Hashbrown breakfast cups

3 hash brown patties (rectangle)
6 eggs
shredded cheese
salt and pepper

Cut hash browns in half and line in a cupcake tin. Bake at 450F for seven minutes. Flip the hash browns and press into the bottom of the cups. Bake for another 7 minutes. Pull out and sprinkle each with a little bit of shredded cheese. Break an egg into each cup and salt and pepper. Bake at 350 until the eggs stop jiggling.

145 calories each.

Creamy Chicken Salsa Soup (Holy Mary this tastes amazing)

A couple years ago a friend of mine made something like this soup for me. I loved it, and a year or so after that I made something like that soup for my family. My family loved it, but stupid me didn't write down what I did. So basically this soup is like Yellow Ledbetter; it changes every time. Last year I tried making this soup again and it was a complete disaster. This year I think it came out really, really well and I *think* it's as close as I'm going to get to what I made my for my family. Either way, it's pretty tasty and pretty easy so I'm keeping it.

1 crockpot, any size

2 large chicken breasts

1 can of salsa

1 can of beans, any kind

1 can of diced tomatoes and chillies (Rotel is good)

1 small onion, diced

Chicken broth (I used the box kind)

1 package (8 oz) of cream cheese

Sour cream

At least 1 clove of garlic, minced

Garlic salt

White pepper

Smoked paprika

Optional: Literally any vegetable you want to add. The one I made for my family had bell pepper, onion, carrots, and yellow and green squash, and it was amazing. Tonight's batch has squash and corn.

Also optional: Rice. Or quinoa, if you swing that way.

Throw the chicken, salsa, beans, tomatoes, and onion into the crockpot. If you're adding other veggies, add them now. Sprinkle GENEROUSLY with garlic salt, white pepper, and paprika. Pour in just enough chicken broth to cover, and set on low for 8 hours.

Once the 8 hours are up, pull out the chicken breasts and shred. Then add the chicken, garlic, and cream cheese to the pot. Cook and stir until the cream cheese has blended into the soup (don't overcook! It will curdle! No queso fresco!).

I then like to cook a bag of that instant rice and throw it in. Deeeeeeeelicious!