39 Easy One-Pan Dinners for Quick Cleanup and Delicious Meals

If you’re tired of spending too much time in the kitchen with a mountain of dishes to wash afterward, you’re in the right place. These 39 one-pan dinners are here to simplify your cooking routine, allowing you to whip up delicious meals with minimal fuss and cleanup. Say goodbye to juggling multiple pots and pans, and hello to less mess and more time enjoying your food!

Spicy Chickpea and Spinach Stew

This Spicy Chickpea and Spinach Stew is a delightful blend of flavors and textures that warms you from the inside out. Chickpeas provide a hearty base, while fresh spinach adds a vibrant touch and essential nutrients. The stew is simple to prepare, making it perfect for busy weeknights when you’re short on time yet craving something comforting.

The balance of spices gives this dish a lovely kick without overwhelming the palate. It’s a meal that not only satisfies your hunger but also brings a burst of flavor to your dinner table. Plus, it all comes together in one pan, meaning less cleanup for you afterward!

Ingredients

2 tablespoons olive oil
1 onion, chopped

3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes

2 cups vegetable broth
4 cups fresh spinach
Salt and pepper to taste

Fresh cilantro, for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for another minute until fragrant.

Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes.
Add the fresh spinach and stir until wilted. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro if desired.

Lemon Garlic Chicken with Asparagus

This Lemon Garlic Chicken with Asparagus is a delightful dish that brings a burst of flavor to your dinner table. The zesty lemon and aromatic garlic complement the tender chicken, while the asparagus adds a fresh crunch. It’s not only tasty but also simple to prepare, making it a great choice for busy weeknights.

In just one pan, you can create a satisfying meal that requires minimal cleanup. The chicken cooks to perfection alongside the vibrant asparagus, soaking up all the delicious juices. This recipe is sure to become a go-to for anyone looking to save time without sacrificing flavor.

Ingredients

2 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
2 tablespoons olive oil

3 cloves garlic, minced
1 lemon, juiced and zested
Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, lemon zest, and minced garlic.

Add the chicken to the skillet and sear for about 4-5 minutes on each side until golden brown.
Once seared, squeeze the lemon juice over the chicken and arrange the trimmed asparagus around it. Drizzle with additional olive oil and season with salt and pepper.
Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the chicken is cooked through and the asparagus is tender.

Remove from the oven, garnish with fresh parsley, and serve hot.

Teriyaki Salmon with Bok Choy

This Teriyaki Salmon with Bok Choy is a delightful one-pan dish that’s both flavorful and easy to prepare. The rich teriyaki glaze complements the tender salmon, creating a delicious balance of sweet and savory. Paired with crisp bok choy, this meal is not only satisfying but also packed with nutrients.

Perfect for a busy weeknight, this dish comes together quickly, minimizing cleanup while delivering a restaurant-quality experience right at home. With just a few simple ingredients, you can whip up a nourishing dinner that everyone will enjoy.

Ingredients

2 salmon fillets
1 cup teriyaki sauce

2 cups bok choy, chopped
2 tablespoons sesame oil
1 teaspoon garlic, minced

1 teaspoon ginger, minced
Sesame seeds for garnish
Salt and pepper to taste

Instructions

Marinate the Salmon: In a bowl, combine the teriyaki sauce with minced garlic and ginger. Place the salmon fillets in the marinade and let them sit for at least 15 minutes.
Cook the Bok Choy: Heat sesame oil in a large skillet over medium heat. Add the chopped bok choy, season with salt and pepper, and sauté for about 3-4 minutes until tender. Remove from the skillet and set aside.
Cook the Salmon: In the same skillet, add the marinated salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily.

Combine and Serve: Return the bok choy to the skillet to warm through for a minute. Serve the salmon on a plate, topped with remaining teriyaki sauce and garnished with sesame seeds.

Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is a fresh and vibrant dish that’s both satisfying and easy to prepare. Packed with colorful vegetables, creamy feta, and a zesty dressing, it brings a burst of flavor with every bite. The combination of quinoa and veggies ensures you get a wholesome meal in one bowl, making it a fantastic option for lunch or dinner.

Not only is it simple to whip up, but it’s also perfect for meal prep. You can enjoy it warm or cold, and it stores well in the fridge for a few days. Let’s dive into the recipe!

Ingredients

1 cup quinoa
2 cups vegetable broth or water

1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup black olives, sliced

1 cup feta cheese, cubed
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped

1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Instructions

Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Let it cool.
Prepare the Vegetables: In a large bowl, mix the cherry tomatoes, cucumber, black olives, feta cheese, red onion, and parsley.
Combine and Dress: Add the cooled quinoa to the vegetable mixture. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and mix well.

Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld.

Beef and Broccoli Stir-Fry

This Beef and Broccoli Stir-Fry brings a delightful combination of savory flavors and fresh ingredients together in one pan. The tender beef pairs perfectly with crisp broccoli and colorful bell peppers, all coated in a tasty sauce that adds just the right amount of sweetness and a hint of spice. Plus, it’s a quick dish to whip up, making it a fantastic choice for busy weeknights.

With a few simple steps, you can have a satisfying meal ready in no time. It’s not just easy to make, but it also offers a balanced mix of protein and vegetables, making it a healthy option for any dinner table.

Ingredients

1 lb beef sirloin, sliced thinly
2 cups broccoli florets

1 bell pepper, sliced
3 tablespoons soy sauce
2 tablespoons oyster sauce

1 tablespoon cornstarch
2 cloves garlic, minced
1 tablespoon ginger, minced

2 tablespoons vegetable oil
Salt and pepper to taste

Instructions

Marinate the Beef: In a bowl, combine sliced beef, soy sauce, oyster sauce, cornstarch, garlic, and ginger. Let it marinate for about 15 minutes.

