20 Delicious Healthy Meat Recipes for Busy Weeknights

Pulling together a healthy, satisfying dinner on a busy weeknight doesn’t have to be a struggle! Whether you’re craving something hearty, light, or packed with flavor, these 20 delicious meat recipes are here to save the day. From speedy skillet meals to slow-cooker favorites, we’ve got options to please every palate—without sacrificing nutrition or taste. Let’s dive in and make weeknight cooking a breeze!

Baked Parmesan Crusted Salmon

Unwinding after a long day, there’s something deeply comforting about the simplicity of a well-made salmon dish—tender, flaky, and crowned with a golden crust that crackles under the fork. This baked parmesan-crusted version is a quiet celebration of textures, where the richness of the fish meets the savory crunch of cheese and herbs.

Ingredients

For the salmon:

• 4 (6-oz) salmon fillets, skin-on
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the crust:

• 1/2 cup grated parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1 tbsp melted butter

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels to ensure the crust adheres well.
3. Brush the top of each fillet lightly with olive oil, then season evenly with salt and pepper.
4. In a small bowl, combine the parmesan, panko, parsley, lemon zest, and garlic powder.
5. Drizzle the melted butter over the mixture and stir until the crumbs are evenly coated.
6. Press the parmesan mixture onto the top of each fillet, covering the surface evenly.
7. Bake for 12–15 minutes, or until the crust is golden brown and the salmon flakes easily with a fork.
8. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.

Now, imagine cutting into that crisp topping to reveal the moist, buttery salmon beneath—a dish that pairs beautifully with a bright arugula salad or roasted asparagus. The lemon zest lifts the richness, while the parmesan adds a nutty depth that lingers just long enough to make you reach for another bite.

Lean Beef and Vegetable Stir-Fry

Breathing in the quiet hum of the kitchen, I find comfort in the simplicity of a stir-fry—a dish that feels like a gentle exhale after a long day. Lean beef and crisp vegetables come together in a dance of textures, quick yet thoughtful, like a moment stolen between busy hours.

Ingredients

For the stir-fry:
– 1 lb lean beef (sirloin or flank steak), thinly sliced against the grain
– 2 tbsp neutral oil (like avocado or canola), divided
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 1 medium carrot, julienned
– 2 cloves garlic, minced

For the sauce:
– 3 tbsp low-sodium soy sauce
– 1 tbsp oyster sauce
– 1 tsp honey
– 1 tsp cornstarch
– 1/4 cup water

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, honey, cornstarch, and water until smooth. Set aside. (Tip: Cornstarch ensures the sauce clings to the beef and veggies.)
2. Heat 1 tbsp oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add beef in a single layer and cook undisturbed for 2 minutes to sear. Stir-fry for another 1–2 minutes until browned but still slightly pink. Transfer to a plate.
4. Reduce heat to medium-high. Add remaining 1 tbsp oil, then bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until crisp-tender. (Tip: High heat keeps veggies vibrant and crunchy.)
5. Push vegetables to one side. Add garlic to the empty space and sauté for 30 seconds until fragrant.
6. Return beef to the wok. Pour sauce over everything and toss to coat. Cook for 1–2 minutes until sauce thickens. (Tip: Don’t overcook—beef will toughen.)

Velvety slices of beef melt into the crisp vegetables, glossy with a balance of savory and sweet. Serve over steamed jasmine rice, or tuck leftovers into a warm tortilla for a next-day lunch twist.

Herb-Roasted Chicken Thighs

Sometimes, the simplest dishes are the ones that linger in memory longest, like these herb-roasted chicken thighs, golden and fragrant, their crisp skin giving way to tender, juicy meat. There’s comfort in the way the herbs mingle with the heat, filling the kitchen with warmth.

