Mustard-and-Lemon-Glazed Pork with Roasted Vegetables
"I like that all of the ingredients in this dish get a chance to meet each other," says Alexandra Guarnaschelli. She roasts the carrots and shallots along with the mustard-coated loin; then she uses the drippings to make a sauce. "The idea is that you never throw flavor away," Guarnaschelli says. "In fact, you collect flavor. It's a good philosophy for healthy cooking."
"Rabbit might be the perfect meat," says chef Jenn Louis of Lincoln in Portland, Oregon. "The animals are very easy to raise and the meat is lean but flavorful." Louis, who has lost and kept off 34 pounds, cooks a lot of rabbit at her restaurant and eats it often at home.
Pork Tenderloin Braised with Elderflower and Fennel
"My mother and I go foraging for elderflowers for two days each May," says Trina Hahnemann. They pick enough flowers to make cordial to drink throughout the year and then use in dishes like this pork tenderloin quickly braised with fennel. Anyone not living near a Nordic meadow can substitute St-Germain elderflower cordial for the homemade kind.
This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that's marinated in soy sauce, sugar, sesame oil and garlic, then grilled. In this version, a bit of crushed red pepper is added to the marinade for heat.
The Good News Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.
The Good News Black beans are rich in cholesterol-lowering fiber and loaded with protein, as is pork tenderloin, a very lean cut. Chef Nichole Birdsall uses chiles from her garden to give the beans a spicy kick.
The Good News Skinless turkey thighs and drumsticks are packed with flavor; they're also low in fat and high in protein and essential minerals like selenium. Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
"Chicken might be my overall favorite meat for feeding a crowd," Kristin Kimball says. She sometimes roasts it with Indian spices she picks up on her biannual trips to Manhattan—like the curry in this one-pan recipe of yogurt-marinated chicken with butternut squash and brussels sprouts.
Chef Bill Kim makes this curry-and-chile-spiced marinade inspired by lechón, a slow-roasted Puerto Rican pork dish that he learned from his mother-in-law. Because the flavors are intense, it's best to scrape off the marinade before grilling.
The Good NewsBulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side and is loaded with beneficial bacteria known as probiotics.
The Good News Chicken breast adds plenty of protein but not much fat to this version of ajiaco, a cilantro-scented chicken soup that's virtually Colombia's national dish. Stirring in fiber-rich brown rice turns the soup into a satisfying one-dish meal.