Heat the Pan: In a large pan or wok, heat vegetable oil over medium-high heat.
Add the Beef: Once the oil is hot, add the marinated beef. Stir-fry for about 3-4 minutes until browned. Remove from the pan and set aside.
Stir-Fry Vegetables: In the same pan, add broccoli florets and bell pepper. Stir-fry for about 3-5 minutes until vegetables are tender-crisp.

Combine: Add the cooked beef back into the pan, mixing everything together. Cook for an additional 2 minutes to heat through. Season with salt and pepper to taste, and serve hot.

One-Pan Baked Ziti

Baked ziti is a cozy and comforting dish that brings together pasta, rich tomato sauce, and gooey melted cheese. It’s simple to make, requiring minimal prep and just one pan, which means less cleanup and more time enjoying your meal.

This dish is both hearty and satisfying, making it a crowd-pleaser for family dinners or gatherings. With its layers of flavor and creamy texture, baked ziti is sure to warm you up on any occasion.

Ingredients

1 pound ziti pasta
2 tablespoons olive oil

1 onion, diced
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes

1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Instructions

Cook the Pasta: Preheat your oven to 375°F (190°C). Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
Sauté the Veggies: In a large oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Combine Ingredients: Add the crushed tomatoes, oregano, basil, salt, and pepper to the skillet. Stir well and let it simmer for about 5 minutes. Add the cooked ziti pasta and mix until combined.

Add the Cheese: Remove the skillet from heat and dollop the ricotta cheese over the top. Sprinkle with mozzarella and Parmesan cheese.
Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the cheese is bubbly and golden brown. Let it sit for a few minutes before serving.

Creamy Tuscan Chicken

Creamy Tuscan Chicken is a delightful dish that combines tender chicken breasts with a rich, savory sauce. Infused with the bright flavors of sun-dried tomatoes and fresh spinach, this one-pan meal is both satisfying and easy to prepare. The creamy texture makes it comforting, while the herbs add a burst of freshness, perfect for a quick weeknight dinner.

Making this recipe is a breeze, allowing you to enjoy a home-cooked meal without spending hours in the kitchen. With minimal cleanup involved, it’s a win-win for busy evenings. Pair it with pasta, rice, or a fresh salad to balance the meal.

Ingredients

4 boneless, skinless chicken breasts

1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream

1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach

1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer.
Add the Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Stir until the cheese is melted and the sauce is smooth.
Return the chicken to the skillet and add the fresh spinach. Cook for an additional 3-4 minutes, or until the spinach has wilted and everything is heated through.

Serve warm, and enjoy your delicious Creamy Tuscan Chicken!

Shrimp Paella in a Skillet

Shrimp Paella is a delightful twist on the traditional Spanish dish, made quick and easy in just one skillet. This recipe brings together tender shrimp, vibrant yellow rice, and a mix of colorful vegetables, creating a dish that’s as pleasing to the eye as it is to the palate. The saffron and spices infuse the rice with a warm flavor, while the shrimp adds a succulent touch, making it a simple yet satisfying meal.

Perfect for busy weeknights, this one-pan dinner simplifies cleanup and cooking without compromising on taste. It’s a fantastic way to enjoy a taste of Spain right in your kitchen!

Ingredients

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil

1 onion, chopped
2 cloves garlic, minced
1 cup long-grain rice

2 cups chicken broth
1 teaspoon smoked paprika
1/2 teaspoon saffron threads

1 red bell pepper, sliced
1 cup frozen peas
Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened.
Stir in the rice, smoked paprika, and saffron, cooking for another minute.

Pour in the chicken broth, bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes.
Add the shrimp and sliced bell pepper, stirring gently. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Stir in the frozen peas, seasoning with salt and pepper. Cook for another minute until heated through. Garnish with fresh parsley before serving.

Pesto Chicken and Veggies

Pesto Chicken and Veggies is a delightful one-pan dish that combines juicy chicken with fresh seasonal vegetables, all coated in vibrant pesto. The flavors are bright, herbaceous, and incredibly satisfying, making it a perfect meal for busy weeknights. Plus, the one-pan approach means less mess and more time to enjoy your meal!

This recipe is super simple and can be customized with your favorite vegetables. Whether you choose bell peppers, zucchini, or potatoes, they will roast beautifully alongside the chicken, absorbing all the delicious flavors. Let’s dive into how to make this tasty dish!

Ingredients

4 boneless, skinless chicken breasts
1 cup pesto (store-bought or homemade)
2 cups assorted vegetables (e.g., bell peppers, zucchini, potatoes)

2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken breasts with pesto, making sure they are well coated.
Chop your selected vegetables into bite-sized pieces and toss them in olive oil, salt, and pepper.

Spread the coated chicken and vegetables evenly in a large baking dish.
Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish with fresh basil before serving. Enjoy your delicious and easy one-pan dinner!

Sausage and Peppers Skillet

This Sausage and Peppers Skillet is a delicious blend of flavors that comes together in one pan for a simple and satisfying meal. The smoky sausage pairs perfectly with the sweet and colorful bell peppers, making it not only tasty but visually appealing as well.

With minimal prep and cook time, this dish is perfect for busy weeknights. It’s versatile too; you can serve it over rice, pasta, or just enjoy it on its own. Let’s get started with the recipe!

