Friday, December 30, 2016

Grilled Sweet Potato Salad


This sweet potato salad with cranberries and pumpkin seeds has wonderful winter flavor. Serve with grilled turkey cutlets for a festive dinner.
 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
 
Ingredients:

Maple Vinaigrette
3 tbsp olive oil
3 tbsp apple cider vinegar
3 tbsp maple syrup
1 tbsp grainy mustard
1 small shallot, minced
1/2 salt
1/4 tsp freshly ground pepper

Grilled Sweet Potato Salad
1 1/4 lb sweet potatoes (about 2 small), peeled and sliced into 1/2-inch thick slices
1 tbsp olive oil
1/4 tsp each salt and freshly ground pepper
10 cups mixed baby greens
1/3 cup dried cranberries
1/4 cup pumpkin seeds
1/3 cup crumbled goat cheese

Recipe Directions:

Maple Vinaigrette: Whisk oil with vinegar, maple syrup, mustard, shallot, salt and pepper until combined; set aside.

Grilled Sweet Potato Salad: Preheat George Foreman Grill for 5 minutes with lid closed. Toss sweet potatoes with 1 tbsp olive oil and season all over with salt and pepper. Place sweet potatoes on the grill and cook for 6 to 8 minutes or until tender.

Cool slightly and cut into chunks. Toss sweet potatoes with Maple Vinaigrette. Cool completely. Toss with greens, cranberries and pumpkin seeds. Top with goat cheese.

Tip: Substitute feta for the goat cheese, if desired.

Thursday, December 22, 2016

Very Berry Cobbler

This 3 ingredient cobbler is so easy to make using the deep dish baking pan with your George Foreman Evolve Grill.  Serve it warm topped with a scoop of vanilla ice cream.


Prep Tim: 5 min                                                               
Total Time: 30 min
Servings:  8

Ingredients:

1 pkg. (16 oz.) frozen mixed berries
1 ½ cups (½ box) yellow cake mix
6 oz. lemon lime soda

Directions:

Securely attach the grill plate to the top of your grill and the baking pan to the bottom of your grill.  Preheat grill to 325°F.
Spread the frozen fruit over bottom of baking pan.
Mix cake mix and seltzer water in medium bowl; pour over fruit.
Close grill top and bake 20 minutes or until cake is golden brown.

Tips:
Substitute white cake mix for yellow cake mix.
Substitute seltzer for lemon lime soda.

Tuesday, November 29, 2016

Cajun Po'boy

If you’re craving classic New Orleans flavor, this Cajun Po’ Boy is a must! Plain, non-fat yogurt, lemon juice and herbed cream cheese combine for the perfect sauce complement.

Ingredients:
1 teaspoon lemon juice
½ teaspoon Cajun spices 
1 Tablespoon plain, non-fat yogurt
2 teaspoon oil 
2 Tablespoon light herbed cream cheese
1 (2 ounce) bakery baguette, toasted 
1/8 teaspoon each salt and pepper
1 cup vegetables of your choice: Onion, tomato and lettuce

Directions:
Preheat your George Foreman® grill. 
Rub fish with Cajun spices and oil. 
Place fish on grill and grill for 5-7 minutes or until it reaches an internal temperature of 145 degrees Fahrenheit. 
Combine yogurt, lemon juice, herbed cream cheese, salt and pepper in a small bowl. 
Spread zesty herb sauce on baguette and add vegetables and fish.

Grilled Chicken Parmesan

Ingredients:
4 chicken breasts
4 tsp olive oil
1 tsp Italian seasoning blend
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup tomato sauce
1/2 cup shredded mozzarella
2 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley

Directions:
Toss chicken breast with olive oil, Italian seasoning, salt and pepper. 
Preheat George Foreman Grill for 8 minutes with lid closed. 
Place chicken on grill; cook for 9-11 minutes or until cooked through.
Meanwhile, heat tomato sauce until simmering. Add chicken to serving plates. Top each evenly with hot tomato sauce and mozzarella. Garnish evenly with Parmesan cheese and parsley.

