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Simple and DeliciousSimple and Delicious

Simple and Delicious February/March 2019

Simple & Delicious helps busy home cooks get their meals on the fast track—and save both time and money—with easy dishes that fix up quick.acked with 150+ recipes and tips in every issue, you'll enjoy tons of easy, irresistable dishes and fast-to-fix meal ideas...a full color photo of every finished recipe...and so much more!

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access_time1 min.
love at 350°

We know—good-for-you food isn’t something you usually swoon over. But dietary needs are a concern for many home cooks. March is National Nutrition Month, so we’ve sprinkled fabulous recipes such as Lemon Feta Chicken, page 20, and Parmesan Pork Medallions, page 37, throughout this issue so you’ll see that healthy cooking can be just as tasty and enjoyable as making all your family’s favorites. And we’ll help you keep the kitchen cozy whether you’re cooking seafood for Lent, page 45, making fun handhelds for grab-and-go meals, page 55, or entertaining on the quick with 3-ingredient dips, page 90. Here’s to finding many new ways to bring your love to the table.…

access_time1 min.
rashanda cobbins

I’m a hermit this time of year, but at least I get lots of use out of my oven and slow cooker. And this season I’ll be sure to make a few dishes in this issue! I’m obsessed with efficiency in the kitchen and love the ease of quick 30-minute meals using pantry staples, like Almond-Topped Fish, page 36. Our Test Kitchen-approved recipes take all the stress out of making weeknight dinner. I love to stretch a meal. I pull out my trusty slow cooker to cook once and then have leftovers perfect for a weekday lunch or a cozy at-home movie night. One recipe you can bet I’m going to cook is the Ginger Chicken and Quinoa Stew, page 80. Mama’s Blueberry Cobbler, page 78, is super simple and tasty. You can…

access_time28 min.
half-hour headstart

Fettuccine with Black Bean Sauce My husband needed to go on a heart-smart diet, so I’ve come up with new ways to add more vegetables to our menus. This meatless spaghetti sauce is a winner; it’s even prettier with spinach fettuccine. —Marianne Neuman, East Troy, WI Takes: 30 min. • Makes: 5 servings 6 oz. uncooked fettuccine 1 small green pepper, chopped 1 small onion, chopped 1 Tbsp. olive oil 2 cups garden-style pasta sauce 1 can (15 oz.) black beans, rinsed and drained 2 Tbsp. minced fresh basil or 2 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. fennel seed 1/4 tsp. garlic salt 1 cup shredded part-skim mozzarella cheese Additional chopped fresh basil, optional 1. Cook fettuccine according to package directions. Meanwhile, in a saucepan, saute the green pepper and onion in…

access_time2 min.
on the side

Cabbage & Rutabaga Slaw 2 cups diced peeled rutabaga • 2 cups finely chopped cabbage • 1/2 cup finely chopped red onion• 1/4 cup minced fresh Italian parsley • 1/2 cup reduced-fat apple cider vinaigrette • Toss together all ingredients. Refrigerate, covered, about 3 hours. Serves 4. FE Ann Sheehy, Lawrence, MA Fried Cabbage 2 Tbsp. butter • 1 tsp. sugar• 1/2 tsp. salt• 1/4 tsp. crushed red pepper flakes• 1/8 tsp. pepper• 6 cups coarsely chopped cabbage • 1 Tbsp. water • In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add cabbage and water. Cook until tender, 5-6 minutes, stirring occasionally. Serves 6. —Bernice Morris, Marshfield, MO Tangerine Tossed Salad 1/2 cup sliced almonds • 3 Tbsp. sugar, divided • 2 medium tangerines • 6 cups…

access_time8 min.
hook, line & supper

Orange Tilapia in Parchment Sweet orange juice and spicy cayenne pepper give this no-fuss dish fabulous flavor. A bonus? Cleanup is a breeze! —Tiffany Diebold, Nashville, TN Takes: 30 min. • Makes: 4 servings 1/4 cup orange juice 4 tsp. grated orange zest 1/4 tsp. salt 1/4 tsp. cayenne pepper 1/4 tsp. pepper 4 tilapia fillets (6 oz. each) 1/2 cup julienned carrot 1/2 cup julienned zucchini 1. Preheat oven to 450°. In a small bowl, combine the first five ingredients; set aside. Cut parchment or heavy-duty foil into four 18x12-in. lengths; place a fish fillet on each. Top with carrot and zucchini; drizzle with orange juice mixture. 2. Fold parchment over fish. Working from bottom inside corner, fold up about 3/4 in. of the paper and crimp both layers to seal. Repeat, folding edges up…

access_time7 min.
fork-free fare

Bacon-Chicken Crescent Ring This pretty ring is really very easy to put together and is always a hit at parties. It’s simple and so good that people ask me for the recipe every time I make it. —Michele McWhorter, Jacksonville, NC Prep: 25 min. • Bake: 20 min. Makes: 8 servings 2 tubes (8 oz. each) refrigerated crescent rolls1 can (10 oz.) chunk white chicken, drained and flaked1 1/2 cups shredded Swiss cheese3/4 cup mayonnaise1/2 cup finely chopped sweet red pepper1/4 cup finely chopped onion6 bacon strips, cooked and crumbled2 Tbsp. Dijon mustard1 Tbsp. Italian salad dressing mix 1. Grease a 14-in. pizza pan. Unroll the crescent roll dough; separate it into 16 triangles. Place the wide end of one triangle 3 in. from the edge of prepared pan with point overhanging edge of pan.…