15
4 . Remove and top with the sliced green onion and serve with lime wedges on
the side .
*You can use a prepared rotisserie chicken, or you can roast one in the
Cuisinart
®
Toaster Oven Broiler . To make it yourself, use a 4- to 5- pound whole
chicken . First line the baking pan with aluminum foil . Then place the chicken on
the pan . Rub with 1 tablespoon of olive oil,
½
teaspoon kosher salt and
¼
teaspoon freshly ground black pepper . Squeeze
½
lemon over the entire
chicken and then stuff lemon into the cavity . Put into the Toaster Oven Broiler in
the lower position . Bake at
350°F on the Bake setting for about 45 minutes
(depending on the size of the chicken) . The breast should register around 160°F
and the leg should be 170°F . Allow to fully cool before breaking down and
shredding the chicken .
Nutritional information per enchilada:
Calories 221 (27% from fat) • carb. 23g • pro. 18g • fat 7g
•
sat. fat 3g • chol. 42mg • sod. 501mg • calc. 177mg • fiber 4g
Baked Rigatoni with Chicken Sausage,
Broccoli & Peppers
A quick, comforting dinner with tons of rich flavors . Any type of cut pasta will
work, but we like the rigatoni for its larger, hollow shape .
Makes six to eight servings
5
ounces broccoli florets
6
ounces cooked Italian chicken sausage, cut into ½-inch rounds
½
red bell pepper, sliced
½
medium onion, sliced
2
garlic cloves, finely chopped
1
teaspoon extra virgin olive oil
¼
teaspoon kosher salt, divided
¼
teaspoon freshly ground black pepper, divided
½
pound dried rigatoni pasta, cooked al dente according to
manufacturer’s instructions
¾
cup ricotta
8
ounces mozzarella cheese, shredded
¼
cup grated Parmesan
4 to 6
basil leaves, roughly torn
Nonstick cooking spray
1 .
Preheat the Toaster Oven Broiler to 400°F on the Bake setting . Line the
baking pan with aluminum foil .
2 . Put the broccoli, sausage, pepper, onion and garlic on the prepared pan . Toss
with the oil and a pinch each of the salt and pepper . Roast in preheated oven
for about 15 minutes, or until sausage and vegetables have browned . Reduce
temperature to 350°F . Put the rack in the lower position .
3 . In a large mixing bowl, toss the roasted sausage and vegetables with the
remaining ingredients, until well combined .
4 . Lightly coat a two-quart baking dish with nonstick cooking spray . Add the
pasta mixture . Cover with aluminum foil and bake in the preheated oven for
about 30 to 40 minutes, or until cheeses are hot and bubbling . If a browned
top is desired, uncover for the last 5 to 10 minutes .
Nutritional information per serving (based on 8 servings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g
•
sat. fat 7g • chol. 40mg • sod. 383mg • calc. 341mg • fiber 1g
Herb-Crusted Beef Tenderloin
The Dijon-herb rub is a great recipe to keep on hand .
It is perfect for this tenderloin, but also excellent for lamb .
Makes six servings
1½
pounds trimmed beef tenderloin roast (preferably top cut)
½
teaspoon kosher salt, divided
½
teaspoon freshly ground black pepper, divided
3
garlic cloves
2
fresh thyme sprigs, stems discarded