Tip: Just as delicious with grilled fish or pork chops.


Hot Sausage Sandwiches

Sprinkle low-fat Italian sausages with garlic, Italian seasoning and pepper and grill with tomato, green pepper and onion for a delicious new meal to try this week. Pair with coleslaw, potato salad or your favorite sandwich side.

Ingredients:
1 large garlic clove, finely minced
1 tsp. dried Italian seasoning
¼ tsp. black pepper, coarsely ground
1 lb. low-fat hot Italian sausage links
1 tomato, sliced
1 green pepper, seeded and thinly sliced
1 small purple onion, thinly sliced
¼ cup non-fat mayonnaise
4 sandwich buns, split and toasted

Directions:
In a small bowl, combine the garlic, Italian seasoning and pepper; sprinkle the mixture over sausages and vegetables.
Arrange the sausages horizontally on a preheated grill and place the tomato, green pepper and onion around the links.
Grill for 6 minutes, or until a meat thermometer inserted into center of the sausage registers 160° F.
Spread mayonnaise on the bottom of each bun and add the sausage and vegetable mixture. Top with remaining half of bun.

Italian Beef Burger

Dried Italian seasoning, ground oregano and fresh garlic add delicious flavor to this beef burger. Drizzle Italian dressing and top with melted Mozzarella to finish off this Italian-inspired version of an old-time favorite.

Ingredients:
1 pound lean ground chuck
1 teaspoon dried Italian seasoning
1 teaspoon ground oregano
1 egg white
1 medium garlic clove
minced
¼ cup low-fat Italian salad
dressing
4 slices ciabatta bread
½-inch thick,
lightly toasted
4 lettuce leaves
1 ripe tomato
thinly sliced
4 slices part-skim
Mozzarella cheese
½ purple onion
thinly sliced

Directions:
In a large bowl, combine beef, Italian seasoning, oregano, egg white and garlic; shape into 4 patties.
Place the burgers in the preheated grill and cook for 4 minutes or to desired doneness (4-5 min. for Rare, 5-7 min. for Medium and 6-8 min. for Well Done)
Drizzle the Italian salad dressing on the ciabatta bread and top each with the lettuce, tomato, cheese and onion.
Place the cooked hamburger patties on top and serve.

Thai Chicken Wrap

Easy-to-make wraps with fresh and bold flavor.  For a meal that’s on the lighter side, be sure to try these delicious Thai Chicken Wraps. Pair with fresh fruit or hummus and crackers.

Ingredients:
(10-inch) whole-grain tortilla
Thai Sauce
2 ounces boneless, skinless, chicken breast 1 Tablespoon peanut butter
1 cup thinly sliced raw red pepper ½ Tablespoon soy sauce
1 cup pre-packaged, shredded cabbage 1 teaspoon minced garlic
1 cup thinly sliced, peeled cucumber ½ Tablespoon lime juice

Directions:
Preheat your George Foreman® grill. 
While grill heats, prepare Thai Sauce by combining all ingredients in a small bowl. 
Grill chicken for 9-11 minutes.
Prepare wrap by spreading Thai Sauce down the center of the tortilla. 
Top with cabbage, red pepper, chicken and cilantro. 
Roll up wrap and enjoy!

Strawberry Orange French Toast

Orange zest and fresh, sliced strawberries make this breakfast extra-special. Substitute vanilla yogurt with strawberry or plain yogurt if desired. 

Ingredients:
2 slices whole-wheat bread 1 teaspoon vanilla extract
1 egg, whisked ½ cup fresh strawberries, sliced
¼ cup fresh orange juice 1 cup low-fat vanilla yogurt
½ Tablespoon orange zest

Directions:
Preheat your George Foreman® grill. 
Whisk egg, orange juice, zest and vanilla in a medium bowl. 
Place both slices of bread in bowl and saturate. 
Grill French Toast for 2-3 minutes and enjoy with yogurt topped with fresh strawberries.

