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With cayenne for a bit of kick and imitation bacon bits for smoky flavor, this hearty combination of ground beef, red beans, brown rice, and vegetables is sure to be a family-pleaser.

Give leftover beef (or pork) a well-balanced makeover by adding bell pepper, broccoli, and whole-grain pasta. The result is an easy one-skillet meal.

Lots of fresh seasonings make this stovetop entrée sparkle. Try it with steamed brown rice and Greens with Tomatoes and Parmesan (page 245) on the side.

Thanks to a wonderful blend of spices and dried fruit, ordinary chicken gets a Moroccan makeover in this meal-in-one dish. Don’t be put off by the long list of ingredients—this dish is simple to put together.

An Old World comfort dish without the work, these pork chops pair nicely with whole-grain noodles and steamed brussels sprouts.

Richly colored with paprika, this traditional Hungarian entrée is full bodied and satisfying. It goes well with Balsamic-Marinated Vegetables (page 78).

Enjoy a delicious island meal by making your own fragrant jerk seasoning to flavor grilled or broiled pork chops.

¡Delicioso! is what you’ll be saying after you’ve enjoyed this Spanish-influenced one-dish meal.

While the pork roasts in its herb-enhanced Dijon glaze, you can prepare the brown rice flavored with orange marmalade that accompanies it. Steam some broccoli to serve on the side.

Serve this spicy lamb over whole-wheat couscous with small bowls of raisins and sliced green onions to sprinkle on top.

This chicken dish makes its own sauce as it bakes, cutting down on the amount of work for you.

Sesame seeds give grilled chicken a crunchy difference your family will enjoy.

No more dry pork chops! Just “sandwich” the chops between layers of dressing and bake, leaving them tender and moist. Serve with green beans tossed with lemon zest.

Marjoram, an aromatic herb that tastes like a mild version of oregano, is the key ingredient in the rub that makes these grilled pork chops so tasty.

Unlike many other stews, this one is quick enough for a weeknight. By the time instant brown rice finishes cooking, the stew is just about ready, too.

This fast-to-fix faux-fried entrée with its crunchy, herby crust is the perfect foundation to complement one of our sauces or salsas, such as Barbecue Sauce (page 265) or Roasted Tomato Chipotle Salsa (page 269). Pair this dish with Green Beans and Corn (page 236) or Greens with Tomatoes and Parmesan (page 245) to add color to the plate.

Layers of cheese, chunky tomatoes, and earthy greens make this one of the best vegetarian lasagnas you’ll try.

A creamy Alfredo-type sauce binds layers of pasta, vegetables, and cheeses in this vegetarian lasagna. No tomatoes allowed!

When the leaves start to change color, prepare this earthy dish of seared chicken breasts topped with a sauce made of blackberries, balsamic vinegar, and a hint of brown sugar and lemon zest.

Now you can have all the richness of Alfredo sauce with only a fraction of the usual sodium, saturated fat, and calories. The addition of lemon gives this dish a fresh twist.