Cuisinart Grill & Griddle Saga Blue Stuffed Beef Fillets with Herb Crust, Grilled Fresh Pineapple

Preheat the Grill side to High setting. Arrange the turkey burgers evenly spaced on the Grill. Grill for 6 to 7 minutes per side, until internal temperature reaches 165°F when tested with an instant read thermometer. It is important to cook ground turkey (or chicken) to this temperature, but do not overcook –

it will dry out.

Serve with Cranberry Mustard. Turkey Burgers can be served alone, or are delicious when served on grilled whole wheat buns or sour dough rolls.

Nutritional information per serving (one burger + 1 tablespoon mustard): Calories 175 (35% from fat) • carb. 3g • pro. 24g • fat 8g • sat. fat 2g

• chol. 70mg • sod. 283mg • calc. 29mg • fiber 1g

the heat to High and continue to cook for another 4 to 8 minutes on each side, depending on preference for doneness – less time for rare and more time for well done. For a cross-hatch grill pattern on the meat, turn the meat 45° when placing it on the grill after turning over. (Note: this type of beef has more flavor and better texture when cooked rare to medium.) Let meat rest for 5 to 10 minutes before serving.

Nutritional information per serving:

Calories 464 (55% from fat) • carb. 1g • pro. 50g • fat 27g • sat. fat 11g •

chol. 148mg • sod. 456mg • calc. 57mg • fiber 0g

Saga Blue Stuffed Beef Fillets with Herb Crust

Makes 6 servings

3tablespoons herbes de Provence

1-1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

6 beef tenderloin fillets, each about 6 ounces – 1 inch thick

6tablespoons cold Saga Blue cheese (may also use Brie, mushroom Brie or Cambazola cheese)

1 tablespoon good quality olive oil

Place the herbes de Provence, salt and pepper in a small bowl. Stir to blend; reserve.

Using a sharp knife, cut a horizontal slit in the side of a fillet, then carefully cut into the center of the fillet to create a pocket – do not cut all the way through to the sides. Repeat for each fillet. Place one tablespoon of the cheese in each pocket – press the open sides together tightly. Drizzle the fillets with the olive oil and rub in to coat completely and evenly. Sprinkle the fillets on both sides with the herb mixture and press mixture on. Refrigerate for 20 to 30 minutes before grilling. (Fillets may be prepared up to 8 hours ahead and refrigerated.)

Preheat Grill side to Sear. When Grill is hot (indicator light will go out) arrange the fillets evenly spaced on the Grill. Grill on each side for 3 minutes. Lower

Grilled Fresh Pineapple

Makes 8 servings (1 slice per serving)

1large fresh pineapple, peeled, cored, cut into 8 slices*

8teaspoons powdered sugar

Preheat the Grill side to High. Sprinkle the pineapple slices lightly with powdered sugar, using 1/2 teaspoon per side. Arrange pineapple slices evenly on preheated Grill. Grill for 4 to 5 minutes per side, turning once. Serve warm or cool.

Grilled Fresh Pineapple makes a wonderful base for dessert – just add a scoop of vanilla ice cream or frozen yogurt. You may drizzle it with a little rum or liqueur and add a sprinkling of chopped toasted nuts for a Grilled Pineapple Sundae.

*Many grocery stores sell peeled and cored pineapples in the produce sections.

Nutritional information per serving:

Calories 51 (6% from fat) • carb. 13g • pro. 0g • fat 0g • sat fat 0g

• chol. 0mg • sod. 1mg • calc. 6mg •fiber 1g

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