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Let's face it: the dinner time dilemma can be a real drag, but these one-pot meals make it easy to feed the family without slaving over a hot stove all evening. Best of all, the cleanup is minimal so you can get on with your relaxing right after dinner.

Spicy Shrimp Linguine

If you like it spicy, this delicious recipe is for you. If you don't, substitute our Sweet & Hot Louisiana Seasoning with our Sugar-Free Lemon Herb Seasoning.

Cook 12 ounces of linguine according to the directions on the package. Set aside ¾ cup of the cooking liquid, then drain the pasta and dry the pot. Heat ¼ cup of olive oil in the pot over medium-high heat. Add 1½ pounds of raw peeled and deveined shrimp, two cloves of chopped garlic, 1½ teaspoons of Sweet & Hot Louisiana Seasoning, and ½ teaspoon salt, and cook, stirring occasionally, for 3 or 4 minutes or until the shrimp is cooked through.

Reduce the heat to medium and toss in the linguine, six cups of watercress with stems removed, a tablespoon of grated lemon zest, and ½ cup of the cooking water. Cook and stir until the pasta is coated with the sauce and the watercress is wilted, about two minutes. You can add more cooking water if needed.

Goat Cheese & Spinach Frittata

We love eggs for dinner, and this super-fast dish is a surefire success packed with protein and flavor.

Preheat the oven to 400 degrees. Heat one tablespoon of olive oil in an ovenproof skillet over medium-high heat, and sauté half of a thinly sliced onion, ½ teaspoon of salt, and ½ teaspoon of pepper until the onions are golden brown, about five minutes. Add six cups of baby spinach and toss until it's wilted, about two minutes. Add ten large beaten eggs, and sprinkle with a cup of crumbled goat cheese. Cook until the eggs start to set around the edges, then toss it in the oven and bake for 10 to 12 minutes or until the eggs are set.

Chicken & Mushroom Pot

This easy, healthy meal is great on its own or served with a heaping helping of wild rice.

Season four boneless, skinless chicken breasts with salt and pepper. In a large saucepan with a lid, heat one tablespoon of olive oil over medium-high heat. Cook the chicken until it's golden brown, then transfer to a plate. Toss one pound of quartered mushrooms in the pan and cook for five minutes or until they're soft. Add two minced garlic cloves, one 14.5-ounce can of stewed tomatoes, and ¼ teaspoon of dried oregano. Reduce the heat to medium-low, cover, and cook for 15 minutes or until the tomatoes have broken down. Return the chicken and its juices to the pot, cover, and cook for another six minutes or until the chicken is thoroughly cooked.

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