Tuesday, February 9, 2016

Garlic Ranch Grilled Chicken

This was a meal I got from our freezer swap.  I'm not positive that this is the recipe, but it seems like the same. 

  • 3 tablespoons or 1 pkg. ranch dressing mix
  • 1 tbsp garlic salt
  • 2 tbsp water
  • ¼ C olive oil
  • 1 tbsp lemon juice

  1. Combine all ingredients in a small bowl and pour over 2-3 lbs boneless skinless chicken breasts in a gallon sized ziplock bag.  At this point, I froze it.  When we were ready to eat it, I defrosted it and grilled the chicken.  The chicken was so moist!!  All of my kids liked this until they realized it was ranch dressing...then two of them decided they didn't like it anymore.

  2. You could just let it marinade in the refrigerator for 4-24 hours and then grill.

Crockpot Mongolian Beef

This is another meal from our freezer meal exchange that my family loved!  Thanks, Candi.

1 1/2 lbs. beef flank steak, cut into strips
1/4 c corn starch
2 TBL oil
1/2 tsp ginger
2 cloves garlic, minced
3/4 c soy sauce
3/4 c water
3/4 c brown sugar
1/2 c carrots, shredded
3 green onions, chopped

Coat beef in corn starch.  Add beef and the rest of the ingredients to ziplock bag and freeze.

When ready to use, cook in crock pot for 4-5 hours on low or 6-8 hours on high.

Serve with rice or noodles.

BBQ Chicken

One of my friends made this for a freezer meal, and it reminded me you can make this in the crockpot or the oven.  When Dave and I were dating, he would make this when he would cook me dinner.  It's super simple!!!

Chicken (I usually use 10 drumsticks to feed my family)
1 bottle of BBQ sauce

Dump and cook!
Crockpot:  Low 6-8 hours
Oven:  350 degrees 2 hours (I usually cover with foil so it doesn't splatter all over.)

Freezer Meals I've Made

So far here are the freezer meals I've made (I think):

Korean Beef
Chicken & Dressing Casserole
Party Potatoes (Funeral Potatoes) w/ ham
Chicken Stir Fry
Naan Pizzas
Crockpot Chicken Dinner
Chicken Enchiladas
Monster Cookies
Cheese Chowder w/ rolls


Sloppy Tamale Pie & Cornbread

This was from our freezer meal exchange.  I don't remember there being zucchini in it the frist time around but hopefully my kids won't notice.  ;-) Thanks, Katie!
1.5 lbs Ground beef
1 carrot, shredded
1 onion chopped
1 bell pepper chopped
2 cups frozen corn
1 can olives (slice)
1 packet taco seasoning
2-15 oz cans tomato sauce
1 zucchini, shredded or finely diced
Brown ground beef, carrot, zucchini, onion and bell pepper until done. Drain and cool. Add to a gallon zip lock bag with remaining ingredients. Freeze. 
Thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread.
Here's the recipe I've used for cornbread (I never have corn meal so this recipe is PERFECT!!!)

1 (15 oz) can of whole kernel corn
1 1/2 cup flour
1/2 c sugar
1 TBL baking powder
1 tsp salt
1/2 c milk
2 eggs
1/4 c soft margarine
1/4 c honey
Stir dry ingredients in a bowl.  In a different bowl, beat the eggs, milk, honey, margarine, and corn.  Mix the 2 bowls together.  Pour into a greased deep dish pie pan or an 8x8" baking pan.  Bake at 400 degrees for 25 minutes or until top is golden brown.

Dr. Pepper Roast

This was one of my family's favorites from the freezer meal exchange this last time.  Thanks, Jennifer!

1 roast (you decide how much and what kind of roast)
1 can of Dr. Pepper
splash of Worcestershire sauce
1 clove garlic, minced

If freezing, put roast, worcestershire sauce, and garlic in a freezer bag.

When ready to cook, put contents of bag in the crockpot.  Pour a can of Dr. Pepper over the roast.  Cook on low for 8-10 hours.

Perfect Sunday dinner to cook while you're at church!

Sunday, February 7, 2016

Slow Cook Sweet Garlic Chicken

This is from our freezer meal exchange.  It smells amazing while you are cooking it!!!!  Thanks, Lisa Marie!