Peanut Butter and Banana Panini

The combination of peanut butter and banana never gets old. Indulge in this sandwich for a hearty breakfast or enjoy for lunch.

Ingredients:
1 slice bread ADD 1 slice bread +100 calories
1 Tablespoon peanut butter ADD 1 Tbsp peanut butter +100 calories
1 small banana
½ cup low-fat yogurt

Directions:
Preheat George Foreman® grill. 
Spread peanut butter on one half of the bread, top with sliced banana and fold. 
Place on George Foreman® grill for 4 minutes. 
Remove from grill, slice down the middle and enjoy!

Lean Steak Tacos

Lime juice, cumin and cayenne pepper combine for a zesty steak marinade. Top these tacos with your favorite vegetables and a dollop of sour cream. Enjoy!

Ingredients:
3 ounces lean steak such as sirloin, flank or eye of round; sliced
Juice of 1 lime and zest of 1 lime
½ teaspoon each cumin and cayenne pepper
2 teaspoon canola oil
2 (6-inch) whole-wheat tortillas
2 Tablespoons salsa
2 Tablespoons low-fat sour cream
1 cup of your choice: Tomato, lettuce, fresh cilantro, onion, peppers

Directions:
Preheat your George Foreman® grill.
To make marinade, whisk together lime juice, lime zest, cumin, cayenne pepper and canola oil in a small bowl.
Place steak in marinade and refrigerate for 15 minutes.
Discard marinade and grill steak for 2 to 3 minutes.
Place steak, salsa, vegetables and sour cream in tortillas.

Grilled Asparagus with Feta Cheese

Fresh asparagus and feta cheese make for a delicious combination you’ll love.  The crispy crunch mixed with the sharpness of the feta is perfection for any side dish.

Ingredients:
1 lb. fresh asparagus, cleaned and trimmed
2 Tbsp. olive oil
¼ tsp. crushed red pepper flakes
1/3 cup crumbled feta cheese

Directions:
Preheat your George Foreman™ grill.
Toss asparagus with olive oil and red pepper flakes.
Grill covered, 4 to 5 minutes.  Turn asparagus and grill an additional 4 min, or until tender crisp.
Remove from grill. Top with feta cheese before serving.


Cheeseburger with Grilled Fries

Top this lean turkey burger with a slice of your favorite cheese, condiments and fresh vegetables. Enjoy with tasty grilled fries.

Ingredients:
3 ounces lean ground turkey
1 ounce 2% cheddar cheese = ¼ cup
1 cup vegetables of your choice: Tomato, onion, lettuce
1 hamburger bun
2 Tablespoons ketchup and/or mustard (optional)
1 small potato, cut into wedges
2 teaspoon canola oil
1/8 teaspoon salt & pepper

Directions:
Preheat your George Foreman® Grill. 
Toss potato in canola oil, salt and pepper and grill for 10 to 12 minutes. 
Form turkey into a patty and grill for 4 to 6 minutes. 
Assemble burger with bun, vegetables, ketchup/mustard and enjoy with baked fries.
  

Chicken Quesadilla and Garden Salad

Add in your favorite vegetables or salsa if desired and enjoy this tasty, grilled chicken quesadilla. Serve with a fresh garden salad and salad dressing of choice.

Ingredients:
2 ounces chicken breast
¼ cup 2% cheddar cheese
1 cup of your choice: Diced green pepper, onion, tomato, mushroom
2 Tablespoons salsa
2 Tablespoons low-fat sour cream
2 (6-inch) whole-wheat tortillas
2 cups vegetables of your choice: Lettuce, cucumber, onion, tomato, carrot
2 Tablespoons light dressing

Directions:
Preheat your George Foreman® Grill and grill chicken breast for 9-11 minutes.
Thinly slice the chicken breast and place chicken, cheese, peppers and onion on
one tortilla. 
Top with the other tortilla and grill for 3 minutes. 
Cut in quarters and enjoy with salsa, sour cream and garden salad.