Ingredients

1 pound smoked sausage, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned, about 5-7 minutes.
Stir in the sliced bell peppers and onion. Cook for another 5-7 minutes until the vegetables are tender.
Add minced garlic and Italian seasoning, cooking for an additional 1-2 minutes until fragrant.
Season with salt and pepper to taste, and toss everything together.
Garnish with fresh parsley before serving. Enjoy your one-pan meal!

Mushroom Risotto

Mushroom risotto is a creamy and comforting dish that brings together the earthy flavor of mushrooms with the rich, velvety texture of perfectly cooked rice. This recipe is not only delicious but also straightforward, making it easy for anyone to whip up a warm bowl of comfort.

The beauty of mushroom risotto lies in its simplicity. Using just one pan, you can create a meal that feels indulgent without all the fuss. It’s perfect for a cozy dinner or a casual gathering with friends.

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 cup sliced mushrooms (such as cremini or shiitake)
1 small onion, diced
2 cloves garlic, minced
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the garlic and sliced mushrooms, cooking until the mushrooms are soft and browned, about 5 more minutes.
Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
If using, pour in the white wine and let it simmer until mostly absorbed.
Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Once the rice is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste. Garnish with fresh parsley before serving.

One-Pan Cajun Shrimp and Rice

This One-Pan Cajun Shrimp and Rice is a deliciously spicy dish that’s perfect for a quick dinner. The zesty flavors of Cajun seasoning complement the tender shrimp and fluffy rice, making every bite a taste of the South. Plus, it’s super easy to make, ensuring you spend less time in the kitchen and more time enjoying your meal.

Ingredients

1 pound large shrimp, peeled and deveined
1 cup long-grain rice
2 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon Cajun seasoning
1 cup bell pepper, diced
1 tablespoon olive oil
Salt and pepper to taste
Green onions for garnish

Instructions

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
Stir in the minced garlic and Cajun seasoning, cooking for an additional minute until fragrant.
Add the rice to the skillet, stirring to coat it with the seasoning mix. Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and has absorbed the liquid.
Once the rice is cooked, gently fold in the shrimp. Cover and cook for another 5 minutes until the shrimp are pink and opaque.
Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.

Vegetable Stir-Fry with Tofu

Vegetable stir-fry with tofu is a colorful and nutritious dish that brings a burst of flavor to your dinner table. It’s packed with various vegetables, offering a delightful crunch and a medley of tastes in every bite. This dish is not only simple to prepare, but it’s also a great way to use up any leftover vegetables in your fridge.

In just one pan, you can whip up a quick and satisfying meal that’s both healthy and filling. The tofu adds a nice protein boost, while the sauce enhances the flavors of the fresh veggies. Whether you’re a seasoned cook or new to the kitchen, this recipe is an excellent choice for a busy weeknight dinner.

Ingredients

1 block firm tofu, drained and cubed
2 tablespoons soy sauce
1 tablespoon sesame oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 carrot, julienned
1 small zucchini, sliced
2 cloves garlic, minced
1 teaspoon ginger, grated
2 green onions, chopped
Salt and pepper to taste

Instructions

Prepare the Tofu: Heat sesame oil in a large pan over medium heat. Add cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove tofu and set aside.
Sauté the Vegetables: In the same pan, add garlic and ginger. Sauté for about 30 seconds until fragrant. Then add the bell peppers, carrot, and zucchini. Cook until tender-crisp, about 5 minutes.
Add Tofu and Sauce: Return the tofu to the pan. Pour in the soy sauce and mix well, cooking for an additional 2-3 minutes until everything is heated through.
Finish and Serve: Season with salt and pepper, and garnish with green onions before serving. This stir-fry pairs nicely with rice or noodles if desired.

Cilantro Lime Chicken Bowls

Cilantro Lime Chicken Bowls are a delightful dish that combines fresh flavors with simple preparation. The tender chicken is marinated in a zesty cilantro-lime mix, bringing a refreshing taste that’s perfect for any meal. Toss in some black beans and fluffy rice, and you’ve got a well-rounded bowl that’s both satisfying and nutritious.

This recipe is not only easy to make, but it also requires minimal cleanup, making it ideal for busy weeknights. With vibrant ingredients and a burst of flavor, you’ll find yourself reaching for this recipe time and time again!

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper, to taste
1 can black beans, rinsed and drained
2 cups cooked white rice
1 avocado, sliced
Lime wedges, for serving

Instructions

Marinate the Chicken: In a bowl, whisk together lime juice, cilantro, olive oil, garlic powder, cumin, salt, and pepper. Add the chicken pieces and let them marinate for at least 30 minutes.
Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until fully cooked and no longer pink.
Assemble the Bowls: In serving bowls, layer cooked rice, black beans, and the cooked chicken. Top with fresh avocado slices and garnish with extra cilantro if desired.
Serve: Squeeze lime juice over the bowls and enjoy your quick and flavorful meal!

One-Pan Ratatouille

One-Pan Ratatouille is a delightful dish that celebrates the flavors of fresh vegetables. This recipe brings together a colorful mix of eggplant, bell peppers, zucchini, and tomatoes, all sautéed together with herbs. The result is a warm, comforting meal that’s not only delicious but also packed with nutrients.

This dish is simple to make and perfect for busy weeknights. Since it’s all prepared in one pan, cleanup is a breeze! Serve it as a main course or a side dish, and enjoy the medley of flavors and textures.