4-6 boneless chicken breast
3/4 cup brown sugar
2/3 cup vinegar
1/4 lemon lime soda (she used 7up because it isn't as sweet as others)
2 tbl minced garlic
2 tbl soy sauce
1 tea black pepper
2 tbl cornstarch
2 tbl water
1/4 tea red pepper flakes (optional)
place all ingredients from chicken through pepper into slow cooker, cook low 6-8 hours or high 4. Add last 10 min: mix together cornstarch and water until smooth, add red pepper flakes if using. serve over rice.  (we have had it served on buns and it's delicious that way, too!!)

Breakfast Burritos

This is another freezer meal favorite for our family.  Most of the family would prefer them without the hashbrowns.  Thanks, Candi!

1 lb. pork sausage  (Candi made this once with sausage and once with bacon.  My family prefers bacon)
1 Pkg. Hash browns
8 to 12 eggs
1/4 cup milk
1 pkg. shredded cheese 
1 to 2 pkg. flour tortillas

Brown sausage or bacon (drain grease).  Remove from pan and cook hash browns in the same pan.  Mix eggs, milk, salt and pepper in a bowl.  Add browned sausage back to the pan with the cooked hash browns. Add the eggs to the sausage mixture and cook until the eggs are done, stirring gently. After eggs are done - lay a tortilla on counter.  Place egg mixture on tortilla.  Top with cheese.  Roll into a burrito.

If freezing, wrap the burritos individually in plastic wrap. Then place the wrapped burritos in freezer zip-lock bags.  Place in freezer.

When you are ready to eat, remove plastic wrap, place in a paper towel and warm ONE of the burritos for 45 seconds.  Flip and warm again for 45 seconds.

Breakfast Cake

My friend Tammy made this for us as a thank you.  It was delicious!!!!  I made it for us after I asked for the recipe, but it just wasn't the same (I used milk w/ vinegar to make buttermilk instead of using actual buttermilk).  She doubled this recipe so it fits in a 9x13.

Cake:
1/3 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup buttermilk

Topping:
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 tsp ground cinnamon

Lightly grease an 8" square baking pan.  In a bowl, combine, butter and sugars.  Add egg.  Combine dry ingredients in a separate bowl.  Stir the flour mixture into the creamed mixture alternately with the buttermilk.  Spread evenly into baking pan.

In a small bowl, combine the topping ingredients.  Sprinkle over the batter.  Cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees.  Bake the cake for 40-45 minutes in the oven or until a toothpick comes out clean.  (Less cooked is better.)

Crockpot Honey Dijon Pork & Green Beans

One of the freezer meals that we've loved from the freezer meal exchange!  Thanks, Katie!

1 lb. pork sirloins (both times we've had it she's just used a pork roast)
16 oz bag of frozen green beans (can sub for fresh beans)
1/4 cup honey
2 TBL dijon mustard
2 tsp black pepper
1/2 tsp salt
1/2 tsp ground thyme
1/2 c water (if freezing, don't add until cooking)

Cook in crock pot on low until pork is tender (approx. 6-8 hours).

Tuesday, September 1, 2015

September Menu

I need to get back into blogging recipes so I'm going to start with the menu plan for the month.  The past few months, I've done a freezer meal exchange with friends so some of these are from that or some night I will use one of those rather than what I have planned.

1.  Meatloaf
2.  Cajun Grilled Chicken
3.  Navajo Tacos
4.  Pizza
5.  Crockpot Chicken & Veggies
6.  Beef Noodle Bowl
7.  Waffles
8.  Fajitas
9.  Beef Enchiladas
10.  Garlic Tomato Pasta
11.  Crepes
12.  Chicken Stir Fry
13.  Kabobs
14.  Teriyaki Chicken & Hot Rice
15.  Tacos
16.  BBQ Beef Sandwiches
17.  Cheeseburger Macaroni
18.  Lasagna
19.  Chicken Burrito Bowl
20.  Cheesy Chicken Strips
21.  Jambalaya
22.  Holy Yum Chicken
23.  Texas Haystacks
24.  Chicken Enchiladas
25.  Flank Steak (marinade)
26.  Hawaiian Haystacks
27.  Grilled Naan Pizza
28.  Chicken Cordon Blue
29.  Fried Chicken
30.  Pot Pie

Saturday, August 1, 2015

Texas Haystacks


While on our family trip this summer, each family cooked a dinner.  One of the new things we had was Texas Haystacks.  It's very similar to taco salad but just enough different that it was AWESOME. Brown 1 lb. hamburger and prep as you would for taco meat (I use salsa to make mine flavored).