Friday, November 11, 2016

Tenderloin Steak with Mushrooms and Blue Cheese

Restaurant-quality steak awaits you. Use the sear button on your George Foreman Evolve Grill to add a delicious seared crust to juicy tenderloin steaks topped with grilled mushrooms and blue cheese.

Prep Time: 8 min                                                    
Total Time: 16 min

Ingredients:
4 ounces sliced fresh mushrooms
1 strip bacon, cut into 4 pieces
2 beef tenderloin steaks, 4 ounces each
½ tsp. garlic salt
¼ tsp. coarsely ground pepper
4 tsp. crumbled blue or Gorgonzola cheese

Directions:
Attach ceramic grill plates, and preheat grill to 375°
Place mushrooms on grill, top with bacon and grill 4 minutes
Remove mushrooms and bacon, set aside
Press SEAR button on grill, wait until it heats to 500°; season steaks with garlic salt and pepper
Place steaks on grill and sear for 90 seconds (grill will return to 350° after 90 seconds on sear)
Grill at 350° for 4 minutes
Remove steaks from grill and top with mushrooms, bacon, and blue cheese

Servings:  4


Toffee Squares

Use the griddle plate of your George Foreman Evolve™ Grill to make these simple, tasty treats.

Prep Time: 10 min                                                  
Total Time: 20-22 min

Ingredients:
1 cup butter, softened
1 cup brown sugar
1 egg yolk
1 tsp. vanilla
2 cups flour
¼ tsp. salt
3 milk chocolate candy bars
½ cup chopped pecans

Directions:

Cream butter and brown sugar in medium bowl.  Mix in egg yolk and vanilla then stir in flour and salt to form dough.
Lightly grease bottom of griddle pan.  Press dough evenly into griddle pan.
Attach griddle pan to bottom of your George Foreman Evolve grill with grill plate attached on top.
Turn grill on and set temperature for 350°F
Bake covered 10-12 min. while grill is preheating. DO NOT OVER BAKE. 
Open grill cover and place 3 chocolate bars on top of dough.  Close cover and let bake an additional minute or until chocolate is soft and spreadable.
Remove griddle pan from grill; place on heat proof surface.
Spread chocolate to cover surface of bars.  Sprinkle with nuts. Cut toffee into squares, using a plastic knife or spatula.

Servings:  12


Brownie Waffles


Prep Time: 5 min                                                    
Total Time: 15 min

Ingredients:
1 box classic brownie mix plus ingredients listed on package

Directions:

Attach upper and lower waffle plates to the George Foreman Evolve grill.  Preheat grill to 400°
Prepare brownie batter according to package directions.
Once preheated, lightly oil top and bottom waffle plates.
Place 2/3 cup brownie mix on each half of the bottom waffle plate; close grill and cook 6 minutes.
Power off grill and cool for 2-3 minutes before removing brownies from waffle plates. Serve immediately.

Servings:  2


Very Berry Cobbler

This 3 ingredient cobbler is so easy to make using the deep dish baking pan with your George Foreman Evolve Grill. Serve it warm topped with a scoop of vanilla ice cream.

Prep Time: 5 min                                                    
Total Time: 30 min

Ingredients:

1 pkg. (12 oz.) frozen mixed berries
1 ½ cups (½ box) yellow cake mix
6 oz. lemon lime soda

Directions:

Attach the baking pan to the bottom of your George Foreman Evolve Grill.  Preheat grill to 325°F.
Spread the frozen fruit over bottom of baking pan.
Mix cake mix and soda in medium bowl; pour over fruit.
Bake 20 minutes or until cake is golden brown 

Tips:
Substitute white cake mix for yellow cake mix.
Substitute seltzer for lemon lime soda.

