Back-to-Routine Recipe Book

Back-to-Routine Recipe Book

5-min prep time | Ready in 25 minutes

Kid Friendly Egg Bites

Ingredients

Directions

Oil for greasing

1.

Set the Deluxe Air Fryer & Oven to BAKE for 20 minutes; press start. Grease the wells of the Small Oven Brownie Pan.

6 servings

18

tater tots

1

⁄3

cup (75 mL) diced ham (see Cook’s Tip)

5

eggs, beaten

2

oz (60 g) cheddar cheese, shredded (½ cup/125 mL)

2.

Place the tater tots in a bowl and microwave for 1-2 minutes, or until completely thawed.

Break apart the tater tots by mashing them with a fork.

3.

Divide the tater tot mixture amongst the wells and press down to flatten.

4.

Sprinkle the diced ham evenly amongst the wells on top of the tater tots.

5.

Slowly pour the eggs into the wells of the brownie pan. Top each egg bite with the cheese.

Place the pan (on the Wire Rack) in the oven when prompted. Remove the egg bites from the pan and serve.

Cook’s Tip • Replace the ham with your favorite breakfast meat or veggies!

10 servings Ingredients 4

cups (1 L) tri-colored rotini pasta

½ English cucumber, cut into 3" (8 cm) pieces and in half lengthwise ½

cup (125 mL) pitted large black olives

8 oz (250 g) deli salami (about 3"/8-cm diameter), cut each round in half 4 oz (120 g) part-skim mozzarella cheese, cut into 1/2" (1 cm) slices ¾ cup (175 mL) prepared pesto ½ cup (125 mL) grape tomatoes

Italian Pesto Salad Directions

1.

Cook pasta according to package directions.

2.

Cut cucumber using the Quick Slice. Repeat with olives and salami. Cut cheese; rotate ½ turn and cut again into smaller pieces.

3.

Drain pasta and place in a large serving bowl. Add pesto; toss to coat. Stir in cucumber, olives, salami, cheese and tomatoes.

10-min prep time | 45-min total time

Air Fryer Wings & Nachos

Wings

Directions

8 servings

Oil for greasing

1.

Set the Deluxe Air Fryer & Oven to . Set the Bottom compartment to and adjust the temperature to 375°F (190°C) on HIGH FAN. Set the time to 35 minutes. Press . Set the Top compartment to for 8 minutes. Press . Grease an Air Fry Rack with oil.

2

lbs. (1 kg) chicken wings

2

tsp (10 mL) baking powder

1

tsp (5 mL) salt

¼

tsp (1 mL) black pepper

1

tbsp (15 mL) vegetable oil

2.

Pat the wings dry with paper towels. Combine the wings, baking powder, salt, and pepper in a medium bowl. Let stand for 5 minutes. Add the oil and toss to combine. Place the wings on the greased Air Fryer Rack.

Oil for spritzing

3.

Layer the chips, cheese, and beans on the Sheet Pan.

Topping (choose 1) 1 tbsp (15 mL) Creamy Jalapeño Dip Mix or another favorite rub ¼

cup (60 mL) Sweet Onion Sauce

¼ cup (60 mL) Brown Sugar Bourbon Sauce ¼ cup (60 mL) Teriyaki Sauce With Honey Nachos ½

bag of tortilla chips (about 7 oz./200 g)

8 oz. (250 g) colby jack or Monterrey Jack cheese, grated (2 cups/500 mL) 1 can (15 oz. or 540 g) black or pinto beans, drained and rinsed Optional Toppings: Guacamole, sour cream, jalapeño peppers, cilantro, and salsa

4.

When the display says, “Add Food,” place the nachos in the Top compartment and the wings in the Bottom compartment. Press .

5.

Toss the wings with your chosen seasoning or sauce and top the nachos with any optional toppings, if you’d like.

Cook’s Tips • Tossing the wings after cooking prevents the sauce or seasoning from burning and creating a bitter flavor.

• Go wild and create your own custom flavor combos! Try Teriyaki Sauce With Honey along with Crunchy Garlic Crisp Seasoning Mix.

