Real Simple's Recipes- Week 1

Real Simple's Weekly Menu
Week 1
Purple Recipes are favorites, bold have not been tried yet.




Week 1
Monday: Roasted Tilapia, Potatoes, and Lemons
Tuesday: Penne with Tomatoes, Eggplant, and Mozzarella
Wednesday: Turkey Burgers with Creamy Romaine Slaw
Thursday: Pork Cutlets with Spicy Noodles
Friday: Steak with Roasted Carrots and Onions



week 1
What you May Have
† lemon
† garlic, 2 cloves
† large egg,1
† penne, 1⁄2 pound (1⁄2 box)
† all-purpose flour, 1⁄4 cup
† Dijon mustard, 3 tablespoons
† mayonnaise, 2 tablespoons
† low-sodium chicken broth, 4 cups
† dry white wine, 1⁄2 cup
† white wine vinegar, 1 tablespoon
† canola oil, 2 tablespoons
† olive oil, 2⁄3 cup
† paprika, 1⁄2 teaspoon
† crushed red pepper, 1⁄4 teaspoon
† kosher salt and black pepper

what you may need
† ground dark meat turkey, 1 pound (93 percent lean or less)*
† Newport or sirloin steaks, 4 small (1 inch thick; about 11⁄2 pounds total)*
† pork cutlets, 4 thin (about 3⁄4 pound total)*
† skinless tilapia fillets, 4 6-ounce
† cherry tomatoes, 1⁄2 pound
† eggplant, 1 medium (about 11⁄4pounds)
† medium carrots, 13⁄4 pounds
† red jalapeño pepper, 1
† romaine lettuce, 2 leaves
† shiitake mushrooms, 1⁄2 pound
† scallions, 4
† fresh ginger, 1 11⁄2-inch piece
† fresh tarragon, 2 tablespoons chopped
† fresh thyme, 12 sprigs
† fresh mint, 1⁄4 cup torn leaves
† red onions, 2 small
† baby potatoes, 1 pound (about 12)
† fresh mozzarella, 1⁄2 pound
† soft rolls, 4
† pickles (optional)
† pitted kalamata olives, 1⁄2 cup
† udon noodles, 1⁄2 pound
† panko bread crumbs, 3⁄4 cup
† potato chips (optional)


Monday:

Serves 4 Hands-On Time: 10m Total Time: 40m

Ingredients

• 1 pound baby potatoes (about 12), halved
• 1 lemon, thinly sliced
• 8 sprigs fresh thyme
• 2 tablespoons plus 1 teaspoon olive oil
• kosher salt and black pepper
• 1/2 cup pitted kalamata olives
• 4 6-ounce skinless tilapia fillets
• 1/2 teaspoon paprika

Directions

1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.
3. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
4. Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and ¼ teaspoon each salt and pepper.
5. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.

Tuesday:
Serves 4 Hands-On Time: 30m Total Time: 30m
Ingredients
1/2 pound penne (1⁄2 box)
1/4 cup olive oil
1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces
1/2 pound cherry tomatoes, halved
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
kosher salt and black pepper
1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces
1/4 cup torn fresh mint leaves
Directions
Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.
Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.
Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the mint. By Kate Merker and Sara Quessenberry, October 2010

Thursday:
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Ingredients

• 4 cups low-sodium chicken broth
• 1 1 1/2-inch piece fresh ginger, peeled and sliced
• 1/2 pound udon noodles
• 1/2 pound shiitake mushrooms, stems discarded and caps sliced
• 1 red jalapeño pepper, sliced
• 4 thin pork cutlets (about 3⁄4 pound total)
• kosher salt and black pepper
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 3/4 cup panko bread crumbs
• 2 tablespoons canola oil
• 2 scallions, sliced

Directions

1. In a large pot, bring the chicken broth and ginger to a boil.
2. Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.
3. Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.
4. Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko.
5. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 2 to 3 minutes per side.
6. Slice the pork and serve over the noodles. Sprinkle with the scallions.