Servings:  8


Bacon and Cheese Nachos

Prep Time: 5 min                                                    
Total Time: 16 min

Ingredients:

4 cups tortilla chips (about 4 oz.)
1 cup cheese sauce
¼ cup shredded Monterey Jack Cheddar cheese blend
2 bacon slices, cooked and crumbled
2 Tbsp. thinly sliced green onions
2 Tbsp. diced tomatoes
1 Tbsp. sliced black olives
6-8 pickled jalapeno pepper slices

Directions:

Layer half the tortilla chips into the bottom of the griddle plate. Top with half the cheese sauce, shredded cheese and bacon. Repeat for second layer.
Attach filled griddle plate to bottom of grill. Broil on HIGH 6 to 8 minutes or until cheese is melted and bubbly. Top with onions, tomatoes, olives and pepper slices.

Servings:  4


Spiced Glazed Salmon

Prep Time: 5 min                                                    
Total Time: 15 min

Ingredients:

1 tsp. paprika
1 tsp. brown sugar
½ tsp. hot chili powder
½ tsp. ground cumin
2 (5 oz.) salmon fillets
½ Tbsp. canola oil
1 Tbsp. maple syrup

Directions:

Mix Brown sugar and spices in a small bowl. Brush tops of salmon fillets with oil. Rub spice mixture onto the surface of the salmon.
Attach lower grill plate and preheat broiler on HIGH 5 minutes. Place salmon on bottom grill plate and broil 5 to 6 minutes.
Drizzle maple syrup onto the salmon; broil 1 to 2 minutes or until desired doneness.

Servings:  2

Spicy Black Bean Burger

*Not Vegan*

Prep Time: 10 min                                                  
Total Time: 14-15 min

Ingredients:

1 can (15 oz.) black beans, drained and mashed
1 tsp. hot sauce
½ tsp. cayenne pepper
1 egg
¼ cup dry bread crumbs
¼ cup onion, chopped
¼ red bell pepper, diced
¼ cup carrots, shredded
Hamburger buns
Guacamole dip
Lettuce
1 tomato, sliced
1 red onion, sliced

Directions:

In a medium bowl, combine 1 can (15 oz.) drained and mashed black beans, 1 tsp. hot sauce, ½ tsp. cayenne pepper and 1 egg. 
Add ¼ cup EACH dry bread crumbs, chopped onion, diced red bell pepper and shredded carrots.  Mix well; shape into 4 patties.
Grill 2 bean burgers 4-5 minutes or until hot. Repeat for remaining burgers.
Spread guacamole onto top halves of toasted buns. Fill buns with burgers, lettuce, tomato and red onion slices.


Servings: 4

Thursday, November 10, 2016

Pumpkin Cheesecake Muffins

Try these bite-sized delights at your next holiday party or family get together. 

Prep Time: 10 minutes
Cook Time: 20-28 minutes (two rounds of baking)
Total Time: 45 minutes
Servings: 12-14

Ingredients:

1 ¾ cups flour
1 tsp. baking soda
½ tsp. salt
1 (15 oz.) can pumpkin
1 cup sugar
½ cup lightly packed brown sugar
2 eggs
⅓ cup vegetable oil
1 Tbsp. vanilla extract
                         
Cream Cheese Mixture
8 oz. cream cheese
¼ cup sugar
1 egg yolk
2 tsp. vanilla extract

Directions:

Preheat George Foreman Evolve Grill to 375°F with baking dish and muffin pan insert in place.
In medium bowl, whisk flour, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract.  Whisk in flour mixture, until smooth.
Fill muffin pan insert with paper muffin cups, and fill the cups until they are ¾ full.
In medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until combined.
Top each muffin with spoonful of cream cheese mixture.
Bake muffins for 10-14 minutes, or until toothpick inserted in center comes out clean.