6 servings

Ready in 15 minutes

Pizza Pockets

Ingredients

Directions

1 pkg (13.8 oz./391 g) refrigerated pizza dough

Flour for dusting

Oil for greasing

1½ oz. (45 g) mozzarella cheese, shredded (6 tbsp/90 mL) 1

egg, beaten

1-2 tsp (5-10 mL) Everything but the Pizza Seasoning Optional: 1 oz. (30g) sliced pepperoni (about 12 slices), pizza or marinara sauce for dipping

1.

Unroll the pizza dough onto a cutting board. Cut 6 dough rounds with the Hand Pie & Pocket Maker cutter.

2.

Set the the Deluxe Air Fryer & Oven to.Conv. Bake for 9 minutes and grease the Sheet Pan with oil.

3.

Dust the base of the pocket maker with flour. Place one piece of dough on the foldable base and add the cheese using the scoop provided. Add 2 slices of pepperoni (if using).

4.

Brush the beaten egg on the edges of the dough. Using the handle, fold the dough, and firmly press to crimp and seal.

5.

Place the pizza pockets on the Sheet Pan, and brush the tops with the beaten egg. Repeat with the remaining dough, cheese, and pepperoni.

6.

Sprinkle the pizza pockets with seasoning. When the display says “ADD FOOD,” place them in the oven (on the wire rack). Press start. Rotate the pan halfway through cooking.

7.

Remove the pizza pockets from the oven when READY and serve with pizza sauce or marinara.

Cook’s Tips • You can also make these in the oven. Bake at 400°F (205°C) for 10–12 minutes, or until the crusts are golden brown.

• Leftover pizza dough? Wrap it in plastic wrap and refrigerate for up to two days. Reroll the dough for additional pizza pockets or mini pizzas.

• To make this recipe in the Deluxe Air Fryer: Cook on BAKE for 7 minutes, or until golden brown, rotating the tray halfway through cooking.

• You can use 5-Minute Dough in place of the pizza dough.

6 servings 5-min prep time | Ready in 40 minutes

Baked Granola Bars Directions

Ingredients

1.

Preheat the oven to 350°F (180°C).

1½ cups (375 mL) old-fashioned oats

2.

Combine the oats, baking soda, and add-ins. Add the oil, honey, and brown sugar, and mix well.

½

tsp (2 mL) baking soda

¼

cup (60 mL) agave nectar or honey

3

tbsp (45 mL) brown sugar

3.

Use the Large Scoop to transfer the mixture into the wells of the Snack Bar Maker and press down.

2

(30 mL) oil or melted butter

4.

Bake for 14–16 minutes, or until the oats start to brown.

1

cup (250 mL) total add-ins:

5.

Remove the Snack Bar Maker from the oven to a cooling rack. Cool for 5 minutes on a cooling rack. Cover with the lid and chill in the freezer for 15 minutes or in the refrigerator until set.

Chopped nuts, dried fruit, chocolate morsels, crushed pretzels, crushed cereal, and/or sweetened flaked coconut

Cook’s Tips • You can store finished granola bars in the refrigerator or at room temperature.

8 servings 5-min prep time | Ready in 30-min

Ingredients 10 apples (mix of sweet and tart varieties), peeled, cored, and sliced ¼

water or apple juice

Optional: ¼ cup (60 mL) sugar, 1 tsp (5 mL) cinnamon

Pressure Cooker Applesauce Directions

1.

Place all the ingredients into the inner pot of the Deluxe Multi Cooker.

2.

Close the lid and set to

for 4 minutes (high pressure).

3.

When the timer is up, press then press .

and let the steam release naturally for 5 minutes,

4.

Carefully remove the inner pot and mash the apples to your desired consistency.

Cook’s Tips • Store your applesauce in an airtight container.

• Keep it in the fridge for up to 5 days, or freeze it for up to 3 months.

5-min prep time | Ready in 35-min

Pan Roasted Chicken

Ingredients

Directions

4 serving

2 lbs. (1 kg) bone-in, skin-on chicken thighs (about 4–6) ¼

tsp (1 mL) each salt and pepper

1

tbsp + 1 tsp (20 mL) butter, divided

1

tbsp (15 mL) olive oil

1/4

cup (60 mL) white wine (see cook’s tip)

1/2

cup (125 mL) chicken broth

1

large garlic clove, pressed

1

tsp (5 mL) Rosemary Herb Seasoning Mix

Optional: Chopped parsley

1.

