Cuisinart RTO-20C manual Hot Smoked Turkey Tomato & Cheese Sandwiches With Avocado

Hot Smoked Turkey,

Tomato & Cheese Sandwiches

with Avocado

Makes 2 servings

2slices good quality whole wheat or pumpernickel bread (about 5x31⁄2x1⁄2 inches)

3tablespoons lowfat mayonnaise

11⁄2 teaspoons Dijon-style mustard

1 teaspoon tarragon

4 ounces thinly sliced smoked turkey

8-12 thin slices Italian tomato (slice, then place on layered paper towels to drain)

3ounces sliced Havarti cheese (may also use Cheddar, Swiss, provolone, or Gouda)

1⁄2avocado, (ripe but firm) peeled and sliced

Toast bread on medium setting (or to taste). Reserve.

Place mayonnaise, mustard, and tarragon in a small bowl and stir to blend.

Preheat toaster oven to 400°F. Line baking pan with foil.

Spread mayonnaise mixture on one side of each slice of toasted bread. Top each evenly with half the smoked turkey, half the sliced tomatoes, and half the cheese. Arrange evenly spaced on foil-lined baking pan. Place in toast- er oven and broil until cheese is bubbly and browned, about 3 to 5 minutes. Garnish with sliced avocado and serve hot.

Nutritional information per serving:

Calories 466 (58% from fat) • carb. 24g • pro. 25g • fat 31g

• sat. fat 13g • chol. 79mg • sod. 1198mg • calc. 261mg • fiber 5g

Fruit & Pecan Stuffed Pork Chops

Makes 2 servings

21-inch thick boneless pork loin chops (about 7-8 ounces each)

11⁄2 tablespoons finely chopped shallot or green onion

3 tablespoons chopped dried, pitted apricots

3 tablespoons chopped dried, pitted plums

1⁄4cup lightly toasted chopped pecans

1 tablespoon medium dry sherry

1⁄2tablespoon grainy Dijon-style mustard

1 teaspoon soy sauce, divided

1⁄2teaspoon dried thyme

1⁄4teaspoon freshly ground black pepper

1 teaspoon unsalted butter, melted

kosher salt and freshly ground pepper to taste (optional)

Preheat toaster oven to 400°F. Use a sharp, pointed knife such as a boning knife to cut a deep, wide pocket in each pork chop horizontally, leaving the back and sides uncut. Reserve. Lightly coat the broiling rack of the oven with cooking spray (or line the tray with aluminum foil).

Place shallot, chopped apricots and plums, pecans, sherry, mustard, 1⁄2 teaspoon of the soy sauce, thyme, and pepper in a bowl and stir to combine.

Divide the fruit-pecan mixture evenly and stuff each pork chop. Skewer pockets closed with toothpicks or skewers if necessary. Combine remaining soy sauce with melted butter and brush on chops. Season chops lightly with kosher salt and freshly ground pepper to taste if desired. Arrange chops on rack or lined tray and bake for 17 to 20 minutes. Use tongs to turn chops over. Continue to bake until pork is cooked through (will mea- sure 155-160°F when tested with an instant-read thermometer and juices run clear), about 5 to 10 minutes longer if necessary. Let pork chops rest, loosely covered, for 5 minutes before serving.

Nutritional information per serving:

Calories 615 (40% from fat) • carb. 29g • pro. 63g • fat 28g

• sat. fat 7g • chol.169mg • sod. 395mg • calc. 35mg • fiber 3g

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