Healthy Italian Recipes

February 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Italian Recipes. Delicious and Healthy Italian Recipes with recipes including; Turkey Sausage and Zucchini Lasagna, Veal, Beef and Pork Sugo, and Steak with Tuscan Tomato Sauce. Find these Delicious Italian Recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Italian Recipes
Find healthy, delicious Italian recipes including Italian pasta, sauces, lasagna, meatballs, sausage and chicken. Healthier recipes, from the food and nutrition experts at EatingWell.

Turkey Sausage and Zucchini Lasagna
In this veggie-heavy lasagna recipe, zucchini slices fill in for some of the noodle layers, trimming carbs without sacrificing flavor……..

Veal, Beef and Pork Sugo
This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep—it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future………….

Steak with Tuscan Tomato Sauce
After searing the steak on the stovetop, you can sit back, relax and let your slow cooker do the rest of the work. Make it a meal and serve this Italian-inspired steak recipe over hot chard or rice, if you’d like……………

* Click the link below to get all the Healthy Italian Recipes
http://www.eatingwell.com/recipes/19746/cuisines-regions/european/italian/

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One of America’s Favorites – Spiedie

September 10, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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The spiedie /ˈspiːdi/ is a meat sandwich local to Binghamton in the central Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York. A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer, then grilled on spits over a charcoal pit.

The traditional method involves serving freshly prepared cubes of lamb, chicken, or beef on soft Italian bread or a

Chicken spiedie sandwich

submarine roll, occasionally drizzled with fresh marinade. Spiedie meat cubes can also be eaten straight off the skewer or can be served in salads, stir fries, and a number of other dishes. The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint.

Spiedies have been celebrated at the Spiedie Fest and Balloon Rally in Binghamton, New York every August since 1983. The annual event includes a spiedie cook-off in search of the best spiedie recipes.

The original idea for the spiedie was brought by Italian immigrants to upstate New York in the early 1920s. The specific origin of the spiedie is disputed. Traditionally, the early Broome County spiedie was made only from spring lamb, but currently most commercial restaurants prepare spiedies using chicken or pork. The “chicken category” was added to the Spiedie Fest cook-off in 1987, and quickly became the most popular meat choice.

Camillo Iacovelli created the spiedie in Endwell, New York, but his brother Agostino “Augie” Iacovelli and Peter Sharak popularized spiedies, Iacovelli in his Endicott restaurant, and Sharak at Sharky’s Bar and Grill in Binghamton.

Augie Iacovelli began serving spiedie sandwiches in 1939 when he opened Augie’s, his first restaurant. He emigrated from Abruzzo, Italy (Civitella Casanova) at the age of 25 in 1923. His son Guido continued in the spiedie business into the 1990s, owning as many as 26 restaurants at the peak of his career.

Iacovelli’s marinade, which he called “zuzu”, originally was made simply from wine vinegar, water, lemon juice, garlic and mint. Italian spices, olive oil and minced onion were added later as regional tastes and the choice of meat began to vary.

Sharak is also alleged to have invented spiedies. Apparently, patrons of Sharkey’s were served lamb straight from the grill on a metal skewer with slices of bread. Sharkey’s promotes itself as the birthplace of the sandwich in television commercials across the greater Binghamton area.

Though the issue is disputed, Sharkey’s began serving spiedies in 1947, which makes Iacovelli more likely to have invented the dish first.

Through the 1960s and 1970s, spiedies also became popular with the families of deer hunters, since venison has a strong game quality and is similar to lamb. Many local families made their own marinade and enjoyed the wild game as a delicacy cooked on backyard grills.

In 1975, Rob Salamida became the first person to bottle the sauce and sell it. He began by cooking spiedies outside a local tavern at 16. After writing letters for over a year, he was allowed to have his own booth at the New York State Fair in Syracuse, New York. For 12 years he built his reputation at the fair. After a tornado nearly struck his stand in 1975, he decided it would be more lucrative and safer to bottle a spiedie marinade.

Through the 1980s, Danny “Moonbeam” Fallon (a local track racing star) furthered the popularity of spiedies by selling them from porches of local bars, including the Headquarter Bar in Johnson City, at night to finance his motorcycle racing hobby. Lori Vesely featured spiedies straight off the grill at The Endwell Pub. The pork was especially good for long grilling times, making the bar spiedie a favorite of both staff and customers.

