Weeknight dinners don’t have to mean a sink full of dishes and an hour spent at the stove. These One Pan Meals are filled with easy chicken dinners, hearty pasta meals, and simple sheet pan favorites that make getting a homemade meal on the table totally doable.

Easy One Pan Chicken Dinners

Chicken is basically the MVP of weeknight dinners, and these easy one-pan chicken recipes make it even better with less mess, less stress, and so much delicious flavor all coming together in a single pan!

This rich and creamy Tres Leches Cake is a classic Latin American dessert made with three kinds of milk for an ultra-moist, tender cake. It’s an easy recipe you can make at home for celebrations, holidays, or anytime you want a sweet treat. It’s finished with cinnamon, chocolate shavings, and fresh berries.

Tres Leches Cake is Spanish for “3 milk” cake. It has three kinds of milk: evaporated milk, sweetened condensed milk, and a little bit of heavy cream. This cake recipe is the perfect make-ahead dessert and it’s even better than the one at your favorite mexican restaurant. The cake base itself is chiffon. It’s spongy and light, which is perfect for absorbing the moisture from all three milks, making it to die for!

Ingredients for a Tres Leches Cake

A tres leches cake is essentially a poke cake, just like our popular lemon jello cake. You’re going to need basic cake-making ingredients, the 3 milks, and then ingredients to make the whipped cream on top and whatever garnishes you might want to add. Here is everything you will need:

For the Cake:

• Flour: Just regular all-purpose flour is all you need
• Baking Powder: acts as a leavening agent to give the cake rise and fluffiness
• Salt: enhances all the flavors
• Eggs: You’ll separate the eggs and add the egg yolks and egg whites separately into the batter
• Sugar: just regular white granulated sugar
• Whole Milk: helps bind all the ingredients together
• Vanilla: adds flavor

Leches

• Evaporated Milk: can be found in the grocery store on the baking aisle
• Sweetened Condensed Milk: can be found on the baking aisle
• Heavy Cream: Whole milk also works if you don’t have cream

For the Icing:

• Heavy Whipping Cream: the base for the whipped cream
• Sugar: adds sweetness
• Vanilla Extract: adds flavor

Decoration:

• Strawberries: sliced thin
• Cinnamon: just a little sprinkle over the top adds a great pop of flavor and warmth
• Shaved Chocolate: see the section below for instructions on how to shave chocolate

The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details.

Making This Recipe

This recipe might seem a little over

You know those recipes you make once and then suddenly they’re requested at everything? This is one of those. This pesto pasta salad is fresh, simple, and packed with flavor, and it comes together with just a handful of ingredients.

It’s the perfect side for summer BBQs, easy lunches, or honestly just eating straight out of the bowl in the fridge.

I loooove pesto and grow as much basil as I can to make it and freeze it for winter. You can read all about pesto in our how to make and store pesto post. With summer creeping in, I knew it was high time we created a cold pesto pasta salad for all of your backyard gatherings and this one is over the top.

Ingredients You’ll Need

This easy pesto pasta salad keeps things simple with a handful of fresh, flavorful ingredients that really shine together. Here is what you need:

• Pasta Spirals: Perfect for holding onto all that pesto sauce in every little twist and turn.
• Pesto: Fresh, herby, and packed with flavor, homemade or store-bought both work great.
• Mayonnaise: The secret to keeping the pasta salad creamy and never dry without overpowering the pesto. (I prefer Dukes!)
• Marinated Bocconcini Mozzarella: Soft, creamy cheese with extra flavor from the marinade.
• Cherry Tomatoes: Juicy and sweet, they add freshness and a pop of color.
• Sun Dried Tomatoes: Rich, slightly tangy, and full of concentrated tomato flavor.
• Pine Nuts: Add a buttery crunch that takes the texture to the next level.
• Arugula: A little peppery b

This Mexican Grilled Chicken recipe is proof that simple and flavorful can absolutely coexist on the same plate! We are talking perfectly charred, juicy chicken with just the right amount of smoky spice and a bright squeeze of lime that makes every single bite taste incredible.

Throw it in tacos, pile it over a rice bowl, chop it up for a lunch salad, or use it however your heart desires! Get ready to make it on repeat all year long!

Okay, I’m going to be real with you for a second: this Mexican Grilled Chicken is one of those recipes that I almost didn’t post because it feels almost TOO simple. Like, is this even a recipe? Am I a fraud? People ask me all the time what we do for our taco nights because apparently our backyard smells amazing (honestly, fair), and when I tell them the secret, they always laugh because it is just… this. Three ingredients. A hot grill. Done.

But here’s the thing, simple doesn’t mean boring, and easy doesn’t mean flavorless. This Mexican Grilled Chicken is proof of that. On the craziest, most chaotic weeknights when I need dinner on the table FAST and pancakes-for-dinner just isn’t going to cut it, this is what saves us. 

The smokiness from the grill is the real secret here, friends. You could technically make this Mexican Grilled Chicken in the oven or in a pan, and yes, I’ll tell you how to do that too, but if you have a grill, please use it. That little bit of char and smoke makes everything taste like you actually tried, even when you very much did not.

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Taco Tuesday just got a serious upgrade with these One Pot Shredded Beef Tacos! Tender, flavorful, and packed with smoky poblano goodness, this is the best taco meat you’ll ever taste.

I Just Want to Be Alone, Together, But Like, Don’t Be Here…

I think Mother’s Day is hard, and I know, you’re probably reading this in like February, but listen, Mother’s Day is what started it all.

Simple celebrations is what I prefer. My birthday isn’t my favorite. Mother’s Day is a little too much. I just want quiet, simple, no gifts, just being together.

But not too much together because that can get a little tiring.

But don’t leave me alone, I don’t want to be lonely.

I just need space, and togetherness, and solitude, while being celebrated.

You see my dilemma and why I’m hard on a husband?

So he makes me tacos. And I’m happy. And full. These tend to be my favorite:)

Ingredients For Shredded Beef Tacos

These Mexican shredded beef tacos use fresh peppers, tender chuck roast, and delicious toppings to create a flavorful, family-friendly taco night everyone will love.

Tacos

• Chuck Roast: Boneless, the star protein, becomes tender and shreddable.
• Olive Oil: For searing the roast and cooking the vegetables.
• Kosher Salt: Enhances flavor throughout the dish.
• Pepper: Adds subtle heat and balances flavors.
• Red Onions: Adds sweetness and depth.
• Poblanos: Has a mild heat and an earthy flavor.
• Garlic: Gives an aromatic and flavorful punch.
• Cumin: Adds warm, smoky notes.
• Chicken Stock: Keeps the beef moist and builds a rich sauce. Feel free to use beef broth in a pinch.
• Orange Juice: Tenderizes meat and adds subtle brightness.
• Corn Tortillas: Soft and sturdy base for assembling tacos. You can also swap for flour tortillas or lettuce boats for a fresh, low-carb option.

Toppings

• Tomatillo Salsa: Tangy, slightly spicy topping.
• Avocado: Gives a creamy, fresh contrast.
• Vine-Ripe Tomato: Brightens the taco.
• Cilantro: Give a classic fresh herb garnish.
• Jalapenos: Thinly sliced – optional heat.
• Queso Fresco: A creamy, salty topping (Feel free to substitute Cotija Cheese or even cheddar if that’s your thing)!
• Lime Wedges: Adds acidity and freshness when serving.

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