12 Easy Meat Dishes For Dinner

1. Herb Roasted Turkey 

Serves 12 

Ingredients 

• 12 pounds turkey 
• 3/4 cup of olive oil 
• 2 tablespoons of garlic powder 
• 1 teaspoon of salt 
• 1/2 teaspoon of ground pepper 
• 2 teaspoons of dried basil 
• 1 teaspoon of sage 
• 2 cups of water 

Preparation 

1. Preheat the oven to 325°F.
2. Prepare the turkey for baking. Clean out the inside, remove any pin feathers that were left. Discard the organs, giblets, and any other debris left in the cavity. 
3. Place the turkey in a roasting pan, and set aside. 4. In a bowl, whisk together the olive oil and garlic powder. 
4. Add the salt and pepper. 
5. Fold in the basil and sage. 
6. Mix until it is well blended 
7. Dip a basting brush into the olive oil mixture, and brush over the turkey. Repeat until the entire turkey has the oil on it, and there is no olive oil mixture left. 9. Pour 2 cups of water into the bottom of the roasting pan, making sure you do not pour the water onto the turkey as you don’t want to lose the oil. 
8. 10. Cover with the lid of the roasting pan or aluminum foil. 
9. 11. Place in the oven, and bake for 3 and a half hours or until the thickest part of the thigh reaches an internal temperature of 180°F. 
10. 12. Remove from the oven, and allow to stand for 30 minutes before serving. 
11. 13 Serve warm

2. Stekt Gas – Roasted Goose 

Serves 4-6 

Ingredients 

• 1 goose of 8 to 10 pounds 
• ½ lemon Salt and black pepper 
• 4 Granny Smith apples, cored and quartered 30 pitted prunes 
• 2 teaspoons caraway seeds 
• 2 cups low sodium chicken stock 
• 2 tablespoons cornstarch 

Preparation 

1. Pre-heat the oven to 325°F 
2. Wash the goose under running cold water. Dry the bird well with paper towels. Remove all excess fat from the goose’s cavity. 
3. Rub the lemon in the goose’s main cavity, and over its neck. Season the bird with salt and pepper.
4. Mix together the apple quarters, the prunes, and the caraway seeds. Fill the goose’s cavities (neck and body) with the apple and prune mixture. 
5. Place the prepared goose on the rack of a roasting pan, breast side down. Roast in the preheated oven for 3 hours 15 minutes to 3 hours and 45 minutes. The internal temperature on the meat thermometer inserted in the meatiest part of the leg without touching any bones should read at least 180°F. The juices should be run clear (not pinky) when you prick the breast with a fork. 
6. Remove the goose from the oven, and place it on a carving surface. Put lightly with aluminum foil to let it warm. Let the roasted goose rest for 10 to 20 minutes before carving 
7. Remove the excess fat from the roasting pan. Put the pan on the stove over medium to high heat. Add the chicken breast and cornstarch. Scrape the bottom of the pan to get all the flavorful bits and pieces into the sauce. Whisk the gravy until it thickens, about 5 minutes. 
8. Carve the bird and serve with the gravy and some of the fruit stuffing.

3. Pecan Fried Catfish 

Serves 6 

Ingredients 

• 2 pounds of catfish fillets (3 to 4 fillets depending on size) 
• 1 tablespoon of Cajun seasoning 
• 2/3 cup of Parmesan cheese 
• 1 cup of buttermilk 
• 1 tablespoon of paprika 
• 1 cup of ground pecans 
• 2 eggs 2/3 cup of cornmeal 
• 2 cups of vegetable oil 

Preparation 

1. Cut the catfish into 1″ wide strips. 
2. Place the catfish into a large freezer bag. 
3. Pour in the buttermilk. 
4. Close the bag and shake. Place in the fridge, and allow the catfish to marinate for about an hour. 
5. While the catfish is marinating, whisk together the ground pecans and cornmeal. 
6. Fold in the Cajun seasoning and the paprika. 
7. Remove the catfish from the fridge, and remove from the buttermilk. Discard the buttermilk. 
8. Whisk the eggs together in a separate bowl. 
9. Dip the catfish into the eggs so that they are completely coated. 
10. Toss them in the cornmeal mixture, and coat completely. 
11. Place on a baking sheet until you are ready to cook the fish. 
12. In a large, 12″ cast iron skillet, pour in enough oil to fill the skillet about 1 1/2 inches deep. 
13. Place on the stove, and set heat to medium-high.
14. Bring the oil to a slow boil. 
15. Place the catfish into the cast iron skillet, and fry until it is golden brown, turning as needed. This usually takes between 3 to 6 minutes. You also want to make sure the fish flakes with a fork. You maybe need to cook it in batches. 
16. Remove from oil and allow to drain. 
17. Serve warm.

