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2. In bowl or food processor, combine basil leaves and garlic. Process to finely chop. Add olive oil and blend to combine. 3. Brush chicken breast halves with basil mixture and place on grill. 4. Cook for 20 - 25 minutes, turning often, or until juices run clear. Makes: 2 servings. MUSHROOM SMOTHERED STEAKS 2 strip steaks, about 8 oz./227 g each 1 tablespoon mesquite flavored cooking sauce salt and pepper (or other favorite steak sauce) 10 medium mushrooms, sliced 1 teaspoon dried savory 1 tablespoon olive oil 1. Preheat SizzleLean™ Counter Top Grill & Griddle at High for 10 - 12 minutes. 2. Salt and pepper both sides of steaks and add to grill. Grill 6 - 7 minutes per side, or to desired doneness. 3. As steaks are cooking, combine mushroom slices, olive oil, cooking or steak sauce and savory. Blend to mix. Add to griddle and cook turning often until mushrooms are soft (about 4 - 7 minutes). 4. To serve, place steaks on individual plates and cover each steak with half the mushrooms. Serve immediately. Makes: 2 servings. (Cover) Cover 5 SAUSAGE PATTIES WITH PEPPERS AND ONIONS 2 sausage patties, 1/4”(.64 cm) thick (about 1/4 1 teaspoon olive oil pound/113 g each) 1/4 teaspoon red pepper flakes 1/2 large onion, cut into slices 2 sandwich rolls, toasted 1/2 red pepper, cut into strips 1. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes. 2. Add sausage patties to grill and cook for about 4 minutes per side. 3. As sausage are cooking, combine onion, red pepper, olive oil and red pepper flakes in small bowl. Stir to mix. Add to griddle section and cook until onions and peppers are soft, about 6 minutes. 4. To serve, transfer sausage patties to rolls and top with onion and peppers. Makes: 2 servings. GRILLED SHRIMP AND VEGETABLES vegetable oil 3 slices medium eggplant, 1/4” (.64 cm) thick 1/2 medium yellow squash, sliced 1/4” 1/2 pound/227 g large fresh shrimp, shelled (.64 cm) thick 1 tablespoon olive oil 1/2 medium zucchini, sliced 1/4” (.64 cm) thick 2 teaspoons soy sauce 1/2 red pepper, sliced lengthwise in half 1/2 teaspoon sesame seeds 1. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes. 2. Lightly brush surface with vegetable oil. 3. Add squash, zucchini, pepper and eggplant slices to grill section. Cook about 4 minutes per side. 4. Combine shrimp, olive oil, soy sauce and sesame seeds. Add to griddle. Cook shrimp about 4 - 5 minutes, turning frequently. Makes: 2 servings. PORTOBELLO STACK-UPS vegetable oil 1/3 cup crumbled blue cheese 2 portobello mushroom caps 1/4 cup toasted walnut pieces 2 onion slices, 1/4” (.64 cm) thick 2 slices sour dough bread, toasted 4 tomato slices, 1/4” (.64 cm) thick 3 cups mesclun salad greens 1/2 cup plain yogurt 1. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes. 2. Lightly brush surface with thin coating of vegetable oil. 3. Add mushrooms and onions to grill section; add tomato slices to griddle section. Turn after 6 - 7 minutes. Grill another 3 - 4 minutes. 4. As vegetables are cooking, combine yogurt, blue cheese, and walnuts. Stir to mix. 5. To assemble, place toasted sour dough bread on individual plates. Divide mesclun in half and cover bread with salad greens. 6. Top greens with mushroom, onion, and tomato slices. 7. Drizzle yogurt mixture over top. Makes: 2 servings. 6 (Cover) Cover TANGY SALMON AND ASPARAGUS 1/2 cup cider vinegar vegetable oil or non-stick cooking spray 1/2 cup soy sauce 12 medium asparagus 2 salmon steaks, 3/4”/1.91 cm thick (about 1-1/4 1 teaspoon olive oil to 1-1/2 pounds (567 - 681 g) total) 1. Combine cider vinegar and soy sauce in shallow dish. Place salmon steaks in dish and allow to marinate for 2 - 4 hours. 2. When ready to cook, lightly brush grill surface with vegetable oil or spray with non-stick cooking spray. Preheat SizzleLean™ Counter Top Grill & Griddle on high for 10 - 12 minutes. 3. Place salmon on grill. 4. Turn salmon steaks after about 10 - 12 minutes. Cook other side for 11 - 13 minutes, or until fish flakes easily with a fork. 5. After salmon has cooked about 15 minutes, brush asparagus with olive oil and add asparagus to griddle. Cook 6 - 8 minutes, turning occasionally. Makes: 2 servings. EASY CHICKEN AND VEGETABLE KEBABS 4 chicken tenders (about 4 - 5 oz./113-1/2 green pepper, cut lengthwise into 4 strips, 142 g total) and each strip cut into 4 pieces 8 small cherry tomatoes 2 tablespoons prepared Italian salad dressing 4 medium mushrooms, halved 4 skewers, 12” (30 cm) long 1. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes. 2. Cut chicken tenders crosswise into 4 equal pieces. 3. Combine chicken, cherry tomatoes, mushrooms and green pepper in medium mixing bowl. Add salad dressing. Stir to mix well. (Marinate for 30 minutes, if time permits for added flavor.) 4. Thread chicken pieces and vegetables onto skewers, dividing chicken and vegetables evenly between the skewers. 5. Place skewers on grill surface and cook ...