Dinner Tonight: Beef and Lamb

Time: 40 minutes

Top It Off: Garnish the steak with fresh red onion, cilantro, garlic, and lime for a great look and a bit of extra flavor in every bite.

Serve with Grilled Corn and Bell Pepper Salad

Time: 40 minutes

Spice It Up: Cracked whole spices give the steak a great crust. Use the bottom of a heavy skillet to gently crush until cracked.

Serve with Elote-Style Zucchini Noodles

Time: 35 minutes

Prep Pointer: Flattening the patties before cooking allows for more browning in the pan and more coverage on the toasted bread slices.

Serve with Spiced Oven Fries: Preheat oven to 450° (place baking sheet in oven as it preheats). Cut each of 3 (8-ounce) baking potatoes lengthwise into 8 wedges. Combine potatoes, 1 tablespoon canola oil, ½ teaspoon paprika, ½ teaspoon dried oregano, ¼ teaspoon kosher salt, ¼ teaspoon ground cumin, and a dash of ground red pepper; toss to coat. Arrange potatoes on preheated pan in a single layer. Bake at 450° for 30 minutes or until browned, stirring after 15 minutes. SERVES 4 (serving size: 6 wedges) CALORIES 167; FAT 3.7g (sat 0.3g); SODIUM 129mg

Time: 35 minutes

Lighter Choice: Instead of a fried shell, crunchy tortilla chips mingle in a base of crisp, sturdy romaine. Try leftover mild, crumbly queso fresco in Mexican egg scrambles, burritos, or stuffed poblano peppers.

Serve with Cilantro and Almond Pilaf

Time: 25 minutes

Boozy Subs: While brandy is traditional in the sauce, you can substitute Madeira or dry white wine.

Serve with Sautéed Haricots Verts with Red Bell Pepper and Lemon

Time: 35 minutes

Use It Up: Oyster sauce is salty and slightly sweet. Stir into cooked rice noodles, mix with mayo for a sandwich spread, or add to stir-fries.

Serve with Sesame Soba Noodles

Time: 30 minutes

Make Ahead: Grill the steak and cook the sweet potatoes a day or two ahead. Reheat the potatoes while you assemble the salad.

Serve with Mini Baked Sweet Potatoes

This gastropub favorite usually features a heaping portion of steak, butter-yellow croutons, and a blanket of creamy dressing. Our more balanced version includes avocado and a vinaigrette that complements the vegetables instead of disguising them. A little meat goes a long way: just 12 ounces is plenty to serve 4.

Time: 35 minutes

Show Off: Load up the nachos on a baking sheet, then bring straight to the table for easy serving and a great presentation.

Serve with Zucchini, Carrot, and Radish Salad

While we love melted shredded cheese, we found that it makes the nachos a bit unwieldy. Instead, a creamy cheese sauce coats each chip and makes it easier to separate from the pack. You can use pinto beans instead of black beans and shredded rotisserie chicken instead of ground beef. Topping potential is endless, but we like sliced avocado and jalapeno.

Time: 35 minutes

Use It Up: Add pearl onions to soups and stir-fries, or sauté in a skillet with a little olive oil, balsamic vinegar, and sugar. Think of this savory meat sauce as a cross between beef stew and sloppy joe filling.

Serve with Cauliflower Polenta
Cauliflower lightens traditional polenta. You can also use 10 ounces of packaged pre-riced cauliflower and skip step 1. You can sub out the polenta for grits depending on what you have on hand. Cauliflower polenta is a great base for stews and ragouts to soak up the flavor and bind the whole meal together. As a healthier alternative to mashed potatoes, cauliflower polenta is great to serve as a side to any protein and can take on any flavor profiles.

Time: 40 minutes

Flavor Hit: Chipotle chile powder has a smoky, earthy profile and isn't as hot as ground red pepper.

Serve with Shaved Carrot, Cucumber, and Sweet Onion Salad

Time: 25 minutes

Riff Away: Fill the pizza-dillas with shredded chicken and spinach or with zucchini and mushrooms for a vegetarian option.

