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1 . Place the AirFryer Basket onto the Baking Pan and coat with
nonstick cooking spray . Reserve .
2 . Season both pork chops with ¼ teaspoon (1 ml) each of salt and
pepper on both sides . Rub with ½ teaspoon (2 .5 ml) of olive oil and
crushed garlic cloves . Toss with the thyme and oregano . Place on
one side of the AirFry basket and leave at room temperature for
about 15 to 30 minutes .
3 . Toss green beans and sweet potato slices with remaining salt,
pepper and olive oil . Arrange in a single layer on the opposite
side of the pork chops .
4 . Place in oven and set to AirFry at 400°F (200°C) . Cook for 8 minutes,
then flip the pork chops and toss the vegetables . Cook for an
additional 5 minutes or until the internal temperature of the pork
chops is 140°F (60°C) .
5 . Divide into 2 equal portions and serve immediately .
Nutritional information per serving:
calories 293 (27% from fat) • carb. 17 g • pro. 36 g • fat 9 g • sat. fat 2 g
chol. 99 mg • sod. 642 mg • calc. 56 mg • fiber 4 g
Pimiento Mac ’n Cheese Cups
Bring Southern flare to a childhood favourite .
These cups are full of comfort .
Makes 6 individual servings
½
cup (125 ml) whole milk
4
ounces (113 g) cream cheese
1
cup (250 ml) grated sharp Cheddar cheese,
about 4 ounces (113 g)
1
/
8
teaspoon (0.5 ml) cayenne pepper
1
–
2
dashes hot sauce
1
cup (250 ml) dried elbow macaroni, (about 4 ounces [113 g])
cooked per package instructions
2
ounces (57 g) drained, diced pimiento peppers
(about ¼ cup [60 ml])
2
tablespoons (30 ml) mayonnaise
Kosher salt and black pepper to taste
¼
cup (60 ml) crushed saltine crackers, about 5 crackers, divided
Butter for greasing
1 . In a small saucepan, combine milk and cream cheese over
medium-low heat, stirring with a wooden spoon until smooth .
Add Cheddar cheese and continue to cook, stirring constantly,
until thick and creamy . Remove cheese mixture from heat and
stir in cayenne and hot sauce .
2 . Add elbows, pimiento peppers and mayonnaise to cheese mixture
and stir until combined . Season to taste with salt and pepper .
3 . Thoroughly grease a 6-cup muffin pan with butter and dust the inside
of each cup with half of the crushed crackers . Divide the macaroni
and cheese among the cups and sprinkle with the remainder of the
crushed crackers .
4 . Set the muffin pan on the Baking Pan and place in the AirFryer .
Set to Bake at 350°F (180°C) and bake until bubbly and the tops
are golden brown, about 10 minutes .
Nutritional information per cup:
calories 264 (58% from fat) • carb. 18g • pro. 9g • fat 17g • sat. fat 0g
chol. 47mg • sod. 285mg • calc. 170mg • fiber 1g
Nachos Supreme
The key to these nachos is to layer the cheese between the chips .
This way everyone gets a bit of cheese with every bite!
Makes 3 to 4 servings
3 to 4 cups (750 ml to 1 L) tortilla chips, divided
1½
cups (375 ml) shredded Cheddar and/or Monterey Jack,
divided
½
cup (125 ml) refried beans
