Zadie’s Mexican Soup—Low Fat and

   Low Sodium

2 cans No Salt Added diced Tomatoes

1 can No Salt Added Corn

2 cans Green Chilies

1   4oz. No Salt Added Tomato Sauce

1 Onion-chopped

1 pound cooked Ground Beef-drained well

3 cups Zadie’s Mexican Beans or

    (2 cans of LOW Sodium Beans)

6 Tablespoons Zadie’s Mexican Seasoning


Add all ingredients, except Zadie’s Mexican Seasoning, together in a large

pot.  Heat over medium heat until beginning to boil.  Continue to simmer

10 minutes.  Add Zadie’s Mexican Seasoning, and continue simmering an

 additional 10 minutes.


*For an extra spicy add 2 tablespoons of chopped jalapenos. 



Non-Fat/Low Sodium

Zadie’s Mexican Bean Dip


3 Cups Cooked Beans Drained (Recipe Below)

or 2 cans of LOW Sodium Beans

3-4 Tablespoons Zadie’s Mexican Seasoning


Place ingredients in a food processor to smooth

and mix.


*To make a creamier dip, mix in Non-Fat Sour Cream.




Non-Fat/Low Sodium Zadie’s Mexican Beans


1 lb beans (Pinto or Black)

Water according to package directions

1 small can green chilies

3 Tablespoons Zadie’s Mexican Seasoning


Mix beans and water.  Cook until soft.  Drain excess liquid from beans.

 Leave just enough to heat beans.  Add chilies and Zadie’s Mexican

Seasoning.  Heat beans to blend seasonings with beans, about 5 minutes.





Zadie’s CrockPot Chicken Mexican Stew

Low Fat and Sodium


1 ½  poounds Boneless Chicken Breasts

Cut In 1" pieces

1 Onion-chopped
1 Green Bell Peppers-chopped
1 1/2 cup Tomatoes-Chopped or

                   1 can No Salt Added Tomatoes

1 cup Celery-chopped
1 can No Salt Added Corn
1 can Low Sodium Chicken Broth
4 Tablespoons Zadie’s Mexican Seasoning


Place onion in the bottom of a crockpot. Cover with chicken, vegetables,

and broth. Sprinkle 2 Tablespoons Zadie’s Mexican Seasoning over mixture.

Cook on low 8-10 hours or on high 4-5 hours.

Add remaining 2 Tablespoons Zadie’s Mexican Seasoning.  Stir to mix into

soup.  Serve.


Zadie’s Baked Ranchero Chicken

Low Fat and Sodium


4 Boneless-Skinless Chicken Breasts

½ Onion-chopped fine

½ Green Bell Pepper-chopped fine

1 cup No Salt Added Corn

1 can No Salt Added diced Tomatoes

1 can of LOW Sodium Beans

3 Tablespoons Zadie’s Mexican Seasoning

4 ounces shredded cheese


Place chicken breasts in a baking dish.  In a bowl mix all remaining ingredients,

 except cheese.   Pour over chicken.  Cover and bake at 350º for 30 minutes. 

Remove from oven, uncover and bake 10 additional minutes.  Remove from

oven, sprinkle shredded cheese over mixture.  Return to oven until cheese is

melted.  Remove from oven, serve.  Great with rice.


Zadie’s Fresh Salsa--Non-Fat/Low Sodium


1 large Tomato—chopped finely

½ Onion—chopped finely

2 Tablespoons Green Onion—chopped finely

1 Tablespoon Zadie’s Mexican Seasoning


Mix all ingredients together in a bowl.  Let set 1 hour to help blend flavors.  Serve.