Monday, April 25, 2016

Chocolate and Fruit Pita Pizzas



Here’s a quick and easy chocolate-y dessert with a healthy spin from fresh fruit toppings.

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 15 minutes
Yield: 4 servings

Ingredients:

4 (7-inch) Greek pitas
1/2 cup chocolate hazelnut spread
1 peach or nectarine, thinly sliced
3/4 cup sliced strawberries
1/3 cup blueberries
1/2 cup vanilla Greek yogurt

Recipe Directions:

Preheat your George Foreman Grill for 5 minutes with the lid closed. Place pitas on grill and cook for 2 to 3 minutes or until grill marked and toasted.

Spread each with chocolate hazelnut spread. Arrange peaches, strawberries and blueberries on top as desired. Spoon yogurt into resealable bag; snip corner. Drizzle yogurt on top of fruit.

Tip: Use your favorite fresh fruit for this pizza; try bananas, kiwis or raspberries too.

Wednesday, April 20, 2016

Italian Beef & Mozzarella Burgers

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
1. In a large bowl, combine beef, Italian
seasoning, oregano, egg white and garlic;
shape into 4 patties.
2. Place the burgers in the preheated grill
and cook for 4 minutes or to desired
done
3. Drizzle the Italian salad dressing on the
ciabatta bread and top each with the
lettuce, tomato, cheese and onion.
4. Place the cooked hamburger patties on
top and serve.

Tuesday, April 19, 2016

Grilled Flatbread Pizza Duo

Prep Time: 20 minutes  I  Cook Time: 15 minutes  I Total Time: 35 minutes I Yield: 2 Pizzas 

Ingredients: 
  • 1 (3/4 lb) store-bought pizza dough
  • 4 tsp olive oil
Meat Lover's Pizza

  • 1/2 cup tomato sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup sautéed onions
  • 2 oz prosciutto, torn into pieces
  • Pinch hot pepper flakes

Veggie Lover's Pizza

  • 1/4 cup prepared pesto sauce
  • 1/2 cup smooth ricotta cheese
  • 6 cherry tomatoes, quartered
  • 1/2 cup baby arugula
Directions: 
  1. Preheat grill on setting #4. Divide dough in half. On a lightly floured surface, roll out each half into 12- x 6-inch rectangle, about 1/4-inch thick. Brush each piece of dough with 1 tsp of the olive oil; grill for 5 to 7 minutes or until lightly grill-marked. Flip over and brush with remaining oil; grill for 5 to 7 minutes or until cooked through. 
  2. Meat Lover’s Pizza: Spread tomato sauce over one flatbread crust; sprinkle with half of the cheese. Scatter onions and prosciutto over top. Sprinkle with remaining cheese and hot pepper flakes. Grill, covered, for about 4 minutes or until cheese has melted.
  3. Vegetarian Pizza: Spread pesto over top and drop spoonful's of ricotta over pesto. Scatter with tomatoes and top with arugula. Grill, covered, for about 4 minutes.
  4. Cut each flat bread into strips and arrange on a serving platter.

Monday, April 18, 2016

Artichoke Stuffed Chicken

INGREDIENTS
14 ounce can artichoke hearts
packed in water, drained
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons grated Romano cheese
1 large garlic clove
chopped
2 tablespoons extra-virgin
olive oil
4 boneless, skinless
chicken breasts
about 5 ounces, each
1 teaspoon salt
¼ teaspoon black pepper

DIRECTIONS
1. Place the artichoke hearts, lemon juice,
lemon zest, cheese, garlic and olive oil in a
food processor and process until blended.
2. Place the chicken on a clean cutting
surface. With the tip of a sharp knife, slit
each breast horizontally without cutting all
the way through to create a pocket.
3. Stuff ¼ of the stuffing into each chicken
breast and press the edges to close.
Fasten opening with toothpicks.
4. Season the chicken with salt and pepper.
5. Place the chicken breasts on the
preheated grill. Cook for 6 minutes or
until chicken registers 180° F on meat
thermometer.
6. Remove toothpicks before serving.
Plates needed: Grilling Plates
Preheat temperature: Medium
Estimated cooking time: 6 minutes
servings 4

Parmesan Corn on the Cob



Corn on the cob is a summer staple, dress yours up with this recipe on your George Foreman.

Prep: 10 minutes       Cook: 30 minutes      Servings: 6

Ingredients:

6 ears of corn
1 package (8 ounces) Parmesan cheese of your choice
2 tablespoons chili powder
4 tablespoons melted butter

Directions:

In a small mixing bowl combine all ingredients except for the corn.  Stir until well mixed.  Take mix and spread evenly on to your ears of corn.  Place on your preheated George Foreman indoor outdoor grill.  Cook for 30 minutes or until tender, turning the cobs every 5-10 minutes.

Indian Curry Dry Rub



Try this dry rub on chicken, beef, or fish for a fantastic earthly taste that’s both sweet with a hint of hot and spicy!

Prep: 15 minutes       Cook: 0           Servings: 0

Ingredients:
2 tablespoons Cardamom
2 tablespoons curry powder
1 tablespoon cumin
1 tablespoon ground cloves
1 teaspoon garlic powder
1 tablespoon Cayenne pepper
1 tablespoon Paprika
2 tablespoons chili flakes
¼ cup brown sugar
salt and pepper to taste

Directions:
In a medium bowl combine all ingredients and mix well.  You can choose any protein you would like to use this on.  Dry rub will keep for 2 weeks in a sealed container.

Goat Cheese Party Poppers



Try these poppers at your next backyard get together or dinner party.  With an upscale flavor they are sure to please.
                       
Prep: 30 minutes       Cook: 10 minutes      Servings: 24
Ingredients:
12 mini sweet peppers
MontCheve® goat cheese log (try different kinds to find what flavor you like best!)
1 package low fat bacon

Directions:
Cut peppers in half and deseed them.  Cut the goat cheese (if you bought it in log form) into slices and then in half again and place them inside the pepper halfs.  Take each slice of bacon and wrap them around each pepper half.   On a preheated George Foreman grill, place the peppers down and allow to cook for 8-10 minutes. 


Pancetta Wrapped Nectarine



Sweet and savory is just the beginning with this desert dish.  Goes well with any kind of meal with any kind of foodie!

Ingredients:
3 medium sized nectarines
½ sliced pancetta meat (can substitute bacon)
1 tablespoon honey
fresh ground pepper

Directions:
Cut your 3 peach in half and remove the pit so that they have a nice bowl shape, similar to a pitted avocado.  Wrap a slice of pancetta around each half of the peaches.  Preheat your George Foreman Grill to 375°.  Place peaches face down and allow to cook for 5 minutes.  Remove nectarines and drizzle honey on top and add a dash of fresh ground pepper.