On plate, layer:

Chili Cheese Fritos  (regular fritos will work but more delicious with chili cheese fritos)
Shredded Lettuce
Taco Meat
Shredded Cheese
Sour Cream
Avocado
Tomatoes
Salsa
Salad Dressing

Monday, February 16, 2015

Yogurt & Fruit

This is seriously my favorite meal right now!  I eat it a lot for breakfast and lunch.  It's delicious!
Here's what I add:
Vanilla yogurt (the lady that told me about this uses cottage cheese instead of yogurt)
Strawberries
Blueberries
Blackberries
Banana
Granola
Coconut

I've also had it with melons and with pineapple.  It's so good!

Tuesday, February 10, 2015

Pancakes

Yesterday we went to a friend's house for a breakfast stand (think lemonade stand).  We couldn't find the pancake mix so we whipped up this quick recipe:


1 1/2 cups flour
3 tsp baking powder
1 tsp salt
1 TBL sugar
1 tsp vanilla
1 1/4 cups milk
1 egg

Mix dry ingredients.  Add wet ingredients one at a time.  Cook 1/4 cup of mixture on a pancake griddle for each pancake.  Top with chocolate chips for extra yum!!

Korean Beef

Tonight I tried a new dish from Pinterest/SixSisters.  The kids were asking if I made more after they tried it because they loved it!


1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 teaspoon crushed red peppers
1 bunch green onions, diced
Rice, cooked

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain the fat.  Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

I LOVED that you don't need a fancy cut of meat...just regular ground beef!

Sunday, September 1, 2013

Beef Noodle Bowl

I got this recipe from my cousin-in-law.  We love it and it's super easy!!  Win, win!

Beef Noodle Bowl                                                                 

8 oz linguine                                                                3 cups broccoli florets
3 medium carrots peeled and sliced                            2 tsp veggie oil
1 pound sirloin steak cut into strips                            1/2 cup Italian dressing

1/4 cup teriyaki sauce                                                  1 tsp ground ginger

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes.  Meanwhile heat oil in skillet add meat cook until browned on all sides. Then stir in dressing teriyaki, ginger; cook until sauce thickens, stirring occasionally.  Toss pasta and meat mixture in large serving bowl and EAT!

Thursday, March 7, 2013

Pizza Balls


3 cans Pillsbury Buttermilk Biscuits (10 per can)
Pepperoni slices and/or Canadian Bacon slices
Cheese (We used Cheddar)
1 beaten egg
Parmesan cheese
Italian season
Garlic powder
Pizza sauce (I always use spaghetti sauce)

Cut the cheese into 30 squares.  Flatten a biscuit and stack meat-cheese-meat on top.  Pull up the edges of the biscuit.  Line up the rolls in a greased 9x13 pan.  Brush tops with egg.  Sprinkle with Parmesan, Italian seasoning, and garlic powder.  Bake at 425 degrees for 20 minutes.  Use the sauce of dipping the biscuits.  **Next time I think I'll try adding sauce on the inside and adding the spices to both sides of the biscuits, but we really enjoyed these.

Peanut Butter Balls

Syd had a homework assignment where she needed to make food into shapes.  We ended up making these Peanut Butter Balls that my mom use to make me as an after-school snack.  Perfectly easy for a 5 year old to make and shape!

3-4 sq graham crackers                                                1 cup chocolate chips
1 cup powdered sugar                                                 ½ cup instant nonfat dry milk
1 cup peanut butter (preferably crunchy)                       3 TBL water

Crush graham crackers with your fingers onto sheet of waxed paper.  Mix remaining ingredients thoroughly in bowl.  Shape teaspoonful of the mixture into 1-inch balls.  Roll the balls in the graham cracker crumbs until coated.  Chill for 20 minutes.

Wednesday, February 13, 2013

Chocolate Mud Cake

Last week we had a church meeting where we served this Chocolate Mud Cake, and it was DELICIOUS!!!!!!  The recipe came from here!  Topped with vanilla ice cream, it is perfect!

