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Reply
| | From:  Genie· (Original Message) | Sent: 11/1/2007 3:20 AM |
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Reply
| | | From: Genie· | Sent: 11/1/2007 3:21 AM |
VEAL PAPRIKASH
Yield: 4 servings
Source: "America's Everyday Diabetes Cookbook"
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 pound grain-fed veal scallops
or boneless beef sirloin, cut into thin strips
- 4 cups quartered mushrooms
- 1 large onion, halved lengthwise and thinly sliced
- 2 cloves garlic, minced
- 4 teaspoons sweet Hungarian paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 pepper
- 1 tablespoon all-purpose flour
- 3/4 cup chicken stock
- 1/2 cup sour cream
- Salt and pepper
DIRECTIONS
In a large non-stick skillet, heat half the oil
over high heat; stir-fry veal in 2 batches, each
for 3 minutes or until browned but still pink inside.
Transfer to a plate along with pan juices; keep warm.
Reduce heat to medium. Add remaining oil. Add mushrooms,
onion, garlic, paprika, marjoram, salt and pepper; cook,
stirring often, for 7 minutes or until lightly colored.
Sprinkle mushroom mixture with flour; pour in stock. Cook,
stirring, for 2 minutes or until thickened. Stir in sour
cream. Return veal and accumulated juices to pan; cook
1 minute more or until heated through. Adjust seasoning
with salt and pepper to taste; serve immediately.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 266, Fat: 11 g, Carbohydrate: 12 g, Fiber: 2 g,
Protein: 30 g, Sodium: 462 mg, Cholesterol: 107 mg
Diabetic Exchanges: 1/4 Low-Fat milk, 1 Vegetable, 3-1/2 Lean Meat
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Reply
| | | From: Genie· | Sent: 2/7/2008 2:25 AM |
| MIKE'S VEAL
Yield: 4 servings
Source: "Magic Menus for People with Diabetes"
INGREDIENTS
- 1 pound veal for scallopini
- 1/4 cup whole-wheat flour
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1/2 cup wine (red or white)
- 4 Roma tomatoes, diced
DIRECTIONS
Pound veal to tenderize, and divide into
4 pieces. Dust lightly with flour.
Saute garlic in oil, then lightly brown veal. Remove veal
and saute mushrooms for a few minutes. Add wine, veal,
and tomatoes. Cover and heat 2 minutes, then serve.
Nutritional Information Per Serving (1/4 recipe):
Calories: 228, Fat: 7 g, Cholesterol: 77 mg, Sodium: 68 mg,
Carbohydrate: 13 g, Dietary Fiber: 3 g, Sugars: 4 g, Protein: 27 g
Diabetic Exchanges: 1/2 Starch, 3 Lean Meat, 1 Vegetable
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Reply
| | | From: Genie· | Sent: 4/26/2008 6:56 PM |
Veal Lady Sharon Servings: 4
Ingredients - 4 lean veal chops (about 4 ounces each), fat trimmed
- 1-3 teaspoons margarine
- 2 medium onions, chopped
- 1 pound mushrooms, sliced
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 3/4 cup reduced-sodium fat-free chicken broth
- 2/3 cup dry white wine
- 1 teaspoon herbes de Provence or Italian seasoning
- 1 small bay leaf
- 1/4 - 1/2 cup sliced black olives
- Salt and pepper, to taste
- 2 tablespoons minced parsley
Directions - Cook veal chops in margarine in large skillet over high heat until browned on both sides; transfer to shallow baking dish.
- In same skillet, saute onions and mushrooms until tender; sprinkle with flour and cook 2 to 3 minutes, stirring well. Stir in remaining ingredients, except salt, pepper, and parsley, and heat to boiling. Reduce heat and simmer, covered, 5 minutes. Season to taste with salt and pepper.
- Pour sauce over veal in dish. Bake, uncovered, at 325 degrees F. until veal is tender, about 45 minutes. Sprinkle with parsley and serve.
Calories: 302
Protein: 32 g
Sodium: 439 mg
Cholesterol: 100.1 mg
Fat: 10.2 g
Carbohydrates: 14.5 g
Exchanges: 3 Vegetable, 3 Meat, 1 Fat
Source: 1,001 Recipes For People with Diabetes
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Reply
| | | From: Genie· | Sent: 5/22/2008 2:38 AM |
| ROAST BRISKET OF VEAL WITH ONION GRAVY
Yield: 5 servings (1-lb of cooked meat will yield about 5 servings)
Source:"The New Family Cookbook for People with Diabetes"
INGREDIENTS
- 2 medium onions, sliced and separated into rings
- One 3-to 3-1/2-pound veal brisket, well trimmed
- 1/2 teaspoon freshly ground pepper
- 1 cup chili sauce
- One 12 ounce bottle or can of beer
DIRECTIONS
Heat the oven to 325 degrees F.
