Yeah, it's better to cook meat on the bone. But realistically, meals made from canned turkey, chicken or roast beef can be easy, fast, high in protein and low in saturated fats. Here are recipes to make these quick meals so tasty you'll skip fatty fast food for these homemade dishes.

High-protein, low-calorie diet food served with milk makes it as ideal lunch dish.

Turkey recipes, turkey preparation tips, low carb recipes, high protein food, heart healthy recipes, thanksgiving ...Preparation and deep frying instructions with pictures as well as safety tips and recipes.Deep-Fried Turkey

Healthy cooking doesn't have to be bland. Here's a recipe of two of my favorite foods, king salmon and manila clams. The result is a meal that's ready in under an hour, is high in omega 3 fats and protein, and is so good that you'll be thinking of it for days to follow.

Wheat gluten, also called seitan (), wheat meat, gluten meat, or simply gluten, is a food made from the gluten of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as a gummy mass, which is subject to further processing.Wheat gluten, although not as well known, is an alternative to soybean-based meat substitutes, such as tofu; some types of wheat gluten have a texture more like meat's than tofu has, because of their chewy and/or stringy texture. Wheat gluten often is used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Simulated duck is a common use for wheat gluten.Wheat gluten is most popular in China, where it was first developed, as well as in the cuisines of other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat, but who nonetheless enjoy eating meatless versions of meat dishes.Because it was first popularized in western nations during the second half of the 20th century through its promotion by proponents of the macrobiotic diet, seitan (the name by which it is known in macrobiotic circles) is also the name by which wheat gluten is best known in most English-speaking nations. In the West, prepared wheat gluten is generally available only in Asian markets and health food stores (although gluten flour is commonly available in supermarkets).