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Manafacture: George Foreman File size: 2.21 mb File name: Language of manual:

Place patties on the grill and cook for 3 minutes, or until desired doneness. Assemble each slider by placing one leaf of lettuce on the bottom half of each roll. Place cooked beef patty on lettuce. Top each patty with the remaining half of roll. Serves 8 as appetizers. For each serving: CALORIES: 225 TOTAL FAT: 16 g SAT FAT: 5 g CARBS: 13 g PROTEIN: 15 g CHOL: 36 mg SODIUM: 747 mg 17 Piazza Chicken & Spinach 1 small red pepper, seeded and chopped 1 cup loosely packed fresh spinach without stems, chopped . cup chopped yellow onion 1 tbsp. chopped fresh basil 1 tsp. salt . tsp. pepper 1 tbsp. extra-virgin olive oil 6 boneless, skinless chicken breast halves (about 4 oz., ea.) 6 slices low fat mozzarella cheese (1 oz., ea.) Place upper grilling plate and baking pan in the George Foreman® Grill. Preheat for about 7 minutes on Medium High (green light will notify you that grill is ready). Add red pepper and onion and cook until onion is softened, about 3 minutes. Add spinach and cook just until the spinach is softened. Transfer vegetable mixture to a medium bowl. Add basil, salt, pepper and oil; toss lightly. Create a large pocket in each chicken breast by cutting horizontally half-way through each breast. Place one slice of cheese inside each pocket and spoon spinach stuffing over the cheese slices. Close each pocket by pressing the edges of the chicken together lightly. If desired, fasten with a toothpick. Replace the shallow baking pan with the grilling plate; preheat on Medium High for 7 minutes. Add chicken breasts and grill for about 6 minutes until the chicken is done and registers 170.F (77.C) on a meat thermometer. Remove toothpicks before serving. Serves 4. For each serving: CALORIES: 224 TOTAL FAT: 10 g SAT FAT: 1 g CARBS: 4 g PROTEIN: 36 g CHOL: 68 mg SODIUM: 890 mg 18 Quesadilla Rapidas 1. cups pepper strips 1 medium onion, thinly sliced 2 large cloves garlic, minced . lb. grilled pork loin, cut in strips 2 tbsp. chopped cilantro . tsp. oregano . tsp. coarse salt . tsp. ground cumin . tsp. coarse black pepper 1 cup shredded Cheddar Jack cheese blend 4 large tortillas (9 to 10 inches) Place upper grilling plate and baking pan in the George Foreman® Grill. Preheat for about 7 minutes on Medium High (green light will notify you that grill is ready). Add peppers, onion and garlic and cook until onion is softened, about 3 minutes. Add pork, cilantro and seasonings. Transfer mixture to a medium bowl; toss to blend. Replace grill plate and baking pan with quesadilla plates; preheat on Medium High for 5 minutes. (Green light will notify you that grill is ready.) Meanwhile, assemble quesadillas. Place 2 tortillas on work surface; divide pork mixture evenly between both. Top with cheese and remaining tortillas. Carefully place one on grill and cook for about 3 minutes until cheese is melted and tortillas are lightly browned.. Remove to serving plate and repeat with remaining quesadilla. Makes 6 servings. If desired garnish with low fat sour cream, salsa and chopped cilantro. CALORIES: 386 TOTAL FAT: 22 g SAT FAT: 9 g CARBS: 27 g PROTEIN: 20 g CHOL: 43 mg SODIUM: 403 mg 19 INSTRUCCIONES IMPORTANTES DE SEGURIDAD Cuando se usan aparatos electricos, siempre se deben respetar las siguientes medidas basicas de seguridad: . Por favor lea todas las instrucciones. . No toque las superficies calientes. Use las asas o las perillas. . A fin de protegerse contra un choque electrico y lesiones a las personas, no sumerja el cable, l...

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