No-Peek Chicken Casserole

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.

Summer Garden Salad with Goat Cheese Dressing

Ingredients - Salad

• 1 medium cucumber, sliced
• 1 pint cherry or grape tomatoes, halved
• 1 orange bell pepper, cut into 1-inch strips
• 2 small zucchini, halved and sliced
• 4 to 6 leaves Bibb or butter lettuce
• 6 to 8 leaves fresh basil, torn

Ingredients - Goat Cheese Dressing

• 4 ounces goat cheese, at room temperature
• Juice of 1 lemon
• 2 tablespoons honey
• ½ cup sour cream
• ¼ cup mayonnaise
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Directions

For the dressing: Place all ingredients in a food processor or blender. Pulse until mixture is smooth. Refrigerate until ready to serve.

For the salad: In a medium bowl, toss together cucumber, tomatoes, bell pepper, and zucchini. Distribute lettuce leaves among salad plates. Spoon vegetable mixture on top of lettuce. Garnish with torn basil leaves. Serve with goat cheese dressing.

Source

• https://www.ourstate.com/garden-party-4-bright-beautiful-salads/

Stir-Fried Chicken (Larb) in Lettuce Cups

 Ingredients

• 1/4 Cup low sodium soy sauce
• 2 tbsp honey
• 2 tbsp cilantro, chopped
• 1 tbsp oil
• 1 small onion, small diced
• 1 bell pepper, any color, small diced
• 2-3 garlic cloves, minced
• 1 tsp ginger, minced
• 1 pound ground chicken or turkey
• 1/4 peanuts
• 1/4 tsp kosher salt 
• 8 bibb, romaine or iceberg lettuce cups

Directions

1. Combine soy sauce, honey, and cilantro in a bowl and set aside.
2. Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
3. Add the bell pepper and cook an additional 2 minutes.
4. Add the garlic and ginger and cook for one minute then add the chicken or turkey to the pan and saute for an additional seven minutes or until cooked through.
5. Stir in the soy sauce mixture, salt and cook for two minute or until juices evaporate. 
6. Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).

Notes
- Great with Mango!

Source

https://weelicious.com/stir-fried-chicken-in-lettuce-cups/

Sloppy Joe Biscuit Casserole

Ingredients

• 1 lb lean (at least 85%) ground meat
• 1 medium onion, diced
• 3 coves garlic, mincd
• 1 green bell pepper, diced
• 1 can (15 oz) sloppy joe sauce
• 3/4 cup shredded sharp Cheddar cheese 
• 1 can (16.3 oz) Flaky Layers refrigerated Buttermilk biscuits

Directions

1. Heat oven to 350°F.
2. In 10-inch nonstick skillet, cook ground meat, onion, garlic and bell pepper over medium-high heat 6 to 8 minutes, stirring frequently, until meat is no longer pink and vegetables are tender; drain.
3. Stir in sloppy joe sauce. Heat to simmering over medium heat, stirring frequently.
4. Remove from heat; stir in cheese until melted.
5. Separate dough into 8 biscuits; separate each biscuit into 2 layers, making a total of 16 biscuit rounds.
6. Transfer hot ground meat mixture into an ungreased 13x9-inch (3-quart) glass baking dish. Arrange biscuit dough rounds on top of beef mixture, slightly overlapping.
7. Bake 23 to 27 minutes or until biscuits are thoroughly baked and golden brown.

Notes
- Try it with more veggies or cornbread biscuits

Source
https://www.pillsbury.com/recipes/sloppy-joe-casserole/89b82488-7f2c-4c63-be7f-94a06ad137bf

Slow Cooker Hawaiian Meatballs

Ingredients

• 1 (24 ounce) pkg. precooked frozen meatballs
• 1 (20 ounce) can pineapple chunks (drain and reserve juice)
• 3 bell peppers (large diced)
• 1 cup brown sugar
• 3 Tablespoons cornstarch
• 2/3 cup apple cider vinegar
• 2 Tablespoons soy sauce

Directions

1. Spray a slow cooker with nonstick cooking spray.
2. Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), and bell pepper chunks.
3. In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
4. Pour sauce in slow cooker and mix everything to combine.
5. Cover and cook on low for 3-4 hours or until heated through.
6. Serve over cooked rice.

Notes
- We like to eat these Hawaiian meatballs over rice for dinner, but you could easily serve them plain as an appetizer.

Source
https://www.sixsistersstuff.com/recipe/slow-cooker-hawaiian-meatballs-recipe/