Ingredients

For the chicken:

– 6 bone-in, skin-on chicken thighs (about 2.5 lbs) – 2 tbsp olive oil – 1 tsp kosher salt – 1/2 tsp black pepper

For the herb blend:

– 1 tbsp fresh rosemary, finely chopped – 1 tbsp fresh thyme leaves – 2 cloves garlic, minced – 1 tsp lemon zest

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. 2. Pat the chicken thighs dry with paper towels to ensure crisp skin. 3. In a small bowl, combine the rosemary, thyme, garlic, and lemon zest. 4. Drizzle the chicken thighs with olive oil, then rub the herb mixture evenly over both sides. 5. Season the chicken with salt and pepper, pressing gently to adhere. 6. Arrange the thighs skin-side up on the prepared baking sheet, leaving space between each piece. 7. Roast for 35–40 minutes, or until the skin is deeply golden and the internal temperature reaches 165°F. 8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Every bite of these thighs is a balance of earthy herbs and bright citrus, the skin crackling under your teeth. Serve them over a bed of creamy polenta or alongside roasted potatoes, letting the pan drippings mingle with the sides.

Garlic Butter Shrimp Skewers

Afternoon light slants through the kitchen window, golden and slow, as I gather the few simple things needed for these skewers—garlic butter clinging to plump shrimp, the scent already promising comfort.

Ingredients

For the shrimp:

• 1 lb large shrimp, peeled and deveined (tails on)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the garlic butter:

• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tbsp chopped parsley

Instructions

1. Soak 8 wooden skewers in water for 20 minutes to prevent burning.
2. Pat the shrimp dry with paper towels to ensure even browning.
3. In a bowl, toss shrimp with olive oil, salt, and pepper until evenly coated.
4. Thread 4-5 shrimp onto each skewer, leaving small gaps between them.
5. Heat a grill or grill pan to medium-high (400°F) and lightly oil the grates.
6. Grill skewers for 2 minutes per side, or until shrimp turn opaque and slightly charred.
7. While shrimp cook, whisk together melted butter, garlic, lemon juice, and parsley in a small bowl.
8. Brush garlic butter generously over cooked skewers immediately after removing from heat.

Velvety garlic butter pools around each bite, the shrimp tender with just enough resistance. Serve them over a tangle of lemony noodles or with crusty bread to swipe up every last drop.

Slow Cooker Pulled Pork with BBQ Sauce

Breathing in the warm, smoky aroma of slow-cooked pork feels like a quiet Sunday morning—comforting, unhurried, and deeply satisfying. This dish, tender and rich with tangy-sweet barbecue notes, is the kind of meal that gathers people around the table without demanding much more than patience.

Ingredients

• For the pork:
• 3 lbs pork shoulder, trimmed of excess fat
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• For the BBQ sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp molasses
• 1 tbsp Dijon mustard
• 1 tsp liquid smoke

Instructions

1. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Rub the spice mixture evenly over the pork shoulder, covering all sides.
3. Place the pork in a 6-quart slow cooker and pour chicken broth around it (not over the top to avoid washing off the rub).
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the pork shreds easily with a fork. Tip: Resist lifting the lid—keeping the slow cooker sealed ensures even cooking.
5. While the pork cooks, whisk together ketchup, apple cider vinegar, Worcestershire sauce, molasses, Dijon mustard, and liquid smoke in a saucepan over medium heat.
6. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened. Tip: For a smoother sauce, blend it briefly with an immersion blender.
7. Transfer the cooked pork to a large bowl and shred it using two forks, discarding any large fat pieces.
8. Stir in 1/2 cup of the BBQ sauce, adding more to taste. Tip: Save extra sauce for serving—it’s great for dipping or drizzling.

Glazed with that sticky-sweet sauce, the pork melts into tender strands, perfect for piling onto toasted buns or folding into tacos. The smokiness lingers just enough to remind you why slow cooking is worth every minute.

Chicken and Quinoa Stuffed Peppers

Delicate moments in the kitchen often lead to the most comforting meals, and these stuffed peppers are no exception—each bite feels like a quiet celebration of simplicity and nourishment.