Peach Crisp

An old favorite made a new way with fewer dishes. Less mess, yes!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-10

Ingredients:

Topping
1 cup all-purpose flour
⅔ cup (packed) light brown sugar
½ tsp. kosher salt
½ cup (1 stick) butter, cut into pieces

Filling
1 ½ cups pecan (coarsely chopped)
2 Tbsp. unsalted butter, room temperature
2 ¼ lbs. peaches (about 6-7), cut into wedges
⅓ cup (packed) light brown sugar
¼ cup granulated sugar
3 Tbsp. fresh lemon juice
½ tsp. kosher salt
½ tsp. vanilla

Directions:

Whisk flour, brown sugar, and salt in medium bowl. Rub in butter with fingers until clumps form and no dry spots remain.
Insert griddle plate and preheat George Foreman Grill & Broil to 375°F.
Smear bottom and sides of griddle plate with butter.
Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, vanilla and salt in large bowl to combine. Transfer to griddle plate and crumble topping, breaking up into large pieces, over filling.
Bake crisp for about 20 minutes.  Then, remove top grill plate using oven mitts or hot pads to expose broiling element.  Place top grill plate on heat resistant surface. Turn Grill & Broil to “Broil” mode and close grill. 
Allow to cook until top of dish looks brown and crispy, about 3-5 minutes.

Raspberry Brie

Simple, yet elegant. Use this recipe to please everyone from Grandma to the boy that only likes macaroni and cheese!

Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total: 17 minutes
Servings: 10-20

Ingredients:

2 (8 oz.) wheels of brie cheese
½ container (6 oz.) raspberry preserves
¼ cup finely chopped pecans
Cooking spray

Directions:

Remove bottom grill plate from George Foreman Evolve Grill and replace with baking dish.
Preheat grill to 375°F. 
Line bottom of baking dish with parchment paper. Lightly spray parchment paper with cooking spray. 
Place wheels of brie side by side and allow to cook for 5 minutes. 
Open grill and spoon raspberry preserves equally onto each wheel of brie. 
Sprinkle chopped pecans on top of raspberry preserves, close grill and allow to cook for 6-7 more minutes.
Remove from grill and serve with anything from raw vegetables to water crackers!

Apricot-Glazed Pork Chops

Use the broiler on your George Foreman Grill & Broil to make this amazing, sweet and crispy holiday recipe. 

Prep Time: 5 minutes
Cook Time: 6-8 minutes
Total Time: 15 minutes
Servings: 2-4

Ingredients:

2 pork chops
⅓ cup apricot preserves
¼ cup white wine
1 sprig fresh rosemary
Salt and pepper to taste

Directions:

Mix apricot preserves and white wine in small bowl. 
Remove top grill plate from George Foreman Grill & Broil and turn to “Broil” mode.
Place two pork chops on lower plate and sprinkle with salt and pepper.  Allow to broil for 3-4 minutes. 
Turn pork chops over. Spoon apricot mixture over top of pork chops then allow to broil for 3-4 more minutes.
Remove from broiler and allow to sit for 2 minutes.  Garnish with any remaining sauce and serve!

Cauliflower Fritters

Ms. Picky won’t be able to complain anymore! Vegetarian fritters are a treat for her and for the rest of the family.

Prep Time: 15-20 minutes
Cook Time: 6-8 minutes
Total Time: 30 minutes
Servings: 8

Ingredients:

1 head cauliflower (or 16 oz. bag of frozen cauliflower)
1 cup shredded cheddar cheese
¼ cup Parmesan cheese
2 large eggs
1 cup bread crumbs
½ tsp. cayenne pepper to taste
½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic or onion powder
Cooking spray

Directions:

Cut cauliflower into florets and cook in boiling water until tender, about 8-10 minutes.
Drain, then mince cauliflower in food processor, or using knife, until it becomes texture of rice.
Combine minced cauliflower, cheese, eggs, breadcrumbs and seasoning.
Attach griddle plate and preheat George Foreman Evolve Grill to 400° F.
Form patties about 3 inches in diameter.  Spray small amount of cooking spray on griddle plate and place fritters on griddle until griddle is full.
Cook until golden brown and set, about 3-4 minutes per side. Enjoy with sour cream or spicy ranch!

