from Cooking Light Slow Cooker
Heat 1 tbsp EVOO in large nonstick skillet over med-high heat. Combine flour & pepper in shallow dish. Dredge veal in flour mixture. Cook veal 2 mins per side, until browned. Place veal in slow cooker.
Add carrot, celery, onion & garlic to skillet. Saute 5 mins. Add wine, scraping to loosen brown bits. Cook 1 minute. Pour veggie mixture into cooker over veal. Add tomatoes to cooker. Add salt. Stir veggies.
Cover and cook on low 8-9 hours.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 85 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 93.4mg | 3 % | |
Potassium 390.5mg | 10 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 13g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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