George Foreman GRP90WGWQ manual Greek Oregano Chicken, Grilled Halibut with Citrus-Caper Sauce

Tenderloin Steaks with Grilled Mushrooms & Blue Cheese

4 oz. fresh mushrooms, sliced (or 4 oz. can sliced mushrooms)

1 strip turkey bacon, cut into 4 pieces 4, 4 oz. beef tenderloin steaks

salt and black pepper

4 tsp. blue cheese, crumbled (substitute gorgonzola cheese)

Place the steak plate in the top of the unit and the grill plate in the bottom. Set the lock lever to the front, locked position. Set the temperature to High and preheat. Place the mushrooms on the grill plate and top with the bacon. Close the lid. Cook for 8 minutes. Cook until the bacon is crisp and mushrooms are browned. Discard the bacon. Remove the mushrooms and keep warm. Dust the steaks with salt and pepper to taste. Close the lid. Grill the steaks for 4 minutes. Check the steaks and continue grilling if needed. To serve, top each steak with 1 teaspoon of the cheese and the mushrooms.

Serves 4.

Greek Oregano Chicken

¼cup extra-virgin olive oil

2 tbsp. resh lemon juice

3 tbsp. dried Greek oregano

1 clove garlic, minced

1 tsp. black pepper ½ tsp. salt

4 halves boneless, skinless chicken breasts

Combine all ingredients except the chicken in a self-sealing plastic bag. Add the chicken breasts and turn to coat. Refrigerate 1 to 4 hours. Place the steak plate in the top of the unit and the grill plate in the bottom. Set the lock lever to the front, locked position. Set the temperature to Medium and preheat. Close the lid. Cook the chicken for 6 minutes. Discard the marinade. Check the chicken continue grilling until no pink remains and the internal temperature of the meat reaches 180ºF. (82ºC)

Serves 4.

Grilled Halibut with Citrus-Caper Sauce

2 tbsp. lowfat margarine

2 tbsp. extra-virgin olive oil

¼cup fresh lemon juice

¼cup fresh orange juice

¼tsp. Dijon mustard

2 tbsp. capers, drained 4, 6 oz. halibut steaks 1 tsp. lemon pepper

2 tbsp. fresh Italian parsley, chopped

In a small saucepan, melt the margarine with the oil over low heat. Add the lemon juice, orange juice, mustard and capers. Blend and simmer 2-3 minutes. Place the steak plate in the top of the unit and the grill plate in the bottom. Set the lock lever to the front, locked position. Set the temperature to Medium and preheat. Place the steaks on the grill plate and sprinkle with lemon pepper. Cook for 7 minutes. Check and continue grilling if necessary. To serve, top each steak with sauce and fresh parsley.

Serves 4.

Chocolate Chip Cookies

2½ cup all-purpose flour 1 tsp. baking soda

1 cup lowfat margarine, softened

¾cup packed brown sugar ½ cup white sugar

2 eggs

1 tsp. vanilla extract

12 oz. pkg. semisweet chocolate chips

Mix together the flour and baking soda; set aside. In a large bowl, mix the margarine and sugars until light and fluffy. Add the eggs and vanilla; stir again. Add the flour mixture and stir until a smooth batter forms. Fold in the chips. Place the steak plate in the top of the unit and the baking pan in the bottom. Set the lock lever to the back, locked position. Set the temperature to Medium and preheat. Drop the cookies by teaspoons, 2 inches apart, in the baking pan. Flatten each cookie with the back of a spoon. Close the lid. Bake 6-8 minutes. Remove cookies with a plastic spatula and cool. Cookies will be soft until cooled. Repeat with the remaining dough.

Makes about 40 cookies.

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