Turkey Burger with Grilled Fries

Ingredients:

3 ounces lean ground turkey

Cheddar cheese slices (if desired)

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 to max setting.

Toss potato in canola oil, salt and pepper and grill for 10 to 12 minutes.

Form turkey into a patty and grill for 3 to 4 minutes.

Assemble burger with bun, vegetables, cheddar cheese, ketchup/mustard and enjoy with baked fries.

Sweet Potato Fries

Prep Time: 8 minutes

Cooking Time: 14 minutes

Total Time: 22 minutes

Servings: 6

Ingredients:

4 large sweet potatoes, cut into 1” wedges

3 Tbsp. olive oil

2 Tbsp. California Garlic Pepper seasoning

Directions:

Preheat the Indoor/Outdoor Grill between setting 4 and 5. 

Place the potato wedges into a zip top bag and pour in the olive oil. Zip close and shake to coat the sweet potatoes in the oil.

Open the zip top bag and sprinkle in the seasoning. Zip close and shake again to fully coat the sweet potatoes.

Place the seasoned sweet potato wedges on the preheated grill. Place the lid on the grill.

Grill the potatoes for 7 minutes per side, or until crispy.

Serve hot with a garlic aioli or ketchup.  

Grilled Sausage and Pepper Quesadillas

These little bites are packed with flavor and can be prepared in less than an hour, making them the perfect solution to busy weeknights or last-minute company.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 servings

Ingredients:

2 red peppers, seeded and quartered

2 green peppers, seeded and quartered

2 red onions, sliced into 1/4-inch rounds

3 tbsp olive oil

1/2 tsp each salt and freshly ground black pepper

6 mild Italian sausages

2 cups shredded Cheddar cheese

2 cups shredded mozzarella cheese

8 large flour tortillas

Sour cream

Salsa

Recipe Directions:

Preheat grill on setting #4. Toss together red and green peppers, onions, 2 tbsp of the oil, salt and pepper.

Grill sausages and vegetables, turning as needed, for 20 minutes or until sausages are cooked through and vegetables are tender; let cool slightly. Chop vegetables and slice sausage; toss with Cheddar and mozzarella. Arrange evenly over one side of each tortilla; fold tortilla over to enclose filling.

Brush outside of each quesadilla with remaining oil; grill for 3 to 5 minutes per side or until tortillas are golden brown and cheese is melted. Let stand for 1 minute. Cut each tortilla into 4 wedges; serve with sour cream and salsa.

Tip: Omit sausage for a vegetarian-friendly version of this recipe. 

Grilled Sweet Potato Salad

Nutritious spin on classic 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. 

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

Grilled Vegetable Pasta Primavera

Loaded with vegetables and fresh basil flavor, this pasta dish is fresh and lively. Use whole grain pasta for a healthy addition.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients:

Grilled Vegetables:

1 red pepper, quartered and seeded

1 yellow pepper, quartered and seeded

1 zucchini, sliced

1 Portobello mushroom, gills removed

1/2 onion, sliced in rounds

1 tbsp olive oil

1/2 tsp salt

Pasta:

12 oz linguine, cooked according to package directions

1 cup halved grape tomatoes

1/3 cup chopped fresh basil

1/4 cup extra virgin olive oil

4 cloves garlic, minced

1/2 tsp salt

1/4 tsp freshly ground pepper

1/4 cup grated Parmesan cheese

Recipe Directions:

Grilled Vegetables:

Toss red and yellow peppers, zucchini, mushroom and onion with oil. Season with salt. Preheat George Foreman Grill for 5 minutes with lid closed.

Place vegetables on grill, cook for 5 to 7 minutes or until tender and well-marked. Cool slightly and cut into bite size pieces.

Pasta: Meanwhile, toss tomatoes with basil, olive oil, garlic, salt and pepper. Stir in pasta, Grilled Vegetables and Parmesan cheese. Serve warm or room temperature.

Tip: Grilled asparagus is also a nice addition to this pasta.

