Real Simple is my most favortist magazine, ever.
I heart it, each month. It never does me wrong. And there is never ever a celebrity in its pages (except for ads) and I love that. It's about real people and real life solutions, recipes, advice that you can actually use, and heart warming articles. The bi-annual gift guide is da bomb. One for the Holidays and another for Spring gifts--like weddings, father/mother days, graduations, and housewarmings--GENIUS.
The best feature that I look forward to each month is the "Fake it, Don't Make it" recipe. An easy, short cut recipe that when all complete seems like you spent hours in the kitchen. A long time ago, Fried Chicken Salad was the recipe. I just got to making it for the first time last night and may I say: YUM!
1 10-ounce bag chopped romaine lettuce
1 large tomato, chopped
1 medium cucumber, peeled (optional), seeded, and diced
1 green bell pepper, seeded and diced
2 small red onion, diced or finely chopped
1 tablespoon extra-virgin olive oil
1 12-ounce package Perdue Low Fat, Fully Cooked Chicken Breast Cutlets, Italian Style (4 cutlets)
1/2 8-ounce bottle chunky blue cheese dressing
1 teaspoon freshly ground black pepper
In a large bowl, combine the lettuce, tomato, cucumber, bell pepper, and onion. Heat the oil in a skillet over medium heat. Add the cutlets and heat 1 1/2 minutes per side or until browned. Transfer to a cutting board and slice each into 6 pieces. Add the dressing to the salad and toss to combine. Add the chicken and toss again. Season with the pepper and serve.