Preheat the oven to 425°F (220°C).

2. Pat the chicken dry with a paper towel. Season both sides of the chicken with the salt and pepper.

3. Heat 1 tbsp (15 mL) of the butter and the oil in the 10" (25-cm) Stainless Steel Skillet over medium-high heat for 2–3 minutes.

4. Add the chicken to the pan, skin‑side down. Cook, undisturbed, for 3–5 minutes, or until the skin is golden brown and no longer sticking to the pan (see cook’s tip).

5. Flip the chicken and cook for 3 minutes. Carefully place the pan in the oven to finish cooking for 15–17 minutes, or until the internal temperate reaches 165°F (74°C).

6. Using oven mitts, transfer the skillet from the oven to the stovetop and remove the chicken to a plate.

7. Return the skillet to medium heat. Pour in the wine and broth, whisking constantly to deglaze the pan. Stir in the garlic and seasoning mix, and simmer until reduced by about half, about 3–4 minutes. Add the butter and stir until melted, then return the chicken and any accumulated juices to the skillet.

8. Spoon the pan sauce over the chicken. Top with parsley and serve with glazed carrots, rice, or risotto, if you’d like.

Cook’s Tip • You can replace the white wine with more chicken broth.

• If the chicken skin sticks to the pan, it’s not ready to flip—let it cook a bit longer! When it’s ready, it will release easily on its own.

• Don’t wipe out the pan! The golden-brown bits (fond) left behind are packed with flavor and make the perfect base for a rich, delicious pan sauce. Deglazing with wine or broth adds all that goodness to your sauce.

4 servings Ingredients 1 ½ lbs (750 g) "B" size red potatoes (about 2 in./5 cm in diameter), unpeeled 1

tbsp (15 mL) vegetable oil

1

fresh rosemary leaves, finely chopped

2

garlic cloves, pressed

¾

tsp (4 mL) salt

Rosemary Roasted Potatoes Directions

1.

Preheat oven to 450°F (230°C). Cut potatoes into wedges using Veggie Wedger. Combine potato wedges, oil, rosemary, pressed garlic and salt in large mixing bowl; toss to coat.

2.

Arrange potato wedges in a single layer over Large Sheet Pan. Bake 12-15 minutes; remove pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.

4-6 servings 5-min prep time | Ready in 15-min

Ingredients 3 pkgs. (3 oz./85 g each) dry ramen noodles, seasoning packets discarded ¼ cup (60 mL) butter (½ stick) 2 tbsp (30 mL) Crunchy Garlic Crisp Seasoning Mix ½ cup (125 mL) Teriyaki Sauce With Honey Optional Garnish: Chopped cilantro, sliced green onions, and fried eggs

Crunchy Garlic Noodles Directions

1.

Cook the noodles according to the package directions; drain and set aside.

2.

Melt the butter in the 3-qt. (2.8-L) Stainless Steel Nonstick Sauce Pan over medium heat.

3.

Add the seasoning mix to the butter and fry for 30–60 seconds, or until fragrant. Add the sauce to the pan and bring to a simmer. Add the noodles.

4.

Turn the heat to low and toss the noodles until warmed through and thoroughly coated with the sauce.

5.

Stir in the cilantro and onions, if using, and top each bowl with a fried egg, if you’d like.

Cook’s Tip • You can add leftover protein like chicken, pork, shrimp, or tofu to this recipe.

6 servings 5-min prep time | Ready in 25-min

Directions

Pizza 3 ½

small precooked flatbreads (see cook’s tip) cup (125 mL) marinara sauce

2 tsp (10 mL) Crunchy Garlic Crisp Seasoning Mix (see cook’s tip) 4 oz. (125 g) mozzarella cheese, grated

(1 cup/250 mL)

12

slices pepperoni

½

cup (125 mL) ricotta cheese

Optional: Fresh basil

Honey Topping 1

Hot Honey Pepperoni Pizza

tbsp (15 mL) honey

½ tsp (2 mL) Crunchy Garlic Crisp Seasoning Mix

1.

