Simple ZING! Recipes

ZING!y Corn and Tomato Salad

MIX IN A BOWL:

6 ears of cooked corn (yields approximately 2-3 cups kernels), 1 large chopped tomato, 2-3 Tablespoons ZING!, 1 Tablespoon canola oil. ENJOY!

Chilled Avocado-Cuke Soup

For the lazy, hazy, crazy days of summer. There is always a bowl in my fridge. Chill out with this chilled soup!

*1 cup chicken broth

*1 cup fat free greek yogurt

*1 english cucumber, in 2” pieces, ends removed

*1 ripe avocado, remove skin & pit

* ½ cup ZING!

*salt & pepper if desired (taste first)

Place all ingredients in a blender, and blend until smooth.

Chill, smile and enjoy!

Baked Lamb Casserole

Serves 5

This dish is delicious, easy, and filled with warm spices.

1 pint grape tomatoes
1 tsp & 1 T olive oil
1 cup chopped onion
1 lb ground lamb
1 T chopped fresh mint (or 1 tsp dried)
1/4 tsp each cinnamon & black pepper
1/2 tsp Kosher salt
1, 10 oz bag frozen (thawed and drained) mixed veggies (I use carrots & peas)
2 eggs, lightly beaten
1/2 cup heavy cream
1/2 cup ZING!
8 oz can tomato sauce

Preheat oven to 400
Place tomatoes & 1 tsp oil on a sheet pan and toss to coat. Bake 20 min.
Meanwhile, sauté onion in 1 T oil over medium heat, for 5 minutes.
Add the lamb, & cook, breaking up w/a wooden spoon until done, about 5 minutes
Remove the meat from the heat and add mint, salt, pepper and cinnamon
Remove the tomatoes from the oven

Adjust the oven temp to 375
Spray a 7″x11″ baking pan with cooking spray and spread the meat in it
Spread the thawed mixed veggies over the meat.
Mix the egg, cream, ZING! And tomato sauce in a bowl

Spread the mixture over the veggies.
Arrange the roasted grape tomatoes over the sauce.  Bake for 40 min.

Creamy Baked Spinach

-32 oz frzn chpd Spinach

-6 oz canned Fried Onions

-1/2 cup ZING!

-1/2 cup Mayonnaise

-1 ½ cups Sour Cream

-2 c shred Jack or Cheddar

-1 c grated Parmesan

-Thaw and squeeze spinach

-Preheat oven to 375

-Mix mayo, s. cream & ZING!

-Mix in spinach, cheeses,

and ½ of the onions.

-Spread mixture into a greased

8×10 baking pan.

-Top with rest of onions

-Bake  for 375 uncovered for 30 minutes

SMILE & ENJOY!

Baked Salmon with Mushrooms & Feta

• 2 lbs Salmon
• 1 lb sliced Mushrooms (button or baby bella)
• 2 T olive oil
• 4 oz Cream Cheese, cut into 4 pieces
• 3/4 cup crumbled Feta
• 1/3 cup ZING!

- Sauté mushrooms in oil over medium-high heat, for 6 minutes.

-Drain briefly in a colander, to remove the liquid. Transfer to a bowl.

-Add cream cheese and feta to hot mushrooms and stir until cheeses are melted and all is mixed together.

-Stir in the ZING!

-Spray a shallow baking dish, approximately 8×11 with cooking spray.

-Place the salmon filet in the baking dish and spread the mushroom mixture over the fish.

-Bake for 30 minutes.

ENJOY!

Almond-Coated Filet of Sole Piccata

You are welcome to substitute the almond meal for regular flour if you like. We like the almond meal for flavor, texture, and because it’s gluten-free, but this is yummy using flour too. Almond meal can be found in the natural and gluten-free sections of most markets. Bob’s Red Mill is one common brand.

• 1 lb Filet of Sole, Flounder or Tilapia
• Salt & Pepper
• 1 Egg, lightly beaten
• 2 T ZING!
• 1 ½-2 cups Almond Meal (finely ground almonds)
• Canola Oil
• 2 T Butter
• 1/3 cup Capers, drained
• 1 Lemon, sliced into 6-8 rounds

Sprinkle the fish filets with salt and pepper on both sides.

Beat the ZING! into the egg in a shallow bowl or pie plate.

Place the almond meal into another shallow bowl or pie plate.

Dip each filet first into the wet mixture, and then into the dry.

Place them onto a sheet pan or piece of wax paper.

Heat a large skillet to medium and add the oil.

When the oil is hot, add the filets to the skillet and cook on both sides until cooked through and golden brown. Remove them to your serving platter.

Place the butter, capers and lemon into the same pan, and stir or shake the pan until the butter is melted and the lemons and capers are hot.

Pour the caper-lemon mixture over the fish and serve immediately.

ENJOY!