Ingredients

• For the filling:
  • 1 cup quinoa, rinsed
  • 1 ½ cups chicken broth
  • 1 lb ground chicken
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup chopped fresh cilantro
• For the peppers:
  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 tbsp olive oil
  • ½ cup water

Instructions

1. Preheat the oven to 375°F.
2. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until translucent.
4. Add the garlic, ground chicken, cumin, smoked paprika, salt, and black pepper to the skillet. Cook for 6–7 minutes, breaking the chicken into small pieces, until no pink remains.
5. Remove the skillet from heat and stir in the cooked quinoa, Monterey Jack cheese, and cilantro. Taste and adjust seasoning if needed—this is your chance to perfect the balance.
6. Place the hollowed bell peppers in a baking dish. Divide the filling evenly among them, packing it gently to prevent air pockets.
7. Pour the water into the bottom of the baking dish to keep the peppers moist during cooking. Cover tightly with foil.
8. Bake for 30 minutes, then remove the foil and bake for another 10–15 minutes until the peppers are tender and the cheese is lightly golden.

These stuffed peppers emerge with a satisfying contrast—tender peppers giving way to a hearty, spiced filling. Try serving them with a dollop of cool Greek yogurt or a sprinkle of extra cilantro for a bright finish.

Lemon Garlic Grilled Chicken Kabobs

Crisp summer evenings call for meals that feel effortless yet satisfying, and these lemon garlic grilled chicken kabobs are just that—a harmony of bright citrus, savory garlic, and tender chicken, threaded onto skewers and kissed by the grill. They’re the kind of dish that makes you pause, savoring the simplicity of good ingredients coming together.

Ingredients

For the marinade:

• 1/3 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 4 garlic cloves, minced
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

For the kabobs:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, honey, salt, black pepper, and smoked paprika until fully combined.
2. Add chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat grill to medium-high heat (400°F). While heating, thread marinated chicken, bell pepper, and onion pieces onto skewers, alternating ingredients.
4. Place kabobs on the grill and cook for 5-6 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and vegetables are lightly charred.
5. Remove from grill and let rest for 3 minutes before serving. (Tip: Resting ensures juices redistribute, keeping the chicken moist.)

How the chicken stays so tender, with just the right balance of tangy lemon and smoky sweetness, is a small miracle. Serve these kabobs over a bed of fluffy couscous or with a side of tzatziki for dipping—the contrast of cool yogurt against the warm, charred edges is perfection.

Grilled Flank Steak with Chimichurri

Falling into the rhythm of summer evenings, there’s something deeply satisfying about the sizzle of flank steak hitting the grill, its smoky aroma mingling with the bright, herbal notes of chimichurri. This dish feels like a quiet celebration—simple yet vibrant, perfect for savoring slowly under the fading light.

Ingredients

For the Steak

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Chimichurri

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt

Instructions

1. Pat the flank steak dry with paper towels to ensure a good sear.
2. Rub the steak evenly with olive oil, then season both sides with salt and black pepper.
3. Preheat a grill or grill pan to high heat (450°F). For a smokier flavor, use charcoal if possible.
4. Place the steak on the grill and cook for 5-6 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Avoid moving the steak too soon—this helps develop a flavorful crust.
5. Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute.
6. While the steak rests, make the chimichurri: In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir well to blend.
7. Slice the steak thinly against the grain to ensure tenderness.
8. Serve the sliced steak topped with chimichurri, or pass the sauce on the side for dipping.

The steak emerges tender and richly charred, its bold flavors softened by the chimichurri’s bright acidity. Try layering leftovers into tacos or tossing them with crisp greens for a next-day salad—each bite feels like a little encore of summer.

Chicken and Vegetable Curry

Venturing into the kitchen tonight feels like wrapping myself in warmth, the kind that comes from simmering spices and tender chicken melding with vegetables—a quiet promise of comfort in every bite.

