George Foreman GRP3CAN Mustard Lemon Chicken Breasts, Sole with Tomatoes, Strip Steak Polynesian

Mustard Lemon Chicken Breasts

2 tbsp. mustard

2 tbsp. balsamic vinegar

3 tbsp. lemon juice

2cloves garlic, minced

1tsp. 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 cloves 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.

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