Hunter's Chicken

1/4 cup flour
1 t. dried basil leaves, crushed
1/4 t. garlic powder
1/4 t. pepper
8 chicken thighs (about 2 pounds), skin removed **I used boneless, skinless
1 T vegetable oil
1 can Campbell's condensed Golden Mushroom soup
1 can (8 oz) stewed tomatoes, cut up
1 small carrot, thinly cut or thickly shredded
1 medium zucchini, sliced **I used two small-med yellow squash
Hot cooked noodles **I used egg noodles
Grated parmesan cheese

Combine flour, basil, garlic powder, and pepper in a pie pan. Coat chicken lightly with flour mixture.
Over medium-high heat, heat oil in a large pan and cook chicken until browed on both sides. Remove and set aside. Remove most fat/oil from pan.
In same skillet, combine soup, tomatoes, and carrot. Heat to boiling. Return chicken to skillet. Reduce heat to low and cover. Cook 15 minutes, occasionally stirring.
Stir in zucchini. Cover and cook another 10 minutes or until chicken is no longer pink.
To serve, spoon chicken over noodles and top with sauce and veggies. Sprinkle with parmesan cheese.

Pepper Steak

Vegetable oil
3 sweet peppers, cut into strips (green, red, yellow)
1 medium onion, cut into 12 wedges
3 cloves, minced
1 pound boneless beef sirloin steak, cut into thin strips
1 can cream of mushroom soup
1 beef bouillion cube
1 tablespoon soy sauce
1/2 teaspoon ground ginger
Hot cooked rice

Heat some oil in a skillet. Stir fry peppers, onions, and garlic until tender-crisp. Remove; set aside. In same skillet, heat some more oil and stir fry beef until browned. Remove; set aside. In same skillet, add soup, soy sauce, and ginger. Heat through. Return veggies and beef to skillet. Stir and heat through. Serve over hot rice.