Meats recipes

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

Great with Greek salad...remember not to used frozen meat

A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

This recipe is not your regular egg dish. These chilli-coconut egg clouds are a little bit of heaven, with a little bit of heat thrown in for your sinful side. The fluffy egg whites are mixed with the spicy chilli flakes and the desiccated coconuts to provide the perfect balance of flavours to please all of your different personalities. The chilli flakes are perfect for raising your metabolism and making you feel fuller for longer. The desiccated coconut is simply dehydrated coconut meat that has been shredded. This coconut contains nutrients like manganese and copper and is a good source of dietary fibre. It also has no cholesterol. Add in the eggs and you have a good source of protein, vitamin B2 and vitamin D. With just a few ingredients and a little skill you can start your day off firmly on the right foot with your head in the clouds.

Leave meat out of the equation for dinner for this scrumptious dish that's perfect for the Autumn season.

Maui Spam muffins: toasted English muffins loaded with SPAM, pineapple, green pepper, and a brown sugar glaze, then baked until hot and caramelized. Ready in 20 minutes.

A classic Yunnan province dish: whole chicken gently steamed for 2 hours with ginger, scallions, and rice wine, producing silky tender meat and a pure, golden broth.

Greek pork pita pockets with lemon-oregano marinated pork loin strips and a cool cucumber-yogurt sauce. Stir-fry the meat and stuff into warm pitas.

Leftover turkey and egg noodles tossed in a light Parmesan white sauce with bell peppers, onions, and mustard, then baked with bread crumbs until golden and bubbly. A lighter noodle casserole that's Weight Watchers friendly.

Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.

Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.

Chinese family-style shredded beef stir-fried with celery, ginger, chili, and nam yuey in a hot wok. A fast, fiery weeknight dish with layers of savory, tangy heat.

Italian vegetarian lasagna layered with sherry-sautéed mushrooms, zucchini, spinach, and bell peppers with a three-cheese ricotta-cottage-Parmesan filling. Lighter than meat lasagna, still hearty.

Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other.

Lacto-vegetarian cabbage casserole layered with seasoned TVP and baked in a tangy tomato sauce. A high-protein, meat-free comfort dish that feeds a crowd.