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Pineapple & Mango Glazed Tilapia
2 tablespoons orange juice
1/4 cup all-fruit, no sugar added, orange marmalade
1/2 cup fresh mango, finely chopped
1 cup canned pineapple chunks with 2 tablespoons juice
pinch sugar or sugar substitute
4 4-ounce tilapia fillets
Prepare the glaze by combining the orange juice, marmalade, mango,
pineapple, juice and sugar in a medium bowl. Turn the Multifunction
Control to Setting #3 and pour the glaze into the Cooking Pan. Sauté the
glaze for 2 to 3 minutes, or until the fruit is warm and the marmalade has
melted. Add the tilapia fillets and sauté the fish for 2-3 minutes on each
side, turning once. To serve, place the fillets on plates and equally cover
each serving with the glaze. Serves 4.
Braised Pork Tenderloin with Shallots & Crimini Mushrooms
1 tablespoon extra-virgin olive oil
2 pounds pork tenderloin, tied
1 tablespoon black pepper, coarsely ground
1 teaspoon sea salt, ground
1/2 teaspoon garlic, minced
3 cups beef broth
1/2 pound crimini mushrooms, cleaned and sliced
2 cups shallots, thinly sliced
1/4 cup Italian flat-leaf parsley, chopped
Pour the oil into the Cooking Pan and Turn the Multifunction Control to
Setting #3. Add the tenderloin. Sauté the tenderloin and turn it to brown on
all sides as it cooks. In a small bowl, combine the black pepper, sea salt
and garlic and rub over the top of the tenderloin. Add the beef broth,
mushrooms and shallots and cover the pan. Reduce to Setting 2 and braise
for 2 to 2-1/2 hours, or until the tenderloin is very tender. Just before
serving, add the parsley. Serve the tenderloin with the mushrooms and
shallots. Serve 8.
French Chicken with Fennel & Rosemary
1 tablespoon extra-virgin olive oil
1 whole chicken, cleaned and patted dry
1 lemon, cut into slices
1 teaspoon ground white pepper
1/2 teaspoon salt
1 fennel bulb, cut into small pieces
2 cloves garlic, minced
1 bay leaf
1 tablespoon fresh rosemary, minced
1 small red onion, sliced
2 cups petite carrots
3 cups low-sodium chicken broth
Pour the oil into the Cooking Pan and turn the Multifunction Control to
Setting #3. Place the lemon slices inside the cavity of the chicken and
place the chicken in the pan. Sauté the chicken, turning as it browns.
Sprinkle the pepper and salt over the chicken and place the fennel, garlic,
bay leaf, rosemary, onion, carrots and broth around the chicken. Cover and
braise at Setting #2 for 2 hours, or until the chicken is cooked completely
through and registers 180ºF when tested with a meat thermometer. To
serve, carve the chicken and serve with the vegetables. Serves 3-4.
Sweet & Sour Chicken with Brown Rice
1 pound chicken breasts, boneless, skinless, cut into bite-sized pieces
2 large carrots, thinly sliced on the diagonal
1/4 cup low-sodium soy sauce
3 tablespoons white vinegar
1 cup canned pineapple chunks
1/2 cup pineapple juice
1 teaspoon sugar or sugar substitute
1/2 pound fresh snow peas
1 cup low-sodium chicken broth
1 cup quick-cooking brown rice
Turn the Multifunction Control to Setting #3. Lightly coat the cooking pan
with cooking spray and add the chicken pieces. Brown the chicken slightly
and add the carrots, soy sauce, vinegar, pineapple chunks, juice and sugar.
Stir lightly. Reduce the heat to Setting #2. Add the snow peas, chicken
broth and brown rice and stir again. Cover and simmer for 25 minutes, or
until the rice is tender and the chicken is cooked completely through.
Serves 4.
