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.

Time: 30 minutes

Simple Sub: Use ground beef in place of lamb.

Serve with Sweet and Tangy Slaw: Combine 1 tablespoon sugar, 3 tablespoons cider vinegar, 1 tablespoon canola oil, and ¼ teaspoon salt in a large bowl. Add 4 cups packaged cabbage-and-carrot coleslaw, ⅓ cup vertically sliced red onion, and 2 tablespoons fresh parsley leaves; toss to combine.

Time: 40 minutes

Simple Sub: In place of sambal oelek, use ¼ to ½ teaspoon crushed red pepper.

Serve with Sugar Snap Noodle Salad: Cook 4 ounces wide rice noodles according to package directions; add 1 cup sugar snap peas during last 3 minutes of cooking time. Drain and rinse with cold water; drain. Combine noodle mixture, 1 cup orange bell pepper strips, ¼ cup sliced green onions, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (ground fresh chile paste), ½ teaspoon bottled ground fresh ginger, and ¾ teaspoon salt.

Time: 40 minutes

Simple Sub: Use halved seedless red grapes in place of plums.

Serve with Crunchy Cornmeal Breadsticks: Unroll 1 (11-ounce) can refrigerated breadstick dough. Brush with 1 lightly beaten egg white. Combine 2 tablespoons yellow cornmeal, ½ teaspoon sugar, and a dash of salt in a shallow dish. Working with 1 breadstick at a time, press egg white--brushed side into cornmeal mixture; twist and place on an ungreased baking sheet. Repeat procedure with remaining breadsticks. Bake at 375° for 15 minutes or until golden brown.

Time: 40 minutes

Simple Sub: In place of garam masala, try 1/2 teaspoon cumin, 1/4 teaspoon cardamom, and 1/8 teaspoon nutmeg.

Serve with Garlic Flatbread:
Preheat grill to medium-high heat. Combine 1 tablespoon olive oil, 1 minced garlic clove, and dash of salt in a microwave-safe bowl; cover and microwave on HIGH 8 seconds or until warm. Let stand 5 minutes. Brush both sides of 2 (3.25-ounce) naan flatbreads or other flatbreads with oil mixture. Place bread on grill rack; grill 1 minute on each side or until browned. Yield: 4 servings. CALORIES 160; FAT 6g (sat 1.1g); SODIUM 251mg

Time: 30 minutes

Simple Sub: Try ground sirloin in place of lamb.

Serve with Tomato-Cucumber Salad: Combine 2 cups thinly sliced English cucumber and 1/4 teaspoon salt in a colander; let stand 10 minutes. Squeeze out excess moisture. Combine cucumber, 2 cups thin tomato wedges, 2 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons chopped pitted kalamata olives, 1 tablespoon fresh lemon juice, and 2 teaspoons extra-virgin olive oil. Yield: 4 servings. CALORIES 53; FAT 3.3g (sat 0.4g); SODIUM 158mg

Time: 40 minutes

Serve with Chive Smashed Potatoes: Cut 1 pound Yukon gold potato into 3/4-inch pieces. Steam potatoes 15 minutes or until tender. Combine potatoes, 1/3 cup plain 2% Greek yogurt, 2 tablespoons minced fresh chives, 2 tablespoons fat-free milk, and 1/4 teaspoon salt. Mash to desired consistency. Yield: 4 servings. CALORIES 111; FAT 0.5g (sat 0.3g); SODIUM 165mg

And Lemon Green Beans: Steam 3/4 pound trimmed green beans for 5 minutes or until crisp-tender. Toss with 2 tablespoons lemon rind strips, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Yield: 4 servings. CALORIES 57; FAT 3.5g (sat 0.5g); SODIUM 154mg

Time: 40 minutes

Kid Tweak: Use beef broth in place of beer, and try mild-tasting wheat bread.

Serve with Quick-Roasted Potato Wedges: Preheat oven to 425°. Cut 1 pound small red potatoes into wedges; toss with 1 tablespoon olive oil, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Arrange on a baking sheet. Bake at 425° for 25 minutes or until tender, stirring once. Toss with 2 tablespoons chopped fresh parsley. Yield: 4 servings. CALORIES 110; FAT 3.5g (sat 0.5g); SODIUM 154mg

Time: 30 minutes

Serve with Maple-Hazelnut Sweet Potatoes: Pierce 2 (8-ounce) sweet potatoes a few times with a fork; place potatoes on a layer of paper towels in microwave. Microwave at HIGH 10 minutes or until tender; let stand 5 minutes. Peel potatoes; discard skins. Place potatoes in a medium bowl; mash with a potato masher to desired consistency. Add 1/4 cup 1% low-fat milk, 2 tablespoons butter, 1 tablespoon maple syrup, and 1/4 teaspoon salt; stir until well combined. Top with 2 tablespoons chopped blanched hazelnuts. Yield: 4 servings. CALORIES 159; FAT 8.2g (sat 3.9g); SODIUM 220mg

