½jalapeño, finely chopped
½red bell pepper, chopped
¼medium sweet potato, peeled and diced
2½ teaspoons extra virgin olive oil, divided
¼teaspoon sea or kosher salt, divided
2/3 | cup frozen corn kernels |
1cup shredded cooked chicken
2 cups black beans
1/3 | cup chopped cilantro |
2tablespoons fresh lime juice (about 1 to 2 limes) pinch ground cumin
pinch chili powder pinch dried oregano
pinch freshly ground black pepper
4ounces Monterey Jack, shredded (about 1 cup)
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Preheat the Cuisinart® Convection Toaster Oven Broiler to 400ºF with the rack in position B. Line the baking tray with aluminum foil.
In a large mixing bowl, toss the vegetables (except for the corn) with 2 tea- spoons of the olive oil and a pinch of salt. Arrange evenly on the prepared baking tray and roast in the preheated oven for about 18 to 20 minutes, or until vegetables are softened and are beginning to brown. Transfer the veg- etables 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 veg- etables were roasted. Brush the top of each rolled burrito with the remain- ing olive oil.
Bake burritos in preheated oven 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. 1240mg • calc. 373mg • fiber 12g
Baked Rigatoni with Chicken Sausage,
Broccoli and Peppers
Makes 6 to 8 servings
5ounces baby broccoli, about half a bunch, ends trimmed
1 teaspoon extra virgin olive oil, divided
2 tablespoons dry white wine
2 tablespoons chicken stock
6 ounces Italian chicken sausage, fully cooked, cut into
½ red bell pepper, sliced
½ medium onion, sliced
2 garlic cloves, finely chopped
¼ teaspoon sea or kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
½ pound dried rigatoni pasta, cooked according to manufacturer’s instructions
¾ cup ricotta
8 ounces mozzarella, shredded
¼ cup grated Parmesan (about 1 ounce)
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
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.
Preheat Cuisinart® Convection Toaster Oven Broiler to 400°F on the bake setting with the rack in position A. Line the baking tray with aluminum foil.
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