298 lean meat recipes

The ultimate dump-and-bake chicken casserole. Wild rice, cream of celery soup, green beans, water chestnuts, and mayo get mixed with chicken and baked uncovered in 30 minutes flat.

Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.

Crispy chicken fried steak fingers coated in a seasoned flour paste and saltine crumbs, fried golden, and served with rich homemade cream gravy. Quick, crunchy, and built for dipping.

Bacon-browned chicken braised with saffron, mint, and parsley in reduced chicken broth, finished with crispy bacon bits and sweet seedless grapes. A rustic, medieval-inspired dish with bold, unexpected flavors.

Veggie chili with chunky bell peppers, jalapenos, kidney beans, and Roma tomatoes simmered with chili powder and cumin. A hearty meatless chili topped with Monterey Jack and served with cornbread.

One-skillet beef-a-roni with ground beef, elbow macaroni, green beans, and French onion soup. A quick weeknight dinner that cooks entirely in a frying pan.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Cincinnati five-way chili over spaghetti, layered with kidney beans, raw onions, and a heavy snowfall of shredded cheddar. The Ohio classic with cinnamon, cocoa, and a touch of vinegar in the simmer.

Brazilian-style roast pork loin glazed with honey, orange juice, ginger, and clove. Served traditionally with black beans, rice, and cucumber-onion salad.

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Layered Mexican dip: refried beans and bean dip topped with fresh guacamole, a seasoned sour cream and cheese layer, and black olives. A no-fuss party appetizer that disappears in minutes.

Cashew chicken with bell peppers, a fast wok stir-fry of tender chicken, crunchy cashews, and sweet peppers in a savory soy and soybean-paste sauce. A quick, takeout-style weeknight dinner, gluten-free with tamari.

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

Filipino pork sinigang with tender ribs simmered in a tangy tamarind broth loaded with tomatoes, green beans, and spinach. A comforting sour soup that warms you from the inside out.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

Simple smoked beef brisket rubbed with spices and cooked low and slow for tender, smoky meat that pairs beautifully with baked beans.