Real Simple's Fake It, Don't Make It

I love Real Simple's fake recipes...well, easy recipes...with pre-made products.
I want to try the Lasagne and Chicken Stir Fry.

TV Dinners...Rated

Here's a website/blog that rates frozen dinners...genius!

And here are some winners:

Kashi All Natural Lemon Rosemary Chicken

Lean Cuisine Fiesta Grilled Chicken

Trader Joe's Cheese Enchiladas

Grilled Pork Chops With Maple Syrup Sweet Potatoes

This recipe sounds good and easy.

10 Recipes for Rotisserie Chicken

These seems easy enough!

Havarti-Stuffed Chicken With Tomato Salad

Ingredients

• 4 6-ounce boneless, skinless chicken breasts
• 4 ounces dill Havarti cheese, cut into small pieces
• kosher salt and black pepper
• 3 tablespoons olive oil
• 1 pound heirloom tomatoes, sliced
• 4 pepperoncini peppers, thinly sliced

Directions

1. Cut a 2-inch pocket in the thickest part of each chicken breast.
2. Dividing evenly, stuff the pockets with the cheese and season with ½ teaspoon salt and ¼ teaspoon pepper.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.
4. Meanwhile, arrange the tomatoes and peppers on a plate. Drizzle with the remaining oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the chicken.

Click here to find out more! Parchment-Baked Halibut with Sautéed Spinach

Ingredients

• 4 6-ounce pieces skinless halibut fillet
• kosher salt and black pepper
• 12 sprigs fresh thyme
• 1 small orange, thinly sliced
• 2 tablespoons olive oil
• 1 10-ounce package spinach, thick stems removed (about 16 cups)
• 2 cups fresh basil leaves

Directions

1. Heat oven to 400° F. Place the fish on one side of four 12- to 15-inch lengths of parchment.
2. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Top with thyme and orange slices.
3. Fold the parchment over the fish; make small overlapping folds along the edges to seal. Transfer to 2 baking sheets and bake for 12 minutes.
4. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the spinach, basil, and ¼ teaspoon each salt and pepper. Cook, tossing, until just wilted, 2 to 3 minutes.
5. Carefully cut the packets open and serve with the spinach.

Grilled Teriyaki Wings

Directions

1. Halve 8 chicken wings (about 1½ pounds) through the joint; cut off and discard the wing tips. Grill over medium-low heat, covered, turning occasionally, until cooked through, 20 to 25 minutes.
2. Brush with ¼ cup teriyaki sauce during the last 5 minutes of grilling. Sprinkle with ½ teaspoon toasted sesame seeds and serve with additional teriyaki sauce for dipping, if desired.

Spinach and Ricotta-Stuffed Shells

Ingredients

• 20 jumbo pasta shells (about half a 12-ounce box)
• 1 24-ounce jar marinara sauce
• 2 15-ounce containers ricotta
• 2 cups baby spinach, chopped
• 1/2 cup grated Parmesan (2 ounces)
• kosher salt and black pepper
• 1/2 cup grated mozzarella (4 ounces)
• green salad (optional)

Directions

1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool.
2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.
3. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.
4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

Grilled Buttermilk Chicken

Ingredients

• 1 1/2 cups buttermilk
• 8 cloves garlic, chopped
• 1 tablespoon paprika
• kosher salt and black pepper
• 6 pounds bone-in chicken pieces

Directions

1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
3. Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

Cheddar Chicken

Ingredients

• 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
• 6 ounces sharp Cheddar, grated
• 1 clove garlic, finely chopped
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 4 tablespoons unsalted butter, melted
• wild rice pilaf and steamed green beans (optional)

Directions

1. Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.

2. Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

3. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes. Serve with the pilaf and green beans, if using.

Last Minute Lasagna

• 1 26-ounce jar pasta sauce
• 2 30-ounce bags frozen large cheese ravioli, unthawed
• 1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
• 1 8-ounce bag shredded mozzarella
• 1/2 cup grated Parmesan

1. Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.

2. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.

3. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

Chickpea Pasta!

I love chickpeas!!

1 Tb olive oil
3 cloves garlic, chopped
7 cups vegetable or chicken broth
1/2 tsp crushed red pepper
Kosher salt
12 oz angel hair pasta
1 (15.5 oz) can chickpeas (rinsed)
1 cup fresh flat-leaf parsley, chopped
1/2 cup grated Parmesan
1/4 cup roasted almonds, chopped

• Heat the oil in a large saucepan over medium-high heat.
• Add the garlic and cook, stirring, for 1 minute (do not let it brown).
• Add the broth, red pepper, and 3/4 tsp salt and bring to a boil.
• Add the pasta and cook, stirring until the broth is nearly absorbed the pasta is al dente, about 6 mins.
• Stir in the chickpeas and parsley.
• Sprinkle with the Parmesan and almonds before serving.

