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Grilled Halibut with Citrus-Caper Sauce
2 tbsp. lowfat margarine
2 tbsp. extra-virgin olive oil
¼ cup fresh lemon juice
¼ cup fresh orange juice
¼ tsp. 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
¾ cup 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.
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
¼ cup 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.