Gluten Free

You will need a metal brioche pan that measures 8 inches across the top and 3 1/2 inches at the base. Be sure to fit the plastic wrap into the curves, smoothing it as much as possible before filling.

A delicately sweet reduction of red wine, mushrooms, tomato sauce, and herbs crowns tender beef slices.

Add a touch of Provence by applying a rub of thyme, marjoram, rosemary, and sage to sirloin steak.

This steak fits right into your schedule—it can marinate for as little as 30 minutes or as long as 8 hours—and it is equally good whether cooked on the stovetop, grilled, or broiled. Rice and Vegetable Pilaf (page 252) goes well with it.

Sweet and mildly spicy roasted onions take steak to a new flavor level. Make a double batch of the onions (you can cover and refrigerate the extras for up to four days) and serve half with pork chops, such as Pork Chops with Herb Rub (page 196) or on open-face roast beef sandwiches. The steak needs to marinate for 8 hours, so be sure to plan accordingly.

Fresh lemon, fresh parsley, and lots of dried herbs tucked between the skin and the meat infuse this turkey with sensational flavors. If there is leftover turkey, you can use it in Turkey Stew (page 167).

Pineapple juice adds a taste of Hawaii to the slightly sweet yet spicy marinade in this dish, and chili garlic sauce adds a bit of Asian flair. Be sure to allow time to marinate the steak for 8 to 24 hours. The recipe makes enough for you to serve grilled steak tonight and have some left for Pacific Rim Steak Salad with Sweet-and-Sour Dressing (page 94) later in the week.

These flavorful patties are a leaner version of the breakfast staple. Serve them with Pancakes (page 290) or Blueberry Muffins (page 285).

Yogurt in meat loaf? Plain yogurt not only provides potassium but also is a great way to keep meat loaf moist.

With this recipe, you season and bake a turkey tenderloin, then make a sauce—all in one dish. It’s a great entrée to serve when you’re in a hurry and even greater when you’re the one cleaning up.

Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette (page 96) and Rice and Vegetable Pilaf (page 252) make good accompaniments.

Before or after the football game, a “bowl of red” is a sure winner.

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.

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.

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

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.

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.