Quick and Easy Soup!

Here are 2 recipes that start with two cans of chicken noodle soup. Add the rest of the ingredients and act like you cooked for hours!

**Note: The winner of the best canned chicken noodle soup was Campbell's Select Harvest Chicken with Egg Noodles.

Tortilla Soup:
Bring two, 14-19 oz cans of chicken noodle soup to a simmer. Add 1 cup of frozen corn kernels and 1 tsp. of hot sauce and cook, stirring occasionally, until heated through. Ladle into bowls and serve with an avocado slice and tortilla chips.

White Bean and Chicken Soup:
Bring two, 14-19 oz cans of chicken noodle soup to simmer. Add 1/2 bunch of kale, leaves torn into 2-inch pieces (about 4 cups), and cook until tender, 6-8 minutes. Stir in one 15-oz can of rinsed white or cannellini beans and cook until heated through.

Creamy Rigatoni with Broccoli and Brie

1 lb. dried rigatoni
1 head broccoli, cut int0 1/2-inch pieces, steamed
1/2 cup pine nuts, toasted
8 oz Brie, cut into 1-inch pieces
Kosher salt and pepper

Cook the pasta according to the package directions. Drain and return pasta to the pot. Add the steamed broccoli, pine nuts, Brie, 3/4 tsp salt, and 1/2 tsp pepper. Stir until the cheese melts.

Crispy Pacific Cod with Parmesan-butter Dipping Sauce

1 lb. Pacific cod, skin removed and cut into 2.5-inch-long pieces
2 tsp. olive oil
Kosher salt
1/2 cup corn flakes, crushed
1 stick of unsalted butter
1/4 cup grated Parmesan

Heat oven to 400. Rub the cod with the oil and season with 1/4 tsp salt. Dip the top side of the fish pieces (not the bottom side, from which the skin has been removed) in the corn flakes and place on a parchment or foil-lined baking sheet. Bake until just cooked through and opaque, about 10 minutes. In a small saucepan, melt the butter. Stir in the Parmesan and 1/4 tsp salt. Serve butter with fish for dipping.

Russian Chicken

This recipe doesn't sound good, but it is!

1 large bottle of Russian salad dressing
10 oz. apricot preserves
1 packet of Lipton dry onion soup mix
1 cup mayonnaise
6-8 Boneless Chicken Breasts

Mix the first 4 ingredients together and pour over chicken breasts. Cover and cook at 400 degrees for 45 minutes.

Salmon with Basil Oil

I've never been able to make salmon to my liking. Maybe this one will work.

4 6-oz salmon fillets, skin removed
1 tsp kosher salt
2 cups fresh basil leaves
1 cup extra-virgin olive oil
1/4 tsp black pepper

Bring a large pot of water to a boil. Fill a bowl half-way with ice water. Set broiler on high. Place the salmon on a foil-lined pan and season with 1/4 tsp of the salt. Cook, without turning, until the salmon is the same color throughout and flakes easily, 7-10 minutes, depending on thickness. Set aside. Meanwhile, add the basil to the pot and cook for 5 seconds. Using a slotted spoon, transfer the basil to the ice water. Drain and squeeze to remove the excess water. Place on a paper towel and pat dry. Place the basil, oil, pepper, and the remaining salt in a blender and puree until smooth. Transfer the salmon to individual plates and drizzle with the basil oil

Smashed White Bean and Avocado Club

2 15-oz cans white beans, rinsed and drained
2 Tbs extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, seedless and sliced thin
1 4-5oz container of sprouts
2 avocados, pitted and thinly sliced

In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork. Place mixture on bread and top with onion, cucumber, sprouts and avocado.

Sesame Chicken

I love sesame chicken but can rarely find it the way I like it in restaurants. Maybe I'll like this one.

1 lb. boneless, skinless chicken breasts
3 Tbs soy sauce
3 Tbs light brown sugar
2 Tbs sesame seeds, toasted

Cut chicken into 1/4-inch-thick slices. Heat the soy sauce and brown sugar in a large skillet over medium heat. Working in batches, add the chicken and saute until cooked through, about 1 1/2 minutes per side. Transfer to a bowl and repeat with rest of chicken. Sprinkle the sesame seeds over the chicken and toss to coat.

Tomatillo Roll-Up

I can't wait to try this one.

1 3-4lb rotisserie chicken, shredded
1/2 small red onion, thinly sliced
1 cup tomatillo sauce (also called green salsa)
3 Roma (plum) tomatoes, diced
1/4 cup pine nuts, toasted
1 head of broccoli, cut into small florets and steamed
4 pieces of thin flat bread or tortillas, warmed
2 avocados, one diced and one sliced
1 lime, cut into wedges

Combine first 5 ingredients in a bowl. Add the steamed broccoli and toss. Divide the mixture into tortillas, top with diced avocado and roll up. Serve with remaining avocado and limes.