Ingredients

1 medium eggplant, diced
1 medium zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cups cherry tomatoes, halved
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Instructions

Prep the Vegetables: Start by chopping the eggplant, zucchini, bell peppers, and onion into bite-sized pieces. Halve the cherry tomatoes and mince the garlic.
Sauté: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes. Then, add the eggplant and sauté for another 5 minutes.
Add the Rest: Stir in the zucchini, bell peppers, and cherry tomatoes. Season with oregano, thyme, salt, and pepper. Cook for about 10 more minutes, stirring occasionally, until the vegetables are tender.
Serve: Once cooked, remove from heat and garnish with fresh parsley. Enjoy your One-Pan Ratatouille warm!

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a delightful combination of flavors and textures that come together effortlessly. The sweetness of roasted sweet potatoes pairs beautifully with the hearty black beans, creating a filling dish that’s both satisfying and nutritious.

This recipe is not only simple to prepare but also allows for some customization. You can top these tacos with your favorite ingredients, such as avocado, fresh cilantro, or a squeeze of lime, making it a great option for busy weeknights or casual gatherings.

Ingredients

2 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
8 small tortillas
1 avocado, sliced
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper on a baking sheet.
Roast the sweet potatoes for about 20-25 minutes, or until they are tender and slightly caramelized.
While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat until heated through.
Once the sweet potatoes are done, warm the tortillas in a dry skillet for about 30 seconds on each side.
Assemble the tacos by layering the roasted sweet potatoes and black beans on each tortilla. Top with avocado slices, fresh cilantro, and a squeeze of lime.
Serve immediately and enjoy your delicious tacos!

All-in-One Pasta Primavera

Pasta primavera is a delightful way to enjoy a colorful medley of fresh vegetables tossed with pasta. With its light and zesty flavors, this dish brings a taste of spring to your table, making it feel vibrant and refreshing. It’s incredibly simple to make, requiring just one pan, which means less time on cleanup and more time to enjoy your meal.

The beauty of pasta primavera lies in its versatility; you can customize it with your favorite veggies and herbs. The dish is not only delicious but also packed with nutrients, making it a satisfying option for any night of the week. Let’s dive into the recipe!

Ingredients

12 ounces spaghetti or linguine
2 tablespoons olive oil
1 bell pepper, chopped
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 cups spinach leaves
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables: In the same pot, heat the olive oil over medium heat. Add the chopped bell pepper and zucchini, sautéing for about 3-4 minutes until slightly tender. Stir in the garlic and cook for another minute.
Add Cherry Tomatoes and Spinach: Toss in the cherry tomatoes and spinach, cooking until the spinach wilts and the tomatoes soften, about 2-3 minutes.
Combine Pasta and Season: Return the cooked pasta to the pot, mixing everything together. Add Italian seasoning, salt, and pepper to taste. If desired, sprinkle with Parmesan cheese before serving.
Garnish and Serve: Serve warm, garnished with fresh basil leaves for a burst of flavor.

Baked Lemon Herb Cod

Baked Lemon Herb Cod is a light and flavorful dish that’s perfect for weeknight dinners. The cod is tender and flaky, complemented by a bright lemon flavor and an aromatic blend of herbs. This recipe is not only healthy but also incredibly easy to prepare, making it a great choice for busy days.

The combination of fresh vegetables and cod creates a satisfying meal that doesn’t require much cleanup. With minimal prep time, you can enjoy a delicious dinner in no time!

Ingredients

4 cod fillets
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 cups mixed vegetables (carrots, peas, bell peppers)
1 lemon, sliced

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, mix olive oil, lemon juice, garlic powder, thyme, oregano, salt, and pepper.
Place cod fillets on a baking sheet lined with parchment paper. Drizzle the olive oil mixture over the fillets and top with lemon slices.
Arrange mixed vegetables around the cod on the baking sheet, drizzling them with a little olive oil and seasoning with salt and pepper.
Bake for 15-20 minutes, or until the cod flakes easily with a fork and the vegetables are tender.

Honey Garlic Chicken Thighs

Honey Garlic Chicken Thighs are a delightful combination of sweet and savory flavors that are sure to please everyone at the dinner table. The honey creates a lovely glaze that pairs perfectly with the rich taste of the chicken, while the garlic adds a delightful kick. This dish is not only tasty but also simple to prepare, making it a go-to for weeknight meals.

With just one pan needed, cleanup is a breeze! You’ll love how quick this recipe comes together, allowing you to savor a comforting dinner without spending hours in the kitchen.

Ingredients

4 chicken thighs, bone-in and skin-on
1/4 cup honey
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon ground ginger
Salt and pepper to taste
1 cup green beans, trimmed

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, mix together honey, minced garlic, soy sauce, olive oil, ground ginger, salt, and pepper.
In a large oven-safe skillet, heat a little olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes.
Flip the chicken thighs and pour the honey garlic mixture over them. Add the green beans to the pan.
Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through and the glaze is caramelized.
Serve hot and enjoy!

Creamy One-Pan Spinach Pasta

This creamy one-pan spinach pasta is a deliciously simple dish that’s perfect for busy weeknights. With its rich and velvety sauce combined with fresh spinach, it creates a comforting meal that’s full of flavor. Plus, the best part is that it all comes together in just one pan, making cleanup a breeze!

The balance of creamy texture and the freshness of spinach makes every bite satisfying. It’s a quick recipe that doesn’t skimp on taste, making it ideal for both family dinners and casual get-togethers.