Prepare a roasting pan with nonstick pan spray.
Scatter half the onion rings over the bottom of the pan.
Place the brisket over the onions; sprinkle with pepper.
Spread the remaining onions over the brisket. Stir the
chili sauce and beer together and pour over the meat.
Cover and roast until the veal is fork tender, about
2-1/2 to 3 hours, basting with the pan juices several times.
Remove the brisket to a carving board. Skim the fat from
the surface of the pan juices with a spoon. Transfer the
defatted juices and onions to a saucepan and cook over high
heat until slightly thickened and reduced to 2-1/2 cups.
Thinly slice brisket across the grain;
pour 1/4 cup of onion gravy over each serving.
Nutritional Information Per Serving (About 3 ounces):
Calories: 162, Fat: 3 g, Cholesterol: 90 mg, Sodium: 308 mg,
Carbohydrate: 8 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat
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Reply
| | | From: Genie· | Sent: 5/26/2008 3:02 AM |
Veal Roast Makes: 1 Roast (4 Servings) Ingredients - One 1-1/2-pound veal breast or leg, boned and rolled
- 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup coarsely chopped carrot
- 1 cup coarsely chopped onion
- 4 small red potatoes, peeled and halved
- 1/4 cup dry white wine
Directions - Preheat the oven to 325 degrees F. Prepare a roasting pan with non-stick pan spray.
- Place the veal in the pan and press the herbs, garlic, and salt and pepper on all sides of the roast. Surround the roast with the vegetables; add 3/4 cup water and the wine. Cover tightly with foil. Roast for about 2 hours, or until the veal is tender. If necessary, add additional water to the pan to keep the roast moist and prevent burning.
- Remove the roast to a heated platter. Skim the fat from the pan juices with a spoon, or use a gravy separator and set aside.
- Allow the meat to rest 10 minutes before carving. Slice the roast and divide the meat and vegetables to serve 4. Top the veal with natural juices.
Calories: 260
Protein: 34 g
Sodium: 397 mg
Cholesterol: 116 mg
Fat: 4 g
Carbohydrates: 21 g
Exchanges: 1 Starch, 1 Vegetable, 4 Very Lean Meat
Source: The New Family Cookbook For People with Diabetes
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Reply
| | | From: Genie· | Sent: 6/20/2008 9:53 PM |
Veal Picatta with Citrus Sauce Prep Time: 20 Minutes - Cost: $$
Servings: 4 - Difficulty Level: 2 Ingredients - 1 lb. lean veal cutlets
- 1/2 cup all purpose flour
- 1/4 cup plus 2 tbsp low-calorie margarine
- 1 cup fresh orange juice
- 1 tsp. fresh sage, minced
- 1 orange, sliced
- 1 tbsp fresh parsley, minced
Directions - Place flour on a large plate and season with salt and pepper to taste.
- In a large skillet, melt 1/4 cup of margarine. Coat the veal with flour, shaking off excess. Add to the skillet, in batches, and cook for 30 seconds on each side.
- Transfer to a warm plate and keep warm. Discard the pan drippings. Add 1/2 cup of the orange juice to the pan and bring to a boil, scraping up any browned bits. Boil 1-2 minutes or until juice is reduced to a glaze.
- Add remaining 1/2 cup orange juice and sage; season with salt and pepper and bring back to a boil. Boil 1-2 minutes or until mixture thickens.
- Remove from heat and whisk in remaining 2 Tbs. of margarine.
- Transfer veal to a platter, spoon orange sauce on top and garnish with orange slices and fresh parsley to serve.
