The Diabetic Gourmet Cookbook by Diabetic Gourmet Magazine

Author:Diabetic Gourmet Magazine
Language: eng
Format: mobi, epub
Tags: 0471393266
ISBN: 9780471393269
Publisher: IB Dave's Library
Published: 2004-05-07T07:00:00+00:00

1/2 cup dry sherry or dry white wine

1/4 cup lemon juice

2 tablespoons capers, rinsed and drained

1 tablespoon chopped fresh parsley, or 3/4 teaspoon dried parsley flakes

4 lemon slices

Pound the veal cutlets to a thickness of 1/4 inch. Dredge the cutlets in flour until lightly coated. Entrees

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Shake off the excess and discard the remaining

flour.

Heat a large nonstick skillet over medium-high

heat. Away from the heat source, spray with cooking spray. Return to the heat and add the oil. Add the veal cutlets and saute until golden, about 2

minutes per side. Remove the veal to a plate and keep warm.

To the same skillet, add the broth, sherry, lemon juice, and capers. Cook over medium-high heat,

stirring, until sauce is reduced by one-third.

Reduce heat to medium and add the cutlets along

with any juices that collected on the plate. Heat for 2 minutes, then transfer to a serving platter. Sprinkle with parsley and top with lemon slices to serve. Mediterranean Grilled Lamb Chops

Lamb chops are heavily seasoned with a Mediterranean- Yield: 2 servings, can be

style rub and grilled, resulting in a robust dish perfect doubled

for a summertime dinner. You can also use the same rub on poultry or beef prior to grilling or broiling. Serve with Nutritional Information

Grilled Vegetables (page 161) and Roasted Herbed Pota- Per Serving (1 chop):

toes (page 169), if desired.

Calories: 149

Fat: 8.3 g

2 tablespoons olive oil

Saturated Fat: 2.2 g

1 tablespoon minced shallot

Monounsaturated Fat: 4.6 g

Polyunsaturated Fat: 0.6 g

1 tablespoon minced garlic

Cholesterol: 48 mg

2 tablespoons chopped fresh parsley, or 1 teaspoon Sodium: 46 mg

dried parsley flakes

Carbohydrate: 2.6 g

1

Dietary Fiber: 0.4 g

/8 teaspoon dried oregano

Sugars: 1.5 g

1/8 teaspoon dried thyme

Starches: 0.6 g

1/8 teaspoon dried marjoram

Protein: 15.6 g

Ground black pepper

Diabetic Exchanges:

2 Medium-Fat Meat

4 4-ounce loin lamb chops

Canola cooking spray

Combine the oil, shallot, garlic, herbs, and black pepper in a small bowl.

On a large plate, press the rub into both sides of the chops.

Heat a grill pan to medium-high heat (or heat a

gas or charcoal grill). Away from the heat source, 134 T H E D I A B E T I C G O U R M E T C O O K B O O K

c07.qxd 3/18/04 9:27 AM Page 135

coat the pan with cooking spray. Return the pan to the heat, and grill the chops until cooked through, about 3 to 4 minutes per side.

Greek Gyros with Tzatziki Sauce

Yield: 4 servings, 1 gyro

A gyro is a classic Greek sandwich consisting of roasted per serving

lamb that is sliced and served wrapped in a pita with onions, peppers, and yogurt-cucumber sauce. In our ver- sion, ground lamb is marinated in a blend of herbs and Nutritional Information

spices, grilled, and then served in a pita with onion, let- Per Serving (1 gyro):

tuce, tomatoes, and our own Tzatziki Sauce. Similar to Calories: 351

Fat: 7.6 g

our Chicken Souvlaki Plate (page 102), this is great for Saturated Fat: 3.2 g

lunch.

Monounsaturated Fat: 3.2 g

Polyunsaturated Fat: 0.3 g

Cholesterol: 80 mg

For the Marinade:

Sodium: 401 mg

2 tablespoons olive oil

Carbohydrate: 33.1 g

1/4 cup lemon juice

Dietary Fiber: 2.1 g

2 cloves garlic, minced

Sugars: 6.

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