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

Refrigerate for at least one hour or up to 8 hours. Place grilling plates on the George Foreman® Grill and preheat for about 8 minutes on High (green light will notify you that grill is ready). Remove steaks from the marinade. Place steaks on the grill and discard marinade. Grill for about 3 minutes on High for medium-rare. Remove the steaks and let stand for several minutes. Slice thinly across the grain and fan onto serving plate. Spoon reserved Chimichurri sauce over beef. Serves 4. For each serving: CALORIES: 304 TOTAL FAT: 15 g SAT FAT: 3 g CARBS: 3 g PROTEIN: 38 g CHOL: 100 mg SODIUM: 787 mg 15 Caribbean Jerk Chicken with Saffron Rice 1 tbsp. minced fresh parsley 1 tsp. ground paprika . cup fresh lemon juice 2 tbsp. Szechuan chili sauce 2 tbsp. oil 1 tbsp. yellow mustard 4 boneless, skinless chicken breast halves (about 4 oz., ea) 1 cup long grain white rice . cup chopped yellow onion . tsp. saffron threads, crumbled . tsp. salt . tsp. white pepper 2 cups low-sodium, reduced -fat chicken broth Combine parsley, paprika, lemon juice, chili sauce, oil and mustard in a 1-quart plastic bag. Seal bag and squeeze between your fingers to blend ingredients. Add chicken; reseal bag and shake to coat chicken with marinade. Refrigerate for at least1 hour. In a medium saucepan, combine rice, onion, saffron, salt, pepper and chicken broth; bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender and liquid is absorbed. Meanwhile, place grilling plates on the George Foreman® Grill and preheat for about 6 minutes on Medium High (green light will notify you that grill is ready). Remove chicken from marinade. Place chicken on the grill and discard marinade. Grill for 7 minutes until the chicken tests done and registers 170.F (77.C) on a meat thermometer. Serve with cooked rice. Serves 4. For each serving: CALORIES: 300 TOTAL FAT: 8 g SAT FAT: 1 g CARBS: 25 g PROTEIN: 30 g CHOL: 68 mg SODIUM: 806 mg 16 All-American Beef & Blue Cheese Sliders . cup crumbled blue cheese 2 tbsp. minced green onion 1 tsp. salt . tsp. black pepper 1 tsp. extra-virgin olive oil 1 lb. extra-lean ground beef (7% fat) 8 small leaves curly-leaf green lettuce 8 small buns or dinner rolls, split Place grilling plates on the George Foreman® Grill and preheat for about 8 minutes on High (green light will notify you that grill is ready). In a large bowl, toss together the, cheese, onion, salt, pepper and oil. Add ground beef and blend; do not over mix. Divide ground beef mixture into 8 equal portions. Lightly flatten each to form .-inch thick patties. 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)....

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