meals

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Four Ingredient Meals

Episode | From: Cooking Live

Sometimes less is more whien it comes to cooking, so learn how to make great recipes with four ingredients or less. Recipes: Merguez and Dried Currant Couscous Salad; Shrimp and Spinach Noodle Soup; White Wine Steamed Mussels; Lemon Curd

Traditional Jamaican Meal

Episode | From: Calling All Cooks

Curtis Aikens travels to Coconut Creek, Florida, to meet a woman who grew up in Jamaica and learned how to cook from her mom. She shares a recipe for Curry Goat with Jamaican-style Rice and Beans and a delicious carrot drink.

Meal Make-Overs

Episode | From: Cooking Live

SPICED RUBBED FILET MIGNON, TURKEY BURGERS, SCALLOPED POTATOES AND PARSNIPS, BANANA CHOCOLATE CHIP SOUFFLES.

Pure Pantry Meal

Episode | From: Cooking Monday-Friday

Pasta with Tuna & Olives, Soothing Creamy Rice

Hungry Man Meals

Episode | From: Cookworks

Six hungry men look to Donna to teach them how to create dishes that will satisfy their hearty appetites. Donna shows how classic favorites Meat Loaf, Beef Rib Chili and Irish Stew also make great leftovers, if there are any left after these boys get at them. Gordon challenges the students to pour the perfect Black and Tan.

French Gourmet Meal

Episode | From: Gordon Elliott's Door Knock Dinners

Gordon & Frederic Van Coppernolle bust in on a family in Rutherford, N.J., along with accordian player Eric Schorr. Frederic prepares a poulet a la regina of chicken tenderloin with squash, eggplant and chick peas.

Mediterranean--Market Meals

Episode | From: Melting Pot

Spit Roasted Leg of Lamb with Preserved Lemon, Saffron, and Olive Vinaigrette; Kolokethokeftaide (Summer Squash Fritters); Grilled Sausage, Fennel and Baby Artichoke Spring Pasta; Sauteed Clams with Chickpea Cream.

Weeknight Family Meal

Episode | From: Rescue Chef

Danny Boome teaches a mother of two in Hopewell Junction, N.Y. to make a cheesy shepherd's pie, homemade biscuits, and a warm apple crumble the whole family is going to love.

Make Ahead Meals

Episode | From: Low Carb and Lovin' It

Chef George Stella shows how a little planning ahead goes a long way in maintaining a low carb lifestyle. He makes a few different dishes in just a short time that can be wrapped and kept until the mood suits. He bakes chicken breast wrapped in bacon and topped with tomato and fresh thyme; a colorful plate of grilled portobello mushrooms and summer vegetables; a family sized serving of tequila marinated grilled London broil with a tomato fromage as an accompaniment; and finally, blackened salmon cooked with spinach and soy black beans – great anytime. Top 5 Tips 1. When cooking a low-fat protein such as chicken, wrap it with bacon. The fat from the bacon adds flavor and much needed moisture, while keeping the dish low carb. 2. Tomatoes are fairly low in carbs, but they do contain some natural sugars. You can eat them but remember: only in moderation. 3. Many vegetables are an important part of a low carb diet but some are better for you than others. Keep in mind that red bell peppers contain more Vitamin C than green ones. Also, most vitamins and minerals are found in veggie skins, so skip a step and leave the peeler in the drawer. 4. Store-bought marinades contain a lot of sugar; even some dry spice mixtures do too. Make a large batch of your own so you can top your proteins and veggies with it anytime you want. 5. Soy black beans are an excellent alternative to regular black beans, since they taste very similar but have far less carbs.

Mediterranean: Market Meals

Episode | From: Melting Pot

Basil Marinara with Sweet Sausages; Marinated Fried Sardines; Sepia Amb Trempo (Squid with Summer Salad); Insalata Ricca (Tomato, Pepper and Onion Salad); "Arthur Avenue" package.