Cuisinart CMW-110 User Manual - Page 19

165°F, return chicken to the microwave and cook ¼ on High (PL10) for 1 minute. ¾ cup chili powder teaspoon kosher salt 2. While chicken is cooking, put the carrot, ¼ teaspoon dried oregano cabbage, mint and cilantro into a large mixing bowl. ¾ cup vegetable broth 1 pound boneless, skinless chicken 3. In a smaller bowl, stir together the lime juice, sriracha, sh sauce and oil and reserve. ½ thighs teaspoon kosher salt 4. Once cooked, allow the chicken to cool slightly and then cut into small cubes. Toss in the large mixing bowl with the vegetables and herbs. Fold in the dressing so that all ingredients are evenly coated and mixed. 6 corn tortillas 2 cups shredded Monterey Jack cheese 1. Make the sauce. Put the oil, onion and garlic into a microwave-safe casserole dish. Microwave on High (PL10) for 3 minutes. Add the remaining 5. Taste and adjust seasoning accordingly. Nutritional information per serving (1 cup): Calories 190 (61% from fat) • carb. 3g • pro. 16g • fat 13g sat. fat 1g • chol. 45mg • sod. 157mg • calc. 25mg • fiber 1g Pesto Chicken Easy weeknight dinner with minimal ingredients! sauce ingredients and cook on High (PL10) for 10 minutes. Blend ingredients with a hand blender or blender. Reserve. 2. Put chicken in a shallow, microwave-safe dish and sprinkle evenly with the salt and then 1 tablespoon of the red chile sauce on each thigh. Cover dish (if using microwave-safe plastic wrap, pierce holes in wrap to vent) and cook on the Leftovers are tasty tossed in a salad or pasta for lunch. Makes about 3 to 4 servings 3 boneless chicken breasts, about 1¼ pounds ½ teaspoon olive oil 5 tablespoons prepared pesto Meat/Poultry (S4-2 Poultry) function. Chicken is cooked when the internal temperature reaches 165°F. Chicken will continue to cook outside of the microwave. If the internal temperature is shy of 165°F, return chicken to the microwave and cook on High (PL10) for 1 minute. Once cooked and cool enough to handle, slice the chicken. Clean the dish to use for the enchiladas. 1. Put the chicken in a shallow, microwave-safe dish. Drizzle with the olive oil and then coat liberally with the pesto. Place in refrigerator for about 1 hour. 3. Assemble enchiladas. Put ½ cup of sauce on the bottom of the shallow dish. Dip a tortilla in the chile sauce, put ¼ cup of sliced chicken in center of the tortilla with a healthy pinch of cheese. Roll 2. Cover (if using microwave-safe plastic wrap, the enchilada into a tube and place in the baking pierce holes in wrap to vent) and cook using the dish. Continue with remaining tortillas. Spoon Meat/Poultry (S4-2 Poultry) function. Chicken is another ½ cup of sauce onto the enchiladas. cooked when the internal temperature reaches And liberally sprinkle with the remaining cheese. 165°F. Chicken will continue to cook outside of Microwave on High (PL10) for 3 minutes. Should the microwave. If the internal temperature is shy of cheese need additional melting, continue to cook 165°F, return chicken to the microwave and cook on High (PL10) in 1-minute increments. on High (PL10) for 1 minute. 4. Serve immediately with extra sauce on the side. 3. Once cooked, slice and serve. Nutritional information per serving (based on 4 servings): Nutritional information per enchilada: Calories 416 (51% from fat) • carb. 22g • pro. 31g • fat 24g Calories 246 (48% from fat) • carb. 2g • pro. 30g • fat 13g sat. fat 9g • chol. 138mg • sod. 939mg • calc. 358mg fiber 4g sat. fat 3g • chol. 90mg • sod. 627mg • calc. 53mg • fiber 1g Red Chile Chicken Enchiladas Little effort for a dish with restaurant-quality results. Vegetarian Chili The spice and smoke of the chipotle and adobo sauce make this chili rival traditional, Makes 6 enchiladas meat-packed versions. Red chile sauce: Makes about 4 cups 1 tablespoon vegetable oil 2 teaspoons olive oil 1 medium onion, chopped 1 ½-inch piece fresh ginger, finely chopped 2 garlic cloves, chopped 1 garlic clove, finely chopped 1 can (14.5 ounces) diced tomatoes, ½ medium onion, finely chopped drained 1 tablespoon tomato paste ½ teaspoon kosher salt, divided 19 cmw110_18ce050188_eng_ib.indd 19 2/23/18 3:58 PM