ZESTY MEXICAN SOUP
Get the satisfying flavor of homemade soup with this easy recipe, with time-saving ingredients like canned vegetable juice and prepared salsa.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In large saucepan, mix all ingredients except cilantro. Heat to boiling over medium-high heat.
- Reduce heat to low; simmer 10 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro.
Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 40 mg, Fiber 2 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Cup, Sodium 1260 mg, Sugar 7 g, TransFat 0 g
ZESTY SAUSAGE SOUFFLE
This recipe is rich in flavor. The zesty breakfast sausage gives it a kick.
Provided by lb22
Categories Breakfast and Brunch Eggs
Time 9h30m
Yield 6
Number Of Ingredients 10
Steps:
- Grease an 8 1/2x11-inch baking dish with butter. Place the bread cubes in the baking dish.
- Break the sausage into small pieces into a large skillet over medium heat. Cook and stir sausage until completely browned, 5 to 7 minutes. Add green onions; toss once and remove skillet from heat. Drain as much grease as possible from the skillet. Spread sausage and green onion mixture over bread cubes.
- Stir cream of mushroom soup and 1/2 cup milk together in a bowl; pour over the layer of sausage in the baking dish.
- Whisk eggs and milk together in a bowl; pour over the sausage. Top with Gruyere and Cheddar cheese. Cover the dish with aluminum foil and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until the middle is set, about 1 hour.
Nutrition Facts : Calories 515 calories, Carbohydrate 24.6 g, Cholesterol 257.5 mg, Fat 33.9 g, Fiber 0.9 g, Protein 27.1 g, SaturatedFat 13.4 g, Sodium 1424 mg, Sugar 5.6 g
ZESTY SPINACH SOUP
Make and share this Zesty Spinach Soup recipe from Food.com.
Provided by Lhansen
Categories One Dish Meal
Time 1h10m
Yield 1 Cup, 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil over medium heat in a large soup pot or dutch oven. Add onion and saute over med-low heat until translucent.
- Add carrots, celery, garlic and salt. Saute until vegetables are golden about 5 minutes.
- Add stock. Unwrap cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil and reduce heat to simmer for 15-20 minutes or until quinoa is tender.
- Add spinach and cover. Cook briefly until leaves are wilted.
- Season with salt and pepper. Serve with crusty bread.
Nutrition Facts : Calories 147.2, Fat 4.6, SaturatedFat 0.7, Sodium 509.1, Carbohydrate 21.3, Fiber 5.7, Sugar 3.7, Protein 6
TOMATO AND SPINACH SOUP
Categories Soup/Stew Milk/Cream Blender Food Processor Tomato Quick & Easy High Fiber Back to School Lunch Basil Spinach Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and sauté until very tender, about 5 minutes. Stir in tomatoes, sugar and oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3 minutes longer. Season to taste with salt and pepper. Thin soup with milk if desired. Ladle soup into bowls; pass Parmesan separately.
ZESTY SPINACH DIP
Dijon mustard and Italian dressing mix brighten the flavor of this colorful sour cream and spinach dip.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix sour cream, mustard and dressing mix in medium bowl until blended.
- Add remaining ingredients; mix well.
- Refrigerate several hours.
Nutrition Facts : Calories 35, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
RAW CREAM OF SPINACH SOUP
Steps:
- Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.
- Chill soup, covered, until cold, about 1 hour.
ZESTY SPINACH DIP
Your ordinary spinach dip is usually kind of bland. This recipe gives a little kick. Once I tried it I never went back to my other recipe, you will be sure to get raves on this. You can tone it down a little but I don't recommend it.
Provided by Bonnie Young
Categories Spreads
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thaw and drain spinach.
- Squeeze as dry as possible, set aside.
- In a small bowl, combine beef bouillon granules and lemon juice to dissolve granules, set aside, in medium bowl combine mayonnaise, sour cream, dill weed, onion, Tabasco, white pepper, and water chestnuts.
- Stir in lemon and bouillon mixture.
- Stir in spinach and mix well.
- Pour into non-metal container and refrigerate until ready to use.
Nutrition Facts : Calories 131.3, Fat 3.8, SaturatedFat 1.7, Cholesterol 7.5, Sodium 127.1, Carbohydrate 21.8, Fiber 6.2, Sugar 4.7, Protein 6.5
ZESTY SPINACH SALAD DRESSING
Awesome family recipe for spinach salad dressing! Best served in a classic spinach salad with hard-boiled eggs and bacon. Note: When pouring dressing, do not add the cloves of garlic into the salad as they are just used to flavor the dressing.
Provided by Jesse
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine canola oil, vinegar, garlic, sugar, dry mustard, salt, and black pepper in a jar with a tight-fitting lid; cover and shake thoroughly. Refrigerate until flavors blend, about 1 hour.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 0.6 g, Fat 21.3 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 582 mg
ZESTY SPINACH SALAD
The Leafy Greens Council promotes good-for-you spinach with savory salad recipes like this one, which includes crisp radishes and bacon along with a tangy, quick-to-mix dressing.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl or jar with tight-fitting lid, combine the first seven ingredients; mix well. chill. Just before serving, lightly toss spinach, radishes, eggs, onion and bacon in a large salad bowl. Mix the dressing again; pour over salad and toss.
Nutrition Facts :
ZESTY SHRIMP AND SPINACH POLENTA BAKE RECIPE BY TASTY
Here's what you need: shrimp, olive oil, McCormick® Zesty Spice Blend, grape tomatoes, chicken broth, heavy cream, medium-grind polenta, grated parmesan cheese, unsalted butter, baby spinach
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 33m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 2 tablespoons McCormick® Zesty Spice Blend until well coated.
- Heat a 9-inch cast iron skillet over medium-high heat. Working in batches of 5-6, cook the shrimp for 45 seconds on each side, until starting to turn golden and opaque. Transfer to a clean medium bowl and repeat with the remaining shrimp.
- Add the remaining tablespoon olive oil, remaining tablespoon McCormick® Zesty Spice Blend, and the tomatoes to the bowl with the shrimp and toss to combine.
- Remove the skillet from the heat and wipe out any crispy bits. Let the skillet cool for about 10 minutes.
- Return the skillet to medium heat and add the chicken broth and cream, whisking to combine. Cook until the liquid begins to steam, about 5 minutes.
- Slowly pour in the polenta, whisking well to prevent clumps from forming. Cook for 12-15 minutes, until the polenta is thick and the grains are tender, whisking constantly to prevent the polenta at the bottom of the pan from burning or clumping. Remove the pan from the heat.
- Whisk in the Parmesan cheese and butter, then fold in the spinach. It will wilt from the residual heat.
- Set an oven rack 3 inches from the broiler and turn the broiler on high.
- Arrange the shrimp on top of the polenta in the pan and top with the tomatoes and any remaining marinade from the bowl.
- Broil the skillet for 3 minutes, checking occasionally to avoid burning, until the polenta is golden brown and the tomatoes soften.
- Enjoy!
Nutrition Facts : Calories 1006 calories, Carbohydrate 56 grams, Fat 73 grams, Fiber 2 grams, Protein 31 grams, Sugar 10 grams
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