Favorite Taco Soup

1 -1 1/2 lbs ground beef
1 large onion, chopped
1 green bell pepper, chopped
16 oz tomato sauce
2 28 oz cans of diced tomatoes
2 16 oz cans of whole kernel corn, undrained
2 16 oz cans of kidney beans, undrained
1 package of taco seasoning

grated cheddar cheese
sour cream
corn chips

Brown the ground beef, onion and pepper in a large pot. Drain. Stir in the tomato sauce, tomtaoes, corn, kidney beans, and taco seasoning. Simmer for 30 minutes uncovered. Serve topped with cheese, sour cream, and chips.

Yield: 16 servings

We eat this soup a lot in the winter. It's so yummy and so easy to make. Seriously anyone can make this soup. The hardest part is opening all the cans!

TIP: It makes a lot so we usually freeze some in individual serving sizes that are easy to pull out of the freezer later.

Japanese Chicken

This recipe comes from my days at BYU. As a dietetic student I worked in the Pendulum Court in the Erying Science Center where we served lunch. This was always one of my favorite chicken dishes that we made.

2 eggs
1 cup flour
6 Tbsp sesame seeds
8 chicken breast
3/4 cup soy sauce
2 cups vinegar
1/3 cup water
4 cups granulated sugar (yes, it has a lot of sugar)

Preheat oven to 350°. Whip eggs in one bowl. In another bowl combine flour and sesame seeds.
Dip chicken breast in the egg mixture. Then roll evenly and heavily in the flour mixture and place in greased 9x13 inch pan. Mix soy sauce, vinegar, water, and sugar. Pour sauce over the chicken breast and bake uncovered for 30-35 minutes.

Yield: 8 servings

Chopped Salad

I have posted this recipe on my personal blog before, but we had it for dinner tonight and I thought I'd put in on here.

Romaine and Iceberg lettuce, finely chopped
Red cabbage, finely chopped
Tomatoes, chopped
Green onions, chopped
Bacon, cooked and crumbled
Chicken breast, cooked and chopped
Small macaroni, cooked (Ditalini or small elbow macaroni works fine)
Gorgonzola or Blue cheese, crumbled
Creamy Italian dressing