HONEY-DIJON VEAL & ZUCCHINI STIR-FRY

1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick

4 ounces uncooked spaghetti

3 teaspoons olive oil

1 medium onion, cut into thin wedges

1 medium zucchini, cut lengthwise in half, then cut crosswise into thin slices

1/4 cup prepared honey-Dijon barbecue sauce

1 tablespoon water

Instructions 

1. Cook spaghetti according to package directions; keep warm.

2. Meanwhile pound veal cutlets to 1/8-inch thickness, if necessary.  Stack cutlets; cut into 3 x 1-inch strips.

3. In large nonstick skillet, heat 1 teaspoon oil over medium-high heat until hot.  Add 1/2 of veal and stir-fry 1 to 2 minutes or until outside surface is no longer pink.  (Do not overcook.)  Remove veal.  Repeat with remaining veal and another 1 teaspoon oil.

4.  In same skillet, heat remaining 1 teaspoon oil over medium-high heat until hot; stir-fry onion 2 minutes.  Add zucchini; stir-fry 3 minutes or until crisp-tender.  Add barbecue sauce and water.  Return veal to skillet; toss to combine.  Heat through; serve over spaghetti.

Nutrition information per serving:  322 calories; 32 g protein; 28 g carbohydrate; 8 g fat; 2 mg iron; 354 mg sodium; 91 mg cholesterol.