Atkins Vegetable Recipes
Veal Breast Stuffed W.Spinach & Mushrooms - Atkins Recipe
This Veal Breast Stuffed W.Spinach & Mushrooms - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Veal Breast Stuffed W.Spinach & Mushrooms - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
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Veal Breast Stuffed W.Spinach & Mushrooms - Atkins Recipe
Ingredients:
1/4 cup olive oil
1 cup pecans, coarsely chopped
3/4 cup shallots, finely chopped
2 lb mushrooms &1, sliced
1 1/2 lb baby spinach, rinsed, dried
1 sheet matzo
1 tbsp plus 1 tsp salt, divided
1 tsp pepper, divided
7 lb veal breast &2
Instructions:
&1: (a mixture of white, shiitake, crimini and/or portobello)
&2: trimmed and slit horizontally to form a pocket for stuffing
The spinach and mushroom filling can be made a day ahead. To save time, ask
your butcher to cut a pocket in the veal and trim most of the fat (but not
all-fat keeps the meat moist).
1. Heat oven to 350º F. Heat 2 tbs olive oil over high heat. Add pecans;
cook, stirring, until fragrant, about one minute. Add shallots; cook 4
minutes, stirring occasionally until softened. Add half the mushrooms; cook
5 minutes stirring occasionally, until most of the liquid has evaporated.
Transfer mixture to a large bowl.
2. Heat remaining 2 tbs oil over high heat. Add remaining mushrooms, 1 tsp
salt and 1/2 tsp pepper. Cook 5 minutes. Add one-third of the spinach at a
time, adding a new batch as it wilts. Drain, reserving liquid. Add mushroom
mixture to bowl.
3. Run the matzo under warm water to soften. Crumble into bowl; mix well.
4. Sprinkle meat, including pocket with remaining 1 tbs salt and 1/2 tsp
pepper. Place veal in a roasting pan. Fill cavity with about 2 cups of
stuffing. Close pocket and secure with skewers. Place remaining stuffing in
9-inch baking pan, cover with foil; set aside. Put reserved cooking liquid
in the roasting pan. Cover tightly with foil. Cook 2 1/2 hours until
almost fork-tender.
5. Remove foil, increase heat to 450º F. Place pan of stuffing in oven.
Cook veal until browned on top, and fork-tender, about 30 minutes. Cool 15
minutes before slicing. If desired, reduce the cooking liquid by half, skim
off fat and serve as gravy.
Prep time: 30 minutes
Bake/Cook time: 3 hours
Carbohydrates: 15 grams
Net Carbs: 10 grams
Fiber: 5 grams
Protein: 75 grams
Fat: 76.5 grams
Calories: 1059
Servings: 8
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I saw few die of hunger; of eating, a hundred thousand.
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