Healthy

Spiced-up Potato Chips

Spiced-up potato chips

Prep: 10 mins | Total: 20 mins | Yields: 15 – 20 servings

Ingredients

  • 3 10-ounce bags kettle-cooked potato chips
  • 1 tbsp. garlic salt
  • 1 tbsp. paprika
  • 1 tbsp. black pepper
  • 1/4 tsp. cayenne pepper

Directions

1. Preheat the Ventray Oven to 350°F.


2. Spread the chips on the baking sheet.


3. Bake until hot, oily-looking, and slightly golden, about 10 minutes.


4. Pour chips into a large bowl.


5. Combine garlic salt, paprika, black pepper, and chili powder in a small bowl.


6. Sprinkle over hot chips and toss lightly to coat.

Pita Bread Pizza

Pita bread pizza

Prep: 10 mins | Cook: 10 mins | Total: 20 mins

Ingredients

  • 4 to 6 white or whole wheat pita rounds
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • Veggies, cooked meats, and cheeses, for toppings

Directions

1. Preheat Ventray Oven to 375°F.


2. Spoon the pizza sauce onto the pita.


3. Top with mozzarella cheese and desired toppings.


4. Place on a baking sheet and cook for 7 to 10 minutes.


5. Serve.

Fruit and Nut Flapjacks

Fruit and nut flapjacks

Prep:10 mins | Cook:20 mins | Make: 12 servings

Ingredients

  • 150g ready-to-eat stoned dates
  • 100g low-fat spread
  • 3 generous tbsp agave syrup
  • 50g ready-to-eat stoned dried apricots, finely chopped
  • 50g chopped toasted hazelnuts
  • 3 tbsp mixed seeds
  • 50g raisins
  • 150g porridge oats

Directions

1. Heat the Ventray Oven to 375°F. Line the baking sheet with parchment.


2. Put the dates in a food processor and blend quickly until they are finely chopped and stick together.


3. Place low-fat sauce, agave syrup, and dates in a saucepan and heat gently.


4. Stir until the low-fat sauce is melted and the dates are combined.


5. Add all remaining ingredients to the pot and stir until fully combined.


6. Scoop the mixture into a jar and spread out.


7. Bake in the oven for 15-20 minutes until golden brown.


8. Remove and cut into 12 pieces.


9. Enjoy.

Easy Chicken Strips

Easy chicken strips

Prep/Total time: 30 min | Makes: 6 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 3/4 teaspoon seasoned salt
  • 1-1/4 cups crushed cornflakes
  • 1/3 cup butter, melted
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips

Directions

1. Preheat Ventray Oven to 400°F.
2. Combine flour and seasoned salt in a bowl, and place cornflakes and butter in another bowl.
3. Coat chicken with flour mixture, dip in butter, and coat with cornflakes.
4. Place the chicken on an ungreased baking sheet.
5. Bake until chicken is golden brown and juices run clear.

Grilled Cheese, Ham, and Apple Sandwich

Grilled cheese, ham, and apple sandwich

Prep/Total time: 25 mins | Makes: 4 servings

Ingredients

  • 6 tablespoons butter, softened, divided
  • 8 slices sourdough bread
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely shredded Manchego or Parmesan cheese
  • 1/8 teaspoon onion powder
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese
  • 4 ounces Brie cheese with rind removed, sliced
  • 12 slices of deli ham
  • 1 tart apple, thinly sliced

Directions

1. Spread 3 tablespoons butter on 1 side of bread slices.

2. Toast bread, butter side down, in Ventray Grill over medium-low heat until golden brown. Set aside.

3. Mix together mayonnaise, Manchego cheese, onion powder and the remaining 3 tablespoons butter in a small bowl.

4. Combine cheddar, Monterey Jack, and Gruyere in another bowl.

5. Top 4 toasted bread slices with sliced Brie.

6. Sprinkle cheddar cheese mixture evenly over Brie.

7. Layer ham and apple slices over Brie.8. Top with remaining bread slices, toasted side facing inward.

9. Spread mayonnaise mixture on the outside of each sandwich.

10. Place in Ventray Grill again and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side.

11. Serve immediately.

Make This Recipe With

Cheeseburger Cups

Cheeseburger cups

Prep/Total time: 30 mins | Makes: 5 servings

Ingredients

  • 1 pound ground beef
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/2 cup cubed Velveeta cheese

Directions

1. In Ventray Grill, cook beef over medium heat until no longer pink, break it into pieces. Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce. Turn off the heat, set aside.