In 1983, a few families got together and held a Spiedie Fest that was a tremendous hit. Coupled with a Balloon Rally, it quickly grew to an annual festival attracting more than 100,000 attendees (and also one of the top balloon rallies in the country).

 

One of America’s Favorites – White Hot

July 31, 2017 at 5:48 AM | Posted in One of America's Favorites | Leave a comment
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White Hot

The white hot is a variation on the hot dog found primarily in the Rochester, New York area, as well as other parts of Western New York and Central New York. It is composed of a combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color. White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.

 

 

 

The white hot, also commonly referred to as a coney, originated in the 1920s in Rochester’s German community as a “white and porky”. It was originally a cheaper alternative to high-price red hot dogs, made of the less desirable meat parts and various fillers; in contrast, modern versions are made from quality meats and are generally sold at higher prices than common hot dogs.

One of the best-known producers of the white hot is Zweigle’s. Although they were not the first to make white hots, they were the first to secure a contract at the Red Wing Stadium soon after Zweigle’s founder Robert Berl began making the dogs in 1925. The white hot has become the official hot dog of the Buffalo Bills, Buffalo Sabres, Rochester Americans and Rochester Rhinos and was the official hot dog of the Washington Nationals during the major league baseball team’s first season.

Another producer, Hofmann, produces white hots in the Syracuse, New York area under the name “Snappy Grillers”. A third company, Hartmann, is also known to produce white hots.

 

 

Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes

January 3, 2015 at 6:10 PM | Posted in carrots, potatoes, veal | Leave a comment
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Today’s Menu: Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes

 

 

Panko Crusted Veal Roasted Veggies 011
It’s been one rainy day around here today. It started last night and continued throughout today, about 40 degrees out. But we got some real cold weather moving in, which means some freezing rain or snow. Not much happening around the house today. Went to Kroger to pick up a prescription for Dad and a few items I needed. Big easy chair and Tv day this afternoon! For dinner tonight I prepared a Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes.

 

 

 

While at Jungle Jim’s International Market yesterday I purchased some Veal Cutlets, Mushrooms, and Fingerling Potatoes. They have the best Veal anywhere around our area, so I always pick some up when I’m there. To prepare it I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the Veal with Sea Salt and Ground Black Pepper. I then rolled them in Flour. I then took some Panko Crusted Veal Roasted Veggies 002Hungarian Paprika and Seasoned the Egg Beater’s with it, and dipped the veal Cutlets in it shaking off any excess. For the last coating I rolled the in Shake and Bake Seasoned Panko, pressing them in the Crumbs firmly to make sure the Cutlets were completely covered. These were thick cutlets so I had to fry them a little bit longer than you would normally would fry Veal. I fried them in Extra Virgin Olive Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Using the same pan I quartered some Button Mushrooms and Sauteed them for one side dish.

 

 

 

Then for my other sides I prepare Skillet Roasted Herb Carrots and Fingerling Potatoes. I washed and patted dry the Carrots and Fingerling Potatoes. I cut the Carrots into bite size pieces *parboiled them in water for about 5 minutes, drained the water and set the Carrots aside in a bowl. I did this to soften them up a bit before Roasting them. Then I cut the Fingerling Potatoes in half, lengthwise. Put the Carrots and Potatoes in a large bowl aPanko Crusted Veal Roasted Veggies 003nd seasoned them with; Extra Virgin Olive Oil, McCormick Grinder Sea Salt and Black Peppercorn, Dried Thyme, Dried Rosemary, a sprinkle of Garlic salt, and a pinch of Rubbed Sage. Tossed everything in the bowl until all pieces were coated with the seasoning. Using a large cookie sheet I spread the Carrots and Potatoes out on the sheet . Then transferred it to the oven and Roasted them at 400 degrees until they were fork tender, about 20 minutes. I love Carrots and Fingerling Potatoes, but with the Herbs and Seasoning it makes just them that more delicious! It’s been one delicious Comfort Food Dinner! For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream topped with Smucker’s Sugar Free Chocolate Fudge Topping Sauce.

 

 

 

* Parboil – The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying.

 

 

 

Panko Crusted Veal Roasted Veggies 002_crop

Veal
From Wikipedia, the free encyclopedia
Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.

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.

