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4 . Place the AirFryer Basket onto the Baking/Drip Pan and spray liberally with
nonstick cooking spray . Once chilled, transfer the falafel to the assembled
basket in a single layer . Spray evenly with oil .
5 . Place the assembled tray into rack Position 2 . Set to AirFry at 350ºF for 10
minutes, cooking until evenly browned .
6 . Serve falafel with sliced pita and veggies . Drizzle with tahini if desired .
Nutritional information per falafel:
Calories 62 (44% from fat) • carb. 7g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg
sod. 138mg • calc. 9mg • fiber 1g
Open-Faced Croque Monsieurs
A French café favorite .
Makes 2 servings
For the béchamel:
1
tablespoon unsalted butter
1
tablespoon unbleached, all-purpose flour
½
cup milk, preferably whole
For the sandwiches:
2
slices of good quality country-style or sourdough bread
4
teaspoons Dijon mustard
4
slices smoked deli ham
4
slices Swiss or Gruyère cheese
Nonstick cooking spray
1 . To make the béchamel, heat the butter in a small saucepan over low heat .
Whisk in the flour, stirring constantly for about 30 seconds until the mixture
smells nutty and is just golden . Pour in milk in a slow stream, continuing to
whisk until smooth and slightly thickened, about 3 to 5 minutes . Remove
from heat and reserve, whisking occasionally to prevent lumps .
2 . Assemble the sandwiches . Lightly coat AirFryer Basket with nonstick cooking
spray and place onto Baking/Drip Pan . Place the bread slices into the basket .
Spread the top of each slice with 2 teaspoons of mustard and layer with 2
slices of ham . Spoon béchamel over the ham and top with 2 slices of cheese .
3 . Put the prepared basket on pan into rack Position 2 . Select Broil for 20
minutes, checking at 15 minutes . Sandwiches are done when the cheese is
melted and golden brown .
4 . Serve immediately .
Nutritional information per sandwich:
Calories 435 (57% from fat) • carb. 12.3g • pro. 22.3g • fat 20.5g • sat. fat 10.6g
chol. 81.1mg • sod. 861.9mg • calc. 268.9mg • fiber 0g
Pizza Margherita
Simple and delicious—and quicker than takeout!
Makes 1 pizza, 6 slices
Nonstick cooking spray
16
ounces pizza dough, room temperature
¾
cup pizza sauce
2
tablespoons grated Parmesan
3
ounces fresh mozzarella, thinly sliced
1
tablespoon extra virgin olive oil
¼
cup tightly packed basil leaves, thinly sliced
1 . Generously coat the Baking/Drip Pan with nonstick cooking spray .
Put the pizza dough on the pan . Stretch the dough to cover the entire pan .
Add sauce to the center of the dough . Leaving a 1-inch border for the crust,
spread sauce into a thin, even layer . Sprinkle with the Parmesan and top with
the mozzarella . Brush the border with olive oil .
2 . Preheat the oven by selecting Pizza with temperature set to 450°F for 8 to 10
minutes . Once preheated, put Baking/Drip Pan into rack Position 1 . It is
recommended to turn the tray halfway through baking time for best results .
3 . Sprinkle with basil before serving .
NOTE:
Baking pizza on a baking/pizza stone gives you the crispiest crust,
similar to pizza prepared in a brick oven . Go to Cuisinart .com for details .
Nutritional information per slice:
Calories 217 (29% from fat) • carb. 32g • pro. 15g • fat 8g • sat. fat 2g • chol. 7mg
sod. 402mg • calc. 46mg • fiber 5g
