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Preheat Cuisinart
Convection Toaster Oven Broiler to 400°F (204°C) on
®
the bake setting with the rack in position A . Line the baking tray with alu-
minum foil .
Place the sausage, pepper, onion and garlic with a pinch each of
the salt and pepper on a baking tray . Roast in preheated oven for about
15 minutes, or until sausage and vegetables have browned . Reduce
temperature to 350°F (176°C) .
In a large mixing bowl, toss the broccoli, roasted sausage and vegeta-
bles, and the remaining ingredients until well combined .
Lightly coat an eight-cup soufflé dish with nonstick cooking spray . Add
the pasta mixture . Bake in the preheated oven for about 30 to 35 min-
utes, or until cheeses are hot and bubbling .
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
Herb-Crusted Beef Tenderloin
Makes 6 servings
1½
pounds (750 g) trimmed beef tenderloin roast (preferably top
cut)
½
teaspoon (2 ml) sea or kosher salt, divided
½
teaspoon (2 ml) freshly ground black pepper, divided
3
garlic cloves
2
sprigs fresh thyme, stems discarded
1
sprig fresh rosemary, stem discarded
1
sprig fresh oregano, stem discarded
½
teaspoon (2 ml) dried tarragon
3
tablespoons (45 ml) extra virgin olive oil
2
tablespoons (30 ml) Dijon-style mustard
Preheat Cuisinart
Convection Toaster Oven Broiler to 375°F (190°C) on
®
the convection bake setting with rack in position A . Line baking tray with
aluminum foil .
Rinse the beef and pat dry with paper towels . Rub with ¼ teaspoon (1 ml)
each of the salt and pepper . Reserve .
In the bowl of a Cuisinart
mini chopper or food processor, process the
®
garlic, herbs and the reserved salt and pepper until well combined . With
the chopper/processor running, add the oil in a slow and steady stream .
Process until combined .
Rub the mustard on the tenderloin; evenly spread the herb/oil mixture on
top . Place beef on the prepared baking tray and roast for about 40 min-
utes, or until the internal temperature reads 125°F (51 .6°C) . Let meat rest
10 to 15 minutes before slicing .
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g • sat. fat 12g •
chol. 80mg • sod. 350mg • calc. 18mg • fiber 0g
Classic Roast Chicken
Makes 4 to 6 servings
1
3½- to 4-pound (1.6 to 1.8 kg) chicken
1
teaspoon (5 ml) kosher salt
½
teaspoon (2 ml) freshly ground black pepper
1
lemon, halved
1
teaspoon (5 m) extra virgin olive oil
2
teaspoons (10 ml) herbes de Provence or fines herbes
1
small bundle mixed fresh herbs
(i.e. thyme, rosemary, parsley, etc.)
3
garlic cloves, smashed
1
medium onion, quartered
16
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