4. KC-Style Burnt Ends 

Serves 4 

Ingredients 

• 1 beef brisket 
• 1 cup brown sugar 
• ½ cup white sugar 
• ½ cup paprika 
• ¼ cup chili powder 
• 3 tablespoons garlic powder 
• 3 tablespoons ground cumin 
• 2 tablespoons pepper 
• 1 tablespoon cayenne 

Preparation 

1. Prepare the grill or smoker and bring to a temperature of about 220°F.
2. In a bowl, combine all of the ingredients for the rub: brown sugar, white sugar, paprika, chili powder, garlic powder, cumin, pepper, and cayenne. Mix well, making sure that that the brown sugar is completely broken up and no longer clumpy. 
3. After this, trim the fat off of the brisket. Place wood chips in the smoker. If you desire a heavier smoked taste, burn off the wood chips to create more smoke. 
4. Pat the brisket liberally with the rub and place on the grill. Cook the brisket for about an hour per pound, rotating every 30 minutes. Use a meat thermometer inserted into the middle of the brisket to check temperature before removing from the heat. Let the brisket sit for 15 minutes before removing the burnt ends. 
5. To remove the burnt ends, find the layer of fat that separates the burnt end tip from the rest of the brisket. With a sharp knife, carefully slice into the layer of fat and remove the end. Return the end piece to the grill and continue to cook for an additional hour. The tip will have a thick bark on it and appear almost burnt. Remove from the heat and let rest 15 minutes before cutting. 
6. Cut meat into slightly larger than bite size pieces to serve.

5. Vegetarian Shanghai Noodles 

Serves 4 

Ingredients 

• ½ pound soba noodles 
• ½ cup soy sauce 
• 1 tablespoon sugar 
• 1 tablespoon cornstarch 
• 1 cup vegetable stock 
• 2 tablespoons sesame oil 
• 3 cloves garlic, crushed and minced 
• ½ medium-sized onion, sliced 
• 2 cups Chinese or Savoy cabbage, shredded 
• 1 cup shitake mushrooms, sliced 
• ½ cup shredded carrots 
• ½ small bell red pepper, julienne 
• ½ cup bean sprouts, drained 
• 1 tablespoon fresh basil for garnish 

Preparation 

1. Prepare soba noodles according to package directions. Set aside until ready for use. 
2. In a bowl, combine the soy sauce, sugar, cornstarch, and vegetable stock. Whisk until well blended and set aside. 
3. In a wok or large sauté pan, heat sesame oil over medium-high heat. 
4. Add garlic and onions. Sauté until fragrant, approximately 1-2 minutes. 
5. Add Chinese or Savoy cabbage, carrots, red pepper, and mushrooms. Cook, tossing gently for 2-3 minutes. 
6. Add noodles and sauce. Toss to coat evenly and cook until heated through. Approximately 2-4 minutes. 
7. Add bean sprouts and toss gently. 
8. Remove from heat and serve immediately. 
9. Garnish with fresh basil, if desired.

6. Lamb Souvlaki with Tomato and Cucumber Salad 

Serves 4-6 

Ingredients 

• 1½ pounds boneless leg of lamb 
• 4 cloves garlic, crushed 
• 1 lemon, juiced 
• 1 red onion 
• 1 teaspoon oregano 
• 1 teaspoon thyme 
• ¼ teaspoon cayenne pepper 
• 1 teaspoon salt 
• 2 tablespoon extra-virgin olive oil 

Salad 

• 2 tomatoes 
• 1 cucumber 
• 1 red onion 
• 4 tablespoons olive oil 
• 2 tablespoons balsamic vinegar 
• ½ teaspoon Dion mustard 
• ½ teaspoon honey 
• Salt and freshly ground black pepper 

Preparation 

1. Combine lemon juice, extra virgin olive oil, garlic, oregano, thyme, salt, and cayenne pepper in a bowl.
2. Slice lamb into 1″ cubes, and add to marinade, coat well, and marinate for an hour, if possible. 
3. For the dressing of the salad, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper to taste. Slice tomatoes and cucumbers into bite-sized pieces, and combine with vinaigrette. 
4. Thread lamb onto skewers, and grill over fire for approximately 15 minutes. 
5. Serve skewers with salad.

7. Ginger Pork and Veggies 

Serves 4 

Ingredients 

• 1 pound pork tenderloin 
• 8 cups spring vegetables mix 
• 1 tablespoon fresh ginger, grated 
• ¼ cup reduced-sodium soya sauce 
• 1 teaspoon black pepper 
• Coconut oil 

Preparation 

1. Slice pork tenderloin into ½” wide strips. 
2. Coat a slow cooker with coconut oil. 
3. Place pork on bottom. 
4. Top with vegetables, ginger, soy sauce, and black pepper. Cook on low for 8 hours.

