Santa Fe Soup

Ingredients: 1 can pinto beans 1 can black beans 1 can kidney beans in tomato sauce 1 can white corn 1 can petite diced tomatoes 1 can tomato and chilis - mild, medium, or hot 1 package taco seasoning 1 package ranch dressing mix, dry 1 pound ground beef, lean (or Shredded Chicken Breast or ground turkey can be used in place) Directions: Brown ground beef and drain fat. Drain black beans and rinse with cold water to remove black sauce. Combine all ingredients in Crock-Pot slow cooker and stir. Cook on Low setting for 6-7 hours, or on High for 2-3 hours. Garnish with sour cream and shredded cheese. For extra fun, eat with scoops tortilla chips in the place of a spoon. Enjoy! NOTE: If using this recipe for OAMC, I cook up the meat (beef, chicken or ground turkey) and freeze it in individual quart sized bags. When I make the soup I just dump it in along with all the canned goods. EASY! EASY! EASY!

BBQ Chicken

4-6 Chicken Breasts (or whatever you need to feed your family)
1 bottle BBQ Sauce

Dump in a ziploc bag and freeze. When ready to bake, put in refrigerator overnight. As the chicken thaws, it marinates.

To Bake, either put in a crockpot on low for 6-8 hours or bake @ 375* for 30-40 minutes in a casserole dish.

Apricot or Peach Glazed Chicken

½ c. Italian dressing (I've tried it with Catalina dressing too! YUMMY!)
2 tsp. Ground ginger (optional)
2 ½ - 3 lbs. Chicken pieces
¼ c. apricot or peach preserves

To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.

To cook: Thaw in refrigerator. Bake at 375 degrees for 30 - 45 minutes or until chicken is done. This is also a nice grill recipe.