JGP Strength & Fitness Training
Recipes
Spicy Veal Roast
Beef/Pork
Nutritional Info
• Amount Per Serving
• Calories: 197.0
• Total Fat: 7.5 g
• Cholesterol: 106.1 mg
• Sodium: 157.8 mg
• Total Carbs: 3.6 g
• Dietary Fiber: 0.8 g
• Protein: 27.3
Ingredients
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoon cumin
• 3 lb. boned lean veal shoulder, trimmed, rolled, and tied
• 4 teaspoons olive oil
• 1/2 lb. onions, peeled
• 1/2 clove garlic
• 2 teaspoons dried tarragon
• 4 sprigs fresh parsley
• 1 teaspoon thyme
• 1 bay leaf
Directions
1. Mix together salt, pepper, cinnamon, and cumin. Rub over roast.
2. Heat 2 teaspoon oil in a large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat 10 minutes. Set aside.
3. Heat remaining 2 teaspoon oil in an ovenproof pan large enough to hold all ingredients. Brown meat on all sides. Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover.
4. Bake at 325� F oven for 1-1/2 hours, or until meat is tender. Remove meat to a serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Slice the roast in 1/4- to 1/2-inch slices. Pour a little cooking juice over the roast and serve the rest on the side.
Yield: 12 servings--Serving Size: 3 oz
Roasted Yellow Pepper Soup
Nutritional Info
• Amount Per Serving
• Calories: 205.1
• Total Fat: 5.2 g
• Cholesterol: 3.3 mg
• Sodium: 2,067.8 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 3.8 g
• Protein: 18.3 g
Ingredients
• 5 yellow peppers
• 1 cup onion, chopped
• 4 cloves garlic, chopped
• 1 teaspoon olive oil
• 5 1/4 cups low-sodium vegetables or chicken broth
• 1 cup potato, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper
Directions
1. Roast the peppers:
Cut peppers into quarters and remove stem, seeds, and membranes.
Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
Bake in an oven at 425� F for 20 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a paper bag.
Close bag and let cool for 10 minutes.
Remove and discard skins. Set roasted peppers aside.
2. Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender.
3. Stir in roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes.
4. Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture.
5. Return mixture to saucepan and heat through.
6. Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.
Serves 4.
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