Cuisinart IB-5239A Pan Seared Asparagus, Pan Roasted Vegetables, Sherry Vinegar Chicken & Peppers

Nutritional information per serving:

Calories 67 (37% from fat) • carb. 10g • pro. 2g • fat 3g • sat. fat 1g

• chol. 4mg • sod. 89mg • calc. 56mg • fiber 4g

PAN SEARED ASPARAGUS

Makes 4 servings

1pound fresh asparagus, ends trimmed, peeled

1teaspoon vegetable oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2tablespoons freshly grated Parmesan cheese

Place asparagus on a flat plate and toss with oil; season with salt and pepper.

Preheat Cuisinart® Electric Skillet to 350°F; add asparagus stalks in one layer. Cover and cook, stirring 4-5 times, until crisp tender, about 8-10 minutes.

Sprinkle with Parmesan; serve hot.

Nutritional information per serving:

Calories 49 (36% from fat) • carb.5g • pro. 4g • fat 2g • sat. fat 1g

• chol. 2mg • sod. 214mg • calc. 56mg • fiber 2g

PAN ROASTED VEGETABLES

Makes 8 servings

1 tablespoon extra virgin olive oil

3/4 pound white new potatoes, unpeeled, cut in 1-1/2-inch dice

3/4 pound red new potatoes, unpeeled, cut in 1-1/2-inch dice

2large shallots, peeled, cut in half

10ounces baby carrots, whole

10ounces green beans cut in half width-wise

2large cloves garlic, peeled, left whole, slightly crushed

1teaspoon thyme

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup sun-dried tomatoes, slivered

2 tablespoons chopped fresh parsley

Preheat Cuisinart® Electric Skillet to 375°F; add olive oil and stir to coat Skillet. Cook potatoes and shallot halves until lightly browned, about 10 minutes. Reduce heat to 300°F; add carrots, green beans, garlic, thyme, salt, pepper and 1/2 cup water. Cover and cook until almost tender and water has evaporated, about 15-20 minutes; add sun dried tomatoes and cook 3-4 minutes.

To serve, remove garlic pieces; sprinkle with parsley.

Nutritional information per serving:

Calories 112 (16% from fat) • carb. 22g • pro. 4g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 151mg • calc. 70mg • fiber 6g

SHERRY VINEGAR CHICKEN & PEPPERS

Makes 6 servings

6chicken breast halves (5-6 ounces each), boneless, skinless

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2tablespoons all-purpose flour

4tablespoons extra virgin olive oil

4cups thinly sliced mixed red, yellow, green and/or orange bell peppers

1medium onion, peeled and thinly sliced

4large cloves garlic, peeled and finely chopped

2teaspoons herbes de Provence

1/4 cup chicken stock or broth, nonfat, low sodium

1/4 cup sherry

1-1/2 tablespoons sherry vinegar

2tablespoons freshly chopped parsley

Season the chicken with salt and pepper; dust lightly with flour. Preheat the Cuisinart® Electric Skillet to 350°F; add 2 tablespoons of the oil. Sauté the chicken, turning once until golden on both sides, about 6-7 minutes. Transfer to a plate and cover loosely with foil.

Add the remaining 2 tablespoons of oil to the Skillet; reduce the heat to

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