3 Bean Mexican Soup

16 oz jar of salsa

15 oz can of mexican stewed tomatoes (I also use crushed, whole)

3 cups of vegetable broth or chicken broth

1 Tbsp chili powder

½ tsp minced garlic

1 tsp cumin

3 15 oz cans of beans (kidney, pinto, chickpeas, black & etc.)

15 oz can of hominy (optional, I don’t use)

15 oz can of corn or frozen corn (I just throw some in)

3 cups of cooked chicken (opt.)

1 medium zucchini chopped and diced (opt.)

I put the first 6 ingredients in the blender, even the garlic whole so I don’t have to mince it. I then put it all in a big pot and add the beans, corn and sometimes zucchini if I have some. If you are serving it with chicken add it now. Warm your soup and serve.

I used to blend up the zucchini also so my kids couldn’t tell it was there but now I know they like it. I also make my own bouillon found at this website http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html

I add 3 Tbs of my own bouillon to 3 cups of water instead of chicken broth. It is so much cheaper than the products I was buying and so flavorful for all kinds of soups.

Lawn Mower Chicken

This recipe is really yummy! It also smells divine in the oven. The reason we call it lawn mower chicken is that it looks just like someone dumped grass clippings all over the chicken. I am not exactly sure where this recipe is from, my friend gave it to me. It's easy and fast.

3 TBS rosemary
2 TBS thyme
3 TBS parsley
3 TBS garlic salt

This is one batch, sprinkle it on chicken that is covered in skin and bake at 350 1 hr. It's great for thighs/drum sticks and like the chicken breasts with skin. You can use this with skinless chicken but it is SUPER dry if you do.