"Real Simple", real yummy recipes

Oh, Real Simple magazine. How I love you! You have been a true friend to me over the years. I credit Amy Williams for introducing you to me. My life is better for having you in my home, Real Simple!

A few days ago, I posted my menu for several days. Most of the meals in my menu came from May 2009 edition of Real Simple (not the magazine cover shown here).

For those of you not fortunate enough to go to your mailbox each month and find the gift of Real Simple inside, I thought I would share a few of those recipes with you.

Ravioli with Spinach and Bacon

*1 pound ravioli (fresh or frozen)
*6 slices bacon
*2 tablespoons olive oil
*2 cloves garlic, sliced (I used the jarred minced kind)
*2 bunches fresh spinach, thick stems removed (about 8 cups) (I used the bagged spinach found next to the bagged lettuce in the produce section)
*kosher salt and black pepper
*1 tablespoon fresh lemon juice

1. Cook the ravioli according to the package directions. Drain and divide among bowls.

2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Crumble

3. Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.

4. Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.

I made this Saturday (messed up the menu some, if you are following along). And it was a hit! Both girls loved it and Matthew and I couldn't get enough. AND it took less than 20 minutes!

Zesty Chicken Enchiladas

(Tomatillos resemble small green tomatoes with papery outer skins and a delicious tart flavor. Can't find them? Try a shortcut version of the sauce by mixing a 16-ounce jar of mild green salsa with 1 cup cream-this is what I did.)

*1 tablespoon canola oil
*1 pound tomatillos, chopped
*1 onion (preferably white), chopped
*1 poblano pepper, seeded and chopped
*2 cloves garlic, chopped
*3/4 teaspoon ground cumin
*kosher salt and black pepper
*1 cup heavy cream
*1 2-to 2 1/2-pound rotisserie chicken, meat shredded
*1 14.5 ounce can diced tomatoes, drained
*1 1/4 cups grated Monterey Jack cheese (5 ounces)
*8 6-inch corn tortillas
*salsa

1. Heat oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree. (I skipped this entire step because I used the jar of mild green salsa with a cup of cream.)

2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatilla sauce, and 1/2 teaspoon each salt and pepper.

3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.

4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with salsa.

Another hit! We all four loved it!

Happy cooking and if you are lucky enough to subscribe, happy reading!