1 cup flour
2 tsp baking powder
6 TBL butter
1/3 cup chocolate chips
1 cup sugar (2/3 cup & 1/3 cup...added separately)
3 TBL plus 1/3 cup cocoa
1 TBL vanilla extract
1/4 tsp salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water

Coat the crock pot with a cooking spray (we just used a crock pot liner).  Mix together the flour and baking powder in a bowl and set aside.  In a bowl, melt the butter and chocolate in the microwave.  Mix in 2/3 cup sugar, 3 TBL cocoa, vanilla extract, salt, milk, and egg yolk.  Add the flour mixture and stir until mixed.  Pour the batter into the slow cooker and spread it evenly.  In a bowl, whisk together the remaining sugar, cocoa, and hot water until sugar is dissolved.  Pour the mixture over the batter in the crock pot.  Cover and cook on high for 1-2 hours.  When it's done, it will be very moist and floating on a layer of molten chocolate but the edges will begin to pull away from the sides.  When it's done, turn off the power and remove the lid.  let it cool for 25 minutes, then serve it in bowls topped with ice cream.  Makes 6-8 servings.

I've doubled this recipe, and it turned out okay.  It just needed to cook more than 2 hours :)

Monday, June 4, 2012

My Grandma's Thunder Cake

One more recipe from Sierra's class from a book they've been reading.  Last year her teacher made it for them.  Someday we'll make it at home :)

1 cup shortening
1 3/4 cup sugar
1 tsp vanilla
3 eggs separated (Blend yolks in.  Beat whites until they are stiff, then fold in.)
1 cup cold water
1/3 cup pureed tomatoes

Sift together:
2 1/2 cups cake flour
1/2 cup dry cocoa
1 1/2 tsp baking soda
1 tsp salt

Mix dry mixture into creamy mixture.  Bake in two greased and floured 8 1/2-in round pans at 350 degrees fro 35-40 minutes.  Frost with chocolate butter frosting.  Top with strawberries.

Chango Bars

This is a recipe from Sierra's class.  It was in a book they read...she really wants me to make them :)

1/2 cup butter
1/2 cup margarine
2 cups brown sugar
3 eggs
2 1/3 cups flour
1 TBL baking powder
1 tsp salt
1 cup chocolate chips
1 cup mixed nuts

Melt butter and margarine.  While this is melting, cream brown sugar and eggs, then add melted butter and margarine.  Combine flour, baking powder, and salt and stir into sugar mixture.  Fold in chocolate chips and nuts.  Pour mixture into greased 9x13 pan and bake 45-50 minutes at 350 degrees.

Wednesday, May 23, 2012

Chewy Chocolate Chocolate Chip Cookies

Tonight we needed a quick treat to take to cub scouts so J.R. suggested that we make these cookies.  This is a recipe we got from Dave's brother Roger and his wife Hilary.  It has just enough chocolate and is just the right combination of yumminess!  AND I love that they are soft cookies :)



2 cups of butter                                                           
4 cups sugar
4 eggs                                                                         
4 tsp vanilla
4 ½ cups flour                                                            
1 ½ cups cocoa
2 tsp baking soda                                                       
1 tsp salt
12 oz of Reese’sReeses chips or 2 cups chocolate chips

Mix butter, eggs, and sugar.  Add vanilla, salt, soda, flour, cocoa.  Mix well and add chocolate chips.  Bake at 350 degrees for 8-9 minutes.  (best if soft) Do not overcook.

Wednesday, March 28, 2012

Coconut Banana Bread with Lime Glaze


Today I was looking on Pinterest and found a recipe I had to try since I had two VERY ripe bananas and I ALWAYS have limes.  The original recipe came from  Our Best Bites from Cooking Light.  I baked up the bread and took it to Cub Scouts for Pack Meeting.  It was a hit...and very delicious!




2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas...I only had 2 so it worked :)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk (I used milk)
1 tsp vanilla extract
1/2 C coconut
Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice


Preheat oven to 350 degrees.  Whisk flour, baking soda, and salt together and set aside.  In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.  Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.  Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.  Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.  When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Tuesday, March 27, 2012

Pear Salad

I've been on a big salad kick lately.  Last month at our parent meeting for preschool a mom brought a similar salad to our meeting.  I recreated it the best I could.  I add romaine lettuce (torn), a pear (diced), a bit of feta cheese, a handful of craisins, and a handful of walnuts (chopped).  I just use Ken's Steak House Raspberry Walnut Vinaigrette on top.

