George Foreman GRP106QPGR4CAN Kitchen Grill User Manual


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BEEF TENDERLOIN CHURRASCO WITH CHIMICHURRI SAUCE
1cupfreshat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ngers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(MAX) (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, fat-reduced chicken broth
Combine parsley, paprika, lemon juice, chili sauce, oil and mustard in a
1-quartplasticbag.Sealbagandsqueezebetweenyourngers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 8 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
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