1
2
/
3
cup (150 ml) all-purpose flour
Place Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler rack in position B and
preheat oven to 375ºF (190˚C) on the Bake
setting . Place broiling pan in the drip tray in
the lower position . Lightly coat the broiling
pan with vegetable oil cooking spray and
add ¼ cup (50 ml) water to the drip tray .
Combine garlic powder and next 6
ingredients in a small bowl (through black
pepper) . Divide spice mixture in half and
reserve each in a flat pan (such as a pie
plate) . Add wheat germ and bread crumbs to
one of the flat pans and gently combine .
Combine milk and egg in a medium bowl
until well blended . Place flour in a third flat
pan .
Dredge each pork chop in the plain spice
mixture, then the flour, milk mixture and
wheat germ mixture . Arrange pork chops in
a single layer on the prepared pan . Bake for
20 minutes; turn and bake until juices are
clear and meat is no longer pink, about 20
minutes longer (internal temperature of pork
should be 165ºF(74˚C)) . Outsides of pork
chops should be golden brown .
Nutritional information per serving:
Calories 681 (49% from fat) • carb. 24g • pro. 63g • fat 37g
• sat. fat 14g • chol. 204mg • sod. 643mg
• calc. 18mg • fiber 0g
Light Cuisinart Meatloaf
This is our updated, lower fat version of a
classic Cuisinart recipe .
Makes 4 servings
vegetable oil cooking spray
1
pound (500 g) ground turkey
1
small onion, peeled and finely
chopped
1
slice day-old white bread, in ¼"
(.6 cm) pieces
¼
cup (50 ml) fresh parsley, chopped
1½
tablespoons (25 ml) skim milk
1
/
8
teaspoon (.5 ml) salt
¼
teaspoon (1 ml) dried thyme
2
large egg whites
Place rack in the Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position A
and preheat oven to 350ºF (180˚C) on the
Bake setting .
Coat an 8½ x 4½-inch (22 x 11 cm)loaf pan
lightly with vegetable oil cooking spray .
Combine ground turkey, onion, bread,
parsley, milk, salt and thyme in a large
mixing bowl and stir to combine . Add egg
whites and continue mixing until well
blended . Pack mixture into prepared pan .
Bake until cooked through and no longer
pink in the center, about 45 to 50 minutes
(internal temperature should be 165ºF(74˚C)) .
Drain off excess liquid that collects on top of
meat, if necessary, halfway through cooking .
Remove from oven and let stand for 10 to 15
minutes before serving .
Nutritional information per serving:
Calories 167 (20% from fat) • carb. 5g • pro. 29g
• fat 4g • sat. fat 1g • chol. 52mg • sod. 279mg
• calc. 60mg • fiber 1g
Dijon glazed Swordfish
The glaze is simple to make, yet the mustard
and herbs add flavour and zest .
Makes 4 servings
2
tablespoons (30 ml) Dijon style
mustard
1
tablespoon (15 ml) olive oil
1
small garlic clove, minced
1
teaspoon (5 ml) dried oregano
¼
teaspoon (1 ml) salt
vegetable oil cooking spray
1½
pounds (750 g) fresh swordfish
steak, about 1 inch (2.5 cm) thick,
cut into 4 pieces
In a small bowl combine mustard, oil, garlic,
oregano and salt . Place rack in the
Cuisinart
®
Exact Heat
™
Convection Toaster
Oven Broiler in position B and preheat the
oven on the Broil setting . Place the broiling
pan in the drip tray so the fish will be about
1½ to 2 inches (4-5 cm) from the upper
element . Lightly spray the broiler rack with
vegetable oil cooking spray and add ¼ cup
(50 ml) water to the drip tray . Arrange
swordfish steaks on broiling pan and brush
the top of each steak with a thin layer of
glaze . Place in the oven and leave the door
ajar . Broil, glazed side up, until top of steak
is bubbly and brown, about 8 to 10 minutes
(time may be shorter for thinner swordfish
steaks) . Turn with a spatula, brush with
glaze, and broil until fish is flaky but not dry,
