I found these healthy and delicious meat and potato ideas that you can try for your husband.

1. One great idea is Meatloaf since this is an old-standby that can be modified to make it lighter but still delicious. You can make a meatloaf with ground turkey or extra lean ground beef. Eat in moderation with potatoes and peas. This is a healthy and balanced meal to satisfy the meat and potato eaters.

2. You can also prepare steak with baked potatoes and steamed broccoli. Sever a lean cut of beef and keep portions small just around 4 ounces and this will make a healthy meal. Put topping for your potato with a fat-free butter spray or sprinkles, fat-free sour cream, low-fat cheese, or salsa.

I myself will admit that I am meat and potatoes man, and I often look for menus that will make this pairing more healthy for me. Among the variations of recipes I tried, which I find delicious and just right for a simple get together affair, are Beef Brisket with Mop Sauce, Comforting Potato Casserole, Tossed Salad with Carrot Dressing, Honey Muffins and Poppy Seed Cake. Believe me, with this preparations on the table, I find both healthy and satisfying for me, my loved ones, friends, office mates and neighbors.

As far as the Beef Brisket with Mop Sauce is concerned, my loved ones really like the taste of the meat with Mop Sauce spread all over it, and I am quiet sure that your husband will love it, the way it is. Coupled with a Comforting Potato Casserole, then the meal plan is starting to unravel before you, with the Beef Brisket and Potato Casserole. Added to this would be the Tossed Salad with carrot dressing and the meal your husband love is now secure.

I myself am a meat and potatoes woman lol so I can relate. My favorite meat and potatoes dish that also seamlessly integrates veggies is shepherds pie. You can even use low-fat potato flakes to make the topping rather than making mash potatoes the traditional way and you'll save time and cut the fat content.

A recipe I found online that I love includes:
Quote---

For lamb and vegetable filling

* 10 oz pearl onions
* 4 medium leeks (white and pale green parts only), cut into 1/2-inch-thick slices
* 2 lb boneless lamb shoulder, cut into 1-inch cubes
* 2 teaspoons salt
* 1/2 teaspoon black pepper
* 5 tablespoons all-purpose flour
* 3 1/2 tablespoons unsalted butter, softened
* 2 tablespoons chopped garlic
* 1/2 cup dry white wine
* 1 1/2 tablespoons tomato paste
* 1 cup beef broth
* 1 cup water
* 2 teaspoons chopped fresh thyme
* 5 carrots, cut diagonally into 1/3-inch-thick slices
* 2 medium turnips, peeled and cut into 1/2-inch pieces

For mashed potato topping

* 2 lb russet (baking) potatoes
* 1/2 cup heavy cream
* 1/2 cup milk
* 3 tablespoons unsalted butter
* 1 teaspoon salt
* 1/4 teaspoon black pepper
End Quote-----
(I usually use beef not lamb due to the price)
You can read full cooking instructions here:
http://www.epicurious.com/recipes/food/views/Shepherds-Pie-107418#ixzz0xaaQUevV

As you can see while meat and potato is the theme there's a good deal of good for you in there as well. Besides, meat and potato just get a bad rap they really aren't that bad for you when consumed in a balanced diet.

I always think of a good pot roast for those that love meat and potatoes. The potatoes themselves can be incorporated to make a beef stew with vegetables added. I found a great pot roast recipe from Alton Brown of the Food Network. Prep time is only 30 minutes but make sure you start early, becasue a roast takes hours, in this case 4 hours to cook.

Indgredients:

1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins

Directions:

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

To have potatoes with this dish, how about a baked potato with low fat sour cream or reduced fat and low salt margarine. Add some vegetables to the side and you have a good, hearty, healthy meat and potatoes man type of meal. Enjoy!

http://img.foodnetwork.com/FOOD/2009/06/05/EA1D12_15691_s4x3_lg.jpg

My family enjoys Pork Tenderloin. Here's a recipe we like.

Pork Tenderloin (2-3 lbs)
1/2 cup Orange Juice
1/2 cup cranberry juice
1/4 cup light soy sauce
Black Pepper to taste.
Place meat in large glass baking dish. Mix the juices and soy sauce in a separate bowl then pour over the meat; now sprinkle with pepper. Cover with foil and marinate t in the fridge a couple of hours. Place glass dish in oven at 350 and cook about 30 minutes (you may have to adjust your cooking time based on your oven.)

Baked Yams or Baked Idahoes
I prefer to cook these in a conventional oven; they need to cook about 1 hour. ( seem to taste better)
Wash the potato skin well, then coat the outer skin with a light coating of olive oil or other lite cooking oil, wrap individually in foil. Place these evenly on a metal baking sheet in the center of the oven. The potato is usually very moist inside not dried out like the microwave ones.

Another recipe is Chuck Roast in the Crock Pot.
2-3 lb chuck roast
1 medium onion diced
1/2 cup finely chopped bell pepper
3-4 carrots (cut in 2 inch pieces
potatoes ( I/2 potato per child 1 whole potato per adult)
salt & pepper to taste
1 small can tomato sauce
1/2 cup water

Put the tomato sauce and 1/2 cup water in the bottom of the crock pot. Add the other ingredients and then just place the top on the crock pot. Turn it to low and cook for 8 hours.