Italian Chicken Vegetable Soup by Dawn Dixon

4 chicken breasts in 1" cubes
2 cans chicken broth
2 cans Italian tomatoes with garlic and onions
3 sliced carrots
1 chopped onion
2 zucchini, halved and sliced
10 oz frozen green beans

Saute chicken cubes in olive oil for 10 minutes, then add carrots and onion. Saute 3 minutes and then add the rest of the ingredients and bring to a boil. Simmer 30 minutes and serve with parmesan.

**A very hearty soup from a good friend I met while student teaching in Monett. Very filling and great on a cold day!

Crock Pot Cake

1 box chocolate cake mix
4 large eggs
3/4 c oil
1 c water
1 pt sour cream
1 small box instant chocolate pudding
1 bag chocolate chips

Mix first 6 items on low until mixed well. Add chocolate chips by hand. Spray a large crock pot with non-stick spray. Cook on low 4 to 5 hours. DO NOT OPEN THE LID! Serve with vanilla ice cream and drizzle with chocolate syrup, if desired.

**I saw this recipe and had to try it. Makes a very moist, fudgy cake.

Crock Pot Round Steak

2# round steak
1 can cream of mushroom soup
1 pkg onion soup mix
1 c water

Mix soups and water together. Pour over meat. Slow cook all day until tender. Makes great gravy.

**I love to cook with the crock pot and this made some very tender meat with a delicious gravy. Serve with hot noodles or mashed potatoes.

Baked Italian-Style Meatballs

1 pkg. stuffing mix for chicken
2# ground beef
1 1/4 c water
2 eggs, lightly beaten
2 cloves minced garlic
1/3 c grated Parmesan cheese

Preheat oven to 400. Place all ingredients in a large bowl; mix until well blended. Shape into 24 meatballs, using about 1/4 cup of the meat mixture for each meatball. Place in a single layer on foil-lined baking pans. Bake 20 minutes or until cooked through.

**The stuffing mix makes these so moist. Would also work for a meatloaf recipe. Be sure to spray the foil so the meatballs don't stick.

Tasty Onion Chicken

1/2 c melted butter
1 T Worcestershire sauce
1 tsp ground mustard
1 can French fried onions, crushed
4 chicken breasts

In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another bowl. Dip chicken in butter mixture, then coat with onions. Place in a greased 9x13 baking dish; drizzle with remaining butter mixture. Bake at 400 for 20-25 minutes or until chicken is done.

**Another very easy recipe. Love the onions! They add just the right flavor and crunch.

Very Veggie Stir-Fry

2 T cornstarch
1/4 tsp ground ginger
1 can vegetable broth
1 T soy sauce
3 T oil
1# chicken, cut into strips
5 c mixed vegetables (onions, peppers, mushrooms, zucchini, carrots, etc.)
1 clove minced garlic

Stir the cornstarch, ginger, vegetable broth and soy sauce together until smooth. Set aside. Heat 2T of the oil in a wok or skillet and stir-fry the chicken until browned. Remove and set aside. Add the remaining oil to the skillet and stir fry the vegetables and garlic until tender-crisp. Reduce heat to medium. Add the cooked chicken and the broth mixture. Stir-fry constantly until the mixture comes to a boil and thickens. Serve hot.

**My first attempt at stir-fry and it was delicious and very easy. The vegetable broth was hard to find but I think any kind of broth would do.

Easy Parmesan Garlic Chicken by Jane Clifton

1/2 c grated Parmesan cheese
1 envelope Good Seasons Italian dressing mix
6 chicken breasts (about 2#)
1/2 tsp garlic powder

Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish and bake at 400 for 20-25 minutes or until chicken is cooked through.

**This recipe is from my sister. The Italian dressing really added a lot of flavor to the chicken.

Peanut Butter Pie

1/2 c creamy peanut butter
4 oz. cream cheese, softened
1/2 c milk
1/2 c sugar
8 oz Cool Whip
9 inch graham cracker crust
Garnishes: additional Cool Whip, baking cocoa, chopped peanuts (optional)

Beat peanut butter and cream cheese in a bowl until creamy. Gradually add sugar and milk, beating until smooth. Fold in whipped topping; pour into pie crust. Freeze about 30 minutes. Garnish as desired. Store in the refrigerator. Serves 6-8.