Ingredients

8 oz fettuccine pasta
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)

Instructions

Cook the Pasta: In a large pan, bring salted water to a boil and cook fettuccine according to package instructions. Drain and set aside, reserving a cup of pasta water.
Sauté the Garlic: In the same pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add Cream and Spinach: Pour in the heavy cream and bring it to a gentle simmer. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Combine Ingredients: Add the cooked pasta to the pan along with the reserved pasta water. Mix well to combine. Stir in the Parmesan cheese until melted, and season with salt, pepper, and red pepper flakes if desired.
Serve: Remove from heat and serve immediately, garnished with extra Parmesan if you like.

One-Pan Teriyaki Chicken

One-pan teriyaki chicken is a deliciously easy meal that balances sweet and savory flavors in a way that’s sure to please everyone at the table. With tender chicken thighs coated in a rich teriyaki sauce, fresh vegetables can be added for a vibrant, healthy twist. This recipe is not only flavorful but also simple to prepare, making it perfect for busy weeknights.

The beauty of this dish lies in its simplicity; everything cooks together in one pan, allowing the flavors to meld beautifully while minimizing cleanup. Serve it over rice or noodles for a complete dinner that the whole family will enjoy!

Ingredients

1.5 pounds boneless, skinless chicken thighs
1/2 cup teriyaki sauce
2 tablespoons olive oil
1 cup broccoli florets
1 red bell pepper, sliced
3 green onions, chopped
1 tablespoon sesame seeds
Salt and pepper to taste

Instructions

Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper, then add them to the pan. Sear for about 5-7 minutes per side until golden brown.
Pour teriyaki sauce over the chicken and let it simmer for another 10 minutes, turning occasionally to coat the chicken evenly.
Add broccoli florets and sliced bell pepper to the pan, stirring gently to combine. Cover and cook for an additional 5-7 minutes until the vegetables are tender.
Sprinkle with chopped green onions and sesame seeds before serving. Enjoy your one-pan teriyaki chicken over rice or noodles!

Lentil and Vegetable Curry

Lentil and vegetable curry is a cozy dish that brings warmth and flavor to your dinner table. It’s a simple recipe packed with nutritious ingredients, offering a delightful blend of spices that create a rich, comforting flavor profile. Whether you’re a seasoned cook or just starting out, this one-pan meal is easy to prepare and comes together in no time, making it perfect for busy weeknights.

This curry is not only hearty but also versatile. You can customize it with your favorite vegetables and adjust the spice levels to suit your taste. Serve it with rice or naan to soak up all the delicious sauce, and enjoy a fulfilling meal that everyone will love.

Ingredients

1 cup lentils (red or green)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 bell pepper, diced
2 carrots, sliced
1 zucchini, diced
1 can diced tomatoes (14 oz)
3 cups vegetable broth
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent.
Stir in the curry powder and cumin, cooking for another minute until fragrant.
Add the diced bell pepper, carrots, and zucchini to the pot, cooking for about 5 minutes until the vegetables start to soften.
Pour in the diced tomatoes and vegetable broth, then add the lentils. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
Season with salt and pepper to taste. Serve garnished with fresh cilantro, alongside rice or naan.

Cheesy Broccoli and Rice Casserole

This Cheesy Broccoli and Rice Casserole is a comforting dish that brings together tender broccoli, fluffy rice, and creamy cheese for a delightful meal. The flavors blend beautifully, making it a hit with both kids and adults. Plus, it’s a breeze to prepare and requires minimal effort, perfect for busy weeknights.

With just one pan to clean, this casserole is as practical as it is delicious. Whether served as a side or a main dish, it’s packed with nutrients and cheesy goodness that will leave everyone satisfied. Give it a try for an easy dinner that doesn’t skimp on flavor!

Ingredients

2 cups broccoli florets
1 cup uncooked rice
2 cups vegetable broth
1 cup shredded cheddar cheese
1/2 cup cream of mushroom soup
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine uncooked rice, vegetable broth, cream of mushroom soup, garlic powder, salt, and pepper. Stir until well mixed.
Add the broccoli florets to the mixture and stir gently to combine.
Transfer the mixture to a greased baking dish and cover with foil.
Bake in the preheated oven for 30 minutes. Remove the foil, sprinkle shredded cheddar cheese on top, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Allow to cool slightly before serving. Enjoy your one-pan dinner!

Garlic Butter Shrimp and Rice

Garlic Butter Shrimp and Rice is a delightful dish that combines the sweetness of shrimp with a rich garlic butter sauce, served over a bed of fluffy rice. It’s a quick meal that’s packed with flavor, making it perfect for busy weeknights or when you want to impress someone special without spending hours in the kitchen.

This recipe is straightforward and requires minimal ingredients, yet every bite is bursting with taste. The garlic and butter create a luscious sauce that perfectly complements the tender shrimp, while the rice soaks up all the delicious flavors. It’s a simple, satisfying dinner that’s sure to please everyone at the table.

Ingredients

1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup white rice
2 cups chicken broth
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the Rice: In a medium pot, bring the chicken broth to a boil. Add the rice and a pinch of salt, reduce heat, cover, and simmer for about 18-20 minutes until the rice is tender and liquid is absorbed.
Sauté the Shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, paprika, salt, and pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque.
Combine and Serve: Once the rice is cooked, fluff it with a fork and serve it on plates. Top with the garlic butter shrimp and drizzle with any remaining sauce from the skillet. Garnish with fresh parsley before serving.

Korean Beef Bowls

Korean Beef Bowls are a delightful blend of sweet and savory flavors that bring a taste of Korean cuisine right to your dinner table. This dish is not only quick to prepare but also offers a satisfying meal that the whole family will enjoy. The juicy beef, coated in a rich sauce, pairs perfectly with fluffy rice and fresh toppings.