And Fall Apple Salad: Combine 1 tablespoon red wine vinegar, 1 1/2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon cracked black pepper, 1/8 teaspoon salt, and 1 minced garlic clove in a large bowl; gradually whisk in 2 tablespoons extra-virgin olive oil. Add 2 cups torn butter lettuce, 1 cup sliced endive, 1 cup torn radicchio, and 1 cup thinly sliced apple (about 1 small apple); toss gently to coat. Yield: 4 servings. CALORIES 91; FAT 6.9g (sat 1g); SODIUM 110mg

Time: 40 minutes

Serve with Herbed Smashed Potatoes: Boil 1 pound new potatoes 10 minutes or until tender; drain. Mash with a potato masher. Add 1/3 cup half-and-half, 1 tablespoon butter, 1 tablespoon mixed herbs, and 3/8 teaspoon salt. Yield: 4 servings. CALORIES 132; FAT 5.4g (sat 3.3g); SODIUM 257mg

And Buttered Peas with Shallots: Cook 2 cups frozen green peas. Sauté 1 sliced shallot in 1 tablespoon butter and 2 teaspoons olive oil for 3 minutes. Stir in peas and 1/4 teaspoon salt. Yield: 4 servings. CALORIES 118; FAT 5.4g (sat 2.1g); SODIUM 226mg

Time: 40 minutes

Flavor Hit: Fresh herbs and lemon make a bright, tasty topper for the steaks.

And Herb-Roasted Potatoes: Preheat oven to 425°. Combine 1 tablespoon olive oil, 1 tablespoon chopped fresh thyme, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 1¼ pounds quartered red potatoes in a medium bowl; toss to coat. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 425° for 28 minutes, stirring once. Sprinkle with 2 teaspoons chopped fresh flat-leaf parsley. CALORIES 132; FAT 3.7g (sat 0.5g); SODIUM 156mg

Time: 40 minutes

Kid Tweak: Substitute baby carrots for the broccolini.

Serve with Roasted Sweet Potatoes and Broccolini: Preheat oven to 425°. Combine 1 tablespoon extra-virgin olive oil, 2 teaspoons chopped fresh thyme, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and 1 pound thinly sliced peeled sweet potatoes in a large bowl, tossing to coat sweet potatoes evenly. Place sweet potatoes on a jelly-roll pan, and bake at 425° for 16 minutes. Combine 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, ¼ teaspoon crushed red pepper, and 6 ounces trimmed Broccolini or broccoli spears in a bowl, tossing to coat Broccolini evenly. Remove sweet potatoes from oven, and stir. Arrange Broccolini on baking sheet with sweet potatoes; bake at 425° for 12 minutes or until Broccolini is crisp-tender and sweet potatoes are fork-tender. CALORIES 138; FAT 6.8g (sat 1g); SODIUM 290mg

Time: 40 minutes

Flavor Hit: Ginger and garlic add aromatic depth to the marinade.

Serve with Sesame Wonton Crisps: Preheat oven to 425°. Cut 6 wonton wrappers in half diagonally. Arrange triangles in a single layer on a baking sheet coated with cooking spray. Brush evenly with 1½ teaspoons dark sesame oil. Sprinkle evenly with 2 teaspoons sesame seeds and 1/8 teaspoon salt. Bake at 425° for 4 minutes or until browned. CALORIES 60; FAT 2.8g (sat 0.4g); SODIUM 143mg

Time: 40 minutes

Shopping Tip: Pick up a merlot or pinot noir for the pan sauce.

Serve with Dijon Smashed Potatoes: Steam 1½ pounds quartered Yukon gold potatoes, covered, 20 minutes or until potatoes are very tender. Place potatoes in a large bowl; add ¾ cup whole milk, 2 tablespoons minced fresh chives, 1 tablespoon Dijon mustard, 1 tablespoon butter, ¼ teaspoon salt, and ½ teaspoon freshly ground black pepper. Mash potato mixture with a potato masher until desired consistency. CALORIES 178; FAT 4.6g (sat 2.7g); SODIUM 313mg

Time: 30 minutes

Shopping Tip: Look for golden Champagne (aka Ataulfo) mangoes at the store.

