Cuisinart IB-5239A Instruction/Recipe Booklet page 10

Nutritional information per serving:
Calories 67 (37% from fat) • carb. 10g • pro. 2g • fat 3g • sat. fat 1g
• chol. 4mg • sod. 89mg • calc. 56mg • fiber 4g
PAN SEARED ASPARAGUS
Makes 4 servings
1 pound fresh asparagus, ends trimmed, peeled
1 teaspoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
Place asparagus on a flat plate and toss with oil; season with salt
and pepper.
Preheat Cuisinart ® Electric Skillet to 350°F; add asparagus stalks in one
layer. Cover and cook, stirring 4-5 times, until crisp tender, about
8-10 minutes.
Sprinkle with Parmesan; serve hot.
Nutritional information per serving:
Calories 49 (36% from fat) • carb.5g • pro. 4g • fat 2g • sat. fat 1g
• chol. 2mg • sod. 214mg • calc. 56mg • fiber 2g
PAN ROASTED VEGETABLES
Makes 8 servings
1 tablespoon extra virgin olive oil
3/4 pound white new potatoes, unpeeled, cut in 1-1/2-inch dice
3/4 pound red new potatoes, unpeeled, cut in 1-1/2-inch dice
2 large shallots, peeled, cut in half
10 ounces baby carrots, whole
10 ounces green beans cut in half width-wise
2 large cloves garlic, peeled, left whole, slightly crushed
1 teaspoon thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sun-dried tomatoes, slivered
2 tablespoons chopped fresh parsley
Preheat Cuisinart ® Electric Skillet to 375°F; add olive oil and stir to coat
Skillet. Cook potatoes and shallot halves until lightly browned, about 10
minutes. Reduce heat to 300°F; add carrots, green beans, garlic, thyme,
salt, pepper and 1/2 cup water. Cover and cook until almost tender and
water has evaporated, about 15-20 minutes; add sun dried tomatoes and
cook 3-4 minutes.
To serve, remove garlic pieces; sprinkle with parsley.
Nutritional information per serving:
Calories 112 (16% from fat) • carb. 22g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 151mg • calc. 70mg • fiber 6g
SHERRY VINEGAR CHICKEN & PEPPERS
6 chicken breast halves (5-6 ounces each), boneless, skinless
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
4 tablespoons extra virgin olive oil
4 cups thinly sliced mixed red, yellow, green and/or orange
bell peppers
1 medium onion, peeled and thinly sliced
4 large cloves garlic, peeled and finely chopped
2 teaspoons herbes de Provence
1/4 cup chicken stock or broth, nonfat, low sodium
1/4 cup sherry
1-1/2 tablespoons sherry vinegar
2 tablespoons freshly chopped parsley
Season the chicken with salt and pepper; dust lightly with flour. Preheat the
Cuisinart ® Electric Skillet to 350°F; add 2 tablespoons of the oil. Sauté the
chicken, turning once until golden on both sides, about 6-7 minutes.
Transfer to a plate and cover loosely with foil.
Add the remaining 2 tablespoons of oil to the Skillet; reduce the heat to
10
Makes 6 servings