Banana Spice Waffles

This recipe gives everyone something to enjoy during the holidays!  Bananas, waffles and maple syrup?  What’s not to love!

Prep Time: 5 minutes
Cook Time: 5-6 minutes
Total Time: 10 minutes
Servings: 2-10

Ingredients:

Waffle Mix (choose your favorite in-store mix)
2 bananas (blended to a purée)
Ground cinnamon for dusting

Directions:

Create your waffle mix according to package instructions. 
For 2-3 waffles, use ½ cup banana purée.
For 4-5 waffles, use ⅔ cup banana purée.
For 9-10 waffles, use entire banana purée.
Preheat George Foreman Grill & Broil to 400°F.
Pour ⅔ cup mix into each waffle plate section and close grill. Cook waffles for 5-6 minutes or until steam coming from waffles is minimal.

Sprinkle with ground cinnamon and serve immediately with maple syrup.

Holiday Sliders

When you love your traditional holiday meal choices but are also always up for finger food, make these tasty sliders for the best of both worlds!

Prep Time: 5 minutes
Cook Time: 4-6 minutes (including assembly)
Total Time: 12-15 minutes
Servings: 6

Ingredients:

1 lb. ground chuck (made into 6 equal patties)
1 small red onion (cut in thin slices)
1 can (14 oz. cranberry sauce (whole berry sauce spreads easily)
Salt and pepper
6 sweet slider rolls

Directions:

Preheat George Foreman Evolve Grill to 375°F.
Add salt and pepper to ground beef in medium-sized bowl and form into 6 equal patties to fit slider tray insert. 
Place insert on bottom grill plate and place slider patty in each portion of slider insert.
Cook patties for 4 minutes. 
Remove patties from grill, build sliders and enjoy!

Parmesan Lemon Chicken

The sharpness of Parmesan and citrus of lemon bring out amazing flavors for this dinner staple.

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4-5

Ingredients:

1 ½ lbs. boneless, skinless chicken breasts or tenders
⅓ cup flour
1 cup bread crumbs
1 cup Parmesan cheese (grated), separated
1 tsp. dried parsley
½ tsp. salt
½ tsp. pepper
3-4 lemons
1 Tbsp. minced garlic
1 stick (½ cup) melted butter, separated
8 Tbsp. lemon juice
1 Tbsp. lemon pepper seasoning
3 Tbsp. olive oil
3 Tbsp. honey
Optional: fresh parsley, 1 lemon for topping

Directions:

Preheat George Foreman Grill and Broil to 400°F.
Grab three bowls. Add flour to one bowl.
Combine bread crumbs, ½ cup grated Parmesan cheese, dried parsley and about 1/2 teaspoon each of salt and pepper and stir.
In final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice, minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
Slice chicken breasts to size of tenders (about 1-inch strips) or use chicken tenders.
Coat in flour, heavily dredge in garlic-lemon mixture, and then coat in Parmesan bread crumb mixture.
Place on prepared sheet pan. Use any remaining Parmesan bread crumb mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over tenders.
Place chicken tenders on preheated grill. Grill for 8 minutes per side and flip tenders to other side.
Use oven mitts or hot pads to remove top grill plate and place on heat resistant surface. Sprinkle chicken tenders with remaining cheese and turn Grill & Broil to “Broil” function after removing top grill plate. 
Allow to broil until crispy top layer forms and cheese is melted but not burnt or approximately 2 minutes.
If desired, place lemon slices over chicken (optional).
Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2