Cuisinart TOB-50BC Instruction Booklet page 15

4 9-inch flour tortillas (can use flavored such as sun-dried
tomato)
guacamole, sour cream and salsa for garnish
Place the rack in position B and preheat toaster oven to 350ºF . Spray a
7x11-inch baking dish with cooking spray, or coat with olive oil .
In a medium nonstick skillet, heat half the olive oil over medium heat .
Add the shredded zucchini and cook until lightly browned, tender and
no longer watery, about 8 to 10 minutes . Stir in one quarter of the green
onions and half the chopped parsley/cilantro . Remove and reserve .
Heat remaining oil in the pan over medium heat . Add a third of the
remaining green onions, the remaining chopped parsley, drained white
beans and salt to the pan . Cook for 2 to 3 minutes . Use the back of a
wooden spoon or a potato masher to mash the beans (the beans
should be just partially mashed), and cook until heated through, about 3
to 4 minutes . Transfer to a bowl and let cool . Place the shredded
chicken in a medium bowl . Stir in the chopped tomato, chopped
jalapeño, lime juice, half the cheese and half of the remaining green
onions .
Spread one quarter of the bean mixture in a line just below the center of
each tortilla . Top each with one quarter of the cooled zucchini and one
quarter of the chicken mixture . Sprinkle each with 2 tablespoons of the
remaining cheese . Roll the burritos and place them seam side down in
the prepared baking dish . Cover with a sheet of foil that has been
sprayed with cooking spray; bake for 15 minutes . Remove the foil and
sprinkle evenly with the remaining cheese and chopped green onions .
Continue to bake until the cheese is melted, about 12 to 15 minutes
longer . Serve with guacamole, salsa and sour cream for garnish .
Nutritional information per burrito:
Calories 529 (31% from fat) • carb. 38g • pro. 55g • fat 19g • sat. fat 2g
• chol. 114mg • sod. 997mg • calc. 513mg • fiber 6g
Oven Roasted BBQ Baby Back Ribs
Makes 2 to 4 servings
cooking spray
2 racks pork baby back ribs, about 8 ribs each
(1¾ to 2 pounds total)
½ teaspoon kosher salt
½ teaspoon dried minced onion
½ teaspoon thyme
¼ teaspoon granulated garlic
¼ teaspoon paprika
¼ teaspoon freshly ground black pepper
barbecue sauce, homemade or purchased
Place the rack in position A and preheat toaster oven to 375°F .
Place roasting rack in baking pan . Lightly coat with cooking spray .
Remove "paper" skin from underside of ribs . Combine salt, minced
onion, thyme, garlic, paprika, and black pepper . Rub evenly over both
sides of each rack of ribs . Arrange ribs on prepared roasting rack .
Cover loosely with foil and bake for 50 to 60 minutes .
Remove ribs from oven . Increase oven temperature to 450°F . Turn ribs
over and brush with half the BBQ sauce . Roast for 12 to 15 minutes .
Turn, coat top of ribs with sauce and roast for an additional 12 to 15
minutes . Remove from oven and let rest for 10 minutes . Cut into
individual ribs and serve . You can heat additional sauce to serve with
ribs .
Nutritional information per serving, without barbecue sauce:
Calories 549 (71% from fat) • carb. 1g • pro. 39g • fat 42g • sat. fat 15g
• chol. 156mg • sod. 299mg •calc. 66mg • fiber 0g
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