Making these bowls is a breeze, with just a few simple steps and minimal cleanup. You can whip this up in under 30 minutes, making it an ideal choice for busy weeknights. With its vibrant flavors and textures, Korean Beef Bowls are sure to become a repeat favorite in your kitchen!

Ingredients

1 lb ground beef
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, minced
2 cups cooked rice
1/4 cup green onions, chopped
2 tablespoons sesame seeds

Instructions

Cook the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Add Flavor: Stir in soy sauce, brown sugar, sesame oil, garlic, and ginger. Cook for another 2-3 minutes until the sauce thickens slightly.
Serve: Spoon the beef mixture over a bed of cooked rice. Top with green onions and sesame seeds before serving.

One-Pan Greek Chicken

One-Pan Greek Chicken is a delightful dish that combines tender chicken, hearty potatoes, and savory olives, all infused with Mediterranean flavors. It’s a simple recipe that brings together fresh herbs, lemon, and spices, making it a satisfying meal for any night of the week.

This recipe not only minimizes cleanup but also allows the chicken and vegetables to soak up each other’s flavors as they cook together. You’ll love the bright and zesty taste that this dish delivers, making it a popular choice for family dinners.

Ingredients

4 chicken breasts
3 cups baby potatoes, halved
1 cup Kalamata olives, pitted
2 lemons, sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon dried oregano
Salt and pepper to taste
Fresh thyme for garnish

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine olive oil, garlic, oregano, salt, and pepper. Add the chicken and toss to coat well.
In a baking dish, arrange the halved potatoes and pour some olive oil mixture over them. Place the chicken on top, followed by the olives and lemon slices.
Bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
Garnish with fresh thyme before serving. Enjoy your meal!

Pork Chops with Apples and Onions

Pork chops with apples and onions is a delightful dish that combines savory and sweet flavors in a simple one-pan recipe. The juicy pork chops are seared to perfection, then topped with caramelized apples and onions, creating a comforting meal that’s perfect for any night of the week.

This dish is not only tasty but also easy to prepare, making it a fantastic option for busy weeknights. With minimal cleanup and a delicious balance of flavors, it’s sure to become a go-to recipe in your kitchen.

Ingredients

4 bone-in pork chops
2 tablespoons olive oil
1 onion, sliced
2 apples, cored and sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
1 cup apple cider
1 tablespoon balsamic vinegar

Instructions

Season the pork chops with salt, pepper, and dried thyme. Heat olive oil in a large skillet over medium-high heat.
Add the pork chops and sear for about 4-5 minutes on each side until golden brown. Remove the chops and set aside.
In the same skillet, add sliced onions and apples. Cook for about 5 minutes until they begin to soften.
Pour in the apple cider and balsamic vinegar, scraping the bottom of the skillet to deglaze. Return the pork chops to the pan.
Cover and simmer for 10-12 minutes until the pork is cooked through and the flavors meld together.

Chickpea and Spinach Curry

Chickpea and Spinach Curry is a delightful dish that packs a punch of flavor while being incredibly simple to prepare. With its creamy texture and aromatic spices, this curry warms the soul and satisfies the palate. The combination of chickpeas and spinach not only offers a burst of nutrition but also creates a comforting meal that’s perfect for busy weeknights.

This one-pan dinner is an excellent option for anyone looking for a quick yet filling meal. It’s easy to make and requires minimal cleanup, making it a favorite for those hectic days. Serve it with warm naan or rice to soak up the rich sauce, and enjoy a hearty dish that everyone will love.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
3 cups fresh spinach
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons olive oil
Juice of 1 lime

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the curry powder and cumin, mixing well to coat the onions.
Pour in the coconut milk and bring to a simmer. Add the chickpeas and stir to combine.
Cook for about 10 minutes, letting the flavors meld together. Season with salt and pepper to taste.
Fold in the fresh spinach and allow it to wilt for about 2-3 minutes.
Finish with a squeeze of lime juice before serving warm with naan or rice.

One-Pan Chicken and Rice

This One-Pan Chicken and Rice dish is a savory and satisfying meal that’s incredibly easy to prepare. With tender chicken, fluffy rice, and a variety of colorful vegetables, it’s a delightful combination that packs a lot of flavor and nutrition into one pot.

Perfect for busy weeknights, this recipe allows the chicken and rice to cook together, letting the flavors meld beautifully. You’ll enjoy the comforting taste of seasoned chicken paired with perfectly cooked rice and fresh veggies, all in a single, simple step. Cleaning up is a breeze, making it a go-to for any home cook.

Ingredients

2 cups long-grain rice
1 pound chicken thighs, boneless and skinless
1 bell pepper, chopped
2 carrots, sliced
1 onion, diced
3 cups chicken broth
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon paprika
Salt and pepper, to taste
1/2 cup green onions, chopped

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
Add the chicken thighs and season with garlic powder, paprika, salt, and pepper. Cook until browned on all sides.
Stir in the rice, broth, bell pepper, and carrots. Bring to a boil, then reduce heat to low and cover.
Simmer for about 20-25 minutes or until the rice is tender and the chicken is cooked through.
Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork and top with chopped green onions before serving.

Buffalo Cauliflower Tacos

Buffalo Cauliflower Tacos are a tasty and satisfying option for anyone looking for a quick and flavorful meal. These tacos feature crispy cauliflower tossed in a spicy buffalo sauce, creating a delightful blend of heat and crunch. With fresh toppings and a creamy drizzle, they offer a refreshing twist on traditional tacos.

