Obesity Discussion Forums - View Single Post - Atkins

Obesity Discussion · 03-19-07, 09:54 PM

MEDITERRANEAN VEAL WITH VEGGIE KABOBS

Servings: 0
Prep time: 0:15:00
Bake/Cook time: 0:20:00

Calories: 421
Fat: 20 grams
Protein: 50 grams
Carbohydrates: 7 grams
Fiber: 2 grams
Net Carbs: 5 grams
Marinade:
1/3 cup olive oil
3 tablespoons red wine vinegar
2 garlic cloves, pushed through a press
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
Veal:
4 veal shoulder arm or blade steaks, 3/4" thick (about 3 lbs.)
1 large zucchini, scrubbed and cut in 1" thick slices
1/2 pound medium mushrooms
2 small red or yellow bell peppers, cut in 1 1/2" pieces
1/4 cup Nicoise or Kalamata black olives, cut in slivers
1. Combine marinade ingredients; transfer half to a large
resealable bag. Place veal steaks in bag; turn to coat.
Refrigerate 2 hours or overnight. 30 minutes before
cooking veal, add vegetables to remaining marinade.
2. Prepare medium grill or heat broiler. Remove veal from
marinade (discard veal marinade). Grill or broil veal 15-
18 minutes, turning once, for medium doneness.
3. Thread vegetables on skewers (see tip), reserving
vegetable marinade. Grill or broil vegetables 10
minutes, turning occasionally.
4. Remove vegetables from skewers and toss with
reserved marinade and olives. Trim fat from veal and
remove bones; carve crosswise into thin slices. Serve with vegetables.

The marinade does double duty in this recipe: it imbues the veal
with flavor and serves as a dressing for the veggies. You may
substitute other low carb vegetables for the zucchini, such as
asparagus cut in pieces or yellow squash.

03-19-07, 09:54 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,955 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Mediterranean Veal with Veggie Kabobs MEDITERRANEAN VEAL WITH VEGGIE KABOBS Servings: 0 Prep time: 0:15:00 Bake/Cook time: 0:20:00 Calories: 421 Fat: 20 grams Protein: 50 grams Carbohydrates: 7 grams Fiber: 2 grams Net Carbs: 5 grams Marinade: 1/3 cup olive oil 3 tablespoons red wine vinegar 2 garlic cloves, pushed through a press 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon red pepper flakes Veal: 4 veal shoulder arm or blade steaks, 3/4" thick (about 3 lbs.) 1 large zucchini, scrubbed and cut in 1" thick slices 1/2 pound medium mushrooms 2 small red or yellow bell peppers, cut in 1 1/2" pieces 1/4 cup Nicoise or Kalamata black olives, cut in slivers 1. Combine marinade ingredients; transfer half to a large resealable bag. Place veal steaks in bag; turn to coat. Refrigerate 2 hours or overnight. 30 minutes before cooking veal, add vegetables to remaining marinade. 2. Prepare medium grill or heat broiler. Remove veal from marinade (discard veal marinade). Grill or broil veal 15- 18 minutes, turning once, for medium doneness. 3. Thread vegetables on skewers (see tip), reserving vegetable marinade. Grill or broil vegetables 10 minutes, turning occasionally. 4. Remove vegetables from skewers and toss with reserved marinade and olives. Trim fat from veal and remove bones; carve crosswise into thin slices. Serve with vegetables. The marinade does double duty in this recipe: it imbues the veal with flavor and serves as a dressing for the veggies. You may substitute other low carb vegetables for the zucchini, such as asparagus cut in pieces or yellow squash. Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________