Ingredients

For the curry base:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)

For the protein and vegetables:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large carrot, sliced into 1/2-inch rounds
• 1 medium potato, diced into 1/2-inch cubes
• 1 cup cauliflower florets

For the liquid and finish:

• 1 (14 oz) can coconut milk
• 1/2 cup chicken broth
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté, stirring occasionally, until translucent, 4–5 minutes.
3. Stir in garlic and ginger, cooking until fragrant, 30 seconds. Tip: Keep the bottom of the pot moist to prevent burning—add a splash of broth if needed.
4. Add curry powder, cumin, turmeric, and cayenne, stirring to coat the onions, 1 minute.
5. Add chicken pieces, searing until lightly browned on all sides, 4–5 minutes.
6. Pour in coconut milk and chicken broth, scraping the bottom of the pot to release any browned bits.
7. Add carrot, potato, and cauliflower, stirring to combine.
8. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Stir occasionally to ensure even cooking and prevent sticking.
9. Uncover and simmer for 5 more minutes to slightly thicken the sauce. Tip: The curry is ready when the vegetables are fork-tender and the chicken reaches 165°F internally.
10. Remove from heat, stir in lime juice and cilantro.

Perfectly balanced, the curry cradles tender chicken and vegetables in a velvety, spice-kissed sauce. Try serving it over a mound of jasmine rice, or scoop it up with warm naan for a meal that feels like a quiet embrace.

Lean Beef and Mushroom Stroganoff

Warm evenings call for comforting meals that simmer slowly, filling the kitchen with rich, earthy aromas. This dish, with its tender beef and velvety mushrooms, is a quiet celebration of simplicity—a reminder that some of the best flavors come from patience and care.

Ingredients

For the beef:

• 1 lb lean beef sirloin, thinly sliced into 1/2-inch strips
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the mushrooms and sauce:

• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1/2 cup sour cream
• 1 tsp Dijon mustard
• 1/4 tsp paprika

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add beef strips in a single layer, seasoning with salt and pepper. Sear for 2 minutes per side until browned but not cooked through. Transfer to a plate. Tip: Avoid overcrowding to ensure a proper sear.
3. In the same skillet, melt butter over medium heat. Add onions and sauté for 3 minutes until translucent.
4. Stir in mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and turn golden. Tip: Let the mushrooms sit undisturbed for a minute to develop color.
5. Add garlic and flour, stirring constantly for 1 minute to coat the vegetables evenly.
6. Pour in beef broth gradually, scraping the bottom of the pan to lift any browned bits. Simmer for 3 minutes until slightly thickened.
7. Reduce heat to low. Stir in sour cream, Dijon, and paprika until fully incorporated. Tip: Temper the sour cream by adding a spoonful of hot sauce first to prevent curdling.
8. Return the beef and any accumulated juices to the skillet. Simmer gently for 4 minutes until the beef is tender and the sauce coats the back of a spoon.

Perfectly balanced, the stroganoff cradles each bite of beef in a creamy, umami-rich embrace. Serve it over buttered egg noodles, or for a lighter touch, spoon it atop a cloud of mashed cauliflower.

Spicy Grilled Shrimp Tacos

Vividly golden afternoons call for meals that linger on the palate, and these Spicy Grilled Shrimp Tacos—bright, smoky, and just fiery enough—are the kind of dish that makes summer feel endless. The shrimp, kissed by the grill, nestle into warm tortillas alongside crisp slaw and creamy avocado, each bite a tiny celebration.

Ingredients

For the shrimp marinade:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp salt

For the slaw:

• 2 cups shredded purple cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt

For serving:

• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup crumbled cotija cheese

Instructions

1. In a bowl, whisk together olive oil, lime juice, smoked paprika, cayenne, garlic powder, and salt for the marinade.
2. Add shrimp to the marinade, tossing gently to coat. Let sit for 15 minutes at room temperature. Tip: Don’t marinate longer—the lime juice will start to “cook” the shrimp.
3. Preheat a grill or grill pan to medium-high (400°F).
4. Thread shrimp onto skewers (if using wooden ones, soak them in water for 10 minutes first).
5. Grill shrimp for 2 minutes per side, just until opaque and slightly charred. Tip: Avoid overcrowding to ensure even cooking.
6. While shrimp grill, toss cabbage, cilantro, lime juice, honey, and salt in a bowl for the slaw.
7. Warm tortillas on the grill for 30 seconds per side, stacking them in a clean kitchen towel to stay soft.
8. Assemble tacos: layer tortillas with slaw, shrimp, avocado slices, and cotija. Tip: Drizzle with extra lime juice for brightness.

