Easter Dinner – Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes

April 20, 2014 at 5:18 PM | Posted in Bob Evan's, greenbeans, pasta, veal | Leave a comment
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Easter Dinner – Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes

 

 

Easter Veal Shoulder 2014 004
First I’d like to wish each and every one of you, and your families, a Happy Easter! I was up about 6:30 this morning, went out to get the Sunday Papers. Grabbed my neighbors papers first and dropped it off at their door’s and couldn’t help but admire what an absolutely gorgeous Sunrise! The Eastern sky was just lit up with color, a beautiful Easter Morning! Came in made Breakfast, had a cup of fresh brewed Green Tea, and it’s a fantastic start to a beautiful day. For Easter Dinner I prepared a Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes.

 

 

 

 

Easter Veal Shoulder 2014 003
We had Veal Clod Boneless Roast for the first time a few weeks ago. It was so tender, moist, and delicious we decided right that we were going to have this for our Easter Dinner. I purchase it from Kroger, which so far is the only place I’ve seen it sold. This one weighed 2.20 lbs. It comes with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders Sea Salt and Black Peppercorn, Thyme, and Rosemary. Instructions were very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 72 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared our’s at 150 degrees for a shade under medium. When done I let it sit for about 5 minutes before slicing. The Roast came out just as incredible as it did the first time! Juicy and moist and just packed with flavor, and so very tender.

 

 

 

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I had made some Italian Pasta Salad, yesterday, for an Appetizer for today. It always tastes better after it refrigerates overnight. Made it with Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, fresh Shredded Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, and McCormick Grinder Italian Seasoning. For one side I opened up a Mason Jar of our Canned Green Beans, canned last summer. Then I also prepared our favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. Finally reheated the Pillsbury Rustic French Bread I baked yesterday. Quite an Easter Feast! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

 

veal-shoulder-001
Kroger Private Selection Veal Shoulder Clod Roast

Veal Clod Boneless Roast

 

Place Roast on a rack in a shallow pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of Veal, not in fat. Roast at 325 degrees for 31 – 34 minutes per pound for medium doneness. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.

 

150 calories Per Serving

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