Sticky Soy Pork Chops

Quickly marinated with ginger and sesame flavors, these Asian-style pork chops are sweet and tangy. Serve with steamed rice and green vegetables for a healthy meal.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients:

2 tbsp brown sugar

1 tbsp rice wine vinegar

1 tbsp soy sauce

1 tbsp minced ginger

1 tbsp vegetable oil

1 tsp sesame oil

4 bone-in pork loin chops, frenched (about 1/2-inch thick)

1/4 tsp each salt and freshly ground pepper

2 tbsp sesame seeds

2 green onions, finely chopped

Recipe Directions:

Stir brown sugar with rice wine vinegar, soy sauce, ginger, vegetable oil and sesame oil until combined. Toss marinade with the pork chops. Marinate for 10 minutes. Remove pork from marinade. Transfer marinade to small saucepan and cook set over medium heat for 3 to 5 minutes or until syrupy and thick.

Meanwhile preheat George Foreman Grill for 5 minutes with lid closed. Season pork all over with salt and pepper. Place on grill, cook for 8 to 10 minutes or until internal temperature reaches 160°F for medium or until cooked to desired doneness.

Brush cooked marinade over pork chops. Garnish with sesame seeds and green onions.

Tip: Get your butcher to French the pork chops or substitute boneless pork loin chops, if desired.

Turkey and Sweet Potato Sliders with Tarragon Aioli

Fresh herbs are a simple and healthy way to add a bright, earthy flavor to any recipe.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 sliders

Ingredients:

1 lb ground turkey

1 egg, beaten

1/2 cup dry breadcrumbs

2 tsp finely chopped fresh rosemary

2 tsp finely chopped fresh thyme

2 tsp Dijon mustard

1/2 tsp each salt and freshly ground black pepper

1/2 cup baby spinach

Tarragon Aioli:

3/4 cup mayonnaise

3 tbsp finely chopped fresh tarragon

1 tbsp white vinegar

1 tsp granulated sugar

Sweet Potato:

1 small sweet potato (about 300 g)

1 tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp each salt and freshly ground black pepper

12 slider buns

Recipe Directions:

Tarragon Aioli: Stir mayonnaise with tarragon, vinegar and sugar. Cover and chill for at least 30 minutes or up to 30 days.

Place grill plates on the grill. Use the switch at the bottom right rear of the grill to lift the back, so drippings run into the drip tray; place drip tray under the front of the grill. Close cover and set cooking temperature at 425ºF and cooking time for 7 minutes. Allow grill to preheat.

Gently mix turkey with egg, breadcrumbs, rosemary, thyme, mustard, salt and pepper. Form into 12 slider patties. Grill for 7 minutes or until cooked through. Transfer to a plate and cover with foil; set aside.

Sweet Potato: Meanwhile, use a fork to pierce the sweet potato several times. Cook, in microwave, for 3 minutes or until almost cooked though.

Slice into 1/2-inch rounds. Toss potato with oil, smoked paprika, salt and pepper. Grill for 5 minutes or until tender.

Spread Tarragon Aioli evenly on tops and bottoms of slider buns. Place a sweet potato round on each slider bun. Top with a slider and spinach. Serve extra sweet potato rounds on the side.

Tip: Sprinkle muffins with shredded cheese before baking, if desired. 

Orange Cinnamon-Raisin Panini

Ingredients:

4 ounces low-fat cream cheese
1 tablespoon dark brown sugar
½ teaspoon almond extract
4 slices cinnamon
raisin bread
cut ½-inch thick
1 large orange
peeled and sliced
4 teaspoons low-fat margarine

Directions:

1. In a small bowl, combine cream cheese, sugar and almond extract, mixing well to blend.
2. Spread the margarine on one side of each slice of bread and place buttered side down on a clean surface.
3. Spread a layer of the cream cheese mixture on each of the 4 bread slices.
4. Place the orange slices on top of the cream cheese on 2 slices of bread and cover each with a second slice of bread, buttered side up.
5. Place the panini in the preheated grill plate.
6. Cook for 2 minutes or until the cream cheese is warm and the outside is golden brown.
7. Cool slightly and cut in half before serving.

Maple Sriracha Salmon

Impressive entertaining has never been this easy – but no one needs to know that!  