This recipe is simple to make and perfect for busy weeknights. You’ll have a delicious dinner on the table in no time, with minimal cleanup required. Grab your favorite tortillas, and let’s get cooking!

Ingredients

1 medium head of cauliflower, cut into florets
1 cup buffalo sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
8 small tortillas
1/2 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup ranch dressing or vegan alternative
Fresh cilantro for garnish

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, combine the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
Spread the cauliflower on the prepared baking sheet and roast for 20-25 minutes, or until golden and crispy, tossing halfway through.
Once the cauliflower is done, remove it from the oven and toss it with the buffalo sauce until fully coated.
Warm the tortillas in a pan or microwave. Assemble the tacos by placing the buffalo cauliflower on each tortilla, then top with shredded lettuce, diced tomatoes, and a drizzle of ranch dressing. Garnish with fresh cilantro.
Serve immediately and enjoy your flavorful buffalo cauliflower tacos!

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts are a quick and tasty side dish that packs a punch of flavor. The slight bitterness of the sprouts is beautifully balanced by the sweet and tangy balsamic glaze, making them a delightful addition to any meal.

This recipe is straightforward and perfect for busy weeknights. With just a few ingredients and minimal cleanup, you’ll have a delicious dish ready in no time!

Ingredients

1 pound Brussels sprouts, halved
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons honey or maple syrup
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, honey (or maple syrup), salt, pepper, and garlic powder if using.
Spread the Brussels sprouts in a single layer on a baking sheet.
Roast in the preheated oven for about 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
Remove from the oven and drizzle with extra balsamic glaze if desired before serving.

One-Pan Chicken Fajitas

One-Pan Chicken Fajitas bring together tender chicken, colorful bell peppers, and zesty spices in a simple, satisfying dish. The flavors meld beautifully, creating a savory meal that’s refreshing and vibrant.

This dish is perfect for busy nights. With minimal cleanup, you can whip up a delicious dinner that everyone will love. Serve it with warm tortillas for a complete meal that’s sure to please.

Ingredients

1 pound boneless, skinless chicken breasts, sliced
2 bell peppers (red and green), sliced
1 medium onion, sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro, for garnish
Tortillas, for serving

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add the sliced chicken and sauté until lightly browned, about 5-7 minutes.
Add the sliced bell peppers and onion to the skillet, stirring to combine.
Sprinkle chili powder, cumin, garlic powder, salt, and pepper over the mixture. Stir well to evenly coat the chicken and vegetables.
Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through and the veggies are tender.
Garnish with fresh cilantro before serving. Enjoy with warm tortillas!

Sausage, Potato, and Green Bean Bake

This Sausage, Potato, and Green Bean Bake is a hearty and satisfying meal that’s as simple to prepare as it is delicious. The combination of savory sausage, tender potatoes, and crisp green beans creates a comforting dish that the whole family will enjoy.

Not only is this recipe easy to make, but it also requires minimal cleanup—everything cooks in one pan! The flavors meld beautifully as they roast together, providing a delightful dinner without the fuss. Let’s dive into the ingredients and instructions so you can whip this up for your next meal!

Ingredients

1 pound smoked sausage, sliced
1 pound baby potatoes, halved
1 pound fresh green beans, trimmed
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 teaspoon smoked paprika

Instructions

Preheat your oven to 400°F (200°C).
In a large baking dish, combine the sliced sausage, halved potatoes, and trimmed green beans.
Drizzle olive oil over the mixture and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss everything together until evenly coated.
Bake in the preheated oven for 30-35 minutes, stirring halfway through, until the potatoes are tender and the sausage is browned.
Remove from the oven and let it cool for a few minutes before serving.

One-Pan Ratatouille Quinoa

This One-Pan Ratatouille Quinoa is a delightful blend of flavors that brings together fresh vegetables and nutty quinoa. It’s a comforting dish that not only tastes great but is also packed with nutrients. The mix of colorful veggies like bell peppers, tomatoes, and zucchini adds vibrancy, while the quinoa serves as a hearty base, making it a fulfilling option for any meal.

What’s more, this recipe is super easy to whip up! You’ll enjoy minimal cleanup since everything cooks together in one pan. Perfect for busy weeknights, it allows you to savor a home-cooked meal without the hassle. Let’s dive into the recipe!

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 can black olives, drained and sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Instructions

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add zucchini, red and yellow bell peppers, and cherry tomatoes. Cook for 5-7 minutes, stirring occasionally until the veggies are tender.
Stir in the quinoa, vegetable broth, black olives, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
Once cooked, fluff the quinoa with a fork and let it sit for a few minutes covered. Serve warm, garnished with fresh basil.

Baked Pasta with Spinach and Cheese

Baked pasta with spinach and cheese is a delightful comfort dish that marries the satisfying texture of pasta with the creamy goodness of melted cheese. The fresh spinach adds a burst of color and a boost of nutrients, making this dish both tasty and nutritious. Plus, it’s incredibly simple to prepare, perfect for busy weeknights or a cozy dinner with family.

This one-pan recipe is not just about ease; it’s about flavor, too. The combination of tangy tomato sauce, gooey cheese, and fragrant herbs creates a delicious depth of taste. It’s a meal that will have everyone coming back for seconds!

