40
R E C I P E S
Mussels with Herb
Butter Sauce
2 pounds fresh mussels
¼ cup butter, softened
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives or basil
½ teaspoon grated lime or lemon zest
freshly cracked black pepper to taste
Makes 6 servings
Scrub mussels under cold, running water with a
nylon pad or stiff brush. Remove hair-like “beards”, if
present. Discard mussels that are cracked or do not
close when tapped.
Place mussels in the steam tray on the glass tray.
Place all on the lower position. Press
Steam Cook
High
and enter 14-16 minutes. Press
Minute Plus/
START
.
While mussels are steaming, combine remaining
ingredients and set aside. At end, spoon butter
mixture onto each mussel. Serve immediately.
Nutritional analysis per serving:
Calories:
200
Fat:
11 g
Protein:
18 g
Cholesterol:
60 mg
Carbohydrate:
6
g Sodium:
490
mg
Teriyaki Fish Fillets
½ cup water
¼ cup soy sauce
¼ cup dry sherry
2 tablespoons packed brown sugar
½ teaspoon ground ginger
1
/
8
teaspoon garlic powder
1 pound thin fi sh fi llets, fresh or defrosted
Makes 4 servings
In 8-inch square glass baking dish, combine all
ingredients except fi sh. Stir until blended. Add fi sh,
turning once to coat both sides. Cover with plastic
wrap. Refrigerate 1 hour.
Spray the steam tray with nonstick cooking spray. Lift
fi sh fi llets from marinade and drain well. Arrange on
the steam tray.
Place the steam tray on the glass tray. Place all on
the lower position in the oven. Press
Steam Cook
High
and enter 16-18 minutes. Press
Minute Plus/
START
.
Nutritional analysis per serving:
Calories:
130
Fat:
1
g
Protein:
21 g
Cholesterol:
55 mg
Carbohydrate:
7
g Sodium:
1000
mg
Italian Stuffed Peppers
3 medium red, orange or yellow bell peppers
1 pound 93% lean ground beef
1 (8-ounce) can tomato sauce, divided
½ cup uncooked instant rice
1 egg, slightly beaten
½ teaspoon dried oregano leaves, crushed
½ teaspoon salt
¼ teaspoon pepper
1
/
8
teaspoon garlic power
Makes 6 servings
Cut peppers in half lengthwise. Remove seeds and
membranes. Set aside.
In large bowl, mix ground beef, all but ¼ cup tomato
sauce, rice, egg, oregano, salt, pepper and garlic
powder. Spoon into pepper halves.
Spray steam tray with nonstick cooking spray and
arrange pepper halves in it. Place steam tray on the
glass tray. Place all on the lower position in the oven.
Press
Steam Cook High
and enter 35 minutes.
Press
Minute Plus/START
.
When the oven stops, carefully open door and top
each pepper half evenly with remaining ¼ cup tomato
sauce. Fill the water tank. Press
Steam Cook High
and enter 5-8 minutes and press
Minute Plus/
START
.
Nutritional analysis per serving:
Calories:
170
Fat:
6 g
Protein:
16
g Cholesterol:
75
mg
Carbohydrate:
13
g Sodium:
450
mg
Orange Carrots
4 large carrots (approximately 1 pound) peeled
and cut in ¼-inch slices or 1 pound baby carrots
2 tablespoons butter or margarine
1 tablespoon grated orange peel
1 teaspoon sugar of equivalent artifi cial sweetener
Makes 6 servings
Place carrot slices in steam tray on the glass tray.
Place all on the lower position. Press
Steam Cook
High
and enter 18-20 minutes. Press
Minute Plus/
START
.
While carrots are steaming, in serving bowl, combine
remaining ingredients. Add steamed carrots to orange
mixture. Toss to coat. Serve hot.
Nutritional analysis per serving:
Calories:
60
Fat:
4 g
Protein:
1
g Cholesterol:
10
mg
Carbohydrate:
7
g Sodium:
75
mg
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10.12.2 0:48:10 PM
10.12.2 0:48:10 PM
