“Almost Instant” Spicy Shrimp Spinach Soup, Just Add Hot Water

thefitfork jennifer fisher paddle boardLife is an adventure and many days, I’m so worn out from my adventuring that I just don’t want to make a meal – especially, if my husband and boys are gone doing their own thing, and it’s just me! But, a nourishing meal is a must to keep me fueled up for the next epic event – be that training for an obstacle race, stand up paddle boarding all day, or hurdling over parking lot puddles on my way into the store!

Spicy Shrimp and Spinach Soup with Marzetta Marinara

Today, I’m sharing a single-serve lunch or dinner solution that is, I must say, quite genius! It’s a “Just Add Hot Water” Spicy Shrimp Spinach Soup that is perfect for an almost instant fix when you’ve got the hangries.  The idea is to fill up a glass jar about halfway with fresh ingredients (like marinara, veggies, brown rice and cooked shrimp), stick in the fridge until ready to eat, and then add boiling hot water and shake, shake, shake before slurping up! When you have to work at your desk through lunch, this almost instant soup recipe is 100x better than peanut butter crackers out of the vending machine and can be made just as fast by nabbing hot water from the break room. picy Shrimp Spinach Soup - just add hot water!  The perfect meal for lunch at your desk on nights when kids have to make their own!

Mezzetta Spicy Shrimp Spinach Soup

Just pour in 1 1/2 cups of water heated in microwave, coffee pot or hot water spigot!

But, it’s not only for eating outside the home. If you fancy yourself a meal prepper, multiply this single-serve soup recipe and feed the family all week! Keep loaded in the fridge and your kids can make their own on those busy nights when no one is (unfortunately) sitting down for dinner at the same time. Spicy Shrimp Spinach Soup

I can always count on Mezzetta® Marinara to help me whip up a quick and easy meal, whether it simple zoodles with sauce or an egg poached in marinara (yum)!  I’m all about the #MarinaraSauce . . . every jar of Mezzetta® Marinara is packed with the world’s best tomatoes hailing from the rich soils of Italy’s San Marzano region. Mezzetta® believes in using the fewest, freshest and finest ingredients in their marina sauces (which also contain no added sugar, unlike many other brands).There are six delicious flavors of Mezzetta® Marinara including the Calabrian Chili & Garlic (used in my recipe), Italian Plum Tomato, Whole Garlic & Sweet Basil, Caramelized Onion & Butter, Truffle, Porcini & Cream, and Parmigiano Reggiano

Mezzetta Pizza SauceMezzetta® also makes a pizza sauce that is out of this world!

Use it on pizza or spread it on a panni!

 

Mezzetta Win 11 day trip to Italy

You know what would be a great break from all this business of life? A fabulous Italian adventure!!! I have always dreamed of this trip, it is on my bucket list!  Mezzetta® is giving away an 11-Day Italian Vacation to Italy, you need to ENTER NOW!  One winner (and one guest) will attend culinary experiences (including cooking class and farm tour) in the San Marzano region of Italy and explore other cities of Italy. The Grand Prize trip consists of the round trip coach air transportation between the major commercial airport nearest winner’s residence and Rome, Italy, the culinary experience and tour of Italy. CLICK HERE TO ENTER

What adventure is at the top of your bucket list? What are your everyday adventures? Have a creative use for marinara sauce? Please share in the comments – XOXO, Jennifer

Spicy Shrimp Spinach Soup
"Almost Instant" Spicy Shrimp Spinach Soup, Just Add Hot Water
Print Recipe
Add boiling hot water to a jar full of fresh ingredients, shake, pull out a spoon and . .. viola, you've got a quick and healthy meal solution for lunch or dinner! Yay for portable instant soup!
Servings Prep Time
1 serving 10 minutes
Cook Time
1 minute
Servings Prep Time
1 serving 10 minutes
Cook Time
1 minute
Spicy Shrimp Spinach Soup
"Almost Instant" Spicy Shrimp Spinach Soup, Just Add Hot Water
Print Recipe
Add boiling hot water to a jar full of fresh ingredients, shake, pull out a spoon and . .. viola, you've got a quick and healthy meal solution for lunch or dinner! Yay for portable instant soup!
Servings Prep Time
1 serving 10 minutes
Cook Time
1 minute
Servings Prep Time
1 serving 10 minutes
Cook Time
1 minute
Ingredients
Servings: serving
Instructions
  1. Layer all ingredients in quart-sized jar with sealing lid. Keep chilled for up to four days until ready to eat. When ready to serve, add 1 ½ cups boiling water (from microwave, tea kettle or coffee pot) and pour into jar. Add lid and shake well to combine, open and enjoy! Serves !
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Olive You! Easy Holiday Recipes and Entertaining Inspiration

