Roasted red potatoes offer a tasty alternative to standard potato dishes. These small, round, red-skinned potatoes are a relatively low-fat source of dietary fiber. They are also excellent sources of potassium.

A ham shank -- more accurately known as a pork shank -- is a bone-in cut from the front leg. Although it's often referred to as a ham hock, hocks are a different cut and are typically cured, whereas shanks are often available fresh.

For most Americans, hamburgers are both dietary staples and guilty pleasures. Luckily, you can enjoy a guilt-free patty when you cook at home using your own oven and ignore the 99-cent, heart-attack-in-a-sack varieties.

For health-conscious diners who avoid processed foods but don't have the time to work entirely from scratch, many retailers offer quality entrees that are already prepared and just need to be cooked. For example, stuffed salmon is readily available from supermarkets and seafood retailers.

The back strap cut of venison is analogous to the tenderloin of a cow, which is one of the more prized cuts of meat. The back strap is the long muscle running along the back of the deer that is naturally tender and juicy because it isn't used as much as some of the muscles in the haunches and chest.

Frugal homemakers and professional chefs are equally attached to the tough, chewy unloved cuts of beef. These are the muscles that are worked the hardest during an animal's life, and they're filled with tough, dense muscle tissues and a high percentage of stringy connective tissues.

Chicken wingettes are the two larger pieces you get when you snip a chicken wing into three pieces and discard the tip. Chicken wingettes are often breaded and deep fried, but you can prepare chicken wingettes in the oven if you are watching fat and calories.

Crock-Pots are synonymous with long braises and slow stewing -- cooking methods that hold meat above 210 degrees Fahrenheit for several hours -- but if you monitor the internal temperature of a roast, you can remove it when it reaches medium rare, or 130 F.

Cooking frozen fish is safe, but the results don't always turn out quite as well as when you cook defrosted fillets. The exterior of frozen fish often overcooks before the inside fully thaws and cooks through, which is a particular concern with dry-heat methods like grilling or pan searing.

Using a Crock-Pot to prepare a large batch of steamed rice is the next best thing if you don't have a rice cooker. While rice is traditionally steam-cooked on the stove, it's easy to burn the rice if you're not paying close attention.

Mackerel is one example of the fatty fish the American Heart Association recommends eating two or more times per week. It provides protein, unsaturated fats and other nutrients with fewer calories and less saturated fat and cholesterol than red meats.

Tamales are a traditional holiday favorite for many families, but they also make a satisfying meal anytime of the year. Commercial tamales are pre-cooked and only require reheating. A Rival electric roaster works well for this task, especially if you are hosting a large group.