25+ Healthy Meat Recipes for Dinners

Prepared and semi-prepared meats mean freedom for the housewife. When you are too busy or too weary even to plan a meal, consult your supply shelf for the best way out of your difficulty.

Listed below are meats and fish, some or all of which you should keep always on hand.

• MEAT: Beef, corned beef, corned beef hash, dried beef, whole tongue (in glass or cans), bacon, Vienna sausage (frankfurters), veal loaf, beef stew, scrapple.
• FOWL: Boned chicken, turkey.
• FISH: Codfish flaked and shredded, salmon, tuna, crab, lobster, shrimps, clams, oysters, codfish balls.

You can make canned meats go farther by combining them with such foods as potatoes, rice, macaroni, bread or vegetables; thus making a more substantial and at the same time less expensive dish.

For example, chicken can be creamed and served on toast or with rice; dried beef frizzled or creamed, can appear at the same meal with a hearty vegetable like lima beans; canned beef made savory with plenty of seasoning, be supplemented with fried, left-over hominy. Such combinations are hearty enough to satisfy hungry husbands and ravenous young sons.

For a quick stew on a cold day perhaps you can beef, one of vegetable soup, and one of tomato soup into a stewpot and heat very hot. Or add the bits of left-over meat in the pantry to a can of vegetable soup and season with meat extract, catsup and Worcestershire sauce.

Any left-overs judiciously combined with canned foods, seasoned and colored a rich appetizing brown with Kitchen Bouquet, appear on the table as a new and nourishing dish.

Sauces and gravies, too, make a limited amount of meat seem like more. Here again canned tomato soup, bouillon cubes and beef extract are godsend. Dissolve the last two in boiling water, then thicken to the desired consistency.

In summer, when the appetite revolts from the idea of hot, rich food use canned meat or left-overs in a meat mold (recipes 9, using 2½ tablespoons gelatine). It can be prepared in a few moments in the morning and will need only to be unmolded on your return from an afternoon’s recreation.

Eggs are always standbys in emergencies. They may form the main dish (hard-boiled in cream, curry or tomato sauce; baked in ramekins; or prepared as plain or fancy omelets; or they can be combined with vegetables (poached on spinach or creamed with asparagus) or with meats (scrambled with dried beef or bacon or ham or poached with corned-beef hash).

Recipes to Follow or Adapt According to Your Needs

Recipe 1 — WHITE SAUCE

Ingredient Table

Ingredient	Amount
Butter or Cooking Fat	4 tablespoons
Flour	4 tablespoons
Milk	2 cups
Salt	1 teaspoon
Pepper	¼ teaspoon

Steps

1. Melt 4 tablespoons Butter or Cooking Fat.
2. Add 4 tablespoons Flour.
3. When bubbling add 2 cups Milk gradually, stirring constantly.
4. Cook 5 minutes and add 1 teaspoon Salt and ¼ teaspoon Pepper.

Note: Curry powder and mustard should be carefully mixed with the dry flour before combining with the melted fat.

---

Recipe 2 — CREAMED SALMON

Ingredient Table

Ingredient	Amount
White Sauce (Recipe 9)	1 pint
Salmon	2 cups
Onion Salt	To taste
Celery Salt	To taste
Paprika	To taste
Crumbs (optional)	As needed
Rice, macaroni, or mashed potatoes (optional)	As needed

Steps

1. To 1 pint White Sauce (recipe 9) add 2 cups Salmon.
2. Season with Onion Salt, Celery Salt and Paprika.
3. To make escaloped salmon, put into large or individual baking dishes, cover with crumbs and brown in oven.
4. A layer of rice, macaroni or fluffy mashed potatoes will make the salmon go farther.

---

Recipe 3 — CORNED BEEF HASH LOAF WITH TOMATO SAUCE

Ingredient Table

Ingredient	Amount
Corned-Beef Hash	2 medium cans
Bacon	Strips
Fat	2 tablespoons
Flour	2 tablespoons
Tomato Soup	1 can
Water	Enough to make 2 cups
Worcestershire Sauce	To taste
Chopped relish	To taste
Parsley	For garnish

Steps

1. Turn out carefully the contents of 2 cans Corned-Beef Hash (medium size) on a greased pan.
2. Cover with strips of bacon and bake in oven until brown.
3. Make sauce (for method see recipe 9) with 2 tablespoons Fat, 2 tablespoons Flour, and 1 can of Tomato Soup to which enough water has been added to make 2 cups.
4. Season with Worcestershire Sauce and chopped relish.
5. Pour around hash and garnish with parsley.
6. If you prefer, the hash may be formed into balls before cooking.