Set the Deluxe Air Fryer & Oven to PIZZA for 8 minutes.

2.

Mix together the sauce and seasoning mix in a small bowl; set aside.

3.

Place the flatbreads on the 12" (30-cm) Metal Pizza Pan. Spread the sauce on the flatbreads, sprinkle with the cheese, and top with the pepperoni. Dollop small scoops of the ricotta on top.

4.

When the display says, “Add Food,” add the pan (on the Wire Rack) to the oven.

Press START. 5.

Combine the honey and seasoning mix; set aside.

6.

Remove the pan from the oven and drizzle with the honey topping and sprinkle with basil, if you’d like.

Cook’s Tips • Use our Flatbread Mix to make the flatbreads. Freeze them for later, then defrost at room temperature or in the microwave before using.

• You can replace the Crunchy Garlic Crisp Seasoning Mix with the same amount of hot sauce in the marinara and honey topping.

4 servings

Homemade Chicken Tenders

10-min prep time | Ready in 20-min

Directions

Ingredients

1.

Pat the tenders dry with paper towels. Add the tenders, oil, salt, garlic powder, and pepper to a small bowl; toss to combine.

1 lb. (450 g) chicken tenders (about 7–9 pieces) 1

tbsp (15 mL) vegetable oil

½

tsp (2 mL) salt

½

tsp (2 mL) garlic powder

¼

tsp (1 mL) black pepper

½

cup (125 mL) all-purpose flour

2

eggs

1

tbsp (15 mL) milk

3

cups (750 mL) cornflake cereal, crushed

Oil for spritzing

2.

Set the Deluxe Air Fryer & Oven to Air Fry for 12 minutes.

3.

Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl.

Add the crushed cornflakes to a third shallow bowl.

4.

Dip each tender into the flour, then the egg mixture, and then the cornflake mixture, pressing to adhere.

5.

Place the tenders on a greased Air Fryer Rack. When the display says, “ADD FOOD,” add the rack to the oven. Press start.

6.

Rotate the rack halfway through cooking. Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.

Cook’s Tip • You can double this recipe! Just use 2 Air Fryer Racks and rotate them halfway through cooking.

• To make this recipe in the Deluxe Air Fryer: Cook on AIR FRY for 10 minutes, or until the chicken reaches 165°F (74°C), rotating the trays halfway through cooking.

5-min prep time | Ready in 35-min

Air Fryer French Fries

Ingredients

Directions

4 servings

1 lb. (450 g) potatoes, about 3–4 medium, sliced into ¼ (6-mm) slices

1.

Toss the potatoes with oil and ¼ tsp (1 mL) of the salt in a medium bowl. Add to the Deluxe Air Fryer & Oven Air Fryer Rack.

1

2.

Set the Deluxe Air Fryer & Oven to Heat & Crisp. Adjust the temperature to 375°F (190°C) with high fan and set the time to 20 minutes.

tbsp (15 mL) vegetable oil

½ tsp. (2 mL) salt or Seasoning Salt, divided

3.

When the display says, “Add Food,” place the rack in the oven. Press start. Rotate the rack halfway through cooking.

4.

Sprinkle with the remaining salt

Cook’s Tip • To make this recipe in the Deluxe Air Fryer: Add the fries to the Deluxe Air Fryer Basket and cook on CUSTOM for 10 minutes at 325°F (160°C) and press ROTATE. When the time is up, cook on AIR FRY for 18 minutes and press ROTATE or until crispy and golden brown. *Always use the retrieval tool to remove the basket or rotisserie set as they will be hot.

