DIABETES QUICK FIX

Gorgonzola, veal combine for meal

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

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