Serve with Blistered Asparagus

Time: 40 minutes

Just Right: Pressing your thumb to middle finger, touch the heel of your hand. A medium-rare steak will have the same firmness.

Serve with Garlicky Spinach

Time: 40 minutes

Grate It: Use the large holes of a box grater to grate the carrots. Grated carrots add moisture and color to the meat loaves.

Serve with Roasted Broccoli with Garlic and Lemon

Time: 40 minutes

Make Ahead: Cook the beef mixture a day or two ahead, then reheat and build tostadas as needed. No tostadas? Top baked tortilla chips.

Serve with Cheesy, Smoky Pinto Beans

Time: 30 minutes

Prep Pointer: Large onion and bell pepper slices will get more char and be easier to maneuver in the grill pan.

Serve with Avocado and Tomato Salad: Combine 2 cups halved red and yellow cherry tomatoes, ½ cup chopped white onion, 2 tablespoons fresh lime juice, 2 tablespoons extra-virgin olive oil, ¼ teaspoon kosher salt, ¼ teaspoon ground cumin, a dash of ground red pepper, and 1 large avocado, cubed, in a bowl; toss. SERVES 4 (serving size: 1 cup) CALORIES 140; FAT 12.2g (sat 1.7g); SODIUM 128mg

READER FAVORITE!  

Time: 30 minutes

Kid Pleaser: Sub chicken broth for sherry, and either omit the olives or change to milder black ones.

Serve with Pear, Date, and Manchego Salad: Arrange 1 cup gourmet salad greens on each of 4 plates. Finely chop 2 ripe Bosc pears; toss with 2 teaspoons lemon juice. Divide pears, 6 finely chopped dates, and 2 tablespoons chopped walnuts evenlyh among salads. Combine 1 ½ tablespoons extra-virgin olive oil, 2 teaspoons sherry vinegar, ¼ teaspoon salt, and 1/8 teaspoon black pepper; stirk with a whisk. Drizzle evenly over salads. Top each salad with ½ ounce shaved Manchego cheese.

Time: 40 minutes

Serve with Cracked Wheat–Currant Pilaf: Sauté 1½ cups quick-cooking bulgur in 2 teaspoons butter over medium-high heat for 1 minute. Add 1½ cups water and ½ teaspoon kosher salt. Bring to a boil; cook 2 minutes. Cover, remove from heat, and let stand 25 minutes. Fluff with a fork. Stir in 3 tablespoons dried currants and 2 tablespoons chopped fresh flat-leaf parsley.

And Spicy Chard: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ½ teaspoon crushed red pepper and 2 minced garlic cloves; sauté 30 seconds. Add 8 cups chopped Swiss chard and ¼ cup chicken broth; cover and cook 8 minutes.

Time: 40 minutes

Prep Pointer: Crush fennel seeds with a mortar and pestle, or place in a heavy-duty zip-top plastic bag and tap the bag with a skillet.

Serve with Carrot-Currant Slaw: Combine 2 tablespoons lemon juice, 1 ½ teaspoons olive oil, ½ teaspoon ground cumin, ¼ teaspoon salt, 1⁄8 teaspoon ground red pepper, and 1⁄8 teaspoon black pepper in a large bowl. Stir in 4 cups shredded carrots, ½ cup chopped green onions, and ½ cup currants.

Time: 40 minutes

Flavor Hit: For an assertive taste, choose Maytag, Stilton, or Roquefort cheese. For a milder flavor, go with Gorgonzola dolce or Cambozola.

Serve with Garlic-Olive Oil Bread: Preheat oven to 425°. Slice 2 Italian-style hoagie rolls in half horizontally. Combine 1 ½ tablespoons extra-virgin olive oil and 1 teaspoon garlic powder; brush evenly over cut sides of rolls. Bake at 425° for 7 minutes or until toasted.

Time: 40 minutes

Time-Saver: Cooking the beef and onions together speeds the process.

Serve with Spicy Black Beans: Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add 1 cup chopped red bell pepper and 1 minced jalapeño pepper; sauté 4 minutes. Add 2 tablespoons fresh lime juice, ¼ teaspoon salt, and 1 (15-ounce) can rinsed and drained organic no-salt-added black beans. Cook 3 minutes or until thoroughly heated. Sprinkle with 1 tablespoon chopped fresh cilantro.

