Veal and Potato Strata takes nutritious twist

The recipe for Veal and Potato Strata With Roasted Peppers is in a revised edition of "Betty Crocker’s Eat and Lose Weight" book. Associated Press

Diners keeping an eye on dishes’ fat content will be pleased to know that Veal and Potato Strata With Roasted Peppers is a good-tasting, nutritious main dish that delivers only about 10 grams of fat per serving.

It’s among recipes in a recently revised edition of "Betty Crocker’s Eat and Lose Weight" (Hungry Minds, $21.95). The cookbook presents a wide range of recipes, well seasoned with nutrition information, health advice and cooking tips.

The page on which this recipe appears has a couple of notes: One reminds readers of veal’s low-fat and nutritious qualities; the other suggest that bus riders get off the bus a few stops before their destination.

Veal and Potato Strata With Roasted Peppers

• 1 1/2 pounds tenderized boneless veal cutlets
• One 1-pound, 4-ounce bag refrigerated shredded hash brown potatoes
• 12-ounce jar roasted red bell peppers, drained
• 1/2 teaspoon salt
• 3 medium onions, cut lengthwise in half, then cut crosswise into thin slices
• 3 cloves garlic, finely chopped
• 1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon cracked black pepper
• 4 ounces feta cheese, crumbled (1 cup)

Heat oven to 350 degrees. Spray rectangular baking dish, 13-by-9-by-2-inches, with cooking spray. Remove fat from veal. Cut veal into 6 serving pieces.

Spread potatoes in baking dish. Spread bell peppers over potatoes. Sprinkle with salt. Cover and bake 15 minutes.

While potatoes are baking, spray 12-inch nonstick skillet with cooking spray; heat oven over medium-high heat. Cook veal in skillet about 5 minutes, turning once, until slightly pink in center. Remove veal from skillet.

Cook onions and garlic in same skillet over medium heat about 5 minutes, stirring frequently, until onions are tender.

Place veal on potato mixture. Spread onion mixture over veal. Sprinkle with oregano and pepper. Sprinkle with cheese. Cover and bake 20 to 25 minutes or until heated through.

Makes 6 servings.

Nutrition information per serving: 340 calories, 10 grams fat (5 grams saturated fat), 95 milligrams cholesterol, 850 milligrams sodium, 43 grams carbohydrates, 25 grams protein

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