20
and brown. NOTE: You may need to work in batches, depending on
the size of the sliced bread.
6. Serve immediately.
Nutritional information per sandwich:
Calories 605 (36% from fat) • carb. 34g • pro. 35g • fat 36g • sat. fat 16g
chol. 117mg • sod. 827mg • calc. 388mg • fiber 3g
Pimiento Mac ‘n Cheese Cups
Bring Southern flare to a childhood favourite.
These cups are full of comfort.
Makes 6 individual servings
½ cup (125 ml) whole milk
4 ounces (113 g) cream cheese
1 cup (250 ml) grated sharp Cheddar cheese, about
4 ounces (113 g)
1
/
8
teaspoon (0.5 ml) cayenne pepper
1–2 dashes hot sauce
4 ounces (113 g) elbow macaroni, cooked per
package instructions
2 ounces (57 g) drained, diced pimiento peppers
(about ¼ cup [60 ml])
2 tablespoons (30 ml) mayonnaise
Kosher salt and black pepper to taste
¼ cup (60 ml) crushed saltine crackers, about 5 crackers, divided
Butter for greasing
1. In a small saucepan, combine milk and cream cheese over
medium-low heat, stirring with a wooden spoon until smooth. Add
Cheddar cheese and continue to cook, stirring constantly, until thick
and creamy. Remove cheese mixture from heat and stir in cayenne
and hot sauce.
2. Add elbows, pimiento peppers and mayonnaise to cheese mixture
and stir until combined. Season to taste with salt and pepper.
3. Thoroughly grease a 6-cup muffin pan with butter and dust the inside
of each cup with half of the crushed crackers. Divide the macaroni
and cheese among the cups and sprinkle with the remainder of the
crushed crackers.
4. Set the muffin pan on the AirFryer Rack. Set the temperature to
350°F (180°C) and Bake for 10 minutes, until bubbly and tops are
golden brown. Allow to cool slightly, about 5 to 10 minutes. Run a
knife along the edge of each cup to loosen from pan. Serve warm.
Nutritional information per cup (250 ml):
Calories 264 (58% from fat) • carb. 18g • pro. 9g • fat 17g • sat. fat 0g • chol. 47mg
sod. 285mg • calc. 170mg • fiber 1g
Sides
Sweet Potato Tots
An alternative to the original tater tot,
the sweet potato gives these a nutritional boost.
Makes about 15 tots
1 pound (454 g) sweet potato or yam
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
1
/
8
teaspoon (0.5 ml) paprika
Nonstick cooking spray
Olive oil, for brushing
1. Peel the sweet potato and steam it until almost cooked through,
about 15 minutes. Allow to cool to handle. Once cool, shred potato
using a box grater. Mix the grated potato with the salt, pepper and
paprika. Form into tablespoon-size nuggets.
2. Place the AirFryer Basket onto the Baking Pan and spray well with
nonstick cooking spray. Place the sweet potato tots evenly on the
basket. Lightly brush with olive oil.
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