 

 

 

Easter Veal Shoulder 2014 002
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

Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

March 21, 2014 at 5:20 PM | Posted in Bob Evan's, greenbeans, veal | Leave a comment
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Today’s Menu: Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

 

 

 Veal Shoulder 009

A perfect second day of Spring out today! Sunny all day and it about 65 degrees, but cooler weather and even a chance of snow by next week! So winter just keeps hanging on. Got the car washed, then to the bank, and stopped by Kroger. Mom has really been stressed lately, with Dad in rehab she goes up there in the morning and stays to 4 or 5 in the afternoon. So I wanted to come up with a good and hearty dinner for her tonight! I went to Kroger and was thinking about a Pork Roast but seen a Veal Clod Boneless Roast, which we had never had before. Really I had never even heard of that cut of Veal before, it’s actually a Veal Shoulder Roast. So for dinner tonight I prepared a Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes.

 

 

 

Veal Shoulder 003
First time to prepare a Veal Clod Boneless Roast. It came with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders sae 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 60 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 160 degrees for medium, I really like my meats at medium rare but Mom likes her a little more done so medium it was! When done I let it sit for about 5 minutes before slicing. The Roast came out incredible! Juicy and moist and just packed with flavor, and very tender. I believe we’ll have this instead of Prime Rib around the Holidays, this is one delicious Roast! A bit more pricier than I usually like paying but well worth it as Mom really enjoyed it, and she deserved it!

 

 

 

For one side dish I prepared a can of Del Monte Cut Green Beans, always a perfect side. Then I also prepared our favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. 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

Panko Crusted Veal Cutlet w/ Peppered White Gravy, Sugar Snap Peas, and Mashed Potatoes

November 13, 2013 at 6:03 PM | Posted in Bob Evan's, veal | Leave a comment
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Today’s Menu: Panko Crusted Veal Cutlet w/ Peppered White Gravy, Sugar Snap Peas, and Mashed Potatoes

 

 
Well my favorite time of the year, Autumn, has come and quickly gone. Winter has moved in and in a big way!. We had a little cover of snow and cold yesterday, then this morning it was our lowest temperature in a while. I went out and got the morning paper and it was only 13 degrees, and it felt like it! So it’s good-bye Fall and hello Winter I guess. For dinner I prepared Panko Crusted Veal Cutlet w/ Peppered White Gravy, Sugar Snap Peas, and Mashed Potatoes.

Panko Crusted Veal Cutlet 003

 
While at Jungle Jim’s Market a while back I purchased some Veal Cutlets, I used one the day I purchased them and froze the other. I laid that one out in the fridge to thaw overnight. I got the big three out to bread these beautiful Veal Cutlet; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the flour with Sea Salt and Ground Pepper and added some Hungarian Paprika to the Egg Beater’s. These were thick cutlets so I had to fry them a little bit longer than you would normally fry Veal. I fried them in Canola Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Topped it with some Pioneer Peppered White Gravy that I prepared. And as you can tell by the picture its big enough to cut in half and have the other half for lunch tomorrow.

 

 
Then for one side I had Bob Evan’s Mashed Potatoes, leftover from the other night, that I reheated in the microwave. Topped them with some of the Pioneer Peppered White Gravy that I prepared. I also heated a bag of Walmart’s Marketside Sugar Snap Peas. It comes in a microwavable bag, just heat 2 minutes and done. I also had a slice of Klosterman Wheat Bread. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

Panko Crusted Veal Cutlet

Panko Crusted Veal Cutlet

Veal
From Wikipedia, the free encyclopedia
Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.

October 14, 2013 at 5:19 PM | Posted in Bob Evan's, greenbeans, veal | Leave a comment
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Today’s Menu: Panko Crusted Veal Cutlet w/ Peppered White Gravy, Green Beans and Mashed Potatoes

 

 

Veal Cutlet White Gravy 005
Just a drop dead gorgeous Autumn Day out today! We’ve been lucky with the weather this year. Cooler weather coming in though with highs around 60 or mid 50’s. The trees around here are really starting to turn and a few have lost their leaves. For dinner tonight another comfort food classic; Panko Crusted Veal Cutlet w/ Pepper White Gravy, Green Beans and Mashed Potatoes.

 

 

 

While at Jungle Jim’s Market last week I purchased some Veal Cutlets. I always have to pick up some Veal while at Jungle Jim’s, they have the best around! I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the flour with Sea Salt and Ground Pepper and added some Hungarian Paprika to the Egg Beater’s. These were thick cutlets so I had to fry them a little bit longer than you would normally fry Veal. I fried them in Canola Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Topped it with some Pioneer Peppered White Gravy that I whipped up.

