A flavorful and creamy Cajun chicken pasta cooked in one skillet for easy cleanup. This dish combines tender chicken, colorful bell peppers, and a creamy Cajun-spiced sauce for a satisfying meal that's ready in no time.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons Cajun seasoning. 2 tablespoons olive oil. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, sliced. 3 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 8 ounces penne pasta, cooked al dente. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, toss the sliced chicken breasts with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside. In the same skillet, add the sliced bell peppers and onion. Cook until softened, about 4-5 minutes. Add minced garlic to the skillet and cook for an additional 1-2 minutes. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in heavy cream and bring to a simmer. Let simmer for 2-3 minutes. Add cooked penne pasta and grated Parmesan cheese to the skillet. Stir until cheese is melted and sauce is thickened. Return cooked chicken to the skillet and toss to combine with the pasta and sauce. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

This one-pot Cajun chicken and sausage alfredo pasta is a hearty and flavorful dish that's perfect for busy weeknights. It combines tender chicken, smoky sausage, colorful bell peppers, and creamy Alfredo sauce seasoned with Cajun spices, all cooked together in one pot for easy cleanup and maximum flavor.

Ingredients: 1 lb chicken breast, diced. 12 oz smoked sausage, sliced. 2 cups penne pasta. 2 cups chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1 tablespoon Cajun seasoning. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Toast the bread in a large pan or pot over medium-high heat. Put in sliced sausage and diced chicken. Put salt and pepper on top and season with Cajun seasoning. About 5 to 7 minutes of cooking should be enough to brown the chicken and make the sausage a little caramelized. Dice the onion, mince the garlic, and cut the bell pepper into thin slices. It will take about 34 minutes of cooking until the vegetables are soft. Add the heavy cream, chicken broth, and penne pasta and mix them in. Bring to a low boil. Cover the pasta and let it cook for 15 to 20 minutes, stirring every now and then, until the pasta is soft and the liquid is gone. Add grated Parmesan cheese to the cooked pasta and stir it in until it melts and becomes creamy. Add fresh parsley on top and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

This Hoisin Glazed Salmon and Veggies in Foil recipe offers a delightful combination of flavors and textures. The savory hoisin glaze perfectly complements the tender salmon, while the assorted vegetables add freshness and color. Cooking everything in foil packets not only simplifies cleanup but also allows the ingredients to steam and meld together, resulting in a deliciously moist and flavorful dish.

Ingredients: 4 salmon fillets. 1/4 cup hoisin sauce. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 cups mixed vegetables such as bell peppers, broccoli, and carrots, chopped. Salt and pepper to taste. 2 tablespoons chopped green onions optional, for garnish. 2 tablespoons sesame seeds optional, for garnish.

Instructions: Preheat your oven to 400F 200C. In a small bowl, mix together hoisin sauce, soy sauce, honey, minced garlic, and grated ginger. Lay out four large pieces of aluminum foil. Divide the mixed vegetables evenly among the foil pieces, placing them in the center. Season the salmon fillets with salt and pepper, then place one fillet on top of the vegetables on each piece of foil. Brush the hoisin glaze over the salmon fillets, reserving some for later use. Fold the sides of the foil over the salmon and vegetables, sealing them tightly to create packets. Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Carefully open the foil packets and drizzle the reserved hoisin glaze over the salmon. Garnish with chopped green onions and sesame seeds if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These One-Pot Honey Oat Cookies are a delightful combination of oats, honey, and butter, resulting in a chewy and sweet treat. They're easy to make in just one pot, minimizing cleanup while maximizing flavor.

Ingredients: 1/2 cup butter. 1/2 cup honey. 1 teaspoon vanilla extract. 1 cup quick-cooking oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Set the butter in a big pot over medium-low heat. It's important to mix the honey and vanilla extract in well. Take the pot off the heat and let it cool down for a while. Put the all-purpose flour, baking soda, salt, and quick-cooking oats in the pot. Mix until you get a dough. Put tablespoon-sized chunks of dough on the baking sheet that has been prepared, leaving a couple of inches between each one. Press down a little on each cookie with your fingers or the back of a spoon. After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these healthy and tasty One-Pot Honey Oat Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

These One Bowl S'mores Brownies are a delightful twist on the classic brownie, featuring the iconic flavors of s'mores with gooey marshmallows, rich chocolate, and crunchy graham crackers. The best part They're made in just one bowl for easy cleanup!

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/2 cup semi-sweet chocolate chips. 1 cup mini marshmallows. 4 graham crackers, broken into small pieces.

Instructions: Preheat oven to 350F 175C. Grease a 9x9-inch baking pan. In a microwave-safe bowl, melt the butter in the microwave. Add sugar, eggs, and vanilla extract to the melted butter and mix until well combined. Stir in cocoa powder, flour, salt, and baking powder until just combined. Fold in chocolate chips, mini marshmallows, and graham cracker pieces. Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely in the pan before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This dish, Mushroom Chicken with Wild Rice, is hearty and tasty. It has tender chicken breasts, earthy mushrooms, and nutty wild rice. It's great for a cozy dinner and only takes one skillet to make, so it's easy to clean up.

Ingredients: 4 chicken breasts. 1 cup wild rice. 2 cups chicken broth. 1 onion, chopped. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1/2 cup heavy cream. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. Season chicken breasts with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove and set aside. In the same skillet, add onions and garlic. Saut until softened, about 2 minutes. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Stir in wild rice and chicken broth. Bring to a boil. Place chicken breasts back into the skillet. Cover and transfer to the preheated oven. Bake for 25-30 minutes or until chicken is cooked through and rice is tender. Remove from oven and stir in heavy cream. Let it sit for 5 minutes. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes