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WHIPPED CREAM
Makes 1 cup
1 cup whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract
Place cream in SmartPower Duet
®
food
processor work bowl fitted with the
chopping blade. Place cover on work
bowl and press “On” button. Process
on food processor speed until cream
begins to thicken, about 30 seconds.
Add sugar and vanilla. Continue pro-
cessing until cream is thickened, about
30 seconds. Press “Off” button.
Nutritional information per tablespoon:
Calories 115 (86% from fat) • carbo. 3g
• prot. 1g • fat 11g • sat. fat 7g
• chol. 41mg • sod. 11mg
CHICKEN STIR-FRY
Makes 4 servings
1 pound boneless, skinless
chicken breasts
1 medium garlic clove, peeled
1 1-inch piece fresh ginger,
peeled
2 small carrots, peeled, cut to fit
feed tube horizontally
4 ounces mushrooms, stems
trimmed
6 medium scallions, trimmed,
cut into 1-inch pieces
1 small zucchini, cut to fit feed
tube vertically
1 medium red pepper, cored,
seeded, cut into rectangles to
fit feed tube
6 tablespoons vegetable oil,
divided
2 teaspoons cornstarch
2 teaspoons cold water
1/2 cup reduced sodium chicken
broth
2 tablespoons soy sauce
1-1/2 teaspoons sesame oil
Freshly ground black pepper,
to taste
Cut chicken breasts in half. Roll each
half into a cylinder and wrap in plastic
wrap. Freeze until chicken is hard to
the touch, but is still easily pierced with
a sharp knife.
Place garlic and ginger in the
SmartPower Duet
®
Food Processor
work bowl fitted with the chopping
blade. Place cover on the work bowl
and press the “On” button. Process on
food processor speed until minced,
about 10 seconds. Remove and
reserve. Insert the shredding disc.
Pack carrots in the feed tube and
shred. Remove and reserve. Insert the
slicing disc and slice mushrooms, scal-
lions, zucchini and pepper, reserving
each separately. Slice semi-frozen
chicken. Press “Off” button.
Heat oil in a stir-fry pan or large skillet
over medium-high heat. Add
2 tablespoons vegetable oil and stir-fry
chicken until it is cooked through and
juices run clear. Cook chicken in batch-
es if necessary. Reserve and keep
warm.
Add 2 tablespoons oil to stir-fry pan
and cook garlic and ginger until fra-
grant, about 15 seconds. Add carrots
and cook for 15 seconds. Add remain-
ing vegetables and cook until just ten-
der, about 1 minute. Remove and
reserve.
Combine cornstarch and water in a
small bowl. Add broth, soy sauce and
sesame oil. Add to stir-fry pan and
cook over medium-high heat until thick-
ened, about 2 minutes. Add reserved
chicken and vegetables; stir to com-
bine and cook until heated through.
Season to taste with pepper and serve
immediately.
Nutritional information per serving:
Calories 380 (57% from fat) • carbo. 12g
• prot. 29g • fat 24g • sat. fat 3g
• chol. 66mg • sod. 803mg
POTATOES AU GRATIN
Makes 6 servings
Cooking spray
1 small garlic clove, peeled
1 cup heavy cream
1/2 cup reduced sodium, lowfat
chicken broth
1/4 pound cheddar cheese
4 medium potatoes, peeled,
halved lengthwise, ends cut flat
Salt, to taste
Freshly ground black pepper,
to taste
Preheat oven to 375ºF and spray a
9-inch square baking dish with veg-
etable oil cooking spray.
Place garlic in the SmartPower Duet
®
food processor work bowl fitted with
the chopping blade. Place cover on
work bowl and press “On” button.
Process on food processor speed until
minced, about 5 seconds.
Place cream, broth and garlic in a
small saucepan and bring to a simmer
over medium-low heat.
Insert the shredding disc into the food
processor work bowl and shred the
cheese. Reserve. Insert the slicing disc
and slice the potatoes. Press
“Off” button.
Layer half the potato slices in the bot-
tom of the prepared baking dish.
Sprinkle with salt, pepper and half the
cheese. Add remaining potatoes in a
layer over the cheese, and season.
Pour the hot cream mixture over the
top of the potatoes.
Bake until potatoes are tender, liquid is
absorbed and top is browned, about 1
hour. Sprinkle remaining cheese
on top, 5 minutes before the end
of cooking.
Nutritional information per serving:
Calories 361 (52% from fat) • carbo. 34g
• prot. 9g • fat 21g • sat. fat 13g
• chol. 74mg • sod. 302mg
SHREDDED CARROTS
AND ZUCCHINI
Makes 4 servings
2 small zucchini, trimmed, cut to
fit feed tube
3 medium carrots, peeled, cut to
fit feed tube
2 tablespoons unsalted butter
1/4 teaspoon salt
1/2 teaspoon dried basil
Freshly ground black pepper,
to taste
Insert the shredding disc in the
SmartPower Duet
®
food processor
work bowl and place cover on work
bowl. Press “On” button. Place zucchi-
ni in feed tube and shred, using food
processor speed. Remove and
reserve. Place carrots in feed tube
and shred. Press “Off” button.
Melt butter in a medium skillet over
medium heat. Add carrots and cook
until tender, about 2 minutes. Add zuc-
chini and seasonings. Cook, stirring
often, until just tender, about 1 minute.
Serve warm.
Nutritional information per serving:
Calories 86 (60% from fat) • carbo. 8g •
prot. 1g • fat 6g • sat. fat 4g
• chol. 16mg • sod. 141mg
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