George Foreman GRP6E, GRP4EW manual Mini Meatloaves, Churrasco, Croque Monsieur a LA George Foreman

MINI MEATLOAVES

¾ lb. ground beef

1 egg, slightly beaten

1 slice bread, coarsely crumbled (½ cup)

2 tbsp. refrigerated salsa ¼ cup minced onion

2 tbsp. shredded Cheddar Jack cheese mix

1 tbsp. chopped cilantro

1 large clove garlic, minced ½ tsp. salt

¹/ 8 tsp. pepper

In medium bowl, combine all ingredients and blend well.

Divide mixture evenly; shape into balls and place in muffin cups.

Place deep dish bake plate onto bottom of grill. Insert muffin pan into deep dish bake plate. Close lid.

Preheat grill for 5 minutes. Set baking time for 15 minutes and temperature for 350ºF. Bake until meatloaves are brown and fully cooked. Meat should register 160ºF on a meat thermometer.

Using pot holders, remove bake plate from grill and place on heat-resistant surface. Let stand 5 minutes before serving.

Makes 3 servings.

CHURRASCO

1 tbsp. Adobo seasoning mix

1 tbsp. instant minced onion

½tsp dried pepper flakes

½tsp. garlic pepper

1½ lb. skirt steak

In small bowl, combine seasonings. Sprinkle evenly on both sides of steak. Refrigerate while preheating grill.

Grill 6 to 8 minutes at 425ºF, to desired doneness. Slice into strips to serve.

Makes 2 servings.

CROQUE MONSIEUR A LA GEORGE FOREMAN®

¼cup Egg Beaters

¼cup milk

¼tsp. salt

4 slices white bread

1 tbsp. honey mustard

4 oz. sliced ham

4 oz. sliced low-fat Swiss cheese

4 oz. sliced turkey

In glass pie plate or shallow dish, combine egg beaters, milk and salt; blend well.

Place 2 slices of bread on cutting board, spread honey mustard on bread. Top each slice of bread with ham, cheese and turkey. Cover with remaining slices of bread.

Dip sandwiches into egg mixture and turn to coat both sides.

Place on preheated grill set at at 325ºF and close cover. Grill 3 minutes or until sandwich is golden and cheese is melted.

Makes 2 sandwiches.

HAM AND PINEAPPLE GRILLED SANDWICH

¼cup pineapple preserves

¼cup chopped canned peaches

1 tbsp. finely diced candied ginger

4 slices sour dough bread

4 oz. thinly sliced ham

4 oz. brie, sliced

2 tbsp. melted butter

In small bowl, combine preserves, peaches and ginger; set aside. Spread melted butter on one side of each slice of bread.

Place 2 slices of bread buttered side down on cutting board, spread pineapple mixture on bread. Top each slice of bread with ham and cheese. Cover with remaining slices of bread with buttered side up.

Place on preheated grill set at 325ºF and close cover. Grill 3 minutes or until sandwich is golden and cheese is softened.

Makes 2 sandwiches.

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