Ingredients

8 ounces rigatoni or penne pasta
2 cups fresh spinach, washed and chopped
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and return to the pot.
Add the marinara sauce, ricotta cheese, spinach, Italian seasoning, salt, and pepper. Mix until well combined.
Transfer the pasta mixture to a greased baking dish. Top with mozzarella and Parmesan cheese.
Bake for 25-30 minutes, or until the cheese is bubbly and golden.
Let it cool for a few minutes before serving. Enjoy your delicious baked pasta!

Savory Mushroom and Spinach Galette

This savory mushroom and spinach galette is a delightful dish that combines earthy flavors with a flaky, buttery crust. It’s simple to prepare, making it a great option for a weeknight dinner or a cozy weekend meal. The combination of sautéed mushrooms and fresh spinach creates a satisfying filling that is both hearty and healthy.

Baking this galette is a breeze, and it looks impressive on the table. The rustic presentation invites everyone to dig in, and the savory aroma will have your mouth watering. Perfect for a light lunch or paired with a salad for dinner, this galette is sure to please.

Ingredients

1 pre-made pie crust
2 cups fresh spinach, washed and chopped
1 cup mushrooms, sliced
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 cup shredded cheese (optional)

Instructions

Preheat the oven to 400°F (200°C).
In a skillet, heat the olive oil over medium heat. Add the mushrooms and sauté until they are softened, about 5 minutes. Stir in the garlic, salt, pepper, and thyme, and cook for another minute.
Remove the skillet from heat and add the chopped spinach. Stir until the spinach is wilted.
Roll out the pie crust on a baking sheet lined with parchment paper. Spoon the mushroom and spinach mixture into the center, leaving a border around the edges.
Fold the edges of the crust over the filling, pleating as necessary to create a rustic look. Sprinkle cheese on top if desired.
Bake for 25-30 minutes, or until the crust is golden brown. Allow to cool slightly before slicing and serving.

Mediterranean Chicken and Rice Bake

This Mediterranean Chicken and Rice Bake is a delightful dish that combines tender chicken with flavorful rice and fresh vegetables. It’s vibrant and packed with herbs, offering a taste of the Mediterranean right at your dinner table. Not only does it taste great, but it’s also simple to prepare, making it an excellent choice for a weeknight meal.

The dish bakes all in one pan, which means less cleanup for you. The rice absorbs the juices from the chicken and vegetables, creating a deliciously cohesive flavor. This recipe is perfect for busy days when you want something nutritious without spending hours in the kitchen.

Ingredients

4 chicken thighs, bone-in and skin-on
1 cup long-grain rice
2 cups chicken broth
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the oven to 375°F (190°C).
In a large oven-safe skillet, heat a bit of oil over medium-high heat. Season the chicken thighs with salt, pepper, oregano, and paprika. Sear the chicken in the skillet until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add the onions and garlic, sautéing until softened. Stir in the bell peppers and zucchini, cooking for a few more minutes.
Add the rice to the skillet, stirring to coat it with the vegetable mixture. Pour in the chicken broth and bring to a simmer.
Nestle the chicken thighs back into the skillet, skin side up. Cover with a lid or foil and transfer to the oven.
Bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender. If needed, uncover for the last 10 minutes for a crispier skin.
Garnish with fresh parsley before serving.

One-Pan Coconut Curry Chicken

Coconut Curry Chicken is a delightful dish that brings a taste of the tropics to your dinner table. With its rich and creamy coconut milk base, this dish is both comforting and flavorful, featuring spices that create a warm and inviting aroma. It’s not just tasty; it’s also simple to make, making weeknight dinners a breeze.

The combination of tender chicken, vibrant vegetables, and a hint of sweetness from the coconut milk makes this recipe a crowd-pleaser. Plus, being a one-pan meal means minimal cleanup, leaving you with more time to relax after dinner.

Ingredients

1 pound chicken thighs, boneless and skinless
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 can (14 oz) coconut milk
1 cup chicken broth
1 red bell pepper, sliced
1 cup green beans, trimmed
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

Heat olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant. Add the curry powder and cook for an additional minute.
Add the chicken thighs to the pan, seasoning with salt and pepper. Brown the chicken on both sides.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
Once simmering, add the sliced bell pepper and green beans. Cover and cook for about 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
Garnish with fresh cilantro before serving. Enjoy your one-pan coconut curry chicken with rice or quinoa!

Szechuan Noodles with Vegetables

Szechuan noodles with vegetables bring a delightful kick to your dinner table. This dish is packed with colorful veggies and is coated in a spicy, savory sauce that’s sure to please your taste buds. It’s a simple recipe that allows you to whip up a flavorful meal with minimal fuss, making it perfect for busy weeknights.

The blend of textures and flavors from the crunchy vegetables and soft noodles creates a satisfying experience with every bite. Plus, all the ingredients come together in one pan, which means less cleaning up afterward—a win for any home cook!

Ingredients

8 oz. Szechuan noodles or your favorite noodles
1 tablespoon vegetable oil
1 bell pepper, sliced
1 carrot, julienned
1 cup snow peas
2 green onions, chopped
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons Szechuan sauce
1 teaspoon sesame oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Cook the Noodles: In a large pot, bring water to a boil and cook the Szechuan noodles according to the package instructions. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the sliced bell pepper, julienned carrot, and snow peas. Sauté for about 5 minutes until the vegetables are tender but still crisp.
Add Aromatics: Stir in the minced garlic and cook for another minute until fragrant.
Combine: Add the cooked noodles to the skillet. Pour in the soy sauce, Szechuan sauce, and sesame oil. Toss everything together until well-coated. Season with salt and pepper to taste.
Garnish and Serve: Remove from heat, sprinkle with chopped green onions and fresh cilantro, then serve hot.