Calories: 432
Protein: 25 g
Sodium: 274 mg
Cholesterol: 89 mg
Fat: 6 g
Carbohydrates: 22 g
Exchanges: 4 Lean Meat; 1 Starch
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Reply
| | | From: Genie· | Sent: 6/20/2008 9:53 PM |
VEAL PAPRIKASH Yield: 4 servings Source: "America's Everyday Diabetes Cookbook" Info: http://diabeticgourmet.com/book_archive/details/17.shtmlINGREDIENTS - 2 tablespoons vegetable oil - 1 pound grain-fed veal scallops or boneless beef sirloin, cut into thin strips - 4 cups quartered mushrooms - 1 large onion, halved lengthwise and thinly sliced - 2 cloves garlic, minced - 4 teaspoons sweet Hungarian paprika - 1/2 teaspoon dried marjoram - 1/2 teaspoon salt - 1/4 pepper - 1 tablespoon all-purpose flour - 3/4 cup chicken stock - 1/2 cup sour cream - Salt and pepper DIRECTIONS In a large non-stick skillet, heat half the oil over high heat; stir-fry veal in 2 batches, each for 3 minutes or until browned but still pink inside. Transfer to a plate along with pan juices; keep warm. Reduce heat to medium. Add remaining oil. Add mushrooms, onion, garlic, paprika, marjoram, salt and pepper; cook, stirring often, for 7 minutes or until lightly colored. Sprinkle mushroom mixture with flour; pour in stock. Cook, stirring, for 2 minutes or until thickened. Stir in sour cream. Return veal and accumulated juices to pan; cook 1 minute more or until heated through. Adjust seasoning with salt and pepper to taste; serve immediately. Nutritional Information Per Serving (1/4 of recipe): Calories: 266, Fat: 11 g, Carbohydrate: 12 g, Fiber: 2 g, Protein: 30 g, Sodium: 462 mg, Cholesterol: 107 mg Diabetic Exchanges: 1/4 Low-Fat milk, 1 Vegetable, 3-1/2 Lean Meat | |
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Reply
| | | From: Genie· | Sent: 6/20/2008 9:54 PM |
Veal Lady Sharon Servings: 4
Ingredients - 4 lean veal chops (about 4 ounces each), fat trimmed
- 1-3 teaspoons margarine
- 2 medium onions, chopped
- 1 pound mushrooms, sliced
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 3/4 cup reduced-sodium fat-free chicken broth
- 2/3 cup dry white wine
- 1 teaspoon herbes de Provence or Italian seasoning
- 1 small bay leaf
- 1/4 - 1/2 cup sliced black olives
- Salt and pepper, to taste
- 2 tablespoons minced parsley
Directions - Cook veal chops in margarine in large skillet over high heat until browned on both sides; transfer to shallow baking dish.
- In same skillet, saute onions and mushrooms until tender; sprinkle with flour and cook 2 to 3 minutes, stirring well. Stir in remaining ingredients, except salt, pepper, and parsley, and heat to boiling. Reduce heat and simmer, covered, 5 minutes. Season to taste with salt and pepper.
- Pour sauce over veal in dish. Bake, uncovered, at 325 degrees F. until veal is tender, about 45 minutes. Sprinkle with parsley and serve.
Calories: 302
Protein: 32 g
Sodium: 439 mg
Cholesterol: 100.1 mg
Fat: 10.2 g
Carbohydrates: 14.5 g
Exchanges: 3 Vegetable, 3 Meat, 1 Fat
Source: 1,001 Recipes For People with Diabetes
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Reply
| | | From: Genie· | Sent: 6/20/2008 9:54 PM |
SPICY VEAL MEATBALLS WITH TOMATO SAUCE Makes: 4 to 6 Servings Source: "The Best Diabetes Cookbook" Info: http://diabeticgourmet.com/book_archive/details/25.shtmlINGREDIENTS - 12 oz. ground veal - 1/4 cup finely chopped onion - 2 teaspoons crushed garlic - 1/4 cup finely chopped sweet red pepper - 1 egg - 1-1/2 teaspoon grated Parmesan cheese - 1/3 cup dry bread crumbs - 2 tablespoons chili sauce or ketchup - 2 tablespoons chopped fresh basil - 1 teaspoon chili powder - 1-3/4 cups tomato sauce DIRECTIONS Preheat oven to 450 degrees F. Spray a baking sheet with non-stick vegetable spray. In a large bowl, mix together veal, onion, garlic, red pepper, egg, cheese, bread crumbs, chili sauce, basil and chili powder until well combined. Roll into 1-inch balls and place on baking sheet. Bake for approximately 10 minutes or until no longer pink inside. Place in serving dish and pour tomato sauce over top. Nutritional Information Per Serving (1/4 of recipe): Calories: 172, Carbohydrate: 14 g, Fiber: 2 g, Protein: 16 g, Fat: 6 g, Sodium: 589 mg, Cholesterol: 88 mg Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Lean Meat | |
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Reply
| | | From: Genie· | Sent: 6/20/2008 9:55 PM |
VEAL SCALLOPS WITH LEMON Makes: 4 Servings Source: The New Family Cookbook for People with Diabetes Info: http://diabeticgourmet.com/book_archive/details/26.shtmlINGREDIENTS - 1 pound veal scallops, pounded to 1/8-inch thickness - 1/8 teaspoon ground white pepper - 1 tablespoon margarine - 1 clove garlic, minced - 1/4 cup dry white wine - 2 tablespoons fresh lemon juice - 1 tablespoon drained capers - 1 tablespoon chopped fresh parsley, preferably Italian or flat-leaf parsley - 1/2 lemon, thinly sliced DIRECTIONS Season the veal with pepper. Heat the margarine in a large non-stick skillet over medium-high heat. Saute the veal (in batches if necessary) until lightly browned, about 2 minutes per side. Remove to a warm serving platter; cover with foil. Add the garlic to the skillet; saute 1 minutes. Add the wine, lemon juice, and capers; simmer 1 minute. Pour the sauce over the veal scallops; sprinkle with parsley and garnish with lemon slices. Nutritional Information Per Serving: (About 3 ounces) Calories: 166, Fat: 6 g, Cholesterol: 77 mg, Sodium: 91 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Protein: 24 g Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat | |
