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re C i p e S
br i e A nd ArT iC ho ke br uS C he T TA
6 (1/3-inch-thick) slices of
round country loaf
6 tablespoons extra-virgin olive oil
2 (6 1/2-oz.) jars marinated
artichoke hearts, drained
1 (2 oz.) piece prosciutto or ham
1 small red onion, chopped
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
6 oz. brie
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1/4 cup parmesan shavings
Set Oster
®
Toaster Oven to broil and pre-heat. Arrange bread in one layer
on a baking pan, then brush tops with 2 tablespoons oil and season with
salt and pepper. Broil until golden brown and transfer to a rack. Spread thin
layer of Brie on toasted bread. Cut artichokes lengthwise into 1/4-inch-thick
slices and cut prosciutto into matchsticks. Heat 1 tablespoon oil in a 10-inch
heavy bottom skillet on moderately high heat. Add the onions and garlic. Stir
frequently until they become transparent. Add the artichokes and prosciutto,
cook the artichokes until golden (about 4 minutes) then add the balsamic
vinegar. Add the basil and mint, salt and pepper to taste. Spoon the mixture
over the toast. Top with Parmesan and serve immediately.
Ci n n A m o n To A S T
1 tablespoon brown sugar
2 teaspoons margarine, at room
temperature
1/4 teaspoon ground cinnamon
2 slices whole wheat or multigrain
bread
Combine the sugar, margarine and cinnamon in a small bowl with a fork until
well blended. Spread each bread slice with equal portions of the mixture.
In an Oster
®
Toaster Oven, toast until the sugar is melted and the bread is
browned to your preference.
Prep: 10 minutes. Total time: 30 minutes.
ho n e Y mu STA rd Ch i Ck e n W i T h Sp i C Y pe CA n Co r nf LA ke Cr u S T
This savory dish is low fat and your kids will love it.
1 cup Dijon mustard
1/2 cup chopped pecans
1 cup honey
Nonstick pan spray
3 pounds of skinless chicken thighs
and/or breasts
Olive oil for drizzling
1 teaspoon cayenne pepper
1 18-ounce box cornflake cereal,
pulsed in food processor until
flakes are crumbs
Mix the mustard and honey together in a medium shallow bowl. Thoroughly
coat the chicken on both sides. Combine cayenne pepper, cornflakes and pecans
in another shallow bowl. Spray baking pan with nonstick spray and place
breasts in pan. Drizzle top with olive oil. Bake at 375°F for 40 minutes or until
chicken reaches internal temperature of 170°F and is no longer pink in center.
roAS T ed Tu r ke Y br eA ST W i T h Ar o mAT i C Ve ge TAb Le S
1 small turkey breast
2 stalks celery, cut into ¼ inch dice
2 cloves garlic, peeled
1 lemon, halved
1 or 2 sprigs each of fresh rosemary
and fresh thyme
Chili powder
1 small onion, cut into ¼ inch dice
Kosher salt and pepper
3 small carrots cut into ¼ inch dice
1 1/2 cups chicken broth
Preheat Oster
®
Toaster Oven to 450°F. Sprinkle vegetables in bottom of an
11 inch baking pan with 1 ½ - 2 inches sides and top with turkey breast.
Tuck garlic and herbs under breast. Squeeze lemon on top of turkey and
season with chili powder, salt and pepper. Cook for 25 minutes. Reduce oven
temperature to 325°F and pour broth into bottom of pan, about 1 inch up the
sides of the pan. Continue cooking until turkey juices run clear and it reaches
internal temperature of 180°F.