Prep Time: 10 minutes + 30 minutes marinating time

Cook Time: 15 minutes

Total Time:  55 minutes

Yield: 15 servings

Ingredients:

2 tbsp sriracha sauce

2 tbsp lime juice

1 tbsp maple syrup

1 tbsp brown sugar

1 tsp finely grated lime zest

1/2 tsp salt

3 lb salmon fillet

2 green onions, thinly sliced

Recipe Directions:

Preheat your grill on setting #4. Whisk together sriracha, lime juice, maple syrup, brown sugar, lime zest and salt. Brush over top of salmon and let stand for 20 minutes.

Grill, covered and without turning, for 15 to 18 minutes or until grill-marked and fish flakes easily when tested with a fork. Sprinkle with green onions before serving.

Spicy Buffalo Cauliflower Skewers

Enjoy all the flavor of your favorite pub food without the extra fat and calories that come from deep-frying. 

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 15 skewers

Ingredients:

1 head cauliflower, cut into large florets (about 6 cups)

1 tsp garlic powder

1/4 tsp each salt and freshly ground black pepper

1/2 cup Louisiana-style hot sauce

2 tbsp butter, melted

Blue cheese dressing

Carrot sticks

Celery sticks

Recipe Directions:

Preheat grill on setting #4. In a large bowl, toss together cauliflower, garlic powder, salt and pepper. Drizzle hot sauce and melted butter over top; toss to coat. Thread cauliflower evenly onto 15 4-inch skewers.

Grill, covered and turning as needed, for 12 to 14 minutes or until cauliflower is tender-crisp. Serve with blue cheese dressing, carrot and celery sticks.

Tip: For milder flavor, reduce hot sauce to 1/3 cup. 

Grilled Chicken Caesar Salad

This fun twist on a traditional Caesar Salad makes a light and satisfying dinner be it summer or winter. Grilling the Romaine and lemons really adds a nice smoky flavor.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients:

4 boneless, skinless chicken breasts

4 tbsp olive oil, divided

3/4 tsp each salt

1/2 tsp freshly ground pepper

4 Romaine hearts, halved lengthwise

8 slices baguette, sliced on an angle

2 lemons, halved

1 garlic clove

4 slices bacon, cooked and crumbled

1/4 cup shredded Parmesan cheese

1/2 cup prepared Caesar dressing

Recipe Directions:

Preheat George Foreman Indoor/Outdoor Grill for 5 minutes with lid closed on highest setting. Toss chicken with 1 tbsp oil and season with 1/2 tsp salt and 1/4 tsp pepper. Brush remaining oil on Romaine hearts, baguette slices and lemon halves and season with remaining salt.

Grill chicken, covered, turning as needed for 10 minutes or until chicken is cooked through and well-marked.  Grill lemon halves, covered, for 5 minutes or until well-marked. Grill Romaine halves and baguette slices, covered, for 1 minute per side or until well-marked. Slice chicken and rub baguette slices with garlic clove.

To assemble the salad, arrange 2 Romaine halves on each plate. Top with sliced chicken and drizzle with dressing. Garnish with bacon and Parmesan cheese. Serve with grilled baguette slices and lemon halves.

Tip: This salad is also delicious with grilled steak or shrimp.

Roasted Vegetables Milano Style

Prep Time: 5 min.

Cook Time: 15 min.

Servings:  4

Ingredients:

1 cup baby carrots, cut in half lengthwise

8 baby belle mushrooms, cut in half

1 Tbsp. chopped fresh parsley

1 Tbsp. balsamic vinegar

1 Tbsp. olive oil

1 tsp. coarse ground sea salt

Directions

1. Insert baking dish and preheat Evolve Grill to 350 degrees.
2. Place all ingredients into large resealable food storage bag and shake to combine.
3. Spread vegetables evenly into the baking dish.  Close lid and cook for 15 minutes, stirring intermittently. 
4. Vegetables should be tender and crisp. Serve immediately.

Pumpkin Spice and Butterscotch Biscuits with Maple Whipped Cream

If you like, prepare the biscuits ahead of time and grill quickly before serving so they’ll be warm and tender – just right for fluffy whipped cream and fresh berries.

