Cuisinart TOB-195 Series - Manual (Page 16)

1
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) . 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 ground turkey
1 small onion, peeled and finely
chopped
1 slice day-old white bread, in ¼"
pieces
¼ cup fresh parsley, chopped
1½ tablespoons skim milk
1 /
8
teaspoon salt
¼ teaspoon 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 on the Bake
setting . Coat an 8½ x 4½-inch 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) . 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 flavor and zest .
Makes 4 servings
2 tablespoons Dijon style mustard
1 tablespoon olive oil
1 small garlic clove, minced
1 teaspoon dried oregano
¼ teaspoon salt
vegetable oil cooking spray
1½ pounds fresh swordfish steak,
about 1 inch 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 from the upper element .
Lightly spray the broiler rack with vegetable
oil cooking spray and add ¼ cup 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, about 5 to 7 minutes .
Transfer to dinner plates and serve
immediately .
Nutritional information per serving:
Calories 240 (41% from fat) • carb.1g • pro. 34g • fat 11g
• sat. fat 2g • chol. 66mg • sod. 381mg
• calc. 28mg • fiber 3g
Simply Roasted Salmon
and Fennel
Don’t let the simple preparation of the
salmon fool you – it is really delicious!