George Foreman GRP3CAN George Foreman’s Power Burger, Grilled Vegetables, Rosemary Lamb Chops

George Foreman’s Power Burger

A flavorful hamburger that we think tastes even better than its all-meat cousin! It pays to eat meals that minimize meat. To reduce saturated fat in a typical burger, you can cut back on the amount of meat and make up for it with plant-based ingredients. Bread crumbs and chopped vegetables have been added in this recipe. You could also try cooked rice, other grains or cereal.

In addition, choose whole wheat buns; they typically contain one less fat gram than regular or even reduced-calorie buns.

If you settle for nothing less than a cheeseburger, Swiss cheese is 1 gram lower in fat than Cheddar, American or Monterey Jack with 8 grams of fat versus

9 in each ounce of cheese. However, reduced fat cheeses like Cheddar or Swiss contain half the fat with 4 grams per ounce. Mustard contains 1 gram of fat per tablespoon versus a whopping 11 grams of fat in a tablespoon of mayonnaise.

Top your burger in healthful style with dark, leafy green lettuce, shredded cabbage, fresh cilantro, basil or spinach.

1/4 cup chopped vegetables such as yellow onions, green onions, zucchini, parsley (can be sautéed)

1/4 cup seasoned bread crumbs 3/4 lb. lean ground beef

•In a medium size mixing bowl, combine the vegetables and bread crumbs. Add the ground beef and mix well.

•Shape the mixture into four 4-inch wide patties.

•Preheat the grill for 3 - 5 minutes and place the patties on the grill two at a time.

•Close the lid and cook for 5 - 6 minutes or until the meat is no longer pink and the juices run clear, turning once.

•Yield: Serves 4.

This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie Calbom.

Grilled Vegetables

6 slices eggplant, 1/2” thick (or use 2 baby eggplants) 2 small onions, sliced 1/2” thick

2 small tomatoes, diced

2 small zucchini, sliced

4 large cloves of garlic, peeled and sliced

4 - 6 mushrooms, sliced

1 tsp. olive oil (optional)

•Preheat the grill for 3 - 5 minutes. At this time, also spread on olive oil if desired.

•Add the sliced eggplant and garlic, close the lid and cook 3 minutes.

•Add the slices of onion, zucchini, and mushrooms. Cover and cook

3 - 5 minutes.

•Remove the eggplant and zucchini and mushroom slices to a plate.

•Add tomatoes to the onion and garlic. Cover and cook for one minute.

•Remove and serve over the eggplant, zucchini, and mushrooms.

•Yield: Serves 2 - 4.Serve as an accompaniment to meat and pasta, or stuff them into a piece of pita or french bread for a grilled vegetable sandwich.

Rosemary Lamb Chops

4 lamb chops, shoulder or loin

2 tsp. fresh chopped rosemary (or 1/2 tsp dried) ground black pepper to taste

•Coat chops with rosemary and pepper.

•Preheat the grill for 3 - 5 minutes.

•Close lid and cook for 5 minutes for medium (a hint of pink in the middle) and 7 minutes for well done.

•Serve immediately.

•Yield: Serves 4.

11 12