Crispy Baked Tortilla Chicken

Serves 4

I have been developing this recipe and serving variations of this chicken for several years now. Now that ZING! is here, the recipe feels complete. This is the kind of meal you could serve every week for dinner, and it works really well for a crowd also. Depending on the time of year, I serve it with salads and picnic food, or mashed potatoes and green veggies. It’s great on top of a crisp salad too. Feel free to prep it early in the day, refrigerate it, and bake it right before serving time.

• 1.25 lbs boneless chicken breast, cut into 1”x2” pieces (about 15)
• 1 egg, lightly beaten
• 1/2 cup sour cream
• 1/3 cup ZING!
• 3/4 cup panko (unseasoned) bread crumbs, toasted till golden, in a dry skillet
• 1 cup crushed tortilla chips (place about 4 cups chips in a blender, and pulse)
• 1/2 cup grated parmesan cheese

Preheat the oven to 400

Spray a sheet pan with cooking spray

Combine the bread crumbs, tortilla crumbs, and parmesan in a large bowl

In a medium bowl mix the egg, the sour cream, and the ZING!

Dip the chicken pieces in the ZING! mixture, and roll in the crumbs

Place the chicken on the sprayed pan and bake, uncovered, for 20 minutes

Shrimp Cakes

This recipe feeds 4 people, 2 cakes each. (But my husband eats 3!) We spoon our (orange-mango) TWIST! over them, and they are to die for. Serve them with “Smashed Potatoes with Goat Cheese & ZING!”, or “Twisted Sweet Potato Mash” and a green salad.

1 lb cooked shrimp

3 slices bread (white or wheat)

1/3 cup ZING!

1 large egg, lightly beaten

1 cup TWIST! (to serve over the cooked cakes)

• Place the bread in a blender or food processor, and pulse to form crumbs. Place them in a medium bowl.
• Place the shrimp in a blender or food processor, and pulse lightly to chop. Add them to the bread crumbs in the bowl.
• Add the egg and the ZING! mix well.
• Form into 8, 3” patties.
• Heat a large, heavy pan over medium high heat. Add canola oil to coat the bottom, and add the cakes. Cook for four minutes on each side.

Place 2 cakes on each plate, and spoon the hot TWIST! over them.

ENJOY!

Parmesan Baked Cod

Easy!…Easy!…Easy!…& feeds four (great served with fries & KICK! & a green veggie)

*1.5 Lbs Cod (or any thick white fish)

*1 Cup Ranch Dressing

*1/2 cup ZING!

*1 cup Italian Bread Crumbs (plain or panko, but definitely seasoned)

*1 cup grated Parmesan Cheese

Preheat the oven to 420, and spray a sheet pan with cooking spray

Mix the ZING! & the ranch in a small bowl

Mix the bread crumbs and parmesan in a medium bowl

Cut the fish into 4” pieces

Dip the fillets into the wet mixture first, & then into the crumb mixture, place on pan.

Bake for 12 minutes

~Enjoy!

Red Beans and Rice

This recipe is really easy, and it’s delicious and nutritious on its own, and fabulous with Shrimp. You can toss in a half pound of peeled raw shrimp when you add the beans & tomatoes, or top the finished dish with ZING!-grilled Shrimp. Serve with a salad, and some crusty bread. Yum!!!

-2 T Olive Oil

-2 cups roughly chopped Onion

-2 cups, ¼ dice Ham (I cut from a ham steak)

-2 cups White Rice (preferably basmati)

-4 cups Chicken Broth

-1 cans Kidney Beans (15.5 oz)

-1 can Diced Tomatoes, drained (14.5 oz)

-1 tsp Oregano

-1/2 cup ZING!

*Place a medium pot on medium-high heat. Add the olive oil and the onion. Saute the onion until soft, about 5 minutes, stirring often.

*Add ham & rice, and toss with oil & onion mixture.

*Add chicken broth & cover pan.

*When mixture boils, turn heat to low, and cook for 12 minutes.

*When timer goes off, add beans, tomatoes, oregano & Zing!

*Replace the cover, and put timer on for another 10 minutes

GRILLED SHRIMP

ZING! has all of the delicious flavors you’ll ever need to make any meat or fish come alive when grilled, baked or broiled. One of my favorites is grilled shrimp, and it only takes a few minutes to prepare and grill. I love to keep bags of raw, easy-peel, or peeled shrimp in my freezer, and I like 16/20 size shrimp (which means there are 16-20 per pound).  You can also use 21/25, or 26/30. If your shrimp are any smaller than that…well…make shrimp salad!

*1 pound 16/20 Raw, peeled Shrimp

*1/2 Cup ZING!

ENCHILLADAS

A quick stop at the market on the way home, and some Zing! In your fridge, and you’re ready to go with this yummy entrée. Add a green salad and some rice, and you’ll be zinging a happy tune! Feeds 3 adults, and doubles easily in a larger pan.

