Recipe #1: Grilled Orange Chicken (recipe by kimberlykv)
Servings:4
Ingredients:
3 chopped oranges
1/4 cup orange juice (no pulp)
1/4 cup extra virgin olive oil
2 tsp lime juice
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
1 lb boneless skinless chicken breasts
Directions:
Place all ingredients into a Zip-Loc bag. Massage the bag for a minute or so. Put bag in the refrigerator for about an hour.
When desired time has passed, take out the bag and remove the chicken breasts. Grill chicken for around 4 to 8 minutes, or until juices run clear.
Recipe #2: Salmon with Pineapple Salsa
Servings:4
Ingredients:
2 cups coarsely chopped fresh pineapple
1/2 cup chopped red sweet pepper
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1 1-pound fresh skinless salmon filet, 1 inch thick
1/4 teaspoon ground cumin
Directions:
Use a medium bowl to combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
Rinse filets. Pat dry with paper towels. Cut into 4 serving pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.
Place on the grill, tucking under any thin edges. Cook for 4 to 6 minues, until flakes easily. Serve with salsa.
Recipe #3: Cranberry Turkey Burgers (modified for the George Foreman Grill from Rachel Ray’s “30 Minute Meals”)
Servings:5
Ingredients:
1 1/4 lbs ground turkey breast
1 small granny smith apples, finely chopped
1 small white onion, chopped
1/2 cup celery, from the heart of the stalk finely chopped
1/2 cup cranberries, fresh or thawed frozen (not sweetened)
1 tsp poultry seasoning
salt and pepper (to taste)
1 cup fat-free mayonnaise or plain fat-free yogurt
1 cup cranberries, fresh or frozen (or 1 cup prepared cranberry sauce)
1 tbsp Splenda (granular)
1/4 cup water
10 leaves bibb lettuce
Directions:
Preheat George Foreman grill.
Combine first seven ingredients and form into 5 patties. Cook patties 5 to 6 minutes on each side.
Mix cranberries for topping with Splenda and water in a covered dish. Microwave cranberry mixture for 2 or 3 minutes on medium heat, until cranberries have popped and the water has reduced. Cool mixture before stirring into yogurt or mayonnaise.
Generously top burgers with cranberry topping and lettuce.