Manual

22
Meatball Grinders:
4 mini grinder rolls (about 5 inches long)
½ cup prepared marinara sauce*, plus extra for serving
6 ounces fresh mozzarella, thinly sliced
1. Make the Meatballs: Mix meat together well with spices and then
form into 8 equal balls.
2. Place on the Baking Pan and into Rack Position 2. Set to
Convection Bake at 400°F for 20 minutes. Cook until meatballs are
evenly browned on all sides.
3. Make the Meatball Grinders: Split rolls in half lengthwise and cut all
meatballs in half. Place 4 meatball halves on the bottom part of the
roll. Coat the meatballs with 2 tablespoons of marinara sauce and
then place mozzarella slices on top of the meat, as well on the top
half of the grinder roll.
4. Place open sandwich halves on clean Baking Pan into Rack Position
2. Set oven to Broil for about 8 to 10 minutes, cooking until cheese
is melted.
5. Assemble sandwiches, slice in half and serve.
* 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 sandwich:
Calories 435 (55% from fat) • carb. 17g • pro. 33g • fat 27g • sat. fat 12g • chol. 106mg
sod. 713mg • calc. 70mg • fiber 1g
Pan-Roasted Salmon Dinner
This one-sheet dinner takes barely any time to prepare and cook.
Makes 2 servings
½ pound wild salmon
1 cup cherry tomatoes
½ bunch asparagus, trimmed
½ cup Kalamata olives, pitted and roughly chopped
1 garlic clove, sliced
1 to 2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Line Baking Pan with aluminum foil. Put salmon, tomatoes, aspara-
gus, olives and garlic onto the Baking Pan. Drizzle with olive oil and
sprinkle with salt and pepper.
2. Put the Baking Pan with the salmon into Rack Position 2. Set to
Convection Broil for 15 minutes and cook until salmon is opaque
and vegetables are browned. For medium-cooked salmon, check at
10 minutes; salmon should reach an internal temperature of 125°F.
Nutritional information per serving (based on 2 servings):
Calories 353 (56% from fat) • carb. 8g • pro. 31g • fat 22g • sat. fat 2g • chol. 81mg
sod. 891mg • calc. 47mg • fiber 3g
Pizza with Arugula, Prosciutto
and Fig Jam
Gourmet pizza that anyone can make.
Makes 1 pizza, 8 slices
Nonstick cooking spray or 1 tablespoon extra virgin olive oil
1 pound pizza dough, room temperature
¼ cup fig jam
¼ pound prosciutto, thinly sliced
3 ounces goat cheese
1 cup baby arugula
1. Set the oven to Convection Bake at 450ºF. Allow to preheat for 10
to 15 minutes.