Chicken Tortilla Soup

Easy Peasy chicken tortilla soup:

1 rotisserie chicken (Costco has the cheapest and best)
2 cans corn
2 cans beans (mix it up)
1 small can green chilies 
1 can stewed/diced tomatoes
1 tsp cumin
1/2 tsp cayenne
1 tsp dried Mexican oregano
1/2 tsp red pepper flakes (for heat)
1/2 tsp garlic powder
1 yellow onion diced
3 bell peppers (colors of your choice)
3 Mexican zucchini
5 c. Water
5 tbsp stone ground cornmeal
1 tbsp salt (to taste)

Remove meat from bones and chop roughly, place in large soup pan. Dice onions and peppers and sauté in oil until softened. Add to chicken. Chop zucchini in 2" pieces and add to pan. Empty all contents of canned goods (liquid incl.) into soup pan. Add water and seasoning. Simmer until zucchini are softened. Serve with warm tortillas; garnish with sour cream, salsa, guac and/or shredded cheddar.

Kid's Food: Easiest Muffin Recipe (NOT Gluten Free)

Years ago I adapted this recipe so that I could basically make any kind of muffin I want with the same basic dough. They are so easy it's almost too easy. Today, Brock said he wanted muffins for lunch and in 25 minutes, we had muffins!

Dough Ingredients:
1 1/2c. Flour
1/2 c. Sugar
2 tsp baking powder
1/2 tsp salt
1/4 c. Shortening
1 egg
1/2 c. milk

Muffin "filling" 1c.
Example: If you are making blueberry muffins - 1 c. blueberries.

Other fun combos:
banana walnut
cranberry almond
carrot apple ginger
chocolate chip

Whatever you include - it should amount to 1 cup. So, shredded apple and carrot with some fresh grated ginger up to 1 cup.

Preheat oven to 400. Grease muffin tin. Bake for 20-25 minutes. Yields 12 muffins.

Comment with fun filling you have success with! :)