---

Recipe 4 — LOBSTER NEWBURG

Ingredient Table

Ingredient	Amount
Fat	4 tablespoons
Flour	4 tablespoons
Milk	1½ cups
Lobster	2 cups
Salt	2 teaspoons
Paprika	⅛ teaspoon
Ginger	½ teaspoon
Cream (optional)	As needed
Toast or crackers	For serving

Steps

1. Make White Sauce of 4 tablespoons Fat, 4 tablespoons Flour and 1½ cups Milk (for method see recipe 9).
2. Add 2 cups Lobster, 2 teaspoons Salt, ⅛ teaspoon Paprika, ½ teaspoon Ginger.
3. Serve on toast or crackers.
4. Cream substituted for milk gives a richer flavor.
5. Crab and shrimps Newburg are also very good.

---

Recipe 5 — HAM WITH CURRANT SAUCE

Ingredient Table

Ingredient	Amount
Fat	2 tablespoons
Flour	2 tablespoons
Water	1½ cups
Worcestershire Sauce	1 tablespoon
Currant Jelly	3 tablespoons
Ham	6 thin slices
Parsley	For garnish

Steps

1. Make a sauce (for method see recipe 9) of 2 tablespoons Fat, 2 tablespoons Flour, 1½ cups Water, 1 tablespoon Worcestershire Sauce and 3 tablespoons Currant Jelly.
2. Add six thin slices of ham.
3. Heat thoroughly and serve garnishing with parsley.
4. Tongue is equally delicious with this sauce.

---

Recipe 6 — CURRIED DRIED BEEF

Ingredient Table

Ingredient	Amount
Fat	3 tablespoons
Flour	3 tablespoons
Curry Powder	1 tablespoon
Water	2 cups
Worcestershire Sauce	2 tablespoons
Onion flavor	Dash
Dried Beef	2 cups (8 oz. jar)
Toast or rice	For serving
Parsley	For garnish

Steps

1. Make sauce (for method see recipe 9) of 3 tablespoons Fat, 3 tablespoons Flour mixed with 1 tablespoon Curry Powder, 2 cups Water.
2. Add 2 tablespoons Worcestershire Sauce, dash Onion flavor and 2 cups Dried Beef (8 oz. jar).
3. If beef is salty place in a colander and run hot water over it.
4. Serve on toast or rice, garnished with parsley.

---

Recipe 7 — CODFISH FLAKE CUSTARD

Ingredient Table

Ingredient	Amount
Fish flakes	1 cup
Cracker or bread crumbs	¼ cup
Paprika	1 teaspoon
Cayenne	Dash
Eggs	2
Milk	1½ cups
Butter	For ramekins
Tomato sauce (optional)	For serving

Steps

1. Pick apart 1 cup Fish Flakes.
2. Add ¼ cup finely sifted cracker or bread crumbs, 1 teaspoon Paprika, dash Cayenne.
3. Beat 2 Eggs, add 1½ cups Milk and combine with fish.
4. Bake in buttered ramekins in moderate oven until firm.
5. Serve in ramekins or turn out and serve with tomato sauce.
6. Other fish may be substituted.

Here’s the List of 20 Meat Recipes:

1. Grilled Chicken Breast with Steamed Vegetables
2. Baked Lemon Garlic Chicken Thighs
3. Turkey Meatballs in Tomato Sauce
4. Lean Beef Stir-Fry with Bell Peppers
5. Oven-Baked Salmon with Herbs
6. Chicken and Broccoli Skillet
7. Ground Turkey Lettuce Wraps
8. Slow-Cooker Chicken Vegetable Soup
9. Beef and Zucchini Skillet
10. Grilled Fish with Fresh Salad
11. Chicken Fajita Bowl (No Tortilla)
12. Baked Chicken with Sweet Potatoes
13. Turkey Stuffed Bell Peppers
14. Garlic Butter Shrimp with Veggies
15. Lean Beef Meatloaf (Oven-Baked)
16. Chicken Spinach Stir-Fry
17. Grilled Lamb Chops with Green Beans
18. Turkey Chili (Low Fat)
19. Baked Fish with Lemon and Olive Oil
20. Chicken Cauliflower Rice Bowl

Save For Later 📌