“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
29
Dressing
Measure
salad
dressing
with
Easy
Adjustable
Measuring
Cup.
Cut
jalapeno
at
each
end
and
lengthwise.
Remove
seeds
and
membrane
using
Core
‘n
More;
finely
chop
with
Food
Chopper
and
add
to
ranch
dressing.
Juice
remaining
lime
half
using
Citrus
Press.
Add
taco
seasoning
mix
and
lime
juice
to
ranch.
Whisk
well
Stainless
Steel
Whisk.
Salad
Cut
lettuce
using
Salad
Choppers.
Rinse
lettuce
well
in
basket
of
Salad
&
Berry
Spinner,
spin
excess
water
out
in
Spinner;
place
on
large
platter.
Slice
tomatoes
using
v
‐
blade
of
Ultimate
Mandoline,
and
cucumbers
using
crinkle
cut
blade.
Cut
bell
pepper
using
Santoku
Knife.
Drain
and
rinse
beans
using
strainer.
Add
chicken,
tomatoes,
cucumber,
pepper
and
beans
to
lettuce.
Top
with
shredded
cheese
using
Rotary
Grater.
Serve
with
dressing,
tortilla
chips,
and
salsa.
SUPER
MOIST
LOW
FAT
CHICKEN
AND
POTATOES
1/2
cup
Fat
Free
Mayonnaise
or
Miracle
Whip
2
tbsp.
of
Pica
Pepper
Sauce,
can
substitute
Ketchup
or
BBQ
Sauce
1/2
cup
of
Seasoned
Bread
Crumbs
Boneless
skinless
chicken
breasts
5
small
golden
potatoes
Spice
of
choice
Vegetable
Oil
Place
bread
crumbs
in
plastic
Bag.
Mix
1/2
cup
Mayonnaise
and
2
tbsp
sauce
together;
brush
on
chicken
breasts.
Place
chicken
breasts
in
plastic
bag
one
at
a
time
and
shake.
Halve
the
golden
potatoes.
Place
chicken
and
potatoes
in
Deep
Covered
Baker,
drizzle
with
vegetable
oil.
Cover
and
place
in
microwave
for
12
‐
15
minutes,
stirring
halfway
through
cook
time.
TERIYAKI
CHICKEN
PITAS
1
½
pounds
boneless,
skinless
chicken
breast
1
medium
yellow
onion
1
green
bell
pepper
Salt
Pepper
Asian
Seasoning
Mix
¼
‐
½
cup
teriyaki
sauce
1
tablespoon
cornstarch
Sliced
Provolone
cheese
Pita
pockets
Chunk
onion
and
peppers
and
place
in
Deep
Covered
Baker.
Lay
chicken
breasts
on
top
and
season
with
salt,
pepper,
and
Asian
Seasoning
Mix.
Cover
and
microwave
on
high
for
12
–
14
minutes,
or
until
chicken
is
done,
stirring
halfway
through
cook
time.
Drain
and
chop
coarsely
with
Salad
Choppers.
Meanwhile
combine
teriyaki
and
cornstarch
and
whisk
well
using
Stainless
Steel
Whisk.
Pour
in
teriyaki
mixture
into
baker
and
combine
well
with
chicken
and
vegetables;
heat
for
2
minutes.
Fill
each
pita
with
2
slices
of
cheese
and
chicken
mixture.
Serve
immediately.
