Cuisinart TOB Series - Manual (Page 17)

Light Cuisinart Meat Loaf
This is our updated, lower fat version of a classic Cuisinart recipe.
Makes 4 servings
Cooking spray
1 pound ground turkey
1 small onion, peeled and finely chopped
1 slice day-old white bread, in quarters
1 ⁄
4
cup fresh parsley, chopped
1 1 ⁄
2
tablespoons skim milk
1 ⁄
8
teaspoon salt
1 ⁄
4
teaspoon dried thyme
2 large egg whites
Place rack in the Cuisinart ® Toaster Oven Broiler in position “A” and preheat oven to
350ºF on the “Convection Bake” setting. Press “Start/Stop” button. Coat an 8 1 ⁄
2
x 4 1 ⁄
2
-
inch loaf pan lightly with 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 – 50 minutes. (Internal temperature should be 165ºF.) If necessary, drain off
excess liquid that collects on top of meat halfway through cooking. Remove from oven
and let stand for 10 – 15 minutes before serving. Press “Start/Stop” button.
Directions for non-convection models: Place rack in position “A” and preheat oven
to 350ºF on the “Bake” setting. Press “Start/Stop” button. Prepare recipe as directed
above. Bake until meat is cooked through and no longer pink in the center, about 45 –
50 minutes. Press “Start/Stop” button.
Nutritional information per serv i n g :
Calories 167 (20% from fat) • carbo. 5g • prot. 29g • fat 4g • sat. fat 1g • chol. 52mg • sod. 279mg
Dijon Glazed Swordfish
The glaze is so simple to make, and 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
1 ⁄
4
teaspoon salt
Cooking spray
1 1 ⁄
2
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
® Toaster Oven Broiler in position “B” and preheat the oven on
the “Broil” setting. Press the “Start/Stop” button. Place the drip tray in the
broiling pan so the fish will be about 1
1 ⁄
2
to 2 inches from the upper element.
Lightly spray the broiler rack with cooking spray and add 1 ⁄ 4 cup water to the
broiling pan. Arrange swordfish steaks on drip tray 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 – 10
minutes (time may be shorter for thinner swordfish steaks). Turn with a spat-
ula, brush with glaze, and broil until fish is flaky but not dry, about 5 – 7 min-
utes. Press “Start/Stop” button. Transfer to dinner plates and serve immedi-
ately.
Nutritional information per serving:
Calories 240 (41% from fat) • carbo.1g • prot. 34g • fat 11g • sat. fat 2g
chol. 66mg • sod. 381mg
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TOB-160/165/175 IB-3343E 5/23/05 12:06 PM Page 18