Filter
Top Products
16
15
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
½ tsp. salt
½ cup 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:
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
¼ cup chopped yellow onion
¼ tsp. saffron threads, crumbled
½ tsp. salt
¼ tsp. 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 on a meat
thermometer. Serve with cooked rice.
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
CALORIES: 300 TOTAL FAT: 8 g SAT FAT: 1 g CARBS: 25 g
PROTEIN: 30 g CHOL: 68 mg SODIUM: 806 mg