This meal won’t break your calorie bank. Veal with Gorgonzola sauce is a perfect blend of the ingredients from the Lombardy region in northern Italy that stretches to the Alps. Gorgonzola is a blue-veined, mild cheese that takes its name from the town of that name in Lombardy. A domestic Gorgonzola works very well in the recipe and is easily found in the supermarket.
Helpful Hints:
Look for crumbled, domestic Gorgonzola in the dairy section of the market.
Any type of blue-veined cheese can be used.
Any type of mushroom can be used.
Marinated artichoke hearts can be found in most supermarkets.
Use a skillet that just fits the veal in one layer. If it is too big, the sauce will evaporate.
Veal Gorgonzola
1 tablespoon all-purpose flour
Salt and ground black pepper
2 (4-ounce) veal cutlets
Olive oil spray
1 cup sliced baby bella mushrooms
½ cup skim milk
1 tablespoon crumbled Gorgonzola cheese
Place flour on a plate and season with salt and pepper to taste. Dip the veal cutlets in the flour making sure both sides are coated.
Heat a small skillet over medium-high heat and coat with olive oil spray. Add the veal. Brown 2 minutes and turn over. Brown the second side 1 minute. Transfer to a serving dish and sprinkle with salt and pepper to taste. Add mushrooms to the skillet and saute 1 minute. Add the milk to the skillet and scrape up the brown bits in the bottom of the pan. Immediately add the cheese and stir to melt the cheese and make a smooth sauce, 1 to 2 minutes. Taste for seasoning. Spoon sauce over cutlets and serve.
Nutrition information: Each serving contains approximately 195 calories, 5 g fat, 95 mg cholesterol, 140 mg sodium, 8 g carbohydrate, no fiber, 4 g sugar and 29 g protein.
Diabetes exchanges/choices: ½ carbohydrate, 4 lean meat.
Fresh Linguine With Artichoke Hearts
¼ pound fresh spinach linguine
1 teaspoon olive oil
¾ cup drained, marinated artichoke hearts, cut into small pieces
Salt and ground black pepper
Fill a large saucepan with 3 to 4 quarts water and boil. Add linguine and boil 3 minutes if fresh, 9 minutes if dried. Drain, leaving about 2 tablespoons water on pasta. Add oil, artichoke hearts and salt and pepper to taste. Toss well.
Nutrition information: Each serving contains approximately 225 calories, 6 g fat, no cholesterol, 260 mg sodium, 34 g carbohydrate, 2 g fiber, 1 g sugar and 8 g protein.
Diabetes exchanges/choices: 2 starch, 1 vegetable, 1 fat.
Recipes from Mix’n’Match Meals in Minutes for People with Diabetes by Linda Gassenheimer, published by the American Diabetes Association.
Food, Pages 38 on 01/08/2014