Real Simple's Guide to a Month of Easy Dinners

I'm gonna try and take this on...we'll see how long it lasts. Get your appetite ready!

Week one:


Tilapia with Peppers and Olives

Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients

• 2 tablespoons olive oil
• 4 6-ounce tilapia fillets
• kosher salt and black pepper
• 2 red bell peppers, thinly sliced
• 1 onion, thinly sliced
• 1/2 cup pitted green olives
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh lime juice

Directions

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the fish with 1⁄4 teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
2. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes. Stir in the olives, parsley, lime juice, and 1⁄4 teaspoon each salt and pepper. Serve with the fish.

Spicy Orange-Glazed Drumsticks with Green Beans

Serves 4 Hands-On Time: 15m Total Time: 45m

Ingredients

• 1/4 cup orange marmalade
• 1/2 teaspoon chili-garlic sauce (found in the Asian section of the supermarket)
• 8 chicken drumsticks (about 2 1/2 pounds)
• kosher salt and black pepper
• 1 pound green beans
• 1 tablespoon butter
• 4 corn bread muffins, warmed

Directions

1. Heat oven to 400º F. In a small bowl, mix the marmalade and chili-garlic sauce.
2. Season the chicken with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Roast on a foil-lined baking sheet until cooked through, 35 to 40 minutes, brushing with the marmalade mixture during the last 10 minutes of cooking.
3. Meanwhile, bring a pot of salted water to a boil. Cook the green beans until tender, 4 to 6 minutes. Drain and toss with the butter and 1⁄4 teaspoon each salt and pepper. Serve with the chicken and muffins.

Beef and Bok Choy Stir Fry

Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients

• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 1 pound flank steak, thinly sliced
• kosher salt and black pepper
• 4 heads baby bok choy, quartered
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 1 tablespoon brown sugar

Directions

1. Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with 1⁄4 teaspoon each salt and pepper and cook, turning often, until cooked through, 3 to 4 minutes. Transfer the steak to a plate.
2. Wipe out the skillet. Add the bok choy and 1⁄4 cup water and simmer, covered, until tender, 2 to 3 minutes.
3. Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.