As the holidays approach, I think fondly of all those who are near and dear – and also my loved ones further away. And, of course, the readers of my blog and friends and supporters on social media are on my mind and heart, what would I do without you all! I just want to let you know that it would be the total PITS without you . . .  OLIVE YOU! Because OLIVE YOU so much (bear with the puns please), I’m sharing some of my favorite ways to use olives in holiday recipes.

Olive You

First, it’s cocktail hour. Might I suggest skewering up a salty olive to complement a sweet drink – you’d be surprised at how well the combination goes. Because I fall on my face easily enough sober, I typically limit myself to ½ a drink. With just one “mini” drink, I can still wake up refreshed for the fiercest workouts and morning to-do lists, but can still enjoy a little taste of fa-la-la libations.

Cranberry Martini with Mezzetta Olive

Here, I’ve added a Mezzetta Olive to a Mini Cranberry Martini – it’s a tablespoon each of vodka and cranberry juice along with a splash of lime juice – and cranberries for garnish.

Mezzetta Olives for a Cheese Board

Holiday Olive TrayNo cocktail party would be complete without an olive tray and cheese board filled with delicious noshes –  olives, aged cheeses, seasonal fruit, artisan crackers and an array of almonds. It’s simple yet sophisticated as a focal “snack” for your festivities and also makes a lovely prelude to any holiday meal and creates an abundance of Mezzetta Memories.

 

Pasta with Blue Cheese OlivesSpeaking of holiday meals, think of all those busy-night dinners leading up to and after the BIG DAY where a huge roast or bird isn’t on the menu – yet you have a house full of folks who have worked up quite the appetite shopping, wrapping, visiting, caroling, baking or being on hall-decking detail. My recipe for Pasta with Blue Cheese Olives is the easiest, most amazing holiday meal that comes together practically in the wink of an eye – or as long as it takes to cook pasta al dente. If you’re making it after Hanukah, Christmas, Kwanza or whatever your holiday celebration may be, feel free to toss in any leftover main course protein such as beef tenderloin, pork roast or turkey breast!

Pasta with Blue Cheese Olives Recipe

  • 8 ounces uncoooked whole grain pasta
  • 3 tablespoons extra virgin olive oil
  • 4 cloves crushed garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup sun dried tomatoes, coarsely chopped
  • 1 cup Mezzetta Blue Cheese Stuffed Olives, halved crosswise
  • 1/2 cup crumbled blue cheese
  • 12 ounces pre-cooked protein leftovers, like chicken, turkey, roast beef
  1. Cook pasta according to package instructions. Drain and set aside.
  2. Heat up olive oil in large skillet and saute garlic and red pepper flakes for approximately 1 to 2 minutes.
  3. Add olives and tomatoes and cook for another 2 minutes until warmed.
  4. Toss with noodles optional protein leftovers (warmed) and a little extra olive oil, if needed. Season with salt to taste. Stir in blue cheese while still warm.
  5. Serves 4.

 

 

 

Pasta with Mezetta Blue Cheese OlivesBeing able to make a speedy yet special recipe like Pasta with Blue Cheese Olives which uses extraordinary ingredients I wouldn’t necessarily use every day (including gourmet olives, bold blue cheese and sun-dried tomatoes) frees up my time to make more meaningful Christmas memories with family and friends that will last a lifetime. Plus, I appreciate the fact that Mezzetta, a fourth generation family-owned company, also values holiday tradition, family and providing the highest quality olives available from the sun-drenched soils of California, Italy, Spain, France, and Greece. I like to keep quite a few varieties of Mezzetta olives stocked in my pantry for impromptu salads, pizzas, pastas, snacks and more — inspiration is just a twist away!

Mezzetta MemoriesPlease visit Mezzetta to find daily inspiration and enter the Holiday Memories Sweepstakes for a chance to win the holiday memories sharing pack. One winner will receive an Instant Print Digital Camera plus an Ultimate Olive Lover’s Gift Basket and ten others will receive the Ultimate Olive Lover’s Gift Basket – I have one, it’s fabulous! Expires Dec. 31, 2015 – enter here.