6 servings

15-min prep time | Ready in 50-min

Barbacoa Beef ½ 2

cup (125 mL) low-sodium chicken broth tbsp (30 mL) apple cider vinegar

2

tbsp (30 mL) lime juice

2 chipotle chili peppers in adobo sauce (canned) 2

tsp (10 mL) Chipotle Rub

2

garlic cloves, peeled

1

tbsp (15 mL) vegetable oil

1½ lbs. (700 g) beef chuck or pot roast, fat trimmed, cut into 2" (5-cm) cubes ½

tsp (2 mL) salt

½

tsp (2 mL) black pepper

Cilantro-Lime Rice 1½ cups (375 mL) long-grain white rice, rinsed 2

cups (500 mL) low-sodium chicken broth

1 garlic clove, pressed ⁄3

1

cup (75 mL) fresh cilantro leaves, divided

½ ime, juiced Optional toppings: Lime wedges, avocado slices, sliced green onions, tomato, cheese, jalapeños, guacamole

Pressure Cooker Barbacoa Burrito Bowl With Cilantro-Lime Rice Directions

1.

Pour Combine the chicken broth, vinegar, lime juice, chipotle peppers, rub, and garlic in a narrow jar or container. Puree with an immersion blender until smooth.

2.

Set the Deluxe Multi Cooker to SEAR on high. Heat the oil in the inner pot for 3 minutes.

Season the beef with salt and pepper. Add the beef and brown on all sides. Pour the chipotle mixture over the beef and continue cooking for 5 minutes.

3.

To make the rice, place the rice, broth, garlic, and half of the cilantro into the Pressure Cooker Ceramic Pot and cover. Place the wire rack in the inner pot with the beef. Place the pot into the wire cradle and lower it onto the wire rack. Set to BEEF/PORK for 20 minutes.

4.

When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL. Press STEAM-RELEASE. Carefully remove everything from the inner pot.

5.

To serve, fluff the rice with the remaining cilantro and the lime juice. Shred the beef. Place the rice and beef in a bowl and add your favorite topping.

Cook’s Tips • Love the chipotle sauce? Go ahead and use it with chicken, fish, or pork carnitas, to give any meal a zesty boost.

• You can use the Mince & Roll to chop the cilantro and garlic.

10 servings (¼ cup/ 60 mL per serving) Ingredients Oil for greasing ¼

medium red onion

1

jalapeño pepper, stemmed

2

garlic cloves, peeled

1

lime, juiced

Pico de Gallo Directions

1.

Cut the onion quarter into chunks. Cut the jalapeño crosswise into thirds. Combine the onion, jalapeño, garlic, lime juice, cilantro, and salt in Manual Food Processor; pump the handle until coarsely chopped.

2.

Add half of the tomatoes; pump the handle until coarsely chopped, removing the lid and scraping down the sides of the bowl as needed. Add the remaining tomatoes; pump the handle to chop to your desired consistency. Serve with tortilla chips.

½ cup (125 mL) loosely packed fresh cilantro leaves

Cook’s Tip

½

(2 mL) salt

2

cups (500 mL) grape tomatoes, divided

• If salsa is watery from the tomatoes, simply drain in a small Stainless Mesh Colander to remove excess liquid prior to serving.

Tortilla chips (optional)

16 servings (2 tbsp/30 mL) per serving)

Guacamole Variations

Spicy Pineapple

Directions

1½

cups (375 mL) prepared guacamole

1 tsp (5 mL) Everything Taco Seasoning, plus additional for topping ½ cup (125 mL) finely chopped pineapple (fresh, frozen or canned)

1.

Combine all the ingredients for your variation. Add reserved toppings and additional seasoning, if you’d like.

2.

Serve and store in the Guacamole Serve & Save. Serve with chips, veggies, or as part of a taco bar.

Roasted Corn

Cook’s Tip

1½

• To make your own roasted corn, toss ½ cup (125 mL) of frozen corn with 1 tsp (5 mL) of oil.

Spread on a small sheet pan and broil in the oven or Deluxe Air Fryer & Oven for 3–5 minutes, or until charred.

cups (375 mL) prepared guacamole

1 tsp (5 mL) Crushed Peppercorn & Garlic Rub ½ cup (125 mL) charred corn (see cook's tip), plus additional for topping Barbecue Bacon 1½

cups (375 mL) prepared guacamole

1

tsp (5 mL) Smoky Barbecue Rub

½ cup (125 mL) chopped, cooked bacon (about 4 slices), plus additional for topping