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All About "meat" and "quick & easy"

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Steak Salad-Stuffed Pockets

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Here's a healthy dinner on the go, an easy sandwich you can pack up and take in the car when you're rushing the kids off to soccer or band. It's also a quick favorite when the adults just want to hang out on the deck on Saturday...

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Steak Diane

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A brandied mixed mushroom sauce tops seared strip steak in our healthy version of the classic dish Steak Diane. Serve with garlic mashed potatoes and steamed green beans.

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Grilled Beef Tenderloin & Escarole

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Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with: Grilled baguette.

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Roasted Snap Peas with Shallots

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Roasting brings out a caramelized complexity in the already sweet peas. A scattering of crumbled blue cheese would make a savory addition or substitution for the bacon.

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Southwestern Steak & Peppers

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This juicy spice-crusted steak gets finished with a dynamite sauce made with an unusual ingredient--coffee, which adds depth and richness to the dish. Slice the steak very thinly across the grain to ensure the most tender results.

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Green Beans with Bacon & Hazelnuts

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The toasted smoky flavors in this fast saute make it a warm addition to any winter meal.

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Golden Baked Pork Cutlets

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These quick breaded pork cutlets conjure the comforting flavors and golden crust of that "shake-in-the-bag" stuff with just a few wholesome ingredients. Cutting the pork into long fillets make them quick-cooking.

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Grilled Filet Mignon with Vegetable Kebabs

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You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon,...

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Pork Tenderloin with Grilled Peach-Ginger Chutney

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Fruit on the grill is a wonderful pleasure - the natural sugars caramelize as the juices are seared inside. Combined in a ginger sauce, grilled peaches are a fantastic condiment for pork.

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Spaghetti alla Carbonara

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In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety.

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