Real Simple recipe

Yet another easy dinner from Real Simple

Okay, the first Real Simple recipe was okay but this one was wonderful.  Turkey cutlets and green bean salad.  I adjusted the salad to exclude some non-favorite items such as tomatoes and olives but I think it would be lovely with – I used orange bell pepper and it was nice.

I’ve made chicken cutlets this way but the turkey was a nice change. Verdict: All in favor and want the leftovers with what is now known as simple tomato sauce (from


  • 3/4 lb green beans, trimmed and washed
  • 1 lb grape tomatoes, halved (I used orange bell pepper)
  • 1/2 pitted kalamata olives, quartered (you could also use hearts of palm here)
  • 1 tablespoon fresh lemon juice and lemon wedges for serving (it was lemony enough without extra)
  • 4 tablespoons of olive oil (I  used more as needed)
  • kosher salt and black pepper
  • 4 thin turkey cutlets – about 1 lb. (I used 2 lbs – and had leftovers – glad I did)
  • 1/4 cup all-purpose flour (1/2 cup)
  • 2 large eggs – beaten (add 2 more eggs)
  • 2/3 cup bread crumbs (I did not measure – just used all I had on hand – probably 1 cup plus a bit)


In a large saucepan with a steamer basket, bring 1 inch of water to a boil. Place beans in basket, cover and steam until tender – about 4 to 5 minutes. Rinse beans under cold water to cool.

Toss the beans with veggies of choice, lemon juice, 1 tablespoon of olive oil. 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl.

Season the turkey with salt and pepper (calls for 1/2 tsp salt and 1/4 tsp pepper – I used less). Dredge cutlets in flour and then dip into egg, let the excess drip off.  Coat with breadcrumbs.  Heat 3 tablespoons of olive oil over medium high heat (if making more, add the additional oil later) and place cutlets in pan. Cook until golden and cooked through (2-3 minutes per side). I put everything in a 350 degree oven because I wanted to hold them a bit and I am always concerned about undercooked poultry.

Serve with green bean salad and side green salad. A crusty bread if you are adding carbs or some cous cous or quinoa (good protein)would add nicely to the dinner.

 Thank you folks at All in all a fast (under 30 minutes) and lovely meal.

Asparagus, pine nuts and linguine

Real Simple's weekday dinner

Just picked up April issue of Real Simple magazine and thought I’d try one of their weekday dinners, even though it is a weekend – the craziness!  The Real Simple website doesn’t have this up yet – I tried to link to it but couldn’t.  Liked it but didn’t love it but I think  it is because I took liberties with the pasta amount. It was good enough and simple enough that I am willing to try it again with the correct amount of pasta. Suggestion was made to add sausage, when I pointed out that the point was that it was veggie, it was agreed that we could add tofu or textured vegetable protein (your mouth is watering , yes?).

So here it is:

Linguine with asparagus and pine nuts


  • 12 oz linguine (I used more which I think was the problem – 1/3 box whole wheat and 1/2 box white pasta)
  • 1/4 cup olive oil (I did add more olive oil to the pan when I saw that I would be short on sauce)
  • 1/4 cup pine nuts
  • 2 lbs asparagus, trimmed and cut into 1 inch pieces
  • kosher salt and black pepper
  • 1 cup shaved parmesan cheese (about 3 ounces)

Cook the pasta according to package directions, drain the pasta and return to pan.

Heat the oil in a medium skillet over medium heat add pine nuts and garlic and cook, stirring frequently until golden. Add asparagus and cook until just tender (2-3 minutes)  I found that it took longer – maybe 4-5 minutes

 Add the asparagus mixture to the pasta along with 1 teaspon salt and 1/4 teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.

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