Wednesday, August 5, 2009

Simple Meals

SIMPLE, FAST, EASY and HEALTHY meals are every mom's heart's desire right?!

Well, I recently purchased a Real Simple magazine and tried some of their recipes which were very easy to prepare and delicious!! So.. I went on their website and found a plethora of wonderful recipes!! The best part is, you can look up recipes by: main ingredient, course, occasion, cuisine, and/or convenience. There is also a "kid-friendly" option which is super helpful.

I typically check my refrigerator, see what kind of meat I have and search via "main ingredient" and viola! I've also done this with other recipe sites such as, but what I like most about Real Simple is... well, it's just quite SIMPLE and tasty!

Below are some recipes that I've prepared and really enjoyed:


  • 3 tablespoons olive oil
  • 1 1/2 pounds flank steak
  • kosher salt and black pepper
  • 1 10-ounce box couscous
  • 2 cloves garlic, thinly sliced
  • 1/4 cup pine nuts
  • 2 cups baby spinach
  • 1/4 cup crumbled Feta (1 ounce)
  • 2 tablespoons fresh lemon juice
  • 1Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing.
  • 2Cook the couscous according to the package directions; transfer to a large bowl.
  • 3Wipe out the skillet. Cook the remaining 2 tablespoons of oil, the garlic, and pine nuts over medium heat, stirring, until golden, 2 to 3 minutes. Fold into the couscous with the spinach, Feta, lemon juice, and 1/2 teaspoon each salt and pepper. Serve with the steak.


  • 4 6-ounce boneless, skinless chicken breasts
  • 2 tablespoons plus 1 teaspoon olive oil
  • kosher salt and black pepper
  • 2 medium red onions, sliced into 1/2-inch-thick rounds
  • 3 peaches, cut into wedges
  • 1 bunch arugula, thick stems removed (about 4 cups)
  • 2 tablespoons balsamic vinegar
  • 2 ounces blue cheese, broken into pieces
  • 1Heat grill to medium-high. Brush the chicken with 1 teaspoon of the oil and season with 1/2 teaspoon each salt and pepper. In a bowl, toss the onions, peaches, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper.
  • 2Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the peaches until charred, 2 minutes per side.
  • 3Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese; serve with the chicken.

CHICKEN WITH TARRAGON AND LEEKS- 4h30min (slow cooker meal!)

  • 1 1/2 pounds baby new potatoes (about 16)
  • 8 small skinless chicken thighs (1 1/2 pounds)
  • 3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
  • 1 cup dry white wine
  • Kosher salt
  • 1 10-ounce package frozen peas
  • 1/3 cup heavy cream
  • 1 tablespoon chopped fresh tarragon
  • 1Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
  • 2Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
  • 3Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
  • 4Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.