Cuisinart TOB-1010 User Manual - Page 15
Baked Rigatoni with Chicken Sausage, Broccoli & Peppers, Herb-Crusted Beef Tenderloin
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4. Remove and top with the sliced green onion and serve with lime wedges on the side. *You can use a prepared rotisserie chicken, or you can roast one in the Cuisinart® Toaster Oven Broiler. To make it yourself, use a 4- to 5- pound whole chicken. First line the baking pan with aluminum foil. Then place the chicken on the pan. Rub with 1 tablespoon of olive oil, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Squeeze ½ lemon over the entire chicken and then stuff lemon into the cavity. Put into the Toaster Oven Broiler in the lower position. Bake at 350°F on the Bake setting for about 45 minutes (depending on the size of the chicken). The breast should register around 160°F and the leg should be 170°F. Allow to fully cool before breaking down and shredding the chicken. Nutritional information per enchilada: Calories 221 (27% from fat) • carb. 23g • pro. 18g • fat 7g • sat. fat 3g • chol. 42mg • sod. 501mg • calc. 177mg • fiber 4g Baked Rigatoni with Chicken Sausage, Broccoli & Peppers A quick, comforting dinner with tons of rich flavors. Any type of cut pasta will work, but we like the rigatoni for its larger, hollow shape. Makes six to eight servings ¾ 8 ¼ 4 to 6 cup ricotta ounces mozzarella cheese, shredded cup grated Parmesan basil leaves, roughly torn Nonstick cooking spray 1. P reheat the Toaster Oven Broiler to 400°F on the Bake setting. Line the baking pan with aluminum foil. 2. P ut the broccoli, sausage, pepper, onion and garlic on the prepared pan. Toss with the oil and a pinch each of the salt and pepper. Roast in preheated oven for about 15 minutes, or until sausage and vegetables have browned. Reduce temperature to 350°F. Put the rack in the lower position. 3. In a large mixing bowl, toss the roasted sausage and vegetables with the remaining ingredients, until well combined. 4. L ightly coat a two-quart baking dish with nonstick cooking spray. Add the pasta mixture. Cover with aluminum foil and bake in the preheated oven for about 30 to 40 minutes, or until cheeses are hot and bubbling. If a browned top is desired, uncover for the last 5 to 10 minutes. Nutritional information per serving (based on 8 servings): Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g • sat. fat 7g • chol. 40mg • sod. 383mg • calc. 341mg • fiber 1g 5 ounces broccoli florets 6 ounces cooked Italian chicken sausage, cut into ½-inch rounds ½ red bell pepper, sliced Herb-Crusted Beef Tenderloin The Dijon-herb rub is a great recipe to keep on hand. It is perfect for this tenderloin, but also excellent for lamb. ½ medium onion, sliced 2 garlic cloves, finely chopped Makes six servings 1 teaspoon extra virgin olive oil 1½ pounds trimmed beef tenderloin roast (preferably top cut) ¼ teaspoon kosher salt, divided ½ teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided ½ teaspoon freshly ground black pepper, divided ½ pound dried rigatoni pasta, cooked al dente according to manufacturer's instructions 3 garlic cloves 2 fresh thyme sprigs, stems discarded 15