Chicken tortilla soup

* 4 chicken breast halves
* 2 15 oz. cans black beans, undrained
* 2 15 oz. cans Mexican stewed tomatoes or Rotel tomatoes
* 1 24 oz. jar of salsa (mild, medium, or hot, whatever you prefer)
* 1 4 oz. can chopped green chiles
* 1 15 oz. can diced tomatoes
* tortilla chips
* grated cheddar cheese

Combine all ingredient, except chips and cheese, in large slow cooker. Cover, cook on low for 8 hours. Just before serving, remove chicken breasts and shred with 2 forks. Stir back into soup. Serve with tortilla chips and top with cheddar cheese.

Breakfast bake

* 8-10 frozen hash brown potato patties
* 6 eggs
* 1 small can evaporated milk
* 1 can cream of chicken soup
* 1 lb sausage, cubed ham, or bacon (more if you like)
* 8 oz. package shredded cheddar cheese as desired

Line 9x13 dish with frozen potato patties. Top with cooked meat. Beat eggs, milk, and soup together and pour over hash browns and meat. Add cheese to top, cover with Saran wrap and refrigerate overnight. Bake 1 hour at 350 degrees or until bubbly and golden.

Taco soup with beans

* 1 28 oz. can crushed tomatoes
* 1 15 oz. can corn, undrained
* 2 15 oz. cans black beans, undrained
* 1 15 oz. can red beans, undrained
* 2 15 oz. cans diced tomatoes, undrained
* 1 envelope dry taco seasoning mix

Combine all ingredients in slow cooker, cover, heat on low 4-6 hours. Serve with tortilla chips.

Skillet-poached huevos rancheros

4 servings
* 1 16 oz. jar of salsa
* 1 15.5 oz. can black beans, rinsed
* 4 large eggs
* kosher salt and black pepper
* 2 scallions, sliced
* 1/4 cup chopped fresh cilantro
* 4 small flour tortillas, warmed
* 1/2 cup sour cream

In a large skillet, combine the salsa and beans and bring to a simmer. Make 4 small wells in the bean mixture. One at a time, crack each egg into a small bowl and slide it gently into a well. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks. Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortilla and sour cream.

Carmelized Butternut Squash

Peel your butternut squash
Cut in half from stem to end, and clean seeds
Cut into 1 1/2 inch cubes
Toss in the following mixture:
5 to 6 tablespoons of Al's organic butter, melted
1/4 cup brown sugar
salt to taste

Bake at 400 degrees on a foil lined cookie sheet in a single layer for 50-55 minutes.