Whatcha Got Cookin' by Ellen Watts

 

This recipe is something I kinda live on in colder months but with squash and zucchini soon being plentiful I thought I'd share this recipe so that you can make it now and freeze it for the winter.  Because I eat it so much, I make it year-round and freeze it in small containers.  It makes a very satisfying low calorie, high protein lunch.  It's great for Sunday night supper, take it out of the freezer and pop in in the microwave and instant good-for-you meal!

 

 

Mexican Style Chicken and Vegetable Soup

3-4 boneless, skinless chicken breasts

2-3 zucchini

3 yellow squash

1 onion

2 cans Rotel tomatoes (do not drain)

1 pkg Saxon Goya seasoning packet

6 cups chicken broth

 

Cook chicken (boil, roast, grill, smoke or use rotisserie)

Slice zucchini, squash, onion and place in a large pot.  Add tomatoes, seasoning packet and enough broth to cover the vegetables.  Bring to a boil, lower heat and simmer 10 minutes.  Break chicken into pieces and add to the soup, simmer another 5 minutes to reheat chicken.

 
 

For a printable copy click on the name of the recipe listed below.

Meat, Fish and Casseroles

Chicken Pot Pie
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Joes
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Company Chicken
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Asparagus Bacon Quiche
Hobos
Chili
Grilled Stuffed Mini Peppers
Italian Chicken, Potatoes & Green Beans
Overnight Crock Pot Breakfast Casserole
Old Fashion Cooking
Easy Chicken Casserole
     

Vegetables

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Glazed Carrots
Stuffed Mushrooms
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Kat's Salad
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4 Bean Soup
Wisconsin Cheese Soup
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Mexican
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White Chicken Chili
Mexican Style Chicken & Vegetable Soup
     

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Hostess Ho Ho Cake
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Cranberry Apricot Sauce
Peach Cobbler
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Butter Pecan Cake
Pineapple
Zucchini
Cake with Cream
Cheese Frosting
 
Vanilla Bon Bons
   

 

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