This month, the Q-Pon item is THRIVE Instant Milk! I have to say, it's not very challenging to find ways to use the Q-Pon item this month ;). But I have been able to use it several times in a variety of ways. Today I'll share two recipes -- the second one is a bonus because I forgot to take a picture :/.
So today, my munchkin and I enjoyed a Chocolate Peanut Butter Banana Smoothie as a mid-morning snack :). And it was delicious!
1 cup frozen banana, sliced
1 cup water
3 tablespoons THRIVE Instant Milk powder
1 tablespoon peanut butter
1 tablespoon cocoa powder
1/2 tablespoon sugar
Place all ingredients into a blender and blend on high until smooth. Enjoy!
The bonus recipe is a little twist on Chicken Cordon Bleu Casserole. I didn't have Swiss cheese, so I switched it to Cheddar, and I thought it was great. As it happened... I did have regular milk in the refrigerator when I was making this, but only whole milk -- and only enough for my munchkin to get through Sunday (and we weren't going to go to the store before Monday...). So I turned to my THRIVE Instant Milk powder!!! Very convenient to have on hand for the 2 cups called for in the recipe!
So here's the recipe
CHICKEN CORDON BLEU CASSEROLE (SORT OF)
3 cups egg noodles (or elbow macaroni*), uncooked
2 cups milk (2 cups water + 6 tablespoons THRIVE Instant Milk powder)
1 pound chopped cooked chicken*
1 10-ounce can cream of chicken soup
1 cup chopped, cooked ham*
1 cup Cheddar cheese*, shredded (recipe calls for Swiss, but I only had Cheddar)
Spread noodles evenly in a 9x13 pan. Pour milk and water over noodles. Sprinkle with salt and pepper to taste. Spread chicken, soup, ham, and cheese over noodles. Cover tightly with foil. Bake at 350 degrees for 45 to 55 minutes.
*Denotes ingredients also available through THRIVE Life.
This recipe can also be made ahead and frozen after you cover tightly with foil :). A great make-ahead meal!
I only wish I'd remembered to take a picture. Boo!