PICTSWEET SEASONING BLEND RECIPES

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HEARTY BEEF AND FREEZER VEGGIE SOUP RECIPE | SOUTHERN LIVING



Hearty Beef and Freezer Veggie Soup Recipe | Southern Living image

Let convenience products from your grocery store help you stir up a batch of satisfying soup.

Provided by Southern Living

Total Time 40 minutes

Yield Serves 8

Number Of Ingredients 14

1 tablespoon olive oil
1 pound cubed lean stew meat
1 (12 oz.) package frozen seasoning blend (such as Pictsweet)
2 garlic cloves, minced
2 (32 oz.) cartons vegetable broth
2 (14.5 oz.) cans petite diced tomatoes
2 cups frozen cut corn
1 cup frozen cut okra
1 cup frozen baby lima beans
1 cup frozen cut green beans
½ teaspoon black pepper
½ teaspoon dried thyme
½ cup uncooked ditalini pasta
Refrigerated basil pesto (optional)

Steps:

  • Heat oil in a Dutch oven over medium-high. Add stew meat, seasoning blend, and garlic, and cook, stirring often, until meat is browned and seasoning blend is tender, about 8 to 10 minutes.
  • Stir in vegetable broth, tomatoes, corn, okra, lima beans, green beans, pepper, and thyme, and bring mixture to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes.
  • Stir in pasta, and cook, stirring occasionally, until pasta is tender, 10 to 12 minutes. Top each serving with 1 to 2 tsp. basil pesto, if desired.

FIESTA BREAKFAST BAKE RECIPE: HOW TO MAKE IT



Fiesta Breakfast Bake Recipe: How to Make It image

I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.—Whitney Gilbert, Smithville, Missouri

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 12

1 tube (16.3 ounces) refrigerated corn biscuits
3 cups frozen seasoning blend vegetables (about 14 ounces)
1-1/2 cups shredded Monterey Jack cheese
8 large eggs
3/4 cup 2% milk
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 cup salsa
Fresh cilantro leaves
Additional salsa

Steps:

  • Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa., Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.

Nutrition Facts : Calories 349 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 207mg cholesterol, SodiumContent 823mg sodium, CarbohydrateContent 32g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 15g protein.

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HEARTY BEEF AND FREEZER VEGGIE SOUP RECIPE | SOUTHERN LIVING
Let convenience products from your grocery store help you stir up a batch of satisfying soup.
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  • Stir in pasta, and cook, stirring occasionally, until pasta is tender, 10 to 12 minutes. Top each serving with 1 to 2 tsp. basil pesto, if desired.
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I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.—Whitney Gilbert, Smithville, Missouri
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