8. Asian BBQ Chicken 

Serves 4 

Ingredients 

• 1 pound boneless chicken breast, cut into tenders 
• 2 tablespoons soy sauce 
• 2 tablespoons honey 
• 1 teaspoon sesame oil 
• 1 tablespoon garlic chili paste 

Preparation 

1. Begin by preparing and preheating the grill (either indoor or outdoor grill). 
2. In a small bowl, combine the soy sauce, honey, sesame oil, and chili paste. Mix until well blended. 
3. Take chicken tenders and gently slide them lengthwise onto metal or bamboo skewers. 
4. Baste each skewer with the BBQ sauce. 
5. Place skewers on a grill and cook for approximately 10-15 minutes, turning once, until chicken juices run clear. Remove from heat and serve immediately.

9. Italian Spiced Spinach Flank Steak 

Serves 4 

Ingredients 

• 1 ½ pound flank steak, cut into quarters 
• 1 tablespoon olive oil 
• 1 teaspoon salt 
• 1 teaspoon pepper 
• 1 cup yellow onion, diced 
• 1 cup tomatoes, diced 
• 3 cups fresh spinach, washed and trimmed 
• ½ cup fresh grated parmesan cheese 
• 1 cup beef stock 
• 2 tablespoons balsamic vinegar 
• 1 15 ounce can white beans 
• 2 teaspoons oregano 
• ½ cup fresh basil 
• 4 cloves garlic, crushed and minced 

Preparation 

1. To the crock pot, add the flank steak quarters and drizzle with olive oil. 
2. Sprinkle the steak liberally with the salt and pepper. Toss to coat. 
3. Add the yellow onion, tomatoes, and parmesan cheese. Toss gently to mix. 
4. Add the beef stock, balsamic vinegar, white beans (including liquid), oregano, basil, and garlic. Toss gently to mix. 
5. Cover and cook on low for 6 hours, or until steak is tender and has reached desired doneness. 
6. Add the spinach in the last 30 minutes.

10. Rosemary Turkey Roast 

Serves 8 

Ingredients

• 1 turkey, about 10 pounds 
• 5 tablespoons butter, melted 
• 5 tablespoons rosemary, ground 
• 3 tablespoons oregano, ground 
• 2 teaspoons black pepper, ground 
• 1 cup chicken broth and more if required 
• 1 bunch of parsley, chopped 
• ½ teaspoon salt 
• 2 teaspoons black pepper, whole 

Preparation 

1. Rub turkey with rosemary, oregano, and ground black pepper. 
2. Place turkey in the slow cooker, and add butter, broth, salt, and whole black pepper. 
3. Cook for 9 hours on high 
4. Check every hours, add chicken broth as needed 5. Serve with boiled or baked potatoes, and salad

11. Veal with Pistachios Milan Style 

Serves 6 

Ingredients 4 

• pounds veal scaloppini 
• 1 cup flour, sifted Salt Freshly ground black pepper 
• 2 eggs, beaten 
• ½ cup panko breadcrumbs 
• ½ cup finely chopped pistachios 
• 1 tablespoon extra-virgin olive oil 
• 2 tablespoons butter 
• 1 teaspoon Dijon mustard 

Preparation 

1. Pound veal it is about a ¼-inch thick. 
2. Prepare three dredging dishes. Measure flour into a shallow dish; stir in salt and pepper. In a second dish, add the beaten egg. Finally, combine panko and chopped pistachios in a third, shallow dish. 
3. Dredge the veal in the flour, then the egg, and then the nut mixture. Do not stack. 
4. Heat the oil and butter in a large skillet. Cook each side of the veal until golden brown, about 3 minutes. Do not overcrowd. Drain on paper towel as they are
5. completed. Keep them warm by placing in the oven on an oven-proof serving platter. 
6. To serve, garnish with mashed potatoes and creamy spinach and serve immediately.

12. Thai Beef Curry 

Serves 6 

Ingredients 

• 1 pound chuck steak 
• 2 red bell peppers, seeded and julienned 
• 1 ½ cup green beans 
• 1 medium onion, sliced 
• 1 tablespoon ginger, grated 
• 1 can coconut milk 
• 1 tablespoon lemongrass, chopped 
• 1 teaspoon salt 1 teaspoon black pepper 
• 1 teaspoon curry powder Olive oil Rice for serving 

Preparation 

1. Slice steak against grain into ½” wide strips. 
2. Heat 3 tablespoons olive oil in large cast iron skillet over medium-high heat. Add steak, onion, and bell pepper, and sauté for 2 minutes. 
3. Reduce heat to medium. Put remaining ingredients, cover and cook for 23 mins. Stir a couple times during the cooking process. 
4. Serve over rice.