Sheet Pan Cajun Chicken & Veggies

Ingredients

• olive oil

• 6 ears of corn, shucked and cut into 4 pieces

• 16 oz baby bell peppers, halved and seeded

• 1 tsp fresh thyme

• 4 tsp cajun seasoning

• 1 tsp salt

• black pepper, to taste

• 6 boneless, skinless chicken breasts

• 2 grated garlic cloves

• hot sauce, for serving

Directions

1. Preheat oven to 425 degrees. Place olive oil on baking sheets. Combine corn, bell peppers, thyme, 1 tsp each of cajun seasoning, salt, and pepper. Mix until well coated.

2. Add chicken to the sheet pans and coat with same seasonings.

3. Bake for 25 minutes, rotating the baking sheets halfway through. Or until chicken is cooked through and vegetables are tender. Transfer chicken to a platter.

4. Add hot sauce to each tray of vegetables and toss until vegetables are glazed. Add to the platter with chicken.

Slow Cooker Corn Chowder

Ingredients

• 2-1/2 cups of milk

• 14 oz can cream corn

• 10-3/4 oz can cream of mushroom soup

• 1-3/4 cups frozen corn

• 1 cup frozen shredded hash browns

• 1 cup fully cooked ham, diced

• 1 large onion, chopped

• 2 tablespoons butter

• salt and pepper

Directions

1. Combine all ingredients (except salt and pepper) in a large slow cooker

2. Cover and cook for 6 hours

3. Salt and pepper to taste.