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¼
medium sweet potato, peeled and diced
2½
teaspoons (13 ml) olive oil, divided
¼
teaspoon (1 ml) kosher salt, divided
⁄
2
cup (150 ml) frozen corn kernels (not thawed)
3
1
cup (250 ml) shredded cooked chicken
2
cups (500 ml) canned/cooked black beans
(drained and rinsed, if using canned)
⁄
1
cup (75 ml) chopped cilantro
3
2
tablespoons (30 ml) fresh lime juice (about 1 to 2 limes)
pinch ground cumin
pinch chili powder
pinch dried oregano
pinch freshly ground black pepper
1
cup (250 ml) shredded Monterey Jack (about 4 ounces)
4
10-inch (25 cm) flour tortillas
Preheat the Cuisinart
Convection Toaster Oven Broiler to 400ºF
®
on Bake/Pizza . Line the baking pan with aluminum foil .
In a large mixing bowl, toss the vegetables (except for the corn) with
2 teaspoons of the olive oil and a pinch of salt . Arrange evenly on the
prepared baking pan . Carefully slide the pan into the upper position and
roast in the preheated oven for about 18 to 20 minutes, or until
vegetables are softened and are beginning to brown . Transfer the
vegetables back to the mixing bowl and toss with the corn, chicken,
beans, cilantro, lime juice, spices, pepper and remaining salt .
Spread one-quarter of the vegetable mixture in a line just below the
center of each tortilla . Top each with one-quarter of the cheese .
Roll the burritos and place them seam-side down in the same baking tray
on which the vegetables were roasted . Brush the top of each rolled
burrito with the remaining olive oil .
Carefully slide the pan into the lower position . Bake burritos in the hot
oven (still at 400°F) for 8 to 10 minutes, or until the tortillas are just crisp
and browned . Serve with guacamole, salsa and sour cream
for garnish .
Nutritional information per serving:
Calories 620 (35% from fat) • carb. 71g • pro. 33g • fat 25g
• sat. fat 8g • chol. 55mg • sod. 1mg • calc. 373mg • fiber 12g
Baked Rigatoni with Chicken Sausage,
Broccoli and Peppers
Makes 6 to 8 servings
5
ounces (145 g) baby broccoli, about half a bunch, ends
trimmed
1
teaspoon (5 ml) extra virgin olive oil, divided
2
tablespoons (30 ml) dry white wine
2
tablespoons (30 ml) chicken stock
6
ounces (170 g) Italian chicken sausage, fully cooked, cut into
½-inch (1.25 cm) rounds
½
red bell pepper, sliced
½
medium onion, sliced
2
garlic cloves, finely chopped
¼
teaspoon (1 ml) sea or kosher salt, divided
¼
teaspoon (1 ml) freshly ground black pepper, divided
½
pound (250 g) dried rigatoni pasta, cooked according to
manufacturer's instructions
¾
cup (175 ml) ricotta
8
ounces (230 g) mozzarella, shredded
¼
cup (60 ml) grated Parmesan [about 1 ounce (30 g)]
4–6
basil leaves, roughly torn
cooking spray
Bring a pot of salted water to a boil . Set up a large bowl filled with ice
water .
Add broccoli to boiling water and cover . Cook for about 4 to 6 minutes .
Plunge steamed broccoli into prepared ice water . Once cool, discard ice
water and cut broccoli into 1-inch (2 .5 cm) pieces .
Preheat a large skillet over medium high heat; add oil . Once oil is hot and
shimmering, add the blanched broccoli . Sauté 2 to 3 minutes, and then
add the wine and stock . Raise temperature to high and sauté until liquids
have evaporated . Reserve .
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