Chicken, Black Bean, Lime Soup

Chicken Broth
Cooked Chopped Chicken
Chopped Onion
Cilantro
Cooked Black Beans
Corn
Cumin
Salt
Pepper
Red Pepper

Toppings:  Chopped Avocado, Sour Cream, Shredded Cheese, Lime Slice, Chip made from corn tortilla.  Served with fresh salsa and chips

(I didn't measure anything, but wanted a list of what I put in the soup so I could make it again because we all enjoyed it.)

Eggs in a Nest

Eggs in a Nest

1 pound sliced bacon, diced
1/4 cup chopped onion
22 ounces frozen shredded hash brown potatoes, thawed
7 eggs
Salt and pepper to taste
1 cup shredded cheddar cheese, optional

• In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash browns to skillet; mix well. 
• Cook over medium heat for 10 minutes, turning when browned. Make 10 "wells" evenly spaced in hash browns. Place one egg in each well. Sprinkle with salt and pepper. Sprinkle with cheese if desired. 
• Cover and cook over low heat for about 10 minutes or until eggs are set. Serve immediately. Yield: 7 servings.