Ingredients
- 2 cups long grain white rice
- 2 cups water or broth
- 1(10.5−ounce) can condensed cream of mushroom soup
- 1(10.5−ounce) can condensed cream of chicken soup
- 1 cup chopped onion
- 1 cup chopped green bell pepper and/or red bell pepper
- 1(1−oz.) pkg. dried onion soup mix
- 8 skinless boneless chicken thighs (about 2 lbs.)
- 1/2 tsp. seasoned salt
- 1/4 cup sliced green onion
- Fresh parsley
Directions
- Preheat oven to 350°F. In a 3−qt. rectangular baking dish stir together rice, water, both cans of soup, onion, and bell peppers. Sprinkle half the onion soup mix over rice mixture. Stir to incorporate.
- Season chicken with seasoned salt and remaining onion soup mix. Place chicken over rice mixture. Tightly cover dish with foil.
- Bake until rice is tender and chicken is fully cooked (175°F), about1 hour15 minutes, keeping tightly covered. If rice is not done, cover and bake an additional 15 minutes. Let stand 5 minutes, covered. Top with green onion and fresh parsley and serve.
Ingredients
- 1 (22-oz.) can lemon pie filling
- 1 pkg. 2-layer size white or yellow cake mix
- 1 cup fresh or frozen blueberries
- 1/2 tsp. poppy seeds (optional)
- 3/4 cup butter, thinly sliced
- Sweetened whipped cream or vanilla ice cream
Directions
- Preheat oven to 350°F.
- Coat a 3-qt. rectangular baking dish with nonstick spray.
- Spread lemon pie filling in the bottom of the prepared baking dish. Top with blueberries.
- Sprinkle the cake mix over the lemon-blueberry mixture. Top with poppy seeds (if using). Place butter slices evenly over the cake mix.
- Bake 35 to 40 minutes or until browned. Let cool 15 minutes before serving.
- Top servings with additional blueberries, whipped cream or ice cream.
- Store any leftover dump cake in an airtight container in the fridge for 3-4 days.
Source
- https://www.bhg.com/lemon-blueberry-dump-cake-8656658
Ingredients
- 2 lbs pasta (rotini or penne work great)
- 1 cup pesto (store-bought or homemade)
- 1½ blocks cream cheese
- 3 cups frozen peas
Directions
- Boil pasta until al dente. Reserve a cup of pasta water before draining.
- In a large pot or skillet, melt cream cheese over low heat. Add in pesto and stir until smooth.
- Add a bit of pasta water to loosen the sauce as needed.
- Add the frozen peas to the pasta and warm through.
- Drain pasta and peas.
- Toss cooked pasta with the sauce until evenly coated. Adjust seasoning if needed.
- Serve hot, with crispy chicken and honey lemon sourdough.
Ingredients
- 1 lb lean (at least 80%) ground turkey (or ground beef)
- 2 heaping tablespoons Taco Seasoning Mix
- 1/2 cup thick & chunky salsa
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1/2 cup Mexican cheese blend, shredded
Directions
- Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain. Stir in taco seasoning mix and salsa.
- Separate dough into 4 rectangles on ungreased cookie sheet. Firmly press perforations to seal.
- Spoon about 1/3 cup beef mixture on center of each rectangle. Sprinkle with 2 tablespoons cheese.
- Fold short sides of dough up over filling, meeting in center; pinch edges to seal, leaving center open.
- Bake 13 to 17 minutes or until golden brown.
Source
- https://www.pillsbury.com/recipes/taco-stuffed-crescent-pockets/bcb79ae1-75f5-47e3-a5df-3ed727264a38
Ingredients
- 4-6 boneless chicken thighs
- 2 peaches, halved
- 1 red onion, quartered
- 1 red bell pepper, quartered
- 1 pint cherry tomatoes
- 1 cup BBQ sauce
- Olive oil, salt & pepper
Directions
- Preheat oven to 400°F.
- In a mixing bowl, toss chicken with BBQ sauce and place on sheet pan.
- Arrange peaches, onion, bell pepper, and tomatoes around the chicken then drizzle/spritz lightly with olive oil, season with salt and pepper.
- Bake for 25–30 mins.
- Serve with Rice with butter and a squeeze of lemon or Marsha's buttered noodles (with lots of Parmesan!)
