Cuisinart CSK-150 CSK-150 Manual - 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 6 1/2 1/4 2 4 4 1 4 2 1/4 1/4 1-1/2 2 SHERRY VINEGAR CHICKEN & PEPPERS Makes 6 servings chicken breast halves (5-6 ounces each), boneless, skinless teaspoon kosher salt teaspoon freshly ground black pepper tablespoons all-purpose flour tablespoons extra virgin olive oil cups thinly sliced mixed red, yellow, green and/or orange bell peppers medium onion, peeled and thinly sliced large cloves garlic, peeled and finely chopped teaspoons herbes de Provence cup chicken stock or broth, nonfat, low sodium cup sherry tablespoons sherry vinegar 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