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16
reserve each in a flat pan (such as a pie
plate). Add wheat germ and bread crumbs to
one of the flat pans and gently combine.
Combine milk and egg in a medium bowl
until well blended. Place flour in a third flat
pan.
Dredge each pork chop in the plain spice
mixture, then the flour, milk mixture and
wheat germ mixture. Arrange pork chops in
a single layer on the prepared pan. Bake for
20 minutes; turn and bake until juices are
clear and meat is no longer pink, about 20
minutes longer (internal temperature of pork
should be 165ºF). Outsides of pork chops
should be golden brown.
Nutritional information per serving:
Calories 681 (49% from fat) • carb. 24g • pro. 63g • fat 37g
• sat. fat 14g • chol. 204mg • sod. 643mg
• calc. 18mg • fiber 0g
Light Cuisinart Meatloaf
This is our updated, lower fat version of a
classic Cuisinart recipe.
Makes 4 servings
vegetable oil cooking spray
1 pound ground turkey
1 small onion, peeled and finely
chopped
1 slice day-old white bread, in ¼"
pieces
¼ cup fresh parsley, chopped
1½ tablespoons skim milk
1
/8 teaspoon salt
¼ teaspoon dried thyme
2 large egg whites
Place rack in the
Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler
in position A
and preheat oven to 350ºF on the Bake
setting. Coat an 8½ x 4½-inch loaf pan
lightly with vegetable oil cooking spray.
Combine ground turkey, onion, bread,
parsley, milk, salt and thyme in a large
mixing bowl and stir to combine. Add egg
whites and continue mixing until well
blended. Pack mixture into prepared pan.
Bake until cooked through and no longer
pink in the center, about 45 to 50 minutes
(internal temperature should be 165ºF). Drain
off excess liquid that collects on top of meat,
if necessary, halfway through cooking.
Remove from oven and let stand for 10 to 15
minutes before serving.
Nutritional information per serving:
Calories 167 (20% from fat) • carb. 5g • pro. 29g
• fat 4g • sat. fat 1g • chol. 52mg • sod. 279mg
• calc. 60mg • fiber 1g
Dijon Glazed Swordfish
The glaze is simple to make, yet the mustard
and herbs add flavor and zest.
Makes 4 servings
2 tablespoons Dijon style mustard
1 tablespoon olive oil
1 small garlic clove, minced
1 teaspoon dried oregano
¼ teaspoon salt
vegetable oil cooking spray
1½ pounds fresh swordfish steak,
about 1 inch thick, cut into 4 pieces
In a small bowl combine mustard, oil, garlic,
oregano and salt. Place rack in the
Cuisinart
®
Exact Heat
™
Convection Toaster
Oven Broiler in position B and preheat the
oven on the Broil setting. Place the broiling
pan in the drip tray so the fish will be about
1½ to 2 inches from the upper element.
Lightly spray the broiler rack with vegetable
oil cooking spray and add ¼ cup water to
the drip tray. Arrange swordfish steaks on
broiling pan and brush the top of each steak
with a thin layer of glaze. Place in the oven
and leave the door ajar. Broil, glazed side up,
until top of steak is bubbly and brown, about
8 to 10 minutes (time may be shorter for
thinner swordfish steaks). Turn with a
spatula, brush with glaze, and broil until fish
is flaky but not dry, about 5 to 7 minutes.
Transfer to dinner plates and serve
immediately.
Nutritional information per serving:
Calories 240 (41% from fat) • carb.1g • pro. 34g • fat 11g
• sat. fat 2g • chol. 66mg • sod. 381mg
• calc. 28mg • fiber 3g
Simply Roasted Salmon
and Fennel
Don’t let the simple preparation of the
salmon fool you – it is really delicious!
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