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shrimp). Fit skewers into place as instructed on page 5 of the
instruction booklet. Grill shrimp until fully cooked and opaque
throughout, about 6 to 8 minutes.
5. While shrimp are cooking underneath, put the onions and peppers
on the preheated grill top. Toss frequently and cook until softened,
about 8 to 10 minutes. Remove and reserve.
6. While shrimp and vegetables are cooking, brush one side of each
tortilla with the vegetable oil.
7. Once shrimp and vegetables have fully cooked, remove from grill.
Reserve.
8. Place 2 tortillas on the grill, oiled side down. On each tortilla place
¹⁄
8 of the cheese, ¼ of the vegetables, ¼ of the shrimp, and another
¹⁄8 of the cheese. Top with tortilla oiled side up. Grill quesadillas
2 to 3 minutes per side, until the cheese has melted, vegetables
warmed through, and the tortillas are crispy. Repeat.
9. Cut each quesadilla into quarters. Serve with sides of salsa, sour
cream, and guacamole.
Nutritional information per quesadilla:
Calories 588 (47% from fat) • carb. 40g • pro. 38g • fat 31g • sat. fat 11g
• chol. 217mg • sod. 1432mg • calc. 438mg • fiber 3g
Entrées
Asian-Style Tofu Kebabs
The soy ginger marinade is a wonderful complement to the tofu
and mixed vegetables.
Makes 4 servings
Marinade
2 garlic cloves
1 one-inch piece fresh ginger, peeled
½ cup reduced-sodium soy sauce
2 teaspoons Dijon-style mustard
¼ cup tahini
2 tablespoons honey
¼ cup extra virgin olive oil
7 to 8 ounces extra-firm tofu, cut into twelve 2-inch pieces
3 ounces eggplant, cut into twelve 1-inch pieces
1 large bell pepper, cut into twelve 1-inch pieces
6 small mushrooms (1 to 2 inches in diameter)
1. Prepare the marinade. Put the garlic and ginger into the work bowl
of a Cuisinart
®
Mini Chopper or Food Processor fitted with the
chopping blade. Pulse to roughly chop. Add the soy sauce,
mustard, tahini and honey. Process until combined. Slowly add the
olive oil through the recessed area on the lid. Process until
homogenous. If not using immediately, store in the refrigerator in a
sealed glass jar.
2. Put all of the remaining ingredients into a large mixing bowl.
Add the marinade and very gently toss to combine. Cover the bowl
with plastic wrap; let marinate in the refrigerator for 1 to 2 hours.
3. Ten minutes before vegetables have finished marinating, preheat
the Cuisinart
®
Griddler
®
Grill Centro to High.
4.
Thread the tofu and vegetables on six of the provided skewers. Fit
skewers into place as instructed on page 5 of the instruction booklet.
5. Cook kebabs for 18 to 20 minutes, or until tofu and vegetables are
fully cooked and lightly browned.
Nutritional information per serving:
Calories 222 (60% from fat) • carb. 16g • pro. 8g • fat 16g • sat. fat 2g
• chol. 0mg • sod. 800mg • calc. 86mg • fiber 2g
Grilled Rib-Eye Steaks
Need a side dish? Prepare the Roasted Potato Skewers on page 14
while grilling your steaks. Start with the potatoes and then after 15
minutes of cooking time, start cooking the steaks.
Makes 2 servings
2 boneless rib-eye steaks (about 8 to 10 ounces each)
1 tablespoon extra virgin olive oil, divided