16
1
fresh rosemary sprig, stem discarded
1
fresh oregano sprig, stem discarded
½
teaspoon dried tarragon
3
tablespoons extra virgin olive oil
2
tablespoons Dijon-style mustard
1 .
Line the baking pan with aluminum foil .
2 . Pat beef dry with paper towels . Rub with ¼ teaspoon each of the salt and
pepper; reserve .
3 . Put the garlic, herbs and the remaining salt and pepper in the bowl of a mini
chopper or food processor fitted with the chopping blade . Process until
chopped . With the chopper/processor running, add the oil in a slow and
steady stream through the feed tube or drizzle hole . Process until combined .
4 . Rub the mustard on the tenderloin . Evenly spread the herb mixture on top (a
pastry brush makes this task quick and simple) . Place beef on the prepared
pan and put into the lower position of the Toaster Oven Broiler . Set to 375°F
on the Bake setting and roast for about 35 to 40 minutes, or until the internal
temperature reads 125°F . Let meat rest 10 to 15 minutes before slicing .
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g
•
sat. fat 12g • chol. 80mg • sod. 350mg • calc. 18mg • fiber 0g
Moroccan-Spiced Baked Chicken
Pair this dish with roasted potatoes and asparagus for an impressive meal .
Makes four to five servings
1½
pounds mixed chicken parts, bone-in (close or equal in size for
even cooking)
1
tablespoon extra virgin olive oil
1½
tablespoons fresh lemon juice (about ½ lemon)
¾
teaspoon ground cumin
½
teaspoon ground cinnamon
Pinch cayenne
¼
teaspoon ground coriander
½
teaspoon freshly ground black pepper
1
teaspoon kosher salt
2
large shallots, quartered
1 . Line baking pan with aluminum foil .
2 . Put the chicken in a large mixing bowl and toss with the oil, lemon juice,
spices and salt . Put the shallots onto the prepared pan and put the seasoned
chicken on top of the shallots .
3 . Put the baking pan into the lower position of the Toaster Oven Broiler . Set to
375°F on the Bake setting .
3 . Bake in the preheated oven for 40 to 50 minutes, depending on the size of
the chicken pieces (internal temperature should read 160°F for light meat and
170°F for dark meat) .
4 . Serve immediately .
Nutritional information per serving (based on five servings):
Calories 300 (53% from fat) • carb. 4g • pro. 25g • fat 19g
•
sat. fat 5g • chol. 115mg • sod. 540mg • calc. 30mg • fiber 0g
Roasted Flounder with Artichokes & Capers
A quick and impressive light meal all made in a toaster oven .
Makes four servings
1
pound fillet of flounder, or other similar white fish
1½
tablespoons extra virgin olive oil
1½
tablespoons fresh lemon juice
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1½ to 2 cups artichoke hearts, drained
2
tablespoons drained capers
1 . Line the baking pan with aluminum foil .