Prep Time: 15 minutes

Cook Time: 25 minutes (2 batches of baking)

Total Time: 40 minutes

Yield: 20 biscuits

Ingredients:

1 3/4 cups all-purpose flour

1/4 cup firmly packed golden brown sugar

2 1/2 tsp baking powder

2 tsp pumpkin spice blend

1/2 tsp baking soda

1/2 tsp salt

1/2 cup cold butter, cut into cubes

3/4 cup pure pumpkin purée

1/3 cup buttermilk

1/2 cup butterscotch chips

3 cups blackberries

2 tbsp granulated sugar

1 tbsp lemon juice

1 cup 35% whipping cream

2 tbsp maple syrup

Recipe Directions:

Place deep dish baking pan plates on the grill. Use switch at bottom right rear of grill to make flat surface. Close cover; set cooking temperature at 400°F and cooking time for 12 minutes. Allow grill to preheat for 5 minutes.

In a large bowl, stir together flour, brown sugar, baking powder, pumpkin spice blend, baking soda and salt. Cut in butter until it resembles coarse crumbs. In a separate bowl, stir pumpkin with buttermilk; stir into flour mixture just until moistened.

Turn dough out onto lightly floured surface. Sprinkle butterscotch chips over dough and knead just until evenly incorporated (do not overmix). Pat into 1/2-inch thick round; using ½-inch round cutter, cut out 20 2-inch biscuits. Arrange on baking pan; bake for 12 minutes or until golden brown. Let cool completely. (Biscuits can be made up to 12 hours ahead.)

Toss together blackberries, sugar and lemon juice; let stand for 10 minutes. Meanwhile, beat cream with maple syrup using an electric mixer on high until it holds soft peaks. Halve biscuits; place bottom half of each biscuit on a dessert plate. Top with blackberries and whipped cream; cap with biscuit top. Serve immediately. 

Provolone Prosciutto Panini

Ingredients
4 thick slices Italian Bread
Olive oil
2 tablespoon prepared pesto
4 ounces thinly sliced prosciutto
½ cup packaged roasted tomatoes
4 ounces provolone cheese

Directions
Brush one side of each slice of bread with olive oil.

Place the bread, olive oil brushed sides down, onto the cutting board or work surface.

Spread pesto on the slices of bread. Top with prosciutto, tomatoes and provolone cheese.

Cover with remaining 2 slices of bread; oiled side out.

Cook on preheated grill for about 4 minutes or until the bread is golden and cheese is melted.

Cut in half and serve warm.

Pork, Apple and Cipollini Onion Kabobs

Each skewer is threaded with just three pieces of pork on each skewer for mouth-watering appetizer-size kabobs.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 15 skewers

Ingredients:

2 tbsp olive oil

2 tbsp apple cider vinegar

1 tsp dried thyme leaves

1/2 tsp each salt and freshly ground black pepper

3 pork tenderloins, cut into 45 1-inch cubes  (about 3 lb)

1 large red-skinned apple, cored and cut into 15 1-inch chunks

15 cipollini onions, peeled

1/3 cup grainy Dijon mustard

2 tsp pure maple syrup

Recipe Directions:

Preheat grill on setting #4. In a large bowl, whisk together oil, vinegar, thyme, salt and pepper; toss with pork until coated. Alternately thread pork, apple and onion onto 15 6-inch wooden skewers.

Grill, covered and turning as needed, for 15 to 18 minutes or until pork is cooked through.  Transfer to a platter. Stir mustard with maple syrup; serve with kabobs for dipping.

Tip: Cut white onions into chunks, keeping root intact, to replace cipollini onions if desired.

Pineapple Donut

Grilling intensifies the tropical flavors of pineapple and makes a decadent filling for an easy donut. Drizzling with dulce de leche sauce takes this quick dessert to a whole new level!

Prep Time: 4 minutes

Cook Time: 6 minutes

Total Time: 10 minutes

Yield: 4 servings

Ingredients:

4 pineapple rings, about 1/2-inch thick

4 tsp melted butter

Pinch cinnamon

4 plain 3-inch donuts, halved

3 tbsp dulce de leche or caramel sauce, warmed

Recipe Directions:

Preheat your George Foreman Grill for 5 minutes with the lid closed. Meanwhile, brush each pineapple ring with butter and sprinkle with cinnamon. Place on grill and cook for 2 to 3 minutes per side or until golden.