 

 

For sides I warmed up some leftover Green Beans that my Mom had made the night before. Nice size and full Green Beans. I also heated up an individual serving of Bob Evans Mashed Potatoes and topped them with a bit of Peppered White Gravy also.. I had a couple of slices of Klosterman Wheat Bread also. For dessert later a Skinny Cow Ice Cream Bar.

 

 

 

 veal-cutlet-002

From Wikipedia, the free encyclopedia

Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.

Cubed Veal Steak w/ Spaetzle, Sugar Snap Peas, and Whole Grain Bread

June 25, 2013 at 5:06 PM | Posted in beans, veal | 2 Comments
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Today’s Menu: Cubed Veal Steak w/ Spaetzle, Sugar Snap Peas, and Whole Grain Bread

 

 
Another humid day. No one out stirring around much, I’ve only seen a couple of cars even go down the street today. Kroger has a Veal Speatzle Sugar Snap Peas 002decent selection of Veal and I had purchased a Cubed Veal Steak a while back. So for dinner tonight Cubed Veal Steak w/ Spaetzle, Sugar Snap Peas, and Whole Grain Bread.

 
I set the breading three station up for my Veal, consisting of Flour, Egg Wash (Egg Beater’s) seasoned with Paprika, and Progresso Italian Style Bread Crumbs seasoned with Kraft Grated Parm Cheese. First rolling the Veal in Flour, then Egg wash, and then Bread Crumbs. I pan fried it on medium heat in Canola Oil, about 4 minutes per side. Came out beautifully browned, moist, and tender!

 
For side dishes to go with my Veal I prepared some Spaetzle. Which is a German Dumpling. At the end of the post I left a little history of Spaetzle and product info. I boiled it in hot water for about 25 minutes and seasoned it with Sea Salt and Ground Black Pepper. I added a little I Can’t Believe It’s Not Butter and Parsley to it when it was ready to serve. Very tasty and goes very well with Veal or Pork. I also heated up a bag of Walmart Marketside Sugar Snap Peas, just microwave in the steamable bag for 2 minutes. My parents were going to eat out tonight until they got a taste of what I prepared, they ate at home tonight! Also had a slice of Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate Pudding.

 

 

 
Spaetzle

Spaetzle [SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee] Literally translated from German as “little sparrow,” spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. The small pieces of dough are usually boiled (poached) before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions (usually a good left-over idea).

 

http://www.aaltonet.com/spaetzle/spaetzle.html

 

 

 

 

Maggi: Authentic German Dumplings Spaetzle
You & maggi make great meals. Enjoy maggi spaetzle as a satisfying main course or as a delicious side dish To accompany your favorite meal. Tastes great with chicken or beef. Recipes for: creamy spaetzle with sage; spaetzle, ham & mushrooms; And, cheese & onion SPAETZLE.
Nutrition Facts
Serving Size 46 G
Servings Per Container 6
Amount Per Serving
Calories 170 Calories from Fat 10
% Daily Value*
Total Fat 1 G 2
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 30 Mg 10
Sodium 350 Mg 14
Total Carbohydrate 32 G 11
Dietary Fiber 2 G 7
Sugars 1 G
Protein 6 G

Light Veal Marsala

June 10, 2013 at 8:32 AM | Posted in cooking, diabetes, diabetes friendly | Leave a comment
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Light Veal Marsala

 

Ingredients
1 lb veal scallopini
1/4 cup all-purpose flour, divided
2/3 cup Swanson Low Sodium Beef Broth
1 tablespoon butter (Blue Bonnet Light)
1/2 cup dry marsala wine
1 cup baby bella mushroom, sliced
1/4 teaspoon sea salt
1 tablespoon fresh parsley, chopped

 

 

Directions
*Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and beef broth, stirring with a whisk; set aside.
*Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
*Add wine to pan, scraping pan to loosen browned bits. Add broth mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer *3 minutes or until thick. Return veal to pan; sprinkle with parsley.

 

 

Nutritional Facts for Light Veal Marsala
Serving Size: 1 (214 g)
Servings Per Recipe: 4
Amount Per Serving%
Daily ValueCalories 225.3
Calories from Fat 5826%
Total Fat 6.5 g 10%
Saturated Fat 3.1 g 15%
Cholesterol 96.0 mg 32%
Sodium 453.5 mg 18%
Total Carbohydrate 7.9 g2%
Dietary Fiber 0.4 g
1%Sugars 0.6 g 2%
Protein 27.0 g 54%

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