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
Sausage Stuffing
Company Chicken
Creamy Chicken Enchiladas
Asparagus Bacon Quiche
Grilled Stuffed Mini Peppers
Italian Chicken, Potatoes & Green Beans
Overnight Crock Pot Breakfast Casserole
Old Fashion Cooking
Easy Chicken Casserole


Baked Vegetables
Glazed Carrots
Stuffed Mushrooms
Baked Beans


Tuna Salad
Pasta Salad
Cauliflower Broccoli
Waldorf Salad
Kat's Salad
Fruit Salad

Soups, Bread & Salsa

4 Bean Soup
Wisconsin Cheese Soup
Avocado & Bean Salsa
White Chicken Chili
Mexican Style Chicken & Vegetable Soup

Cakes, Cookies, Pies & Desserts

Hostess Ho Ho Cake
Pig Cake
Mt Dew Apple Dumplings
Pumpkin Crisp
Pralines & Cream Bars
Apple Cranberry Casserole
Easy Fruit Pie
Dieter's Strawberry Cake
Banana Pudding
Cranberry Apricot Sauce
Peach Cobbler
Chocolate Pound Cake
No Flour Chocolate Cookies
Butter Pecan Cake
Cake with Cream
Cheese Frosting
Vanilla Bon Bons


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