TGIF and Happy April!!!
I’m enjoying a few days off before starting the new job on Monday! Today Patti and I are going on a run together (Yay! Someone to run with!) and then we are treating ourselves to a medi/pedi and maybe some shopping.
It’s so rough taking some time off work. But someone’s gotta do it 
Tonight The Husband, Patti and our friend Pontip are going to Hub 51 for dinner and going to a comedy club downtown Chicago! I’m looking forward to a great night! We got our tickets through Groupon, which I’m obsessed with lately! All four of us are going to the comedy club for $20. Love Groupon!!
Anyway, my Mom always gives me recipes and ideas of new and old things to try out in my kitchen. This time she wrote out (who does that anymore? 
) a recipe for me to try since it’s one of her favorites.
Mom’s Pepper Veal Stew
From WholesomeRD Mom
2 cups bell peppers, cut into 1 inch strips
1 can (15 ounces) diced fire-roasted tomatoes
1/4 teaspoon thyme
1 clove garlic, minced
1 pound boneless veal, cubed
3 Tablespoon olive oil, divided
salt and pepper, to taste
1/4 teaspoon rosemary
2 cups brown rice, cooked
Directions:
1. Add 2 Tablespoon of the olive oil to a pan and brown veal. Add in rosemary, tomatoes and salt and pepper. Turn heat to low and cover until meal is tender.
2. Meanwhile, add remaining 1 Tablespoon of olive oil to a separate skillet and add in peppers and garlic. Sauté for a few minutes.
3. Add thyme and salt to taste and cook for 5-6 more minutes.
4. When veal is tender, add peppers to veal and serve over brown rice.
Serves 4.
Nutrition Notes: Pound for pound, veal contains less calories and about half the fat of lean beef cuts. The only downside is that it is pretty expensive for good quality organic meat — so we only have veal a few times a year.
Taste Test: This reminded me a lot of pepper steak — it was so good! I called my mom right away and told her how much Wholesome Husband and I loved it!
Have a great weekend!
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