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Artichoke Veal ChopsIngredients:4 (6 ounce) lean veal chops (3/4 inch thick) 1 teaspoon cracked black pepper Cooking spray 1/3 cup sliced green pepper 3/4 cup sliced sweet orange, red, and yellow pepper 1/3 cup canned fat-free, reduced-sodium chicken broth 1/4 teaspoon dried whole thyme 2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained and quartered 2 tablespoons chopped fresh parsley Directions: Trim fat from veal chops. Rub cracked pepper over chops. Coat a large ovenproof nonstick skillet with cooking spray, and place over medium-high heat until hot. Add chops, and cook three to four minutes on each side or until browned. Remove chops from skillet; set aside. Wipe drippings from skillet with a paper towel. Place green pepper and next four ingredients in skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Return chops to skillet, spooning artichoke mixture over veal chops. Cover and bake at 350-degrees for 25 minutes or until veal is tender. Sprinkle with chopped parsley, and serve immediately. Recipe makes four servings. Nutrition information per serving: Calories 177 Protein 25.3g Total Fat 4.5g Saturated Fat 1.3g Sodium 285mg Carbohydrates 8.9g Fiber 1.5g Exchanges: 2 Vegetable, 3 Very Lean Meat Courtesy of FitnessandFreebies.com Back to Previous Page
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