(ICYMI, the latest guidelines say there’s no need to cut back on red meat.)
Heat oil in a large skillet.
Add onion, bell pepper, and poblano and saute for 5 minutes, stirring occasionally.
Photo: Claudia Totir/Getty Images
Add beef and marinade to vegetables and cook for 3 to 4 minutes.
Season the meat and veggie meal with salt and black pepper.
Garnish beef and vegetables with remaining cilantro.
Claudia Totir/Getty
Serve with avocado salad and warmed tortillas if desired.
Add chicken tenders, seal the bag, and gently turn to coat.
Heat 2 teaspoons canola oil in a large skillet over medium-high heat.
Peter Ardito
Add shallot, remaining garlic, edamame, and tomatoes; saute for 4 minutes.
Use a vegetable peeler to slice zucchini into long ribbons.
Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute for 2 to 3 minutes.
Peter Ardito
Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
Add remaining oil to skillet.
Remove chicken from marinade and saute for 2 to 3 minutes a side or until cooked through.
Peter Ardito
In a medium pot fitted with a steamer, steam Brussels sprouts for 8 minutes.
Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard.
Turn and cook 6 minutes more; remove from pan and slice.
Peter Ardito
Warm remaining olive oil in a small saute pan over medium-high heat.
Add pancetta or bacon and saute until brown, stirring occasionally, about 3 minutes.
Reduce heat to medium and add onion; cook until translucent, 5 minutes.
Peter Ardito
Add cherries, sage, and Brussels sprouts; cook 3 minutes more.
Season with remaining salt and black pepper.
On a platter, arrange pork and vegetables; drizzle the meat and veggie meal with sauce.
Peter Ardito
Fill a large skillet 3/4 full with water, add a sprinkle of salt and bring to a simmer.
Add chicken tenders and cook for 5 to 7 minutes or until chicken is tender.
Drain chicken and shred directly into bowl with dressing.
Peter Ardito
Bring a large pot of salted water to a boil.
Add soba and shiitakes; cook for 3 minutes.
Add bok choy and broccoli; cook 1 to 2 minutes or until noodles are al dente.
BRYAN MCCAY
Drain noodles and vegetables and add to bowl with chicken and dressing.
Toss gently to combine.
Garnish the meat and veggie meal with basil, if desired.
Chicken is also high in other B vitamins that allow your body to convert food into usable energy.
Three ounces is almost half your daily dose of selenium, which helps keepblood sugarstable.
Grilled Beef with Basil Puree Over Tuscan Beans
1.
Puree until smooth; set aside.
Heat a grill or grill pan to medium-high and mist with cooking spray.
Halve one garlic clove and rub the steaks with its cut sides.
Season meat with 1/4 teaspoon each of the salt and black pepper.
Grill 5 to 6 minutes a side.
Tear up remaining basil and combine with the bean mixture.
Divide beans among four plates and top with steak.
Add basil puree on top of the meat and veggie meal and serve.
But at a price that can reach $28 a pound, it’s not exactly a bargain.
That’s why we substituted sirloin.
(Tenderloin has 232 calories.)
Lemony Fusilli with Chicken, Zucchini, and Pine Nuts
1.
Bring a large pot of water with 2 teaspoons salt to a boil; add the fusilli.
Cook until al dente.
Warm 1 tablespoon of the olive oil in a large skillet over high heat.
Use a slotted spoon to transfer zucchini to a serving bowl.
Remove lemon peel from pan.
Mince 1/2 teaspoon of the peel and discard the rest.
Squeeze half the lemon over the zucchini.
Turn heat to medium-high and swirl in remaining olive oil.
Drain fusilli, reserving 1/4 cup of the cooking water.
Add fusilli, zucchini, and reserved cooking water to skillet.
Cook 1 to 2 minutes.
Transfer to a bowl and top with the basil and, if using, Parmesan.
(Watching your carb intake?
Try this meat and veggie meal with veggie or legume noodles.)
Transfer to a paper towel-lined plate to drain.
Crumble into large pieces.
Heat a grill pan over medium-high heat.
Lightly rub the cut garlic clove halves over the surface of each slice.
Let the bread cool, then cut into 1-inch cubes.
Add the lettuce, tomatoes, chicken, croutons, and half the bacon.
Transfer the meat and veggie meal to plates and top each serving with some remaining bacon.
(BTW, have you heard about plant-based bacon?!)
-Danielle Alvarez
Flank Steak with Caramelized Onions
1.
Melt the butter in a large skillet over medium heat.
Add the onions; cover and cook, stirring occasionally, until tender, about 7 minutes.
Add the bell pepper strips, sage, and oregano.
Rub with salt and black pepper.
Grill 8 to 12 minutes for medium-rare or 12 to 15 minutes for medium, turning once.
Serve with warm tortillas and black beans on the side.
“It absorbs marinades well and grills evenly.”
Here, Schlow’s tips for buying the best steak.
