14
¼
cup (60 ml) basil leaves, thinly sliced
¼
teaspoon (1 ml) freshly ground black pepper
1
ounce (28 g) mozzarella cheese, cut into 1-inch x ¼-inch
(2.5 cm x 0.6 cm) pieces
¼
cup (60 ml) Italian-style breadcrumbs
Olive oil, for spraying
1
cup (250 ml) prepared marinara sauce*, for dipping, optional
1. Put the rice, water and salt into a medium saucepan. Bring to a boil,
stirring occasionally. Once rice comes to a boil, cover and reduce
heat to a simmer until all the water has been absorbed and the rice
is tender, about 10 minutes. Cool fully before adding the following
egg and cheese mixture; cooling the rice will help prevent the egg
from cooking.
2. In a small bowl, combine the egg, Pecorino, ricotta, basil and
pepper. While mixing and fluffing the rice with a spoon, mix in the
egg and cheese mixture. Spread the rice onto a parchment
paper-lined baking sheet. Refrigerate to chill,at least 30 minutes.
3. Once the rice has chilled, use slightly wet hands to scoop
3 tablespoons (45 ml) of rice and form into a ball. Repeat with
remaining rice. Stuff each ball with one piece of the mozzarella
and re-form if necessary.
4. Place the AirFryer Basket onto the Baking Pan. Put the bread-
crumbs into a small bowl. Gently toss each rice ball into the bread-
crumbs and transfer to the basket. Spray all sides liberally with oil.
5. Put the assembled pan into rack Position 2. Set to AirFry at 350ºF
(180°C) for 20 minutes. Cook rice balls until evenly golden. Serve
immediately, with marinara sauce* on the side if desired.
* Reduce the red pepper flakes in the Diablo Sauce recipe on page 16
to about 1/4 teaspoon (1 ml) for a delicious marinara sauce.
Nutritional information per rice ball:
Calories 149 (24% from fat) • carb. 22g • pro. 5g • fat 4g • sat. fat 2g • chol. 35mg
sod. 195mg • calc. 45mg • fiber 0g
Kale Chips
Kale chips make a light snack on their own, but they can also be
crumbled and used as a salad topper.
Makes 4 servings
4
stems curly kale, tough stems removed
Olive oil, for spraying
¼
teaspoon (1 ml) kosher salt
1. Place the AirFryer Basket onto the Baking Pan. Put the kale leaves
into the basket and spray liberally with oil. Put the assembled pan
into rack Position 2.
2. Set to AirFry at 350°F (180°C) for 5 minutes. Cook until kale is bright
and crispy. NOTE: Keep an eye on the kale because it can crisp up
very quickly.
3. Once the kale is ready, remove from oven and sprinkle with salt.
Serve immediately.
Nutritional information per serving:
Calories 39 (27% from fat) • carb. 7g • pro. 2g • fat 1g • sat. fat 0g
chol. 0mg • sod. 171mg • calc. 58mg • fiber 1g
Nachos with Shredded Chicken and
Homemade Tortilla Chips
Store-bought tortilla chips can be used in place of the homemade chips
in this recipe for a quicker option.
Makes 6 to 8 servings
8
whole-wheat tortillas, quartered
½
teaspoon (2.5 ml) kosher salt, divided
1
pound (454 g) chicken thighs, shredded
(see recipe on page 23)