2. Press each biscuit into the bottom and sides of a greased muffin cup. Scoop the beef mixture into cups, and top with cheese cubes.

3. Bake at 400° for 14-16 minutes.

4. Enjoy.

Make This Recipe With

Scrambled Eggs with Oats

Scrambled eggs with oats

Prep: 5 mins | Cook: 5 mins | Total: 10 mins | Servings: 1

Ingredients

  • 2 eggs or 1 egg and 2 egg whites
  • 2 Tbsp instant oats (30 ml)
  • Salt to taste
  • black pepper to taste

Directions

1. In a small bowl, beat the eggs with the oats. Season with salt and pepper.


2. Brush Ventray Grill with oil, and add eggs, cook over medium heat, stirring frequently.


3. Serve.

Make This Recipe With

Fruit and Yogurt Smoothie

Fruit and yogurt smoothie

Prep: 5 mins | Total: 5 mins | Servings: 2

Ingredients

  • 1 cup strawberries
  • 1 banana
  • 1/2 cup yogurt
  • 1/4 cup pineapple juice
  • 1 1/2 teaspoons white sugar
  • 1 teaspoon orange juice
  • 1 teaspoon milk

Directions

1. Add all ingredients into Ventray Blender.

2. Blend to achieve desired consistency.

3. Serve immediately

Make This Recipe With

Cheese Omelette

Cheese omelette

Prep: 5 mins | Cook: 5 mins | Total: 10 mins | Servings: 1

Ingredients

  • 3 large eggs
  • 1 tablespoon milk, or as needed
  • Salt and freshly ground white pepper to taste
  • 2 tablespoons butter
  • 1/4 cup shredded Emmentaler cheese

Directions

1. Beat eggs in a bowl; add milk and season with salt and white pepper. Whisk until egg mixture foams.

2. Melt butter in Ventray Grill over medium-low heat. Add the egg mixture. Cook until eggs are firm, stirring occasionally.

3. Sprinkle Emmentaler cheese down the middle of omelette; fold in half.

4. Cook until cheese is melted.

5. Slide omelette onto a plate.

Make This Recipe With

One-Pot Italian Garden Veggie Soup

One-Pot Italian Garden Veggie Soup

This recipe is hearty and filling, but still light enough to enjoy as a summer soup. The Italian seasoning gives the soup a nice depth of flavor, while the Parmesan cheese and chili flakes add a little bit of heat. 

Ingredients

• 1-unit Yellow Onion

• 6-ounce Carrots

• 1 clove Garlic

• 4-ounce Kale

• 1 tablespoon Italian Seasoning

• 13.76-ounce Crushed Tomatoes

• 3-unit Veggie Stock Concentrate

• 2.5-ounce Israeli Couscous

• 1 teaspoon Garlic Powder

• 1 unit Demi Baguette

• ¼ cup Parmesan Cheese

• 1 teaspoon Chili Flakes

Directions

1. Peel and chop the onion into small pieces. Peel and chop the carrots into small pieces. Mince the garlic. Chop the kale into small pieces.

2. Add the onion, carrots, garlic, kale, and Italian seasoning to the Ventray grill.

3. Pour in the crushed tomatoes and veggie stock concentrate. 

4. Bring the soup to a simmer and then let cook for 15 minutes, stirring occasionally.

5. Meanwhile, cook the Israeli couscous according to package instructions.

6. Once the couscous is cooked, add it to the soup along with the garlic powder, Parmesan cheese, and chili flakes.

7. Serve with a baguette on the side. Enjoy!

Make This Recipe With