Ingredients for Lite Cretons
- 1 lb ground veal
- Cream Of Mushroom Soup
- Dijon Mustard
- Dried Onion Flakes
- Salt
- Garlic Powder
- 1/4 teaspoon ground black pepper
- Ground Cinnamon
- Ground Cloves
- Dried Parsley Flakes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground nutmeg
- 1 (14.5 ounce) can diced tomatoes, undrained
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How to Make Lite Cretons
- Brown 1 lb of ground veal in a large skillet over medium heat until browned. Drain off any excess grease.
- Transfer the browned veal to a 2-quart saucepan.
- Add 1 medium onion (finely chopped), 2 cloves garlic (minced), 1/2 cup chicken broth, 1/4 cup apple cider vinegar, 1 teaspoon dried thyme, 1/2 teaspoon ground sage, 1/4 teaspoon ground black pepper, and 1/4 teaspoon ground nutmeg to the saucepan.
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained.
- Bring to a simmer, then reduce heat to low, cover, and cook for approximately 2 hours, or until the mixture has thickened considerably and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove from heat and let cool slightly.
- Transfer the cretons to individual airtight containers. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. Can be frozen for up to 3 months.
- Serve chilled on toasted bread or crackers. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
2g
Carbs
0g
