14
RECIPES
HARVEST HAM PANINI
2 ounces deli ham
2 slices whole grain bread
½ apple or pear, thinly sliced
¼ cup shredded 2% cheddar cheese
(optional) Thinly sliced onion
Directions:
Top one slice of bread with ham, apple/pear, onion, cheese and remaining slice
of bread. Preheat your George Foreman grill and grill for 4 to 7 minutes or until
golden brown.
Makes 2 servings.
TENDERLOIN STEAKS WITH GRILL MUSHROOMS AND BLUE CHEESE
Ingredients:
4 ounces sliced fresh mushrooms
1 strip bacon cut into 4 pieces
4 beef tenderloin steaks, well-trimmed, 4 ounces each
½ tsp. salt
¼ tsp. coarsely ground pepper
4 tsp grumbled blue or Gorgonzola cheese
Directions:
Place the mushrooms on the preheated grill plate and top with the bacon. Cook
for 4 minutes or until bacon is crisp and mushrooms are browed around the edges.
Remove bacon and mushrooms set aside and keep warm. Season steaks with
salt and pepper. Place steaks on grill plates preheated for searing. Sear for 90
seconds, then grill at 375°F 4 minutes or until meat registers 145°F for medium
rare or 160° for medium on a meat thermometer. To serve, top each steak with
1-teaspoon of the crumbled cheese and grilled mushrooms.
Serves 4