Grilled Veggies

We weren't really an asparagus eating family until about a month ago.  My favorite way to eat it right now it grilling it in our veggie basket on the grill with zucchini and squash with a bit of olive oil and salt & pepper.  I can't get enough of it right now!  So yummy!

Monday, March 19, 2012

Baked Chimichangas

This recipe is another find from Pinterest....thanks to Six Sisters' Stuff.  Chimichangas are a pretty regular for Dave and I when we choose Mexican food.  This should tell you something.  I remembered to take a picture when I was cleaning up...only a half of one was left :)

2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 pitted green olives  (I didn’t have so I didn’t use)
1 jalapeno pepper, seeded and chopped (I didn’t have so I added a green pepper instead)
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.

In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken.  Evenly divide mixture among the 8 tortillas. Fold each tortilla burrito-style (tucking in the sides).

Place all chimichangas in a 9x13 pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more. I actually turned mine one more time and cooked them for another 10 minutes…we love crispy!!

To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.  The kids just ate them without anything on top.  I liked the sauce…but I definitely could have eaten it without the sauce too.

Tuesday, March 13, 2012

Chicken and Veggie Stir Fry

Last Wednesday, Sierra attended Activity Days with the other girls her age from church where the girls made stir fry together with their leader.  When they got home about 9:30 p.m. that night, she was anxious to share some of her stir fry (she had saved me some.)   I told her we would just make our own soon.  So tonight was the night, and we worked together to make a delicious dinner.  She's quite the chicken, veggie, and pineapple cutter!  
Here's the very easy recipe:  2 skinless chicken breasts (cut into bite-sized pieces), 4 cups chopped veggies (we added mushrooms, carrots, celery, broccoli, cauliflower, snap peas, zucchini, squash, and red peppers), 1 TBL veggie oil, 2-3 TBL soy sauce, 1/4 tsp. pepper, 2 TBL water.

In a wok or large frying pan, heat oil over high heat.  Add chicken pieces.  Cook until meat is brown and no longer pink.  Reduce heat to low.  Add veggies, soy sauce, water, and pepper.  Increase heat to medium-high. Stir fry mixture until veggies are tender but still crunchy.  Serve over cooked rice or noodles.

We had ours over rice and also served pineapple.

Wednesday, March 7, 2012

Baked Fried Chicken

I found this great recipe through pinterest.  The only chicken I had in the freezer was drumsticks so I had to use those.  These were yummy and much easier than "frying" each individual piece of chicken.

Placed thawed chicken in a bowl of milk. Soak for 20 minutes.  Mix in a bowl:  1/2 tsp. salt, 1 TBL season all salt, 3/4 tsp pepper, 1 cup flour, and 2 tsp paprika

Preheat oven to 400 degrees. Melt 1/2 cube butter and pour in pan.  Shake excess milk off of chicken and completely coat each piece with the seasoning mix.  Coat each piece of chicken and place on pan.  Cook for 30 minutes.  Turn each piece of chicken and cook for another 30 minutes until throughly cooked.

Saturday, February 4, 2012

Raspberry Trifle

Here's the recipe from the delicious dessert from Sierra's baptism day.  Thanks, Cara!
1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
  1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture and whipped cream. Cover and refrigerate 4 hours before serving.

Tuesday, January 24, 2012

Chicken Tortilla Soup

I was ready for a new recipe tonight.  So I checked out a favorite recipe site and decided to try this recipe.  It will definitely be made in our house again :)


Chicken Tortilla Soup
1 onion, chopped
3 cloves garlic, minced  (I only used one clove)
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano (I did add this but then read the reviews that most replaced it with cumin instead…so I added that also)
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (I didn’t have so I didn’t add)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained  (I added 2 cans…to make sure we had enough J)
1/4 cup chopped fresh cilantro (didn’t have)
(juice from one lime)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces  (when I read the reviews it talked about browning the chicken after it was cooked.  I decided to cook it in salsa to add a bit more flavor)
crushed tortilla chips  (the kids ate their soup with tortillas)
sliced avocado  (didn’t have but would have LOVED it)
shredded Monterey Jack cheese  (we added cheddar cheese)
chopped green onions

1.      In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

2.      Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

3.      Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.