These meals are packed with protein that'll keep you full (also: they're delicious).
By Lynn AndrianiOprah.com
The Noodle-Free Asian Supper
These gingery beef lettuce wraps are so hearty, it's hard to believe there are no noodles involved. You start by cooking ground beef until it's browned, then stir in ginger, scallions, garlic, soy sauce, red pepper flakes and hoisin sauce for a few minutes, so all the flavors can mingle. Scoop a heaping spoonful of the sweet and savory mixture into each lettuce cup, sprinkle with peanuts and enjoy the wonderful way tastes contrast textures.
In this fresh recipe, a lime-miso marinade gives salmon fillets a pleasant zest, though you could easily sub in lemon or orange juice and mustard. The cooking method is up for grabs, too, whether you want to bake, broil or grill (slash grill-pan) the fish. This recipe's accompanying rainbow salsa includes tomato, chili and roasted red, yellow and green bell peppers, so the finished dish is as beautiful as it is delicious.
This mouthwatering new take on chicken kebabs is a welcome break from the usual, but just as easy to throw together. The key player: a garlicky, herb-flecked chimichurri sauce that you can also drizzle over vegetables or a side salad. And you can just as easily cook the skewers under the broiler or in the oven, if you don't want to grill.
The Pork Dinner That Makes a Busy Monday Evening Feel Like Saturday Night
There's no need to reserve pork tenderloin for dinner parties or holidays when it's such a breeze to make. Just slide the seasoned pork and a dozen, or so, whole cloves of peeled garlic into the oven on a sheet pan. In 20 minutes, the meat will have a golden and lightly crisped edge and be juicy and tender inside. And the garlic—whoa. Its soft consistency is perfect for spreading on the pork, and the intense yet mellow flavor tastes like a dream.
Cod fillets topped with a from-scratch tomato sauce bolstered with smoky Spanish chorizo sounds like the type of dish that could take awhile, but this recipe proves otherwise. The spicy pork sausage, which is cured, is already cooked; so, you only need to sauté it for a few minutes for it to become tender. Halved cherry tomatoes cook in even less time, and flaky, white cod needs only about six minutes to brown to perfection. The pièce de résistance: a sauce that you can use to top the fish, which pulls everything together nicely.
The Entrée Version of a Beloved Mediterranean Salad
If you're a fan of the famous Italian salad known as caprese—aka tomato, mozzarella and basil—then you're probably familiar with balsamic dressing. Its sweet, tangy taste adds interest to the straightforward ingredients. This (almost) zero-effort slow-cooker dinner combines all of those elements with chicken for a robust, satisfying meal. The Crock-Pot helps turn the vinegar, along with juices from a can of diced tomatoes, garlic, a red onion and some spices, into a rich-tasting reduction.
Although many Greek dishes come wrapped in a split-open pocket, you won't need any bread to enjoy this shrimp-feta combination. You can leave the tails on and cook the peeled, deveined shrimp over the grill or on a grill pan; or, remove and pan-fry them in a skillet. Whichever technique you use, the shrimp's lemony-garlicky flavor gets a boost from a finishing sprinkle of crumbled feta and chopped dill.
Ground ancho chili pepper and cumin may be ideal for jazzing up chicken thighs, but they also give the meat a roasted-all-day appearance (and no one has to know this speedy recipe took you just 15 minutes to make). A salsa made with cucumber, red pepper and avocado layered on top is a lovely addition; the creamy avocado is especially tasty next to the spicy meat.
Cheap, tasty and quick-cooking chicken thighs are often grilled or roasted, but this recipe shows another easy way to give them major flavor: After you've browned the pieces on the stove, and let them finish cooking with artichoke hearts (frozen or canned) and lemon zest, you stir in a two-ingredient mustard cream sauce. The mustard gives the dish just enough oomph, while the cream makes it taste a little bit decadent. There's also a bit of wine and chicken stock, but don't worry about opening the containers only to use some of each, since you'll use the rest in the recipes that follow. <br><br><strong>Get the recipe: <a href="http://www.oprah.com/food/Chicken-with-Artichokes-in-Creamy-Mustard-Sauce-Recipe" target="_blank">Chicken with Artichokes in Creamy Mustard Sauce</a></strong>