1,001 Best Slow-Cooker Recipes by Sue Spitler

Author:Sue Spitler
Language: eng
Format: mobi, epub, pdf
ISBN: 1572840986
Publisher: IB Dave's Library
Published: 2010-05-19T07:00:00+00:00

1. Combine all ingredients, except peas, cornstarch, water, salt, and pepper, in slow cooker; cover and cook on low 6 to 8 hours. Add peas, turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2 to 3 minutes. Season to taste with salt and pepper. Savory Veal Stew

Caraway and anise seeds provide an unexpected flavor nuance in this stew. 8 entrée servings

Per Serving:

Calories: 284

% calories from fat: 28

2 pounds lean veal leg, cubed (3⁄4-inch)

Protein (g): 32.4

1⁄2 cup each: reduced-sodium fat-free chicken

Carbohydrate (g): 16.5

Fat (g): 8.8

broth, dry white wine or chicken broth

Saturated fat (g): 2.9

1 small head cabbage, cut into 8 wedges

Cholesterol (mg): 104.5

3 leeks (white parts only) thickly sliced

Sodium (mg): 161

Exchanges:

2 cups sliced mushrooms

Milk: 0.0

3 cloves garlic, minced

Vegetable: 3.0

1 teaspoon crushed caraway seeds

Fruit: 0.0

Bread: 0.0

3⁄4 teaspoon crushed anise seeds

Meat: 4.0

2 bay leaves

Fat: 0.0

1 tablespoon cornstarch

1⁄2 cup reduced-fat sour cream

Salt and pepper, to taste

1. Combine all ingredients, except cornstarch, sour cream, salt, and pepper, Chapter 9: Meat Stews 311

in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Stir in combined cornstarch and sour cream, stirring 2 to 3 minutes. Discard bay leaves; season to taste with salt and pepper.

Veal Stew Sauvignon

This fragrant stew is also delicious served over an aromatic rice, such as basmati or jasmine.

Per Serving:

4 entrée servings

Calories: 427

% calories from fat: 15

1 pound boneless veal cutlets, cut into thin strips Protein (g): 33.4

Carbohydrate (g): 51

1⁄2 cup each: reduced-sodium fat-free chicken broth, Fat (g): 6.9

dry white wine or chicken broth

Saturated fat (g): 1.6

1 medium onion, halved, thinly sliced

Cholesterol (mg): 90.5

Sodium (mg): 318

1 teaspoon each: minced garlic, dried marjoram

Exchanges:

leaves

Milk: 0.0

1 tablespoon tomato paste

Vegetable: 1.0

Fruit: 0.0

2 cups each: small cauliflower florets, torn Swiss Bread: 3.0

chard or spinach

Meat: 3.0

Salt and pepper, to taste

Fat: 0.0

8 ounces fettuccine, cooked, warm

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