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salmon poached veal with artichokes tomato



ingredients for 4 servings 450 grams of lean meat stew, possibly
defatted 3 / 4 cup of broth

1 onion, chopped 2 cloves garlic, minced 2 cups canned tomatoes

450 grams of artichokes

salt 1 teaspoon pepper

rosemary 1 tablespoon chopped fresh parsley


In a skillet brown the sliced \u200b\u200bbeef in the broth, add the onion, garlic, rosemary and tomatoes. Coprirre and cook over medium heat for 45 minutes.
Clean the artichokes and cut into slices 1 cm high, add the veal, season with salt and pepper and continue cooking for another 20 minutes until the artichokes to soften. For the garnish

use parsley.

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lean veal fried beef with lemon


ingredients for 4 servings 600 g thin scallops of veal
a nearly full cup of broth
1 tablespoon lemon juice
1 / 2 teaspoon pepper
1 / 4 cup fresh parsley 1
/ 2 lemon sliced \u200b\u200b1 teaspoon salt


Season the veal with salt and pepper, and cook it for 10 minutes in a pan greased with just olive oil, stirring frequently slices, then transfer to a baking detglia. Create a mixture with the broth, lemon juice and parsley and pour the pan, not directly on the meat. Sprinkle the flesh with lemon slices and cook in oven at 150 degrees for 20 minutes.

It 's a recipe scarsdale and therefore low in fat.

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4 servings

600 g of chopped walnut or contronoce thin sliced \u200b\u200b5x 1/2cm
4 cups Chinese cabbage tritato (circa 1 cespo)
1 tazza di germogli di bambù tagliati a fettine
1 tazza e 1/2 di sedano tagliato a striscioline di 1 cm 1/2 tazza di cipolla tagliata a fettine
3 cucchiai di salsa di soia

700 g di filetti di sogliola
1/2 tazza di latte magro
1 cucchiaino di sale
1/2 cucchiaino di salsa Worcestershire

4 tazze di funghi freschi tagliati a fettine (circa 250 g)
100 grammi di castagne, anche disidratate

1/2 tazza di brodo di pollo o di dado
1/2 tazza di peperone verde tagliato a fettine
3 tazze di spinaci crudi mondati e tritati

Unire in una ciotola il latte, il sale, la salsa Worcestershire e la cipolla. Mescolare the bread crumbs with paprika and mustard. Soak the fillets in milk and then pass them in the breadcrumbs. Then place them in a baking pan and bake at 190 ° C for 20 minutes, until they are golden.

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imitation crab to asparagus brussels

ingredients for 2 servings


1 cauliflower 280 g of Brussels sprouts 170 g

crabmeat 2 tablespoons grated low-fat cheese
3 / 4 cup low-fat milk
salt, pepper and paprika to taste

Clean the cauliflower, divide into pieces of similar size and cook in boiling salted water until tender but crisp result together with the sprouts.
In a small saucepan, heat milk over low heat to melt and cheese, stirring constantly. Add the crab meat and seasonings. Place the drained vegetables on a platter and cover with the sauce of crab meat. Garnish with paprika to taste.