• 2-2 ½ cups chicken (from the breast of a rotisserie chicken, or leftovers) preferably torn
• 3/4 cups Salsa (any favorite. I like Medium heat, but go with mild if you’d rather)
• 1 Cup Shredded Monterey Jack or Mild Cheddar Cheese
• 6 Corn Tortillas (6”)
• ½ block (4 oz) Cream Cheese (regular or low fat)
• ½ cup plus 1 T ZING!

*Preheat the oven to 350

*Spray a 7”x10” rectangular baking pan with cooking spray.

*Mix the torn chicken in a bowl with the salsa , and set aside.

* In a microwave safe bowl, place the low fat cream cheese and heat for about 40 seconds, to soften. (should be the consistency of sour cream when stirred) Remove from the microwave, and add the ZING!. Stir to incorporate.

*Place the 6 corn tortillas stacked, in between 2 paper towels. Spritz both sides of the towels with water and microwave for 45 seconds

*Place the warm tortillas on your work surface, and divide the chicken mixture between them, in a line down the center of each tortilla.

*Divide the shredded cheese among them, sprinkling it on top of the chicken

*Roll each tortilla to close, and place seam side down in the baking pan.

*With a rubber spatula or spoon, spread the softened cheese-Zing! mixture on the enchiladas.

*Place in the center of the oven and bake for 20 minutes.

*Enjoy!

CRAZIEST ASIAN NOODLES

• 1.5 pounds ground Turkey
• 1.5  T minced or grated Ginger
• 2 T Canola Oil
• 12 oz  Rice Noodles (preferably at least ½” wide)
• 2 ½ cups Sugar Snap Peas, ends trimmed
• 2 bunches Scallions, white & green, cleaned and sliced 1”, on the diagonal
• 2 cups Shredded Carrots
• 1/3 cup Zing!
• 1/3 cup Soy Sauce or Tamari (I use low sodium tamari)
• ¼ cup Honey
• ¼ cup Lime Juice
• Roasted Peanuts for garnish (optional)

-In a medium-large pot start boiling water for Rice Noodles

-Place all of the sauce ingredients above (Zing! through lime juice) in a bowl, and set aside

-Place a heavy bottomed large pot on med-high heat, and add the oil

-When the oil is hot, add the turkey and ginger and cook, breaking up meat, until cooked through (8-10 min)

-When the water boils add the noodles, and time according to the directions on the package, and then drain

-Add all veggies to the meat and cook and stir 3-4 minutes.

-After veggies have cooked with the meat for 3-4 minutes, add the drained rice noodles, and the sauce to the pot.

-Cook, stirring gently until heated through

-Taste for seasoning, and serve with peanuts, extra lime or Zing! as desired

BAKED STUFFED SALMON!!!

(You may also skip the stuffing, and just make the delicious sauce-topped baked salmon. Cook 20-25 min if unstuffed)

• 1.5 Ibs Fresh Salmon
• 1.5 T Canola Oil
• 1 ¼ cup diced Onion
• 1 ¼ cup diced Carrots
• 1 cup Panko Bread Crumbs
• 1/3 cup & 3 T ZING!, divided
• 1.5 T Sherry or White Wine (I prefer sherry, but the wine will do)
• ¾ of an English Cucumber
• 1 tsp Salt (I use Kosher, but any is fine)
• 1/3 cup low fat Sour Cream
• 3 T Mayonnaise

-Wash & grate the cucumber with the large holes of a box grater, into a colander. Toss the shredded cukes with the salt, and let sit in the sink or over a bowl to drain. Every few minutes toss with your hands, and squeeze out as much liquid as possible. Do this for 15-20 minutes, while you begin the rest of the recipe.

-Heat a heavy bottomed pot on medium, and add the canola oil.

-Add the onion & carrot, and cook partially covered, until soft, about 10 minutes. Stir occasionally.

-Preheat oven to 375

-When veggies are soft, add Panko, Sherry, and 1/3 cup ZING!, and set aside.

-Place salmon on cutting board, and cut horizontally in half, to make thin fillets.

-Place the bottom fillet in a lightly oiled (or sprayed) baking dish

-Place the Panko-veggie mixture on top, spreading to the edges of the fish, and then place the top filet over that

-In a small bowl, combine the sour cream, mayonnaise, drained & squeezed cucumber, & 3 T Zing! together, and spread over top filet

-Place the baking dish in the oven, uncovered, and bake for 30 minutes

ZING! Smashed Potatoes…

*1 ½ pounds Yukon Gold Potatoes (you can peel if you like, but I just wash the potatoes & keep the skin on)

*1/3 Cup ZING!

*2-3 ounces Goat Cheese, crumbled

Cut the potatoes, and boil in a medium pot until soft. Drain them and place them back into the pot.

Mash them with a potato masher, to desired consistency.

Add the ZING! & Goats Cheese and stir with a wooden spoon

These are delicious alongside just about anything. I like them topped with ZING!ed Grilled Shrimp, and I serve them with steamed spinach drizzled with a chunky tomato Sauce.

Enjoy!