozzarella, and the basil. Bake for 20–25 minutes uncovered, or until cheese is slightly bubbly.

 

March Q-pon Vegetarian Lasagna

 

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