Sandwich a pineapple ring between donut halves to make a sandwich. Place each on a plate and drizzle with dulce de leche.

Tip: Serve with blueberries and raspberries, if desired.

Waffle Eggs Benedict

Celebrate the holidays with family and friends by sharing an elegant brunch dish.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 servings

Ingredients:

2 cups all-purpose flour

1/4 cup cornstarch

2 tbsp granulated sugar

1 tbsp baking powder

1/2 tsp salt

1/2 tsp baking soda 

1 3/4 cups buttermilk, at room temperature

3 eggs, beaten

1/3 cup butter, melted

8 slices ham

Chives

Hollandaise Sauce:

1 cup salted butter

6 egg yolks

3 tbsp lemon juice

1/4 tsp Dijon mustard

Salt and freshly ground pepper

Poached Eggs:

8 eggs

2 tsp white vinegar

Directions:

Place waffle plates on the grill. Use switch at bottom right rear of grill to make flat surface. Close cover; set cooking temperature at 425°F and cooking time for 8 minutes. Allow grill to preheat for 5 minutes.

Waffles: Stir together flour, cornstarch, sugar, baking powder, salt and baking soda. In a separate bowl, whisk together buttermilk, eggs and butter; stir into flour mixture until just combined.

Pour 2 cups of batter onto waffle plates. Close and cook for about 8 minutes or until golden. Arrange waffles on a wire rack set over a baking sheet; place in warm oven. Repeat with remaining batter to make 8 waffles (4 batches).

Hollandaise Sauce: In small saucepan, melt butter over medium-high heat until bubbling. Combine egg yolks, lemon juice and mustard in a blender; purée until smooth. With motor running, pour bubbling butter into blender. Season with salt and pepper to taste. Cover to keep warm for up to 30 minutes.

Poached Eggs: Meanwhile, fill a saucepan with enough water to come about 3 inches up side. Heat until water simmers gently; stir in vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water, slip egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until egg white is set and yolk is soft or until desired level of doneness. Remove eggs with slotted spoon. Drain well on paper towel.

Place each waffle on a plate; top with a slice of ham, a poached egg and Hollandaise sauce. Garnish with chives; serve immediately.

Tip: Waffles can be tightly wrapped and frozen for up to 1 month.  

Coffee and Chocolate Skirt Steak

Cook Time: 15 minutes
Prep Time: 20 minutes
Total: 45 minutes
Servings: 4

Ingredients:

1/4 c. finely ground coffee (not instant)
1/4 c. dark brown sugar, firmly packed
1 1/2 tsp. Kosher salt
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground black pepper
1/8 tsp. unsweetened cocoa powder
1/8 tsp. cardamom
2 1/2 lb. skirt steak, cut into 4 pieces
1 tbsp. olive oil

Directions:

Set you George Foreman Grill to high.

Combine coffee, brown sugar, salt, cinnamon, ginger, black pepper, cocoa powder and cardamom in a bowl.

Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.

Grill until a light crust appears on the meat, and medium-rare, 4 to 7 minutes per side. Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicing. Serve immediately.

Balsamic Eggplant Slices

Prep Time: 5 minutes

Cooking Time: 8 minutes

Total Time: 13 minutes

Servings: 6 slices

Ingredients:

1 small eggplant, sliced ½” thick

¼ cup balsamic vinegar

2 Tbsp. brown sugar

Directions:

Preheat the Indoor/Outdoor Grill on setting 3. 

In a small bowl, mix together the balsamic vinegar and brown sugar. Set aside.

Salt both sides of the eggplant slices and let sit for 5 minutes. Pat dry with a paper towel.

Dip the slices in the balsamic mixture and place on the preheated grill. Place the lid on the grill.

Grill the eggplant slices for 4 minutes per side.

Serve with rice or pasta.

Steak and Mushroom Kabobs with New Potatoes

Prep Time: 20 minutes, plus overnight marinating

Cooking Time: 40 minutes

Total Time: 1 hour

Servings: 2

Marinade Ingredients:

2 Tbsp Worcestershire sauce

¼ cup beef broth

¼ cup low sodium soy sauce

1 tsp paprika

1 tsp dried thyme

½ tsp ground nutmeg

½ tsp salt

1 tsp black pepper

Kabob Ingredients:

1 lb NY strip steak, cubed (1/2” thick)

12 mushrooms

12 new potatoes

Directions:

In a small bowl mix together the marinade ingredients. 