Crunchy slaw and tender shrimp play off each other beautifully, while the avocado mellows the heat. Serve these with icy watermelon wedges for a meal that tastes like sunshine.

Herb-Crusted Baked Chicken Tenders

Vaguely, the scent of rosemary and thyme lingers in the air, a quiet reminder of how simple ingredients can transform the ordinary into something tender and golden. These herb-crusted chicken tenders are a gentle nod to comfort, crisp on the outside yet yielding beneath the crust, perfect for a quiet evening or a shared plate.

Ingredients

For the Chicken

– 1 lb chicken tenders
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil

For the Herb Crust

– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tsp dried rosemary
– 1 tsp dried thyme
– 1/2 tsp garlic powder
– 1/4 tsp salt

For the Binder

– 1 large egg
– 1 tbsp water

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a shallow bowl, whisk together the egg and 1 tbsp water until smooth.
4. In a separate bowl, combine the panko, Parmesan, rosemary, thyme, garlic powder, and 1/4 tsp salt.
5. Dip each chicken tender into the egg mixture, letting excess drip off, then press firmly into the herb crust mixture to coat evenly.
6. Place the coated tenders on the prepared baking sheet and drizzle lightly with olive oil.
7. Bake for 18-20 minutes, flipping halfway through, until the crust is golden and the chicken reaches an internal temperature of 165°F.
8. Let rest for 3 minutes before serving to allow the juices to redistribute.
Generously, these tenders offer a satisfying crunch with every bite, the herbs lending a fragrant earthiness that pairs beautifully with a drizzle of honey or a side of roasted vegetables. The Parmesan melts into the crust, creating little pockets of savory richness—ideal for dipping or stacking atop a crisp salad.

Turkey and Zucchini Meatloaf

Evenings like these call for something comforting yet light, a dish that feels like a hug without weighing you down. Turkey and zucchini meatloaf is just that—a tender, flavorful twist on the classic, with a hint of freshness from the zucchini.

Ingredients

For the meatloaf:

• 1 lb ground turkey
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the glaze:

• 1/4 cup ketchup
• 1 tbsp brown sugar
• 1 tsp Dijon mustard

Instructions

1. Preheat the oven to 375°F and lightly grease a loaf pan.
2. In a large bowl, combine the ground turkey, grated zucchini, breadcrumbs, Parmesan, egg, ketchup, Worcestershire sauce, garlic powder, oregano, salt, and pepper. Mix gently until just combined—overmixing can make the meatloaf dense.
3. Transfer the mixture to the prepared loaf pan, shaping it into an even layer.
4. In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard for the glaze.
5. Spread the glaze evenly over the top of the meatloaf.
6. Bake for 45-50 minutes, or until the internal temperature reaches 165°F. Let it rest for 10 minutes before slicing—this helps the juices redistribute.

Juicy and tender, this meatloaf pairs beautifully with a crisp salad or roasted vegetables. The zucchini keeps it moist, while the glaze adds a sweet-tangy finish—perfect for slicing thick and serving with a dollop of mashed potatoes.

Summary

Out of time but still craving wholesome meals? This roundup of 20 healthy meat recipes is your weeknight savior! From quick skillet dinners to slow-cooker wonders, there’s something for every busy cook. Give these dishes a try, then let us know which ones you loved in the comments. Don’t forget to share the deliciousness on Pinterest for fellow foodies to enjoy!