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Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

EASY DINNER 2 Sausage, lentil, and kale soup

ACTIVE TIME 15MINUTES TOTAL TIME 40 MINUTES SERVES 4

1lb. sweet Italian sausage, casings removed 1cup chopped onion 2garlic cloves, chopped 4cups chicken stock 2cupsdried red lentils, rinsed 1(28-oz.)can whole peeled tomatoes, drained 1tsp. kosher salt ½tsp. black pepper 5cups loosely packed baby kale leaves

Baguette, for serving

COOK the sausage in a Dutch oven over medium-high, stirring often, until the meat crumbles and begins to brown, about 4 minutes. Add the onion and garlic and cook until the onion softens and the sausage is browned all over, about 4 more minutes. ADD the stock, stirring and scraping to loosen any browned bits from the bottom of the Dutch oven. Add the lentils, tomatoes, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the lentils have softened, 20 to 25 minutes. STIR in the kale and cook, stirring constantly, until softened, about 1 minute. Serve with the baguette.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

EASY DINNER 3 Miso black basswith Asian slaw

ACTIVE TIME 15MINUTES TOTAL TIME 20 MINUTES SERVES 4

NUTRITION Get details on fat, calories, and sodium at realsimple. com/rsrecipes. ¼cup white miso (found in the refrigerated section in most grocery stores) ¼cup rice vinegar, divided ¼cup canola oil, divided 4(6 oz.) boneless, skin-on black bass fillets 1Tbsp. soy sauce 1Tbsp. fresh lime juice ½tsp. kosher salt 1head red cabbage, thinly sliced 1red bell pepper, sliced 1serrano or jalapeño chile, seeds removed, sliced ¼cup chopped, roasted, salted peanuts

Lime wedges, for serving

PREHEAT broiler with a rack 6 inches from heat. Whisk together the miso and 2 tablespoons each of the vinegar and oil in a small bowl. Place the fish on a lightly greased rimmed baking sheet. Rub all the sides with the miso mixture; set aside. WHISK together the soy sauce, lime juice, salt, and the remaining 2 tablespoons each of vinegar and oil in a large bowl. Add the cabbage, bell pepper, and chile and toss to coat. Let stand until ready to serve. BROIL the fish, skin-side down, until cooked through and beginning to brown, 5 to 6 minutes. Sprinkle the peanuts over the slaw. Serve the fish with the slaw and lime wedges.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

EASY DINNER 4 Beef Stroganoffover egg noodles

ACTIVE TIME 25 MINUTES TOTAL TIME 40 MINUTES SERVES 4

DINNER MADE EASY Get this recipe delivered to yourdoor withour partner FreshRealm! Go to freshrealm.co/rs12 and enter RS35OCT16 to get $35 off orders of$70, now until November 30.

1lb. boneless top sirloin steak, cut into 1-in. pieces ¾tsp. kosher salt ¾tsp. black pepper 1tsp. smoked paprika ¼cupall-purpose flour, divided 2Tbsp. canola oil 1cupchopped yellow onion 2cups beef stock 12oz. uncooked egg noodles 1mediumtomato, chopped ½cup plain whole-milk yogurt

Fresh flat-leaf parsley, for serving

SPRINKLE the beef with the salt, pepper, paprika, and 2 tablespoons of the flour in a large bowl and toss to coat. Heat the oil in a large, deep skillet over medium-high. Add the beef and cook, stirring occasionally, until browned on all sides, about 8 minutes. Remove the beef from the skillet and set aside. ADD the onion to the skillet and cook, stirring often, until beginning to brown and tender, 4 to 5 minutes. Whisk together the stock and the remaining 2 tablespoons of flour. Add the stock mixture to the onion, stirring and scraping to loosen any browned bits from the bottom of the skillet. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the sauce has thickened and reduced slightly, about 15 minutes. Meanwhile, cook the noodles according to the package directions. STIR the beef and tomato into the sauce and cook until heated through, 3 to 5 minutes. Remove from heat and stir in the yogurt. Stir in the drained noodles and garnish with parsley.