What are your favorite holiday memories that involve gathering friends and family around good food? Please share in the comments below – XOXO, Jennifer

Portobello Eggs Inferno with Mezzetta Pasta Sauces #FallForFlavor

Eggs for dinner, I’m all about that! Nothing worse than coming home from a busy day of work, training and kid stuff being hungrier than a linebacker and have nothing planned, thawed or leftover.  But, with a jar of pasta sauce in the pantry (loving of Mezzetta® Napa Valley Homemade pasta sauce) and some eggs in the fridge, I’ve found I can win dinner and be the champion of chow every night!

Portobello Eggs Inferno makes a quick and easy breakfast, lunch or dinner!I came up with this really delicious, nutritious and filling meal that I can make in about 15 to 20 minutes – Portobello Eggs Inferno. The recipe is single serving, but it can easily be tweaked to feed a larger crowd. With three teenagers and a husband who often works late, I usually know until the last minute how many will be sitting around the table each night, so I love flexible, expandable recipes like this!

Portobello Eggs Inferno Ingredients

Since I have a taste for spicy things, I used the “Spicy Marinara” flavor from the line of Mezzetta Pasta Sauces – and it’s pretty spicy (in a good way)! Some people call recipes that poach or bake eggs in spicy tomato sauce “Eggs in Hell” or “Eggs in Purgatory,” but I call the outcome pure heaven!  Instead of just cracking eggs into the sauce, I decided to bake the two little guys right on top of a meaty Portobello mushroom boat floating in a sea of spicy awesome sauce!  If you eat bread, the warmed, oozy sauce is perfectly sopped up with the crusty ends of a loaf – or I let mine meander over to my side of salad as a hot dressing.

Portobello Eggs Inferno with Mezzetta Spicy Marinara

I’m lucky my kids like most spicy foods too! They use the pasta sauce to make traditional spaghetti and meatballs (okay, the meatballs are store-prepared, but they can make the rest themselves)!  If your young ones don’t like spicy, don’t fret – Mezzetta Napa Valley Homemade pasta sauce has six flavors – Spicy Marinara (what I’m showing), Marinara, Tomato & Sweet Basil, Roasted Garlic & Caramelized Onions, Parmesan, Asiago & Romano and  Wild Mushroom.

Spaghetti and Meatballs with Mezzetta Spicy Marinara

Mezzetta Perfect Pasta Night GiveawaySo, are you getting hungry for these Napa Valley Homemade sauces?! You can find them on the pasta aisle at most grocery stores – in the meantime, enter for your chance to win a Perfect Pasta Night, the awesome grand prize includes all six Mezzetta® Napa Valley Homemade™ Pasta Sauce flavors and lots of other goodies – including a $500 grocery gift card! There are also 10 runner up prizes that include the entire sauce collection with recipes cards. Enter now!

 

What is your favorite quick dish using pasta sauce? Which of these flavors would you try first? Please share in the comments below – XOXO, Jennifer

 

Portobello Eggs Inferno makes a quick and easy breakfast, lunch or dinner!
Portobello Eggs Inferno
Print Recipe
Speed into dinner and #FallForFlavor with this easy baked egg dish that is a quick fix with pasta sauce for breakfast, lunch or dinner.
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Portobello Eggs Inferno makes a quick and easy breakfast, lunch or dinner!
Portobello Eggs Inferno
Print Recipe
Speed into dinner and #FallForFlavor with this easy baked egg dish that is a quick fix with pasta sauce for breakfast, lunch or dinner.
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Ingredients
Servings: serving
Instructions
  1. In small 6-inch skillet (that is oven proof), heat olive oil and saute spinach over medium-high for 2 to 3 mintues.
  2. Heat oven to 400 degrees.
  3. Add marinara sauce to skillet and stir to combine with spinach.
  4. Wash mushroom cap and remove stem. Place gill side up in middle of pasta sauce -- cut off rounded bottom if needed to keep it sitting flat.
  5. Crack eggs in middle of mushroom leaving yolks intact. Sprinkle with Parmesan cheese, salt and pepper.
  6. Bake at 400 F degrees for approximately 15 minutes, more or less depending on preferences of yolk consistency.
Recipe Notes

To make for 4 people, use a 10 - 12" skillet and multiply all ingredients by 4 inches.

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