If you love to make those lean, mean fat-reducing meals on George Foreman's grilling machine, then you are going to love this menu. The Hall-of-Fame boxer was invited on the “Today” show to share a few great recipes on his new grill, "The George Foreman, The Next Grilleration." Here are the recipes:
George's Roasted AsparagusGeorge Foreman
George's favorite way to grill asparagus is also the easiest. This recipe gets the vegetable to the table in 7 minutes or less. Freshly grated Parmesan makes everything taste better and this is no exception.
Preheat the grill to high. Toss the asparagus with the olive oil, salt and pepper in a medium bowl. Grill the asparagus spears (in batches, if necessary, depending upon the size of your grill) for about 7 minutes until they have taken on grill marks and are tender. Serve hot or at room temperature, sprinkled with the Parmesan.
9123279605756209660492asparagus1pound1 pound medium to thin asparagus, woody stems snapped off and discardedolive oil2tablespoon2 tablespoons olive oilsalt0.25teaspoon1/4 teaspoon saltfreshly ground pepper0.5teaspoon1/2 teaspoon freshly ground peppergrated parmesan cheese0.25cup1/4 cup grated Parmesan cheese, preferably fresh
Greek Style Chicken KebabsGeorge Foreman
These kebabs are George's eating philosophy on a stick: fresh, healthy ingredients, perfectly grilled, that can satisfy even a heavyweight-champion-of-the-world appetite!
In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and onion and turn to coat. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat the grill to high.
Thread the chicken and onion onto the skewers, reserving the marinade in the bowl. Grill the skewers (in batches, if necessary, depending upon the size of your grill) for 2 minutes and then brush with the reserved marinade; discard any remaining marinade. Grill for about 2 minutes more, until the chicken has taken on grill marks and is cooked through. Serve immediately.
91232796048131438620962915360662olive oil2tablespoon2 tablespoons olive oillemon1Juice of 1 lemongarlic 4clove4 garlic cloves, crusheddried oregano1teaspoon1 teaspoon dried oreganosalt1teaspoon1 teaspoon saltfreshly ground black pepper1teaspoon1 teaspoon freshly ground black pepperchicken breast2pound2 pounds boneless, skinless chicken breast, cut into 1-inch cubesred onion11 large red onion, cut into 1-inch chunksbamboo skewers88 (8-inch) bamboo skewers
Speedy Salmon with Dijon GlazeGeorge Foreman
Salmon is a delicious way to get powerful, beneficial nutrition and great flavor on your table. It's one of the most popular American fish, and almost everybody loves its great texture and taste. This dish is foolproof, even if you've never cooked fish before. Serve it to the family or whip it up for company.
For the glaze
Whisk together the olive oil, soy sauce, mustard, and shallot in a small bowl. Transfer half of the glaze to another small bowl and set aside to spoon over the cooked salmon.
For the salmon
Preheat the grill to medium. Season the salmon fillets on both sides with the salt and pepper. Put the fillets on the grill (in batches, if necessary, depending on the size of your grill) and brush them with half of the glaze. Grill for 2 minutes, then brush with the remaining glaze. Grill for about 2 minutes more. To test for doneness, prod an edge of the fillet with a fork. The fish should flake but the center will still be a bit rosy.
Serve the salmon either hot from the grill or at room temperature. Drizzle the reserved glaze over the fillets just before serving.
912327960481269356209639804olive oil0.25cup1/4 cup olive oillow-sodium soy sauce3tablespoon3 tablespoons low-sodium soy saucedijon mustard2tablespoon2 tablespoons Dijon mustardshallot11 shallot, mincedsalmon fillets44 (6-ounce) skinless salmon fillets, about 3/4-inch thicksalt0.25teaspoon1/4 teaspoon saltfreshly ground black pepper0.5teaspoon1/2 teaspoon freshly ground black pepper