Grilled Bacon
Bacon — a standard of American breakfasts and easy to make with a George Foreman Grill. Add some slices to your next sandwich for a treat!
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Polynesian Steak Marinade
This marinade doubles as a sauce! Add it to the top of your steaks one minute before you take the steaks off the George Foreman Grill.
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Mustard-Grilled Pork Chops with Two Tomato Salsa
A fresh take on the other white meat for the George Foreman Grill.
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Grilled Rosemary Swordfish
Grilled swordfish is a delicious low-fat, high-protein entree — especially when prepared on the George Foreman Grill!
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DaVinci Panini
Another Italian-inspired grilled sandwich. Eat this, and dream of the Renaissance.
Ingredients:
Olive oil
2 slices sourdough bread
2 teaspoons pesto
Fresh mozzarella cheese
Sliced roma tomato
Fresh basil
3 slices roast beef or turkey
Directions:
Spread outsides of both slices of bread with olive oil. Spread insides with pesto. Slice enough fresh mozzarella to cover both pieces of bread on the inside. Add tomato, basil and roast beef or turkey between cheese slices.
Put sandwich together and grill until cheese inside is melted.
Casorati Panini
Bring the tastes of Italy into your kitchen with this sandwich.
Ingredients:
Olive oil
2 slices sourdough bread
Sliced cooked chicken breast
1 roasted red pepper from a jar, sliced
Sliced onions, saut�?©ed
Sliced aged provolone cheese
Pesto mayonnaise (1 teaspoon pesto mixed with 1 tablespoon mayonnaise)
Directions:
Spread olive oil on outside of both bread slices, then layer chicken, red pepper, onions and cheese between slices.
Cook sandwich in George Foreman grill until browned and cheese inside is melted. Open sandwich and spread pesto mayonnaise on both slices inside. Serve immediately.
Potatoes
Potatoes that are cooked on a George Foreman Grill come out like a cross between potato chips and French fries. Try this recipe with red potatoes. Delicious!
Ingredients:
Any number of potatoes
Directions:
Peel the potatoes and cut them into approximately 1/8 inch strips. (Cut these thicker or thinner as desired.)
Cover them with extra virgin olive oil or light olive oil.
Spread them across the grill and try not to overlap them too much. If you cut the slices thicker, you’ll fit more on the grill but they will take longer to cook. You should be able to fit about 1 1/4 pounds of sliced potatoes on a family size grill.
Cook them for 27 to 30 minutes, or until they’re crispy on the outside (but still moist on the inside).
Cornmeal Crusted Chicken
Try this tasty chicken with basmati rice or wild rice.
Ingredients:
4 chicken breast halves, boneless/skinless
1/2 cup egg substitute OR 2 large eggs
3/4 cup yellow cornmeal
1/2 teaspoon lemon pepper
1/4 teaspoon cayenne pepper
Dash of salt, if desired
1/4 cup grated fat-free Parmesan cheese
2 tablespoons lime juice
Directions:
Rinse and drain the chicken breasts. Place one at a time in a large zipper-lock plastic bag. Leaving the bag unzipped, use a meat mallet to pound the chicken to 1/3 to 1/4 inch thick. Repeat with each remaining breast. (This can be done ahead of time and the chicken stored in the refrigerator in the sealed bag.)
Set two shallow bowls or pie plates on the counter. Place the egg substitute in one bowl and the cornmeal mixed with the lemon pepper, red pepper, salt, and cheese in the other bowl. Rub the chicken with the lime juice. Dip one piece of chicken at a time in the egg substitute and then coat evenly with the cornmeal mixture. If you have time, place on a wire rack to dry out a little.
Make sure the grill is very hot. Spray the grill fairly heavily with vegetable oil cooking spray, then place the chicken on the grill and spray the top of each piece lightly. Cook for 8 to 15 minutes, turning as desired, until the chicken is tender and lightly browned.
Serve with salsa if desired.
Serves: 4
Chicken au Poivre with Vegetables
Tasty and healthy chicken, with a peppery kick.
Ingredients:
For each serving allow:
1/2 boneless, skinless chicken breast
Coarsely ground black pepper
2 carrots peeled and cut in half lengthwise
6 asparagus spears with the tough bottom end removed
Directions:
Preheat the grill to medium temperature.
Coat both sides of the chicken breast with coarsely ground pepper, pressing it firmly into the flesh. Place the chicken on the grill and close the lid.
Grill for about five minutes, then add the carrots and asparagus. This isn’t as easy to do as it sounds, because the asparagus should be put on the grill with the spears running in the same direction as the ridges and the spears tend to slip off. I used the plastic cleaning tool to hold them until I could get the lid shut.
Continue grilling until the chicken is cooked white all the way through and the vegetables are just barely tender. You may need to remove the chicken from the heat and let the vegetables cook a minute or two longer.
Ginger-Soya Marinade
Add an Asian influence to your beef or chicken with this marinade.
Ingredients:
1/4 cup chopped green onion
1/4 cup toasted sesame seeds
1/4 cup soy sauce
1/4 cup Marsala wine
2 tablespoons honey
2 tablespoons minced garlic
1 tablespoon minced ginger
Directions:
Combine all ingredients for the marinade in a shallow glass bowl. Add meat, and toss to coat. Cover and refrigerate for at least 1 hour.