George Foreman recipes

Grilled Asparagus

Serves 2 to 4.

Note: This works with several vegetables: sweet onion and Asian eggplant are favorites.

• 1 lb. asparagus or other vegetables of choice

• 1 to 2 tbsp. balsamic vinegar

• 1 to 2 tbsp. olive oil

• Salt

For grilling most other sliced vegetables, including sweet onion and Asian eggplant, there's no need to microwave first. Just slice into bite-sized chunks, place vegetables on grill in single layer and grill for 3 to 5 minutes, or until just beginning to brown.

Transfer asparagus or other vegetables to serving bowl and sprinkle with enough vinegar and oil to moisten and season to taste with salt. If working on small grill, three or more batches will be required to accommodate 1 pound. Loosely cover first batch with foil while others grill. Then stir subsequent batches into first so that they can absorb vinegar and oil.

Nutrition information per serving:

Calories60

Carbohydrates5 g

Fat4 g

including sat. fat1 g

Cholesterol0 mg

Sodium4 mg

Calcium25 mg

Diabetic exchanges per serving: 1 vegetable exch., and 1 fat exch.

Orange Chicken With Salad and Nuts

Serves 4 to 6.

I usually toss chicken with marinade before work in the morning and refrigerate all day. It's ready to grill at dinner time.

Chicken:

• 1 tsp. cinnamon

• 1/4 tsp. ground cloves

• 2 tbsp. corn or canola oil

• Salt, white pepper

• 8 chicken breast tenders

Orange Ginger Dressing:

• 2 tsp. fresh ginger root

• 1 green onion

• 3 tbsp. soy sauce

• 3 tbsp. rice wine vinegar

• 1/3 c. corn or canola oil

• 1 tsp. sesame oil

• Salt

• Generous handful of nuts of choice (I like peanuts)

To prepare chicken: Combine orange juice concentrate, cinnamon, cloves, oil and salt and pepper to taste. Add chicken and marinate for 2 to 8 hours. Discard marinade. Grill chicken 2 to 3 minutes per batch or until cooked through but not dry. (If overcooked it will burn, since the orange juice in the marinade contains sugar.) Cover cooked chicken with foil to keep warm until serving.

To prepare dressing: In food processor or blender, mince ginger root and green onion. Then add soy sauce, rice wine vinegar, orange juice concentrate, corn or canola oil, sesame oil and salt to taste. (Leftover Orange Ginger Dressing can be refrigerated for up to 1 week; just whisk before using.)

To serve: Just before serving, slice chicken, toss salad with Orange Ginger Dressing to taste, sprinkle with nuts and arrange chicken on top.

Nutrition information per 1/6 serving:

Calories240

Carbohydrates13 g

Fat12 g

including sat. fat2 g

Cholesterol41 mg

Sodium350 mg

Calcium78 mg

Diabetic exchanges per serving: 1 fruit exch., 3 lean-meat exch., and 1/2 fat exch.

Salmon With Cucumber Mint Salad

Serves 3 to 4.

Salmon:

• 1 tbsp. ground cumin

• 2 tsp. chili powder

• 1/2 tsp. salt

• 4 skinless salmon fillets (about 1 lb.)

Cucumber Mint Salad

• 3 tbsp. corn or canola oil

• 1 tbsp. sugar

• Salt, white pepper

• 1 English cucumber, thinly sliced (about 3 c.)

• 1/2 small red onion, thinly sliced into rings (about 1/2 c.)

• 2 tbsp. chopped mint

To prepare salad: In serving bowl whisk together oil, vinegar, sugar and a generous sprinkling of salt and pepper. Add cucumber, onion and mint and stir to combine. Cover and marinate for 30 minutes or refrigerate for several hours until serving.

Nutrition information per serving:

Calories290

Carbohydrates8 g

Protein25 g

including sat. fat3 g

Cholesterol74 mg

Sodium380 mg

Calcium50 mg

Dietary fiber1 g

Steak Au Cafe

Serves 4.

Serve this grilled steak with corn on the cob (or another cooked vegetable) and rice.

• 2 tsp. ground coffee (not instant)

• 2 tsp. chili powder

• 1/4 tsp. black pepper

• 1 lb. beef loin, flank or skirt steak

• 1 lime, quartered

Combine coffee, chili powder, garlic salt and black pepper in heavy-duty resealable bag. Shake to mix. Add steak and shake again to coat. Refrigerate 2 to 8 hours. Cut in pieces, if necessary, to fit on grill and grill 5 to 8 minutes for medium, depending upon thickness of meat, or until steak is cooked as desired. Repeat with remaining steak pieces. Squeeze lime wedge over steak before serving.

Nutrition information per serving:

Carbohydrates2 g

Protein23 g

Fat4 g

including sat. fat1 g

Cholesterol60 mg

Calcium11 mg

Dietary fiber1 g