Changing the Dinnertime Playbook.

How do you get a guy who's all about meat and potatoes to cheer for whole grains and veggies? There's no foolproof strategy, but you can start by subbing lean meats, poultry or fish for fattier cuts, cashing in on crowd pleasers like California Ripe Olives and recruiting a few well paired vegetables and whole grains to complete the plate. With a little practice you'll be sure to score big and your guy will inevitably last through overtime.

If you come from a world where it's not dinner unless there's an 8 oz. slab 'o meat at the center of the plate, it's time for a new playbook. Relax, you don't have to go cold turkey...Well, maybe not figuratively, but literally it might help. Serve leaner cuts, decease the size of your meat servings and use whole grains and vegetables to satiate the hungriest of appetites.

Willing to go the extra yard?

Instead of considering meat, carbs and vegetables separately, try them as a team. Use 3-4 ounces of sliced, chopped or ground meats per person in stir frys, stews, pastas or sandwiches. When you cook with the bold flavors that these guys can't resist, no one's going to be searching for a fill-in at half time!

Going for a touchdown? Check out other healthy meaty entrees like this including Artichoke Olive Chicken Tagine.

Artichoke Olive Chicken Tagine

• 1 Tbsp olive oil
• 2lbs bone-in skinless chicken legs and thighs, separated
• 1lb frozen artichoke hearts
• 1 medium red onion, cut into 1-inch strips
• 1 Tbsp minced garlic
• 1 cup cooked chick peas
• 1 cup California Ripe Olives, halved
• 2 cups low sodium chicken broth
• ¼ cup lemon juice
• ¼ cup chopped mint
• 1 tbsp Harissa

Heat oil in a large high-sided sauté pan over medium-high heat. Season chicken with salt and black pepper and place in pan to brown for 2-3 minutes on each side. Transfer browned chicken to a clean plate and place artichokes and onions in pan. Cook for 3-4 minutes until golden, then stir in garlic. Return chicken to pan. Add chick peas, California Ripe Olives, chicken broth, lemon juice, mint and harissa. Bring to a boil, cover and cook on a low simmer for 1-1 ½ hours until fork tender. *Alternative Directions: Place ingredients in the pot of a medium sized slow cooker. Cover and cook on low heat for 6-8 hours. Season to taste with salt and pepper before serving. **Serving suggestion: Serve over warm cous cous and garnish with slivered almonds and fresh mint. Nutritional Analysis Per Serving: Calories 400, Fat 14g, Cholesterol 113mg, Sodium 759mg, Carbohydrate 30g, Protein 38g, Calories from fat 32%.