Manual Cuisinart TOB-195 (page 16 of 25) (English)

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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

/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!

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Cuisinart TOB-195 Manual

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