Serve with Coconut-Ginger Rice: Bring 1 cup water, ½ teaspoon minced peeled fresh ginger, ¼ teaspoon salt, and 1 bay leaf to a boil in a small saucepan. Add 1 cup uncooked jasmine rice and ¼ cup light coconut milk to pan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and rice is done (about 15 minutes). Discard bay leaf; fluff rice. Stir in 2 tablespoons chopped fresh cilantro. CALORIES 194; FAT 1.2g (sat 0.8g); SODIUM 153mg

Time: 30 minutes

Simple Sub: Try ground sirloin in place of the lamb.

Serve with Tomato, Sweet Onion, and Parsley Salad: Combine 1½ teaspoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a medium bowl; stir with a whisk. Add 1½ cups halved grape tomatoes, ½ cup thinly sliced Vidalia or other sweet onion, and ½ cup chopped fresh flat-leaf parsley to bowl; toss to coat. Sprinkle salad with 2 tablespoons crumbled feta cheese. CALORIES 49; FAT 2.8g (sat 1g); SODIUM 134mg

Time: 30 minutes

Flavor Hit: This herbaceous pesto also pairs well with fish or chicken.

Serve with Quick Mashed Potatoes: Place 2 cups frozen mashed potatoes (such as Ore Ida Steam n'Mash) in a medium microwave-safe bowl; microwave at HIGH for 3 minutes or until hot. Stir in ¼ cup 2% reduced-fat milk, 3 tablespoons chopped fresh chives, 1 tablespoon butter, and 1/8 teaspoon freshly ground black pepper. CALORIES 87; FAT 3.2g (sat 2g); SODIUM 206mg

Time: 40 minutes

Budget Buy: Use 4 (4-ounce) boneless pork chops instead of the strip steaks.

Serve with Roasted Potato Wedges: Place a baking sheet in oven. Preheat oven to 450°. Cut each of 3 (8-ounce) baking potatoes lengthwise into 8 wedges. Combine potatoes, 1 tablespoon minced fresh rosemary, 1 tablespoon canola oil, ¾ teaspoon freshly ground black pepper, and ¼ teaspoon salt in a large bowl; toss to coat. Place potatoes on preheated pan. Bake at 450° for 30 minutes, stirring after 15 minutes. CALORIES 168; FAT 3.7g (sat 0.3g); SODIUM 156mg

Time: 40 minutes

Flavor Hit: Molasses adds a caramel sweetness to the beans.

Serve with Garlic-Roasted Broccoli: Preheat oven to 400°. Place 6 cups broccoli florets and 3 minced garlic cloves in a large bowl. Coat generously with cooking spray; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Roast at 400° for 12 minutes or until crisp-tender, stirring once. SERVES 4 (serving size: 1¼ cups) CALORIES 36; FAT 0.7g (sat 0.1g); SODIUM 29mg

Time: 30 minutes

Technique Tip: Cut off the root and leaves of the leek, halve, and slice.

Serve with Mustard Mashed Potatoes: Place 1 pound chopped peeled baking potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain. Return potatoes to pan; mash with a potato masher. Stir in ¼ cup 2% reduced-fat milk, ¼ cup reduced-fat sour cream, 2 teaspoons country-style Dijon mustard, ½ teaspoon freshly ground black pepper, and ¼ teaspoon salt. CALORIES 129; FAT 2.6g (sat 1.6g); SODIUM 231mg

Time: 40 minutes

Flavor Hit: Folding feta into the lamb mixture adds a salty tang to the patties.

Serve with Mint and Pistachio Tabbouleh: Combine 1 cup cooked bulgur, 1 cup chopped stemmed kale, ½ cup chopped cucumber, ½ cup halved grape tomatoes, ¼ cup chopped red onion, ¼ cup chopped mint, and ¼ cup shelled pistachios in a large bowl. Combine 1 tablespoon fresh lemon juice, 2 teaspoons olive oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and a dash of allspice in a bowl, stirring with a whisk. Add lemon juice mixture to kale mixture; toss to coat. CALORIES 81; FAT 4g (sat 0.5g); SODIUM 88mg

Time: 40 minutes

Flavor Hit: Capers and olives add great briny flavor to the sloppy joe mixture, but feel free to omit them.

Serve with Spinach & Parmesan Salad: Combine 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1½ teaspoons Worcestershire sauce, and ¼ teaspoon freshly ground black pepper in a large bowl, stirring with a whisk. Add 4 cups baby spinach and 4 cups baby arugula; toss to coat. Sprinkle with 1 ounce shaved Parmesan cheese. CALORIES 52; FAT 3.7g (sat 1.1g); SODIUM 116mg

Time: 40 minutes.

