Mexican Chicken Soup

4 boneless skinless chicken breasts left whole (about 2 pounds total)
1 15 oz. can of diced tomatoes with mild green chiles
1 15 oz. can of diced tomatoes
2 15 oz cans of black beans not drained
1 cup salsa
1 15 oz can of tomato sauce

Combine all ingredients in crock pot and cook on low for 8 hours.
Take out chicken and chop up and put back in the pot.
You can serve it with tortilla strips and cheddar cheese on top - but it is great by itself.

Super Easy Chicken Parmesan

Frozen breaded chicken breast patties
Pizza or spaghetti sauce
Parmesan cheese
Mozzerella cheese slices

Cook chicken according to package directions. Top with sauce and cheeses and heat through. May be served over pasta, add a side salad and dinner is done!!

Fake Rotisserie Lemon Pepper Chicken

Put 1 or 2 whole chickens in the crockpot and sprinkle them with Lemon Pepper seasoning, cook them on high 6-7 hours, or low 8-10 hours. A perfect substitute for the lemon pepper chicken from the grocery store deli, and much less expensive..

Previous Month Recipes

December
Chicken-Broccoli-Cheddar Soup, Sausage Corn Chowder, Easy Albondigas (Mexican Meatball Soup), Monterey Spinach Melts, Turkey Salad

November
Turkey Breast in the Crockpot, Taco Grande

October
Black Bean & Rice Casserole, Chicken and Rice, Cheddar Broccoli Chicken Skillet

September
Italian Rosemary Chicken & Vegetables, Sauteed Salmon Steaks, Creamy Shells with Peas and Bacon, Breakfast Casserole

August
Mama's Broccoli Casserole, Perfect Rice Every Time, Chicken Quesadillas