Manual

14
1 ounce mozzarella cheese, cut into 1-inch x ¼-inch pieces
¼ cup Italian-style breadcrumbs
Olive oil, for spraying
1 cup prepared marinara sauce*, for dipping, optional
1. Put the rice, water and salt into a medium saucepan. Bring to a boil,
stirring occasionally. Once rice comes to a boil, cover and reduce
heat to a simmer until all the water has been absorbed and the rice is
tender, about 10 minutes. Cool fully before adding the following egg
and cheese mixture; cooling the rice will help prevent the egg
from cooking.
2. In a small bowl, combine the egg, Pecorino, ricotta, basil and pepper.
While mixing and fluffing the rice with a spoon, mix in the egg and
cheese mixture. Spread the rice onto a parchment paper-lined baking
sheet. Refrigerate to chill, at least 30 minutes.
3. Once the rice has chilled, use slightly wet hands to scoop 3 table-
spoons of rice and form into a ball. Repeat with remaining rice. Stuff
each ball with one piece of the mozzarella and re-form if necessary.
4. Place the AirFryer Basket onto the Baking Pan. Put the breadcrumbs
into a small bowl. Gently toss each rice ball into the breadcrumbs
and transfer to the basket. Spray all sides with oil.
5. Put the assembled pan into Rack Position 2. Set to AirFry at 350ºF
for 20 minutes. Cook rice balls until evenly golden. Serve immediate-
ly, with marinara sauce* on the side if desired.
*Reduce the red pepper flakes in the Diablo Sauce recipe on page 16 to
about ¼ teaspoon for a delicious marinara sauce.
Nutritional information per rice ball:
Calories 149 (24% from fat) • carb. 22g • pro. 5g • fat 4g • sat. fat 2g • chol. 35mg
sod. 195mg • calc. 45mg • fiber 0g
Kale Chips
Kale chips make a light snack on their own, but they can also be
crumbled and used as a salad topper.
Makes 4 servings
4 stems curly kale, tough stems removed
Olive oil, for spraying
¼ teaspoon kosher salt
1. Place the AirFryer Basket onto the Baking Pan. Put the kale leaves
into the basket and spray with oil. Put the assembled pan into Rack
Position 2.
2. Set to AirFry at 350°F for 5 minutes. Cook until kale is bright and
crispy. NOTE: Keep an eye on the kale because it can crisp up very
quickly.
3. Once the kale is ready, remove from oven and sprinkle with salt.
Serve immediately.
Nutritional information per serving:
Calories 39 (27% from fat) • carb. 7g • pro. 2g • fat 1g • sat. fat 0g
chol. 0mg • sod. 171mg • calc. 58mg • fiber 1g
Nachos with Shredded Chicken and
Homemade Tortilla Chips
Store-bought tortilla chips can be used in place of the homemade chips
in this recipe for a quicker option.
Makes 6 to 8 servings
8 whole-wheat tortillas, quartered
Olive oil, for spraying
½ teaspoon kosher salt, divided
1 pound chicken thighs, shredded (see recipe on page 23)