Recipe of the Day

Veal Roast Recipe for Friday, 05/09/2008 Sometimes, simpler is better. That's certainly the case with veal, which has such a wonderfully delicate flavor that you want to enhance, not overwhelm. A dry rub of rosemary, thyme, and garlic is all that's needed. Number of Servings:  4 Serving Size:  4 ounces

Today's recipe is brought to you by:

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Ingredients Measure Weight veal breast or leg, boned and rolled   --- 1 1/2 lb fresh rosemary, chopped   2 tsp --- fresh thyme, chopped   2 tsp --- garlic clove, minced   1 ea --- salt   1/2 tsp --- fresh ground black pepper   1/4 tsp --- carrot, coarsely chopped   1 cup --- onion, chopped   1 cup --- red potatoes, peeled and halved   4 ea --- dry white wine   1/4 cup ---

Nutrition Information Amount per serving Calories 260 Calories From Fat 38 Total Fat 4 g Saturated Fat 1 g Cholesterol 116 mg Sodium 397 mg Total Carbohydrate 21 g Dietary Fiber 3 g Sugars 5 g Protein 34 g

Preparation Instructions

1. Preheat the oven to 325 degrees F. Prepare a roasting pan with nonstick pan spray.
2. Place the veal in the pan and press the herbs, garlic, and salt and pepper on all sides of the roast. Surround the roast with the vegetables; add 3/4 cup water and the wine. Cover tightly with foil. Roast for about 2 hours, or until the veal is tender. If necessary, add additional water to the pan to keep the roast moist and prevent from burning.
3. Remove the roast to a heated platter. Skim the fat from the pan juices with a spoon, or use a gravy separator and set aside.
4. Allow the meat to rest 10 minutes before carving. Slice the roast and divide the meat and vegetables to serve 4. Top the veal with natural juices.

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This recipe is from The New Family Cookbook for People with Diabetes, published by the American Diabetes Association. It features hundreds of delicious recipes for you and your family. These 'diabetes' meals aren't just for people with diabetes; they're great for the whole family!

You can order copies of our many cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

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Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.

For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.

Round out your meals with a serving of:

• Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and



• Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.

Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.

Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.

The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.

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