Kid Tweak: We love the color and slightly bitter edge of radicchio, but you can sub shredded green cabbage for a milder flavor.

Serve with Warm Sweet Potato and Black Bean Salad: Combine 1 cup diced peeled sweet potato and 1/4 cup unsalted chicken stock in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in 1 (15-ounce) can unsalted black beans, rinsed and drained; 1 tablespoon chopped fresh oregano; 1 tablespoon fresh lime juice; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cook 2 minutes or until thoroughly heated. CALORIES 83; FAT 0.1g (sat 0g); SODIUM 182mg

Time: 35 minutes

Quick Fix: If you don't have a grill or grill pan, you can cook the steak and tomatoes, as well as toast the bread, under the broiler.

Serve with Tarragon Green Beans: Add 1 pound trimmed green beans to 2 quarts boiling water; cook 4 minutes. Drain. Stir in 1 tablespoon butter, 1 teaspoon finely chopped tarragon, 1 teaspoon white balsamic vinegar, ¼ teaspoon celery seeds, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. SERVES 4 (serving size: 1 cup) CALORIES 63; FAT 3.2g (sat 1.9g); SODIUM 153mg

Time: 35 minutes

Flavor Hit: Vibrant, acidic chimichurri is a great condiment for simply grilled or roasted meats. The sauce doubles as a marinade.

Serve with Grilled Pepper, Onion, and Blue Cheese Salad: Preheat grill to medium-high heat. Place 2 Anaheim chiles, 2 quartered red bell peppers, and ½ medium red onion, cut into 1-inch wedges, on grill rack coated with cooking spray. Grill 10 minutes, turning occasionally. Remove tops and seeds from Anaheim; thinly slice. Combine peppers, onion, 2 teaspoons sherry vinegar, 2 teaspoons olive oil, ¼ teaspoon freshly ground black pepper, and a dash of kosher salt; toss to coat. Sprinkle with 2 tablespoons crumbled blue cheese. SERVES 4 (serving size: about ½ cup) CALORIES 70; FAT 3.8g (sat 1.1g); SODIUM 93mg

Time: 40 minutes

Budget Buy: You can substitute flank steak for the sirloin steaks.

Kid Tweak: Omit the five-spice powder in the marinade, and up the garlic to 2 teaspoons.

Serve with Mushroom-Ginger Noodles: Prepare 5 ounces rice noodles; drain. Sauté 1 teaspoon minced garlic and 1 teaspoon minced ginger in 2 teaspoons dark sesame oil over medium-high heat for 30 seconds. Add 1½ cups sliced shiitake mushrooms and ½ cup sliced onion; sauté 4 minutes. Stir in rice noodles, 1 tablespoon lower-sodium soy sauce, and ¼ teaspoon kosher salt. Sprinkle with ½ cup sliced green onions. SERVES 4 (serving size: about 1 cup) CALORIES 164 FAT 2.4g (0.4g); SODIUM 261mg

Time: 35 minutes

Prep Pointer: With the blade facing away from you, press and drag the flat side of a knife over finely miced garlic on your cutting board to get a paste consistency. 

Serve with Chili-Basil Slaw: Combine 1 tablespoon rice vinegar, 2 teaspoons sweet chili sauce, 1 teaspoon dark sesame oil, and ½ teaspoon lower-sodium soy sauce in a large bowl, stirring with a whisk. Add 3 cups thinly sliced napa (Chinese) cabbage and 1 large peeled and grated carrot; toss to coat. Sprinkle with ½ cup small fresh basil leaves. SERVES 4 (serving size: 1 cup) CALORIES 32; FAT 1.3g (sat 0.2g); SODIUM 44mg

Time: 40 minutes

Simple Sub: Yukon gold potatoes have a buttery texture similar to fingerlings.

Serve with Balsamic Broccoli Rabe: Bring a large saucepan of water to a boil. Add 1 pound broccoli rabe, cut into 1-inch pieces; boil 3 minutes or until crisp-tender. Drain. Combine broccoli rabe, 2 teaspoons extra-virgin olive oil, 2 teaspoons balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly round black pepper in a large bowl; toss to coat. Sprinkle with 1 tablespoon shaved Parmesan cheese. SERVES 4 (serving size about 2/3 cup) CALORIES 62; FAT 2.6g (sat 0.5g); SODIUM 173mg

Time: 40 minutes

Prep Tip: No need to melt the butter for the miso mixture—the hot cooked steak will melt the sauce just enough to give each piece of steak a nice coating.