**Very simple recipe. I think it is even better with 3/4 to 1 c of peanut better.

Cheese, Mushroom 'n Bacon Pie

3 garlic cloves
4 bacon strips, cut into 1/2 inch pieces
1# sliced fresh mushrooms
1/4 c finely chopped sweet onion
3 eggs
8 oz cream cheese
1/2 tsp salt
1/4 tsp pepper
1 refrigerated pie crust
1/4 c shredded sharp cheddar
2 Tbsp Parmesan cheese
1/8 tsp paprika

In a large skillet, cook bacon until crisp. Remove and drain on paper towels reserving 2 tsp. drippings in skillet. Saute mushrooms, onion and garlic in drippings until tender. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper and mushroom mixture. Unroll pie crust in 9" pie plate; trim and flute edge. Fill with cheddar cheese and bacon. Pour egg mixture over the top. Sprinkle with Parmesan cheese and paprika. Bake at 375 for 30-35 minutes until a knife inserted in the center comes out clean. Let rest for 15 minutes before serving.

**BEST quiche I have ever eaten! I used the pre-cooked bacon to save on the prep and cleanup. Absolutely delicious!

One-Skillet Pasta

2# ground turkey
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
28 oz. diced tomatoes
1 can fire-roasted diced tomatoes
1 can beef broth
1 can sliced mushrooms
1 Tbsp brown sugar
1 Tbsp chili powder
8 oz spaghetti
1 c shredded cheddar

Brown turkey, onion and pepper in a large skillet. Add tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat and simmer for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until pasta is tender. Sprinkle with cheese. Cover and cook 2-3 minutes until cheese is melted.

**The fire-roasted tomatoes and brown sugar give this just the right sugar and spice. Using turkey makes it a leaner option.

Pizza Meat Loaf Cups

1 egg, beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 tsp Italian seasoning
1 1/2# ground beef
1 1/2 c mozzarella cheese

In a large bowl, combine the beaten egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide between 12 greased muffin cups; press onto bottom and up the sides. Fill the center with cheese. Bake at 375 for 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months. To use frozen pizza cups, thaw in the refrigerator for 24 hours. Heat in microwave for 2-3 minutes.

**Could also be made into a meatloaf or meatballs. Very moist.

Tuna Mac and Cheese Bake

1 pkg macaroni and cheese dinner mix
1 can tuna, drained
1 can cream of mushroom soup
1 1/3 c milk
18 oz. frozen peas
1 can mushrooms, drained
1 can French-fried onions

Prepare mac and cheese according to package directions. Add the tuna, soup, milk, peas, mushrooms and half the fried onions. Place in a greased 9x13 baking dish. Bake uncovered at 325 for 25 minutes. Sprinkle with remaining fried onions; bake 5 minutes longer.

**Super easy and ingredients are usually on the shelf. The fried onions really gave it a little extra something special. Any veggies would work, but the peas were great.

Enchilada Casserole from Taste of Home magazine

1 1/2# hamburger
1 large onion, chopped
1 cup water
2-3T chili powder
1/4 tsp garlic powder
1 1/2 tsp salt
1/2 tsp pepper
2c salsa, divided
10 flour tortillas, cut into 3/4 inch strips, divided
8oz sour cream
2 cans corn
4c shredded mozzarella

Cook beef and onion; drain. Stir in water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsa each in two greased 8-inch square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.

Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350 for 35 minutes. Uncover and bake 5-10 minutes.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

**This is one of those great cook-once-eat-twice recipes. Extremely easy and very tasty. I left out the onion (used minced instead) and only used 1 can of corn and it worked out great. Joy really liked this one!

Slow Cooker Cheese Stuffed Meatballs by Paula Deen

1# ground beef
1# ground pork
4T parmesan cheese
1 to 1 1/2 c. Italian bread crumbs
3 large eggs
1 tsp salt
1/2 tsp pepper
2 cloves garlic
1T basil
1/4 c parsley
1/2 tsp oregano
4 oz mozzarella, divided into 12 pieces
3T olive oil
2 jars of spaghetti sauce

In a large mixing bowl, combine ground beef, ground pork, Parmesan, eggs, salt, pepper, garlic, basil, parsley and oregano. Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the mozzarella in the hole and close the hole by pushing the meatball mixture around it. Cook meatballs in oil until just browned. Transfer meatballs to slow cooker and pour spaghetti sauce over meatballs. Cook on low for approximately 5 hours. Serve with sauce over spaghetti noodles.

**This was the best meatball recipe I have tried. I think the ground pork made the difference because the meatballs were much more moist. I tried using mozzarella string cheese inside the meatballs but I would recommend buying fresh mozzarella instead as it is softer. This makes a large meal.