Wash and scrub potatoes clean; dry and cut larger potatoes in half. Clean mushrooms with a paper towel and remove stems.

Place the potatoes and mushrooms in one zip top bag. Place the cubed steak into a separate zip top bag. Pour half of the marinade into each of the two bags and zip close.

Shake each bag to evenly coat the steak, potatoes and mushrooms. Place in the refrigerator and marinate for at least two hours, or overnight.

Preheat the Indoor/Outdoor grill on setting 4.  

To assemble the kabobs, skewer 2 pieces of steak and one mushroom, repeating the process so there are three mushrooms and 8 pieces of steak on one 10” skewer. Repeat for the remaining three skewers.

For the potatoes, tear off a large piece of aluminum foil, folding up all four sides to create a “basket” for the potatoes. Place 2 pats of butter on top of the potatoes and cover with another piece of foil.

Place all four kabobs on one side of the preheated grill and potatoes on the other side. Place the lid on the grill.

Grill the kabobs for 3-4 minutes per side for medium rare, and 5-6 minutes per side for medium.

Continue to grill the potatoes for 35-40 minutes, or until fork tender.

Asian Barbecue Beef Kabobs

Prep Time: 15 min                                    

Total Time: 30 min

Ingredients:

1/2 cup ketchup

3 Tbsp. Hoisin sauce

1 1/2 lbs. sirloin steak, cut into 1 ½ inch pieces

½ fresh, peeled and cored pineapple, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces 

Directions:

Mix ketchup and Hoisin sauce in bowl. Add beef and toss until coated.

Preheat grill on setting #4 (medium high heat).

Arrange steak, pineapple and green pepper alternately on 6 (10-inch) wooden  skewers

Grill kabobs 10-15 minutes for medium doneness (160°F), turning once and brushing with extra sauce.

Servings: 6, serve with white or brown rice

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.

Grilled Meatloaf Sandwich

Prep Time: 15 minutes

Cooking Time: 1 hour, 15 minutes

Total Time: 1 ½ hours

Servings: 10

Meatloaf Ingredients:

1 ½ lbs. ground beef

½ cup shredded cheddar cheese

¾ cup quick cooking oats

2 tsp. salt

3 eggs, beaten

½ cup chopped onion

½ cup chopped celery

1 (5.5 oz) can tomato juice

10 hamburger buns, sliced

Topping Ingredients:

¾ cup ketchup

¼ cup brown sugar

Directions:

Preheat the oven to 350°F, and line a loaf pan with tinfoil.

In a medium bowl, mix together the meatloaf ingredients, except the hamburger buns. Place the mixture into the lined loaf pan.

Bake the meatloaf for 1 hour. Let the meatloaf cool completely, cut into 10 slices.

Preheat the Indoor/Outdoor Grill on setting 4. 

Place the meatloaf slices on the preheated grill. Place the lid on the grill.

Grill the meatloaf slices for 6-7 minutes per side.

Meanwhile, in a small bowl, mix together the topping ingredients.

Top one bun with a meatloaf slice, 2 Tbsp. topping mixture. Serve with a side of mashed potatoes for a true comfort meal.

Grilled Buffalo Wings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 6 to 8 servings

Ingredients:

Buffalo Wings:

1/2 cup barbecue sauce

1 tbsp melted butter

2 tbsp hot sauce

2 lbs chicken wings

2 tbsp vegetable oil

1 tsp salt

1/2 tsp freshly ground pepper

Sour Cream Cucumber Dipping Sauce:

1/2 cup grated English cucumbers, squeezed dry

1 cup sour cream

1 clove garlic, minced

2 tbsp chopped chives

1/4 tsp each salt and freshly ground pepper

Directions:

Buffalo Wings: Stir barbecue sauce with melted butter and hot sauce; set aside. Preheat your George Foreman Indoor/Outdoor Grill for 5 minutes with lid closed on medium setting (3 1/2). Toss wings with oil, salt and pepper.  