Time: 40 minutes

Flavor Hit: A touch of butter brings creamy richness to the beans.

Serve with Parmesan Potatoes: Heat a small saucepan over medium heat. Add 2 cups refrigerated mashed potatoes (such as Simply Potatoes); cover and cook 5 minutes or until thoroughly heated, stirring occasionally. Stir in ½ cup (2 ounces) grated fresh Parmesan cheese, ¼ cup thinly sliced green onions, and 1/8 teaspoon freshly ground black pepper.

Time: 40 minutes

Simple Sub: Use ground chicken or turkey if you're not a lamb fan.

Serve with Couscous-Arugula Salad: Bring 1 cup water to a boil in a medium saucepan. Stir in ¾ cup uncooked couscous and ¼ teaspoon salt. Remove from heat; cover and let stand 10 minutes. Fluff couscous with a fork. Stir in 2 cups arugula, 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, and ½ teaspoon freshly ground black pepper. CALORIES 186; FAT 7g (sat 1g); SODIUM 154mg

Time: 40 minutes

Make-Ahead Tip: Prepare salsa up to two hours ahead; cover and store at room temperature.

Serve with Two-Bean Toss: Cook 2 cups trimmed green beans and 1 cup trimmed wax beans in boiling water for 4 minutes or until crisp-tender; drain and rinse with cold water. Combine 1 teaspoon grated lime rind, 1 tablespoon fresh lime juice, 1 tablespoon extra-virgin olive oil, 1 tablespoon chopped fresh flat-leaf parsley, ¼ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Add beans; toss to coat. Yield: 4 servings (serving size: ¾ cup). CALORIES 52; FAT 3.4g (sat 0.5g); SODIUM 148mg

Time: 40 minutes

Flavor Hit: Leave seeds in the jalapeño for a spicier relish.

Serve with Fresh Lima Beans: Cook 2 cups fresh lima beans in simmering water 20 minutes or until tender. Rinse with cold water; drain. Combine 1 tablespoon olive oil, 2 teaspoons red wine vinegar, and 1/8 teaspoon salt. Add beans, ½ cup quartered grape tomato, ¼ cup sliced kalamata olives, and 2 tablespoons chopped parsley; toss well. Yield: 4 servings (serving size: ½ cup). CALORIES 140; FAT 4.6g (sat 0.7g); SODIUM 176mg

Time: 30 minutes

Flavor Hit: Chipotle powder brings spicy, smoky taste to the dish.

Serve with Spinach with Toasted Almonds: Heat a large nonstick skillet over medium- high heat. Coat pan with cooking spray. Add 1 (6-ounce) package baby spinach; sauté 2 minutes or until spinach wilts. Add 1⁄8 tea-spoon salt. Sprinkle with 3 tablespoons toasted sliced almonds. Yield: 4 servings (serving size: about 1⁄3 cup). CALORIES 42; FAT 2.1g (sat 0.2g); SODIUM 141mg

Time: 30 minutes

Prep Pointer: Let the lamb stand at room temp for 30 minutes so it cooks evenly and quickly.

Serve with Tomato-Parsley Salad: Combine 2 tablespoons fresh lemon juice, 1½ teaspoons Dijon mustard, and ½ teaspoon honey in a large bowl; gradually whisk in 1 tablespoon extra-virgin olive oil. Add 2 cups fresh flat-leaf parsley leaves, 1 cup diced yellow bell pepper, ½ cup diced red onion, and 1 pint halved grape tomatoes; toss gently to coat. Yield: 4 servings. CALORIES 82; FAT 3.9g (sat 0.6g); SODIUM 68mg

Time: 30 minutes

Simple Sub: If you don't like lamb, substitute 4-ounce beef tenderloin steaks.