Best Ever Meatloaf from allrecipes.com

1 1/2 pounds ground beef
1 cup tomato juice
3/4 cup oats
1 egg
1/4 cup onion
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients and combine in loaf pan. Bake at 350 for 1 hour or until no longer pink. Drain. Let stand 5 minutes before serving.

**I love meatloaf but most of the recipes I have tried usually end up too dry. This one was very moist, even on the second day. Maybe the difference was the tomato juice? Also, I got one of those double meatloaf pans from Target for a Christmas gift from my sister. The grease all drains into the bottom pan and it is wonderful.

BBQ Chicken Cheddar Pita Pizzas

6 pita rounds
1# or more finely chopped cooked chicken, approx. 3 cups
1 cup shredded cheddar
3/4 cup BBQ sauce
1/3 cup real bacon bits
1/4 cup sliced green onion

Preheat oven to 400F. Thin BBQ sauce with water for drizzling consistency. Divide toppings evenly over pitas in this order: chicken, bacon, BBQ sauce, cheese and onion. Bake 8-10 minutes, until cheese is melted.

***Joy and I loved these. Super easy and quick. You could probably use the pitas to make any kind of pizza you like. I used real bacon I had cooked and crumbed instead of the bacon bits and I also sprinkled a little mozzarella as well.

Chicken Alfredo Pizza from "Don't Panic, Dinner's in the Freezer"

1/4 cup butter
1 cup heavy cream (I use half and half)
2/3 cup grated Parmesan cheese
salt and pepper to taste
1 pizza crust
10 large fresh spinach leaves
6 green onions, sliced
2 chicken breasts, cooked and shredded
1/2 lb. bacon, cooked and crumbled
1 cup grated mozzarella
1 cup grated Swiss

Melt butter in saucepan. Add cream and bring to a boil. Simmer for 5 minutes, stirring continuously. Add Parmesan cheese, salt and pepper. Turn off heat under pan. Spread alfredo sauce evenly over pizza crust. Top with spinach, onions, chicken and bacon. Sprinkle with cheeses. Bake at 450 for 15 minutes.

**My absolute favorite homemade pizza. I leave out the onions and have used frozen spinach before. Also good with mushrooms, olives, whatever you like. I never buy the Swiss cheese; I just use 2 cups of mozzarella instead. Delicious!

Fruit Slush

40 oz. fruit cocktail, in syrup
10 oz. sliced, sweetened, frozen strawberries
12 oz. frozen orange juice concentrate
20 oz. crushed pineapple, in juice
3 bananas, diced

Partially thaw strawberries so they can be separated. Mix all the ingredients together including all the juices from the canned and frozen fruits. Pour into suitable containers for your family. Label and freeze. To serve, thaw 10-15 minutes before needed - it should be slushy.

**Fresh fruits may be added to your liking. Small styrofoam cups work well. I made these for the camping trip and they were a big hit! Great for a hot summer day!

Strawberry Cake by Ona Batson

1 box white cake mix
1 box strawberry jello mix
1/2 cup water
4 eggs (beat in one at a time)
1/2 cup fresh or frozen strawberries
1/2 cup oil

Mix dry jello and cake mix before adding other ingredients. Mix well. Bake at 350 degrees for 350-40 minutes.

Frosting:
1 box powdered sugar
1 stick butter, softened
1/2 cup strawberries

Cream together butter and powdered sugar; fold in strawberries.

**This is an old recipe from my grandmother. I made these for the camping trip in little muffins and omitted the frosting. Yummy and easy.

Mexican Lasagna for Mother's Day

2# ground beef
16 oz. refried beans
4 oz. chopped green chiles
1 envelope taco seasoning
2 T hot salsa
4 c shredded colby-monterey jack cheese
12 oz uncooked lasagna noodles
16 oz. mild salsa
2 c water
2 c sour cream
1 small can sliced olives, drained (optional)
green onion and tomato, chopped (optional)

Brown beef and drain. Stir in beans, chiles, taco seasoning and hot salsa. In greased 13x9 dish, layer noodles and meat sauce. Sprinkle with 1 cup of cheese. Repeat.

Combine mild salsa and water; pour over top. Cover and bake @ 350F for 1 hour. Top with sour cream, olives, tomatoes, onions and remaining cheese. Bake uncovered 15 minutes. Wait 15 minutes before serving.

**This was EXCELLENT. Makes 12 servings. I prepared it 2 days in advance for mother's day and finished it off with the sour cream layer just before eating. No need to cook the noodles - love it!