Place on grill and cook, covered, turning once for 40 to 45 minutes or until lightly charred and cooked through. Continue to cook, covered, basting with barbecue sauce mixture and turning, for an additional 10 to 12 minutes or until wings are golden brown and sticky. Serve with Sour Cream Cucumber Dipping Sauce.

Sour Cream Cucumber Dipping Sauce: Place grated cucumber in a bowl with sour cream with garlic, chives, salt and pepper; stir until well combined.

Tip: For even spicier wings serve with hot sauce, if desired.

Peanut Butter and Banana Panini

Ingredients:

2 slices of bread
2 Tablespoons peanut butter
1 small banana
½ cup low-fat yogurt

Directions: 

Preheat George Foreman® grill. 

Spread peanut butter on one slice of bread, top with sliced banana and top with second bread slice.

Place on George Foreman® grill for 4 minutes. 

Remove from grill, slice down the middle and enjoy.

Stuffed French Toast

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4-5

French Toast Ingredients:

1 loaf brioche bread

3 eggs, beaten

1 Tbsp. cinnamon

¼ tsp. all spice

1 tsp. vanilla extract

¼ tsp. almond extract

1 cup unsweetened vanilla almond milk*

2 Tbsp. butter, melted

Filling Ingredients:

6 oz fresh raspberries

8 oz cream cheese, softened

1 tsp. vanilla

½ tsp. almond extract

1 tsp. cinnamon

1 Tbsp. honey

Directions:

Preheat the Indoor/Outdoor Grill on setting 4. 

Slice the brioche loaf into 2-3” thick slices. With a serrated knife, cut each slice ¾ way through the center to create a pocket. Do not cut all the way through the brioche slice.

In a medium bowl, mix together the filling ingredients. Divide the filling mixture among the brioche slices, stuffing the mixture into each “pocket”. Be careful not to overfill the pockets.

In a shallow dish or bowl, mix together the eggs, cinnamon, all spice, vanilla extract, almond extract and almond milk.

Carefully lay each stuffed slice of bread into the milk mixture, saturating both sides of the bread.

Honey BBQ Pork and Pineapple Skewers

Prep Time: 20 minutes

Cooking Time: 8 minutes

Total Time: 28 minutes

Servings: 10

Ingredients:

1.5 lb. pork tenderloin, cut into 1” cubes

Salt and pepper

4 cups chopped pineapple

½ cup honey BBQ sauce

10 (10”) bamboo skewers

Directions:

Preheat the Indoor/Outdoor grill on setting 4. 

Season pork with salt and pepper. Place one cube of pork on a skewer, followed by one piece of pineapple, alternating until the skewer is full. Repeat with the remaining skewers.

Brush one side of each skewer with BBQ sauce and lay BBQ sauce side down on the preheated grill.

Brush the top side with BBQ sauce and place the lid on the grill.

Grill the skewers for 4 minutes per side.

Serve immediately.  

Stuffed Chicken Breast

Prep Time: 15 minutes

Cooking Time: 26 minutes

Total Time: 41 minutes

Servings: 2

Ingredients:

1 lb chicken breast

4 oz cream cheese, softened

½ cup baby spinach, chopped

½ cup cherry tomatoes, sliced

2 Tbsp shaved Parmesan cheese

1 tsp dried basil

1/8 tsp dried oregano

½ tsp minced garlic

Salt and pepper to taste

Directions:

In a medium bowl mix together the cream cheese, spinach, cherry tomatoes, parmesan, basil, oregano, garlic and salt and pepper.

Cut a long horizontal slit through the thickest side of the chicken breast, nearly to the other side, to create a pocket for the filling, being careful to cut all the way through. Season each side of the chicken breast with salt and pepper.

Fill each pocket with half of the cream cheese mixture. Use toothpicks, if necessary, to hold the pocket closed.

Preheat the Indoor/Outdoor grill on setting 4.  

Place the stuffed chicken breasts on the preheated grill. Place the lid on the grill.

Grill the chicken breasts for 14 minutes on one side. Carefully flip the chicken and continue grilling, with the lid on, for 12 more minutes.

Let the chicken rest for 5 minutes before serving.