Mexican Chicken

6 chicken breasts
20 oz salsa
1 red bell pepper, chopped
2 Tbsp cumin
2 Tbsp lemon juice
2 Tbsp chili powder
3 cloves garlic
2 cans black beans, rinsed and drained

Preheat oven to 400. Arrange chicken in 13x9. Combine salsa, bell pepper, cumin, lemon juice, chili powder and garlic. Pour mix over chicken. Pour black beans on top and cover. Bake 45-1 hour or until chicken is cooked through.

Serves 6

Cheesy Chicken

1 pkg (10 oz) frozen broccoli in cheese sauce
1 pkg Rice A Roni broccoli au gratin rice mix
1 cup cubed cooked chicken
1/2 cup velveeta

Prepare broccoli according to package directions. In saucepan, prepare rice mix according to package directions. Stir in the broccoli, chicken and velveeta. Cook until cheese is melted.

Serves 4

Cheeseburger Chowder

1 pound hamburger meat
1/4 cup chopped onion
1 1/2 cups water
3 tsp beef bouillon
1/2 tsp salt
2 cups cubed red potatoes
1 celery rib, thinly sliced
3 Tbsp all purpose flour
2 1/2 cups milk
1 cup shredded cheddar cheese

Cook beef and onion, drain. Stir in water, bouillon and salt. Add potatoes and celery. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Combine four and 1/2 cup milk until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in rest of milk and cheese.

Serves 7

Buttery Poppy Seed Bread

1 pkg butter cake mix
1 pkg (3.4 oz) instant coconut cream pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
2 Tbsp poppy seeds
1 tsp vanilla
1/4 cup finely chopped pecans

In a bowl, combine all ingredients except pecans. Beat on medium speed for 2 minutes. Stir in pecans. Pour into two greased loaf pans. Bake at 350 for 35-45 minutes, or until toothpick inserted in center comes out clean.

Makes 2 loaves

Tex-Mef Beef and Potatoes

1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
1 pkg taco seasoning
1/2 cup water
4 cups frozen southern style hash browns (cubed, not shredded)
1 pkg (10 oz) frozen corn
8 oz Velveeta, cut up

Preheat oven to 350. Brown meat with pepper and onion and drain. Return meat mixture to skillet. Add taco seasoning and water; stir until well blended. Stir in potatoes, corn and velveeta. Spoon into 13x9 dish and cover with foil. Bake 20 minutes. Uncover and stir gently. Bake, uncovered, and additional 15 minutes.

Serves 6