Ingredients
1/2 teaspoon seasoned salt
2 tablespoons flour
large zip-top bag
4 veal cutlets (about 1 lb)
2 tablespoons butter, divided
2 cups pre-sliced mushrooms (rinsed)
3 fresh garlic cloves
1/2 teaspoon Maggi liquid seasoning
1/2 cup champagne
3/4 cup half-and-half

Steps

1. Combine seasoned salt and flour in zip-top bag; shake to mix. Tenderize veal by pounding each side with meat mallet (or rolling pin) for 15 seconds. Add veal to bag (wash hands); seal tightly and shake to coat.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon of the butter in pan; swirl to coat. Add veal (wash hands); cook 3 minutes on each side. Remove veal from pan.
3. Place remaining 1 tablespoon butter and mushrooms in pan. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of garlic press. Cook 2 minutes, stirring occasionally, or until mushrooms begin to soften.
4. Stir in remaining ingredients; bring to boil, stirring continuously. Return veal to pan; simmer 5–7 minutes, turning veal once, or until sauce thickens. Serve.

CALORIES (per 1/4 recipe) 280kcal; FAT 13g; CHOL 125mg;
SODIUM 350mg; CARB 8g; FIBER 1g; PROTEIN 26g;
VIT A 8%; VIT C 4%; CALC 8%; IRON 8%

Ingredients
1 1/4 cups water
2 tablespoons basil pesto
1 cup couscous
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Steps

1. Combine water and pesto in medium saucepan; cover and bring to boil on medium-high.
2. Remove from heat; stir in couscous and pine nuts. Cover and let stand 5 minutes.
3. Stir in remaining ingredients. Serve.

CALORIES (per 1/4 recipe) 220kcal; FAT 6g; CHOL 5mg;
SODIUM 230mg; CARB 34g; FIBER 2g; PROTEIN 8g;
VIT A 2%; VIT C 0%; CALC 8%; IRON 4%

Ingredients
1 pound fresh asparagus spears (rinsed)
1 tablespoon water
1 tablespoon butter
1/2 teaspoon seasoned salt

Steps

1. Cut 1 inch from tough root end of asparagus spears and discard. To do this quickly, group half the spears together, align ends, and slice with sharp knife. Cut into 2-inch pieces. Place in microwave-safe bowl with water.
2. Cover and microwave on HIGH 4–5 minutes, stirring once, or until desired tenderness. Drain asparagus; stir in butter and seasoned salt. Serve.

CALORIES (per 1/4 recipe) 50kcal; FAT 3g; CHOL 10mg;
SODIUM 210mg; CARB 4g; FIBER 2g; PROTEIN 2g;
VIT A 20%; VIT C 10%; CALC 2%; IRON 15%