This recipe reads a little complicated at first glance, but the ingredients and prep are pretty minimal, and once you get going, you see it's pretty simple. Unlike the flavors at the end, which are layered and curious. If you're looking for something a little different, this is your dinner. Thicker-cut boneless pork is the best choice, or bone-in pork chops. If your chops are thinner, just shorten the pork cooking times and take care not to overcook. With the bok choy base and shallot topping, you get plenty of greens in this notable pork dish. No sides needed.

The mix of lemon, shallots, garlic, and thyme make a perfect coating for chicken. Want a lighter lemon flavor? Cut the zest and juice a bit.

We have nothing against chicken legs and thighs. They aren't 'bad' for you. They just have a few more calories, a bit more fat, and a bit less protein. This recipe works just fine on chicken breasts too. The Dijon mustard, shallots, garlic, and oat bran make a delicious crunchy coating. Yum! This is a recipe we find ourselves coming back to again and again.

If you're trying to lose fat, chances are you're eating lots of chicken breasts. That's how it goes. So every recipe that brings interest to our feathered friend is welcome. This dish smacks of Italy. Plum tomatoes, capers, shallots... All the good stuff.

Filling up on large veggie sides goes a long way to help us reach our goals. More low-calorie bulk, less snaking. This recipe brings a twist to zucchini in the pan with delicate shallots and browned oat bran. 

This recipe is relatively simple and packs a punch of flavor to the tune of pickled thanks to the capers, herby thanks to the rosemary, and savory thanks to the shallots. A cinch to pull together and devour.