Serve with Roasted Asparagus and Shiitake Mushrooms: Preheat oven to 425°. Combine 1 tablespoon olive oil, ½ teaspoon freshly ground black pepper, 12 ounces trimmed asparagus, and 4 ounces sliced shiitake mushroom caps on a foil-lined baking sheet; toss to coat. Bake at 425° for 10 minutes or until the asparagus is crisp-tender. Drizzle with 1½ teaspoons lower-sodium soy sauce. SERVES 4 (serving size: about 1 cup); CALORIES 59; FAT 3.6g (sat 0.5g); SODIUM 71mg

Instant polenta is a speedy alternative to mashed spuds. Not keen on blue cheese? Stir in a little Parmesan or plain Greek yogurt.

Time: 30 minutes

Shopping Tip: If you can't find quick-cooking polenta, you can also use quick-cooking cornmeal or grits. Look for packages with a cook time of no more than 5 minutes.

Serve with: Sautéed Broccolini: Heat a large skillet over medium-high heat. Add 2 teaspoons canola oil; swirl to coat. Add 1 pound trimmed Broccolini to pan; cook 5 minutes, stirring occasionally. Add ½ cup unsalted chicken stock (such as Swanson). Cover, reduce heat to low, and cook 6 minutes or until Broccolini is crisp-tender. Stir in 2 teaspoons balsamic vinegar, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. SERVES 4 (serving size: about 4 ounces) CALORIES 73; FAT 2.3g (sat 0.2g); SODIUM 170mg

The noodle salad is delicious cold, perfect for warmer weather. Toss in any vegetables you like, such as snap peas and bell peppers.

Time: 35 minutes
Make Ahead: Make the udon noodle salad and marinate the steak the night before. Sprinkle the steak with salt and pepper before grilling.
Make It Special: Instead of shiitake mushrooms, substitute 1 (3.5-ounce) package exotic mushroom blend.

Pair with Swiss Chard and Shiitake Sauté: Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil; swirl to coat. Add 4 ounces sliced shiitake mushroom caps; sauté 3 minutes or until lightly browned. Add 12 cups chopped Swiss chard and 2 tablespoons water; cook 2 minutes or until chard wilts. Drizzle 2 teaspoons dark sesame oil and 2 teaspoons rice vinegar over chard mixture; toss to coat. SERVES 4 (serving size: about 1 cup) CALORIES 81; FAT 6.1g (sat 0.6g, mono 3.2g, poly 2g); PROTEIN 3g; CARB 6g; FIBER 2g; CHOL 0mg; IRON 2mg; SODIUM 233mg; CALC 56mg

We combine ground lamb with lean ground sirloin for a less fatty patty; you can also use all sirloin. Try our grilled asparagus spears in place of fries: They get deliciously charred in the pan.

Time: 35 minutes
Quick Fix: If you don't have a grill pan, you can cook the burgers in a cast-iron skillet and broil the asparagus for 4 to 6 minutes.
Flavor Hit: These burgers go Greek by swapping the usual mayo and cheddar for yogurt and mint. Stir feta into the spread so crumbles won't slide off. 

Pair with Grilled Asparagus: Heat a grill pan over medium-high heat. Lightly coat 1 pound trimmed asparagus with cooking spray. Add asparagus to pan; grill 4 minutes. Place asparagus on a platter. Sprinkle with 2 teaspoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon pepper. SERVES 4 (serving size: 4 ounces) CALORIES 44; FAT 2.5g (sat 0.4g, mono 1.6g, poly 0.3g); PROTEIN 3g; CARB 5g; FIBER 2g; CHOL 0mg; IRON 2mg; SODIUM 122mg; CALC 28mg

Time: 25 minutes

Leftover Lunch: Add quinoa, golden raisins, and cashews to any extra carrot salad.

Serve with Carrot and Cumin Salad: Bring a small saucepan of water to a boil over high heat. Add 1½ cups packaged matchstick-cut carrots; boil 25 seconds. Drain and rinse under cold water; drain. Pat carrots dry with paper towels. Combine 1 tablespoon extra-virgin olive oil, 2 teaspoons fresh lemon juice, ½ teaspoon honey, ¼ teaspoon kosher salt, 1/8 teaspoon ground cumin, 1/8 teaspoon paprika, 1/8 teaspoon black pepper, and a dash of ground cinnamon in a medium bowl, stirring with a whisk. Add carrots and 2 tablespoons finely chopped fresh cilantro to juice mixture; toss. SERVES 2 (serving size: about ¾ cup) CALORIES 105; FAT 7g (sat 1g, mono 4.9g, poly 0.8g); SODIUM 304mg

Time: 40 minutes

Budget Buy: In place of tenderloin steaks, you can use top blade steaks or petite tenders.

Serve with Cilantro-Cumin Quinoa