Cuisinart TOB-50 manual Lemon Thyme Roast Chicken, Chicken, Vegetable & Black Bean Burritos

chicken and continue cooking until juices run clear, about 6 to 8 minutes longer. (Internal temperature of chicken should be 170ºF.)

Nutritional information per serving:

Calories 348 (8% from fat) • carb. 20g • pro. 55g • fat 3g • sat. fat 1g

• chol. 132mg • sod. 2870mg • calc. 49mg • fiber 0g

Lemon Thyme Roast Chicken

Roast a succulent chicken without turning on the large oven.

Makes 2 servings

cooking spray

1⁄2small broiler/fryer chicken, about 11⁄2 to 2 pounds (no larger)

1tablespoon extra virgin olive oil

1tablespoon freshly squeezed lemon juice

1⁄2teaspoon dry thyme*

1⁄2teaspoon kosher salt

1⁄4teaspoon freshly ground black pepper

14-inch sprig fresh thyme*

1clove garlic, peeled and cut in half

1small onion (about 2 ounces), peeled and quartered

4 strips lemon zest (3x1⁄2 inches each)

Place the rack in position A and preheat toaster oven to 400ºF.

Rinse chicken with cold water and pat dry. Place the drip tray in the broiling pan in the lower position; add 1⁄4 cup water to the pan and lightly coat with cooking spray.

Rub chicken skin with olive oil and lemon juice. Combine the thyme, salt and pepper. Rub half the mixture in the cavity of the chicken and half on the skin of the chicken. Place the thyme sprig, garlic halves, onion quarters and lemon zest on the prepared pan. Arrange the seasoned chicken on top of the vegetables and herbs, place in toaster oven and roast for

20 minutes, then lower the temperature to 350ºF and continue to roast for another 20 to 25 minutes. (Internal temperature of the chicken should be 170ºF when tested in the breast, and 180ºF when tested in the dark meat; juices should run clear.)

Turn off oven and remove the chicken to a platter. Let stand 10 to 15 minutes before carving (cover loosely with foil if desired, but skin will lose its crispness).

*You can use other herbs such as basil, marjoram, oregano, or rosemary.

Nutritional information per serving:

Calories 576 (66% from fat) • carb. 4g • pro. 44g • fat 42g • sat. fat 11g

• chol. 174mg • sod. 664mg • calc. 39mg • fiber 1g

Chicken, Vegetable & Black Bean Burritos

Makes 4 servings

cooking spray

2teaspoons good quality olive oil

2cups shredded zucchini

8green onions, trimmed and chopped

1⁄4cup chopped flat parsley or cilantro

1 can (15-ounce) black beans, drained, rinsed and drained again

1⁄4teaspoon kosher salt

2 cups shredded cooked chicken

1 tomato (6 ounces), cored, seeded and chopped

1 jalapeño pepper, seeded and chopped

2 tablespoons fresh lime juice

8ounces shredded low-fat Cheddar or Monterey Jack cheese (about 2 cups)

49-inch flour tortillas (can use flavored such as sun-dried tomato) guacamole, sour cream and salsa for garnish

Place the rack in position B and preheat toaster oven to 350ºF. Spray a 7x11-inch baking dish with cooking spray, or rub with olive oil.

In a medium nonstick skillet, heat half the olive oil over medium heat. Add the shredded zucchini and cook until lightly browned, tender and no longer watery, about 8 to 10 minutes. Stir in one quarter of the green onions and half the chopped parsley/cilantro. Remove and reserve. Heat remaining oil in the pan over medium heat. Add a third of the remaining green onions,

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