Ingredients

• ½ pound shiitake mushrooms
• 1 pound veal scaloppini
• waxed paper
• 5 tablespoons butter, divided
• ⅓ cup pre-diced onions
• ½ cup flour
• large zip-top bag
• ¾ cup Marsala wine
• ¾ cup chicken broth

Steps

1. Slice (rinsed) mushrooms into ¼-inch slices. Cover veal with waxed paper; pound, using smooth side of meat mallet (or rolling pin), until about ¼-inch thick. Wash hands.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon butter in pan and swirl to coat. Stir in onions; cook 2 minutes. Stir in 2 tablespoons butter and mushrooms; cook 3 minutes.
3. Place flour and veal in zip-top bag; seal tightly and shake to coat. Move mushroom and onion mixture to outer edge of pan; add 1 tablespoon butter. Place veal, using tongs, in center of pan (do not discard flour). Brown 1-2 minutes on each side, then remove from pan, leaving mushrooms and onions.
4. Stir in remaining 1 tablespoon butter and 2 tablespoons flour (from coating veal). Stir in wine and broth. Return veal to pan; reduce heat to low and simmer 6-8 minutes until sauce is slightly thickened. Serve.
5. CALORIES (per ¼ recipe) 564kcal; FAT 24g; CHOL 127mg;
6. SODIUM 365mg; CARB 56g; FIBER 7g; PROTEIN 28g;
7. VIT A 0%; VIT C 1%; CALC 2%; IRON 18%

Ingredients

• 8 ounces fettuccine (½ box)
• 1 (16-ounce) jar Alfredo sauce
• 1 teaspoon pesto sauce
• 2 cups broccoli florets

Steps

1. Fill large saucepan ½ full of water. Cover and bring to boil on high heat for pasta.
2. Stir pasta into boiling water; boil 11-12 minutes, stirring occasionally, until al dente.
3. Combine remaining ingredients in microwave-safe bowl. Cover and microwave on HIGH 6 minutes, stirring occasionally, until broccoli is tender.
4. Drain pasta; return to saucepan. Toss with broccoli mixture and serve.
5. CALORIES (per ¼ recipe) 435kcal; FAT 20g; CHOL 65mg;
6. SODIUM 808mg; CARB 49g; FIBER 3g; PROTEIN 12g;
7. VIT A 36%; VIT C 67%; CALC 9%; IRON 12%

Ingredients

• 2 beefsteak tomatoes
• ¼ cup balsamic vinaigrette
• ¼ cup crumbled feta cheese
• salt and pepper, to taste

Steps

1. Cut (rinsed) tomatoes into wedges; place in medium bowl.
2. Stir in dressing, cheese, salt and pepper. Chill until ready to serve.
3. CALORIES (per ¼ recipe) 78kcal; FAT 6g; CHOL 5mg;
4. SODIUM 261mg; CARB 4g; FIBER <1g; PROTEIN 2g;
5. VIT A 9%; VIT C 19%; CALC 2%; IRON 2%