Taco Soup

This is a no-meat version, and everything in the recipe is shelf stable so it's great for food storage or as a vegetarian dish.

3 Cans Beans (use whatever you have on hand- I usually use black, pinto and red beans. You could also try White, Kidney, or Garbanzo)
2 Cans Diced tomatoes (to make it a bit spicier you can use ro-tel)
1 packet taco seasoning

Simmer together 30 minutes, then add a few handfuls frozen corn.
Top with Sour Cream, Cilantro, Cheese, Tortilla Chips, Olives, Avacado, etc. Whatever you like!
*Optional: You can also add onion, bell pepper, cooked ground beef or turkey to Soup.*

Creamy Chicken Tortilla Soup

1 C. Salsa
2 Cans cream of chicken soup
1 lb. Chicken breast, cubed
2 C. Frozen Corn
1 Can Black Beans, drained and rinsed
1 Soup can Water
1 tsp. Ground Cumin
4 Corn Tortillas, cut into 1" strips
1 C. Shredded Cheddar Cheese
1/3 C. Chopped Cilantro Leaves

1. Stir the salsa, soup, chicken, corn, beans, water, and cumin in a 4-quart slow cooker.
2. Cover and cook on low 4-5 hrs. or until chicken is cooked through.
3. Heat a drizzle of Olive Oil in a pan. Fry the tortilla strips until lightly browned.
4. Dish soup into bowls. Top with the fried tortilla strips, some shredded cheese, and some cilantro.

Mackenzie's Whole Wheat Bread

This whole wheat bread is super healthy and easy to make. We love it!

1/3 C. Olive Oil
1/34 C. Honey
2 1/2 C. Warm Water
1 1/2 Tbsp. Yeast
1 Tbsp. Salt
6-7 C. whole wheat flour
1 1/2 Tbsp. Vital Wheat Gluten
1 1/2 Tbsp. Dough Enhancer (optional)

Combine warm water, yeast, and 2 C. flour in a large mixing bowl. Allow to sponge for 15 minutes.
Add honey, oil, vital wheat glugen, salt, dough enhancer, and 4-5 C. additional flour until dough begins to clean sides of bowl. Do not allow dough to get stiff and dry, It should be smooth and elastic.
Knead the breade (by hand 7-10 minutes) until smooth , elastic, and small bubbles appear beneath the surface.
Form into 2 loaves and put into greased bread pans. Allow to rise in slightly warmed oven until double (about 30 minutes).
Bake at 350 degrees for 25-30 minutes until top and sides are golden brown and it sounds hollow when tapped on the bottom.