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Reply
| | | From: Genie· | Sent: 6/20/2008 9:55 PM |
STUFFED VEAL ROLLS Yield: 2 servings Source: "Mix 'n Match Meals in Minutes for People with Diabetes" Info: http://diabeticgourmet.com/book_archive/details/13.shtmlINGREDIENTS - 3/4 pound thinly cut veal cutlets, fat trimmed - Salt and freshly ground black pepper to taste - 1 bunch arugula (1 cup), washed and patted dry - 1 bunch basil (1 cup), washed and patted dry - 1 teaspoon olive oil - 1/2 cup dry vermouth - 1/2 cup fat-free reduced-sodium chicken broth - Wooden toothpicks DIRECTIONS Spread the veal out on a cutting board or countertop and flatten with a meat mallet or bottom of a heavy skillet to 1/4-inch thick. Salt and pepper the veal pieces. Place a layer of arugula over the veal, making sure the surface is covered. Place a layer of basil leaves over the arugula. Roll up meat and fasten with a wooden toothpick. Heat oil in a nonstick skillet just large enough to hold the veal in one layer. Brown veal rolls on all sides, about 3 minutes. Remove to a dish and cover with foil to keep warm. Add vermouth to the skillet. Let reduce about 2 minutes, scraping up the brown bits as it cooks. Add broth. Let reduce again about 5 minutes. Return val to the sauce to let it warm through for a minute. If rolls are thick, warm for 3-4 minutes. Remove rolls and slice into 2-inch pieces. Place on plates with the sliced side up so that the colorful interior is shows. Spoon sauce over the top. Nutritional Information Per Serving (1/2 recipe): Calories: 256, Fat: 7 g, Cholesterol: 134 mg, Sodium: 197 mg, Carbohydrate: 2 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 38 g Diabetic Exchanges: 4 Lean Meat, 1/2 Fat | |
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Reply
| | | From: Genie· | Sent: 6/20/2008 9:56 PM |
| VEAL SCALOPPINI WITH BALSAMIC GLAZE
Yield: 6 servings
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
INGREDIENTS
- 1 tablespoon unsalted butter
- 1-1/2 pound veal scaloppini from top round,
thinly sliced and pounded
- 1 cup dry white wine
- 1/4 cup balsamic vinegar
DIRECTIONS
Heat butter in a large, heavy skillet over medium heat.
When butter foams, add veal in a single layer, making sure
not to crowd the skillet. Cook for about 2 minutes, or until
veal is lightly golden on both sides. Transfer veal to a plate.
Add wine and balsamic vinegar to the skillet. Cook over high
heat, stirring quickly to dissolve any browned meat deposits
attached to the bottom of the skillet. Cook for 3 to 4 minutes
or until sauce is reduced in volume by half and return veal to
the skillet. Reduce the heat to medium and cook for 30 to 40
seconds, stirring to coat the veal with sauce.
Arrange equal portions of veal to six serving plates, spoon
1-1/2 tablespoons sauce over each and serve at once.
Nutritional Information Per Serving (4-ounce veal scaloppini):
Glycemic Index: (not significant), Glycemic Load: (not significant),
Calories: 242, Protein: 28 g, Carbohydrate: Less than 1 g,
Dietary Fiber: 0 g, Fat: 10 g, Cholesterol: 125 mg, Sodium: 112 mg
Diabetic Exchanges: 4 Medium-Lean Meat
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Reply
| | | From: Genie· | Sent: 9/2/2008 2:35 AM |
| Veal with Mushroom-Wine Sauce
From Light & Tasty
A tender and flavorful main course, Veal with Mushroom-Wine Sauce,
brings a touch of elegance to the dinner table. "This delicious
entree came from a cookbook filled with low-fat recipes. We altered
it a bit to better suit our tastes," says Julie Kocur of Abingdon,
Maryland.
INGREDIENTS
4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
SERVINGS 4
CATEGORY Lower Fat
METHOD Other stovetop
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
DIRECTIONS
In a large nonstick skillet coated with nonstick cooking spray, cook
the veal in oil over medium heat for 2-3 minutes on each side or
until no longer pink. Remove and keep warm.
Add mushrooms, onion and garlic to the skillet; cook over medium-
high heat for 5-8 minutes or until tender. Add wine, stirring to
loosen browned bits from pan.
Combine flour and water until smooth; stir into mushroom mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir
in the parsley, salt and pepper. Serve over veal. Yield: 4 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 cutlet with 1/2 cup mushroom sauce equals 231
calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 281 mg
sodium, 9 g carbohydrate, 2 g fiber, 23 g protein. Diabetic
Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
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