George Foreman Super Champ GRP3CAN - Manuel (Page 8)

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Mustard Lemon Chicken Breasts
2 tbsp. mustard
2 tbsp. balsamic vinegar
3 tbsp. lemon juice
2 cloves garlic, minced
1 tsp. paprika
4, 6 oz. chicken breasts halved with the skin taken off
• Preheat the grill for 3 - 5 minutes.
• Mix first 5 ingredients.
• Add chicken breast and let it marinate for at least 1/2 hour in the refrigerator.
• Place marinated chicken on grill and close lid. Let cook for 3-1/2 minutes.
• Remove and serve.
• Yield: Serves 4.
Sole with Tomatoes
2 tsp. olive oil or red wine (optional)
2 small onions, diced
2 clove s garlic, minced
2 small tomatoes, chopped
2 tbsp. fresh basil or 1/2 tsp. dried, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. ground pepper
1 tbsp. lemon juice
1 lb. fillet of sole (or any white fish fillet)
• Preheat the grill for 3 - 5 minutes.
• Sauté the onion and garlic in oil or wine for 2 minutes, stirring occasionally.
• Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish on
top, add the lemon juice and remaining herbs.
• Cover and let cook for 2 - 3 minutes.
• Lift the fish and the vegetables onto a plate. If any juices have dripped into
the drip tray, use as a sauce to pour on top of the fillet.
• Serve with fresh bread or rice.
• Yield: Serves 3 - 4.
Strip Steak Polynesian
4 Tbsp. soy sauce
2 cloves garlic, minced
2 tsp. honey
4,6 oz. strip steaks
• Combine first 3 ingredients.
• Marinate the strip steak in the mixture for approximately one hour in the
refrigerator.
• Preheat the grill for 3 - 5 minutes.
• Place the marinated strip steak onto the preheated grill. Close the lid.
• Grill for 3 minutes, open grill, add the rest of the marinade sauce to the top
of the steaks. Close the lid.
• Grill for 1 minute, open grill and serve on a bed of rice.
• Yield: Serves 4.
Burritos
1 small onion, chopped
2 cloves garlic, minced
2 cups ground meat, shredded beef, or chicken cubed
1-1/4 cups canned red chili sauce
1 tsp. salt
1/2 tsp. cinnamon & cumin
• Preheat the grill for 5 minutes.
• Add onions and garlic and sauté for 1 minute.
• Add meat/chicken, close the lid, and cook for 3 minutes or until cooked
through.
• Add red chili sauce and seasoning until mixed through and hot.
• Remove from grill.
• Yield: Makes 4 burritos.
Roll into warmed flour tortilla and top with your choice of guacamole, sour
cream, shredded Jack cheese.