George Foreman GRP106QPGWQ, GRP106QPGB, GRP106QPGP, GRP106QPGGQ

Beef Tenderloin Churrasco with Chimichurri Sauce

1 cup fresh flat leaf parsley leaves

8 medium cloves garlic, coarsely chopped

1 medium jalapeño pepper, coarsely chopped

1 tsp. dried oregano

½tsp. salt

½cup extra-virgin olive oil ¼ cup red wine vinegar

4 boneless beef tenderloin steaks, fat removed (about 6 oz., ea.)

In a blender, combine the parsley, garlic, pepper, oregano, salt, oil and vinegar; blend until smooth. Place the steaks in a large plastic bag; add half of the sauce mixture. Reserve the remaining sauce. Seal the bag and squeeze between your fingers to evenly coat the beef. Refrigerate for at least one hour or up to 8 hours.

Place grilling plates on the George Foreman® Grill and preheat for about 8 minutes on High (green light will notify you that grill is ready).

Remove steaks from the marinade. Place steaks on the grill and discard marinade. Grill for about 3 minutes on High for medium-rare. Remove the steaks and let stand for several minutes. Slice thinly across the grain and fan onto serving plate. Spoon reserved Chimichurri sauce over beef.

Serves 4.

For each serving:

CALORIES: 304	TOTAL FAT: 15 g	SAT FAT: 3 g	CARBS: 3 g

PROTEIN: 38 g	CHOL: 100 mg	SODIUM: 787 mg

Caribbean Jerk Chicken with Saffron Rice

1 tbsp. minced fresh parsley

1 tsp. ground paprika ½ cup fresh lemon juice

2 tbsp. Szechuan chili sauce

2 tbsp. oil

1 tbsp. yellow mustard

4 boneless, skinless chicken breast halves (about 4 oz., ea) 1 cup long grain white rice

¼cup chopped yellow onion

¼tsp. saffron threads, crumbled ½ tsp. salt

¼tsp. white pepper

2 cups low-sodium, reduced -fat chicken broth

Combine parsley, paprika, lemon juice, chili sauce, oil and mustard in a 1-quart plastic bag. Seal bag and squeeze between your fingers to blend ingredients. Add chicken; reseal bag and shake to coat chicken with marinade. Refrigerate for at least1 hour.

In a medium saucepan, combine rice, onion, saffron, salt, pepper and chicken broth; bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender and liquid is absorbed.

Meanwhile, place grilling plates on the George Foreman® Grill and preheat for about 6 minutes on Medium High (green light will notify you that grill is ready).

Remove chicken from marinade. Place chicken on the grill and discard marinade. Grill for 7 minutes until the chicken tests done and registers 170ºF (77ºC) on a meat thermometer. Serve with cooked rice.