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.