Serve with Buttermilk Mashed Potatoes: Cut 1 pound peeled Yukon gold potato into 1-inch pieces. Place potato in a medium saucepan; cover with water. Bring to a boil; reduce heat and simmer for 15 minutes or until potato is tender. Drain well, and mash potato with a potato masher. Stir in 1/2 cup room temperature low-fat buttermilk, 4 teaspoons butter, and 1/2 teaspoon kosher salt. Drizzle with 4 teaspoons extra-virgin olive oil. Yield: 4 servings. CALORIES 182; FAT 8.8g (sat 3.3g); SODIUM 306mg

Time: 40 minutes

Simple Sub: Use 1 medium onion, cut into thin wedges in place of shallots.

Serve with Scallion Couscous: Bring 3/4 cup fat-free, lower-sodium chicken broth and 1/2 cup water to a boil in a medium saucepan. Gradually stir in 1 cup uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Stir in 1/3 cup chopped green onions. Yield: 4 servings. CALORIES 169; FAT 0.3g (sat 0.1g); SODIUM 80mg

READER FAVORITE!

Time: 40 minutes

Flavor Hit: Toasting fresh bread crumbs makes them sturdy, hearty, and nutty-tasting.

Serve with Salad with Balsamic Vinaigrette: Combine 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon minced shallots, and 1/2 teaspoon Dijon in a large bowl. Stir in 1/4 teaspoon sugar and 1/8 teaspoon salt. Add 1 (5-ounce) packaged herb salad, 1 cup carrot ribbons, and 1/2 cup thinly sliced red onion; toss. Yield: 6 servings. CALORIES 63; FAT 4.6g (sat 0.6g); SODIUM 94mg

Time: 40 minutes

SimpleSub: If you can't find shoulder tender, you can use beef or pork tenderloin.

Serve with Browned Butter Brussels Sprouts: Steam 1 pound trimmed, halved Brussels sprouts 5 minutes or until crisp-tender; drain well. Melt 1 ½ tablespoons butter in a skillet over medium heat; cook until butter browns. Add Brussels sprouts; cook 6 minutes or until tender, stirring frequently. Stir in 2 teaspoons lemon juice. ¼ teaspoon salt, and ¼ teaspoon black pepper.

Time: 40 minutes

Buy the Best: Maple syrup has a vanilla-caramel flavor; do not substitute pancake syrup.

Serve with Scallion Noodles: Cook 8 ounces wide rice noodles according to package directions; drain and rinse with cold water. Combine noodles, ½ cup shaved carrots, ¼ cup green onion strips, 2 tablespoons seasoned rice vinegar, 1 tablespoon dark sesame oil, ¼ teaspoon crushed red ­pepper, and ¼ teaspoon salt.

Time: 40 minutes

Leaner Lamb: Prepackaged supermarket ground lamb can have a high fat content; ask your butcher to grind a lean cut for you.

Serve with Baby Greens Salad: Combine 2 teaspoons fresh lemon juice, ½ teaspoon Dijon mustard, ½ teaspoon honey, ¼ teaspoon kosher salt, and 1⁄8 teaspoon black pepper in a large bowl, stirring well with a whisk. Whisk in 1½ tablespoons extra- virgin olive oil. Add 1 (5-ounce) package baby greens; toss gently to coat.

Time: 30 minutes

Prep Pointer: Take care not to overcook the noodles, as they’ll turn soggy in the soup.

Serve with Sesame Wontons: Cut 16 wonton wrappers in half diagonally; arrange on 2 baking sheets coated with cooking spray. Brush 2 teaspoons dark sesame oil over wrappers. Sprinkle evenly with ¼ teaspoon salt. Bake at 375° for 7 minutes or until crisp and edges are browned.

Time: 40 minutes

Serve with Sautéed Baby Spinach: Melt 2 teaspoons butter in a large skillet over medium heat. Add 3 thinly sliced garlic cloves; cook 1 minute. Sprinkle with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper. Gradually add 1 (10-ounce) package fresh baby spinach; cook 1 minute or until spinach just wilts, tossing frequently.

...and Tomato-Vidalia-Blue Cheese Salad: Combine 1 tablespoon extra-virgin olive oil, 1¼ teaspoons white wine vinegar, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Toss with 2½ cups halved grape tomatoes and ⅓ cup diced Vidalia onion. Sprinkle with 3 tablespoons crumbled blue cheese.